"Eating Locally in Winter"

The Boston Globe reported a piece last week about the benefits of eating seasonally and locally. Globe Correspondent Nancy Rearden Steward interviewed local nutritionists and farmers and concluded that, while it's convenient to have the same vegetables available year-round, it's not necessarily beneficial to our health or our local agricultural communities. The diversity that result from eating seasonally is beneficial to our diets, as well as to our pockets and neighbors.

Check out the full article on the Boston.com site.

Organic, Free-Range Turkeys

With Thanksgiving a week away, it's tough to find an organic turkey, last minute. But still worth searching. And if finding an organic, free-range and pastured turkey turns out to be impossible, consider which characteristics you'd be willing to compromise on. A free-range turkey from a small farm may not be organic, but will likely be leaner, and ethically raised. Food for thought...


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Butternut Squash Soup

My mom has been teasing me with Facebook posts about lattes in the jacuzzi, family Scrabble games and home-cooked meals, making me more homesick than ever. So I opted to make myself some home-y delicious food.

Boston Organics clearly had an influx of butternut squash because it's been a recent regular. So I looked up their butternut squash soup recipe and got to work.

I baked the squash first (I did it at 350, since their recipe doesn't specify the temperature), and simultaneously sautéed shallots and onions and garlic powder, before adding vegetable broth and a touch of cream, which the recipe doesn't call for, but some other recipes did. I also used pears, rather than apples.

I'm terrible with recipes. I figure they're more like guidelines that actual rules, so I look at several and get the basic gist of what I need to do. Then I cook.

While I scooped out the squash and blended everything together, I also cooked up some kale and shallots (I didn't have garlic). The kale was beautiful, but a little bitter, so my roommate recommended that I add a vinegar-based hot sauce. I did and it made such a difference.

Delicious, if I do say so myself.

Massachusetts Health and Sustainability

Northeastern, with its on-campus farmers market, sourcing local produce
and individual recycling containers, received top marks for being a
sustainable, green campus.

Someone mentioned something the other day about Massachusetts being a great place to write and talk about health because its kind of an amalgam, what with the mandated health insurance and the high number of intellectuals.

And with "hippie" neighborhoods like Harvard and Allston, where eating organic is almost expected, the state is bound to be very green. So I did a little research. Turns out Massachusetts is incredibly environmentally conscious. We're not the healthiest of states (Colorado beats us by a long shot) and there are some cons to the reformed health care, but there are initiatives here that may contribute to nation-wide trends.

Some interesting statistics and articles:

• In a money-related article, CNN points out the negative impacts of Massachusetts 2006 health care reform. Above all, they argue that the reforms will lead to increased costs, and that they support individuals who want to work less.
• The Health Care for All site presents press release-esque articles and updates on the reforms and the (mostly positive) affects their having on the Massachusetts community. Though it's obviously biased, it's interesting to see the view from the inside.
• According to the New York Times, Massachusetts beat out my home state of California for green efficiency rankings.
• Northeastern University and Harvard were both named to Princeton Review's Green Honor Roll for receiving the highest score possible (99).
• GreenReportCard.com grades schools based on sustainability. Northeastern and Harvard both received A-. MIT was awarded a B+. Boston College and Boston University both received B.

'Tis the Season

The majority of winter vegetables are root veggies.
Photo Source/Picasa user duy

As the holidays fast approach and the weather cools down, there are a lot of changes in the organic community. In my hometown of San Diego, it's easy to eat whatever, whenever, because the weather is relatively consistent.

But when snow is a factor, things start changing. One of the aspects of eating locally is that one must also eat seasonally. That means a lot of root vegetables. While I'm out today, I have a winter stew of carrots, kohlrabi, potatoes, beets, radishes and celery (which, yes, I bought out of season) brewing at home in my slow cooker. If it grows underground, it's in that pot.

And it makes sense: Food that grows underground is protected from the elements. Thus, it doesn't wither and die in the cold New England weather.

With the changing produce, there are other seasonal consequences, as well. Because nearby farms are no longer yielding surplus produce, there are fewer opportunities to get one's hand on local food. Community Supported Agriculture (CSA) programs typically end in September or October, as do many of the regular farmers markets.

So what now?

I reached out to my twitter following and asked how they got their hands on winter produce. The following are a couple of tips:

• Eat seasonally. I know I mentioned it before, but it is important to develop a taste for those starchy root vegetables. I'm not advocating that one survive on potatoes alone, but eating seasonally will save money, as well.
• Investigate winter CSAs. Though they're not all traditional programs, various Massachusetts farms do have programs in the winter: Busa Farm in Lexington, which allows members to pick produce and show their farm stand; Red Fire Farm in Granby, who delivers their CSAs to pick-up locations throughout the city; and Enterprise Farm, which has the longest going winter CSA (November-May) and will deliver to the Boston area.
• Shop in the snow. There are some markets that extend beyond the typical October end date. Search "winter" on the Massachusetts Farmers Markets database of markets. Heather and Carrie, of Local City Chicks, recommend the Somerville Winter Market.
• Buy non-perishables. Though I much prefer fresh fruits and veggies, you can still get organically-grown goods in cans. Also look for organic canned soups and stews.... the warm stuff always feels better during the cold.
• Get festive. During their off-season, many of the farms focus more on seasonal festivities and community outreach than produce. Meander your way through a corn stalk maze, take a hay ride with a cup of organic cider, pick apples, outfit yourself with all the necessities for Thanksgiving (which uses mostly seasonal food: yams, potatoes, cranberries, pumpin).

Many thanks to @LocalCityChicks, @MAFarmMarkets and Stonewall Farm for their tips and ideas. As more come in, I'll be sure to add them.

Happy FOOD DAY!

Photo courtesy/Foodday.org

Happy 1st Annual Food Day, health buffs! Food Day is both an organization and an celebration that aims to bring together all types of people, from teachers to dietitians, to push for healthy, affordable food and a sustainable agricultural community. The organization has paired with non-profits and for-profits alike to sponsor thousands of food-related events nationwide. It was co-chaired by two senators, but they receive no federal subsidies or funding. It's a day for awareness and advocacy, for health and happiness. According to their website, the six Food Day principles are:

1. Reduce diet-related disease by promoting safe, healthy foods.
2. Support sustainable farms and limit subsidies to big agribusiness.
3. Expand access to food and alleviate hunger.
4. Protect the environment and animals by reforming factory farms.
5. Promote health by curbing junk-food marketing to kids.
6. Support fair conditions for food and farm workers.

Some very lofty goals, but very admirable. And thus far, the movement has been pretty successful. The #FoodDay hashtag on twitter is doing well, and there are major events in Boston and other big cities nationwide.

So how are you celebrating? Food Day encourages food providers and consumers to celebrate in their own ways, but there are many other more-organized events, as well. College campuses, restaurants, grocery stores and community organizations are all hosting various Food Day events.  The map to the right shows the locations of various Boston Food Day events—and those are just the ones that FoodDay.org knows about.

Host a dinner party, cook a homemade meal. Eat locally or organically for one day (or more!). Food Day is a great day to start making little changes towards a healthier, more sustainable lifestyle. Check out local events on Food Day's website. Or just search Boston.com for Food Day events. Happy eating!