At one point in my food journey, I virtually eliminated nearly all forms of animal protein from my diet in an attempt to rid my body of some painful and persistent Irritable Bowl Symdrome (IBS)-like symptoms.  Although I noticed some aesthetic changes to my shape, the reality was that my increasingly leaner body felt weaker, not stronger, as I had hoped. I felt increasingly sluggish, tired, and, well hungry!

With a little more experimentation, I began to understand that the best way for me to heal a sick, bloated belly was to eat a balanced diet that included some animal protein (and a lot less refined and natural sugars).  These little tweaks are all I seem to need to consistently and sustainably meet my energy needs.  Reading about the Polyface farming model led me to understand that the animals I eat enjoy same benefits of a balanced diet that I do. What I’ve found is that I not only prefer pastured raised meats over factory farmed meats based on taste, but it also makes me feel better.

While some Polyface food products are available at DC farmer’s markets, a trip to Polyface, local food tasting in Staunton, and the opportunity to walk the farm that Joel Salatin pioneered, made the trip to buy eggs and chicken from the farm store worth the extra effort.  Unlike the skinless, boneless, cellophane wrapped meats that may appear clean in a well-lit grocery-store, the free-range Polyface chickens I observed have the enviable distinction of having been raised in a “happy place”.

Upon arrival at Polyface farms, the lush green backdrop, and the overall transparency of the operation left a lasting impression on me.  The store’s grocery is open from 10am-4pm on Saturday and is a large, uncluttered space, simply decorated with a very modest “hall of fame” and a wall where t-shirts and books are sold.  The refrigerated section had a section for meat, chicken, and eggs.  Before venturing out to tour the farm, I bought some chicken and eggs and set out to get closer to the chickens and cows that lived there.

The highlight of my visit was watching the chickens leave the Eggmobile shelter to sun and exercise themselves with walks along the grassy hill.  If you are ever in the VA area, I highly recommend a visit to Joel’s farm for some farm-fresh air and a better understanding of a farming practicing that emphasizes respect for animals, which ultimately makes for tastier food.

For those of you in the Piedmont area, you probably have eaten some fantastic cheese from the Chapel Hill Creamery. Women-owned, this wonderful small dairy farm also specializes in farmstead cheesemaking.

Unlike some larger, industrial dairy plans, Chapel Hill Creamery is completely transparent, allowing visitors to learn about how the animals are cared for and how the cheese is made.

Using Jersey cows for the quality of their milk, the cows are pregnant for 9 months, then rest for 3 months. They are pasture-raised, using an intensive rotational grazing system. The attention placed on the land, the animal, and the food production makes for a sustainable cycle.

This process ensures happier cows and happier people (eating the happier cheese).

Pan-Seared Sea Bass in Clam Stew, Black Rice, and Tomato Salsa

For those of you in the area, you know what I’m talking about. For those of you visiting, this is one of the absolutely must-stops. Rooted in southern cuisine, owner and chef Amy Tournquist uses the freshest, local ingredients to create perfect dishes.

Best Pimento...ever.

Creative, classic, perfectly seasoned. When folks from out of town ask me which is the one restaurant they should try. It’s Watt’s. Now to get them to open earlier for Sunday brunch….

Strawberry Granola bar...amazing.

Started in 2009, Boxcarr Farms, this family farm is a true example of biodiversity. On over 30 acres, Boxcarr takes care in ensuring a diversity of seeds and crops, growing many heirloom varieties.

The heirloom varieties also extends to their diverse flock of animals, including heritage chickens and pigs.

Honeybees and goats share the beautiful land, all fed with natural feed without antibiotics or hormones.

Their mobile food truck has some amazing food – from fresh sandwiches to the most amazing strawberry granola bar, this food truck is so worth the stop.

(Visit our Facebook page album for all the pictures from the event)

The Food Shuttle also hosts mobile markets every month in various communities around the Research Triangle region in the state. We joined them in their May mobile market held at a church located in East Durham, where the congregation is predominantly Latino. At each mobile market, one of the Food Shuttle’s incredible volunteers does a cooking demo with the produce available during that week. Then food is distributed to the community members, and the contents of the box vary, depending on that week’s availability. Fresh fruit and vegetables are always available – a distinction from that of many other food recovery organizations that tend to focus on canned and baked goods.

