The Event + Conclusion

The main part of our experiment is over. For six hours on tuesday, Jess and I cooked the local organic produce we obtained at Ferry Building, Berkeley, and Oakland Jack London Farmer's Markets. The items that couldn't be obtained directly from the farmer were purchased at local shop Farmer Joe's in Oakland. [www.farmerjoesmarket.com]

If you didnt get a chance to pick up the locavore pledge card at the opening. Just remember when shopping:

If not LOCALLY PRODUCED, then Organic.

If not ORGANIC, then Family farm.

If not FAMILY FARM, then Local business.

If not a LOCAL BUSINESS, then Fair Trade.


The purpose was to make people aware of their local food options to help escape our crazy 1500 mile system, not to have a rigid ideology and finger waging if you don't purchase everything locally. So...Be Aware of what you are buying and ask questions.


I have to admit that the food preparation was quite exhausting. During our kitchen test, we had five people doing the cooking instead of two of us in a much smaller kitchen. Plus this time we didn't have the pleasure of relaxing between meals, sipping wine, and chatting.

I had one magickal food moment that I'll remember for the rest of my life. I'm not a raw carrot person. I like mine steamed or shreded raw into salads. I admit that if i find a big chunk of carrot to eat, I'm normally smothering it in a bowl of ranch dressing. Anyway, Jess was shredding carrots for our lettuce wraps. She kept having little stubs because it was too difficult to get the last ends of the carrot without shredding her fingers. She turned to me and was like you need to try this now. Hesitantly I did. And it was the most delicious carrot I have ever eaten! So sweet and watery. From now on I'll be comparing all my carrot purchases to this one bought from Happy Boy Farms [http://happyboyfarms.org/market/live-oak/]


At 4pm, we realized that we needed to head over to the school for the opening. So we loaded the car up with food still hot from the oven and rushed on over. Our arrival was timed perfect. The only thing I regret not having time for was to put up all our recipes and vendor info. But that gave me and Jess a chance to talk with people one on one about what was in the food and where things came from. Plus below I'll be giving recipes,costs, and vendor info


The response from people was amazing! I had one woman tell me that she has been buying local organic for years now but her relatives think she is crazy. She was happy to see that other people are doing this more and felt validated by her decisions. And Andree was right, quotes do stick in the mind of the viewer. I had a few folks that were jaw-droppingly shocked about the quote on strawberries The reality of our inport/export system just didnt make sense to them. and finally the insanity of our system sunk in. And that made the whole project worth while.




Now for the recipe ingredients.



Fava Bean Puree:



2 lbs fava beans shelled
[you'll need to buy 5 lbs in the shells in order to end up with 2lbs]
Purchased from Eatwell Farms for $7.00 [www.eatwell.com]
~ 1/2 cup extra virgin olive oil
Purchased 750mL House Blend for $18.00
StoneHouse Olive Oil [www.stonehouseoliveoil.com]

Lemon Juice [ 1 lemon]
Purchased from Twin Girls Farms 13 lemons for $6.00
http://www.pacorg.com/pages/twingirls.html

Salt to taste

Herbs to Taste
we used Tarragon from the garden


Greek Spinach Rice Balls:


2 pounds fresh spinach:
we did a double recipe 4 lbs for $6.50
Happy Boy Farms
[http://happyboyfarms.org/market/live-oak/]
1 cup chopped scallions:
2 bunchs for $5.00
Dirty Girl Produce
http://dirtygirlproduce.com/

2 teaspoons olive oil
Stonehouse [see above]

2 cups cooked rice
2 lb bag for $4.00
Massa Organics [http://www.massaorganics.com/]

2 Tablespoons finely chopped Dill
Bunch for $1.25
Happy Boy Farms [see above]

Juice from 1 Lemon
Twin Girls Farms [see above]

Feta Cheese
Spring Hill Cheese Co. $6.00
[www.springhillcheese.com]


Bread Crumbs [for rolling balls]
Used Morell's Local Loaf [he used Full Belly Farm Wheat] $6.00 a loaf
www.morellsbread.com + www.fullbellyfarm.com

Salt and Black Pepper to Taste





Crispy Lettuce Rolls w/ Orange Dressing



Inside Mix:

Grated Carrots $5 for ~ 2 lbs
Happy Boy Farms [see above!]

