National Running Day

National Running Day is a national initiative to promote a healthy and active lifestyle through running. According to the runningday.org website, today (Wednesday, June 3, 2009) is the inaugural day.

Running is considered one of the best activities for improving general health. It can help people lose and/or manage their weight, boost the immune system, prevent muscle and bone loss that comes with age and fight diseases such as osteoporosis, diabetes, and hypertension. It also helps relieve stress and boost confidence. And don't forget the "runners high", a feeling of exhilaration brought on by running.

Join in the fun, get out there and run. It doesn't matter how long or how fast. Just take the initiative and do it. Take your kids with you, it'll be an opportunity to spend time together while teaching them the importance of exercising.

RunningDay.org lists the 7 reasons you should run:

Because of changes in diet and lifestyle, Americans are increasingly at risk for diseases that can significantly diminish the quality, productivity, and length of their lives. The time to act is now.

• Nationwide, the annual medical expense for juvenile obesity is more than $127 million annually.


• Health-care expenses and productivity losses related to obesity problems cost Americans more than $100 billion annually.


• Currently, obesity-related illnesses cause some 300,000 deaths a year. Inactivity and poor diet will soon overtake smoking as the leading cause of preventable death in the United States.


• Overweight youth ages 10 to 15 have an 80% chance of becoming obese adults by age 25.


• Only one in four kids gets at least 30 minutes of physical activity each day. Kids and teens obesity rates have doubled in the past 20 years.

Exercise – and running, in particular – is one solution to combating these health issues.

• According to the American Sports Data 2007 Superstudy of Sports Participation, 39.5 million people in the United States ran or jogged at least once, and 11.7 million ran more than 100 days/year.


• In 2008, according to Running USA, there were 9.2 million finishers in road races (ranging in distance from the 5K to the Marathon), a 4 percent increase from the 8.8 million finishers in 2007.

100 Mile Harvest Guiding Principles

On Monday, May 11, 2009, our family started the second phase of 100 Mile Harvest. Though we will remain locavores, we will transition from an omnivore diet to a vegetarian lifestyle. The principles will remain the same; we will be eating primarily local, organic/sustainably grown produce while avoiding all processed food, including refined and artificial sweeteners, white flour, white rice, corn, and any products that contain them.

To ease into vegetarianism, our family agreed to re-introduce a list of nutritional items that we have missed and will make the transition easier. We call this list the Survival Kit. Every item was studied and discussed carefully, not only for its nutritional value, but for it's "desirability index." Items were added by family consensus. We agreed that any products in the Survival Kit would have to be organic, sustainable and fair-trade.

Guiding Principles

• Eat whole, unprocessed food


• Eat mostly local, organic and/or sustainably grown fruits, vegetables and legumes


• Eat organic oats and quinoa


• Eat organic, raw nuts


• Eat eggs and dairy from pasture-fed animals


• Use low-glycemic, plant-based sweeteners (stevia and raw agave nectar)


• Use coconut oil for high-heat cooking and olive oil for salad dressings

Things we will avoid:

• Commercially canned, processed, frozen and prepackaged foods


• Refined sweeteners such as sugar, dextrose, glucose, high fructose corn syrup


• White flour, white flour products, white rice and corn products


• Hydrogenated or partially hydrogenated fats and oils


• Genetically modified foods


• Artificial food coloring and additives

See our 2nd year rules.

A Year of Local Eating

On May 11, 2008, our family committed to a year of eating only locally grown food in an effort to learn how our food choices impact our health and our environment. This journey not only brought our family closer than we could have ever imagined, but it also allowed us to live a more conscientious and eco-friendly existence.

It has also awakened in us a deeper appreciation for the people behind the food, whose care and dedication in farm fields and backyard gardens have made 100 Mile Harvest possible. We are forever grateful for their generosity and commitment to producing sustainable food.

We invite you to join us in the next phase of our locavore journey, as we transition to a Vegetarian Lifestyle in pursuit of a greater level of sustainability.

Reason #1 for Eating Local Food

To Shape the Future of Food

"You must be the change you want to see in the world."

– Mahatma Gandhi

Every decision we make as individuals has consequences. That is no less true of our food choices than in any other aspect of our lives.

For our family, it wasn't enough just to to recognize the impact food had on our health and the environment. We had to understand the alternatives and be an active part of the solution. We knew early on this would require some sacrifices, especially in terms of convenience. But we also felt that were ultimately going to be responsible for our actions.

Though most of us will never spend a day laboring on a farm, we are all co-creators of our agricultural system. The food we find in supermarkets, convenience stores and restaurants is just as much a reflection of our choices as it is the workings of factory farms, government policy and marketers.

Every day we hear of the epidemic of obesity and other threats to our health and safety posed by agri-business. Some of us are unaware of how all of these issues are interrelated; or, we feel like we have no choice and are unable to change course, hoping that others can ensure our safety.

