I can’t believe we’re just two weeks shy of autumn! That’s wild, where did the summer go? I swear it was just last week I was complaining about the heat. But it rained here all weekend, and yesterday I actually wore *jeans*, and this morning my breakfast was *oatmeal*. Oh yeah, fall is on the way.

So I’ve been spending some quality time in the yard this week, and thought I’d share the latest progress and produce. First exciting things first, my sunflowers finally bloomed! These are my first successful sunflowers, started from tiny seeds, and now the tallest one towers a good foot above my head – that’s over 7 feet high!







The plums are coming fast these days, faster than I can pick and prune them. There’s evidence of my failure all around.







But that’s okay, they make great snacks for hungry foragers, all soft and split and filled with yummy bugs. Mmmm! The chickens love the yard these days, though I don’t love constantly chasing them out of my garden plots. Such stubborn little birdies! Here’s a few shots of a recent sunny dust bath under the plum tree:







Those incorrigible hens just couldn’t get enough of my root-veggie bed, for some strange reason. Every time I turned my back they’d be in there, scratching away. As a result they killed or stunted every single walla walla I planted . . . all except for one. My one small survivor onion, which we finally unearthed and enjoyed in tonight’s green curry.





The other raised bed is doing great, with cucumbers slowly coming along, and tomatoes off the charts. My cucumbers could be happier, but at least they’ve stopped turning bright yellow on me (nutrient deficiency). Tonight I made my first ever jar of pickles, and if it turns out you can definitely expect a recipe.





The tomatoes are also going off, dropping fruit almost faster than we can eat it. Almost! Pictured on the vine are the cherries and green zebras (they’re ripe in that picture), but we’ve also got goldens and standard red slicers (pictured as harvest). The slicers make the *best* Tofurkey sandwiches!











And finally, my brand new fall garden is starting to unfold. I’ve been weeding and fertilizing and thinning out seedlings (oh woe!), and it looks like I’ll have some pretty nice options come autumn. You can see the broad-leafed brassica sprouts (cauliflower I think), the bright green lettuce line, and the tight row of forest-colored kale babies.











And that, my dear, is that. So tell me – how is your summer crop shaping up? Was it a good year for you in the garden?

Eat food. Not too much. Mostly plants.

Those seven words, which I absolutely agree with, are the thesis of Michael Pollan’s most recent treatise. The book itself was probably the final spark that ignited this whole foods movement, illuminating the issue across America and beyond. So, if I agree with Pollan’s core concept, and I am willing to credit him with generating revolutionary interest, why am I about to give a negative review? Buckle up my dears – I don’t worship Michael Pollan the way that everybody else appears to.

In Defense of Food is set up in three sections: The Age of Nutritionism, The Western Diet and the Diseases of Civilization, and Getting Over Nutritionism. In part I, Pollan lays out an interesting timeline of food science and health philosophy in the late nineteenth and twentieth centuries. In part II, his argument is presented and explored. This is the real crux of the work, but there are undeniable omissions here. Finally, part III brings about his lackluster conclusion.

Let’s start at the beginning.


I very much enjoyed myself while reading part I. I thought it offered a well-researched, if not terribly well written, history of nutrition science. I learned a new word, orthorexia: a person with an unhealthy obsession with eating healthy (from ortho=correct, and –exia=appetite). And I learned some new trivia, regarding the origin of the word ‘vitamin’, which was coined in 1912 by a Polish biochemist named Casimir Funk. Yes, really. Coolest. Name. Ever.

But the point of this portion was to introduce what Pollan calls ‘nutritionism’, or “the idea that a food is not a system but rather the sum of its nutrient parts”. He rails against ‘nutritionism’, and for the most part I agree with him. However, Pollan covers a lot of ground in his indictment of nutrition science – not all of which is worthy of his wrath. In fact, it’s this very heavy-handed critique that comes back to bite him in the ass later on.

A lot of good information has come from the study of nutrition, but Pollan makes it seem as if all nutrition scientists are corrupt, as if all biochemistry is inherently flawed. I think there is a middle ground, but perhaps I’m biased. I am, you know, a scientist after all.


