Braided heirloom corn from family fields. This corn will continue to dry and be used as a food source.

The answer to this is complex. There is much to be said of popular journalists like Pollan whose work has reached many in the U.S. who otherwise may not have become conscientious about the role of industry in food production, which has had damaging social, economic, environmental and health results. Understanding food sources and processes is undeniably a good thing—to know where your food comes from and to teach others, like your own family and children, to also question and explore.

Harvesting white corn at my family farm in Peru

However, while watching a recent Oprah episode where Pollan was a guest and Oprah staff were challenged to go vegan for a week, I was struck by two thoughts, like little lighbulbs going off above my head. Mind you, these thoughts are tangents that actually have very little to do with Pollan whose investigative approach to some of the biggest diet problems of our time is highly influential. The first thought I had was when Pollan asserted that American tradition has historically included eating meat—“we are big meat-eaters in this country, we always have been”—which is why he believed many Americans struggle with the idea of not eating meat. Pollan’s personal choice was to eat meat provided by sustainable farmers who could offer naturally-raised alternatives to the current standard of hormone-infused, questionably raised animals. While the number of conscientious farmers in both rural and urban contexts grows, hopefully setting a new standard, the notion of any singular American historical tradition begs the question—whose tradition?

A meat rack in Little Italy, New York (I think for St. Anthony's celebration)

The second issue I was struck by was that in making an argument for veganism, Oprah’s guest Kathy Freston pointed out that Pollan’s selection of meat was not affordable for many—to which Oprah responded jokingly that she could afford it. The problem is that many of us, especially those with large families, single-parent households and others struggling with the ups and downs (and waaaay downs) of our economy, cannot consistently afford these options.

In no way is this intended to be a diatribe against Pollan, Oprah or Freston. But what these little lightbulbs intend to point out is that 1) There is a disparity between good food and cost and 2) There is a long history of food practices often swallowed up or marginalized by the notion of any singular American tradition. For example, in the Americas, which include Canada, the U.S., Central and South America, there are long-standing cultural traditions where meat was historically not the staple of daily diets. While we are all impacted in some way (some more than others) to issues of access, affordability and conscientiousness about food, I believe we also need to look for the strengths in all of our communities that are reminders of existing and potential resistance to industrial food monocultures. It’s important to be aware of and open to the understanding that conscientiousness comes in many forms and traditions that are part of the fabric of these lands.

Bison at Yellowstone National Park in Wyoming. Wild bison was an ancestral food source for many American Indian peoples.

For example, many Indigenous communities represent sites where the worst violations of human relationships with food have occurred and where the best practices in food conscientiousness can be found side by side. Working with Indigenous communities in North and South America, and being an Indigenous person from Peru, I have seen how our disconnect from food traditions for various reasons has resulted in our deteriorating physical, mental, emotional and spiritual health. But I have also seen food traditions maintained and revitalized where conscientiousness is ingrained in amazing cultural practices. For example, in my community in the highland Andes, we raise animals from birth, care for them, love them, work alongside them. Children in my community are raised with a sense of responsibility for small to large animals and develop empathy as a result. We believe that every living thing merits our respect and attention—from our water sources to our trees and mountains, to the very crops we plant. Furthermore, in my community, eating meat is not a daily affair. We prefer grains, corn, vegetables, legumes, potatoes. Meat is reserved for special occasions.

Anishinaabe fishermen will set out to spear walleye during spring each year, exercising their treaty rights with the U.S. government.

In other parts of the Indigenous Americas, the process of hunting for meat is seasonal, carefully planned and involves various traditions that bring together family and community and where respect is demonstrated through offerings made to the animals. Nothing is ever supposed to be just taken. For example, among Algonkian peoples, stories are told of the beautiful gifts of life that each living creature, from plants to animals, made at the time of creation of human beings. These stories serve as cultural markers for Indigenous people that remind us of the instructions provided to us by our ancestors—how to live well with everything around us.

