Browsed by
Tag: devils-syrup

slowly but surely!

slowly but surely!

excerpt from DS writing because i’m lazy tonight.
My family lived on the farm my dad’s father had purchased in 1944, where we lived from 1979 to 1993. (The farm did stay in the family – we sold it to my cousins.) The house was the original house, falling apart at the seams as well as everywhere else. The kitchen tiles were so old, that a quarter of them were broken and missing from the floor. It was easy to sit on the floor and pick at pieces of tile. The kitchen was large, a real farmhouse kitchen with space for a hutch, woodstove, big kitchen table, fridge, and after a while a gas stove. It also was the place we did most of our living. After suppertime, my dad would quiz my siblings and me on geography, referencing the large, laminated map of the United States that hung on the wall. While our living quarters had definitely seen better days, I took pride in the fact that we were the only family I knew who had a complete encyclopedia.
In addition to the evergreens, we had acres and acres of wooded land full of oaks and maples, as well as a few apple trees. There was a large crabapple tree right outside the kitchen window that bloomed white, frilly flowers in the springtime that I would cut slips of to take to my teacher. It smelled delicious. There were also a couple baking apple trees as well as a few eating apple trees. When I was eight or nine years old, I went out to the baking apple tree, picked them, peeled them, and made a pie using the crust recipe on the back of my mom’s pumpkin pie recipe card. My dad was home, so there was no fear of me starting the house on fire, but when my mom walked in the door that evening, she was completely flabbergasted. So started a love affair with baking.
When we moved in (I was a newborn), the farm had the house, a barn, and a garage on the property. The house was yellow, but early in my life I remember a platoon of painters (all friends, family, and acquaintances, I’m sure) setting up shop on scaffolding surrounding the house, and the house went from the flaking yellow to a barn red color that would define the house for years to come. Whenever my brother, eight years my younger, references that home, he calls it the red house.
We spent many hours playing in the barn, charging up its stairs to the hayloft that didn’t have any hay in it, and playing house. I remember gathering nuts, grass, old vegetables from the garden, and sometimes dirt to pretend to cook – no doubt concocting something brilliant. The big white barn was built by my dad and grandfather, and it was a shock when I woke up one morning and saw the barn was on fire – a raging, huge fire. Firetrucks rolled in the yard and started spraying our house down so the fire wouldn’t spread. The barn and everything inside was lost, as well as a chunk of the large oak tree that defined our playtimes many days toasted. I was devastated when I saw the barn burning, not because it was burning, but because I realized it was probably my fault; we always had candles lit in the hayloft because it was dark in there. I imagined that candle I had burning down to its stub, then the flame licking along the old wooden dresser we sat them on, finally catching and causing complete disaster. I held onto this for years and years, and it was only in the last couple years that my sister and I (she felt as equally guilty) learned from our parents that the fire started in a completely different area than where we had our candles, and that it was most likely the cause of faulty wiring.

excerpt from devil's syrup book

excerpt from devil's syrup book

i just finished up my environment chapter on devil’s syrup – it’s my longest one yet. and in case you needed any more of a reason to think i am a tree-hugging anti-establishment hippie, here it is.
“How are you going to feed the world.”
This is a question I ran across more than once while doing my research on corn. By the year 2050, the demand for food worldwide will be double what it is now, according to more than one study.[1] It seems that traditionalists believe the answer lies in the field corn that lines the roads I drive every day. Funnily enough, that corn isn’t edible off the stalk.
Our fields have been planted fencerow to fencerow; land is becoming so scarce now that, ironically, our pollinators are having a hard time finding their own food and living spaces. One billion people go hungry on this planet while about 30 percent of food produced goes to waste.  Meanwhile, chemists are finding ways to make corn grow closer together to increase yields so that half – HALF – of the corn crop can go to animal feed and thirty percent to ethanol production.
Dan Barber in his TED talk, “How I Fell in Love with a Fish” tells of the traditional agribusiness model and its simple statement, “if we’re feeding more people more cheaply, how terrible can that be?” What about the costs that come with that cheaper food – people’s health, local economies, the environment. Especially the environment, because without the earth, what’s the point of everything else?
I remember reading a passage about a farmer who planted corn. When the interviewer asked him about the corn he grew and if he would consider growing something else, he responded, “What would I grow? Broccoli?”
To which I say, why not? Sure, in the Midwest we have a short growing season compared to California, but if we grow crops that are sustainable, in-season, and native to the growing zone, it could be done. I think it’s time to turn the agribusiness model on its head. Food as it is has “…been the business plan of American agriculture…a business in liquidation…a business that’s quickly eroding ecological capital to make that very production possible.”
There are so many things we can do to help. Let animals eat what they’ve evolved to eat instead of something that requires antibiotics. Enable communities worldwide to grow their native food sustainably, helping the local economy as well as the local ecological system. Instead of gobbling up land to till and leach nutrients year after year, farm conservatively and in a way to help the land; you serve the land, the land doesn’t serve you. “Instead, let’s look to the ecological model. That’s the one that relies on two billion years of on-the-job experience.[2]” Consider growing the broccoli.
We need food?
So let’s grow some food.
 
