Confessions of an EVERYDAY ECOTARIAN

creative, conscious and conserving ideas, thoughts and solutions

The Ecotarian Family: Easing the Constant Battleground Between Kids and Food July 23, 2009

I was recently contacted by a writer of a natural parenting section in a UK magazine called, “Junior”. She had questions that many of us who are parents often have about kids and food. How do we best feed our kids keeping in mind the environmental and social impact? How do we teach them to be mindful of this and will attempting to do these things only make the issue of food more of a battleground than it already is?

This summer's early lettuce crop

This summer's early lettuce crop

Anyone who has kids knows that feeding them can get exceedingly complicated and frustrating. One week they like something, the next they can’t stand it on their plate. What’s a parent to do? Is there anyway to get your kids on board with the big picture of ecotarianism without making things even more complicated? I think there is. In fact, I think there is an advantage in using ecotarian ideas to help kids become more adventurous eaters. So with that, her questions and my answers below, (or you can check out the article in the April 2009 article of Junior…it’s the world’s finest parenting magazine).

How do you get your kids involved in your ecotarianism? Is there stuff they can do with you to get them on board?

Absolutely.

First of all, answer their questions. Kids have a natural, (if not somewhat obsessive) desire to ask “why”. Combine that desire with their innate desire, (seemingly equally obsessive) to pick apart and examine everything they eat and you have a natural lead-in to talking about where food comes from. Does your child ask, “What is this?” when you put dinner in front of them? First breathe and count to ten and then see it as a teachable moment and actually start answering that question. It’s not only a great way to get your kids on board with what’s for dinner but also on board with the understanding that food comes from somewhere and it’s important that we know how it got to our plates.

Use every shopping trip as a teachable moment.
Talk about where the food comes from, how it was grown and how it got to that market. If you don’t know, ask the farmer or the store clerk. Sometimes there will even be information printed at the stores. Get your kids thinking backwards -not just where will this food end up (at dinner) but how did it get here. Ask your kids to help you shop. As they get used to the dialog you have with them about their food ask them to start “helping” you to make choices about what you buy. Let them choose a fruit or vegetable they’ve never tried before. Show them a banana and a local strawberry and tell them you would like a fruit that didn’t have to travel very far and you need their help. Tell them how smart they are when they get the answer right!

Wild Strawberries

Wild Strawberries

Grow something! Grow anything! Find a container, a garden, a plant or a seed, some dirt, water and a sunny spot and grow something. Find someone who knows more than you to bounce questions off of. If you cannot find anyone, there is a wealth of information on the Internet on just about problem you may run into. Even if you can’t bring your tomato plant to fruiting maturity, your kid’s will at the very least, see how something grows and what that tomato looked liked when it was merely a sparkle of potential in a tomato seed. You can even harvest a seed from many store-purchased tomatoes! From my experience, even the pickiest eaters will walk into my garden at the end of the summer and eat a fresh and sun-warmed plum tomato off of the vine. If you are successful with your growing endeavor and do get some fruit for your labors make sure to get some generic matching produce from the store so you can do a one-on-one taste comparison. Then start asking a ton more questions about why your produce tastes different than what you purchased at the store. Some vegetables that are easy to grow in somewhat small areas are tomatoes, beans, peas, carrots, (a short variety) and leaf-lettuce. Leaf lettuce is especially easy to grow and harvest . ­Just pick and eat when the leaves are big enough. Strawberries also grow quite nicely in containers and small spaces of earth. One of my favorite places to get seeds is Seed Savers. They have hundreds of varieties of heirloom plants and seeds from around the world as well as a beautiful and garden-inspiring catalog.

Visit where the food begins. Many farmers are happy to help young children understand what they do. Let your child see you pay the farmer for their products or even better, let your child give the farmer the money. Use this to begin a conversation about paying people fairly for their work.