In part II Pollan lays out his case against the standard American diet (SAD), and my big issue here is not the information he presents. It’s what he doesn’t say.

Pollan argues that different people eat different foods, based on availability. People in Scandinavia eat lots of fish and little fruit, and people in the Amazon eat lots of fruit and foraged goods, and Inuits eat pretty much only blubber. Each of these groups are relatively free from the diseases that destroy us – heart disease, diabetes, obesity – though they all eat drastically different diets. So what’s wrong with what we’re eating, that’s effing us up so badly? Well, white flour, for one. And refined sugar. High fructose corn syrup. Preservatives. Additives. Processed ‘foods’. The thing that native people have in common is that they’re eating whole foods.

Duh. Yadda yadda. We know this by now, right? (to be fair, this wasn’t such a popular idea a few years ago, when the book was published)

What I kept asking myself while reading about these many indigenous peoples of the world, was this: Where’s my peeps at? Where’s all the plant-based diets? Pollan didn’t touch on the peoples who live without animal ‘foods’ – although there are plenty. I find this absence dishonest, and, given Pollan’s attention to detail, most certainly intentional. Dishonest, but not surprising, as Pollan has a bit of a *history* with vegetarianism (see this excellent review of The Omnivore’s Dilemma).


So we spend the first third of the book derailing reductionism and the dangers of lipophobia and obsession over single nutrients. But then, we spend a goodly portion of the next third . . . touting the glory of the magical omega 3. As Pollan writes: “Could it be that the probem with the Western diet is a gross deficiency in this essential nutrient?” Um, hypocrisy? You betcha! And Pollan even admits it, in the very first paragraph of part III: “You’ve no doubt noticed that much of the nutrition science I’ve presented here qualifies as reductionist science, focusing as it does on individual nutrients . . . rather than on whole foods or dietary patterns. Guilty.”

Sorry, but an admission does not excuse you my friend, and you don’t get to have it both ways.

The rest of part III was hard to find fault with. It’s true: his basic ideas are solid.


It’s funny to me, that I felt like I needed some sort of ‘cultural permission’ before I felt comfortable criticizing such a widely acclaimed author. Really, everyone I’ve ever met has such a hard-on for this dude. It makes you doubt your skepticism. But, once I allowed myself to question, the floodgates were opened and all my misgivings articulated at the surface.

Michael Pollan, I must call you out as a coward. I know you’re smart enough to see the science; to see the contradiction in your ‘foodie’ infatuation with fancy meals laden with meats and dairies. You know that it’s detrimental to your planet, and to your own health. Vegetarianism isn’t actually difficult, and veganism isn’t some imaginary utopia. I guess I just wish you would be honest about that, in one of your grand manifestos.

You have the ear of the world. Would that be so hard to say?

Hello there dears! I’m coming to you from the very, very far north – as northern as you can get on the American west coast. There’s actually some Canada below me, ha! Damian and I spent the whole day yesterday traveling, from car trips to ferry boats and the most beautiful scenery imaginable. The air up here is so fresh and crisp, the water is blue-green and icy clear, and this little town called Roche Harbor is maybe the cutest place I’ve ever seen.

Our hotel sits right on the water, overlooking the harbor and the gardens. This building was constructed in 1887 and not much has changed since then. Our room’s flowered wall paper is cracked and peeling, there’s a small vanity, a single bedside table, and a pedestal sink. The bathrooms – a gentlemen’s and a ladies’, shared by the whole floor – is down the hall. I was alarmed at this notion until I saw it.

This morning I took a bath in the largest, loveliest old claw foot tub I’ve ever laid eyes on. It was long and deep and all 6-feet-and-an-inch of me could lie down in it. It has mahogany wood on the rim and a high, centered, swan-like spigot. The soap and shampoo they provided says “100% vegetable based. Celebrate. Champion. Respect. 100% biodegradable. GE free. Not tested on animals.” It smells like honey and roses. Siiiiiiiigh, such luxury!

This afternoon I’ll watch one of my oldest friends marry a very good man. I’ve got waterproof mascara, and I’ll need it.

I’m sharing all this as an extended way of pardoning any absence in the coming days. Internet is patchy here and I’m taking a long weekend. I hope you’ll understand.