Amazing artwork by Ojibwe painter Rabbett Strickland. Title: Assimilation. Citation: http://www.rabbettstricklandgiclees.com/artwork.htm

These beliefs were prevalent prior to the subjugation of Indigenous peoples in the Americas, and understanding this history shows us just how deep attacks on food traditions can be. For example, during different periods in history, Indigenous peoples in the U.S. were forced to give up their lands, religious practices, their lifestyles and even their children to make way for settler expansion and domination where Indigenous people were considered sub-human. Starting in the 19^th century, entire Indigenous hunting, fishing, farming and gathering societies were forced onto reservations where they were not allowed to leave and made to be dependent upon government rations of processed foods. Known as commodities, these foods, many of which were given to starving people, were not only often rotten, but also a complete departure from the natural way of living Indigenous people had known for thousands of years.

The proposal for Indigenous people to reclaim their foods has been strongly made by Indigenous scholars, researchers and community members, as instrumental to a process known as decolonization, or resisting, reclaiming and rebuilding Indigenous communities.

Given these histories, it’s not hard to see why the notion of what is American tradition needs a lot of work. We need to understand how diverse cultures, including Indigenous communities, have been impacted by past and present attacks on their food systems, while simultaneously recognizing that “tradition” is made up of lots cultures—European, Asian, Latin American, African, and so forth—that carry histories and lessons that we can all share.

My absolute favorite: Indian pies and cookies made by my dear friend's mother for a Jemez Pueblo feast day

Today, in spite of our difficult histories, Indigenous communities in the Americas still exercise traditions that assert strong beliefs about land and foods. We offer our prayers and our actions to demonstrate that we still remember how to live carefully. Yes, we have been invaded for a very long time by non-foods, Western chemicals and now GMOs, but we also have within our communities generationally-perpetuated ways of nurturing foods. And these ways do not cost a lot, just our time, just our participation.

Wild rice just harvested by canoe by Wisconsin Anishinaabe men. The rice is considered one of the sacred foods of the Anishinaabe and will nourish many families throughout the year.

You may be thinking that regardless, it does cost more to produce real food in the U.S., especially with an organic label. But isn’t it interesting that what is considered normal (as in naturally-produced foods) in Indigenous communities like mine, is so prized now by wealthier post-industrial societies? Just as important as asking how we’ve gotten away from these practices is asking why we’ve gotten so far away. We have only to examine our histories, including both how we’ve been targeted and how we’ve resisted, to start learning some answers.

I would argue that it’s not necessarily about the price tag. Our food issues require more than trying to be conscientious about food through learning about its sources and critiquing unsustainable agribusiness. What is required is a re-examination of our history, our humanity, our cultural philosophies, and our own daily practices where our beliefs are enacted in order to remember that we all have instructions rooted somewhere that remind us how to live well with each other and our earth.

Stored Ojibwe American Indian wild rice, harvested in Wisconsin, that will feed us through the long winter

While there is debate out there (i.e. T. Colin Campbell’s The China Study – good read if you haven’t yet) about cow’s milk and its benefits and dangers, a lot of us drink milk or at least give it to our children. But do you know where your milk comes from? If you said, cows, you are right. But do you know where those cows come from and how they are raised?

Many of you are familiar with CAFOs and “drugstore cows” and many of you are not. CAFOs are Concentrated Animal Feeding Operations, where animals are pretty much confined in small places where they eat, urinate, defecate, and often die all in the same place with little or no grass or vegetation. There are many resources out there (look them up!) and these factory farms are perfect breeding grounds for bacterial growth and who knows what else. According to the CDC, over 75 million Americans get sick from the food they eat.

Note: these pigs are NOT from a CAFO – they are being humanely raised by a local farmer.

