Follow my journey from farmer's daughter to line cook in the big city. My story of food activism, rural hardships, urban pitfalls & one hell of a long ride down a gravel road.
Saturday, October 10, 2009
Oops!
I posted a blog recently reviewing my favorite restaurant - Lula Cafe - for some reason it appears under a post on August 7, 2009. Please go back and read my review of a lovely little spot!
Quotable
"In every deliberation, we must consider the impact of our decisions on the next seven generations ... even if it requires having skin as thick as the bark of a pine."
—Great Law of the Iroquois
A group of Iroquois Native Americans in 1914
—Great Law of the Iroquois
A group of Iroquois Native Americans in 1914
Sunday, October 4, 2009
Reflections
Lately I've been thinking about how I got to the place in my life where I am right now. If someone had asked me 3 years ago what I'd be doing for a living my answer certainly wouldn't have been cooking. It seems crazy to get PAID to cook food.
Many of you may not know that just about 3 years ago I was in my senior year of college at the University of Illinois at Chicago pursing a degree in psychology. From as long ago as I can remember I always wanted to help people so it seemed a natural progression to go into the field of psychology.
I always loved to cook. It was something I grew up watching my grandma and my mom do and I knew good food made people happy. During college when life was stressful I would cook. It was a way to calm down and connect. Cooking was a form of instant gratification. Never a career path, always a hobby, sometimes a joke. Anytime studies got rough I would joke that I was going to drop out and open a restaurant.
During a summer away from college working as an Environmental Education director at a summer camp I had a lot of time to think. I had the opportunity to cook for a lot of staff members at the camp as well as many of the children. I knew in the back of my mind psychology was an interest not a passion and I knew in the back of my mind that cooking made me happy. The realization came to the front of my mind when a 9 year old asked me "Are you a chef?"
That question hit me like a ton of bricks. Why aren't I a chef? I couldn't formulate a reason. I spent the next several weeks going over and over this question in my head. I spoke with some friends and co-workers and made my decision.
When I returned to Chicago I made the choice to leave UIC and pursue a culinary degree at Kendall College. It was a huge crazy step but I had never felt better. I took a job as a breakfast cook at a bed & breakfast and began my new life.
Even at this point I still had no idea why I wanted to be a cook. I just knew that I loved it. I didn't know what I wanted to do with a career as a cook and was worried I wouldn't feel fulfilled without "helping people.
When the problems with Monsanto began to really come to a head for my parents I felt a lot of mixed emotions. I was scared Monsanto would sue my dad and take everything he's worked so hard for, I was angry at an evil company, I felt helpless being so far away and not there with my mom and dad, and I felt guilty for having a job that wasn't in jeopardy.
But, it was in these moments that I realized why it was my destiny to become a cook. I am the farmer's daughter who grew up to be the cook.
I live in both worlds of food now. Where food comes from and where food goes. I am in the best possible place as a cook.
And, it was in those moments that I realized I can help people as a cook. This blog has become my way to not feel scared, angry, helpless and guilty. I realize more and more each day what my role is and will be. As a cook and an educator. Even in the passing moments at work when I'm able to talk about what kind of greens we are cleaning because I've seen them growing in my mom's garden. Or when someone has a question about Genetically Modified foods. I am helping people.
Thomas Keller says there is no such thing as perfect food only the idea of it. And our role as a chef is to strive towards perfection not to achieve it, but rather, to make people happy. That is what cooking is all about. For me this rings very true but for me it goes beyond making people happy with eating the food. I want people to have the experience of food.
To have just one guest who understands their meal came from a farmer's field or a gardener's greenhouse not from my kitchen would mean success to me.
So, now I am a cook and I have my amazing parents to thank for their support in my decision.
To my grandma
for always cooking and letting me help
To my mom
who taught me that tomatoes come from your garden not the grocery store and for introducing me to the vidalia.
And to my dad
for showing me what real work is. For getting up before the sun and working until the work is done.
And, both of my parents for doing something they love even if it means they'll never be rich.
Dad, no matter what Monsanto does to us, everything you've worked for you've earned and that is all that matters.
I am a cook. Today, I understand why.
Many of you may not know that just about 3 years ago I was in my senior year of college at the University of Illinois at Chicago pursing a degree in psychology. From as long ago as I can remember I always wanted to help people so it seemed a natural progression to go into the field of psychology.
