Why am I here?

Another blog.

Exactly what this world needs.

Why am I doing this? Good question – I’m not entirely sure myself. I have been getting increasingly more interested in food as of lately. First I started to enjoy cooking. Little by little I noticed how much the ingredients mattered. A chicken was not just a chicken, a steak not just a steak. Sometimes there was incredible difference between 2 of the same ingredient. I started to read about food and it's current production. It’s scary stuff!

Today’s food is loaded with antibiotics, preservatives and additives. This is not the food our grandparents ate! It has significantly less nutrients than it used to. Did you know that a lot of “natural” chickens you get in the supermarket are injected with a saline solution? The purpose of that is to increase the weight of the chicken so that you in turn pay more. You’re paying good money for saltwater!

I started looking closer to home for my food. Now I am getting my greens at the farmers market (Which are unfortunately only open in summer here in Boston). I also started growing tomatoes, lettuce and herbs. I am even going to farmers here in New England and getting meat and chicken directly from them. I usually try to seek out heritage breeds, when possible.

There is nothing like roasting a chicken and knowing exactly where it lived. I’ve been on the pasture. I’ve seen where it was slaughtered and I’ve spent time with the farmer that raised it. I know that chicken lived a good life. I also love the story that comes with that meal.

Invariably the food I buy directly from the farmer results in the best tasting meals.

So, back to this blog. I don’t really have an agenda here – just to write about food related things that interest me. That will probably include recipes both for cooking and baking, notes on Boston restaurants and the small New England family farms. I am certain I’ll also be expressing my feelings about the current state of US industrial agriculture.

I hope you enjoy my ramblings.

Cheers, Smári

PS: A must read about US food production is Michael Pollan's book The Omnivore's Dilemma

Comments

[NickJ]

I happened upon this blog, and read every word. The massive and brutal saughter of pigs is indeed revolting. Keep posting the recipies!

[Tim Jollymore]

Delictably Savoy Prawns - serve over wild or white rice.

1/2 lb medium prawns
2 shallots
4 cloves garlic
1 lime for juice and zest
1 or 2 Tablespoons olive oil

Shell the prawns, slice shallots, press or mince garlic, finely grate peel of 1/2 lime.

Oil the pan, medium hot; saute the shallots until just transparent; add garlic, stir 30 seconds until fragrant, add the prawns and sprinkle with zest (and black pepper if you wish); stir until pink on one side, turn; add the lime juice and cover; remove from heat, leave cook for 2 minutes.