Drugstore cows are cows raised with unnatural diets and pumped with hormones and antibiotics to speed up their growth, which also speed up the possibility of illness (I actually had an argument recently with a woman who swore that a cow’s natural diet is corn and that the “media” was trying to lie to us that cows ate grass…did she think cows shucked corn with their hooves?). Most Americans are directly and indirectly affected by these hormones and drugs that have longer-term consequences than just a bad stomachache.

According to The Ecologist, the chemical pollutants passed from mother to child through the placenta or breastmilk can last decades…or even a lifetime. The EWG (Environmental Working Group) noted that it takes this long for a child to get rid of 99% of inherited pollution (note: that is not 100%):

• Phthalata platicisers (flexible plastics, etc.): 1 day
• Mercury: 1 year
• Flame retardant and stain-proofing chemicals: 12 – 60 years
• Lead: 166 years

This means generations of your children good be affected, causing permanent genetic changes. Does this mean simply not eating meat or drinking milk? But vegetables are not immune to bacteria and toxins. Recall outbreaks of E.coli in bagged spinach or the recent studies linking pesticides and ADHD. Check out this blog, Are You Sure You Want to Eat That?, for more information. Or what about the scandal of corporate greed and bribes and the sale of tainted foods?

So who is responsible for ensuring the safety of what we eat, meat or vegetable? In 2007, the FDA turned to states to step up their food safety programs. There is an ongoing debate whether federal or state control is more effective at ensuring the food safety of large national and multinational food companies.

Rather than getting caught up in this debate and risk harming ourselves and our families, it’s time that we recognize we are responsible for our food safety…as much as possible.

Buy local. Know where you food comes from. Better yet, know the person who grows or raises your food. If your food is not factory-produced or overly processed, the chances of these contaminants become lower. We cannot rely on some federal or state government regulation to do this for us. We have to take charge of our own lives.

Let’s start with our milk since many of our children drink it daily. where is my milk from? is a great website where you can source most of your dairy products.

Source: where is my milk from?

PS June is Dairy Month! For more and an insightful video, check this out.

A drug-free glass of milk and one of ZomppaPatty’s Whoopie Pies. Now that’s something I can get behind.

Gorgeous pizza crust from a funky specialty place in Raleigh with pizzas like “Cow Over the Moon” – Moonlight Pizza.

Peace & Love – best to CakeGirl of DaisyCakes!

While Ohno gets his rush from speeding like a maniac on steel blades, some of us find pleasure in things a bit less…fast. Food carries much tradition and symbolism. Oysters are a known aphrodisiac and were sure sell-outs for Valentine’s Day (especially those snowed in!). They are also commonly eaten for Chinese New Year because they represent good business and receptivity to good fortune – and we can all certainly use a bit of that! They are usually eaten dried, but since I wanted to know where my oysters came from, I bought them fresh and spent a good half hour shucking them.

As you know, this is the Year of the Tiger – or the Lunar New Year 4708 (and I thought 2010 seemed like a lot). People born in the year of the Tiger, tradition says, are charismatic, powerful, and protective. If you want to learn more, check this out.

I’m not a soothsayer; I’m an eater. Since I was not headed to my folks’ place this year (too many snowstorms to battle the airports), I decided to try my own Chinese New Year feast. This was my first going all out, and the Usual Suspects were brave enough to be my guinea pigs once again. Cake Mountain Man, L, P & C all came over, as New Year Eve’s is a time for Reunion Dinners – family and friends, and they were served up a very traditional meal. They brought oranges, symbolizing wealth, good fortune.

Eight dishes were served. Eight represents the auspicious number eight, which sounds like the word fortune. Let’s eat. (all recipes below)

You’ll note that many of the same ingredients are used throughout, which made life a lot easier. First up were Egg Rolls. They are eaten because they look like little gold bars, so they represent money and wealth.

I made these with mushrooms, bamboo shoots (wealth, new start), carrots (good luck), bean sprouts (to your heart’s content), and a little sea moss.

