Skip to Content.
Sympa Menu

livingontheland - Re: [Livingontheland] cooking at home

livingontheland@lists.ibiblio.org

Subject: Healthy soil and sustainable growing

List archive

Chronological Thread  
  • From: "Tradingpost" <tradingpost@lobo.net>
  • To: livingontheland@lists.ibiblio.org
  • Subject: Re: [Livingontheland] cooking at home
  • Date: Tue, 17 Nov 2009 17:51:18 -0700


Good work! You could have them read Pollan's In Defense of Food before
classes. I'm sure you're familiar with it - right?

http://www.amazon.com/Defense-Food-Eaters-Manifesto/dp/1594201455http://www.amazon.com/Defense-Food-Eaters-Manifesto/dp/1594201455

BTW you know the WF CEO stated " we sell a lot of junk" ?

I'm no expert. My view on learning cooking is the simpler the better. Two
ingredients per dish. Success breeds confidence and more success. Anybody can
make complicated recipes. The great chefs can take the very simplest
combinations of fresh ingredients and make world class dishes.


paul tradingpost@lobo.net

"You don't have to cook fancy or complicated masterpieces - just good food
from fresh ingredients".
-- Julia Child

*********** REPLY SEPARATOR ***********

On 11/17/2009 at 10:21 AM Joan Vibert wrote:

>This is a great thread and right up the alley I¹m working on right now. I
>teach cooking classes at Whole Foods in their Cooking Studio and we are
>currently looking at how to ³start-over² with the basics because so many of
>the students don¹t cook ­ period. In fact I have some who just want to sit
>and watch me cook (like I was on tv and just entertaining them). I insist
>on ³hands-on² and at least get a knife in their hands. But my classes can
>get too involved because I¹m teaching recipes instead of techniques. So
>the
>techniques have to be their first introduction. I just began teaching
>³Artisan Bread in Five Minutes a Day² classes at Whole Foods and at home
>and
>the classes are packed. Women and men are so pleased with the results and
>its satisfying to see them actually making something edible with their
>hands. I need this same idea to apply to other foods and that¹s what I¹m
>working on.
>
>I also have daughters who need the basics, unbeknownst to me. Given a list
>of cooking terms, i.e. sauté, they are clueless and, I¹m sure, immediately
>shut down when faced with terms they don¹t understand (such as I do when
>trying to figure out computer issues). I¹m attempting to put together a
>cookbook for the family (my second) that will provide them a month¹s worth
>of meal ideas, complete with what they need to have on hand as staples plus
>a weekly shopping list. And, they need these to be 30 to 40 minute meals ­
>they think!
>
>This is exactly why people are eating crap and think they are cooking.
>First they have no clue about basic food, what to buy, how to prepare it,
>what it will taste like. I¹m afraid that given bags of dry beans and rice
>many folks would starve.
>
>Our goal, here at the farm, is to teach Life Skills workshops
>(www.windwalkerfarm.com) but it has to start with food. Its the basis for
>all of life and needs to be done right, with knowledge and respect for our
>bodies and our food. And, by the way, I¹m buying copies of Food, Inc. to
>give to all seven of our children and their families for Christmas, with
>the
>directive that it must be watched, with their children, and passed on to
>another family.
>
>I¹d love to hear ideas from some of you out there -
>
>Joan
>joan@windwalkerfarm.com
>
>





Archive powered by MHonArc 2.6.24.

Top of Page