[1] “Can we feed the world and sustain the planet? A 5-step global plan could double food production by 2050 while greatly reducing environmental damange” Jonathan Foley, Scientifici American, Nov. 2011. 60-65
[2] Dan Barber in “How I Fell in Love with a Fish” TED talk.

happy earth day, for the 44th time

happy earth day, for the 44th time

i am almost finished with the environment chapter in my devil’s syrup book, which has to do with environmentalism. here is an excerpt for this year’s earth day. 
earthday
I have a philosophy: every day should be earth day. One day a year is not going to convince the world that we need to be doing something to help out the planet. One thing I’m happy my parents deeply ingrained in me was the decency to clean up after my footprint on the planet.  My parents are polarized when it comes to most politics, but the one thing they both agree on is conservation and stewardship of the planet. I have no recollection of a time in my life when I didn’t recycle, and it has been that way because I have parents who understand that part of being on this planet is a recognition that we need to keep it in good condition, if not better condition than when we arrived. Unfortunately, as a whole humans are not doing a great job at this philosophy, but as individuals, my parents passed along their awareness early on and more than well enough.
I remember in the Catholic grade school I went to celebrating earth day; it was a big deal. We decorated t-shirts, had poster contests more than once, recited the three Rs (Reduce! Reuse! Recycle!), planted trees, and pledged to turn the lights off when we weren’t using them. Maybe it was the culture of that particular school or it was the time period (the mid-to-late-80s), but I don’t remember as much of a focus on earth day once we moved away and my siblings and I picked up our studies at public school. This isn’t to say my family wasn’t still maintaining stewardship of the earth; it just wasn’t a huge focus in school, where an impressionable young person spends seven hours of the day.
Once I got to college, the tables turned again, and a focus on being green was once again in my educational life. I went to an all-girls’ Catholic college where a focus on easy recycling, reduction of paper usage, and even a major in environmental studies was offered. The Catholic Church, it turns out, has it straight when it comes to the environment. The United States Conference of Catholic Bishops has actually published a number of statements concerning social justice and climate change. In 1993, an Environmental Justice Program was created to “educate and motivate Catholics to a deeper reverence and respect for God’s creation, and to encourage Catholics to address environmental problems, particularly as they affect poor and vulnerable people.”[1] Social justice and concern for the environment go hand in hand.
(If you are Catholic, or formerly Catholic with hints of guilt, or even if you aren’t anywhere near being Catholic and want to see what Catholics are doing about climate change, you can visit the Catholic Climate Covenant website at http://catholicclimatecovenant.org/. Once there, you can sign up for a newsletter that will keep you up to date on all Catholic statements on climate change and take the St. Francis pledge. As a person of the second variety, I found the site hopeful and enlightening.)



[1] http://www.usccb.org/issues-and-action/human-life-and-dignity/environment/
fast food comparison