Second were Lion’s Head Meatballs. These were made with ground pork and shrimp (the word sounds like “ha, ha”, symbolizing laughter, happiness). Of course,  I added just a bit of sea moss and some mushrooms. These mushrooms are the dried Chinese black mushrooms, and they represent fortune and are often eaten during this time of year when many go vegetarian (ah-hem, not me).

These meatballs are served because the lion represents authority and strength and the large round meatballs represent family unity.

Third were the Lettuce Wrapped Oysters with Black Mushrooms and Sea Moss. This is a dish my dad would make and I never really liked it as a kid. My version was slightly tastier (aka sweeter – sorry, dad!) but still not my favorite, which meant I was able to more or less replicate his original. Oysters and mushrooms we’ve talked about and lettuce sounds like bring about good wealth. Sea moss is also ‘fat choy,’ which looks like a bunch of hair, but sounds like congratulations, be prosperous, fortune. It sounds like the Fat Choy in the greeting Gung Hay Fat Choy which is commonly said during new year, meaning May You Come Into Good Fortune.

I thought it’d be pretty and yummy to wrap them in lettuce, and it turns out that food rolled into lettuce means having a child soon (er….)

Fourth were Longevity Noodles. These I had to buy in an Asia market because they are made especially long and you’re not supposed to cut them.

Noodles represent long life of course.

Still with me? Fifth was the classic White Cut Chicken. Finding a whole chicken with its head and feet was no easy task down here. Whole chickens represent completeness, togetherness of the family. This is served with three dipping sauces.

Sixth was Garlic Lettuce, a simple dish. I served this with rice, of course, using a wild rice grown in the Objibwe tradition. Rice symbolizes fertility, luck.

Seventh was the Whole Steamed Fish. This gorgeous red snapper was so big I couldn’t get the tail to fit into the wok! Whole fish sounds like surplus and represent increase in prosperity.

Dish number eight (are you full yet?) was of course, dessert! I didn’t want to mess up the steaming of the traditional nian gao, a sticky rice pudding and thought what’s better than a traditional Chinese Swiss (the irony) roll cake.

Needless to say, we were feeling pretty fortunate having bellies full and cheering Ohno on to the podium. Thanks to Cake Mountain Man who made cooking and cleaning far easier and for the Usual Suspects venturing to share a very traditional meal. What a way to ring in the Year of the Tiger (and Valentine’s Day!)

Gung Hay Fat Choy!

Chinese New Year Egg Roll

Egg Rolls
3/4 cup bean sprout
1 bunch green onions, chopped
2 carrots, cut into thin slices
1 cup bamboo shoots
1 1/2 cup mushroom, cut into thin slices
1 tsp light brown sugar
1 TB soy
1 TB rice wine
1 tsp salt
1 TB corn starch
Vegetable oil

1. Get wok hot and heat oil
2. Stir fry bean sprouts, green onions, carrots, bamboo shoots, and mushrooms for 1 minute
3. Add salt, soy, brown sugar, and rice wine and stir fry for 2 minutes
4. Remove vegetable mixture
5. Mix cornstarch and water to make a paste
6. Place a couple tablespoons of the vegetable mixture in the middle of an eggroll wrapper, wrap, seal with cornstarch paste
7. Heat a couple inches of oil in wok until hot
8. Deep fry each eggroll for 2-3 minutes, turn when one side is brown, drain

Lion’s Head Meatball

Lion’s Head Meatball
1 lb ground pork
1/2 lb shrimp, cooked, chopped into small pieces
1/2 bunch green onions, finely chopped
2 TB ginger, finely chopped
1/4 cup mushroom, chopped
1/2 head lettuce, chopped into large pieces
1 TB soy
1 TB rice wine
1 tsp light brown sugar
1 TB cornstarch
3 tsp veg oil
1 tsp salt
1 1/2 cup chicken broth