I always loved to cook. It was something I grew up watching my grandma and my mom do and I knew good food made people happy. During college when life was stressful I would cook. It was a way to calm down and connect. Cooking was a form of instant gratification. Never a career path, always a hobby, sometimes a joke. Anytime studies got rough I would joke that I was going to drop out and open a restaurant.During a summer away from college working as an Environmental Education director at a summer camp I had a lot of time to think. I had the opportunity to cook for a lot of staff members at the camp as well as many of the children. I knew in the back of my mind psychology was an interest not a passion and I knew in the back of my mind that cooking made me happy. The realization came to the front of my mind when a 9 year old asked me "Are you a chef?"
That question hit me like a ton of bricks. Why aren't I a chef? I couldn't formulate a reason. I spent the next several weeks going over and over this question in my head. I spoke with some friends and co-workers and made my decision.
When I returned to Chicago I made the choice to leave UIC and pursue a culinary degree at Kendall College. It was a huge crazy step but I had never felt better. I took a job as a breakfast cook at a bed & breakfast and began my new life.
Even at this point I still had no idea why I wanted to be a cook. I just knew that I loved it. I didn't know what I wanted to do with a career as a cook and was worried I wouldn't feel fulfilled without "helping people.
When the problems with Monsanto began to really come to a head for my parents I felt a lot of mixed emotions. I was scared Monsanto would sue my dad and take everything he's worked so hard for, I was angry at an evil company, I felt helpless being so far away and not there with my mom and dad, and I felt guilty for having a job that wasn't in jeopardy.
But, it was in these moments that I realized why it was my destiny to become a cook. I am the farmer's daughter who grew up to be the cook.
I live in both worlds of food now. Where food comes from and where food goes. I am in the best possible place as a cook. And, it was in those moments that I realized I can help people as a cook. This blog has become my way to not feel scared, angry, helpless and guilty. I realize more and more each day what my role is and will be. As a cook and an educator. Even in the passing moments at work when I'm able to talk about what kind of greens we are cleaning because I've seen them growing in my mom's garden. Or when someone has a question about Genetically Modified foods. I am helping people.
Thomas Keller says there is no such thing as perfect food only the idea of it. And our role as a chef is to strive towards perfection not to achieve it, but rather, to make people happy. That is what cooking is all about. For me this rings very true but for me it goes beyond making people happy with eating the food. I want people to have the experience of food.
To have just one guest who understands their meal came from a farmer's field or a gardener's greenhouse not from my kitchen would mean success to me.
So, now I am a cook and I have my amazing parents to thank for their support in my decision.
To my grandma
for always cooking and letting me helpTo my mom
who taught me that tomatoes come from your garden not the grocery store and for introducing me to the vidalia. And to my dad
for showing me what real work is. For getting up before the sun and working until the work is done. And, both of my parents for doing something they love even if it means they'll never be rich.
Dad, no matter what Monsanto does to us, everything you've worked for you've earned and that is all that matters.
I am a cook. Today, I understand why.
Friday, October 2, 2009
One Small Victory
And I'll take it!
On September 22nd a US District Court in Northern California ruled against Monsanto's Roundup Ready (GM) Sugar Beets!
The Court ruled that the USDA had not adequately evaluated the environmental and economic risks of the sugar beets. The USDA did not prepare an environmental impact statement before 1.1 million US acres were sown with Monsanto's beets. This is not surprising considering Monsanto's infiltration of the USDA.
But, at least the Court has woken up to Monsanto's history of bullshit.
The dangers of these beets are two pronged. Roundup Ready products promote the growth of weeds that are extremely tolerant to weed killers and are not easily erradicated by conventional means. Also, organic and conventional beet farmers are at risk of cross-pollination due to wind when GM sugar beets are planted in the same area. Obviously this damages the integrity of the REAL food being grown in a conventional manner.
The Court ruled that the USDA must do a rigorous report of the environmental and economic impact of growing these beets and be ready to present information in October. Unfortunately, in my opinion, one month is not adequate time to do a "rigorous" study of anything...
As usual, Monsanto is sweeping this under the rug. Stating the ruling is about "procedural" problems and not questions of food safety.
Assholes.
Well, it was a small victory, and I'll take it!
Thanks to Cathy @ The Fund for making me aware of this ruling.