Given the Food Shuttle’s focus on empowering individuals with the awareness and excitement for healthy eating, we joined them this month, bringing the Sol Food Mobile Farm and conducting a unit from the Zompping for Food & Planet curriculum. It was super fun to see the kids get excited as the big red school bus pulled up.

We kept the country a “mystery” until we opened the bus doors…and the country was…Italy!

ZomppaKat had come all the way to NC from Ireland to teach the workshop. Given her Italian roots and Spanish fluency, she was the perfect teacher for this workshop. Chatting with the moms and dads there, Kat got all the kids super excited about figuring out where Italy is located, learning some Italian words, appreciating a bit of opera, and recognizing pasta shapes. The kids put their creative brains on making pasta jewelry and their culinary skills to the test making bruschetta, exploring where tomatoes and basil come from.

Kids and their parents also board the Sol Food Mobile Farm, where Reid showed them all the plants at the back of the bus. The kids came out proudly carrying their tomato plants that they had just planted themselves.

Of course, they also got to peek on the rooftop where succulent greens cover the top of the bus – we can’t forget to water the roof!

It was a wonderful morning, and everyone seemed to have fun. Thank you to the Inter-Faith Food Shuttle for letting us join in your incredible efforts to ensure that everyone has access to healthy food and nutrition.

(Visit our Facebook page album for more pictures from the event)

LoMo Market travels in a truck pulling a refrigerated trailer, making established stops in various neighborhoods around the Research Triangle in North Carolina.

Open up the trailer and it’s a full on-store. It partners with local farmers and producers, helping to expand the reach of small family producers and make it more convenient for people to get fresh foods.

You won’t find your Ho-Hos here. Only fresh, organic foods. The trailer is lined with fresh produce, fruit, jams, packages of ground grits and pancake mix, hot sauce, preserves, eggs, fish, and even flowers.

Each item is marked with the farm from which it originated, so you know exactly where it is from.

A wonderful bonus for me (not only is it in my neighborhood – check out their site to see if they are coming to you and if not, make a request!) is that they also carry Spread Cheeze. As some of you know, I have limited my intake of dairy, become a full convert to almond milk, and now found this wonderful cheese made of almonds and cashews. I have tried ones in stores and never liked them. They tasted…like cardboard. Spread, locally-owned, was started by a woman who just wanted a good-tasting non-dairy cheese. Warning: it’s addictive.

Welcome to the neighborhood, LoMo! Hope this takes off across the country.

Jack and Sandy Pleasant consider themselves the stewards of the 260 acres that have been in Jack’s family for 200 years. Without any experience in livestock, Jack read some how-to books, and started The Sunset Ridge Buffalo Farm on his family’s land.

With 120 buffalo, Sunset Ridge has the second largest bison herd in the state. The bison are pasture raised, and are never treated with antibiotics or growth hormones.

The Farm gives tours and is completely transparent it how they raise and slaughter the bison. They take particular care of how to keep the land pristine through animal husbandry and sustainable practices.

For those who eat red meat, the Farm also provides a lot of information on the nutritional benefits of bison as well as recipes. They also are present in the area’s local farmer’s market – a true example of how the farm, the land, the animal, and the community can be connected to each other through the centuries.

Another wonderful new Durham food truck (Durham is popping with great ones!), Sympathy for the Deli, serving up deli sandwiches with locally-sourced, hand-cured meats, like this great French Dip. Although I love sandwiches, I don’t always go out for them – or make them – not sure why, but this is one stop I’d make an exception. Flavorful, simple – that’s what happens when you know where your food is coming from!

And boy, is this food worth something!

Berenbaum’s always a wonderful assortment of breads, pastries, treats – and features This & That Jam, which will also be at BCFE. For example, this weekend, they featured two stunning treats. This chili-cheese-quiche tart was one of the most incredible things I’ve had. Subtle heat with a crust so buttery and flaky, I stopped breathing for just one moment.

Finishing off with a sweet peach tart, and all was good with the world.

The guy in front of me dropped a few coins, and I thought, really? Those better be $1 coins! Come get a taste, and see what you think it’s worth. For me, it was worth every bite.

Great new Durham foodtruck: American Meltdown with gourmet grilled cheese. From grilled cheeses with figs to basil pesto to Pimiento cheese, this is a must follow!

They source as locally as possible, and the bread to cheese ratio is perfect, as is the delicate sizzle of that toast. Flavors sing, and so did I (well, not really, you don’t want me singing, I guarantee you).