1. Combine pork, scallion, ginger, mushroom, soy, sugar, wine, cornstarch
2. Shape into 8 large balls
3. In casserole or Dutch oven, heat oil and add lettuce. Season with salt and saute until wilted
4. Add meatballs to brown
5. Add chicken broth and bring to boil
6. Reduce heat and simmer 30-35 minutes

Lettuce Wrapped Oysters With Black Mushrooms and Sea Moss

Lettuce Wrapped Oysters with Black Mushrooms and Sea Moss
8 oysters
8 black mushrooms
1/2 lb. sea moss (fat choy)
1 small package rice vermicelli (little ones)
3 TB oyster sauce
1/3 cup chicken stock
1/4 tsp salt
1 tsp sugar
2 TB vegetable oil
1 TB sesame oil
1 TB cornstarch
1 TB water

1. Soak fat choy, vermicelli, and mushrooms
2. Take large lettuce leaves (whole) in hot water. Blanch and remove
3. Heat wok with oil and sautee oysters
4. Add mushrooms, fat choy, vermicelli, chicken stock, and oyster sauce
5. Season with sesame oil, salt, and sugar
6. Mis cornstarch with water and add slowly to thicken
7. Place two mushrooms and two oysters with rest in each lettuce leaf
8. Wrap

Longevity Noodles

Longevity Noodles
1/2 lbs. longevity noodles
8 cups water
1 tsp salt
3 cups chicken broth
1/2 bunch green onions, chopped
1/2 cup ham, chopped
1/2 cup bamboo shoots
1/4 cup mushrooms, chopped
1TB soy sauce
2 TB oyster sauce
1 tsp sesame oil
2 tsp cornstarch
4 tsp water

1. Heat salted water and parboil noodles. Separate with chopsticks – do not cut
2. Drain
3. Bring chicken broth to oil, add soy sauce, oyster sauce and sesame oil
4. Mix cornstarch with water and add slowly to thicken
5. Add bamboo shoots, onions and ham and remove

White Cut Chicken

White Cut Chicken
1 whole chicken, head and feet attached
3 green onions, chopped
3 cloves garlic, smashed
3 pieces ginger, smashed
1 cup rice wine
1 TB kosher salt

1. Wash and dry chicken
2. In large pot, cover chicken with water.
3. Add green onions, ginger, garlic, rice wine, and salt
4. Bring to boil
5. Simmer for 30-35 minutes
6. Turn off heat, cover, and let chicken sit in stock for 4-5 hours
7. Cut up chicken and serve with three dips
8. Dip one: oyster sauce; dip two: mix soy sauce with chili sauce; dip three: heat hot oil and pour over a mix of salt, minced garlic, and chopped green onion

Garlic Lettuce

Garlic Lettuce
1 head lettuce, chopped
6 cloves garlic, smashed
1 1/2 tsp soy sauce
1 1/2 sesame oil
1 tsp rice wine
1 tsp sugar
Vegetable oil
Salt
Pepper

1. Combine soy sauce, sesame oil, rice wine, sugar, and pepper and heat over medium high
2. Add vegetable oil and garlic. Saute for 10 seconds
3. Add lettuce and cook until just wilted, add salt to season

Chinese New Year Steamed Fish

Steamed Fish
1 ½ lb fish (granted, mine was twice this size!)
5 slices ginger, chopped
3 green onions, chopped
3 TB soy sauce
2 tsp rice wine
Vegetable oil

1. Put ginger inside fish
2. Sprinkle salt in and out of fish
3. Put in wok and steam on medium high heat for 20 minutes
4. Mix soy sauce, rice wine, and green onions, and pour over steamed fish
5. Heat oil in small pot and pour over fish right before serving

Orange cupcake with cream cheese frosting from my favorite DaisyCakes. Thank you, breakfast.

