Tag: Newsletter

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Hoping for a Gully Washer

Actually, I am looking for a good rain to clean the air and end the fire season early or at least allow a respite for all the fire crews and families directly impacted by all the forest fires. And for the rest of us breathing this smoke, it would be most appreciated too. Lord, please send the rain.

Last week, Joelle and I and a few of the kiddos snuck off to Moclips for a few days before soccer starts, school begins and the final push to the Fall farm season. Fortuitously, it also happened to have the best air quality in the state, not great but not above 100 either.

We just played at the beach.

The waves just kept coming and coming and coming! Awesome power and rhythmic. When all was quiet during the wee hours of the morning, (I might be on a vacation, but I still get up at 5am) you could hear the constant roar of the ocean, like a freight train, but it is never accompanied by a crossing signal or the faint coming or going of a train. What power, magnificent power!

Most of us reading this newsletter, appreciate the tide coming and going as it pertains to the Puget Sound of Salish Sea. And for sure the sound can be very stormy, but it is a tame beast compared to the Pacific Ocean.

We wandered out into the Griffiths-Priday state park and waded the quiet waters of the Copalis River. We made our way to the mouth of the river, a completely different experience than the Stillaguamish and Skagit Rivers. There we came across the biggest hoof prints I have ever seen. Definitely not coastal black tail, or horses, they belonged to an elk. I guess Elk Creek was appropriately named after all! The tracks were huge, and the gait had to be 6 feet between hoof prints. We followed the tracks in the wet sand till it crossed back over the Copalis River and though we searched and searched, we couldn’t find the tracks on the other side of the river. But it was fun to look and since we are on vacation and no need to be anywhere at the moment, looking was perfectly acceptable.

Nature is beautiful. It is beautiful at the ocean, and in the city and on the farm. There is so much intricacy on a centipede or a robin or skate. Leaves floating above the water and leaves jostling below the water both making their way to the ocean or the bottom, but both destined to rejuvenate the ecosystem.

It is a privilege to participate actively or passively with nature and all its wonder.

 

Tristan

Last week wanderer, this week farmer

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August

It is that funny month, where you hang onto every last drop of Summer and yet are looking forward to Fall. The mornings are cooler, but the days are still hot and smoky! A good rain would sure be appreciated by everyone across the West. I recently paused and read this great email/newsletter written by Tom Stearns from High Mowing Seeds that summed up the season better than I could. It is written for growers by a grower. I pulled out this small excerpt to share with you. (Disclaimer. I receive no financial benefit by saying this ?. I purchase most of my organic seed from High Mowing Organic Seeds and would encourage you to give them a try, too.)

 

In Need of Pause

August. What does it bring to mind for you? Perhaps it is harvests: long, seemingly never-ending harvests. Or maybe it is water: the drips we give our thirsty plants, or the lakes, ponds, streams and rivers in which we cool our over-heated bodies after a long day in dusty fields. Certainly, August embodies the Sunday Syndrome of summer: although the season is not yet over, we already begin to look past it to what the next has to offer. This strange, hot month offers us a respite – a needed breath of air before plunging in again for cool, abundant autumn.

I have always appreciated how the poet Helen Hunt Jackson described this month in her poem of the same name: an “interval of peace” in which “all sweet sounds cease, save hum of insects’ aimless industry.” It truly is a pause – a greatly needed one – in which our plants are finally at stasis, if only briefly, and we can at last sneak away for an afternoon or an evening to do nothing but perhaps listen to the hum of aimless insects and recharge the wellspring for the final push of summer.

Wishing you a welcome pause this month,

Tom Stearns, Owner & Founder
High Mowing Organic Seeds

 

Farmer or not, those words aptly describe what most of us are experiencing.

Our farm is at that spot, plantings have slowed, summer harvest is going strong and weeding is mostly caught up. Fall is often busier than Spring and ironically, what went into the ground as a seed in June is now coming out by the ton.  My attention is definitely on Fall crops, like making sure to pick the apples before they fall! That doesn’t always happen, but when one drops, the rest are not far behind. Corn, winter squash and pears are not far off either and then there is the last plantings of garlic, winter kale, frisée, and Radicchio’s to be planted. We will also be planting cover crops to feed the soil and protect it from the compaction of winter rains.

I am tired just thinking about it all, but at the same time I am energized to see it through to completion.

 

Tristan

For the tired farm crew.

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At What Price

Fresh salad with hummas and walnuts

I love what we do. I love that our team gets to grow, source, and deliver health. I love that everything we deliver is better for your heath and better for the environment. For the last twenty years we have been offering nutrient rich fruits and vegetables to families like you every single week. That is a long run! Many of you reading this newsletter have been a customer for a decade or more and more than a few of you have been customers from the beginning since 1998.

