Attainable Sustainable

Rest in Peace, King Henry

King Henry, a docile bantam black cochin who was ever alert for a stray centipede or impending danger to his flock, died earlier this week at the hands of an intruder. In spite of his epic rooster skills, King Henry had a long rap sheet. Accused of disturbing the peace and breaking and entering on numerous occasions, he managed to evade charges. He was, however, convicted on numerous counts of robbery and sentenced to time behind bars, the jailer ever hopeful that he’d mend his garden-shredding ways with a little tough love. King Henry is survived by Flopsy, Mopsy, and “the black one.” He was preceded in death by Mama Hen. Authorities continue to search for his attacker.

Baking Gluten Free – Is Xanthan Gum Necessary?

I’ve been gluten free for a couple of years, my son for about a year. All of our baked goods are made in-house, but most gluten free recipes call for xanthan gum. That just sounds so unnatural and additive-y and certainly not something that can be harvested from somebody’s farm. It’s not as bad as one might think, but still, I dislike using it. After all, it’s made with corn and soy, two of our most genetically modified crops. So we did an experiment. Gluten free bread on the right, with xanthan gum. Bread on the left, without. Turns out, it does make a difference. The xanthan-free bread tastes fine, though the texture isn’t as nice as the loaf made with xanthan gum. Good thing this is for making stuffing! Happily, the folks at Bob’s Red Mill promise that all of their products are GMO-free. I’ll be getting my xanthan gum from them from now on.

When people think about Hawaii, they generally imagine warm, palm lined beaches with an ‘ukulele playing Hawaiian music in the background. (Right?) But that’s not always the case. I live at the 1,000-foot elevation on the Big Island where it’s lush and green and mild. But it gets cool so I find myself serving soup a couple of times a week. One of our favorites is a spicy soup with a Mexican flair. It’s easy to put together (especially if you have a food processor for chopping the vegetables) and utilizes tomatoes and peppers straight from the garden or farmers market. Chorizo Soup 1 teaspoon olive oil 2 onions, finely chopped 4 cloves garlic, minced 1 green bell pepper, finely chopped 3 oz cooked chorizo or vegetarian Soyrizo 3 cups finely diced or crushed tomatoes 2 cups chicken stock/broth ½ – 1 tsp. crushed red pepper flakes 1 teaspoon chopped fresh cilantro (optional) tortilla chips (great way to utilize the crumbs at the bottom of the bag) 3/4 cup shredded cheddar cheese Heat the oil in a stock pot over medium-high heat. Add the onions, garlic, bell pepper, and chorizo. Saute until onions start to brown slightly. Add the tomatoes, broth,...

When I first made kim chee, I found this recipe and used it as a jumping off point. (I had to laugh – this cook is even more loose about instructions than I am: “For amounts you can just go by feelings…”) My family loves this. It’s spicy and crunchy and salty – a great side dish to go with meat and fish when you don’t have time to make a salad. Kim Chee 1 head cabbage 3 small bunches bok choy 3 green onions, sliced about 1 cup daikon, shredded (I use my veggie peeler) about 1 cup carrots, thinly sliced or shredded 1.5 tablespoons Hawaiian salt or rock salt 8-10 cloves garlic 1″ piece fresh ginger 1-2 tablespoons red pepper flakes (2 tablespoons makes a fairly spicy kim chee; use more or less to taste) Chop cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients, pressing and smashing with the end of a rolling pin or back of a wooden spoon. This step will help the cabbage release its juices. The bulk of the greens will reduce by about half as you work it. Set greens...

NPR: Busting Myths About GMOs (Or Maybe Not)

My son posted a link on Facebook to an NPR article, with his own commentary: “How much did Monsanto slide you for this one, NPR?” In Top Five Myths of GMOS, Busted, NPR addresses some of the misconceptions we might have about genetic engineering. I’m not going to go so far as to accuse NPR of biased reporting and I can imagine the kind of glossing the whole GMO debate is getting from Monsanto’s public relations division these days. Indeed, based on what I’ve read, Dan Charles offers solid facts in his story. And yet… 1. Seeds from GMOs are sterile. NPR points out that while the patent on “Terminator” technology is owned by Monsanto, it’s not currently in use. What if we keep allowing Monsanto and Dupont and other scientists to genetically engineer our food crops until the majority of foods are GMO or GMO tainted? And what if, at that point, Monsanto decides to fiddle further with Mother Nature, injecting the Terminator gene into those seeds? Guess who can no longer save seeds from year to year? Not just farmers, but every single backyard gardener will be forced to buy new – genetically engineered – seeds every year. Sure, this scenario is...

