KIM FOX'S FOOD TREK

Fish from Neringa, Lithuania

2011-03-01T00:38:00.000-08:00

Neringa lies on the Baltic Sea and is part of the Curonian Spit which is shared between Lithuania and Russia. It's natural beauty, unique ecology, and historical villages has earned this Baltic jewel a UNESCO world heritage site. To the west of Neringa lies the Baltic Sea and to its east is the fresh water Curonian Lagoon. Delicacies harvested from these waters are favorites for the many visitors who come year round. Pictured is one of my dinners: a smoked skumbre (mackerel), a popular Lithuanian pilsner Volfas Engelman, beet and pea salad, along with an arugula salad and homemade bread. YUMMY!!!
The catch-of-the-day was harvested from a hole in the icy Curonian Lagoon and delivered to the fish shops where they are smoked or sold fresh. Within the bucket is stinta (smelt) or commonly called cucumber fish because its smell is similar to freshly cut cucumbers. Pictured is it fresh, smoked, and fried. Its taste is very mild and melts in your mouth.

His Daily Bread

2011-02-03T02:00:00.000-08:00

Baking black rye bread is Egidijus's passion. He wants only the best food for his family and it took him a year of research and experimentation to make the ideal rye bread. In the course of 5 days under a heated environment, he makes his own yeast from rye flour and water. He understands the properties of his yeast. Rye flour is difficult to raise and takes 6 hours in a 40 degree C, compared to wheat flour which takes only 1+ hours to rise. Next, he kneads in honey and a little salt into the dough and than puts the dough into bread tins for several hours to allow to rise again. Baking time is 40 minutes. This bread is splendid!

Kugelis

2011-01-30T00:36:00.000-08:00

Kugelis is a Lithuanian traditional dish made with potatoes. Common ingredients include onions, eggs, and meats, either beef, chicken, or pork. Berta and Adrea (pictured) prepared enough kugelis to serve of 6-8 persons. They pealed and pureed 30 medium sized potatoes and added 1 finely chopped onion, 1 egg, a 1/4 cup of boiled milk, 3 spoonfuls of flour, and salt and pepper. After removing the fat from the chicken, it was cut into bit size pieces and stirred into the potato mix. Next, the mix was put into a pan and baked for an hour and a half at 200-250 degrees. We only had a deep pot to bake it in, so it took longer than normal to cook the kugelis. A 3" pan it best where you have more surface area where a nice brown crust can form. Serve kugelis with sour cream or apple sauce. Beer is a nice beverage to embellish this hearty winter meal.

Kūčios in Vilnius

2010-12-31T01:12:00.000-08:00

In Lithuania, kūčios is a traditional pagan dinner held on Christmas Eve. It consists of 12 meatless foods, mainly fruits, nuts, fish, and cold dishes. Small croton-like biscuits are commonly served called kūčiukai.
Pictured is kūčios at Daiva's home.

Please refer to Wikipedia for an in depth explanation about the rituals, foods, and history of kūčios.
http://en.wikipedia.org/wiki/Kūčios

Tadas Lomanas - Raw Foodest

2010-12-14T02:40:00.000-08:00

How would you fare solely on a raw diet from nature’s yield? Does munching on leaves, shoots, stems, roots and bark from forbs and trees sound appetizing to you? Or maybe wild grains and grasses, fungi, fruits, nuts and berries are more appealing? For Tadas Lomanas, this type of diet of nature ‘in the raw’ is his food of choice. Tadas is best described as a pioneer of raw wild foods, a minimalist, poet, musician, naturalist, permaculturist or maybe even an ascetic. His passion is to fuse and harmonize with nature by living intimately within it. Tadas finds much delight from his extremely austere lifestyle and from his process in obtaining a body-mind transformation. By observation and experimentation, he is figuring out the effects of various wild raw foods upon his mental, physical, and spiritual self.

Primarily due to a digestive problem, Tadas turned to vegetarianism at the age of 19. He graduated from the Lithuanian Military Academy and during his 5 years of military service, he began to read and self-reflect. He read publications about raw foods, but also consumed the series of books written by Vladimir Megre, The Ringing Cedars of Russia (Megre’s works are known worldwide. http://en.wikipedia.org/wiki/Vladimir_Megre). Megre’s books focus on the philosophies of a mystical woman name Anastasia. Her ideologies were based in the power of nature, ecology, and the development of back-to-the-land communities or eco-villages that included a good measure of conservative family values.

Tadas incorporated much of Megre’s ideas into his austere lifestyle. He escaped the noise and stress from city living and bought 8 hectares of fields and forests, upon which sits a rustic cottage, small pond, garden, and apiary. Located 50 kilometers (31 miles) north of Vilnius near the village of Giedraiciai, here is where Tadas has submerged himself for the last 3 years. Although during his first year he went back and forth from the city and succumbed to his weakness for sweets, Tadas began a regime of eating mostly fruits, herbs, honey, and nuts.

Each year he pushes his limits. Tadas makes various concoctions of ‘herb cocktails’ (observe ‘herb cocktail” in the making on YouTube: http://www.youtube.com/watch?v=7ZeAJsD6s9w ), with ingredients, to name a few, from sorrel, plantain, dandelion, ferns, nettles, yarrow, St. Johns wort, maple leaves, bent grasses, and apples. He believes plant cellulose absorbs and removes toxins, and restores intestinal micro flora. Not only has his physical health improved, but Tadas states that his emotional health has been heighted to a more stable and amplified good mood.

Tadas’s harmony with nature has been a spiritual experience. He believes that God is in nature, so to respect and live harmoniously with the laws of nature is to be part of God’s graces.

In the warmer months, Tadas lives in a tent, bathes in his pond, and harvests wild foods. He has cultivated a small apiary, juvenile walnut forest, and a small garden, although his gardening style is unconventional; he scatters seeds and nothing more, leaving the plants to survive on their own.

Now it is mid-December, with evening lows dipping to 8 degrees F and outside the ground is covered with snow. Experimenting with human-hibernation, Tadas does not heat his cottage, although he affords himself the amenities of electricity for light, to charge his mobile phone, and to power his computer. He sleeps most of the day and rarely goes outside, only on occasion to harvest some pine needles or tree buds. During the winter, he never drinks any liquids, only water with honey, which he claims is once a month. His food intake for this particular day was 10 apples and a head of cabbage, plus the dried pumpkin, apricots, dates, and hazelnuts we shared during my interview. A friend had brought Tadas supplies from Vilnius, which included carrots, apples, raw peanuts, walnuts, cabbage, persimmons, and bananas. Understanding that he is still connected to the technological system, Tadas sees each year as one step closer to his goal of completely detaching from it. The motto to think globally and act locally, which he gleaned during his attendance at the Copenhagen Climate Conference, is what Tadas believes everyone must responsibly do to the best of their abilities. Tadas Lamanas is a stellar representative of one who treads tenderly on the earth while living robustly as an example for others to consider.

