The Gastrocast

This week’s show is all about the rising cost of fuel and hence food and sustainability. We also cook that marvel of marketing: The Scape.

About Joel Salatin
Funkie Foods
Photos

Music:  Où sont les artistes? by BohwaZ

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My pancetta is finally done. Seven days in a dry cure and two weeks hanging in the open air dry curing. On the left is some Guanciale made from the pig’s jowl. Neither has been made using pink salt or nitrites/ nitrates.

The ham is haning in the curing cupboard now for a few days while I (hopefully) knock together some sort of cold-smoker.

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This week’s show’s a bit late. Deep in the midst of prepping for the Calf-Barter Party.
In Gastrocast #59 we talk about eggs and make Floating Islands–a blast from the past.

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Flickr Photos

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Kraft, a company I dislike strongly, has some how reposted one of my blog posts from The Kitchen Garden Company website. Both links titled Summer is here link to My site and the text is mine. Shouldn’t this stuff be illegal? I’m pretty sure my words are copyrighted. . . . How much is a bite out of the ass of the Cream Cheese People worth?

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Just a test to see if Linking is back on.

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Not to be snobbish, but I think the answer would have to be a rounding NO. The reason? Well it isn’t just that the Colossus’ foray into the Organic marketplace could weaken and destroy everything meant by the concept Organic–local, fresh, chemical free, not perfect but wholesome, difficult to transport because it is so fresh, stop me if you know what I mean. . . .
And it isn’t the fact that I find Wal-Mart greeters universally annoying, or that their stores’ layouts are obnoxious, the isles too small for the number of grotesquely fat people shopping them, or the surley staff–at least in the checkouts I always manage to find–who blindly adhere to rules they have no idea the meaning behind. Nor would my objection to buying from Wal-Mart have much to do with the insane parking situation in the lot, or the beggars, crack-whores, meth tweekers, and homeless who comb the lot for gleenings and an easy mark or the retarded people–not mentally handicapped, just socially disfunctonal–who wait outside the entrance looking for someone, anyone to talk to. While all these may be valid reasons for not shopping for Organic Foods at Wal-Mart, none of them would be my main reason.

My main reason for not shopping for Organic products or foods from Wal-Mart would have to be that it is completely counter to the point. One of the main tenents, if I may, or main points of buying Organic is communtiy. Shopping Locally. Supporting Local Farmers. Getting the best and freshest as close to the point of origin as possible. I know, a bit idealistic perhaps, but is it so far from the truth?

I belong to an Organic Co-op. Not because I am some granola munching, unwashed, hemp-wearing Hippy–that was so yesterday–but because I believe in their mission statement and process. I agree with their stance on buying from local farmers and sources whenever possible–which is many times much of the year. Yet, while shopping there I do resist out of season Organic Asparagus from Mexico, or Radishes from California. I don’t buy just because it is Organic–it has to make sense, or so it should. And while price does impact my decisions much of the time I don’t think cheaper organics is a very clever way to promote the concept–especially if it is for Organic Kraft Mac-n-cheese, or Rice Krispies. Both of which are crap whether regular or new-and-improved with 75% organic ingredients.

I know that is some sense any promotion of Organic Farming is to be applauded. And so perhaps we should give Wal-Mart a part on the back, but do they really think they will entice anyone but their current market to come shop with them? My co-op is in a nicer part of town and is much smaller and better layed out than any Wal-Mart will ever be. When I go there I can bump into the farmers who grew the food, talk with other chefs, and answer questions from other customers while shopping in a relaxed atmosphere. Community. Perhaps Wal-Mart can achieve this in its makeover, but perhaps, also we should be wary of a commercialist Mega-Corp wolf in undyed, naturally raised, grass-fed organic sheep’s clothing.

Prompted by an article in Grist

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This week’s show is here. Rhubarb and more Rhubarb. If you don’t like it already, I hope you do after this. Two dishes on this episode–The Rhubarb & Sweet Cicely Fool, and a Rhubarb Cumberland Sauce for Grilled Pork.

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Again with the Crude Oil for Breakfast motiff.

