How This All Started (part 2)

So, the holidays kind of cut into my attention to the blog.  But anyway, back to what I was talking about.  Now I had a powerful motivator.  But I had lost weight and gained it back before, this time that was not an option.  I had to find a way to keep my interest and commitment going.  Since my interest in organic and now local food has continued unabated, I knew that that would be the way to keep me going.  I went back and read Animal, Vegetable, Miracle, by Barbara Kingsolver again.  I concentrated on finding sources of local food and organic food in the area.  We already had our own chickens, inspired by Barbara Kingsolver, and had a good supply of very local eggs.  I expanded my vegetable gardening into areas that had been used only for shrubs and flowers.  We had various kinds of squash and okra in the bed in front of the front porch.  I thought it was pretty, but then I have a new appreciation of the aesthetics of food.

Me, on the right, with my cousin, Mary, at Jazz Fest a couple years ago.

I began indoctrination, by reading all the books I could find on the evils of industrial food production and on the benefits of local and organic food production.  I had already been highly motivated, but this made me even moreso.  Some of the books that have been useful to me are The Omnivore’s Dilemma, by Michael Pollan; In Defense of Food, An Eater’s Manifesto, by Michael Pollan; Second Nature, A Gardener’s Education, by Michael Pollan; Real Food, by Nina Planck; Coming Home to Eat:  The Pleasures and Politics of Local Food, by Gary Nabhan;  The 100-Mile Diet: A Year of Local Eating, by Alisa Smith; Plenty:  One Man, One Woman, and a Raucous Year of Eating Locally, by Alisa Smith and J. B. MacKinnon; Slow Death by Rubber Duck:  How the Toxic Chemistry of Everyday Life Affects Our Health, by Rick Smith and Bruce Lourie.  I’m sure I will think of more but will add them to my books to read page which I will learn how to create sometime soon.

On my list of books to read are Food, Inc., edited by Karl Weber; the new Michael Pollan book, Food Rules, an Eater’s Manual; Fast Food Nation, by Eric Schlosser; Renewing America’s Food Traditions:  Saving and Savoring the Continent’s Most Endangered Foods, by Gary Nabhan; The Taste of Place:  A Cultural Journey into Terroir, by Amy Trubek; Jamie’s Food Revolution:  Rediscover How to Cook Simple, Delicious, Affordable Meals, by Jamie Oliver; Where Our Food Comes From:   Retracing Nikolay Vavilov’s Quest to End Famine, by Gary Nabhan, The Myth of Progress:  Toward a Sustainable Future, by Tom Wessels; Eat Where You Live:  How to Find and Enjoy Fantastic Local and Sustainable Food No Matter Where You Live, by Lou Bendrick.  I guess that’s enough for now.  It will take me a while to read all of those.

Books that have helped as far as growing and choosing food and cooking food are How To Pick a Peach, by Russ Parsons; The Art of Simple Food, by Alice Waters; Jamie At Home:  Cook Your Way to the Good Life, by Jamie Oliver; The Backyard Homestead, edited by Carleen Madigan; Local Flavors:  Cooking and Eating From America’s Farmers Markets, by Deborah Madison; Vegetable Soups From Deborah Madison’s Kitchen, by Deborah Madison; and Month by Month Gardening in Georgia, by Walter Reeves and Erica Glasener.

And to the right is me a few weeks ago.  At that point I had lost 70 pounds and was talking to my good friend Debbie and making the 0 point soup that has helped me to do that.  That is a Weight Watcher recipe that has several variations that we have at the beginning of lunch and dinner every day at our house.  It is a rich source of vitamins and fiber and is tasty to boot.  I have lost 80 pounds now and have a little more to go to get to where I want to be.  But this is only the beginning of the food adventure.  I have recipes yet to be tried and vegetables yet to be grown.  There are enough new food experiences to try to keep me on track and eating locally and healthily for a long time to come.  I will let you know how this continues and give you some of the great recipes that I have found and will continue to find and keep you updated on the expansion of Pat and Carol’s Backyard Farm.  Our neighbors have cut down some trees, so now we have lots more sun in the backyard and lots more possibilities.

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