Tadas Lomanas can be found at: http://toltikkontaktai.blogas.lt/

Yalta Restaruant

2010-12-02T07:55:00.000-08:00

Food justice is when communities exercise their right to grow, sell, and eat healthy food such that the food is fresh, nutritious, affordable, and culturally appropriate. At the heart of food justice is respect and regard for the land, animals and people who grow food sustainably.

Julia Smiskal is a food justice advocate and she operates and co-owns the Yalta Restaurant. Located in Vilnius, the Yalta is what Julia calls “a sustainable food restaurant” where “nature decides the menu” (only local, seasonal, foods are used and bought direct from local farmers).

Growing up in rural Lithuania, Julia recognizes how large-scale farming is destroying village economy and autonomy. “My conviction is that small farmers can provide us with all the food we need.” 90% of farmers in Lithuania are small-scale, with the average size of approximately 3-4 hectares, yet the government and large agri-businesses perceives them as a primitive, inefficient form of agriculture. Throughout her life, Julia has eaten from her parent’s small farm. “This is the kind of food I eat therefore this is what I prepare for my customers.” After studying social development in Bordeaux, Julia found her niche in food preparation. “I love it. For me to be in the kitchen, to have a restaurant, is very concrete. My hands give a result everyday.”

Woven into the management of the Yalta are social, economical, and ecological constructs. The Yalta supports ecologically responsible farmers and acts as a conduit for restaurant patrons, in which many are seeking quality food. Furthermore, neighboring denizens of the Zverynas district can find a social community-based space where art, music, and film abound. The ambiance inside this 100 year-old historically-registered house is welcoming, where the furniture is recycled, the water is free and served from the tap. In addition, next to the restaurant sits a large greenhouse which provides the Yalta’s summer kitchen with veggies such as lettuce, spinach, chard, carrots, and several types of herbs.

Patrons can peruse a notebook which provides information about the dozen or so farmers who are responsible for the food they are eating. At the local farmers’ market, Julia purchased for the upcoming week: bread, apples, eggs, milk, yogurt, cheese, potatoes, beef, chicken and butter. Seasonal foods are prepared according to traditional recipes. “Traditionally, during Lithuanian summers, very little meat was consumed maybe small portions of smoked meats. Summer heat could spoil fresh meats. Vegetables, greens and cold soups were ideal for long hours working in the fields.”

For early December, the Yalta was serving fried fish from local lakes, pumpkin soup, beet root salad, and apple pie. Uninviting was the snow and bitter wind outside but inside the Yalta, there radiates a warmth and aroma found only in those kitchens and dining spaces where care and love reside.

Labdariai Info Shop - Free University

2010-12-01T03:41:00.000-08:00

Labdariai Info Shop, aka Free University, is a grass roots space in the center of Vilnius. Started 6 years ago in an apartment flat, a handful of youths were active in sharing music, food, and publishing zines. Today, the collective of youths and location have change, but the desire to squeeze more out of their culture have not. The Info Shop now hosts a vegan cafe, a lending library, and music center. Movies, mini-concerts, and presentations with discussions are held here. Presently, there is discussion on developing a model for a CSA or Coop where local farmers could use the Info Shop as a distribution center. A colony of worms from my home are now in the cafe to dispose of some of the cafe's refuse. Pictured are several of the organizers shredding paper for bedding for the new worm bin. Also pictured are carrot pancakes, made with pureed, local carrots, a little starch and seasoning.

Rudamina, Lithuania

2010-11-20T08:37:00.000-08:00

Traditional rituals are alive in Lithuania. One example of this is the blessing of a young couple and their yearling farm (photo). A respected elder presented a benediction of good wishes followed with a splash of vodka above the couple’s heads. Gifts were given, such as a pair of clippers to prune the goat’s hoofs. This celebration began with a full morning of work by farm friends, whom completed tasks best done collectively. In early afternoon, a large wooden table in the barnyard was filled with foods brought by the volunteers and host: homemade goat and cow cheese, fresh, black breads, preserves made with plums and pumpkin (yum!), and kvass, which I could not stop drinking. The preparation and consumption of cepelinai was the highlight of our feast.

Cepelinai is a Lithuanian national dish. This large dumpling is made from grated potatoes that are stuffed with minced meats, usually pork or beef. Preparation requires peeling and grating raw potatoes (best a potato high in starch). Excess liquid is squeezed out using a cheesecloth. After allowing the potato starch to settle, the liquid is poured off and the starch is added back to the potatoes. Boiled and than mashed potatoes are kneaded with the raw, grated ones, plus a dash of salt. An egg-sized amount of the mixture is formed into patties, with spoonfuls of the previously prepared minced meats placed into the center of the patties. The patties are closed around the filling forming an oval-football shaped dumpling. Traditionally, the filling is made from ground beef or pork, dry cottage cheese or mushrooms with salt and spices. Next, the dumpling is carefully placed in salted boiling water and simmer for approximately 30 minutes. Cepelinai are eaten with bacon, or melted sour cream, or as our host made, an onion-bacon-mushroom sauce. This is a meal for gourmandizers. Yummy!

Blood and Sugar: Lithuanian Power Bar

2010-11-18T23:37:00.000-08:00

Lithuanian hematogenu is a post-communist food product now sold as a food supplement or even a medicine. Chocolate was expensive during Soviet times, and this ‘healthy’ candy was an inexpensive sweet enjoyed by children. The ingredients in these ‘power bars’ comprised of sugar, condensed milk, a starch, oil, flavorings, and blood… yes, blood! Hematogenas are a natural source of iron made from pig or calf blood and processed as an edible animal blood.This is an attractive selling feature for those who are lacking in iron and desire a tasty, healthy source of natural iron. In Lithuania, the leader in production of this health-food is Hemo2Gen, which alongside of its “classic” tasting hematogena, has 3 new product line: Hema2Gen Imuno with ginger, Hema2Gen Extra Vitamins with almost ½ the daily recommended vitamin C, and B12, and Hema2Gen Energy with the vitamins that the Extra line has plus some caffeine (45g). A 100g bar of Hema2Gen contains 10mg of iron. This product can be purchased at most pharmacies, supermarkets, and kiosks. Having sampled Hemo2Gen Extra, the taste was not disagreeable, given that it was very sugary, but disappointingly, no essence of blood.

Saturday Morning Organic Market at the Mall

2010-11-13T08:31:00.000-08:00

Panorama is one of 5 malls in Vilnius and every Saturday it hosts a small farmers' market that offers fruits, meats, vegetables, honey, and herbs from local sources. Local organic produce is not difficult to find in this country full on family owned gardens and farms. There are six farmers' markets in Vilnius which offers seasonal products. The variety of apples and flavors are extraordinary. Honey production has a deep history and the varieties and quality is outstanding... some of the best I have tasted. My neighbor brought me pumpkin, beets, onions, apples, and honey from their parent's garden. Gardens provide an enormous amount of Lithuanian's food, especially with the recent sky-rocketing prices of food over the last several years.

