Farmers: This weekend, we took the entire family to St. Lawrence Market in Toronto. We love this historical market, but we live on the other side of town and in tow with a toddler and a 4year old, going to a bazaar can only mean CHAOS so we have hardly visited!

St. Lawrence Market in Toronto dates back to 1803 when the Governor proclaimed that the land was to be officially designated the: Market Block (see website http://www.stlawrencemarket.com/about/history/index.html)

The market is in the heart of the City and in my opinion feels like the soul of the City too. You have farmers from Ontario selling their fresh produce, artisans selling their creative items-jewelry, clothes , etc, and there are always events like the Corn Roast coming up on August 7, 2010- imagine fresh, hot buttered roast corn –COMPLIMENTARY. Name the cheese and you can find it in the cheese section, name your cut and pick of meat you will find it in the meat section!!!! On the weekends there are so many people that at times you will have to stand in line for a while.

My Family: I love fresh produce and my ma-in law loves it even more. So as soon as we got to the market everyone had darted off to their own sections – cheese section was my pick, fruit and veggies – ma in law, meat section of course hubby darling and pa-in law. I could not help but purchase fresh fetuccini, the guy said that the wheat was milled on Thursday, pasta made on Friday. Laden with fresh fruit, vegetables and meat we set off home tired!

We made the fresh pasta for lunch and the verdict- my toddler and hubby loved it, others not so!

We ate the yellow watermelon –the verdict- it was juicy, sweet, and it had so much depth to its taste!

So while, thinking about what I wanted to share on Zomppa, my thoughts were random, loosely connected and almost felt like an interior monologue.
We always thank the lord for the food we eat but often forget to thank the farmers, who toil the soil and who have remained (mostly) truly determined to provide us with nourishment despite all the hardships they face. The farmer from whom I purchased the fresh fetuccini said the farm was in the family since the 18th century and they have been regular vendors at St. Lawrence. Not to be outdone, but the stall next to them was attended by an elderly East Indian lady and her wares were undoubtedly samosas-THE GREAT INDIAN SNACKS- boy were they good!
As we walked along the market there was a busker singing into his mike, and I was slow to realize that on the intercom it was his music we were listening to as opposed to a record or FM radio. This is St. Lawrence – fresh music, fresh food!

The weekend at St. Lawrence market helped me remember and reaffirm my appreciation for the people behind the food we eat the joys of communal activity-something as simple as shopping local produce, the importance of sharing with our children the bounty that mother earth provides and my sheer love for this city! So if you visit Toronto you must visit St. Lawrence Market!

World leaders have descended upon Toronto, to discuss important world issues – economic recovery, fiscal responsibility, deficits, and global poverty. Many took to the streets to showcase and stand in solidarity with people all around the world on diverse issues. But all I see on TV are burned police cars, police arrests of demonstrators, boarded shops, and damaged properties. The violence and riots have surely made a point; the media coverage is focused on the riots than discuss issues such as poverty, hunger and rights.

What is the G20? The G20 established in 1999 is the forum that brings together the industrialized 8 nations with emerging economic powers. I believe that such meetings of heads of states are integral to creating a world where there is more cooperation and discussion. With that being said, what does this summit held in Toronto from June 26-27 2010 means to the 1.02 billion people in the world who are undernourished and following the recent international economic downturn the additional 100 million who go hungry. The last summit that took place in Pittsburgh, Pennsylvania on September 24-25, 2009 recognized a need for a concerted effort of global institutions, local governments and private partners for a food security initiative. http://www.pittsburghsummit.gov/resources/129662.htm

The final communiqué of G20 Summit in Toronto today declared the launch of the Global Agriculture and Food Security Program (GAFSP) which will provide financing to low income countries to increase rural productivity, build sustainable agricultural systems. It furthers stresses on the need for more R&D to close agricultural productivity gaps.
http://g20.gc.ca/toronto-summit/summit-themes/the-g-20-toronto-summit-declaration/

The role of markets and private sectors in this initiative is deemed critical. I remain hopeful but still with questions – How will this impact traditional farming and crops? How much of “funds” are just pledges and how much will actually trickle down to those in need? How will the role of the private funding/donations dictate agricultural policies?

The tab that we taxpayers will pick up for this summit is a billion dollars +, it would be a tab worth picking up if there is 1 billion people less that goes hungry!

My little girl is 4 years old and she is already so aware about how she appears that I have to be ultra conscious about everything I say and do. In the morning we rush out, as soon as she eats breakfast. The only meals I know she has eaten are breakfast and dinner. I pack her a healthy snack of fruit/juice/ cheese/ vegetables/yogurt or whole what crackers.  But I always wonder if she really does snack healthy or has eaten lunch. Neither am I there throughout the day as she is exposed to so many views and people; often whom have a strong influence on her. I do sound neurotic!!!!