On September 22nd a US District Court in Northern California ruled against Monsanto's Roundup Ready (GM) Sugar Beets!
The Court ruled that the USDA had not adequately evaluated the environmental and economic risks of the sugar beets. The USDA did not prepare an environmental impact statement before 1.1 million US acres were sown with Monsanto's beets. This is not surprising considering Monsanto's infiltration of the USDA.
But, at least the Court has woken up to Monsanto's history of bullshit.
The dangers of these beets are two pronged. Roundup Ready products promote the growth of weeds that are extremely tolerant to weed killers and are not easily erradicated by conventional means. Also, organic and conventional beet farmers are at risk of cross-pollination due to wind when GM sugar beets are planted in the same area. Obviously this damages the integrity of the REAL food being grown in a conventional manner.
The Court ruled that the USDA must do a rigorous report of the environmental and economic impact of growing these beets and be ready to present information in October. Unfortunately, in my opinion, one month is not adequate time to do a "rigorous" study of anything...
As usual, Monsanto is sweeping this under the rug. Stating the ruling is about "procedural" problems and not questions of food safety.
Assholes.
Well, it was a small victory, and I'll take it!
Thanks to Cathy @ The Fund for making me aware of this ruling.
Get To Know...
Sherry Vinegar - en espanol vinagre de jerez
Prior to working in a restuarant I was not exposed to the vast array of vinegars available on the market. Today, I would like to focus on a vinegar I have come to appreciate very much in the last couple years.
Sherry vinegar is a wine vinegar made from sherry (duh). It is produced in the Cadiz provence of Spain and must be produced in the area between three Spanish cities referred to as the Sherry Triangle.
Many laws dictate what vinegars may or may not be called Vinagre de Jerez (similar to the laws regarding what sparkling wines can be called Champagne).
To be a true Sherry Vinager it must be aged in American oak barrels within the Sherry Triangle for a minimum of 6 months. There are 3 levels of Vinagre de Jerez. Vinagre de Jerez Reserva is aged a minimum of 2 years. Vinagre de Jerez Gran Reserva is aged a minimum of 10 years. Any Sherry Vinager aged 2 years or less is simply Vinagre de Jerez.
At the restaurant we use Cepa Vieja a Reserva vinager. It retails for about $20 for a 17 ounce bottle and can be ordered online.
Sadly, Sherry Vinager used to be considered a failure in the bodegas which sold Sherry. When Sherrry had undergone an acetic ferminatation and turned to vinegar it was esentially garbage. The vinegar was sometimes given away to the staff of the bodega or put in storage away from the sherry. Some say there are barrels of forgotten sherry vinager that are aged over 50 years in the region. It wasn't until the French discovered great uses for Vinagre de Jerez that its popularity as a vinager increased. Today, the French are still the largest users of sherry vinager in the world.
I find sherry vin to be particularly complex and flavorful rather than just harshly acidic like many vinagers. It is a great vinegar to use for a vinagrette and pairs really well with lots of veggies.
Sherry vinegar is also an essential addition to a great gazpacho. It gives that extra oomph some gazpachos are lacking.
Recently, I used sherry vinegar to add a much needed burst of acidity in a cream of mushroom soup and found it worked perfectly. It also matches well with black truffles.
This week try to experiement with vinager in some way. If you're making a dish and it lacks "something" that something might be acidity! Vinegar can bring out rich, complex flavors in soups and casseroles. Don't be afraid of the acid!!
Prior to working in a restuarant I was not exposed to the vast array of vinegars available on the market. Today, I would like to focus on a vinegar I have come to appreciate very much in the last couple years.
Sherry vinegar is a wine vinegar made from sherry (duh). It is produced in the Cadiz provence of Spain and must be produced in the area between three Spanish cities referred to as the Sherry Triangle.
Many laws dictate what vinegars may or may not be called Vinagre de Jerez (similar to the laws regarding what sparkling wines can be called Champagne). To be a true Sherry Vinager it must be aged in American oak barrels within the Sherry Triangle for a minimum of 6 months. There are 3 levels of Vinagre de Jerez. Vinagre de Jerez Reserva is aged a minimum of 2 years. Vinagre de Jerez Gran Reserva is aged a minimum of 10 years. Any Sherry Vinager aged 2 years or less is simply Vinagre de Jerez.