American Comestibles = Fat America

2010-10-21T10:21:00.000-07:00

(Photo 1)
At 21 years of age, Ieva went from Lithuania to Buffalo, NY on a student work-exchange program. Her job was cleaning the stairwells, windows, and common areas to a 5-story middle-class apartment dwelling. During her 5 months in Buffalo, Ieva had a profound experience with American food. Although she worked daily throughout the week, she gained 5-7 kilograms (10 - 15 pounds). Restaurant and fast food were not part of her daily meals. Her breakfasts were light, mainly cereals, and she ate sandwiches for lunch. During evening meals, Ieva cooked primarily vegetables, pasta, rice, turkey, ham, or chicken. On average, Ieva consumed meat once a day. Her portions and dishes replicated what she typically consumed in Lithuania. The only deviation in her diet was she began eating ice cream near the end of her work-exchange program. Upon returning to Lithuania, she ate her mother’s traditional Lithuanian foods. Although Ieva ate significant proportions and was idle, within one month, she resumed her normal body weight.

(photo 2)
Milda’s story is similar. Her student work-exchange afforded her two jobs and a 16 hour day. At night, she cleaned a hotel and dined on scrabbled eggs, bacon, sausage, and bread for breakfast. Her day job was at behind the counter in a deli department where she had the freedom to eat what she wanted. Her choice of food were salads dressed with mayonnaise, and occasionally fried chicken. She rarely ate out or at home. Within 5 months, Milda gained 10 kilos (22 pounds). Soon after returning to Lithuania, and without any conscious effort, Milda returned to her normal weight. She noted that her husband had spent two work exchange stints in the US and each time came back to Lithuania overweight, to the extent that he was unrecognizable.

(photo 3) Vilma is a third example of this American food-weight phenomenon. She worked in a hotel and a fast-food restaurant in Maine for 4 months, and worked daily from 8 am to 2 am. Her diet was primarily fries, pizza sticks, chicken nuggets and ice cream. Her clothes size went from 0 to size 6 and her weight increase by 8 kilos. This gain was lost after less than a month back on her Lithuanian diet. Vilma commented about her American food experience that, “you can eat and eat and eat and not feel full.” The most noticeable difference was that the American people “ate from the box for their meals.”

The above stories are examples of the horrors of the American diet. It is not an uncommon experience for Lithuanians who have spent significant time in the US. So, why have these people gained so much weight in such a short period of time under ‘slave-like’ working conditions? The reasons are not transparent, or are they? Could there possibly be ingredients and additives within USA foods which cause metabolic interferences? Can growth hormones fed to factory raised animals cause weight gain in humans? What are the effects of salt, sugar, and fat, saturated in our food, have on our body chemistry? What affects do neurochemicals in additives, preservatives, and artificial flavorings have on the human body?

Obviously there is something catastrophically wrong with American comestibles. A recent news report indicated that 75% of Americans are either overweight or obese. The CDC states that the direct medical cost of obesity per year is approximately $147 billion, 50 billion more than spent on cancer. Former FDA Commissioner David Kesslerk‘s book,"The End of Overeating: Taking Control of the Insatiable American Appetite" looks at how fat, sugar, and oil is concentrated in America‘s diet and how this has contributed to our national health crisis. Is it possible to overhaul our food system before we collapse under the weight of fat America? Is the current food system ”terrorism“ against our own citizens? What kind of future can a nation have if the majority of its citizens are unhealthy?

Mushrooms Mushrooms Mushrooms

2010-10-13T01:49:00.000-07:00

Lithuanians love their mushrooms. Hundreds of varieties of fungi fill the forests, but many are poisonous, and collectors comb the forests only for the best tasting varieties. This year was particularly favorable for these delicacies. Jurgita gave me instruction on the art of mushroom collecting. It is imperative that one understands the edible varieties from the poisonous. Annually, people die in Lithuania from such an error. I found out that even the edible ones must be boiled before use. Directly from the open market, I fried a variety of forest mushroom in butter and later had a stomach ache. Glad it was not the fly agaric,(red mushroom in photo) a very deadly, but beautiful fungus.
Immediately after harvest, mushrooms must be freed of forest debris by scraping or brushing. Next they are boiled in salt water. Mushrooms can now be used in soups or salad or fried in butter. Mushrooms can be preserved in sterile jars in brine, or dried.

Vilnius International Food Festival

2010-10-07T09:56:00.000-07:00

My olfactory was teasing my stomach as I strolled down Gedimino Street during Vilnius's annual festival for international foods. Local cheese, meats, homemade breeds and crafts embellished all the hearty dishes represented from Lithuania, Poland, Ukraine, Hungary, and Romania, to name a few. Pork ruled throughout the festival. The smoked fish was my favorite. Of course, during a Lithuanian festival, tasty Lithuanian beer can be found!

Vaiva's Home: My first five days in Vilnius

2010-10-03T06:51:00.001-07:00

After 500 kilometers on a bicycle, on top of 3 months of nonstop traveling, I landed onto a plum-colored couch..owned by Vaiva, the best hostess in Vilnius. Vaiva loves cooking, meeting people, and hospitality in immense amounts.
Not only did she afford me quality vitals and a warm, cozy place to stay, she assisted me with finding my own flat, mobile phone, internet service AND the exciting experience of Lithuanian basketball. (See next posting). She is fantastic!!!!
We went to Kalvariju Farmers' Market where we purchased many of the fresh ingredients for her tasty food.(photos)
Vaiva's idea of bringing a weary traveler to life is a bowl of her Lithuanian style soup. This hearty mix contains white beans, carrots, dill, smoked pork, pearl barley and forest mushrooms, and accented with a dollop of sour cream. Yum!
A breakfast with Lithuanian style pancakes, which are more of a wrap than the American version, are eaten with soft cheeses, ham, honey, butter, or jams. Pancakes with Vaiva's homemade apple jam was superb!
Dinner was always robust and delicious. My favorite is Vaiva's beef liver. She soaked the liver in milk prior to battering it in flour,with dashes of salt and pepper. Fried quickly in a lightly oiled skillet, enough to keep a hue of pinkness, the liver is then combined with cooked onions, apples, and zucchini. Next, cream is folded into the dish. It is now ready for serving. (photo)
Some of Vaiva's side dishes included her beet salad, apple sauce, forest mushroom salad or potatoes. Lithuanian breads are some of the finest I have eaten. Full of grains and rich in texture, these aromatic dark breads put US breads to shame. Breads in liquid form embellished evening meals, which include one of the many excellent Lithuania beers, either Svyturys, Utenos, or Fortas. Lithuanian beer now is one of my favorite libations!

Being apple season, we spent an evening peeling and cooking apples for jam. A portion was cooked with forest cranberries to give a nice tart tasting flavored jam with a crimson red color.

Lithuanian Salted Pickles

2010-10-02T03:53:00.000-07:00

Laima, one of my Couch Surfing hosts, demonstrated how to make salted pickles, a traditional Lithuanian favorite. After washing, nip the ends of cucumbers with paring knife and place whole cuc's in a large bowl. Add brine to cucumbers, approximately 2 tablespoons to a liter of water with a pinch of whole peppers. Tear and add herbs to brine, (hand collected or purchased in ready to use bundles at an open market), of fennel florets, raspberry leaves, rumex leaves, and cherry leaves. Cover bowl with plate to ensure cucumbers are submerged in liquid. Pickles are ready to eat in several days and can last up to 2-3 weeks.
Yum!!!!