fast food comparison

in recent light of studies saying fat and cholesterol are not as bad for you as previously thought (surprise surprise), nate thought it would be interesting to know which fast food place would be better for you from a keto, atkin’s, or other low-carb diet stance: subway or mcdonald’s. i thought, well that’s easy enough to find out just from their nutrition facts pages. they put all that stuff up online, so it SHOULD be easy.
(we’ll see as i’m doing this on the fly.)
i think ultimately you need to compare two equivalent sandwiches. i’m not going to compare a big mac to a veggie flatbread sandwich. so, taking a look at each menu and thinking like the average joe walking in to each place, i’m going to compare a double cheeseburger and a 6″ cold cut combo. i’m going to add cheese and a sauce to the cold cut combo to make it somewhat comparable to the burger.
double cheeseburger:
Screen Shot 2014-04-07 at 9.19.39 PM Screen Shot 2014-04-07 at 9.19.46 PM
cold cut combo on italian bread with american cheese, cucumbers, green pepper, pickles, lettuce, tomatoes, onions, and light mayonnaise (why light? to get the calories equal.):
Screen Shot 2014-04-07 at 9.22.07 PM
Comparison:
burger: 440 cals, 210 from fat, 23 grams fat, 1.5 trans fat, 35 grams carbs, 2 dietary fiber,
7 sugars, 25 protein, 8% A, 2% C, 30% calcium, 20% iron, sodium 1050
sub:     440 cals, 190 from fat, 20 grams fat, .5 trans fat, 45 grams carbs, 2 dietary fiber,
8 sugars, 19 protein, 15% A, 20% C, 40% calcium, 25% iron, sodium 1460
that sodium blows my mind.
so, let’s say your subway choices lean toward the boring. try on a turkey sub, provolone cheese, olive oil sauce:
Screen Shot 2014-04-07 at 9.31.59 PM
380 calories, but you’re still looking at huge amounts of carbs (more because i chose wheat bread this time around – way to be healthy!), but the dietary fiber is a little higher. i put on more veggies so your vitamins are up.
ok, so let’s see what the worst of the worst can do:
Screen Shot 2014-04-07 at 9.32.33 PM Screen Shot 2014-04-07 at 9.19.46 PM
Screen Shot 2014-04-07 at 9.40.26 PM
mcdonald’s bacon clubhouse crispy chicken sandwich [which is breaded and fried] vs. subway italian bmt with italian herbs and cheese bread, cheddar, mayo and olive oil, and bacon (plus a few veggies).
chicken: 750 cals, 340 fat cals, .5 transfats, 65 carbs, 4 fiber, 16 sugar, 36 protein, 8 A,
25 C, 30 calcium, 15 iron, 1720 sodium (whoa)
bmt:       710 cals, 400 fat cals, .5 transfats, 46 carbs, 3 fiber, 9 sugar, 29 protein, 15 A,
20 C,  50 calcium, 20 iron, 1820 sodium (more whoa)
the only plus side to eating the bmt is that you get some veggies on there.
for being “healthy”, subway sure doesn’t seem healthy. unfortunately, when a person walks into subway and puts a bunch of veggies on her sub, she is sort of disillusioned into thinking that her food is healthy. not necessarily the case.
**********************
let’s see what MY meal i eat a mcdonald’s comes in at (the only meal without devil’s syrup) vs. what i would get at subway:
Screen Shot 2014-04-07 at 9.19.46 PM Screen Shot 2014-04-07 at 9.49.51 PM Screen Shot 2014-04-07 at 9.50.03 PM

Screen Shot 2014-04-07 at 9.50.53 PM6-piece chicken nuggets w/small fries vs. chicken breast on italian herbs and cheese.
mcd:      510 cals, 260 fat cals, 0 transfat, 47 carbs, 4 fiber, 0 sugar, 16 protein, 0 A, 10 C,
4 calcium, 8 iron, 700 sodium
subway: 560 cals, 260 fat cals, 0 transfat, 45 carbs, 3 fiber, 7 sugar, 26 protein, 20 A,
30 C, 50 calcium, 15 iron, 1160 sodium (holy cats)
even though the carbs are high from the french fries, given the lack of sugar in the mcdonald’s meal, i’d choose the nuggets and fries over the sodium-laden sub. (yes, yes, veggies are great, but the piddly amount they put on the subs does not make up for the huge slab of bread that surrounds them.)
this is all just another reason to stay home and cook.
 
