Lined in nature’s bubble wrap.

This recipe is jumping the gun a bit, but I’m in pre-game training for the glory of summer’s farmers’ markets! Living in California has introduced me to a whole new way of thinking about food. I imagine California to be a little like cooking in France, which I intend to do one day. Different cuisine obviously, but definitely a focus on freshness. The farmers’ markets begin to come alive this time of year. Right now, bright juicy strawberries fill the stands – gone in a flash! Snap peas, artichokes and asparagus grace us with their unique slice of the palate. We still have all of the delights from winter: squash, carrots and potatoes. No more garlic. But, grocery stores thankfully fill in a few gaps of necessity. I fear I couldn’t bear a few months without garlic, but I should probably try restraining one year. Might expand this cook, whose every dish begins with the obligatory (and oh so tasty) garlic and onions.

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A Food Revolution

Thank God for Jamie Oliver. Seriously.

A great chef who uses food as his tool to change the world. Tonight on ABC, a show called Jamie’s Food Revolution premieres with a two-hour special. The man himself has been all over the press: Larry King, Letterman, even Oprah. There was also a great article in the LA Times. His message is really quite simple, yet incredibly powerful and very important. America’s approach to food is not good. Worse than not good. Jamie states in tonight’s show that he’s been to the townships of South Africa and they’re eating better than our American children.

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He’s a warrior.

Whey, the versatile probiotic by-product of cheese-making, came into my life by way of Sally Fallon’s wonderful book Nourishing Traditions as a food tool used to supply “good bugs” to vegetables in order to ferment them. Fermented foods first came into my life by way of a book called The Body Ecology Diet by Donna Gates, a diet that my mom used to rid herself of a lifetime of nagging sinus issues. One thing that I have gained from all of the books and nutrition experimentation I have done over the years is the belief that we have the power to fix many things that are broken in our body and our lives. The food we choose to eat. The path we choose to take. The friends we choose to have. Itty bitty building blocks to our own individual whole. That’s exciting! But, we don’t always recognize the available options until a little light shines through our normal routine. That surprising light turns the foreign into the familiar and the different into the norm. Once we see, it’s hard to un-see, but before we see, it’s impossible to fully understand.

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