Starbucks Protests in June

Saving Organic Standards in Dairy–Stop Organic Factory Farming

A Small Triumph in the Realm of Avian Flu
Join the Fight against Animal ID

Flickr Photoset

Music: Mal de Tete by Lego

Please feel free to email me– podchef AT gmail DOT com

Recipe
Rhubarb Cumberland Sauce for Pork
Serves 4

2 cups chopped Rhubarb
1/4 cup Brown Sugar
1/2 teaspoon ground Ginger
1/2 stick Cinnamon, ground
2 teaspoons fresh Thyme
2 cloves Garlic
zest and juice of 1 Lemon
zest and juice of 1 Orange

Toss the Rhubarb and Brown Sugar together and allow to macerate for 30 minutes. Preheat the oven to 425 degrees F. Roast the Rhubarb and Sugar for 15 minutes or until just soft.

Zest the orange and lemon and reserve the zest. Squeeze the juice and add to the cooked Rhubarb. Finely mince the Garlic and Thyme. Add to the Rhubarb. Add the ground cinnamon and ground ginger and mix to combine. Place back in oven for 5 or so minutes. If it seems too dry add a bit of water or chicken stock.  Can be allowed to cool and stored for up to 4 days. Reheat before serving.  Serve with Grilled or Roasted Pork.

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Thanks to the Sustainable Table Blog for linking to a New York Times article on Avian Flu, and how it has not seemed to migrate with wildfowl this spring. BooYah! I was only just saying this in this week’s upcoming Gastrocast. Unfortunately I found this information too late to include in this week’s show.

ROME, May 10 — Defying the dire predictions of health officials, the flocks of migratory birds that flew south to Africa last fall, then back over Europe in recent weeks did not carry the deadly bird flu virus or spread it during their annual journey, scientists have concluded.

It is exactly as I suspected and predicted. The signs are all there to see if you can cut through the crap and hype and do a bit of reading–Avian Flu is spread by humans transporting infected poultry, not wildfowl on the wing.

You have to register with the NY TImes to ready the article, but I think it is worth it to read the full story. If you don’t want to do that, maybe I can email it to you. . . .

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While we’re all thinking about how many barrels of crude oil we "eat" a day, we should also stop to think about the calories in food we consume each day–especially the treats. I’ll never eat a candy bar again without thinking of this: candy as rocket fuel.

From Boing Boing

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This great post on the Eat Local Challenge blog poses some great questions about how much it really costs to eat locally and in so doing also most likely eat organically and sustainably. It is balanced by this article (linked to in the Eat Local Challenge post) on the cost of breakfast in Crude Oil terms. Both have got me thinking more and more about where our food comes from and how it gets to us. These are great articles to read on the heels of finding the 100 Mile Diet site.

And thanks to the gals at More Hip than Hippie for ruining my last trip to Costco :-} It was almost painful. The packages seemed to scream at me as I tried to ethically shop based on distance traveled, organic content, manufacturer, amount of packaging, cost, recyclability, and a host of other socially conscious criteria. It’s all good, but I can see I need to expand my own and my clients budgets for the local organic co-op.

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Thanks to the Eat Local Challenge Blog writer Mimulus for pointing out the great sounding cookbook, "The New English Kitchen" by Rose Prince. I have put it in my Amazon wishlist. The post is full of other great informaiton and is worth a read.

Thanks to Kathy in MI for reminding me of this great blog!

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My great friend Deb is over in Ireland giving it her all selling chillies and chilli related products at Farmer’s Markets around County Kerry. I am very jealous. In addition to all things spicey Deb is making and selling some fantastic chutneys. You’ll, of course, remember Deb from the three part wedding-cast from last summer.

Please stop by and check out her website and learn what you can about the Irish Chilli Scene.

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Another week, another Show–this week we head to Morocco to make a Lamb Tagine. I also rant about small scale meat production and talk about an interesting weekend on the mainland.

The cheese on the board is Murcia al Vino and the Ingredient of the Week is Shoulder of Lamb.