Instead, we all need to understand that we exert a tremendous market-based influence through our purchases. With each dollar we spend, we are supporting a certain model of food production and delivery. The question we should ask ourselves is whether we are supporting a system that is aligned with our values and our vision for the future.

By accepting only local, seasonal food, our family is casting a vote for sustainable agriculture. Won't you join us in shaping the future of food?

Reason #2 for Eating Local Food

It's Environmentally Friendly – Food Travels Less Distance

In recent years, the concept of "food miles" is one that has helped green-leaning consumers understand the environmental impact of our food choices. When we read that the average item on an American dinner plate has traveled 1,500 miles, we looked in our own pantry and found that most of our food was being shipped long distances; our food really was better traveled than we were!

The 2001 study that produced that figure was far from complete – it was limited to 10 fresh produce items in an Iowa supermarket. However, if you consider the exponential increase of "food miles'" that a processed food would represent (multiple ingredients with their own origins), the implications are certainly greater. Though a wider follow-up study has yet to be completed, if you are in any way concerned about your carbon footprint, this is an area that deserves action. While our food is going to rack up food miles regardless of the source (unless it's homegrown), choosing local food is an easy and effective way to keep these distances in check.

Remember also that food miles are just a part of the story. Buying seasonally is a good principle for reducing your carbon footprint. Much of the unseasonal produce in America's supermarkets is coming in from warmer climates abroad.

You might even find unseasonal items in farmers' markets – tomatoes, squash and herbs are sometimes grown in hothouses or using hydroponic methods. Keep in mind that generating heat artificially or running hydroponic systems to raise crops increases greenhouse gas production.

We've radically cut down our food miles and learned to make better choices about the items we buy, and when we buy them. Have you started on your low-carbon diet?

Reason #3 for Eating Local Food

Food Security

Over the last year, as we bought only the best and freshest local produce, we were reminded of the dangers of a centralized, industrial food system.

During the first months of our project, during peak tomato season, consumers throughout the United States and Canada were being advised not to eat tomatoes as a salmonella outbreak continued for over 6 months. The Centers for Disease Control and Prevention (CDC) has linked 1,442 cases of illness to this contamination. It was later discovered that serrano peppers, not tomatoes, were to blame – this illustrates the challenge of tracking and managing (and investigating) such an outbreak through a centralized food system.

In January of this year, we got another taste of salmonella; this time it was traced to peanut butter. Though the processing plant responsible for the contamination was quickly identified, the sheer number of brands and products included in the recall reached across school cafeterias, snack foods, meal replacement bars and more.

Food safety is always an expectation, and the failing of our system to prevent such widespread foodborne illness is a clear message that we can't trust factory farms and the centralized distribution model to ensure safety, regardless of the economy of scale they offer.

Buying locally has spared us these worries, and that alone is a huge reward.

But food security is also about the regional availability of food. When Hurricane Ike devastated the Gulf Coast on September 13, 2008, many Houston residents went as long as three weeks without electricity. Just three days after the Hurricane, the first farmers' market reopened, giving us access to fresh food once again. In contrast, most supermarkets in the area remained bare for another week, as it took time to restore normal distribution of perishable food items.

We've discovered both the obvious and subtle ways in which a local food economy enhances a community's access to safe, healthy and abundant food. Have you?

Reason #4 for Eating Local Food

It's Healthier for You – Whole Foods Without the Pesticides

When you buy local food from a sustainable or organic farmer, you are not consuming any of the synthetic pesticides and chemical fertilizers that are routinely sprayed on conventionally-grown produce. On large-scale conventional farms practicing monoculture, these have become standard procedures, given the threat of pest infestations and reduced land fertility (problems created by these very practices).

However, sustainable farmers seek ways to enrich the soil through resource management, taking into account the interdependency of air quality, land use and water management. Biodiversity (production of more than a single crop) supplies a natural way to replenish the soil. It also promotes resilience when a specific crop type is attacked by a disease or infestation. This leads to crops that are robust and superior in quality, flavor and nutrient profile.

As we learned more about these different farming practices, we understood that only sustainable farming could provide us with wholesome, healthy and nutritious food uncompromised by an arsenal of pesticides, fungicides and other man-made chemicals.

Whole, natural foods are the life-giving raw materials needed to nurture our bodies and help us achieve an optimal state of health. Are you nurturing your body with quality foods?

Reason #5 for Eating Local Food

Support Small Farmers and Build Community

For years, we've heard about the plight of the American farmer – that icon of self-reliance and integrity who was no longer capable of making ends meet, and was therefore losing everything in bankruptcy and foreclosure. It was a sad story, but oddly enough, one that still fit into the overall picture of a nation whose values rewarded the largest of producers and savviest of businesses. After all, with thousands of new products being introduced in supermarkets each year, it's not like there's a food shortage, right?

As our spending shifted from supermarkets to farmers' markets, we saw an amazing potential for changing the situation. Each week we buy food items from no less than 10-15 vendors, putting into their hands money that would have otherwise gone to corporations like Whole Foods or H-E-B.