2 Green Scallions
Dirty Girl Produce [see above]

5 Avacados chopped
Brokaw Farms 5 for $6.25
[http://www.willsavocados.com/]

Bunch of Celery [finely chopped]
$1.69 bunch from Farmer Joes [see above]

2 packages Sprouts [we used daikon]
$1.69 bunch from Farmer Joes [see above]

1 Red Pepper
$2.40 from Farmer Joes [see above]

Fresh Mint [to taste]
2 bunchs for $3.00
Happy Boy Farms [see above]

Lettuce to wrap mix
3 bunchs of Romaine Lettuce $1.69 per bunch
Farmer Joes [see above]


Orange Dressing:

3 Oranges [ 10 lbs for $10]
Twin Girl Farms [see above]

1 cup olive oil
StoneHouse [see above]

1/2 cup honey [ donated]
Sparky Beegirl
http://www.sparkybeegirl.com/iuh.html

1/8th teaspoon salt




Garlic Toasts:



1 Loaf of Morell's Bread [see above]

Two bunchs of spring Garlic [chopped finely]
Dirty Girl Produce [see above] $3.50

~1cup olive oil
StoneHouse [see above]




Frittata: We made three

Each consisted of:

8 Organic Free Range Eggs
[From my chickens: Poppy, Buffy, Mary, and Layenna. Thanks Girls!]


2/3 bunch of chopped Asparagus
Ceccini + Ceccini Farms, Brentwood CA [4 bunchs for $10]

2 Scallions
Dirty Girl Produce [see above]

either a few sprigs of oregano or rosemary
From my garden

2/3 cup Milk
Strauss Dairy $4.99/ 2 Quart
http://www.strausfamilycreamery.com/

Butter for sauteeing Scallions and Asparagus
Strauss Creamery $6.79

2 Cups of Cheese[ one mixed in and one on top]

either
Old Portuguese $6.00
Spring Hill Cheese Co[see above]
or
Pt Reyes Blue Cheese $5.00
http://www.pointreyescheese.com/html/index.html

plus salt and pepper




Grilled Asparagus:

we made 2 bunchs sauteed in leftover orange dressing from Lettuce Wraps
[see above]



BIG THANKS For Chris and Rob[manager] of Buffalo Whole Foods in San Francisco for Donating Boxes of fresh Strawberries and Sugar Snap Peas




Buffalo Whole Foods
598 Castro Street
SF, CA
http://buffalowholefoods.com/

Fresh Strawberries[ Beach Street Farms]
http://www.beachstreet.com/

Fresh Sugar Snap Peas
Comanche Creek Farms




Fresh Whipped Cream for dipping
Pint of Strauss $4.94
[see above]


Fruit Flavored Water:
Filtered Water plus
Orange + Lemon Slices[ Twin Girls Farms]
Mint [Happy Boy]
White Guava[ Brokaw] $2.49


Total Reception Cost Breakdown:
Celery $1.69
Sprouts $3.38
Lettuce $5.07
Whipping Cream $4.94
Milk $4.99
Butter $6.79
Red Pepper $2.40
Garlic $3.50
Fava Beans $7.00
Olive Oil $18.00
Bread [5 loaves] $30.00
Lemons $6.00
Oranges $10.00
Brown Rice $4.00
Scallions $5.00
Avocados $6.25
Blue Cheese $5.00
Feta Cheese $6.00
Portuguese Cheese $6.00
Asparagus $10.00
Mint $3.00
White Guava $2.49
Dill $1.25
Carrots $5.00
Spinach $6.50

Total $162.56 Not bad for an all organic and local reception

Art Opening May 13th

I've got about one more week until our art opening. This weekend I'll be hitting farmer's markets to get all of our ingredients. Jessica will be helping to cook next Tuesday.

