You May Not Care Where Your Food Comes From But I Do

It's no secret that I am passionate about food. Specifically, locally grown food. I make it a point to go out and purchase it and carefully prepare it for my guests to eat. I'm not shy about advertising it because it is something I believe in and I have found that in general guests appreciate my passion. So it came as quite a surprise last weekend when a guest who was dining with us seemed less than enthusiastic about the fact that I support local farms and serve their food. When I explained that my greens came from Indian Trails Farm in Kewanee, the butternut squash and sweet potatoes from Coneflower Farm in Tiskilwa and the eggs and meat from Meadow Haven Farm here in Sheffield, I expected the usual response, which generally is curiosity, enthusiasm and support. This gentleman said very loudly in front of an entire roomful of guests "I don't care. That does nothing for me." I could feel the others in the room sink into their chairs in a sense of deflation. And I wanted to go hide in the kitchen. Instead, I said something to the effect of "That's too bad because you are an organic being and you should care about what you are putting into your body." Perhaps a bit rude, but I felt the need to not only justify what I do but also to stand up for the farms that work so hard to grow nutritious and delicious organic foods for me to serve.

So as I say, while certain guests may not care what they put into their bodies, I do. When they dine at my restaurant I am responsible for what they eat and I take that responsibility extremely seriously. Yes, taste is the number one priority, but quality is a close second. I want to provide the freshest, most nutritious food possible whenever I can as the seasons allow. This involves several things in my eyes. First, the food should not travel thousands of miles to get to me. It should be fresh and that inherently means it cannot spend days on a semi making it's way into a grocery store where it will sit on a shelf for days before making its way onto the table. And let's be honest, I know this isn't always possible, particularly in the winter. But, some things are available year round and I can be discriminatory in terms of reading labels on foods at the grocery store and select those that have travelled the least to get to me. Secondly, I want to know how that food was grown and where it came from. I don't want to provide food that came from a foreign country where I cannot guarantee the growing practices were as regulated as they are in this country. I also want to know that when the chicken and eggs say they are free range, those chickens indeed spent time roaming the outdoors, soaking in the sunlight and didn't simply have the opportunity to go outside via one small door attached to their coop. Third, I cook from scratch as much as possible, avoiding processed foods that contain ingredients I cannot pronounce and don't recognize.

Supporting local farms isn't just a matter of quality and taste either. It is a matter of economics. I want to support Americans, but more specifically, I want to support those who are within my immediate community. Spending money locally directly benefits my local community. It keeps those dollars within our area. I can directly see the results of my relationship with those farmers in the form of say improvements they make on their farms, sending their kids to college or helping them pay for their health care. Locavorism isn't some idealistic hippie notion that only those in a commune appreciate, it is the wave of the future. Small businesses thrive when those in their communities step up and support them. They do not thrive on multi-national ad campaigns and big corporations. Our future depends upon these kinds of businesses making a go of it and being successful within their communities.

And finally, a statistic that I once heard that always sticks with me. Americans in general spend approximately 5% of their expendable incomes on food and about 25% on pharmaceuticals. These numbers are reversed in Europe where they spend approximately 25% on food and only 5% on pharmaceuticals. Europeans see the value in respecting the notion of "You Are What You Eat." This isn't just a catchy phrase. This is a motto to live by. What you put into your body has a direct correlation with what your body puts out. Eating natural, high quality food is like putting premium fuel into a car. It functions better, lasts longer and requires less care. I practice what I preach with my own body and I believe that by feeding my guests locally and naturally I am in some way nourishing their bodies, although I do give my car regular gas. Hospitality doesn't just mean being nice in my book, it means caring about my guests and feeding them the best possible quality food I can find. That's my philosophy and I'm sticking to it.

The Importance of Eating Local

This last couple of weeks have been a brilliant reminder of the multiple benefits of eating local. With one of the largest egg recalls in history, I felt vindicated that I have been supporting my local farm for several years now and purchasing their wholesome organic, cage free eggs. Not only do I know my eggs are safe to eat, but I know that I'm in some important way contributing to the local economy and the well being of my guests.