At any grocery store, I can only count on a small portion of each dollar going back to the farmer; a lot of it goes to paying associated costs for a product's marketing, distribution, transportation, shelf space, etc. At a farmers' market, the opposite is true – the farmer will keep most of that dollar, with a small percentage allocated to paying for market booth fees, fuel usage, etc. And unlike corporate earnings, those revenues are more likely to be recirculated locally.

While our family's weekly budget won't be keeping any one farmer in the black, it is the collective spending of our fellow market-goers that is creating a values-driven micro-economy each Saturday morning. Will we be able to fund the prosperity of these small farmers in a way that government subsidies and aid programs have not been able to address? In a period of one year, we've seen several farmers expand their fields, try new crops and develop new products; just as in the corporate world, these are all growth indicators that bode well for business and provide a positive outlook.

We're in. Are you?

Reason #6 for Eating Local Food

Know Where Your Food Comes From

As we started 100 Mile Harvest, we were just starting to learn about the way in which factory farms and worldwide food distribution had impacted the way we eat, from the farmer all the way down to the individual consumer. We were buying organic products, mostly for their health benefits but also for the hopeful idea that they were all good for our planet. What we weren't reading was the fine print that indicated where these products were coming from. It was shocking for us to realize that most of our frozen fruits were better traveled than we were. And that's just fruit, whose "Product of..." label at least lets you imagine a direct line from its origin to your supermarket.

Worse still were processed foods. Now the ingredient list could be 10, 20 or 30 items long! We had to step back and imagine the food routes for each of those ingredients and we were struck by just how many stops there could be on the way to making a single snack food item.

And so we simplified our family menu...only whole foods, and only food from our growing region. We received a quick education on what it is to eat seasonally, how fruits and vegetables are grown on small, organic farms, and even how animal products are produced. We saw firsthand what goes into making artisanal cheese and finally understood how chickens are transformed from farm animals into food items. Most people only vaguely "know" how these things happen; going behind the curtain and participating gives one a true appreciation for the miracle and responsibility we all share in feeding ourselves and our families.

But even before setting foot on a farm, we took the first step that makes all the difference: we engaged the farmers in conversation and started asking questions. Having left behind the comfort of labels in a supermarket, it was important for us to develop a relationship and level of trust with these vendors. Only dialog was going to ensure that we would feel comfortable with the purchases we were making. Did you grow these on your farm? Are those organic? How long have you used sustainable methods? Why did you decide to transition to organic farming?

In time, we found a number of vendors who earned our trust completely. Each week now, we get an update on what is ready for harvest and what has recently gone into the ground. We've received invitations to tour farms, to help plant a crop, or to just "visit." As enlightened consumers, the connection we have found to food and place is one that feels simple, clear and direct.

And it only gets better when you can walk away from the farmers' market holding a head of cabbage or a fistful of onions that you planted a couple of months before!

Do you know where your food comes from? Why is it important to you?

Top 7 Reasons for Eating Local Food

As our family enters the home stretch of 100 Mile Harvest we wanted to revisit the reasons for why we took on this challenge. Now that we have completed nearly a year of locavore living, we have a direct insight into the impact that this lifestyle has had on our health and on our planet. Follow us this week as we reveal our top 7 reasons why you should eat local food.

Reason #7 for Eating Local Food

Local food is fresher and tastes better than food that has been shipped thousands of miles across the country, or even internationally. The produce you find at farmers' markets is usually harvested just days before, while at its nutritional peak and ripened naturally. In contrast, many of the fruits and vegetables in supermarkets are picked weeks before they make it to the produce section. They are often harvested while still unripe (in order to give them a longer shelf life) and in the case of tomatoes, artificially ripened with ethylene gas to produce the visually-appealing red fruit we all expect to find year-round.

You've probably heard someone remark how there is "no tomato like a homegrown tomato." This simple truth is a reflection of the mediocre "flavors" so abundant in our grocery stores. When you start buying from local farmers, one thing you discover is that there is no such thing as "just a tomato." Instead, you'll find as many varieties as there are vendors, and usually more. Small farmers who don't have to select a species for attributes such as long shelf life or size are likely to pick for flavor and variety. This means a world of taste is opened up, and customers have the opportunity to find their own favorites among commercial and heirloom species.

Which brings up another benefit, that of discovery. Most of us would say that our supermarkets are stocked with all the produce we could ever want. However, as our family can attest, how often does one actually try new things out? Besides the tag that identifies exotic fruits and vegetables, what kind of knowledge do we get to assist in figuring out how to use something?

Immediately upon going the our first farmers' market last year, we discovered that our standbys (broccoli, onion, bell peppers, tomatoes) were not all in season. That meant we had the chance to explore new items, and the farmers were ecstatic about sharing preparation tips and recipes. In the process we found some new favorites – items we could enjoy for the length of the season, before saying goodbye and moving on to the next surprises.

