Sourcing, cooking, feeding

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I’ve been sourcing and cooking organic, locally grown, and in-season produce. Of course, taking every advantage of SF and visiting the beautiful farmers markets around the city makes that easier.

Roasted several pastured raised chickens (if you have access to pasture raised poultry TRY IT it will transform your life/chicken eating experiences). Finally mastered cooking dal. And I’ve had the wonderful opportunity to feed people! 15 of them in the last 20 days!

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Farmers Market

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At last! Made my way to the “Heart of the City Farmers Market” in San Francisco. One of sf’s many farmers markets. Beautiful day and fresh produce. Tried my first pink cherry tomato and picked up some summer squash.

Fittingly, last evening I had the opportunity of watching “Unbroken Ground” a documentary film that’s part of Patagonia’s new venture to sell high quality and responsible food. It explored the role of food in the environmental crisis. They profiled three farmers – a grain farmer using perennial plants (diversified grain practises) to replenish soil, a former cattle farmer that switched to raising bison (they don’t eat grass to the ground and that’s better for the soil), and a sustainable salmon farmer.

Overall the movie has a good message – however, I was sorely disappointed by the people the filmmakers choose to interview: all white dudes. Women were given few and insignificant speaking parts, and there was one person of colour who was given 30 seconds of air time. Many of the people that were interviewed constantly referenced using indigenous farming practices – I kept waiting for them to interview an indigenous farmer. Nothing.

Today at the farmers market I had the pleasure of meeting a few hispanic, Chinese, and black farmers. Many of them using sustainable farming practises. It wasn’t that hard.


Nourishing recipes

 

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Been spending evenings indulging my love for cooking, finding nourishing recipes in cookbooks from the library, and sourcing fresh ingredients. I have yet to visit the farmer’s market in SF but I am over the moon excited for that first trip.

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Also found Nina Planck’s cookbook. Nina’s first book “Real Food” is what inspired my love of sourcing out good ingredients.

Also, can’t help but notice the subtle changes in the ingredient decks in the USA. I am dismayed by the number of “food” products in the USA with HFCS and corn syrup. Canadian Heinz does not have hfcs or corn syrup.


Pasture Raised Chicken

Thank you, thank you SF for making it so easy to find ethically and pasture raised chicken. Chicken that grows slowly on an animal centered farm, eats green feed, encounters no physical obstructions (that’s right, no cages) and spends life on the same farm. It’s my first go at cooking “from the farm chicken”, I roasted it with butter salt, pepper and onions. It was delicious, it’s less tender than factory farmed chicken but that’s the way chicken is supposed to be > when a chicken spends its entire life running around it develops muscles. Slow roasted for maximum flavour.