I had a quiet, lovely holiday with Cake Mountain Man and our dear friend, L. Our Christmas dinner was capped by L’s Cornish Game Hens with homemade gravy and butternut squash stuffing…

…and his HOMEMADE pumpkin bread pudding…

breadpudding

…but let’s step back for a minute. You didn’t think this was it, did you? Join me on my holiday feast overload where I discovered two things about limits: 1) I have none when it comes to cooking for the holidays, and 2) I’m not a good baker. This entry is LONG and it tests YOUR limits and patience, but this pretty much parallels my few days of feasting so I hope you join me in reliving the limitless pleasures of eating. Enjoy!

A week before Christmas, I started out with some easy-to-make peppermint bark, using candy canes made from cane sugar. These Pure Fun Candy Canes make them delightfully sweet but not too sweet (recipe below).

I also made little ice cream sandwiches using Cake Mountain Man’s famous chocolate walnut cookies with what I discovered as one of the best vanilla ice creams out there: Green & Black’s Organic Vanilla Ice Cream. So creamy.

Christmas Eve morning, I followed ZomppaPatty’s recipe for Thyme and Parmesan Popovers. Oh my, my, my.

These were sinfully good – Cake Mountain Man and I certainly showed limitless delight for these.

Lunch was a simple pork and beef franks from Whole Foods with caramelized onions. Generally, I avoid hot dogs, but these are grass-fed AND local.

Before I started dinner, however, I received a LOVELY package from one of my idols, Jaden from Steamy Kitchen, who chose this adorable, charming apron from the Hip Hostess that I won from my dear foodie friend, Stephanie from Lick My Spoon. (my excuse for looking so dumpy is that I was wearing two sweaters!)

With my new apron in place, I prepared for Christmas Eve with Purple Sweet Potato Fries (with the potatoes I wrote about previously). (see recipe below)

I also took a twist on the traditional Standing Rib Roast…

…and did a Chinese Black Mushroom-Rubbed one (see recipe below). Cake Mountain Man and I finished it off what we couldn’t the next day in 0 time.

WAIT! Are you tired of reading yet?? I haven’t even GOTTEN to Christmas morning yet! I tried ZomppaPatty’s recipe for Cinnamon Buns, and though mine are not as pretty, that Patty sure knows how to put a recipe together. I made the dough before and did not use cake flour. Still worked!

Then for Christmas dinner, I did a Pork Wellington as one of the appetizers (recipe below)…

I also did a Southern-Eastern Firecracker Shrimp  with Foster’s Seven Pepper Jelly and wonton wrappers… (recipe below)

And of course, Christmas Kale.

I know, this list is ridiculous. I told you from the beginning, I have no limits when it comes to eating. But, as I mentioned, I realized a very important lesson. I am no baker. ZomppaPatty, as you know, is a genius baker. Me. Am. Not. I don’t think I have the right temperament. I’m not horrible – I even crushed my own almonds – but I did manage to turn what should have been an easy Clementine Cake inspired by Nigella Lawson to something that was almost good to a complete disaster.

Disaster or not, we topped off with the best sparkling apple from Kristian Regale. This was my holiday! Learning my limits and learning not to limit myself in the pleasure of friends and food. Time to detox…oh, wait, too many leftovers. There’s always next year.

Cheers.

Organic Peppermint Bark

Peppermint Bark
8 oz. semi-sweet organic chocolate
6 crushed organic candy canes
1/2 bag (4 oz.) organic white chocolate chips

1. Melt semi-sweet chocolate over double boiler
2. Spread thin on wax paper over a cookie sheet or Silpat
3. Chop candy canes in food processor and spread over warm chocolate
4. Let set in refrigerator
5. Melt white chocolate
6. Spread over hardened chocolate
7. Set in refrigerator
8. Break and enjoy!