Discovery, freshness, taste and nutrition...exactly what we expect in our food anyway, but not necessarily something we get shopping inside the box. What new flavors have you discovered?

Note: Other ways to get the benefits of fresh local food are to join a CSA or a co-op. But whichever route you go, always ask questions about how your food is being produced.

Letter From the market - Garlic Part II

Katerina

When the green garlic gets older, it puts out babies... I peeled some for you to see, but left one for you to peel too.

Congratulations on your almost one year anniversary.

From:
Tom and Maxine Yunker

An Edible Bouquet

Just over 5 weeks ago, the three of us broke ground on our vegetable garden. We had been planning a springtime garden since last fall, partly because we knew that the bounty of the season would reward us greatly, and partly because it was far enough in the future for us to not feel rushed about learning how to do it.

Over these last few weeks, we have been completely captivated by the experience. Seeds went into the ground and within days life emerged, letting us know that food was on the way. Today, 39 days after that planting, we finally harvested our first batch of red radish. Their conspicuous bulbs had been teasing us all week, red balloons floating on a sea of rich soil.



Katerina was charged with the task of harvesting, and before long she had collected 21 radishes and was carefully wiping their dull pink surfaces to reveal their true, ruby color.

Inside the Locavore Fridge

This is what freedom looks like... freedom from processed, canned and frozen foods; freedom from genetically modified organisms (GMOs); and freedom from the huge range of synthetic additives, preservatives, colorants, artificial sweeteners and trans-fats that find their way into most of the "food" found in American supermarkets. In short, freedom from the SAD (Standard American Diet).



For almost a year now, our family has enjoyed only fresh, seasonal, local and nutritious produce and animal products. While cutting down the food miles that our groceries traveled, we also regained control over the way we eat and the type of agriculture we wish to support. For the first time in our lives, we were able to liberate ourselves from the factory-farm economy that puts concerns for people, animal welfare, health and environment behind that of profit.

Have you found your freedom? We'd love to hear about it!

A Special Letter From the Farm - Garlic Part I

Katerina

When the green garlic gets older, it begins to form garlic cloves. This little garlic is a perfect example of what it starts to look like when it gets bigger.

From: Tom and Maxine Yunker

Earth Day Everyday

Today people around the world celebrated Earth Day, a tradition established in 1970 in an effort to cultivate a greater awareness and respect for the Earth and our environment. Originally designed as a way to bring attention to the problems of overpopulation, it has evolved over the years to reflect a more comprehensive set of issues, including global warming, conservation and clean energy.

As the celebration has become more widespread, we've also seen a sharper focus on education about the everyday habits that people can adopt or modify to become more eco-friendly. Recycling has long been a prime example, but so have campaigns centered on energy use and water conservation.

We started 100 Mile Harvest out of a desire to radically cut the number of miles our food traveled. At the time, the locavore movement was starting to establish itself, popularized by books like Plenty by Alisa Smith and J.B. McKinnon, and Animal, Vegetable, Miracle by Barbara Kingsolver. The idea of Slow Food was also reaching a larger audience, and we felt compelled to shake up our diet (and shake out our pantry).

What we've learned over the course of the last 11 months is that this decision has been less about that "momentous" turning point, and much more about the daily practice. Every day, at every meal, we have the opportunity to prepare wholesome, delicious food that we know is not only healthy, but was also produced in a sustainable manner. And we've learned not to take any of our food for granted; everything served at our table was carefully picked and lovingly prepared. We know exactly where our food comes from, and nothing goes to waste.

As you reflect on what Earth Day means to you, remember that daily actions don't have to involve the city's waste department or your local power company...it can be as simple as making a commitment to buying and eating local, seasonal food.

P.S. We stepped out of the supermarket and into the farmers' market with more questions than answers. If you have questions or want to discuss your experiences, check out the Locavore Forums.

The Locavore Forums are Now Open!

New Community Feature!

We are pleased to announce the launch of our Locavore Forums. Whether you have a question about living the Locavore lifestyle, want to discuss fitness or are looking to share/barter/trade something in "The Exchange," you are invited to join in the discussion!

Participation in the forums requires FREE registration. Sign up now.

On the Road to Our First Marathon (Week 5)

Yesterday was the 113th running of the Boston Marathon, which provided a fascinating view of the top marathon runners in the world competing in a fast and furious race to win this prestigious event. Americans Kara Goucher and Ryan Hall both had tremendous 3rd place finishes – a feat that is remarkable given the sport's recent dominance by a strong field of international stars. The marathon and its 23,000+ participants were an inspiration to so many, especially to those in training for our first marathon.

Adrian and I have started Week #5 of our marathon training program. We have gone from running a total of 15 miles in our first week to 20 miles on Week #4. It has been an amazing experience for both of us. When we first started training, we couldn't even imagine ourselves running more than 5 miles. It was a good thing that we had a sound running program to keep us motivated and on track.

