Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."



Monday, July 27, 2015

Mushroom hazelnut pate (nutrient-rich)


My recipes are nutrient-dense.Recall that foods that typically contain saturated fatty acids are butter, red meats, coconut oil, and palm oil. Unsaturated fatty acids are found in plant foods; examples of monounsaturated fatty acids are olive oil and peanut oils. Examples of polyunsaturated fatty acids (two or more carbon bonds along the carbon chain) are corn and safflower oils. Fat is involved in the protection of vital organs and metabolism of  all other energy nutrients, metabolism of cholesterol, and synthesis of Vitamin D and other fat-soluble nutrients.


Thank you to one of my favorite students (for this recipe)
MUSHROOM HAZELNUT PATE

Whole (mushrooms, preferably shitake but button or crimini are fine)
Inexpensive (substitute less expensive mushrooms and cream cheese on sale for Neufchatel)
Slow( comes from the sauté and chilling time)
Equitable (hazelnuts, buy local)

I love the taste of this recipe – if you can afford to make it with all the fresh ingredients listed. A student brought it to a potluck once. He was a geographer, it was the first potluck food he had ever made. It was devoured by the class and became a favorite potluck recipe for all time.

Here is the hardest thing: timing the gelatin just right
Substitutes: Use agar-agar instead of gelatin (buy in a food co-op)



4oz. shiitake mushrooms 
3 Tbsp. butter
1 clove garlic, minced
¼ c. toasted hazelnuts
3 oz. Neufchatel cheese  (saturated and unsaturated fatty acids, including the essential linoleic and linolenic acids)

Sunday, July 26, 2015

Different disciplines, different ideas, different foods


Different disciplines of study can combine to spin a story that is elegant in terms of confronting convention wisdom -- in this case, regarding saturated fat. Certainly, journalists like Gary Taubes are tirelessly writing about this, advocacy organizations (like the Westin A Price Foundation,), too. And just what kind of voice is palatable enough to offer alternative stories? The consequences of privileging certain common-wisdom foods over others in this country are staggering for U.S. agriculture and consumers. We demonize cholesterol and saturated fat, and elevate convenience foods (high in PUFAs, sugar, and refined salt). We become obese (due to deficits of fat) and lose our memory, our ability to think. Whither that cultivated life? 

Personally, and it probably is no secret, I like the saturated-fats-are-good argument. In my world of critical consumers, I’d emphasize traceable saturated fats and deemphasize sugar of all sorts. So less soft drinks and Twinkies, more sun, be open to taste and smell, and slow down. But finding affordable, healthy saturated fat is not necessarily easy. We are talking livestock products folks, and land for pasture and feed is not cheap.

Saturated fats are unpopular in our highly processed foodshed. We are inundated by polyunsaturated fats, and can easily find some of our favorite monosaturated (like olive oil), but saturated fat is illusive – for its cost, if nothing else. For dairy, consumers lust after non- or low-fat products. For meat, they tend towards lean. Butter has been margarinized (pun intended) for decades. Certainly, American agricultural production is dominated by the production of cereal and legumes (unsaturated fats). Further, few these days have experience cooking with good, saturated fats – artisan, and otherwise.



Saturday, July 25, 2015

More grate-full-ness on my birthday!  Months of good food...good to eat and good to eat......my most awesome pictures (in my humble opinion)




























Celebrating today ..Teaching in Switzerland and Italy

I guess it takes a birthday to post some of my favorite pictures from this year's teaching in Switzerland and Italy. Each year, I think the same thing -- this is my best group ever ....and how can it be even more fabulous for next year? Somehow,  it is.

Mille grazie a tutti!