Movie Commentary: Farmageddon-The Unseen War on American Family Farms



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Farmageddon, directed by Kristin Canty, a mother of four children in pursuit of the healthiest manner in which to feed her children, interviews a number of family farm operations and invites the individuals behind these stories to share their experiences.  

I am fortunate to live in a community where an ambitious local food delivery business, Berkshire Organics, sponsored a showing of this film at our downtown theatre.  The show was sold out and comprised an eclectic blend of farmers, consumers and educators as some of the curious spectators.  The audience elicited some "oh my" and "that's ridiculous" commentary in much the same fashion that "ooos" and "ahhhhs" seem to leap from our mouths while watching fireworks. 

While I did not know of any of the specific stories that were investigated, I have watched many food documentaries and this content reinforced that government regulation and family farms are not close friends.  In most of the scenarios, I would guess that he average viewer appreciates the hard work and special skill exhibited by the farmer and would welcome being a customer if they lived close enough to be one.  I certainly can't imagine many people viewing these operations as dangerous, threatening or unwelcome.  Yet, that is exactly how the government regulating agencies that intervened described the motivations behind their actions which in most instances led to seizing animals, equipment and the food that they produced.  One characteristic these farmers share is tenacity.  In most cases, despite suffering great economic losses, this tenacious bunch, retaliated via court appeals and rebuilt their operations driven by deeply held passions, beliefs and inspirations.

These are the type of people I want in my food community.  They are the Ralph Lauren, Gucci and Prada of the food world.  They care about the quality of their inputs and their end products in the same way a designer cares about the quality of the fabrics and how the final garment looks and feels.  I don't know about you but I am not interested in buying my clothes or my food at Walmart.

You have heard this before but it merits repeating - you vote with your food purchases, you vote with your viewership, you vote with your voice, you vote with your choices, you vote with your vote.  You have to support the things you love whether it's food, fashion or your partner.  This movie reinvigorated my voice and my support.  I'd love to hear what it did for you!





The Food That Fits

Fall Food Wardrobe

 

The weather in the Berkshires of Massachusetts over the past few days feels like anything but fall.  I got a late season sun-burn while playing tennis yesterday and today I had to rely upon my trusty linen pants to keep me cool. 

Sometimes the blur between the change of seasons with our weather and, hence, our clothes, also lends itself to a similar blur between food seasons.  I just received some late season summer tomatoes and I am waiting for my daughter's solitary planted pumpkin to emerge in time for Halloween.

But in honor of the official entry into fall, it seems only fitting that while you are transitioning the clothes in your closet from summer to fall, that you are also equipping your pantry with seasonally appropriate fall foods!  If you are a lover of autumnal festivals, fall's food wardrobe is ever evident in apple and pumpkin creations galore.  A general list of in-season fresh produce includes:

low-starch vegetables:  arugula, broccoli, Brussels sprouts, fennel, green tomato, radicchio and sweet peppers

higher-starch vegetables:  shelling beans, sweet potato, winter squashes

fruit:  apple, Asian pear, pear, persimmon & pomegranate

Consider including items from this list when building salads or juicing.  Choose autumn fruits for warm fruit compotes or quick crisps and crumbles for tasty fruit-based desserts.  Look for these items at great prices when shopping for food because you are choosing to eat in season.  And, if you are a lover of any of these items well into winter and spring, consider buying them in bulk now and preserving them for your pleasure later.    



The seasonal food list is taken from Fresh From the Farmer's Market by Janet Fletcher.  You will find that these lists vary from one resource and region to another.  The Natural Resources Defense Council has a useful tool on this topic that allows you to choose your state and time of year to generate a list of seasonal food finds and/or to enter your zip code and find farmer's markets in your region.





I will be putting away my linen pants any day now along with any unrealistic expectations that they will keep me warm in October.  I am also saying a temporary ta-ta to strawberries, blueberries and cantaloupes and any similar unrealistic expectations about them tasting good this time of year.  And, when the weather warms up next summer, I will look forward to opening the box with my stored linen pants before going berry picking. :) 

While between season "blurring" is normal, do your best to embrace the season we are presently in for all the food and fashion fun it brings!

The Food That Fits

The Layered Look

What do lasagna and autumn have in common?   The fabulous fun of layers!  The layered look can give you just as much flexibility in your fashion wardrobe as it can in your food wardrobe and both are suited to the warmth that cooler weather commands.