By taking baby steps and working at maintaining our energy levels, we have been able to focus on each day's tasks and set realistic goals for ourselves.

Nutrition has played a key role in our preparation. Having been on a local diet for almost a year, our bodies feel stronger and healthier than ever before. Eating nourishing food has helped with both performance and recovery. Even though we've found some of our workouts to very tough, we have noticed that our bodies are able to jump back very quickly. We've also learned that proper hydration is critical with the demands we are putting on ourselves.

We still have many weeks ahead of us, and the workouts will only get more grueling. However, we have seen that the mileage which seemed so daunting months ago is starting to look (and feel) more achievable each day. Sure, there will be joint pain and muscle soreness – all those little physical signs that remind us of our mortality – but with each training run we record in our log books, we are another step closer to our goal of completing our first marathon.

You can keep up with our fitness journal as we continue with our training: Adrian | Maggie

An Easter Surprise

Last weekend, the Easter bunny made its rounds here in Sugar Land and left two little chicks at grandma's house for Katerina to enjoy. She was entirely speechless the first few seconds after seeing them – her wishes had come true. For the longest time she has been asking us to buy her some chicks, but we stalled thinking of what the neighbors (and Homeowners' Association) would say once the "cheep-cheep" became a mature 'cluck-cluck". Grandma on the other hand, heard about Katerina's request and without hesitation, made her wishes a reality.

But like every fairy tale, there is always a catch and this one was no exception.

Grandma said, "Once the loving chicks grow into big chickens, you will have to find them another home."

Not knowing what to say, she accepted her fate and spent the whole afternoon holding them gingerly and asking us all to stroke their heads and beaks. Her face was lit up with the joy that only children know how to radiate. I thought at that moment that I hope she doesn't grow too attached to them, because as a mother, I do not want to see her heart broken.

For now, we will all enjoy her laughter and happiness, as she mothers a pair of cute chicks out of their adorable stage and into a lanky adolescence.

The Seeds We Sow

I have a confession to make. As we started visiting farms last year, getting to know our food and our farmers, the three of us would often ponder if we could live the agricultural life. During these farm visits, we’d leave the city behind physically and mentally, embracing the wonders of the agricultural landscape and the self-reliance we witnessed at work.

In these conversations we would talk about the people we just visited, step into their shoes and imagine the commitments they have made to be sustainable farmers. Sure, we got to know growers who had lived on a farm their whole lives. But we also met people who had left careers and homes in the city to pursue their vision of “getting back to the land” and running a business in the process.

So, as we drove back home, the conversation would drift to what each of us found remarkable about the experience, and how our perspective on sustainability had expanded.

It was the question of sustainability that turned up again and again. After all, we became locavores as an experiment in reducing our ecological footprint – something we felt we were accomplishing as consumers. But could we grow our own food? We had no gardening experience whatsoever, and we weren’t seriously considering buying a farm, but we were curious about whether we could even begin to feed ourselves.

From Nothin’ to Somethin’

During the second month of our journey, we received the gift of a tomato plant from my parents. We put it in a pot and added some pepper plants to our potted collection. A good first step, but still what you might call just a bit conservative. During the last ten months we have harvested about 4 pounds of tomatoes, a few dozen peppers and close to 200 limes (not a typo).

However, as winter faded this year, we knew we had to step up our gardening efforts, perhaps even putting something into the ground. We had sketched out garden plans, but couldn’t see ourselves building raised beds in the middle of our small backyard – after all, we’re total newbies…what if we failed miserably? After discarding a couple of alternatives, Maggie asked “Why don’t we remove some small plants and bushes from the landscaped areas and replace them with veggies?”

She was referring to the raised decorative landscaping we have along our property line, a design gesture left behind by a previous owner. It hadn’t occurred to us before, but it had a lot of things going for it: the beds were built up, there were different varieties of plants of mixed sizes, and some of them were already looking bad. I was prepared to pull everything out until Maggie asked me to take it slow. She didn’t want me undoing all the landscaping until we got a feel for how things were growing there, “Wait until the next seeds are ready to go in,” she added. So thoughtful!

So we went seed shopping and decided on a few basics, all organic and heirloom varieties: yellow squash, black beauty zucchini, radishes, contender beans, and some Juliet tomato transplants we bought at the farmers’ market. When we got home, we figured out the placements fairly quickly.

On the day after Michelle Obama and a team of 5th graders broke ground on the White House Kitchen Garden, we did so on our own. The prep work took the longest, as we removed a portion of the soil and conditioned it with organic humus and leaf mold compost. We also combed through it to remove grass and weeds, always a challenge in clay. At the end of the day, the seeds were in the ground and all we could do was hope that something…anything…would grow.

Five days later, the miracle of life was made visible. Hard, dry seeds that had gone into the ground days before had transformed, sending tender green shoots out to claim their right to sunlight. The radishes were first, quickly followed by the contender bush beans. The next day squash and zucchini leaves were unfolding before our eyes. Our tomato plants were thriving as well, extending their long willowy branches out and upward.