At the restaurant we use Cepa Vieja a Reserva vinager. It retails for about $20 for a 17 ounce bottle and can be ordered online. Sadly, Sherry Vinager used to be considered a failure in the bodegas which sold Sherry. When Sherrry had undergone an acetic ferminatation and turned to vinegar it was esentially garbage. The vinegar was sometimes given away to the staff of the bodega or put in storage away from the sherry. Some say there are barrels of forgotten sherry vinager that are aged over 50 years in the region. It wasn't until the French discovered great uses for Vinagre de Jerez that its popularity as a vinager increased. Today, the French are still the largest users of sherry vinager in the world.
I find sherry vin to be particularly complex and flavorful rather than just harshly acidic like many vinagers. It is a great vinegar to use for a vinagrette and pairs really well with lots of veggies.
Sherry vinegar is also an essential addition to a great gazpacho. It gives that extra oomph some gazpachos are lacking.
Recently, I used sherry vinegar to add a much needed burst of acidity in a cream of mushroom soup and found it worked perfectly. It also matches well with black truffles.
This week try to experiement with vinager in some way. If you're making a dish and it lacks "something" that something might be acidity! Vinegar can bring out rich, complex flavors in soups and casseroles. Don't be afraid of the acid!!
Thursday, October 1, 2009
quotable
"Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independant, the most virtuous, and they are tied to their country and wedded to it's liberty and interests by the most lasting bands."
Thomas Jefferson
picture borrowed from gourmet.com i just love it!
Monsanto News
Not much has changed in the way of Monsanto. They are still an evil, bullying company. But, it seems that recently people are opening up their eyes even more to the destruction they are causing throughout the Unted States and the world.
On August 7th the Organization for Competitive Markets drew a record number of farmers, ranchers, seed distributors and seed cleaners (like my dad) for their conference regarding anti-competitive behaviors by companies (Monsanto) in the agriculture industry. Most importantly, the conference was attended by two top Obama Administration officials given the task of (finally) enforcing anti-trust laws which were ignored by the Bush Administration. Both the Department of Justice and Department of Agriculture were in attendence and announced major changes on Agriculture anti-trust and competition. Both the Department of Justice and the Department of Agriculture will be hosting workshops to get feedback from farmers to truly find out the impact anti-competitive behavior has on the consumer.
So far, this news has stayed out of major media and when doing searches I haven't found many other bloggers mentioning this big shift either. I must say, Monsanto has already done plenty to implicate themselves and draw a closer look from Washington.
In a September 30th article in the Olney Daily Mail Steve Hixon (my daddy!) was quoted as saying he sees this as a positive step and has "expectations that the Justice Department will finally enforce accountability" http://www.olneydailymail.com/news/x1991993902/Study-of-seed-issue-draws-plenty-of-interest
Although I personally would rather see the elimination of Genetically Modified foods and Monsanto Corporation, this certainly is a step in the right direction in offering farmers more choices when it comes to purchasing seeds.
Here's to hoping some of the CHANGE President Obama comes to agriculture in America.
On August 7th the Organization for Competitive Markets drew a record number of farmers, ranchers, seed distributors and seed cleaners (like my dad) for their conference regarding anti-competitive behaviors by companies (Monsanto) in the agriculture industry. Most importantly, the conference was attended by two top Obama Administration officials given the task of (finally) enforcing anti-trust laws which were ignored by the Bush Administration. Both the Department of Justice and Department of Agriculture were in attendence and announced major changes on Agriculture anti-trust and competition. Both the Department of Justice and the Department of Agriculture will be hosting workshops to get feedback from farmers to truly find out the impact anti-competitive behavior has on the consumer.
So far, this news has stayed out of major media and when doing searches I haven't found many other bloggers mentioning this big shift either. I must say, Monsanto has already done plenty to implicate themselves and draw a closer look from Washington.
In a September 30th article in the Olney Daily Mail Steve Hixon (my daddy!) was quoted as saying he sees this as a positive step and has "expectations that the Justice Department will finally enforce accountability" http://www.olneydailymail.com/news/x1991993902/Study-of-seed-issue-draws-plenty-of-interest
Although I personally would rather see the elimination of Genetically Modified foods and Monsanto Corporation, this certainly is a step in the right direction in offering farmers more choices when it comes to purchasing seeds.
Here's to hoping some of the CHANGE President Obama comes to agriculture in America.
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