NPR: "U.S. Sees More Female Farmers Cropping Up"

SWYF Find: Berkshire Co-op Market

Image from the Berkshire Co-op Market site.

I've been going up to Great Barrington ever since I was little. However, I recently discovered the Berkshire Co-op Market, and, now, I can't imagine a trip to the area without going there.

What's so great about it? Well, first, it's a co-op and all the cool things that comes with belonging to or shopping at one. There's some amazing deals on natural and organic foods, including many terrific local and regional produce, cheeses, meats, dairy and other goods from small producers. The main reason I went: The bulk section.

A few weeks ago, I embarked on this plastic-free lifestyle.** Perhaps I was a little overzealous with my pronouncement, but I've tried my best and have been really conscious about how food and other goods I purchase are packaged - if at all. (**I'll address this issue in an upcoming post, and I'll be updating a new page on this latest venture.)

Long story short: Anyone trying to live with little to no plastic (or on a budget) will agree that bulk food sections are a true lifesaver, and, the Berkshire Co-op has been one of the most impressive that I've seen so far. In addition to grains, beans and the other standard items, it also carries maple syrup, laundry detergent, castille soap, oils, seed and nut butters. In a word: amazing.

Also, cheese seems to be an item that is always wrapped in plastic. Fortunately, the Market sold a few types - including local options - wrapped in wax.

Another reason to visit is the Market's in-store cafe and sitting area for its extensive take-out or eat-in buffet.

Great Barrington is an excellent day-trip town if you live in or are visiting the Connecticut, Massachusetts or New York area. The Berkshire Co-op Market should most definitely be on your list of stops.

**Berkshire Co-op Market: 42 Bridge Street, Great Barrington, MA; (413) 528-9697
Hours: M - Sat.: 8am-8pm; Sun.: 10-6 

Recipe: Parsnip Mac-N-Cheese + the other wonders of parsnips

Parsnips from Riverbank Farm

I once hated parsnips, and, with good reason. After a day filled with weeding parsnip beds last summer, my forearms became marked with horrible parsnips burns later that evening, similar to those of poison sumac. (I still have scars on my arms!) There may have been second-season growth or a wild parsnip in the bed somewhere, but I didn't go near them for the entire season. Fast forward to a new year, plenty of long-sleeved clothing and a desire to get outside after the tough winter, and I've turned an enemy into a culinary friend.

Parsnips are such a versatile vegetable, yet they confuse people. Parsnips are available now from many local sources. Since they've wintered over, their sugars have developed and are sweeter than those harvested in the fall. They can be a substitute for carrots, but they also have their own merits. They are a vitamin and mineral-rich vegetable, loaded with fiber, folic acid, copper, manganese, vitamin C, B6 and E. Yet, they often receive the same cooking treatment: Arbitrarily thrown into soups. Well, they're delicious like that, but here are a few other ways to stretch their value and get them into your diet.

~ Roast them: Roast alone, or with other veggies, in a 400ºF-oven for 40-45 minutes (or until fork-tender). Toss with a little olive oil, salt + pepper. Add roasted garlic and/or 1-2 Tbls of local maple syrup to make extra delicious! (Maple syrup is being boiled right now - prime time to get a batch.)

~ Make a salad or raw slaw: Grate parsnips along with some carrots, celeriac and/or jicama. Add your favorite dressing and let marinate. Great salad topper!

~ Bake with them: Mmmm...parsnip-ginger muffins. Use in place of carrots in your favorite baked good recipe. So yummy!

~ Mash ‘em: Mashed or pureed parsnips make any dish creamy and flavorful. Boil or steam for 10-15 minutes until fork-tender, then, blend for the desired texture. Add to mashed potatoes, soups or serve alone for a tasty side dish.

I created this recipe to highlight the wonders of pureed parsnips...
 
Parsnip Mac-N-Cheese w/Caramelized Onions, Sun-dried Tomatoes and Spinach
Ingredients:
Parsnip sauce*:
- 2 Tbls. butter
- 2 Tbls. flour (unbleached all-purpose, spelt or brown rice all work)
- 1/4 c. heated milk (raw cow, goat or unflavored almond, soy or rice all work here)
- 1 c. of pureed parsnips (3-4 large parsnips - peel, cut and boiled or steamed, then pureed)
- 1/4-1/2 c. of grated cheese (maple-smoked cheddar or some aged cheese work well in this)
- healthy grind of your pepper mill
- 4 dehydrated tomatoes - re-hydrated in hot water for 5 minutes, then finely chopped
- 2 c. fresh chopped spinach, or frozen chopped spinach, thawed
(*The sauce I make contains dairy, but not much of it. The butter and milk can easily be substituted with vegan alternatives. The cheese is up to you if you want to add it. If not, just puree more parsnips.)