It’s now been just over two weeks. The tiny, lime-green shoots we first spotted are now taking on the characteristics of their species. The thick, broad leaves of the squash are displayed in opposing pairs of smooth and jagged sets. The beans’ pointed leaves are expanding like extended kites over their slight stems. The radishes’ clover-like leaves are perched on signature red stems that lead one’s eyes into the rich soil, where the roots are waiting to be dug out by hunting, novice fingers in just a couple of weeks.

Even the tomato plants are flourishing. The original plant from last year has grown several inches, while revealing 4 tomatoes the size of grapes. The Juliet transplants have also grown as much, forming beautiful, oblong cherry tomatoes in the last few days.

And the joy we’ve experienced in bringing this garden about has been a surprise. I realize some of you have probably been gardening for years, and the relatively small size and scope of our garden may pale in comparison to your own, but we are looking forward to the first harvest with much anticipation. It’s safe to say the we’ve got “the bug,” and have lost some of the fear and trepidation that we started with…usually the challenge for any new endeavor.

Now at last, we’ll get to indulge momentarily in that fantasy that had us imagining life on the farm…one vegetable at a time!

View more photos on our gallery.

Spring Is Here

Spring is finally here – a season that our family has been waiting with such anticipation. Not just because we love the change in temperature, or because we are delighted to see all the flowers blooming or the trees changing leaves, but because this season will bring us full circle with our 100 Mile Harvest journey.

We started this adventure in May of last year and in less than 6 weeks we will be faced with a new beginning, one that we will embark on with the same passion, discipline and devotion as we did with 100 Mile Harvest. This new phase of our lives will carry some of the same principles and philosophies from this past year, but we’ll adapt them to accommodate the different needs of our family. It will be a transition from the strict locavore diet to a more expansive way of eating, one that will allow us to supplement some of the basic needs and wants that were not met by 100 mile Harvest (such as cooking oil, spices, teas and the much-longed-for chocolate). This journey has provided us with the opportunity to make a difference in our personal lives and allowed us to live both more consciously and responsibly. We feel like we have improved our lives while also learning to live a more eco-friendly existence. I can not wait to start this new challenge.

In the meantime, I will enjoy what is still left from the winter harvest. The sweet potatoes have long departed from our menus and we deeply miss having those scrumptious chips in our meals. Even though I loved and enjoyed everything I have been eating, they were always a treat. We still have a couple of weeks left before the Brussels sprouts, broccoli, and cauliflower disappear from the stands.

A year ago I would wander through the vegetable aisles of the supermarket, seeing the cauliflower, but never caring to pick one up. Under the glow of fluorescent store lights they looked unappealing and uneventful. It wasn’t until I discovered all the different cauliflower varieties and colors (from bright orange, purple, green to the traditional white), that I started to have a better appreciation for this vegetable. And now that I’ve come to love it, I will have to wait until the winter to enjoy it again.

But along with the fresh breeze, spring will bring a new array of fruits and vegetables. We are lucky to have been among the first to enjoy the first local harvesting of asparagus, and we can’t wait to see what else awaits us in the months to come.



Today, Michelle Obama and twenty-three Washington, D.C. 5th graders broke ground on the “White House Kitchen Garden.” The garden will cover 1,100 sq. ft. on the White House’s South Lawn, a few steps from the Obama girls’ swing set. 55 varieties of fruits and vegetables will be grown organically, to be used in the kitchen’s preparation of food for the first family and guests.

This weekend we, too, will break ground on our own garden, with the full expectation that it will bring an abundance of delicious flavors into our meals. We’ve been preparing for this moment since starting 100 Mile Harvest, and the last few weeks we’ve actually been buying seeds and transplants, and sketching out a plan. It’s time to get our hands dirty!

I encourage everyone to get outside and make the most of these beautiful days. And don’t forget to give thanks that Spring is here.

Asparagus

Upon starting 100 Mile Harvest we made a commitment to eat only local, seasonal foods. We knew that we would have to give up many of the fruits and vegetables that we had come to love and expect year-round, among them asparagus.

Finally, after more than 10 month of waiting, we saw the first spears in the market. A sign that the spring is near. In Texas, the first asparagus crop can be picked as early as March, even though their season generally runs from April through May.

Gita VanWoerden said she was thinking of us as she harvested this delicacy and decided to share the first picking with us. We were so grateful – after 2 months on a broccoli and cauliflower diet – we were ready to introduce a new vegetable into our menu. The asparagus was not only a delightful offering, but it served to remind us yet again of the appreciation our family has for the change in seasons.

Did you know that the asparagus is a member of the lily family just like onions and leek? It's spears grow from a crown, planted about a foot deep in the soil. It is best to wait up to 3 years before the first harvest, to allow the plant to develop deep, strong roots. But all the waiting will be worth it, for the asparagus will produce for 15 to 20 years without being replanted.

