My first issue of Edible Hudson Valley arrived Friday (two issues actually since they sent me a copy of the first issue as well) and I started reading them on my way to the butcher shop while G drove. While we were there I picked up a copy of Edible New York so I had even more to look at between other marketing stops.
I was thinking how happy I am that we take the time to go to the butcher, and the better fish market when it is open, and how lucky we are to have these things: farmer's markets, a butcher specializing in grazed, grass-fed meats and free-range chickens and their eggs, creameries, and several cheese makers as well.
Every year I become more convinced that it is not just what you eat, but the quality of what you eat that is important, and that hidden costs of cheap food show up in higher health care costs among other things. Perhaps it is just that I still have The Queen of Fats which I only finished reading last week on the brain. But I remain steadfast in my conviction that I would rather spend my money on food — not just expensive food — good food; although better quality food is unfortunately often more expensive, often because it takes more time and care to produce, transport, and store. Good fresh food, and healthy fats (I am thinking of Omega-3s here) are far more unstable and perishable which is a big problem in a food industry that is geared at making cheap food that has a long shelf-life.
While I was walking back to the car from the butcher shop, I was thinking about a conversation we had with a houseguest a couple of months back. Food had actually been a frequent topic of conversations, mostly not slanted favorably toward my own preferences. There was the discussion about how we spend too much time, meaning I spend too much time, planning menus and eating actual sit-down meals. And although it is true that I have always gone to several stores, and been more interested in the WHAT of my purchases, than the convenience, it is also true that I cook even more now than I did a few years ago. Many of the individual meals are simpler, I no longer prepare wild gourmet meals that might take up an entire weekend, but I do cook three meals a day. When I was working this was not the case, although we did always have some kind of breakfast at home. And I am sure that things would have been different still if we had small children as well. Lunches were usually purchased although I did plan some kind of lunch on weekends, if we weren't out running around, and we often packed picnics when we were traveling to concerts and the like. I suppose that is something G and I shared, this belief that mealtime was something important to be shared, and the food was part of that sharing. Like all things in life, other things were sacrificed. Besides, I find that I am far more likely to eat something healthy if I plan a meal: when playing catch-as-catch-can it is all to easy to fall back on chips, cookies, peanut butter, cheese, and chocolate, not that those things are bad, and I do indulge, but they do not a meal make.
The other topic of conversation was about how grass-fed meat was just not worth the money, that they (the houseguests) had tried it and it was a total waste. I managed to keep my mouth shut and not point out that everything they had eaten in their week here was grass-fed, free-range, or in the case of fish either wild or sustainably and organically farmed. Not that I have anything against a good prime steak. I still maintain that quality is worth it. But G and I have always liked the flavor of grazed beef since we first had it in Spain and in Argentina. Besides I am increasingly convinced that if I am going to eat meat, it should be the healthiest meat I can find. I will acknowledge that it does take a little time to learn to cook the leaner, more muscular meat found on an animal that actually had to walk to find its dinner. Again, it is a matter of priorities. These are mine, and they are exercised in my house. When traveling and visiting others I adapt and accept.
But I do highly recommend the cookbook. Many of the recipes are quite easy, such as the salad above, some are more complicated. Absolutely everything we have tried has been excellent. I even baked some of the pastry, back before I knew I shouldn't. That is what I still have to work on: gluten free baking that is fabulous, because if it isn't fabulous, it just isn't worth it. But I've got lemon meringue pie and a chocolate cake under my belt so life isn't so bad.
Comments
5 responses to “New food mag and a long-simmering rant”
Oh, I am so with you on the good/sustainable food option. I’m reading Food Matters right now (Michael Bittman) and, while I’ve heard most of it before, I’m all for eating less meat and more ethically farmed meat. Why would we want to eat animals who have been treated cruelly and unhealthily? I’d love to come over to your place for lunch and a swim!
I am not in a cooking phase. Just too hot and grumpy. I will return to cooking and cookbooks in the fall. I can’t wait.
Many people, I think, still feel very uncomfortable acknowledging the often-suppressed politics governing the food they eat. Even more, they would generally prefer to ignore all the other costs which allow their food choices to appear cheaper. By emphasizing organic, seasonal, local, ethically-produced foods at your own table (and, I’m sure, producing enviably delicious food at the same time!) you help to raise consciousness, one bite at a time.
I am surprised that you would have such ill-mannered guests. They said this while staying in YOUR house and eating YOUR food? Incredible!
I was always skeptical, but I must admit that the organic hamburger I”ve been buying is so much tastier than the regular hamburger that I won’t buy anything but the organic any more.