Caramelized Onions:
- 1 Tbl. of olive oil
- 2 medium onions/1 large onion - sliced thinly

Pasta:
- 1 lb. of your favorite macaroni pasta (brown rice and quinoa pasta are great substitutes for regular pasta; it also makes the recipe gluten-free, if you've also used a gluten-free flour for the sauce.)

1. Prepare your pasta according to the direction on the package. When done, remove from heat, drain and put into a casserole pan.
2. In a saute pan, heat the olive oil on medium heat. Add your onions and cook until they caramelize - 8-10 minutes. Set aside.
3. Preheat your oven to 350°F.
4. Sauce time: In a heavy-bottomed sauce pan, add the butter until melted, but before browning. Add the flour, and whisk until dissolved and becomes paste-like. Add the warm milk and continue stirring until well incorporated. Add the cheese, pepper, chopped tomatoes and spinach, and combine, stirring for about 2 minutes, or until the mixture coats the spoon. Remove from heat.
5. Add the sauce to the pasta in the casserole pan until the noodles are well-coated. Sprinkle the top with any reserved grated cheese and an even layer of the caramelized onions. Bake for 30 minutes or until the top is golden brown.
6. Eat.

I didn't have a chance to take a picture of this, but it does look pretty! And, I've prepared this for kids and picky adults alike, all without complaint. Enjoy!

Food & Water Watch: "Don't Let Congress Threaten Your Health and Safety"

From Food & Water Watch:

The federal budget currently proposed by Congress slashes critical funding for food safety and water programs, threatening the health and safety of all Americans. This includes deep cuts in meat inspection, despite the massive recalls of the past few years, and dramatically underfunding necessary water system improvements. President Obama's proposed budget is not much better. Both budgets fail to provide basic services that most of us expect, while keeping spending that directly benefits and subsidizes large corporations.

Can you share this video with your members of Congress and take action to make sure these budgets will provide for basic services that protect our health and safety?

Showin' some love for the bees: "Queen of the Sun"

Check out this trailer for the documentary, "Queen of the Sun: What are the bees telling us?"



Bees are magical (to borrow a word from my friend Nicole) creatures and we owe much of our livelihood to them.

Looking forward to seeing this documentary, and, if all goes well, I hope to get into beekeeping in the near future...

Recipe: Herbed whole-roasted potatoes

If you've made it this long with your own potatoes or know a farmer who can still provide you with his or her dwindling tubers from cold storage, congratulations! But, it's a little exhausting thinking of what to do with them. Just when I thought I couldn't look at another potato again, I came across this insanely delicious and easy recipe by Ina Garten. If you have some dried herbs - not just rosemary - you can use any combination of those, or try adding in some fresh ones during the last minutes of cooking.

The best part: They taste like curly fries - and they're good for you! Here's my take on Ina's recipe:

Herbed Whole-Roasted Potatoes
Ingredients:
- 2-3 lbs. of washed, small to medium-sized potatoes (small all-blues, cranberries and fingerlings are unreal)
- healthy drizzle of olive oil (no need to use 1/3 of a cup, as suggested in Garten's recipe)
- pinch or two of sea salt
- healthy sprinkle/grind of black pepper
- 2 Tbls. of your favorite dried, ground/crumbled herbs - sage, thyme, oregano, rosemary

Herbed whole-roasted potatoes

1. Preheat your oven to 425°F. 
2. Without cutting all the way through the potato, cut slits into the potatoes lengthwise. **Watch your fingers - if you want, cut the bottoms off so the potato sits flat on your work surface. (It's not the end of the world if you cut through a potato  - just throw it onto the baking sheet.)
3. In a separate bowl, toss together the potatoes, olive oil, salt, pepper and your herbs. Combine until the potatoes are well-coated. Arrange the potatoes cut-side up or out - just so the slits are not face down on the baking sheet.
4. Bake for 30 minutes until the potatoes are crispy.

These are wonderful as a side dish, appetizer or snack. Try them!

Baggin' it: Join me in living a plastic-free life

I found out about this documentary "Bag It" through my fantastic environmental friend, A. Roem. Watch the clip, and then continue reading:


Bag It Intro from Suzan Beraza on Vimeo.