Purple Sweet Potato Fries

Purple (or Regular!) Sweet Potato Fries
2 medium sweet potatoes
3 TB cinnamon
Salt
Pepper

1. Preheat oven to 350F
2. Peel and cut potatoes into thin strips
3. Sprinkle cinnamon, salt
4. Bake for about 30 minutes until crispy

Chinese Black Mushroom-Rubbed Standing Rib Roast

Chinese Black Mushroom-Rubbed Standing Rib Roast
3 lb. standing rib roast
10 dried Chinese Black Mushrooms
Salt
Pepper

1. Rehydrate Mushrooms
2. In food processor, chop mushrooms, salt, and pepper
3. Rub over standing rib and let stand for at least 1 hour
4. Preheat oven to 450F
5. Bake for 20 minutes
6. Reduce heat to 350F and bake for about 2 hours (temperature should be about 110F)

Pork Wellington

Pork Wellington
(adapted from Recipezaar)
1 lb. pork tenderloin
6 oz. prosciutto
4 oz. boursin cheese
2 sheets puff pastry
1 egg white mixed with water
Olive oil

1. Butterfly pork tenderloin the long way and stuff with cheese
2. Wrap prosciutto around it so it’s completely wrapped
3. Brown in skillet on all sides until prosciutto is crispy
4. Chill in refrigerator
5. Wrap entire tenderloin in puff pastry (decorate if so desired)
6. Brush with egg white
7. Wrap in plastic and chill in refrigerator for up to 24 hours
8. Preheat oven to 400F
9. Unwrap from plastic and bake for 35-40 minutes until golden brown
10. Rest, slice, and serve

Southern-Eastern Firecracker Shrimp

Southern-Eastern Firecracker Shrimp
(inspired by Steamy Kitchen)
24 medium shrimp
12 wonton wrapper
5 TB Foster’s (or other) Seven Pepper Jelly
Canola oil

1. De-shell (but leave tail) off shrimp
2. Marinate in jelly for at least 30 minutes
3. Cut wrappers in two and wrap each shrimp
4. Heat oil (I ran out and used olive oil – needs more heating time but do not let it smoke)
5. Fry

For those of you who are not familiar, it’s the story by Crockett Johnson of little Harold who uses his purple crayon to draw his adventures – it’s a lovely story about imagination, creativity, and making possibilities real.

Well, art, media, and food are all mediums for turning the imagination into reality. Harold, in fact, has now become a TV show for children. One great site capitalizing the power of media to create and imagine and educate is Fooditude. They are an up and coming food TV show for kids to get them aware of where their food comes from and how to eat better.

Another site you MUST check out is SnagFilms. They have HUNDREDS of documentaries you can watch for free, including Super Size Me and the Future of Food (if you haven’t seen these, YOU MUST IF YOU CARE!)

Take 45 minutes to watch this…it’s important…about why we are getting fat as a nation just by eating what is often offered out there are “food:”

My own purple creation to pay more attention to the source of my food came in the form not of a crayon, but of a sweet potato. Yup. It’s purple. Not orange.

In Stokes County, North Carolina, there is a movement to promote rural economic development through the Stokes Purple Sweet Potato. I found this at Whole Foods, and this wonderful, LOCAL produce both honors the region’s agricultural heritage and local entrepreneurship. Since it’s getting cold, I figured I’d create my own dish with my own purple crayon, er, potato,…and since it’s not a traditional gumbo, I’m calling it Gumby.

It’s super easy, perhaps not the prettiest dish when it first comes out, but it’s so cool and delicious. Just check out the colors.

Purple Sweet Potato Gumby

1 purple sweet potato
1 regular sweet potato
1/2 pound chorizo sausage (you can do sweet or spicy but I like it SPICY!)
1/2 pound ground turkey
10 cloves whole garlic, softened in olive oil
Chicken stock
Salt and pepper
1 cup orzo
1/4 cup sliced shiitake mushrooms
2 cups chicken stock

1. Preheat 350F.
2. Slice potatoes into thin slices and layer on bottom of casserole dish.
3. Cut sausage into 1 inch slices and layer on top
4. Season turkey (can use turkey breast) with salt and pepper and layer with the sausage
5. Add garlic cloves
6. Add chicken broth (just enough to cover)
7. Bake for about 45 minutes until done
8. Meanwhile, make orzo with chicken stock with mushrooms
9. When casserole is done, add orzo.