 
 
 

top ten reasons you should stop eating devil's syrup

top ten reasons you should stop eating devil's syrup

i know i posted a food post yesterday, but i wanted to do another one after trying to think of 10 reasons to stop eating DS.
high-fructose-corn-syrup-corn-sugar
1. it’s an easy way to reduce support of the overwhelming amount of government subsidies corn receives, especially the huge corporate farms. that money could be used elsewhere. like food for kids.
2. you eat too much corn anyway in all the processed foods we eat and as a byproduct of supermarket meat, so at least getting rid of some of it would be good.
3. you’ll reduce your sugar cravings.
4. monsanto is the devil, and by eliminating GM crops from your diet, you’ll remove money from its pockets.
5. you’ll buy and cook more “whole” foods. devil’s syrup is in so much stuff, that you eliminate practically 2/3 of the grocery store by avoiding it.
6. the processed food you DO buy will generally be better for you and/or organic. support your body and organic farmers! (although do your research on organics – some are just as bad as conventional or don’t make much of a difference compared to conventional.)
7. just using regular old cane or beet sugar tastes 100X better. your tastebuds will thank you. (i have a beef with the sugar industry as well, but one hurdle at a time.)
8. lots of times “low-fat” foods have more sugar and salt in them so they actually taste better. lots of times the sugar is DS. sugar converts into fat. this “low-fat” food is not truly “low-fat.” shhh, don’t tell anyone. they don’t want you to know.
9. another shout out for sugar tastes better! drinking pop with DS has a metallic aftertaste when i drink it now (well, i haven’t had a DS soda in YEARS, but i remember) and cane sugar pop is DEEEEElicious.
10. if everyone would stop eating processed crap with corn and other subsidized foods and started eating better, farmers would grow actual FOOD for HUMAN CONSUMPTION. you know, like stuff we can actually eat straight from the field. what a concept!

if you care about food

if you care about food

i talked to my coworker about a chest freezer she might have to sell/loan me. i’m excited because a chest freezer means that it’s time for a quarter cow (local, of course) and hopefully some local pork, too! i’m really excited to start eating happy animals as opposed to walmart animals. 
here is an excerpt from my “a little more whole” devil’s syrup chapter. if ever i were to become a vegetarian, it would be based on environmental factors. 
PS- i recommend everyone read the book “Just Food.”
However, there are some things to consider when buying local. The first thing is that what you do buy is in-season – the vegetables and fruits on the tables are what normally grows right now. To go truly local is to make sure everything you eat is from a local source, meaning no more bananas, oranges, or mangos for those of us in the Midwest. It also means eating and saving what you can while it’s in season, which is why canning is a huge saving grace to those who do go local. Barbara Kingsolver in her book “Animal Vegetable Miracle” embarks on a year-long quest to get almost all of her family’s food from within a hundred mile radius of her home with very few exceptions (like olive oil). This included planting ninety tomato plants and spending days canning them. Reading the book, you realize what a large task this actually is.
Another thing to consider is the energy used to get the food to your table. There is a lot of concern about food miles and how far a vegetable has to travel to get to your plate, but there is a lot more to consider than just the miles – one needs to take into account all the steps along the growing process. Life-cycle assessments do just this.
James McWilliams in his book “Just Food” discusses the LCA and how buying local is not necessarily always greener. For instance, he gives the examples of winter tomatoes that are imported from Spain to England that cover a lot more miles than the local tomatoes that are grown in England. But those tomatoes that are grown locally are done so in hothouses, which use a lot more energy than that consumed by the miles traveled by the Spanish tomatoes. It’s also important to take into account that a single tomato may have traveled 1500 miles, but it’s also traveling with how many other tomatoes? Its per-tomato fuel usage may be so minimal that it would make more sense to buy that tomato when taking other energy processes into account. This is also an important thing to keep in mind when deciding to buy something that isn’t in season in your area. Californians have the luxury of fresh tomatoes year round, but for most of us in the US, is that mealy, artificially ripened tomato really worth it in the middle of January?
And what if you live in an area that isn’t hospitable to any kind of natural growing? The earth’s population keeps growing, and these people need food, no matter where they live. If you’re like me and live in an area that allows for seasonal growing (and storage), that’s all well and good, but my aunt who lives in Arizona doesn’t have that luxury without expending a lot of water usage and unnatural means. In her case, local is not necessarily the answer. What we do need is a smart, environmentally healthy way to produce and transport food to areas that need to import. Yes, you can eat local, but think in a global way as well.
Surprisingly, McWilliams writes that a lot of energy usage goes toward home preparation, second only to the actual growth of the food.
“…how much energy could be saved if we threw out less food, cooked smaller amounts, ate less in general, used energy-efficient ovens and refrigerators, composted all organic matter not eaten, and developed more energy-efficient menus (say, by eating more meals that did not require extensive and prolonged applications of heat).”
Is this a point for the raw food movement? I can see how it would be more environmentally friendly, but I’m not heading down that path anytime soon. I’m not even giving up meat anytime soon, as I said before. McWilliams does mention that in doing the research for his book, he did decide to become a vegetarian (much to his wife’s chagrin). On the meat production issue, he says that if you aren’t going to stop eating meat, at least make it grass-fed and for special occasions; in short, eat less meat.