Feels a tad strange without Kelly being in town. She was such a vital part of our experiment. I think we both learned alot from each other over the past few months. I believe our local food explorations will continue after the exhibit. I'm not sure in what form they will be made public if at all or just shared with friends and family. We'll see...


Come say hello at the art opening. Try out of dishes and see some great art from the other students in the Eco-Art class at Laney.


Matters of Fact

An Exhibit of Art Addressing Important Environmental and Social Justice Issues

May 12-27th, 2008

Opening reception: May 13th, 5 to 8pm

Refreshments, interactive art, and performance

Laney College
Art Center Hall Gallery
(multi-colored building behind tennis courts on 10th st across from Kaiser Convention Center)

So Long and Thanks For All the Fish

Lately our neighbors cat has been trying to adopt us. This morning, I was attempting to write what will be my last blog entry for the Loca Lifestyle Experiment. I am leaving shortly, and Paul and Jessica will be stepping in to see the final preparation of the feast through to its conclusion. As I was assembling my thoughts, the neighbors cat appeared at the door asking to be let in. He begins these visits with a little jump led by his head to meet my hand. From there, I know I’m committed to scratching his ears and chin and talking to him for several minutes. Today, he seems particularly in need of affection and is reluctant to leave. He has fully explored the house, sat on the couch with me, and kneaded the entire surface. Thirty minutes later, I have to resort to clever ways of drawing his attention to the outdoors. I’m feeling slightly guilty now as I’m not sure he truly wanted to return to the wilds just yet.

Cats are opportunists. If things are not working out for them at home, they find someone else to take care of them. I’m not saying my neighbors are not taking care of him, for I’m certain they are. It is just that they have a new member of the family, a young puppy, that might have him feeling a little crowded. So for the time being I’m willing to be the distant relative who takes him in until he feels more reassured. In a similar way, I feel that the Eco-Art class, the umbrella for our project, is very much like that, a temporary home where we are nurtured and encouraged to formulate actions that we can then weave back into our own families and communities upon our return.

During the short life of this project, I have learned from and been inspired by my project partner Paul, from the other eco artists participating in this exhibition who are exploring equally significant issues, from my own experiences seeking out local foods and recipes, and from Andree, our mentor. Andree constantly reminded us that the news can be overwhelming, but stressed optimism, and kept us focusing on hope, always hope, and solutions.

After this experiment, my blinders have been permanently removed in regards to food production and consumption. I was a fairly regular devotee of the farmers market, but I will now look at all those additional, supplemental foods I buy from the grocer differently, and make my selections in a more careful “mind full” manner. I will vote with my feet and support only those grocers that provide local and/or organic. I will read the labels and take particular note of the origins. Also, I will take more time and be careful to not stock my refrigerator and pantry with items that will end up wasted because I haven’t planned well. Recently at a CUESA panel discussion, I heard that our food waste is equal to the footprint of Bangledesh, with a population of 150 million people. According to a recent online article, (www.triplepundit.com/pages/waste-font-ii-by0th-numb-002783.php), “about a quarter of the food we consume and prepare gets tossed into the garbage only 2% of that is composted.” So you can see that simply not wasting can make a significant contribution to reducing your footprint. I am also planning on supplementing our purchased food with what we grow. To that end, we have recently started our compost heap, broke ground to begin our garden, and joined the ecology center to have access to expert resources (www.ecologycenter.org).

I’m sure there will be a few fuzzy blueberries and watery cucumbers that will need to be composted and perhaps a convenience item or two that may slip into my grocery cart in the future, but I am trying. My vision is no longer overcast, it is much clearer. I now see further than the stem of asparagus. I see the farmer and the land and the energy. I think about the origins of the seed, the health of the soil, the planting, the harvesting, the transporting, and time invested so that my family and I might sustain our health with this vibrant, alive, flavorful and succulent food.

