Wednesday, February 19, 2014

Got Milk?: Part Two

Glistening bodies, costumes, hair blowing in the wind. Athletes, celebrities, musicians, even superheroes.  All have worn the infamous white mustache for the “Got Milk?” commercials.
After receiving a piece of mail, at work, from the Washington State Dairy Council and attempting to gain a greater understanding of why the Dairy Association pushes milk products on the general population; I began writing this series.  I began by looking at the contrast in what the dairy industry presents as “normal” and what actually happens on dairy farms around the country (Read Got Milk?: Part 1).   In this next portion of the series I wanted to take a closer look at how the Dairy Association markets dairy products.

So how do you create an iconic image of a product?  You pull together celebrities, throw billions of dollars in and add a dash of media attention and these iconic images have become as recognizable as any other leading brand name product.

Tuesday, January 28, 2014

Got Milk?: Part 1

I work at a Waldorf School.  We are dairy free, except for eggs; we do not serve meat; we only buy organic produce and products; we do not use processed food or meals, rather everything is prepared at the school by our wonderful cook and kindergarten teachers.  It was very odd then to receive a catalog in the mail this past week from the Washington State Dairy Council.

As soon as I opened the envelope I called our director of admissions and stated, “We just received something very creepy in the mail today.”

Back in graduate school I took a class on Animals and Ethics, where I learned more about the fates of animals used in the dairy industry.  I had learned about the atrocities committed against dairy animals prior to taking the class and had worked to purchase milk, eggs, cheese, ice cream, butter, yogurt and other dairy products, from places where the animals were treated humanely; fed a proper diet that was not laden with GMO (genetically modified organism) corn and soy; and had high ethical standards.  What I had not really thought about was how heavily the USDA pushes the propaganda of NEEDING to consume dairy products.  When I realized humans are the only species on this planet that drinks another animals’ milk after they have been weaned themselves, I was disgusted.  When you stop and think about it, the idea is pretty nasty.  For myself I choose to only use milk in cooking; however, I do use and consume – cheese, butter, ice cream, Greek yogurt, and eggs on a fairly regular basis.  But the idea that yet another product is being used to make money for corporations is highly disturbing.

Saturday, January 4, 2014

New Year's Eve Dinner

The theme recently seems to be talking about holiday meals – Thanksgiving and Christmas and now New Year’s Eve. Beef also seems to be the other theme, or at least some type of faux beef. An even bigger theme has been creating non-GMO (genetically modified organism) meals.  Thanksgiving was turkey – non-GMO grain, free range and purchased from a local farm; squash casserole – modified to not use any GE (genetically engineered) ingredients or products from companies who do not support the labeling of GE food.  Christmas dinner was Almost Beef Wellington and included only one GE ingredient from a company who does not support GE labeling.  It felt somewhat defeating, but I was pleased with the results and everyone else was as well!  For our last meal I decided to make Julia Child’s Beef Bourguignon for our New Year’s Eve dinner.  All locally sourced ingredients, made from scratch and supporting locally companies as much as possible.  The beef was purchased from Bill the Butcher and was the most amazing beef!  The results… Divine!  Here’s the step-by-step process…

Thursday, January 2, 2014

The Making of Marshmallows

I wanted to do something homemade for Christmas gifts this year, but also something food related as these last few years have been an intense food journey for me and I wanted to create something celebratory and comforting.  I thought of all the hot drinks and soup we consume during the cold, dark winter months and settled on giving a mug, hot chocolate mix and homemade marshmallows.

Mugs were easy!  Some discounted stacker mugs from Cost Plus World Market; several personalized mugs for those whom I found the perfect design for; hand-stamped and written tags for directions from my scrapbooking supplies; and the first step was completed.

To make the little baggies of hot chocolate drink mix, I used Lake Champlain’s traditional hot chocolate mix. Three tablespoons per baggie and the baggies were purchased at local craft store, Ben Franklin Crafts.

Monday, December 30, 2013

What's for Dinner?

What are you serving for Christmas dinner?  This question was asked before the table had barely been set for Thanksgiving dinner.  We are creatures of habit - turkey for Thanksgiving, ham for Christmas, something liquid for New Year's Eve and cleansing January 2nd.  However, this year I wanted to do something different than the traditional copycat dinner normally served for Christmas dinner.  Having been raised in a vegetarian household, the meals for Thanksgiving and Christmas look very similar, but this year it was time to break out of the mold.

