Foodie Diaries: The Art of Cooking

I was on Skype last night with my (amazing) boyfriend while simultaneously sautéing mushrooms and drinking a glass of wine. Though I may have looked domestic and all, I’m hardly the type to claim I’m a stellar cook. I have my fall back dishes (enchiladas) and occasionally try a new recipe, but I’m better friends with my microwave than my stove top.

I’m learning though. Every time I come home, I cook with my mother. The kitchen is familiar and clean, and I ask my mom questions along the way. It’s like a crash course in Cooking 101.

So while I admittedly haven’t mastered the “art of cooking,” I’m working on it. And I’ve learned a couple key things about what truly is the art of cooking.

• Keep it clean. When I try to write in a dirty room, I can’t think straight; my head is as cluttered as the carpet. In the same way, I can’t (or refuse to) cook in a dirty kitchen. Working in a clean space is more sanitary and less stressful. And honestly, it’s much easier to pace and control a meal if the kitchen is clean. Wash dishes as frequently as possible. Wipe the counters. Throw things away when they smell like something died. Common sense.
• When in doubt, add garlic.
• Be creative. This comes naturally to me, probably because of my mother. She loves trying out new recipes and ideas, and she calls her dinner guests her guinea pigs. Things aren’t always perfect, but it’s always fun.
• Wear an apron. Cooking is one of the only times I get the chance to feel super girly. I love hamming it up with an apron (like this “Cuisine Couture” one from Anthropologie). And then there’s the practicality, too. Don’t want to spill on your fancy cookin’ clothes.
• Taste test right out of the dish. I swear it tastes better that way.
• Don’t try to cook and host at the same time. Honestly, I’ve seen people struggle with this a lot. And there are ways to balance the food and the friends. Either (a) cook things ahead of time so that the most you have to do is dish them out OR (b) co-host the dinner. Having someone else greeting people and starting conversation takes the pressure off the cook. Also, ask people for help. Everyone knows how to stir.
• Take photographs. Foodie photos are the best!
• Have fun. This, for me, typically entails having a glass of wine or iced tea when I cook. It helps me relax and enjoy my time and really savor all the scents and tastes in the kitchen. And if a swish or two of wine happens to spill into whatever I’m cooking, then so be it.

So. Much. Garlic. :)

Foodie Diaries: Vegetarianism

To be or not to be… that is the question.

I first started being vegetarian several years ago for Lent. But because Lenten promises don’t apply on Sundays, I would head to Carl’s Jr. for a jalapeno burger (noms). Throughout the 40-someodd days, I noticed that when I ate meat, I had scary, oftentimes violent dreams. Something in the actual meat or the chemicals or something wrecked havoc on my body.

So when Lent rolled around the next year, I gave up meat again. But this time, I didn’t eat on Sundays either. And I kept it up. I found that after a while, I stopped craving meat and it actually started to smell unappealing to me. I always ate fish; it was my way of making sure I had enough protein and folic acid and whatnot without having to take supplements. It also made eating out a little easier, too. There are surprisingly few vegetarian dishes at restaurants.

And that all worked out well for me. Until I accidentally ate bacon and decided Oh, to hell with it. I didn’t make the diet change for any real ethical reasons. I wasn’t one to preach about the disgusting nature of meat. And I never read Sinclair’s The Jungle. I liked vegetables and didn’t like nightmares. It seemed pretty simple.

Lately, I’ve been considering taking up a vegetarian (okay… that’s what I call my version. Call it pesca-vegetarian or lacto-ovo-vegetarian or whatever. I’m not getting technical) diet again. I like how clean vegetarianism makes me feel. Meals are naturally lighter and simpler.

Currently, my rule is that I don’t buy meat. First off, meat is expensive. But I also tend to eat healthier and fewer meals when I’m vegetarian. I plan them more because I know I can’t go just anywhere and get a snack.

And yes I’ve studied the ethical reasons for why it would be beneficial to be vegetarian. Like how cows are the number one source of greenhouse gases. Or how 80 percent of the food the United States produces is consumed by cows… experts estimate that vegetarianism is the key to ending world hunger. When we consume a pound of meat, we’re basically consuming everything it took to keep that cow alive to mature. I know that animals are scalded and skinned alive, their throats cut until they bleed out and die.

I know that animals are crippled by their hormone-pickled bodies, their legs too small to hold up their amped-up muscles. I know that their cancerous tumors and infections go untreated because the USDA deems that meat approved.