Warsaw to Vilnius: Day # 5

2010-10-01T07:16:00.000-07:00

Each day, the weather was ideal for bicycling and each night was ideal for sleeping... every night it rained! This last morning was the first I awoke with a chill, which took some time to shake. It felt like fall. I began at 7 am and arrived into the Vilnius's city center at 9:30. By accident, I met my friends Egle and Darius on the footbridge crossing the Neris River. With almost 600,000 people living in Vilnius, what fate for me to see my friends upon my first moments in Vilnius. They gave me a warm welcome back to my queen city.... the home of my ancestors.

Warsaw to Vilnius: Day # 4

2010-10-01T06:24:00.001-07:00

What a fantastic day this was!!! I loved crossing the border without passport control. A year has passed since my last visit to the Lietuvos Respublika. The wind was consistently strong, gratefully at my back, and blew me like a kite almost to Vilnius. I fell 40 kilometers shy of my queen city due to loss of day light and exhaustion. The landscape was dreamlike and the sky was so dynamic and wild.

Warsaw to Vilnius: Day # 3

2010-09-29T01:36:00.000-07:00

My night at Gonaidz was fantastic. The city parks allows camping and it was only me and a father-son team who where canoeing the Biebranski Park. Hot showers, a kitchen, and friendly, curious residents assisted me. Helen and Bronislawa brought me coffee and sweet rolls for breakfast to send me on my way. After a long day through farm country, I trekked across Wigierski Park Narodowy, another national park with loads of lakes and pine forests. I ended up at the Wiaktor Farm for the evening (see previous post).

Warsaw to Vilnius: Day # 2

2010-09-26T00:54:00.000-07:00

Day # 2 was opposite of my first... no freeway and endless trucks, but Polish nature at it's finest. By mid-morning, I reached Biebrzanski Park Narodowy. This park, located in the Podlaskie region, was established in 1993 and is the largest national park in Poland. The famous Biebrza marshes, is the most valuable natural ecosystems, which protects a vast and almost unchanged peat bog with a unique diversity of plant species, birds and other animals and natural ecosystems. This park is a very important nesting, feeding and resting places for wetland birds. In 1995 this park has been a recognized by UNESCO.

Warsaw to Vilnius: Day # 1

2010-09-24T01:32:00.000-07:00

My first day from Warsaw to Vilnius was full of cottony clouds and sunshine. The angry tires from the zillion trucks which passed by left me coated in exhaust fumes and with a sinus headache. After about 8 hours on the bike, I stopped at a truck stop for a shower and an excellent Polish beer. Soon after, I tucked into a forest near Szumowo, Poland. There I had a meal of Polish sausages, bread, with local forest mushrooms, blueberries, which I purchased from a roadside stand (picture). Forest moss made my bed comfortable and the sound of the evening rain coaxed me into a sound-full sleep.

Pepiak Family

2010-09-21T13:43:00.000-07:00

I left the German-Czech Republic border soaked to the bone and my face swollen from mosquito bites. After 24 hours and 7 trains (yes 7). I am greeted in Warsaw by my dear friend Rafal, who I call brother. He shared his home, his food, his wisdom, and took me home to his mom's flat in Katowice, where Kristen fed me so much traditional Polish food that I could not move. Rafal even understood my mayonnaise addition and insured that I consumed only Poland's finest. I am honored to posses Polish genes and I am so grateful for all the the goodness and heart my peeps from Poland afforded me. Rafal, I'll be back!

Polish Apiary

2010-09-20T02:34:00.000-07:00

A roadside sign announcing honey always pulls me off course, as did the Polish apiary just 5 kilometers from the Lithuanian border. We had no translator, but I understood that the elderly lady helping me with my honey purchase had been a bee keeper for many years. She proudly displayed an award for her work and after experiencing this unique honey, I knew this ambrosia deserved many accolades. Eastern Europe has a bee history deep in folklore and myths, which I intend on unraveling while in Lithuania... another country crazy about their bees.

Polish Farmer Jozef Wiaktor and Family

2010-09-14T00:04:00.000-07:00

Jozef Wiaktor was born on his family's farm in Sejuy, Poland just a few kilometers from the Lithuanian boarder. This rolling, lake studded landscape is still full of family farms and Tomek and Daniel are the next generation of Wiaktor's farmers. While installing fence posts in a downpour late one evening, the Wiaktor's found me hungry and damp in my tent, in the field they were working. Whisking me back to their house, daughter Anie made me a plate of 6 eggs impregnated with ham and hot tea. Using Tomek's English skills and the translator on their computer, we discovered each others worlds. Jozef described how he saw on television a program through Heffier International for assisting Polish farmers with self-reliance and sustainability. Signing up with this program, he received a productive breed of cow and bull from Heffier International. After several years of successful breeding practices, the Wiaktor farm is producing high quality, organic meat. Their farm also has a rare breed of chickens, with green legs, and a rare pig, which they love so much they leave a radio on at night to keep her from being nervous. I am very grateful to have met the Wiaktor's and the diner and breakfast (fresh fried fish and more eggs!) gave me the fuel I need to proceed onward with my bike trek. I hope to visit this farm again!

Bicycling along the Isar River, Bavaria-Germany

2010-09-03T02:27:00.000-07:00

Bavarian Beer Gardens - Beer Good

2010-08-21T07:31:00.000-07:00

My beverage of choice while trekking along the Isar River... from Munich to Deggedorf.

Dr. Konrad Hagedorn - Humbolt University-Berlin

2010-08-21T06:38:00.000-07:00

As Head of Division of the Department of Agricultural Economics
at Humbolt University-Berlin, Dr. Konrad Hagedorn has a curricula vitae so substantial that it would stack higher than hay in any barn. (See the following for details)
http://www.agrar.hu-berlin.de/struktur-en/institute-en/wisola-en/fg-en/ress-en/mitarbeiter-en/Hagedorn
Dr. Hagedorn afford me an interview in which he gave an overview of the historical perspective of agriculture and economics in Europe and the US. He provided ideas on how small scale agriculture could be sustainable, how it is possible to insure food security and food soveignty. Discussed topics included: climate change, peak oil, gentically modified organisms, seed banks, small scale verses large scale agriculture, and world hunger. When asked the future of agriculture, Dr. Hagedorn replied that it is unclear, that the big question is dependent on energy.

Berliner Stadtreinigungsbetriebe (BSR)

2010-08-19T01:49:00.000-07:00

Everything about Berliner Statreinigungsbetriebe (BSR) is stellar! My objective was to meet with BSR and gain knowledge about how Berlin's recycling department turns the city's kitchen waste into compost. (Photo) Dr. Thomas Klockner, Director of Communications, and Wilhelm Winkelmann, Fermentation Plant Manager, not only provided me information about their biowaste recycling program, but information how progressive and innovate Berlin is when it comes to recycling waste into energy. For example, their various waste treatment plants convert waste into enough energy to supply approximately 100,00 households, equating to over 1000 gigawatts hours of power.