And I hope you’ll be having a wonderful weekend as well! Maybe you’ll get a chance to stop by the site for comments, critiques, thoughts, support, and suggestions. I’d love to hear what’s been on your minds. Or maybe you just want to pop in, introduce yourself, and say ‘Oi!’

Lot’s of love to you all. To my American readers, have a lovely long weekend and BBQ-ful labor day. Make sure and wear white the next day.

BONZAI!

Itty Bitty Bonzai is a collection of tiny tips and tricks for living a life more mindful. Small actions, collectively and compounded, become a powerful force of change.

#12
If it’s yellow, you can let it stay
If it’s brown, you should flush it away
This is the song I like to hear
To save over 1,200 gallons of water a year!

’nuff said, amiright?

BONZAI!

“To me, photography is an art of observation. It’s about finding something interesting in an ordinary place . . . I’ve found it has little to do with the things you see and everything to do with the way you see them.”
~ Elliott Erwitt


It’s become my favorite part of the week, this Saturday morning farmers market. The bustle of the bazaar engages all of my senses, filling me with inspiration: the sights, the smells, the sounds, and oh the PEOPLE!

My darlings, I want to share these images with you, so that they may inspire you as my market always inspires me. Let me know what you think – I’m considering a recurring series.

Do I stand out in the crowd?

These artichoke flowers look like dayglow ocean creatures.

Mmmmmm falafel.

NOM NOM

Itty Bitty Bonzai is a collection of tiny tips and tricks for living a life more mindful. Small actions, collectively and compounded, become a powerful force of change.

#11 We can all agree on the profound importance of recycling, right? For example, if each US resident would recycle 1 newspaper / week, we could save 36 million trees. How’s that for profound??

I think it’s safe to assume you readers are avid recyclers. (right?!?)

But what about the flipside? Recycling won’t mean a thing if there’s no use for recycled paper. It’s up to consumers (us!) to speak with our dollars and create a demand for post-consumer products. This does double duty environmentalism, as it saves both resources and energy. For example, newspaper made from recycled newsprint only requires half the energy input!

When buying recycled writing and printer paper, try to find the highest post-consumer content. 30% is a good ratio to aim for. Make sure the product is made without chlorine, as this toxin is a major pollutant. Also seek out sustainable fibers such as bamboo.

BONZAI!

Oi there, and Happy Friday!!! It’s time once again for comments, critiques, thoughts, support, and suggestions. So, what’s on your mind this week? Lay it on me! What are YOU interested in?

We’re working on building a community here, so make your own voice heard! Every weekend the Feedback Forum remains at the top of the page, so you can have your say whenever you feel like it. If you’ve got an idea or a question or you just want to introduce yourself and say ‘Oi!’, come back here to do it!

And don’t forget, this Monday is another round of this month’s MMM, so try to plan ahead for your alternate dining style.

I’m heading out and away this weekend, deep into the mountains around Mt. Shasta, for my brother’s restaurant opening. I’m so proud of him! Yay Travis!!! So anyway, I’ll be out of internet contact for all of the weekend. This means if you’ve left a comment on any post recently, it’s going to be next week before I respond. My apologies!

All right my dear, it’s time for me to hit the road. Have a great weekend – get out there and PLAY!

Maybe you missed the precious planting window this spring, and you’ve been kicking yourself in the arse all summer as your friends and neighbors harvest their beautiful bounty. Well don’t despair, my dear! Now it’s your turn to shine, ’cause it’s not too late to get those fall crops into the ground. But hurry – most areas consider mid-late August to be the cutoff. Make this weekend count!

Here’s just some of the AWESOME veggies you can still sow from seed:

arugula
beets
bok choy
broccoli
brussels sprouts
cabbage
carrots
cauliflower
chard
collards
kale
kohlrabi
mustard greens
onions
pak choi
red leaf lettuce
romaine
spinach
turnips (for bashed neeps and tatties)
and more, depending on your region . . .