**This documentary will be airing on public television on April 18, 2011. So, watch it in it's entirety.**

Plastic, specifically packaging and bags, makes me angry. It's made from petroleum or corn/soy/bio-blends that are also oil-intensive. I can count on one hand the number of times that I've had to use a plastic or paper bag in the past eight years (I don't really know why I've decided to use that figure as a marking point, but, just go with it). I'm not claiming to be better than anyone else, but how hard is it to bring a reusable bag with you or (my favorite:) think twice about not using another produce bag for something that's already wrapped in plastic?!

Here's another documentary about plastic, called "Plastic Planet":


Ok. So, where to go from here:

Step 1: Stop using plastic bags. Including produce bags. And, if you go to the Bag It: The Movie site, you can find out to involve your community or educational institution in bag-free initiatives and hold screenings of the film.

Step 2: Go one step further - say "no" to plastic. I'm usually good about this, but I think I'm going to pick up the pace on this commitment. Starting today (11 March 2011), I'm living without consuming new plastic products.  And I mean, everything: food packaging, clothing, recyclable plastic materials. Everything. This may seem as challenging as opposing things made in China, but even if I can't cut it out entirely, I can drastically reduce my consumption of plastic.

Why not just recycle? Well, yes, recycling is awesome, and buying something made from recyclable materials does give me the warm-fuzzies, but plastic recycling and smelting is a nasty business and terrible for the environment.

If you want to join me in this challenge, here are my guidelines. (There's nothing really official about this, but suggestions might be helpful in getting started, and I certainly welcome yours.)

• Do not knowingly purchase or consume anything made out of plastic. 

• We'll all have plastic in our homes and lives, so don't go on a spring cleaning binge. Re-purpose what you have and recycle properly. A total cleansing of plastic in our lives is not productive; don't add to the landfill.

• If there's something you NEED, find out if the manufacturers or retailers will take back the plastic types, or resins before - or shortly after - you buy it. Be aware of your purchases. Ask questions: "Can I compost this?" "What makes these trash bags biodegradable?" Some things like drug prescription bottles, hygiene product containers and other medical supplies are made from plastic. Use your judgment and don't cut anything out of your life that will adversely affect your livelihood or health.

• Make this the year of "Make your own" or "DIY": Taking plastic out of the equation is a daunting task, and, a little (lot) radical. Look for ways to make your own home remedies, cleaning products and other common things you'd otherwise get in a plastic bottle. Making things from scratch isn't as difficult as you think...

• Bulk up: I'll do some investigation of my own about where to buy some less likely bulk products (the Willimantic Food Co-op is a terrific place for this), including detergents, shampoo, etc. In the meantime, look to your local grocer or, more likely, health food store manager/owner to see if bulk items like these are possible in their stores.

• Stay local: Yup, it's a staple on this blog, but, think about it. You're more likely to convince your local food producer to bring you the food you want (veggies, fruit, dairy, meat, etc.) without packaging. Produce can easily be put into cloth bags; meat, fish or cheese can be put into containers milk in a glass jar, cheese wrapped in cloth. The producer benefits because it's less packaging that they'll have to purchase and they'll be gaining a more loyal customer. It requires planning, but I guess that's what happens when you've been so accustomed to relying on plastic for your whole life. (There's an excellent scene from "No Impact Man" on this very topic).

I'll be tracking my progress as I go along, and, perhaps starting a new page on this new plastic-free experiment. I can already see a huge issue/ethical call that I need to tackle: Deciding how I feel about food - organic, local, conventional or otherwise - grown using plastic mulch. 

I'm young, able-bodied and healthy - a good candidate for the challenge, and know that there are more of you out there. I'm open to advice (not cynicism or "helpful" criticism) and tips you may have. Will you join me in this challenge?

GOOD: "The U.S. Wastes 40 Percent of All Food Produced Per Year. How About We Stop Doing That?"

They had the right idea. What makes us think that we can be so wasteful? (Image from GOOD)

Click here to read the article from my new favorite publication, GOOD. From the article, with my emphasis added:

But, as [Jonathan] Bloom [the man behind Wasted Food] points out, there are incredibly simple things we all can do to break the cycle of throwing out an average of 15 to 25 percent of our food annually per household (and the $1300 to $2200 we spend on it). 

1. Shop smarter. Make a list to reduce your purchase of unnecessary items, plan meals, bring less food into your house. Since 25 percent is wasted, commit to buying 25 percent less food.

2. Focus on sensible portions. Portion sizes have increased as have the diameter of dinner plates. Pay attention to what's on your plate and think about equating value less with quantity than quality.

3. Ignore expiration dates. OK, so don't ignore them but approach with a fair amount of skepticism. If something is spoiled, you'll know it by the way it looks or smells not by the date on its packaging.