BSR is continuously taking measures to be more energy efficient with their waste management practices, since by law not waste can be deposited into their three, now closed, landfills. Mr. Winkelmann is managing the up-coming fermentation plant which is targeted to convert organic waste to CNG. This biowaste will power 130 waste collection trucks. Also, this fermentation plant will reduce their recycling costs, from 80 euro/ton to 40 euro/ton.

Dr. Klockner provided me with ideas in developing a pilot test for composting kitchen biowaste. He recommended developing an effective campaign encouraging residence participation, to have high transparency and good communication with city residences, and to have a cost effective recycling plan.

BSR collects 60,000 metric tons of kitchen biowaste each year, but there are problems. City residence complain of odor, fruit flies, and messiness. Dr. Klockner displayed BSR's new composting buckets with biodegradable liners (photo). Each separate recycling program comes with a cost, therefore these recycling buckets will be tested in a district in Berlin to see its effectiveness in reducing citizen's complaints.

For more information on BSR: www.bsr.de/

To obtain a comprehensive report from this interview, inquire at theoriginalhoe@live.com

Also visit this blog's post Pro Arcade to see one of Berlin's contracted composting facilities

Pro Arkades - composting business near Berlin

2010-08-13T12:46:00.000-07:00

Pro-Arcades is one of 7 companies contracted by City of Berlin to compost green and kitchen waste. This composting enterprise assumes the southern districts of Berlin. Mr. Volker Hohne, (pictured) president of Pro-Arcades, gave Joy, my interpreter, and me a tour of Pro Arkades's facilities. This 10 year old business composts 200 metric tons each day. Much of the compost is sold to local farms where a smaller portion is purchased by the general public.

My Radical Life with my Radical Trailer

2010-08-11T08:12:00.001-07:00

Many thanks to Peter Blansjaar from Radical Design, the Dutch manufacture who is responsible for hooking me and my bike up with the finest equipment. This trailer is amazing... it quickly turns into a duffle-bag for easy train or plane transport, pulls sweetly behind my bike, and relieves the 'squirreliness' that heavy panniers place on your mobility. The Radical Trailer hauled a 20 kilo box full of my excessive gear to the post office. Also, the wheels adjust so I can pull it up and down stairs, which is often in the cities I am couch surfing. The expressions I receive going up and down escalators in railway stations is priceless.
If you have not heard, my bike was recovered in Munich, thanks from the help of the US Consulate. I gave up on it's safe return and asked Peter to send me another ball-hitch which I would need to add to a new bike. He sent it the same day I requested it and made a special trip to the post to ensure I received it. I have added it to my borrowed bike in Berlin (see photos) and it has allowed me to move around the city with ease. Thank you so much Radical Design for making my life radical!!! Please visit the radical designers at the site below... they make other extraordinary products!

Radical Design Manufacturing BV www.radicaldesign.nl

prinzessinnengarten, Berlin

2010-08-10T00:57:00.000-07:00

Princzessinengarten at Moritzplatz

Founder and co-owner of "portable garden" of Princzessinen - Normadish Grun

Mehlworm BioVollkornbackerei, Berlin

2010-08-05T11:47:00.000-07:00

www.mehlwurm.de/

Mehlworm BioVollkornbackerei, a 27 year old bakery in Neukolln district, originated from a collective of squatters who desired an alternative way of living and working. Work, they decided, should be a place with a no boss mentality, where work staff equally shares in decision making, where pay is equal regardless of duties, and the work environment is stress-free and pleasant.
Bread at that time was poor in quality, hence the collective's desire to make wholesome bread. Gabby Silke, on of the founding members, says that producing quality food was important, but more important was working as a collective. Also, as a lesbian, she could work openly, without reprisals. With a feminest perspective, the collective had more women members than men, since bakeries historically have been dominated by men. Vanessa Tuttlies, 10 year veteran at Mehlworm, says these values still exist today, even though the 23 staff is now half collective members and half employees. For her and many other staff members, her job is not about making money, but about a quality of living ( she works no more than 30 hours per week).
Mehlworm BioVollkornbackerei uses German-grown organic grains, with many of the farmers still used today since the bakeries inception. The 20 varieties of baked goods offered to their customers are outstandingly wholesome and tasty. The sour dough rye bread I ate was fantastic!

Chamissoplatz Organic Farmers' Market, Berlin

2010-08-02T01:14:00.001-07:00

Okomarkt am Chamissoplatz is one of the oldest all-organic farmers' markets in Berlin. Founded in 1994, this small group of vendors come every Saturday morning to sell everything from the finest quality breads, cheeses, vegetables, eggs, and meats too fresh cut flowers, handmade stuffed animals, and handmade brushes from natural fibers. Jo (pictured) with Ziegenhof goat farm offers 16 goat cheese and meat products. HOF Marienhohe is a bio-dynamic farm from Bad Saarow that sells vegetables, but also makes homemade breads, meats, cheeses, and honey. Augmenting the market was a mini-coffee van offering fair-trade coffee and fresh cut flowers. I made a meal in the nearby park with tomatoes, onion, grain rolls, and goat cheese with herbs. It was heavenly.
Pictures following the market photos are from the streets of Berlin on my way to the market.. fantastic graffitti art, a community water pump commonly seen throughout Berlin (most of the ones I tried are not functioning, but I found one that yielded water). And post by bike. Berlin is a city that loves bikes.

Composting in Berlin

2010-07-31T01:42:00.000-07:00

Berliners separate their garbage. Berliner Stadteinigungsbetriedbe, BSR recycles it. Tuesday I have a meeting with Dr. Thomas Klockner, Customer Communications Director, to talk about how they process residential food waste into compost. It is my desire to follow the process from kitchen scraps to compost.

LPG BioMarket, Berlin

2010-07-30T23:49:00.000-07:00

I found five LPG BioMarkets in Berlin and they offer a wide array of choices (yogurts in too many flavors and containers to count!) The German breads are fantastic (US needs to learn how to grow a variation of wheat so we can bake more flavorful, nutritional breads). I am scheduled to visit an organic bakery this week, and hope to gain some insight on wheat types. The bread in the photo is obviously hearty and had not only seeds and nuts but carrots too! It hardly needed assistance from butter or jam. The escalator ride to the second floor allowed you to shop for specials. I was impressed with the range of fresh meats you could buy. The German cheese is superb as well as the varieties. I await an interview from their manager.

Who Knows Tomorrow!