And then there’s the health benefits… how people who strictly limit (or eliminate) their intake of meat are at a significantly lower risk for heart-related issues, high blood pressure, obesity, stroke and some forms of cancer.

So then why not be a vegetarian? That’s where I run into problems. The main reason is that it’s an inconvenience. People have to make an extra meal. People think I’m going to preach about ethics and green house gases while their trying to have their burger. It also means cutting out a ton of things… burgers, machaca burritos, Thanksgiving turkey. But so what. Everyone could use a few fewer burgers.

But I’ve come to a peaceful middle ground. Fish and seafood are in, albeit minimal (for price reasons). I don’t buy meat. But when it comes to “ribs or rude,” be that a meal out or someone cooking for me… whenever my diet might inconvenience others, then I will be okay with eating meat. Because, ultimately, my reasons for vegetarianism are my own. And it would be rude for me to impose them onto someone else.

Foodie Diaries: Organic Produce

If and when I can, I try to buy organic food. The problem is that “Organic” is just a label; it’s challenging to break down what that really means. According to the USDA…

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations…Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

That’s all fine, but not necessarily why I choose to eat organic. I think there are many benefits, but the ones that justify my organic food choices are:

• Taste. I notice that there is a significant difference in the taste and quality of the food I buy. It doesn’t always look as pretty (because it’s, you know, a plant), but the apples are crisper, sweeter. The eggs especially taste ten times more delicious than standard eggs. You know how grapes and avocados taste better when they are forced to struggle? I think there’s a lot to be said there. Food that can brave the elements without pesticides and all sorts of chemical whozits and whatzits galore should taste better.
• Variety. When I opt to eat organic, I find I’m more inclined to eat a variety. I eat more local foods and, thus, eat seasonally. There are fewer “staple foods” because things don’t naturally grow year-round. So instead, I diversify my palette and find creative ways to incorporate whatever is in season.
• Support. Since much of organic food is local, buying organically helps support local farmers struggling to make a living (or break even) in my area.
• Health. Even if I can’t always notice the pesticides in standard food and produce, the fact that they’re there tends to bother me. My dad figures that his father’s brain cancer was due in large part to his growing up on a pesticide using farm. If I can avoid risks and eat healthy, more diverse, better tasting food, why wouldn’t I?

A Boston Organics delivery box.

When I’m back in Boston and moved into my (gorgeous) new apartment, I plan to start utilizing a program in Boston called Boston Organics. The company compiles bins of organic produce every week that they then delivery to individual homes. Patrons can choose to have deliveries every week or every other week. They can tell the company what is on their “no list,” things that they have no interest in and don’t want delivered. They can choose what percentage of fruit and veggies they want (half and half, 2/3 veggies, all fruit) and what size.

Then, patrons can also add on other organic groceries including staples, bread, peanut butter, even chocolate.

Price wise, I’m looking at about $60 a month for delivery every other week. And at first it seems steep, but that’s what I would likely pay at the grocery store for that kind of produce, anyway. And this way, I get diversity. I’m forced to find new and inventive ways of cooking and storing food. It’s a learning experiment.
…
Though Boston Organics makes organic easy, there are other (more involved) ways to eat organic. My parents in San Diego actually own part of a local farm. Many farms have programs called CSA (Community Supported Agriculture). There are more than 400 participating farms in America. Basically, farms cut their land up into “shares,” which they then sell to consumers. The farmers benefit in that they are guaranteed a certain amount of income for the season and the consumers reap benefits as well.

My mom’s program is very similar to the organic delivery: She goes to a local farmers’ market every other weekend to pick up a box of organic produce. There’s always a variety of goods (some CSA’s even have flowers) and a newsletter, which includes sample recipes or ideas of how to cook some of the ingredients involved.

Though most CSA programs are like my mom’s, others offer different benefits. The may give discounts at their farm stands or allow consumers to pick their own food from the farm. But either way, the programs encourage a relationship between the consumer and the farmer. It’s important to know from whom and where your food comes from.

Foodie Diaries (Intro)

For the last several hours, I’ve been reading articles on the benefits of certain diets, the health risks of various chemicals, the pros, the cons, the debate. And it got me thinking about food and the role it plays in our lives.

I wrote before about the important role that food has played in establishing and furthering my relationships, but that’s more about the broad subject of food. What about the gritty details? What about the lifestyle choices, the health, the diets and fads and favorite meals?

The fact of the matter is that food isn’t just a source of energy; it’s an art form. And so I’ve decided to try something new—a miniseries on food.  Stay tuned.