An important lesson to be sure. The single most valuable asset to buying your food locally is the familiarity you have with your farmers. You can guarantee that things are being done the right way by going to the source of your food and checking up on the facts. You can see what chemicals may or may not be used and how "free" your "free range" chickens really are. And perhaps most importantly, how clean the facilities are that these animals are kept in. All of these can contribute to your peace of mind that what you are eating is safe, environmentally friendly, economically friendly and of course friendly to the animals and people involved.

A friendly reminder of some terms. CSA means community supported agriculture. There are CSA's all over the country. They all work on the same basic premise. You pay for a share of the crop of a farm and then you get some fresh produce. Prices and exact rules may vary but the concept is the same. Get the freshest seasonally available produce at the best price. "Certified Organic" may be a misnomer. Just because a "farm" is certified doesn't guarantee quality. Certification is expensive and many small farms that are doing it the right way cannot afford to get certified. Larger corporate farms that can afford certification often cut corners and abuse the system. For example, a chicken can be called "cage free" as long as it spends at least 15 minutes a day in sunlight. That's a cop out and not the kind of farm I want to support. "Certified Natural" is similar to "Certified Organic" only it is designed to be taken advantage of by local smaller farms. It is much cheaper but also requires no pesticides, herbicides, fungicides and hormones.

One interesting fact to keep in mind about supporting local farms. According to AARP magazine, if you spend $100 at a local business, $45 of that will stay within the community. If you spend that same $100 at a chain store, only about $14 of that will stay within the community. Times are tough for everyone. I don't know about you, but I would rather support those people that I know and care about than the CEO's of a big corporation. Lets keep the $$ local and support our local farms.

Obesity an Epidemic in the U.S.

In a recent article posted by the NY Times NY Times, the topic of the increasing obesity epidemic was at the forefront. Obesity is rising at an alarming rate, particularly amongst children. Much of this is blamed on sedentary lifestyles and diets high in sugar and fats and low in vegetables, fruits and lean proteins. The unfortunate end result that will likely occur is a generation of young individuals who will die prematurely of obesity related diseases such as diabetes, heart disease and stroke. Statistically speaking, this is the first generation of children that will not outlive their parents. First Lady Michelle Obama is doing her part to try to increase awareness of this epidemic with her "Let's Move" program and there is some talk of legislation to help make school lunch programs healthier but it isn't enough.

Education has to begin at home. Yet what I find is that parents are at as much of a loss as to what to eat themselves and are constantly yo yo dieting as the kids are. We have become a society of overly processed, overly convenienced foods that are killing us but are cheaper and more readily available than fresh foods are. People cannot continue to be bombarded with these mixed signals and be expected to make the right choices for themselves and their children without some help.

I have been teaching cooking classes for 5+ years and there are two constants in all of my classes. One, adhering to a Mediterranean cooking style using spices to flavor foods, low fat olive oils and lots of fresh fruits, vegetables and lean proteins. Two, eating local. These two go hand in hand to developing a healthy lifestyle.

Notice I didn't say healthy diet, but healthy lifestyle. I don't believe in diets. They don't work and they leave you wanting for something that cannot be sustained eventually leading to binge eating. You have to develop lifestyle choices that are common sense, easy to follow and don't leave you feeling deprived. Learning to eat a Mediterranean diet rich in locally grown foods will do just that.

The following are just a couple of recipes I will be using tonite for a cooking class I am hosting featuring local farms. They are prime examples of exactly what I'm talking about. Delicious, light, fresh and healthy. Enjoy!

Roasted Pepper and Olive Salad

Yields: Approx. 6 Servings

2 Red Peppers, Roasted, Peeled, Seeded and Chopped
2 Green Peppers, Roasted, Peeled, Seeded and Chopped
1/2 cup Spanish Olives, Pitted and Chopped
2 Tomatoes, Sliced
2-3 Garlic Cloves, Minced
Kosher Salt and Freshly Ground Pepper
2 tsps Hungarian Paprika
2 tsps ground cumin
2-3 Tbl Olive Oil
2 Tbl Red Wine Vinegar

Toss peppers, olives, tomato and garlic with oil and vinegar. Season with salt, pepper, cumin and paprika to taste. Serve at room temperature.