2010-07-28T10:32:00.000-07:00

Hello Food Fans!
If you have not already heard, my 27 year old Mercian has been separated from me. During the night train from Paris to Berlin, the mile long train separated and the half with my bike went to Munich. The first 48 hours of this mishap left me in shock. The next day was depression and now, with great support from my hosts here in Berlin, we are working daily trying to locate and retrieve my trusty bike-friend. I am hopeful, but it appears that this process may take some time. I am moving forward with my project. Next week I have an appointment with Berlin city officials to discuss their kitchen waste composting system. I am going to push them to give me a tour... from kitchen to compost. Also, the organic business in Germany is one of the largest and oldest in EU. I will bring you many stories from this fantastic country. Finally, I am working on a synopsis of my French food experience... I have gleaned some great ideas for Tucson!.. please send positive thoughts about my bike... Thank you to all for your support!
The following photos:

From the Staatliche Museum zu Berlin (SMB)

Screaming man….my sentiments about my bike

In front of SMB “Who Knows Tomorrow”

Street scenes

Couch surfing host, Judith, surprised me with a birthday dinner with several friends attending. She calls daily trying to locate my bike in Munich.

Other hosts (floor surfing), the Gabrusiak brothers.. The Turkish neighborhood supplies us with many nice meals together. Waclaw afforded me SO much help in trying to locate my bike. A native Pole, his German is limited but he amazes me with his effort to find answers for me.

Scenes from SMB…

Lyon, France

2010-07-25T04:55:00.001-07:00

Thank you Ghislaine and Mike (photo) for hosting me for one night in Lyon. What a fantastic city! Lyon is France's gastronomic center, with prestigious culinary schools and restaurants. Deemed the Ambassador of French cuisine, chef Paul Bocuse has a luxury restaurant l'Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades, as well as the Institute Paul Bocuse.

Rhone Region from Orange to Nyons to Avignon

2010-07-23T07:28:00.000-07:00

Rhone Region - Provence

2010-07-21T06:46:00.000-07:00

Hello Foodies!
I have been on the road for the last 4 days... Rhone River Region!!! 150 kilometers of grapes, grapes, grapes, and olives! Nyons is home for the Queen of Black Olives.... and I must say, YUM! I owe you some photos and stories about this trek, plus my interview with the Food Bank in Toulouse... but I am trying to survive the camper's grind, no internet and on the run, for my time is running out in France. I am compiling some thoughts and ideas teased out from my experience while in France. As soon as a land into a permanent space, I will share. Germany is soon. Please send me some emails. I miss hearing from you and welcome a personal letter. (the fresh apricot juice in photo was made by the farmer who let me camp next to his orchard)
Kiss!
Kimski

Biogis France

2010-07-21T06:34:00.000-07:00

Stéphanie Carin wants her children to eat as well as she did while growing up in Great Britain where her mom prepared traditional wholesome foods and meats from her father’s butcher shop. Organic foods are part of Stéphanie’s family meal time experience. Equally important to her are the organic farmers in France. Within the last year, Stéphanie has compiled up to 2.700 organic farmers on her website Biogis. “Bios (organic foods) in France are a new phenomena compared to Germany and Austria who lead in many environmental areas. The idea of Biogis is to act as a conduit between organic farmers and customers.” Grocery stores take approximately 70% of the profit and Stephanie wants to track organic foods to the table. “Biogis gives a voice to the farmer, where they can share their food passion and work behind their product.” Innovative ideas, such as agro-ecological farming where farmers are bringing back traditional land use practices and biodiversity are exemplified on Biogis. Some farmers moved from conventional-chemical farming to organic because they realized they were poisoning themselves and the customers. From 110 hectare to 10 hectare in scale and a diversity of personalities, Stéphanie believes that the farmers have one thing in common… they do this work not for the money, but for the love of true farming and the care of the earth. The germination of Biogis to facilitate the networking between farmers and with their customers is a large sustainable step for France.

You can peruse Biogis at: www.biogis.eu

Bicycle Pics

2010-07-17T09:13:00.000-07:00

Vincent and Yveline

2010-07-17T08:43:00.000-07:00

Stephanie Masson’s parents, Vincent and Yveline grow extraordinary vegetables and fruits in their backyard. Not only do they provide fresh and canned food for their own coffers, but for their daughter, three grandchildren and Christophe. Grown in the floodplain near Mirande, they produce several types of tomatoes, potatoes, beans, squash, melons, onions, garlic, and herbs, plus strawberries, raspberries, cherries, plums, and kiwi fruit. Yveline created a lovely salad with fresh tomatoes, basil and onions, whipped potatoes, and battered-fried squash blossom. Yum!

The Four Graces

2010-07-14T09:19:00.000-07:00

Named Ferme des Quarte Grâces (The Four Graces), Christophe Masson’s farm is reflective of his favorite painting “The Three Graces” by Rubens. Christophe uses these Greek goddesses of joy, charm, and beauty metaphorically for the livestock he stewards… the black pig of Bigorre, Mirandaise ox, Gers goose, and Gasconne turkey (and chicken). Also, his demeanor, attitude, and philosophy regarding farming, the environment, and personal life epitomize Aglaia, Euphrosyne, and Thalia’s joy and goodwill toward life.

Located in the village of Cayron, in the departments de la Haute-Garonne to des Huates-Pyrénéenes, Masson’s farm reflects not only traditional farming, but a progressive philosophy that is unique to this region and is cutting edge at best. Christophe and his wife Stephanie are diligently working within their community and globally to exemplify the merits of rethinking the art of farming. As active members of Slow Food France, they promote and conserve the diverse and valuable heritage of historical breeds. Not only do they work toward preservation of genetic diversity in livestock and poultry, but exemplify the unique quality and flavor these meats possess. “Our task as peasant farmers is to observe and respect the local environment. This is how we highlight the essential qualities of our local products. Our geese, beef, pork, and turkey will surprise you by their flavor and the melting quality of their flesh.”

The manner in which Christophe handles his animals is rare or non-existent in commercial farming. Never does he beat or use electrical prods as a method in herding. While relocating several pregnant cows, Christophe and Stephanie coaxed the animals very patiently, never shouting, but speaking gently, to keep them calm and trusting. While loading one of the pregnant cows into the trailer, he conducted acupressure to calm and relax the stressed animal. In addition, he uses homeopathic remedies over antibiotics and other commercial treatments. For example, instead of insecticides, honey is applied around the oxen’s eyes to detour pesky flies.

By mixing traditional and his own methods of raising calves and geese for veal and foie gras, Christophe affords respect and the utmost care. These methods may take more effort and time, and result in lesser amounts of product, the overall result is in satisfaction that there is no cruelty to the animal, reflecting the outstanding taste and product quality.

Christophe’s care and respect does not stop with his animals. Appropriate livestock densities and rotations are applied in his land use program, which encourages the natural wildlife and plant life to co-exist without overgrazing or habitat destruction. He believes that the commercial agriculture which dominates the landscape in the region, most of which livestock feed is grown, is not sustainable. Destructive amounts of fossil fuels, pesticides, and fertilizers used today, could ideally be eliminated where natural areas, grasslands, vegetables, fruits, and grains can be cultivated for direct human consumption Ironically, Christophe says “We eat too much meat” and promotes consuming it less frequently, as people have done in the past.