The casserole will come out somewhat liquid-y since the juices from the sausage and turkey will be running, but don’t worry! The orzo will soak all those juices up and even turn a little purple!

Sweet potatoes are loaded with antioxidents, not to mention they are so sweet and yummy (even for people like me who hated veggies for so long;they are a fantastic way to get some good vitamins!). This is also a fun way to get kids excited about their food while being aware of the source of your food – who doesn’t like purple food?

Imagine we could take our little purple crayons and create a world where  we honored where our food comes from, where everyone has something GOOD to eat….

Cake Mountain Man and our dear friends, L&P, came over for a “small” dinner with enough food to feed twelve. We ate, played board games, ate, played more. Even our ice skating (aka me falling) didn’t do much to cancel out the calories we consumed.

My certified organic turkey from Whole Foods cost 10x the amount of the discount turkey at a larger grocery store, but the quality, taste, and knowledge that it was raised humanely and heathily helped me to swallow the cost…and raised my continued ire that we as Americans have become too used to cheap, processed, industrial food. Anyways, I digress…

No company sponsored/paid for my use of anything – they don’t even know I used their products, but I wanted to share what ingredients I used to note that it is possible to put together meals that are organic and natural without ridiculous costs.

I love cooking for Thanksgiving – the planning and preparation is half the fun, and I adapted some fabulous recipes I found on some great sites:

• Cooking Light’s Apple Cider-Brined Turkey: this brine filled with ginger and allspice is FABULOUS.

I don’t remember eating or making a juicier turkey. I brined it for about 18 hours. During the first 30 minutes of baking, I freaked out at how brown the underside got, but realized it was to sear the juices in.

• Saveur’s Rich Gravy: this takes a little while as you are making your own stock, but oh my gosh, the flavor and richness is beyond good. Just start it right after the turkey goes into the oven – you don’t need to really watch it while it simmers.

• Saveur’s Corn Bread-Sausage Stuffing with homemade Southern Corn Bread: I hate to brag, but this turned out pretty darned good. I made the cornbread the day before so it could sit overnight.

I baked them in muffin tins so that it would be easier to freeze and reheat them in single servings.

• Sweet Beet and Green Bean’s Vegan No-Bake Chocolate Pumpkin Pie: I used Newman-Os (no hydrogenated oils and YUM), Ghiradelli bittersweet chocolate, and Farmer’s Market Organic Pumpkin.

I’m not sure if I did this correctly as it didn’t set properly, but the taste sure was good! Not too sweet, just right.

L&P brought over the best green bean casserole I’ve ever had, butternut casserole with Grand Marnier, bread pudding, a bourbon pecan pie, and a pumpkin pie. I also had some fabulous Rofumo cheese (hickory-smoked) slathered with what may possibly be the best Seven Pepper Jelly from Foster’s Market.

Before you think me wealthy (trust me, I’m not!), I borrowed some things, like brining bags from L&P from Williams-Sonoma, which made life easier, and had some leftover Tracklement’s Cranberry Sauce with Port as a complement to turkey sandwiches the next day (the Foster’s pepper jelly also serves as an amazing accompaniment to leftover turkey).

I also stretched the dollar as far as possible by cooking down the carcass for some fabulous turkey stock, which I turned into a turkey-macaroni soup with homemade tomato sauce, mushrooms, celery, and salt and pepper.

Last but not least, I used Whole Food’s affordable, private-label 365 Organic Mayonnaise and Trader Joe’s Orange Flavored Cranberries to make a scrumptious turkey salad sandwich using leftover meat.

Eating healthy is not cheap, but it doesn’t have to break the bank. I am grateful for more healthy options when I cook, and I am grateful for friends with whom to share them.

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