Some tips from the experts on the art of layering:

·    Color and fabric are key

·    Neutral colors work great

·    For the “solo in the city” professional type, layer a cardigan over a fitted shirt

·    Mix different fabrics such as sequined sweater over a cotton t-shirt

·    Layer your bottom as well as your top.  Pair tights and leggings under a skirt with knee-high boots and over the knee socks peeping out over the boots.

·    Scarf, scarf, scarf (a personal  favorite! See fish bliss)

Triple-layer cakes, Seven Layer Bars and fruit trifles all have layers as a claim to fame, but lasagna is one of the most familiar foods that we dress in layers.  And, because I think fashion can often teach us a thing or two about our food, some similar layering advice applies:

·    Color is key as it often reflects antioxidant quality.  Combining different textures creates sensory intrigue.

·    Use some tried and true ingredients instead of all new foods.  This will allow you to combine your wisdom of familiar foods with the excitement of new foods and flavors.

·    Accessories add panache…in “food speak” accessory = condiments, sauces, coulis, marinades, etc.

A layered family favorite in my house…Mexican Lasagna:

·   Enchilada Sauce

·   Brown rice

·   Shredded chicken, shredded beef, fat-free refried beans or a combination

·   Black olives

·   Scallions

·   Shredded cheese (I vary the type but often use Monterey Jack)

·   Corn tortillas

I layer these ingredients twice, cover the pan with foil and bake for 45 minutes at 350 degrees.  I don’t measure the ingredients precisely, hence, amounts are not stated here.  This dish is easy to make & makes great leftovers.

Have some fun with your fashion & food layers.  Find the flavors that comfort you on the inside and the fabrics that comfort you on the outside.

I think I smell dinner in the oven now.  Excuse me while I raise my hand and toast “to the layered look.”

The Food That Fits

When One Door Closes, Another One Opens

Sorry to leave you hanging and wondering about the final days of my detox.  I thought it was only fitting to put some clothes-ure on that topic before we carry on with other top-picks.  Enough with my word-smithing for now. :)

So, as my last post referenced, I have been successful in my decision to remain caffeine-free.  My bones and my liver detoxification pathways are celebrating this victory.  I have grown quite fond of my decaf soy latte.

Many people will begin life post detox with an organized reintroduction of food.  And, you might think, surely I would do this because I am a nutritionist.  Nope.  I went for what I missed most - seasonally appropriate Tomato Basil Pizza with only a whisper of cheese. It was quite lovely and did not result in any negative outcomes. 

I have ended my 21-day Detox with no regrets and a strong sense of pride that I can do anything for 21 days.  The next food door I intend to open is into the world of juicing - a concentrated style for consuming nutrients in quantities you won't find in the typical American diet. 

I would love to hear about any of your post-detox reflections or your juicing insights.  And, if you haven't already taken my advice to view Fat, Sick & Nearly Dead (available on Netflix), I encourage you to do so.  You can do anything for 21 days, and after you watch that movie, you might decide you want to strive for 60! 

The Food That Fits

Are you Free?

What do "Chanel No. __",  the number of fingers on one hand & my detox diet all have in common?  FIVE!!!!  I have completed 16 days of my 21 day detox program and upon having 5 days left of my plan, I am currently caffeine-free, alcohol-free, sugar-free, dairy-free, gluten-free, beef-free & egg-free.  I feel so ...free!

When I started this program, I was seeking improvement in my digestive health, changes in specific hormone levels, weight loss & an ability to better relate to and advise my patients.  Accustomed to having digestive discomfort 2 to 3 times per week, I have not had one digestive incident since the program started.  A woman with early onset menopause most noted by hot flashes, I went from experiencing nightly sweats to having only 2 episodes while on detox.  Having lost 7 pounds in the past18 months, I lost 7 pounds in almost 3 weeks.  And, if you have been keeping up with my regular posts, I have been candidly sharing my own detox diet woes which enhances my ability to understand what patients can expect to experience, good and bad. 

So, what's my plan when Saturday arrives?  I plan to avoid caffeinated coffee and beverages.  I don't miss the caffeine or the caffeine-withdrawal headache.  I do plan to have decaf coffee or espresso beverages as I would miss the flavor and the ritual.  I plan to keep the smoothies & fruit and vegetables I have been eating for the past 2 weeks as my staple breakfasts & lunches, but I look forward to sharing "normal" healthy meals with my family on the evenings and weekends.  I haven't quite decided about my approach to alcohol, but given I am basically a moderate, I expect it will translate into a moderate 3 or 4 drinks per week.  With all of my plans, I will keep a record, acknowledge if my health or weight goes wayward and consult my internal GPS for a better route to take for my desired destination - hot-flash-free, digestive-discomfort free and excess-weight-free!

The Food That Fits