For us, doing business is more akin to serving our neighbors. We want everyone to eat healthy and be healthy. We want each of you to have access to the freshest and healthiest foods to nourish your body and provide energy to accomplish everything on your to do list – everyday!

I firmly believe that health and health care start at the farm and our forks. When we choose a diet rich in organic fruits and vegetables, our bodies tend towards a normal weight as does our A1C, lipid panels and blood pressure. We also introduce a lot of antioxidants into our bodies that just love to tie up damaging free radicals.

The other day I saw this ad in the Everett Herald – “Ready to Get Healthy”. There was a picture of a smiling obese person. The sub text said, “Sign up to attend a free seminar on Bariatric surgery.” To be perfectly clear, Bariatric surgeries can work, but so can sewing your jaw shut! Our stomachs are about 1 liter in size. That is not very big and to go through an intense and invasive surgery to limit our ability to overeat seems extreme.

I think it would be better for insurance companies to invest the thousands of dollars that this surgery costs and spend it on a one month stay at a health clinic where a person could get educated about a healthy diet, be fed a healthy, primarily plant-based diet and given an appropriate exercise regime – all monitored. The same money would produce better, less intrusive results and would impact other people in the immediate family and circle of friends.

Of course, the FDA and USDA could just require purveyors of junk food to pay for the medical bills out of their obscene profits instead of expecting the taxpayers or insurance companies to pay for the medical costs as they use their profits to sicken more. Or, the USDA and FDA could just ban known junk food that is contributing to the health crisis, but don’t hold your breath for these changes.

Unfortunately, legislating health is not likely, but we get to choose health one bite at a time, 3x’s a day. Even having just one salad a day can have immense health benefits.

I also want to share that is both hard to eat healthy and easy to eat healthy. So, where ever you find yourself on the continuum of eating healthy or being healthy, that is where you are. You can’t change that.

You can’t go backward, only forward. So today, tonight, pick up that fork and make a healthy choice and another and another.

The culmination of all of us saying yes to healthy food will have a powerful impact on our personal health, our family’s health and eventually our Nation’s health.

 

Tristan Klesick

Your Farmer and Health Advocate

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A Time to Heal

Last week was the week I decided to fix my knee. I had twisted it around Mother’s Day and had been limping along for a few months between doctor visits and what not. Finally, it became obvious that surgery or limping along for the rest of my days were my two choices. I settled for surgery and had my knee scoped and all cleaned up—hopefully for a good long time, too.

Can I state the obvious? July on the farm is not the best time to slow down and few things slow you down more than a knee surgery. Currently, the Klesick farm team is in full harvest mode, planting mode and playing mode, but I am in CONVALESCING MODE! Not for long! I am already feeling better and gaining mobility.

When to schedule a surgery? That was a surprisingly easy decision. I took the earliest date possible. Around here we say, “Why put off tomorrow, what you can do today!”

So, for the last two weeks I have been running the farm from the “seat of my pants” in a very literal way! I have an awesome team and am grateful for their help.

Frisée

This week we are featuring Frisée and all its health benefits. The Bitter Greens are so foreign to the American taste buds, but so critical to our health. Here is an excerpt from an article by mindbodygreen.com:

Imagine if you could eat something that would help your liver, act as a gentle diuretic to purify your blood, cleanse your system, assist in weight reduction, cleanse your skin, eliminate acne, improve your bowel function, prevent or lower high blood pressure, prevent anemia, lower your serum cholesterol by as much as half, eliminate or drastically reduce acid indigestion and gas buildup by cutting the heaviness of fatty foods, and, at the same time, have no negative side effects and selectively act on only what ails you. 

If I also told you that this wonder food also tasted good in salads, teas, and soups, what would you do to get your hands on this treasure? Well, thankfully you have nature on your side, providing these miracle plants in abundance during spring!

I’m talking about bitter greens. Dark and leafy, some great examples include dandelion, arugula, and kale. In addition to being vitamin-rich (like most greens), bitter greens are exceptionally beneficial for digestion. They have a bold flavor that may take some getting used to, but the health benefits are definitely worth the effort!

Cheers to your Liver’s Health!

Tristan Klesick

Your Farmer and Community Health Activist

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“Don’t Plow More Than You Can Disc in a Day”

Don’t you enjoy fun facts or sayings? “Don’t plow more than you can disc in a day” is akin to “Don’t bite off more than you can chew”. These two sayings are getting at a similar thought but were born out in real world examples. Most of us can relate to having taken on too much and the feeling of being unable to complete the task well.