4. Love your leftovers. Don't just save them, eat them.

5. Befriend your freezer. It's a waste delayer.

We're throwing money out? That's just stupid, especially coupled with the money you waste in gas money driving to the store for food you'll just throw out. Here's a few things I'd add to Bloom's tips, specifically involving those steps to take before you buy your food:

• Take inventory + avoid a trip to the store: Look at what you already own in your pantries, refrigerators and freezers. Be creative with your meals, and go to the store only when you need something.

• Bring you own bags: Yes, a "green" commandment, but avoiding disposable bags and food packaging is a significant money and landfill saver.

• Buy in bulk: No, this doesn't mean a Costco run or becoming these people (Note: If you haven't seen this show, watch it. It's horrifying. Extreme couponing may save money, but how many things of toothpaste do you really need to stockpile during your lifetime?). Anyway, many food co-ops and health food stores have amazing bulk sections. When you buy flour, grains, nuts, seeds, and even some laundry detergents and shampoo in bulk, you avoid packaging. Remember to reuse clean, plastic or paper bags or fabric bags used for this purpose.

In short: Don't be wasteful! It's easy to do when you pay attention to where your food and money go.

Art + design meet function in Reinvent the Recipe Project

"Carrot Soup" - from Katie Shelly's "Picture Cook"

"Krispy Kale" - from Katie Shelly's "Picture Cook"

"Sweet Potato Fries" - from Katie Shelly's "Picture Cook"

These are just a few of multimedia artist Katie Shelly's pieces from her submission series, "Picture Cook," as part of GOOD's Reinvent the Recipe Project.

I would love to buy some of these images as posters or cards... Check out more from this cute series here or other clever submissions here. Vote for your favorites!

750 farmers have said what they want in the next farm bill. Have you?

Join the National Young Farmers' Coalition in this survey on what you want to see in the next farm bill.

It's important, so take a few minutes to fill it out.

SWYF Find: Willimantic Food Co-Op...and the joys of co-ops

Image from the Willimantic Food Co-Op

While en route to visit a friend's new farm in Quaker Hill,  I took my first trip to the Willimantic Food Co-Op  - and I'm hoping to go back again soon. Residents of the area are so fortunate to have two  co-ops: Willimantic and New London's Fiddleheads Food Co-Op. In general, I love the idea of co-ops. Here's why...

Let's back up and explain what a co-op is. It's what is sounds like - a cooperative, which implies input or cooperation among its members. Although they've been around for quite awhile, food co-ops have had quite the resergence in popularity with the whole foods/hipster/new-age patchouli-wearing hippie/collective action/community movements - whatever you want to call it - among 20- and 30-somethings (though, your age is not a requirement in shopping at them). A number of them are becoming more than just bulk buying clubs, but rather hubs for natural foods and community activism.

By becoming a member of a food co-op, you essentially become a part owner in the operation. You have a say in business practices and the type of inventory carried, among other benefits. Members receive additional discounts on food, year-end dividends, and, in most cases, are asked to volunteer as part of their membership.

What's so great about co-ops, specifically the Willimantic Co-Op? Well, a lot of things:

• Access to a wide array of whole and natural foods at discounted rates to both members and non-members alike.
• An amazing selection of bulk grains, flours, grains, herbs, etc., and organic and/or local produce.
• A warm, welcoming environment with people who want to work and volunteer there, and often share similar ideals on environmental sustainability, human and animal rights and a commitment to good, fair food. 
• Reasonable membership fees and flexible payment options.
• As a member (and, sometimes, non-member), you often have access to in-store demonstrations, workshops, and lectures.
• You save money! (Click on the comparison guide when you click on the page.)

Cooperatives provide an alternative to chain stores and can serve as an outlet when you can't get to your local farmers' market or need fill-in ingredients. I got the same feeling when I walked through the aisles of the Willimantic Food Co-Op that I do at my local health food store or when I go to/work at area farmers' markets: A comfortable, relaxed environment where employees, fellow-shoppers and volunteers are personable and respectful.

Want to learn about co-ops or at least find one in your area? NOFA's current issue of "The Natural Farmer" has a terrific article on co-ops that's worth the read. To find a co-op in your state, check out this directory from the Organic Consumers' Association. And, if you're really interested, order a copy of the National Co-op Directory.


**Willimantic Food Co-Op: 91 Valley St., Willimantic, CT 06226; 860.456.3611. Hours: M - F: 9-8; Sat.: 9-6; Sun.: 10-5

Ezra Klein: "How do you define 'rural subsidies'?"