Roasted Potatoes

Yields: 4 Servings

8 Small New Potatoes Cut in Half or 4 Larger ones Quartered
Kosher Salt and Freshly Ground Pepper
2 tsps Smoked Hot Hungarian Paprika (Austin Parker sells great spices or you can order the one I use from www.zamourispices.com)
2 tsps Garlic Powder
2 tsps Herbes de Provence (Austin Parker or www.zamourispices.com. Make sure you get the one with lavender in it. My favorite spice. I use it on everything, especially steaks or pork)
2-3 Tbl Extra Virgin Olive Oil

Tzatziki-Cucumber and Yogurt Salad/Dip

Yields: Approx. 6-8 Servings

2 English Cucumber, peeled and seeded
13 oz Greek Yogurt or Whole Milk Plain American Yogurt, Drained
4 Garlic Cloves, Minced
3 Tbl Mint, Chopped
2-3 Tbl Fresh Dill, Chopped
Pinch Salt and Pepper

Shred the cucumber and place in a colander lined with paper towels. Salt generously and allow to sit for 30 minutes to an hour to pull out most of the moisture. Combine cucumber with yogurt, garlic, mint and dill. Season with Salt and pepper to taste.

Yogurt Parfaits with Orange Blossom Water, Honey, Cinnamon and Vanilla

Yields: 6-8 Servings

16 oz Natural or Greek Yogurt
2 tsps Pure Vanilla extract
1 tsp ground cinnamon
2 Tbl Orange Blossom Water
1/3-1/2 Cup Orange Blossom Honey

Combine and sweeten to taste. Layer yogurt, organic granola and fresh fruit in a wine glass. Chill 30 mins before serving.

The Sad State of Food in America

Unless you've been living under a rock the last couple of weeks, you likely have seen a lot of talk about Jamie Oliver's new show Food Revolution. The series takes the super-celeb chef into schools in Huntington West Virginia where he is bound and determined to change the face of the foods that are are being fed to kids in schools which he believes are slowly killing our youth. It was coincidental that this show happened to premiere the weekend after I had been asked to do a cooking demo for a group of kids from a church after school group and had encountered a similarly alarming situation. The class was supposed to be a career day. I would demo something the kids would eat and they could ask me whatever they want about my profession.

Since it was St. Patrick's Day, I opted to present all green foods, in line with my focus on healthy eating. I brought an assortment of veggies including cucumbers, broccoli and snap peas and made them an avocado dip. Needless to say, most of the kids were afraid of the dip and definitely of the veggies. I enticed them to at least try it by offering cookies as a reward. I managed to sneak in health oats and pure maple syrup instead of white flour and sugar, but they didn't need to know that.

The most disturbing part of the whole day was when I was asked where I ate when I went out. I admitted to very rarely eating out and without thinking mentioned I hated fast food, especially McDonald's which in my opinion isn't real food and is really bad for you. If looks could kill I would be dead by now. Those kids were mortified that I would bad mouth their favorite food. I in turn was mortified at the response.

Look, I like an occasional pizza and hamburger too, but not the likes of the processed specimens found at most fast food establishments or in the frozen foods section of the grocery store. That moment and the subject of Jamie's show really got me to thinking about how dire the situation is in the U.S. The fact that many kids don't recognize and will not eat most vegetables and that they subsist off of school breakfasts and lunches that have more ingredients with multi-syllablic chemicals in them than actual food is alarming. Over and over again they pointed out on the show that this is the first generation of kids that have a shorter life expectancy than the previous generation.

I'm not a physician and I'm not a parent, but what I am is a chef who cares about food. I care about he quality of food you and I eat, where it comes from and how it tastes. I know that sometimes our pocket books dictate what we eat, but I think too many of us are settling. We can do more on a budget that not only will help us increase our life expectancy but will help our local economies. I believe that what we eat directly attributes to how much we will spend on health care in our lifetimes. So many of the diseases we suffer from can be eliminated or controlled through diet. And I'm not talking about only eating lettuce. I'm talking about cutting out processed, unnatural foods that don't even taste good. We just have to start cooking again.