I have a friend who can hardly ever say “No” to anything. I might be more like that friend than I care to admit. I have to work hard to say “No”. There are just so many good things to do. But I did realize the other day that I am able to say, “NO”. I say it all the time, but instead, I just keep saying, “YES, NO PROBLEM!” I am guilty of biting off a little bit more than I can chew. Can any of you relate????

The other phrase is from my days farming with Belgian Draft horses. When you plow and turn over the soil, the soil that is lifted from the bottom to the top is “soft” or “mellow”. So much so that if you immediately work it with a disc, it will turn into a manageable seedbed. The converse is true as well and I have experienced it many a time. If you plow the soil and don’t get back to discing it for a day or two, your work load increases immensely. You often can’t get that nice seedbed! As soon as the inverted soil “sets”, it tends to bind together. The best thing is only plow what you can disc in a day. It was wise 200 years ago. It is wise now.

This time of year especially feels full! I am thankful for increasing day length and a really nice break in the weather. John (Mike’s son) and I plus a few Klesick kiddos have been tackling the Spring farming season. We have been planning and preparing for this season. And like most Springs, it rarely goes as planned. Yet without some planning, the season would be lost before it started.

We have been planting lettuce every week into transplant trays. About 1000 plants every week get seeded. We purposely started a few weeks later this year anticipating a wetter spring, but I don’t know any farmers who anticipated an end of April start??? As you can imagine those greenhouse plants kept a growing. Last week, the farm crew planted the 3/7 and 3/15 and 3/22 plants all at the same time in the field. So much for planning. But if we hadn’t planned to “start”, we wouldn’t have had any lettuce or peas ready to go and would be unable to take advantage of the weather.

Because we had a plan, it allowed us to take a few minutes and think through some last minute changes. We decided to plant the Sugar Snap Peas in a different location and to plant the green beans earlier than normal. FYI, peas we plant once and beans we plant several times during the summer. We also cut back on the peas this year because the later Spring will push pea harvest into the raspberry and blackberry harvest. Crazy, but when you are working in a living system, flexibility and nimbleness are assets to be coveted.

I think we are well on our way to a good start to the local season. Let the planting continue and the weeding be nonexistent (just hoping)!

 

Tristan

Your Farmer and Community Health Advocate

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How Can I and Why Can’t I?

How am I ever going to lose 10, 20, 30 or more pounds? Losing weight is a fairly simple mathematical equation—calories burned minus calories consumed. Calories are a measure of energy. The more energy you use the more calories you need to fuel your body and conversely, the less energy you use the less fuel your body needs to operate. So, in a sense, one could choose Bariatric surgery, wire their jaw shut, or eat only grapefruit and lose weight.

But is losing weight the real goal? Granted if we lose weight we will probably have better health numbers and being overweight or obese is a leading indicator for Prediabetes, Diabetes, Cancer, Heart Disease…. So, in real sense losing weight is important. I would contend that when we say we would like to lose weight or need to lose weight, we are really saying, we need to be healthier. And for the most part if we are skinnier, we would be healthier.

Perhaps we could amend the question by saying, “We need to lose 10lbs, so we will be healthier.” That is a good reason to lose weight. And if you read last week’s newsletter, “To Serve or Be Served” you will remember that Americans and the world are not on a healthy trendline. Which means that the healthier folks are going to have to serve a lot more folks who are unhealthy.

But why is it so hard to lose weight so we can be healthy? I have been wrestling with that question for years. I know that I “bought” into eating the organic version of the Standard American Diet AKA SAD, but it was only minorly better than the nonorganic version of the Standard American Diet. It wasn’t until last October that I finally understood the forces that were at work to prevent me from being healthier. I picked up a copy of the book Brightline Eating by Susan Pierce Thompson. She explained why so many of us struggle with weight loss and how you can win with food.

Is Brightline perfect for everyone? Mostly. I do believe that the information, tools and strategies are helpful and have helped me lose 25 pounds and keep them off through the Holiday Gauntlet of Halloween, Thanksgiving, Christmas, New Years, Valentine’s Day, Easter and numerous birthday celebrations.

Having the science behind why it can be so hard to lose weight and get healthy was invaluable and then having a strategy to eat the right amount of food and the right foods was essential. Without a food plan/strategy it is almost impossible to compete with Grocery Manufacturers of America and their advertising campaigns. The GMA is not concerned about your health, they are concerned about the health of their bottom line.

But we don’t have to play their game, we get to choose. I have a plan for my food and to be as healthy as possible as for as long as possible. My plan looks like vegetables, fruit, legumes, nuts and high-quality proteins—both plant and meat—plus drinking water and getting exercise. This is my strategy to get and remain healthy, and those extra 25lbs I lost were a nice perk!

