In regards to Jamie Oliver and since you do not "know about him " understand this..He is from England and their palate is similar and surprisingly different. .I don't know what you mean by Celebrity food but if lollipop lamb pops
is not your thing, or stuffed fish with prawns I think the idea of roasted lamb is good . Jaime strives to produce food that is nutritious, eye-appealing and from the garden or local market. He does his prep in a nonchalant manner but it is ever so precise and has many french and higher end influences I agree, but if you don't like capers or can't get them, leave them out. Or maybe try them. It has taken me years to learn to eat bell peppers, and I enjoy them now. Then some people's tastes remain colonial thru out their lives. I think it is quite gallent of him to be cooking in these rural parts of West Virginia showing people there is more nutrition about them if they open their stomachs up to new tastes.
Cindy C
The Secret to Life is........BUTTER   --- On Wed, 11/18/09, Joan Vibert <joan@windwalkerfarm.com> wrote:
From: Joan Vibert <joan@windwalkerfarm.com>
Subject: Re: [Livingontheland] cooking at home
To: "Healthy soil and sustainable growing" <livingontheland@lists.ibiblio.org>
Date: Wednesday, November 18, 2009, 5:03 PM
Pollan’s book completely overrode my degree in Holistic Nutrition – he compiled the whole course in those few words “Eat food . . Not too much . . . Mostly plants” its so simple – maybe too simple for most people to get. And, yes, I do know what Mackey said and I totally agree with him and am glad he said it. I always recommend that people stay on the perimeter of the store and explain why. I don’t know if we’ll see the expensive prepared junk disappear from the store or not.
After reading the piece by Jamie Oliver I was quite dismayed to go to his website and check out his recipes. I’d heard of him but have never seen him because we don’t do television. His recipes are ridiculous and appear to be the typical “food celebrity” type of recipes. I cook a lot and saw nothing I would even
try due to the ingredients. Maybe his new book will improve on that. I appreciate the piece that he wrote and will pass it along when I finish the cookbook for the family.
I’ve know ever since I started growing veggies in ‘94 that our biggest hurdle to overcome is to get people back in the kitchen together – cooking and eating! But, of course, we have a lot of opposition to that in the form of advertising from every direction. Its an uphill battle but a worth one for sure!
joan@windwalkerfarm.com
> From: Tradingpost <tradingpost@lobo.net>
> Reply-To: Healthy soil and sustainable growing
> <livingontheland@lists.ibiblio.org>
> Date: Tue, 17 Nov 2009 17:51:18 -0700
> To: <livingontheland@lists.ibiblio.org>
> Subject: Re: [Livingontheland] cooking at
home
>
>
> 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.am
> azon.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 I’m working on right now. I
>> teach cooking classes at Whole Foods in their Cooking Studio and we are
>> currently looking at how to “start-over” with the basics because so many of
>> the students don’t 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 “hands-on” and at least get a knife in their hands. But my classes can
>> get too involved because I’m teaching recipes instead of techniques. So
>> the
>> techniques have
to be their first introduction. I just began teaching
>> “Artisan Bread in Five Minutes a Day” 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 that’s what I’m
>> 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, I’m sure, immediately
>> shut down when faced with terms they don’t understand (such as I do when
>> trying to figure out computer issues). I’m attempting to put together a
>> cookbook for the family (my second) that will provide them a month’s 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. I’m 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, I’m 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.
>>
>> I’d love to hear ideas from some of you out there -
>>
>> Joan
>> joan@windwalkerfarm.com
>>
>>
>
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