I spoke to my mom about the possibility of making a vegetarian dish which is totally different from our usual vegetarian turkey casserole.  The dish is called "Almost Beef Wellington with Madeira Sauce" and features a staggering amount of mushrooms (the more the better!) and mouthwatering Madeira sauce.  My mom asked me to find a substitute for the Madeira and so I decided to use Balsamic Vinegar after doing some internet searching.  As the recipe does not make very many servings we had to make several of the pastries, but it was so worth the effort!  Turned out we actually made too many which resulted in many happy people taking leftover pastries home.

Since this recipe was created by PETA (People for the Ethical Treatment of Animals) it calls for vegan margarine and the use of Morningstar Farms faux steak strips.  While I am definitely for the ethical treatment of animals, I also believe in the ethical treatment of my body and eating good food.  Therefore, we used real butter from Tillamook.  Due to Morningstar Farms, owned by Kellog's, who does not want us to know what is in our food and supports the use of GMO's I wanted to find a substitute for the faux steak strips.  However, I was unable to find anything palatable or a company which supports labeling GMO’s and also makes a good steak substitute.  I went ahead a purchased the Loma Linda brand faux steak strips, but you could easily substitute with making your own gluten steaks, using Seitan or foregoing it altogether.  Once we had figured out all the ethical and good food options we were ready to begin cooking!

Here is where I would show you pictures of the mushrooms, onions, garlic and steak all sautéing together to create a rich, hearty filling.  Or perhaps images of the balsamic vinegar reducing and becoming this deep, velvety sauce.  However, we were having so much fun whipping potatoes, filling pans with rolls, cooking squash casserole, combining ingredients for cranberry salad… I completely forgot to start snapping shots along the way!  One tip if you are going non-alcoholic and using the balsamic vinegar, you should definitely cut the amount in half of what is called for compared to the Madeira wine.  I also used sweet onions for the filling instead of shallots due to how much I was making and trying to cut down on costs.  It turned out beautifully!
Example of what dish looked like
You will have to believe me when I say the dish was a great hit.  The filling was hearty and filled with flavors; the sauce was deep, rich and added the perfect tones to the dish; and the pastry was the perfect flaky, golden brown.  From the leftover filling we made stroganoff and from the leftover sauce I will be making beef bourguignon.

Monday, December 16, 2013

A Campaign in Retrospect: Part 2

I'm mad.  I'm furious that Washington state residents stood up for the right to choose who you want to love and marry (

I'm enraged that Washington state residents felt we have the right to ingest the finest green whenever we wish (  

However, Washington state residents decided to give into the fear mongering that large corporations presented and chose to remain in the dark about what is in their food.  At this point I have to stop and scream - ARE YOU KIDDING ME?!?!  When you break it down logically, it does not make any sense. Why would people who believe everyone deserves the right to choose to marry whom they want and ingest pot turn and suddenly say, "No!  I don't want to know what you're putting in my food"?

Thursday, December 12, 2013

A Campaign in Retrospect: Part 1

The little blue flyer inviting people to a discussion on the upcoming Let Me Decide initiative showed up at our favorite coffee house one day and I recognized that a piece missing from my graduate school work was the political nature of food.  I decided to attend the meeting and see how I could become involved.  The meeting was dynamic, fun and definitely aligned with my goal of obtaining more exposure to food politics.

The initiative was referred to as I-522, Let Me Decide, and was created with the goal of requiring all genetically engineered (GE) food to be labeled.  It was a first tier labeling initiative and would only require foods containing genetically engineered ingredients, or those which had been genetically modified, to be labeled.  The people leading the charge months before the campaign group ever arrived on the scene was Food & Water Watch and numerous grassroots volunteers, coordinators and other advocacy groups.

"Food & Water Watch works to ensure the food, water and fish we consume is safe, accessible and sustainably produced. So we can all enjoy and trust in what we eat and drink, we help people take charge of where their food comes from, keep clean, affordable, public tap water flowing freely to our homes, protect the environmental quality of oceans, force government to do its job protecting citizens, and educate about the importance of keeping the global commons — our shared resources — under public control.  We envision a world where all people have access to enough affordable, healthy, and wholesome food and clean water to meet their basic needs — a world in which governments are accountable to their citizens and manage essential resources sustainably" (