Packaged cereal has become a breakfast staple in America, but we gave it up long ago. In fact, we stopped buying cereal regularly long before I before I began this whole sustainable quest of mine, mostly because even after two (expensive) bowls full of cereal, my boys were hungry again by mid-morning. It just didn’t stick with them. Instead, I make homemade granola and I do it without a recipe. That means no measuring. Which means I can throw together a batch really quickly. Here’s how I do it: Oil the bottom of a large roasting pan to prevent sticking. Fill the pan to the halfway point with rolled oats. Add “extra” ingredients like puffed millet, chopped nuts, flaked coconut, or sesame seeds (whatever you have in the cupboard) so that the pan is about 3/4 full. Pour one-half to one cup of honey or maple syrup over the dry ingredients, stirring it in as you pour. Bake in an oven set between 300-350 (F) degrees. (The variable oven temperature allows you to cook the granola while you’ve got something else in the oven, making the most of your heat.) Stir every 10-15 minutes* for about an hour or...

For hundreds of years American farmers have been growing crops, saving seeds from one year to plant the next. Remember Almanzo Wilder and his hidden wheat during The Long Winter? From seed potatoes to corn and wheat, keeping a portion of the crop to be planted for the next growing season is a perfect example of being self sufficient. Once a grower harvests his first crop, he or she will never have to purchase seeds again, barring any natural disasters That all changes though, when we add genetically engineered seeds into the mix. (Also called genetically modified organisms or GMOs.) There’s plenty of debate about the health and safety of GMO crops, but one thing is certain: crops that require farmers to purchase seeds from the patent owner every year are not sustainable. When we buy foods made from genetically engineered crops, we support the notion of unsustainable farming. (Who could have imagined such a concept a generation ago?) It’s estimated that 85% of America’s corn crops are genetically modified, 91% of soybeans, and 88% of cotton are genetically modified. Other genetically modified crops on the market include sugar beets, canola, cotton, and papaya. (There are questions about GMO squash, wheat, and...

The NFL and Breast Cancer Awareness: Unclear on the Concept

If you’ve been around for awhile, you might recognize this from last year. Indulge me in my annual rant. I’m no fan of breast cancer. I’ve watched friends and family suffer the emotional roller coaster, the pain and suffering of breast cancer and its treatment. With Breast Cancer Awareness month in full swing, I appreciate that the manliest of sports is acknowledging and supporting a mostly female disease in stadiums and on countless TVs across the nation. And raising funds for breast cancer research is certainly admirable. But hello NFL! The pink chin straps, the pink cleats, the pink padding around the goal posts? By commissioning such nonsense, you are contributing to the problem rather than helping to solve it. Plastic products containing bisphenol A (BPA) have been linked to the development of breast cancer. An article in The Atlantic states: “BPA is everywhere, with the CDC concluding that more than 90 percent of Americans are chronically exposed. Such pervasiveness is, in the words of one of the study’s seven authors, Dr. Frederick vom Saal, “nothing short of insanity.” The University of Missouri endocrinologist also does not hesitate to use the word “scary,” comparing today’s use of BPA to...

I did something kind of out of the ordinary this weekend. I went out to dinner. But this wasn’t just any dinner. It was the annual Taste of the Hawaiian Range, a Big Island food event that brings prominent chefs together with locally raised and produced food items. Thirty-five restaurants were on hand, each preparing an assigned cut of grass fed beef, mutton, or feral pig. It is a meat heavy event, this one. Attendees browse their way through booths, picking up small plates of a variety of dishes, giving them a chance to “dine” at some of Hawaii’s best restaurants. It was my first time attending, and I was wowed. The Hilton Waikoloa Village was packed with residents and visitors lining up to sample some of the island’s delicious fare. Our favorites included the ginger beef stew from Honolulu-based Umeke Market, the luscious feral pork tacos from Roy’s (topped with a sprinkle of what I think was a smoked salt), and the green papaya salad presented by the community college culinary students. There was lamb bacon, lilikoi-papaya sorbet, Kona coffee, goat sausage, island-grown blueberries, and ferments. The longest line, though? People waiting to sample the Rocky Mountain oysters. (I skipped...

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Reader Favorites

Rest in Peace, King Henry

Baking Gluten Free – Is Xanthan Gum Necessary?

Recipe: Chorizo Soup

Recipe: Kim Chee

NPR: Busting Myths About GMOs (Or Maybe Not)

Homemade Granola

Avoiding GMOs in our Diet

The NFL and Breast Cancer Awareness: Unclear on the Concept

Local Food Event: Taste of the Hawaiian Range

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