 

Thank you,

Tristan Klesick

Farmer, Community Health Advocate

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Tacos 101

 

Gabe’s grandfather has repeatedly encouraged me to write the cookbook, 101 Tacos. When we see him which unfortunately isn’t often enough as he lives in northern Mexico, he always has more ideas for tacos. “Shrimp tacos, beef tacos, tacos de fish, chicken tacos…” He’s relentless in this idea and honestly, I totally get it because if there is one thing I can eat on repeat its tacos. And now, as I’m working on my second cookbook I’m realizing that we do indeed eat quite a few tacos. In my opinion, they are quite possibly the best solution for quick weeknight meals. My 15 minute steak tacos never disappoint and my latest favorite, asparagus tacos, have me really reconsidering that 101 Tacos book idea.

Summer is the perfect season for minimal prep for quick easy cooking. The ingredients available to us right now overwhelm me in the best sort of way. To capture the maximum nutrition and flavor very little cooking is needed as the warmth of the sun has done the hard work for us. These Swiss chard tacos, like so many other tacos, quickly became a staple in our house the moment I found the idea in one of Rick Bayless’ books. While greens aren’t necessarily a favorite at the dinner table for my three children when you wrap them around a tortilla suddenly they get devoured.

The Swiss chard gets a quick and simple sauté with caramelized onions and then topped with store-bought or homemade salsa and then creamy queso fresco. If you’re out of Swiss chard, spinach makes a fine substitute. Throw in some other roasted vegetables for variety and extra nutritional heft.

For quick summer meals that give you more time outside and less time in the kitchen, learn from me and always keep tortillas at the ready along with a good salsa, and crumbly, salty cheese. A quick roast of whatever you have lingering in your vegetable crisper and you have yourself a taco that would make Gabe’s grandfather proud.

For Ashley‘s Recipe for Swiss Chard Tacos, click here.

 

Ashley

 

Ashley Rodriguez is a NW Mom, Food Blogger at NotWithoutSalt.com and author of Date Night In: More than 120 Recipes to Nourish Your Relationship

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Mother's Day

I love that we set aside a whole day to honor and celebrate the women who raised us. My mom is an amazing mother who dedicates her life to her four kids. She is selfless, strong, and the most energetic woman I’ve ever met.

Every year as Mother’s Day gets close, I get a little nostalgic that we are not closer (geographically) but then I am quickly reminded that we are close in our hearts. Being 3000 miles away is not always easy. Those are the moments I am most thankful for the technology that brings us together. I always think of the things we would be doing if were celebrating together. This holiday has so much room for thoughtfulness and personalization; making a meaningful and memorable Mother’s Day is an attainable task.

TIME:

* Giving the gift of your time can be more valuable than any material item. As we get older, our lives get busier. Plan something with mom that gives you both some quality time together.

* Brunch Basics ~ Take her to brunch at her favorite restaurant (make reservations ahead of time), or if you’re handy in the kitchen, give her the gift of a home-cooked meal.

* Live far away from your mom? Really treat her and fly her out to visit you for a few days; show her around your city!

* Can’t be there in person? Plan a video-chat dinner date with mom and share a virtual “toast” together!

GET MOM CONNECTED:

* Set your mom up on Facebook or Instagram (and patiently give her a quick tutorial). It will let her peek into your daily life and see the moments that are special to her.

* If your mom isn’t super tech-savvy, put together a small album of your favorite photos over the past year. If she’s not online, chances are she hasn’t seen those day-to-day photos of what’s going on in your life.

HANDMADE:

* Make a greeting card from scratch! The handwritten note is becoming a lost art, and it shows that you care enough to write something in your own words. Don’t worry — you don’t have to be a poet. Simply expressing a few things about what you’re thankful for will mean the world to her.

A DAY OF RELAXATION:

* Let your mom have a day to herself to relax, rest, and recharge. Give her a gift of bath salts (homemade if you have the time), and a good book. Then leave her alone while you take on some of her errands, prep dinner or do the dishes. (Mom’s should never do dishes on Mother’s Day!)

These are just a few ideas, but make it your own. Have fun with it, keep it thoughtful, and it will be a day she’ll remember for years to come!

If you are a mother too, I hope you feel loved and celebrated this Mother’s Day. And no matter what season you find yourself in, just know that you are loved and appreciated.

With love and gratitude,

Sara Balcazar-Greene (aka. Peruvian Chick)

Peruvian Food Ambassador

peruvianchick.com

instagram.com/peruvianchick

facebook.com/theperuvianchick

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Thoughts with Ashley

I have decided that this is the year I really fall for gardening. If you have been a Klesick subscriber for a while you have probably heard me boast about my tangling sugar snap peas or my sweet strawberries which often got snatched by the squirrels before we have a chance to enjoy them. This year I’m feeling optimistic and I have a windowsill filled with little starts eager to live in the garden to prove it. At least I hope they are eager. Visions of tidy rows of carrots, radishes, beans, beets, lettuces and fresh herbs fill my mind as I sprinkle fertilizer onto the garden beds doing my best to ensure success.