To all I give my express thanks and love and encouragement to continue to lead a more awake life,
Kelly (aka Birdwoman)

P.S. Don’t forget if it isn’t local AND organic, remember the locavore pledge (www.locavores.com/who):

If not Locally Produced, then Organic
If not Organic, then Family Farm,
If not Family Farm, then Local Business
If not Local Business, then Fair Trade

News from the Kitchen Test Front

KITCHEN TEST PREPARATION

"In theory there is no difference between theory and practice, but in
practice there is" -- Yogi Berra

Last week was a crazy week of over-planning on my part. It is easy to get carried away. I wasn’t sure how to organize so many of us in the kitchen at once, so I had “on paper” separated each step of each recipe into Prep, Mix, Stovetop, and Oven sections. And as a followup I made little evaluation forms to record our pronouncements like judges at a food competition (not that I’ve ever been to a food competition mind you). It was hilarious because once in the kitchen I’m not sure we even looked at my plan and at the end of the evening, I forgot to pull out the evaluations.

The one exception to tossing the planning aside entirely was the shopping list we used beforehand. Obviously you need to know what to buy and the quantities before heading off to the market. The list was compiled assuming we would be producing one batch of each recipe on the menu, with the exception of the onion tart which we decided to not include at the last minute because of the complexity of preparation.

Paul and I split the shopping. We were able to find everything at the farmers market except the following: avocado, celery, sprouts, milk, nutmeg, mustard, butter, and red pepper. With the kitchen test scheduled on a Friday, we had to rely on a smaller set of farmers at the Thursday market rather than the larger Saturday market where we would have perhaps otherwise been able to find everything. We bought what we couldn’t find from local organic grocers.

Berkeley Bowl was a good source for milk and butter. Strauss (www.strausfamilycreamery.com) is organic and locally produced near Tomales Bay and previously recommended by Paul (see his response to the blog posting dated March 31, 2008). I thought the nutmeg would be a problem, but again at Berkeley Bowl, I found an entire rack of organic and local spices, Spicely Organic from Union City (http://www.spicely.com). The original source of the ingredients though is not indicated, so maybe it is not locally sourced, but locally produced?

You have to really read between the lines when buying anything other than directly from the farmer. Deciphering the labels can be tricky. For example, the mustard took at least a half hour of reading labels to finally find one produced locally, although I don’t believe it is 100% organic. During this treasure hunt, I was outraged to even find a product labeled Napa Valley mustard that wasn’t even made in Napa, but in Oregon! And now, sigh, as I re-read the label on my local mustard, I realize it may not have been produced in Berkeley afterall. It states that it is produced for “Berkeley Bowl” and calls itself “Berkeley Dijon”, but there isn’t any more information on the production source.

To make one batch of everything, it cost approximately $120... a bit more than we had anticipated (we had budgeted $75).


THE KITCHEN TEST

The actual “kitchen test” was staged on Friday with Jess, Scooter, Michael, Paul and myself in the kitchen. Over the course of the evening, we prepared three rounds of food to sample.

The first round included the fava bean puree and garlic toasts with the lettuce wraps. We did not have almond butter for the lettuce wrap marinade, so we substituted with the orange dressing intended for the baby vegetables.

The lettuce wraps were delicious, but messy. We were concerned about the feasibility of being able to manage them without utensils at the reception. In the end, we decided they were just too good to not include on the final menu and that hopefully the messiness would simply add to the festivity of the opening event.


The fava bean puree was lovely, really lovely after Scooter, our “tv cooking show trained culinary expert”, came to the rescue. He added a few additional spices – red pepper flakes, tarragon, salt, and a bit more olive oil - (not entirely local, but from our spice rack) to the puree that perfected it.

Preparing the fava beans themselves though was very time consuming. First, we had to shell five pounds of beans. We needed two pounds unshelled for the puree. Next the shelled beans had to be blanched and then the outer skin from each little bean had to be removed. Here is Jess, holding up the paltry amount of beans left after such an extended effort, only weighing in at 1 ½ pounds, a bit short of our goal.


Initially we concluded that this puree just wasn’t practical for the reception, timewise. However, after tasting it, we decided if the beans were prepared a day in advance, then it could be done and was definitely worth the end result.