Farming not for money’s sake but for the art of farming, Christophe states, ‘That if you put love and care into what you make, the results reflect this.’ When asked about his philosophy of eating, he answered that there is no difference from how you make love to your lover and the way you eat. Alan Watts in his essay Murder in the Kitchen states, “Whatever is unlovable on the plate was unloved in the kitchen and on the farm.” and “Any animal that becomes me should enjoy itself as me.”

The Three Graces preside over banquets, dances and pleasurable social events and so does Christophe’s savory, uniquely rich meats. Honestly, I think the Four Graces for Christophe are his magnanimous wife and three lovely children.

Thank you Christophe, Stephanie, Mimée, Ange and Aélys for opening your home and kitchen to me. It brought me back to my childhood farm!

For information about the black pig of Bigorre, Mirandaise ox, Gers goose, and Gasconne turkey:

www.slowfoodfoundation.org/eng/presidi/lista.lasso?lista=si&id_nazione=73&id_tipologia=
http://gasconne.com/index.php?option=com_content&task=view&id=3&Itemid=6
http://www.noirdebigorre.com/
http://www.monpaisgourmand.fr/fiche_identite.asp?CodeProduit=15&ViensDe=LesIncontournables

AMAP Farmers = Community Supported Agriculture

2010-07-09T13:00:00.000-07:00

Hello Foodies!!!

The following photos are AMAP farmers (similiar to Community Supported Agriculture system) near Venerque le Verne, about 40 kilometers from Toulouse.

Pierre Besse, wife Nicole and neighbor-friends Nigel Parker and Renee Zehmer afforded me an afternoon interview and tour of their farms. Pierre, Renee, and I sat down over cups of espresso and discussed their political, social, and philosophical ideas about what they do, AMAP’s framework, climate change, GMO’s, compost, sustainable living and much more. I was so delighted to see their strawbale and cob n mud built structures as well as their composting toilets.

My apologies for not providing you with a report of my observations but I just returned and must prepare for an early morning departure. Enjoy the photos for now and I promise to give an in depth report on AMAP's, and details about these lovely farm families.

French Food Culture

2010-07-08T08:50:00.000-07:00

In the Mini-Pyrenees, cassoulet is a regional, traditional dish comprising of a local white legume and 4 types of meat: sausage, bacon, pork fat, and leg of wild goose or duck. Carrots, onions and potatoes are welcomed ingredients in this hearty dish which requires many steps. Cassoulet requires cooking the beans several times, braising the pork fat, making a bouillon base, cooking each meat in sequence and layering ingredients in a deep dish to bake for 2-3 hours. Cassoulet is for meat lovers and will leave no room for dessert. (first photo)

French food culture embraces the art of eating. From noon to 2 pm most businesses are closed for lunch and the cafes are crowded with tables spilling out into the sidewalk with people taking in light fare, espresso, conversation, newspaper, or book. How do US citizens normally take lunch? 30 minutes!!!! Check out me and my friends taking in an afternoon coffee at Concord Cafe (photo).
Sylvain, (photo) my flatmate, displays our late afternoon meal. The choices of cheeses I have had here in France!!! I hope I never see another brick of American-rubber.... that yellow-dyed, pasteurized matter that is considered cheese!

Atalantic Ocean to the Pyrenees

2010-07-05T03:29:00.000-07:00

St-Jean-de-Luz and Ciboure, France serve as tourist havens today, but were once thriving fishing communities. Fifty years ago, this Basque coast region supported over 1,000 fishermen and 22 fish processing factories. Today, less than 100 fishermen exist, and the last fish processing facility was closed 10 years ago. Overfishing by multi-national businesses and environmental pollution are reasons Michel Pery and his father Jean (first photo) given for the loss of their local fishing industry. Discouraged by his father to enter into the fishing profession, Michel enjoys what he calls a very primate art. After 40 years of experience, he fishes now only for personal reasons. Twelve types of fish are found locally and 20 kilos of bonite (photo) was his catch for the day. After chilling overnight, he salts and packs the bonite into tins with olive oil. After 2 years of curing in the tin, this beauty is ready to eat. He sent me and my crew home with about 3 kilos of bonite which we prepared that evening. Cut into 2 inch slabs, battered in flour, salt, and pepper, and fried, our catch of the day turned out to be an exquisite culinary feast. It was slightly sweet, light, and melted on the tongue. We gourmand on our gourmet fish!

Additional photos include: Ciboure cooperative fish market, beach near my cabin, Pyrenees mountain scenes, and Tour de France sculpture

Fromage de bredbis fermier

2010-06-29T12:11:00.000-07:00

At the age of 35, Maxium Boucaud decided to change his profession in the field of dentistry to sheep farming. Later, he discovered that his grandfather was a brebis fermier, a sheep breeder.
Home for his 42 sheep, Le Tuc, which means the top in the local dialect, is situated 70 kilometers north of Toulouse in Vazerac. I met Maxium at the farmers' market in Toulouse and he brought me to his farm for the weekend to observe his operation. He produces two types of sheep cheese, a tome de brebis and lactiquer, and at times, ricotta and yogurt. The tome de brebis is a 3 month aged cheese, whereas the lactiquer is ready in one week. At this time, his sheep are milked morning and evening and yield about 40 liters of milk. Processed daily at varying temperatures and humidity, Maxium has an adroit feel for when the cheese is ready to move to the next process and has a special eye for the right amount of salt. Maxium's friend Jerome impressed me how quickly he worked the 42 sheep through the milking process. Milking begins in mid-February and will go into September. Maxium allows his sheep to mature to two years of age before milking, where commercial breeders begin at less than a year old. Not only is Maxium's cheese heavenly but so is his cooking (picture). He prepared a locally grown chicken, with handmade pasta from the market. Much of his produce, breads, meats, and pasta comes from trading with other vendors at the organic market in Toulouse.
I was lucky to arrive on the weekend that the neighboring farmers had a festival celebrating the summer solstice. Under a full moon, a traditional fire was lit and local foods, wines, and music was served to all as the beautiful spirit of community flooded the vast countryside.

Place de Capitole Organic Food Market

2010-06-28T06:53:00.000-07:00

Toulouse offers an organic farmers' market every Saturday and Tuesday morning at Place de Capitole. The 25 plus organically certified vendors offers seasonal fruits and vegetables, herbs, cheeses, eggs, meats, eggs, honey, bread, handmade pastas, plants, and condiments, such as the tasty sea salt harvest in Guerande. My next blog spot will be about a sheep breeder and cheese maker I met at this market, Maxium Boucaud, (pictured with cheese) of Le Tuc Farm who invited me to his farm.

AMAP Les Pavillons - French style CSA

2010-06-27T06:18:00.000-07:00

Welcome to AMAP Les Pavillons Friday evening food distribution in Toulouse! For what I could interpret, this mimics our Community Supported Agriculture system. AMAP Les Pavillons has 25 member who pay 20 euro per week for a basket of organic food. This week had fresh goat cheese, bread (baked on-site), peas, squash, lettuce, potatoes, beets, and raspberries. Their farmer grows on 5 hectares of land, and distributes about 150 food baskets weekly to several locations. This three-year old membership conducted a meeting prior to the food distribution to increase membership to help support their farmer.