I love asparagus not only for its delicate creamy flavor, but also because it is low in calories and dense in nutrients. Asparagus is known to be a folic acid power house, as well as a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

You can find it in three colors, green, purple and white. It is versatile enough to be grilled, saute, baked, fried, cooked, steamed and even microwaved. It can be eaten cold or hot, as an appetizer, as a salad with a balsamic vinaigrette, as a soup, or as an entree.

Our family prefers it saute, with a little bit of olive oil, garlic, green onions, basil, salt and pepper to taste.


First, bring saute pan to medium heat. Add 1Tbsp of olive oil, garlic and green onions.


Then add the asparagus, basil and seasonings. Saute 4 to 5 minutes or until crisp-tender.


Serve immediately and enjoy!

You can change the recipe slightly by adding diced red bell peppers or cherry tomatoes, oregano and thyme. Or you can be more adventurous by adding toasted almonds or pine nuts.

Sweet Potato Chips

Who's ready for March Madness? I'm not a real fan, but I know there are a lot of you out there, ready to sit for hours in front of the TV with bags of chips in your hands. Well, before you reach for those unhealthy junk food choices, here's a simple and healthy alternative. Sweet potato chips are our family's favorite crunchy snack. They're easy to make and you just need two ingredients: sweet potatoes and salt.

We use an Oxo Good Grips mandoline slicer to cut paper-thin slices of sweet potato. However, if you don't own a mandoline, you can use a sharp knife to slice your sweet potato as thinly as possible. Next, spray olive oil on a baking sheet and start placing each slice side-by-side, leaving a 1/4" gap in between. Add salt to taste. If you feel adventurous, you can add paprika to the mix.

Set your oven at 375°F and bake for 20 minutes on the top rack. Keep an eye on them! Do not leave them unattended, or they will burn. They will be golden and crispy when done.

You can expect the same results with potatoes and yams. You can even mix them up and create a colorful snack that kids of all ages will love.

They are best when eaten fresh, but they will store well for a couple of days in an air-tight container.

Sweet Valentine

This Valentine's Day, we found ourselves in San Antonio, celebrating our nephew Tristan's 4th birthday. We left on Friday evening, but took just enough time to whip up a quick snack for the road. We started with some brown rice blueberry muffins, a recipe that's only gotten better in the last few months. As a new twist, we hunted down a recipe for frosting. Almost magically, we converted one egg and 1/3 of a cup of turbinado sugar into a delicious whipped topping!

Refreshing Comeback – Onion and Garlic

This weekend we were delighted with our finds in the market. Everything from red onion, green garlic, to all the Brassicaceae family like broccoli, cauliflower, Brussels sprouts, cabbage, kale and turnips. Finding sugar cane was a sweet surprise.


I am going crazy adding onion and garlic to everything I cook. It has been so nice to have this infusion of flavors to enjoy. But the best part is that Adrian and Katerina are loving the meals too. Above is a photo of one of our seasonal vegetable dishes. Brussels sprouts and purple cauliflower sauteed with green garlic, olive oil, salt and pepper. Delicious.

Honey, Where Is the Fridge?

Could you trash your refrigerator?

The New York Times ran a story on environmentally-minded individuals who are deciding to unplug their refrigerators for good. Mostly, these are people who are hoping to cut down on the electrical usage of their household and are not satisfied with the energy savings delivered by even the most efficient Energy Star appliances.

So they pull the plug and adapt to living without the convenience of refrigeration. In some ways, their strategies sound familiar: no prepared foods means more cooking at home and a decreased reliance on processed food. Some of them keep a freezer for meats and vegetables, and for freezing water containers that can keep an ice chest cool.

Though the number of people nixing the fridge is undoubtedly small, one has to admire their resolve..and ask just how they're getting by! We have a hard enough time keeping all of our greens fresh and crisp inside the refrigerator, so maintaining our diet of whole foods would require multiple market stops each week.

Any savings we'd see from shutting off the refrigerator would likely be offset by the increase in gasoline we'd consume going to multiple farmers' markets. A discussion on other points has developed at thecrunchychicken.com, including cooking inefficiency, food waste, increased cost and packaging.

Are any of our readers deliberately living fridge-free? We'd love to hear about it...

Peanut Corporation of America Knew About Salmonella and Continued Shipments

According to an FDA report, Peanut Corporation of America has been aware of salmonella contamination of its products since 2007.

The company's own internal testing program detected strains of the bacteria 12 times from 2007-2008 in peanut paste, peanut butter, peanut meal, peanut granules and oil-roasted, salted peanuts. Most troubling was the fact that "after the firm retested the product and received a negative status, the product was shipped." Other findings at the plant include mildew growth and cockroach infestation.

According to the investigators, "no steps were taken in terms of cleaning or cross-contamination," allowing the spread of an outbreak that has sickened 502 people and been linked to 8 deaths. According to the National Peanut Board, the average American consumes over 6 pounds of peanuts and peanut butter products per year.