Already my garden dreams have had to deal with some harsh realities. Our number one predator currently is our 9 month old terrier who has a knack for digging and a hunger for freshly planted broccoli starts. I know this isn’t the first problem I’ll run up against as I work hard to make my bustling garden dreams a reality. There will be bugs, too much rain, not enough rain (which is hard to imagine right now isn’t it?), and there will be many lessons to learn along the way as I am far from a seasoned gardener. But I’ll consider this garden a success if I’m able to pluck something, anything from its rich (newly fertilized soil) and eat it with the sun on my face, and at the end of the season if I’ve learned something new.

In the meantime I’m even more grateful for the work of farmers like the Klesick’s who have spent years honing this craft. The one thing I do know about gardening and farming is that it is incredibly hard work and as I set out to roast my rhubarb or eat freshly plucked sugar snap peas I feel immense gratitude for their work.

 

Ashley Rodriguez

notwithoutsalt.com

Award-winning food blogger

Author of Date Night In

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The Moment I Became A Farmer

Warm and wet! That is how I would describe the weather around the NW corner of Washington. Most of you will concur, unless you are on vacation in Texas. Then it would be warm, wet and tornadoes! Climate change is a real deal. What is causing that change might be up for debate, but change is not.

Such change means that as a farmer, I have to mitigate risk all the time, even though by “nature” many of us farmers are risk averse (and this farmer is really risk averse.) But, because of where I live and farm, I have the opportunity to grow a great variety of crops and can even grow crops throughout the year. Toss in a greenhouse or hoop house, some propane, some artificial light and a you can make it Spring a whole lot earlier. But then, that would be more like farming in California and I have chosen to farm here.

How I remember when I first caught the farming bug. 1993 was the year and I was working in Portland Oregon at Kruger’s Specialty Produce as one of the produce guys that built displays in the produce section. Every day Organic growers would come to the store and bring in fresh lettuce, berries, and carrots. That’s when I caught the farming bug and I am afraid there is really no cure. We had a couple of kiddos and 32 sq. ft. of growing space and we were on our way. Every first-generation farmer starts with their first crop; mine was lettuce and that year I grew the most beautiful head of lettuce.

We wanted to farm so badly but needed to find an actual farm of our own. I still remember loading up the kiddos and heading to Goldendale or Tonasket or Montesano to look at a farm, but every time we came back to Snohomish County, literally when we crossed over the County line, we knew that this is where we wanted to farm, to live, and raise a family. It hasn’t been an easy journey, but oh so rewarding.

Fast forward 24 years. I am still growing the most beautiful heads of lettuce and many more vegetables and fruit. But every year, when I harvest that first head of lettuce it recreates that magical moment for me, the moment Klesick Farms was born, the moment I became a farmer.

Growing good food for your family,

Tristan Klesick

Farmer, Health Advocate

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Thoughts With Ashley

“So I’m thinking about ordering a pre-cooked turkey.” A friend texted me two days before Thanksgiving. It’s this time of year when the texts from friends and family are less about “how are you doing?” and more closely resemble a conversation with the Butterball helpline. I love it. I consider it an absolute pleasure to be able to speak for hours about all butter crusts, to par-bake or not to par-bake and brining – wet, dry, is it really needed (yes, salt and pepper the day before)? My ease and joy in the kitchen is a gift and one that I absolutely am delighted to share.

“Should I order a pre-cooked turkey? Should I be scared about cooking a turkey?” My friend continued. Even through my iPhone screen I could feel the tension. He was kicking himself for not thinking about all of this sooner and feeling overwhelmed by the weight of the turkey cooking task. “First of all roasting a turkey is not hard.” I started “but don’t let the turkey cooking overshadow the point of the holiday. If a pre-cooked turkey will help you focus on the actual thanks-giving and the company of friends and family then that’s the way to go.”

I love spending hours in the kitchen slowly simmering homemade stock for the purpose of creating a luscious and deeply flavored gravy. Pie crusts and bread doughs relax in the fridge days before the main event. Weeks before I’m scouring blogs, magazines and cookbooks trying to craft the perfect menu although I don’t usually iron out all of the details until the day before. But I realize that not everyone is like me.

And while the table will be mightily set with a half a dozen dishes including caramelized squash with feta and onion, a crisp Brussels sprouts salad with smoky bacon and tart cranberries and a pumpkin pie with a thick sugar cap, the sink will also be piled high with dishes, there will be socks scattered around the house that the dog has chewed and I’ll be lucky if the kids have brushed their hair. But I’m happy and giving thanks for a bustling kitchen and a house filled with people I love.

