organic « (y)our food choices™

New Year: 2013

We’re back! After a long break, big vacations and more food than we could ever catch up on, we’re ready to hit the kitchen, the keyboard and the camera in what promises to be our most productive blogging year yet.

In spite of the hiatus, 2012 inspired a number of posts we look back at with pride. The year started with a double wedding (two days, two states, same couple) and a beautiful almond wedding cake. We discovered raw kale salads and we scratched the surface of the food scenes in Washington D.C., Seattle, London and Scotland. Fava beans and preserved lemons brightened our spring and we learned to make cheese. Our tribute to St. Patrick included plenty of Irish Coffee and a tasty loaf of Irish Soda Bread. Eyebrows rose when we recommended salting our drip coffee, but nobody batted an eyelash when we substituted arugula for basil in our take on pesto. Recipes offered a mix of the simple (pickled red onions) and the complex (apricot buttermilk pie), all with a focus on in-season, locally grown organic products.

As we begin a new year, we look forward to sharing more of what we prepare in our one-ass kitchen. We thank those of you who continued to visit in spite of our disappearing act. To those who found us this year, we offer a belated “Welcome!”

Our goal in the New Year is to inspire you to cook. Our hope is that you’ll follow our lead in sourcing the very best ingredients you can find. Please let us know what you think of the things we’re cooking. Your comments are always welcome.

Cheers!

At (y)our food choices, we’ve had the sort of year that might lead folks to think we’re on perpetual holiday. We’ve traveled, we’ve celebrated (often) and we’ve eaten very, very well. The food choices we’ve made have been, on the whole, good ones. Whole, organic foods purchased from local producers, home baked breads and wild caught fish and game represent the bulk of our food consumption. We’ve purchased more cookbooks than we care to admit and we’ve worshipped at the alter of molecular gastronomy. Along the way, we’ve shared what we’re learning with others and we’ve joined people in their efforts to fight the good food fight.

But as we reflect on our glorious year in food, we are reminded that far too many people struggle with food insecurity, poor or no access to fresh food and the pressure and misinformation of a food industry hell bent on getting us to consume more and more of the processed stuff that fills our bodies with garbage. These are tough, lean times for a lot of our neighbors. According to the US Department of Agriculture, 49 million Americans didn’t have enough food in 2009 for an active, healthy life. Many of the most vulnerable are children living in poverty. That’s outrageous.

On Monday, October 24th, we join others around the country in observing Food Day, an important awareness campaign created by Center for Science in the Public Interest. According to the Food Day organizers:

Food Day seeks to bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way.

Food Day’s goals are ambitious and noble. It’s hard to argue with a movement aimed at addressing our most pressing dietary and food safety challenges. Take a look:

With our collective awareness heightened, join us Monday and every day in a quest to find and prepare the most nutritious food possible for you and your families and to work to make clean, affordable, real food available to everyone.

Happy Food Day!