Make something from scratch.
We are often extremely disconnected from our food. Make bread, noodles, peanut butter, yogurt, cheese, (fresh ricotta is superbly simple ­besides, then you can sing “Little Ms. Muffet”) or a delicious desert from the very basics. Then when you have other foods start asking your children what ingredients they think are in them. Make it a guessing game. Ask, “Who knows which of the things we are eating has flour in it? Where does flour come from?” “What else do we use flour for?” or even “Who knows which of the things we are eating had to travel the furthest?” My kids have become pretty good at figuring this out and it makes for great dinner-time conversation!

I could go on and on with ideas but the biggest thing is questions, questions, and more questions. Kids are born wanting to ask them so use this opportunity to indulge that desire a little and get them really thinking. Help them develop the patterns that they need to continue asking important questions about more difficult issues later in life. To take on an ecotarian view of the world, you have to be comfortable wrestling with the often complex ideas of how, when, why and where when dealing with consumption.

Baby goat nursing, (we use the extra milk)

Baby goat nursing, (we use the extra milk)

What are your words of wisdom to other parents who would like to take the ecotarian plunge but may feel a little overwhelmed?

First and foremost, try not to view ecotarianism as a series of black and white issues. Sometimes the decisions may be easy and sometimes the decisions may be very gray. Our food system did not get to where it is in just a short while and it will take time, effort and a lot of small changes on the part of individuals and systems for it to change for the better. It may seem as though we have a lot of choices at the grocery but in reality, our food system is not set up in a way so that we can even know a lot about the origins of our food. We have a lot of information about our food ­but often not that kind of information. So, in reality, if you are trying to take on ecotarian principals, your choices are quite limited. These two things combined, our existing food system and lack of pertinent information at the store, can definitely leave you feeling overwhelmed. So take it slow and give yourself time. Find something you can start with. Local produce, honey and dairy are often the easiest to find, (and delicious as well). Also, we, as consumers, can begin asking for that kind of information and transparency with our food. With a little pressure, we’re sure to get it.

Don’t let this issue make you feel guilty, (as if we need any more guilt as parents). Guilt is a terrible motivator and it doesn’t often lead to real change. We also cannot afford to make this a platform on which we can place ourselves so that we can judge how others are doing. That is completely missing the point. It’s not about keeping up with the Jones’s, it’s about making informed food choices that in turn make this world a better place to live in and keeps our families healthy. We are all coming to this from different places in life with different sets of resources. That will change the way in which we can approach ecotarianism. Some may be able to throw out their entire pantry and start over. Others will have to take it a piece at a time. Some may be able to till up an acre of their land and plant a huge garden. Some may have the power to advocate for rooftop gardens on commercial buildings. Others may be able to grow a garden plant in a windowsill of an apartment while others try to make their produce purchases at a local farmers market. Starting anywhere is good. To change the system we have to change as individuals. We can’t afford to waste time and energy judging each other on our progress. We should spend that time and energy encouraging the changes, big or small, we see in each other!

And for parents where food is already a battleground with their children – is taking on the principles of ecotarianism going to make life even more complicated?

I find that taking on the principles of ecotarianism is actually much more simple. Simplicity can in some instances, be quite complicated. However, on the issue of “food as a battleground”, I think it makes matters much easier. I really believe, from my own experience with my children and others, that kids are willing to eat good food. A strawberry in the middle of the winter shipped from thousands of miles away doesn’t taste as good as a sun-ripened local summer strawberry. Any child will know that even if they can’t express it. You might find that a child who “doesn’t like” tomatoes really doesn’t like tomatoes that have been grown a distance away and were not allowed to ripen on the vine and develop the natural sugars and sweet taste. Good for that child! He has a great natural instinct for good nutrition! Will this child be hesitant to try any other tomatoes if his first tomato experience was tasteless and out of season? Of course. Initial food experiences make a big impression on kids. However, give them several chances to try that naturally grown produce and you may be pleasantly surprised when on one occasion, they finally eat it. With that, I think it is very important that our children’s initial food experiences be good. ­And that means as natural and as flavorful as nature, (not agribusiness) intended. There is no better way to do this than taking on ecotarian principals, (fresh, natural, local) while choosing food.