on the (egg) hunt

on the (egg) hunt

mmmmmmaaaaahhhhh *homer drool*
mmmmmmaaaaahhhhh *homer drool*

once again, easter is rolling its way around, and with easter comes the plethora of awesome easter candy. which is loaded with devil’s syrup.
last year i did some preliminary work on finding some cadbury mini eggs without DS, and only found some sketchy outfits on amazon that sold a bag for $20. this year i’ll do some more scrounging and see what i come up with. if i do buy some mini eggs from a company abroad, i think i’ll get a creme egg at the same time – i have a feeling those would be miraculous made with sugar instead of DS.
so i leave with this: HERSHEY WHY YOU GOTTA USE CORN SYRUP IN EVERYTHING!!
ok. i’m out.

pecan pie

pecan pie

i’m cutting it close tonight! i wanted to get some shots of my pecan pie in this post, so that’s why the late post.
after i stopped eating devil’s syrup, i wanted to make a pecan pie. surprise surprise, pecan pie contains corn syrup. in fact, it was created specifically to help SELL corn syrup. (so sayeth the corn syrup people.) wow.
but i did some digging and found this recipe for DS-free pecan pie. i’ve been making it for a few years now. i also have made my crusts with butter and lard now for a few years as well. crisco is all trans fat, and now that the government might ban trans fats, well! let’s say i was ahead of the curve.
IMG_9580
IMG_9582
this sucker is still in the oven, baking as i type. should turn out just peachy. or pecany.

fair time!

fair time!

the great minnesota get together was certainly hot when nate and i went. ugh…
we got there around 9:30 and stayed until almost 1:00, by which time i’m pretty sure nate had some level of heat exhaustion or dehydration. lovely.
the food scene was pretty minimal since it was so hot a person didn’t really want to eat anything. i had a chocolate sundae upon entry at the dairy building, and then i got a huge bucket of french fries (a mistake – should have gotten a smaller bucket). nate got a chunk of cheese deep fried on a stick and a scotch egg while i sucked down a summer shandy.
we stopped at the craft beer booth and each got something we didn’t necessarily like – he got a surly furious and i got a something something pumpkin pie spice beer. i drank it with my mini donuts (tom thumb, of course). we walked down to where our landlord’s food stands were and got some crab fritters for free (the star of the day, actually! they were really good!).
i missed cheese curds and especially my deep fried milky way. wouldn’t have minded something a little more substantial, like a hot dog or something.
overall the food experience was pretty bad and we didn’t see that much of the fair because we were hot and felt gross, although the crowds were minimal. it was sad because i was so ready to forgo my devil’s syrup rule and eat all things that i would normally avoid. 🙁
we went to the poultry, rabbit, and sheep barns, but steered clear of the horse barns (we didn’t need a trip to the ER for nate in anaphylactic shock).
DSC01550 DSC01551 DSC01554 DSC01555 DSC01556 DSC01558 DSC01561 DSC01564 DSC01565 DSC01570 DSC01572(look at the sheep’s hardware! omg! nate said as i was taking a pic: “are you getting a close-up of his balls?”)
 

fair time

fair time

nate and i are going to the mn state fair next tuesday. guess what happens at the state fair? i toss my devil’s syrup rule out the window for the day. what do i most look forward to this year?
1. mini donuts!! (tom thumb baby!)
2. deep-friend milky way!!
3. french fries!
4. beer! (summit or leinie’s)
5. deep fried lobster!
6. new – they have a candied bacon canolli – omg
7. corn dog!
nate’s looking forward to the 1. deep fried cheese chunk and 2. koshari from the holy land delit place.
i love this: http://www.mnstatefair.org/find/food/?-skiprecords=0 (food finder)
and this: http://www.mnstatefair.org/fun/new_food/ (new foods list)