Round 2 included the avocado and hard cooked eggs with orange dressing (instead of the lemon dressing) and strawberries. We substituted the orange dressing for the lemon because we simply had so much of it! It was very tasty, but as soon as we reached for the first morsel, we were running to the kitchen for knives and forks. It was a nice dish, but far too impractical as reception food.

Scooter suggested tossing the strawberries in a bit of balsamic, a combination that sounded surprising, but worked nicely. It also had the added benefit of being very simple to prepare!

Round 3 included the Greek spinach balls, the asparagus leek frittata, and the steamed asparagus. By round 3 we were flagging, unable to eat any more. We decided to have only a small taste and package the rest as takeout. At this point, though, Michael announced that he had just finished peeling all of the baby carrots. Oops we totally forgot about the baby vegetables and vinaigrette! I thought he might actually try to force feed them to us since it had taken him so long to peel. Hopefully he has forgiven us for finding it all so amusing.


The Greek spinach balls were disappointingly bland. We decided they could be remedied with a few additional spices (suggestions forthcoming from Scooter!) and perhaps a bit of mustard. Also, we thought they would be more manageable and go further if half the size.

You could tell we were running out of steam because we forgot to put the leek into the frittata from the start, and added it later, but it still was quite good, if a bit thin. We concluded
that we should double the ingredients to bulk it up a bit.

Our final menu remained intact with the exception of the avocado and egg dish which did not make the cut due to the “utensil” factor. Otherwise, Paul and Jessica (and any other cooks who volunteer) will make one batch of everything with a double batch of the frittata. The food they prepare will be supplemented with local breads, cheeses and fruit brought by the other participating artists in the exhibition.

It was a fun and enlightening evening and we did manage to achieve our goal, that is, to create, sample, and shape the menu!

Reducing Waste

The Center for Urban Education and Sustainable Agriculture's weekly newsletter had a great article about reducing waste from packaging. Here's a great quote from the article, "According to a US EPA statistic from 2005, 31.2% of municipal waste is generated from packaging."

http://www.cuesa.org/cuesa/e-letter/archives/webmail-041108.htm

Packaging has multiple problems. The energy being used in generating the plastics plus the landfill space when disposing of this very temporary item. The Farmer's Market at The Ferry Building in SF is giving away free tote bags and encourgaing sellers/buyers to use reusable packaging. Great that this farmer's market is taking the next step in sustainability. Hopefully Oakland's markets will follow.

I notice when I cook more using fresh veggies we generate less trash. Take-out/fast food always generating the most. We can tell how healthy we are eating by looking in the garbage at the end of the week.

I'd say the majority of our plastic comes from those bags for fresh veggies. We try not to use them when possible but still do on smaller items like mushrooms. They are a pain in the ass to wash and reuse. I wish somebody would come up with a cheap sustainable alternative to these ubiquitous veggie bags.

For our exhibit, our classmate Chelsea is creating a tablecloth and napkins out of reused fabrics. It's Art and can be used again! We're asking fellow students to bring in cups/plates for themselves and another to share. That way we dont have to buy or throw anything out. Plus it makes us responsible and hopefully shows this skill to others attending.

The Menu

Today is April 1 – the official beginning of our kitchen test month. I have to reign myself in and settle on a menu. I believe we have enough recipes to select from, but with a plan of thirty people and only a budget of $75, can we really make this happen?

Chris , a fellow eco-artist, has offered to help us with food donations. He is a produce manager in a specialist organic food shop and we are profoundly grateful for his generosity.

Paul, my partner in this project, and Jessica, another eco-artist, will be preparing the fare. Paul is a professional gardener and we know he will be our source for good wholesome and nutritious eggs, colorful too. I suspect he has a few other things, like herbs in his garden as well.

Over the weekend I took a list of ingredients to the Berkeley farmers market to get a sense of cost, availability, and locality. With that information I then revisited our candidate recipes and determined which were the most suitable given our constraints. I eliminated some recipes due to expense and/or ingredient access and drew up the following menu proposal. Note, however, that as we kitchen test this menu may again change due to things like the "sog" factor (i.e. how well do each of these hold up over an evening?), complexity (are there too many dishes to prepare with only 2 chefs in the kithcen? is any recipe simply too time consuming?), and convenience (can certain dishes be prepared in advance?).