Wild Foraged Morel Mushrooms

Wild Foraged Morel Mushrooms

I really think what makes a toddler suddenly pick through something he’s been eating fine for months is a developing awareness of his food. He wants to know what he is consuming. Isn’t that what ecotarianism is all about? Use that, (sometimes irritating) trait for good. When kids know more about their food they are more likely to “trust” it again and often more willing to try new things. If we train our kids to love fresh, natural, local foods, if we also impress upon them that farmers are valuable and need to be compensated fairly they will be more likely to refuse the impostors in the food system as they mature. That, in turn, will lead to real change in how our societies eat.


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Kefir: The other Yogurt July 19, 2009

Filed under: On Food — adm @ 7:17 pm
Tags: , , , ,

I recently had someone ask me about Kefir and I thought the topic would make a lovely post.

One of my first experiences with true homemade Kefir, (pronounced “Keh-feer”) was at a neighbors house.  They have a nice little Jersey cow that was producing milk.  -And when you have a cow in milk you have a LOT of milk.  They began making Kefir as a way to use some of it.   They took the Kefir made with the very high butterfat milk of their Jersey cow and blended it with dark maple syrup created that spring from the maple trees on their property.  It was blended until it was almost frothy.  The Kefir was sweet, a little sour , slightly carbonated and very, very creamy.  It was delicious.   I took a little home to start my own batch of Kefir.

Kefir Grains

Kefir Grains

Kefir, like yogurt is a cultured milk drink, (unless you make water kefir…but that’s another post).  It originated in the crossroads of Russia, Europe and Asia.   According to Wikipedia it was first made in a skin bag and hung in a doorway so that it would be hit, (and thus mixed) every time someone entered or exited the door.  Although it does have similarities to yogurt it is also quite different.  Yogurt is made with a variety of milk-loving bacteria the most popular of which is Acidophilus.   Other species can make appearances  but as a rule yogurt is a big milk-loving friendly bacteria party.

Kefir.  It’s a different kind of party.   In a batch of Kefir you will find a variety of bacteria as well as yeasts.  This lends the end product a different flavor and feel in the mouth.  Because of the yeast you get yeast by-products.  As the little yeasties eat the sugar naturally present in the milk they create a little alcohol.  That’s right.  Alcohol.  Just a little bit.  Made at home and fermented a little longer kefir is around 1-2% alcohol.  Industrially, where the fermentation time is often shortened, it tends to be around 1%.   Another by-product of yeast in the mix is carbon dioxide.  This gives it an almost carbonated feel and is why Kefir is often referred to as the “champagne of milk”.  This blend of bacteria and yeasts give your body even more health benefits than yogurt.

Also, Kefir is much easier to make at home than yogurt.  Really, it’s easier!  With yogurt you need an incubator or something to keep it warm for 4-10 hours.  If you go over that 10 hours you have a really sour yogurt.  If you keep it too warm you end up with cheese.  If you keep it too cool the bacteria are not warm enough to culture the milk at all.  Kefir, on the other hand,  is a room temperature fermented milk product and in my experience is much more fool-proof.  All you need is a container, (I like quart or 1/2 gallon glass canning jars), milk, (raw or pasteurized), Kefir grains and 12-24 hours.  Kefir grains are little cauliflower-looking, jelly-like globs of bacteria and yeast.  You place the Kefir grains in your room-temperature milk and set it somewhere dark and well…room temperature…for 1/2 to an entire day.  Then, you use a strainer to strain the Kefir grains out, (who have now procreated and multiplied…some party!) and then drink your Kefir.  Here is a more in-depth tutorial, (because why make one if it already exists?)

One last piece of information.  You may be wondering where to get Kefir grains.  Start by asking around.  You may know someone already making Kefir.  If you can’t find any locally then you will find a plethora of options with a simple Google search.  After you start making Kefir you will not be lacking for grains again.  They multiply like rabbits.  You will be begging your friends to start making Kefir.  You can also strain the grains out, rinse them in water and dry them for later use, freeze them for later use or just blend them up in the blender with the Kefir and eat them.

