Not sure how many of you saw, but recently in the Atlantic there was a scathing commentary by Caitlin Flanagan condemning school gardens. Nourish Network Contributor, Kurt Michael Friese, wrote a beautiful rebuttal on Civil Eats (a worthy site to visit for anyone who wants to explore sustainable agriculture and food systems and how they shape our world), and was kind enough to share it with us here. Thank you, Kurt!
It used to be simple. You’d hear “Beef: It’s what’s for dinner®,” grab a steak, a roast or some burger, cook it and eat it. No questions, no fuss. But then different messages started cropping up and a seed of concern and confusion is planted, about how the beef you’re eating affects the health of your family, the health of the earth. Here’s a guide to understanding the jargon so that you can decide what’s for dinner.
Grandma Friese was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.
There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new "puttin' ups" (as Kurt's grandma used to call them).
It seems I'm meant to talk about kids' lunches right now. This past Tuesday, I did a segment on ABC-TV's View from the Bay on making healthy lunches fun for kids. But even better than peanut butter banana spirals is the fact that, right now, we have an opportunity to be a part of re-framing the school lunch program in America. Here to tell us all about it and how we can get involved is one of our talented new Contributors, Kurt Michael Friese, who I'm proud to welcome aboard.