Savory

Caramelized Onion Tart

Greek Spinach Rice Balls

Garlic Toasts with Fava Bean Puree

Asparagus Leek Fritata

Thai Starter OR Crispy Lettuce Rolls

Baby Vegetables with Orange Dressing
OR Shaved Raw Asparagus with Lemony Vinaigrette


Sweet

Strawberries and Oranges

Liquid

Water infusion with orange and lemon slices

And of course, I’ve added yet another new recipe into the mix found only last night -- the shaved raw asparagus with lemony vinaigrette (pg. 23, asparagus, lemon juice, olive oil, salt/pepper, parmigiano-reggiano cheese) from The San Francisco Ferry Plaza Farmers’ Market Cookbook, a comprehensive guide to impeccable produce plus 130 seasonal recipes. How had I missed this one? It looks like it has been around for a few years with a copyright of 2006. My pile of cookbooks is getting out of hand, but it does make a nice addition. It is conveniently organized by season and ingredient. For example, the Spring chapter includes apricots, asparagus, blueberries, cherries, dandelion, fava beans, fennel, green garlic, lamb, peas, potatoes, rhubarb, sorrel, stinging nettles, and our favorite strawberries. And it is filled with advice on choosing, storing, and preparing these ingredients with a handful of delicious looking recipes. But I did say I had to reign myself in, so I perused only the Spring chapter for finger foods and found that it complimented my previous recipe selections. That is, I found a few recipes for asparagus with vinaigrettes and also a fava bean crostini recipe.

Bon appetitio! We'll see you soon on the test kitchen front.

The Milk Moon

After reading the Milk Moon chapter in Jessica Prentice's book Full Moon Feast , I felt compelled to swear off pasteurized milk so I began doing more research to find out if I could actually find a source of non-pasteurized milk, i.e. raw milk. The deeper I dug, though, the more hesitant I became. There is a lot of controversy swirling around the safety of raw milk. Yet in the 1920s in this country raw milk was readily available and consumed. What changed?

The industrialization of the milk industry led to increased overcrowding and unclean conditions which in turn led to a need for pasteurization. In the pasteurization process, Dr. Mercola explains, the delicate good proteins in milk are changed into not so good proteins that are thought to cause things like allergies and asthma (http://www.youtube.com/watch?v=hoPiNASGeWo&feature=related). Even lactose intolerance is thought to be caused by over pasteurization. Jessica Prentice tells us that in pasteurization “lactase, the enzyme naturally occurring in milk that digests lactose, is destroyed but not the lactose.”

In building a case for raw milk, Jessica Prentice also cites a number of studies that have shown certain cultures known for their robust health as cultures where they have access to and drink lots of raw milk. The emphasis in these societies has been on quality not quantity of milk. In our culture there has been a “minimum of emphasis on the health of cows and the nutritional quality of milk and a maximum on quantity of milk at the lowest cost production.” This has essentially left us with miserable cows and over processed milk.

While there are convincing arguments in favor of raw milk, personally I need to do more research before I’m comfortable fully committing myself. For the moment, I am sticking with organic milk which I hope (although I'm not confident) ensures that I will not be supporting inhumane farming practices.

And if I change my mind, I know that I do have a choice. California is one of the states where raw milk is legal and I could buy it conveniently in a grocer. If you want to find out if raw milk is legal in your state and/or where to find it, Campaign for Real Milk (www.realmilk.com) is an excellent resource.

Paul, my partner on this project, is much less hesitant than I am about raw milk. In fact, he is in the process of buying two goats. I’m looking forward to hearing about his raw milk experiences.

I am adding one recipe from the Milk Moon chapter to our reception menu:

Creamy Salad Dressing, pg. 94
(crème fraiche, egg yolk, olive oil, white wine, salt, pepper)