That’s about it!  Enjoy your Kefir!

 

Ecotarian Factory Food July 13, 2009

Kids. You just can’t please them.

We have fresh free-range eggs and milk right out of our back door. Our kids can wander through fields of wild

My daughter's original and unprompted watercolor

Factory Food: My daughter's original and unprompted watercolor

strawberries and eat to their hearts content. They can spend the morning grazing on sweet, crisp snow-peas out of the garden or dig a carrot or potato from the ground and bring it to me to prepare for lunch. They get fresh mozzarella cheese and homemade wheat rolls made for them by their father every week. I make them whole milk yogurt and top it with local maple syrup or honey and freshly made granola in flavors like vanilla bean pecan or caramel cashew.

However, I must confess. When my 6-year-old daughter is especially pleased with something her father or I have made what does she say? Is it “Thanks mom! This is so deliciously wholesome!” or even “Wow, this is better than any restaurant!” No, our daughter’s gold standard, her highest compliment is this:

“It tastes just like it came from the FACTORY!”

We’re not sure whether to cry or to laugh (and we tend to laugh). It is funny. It’s really funny. It’s partly the nature of kids. If your mom fed you Fruit Loops you probably wanted granola, if your mom fed you granola you probably wanted Fruit Loops. That’s just the way kids operate, right? It’s also the insane amount of marketing targeted towards kids. Outside of making them live in a bubble their entire lives we just can’t get away from all of it. Although like many things, it’s something we should work to change we also need to realize its part of the world we and our children are living in right now.

Now, we’re certainly not purist parents. Somewhat ironically, the thing that makes me think like an ecotarian is the same thing that makes me see the big picture in everything I do. I know that if there isn’t some kind of moderation, if I don’t let my kids experience fast food or junk food every now and then it’s likely to hit them all at once later and they won’t know what to do with it. They won’t know how to moderate themselves. I have nightmares of my 7-year-old son sitting in front of the TV all day in college eating french fries for every meal. The kid will watch anything on a screen. Even golf. He’s been captivated by television since he was a baby. My other two kids not so much. Anyway, my point is that as parents our ultimate goal is to help our kids see the big picture, make good choices and moderate themselves when a choice isn’t so black and white.

And that might mean “factory food” once in a while. But, there is a silver lining and a huge teaching opportunity in these experiences. Here is what I love to do. Make something “factoryish” from scratch with your kids. An apple pie is a lovely example with easy ingredients. Have them pick the apples from the store –or better yet, from the tree. Have them mix the dough and roll it out. Put it together and bake it. Then, when it’s time to serve it put it next to the most tasteless pre-made apple pie you can find from the store. Let them try each one and ask them what they think. I tend to believe that kids enjoy things that taste real. Then talk about the ingredients a little. Ask them what is in your apple pie and where the ingredients came from. Then look at the ingredients in the store pie. Are they the same? Different? Do you know what they are or where they came from? At the very least it’s an exercise in being conscious about what we eat.

So, I’ll finish with a couple of “factory foods” that we re-created at home: Donuts and Marshmallows. Both are really fun to make. Also, when my daughter finished her first test marshmallow she told me, “Now mom, to make the BEST s’mores ever we have to make homemade graham crackers and chocolate! Do you know how to make those?!” Now that’s more like it. I told her no, but we could certainly figure it out!

Homemade Marshmallows (from slashfood.com)

Homemade Marshmallows

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup (I used homemade vanilla syrup)
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract (or one vanilla bean scraped into the mixture)

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners’ sugar, (I also think they’d be fantastic in equal parts cocoa powder and confectioners sugar…or toasted coconut). Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.

Store in an airtight container.

Homemade Donuts

Homemade Donuts

More Marshmallows...

More Marshmallows...