This time of year is so busy, the endless tasks can so easily choke out the joy and quite frankly the purpose of all the celebrating in the first place. I hope for all of us that the moment we start to feel overwhelmed we’ll order a pre-cooked turkey, or whatever that may look like for all of us. I’ll forgive myself for the lack of Christmas garnish around the house or unmade beds if it means that I’m digging deeper into the peace, hope, and joy that this season seeks to bring us.

Ashley Rodriguez

Food Blogger, notwithoutsalt.com

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Planning for Your Holiday Meal

Planning for Your Holiday Meal

Every Thanksgiving holiday season we offer a special Holiday Box ($40) full of traditional organic Thanksgiving meal items for your celebration. Not only can you schedule a Holiday Box to be delivered the week of Thanksgiving, but it is also available the week before and the week after (available Nov. 13-Dec. 3). You can have this box delivered along with your regular order or in place of your regular order (please specify your preference when placing your order). The box menu is as follows:

Holiday Box Menu

Granny Smith Apples, 5 each.

Green Beans, 1 lb.

Cranberries, 7.5 oz.

Garnet Yams, 2 lbs.

Navel Oranges, 4 each.

Carrots, 2 lbs.

Breadcubes for Stuffing, 1 lb.

Yellow Potatoes, 3 lbs.

Celery, 1 bunch

Yellow Onions, 1 lb.

Delicata Squash, 2 ea.

Remembering Neighbors in Need.

If your celebration includes helping the less fortunate who live in our community, we would like to partner with you by giving you the opportunity to purchase a discounted Holiday Donation Box for only $32, to be given to local food banks the week before Thanksgiving. Last year 122 Holiday Donation Boxes were distributed and this year we’d love to have a greater impact. The volunteers at the food banks have expressed again and again how wonderful and satisfying it is to be able to supply people with fresh produce. You can order a Holiday Donation Box here.

 

Tristan Klesick, Farmer/Health Advocate.

 

Read this week’s How to Eat Your Box! here.

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Our Food System Is Broken

We care more about our air and water quality than we do the food we eat. Last time I checked, we need to breathe, drink and eat. My cynical side says, “This means the coal lobby isn’t as strong as the sugar lobby.”

The EPA is lowering the boom on coal, but the FDA and the USDA are doing the old “wink-wink” when it comes to our food. The American food supply has been coopted by the sugar and processed food industries, with the blessing of the FDA and the USDA. But what has been the result of this high carb, high sugar, low fat experiment? An unhealthy American population!

The only way we are going to change our personal health is by not buying corporate America’s food! Only by removing the profit from Coca Cola, Pepsi, Starbucks, General Mills, etc. will the health of America change. When we intentionally stop eating their processed “food” they will respond. Of course, first they will advertise more to promote “the benefits” of their products. Then they will lobby Congress to protect them from the consumer, but finally they will produce healthier and more nutritious processed foods to earn your business back. They will do this not because they love you or care about your health, but because their pocket book is hurting! It’s simple. NO SALES, NO PROFIT.

If we are going to effectively change our food system and take it back, we are going to have to do it one bite at a time, by saying “yes” to more organic fruits and vegetables, and better quality dairy, meat, and wild fish.

The easiest way to win this war on our health (waistline) is to not eat their processed sugar laden products! If we consciously choose to not eat their food, we will win this battle. It only takes a 5% shift in their sales and they will respond.

And do you know what else? If you cut back on processed foods (a.k.a., sugar foods), you will avoid eating GMOs.

And do you know what else? You will lose weight just by not eating processed foods.

And do you know what else? You will feel better (after a few days as your body detoxifies) because you are eating better.

WOW, am I ever fired up! If we cut out sugar, we change the food system for everyone, and we will feel better and healthier!

Give it a try this week. Intentionally cut out sugar. Your body will thank you.

Cheers to your health,

Tristan

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Houston, We have a Problem

That is a classic line from the Apollo 13 movie, starring a very young Tom Hanks and Kevin Bacon. I hear that line playfully bantered around a lot when there are minor nuisances or inconveniences. But in the movie, “Houston we have a problem” was referring to a calm and calculated response to a very serious situation.

As a parent, I feel like Washington, D.C., isn’t getting it.  Our nation’s health is spiraling out of control. America has a serious health crisis that is going to impact every area of our nation: health care, military, political, family, the environment and education. Since the 1970s, when Jane Fonda was encouraging us to “exercise,” to the “Biggest Loser” today, what has changed?

We have been encouraged to exercise, eat low fat, and eat lots of grains and carbs, regardless of where those calories are coming from. And what has been the direct result of following the recommendations to exercise, eat low fat and a grain-based diet? More childhood obesity, more cancer, more heart disease, more diabetes, more health issues.