From Washington Post blogger Ezra Klein's latest article:

Brian Depew of the Center for Rural Affairs e-mails a good response to my conversation with Agriculture Secretary Tom Vilsack:

You refer a couple of times to “rural subsidies” and you quiz Vilsack on what justifies subsidizing rural people. You don’t explain what you mean by “rural subsidies” and Vilsack didn’t challenge you to unpack it. That results in a huge gap in the conversation -- a critical gap.

If by “rural subsidies” you mean farm commodity subsidies, that should be isolated and taken head on. You are right to question and challenge the current structure of farm commodity subsidies. They provide unlimited benefit to the largest farm operators. This drives consolidation of farms. Fewer farmers means fewer people in rural America. This approach is not good for rural America, and rural America most certainly has been losing people for decades as a direct result.

The organization that I work for -- the Center for Rural Affairs -- is the leading organization in the nation fighting to reform this system. I’d be happy to tell you more about the two decades long battle.

In short, farm commodity subsidies should not be characterized as “rural subsides.” Their benefit accrues to only a very small portion of the rural population. A 2007 report from the Center for Rural Affairs, Over Subsidizing and Under Investing, shows how badly skewed USDA investment is toward very large farm operators and away from investing in programs that build a future for all of rural America.

The report found that the USDA spent nearly twice as much to subsidize just the 20 largest farms in each of 13 leading farm states examined as it invested in rural-development programs to create economic opportunity for the 3 million people living in 1,400 towns in the 20 most-struggling rural counties in the same 13 states.

DePew goes on to argue that “all other rural development programs (inclusive of one ones like broadband development that you spoke well of) account for literally a fraction of one percent of all farm bill spending.” I can nitpick this a little bit:Rural living ends up costing a lot more than urban living on a variety of measures. The roads are used less and have to stretch farther. Energy use -- which is subsidized for all of us because we don’t price carbon -- is higher. The Postal Service spends a lot of money driving from place to place. For obvious reasons, it’s easier to deliver services to a lot of people living close together than a few people living far apart.

But I’m not interested in shutting down postal delivery or ceasing to build roads. My point in the initial post wasn’t that we should end subsidies to rural America, but that urban living has certain economic benefits that our political system, which heavily overrepresents rural voters, is not set up to maximize. I thought this a relatively uncontroversial point, and have been surprised to see people take it as a criticism of rural residents rather than an observation on demonstrated rates of productivity growth. To offer an analogy, I often praise the German health-care system in comparison to the mess we’ve got in America, but I assure you that it’s not because I have any special affection for Germany.

CT NOFA 2011: We're more than shovel-ready, we're shovel sharpened*

Saturday marked yet another successful and exciting CT NOFA Conference, held at Manchester Community College. The biggest difference to me from last year to this year? The number of fellow young farmers/farm enthusiasts/those afflicted with barnheart!

In all of the workshops I attended, all of the conversations I had or overheard among volunteers, vendors and participants, you could feel the optimism and fervor around the commitment to sustainable ag, the local food movement and, perhaps, just a keen interest in becoming more self-sufficient. "Radical Homemakers" author Shannon Hayes definitely drove this point home in the keynote address. She stressed that the so-called "parallel universe" so often attributed to a lifestyle that is less dependent on consumerism is a truly viable and indeed provides more security than mainstream (however you want to define this) connotations of success, economic means and self-worth.

This enthusiasm was further cemented with a screening of the inspiring documentary, "The Greenhorns," which follows young farmers - or greenhorns - throughout the country.  Life for these farmers is challenging, messy and full of economic uncertainty according to outsiders, but the greenhorns love their jobs and their lifestyle. Beyond the documentary, The Greenhorns is a movement and network of hopeful, young and farm-lovin' people who are ready stake a claim in land, grow some food, build community and encourage change. (*Thus the paraphrased tagline of The Greenhorns movement for this blog post). I really, really, really encourage you to see the documentary and/or hold a screening at your home, university or other venue. And, The Greenhorns site itself contains a wealth of information and other fun things for aspiring farmers and growers, including an awesome guidebook, maps of current projects, events and much, much more.

I can't stress enough how important it is for us to take back our food system, and, in doing so, invite others to become a part of it, learn, share and grow together. It's possible and it's already being done; this mindset is certainly growing. The Greenhorns, NOFA and organizations of the like already provide resources for like-minded and equally curious individuals in how to grow food and community. It's up to us to seek out these tools and band together.**



**Interested in knowing more about food? Check out the new "Calendar" feature on the site. If you have any additions, e-mail me.