The list of recalled products now exceeds 300, and consumers are urged to dispose of any items whose safety is in question.

"'The outbreak highlights how food production has become more centralized,' said Jaydee Hanson, a policy analyst for the Center for Food Safety. 'The peanuts come from a variety of farms, then are processed at a central location into ingredients disbursed for use in many products,' he said."
Source: CNN

As a result of the investigation, the PCA plant shut down production on January 9, and this week laid off most all but three of its 46 workers.

Peanut Butter, Too!

Yet another thing to watch out for... The FDA has tracked the source of the recent Salmonella Typhimurium outbreak to Peanut Corporation of America, based in Blakely, Georgia. Many people might not recognize the name and ignore the news, but this company actually produces enormous quantities of peanut butter and peanut paste that go into processed foods produced by Keebler, Sam's Choice, Austin Quality Foods and Little Debbie, to name just a few.

You might be surprised as you read the FDA's recalled product list that even Walmart Bakery, H-E-Buddy, NutriSystem and Trader Joe's make an appearance. And all of this from a single production plant – you can't say it's not efficient...

You may want to scan that pantry one more time.

One Step At a Time

Every year I go through a meditative period, where I evaluate all my past and present goals and determine which ones are worth keeping. I narrow my list and focus on those that are aligned with my beliefs. And although sustainability and the pursuit of health and fitness have been my priority for many years, I am always looking for the next physical challenge. It keeps thing interesting and gives me the opportunity to set new personal records.

This year our good friends, Tom and Maxine Yunker, have inspired us to take on the new challenge of running our first marathon. Tom and Maxine have been avid runners for some time, and as the subject came up frequently, it awakened a desire within us to start running.

Early this month we bought our running shoes and gear. We found a training plan that matched our fitness levels and started a 10 week preliminary training program. The goal during these 10 weeks is to be able to run for 30 continuous minutes at a comfortable pace, and build endurance for the 18 week training program that follows.

We have been working out for many years, but during all this time running has never been my cardiovascular exercise of choice. I would always gravitate towards the elliptical machines or the recumbent bicycles, both of which allowed me to log some reading time...a multi-tasker's dream come true!

During my first run I understood the overwhelming challenge ahead of me, as my body protested with every stride. However, I knew from the start that it was going to take time and persistence to get me through the workouts.

After completing my first 2 weeks I felt I had made great progress. I was feeling charged up and motivated, until Adrian burst my bubble, saying "Keep it up, at this pace you'll finish the marathon by dinner time!"

I know that this new challenge will change my life. I will be testing my personal limits, as well as my threshold for fear and pain, in ways that I have never experienced before. Here's to a new level of personal achievement.

Memories of the Fall

For man, autumn is a time of harvest, of gathering together.
For nature, it is a time of sowing, of scattering abroad.

– Edwin Way Teale

Autumn was a time for deep introspective thoughts and recovery. We had just emerged from the dark days following Hurricane Ike, and I was feeling gloomy. A lot of conflicting internal dialogs took place during the following months. I questioned the quality of my life, the changes that we had embraced since we started this journey and the reasons and motivations behind the decisions that took us here.

There was a point when I felt I was ready to give up. After the storm, a week without electricity and food had made a lasting dent in my psyche. Adrian, whom I had thought was the most likely to break down in situations like this, was the pillar that held us together. He supported me through every one of those difficult times.

Once we move past those dreadful days, life started looking a little brighter. The change in season brought a new palate of colors, textures and flavors to enjoy. It was a wonderful time to experience the market – the cooler weather brought out many people and each vendor seemed ready to roll out new surprises every week. Seeing and trying the different varieties of gourds, pumpkins, carrots, eggplant and radishes available felt like a splurge. Fuyu persimmons and pomegranates were our fruits of choice. We bought 6-8lbs. of persimmons every week to dehydrate, making our own dried fruit snacks. None of us could get enough of the sweet and tasty flavor.

We also visited some friends at their farms: Cas and Gita Vanwoerden at Animal Farm, Cathy Sullivan at Happy Heart Family Farm and Carlos Meltzer and Sharon Siehl who coordinate an elementary school garden at Recipe for Success...all fascinating people who are inspirational to our community.

Finally, we managed to escape to The Big Apple during Thanksgiving. We had a great time visiting museums, parks and landmarks. For our Thanksgiving meal we ate some delicious RAW food at Pure Luck Food and Wine restaurant, and we even got to talk to restaurateur Sarma Melngailis herself.

I was so inspired by Sarma and her philosophy on living foods that upon our return to Houston, I started to incorporate more raw dishes into our weekly menus. We can't get too experimental yet because we are limited by what is at the market, but it's safe to say that this family of carnivores is slowly transitioning to a more vegetarian diet.

A light, mid-December snow flurry helped us say farewell to autumn, and eased us into the winter season.

* Photo by Anna Katerina Arroyos.