Yes, Washington, we do have a problem! And your pandering to the food, farm and biotech lobbies is at the heart of it.

I believe the underlying issue is sugar! It is in practically everything. There are over 600,000 grocery items in our stores and 80% of them have sugar added to them. Sugar is in our cereals, our coffee, our sodas, our breads, and our ice cream. If a food is processed, some company is trying to add sugar to it.

I contend our nation would be a lot healthier (and skinnier) if we swore off sugar or at least 90% of it.

But here is where good health meets dark health. The grocery manufacturers of America like to sell groceries, and since 80% of their products have sugar they lobby to protect themselves and their constituents.

To complicate the matter, the sugar beet and corn farmers also have a stake in the fight because they grow the sugar for the grocery manufacturers. If Congress makes any meaningful change in legislation that would curb the use of sugar or call it out as a health issue, they will get an earful from these farmers. To complicate the issue even more, the farmer’s primary supplier to help them grow all that sugar is none other than Monsanto and other biotech companies who have shoved genetically modified technology down our throats.

And so it goes. Our senators and congress people have to stand up against the grocery manufacturers and the farm and biotech lobbies if they are going to make any meaningful food policy changes. Ironically, these lobbies also happen to be the same ones that spend millions of dollars to make sure that GMO labeling never gets a foothold.

This situation hasn’t changed for decades, and it doesn’t matter whether the Clintons, Bushes, or Obamas are in office or the Bushes or Clintons are in back in office. They didn’t improve our food when they had an opportunity and I sincerely doubt they will this time around either.

The only thing that is going to make a difference is not supporting that food system. That food system doesn’t care about your family’s health, they care about profits, and no sales equals no profit! The less we eat of their food the healthier our family will be.

Thanks for supporting a different food system. Let your friends know where you get your real food!

Real food grown here!

tristan-sign

Farmer Tristan

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Pacific Northwest Salmon

Growing up in the Pacific Northwest it would seem that a love of salmon would be in my DNA, but unfortunately I didn’t fall for the Omega-3-filled fish until adulthood. Now I look forward to its bright pink flesh and eagerly hope that an appreciation for our region’s mascot will become engrained in my children.

Why? Well, because first (and this is always my priority when it comes to food) it’s delicious, delicate in flavor, far less “fishy” tasting than other fish, and lends itself to a wide variety of ingredients (like my Thai take on Salmon Chowder in this issue’s recipe). Also, it’s incredibly nutritious, particularly if you enjoy wild salmon, which is lower in fat and calories than farmed salmon and is higher in iron, potassium, and zinc.rowing up in the Pacific Northwest it would seem that a love of salmon would be in my DNA, but unfortunately I didn’t fall for the Omega-3-filled fish until adulthood. Now I look forward to its bright pink flesh and eagerly hope that an appreciation for our region’s mascot will become engrained in my children.

In the summertime, when the grill is always at the ready, I love to slather my salmon with mayonnaise, brown sugar, salt, and a good bit of lemon. Now, I realize that that sort of treatment may negate all the health benefits of salmon, but those concerns melt away as the sugar caramelizes, the lemon brightens and the mayonnaise creates a rich sauce, coating the perfectly flaked salmon. This time of the year salmon makes a healthful addition to a hearty and warming soup.

Chowder isn’t often thought of as health food, but this version uses coconut milk as its base instead of cream and is scented with lemongrass, ginger, and lime leaves (lime zest works in a pinch if lime leaves are too hard to find). To put this soup over the top, we finish with a piece of salmon skin crisped in a hot skillet and seasoned with salt. The perfect crunch to this satisfying soup.

No matter the season, salmon is a great place to start for a simple, healthful, and delicious weeknight meal.

by Ashley Rodriquez
Chef, food blogger, & full-time mom

notwithoutsalt.com

 

THAI-STYLE SALMON CHOWDER WITH CRISPY SALMON SKIN

Serves 4 to 6

Ingredients:

2 tablespoons oil

4 ounces shiitake mushrooms, stems removed, thinly sliced

3 garlic cloves, minced

2 inch piece of ginger, peeled and minced

1 tomato, roughly chopped

1 red bell pepper, large dice

2 stalks lemongrass, outer layer removed and cut into 3-inch pieces

10 kaffir lime leaves

1 quart chicken stock

1 can ( 13.5 ounces) coconut milk

8 ounces salmon, skin removed (but save for later), cut in 1/2-inch pieces

1/4 cup fish sauce

1/4 cup lime juice

For serving: Cilantro Lime wedges Crisped salmon skin

Directions:

Set a large pot or Dutch oven over high heat. Add the oil and heat until it starts to shimmer.