When my daughter came back from school couple of weeks ago, excited about Jump Rope for Heart program at school (check the website  http://www.jumpropeforheart.ca/). All my worries (well, that is bit of an exaggeration, a mother’s worry never ceases, I am sure a lot of us can vouch for that as our mom’s continue to be on our cases) came to a grinding halt. I was assured and felt fortunate that her school, (read about school lunches in the USA http://www.zomppa.com/2010/05/19/5709/) her teacher was my partner in developing my daughter to be exposed to values that we hoped she would imbibe-the importance of physical activity, healthy eating and social responsibility.

We sent out our requests for donations, and on the day of the program, my little girl and her friend came back home telling me about

-          why smoking was bad for your lungs

-          why eating healthy  was important – she was particular about broccoli, carrots, tofu – and how it would make her strong and beautiful!!!!

-          why exercise and jumping was good (now I cannot stop her from skipping inside and outside the house- be careful what you ask for!)

The program was initiated by the Heart and Stroke Foundation of Canada. Such programs are so greatly needed in schools. Some startling facts that kids of this generation may not live long as their parents, due to childhood obesity should make us all concerned, right!!!! (Check the post on obesity in the USA http://zomppa.org/2010/04/22/research-to-date/)  Can you believe almost 1.6 million kids are obese in Canada!!!

As parents, we often are hard on ourselves but I have learned that we are not alone in bringing up our kids we have partners. Our part is to make sure that

-          we are involved

-          we teach our kids and learn to make healthy food choices

-          let our partners-teachers, school –  know that as parents we support them, by volunteering when we get the opportunity, continue the  learning at home and if there are no such programs see how we can make an effort to change it!

I may be biased but it would be so wonderful, when zomppa bus arrives! Zomppa.org is our non-profit arm; our mandate is to “inspire a global perspective and local consciousness in children through an engaging, interactive, and accessible mobile food museum to promote a healthier, more peaceful, more delicious world.”

Till then let’s jump with our kids for our hearts!!!

What is your favorite food movie or book?

Movie is “Himalaya“…it is about the tradition of salt caravan between India and Nepal.

Tampopo…what I remember about the movie is that it reminded me about how sensual food is…. orgiastic (is that a word?!)

Edible Woman, Margaret Atwood. The metaphors of food, made me want to consume more food even though the main character felt that she was being consumed.

I believe in slow cooking but also believe in human ingenuity; so if there is something that allows me to cook fresh nutritious food fast and reduce my utility bills – I am game.

Interesting facts
- Invented by French Physicist Denis Papin in 1679.
- The concept is cooking food in a sealed pot by using steam heat, without reducing the nutritional value. The temperature in the pot becomes as high as 266 F (130C)
- Often used at high altitudes, where due to reduced atmospheric pressure it lowers boiling temperature.
- Reduces cooking time for most food by 1/3rd the time. The website below gives cooking times:

http://www.healthgoods.com/Shopping/Appliances/Pressure_Cooking_Times.htm

How to use a pressure cooker
Pressure cookers have come a long way; however, pressure cookers differ depending on the brand. The cardinal rule is to read the instruction manual.

I own a Hawkins and make sure that the valves are clean, sealing ring is not too loose and the steam vents are clean. In addition to ensuring that your pressure cooker is clean the ratio of water to food is also important.

On Youtube I found some interesting and useful instructional videos;

http://www.youtube.com/watch?v=U9v2S49sHeQ

So if you are looking into saving time, energy and want to dare to try a new cooking method/equipment – give the pressure cooker a try – and let some steam out!

Wahhhhh…he arises…so I quickly go and pick him up.
Mammmaaa…my Princess beckons me.

Superwoman/Wonderman hat on – Check
With one on each lap, I try and hug and kiss their bad dreams/worries away. So momos were the plan, but with my two “angels” up, it would be a cumbersome task even if I try and include them in the process and I am tired (just reminding you).

Along with my friends, I often exclaim that I don’t know how our moms did it! But to think of it, I wonder how we do it-as ZommpaB often says. Yes! Our generation, we want to get our advanced degrees, want our career or at least have a career and opt out, bring up healthy, well rounded children and yes, maintain our intimacy with our spouses! Yes, we want to eat and feed our family healthy food. Aside from societal expectations, we expect so much from ourselves, that I wonder if we ever allow ourselves some downtime. Our peers who can do it all, without being overwhelmed – my hats off to you!!!

I love being a mother, wife and a career woman (sorta)- but sometimes I forget to just be okay not cooking my family from scratch 3 course meal everyday/every meal.
So momos were out, and I go check my pantry…hmmm wholewheat pasta!

So dinner was whole wheat Penne with tomatoes, zucchini and basil – recipe…was on the pasta box! The meal was healthy and my family thought it was delicious!

Eating together as a family – Check.

