We had a fantastic time at the Metabolic Boot Camp last week, and if you weren't there, we missed you! I have shared a few of our recipes on my site, including this simple Berry Orange Smoothie. Here is a picture I took last Thursday when we road to Chappy for the first of the season picnic! John lectured over lunch and it was quite remarkable. We are planning an October 3-day Fall Cleanse followed by a 5-day Local Culinary Adventure where we will visit farms and cook loads of great food together, all while learning the science of the meals.
The most dangerous threat facing our food supply is Genetically Modified Organisms (GMOs). GMOs are the result when scientists take the DNA of one species and force it into the DNA of another. Food is taken from its most natural whole state and turned into a science experiment. Scientists have created many genes that they believe make our food supply more efficient and less costly. Studies show that genes that produce a toxic insecticide inserted into crops, can transfer into the DNA of bacteria living inside us. I invite you to read GMO Breakdown, my post delving deep into the controversial politics and catastrophic scientific experimenting with our health and well-being that GMOs are causing worldwide.
Sue Hruby and I are initiating a movement on Martha’s Vineyard with Slow Food MV to educate and promote non-GMOS on Martha’s Vineyard. We are showing a movie that is powerful and informing on Sunday, April 28th at 4:00 at the Martha's Vineyard Film Center. If you can, please join us. If you can’t, please ask yourself every time you are in the grocery store, if you are buying GMO foods.
By eating genetically modified foods, we are gambling with our lives. We are the ones playing Genetic Roulette. Come Sunday and check out the movie.
What I am reading
Philip Ackerman-Leist is my son’s adviser at Green Mountain College. He is the author of the newly-released book Rebuilding the Foodshed: How to Create Local, Sustainable and Secure Food Systems. The book sat on my nightstand for 2 months before I opened it, but once I did, I began to read and reread sections, reflecting on his words. He addresses the local foodshed as a true sustainable model, considering waste, fuel, processing and the environments it takes to grow food.
We all know “local” (food) is the buzzword and we are slowly going beyond the trend and coming to understand and embrace the idea of knowing our farmers and wanting to support them. Local food is the future. If we want our neighborhoods and our bodies to be healthy, it truly is the only way. Philip not only explains this, but considers the variables all while considering agricultural reform. We are moving beyond the buzzwords of local and sustainable and into a new way of living and eating. Chapter after chapter gives hope to replace the destructiveness of industrial agriculture. He asks tough questions: How do you grow what you need with minimal environmental impact? He leaves us with choices we can make that increase the sustainability and resilience of our food systems.
I am ever optimistic when I read the models for growing, processing, and distributing sustainably grown food. I am witness to large ornate lawns here on Martha’s Vineyard being converted (slowly!) to gardens with food. Restaurant chefs are creating gardens that hold more than ornamental herbs and edible flowers, and best of all, I see whole groups of people coming together to create a better community.
Greens are finally here! I have been putting wheat grass in my smoothies and eating pea shoots. This is what my counter looks like today >>
And while we are on the subject of greens, I made a delicious compromise with my family when they asked for pasta recently. The story and recipe can be found right here at Compromised Spring Dinner.
It’s lamb season on Martha’s Vineyard. Allen Farm has 11 lambs, 2 new ones today 30 or so to go. Mermaid Farm has 45 lambs and one that thinks Caitlin is its mother! Farm life at it’s cutest.
Watercress and mache (lamb’s lettuce) are up, and strawberries are ready to pop in the greenhouse! The nettles are about 4” tall. Nettles will steal the show at the Slow Food Heavy Nettles Fest on May 5th at Felix Neck. Many of us will be teaching cooking classes. Holly Bellebuono will give a talk and of course there will be a potluck of everything green. Join us!
Recipes and MORE Recipes:
Berry Orange Smoothie
Compromised Spring Dinner
Teenage Eggplant Dinner
Raw Banana Pudding with Walnuts
Ginger Vegetable Soup
Breakfast Meal Replacement Smoothie