My take on, "Food, Inc."

I recently borrowed the documentary, "Food, Inc." from our local library. After watching it, I have to say the movie raised more questions than it answered...in a good way.

I like to get information first-hand. So, I will be asking more questions, empowering myself with information to make the best decisions regarding what my family eats.

I have mentioned that I had a hard time paying the high prices for organic dairy; but, after watching this documentary, I feel I have to do this for my kids and my (future) grandkids. We will just eat less and find better options.

Here's the thing: I already knew that our food supplies were drastically altered even in their "natural" (unprocessed) state. I knew that the WAY our food is produced (before it is even blended with artificial ingredients and preservatives, etc.) reduces our meat and produce to merely APPEAR to be the same as an organically grown/fed product/animal that has absorbed generations of nutrients and was not, in fact, "bio-engineered".

I have a problem with something that is supposed to be created in nature being created in a laboratory.

I sometimes feel like "David" against "Goliath". What we, the consumers of these tauntingly disdainful products, don't realize is that WE ARE GOLIATH. We make choices every day that affect (and alter) the decisions of these "big corporations"! Every time we go to the grocery store, we choose. We can choose to support an organic operation or a non-organic one. We are telling people what we want by the choices we make.

From now on, I will ASK for products I can't find. I will not settle for what is on the shelves. From now on, I will buy ONLY organic dairy (my goal is to find a farm nearby).
From now on, I will buy ONLY organic meat (this may be more difficult).

I will be a responsible consumer. I will find out where my products are made and if the companies that make them treat their employees and our earth well. I will ask questions.

Yes, the prices are higher. No, I don't have the extra money. We already eat more vegetables and grains than meat; so, we will find a way to make it work. We will find a way to do what is right.

Why do I love food?

As a preamble to yet more recipes I have been wanting to post here, I thought I would explain why all this food is part of my "green mom musings".

I believe food is love. I love discovering and exploring amazing textures and flavor combinations and sharing them with others. We first learn to discover the world through our mouths (as my 8-month-old can prove); so, it only makes sense to continue. Tasting amazing food helps us better understand and appreciate the world around us.

I love enjoying variety. I love enjoying what our earth provides. I look forward to creating more recipes to share with you! Food is love. I love food.

Unconditional Love

It is really hard to express unconditional love. No, really. I feel unconditional love for my husband and my sons (and others); but, it is really hard to show it.

I love deeply and easily. But, when anger gets in the way, it is especially difficult to show my love.

This is something I am working on. I pray for the ability to show my family love, even when I am angry. Remembering to give the benefit of the doubt helps.

I want my husband and children to know that I love them unconditionally.

I love pie!

To say that I love pie is an understatement. Pie is amazing. My mouth is watering just thinking about pie.

Unless I am making it for a special occasion or a special someone, I usually try to make at least one pie every month or so. In the spring, my favorite is strawberry rhubarb. In the summer, when I can find organic peaches, I love peach blueberry pie. I love apple pie in the fall and apple cranberry pie in the winter (making this one this week). My recipe for the filling? Cut fruit, squeeze a lemon when needed, add some flour and sugar (my pies are never very sweet) and put a couple of pats of butter on top before sealing the crust.

Place these simple ingredients in the right crust and it is easy to make a delicious pie. The crust recipe I have modified (only slightly) is from Abby Mandel, who wrote the "Weekend Cook" column for the Chicago Tribune (I miss that column AND the recipes).

Double Pie Crust
2 sticks of unsalted butter, cut into Tablespoon size pieces
1 egg
3 Tablespoons cold water
1/8 teaspoon salt
1 1/3 cups all-purpose flour
1 cup whole wheat flour (the original recipe calls for only all-purpose flour)

1. Place butter, egg, water and salt in food processor. Pulse on/off until butter is coarsely chopped. Spoon flour over butter; process until dough is crumbly but not yet in a ball (over-processing will toughen dough). Transfer crumbled dough to a large plastic food bag; kenad through the bag to compress the dough into a smooth ball. Cutt off 1/3 of the dough for the top crust; flatten into a disk. Flatten remaining dough into a disk for the bottom crust. Wrap disks in plastic wrap; refrigerate at least 1 hour or up to 2 days. (Can also be frozen up to one month, thaw slowly in refrigerator...I have never tried this).

2. Let chilled dough rest at room temperature for 10 minutes before rolling. Roll bottom crust on floured surface into a circle, about 1/8 inch thick. Gently wrap around rolling pin and unroll into pie pan. Press dough in place without stretching. Prick crust closely with a fork. Trim edges to a 1 inch overhang.

3. Put in your favorite filling (see above for mine).

4. Roll out smaller pastry piece on floured board into a circle to cover pie. Wrap around rolling pin and unroll onto fruit. Trim edges if needed. Fold edges of crust under and press to seal together. Make a decorative edge. Cut decorative air vents. Place pie pan on baking sheet (to catch spills).

5. Bake 10 minutes in a preheated 450 degree oven, then decrease temperature to 350 degress for the remaining cook time (approx, 45-50 minutes, depending on how you like your crust). Cool at least 2 hours before serving.

Voila! Easy pie. Delicious. Amazing.