Recipe – (Courtesy: Griss Pasta)
Ingredients
450 g (1 package) of Whole wheat penne
60 ml (1/4 cup) extra virgin olive oil
2 garlic cloves, finely chopped
4 small zucchini (green/yellow), cut in ¼ “ slices
500 ml (2 cups) fresh tomatoes, diced
45 ml (3 tbsp) finely chopped parsley (I did not have parsley so used basil)
Salt and fresh ground black pepper
Grated Parmesan

Preparation
Heat the olive oil in a large size skillet over a medium heat. Add garlic and zucchini.
Cook while stirring for 1-2 minutes. Add the fresh tomatoes, salt and black pepper to taste and cook for 5-10 minutes
Cook pasta according to package directions.
When the pasta is cooked al dente, drain and toss with the sauce in the skillet adding the fresh parsley (basil).
Sprinkle with Parmesan cheese and serve at once
Serves 4 – 6

I briefly caught a local news piece on foreign materials in food, and the levels of adulteration that are considered okay. While trying to find out more details on what was considered acceptable, I found the following link to US Food and Drug Administration’s Defect Levels Handbook

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Sanitation/ucm056174.htm

For those of us in Canada, here is a link to Canada’s Food Inspection Agency

http://www.inspection.gc.ca/english/agen/agene.shtml

After reading through the handbook, it made me wonder what more can our governments and us as consumers do to ensure that our food is less adulterated. How certain are we of organic food produce being less adulterated?

I will continue to buy my dried beans and lentils and let it pass my own quality control test. However, I think for now I am going to pass on buying pre-ground spices and make my own – the old fashioned way. I thought I share a couple of food washing/cleaning tips. I would love to know how you clean your vegetables and fruit.

• Food cleaning tips
  a. Beans/lentils: I like to rinse the beans with warm water at least twice before soaking them in a pot. Rinse them again in a colander before cooking.
  b. Greens: It doesn’t matter if the package says triple washed, I still prefer washing my greens and in a large bowl. I like to soak them for a while, as all the sand settles in the bowl. A friend of mind advised me to wash my vegetables in vinegar, as it kills bacteria. When she told me to do so it just seemed painstaking; however, this article surely makes me rethink.

http://www.npr.org/templates/story/story.php?storyId=14540742

c. Fruit: Even if the fruit can be peeled, I prefer to wash it if I plan to cut the fruit.
d. Of course, the golden rules to avoid cross contamination are ensuring your hands are washed and the cooking surfaces cleaned.
e. Whole spices: My amala used to air them out in the sun for a couple of days before she ground them. I am sure this would remove the mould etc. scientifically I am not sure how effective this is.

On our small little terrace as a family we have been planning to plant vegetables and herbs, but never got to doing it. Patty’s blog Pimped out Plant gave me the final push. To be honest, buying a small bunch of herbs for $1.49 just doesn’t sound right!

WEEK ONE
THE PLAN: Plant tomatoes, beans and herbs –parsley, basil and thyme.
(Problem: My husband, calmly asks me, so what type of soil do you require? How big a flowerpot would be needed? Etc…uhh…recap did I just say my amala instilled in me the joy of gardening? I meant playing with soil and water; well I didn’t claim I was a seasoned gardener.)

It was a beautiful spring weekend, we packed the kids in the car and off we went to Home Depot (on the way my husband lectures me on how we need to support small business and try and find a place in the future where we can purchase all the gardening tools.) Home Depot does provide a lot of environmentally friendly options. We buy organic soil, a nice cedar box and seeds.

RESULTS: TOTAL MESS AND HAPPINESS

I am not sure whether my daughter enjoyed playing with dirt more or me…but we got messy and loved it!!! She loved painting the pots, putting soil and planting the seeds. Whether something grows or if she learned a thing or two I don’t know but we got dirty and we laughed our hearts out.

WEEK TWO
Every evening my daughter waters the pots and does her little song-dance routine – she takes her responsibility seriously. Then on Sunday, she comes running to me after her daily inspection, “Mama, something grows, something grows. Mama, where are the tomatoes?” Believe me, I was “super excited” (her favourite words) too. We will wait for the tomatoes and herbs but I definitely could see some little seedlings or is it just weeds?

I went to the store bought some beef (grain fed, no animal by product, no-antibiotic-just reading the package made me shudder as I glanced at its cousins-forced into cannibalism) which was super expensive! Coming out of the grocery store feeling a lot lighter in my purse I was wondering like we all do – Why does eating/feeding your family healthy have to be expensive? How can I balance healthy eating with cost?

My son’s first meat dish was minced beef, peas and carrot puree; unlike the time when I introduced him to cauliflower he did not clench his mouth closed but LOVED it! Jury is out -neither my 31/2 year old daughter, who loves her kebabs and chicken chowmein, is going to become a vegetarian anytime soon nor is my little boy! As long as they eat veggies, as a vegetarian mother I accept their present verdict on their diet!

GT-First Meat Dish

Minced meat, carrot and peas (8 months +)
Ingredients
½ cup of organic minced meat
1 teaspoon organic frozen/fresh peas
2 organic baby carrots/chopped
½ teaspoon Olive oil
1 cup of water

Directions
Heat the pan and add the olive oil. Sauté the meat until well cooked about 5 minutes. Add chopped carrots and peas and cook for 5 minutes. Add the water and cook till the carrots and peas are soft. Put the mixture into a food mill or food blender until pureed. Serve it nice and warm for your little love!