Slow Food France

2010-06-25T04:15:00.000-07:00

Many thanks to the staff at Slow Food France! Slow Food is an international movement founded by Carlo Petrini in 1986. It strives to preserve traditional and regional cuisine and promotes farming of plant, seeds and livestock characteristics of the local ecosystem. Slow Food has expanded globally to over 100,000 members in 132 countries. Check out their website at: www.slowfood.com

Pictured: Lucia Lora Aprile (in red shirt), Latger Anne (dark blue), Elisa Villella (green), and Lucia Penazzi (light blue)

Lucia Lora connected me with breeders of Pyrenees goats, noir de Bigorre pigs, and Mirandais beef. These rare specialized breeds are located in the Midi-Pyrenees region. My bike is headed in that direction! I am looking forward in sampling their products and will need the extra protein from pedaling uphill!

Interview with Sarah Pecas, Greenpeace France

2010-06-24T07:44:00.001-07:00

Greenpeace France June 15, 2010

Greenpeace France provides five policy cornerstones for fundamental changes in farming and food systems in order to feed the world sustainably. They are: 1. Prioritizing the resource needs and knowledge of the world’s small-scale ecological farmers. 2. Supporting ecological farming systems with public research and investments monies. 3. Supporting the multiple ecological functions of agriculture through policies that value and protect ecosystem services. 4. Addressing climate change through the agriculture sector with support for ecological farming. 5. Recognizing the inter-related principles of food sovereignty and the right to food.

Greenpeace Campaigner Sarah Pecas believes that the slogan, act locally and think globally is necessary but she states that to act globally and think locally is equally important. Her campaign efforts go towards combating genetically modified products (GMO’s) in France and beyond. France’s food products have less than 1% GMO’s which by law must be label in contrast to foods in USA, where up to 80% contain GMO’s and requires zero labeling. Sarah sees a correlation between countries which have GMO businesses and the lack of governmental oversight in GMO’s effect on human and environmental health, labeling, and comprehensive media reporting. France restricts the growing of GMO’s but allows imports of livestock feed that of which contains 80% GMOs. Sarah says there is yet to be unbiased data to reflect the effects of GMO’s on human and livestock health, but there is significant evidence indicating the negative impacts of GMO’s on local economies and the environment. GMO’s contribute to climate change, to excessive use of pesticides and fertilizers, to the destruction of small farmers, to ‘super’ chemical resistant weeds and pests, to the contamination of conventional seed crops, and false promises of greater yields as a measure of decreasing world hunger. Data on GMO’s can be found on Greenpeace International website at: www.greenpeace.org/

I asked Sarah what we could do individually and in our communities to address food sovereignty.

Greenpeaace believes that there are 15 simple steps to take in food security: 1. Food first (agriculture should provide all residents of a region the necessary means to feed themselves a health diet). 2. Smallholders are the key to sustainable food security. 3. Women make the difference. (Women provide the larger part of agricultural labor, food processing, household health and nutrition services). 4. Replace monocultures with diversity. 5. Design agricultural policies the support and enhance the multiple ecological functions of agriculture. 6. Escape the pesticide treadmill! 7. Minimise fossil fuel dependency. 8. Grow and produce food as close to those who eat it as possible. 9. Reduce and optimize meat production and consumption. 10 Reduce food waste and other agricultural products at every step of production, processing, and distribution. 11. Rethink and improve how bioenergy is produced and utilized. 12. Plant more trees! 13. Adapt global trade for the major challenges ahead. 14. Share the knowledge needed for survival! 15. Continue global multi-stakeholder exchange of knowledge and views.

“Green washing” is what Sarah calls the false promises by agri-businesses about the benefits of their costly products. Their rhetoric is about making a profit and food dependency, not in addressing world hunger. By decentralizing our food system and bringing the farm closer to our table, we can address problems such as food safety and food security, as well as environmental issues as water crisis, forest destruction, loss of biodiversity, and climate change.

Thank you Sarah for the interview and thank you Greenpeace France for your stellar work and commitment to our Earth!

A few scenes from along the Loire River, Orleans to Tours

2010-06-19T06:54:00.000-07:00

Hello Food and Farm Fans!!!
Please enjoy the following photos from my 5 day bike trek along the majestic Loire River, from Orleans to Tours. Although the weather was cool and wet, my encounter with the beautiful farms and food felt warming. Here are a few food delights I saw: asparagus, sunflowers, several varieties of wheat, oats, lettuce, cucumbers and tomatoes (in greenhouses), mustard (seeds for harvest), potatoes, fava beans, corn, cherries, strawberries, apricot, peach, goat cheese and of course, hectares and hectares of grapes. I stopped at a Crocs du Merle, a winery producing on 10 hectares in Muides-sur Loire and purchased an award winning Cheverny ... a lovely white that embellished the local goat cheese, bread and veggies I had for dinner (photo). Bryno Deschamps, (pictured with wife), has 1 hectare of greenhouse grown tomatoes, cucumbers, onions, lettuce and eggplant. He sales from his garage along with other local products in Muides-sur Loire. One afternoon I harvested strawberries at Ferme du Petit Villesablon in Chailles. What a complement with the bottle of Esprit, a dry red I picked up at Domaine des Pirrettes. Check out the photo with goat cheeses so lovely presented in a shop in Amboise. The fromage fermier from Sainte Maure de Touraine was my selection and it was heavenly. Valerie Lenaire, (photo at table) and husband Rodger, who manage the municipal campground in Vouvray, take great care in preparing their food. She remarked that the French do not philosophize about food, they are simply passionate about it and make it priority. They buy at a local market and stick to seasonal and local when possible. Valerie says the produce imported does not have the taste that her husband-chef desires in his dishes. Gardens along the Loire River are common, and remind me sf the dachas in Russia.

My last dinner in Paris at l'encrier (the ink well)

2010-06-19T06:43:00.000-07:00

Odile, her daughter Lea, friend Yoan, and I went to l'encrier, The Ink Well for a fabulous Parisian dinner. My meal (photos) was friton d'auvergne, a ham pate. Pintade aux raisins, my main entre' was guinea fowl lathered in a sauce with baby grapes. The eggplant and potato side dish was a perfect complement. I had apricot tart for desert, tarte aux abricots et amandes. The menu changes here weekly, with seasonal foods, and a on-staff chef with assistants. The shocking news is that this is an average restaurant for Paris and offers very exotic dishes with veal, rabbit, lamb, pork, and fish. Odile had baby cow kidneys, a first for me to taste, and very flavorful!
Just for fun, a photo from metro... an organic advertisement next to McDonalds.

Saturday evening picnic on the Seine

2010-06-15T07:02:00.000-07:00

Enjoying a Saturday picnic with Odile and friends. The quiche Lorraine recipe will be published soon! It was amazing! The card game is with a deck with paintings by French, Italian, and Dutch painters. The game challenges your knowledge of paintings and also chance.

Paris

2010-06-15T06:13:00.000-07:00

Sunday breakfast

View from my room

Touring the city by bike