If you care, start watching Jamie's Show on ABC. It is eye opening. Then check out some books that may open your eyes even further. One i'm reading currently that may be of interest is Jill Richardson's "Recipe for America: Why Our Food System is Broken and What We Can Do to Fix it." Others on my list of favorites are Michael Pollan's "Omnivore's Dilemma" and Barbara Kingsolver's "Animal, Vegetable, Miracle."

In conjunction with this I'm planning on focusing my menus more on Mediterranean cuisine highlighting locally produced foods and less on typical mid-western fare. It may be the financially risky approach, but it is the one that agrees with my moral and culinary sensibilities. Check out our monthly menus on our website at www.chestnut-inn.com.

Make It Mediterranean, Make It Fresh Part 3-Eating Locally

Eating locally is the Make It Fresh part of the title for this series. It cannot be understated. What sets most Mediterranean cultures apart from us is the use of fresh, locally available, seasonal resources. The concept of a mass merchandiser that has everything you are looking for in one stop is unheard of in many cultures. You don't decide on what you are making for dinner and then run to the local Walmart Superstore to get everything you need. Your daily meals are dictated by what you find at the market that morning.

Think about it. Most of what we buy at the store comes from somewhere else. Lets factor in how long it took to get here, how much it cost to get it here and how many pesticides, herbicides, fungicides and other chemicals were used in the preservation of the items we are purchasing so that they still look palatable. All of a sudden, our instant gratification, fast food lifestyle doesn't seem particularly appealing does it. Substitute that with freshly picked produce that came from a local farm, farm fresh eggs that were collected this morning, fish that has been caught this morning, locally produced wine and cheese, all at an affordable price. Sounds pretty good doesn't it.

In France, Italy, Spain, Morocco, Greece, all over the Mediterranean, a trip to the local market for food is a daily pleasure. That's not to say larger grocery stores don't exist, particularly in bigger cities, but in general, the local market is where most people find what they will be eating on any given day. When I spent 6 months in Paris studying for my Bachelor's Degree in French at the Sorbonne, I would pass by the local market on my way to school every day. I was taken aback by the colors, smells and tastes of the produce, cheeses and other items being sold there. I couldn't believe how fragrant a tomato could be when it was freshly picked or how pungent a fresh goat cheese could be. I had the same unique pleasure in Morocco and in Italy. Market after market, loaded with fresh ingredients of all kinds. It was eye opening and really changed my perspective of what good food really is.

For example, it wasn't unheard of in Morocco for someone to actually buy a live chicken in the market and then bring it home and feed it a specific diet depending upon what kind of dish that chicken would eventually be cooked in. I heard arguments about how one shopkeeper fed his chicken grain to fatten it, while another fed it parsley and cilantro so it would have the flavor of the parsley and cilantro he was using in his stew, even if it gave the meat a slightly greenish hue. The point being they were so passionate about what they were eating that they made sure to take the time not only to get the freshest chickens, but to treat them in such a way as to maximize their flavor. No pre-butchered, pretty plastic wrapped cut pieces in a refrigerator or freezer.

Now, I'm not suggesting that you should never shop at a grocery store again. There is a time and place for everything. What I am suggesting is that we maybe pay a little more attention to what we can find locally. If I can get farm fresh eggs within a 5 mile radius and Walmart is 15 miles away, doesn't it make more sense to go to the farm and get some fresh eggs?? Or if the Farmer's Market and Walmart are both equidistant, which in Princeton they are, doesn't it make sense to go to the market to pick up my produce, knowing that it was all picked fresh and grown locally, then to Walmart where I can't guarantee when it was picked and where it was grown and how long it took to get there. All of this is just good common sense. Your food will taste better and you will be supporting your local economy.