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About Bokashi

Flickr photoset

This Gastrocast was sponsored by The Kitchen Garden Company

Recipe

Moroccan Lamb Tagine

2 1/2 pounds Lamb Shoulder

Spice Mix:
2 teaspoons Coriander Seeds
1 Cinnamon Stick
2 teaspoons Tumeric
1 Tablespoon Ground Ginger
2 teaspoons freshly ground Black Pepper
1/2 teaspoon Kosher Salt
1 tablespoon smoked, spicy Spanish Paprika
2 cloves Garlic

Trim the Shoulder of outer layer of fell and fat–especially if it has been vac-packed. Then cut the meat into 1 inch cubes. Grind the spice mix in a blender and toss the meat with half of the mix. Reserve the rest for later. Let the meat marinate for 4-24 hours.

1 large Onion, sliced
1 can Chickpeas
2 14 oz cans Whole Tomatoes
4 ounces Dried Apricots, chopped
Olive Oil
Kosher Salt to taste

Garnish:
Chopped Pistachios
Chopped MInt
Chopped Italian Parsley

Brown the meat in oil and set aside. Saute the sliced onions in the same pan, add more spice mix if desired. When the onions are very soft add the tomatoes and the meat. Cover and simmer over low heat for 2 hours (Alternately this can be done in a 275 degree oven).  You may need to add some chicken stock or water if there is not enough liquid. You do not want this to go dry. If you are using a Tagine to cook this dish in, the extra liquid should not be necessary.
A half an hour before finished add the Chickpeas and chopped Dried Apricots.

Serve with pita bread and couscous. Garnish with the chopped Pistachios, MInt and Parsley.

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I just want to go on record, again, on how disgusted and frustrated I am with the situation of local meat production in this country! There are so many barriers to small time enterprises and so many regulations which favor a centralized large scale system that it is next to impossible to dream of what I want to do. First off the USDA has so many rules which tie and bind small farmers that meat they raise cannot be slaughtered on their farm unless it is for their own personal use. Since my own, recent, bad butcher experience I have been looking for alternate ways and have spoken to a great many people. There is no apparent solution. And if you want to scald a pig, de-hair it and keep the skin on–whoa! You might as well say you’re holding satanic rituals while drinking Raw Milk. Why would you want to do that? That is unhealthy? They should stop that. . . . Why are we such a backward country? I was actually chastised by a farmer, who sells a lot of chickens, for even thinking of dry plucking my birds and then selling them. Didn’t I know someone could die from that sort of lackadaisicle behaviour? You must scald and pluck! And triple rinse in disinfectant every stage of the way. . . .

So here we go. No one died from eating my delicious birds. I’ll do it again. I will improve my setup each time. I will personally gaurantee what I do and the quality of what I produce or I won’t serve it. (Right now I remember a dream I had where I forced a health inspector to prove to me that wooden cutting boards we bad. . . .)

All I want to do is to raise the best possible meat from animals that are healthy and well cared for. I want to have it slaughtered as close to the farm as possible, butchered either on the premise by me for use in teaching or catering and to be sold as cuts of meat or sausages on the farm or from my cooking facility. I want the pigs to have their skin on for the best possible bacon and crackling on a roast.  I  want people to get away from the homogonized, supermarket view of meat and how it should look. I want to hang my beef for a month or more–which is really what grass-fed meat needs. I want to dry age my lamb for 3 weeks or so. And I want you to be able to come and enjoy it. And learn what it takes to do it yourself. I want people to realize they have more chance of becoming ill buying processed foods at the grocery store than by buying from a respected butcher or local farmer. Oh, and I want to be able to sell you eggs in less than a dozen. Buy one or two–from the pile by the counter. Not refridgerated. Who ever said they need that? I frequently keep my eggs out at "room" temperature. I haven’t died. Sure they "keep" longer if you chill the hell out of them. But who needs to keep eggs for 6 weeks when they’re only at their best for 2?

I want to live in a country which values food and the freedom to choose who produces it and how. Is this so wrong? Am I so far off base on this? Or is it that I live in a bountiful State with some of the strictest food rules? I’ve been banging my head against so many government walls lately I think I should qualify for disability. I certainly can’t seem to make a living with all the red tape I have to cut through. My knives are being worn down to nothing. Excuse me while I find a pack of frozen peas to put on the bruises. . . .

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