One example of the incredible journey we’ve witnessed is that of the Internet and attendant technologies.  As recently as 1992 there were only 50 websites.

Our policies on farming,  food production, distribution, and health systems need to focus on the future.

FoodDeclaration.org is working toward doing just that.

.”………a healthy food system is necessary to meet the urgent challenges of our time. Behind us stands a half-century of industrial food production, underwritten by cheap fossil fuels, abundant land and water resources, and a drive to maximize the global harvest of cheap calories. Ahead lie rising energy and food costs, a changing climate, declining water supplies, a growing population, and the paradox of widespread hunger and obesity.”

Here is their state of origin:

Origins

The concept for the declaration began with Michael R. Dimock, the President of Roots of Change (ROC). He was the primary author of Slow Food USA’s first national statute and the founding Chairman of Slow Food USA. Mr. Dimock believed that it would serve the good food movement to collaborate with others on a declaration that could be used to spark the public’s action on national policy. In late 2007, he proposed to Anya Fernald, Executive Director of Slow Food Nation, that ROC could spawn a national effort to develop a declaration related to the farm bill and other food policies that would provide policy content for the Slow Food Nation event. He then proposed the project to ROC’s governing body, the Stewardship Council, in February 2008. With approval from both entities, the project began.

You can read more and endorse the effort here.

A bit further down on the same page you will find Food Democracy Now.

Their efforts toward sustainability are summed up below.  Please take the time to think about this.

Four specific problems to overcome

1. Current policy is mired in a 20th century industrial paradigm, where the primary goals are limited to production volume, efficiency of feeding, and ensured profits for commodity producers and those they supply, thereby, benefiting too few.
2. People, ecosystems, and rural economies are becoming less healthy as a direct result of current American policy.
3. The efforts to solve food and agriculture challenges are not being addressed to the degree required by the scale of the problems.
4. The last farm bill cycle confirmed that too few control the debate and they are focused on protecting the status quo rather than aiding the broader population of the nation.
   
5. 
   

I recently received a gift box of some of my favorite noshes, a fantastic collection of bar chocolates and a big bag of pistachios.  The chocolates now decorate my waistline, but the pistachios……………………..they sit on my counter, untouched.   I adore pistachios but they now fill me with terror.

There have been so many outbreaks of food poisoning that prudence demands that I dump them.  Food poisoning is a problem not only for the suffering consumer, but for the food service industry, too.

Produce-related illness incidents are on the rise, with cantaloupes, nuts, tomatoes, and hot peppers being cited as the most recent outbreaks.

An MSNBC article on food safety reports that 87 million cases of illness were reported last year.

The Mayo Clinic offers a chart on food poisoning causes and the time frame for the onset of symptoms.

eMedicine also has an extensive list in an article by  Roberto M Gamarra, MD. ( scroll down about half way).

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There doesn’t seem to be any consensus on the causality of the problem. Indeed, there is plenty of speculation and finger pointing.

The bottom line is that food service operators, and retail food suppliers, are on the front line in the battle against food-borne illness as the last stop before consumption and are responding to the problem with increased ServSafe(r) training for their staff.

Rather than  passive consumption  ingesting  fuel to supply our bodies with energy, let’s put things in our mouths that we really enjoy.

The sensuality of good food – the look, taste, smell, even the feel of it in the mouth, all contribute to the satisfaction of eating.

As a career cook one of the things I enjoy most is the feel of the food as I prepare it.  The tactility ; the textures and substance of it, are a pleasure, heightening the anticipation of  the end result,  and I linger as I chew.   Savoring the layers of flavor,  allowing my taste buds to identify individual ingredients, is the reward.  Even a simple fresh fruit smoothie quickly produced in my antique Waring blender is a wealth of pleasure especially with the addition of chopped nuts, flax seed, rolled oats, or chopped cucumber for texture.  Don’t roll you eyes at the cucumber until you try it.  It will surprise you.

Enjoyment of my food results in less consumption.  The old saying about chewing something 10 times before swallowing is true because it forces one to slow down and we don’t eat as much.  With a little thought we can prepare foods that we linger over because of the pleasure instead of a sense of duty.

I will never forget my first experience with real curries.  I was  suddenly confronted with cinnamon, allspice, ginger, clove, and cardamom in savory foods where before I had only tasted them in cakes and cookies.  It was an epiphany that made me linger over each bite exploring the flavors, nearly unwilling to swallow lest the wonder would end.

“Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.”
Charles Pierre Monselet, French author (1825-1888)
Letters to Emily

It isn’t easy finding time to  manage the needs of a produce garden for many of us . Our economy has changed considerably since Jane Wyatt managed the household in the 50′s television show “Father Knows Best“.  The era of the stay at home mom is long gone since it takes two incomes just to keep up with rising costs.

While perusing the internet regarding this subject I found Tom Philpott. He posted a very interesting article at Grist commenting on Kim Severson who, in turn,  was commenting on the above phenomenon for the NYT.  Both make for very interesting reading.

I take issue with the appellation “lazy locavore” however.  While it might apply to that population segment earning a 7  figure income,  the bulk of us are working our tails off simply to keep up with the increasing financial demands made on our families.  Having someone help with the mechanics of a produce patch is a good call.

If it takes outsourcing a gardener,  or sharing a cow,  to participate in slow food and local eating,  it is  a step forward .  Living in a city apartment or condo makes things difficult too.  However,  in metropolitan areas community gardens can be found where neighborhood blight once grew.   CSA, ( Community Supported Agriculture ),  is another way to be involved.  The bottom line is that there is motion without which there can be no change.

Meanwhile it’s time to put my home baked rolls in the oven.  We’re having  burgers made with part of my cow share, topped with tomato, onion and lettuce from the farmer’s stand down the road and home canned dill pickles. I bought the catsup.

“As a person of rural origin who has lived much of my life in rural places … I can’t tell you how joyful it makes me to hear that it’s trendy for people in Manhattan to own a part of a cow.”

Barbara Kingsolver

We are currently seeking Chefs that are available for occasional gigs and would like to hear from you.

http://www.temporarychef.com

“I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.”
Todd English

Shortly after launching the site,  a friend who is a Personal Chef mentioned that there were seasonal downtimes for his business and he would be available. I hadn’t considered that aspect but I agree that it’s a good fit.

There may be other applications or areas of interest. I welcome comments, suggestions, thoughts, and ideas concerning the possibilities here. We are promoters of planetary awareness through philosophical, practical, and community sharing. Be a part of the evolution.