Mediterranean cuisine isn't something unreachable. It is very accessible simply through changing a few basic habits. Begin with stocking your spice cabinet with the basic spices of the region as we discussed in Part 2 of this series and then start looking at what you can find fresh and local. Then you are well on your way to adopting the basic tenets of the Mediterranean Diet.

For locally available resources, contact me and I'll send you a list of all of the farms locally that can offer you practically anything you need from meat, eggs and produce to herbs, spices and bread. Call at 815-454-2419 or email me at monikaandjeff@chestnut-inn.com or you can log onto www.localharvest.org to find out what is available in your area.

Make It Mediterranean, Make It Fresh

Most of you know that I love mediterranean cuisine and cook it here at the inn frequently. But what is mediterranean cuisine, why is it special and how can you recreate it at home. First of all, the countries surrounding the mediterranean are all countries that have very distinctive food cultures that vary regionally, taking advantage of locally available, seasonal resources. Spain, France, Italy, Greece, Morocco, Tunisia, Algeria, in all of these countries people live to eat. Don't be mistaken, people don't live in wealth, luxury and abundance, but rather they relish every meal they have and enjoy it with ultimate pleasure. Food here isn't eaten simply for survival, consumption is social and represents centuries of tradition that has been passed down from one generation to the next. It is all too common for people in these countries to be planning their next meal as they enjoy their current meal, fantasizing about the incredible produce or meat they may have found at the marketplace that very morning. The concept of fast food and supersized foods is foreign. As is the concept of sitting in front of the television eating off of a little tray while shoveling food into your mouth. You take the time to eat, enjoying the experience with others and appreciating the care that was taken in the preparation of what you are eating.

Most of these cultures utilize healthy oils, like olive, grapeseed and argan oils, which are low in cholesterol and high in omega 3 fatty acids. They also tend to eat more vegetables and less meat and have mastered the art of coaxing maximum flavor out of every part of the vegetable as well as every part of an animal, prime cut or offal. Nothing goes to waste and everything is sublime. The use of fresh herbs and spices is also critical in all of these cultures. It isn't merely a method of cooking, but an artform. Perhaps the most incredible moment I spent in Morocco was in a spice shop where I learned not only what spices to use to spice what dishes, but how each and every spice had a medicinal purpose and people here really knew how to eat for their health and enjoyment. It was eye opening to say the least.

In the next few postings I would like to expand on Mediterranean cuisine of all kinds and discuss specific elements of what makes this region unique and uniquely delicious. I'll also focus on how to incorporate some of these ideas into your own cooking, adapting it to your own lifestyles and to the areas you live in. Just because you live in a big city, doesn't mean you cannot enjoy locally produced meats, eggs and vegetables. And for those of you in a rural area where most people are used to a real meat and potatoes lifestyle, I'll show you how you can apply mediterranean concepts to your routine and begin to expand your culinary horizons. Make it Mediterranean, Make it Fresh isn't a gimmick, it is a statement encompassing the essence of how the cultures of the mediterranean eat. Eat fresh, eat local, and by all means enjoy what you consume by sharing it with others. I think we can all stand to learn something from this philosophy and it would certainly improve our quality of living drastically.