Setting an autumn crop is actually often easier than the summer stuff, because pests are fewer and far between. Here’s how it goes:

1. Prepare the plot as you would in spring, with plenty of quality soil, compost, and/or fertilizer.
2. Root veggies (beets and turnips), cruciferous veggies (broccoli, cabbage, cauliflower, etc) and hardy greens (collards, kale, etc) all do well seeded directly into the ground. For the tender veggies, like lettuce, you may want to buy a transplant or start them yourself indoors.
3. Plant seeds twice the depth you would in spring, to help protect them from high soil surface temperatures. That means 2-3 times the thickness of the seed.
4. August is still deep summer and the heat will let you know it. Fragile seedlings require lots of moisture, so make sure your beds are well watered.
5. Water in the early morning or late afternoon – NOT midday (you’ll lose the majority to evaporation) and NOT at night (this leaves the plants damp for too long and fosters molds and mildews).
6. Fertilize fertilize fertilize!
7. When your seedlings begin to take off, thin them out with a heavier hand than had in spring. I know it’s sad (I still say “I’m so sorry!” in my head every single time I pull up a seedling), but they’ll need that increased airflow and nutrient availability.
8. Many of your veggies won’t survive the first hard frost. Tragic, but it’s part of the cycle. However, you can prolong their lives by tenting the beds with row covers (old sheets work great for this). Depending on your location, you may even be able to get your veggies to overwinter. Last year my neighbor had a kale plant that made it all the way through Arctic Blast 2008, with weeks of snow!

This season I tried a different approach than I did in spring. I’ve cleared out my planting bed (you may recognize it from where the snow peas used to reside) and divided it up into four quadrants. I’m planting out each quadrant, one at a time, for four weekends straight. All the quadrants have one row each of cauliflower, kale, beets, red lettuce, cabbage, and broccoli. This way my crops will be staggered as they mature, and hopefully I’ll be able to eat them as fast as they’re ready.

So, are you guys planning a fall garden? Already got one up and going? What are you growing?

You know, it’s really hard to attractively photograph homemade muffins. Without that perfect little muffin-top overhang, it’s just a sort of shapeless blob. My apologies for the pictures here. I’m a big ‘ol fan of muffins though, so I’ll work on it, I promise!

Now, you may think I’m crazy for baking in August, but I believe muffins are a perfect summer breakfast. Unlike oatmeal they’re great served room temp, but unlike fruit they’ll keep you going strong right up until lunch. Totally hearty, and – when they’re my recipes – very healthy.

I like to bake a tray on Sunday nights, for worry-free breakfasts to last all week. These are delicious all on their own, but you can also dress them up! They’re great with a smear of jam or peanut butter, or even a drizzle of agave. They’re also nice when heated up with a pat of ‘butter’, although that’s more ‘autumn’ and less healthy. I like my banana with walnuts, but feel free to leave those out, or play around with other dried fruits and nuts. You know what I say – have fun with it!

Ingredients:

1/2 cup raisins

1 cup whole wheat flour

1 cup bran (for this recipe oat is best)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons flax seed

6 tablespoons water

2 medium bananas, mashed

1 tablespoon molasses

1/4 cup alternative milk

1/4 cup agave syrup

2 tablespoons canola oil

1/4-1/2 cup walnut pieces (optional)

Instructions:

Preheat oven to 400º F.

In a small bowl, cover the cup raisins with plenty of water. Set aside to soak (this will keep them from burning while cooking).

In a large bowl, mix the flour, baking powder, baking soda, salt, and bran.

In another bowl, mash the bananas and then add the molasses, milk, agave syrup, and canola oil.

In a separate small bowl, place the 2 tablespoons of flax meal. In the bowl the raisins are soaking in, give a good stir. Then take 6 tablespoons of the raisin water and mix it in with the flax meal. Add this to the wet mixture and combine.

Add the wet ingredients into the dry, stirring until it just comes together (don’t overmix!). Fold in the raisins and optional walnuts. Spoon batter into a large 6-cup or standard 12-cup muffin tin.

Bake at 400 F for about 20 minutes, or until tops are golden and a knife comes out clean.

You’ll want to store these out of the fridge, but in an airtight place, like under a pastry display or in a tupperware container. They’ll be good for 4-6 days, depending on location.

Enjoy!