Sauté the mushrooms until deeply bronzed, about 7 to 10 minutes.

Add the garlic and ginger and cook until fragrant.

Stir in the tomato, bell pepper, lime leaves and lemongrass. Cook until the tomatoes soften and release their juice and the bell peppers start to wilt.

Add the chicken stock and coconut milk and bring the whole pot to a simmer. Reduce the heat to keep a steady simmer for 15 to 20 minutes.

Add the salmon, fish sauce and lime juice and cook for just a minute or two, until the salmon is just cooked. It will continue to cook with the residual heat so be mindful of that.

Taste and adjust the seasonings to your liking. I tend to like the soup very bright and sour so you may want to start with a bit less fish sauce and fresh lime juice.

Garnish with fresh cilantro and lime wedges. To crisp up the salmon skin add a small splash of oil to a large cast iron pan or skillet. Add the salmon skin to the pan set over medium high heat and cook until the sizzling steadies and decreases. Flip and do the same to the other side, about 3 minutes per side. Add a small pinch of salt to the skin. Cook until crisp.

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Enjoying the Simple Pleasure of Cooking

It’s a new year and once again many of us find ourselves with renewed goals for 2016. Many opt for the traditional resolutions of losing weight or exercising more after overindulging during the holidays. This year I have decided to take it a step further and apply a minimalist approach to my eating and lifestyle habits.

I recently read an article that alluded to the fact the minimalists like to say that they’re living more meaningfully and more deliberately, and that getting rid of most material possessions in their lives allows them to focus on what’s important: family, friends, hobbies, travel, experiences, etc. This article got me thinking on how it would apply to our everyday lives, cooking and eating.

We live in a society of the “eternal holiday.” After the New Year sale, there’s Valentine’s Day, St. Patrick’s Day, Mother’s Day, Father’s Day, Independence Day… and shortly after we are back to Thanksgiving and Christmas again. For each holiday, stores have specials and themed products designed for us to over-shop and then we hold onto these things because we think they’re going to be useful in some hypothetical future that does not actually exist. Naturally, we end up with more than we need.

My curiosity led me to different blogs and articles, but one in particular grabbed my attention. Joshua Becker, from Becoming Minimalist, wrote A Simple Guide to Enjoy Cooking. “Enjoy” being the key word:

1. Clear your kitchen counters. A clean, uncluttered kitchen counter is refreshing. It communicates calm and order. It saves time and promotes cleanliness.
2. Cook healthy foods. There is a pleasant satisfaction that comes from preparing healthy food for you and your family. Its importance in the process cannot be overstated. It provides valuable motivation and incentive for cooking your own meals. And the positive benefits of cooking a healthy meal stretch far beyond the dinner table.
3. Use fresh ingredients. Replace dried spices with fresh ingredients (onion, garlic, parsley, basil, limes, lemons), the flavor of meals improve dramatically.
4. Own a sharp knife. Learn how to use it. It does not have to be expensive. And once you learn how to use it properly, preparing meals becomes significantly easier and more enjoyable.
5. Start with foods/recipes you enjoy. Begin by preparing meals you look forward to eating. And incorporate the same philosophy into cooking all new dishes at home.
6. Be confident. You can do this. Step up to the cutting board, the oven, or the stovetop with full confidence in your abilities. An anxious spirit does not enjoy creating. And unfortunately, an anxious spirit rarely succeeds. To enjoy cooking, you’ll need to convince yourself that you are able to do it. Eventually, a delicious meal and corresponding smile from your table guests will do the trick. But even before they do, believe in yourself. You will still make mistakes, but that’s okay. Just remember, the biggest mistake you can make is not believing in yourself.
7. Value presentation. There is an old saying among chefs that goes like this, “We eat with our eyes first.” Research and experience validates their claims. Food that looks good is more likely to taste good. Take some extra time to serve your food in a visually appealing presentation—even if you are eating alone. You’ll always enjoy it more.
8. Appreciate the eating. Be mindful of the cleaning. If you have a family, create the space and culture in your home that values eating together. For many families, this is not possible at every meal, but that does not mean space can’t still be created for some family meals together. You may need to establish some margin or get creative, but the more time spent together around the dinner table, the better. Appreciate the importance of sitting down long enough to enjoy your food. And likewise, learn to appreciate the act of cleaning up afterwards. It does not have to be seen as a chore if approached with the right mindset.
9. Record your favorite recipes. I store a small, index card box in our pantry. Inside, I keep all the successful recipes I have discovered over the years. And it has been an important step in increasing my enjoyment of cooking because the true value of the black box is that I have a wide selection of family-favorite recipes right at my fingertips.

Happy Cooking 2016!

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
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