CSA: Community Supported Agriculture

When we first came to Central Illinois, I relied on the grocery store, i.e. Walmart, for most of my groceries because it seemed as though we were miles away from any decent resource for produce. What I ended up with mostly was underripe, underflavored, shiny, beautiful fruits and vegetables that had been transported thousands of miles, sprayed with pesticides and herbicides and rendered practically inedible. As I have spent more time here and have become more interested in locavorism and organic produce, I have found a great wealth of resources for fruits and vegetables at my disposal, literally in my back yard, or close to it. It's called a CSA, which stands for Community Supported Agriculture. The principle is basic. A farm asks for subscriptions for a share of their crop. In return for those subscriptions, the subscriber receives a box of fresh produce, or a share of produce, every week, featuring the freshest and best produce available from that farm that given week. While specific details may vary, one thing is the same across the board. No matter what CSA you use, you are guaranteed to learn about different types of vegetables you won't ever see in grocery stores, you'll get the best tasting produce you will ever find, and you will likely never buy vegetables from a grocery store again, save for those times in the dead of winter when your options are limited, depending upon where you live. Many CSA's pride themselves on their organic growing practices, however, due to the high cost of the certification process, most of these farms are not "Certified Organic." Many of these farms will also offer farm fresh eggs and milk. Cost?? Well, cost can vary, but the one we belong to is roughly $350 a year and generally half is due up front and half at the end of the growing season, which goes from May thru October. In the beginning, you'll get a lot of the same things, asparagus, lettuce, onions. Then, beginning in June, and contingent upon the weather, the diversity becomes astonishing. They fill your box based upon your preferences. You will send in a sheet with your likes and dislikes based upon everything they grow. If there is something you hate, like brussel sprouts, they won't include them. Some of the more unusual things that we have gotten that I have truly enjoyed learning about and have never seen in a grocery store are garlic scapes, herbs like Anise Hyssop, varieties of potatoes like Kennebec and summer squash like Cousa and Pattypan. As summer progresses, you may start getting more vegetables then you ever thought you could eat, but what you will find is that you'll start eating them more and enjoying them in many different preparations. Vegetables don't have to be boring. Don't just steam or boil them, saute them in olive oil and a little butter, roast them or grill them. Add spices and combine them with fresh herbs. Eat them raw, eat them cooked, but just eat them. You'll feel better and you'll feel like you have really been a part of your local community. For more information and a database of CSA's across the country, go to http://www.localharvest.org/csa/.

What is a Locavore?

Locavore is a catch word that has become popular of late. Literally meaning “local eater,” the term refers to someone who consumes foods that come from resources located within no more than a 100 mile radius from home. The movement, while not recent, has gained momentum lately as consumers have become more aware of becoming “green” or using “sustainable agriculture.” Essentially, eating local makes environmentally, economically and from a health perspective.

Environmentally, locavorism reduces an individuals “carbon footprint,” meaning the amount of petroleum used in the production and transportation of a product is reduced, thereby reducing the amount of fossil fuels used and the amount of carbon dioxide being put into the atmosphere. It also encourages biodiversity, which studies have shown is beneficial in maintaining long term viability of soil.

From an economic perspective, eating local ensures that consumers contribute to their local economy, which is a great way of ensuring that businesses can continue to be viable and don’t get crowded out by large corporations. And contrary to popular belief, locally available produce and meats are not necessarily more expensive than produce and meats available in larger grocery stores. Particularly with higher gas prices, many groceries that were previously very affordable are now becoming more expensive because of the cost to produce and transport them.

From a health perspective, many local farms utilize organic farming practices. While they may not be certified organic due to cost of certification and regulations regarding proximity to commercial farms, these farms often refrain from using pesticides and antibiotics and often allow their animals to roam free, hence the term “free-range.” Also, keep in mind that many items labeled “organic” in the grocery store are not necessarily organic. There are many loopholes to certification that commercial farms often find to get certified that consumers are not aware of. This is a subject for a future article.

There are many locally available resources for produce, including Coneflower Farms and Plowcreek Farms outside of Princeton and Indian Trail Farms outside of Kewanee. For meats, Meadow Haven Farms here in Sheffield offers free-range chickens and organic grass fed beef and Red Barn Nursery offers free-range lamb. In Buda, Grubbsteaks offers free-range buffalo. While this list is by no means exhaustive, it is just an example of some of the many farms locally that provide these valuable resources. In the summer you can find many of these as well as a whole host of others at the Farmers Markets in both Princeton and Kewanee. Many farms also offer CSA’s, or Community Supported Agriculture programs, that you can join for an entire growing season, allowing you to take advantage of what is seasonal and fresh on a weekly basis.

Here at the Chestnut Street Inn we make an effort to go out of our way to utilize as many locally available resources as we can, including an annual subscription to Coneflower Farms CSA. We encourage all of you to do the same. It is a great opportunity to give back to the community while doing something good for the environment, your pocket book and your body. For more information on these and other locally available resources, contact us at monikaandjeff@chestnut-inn.com or 815-454-2419.