I've just spent a few days with some friends in Montague, Massachusetts, a couple of hours west of Boston, near the Vermont border. Among other things, we talked about (and ate) sustainable food.
As always, part of the upside of eating sustainable food is that it tastes better than unsustainable food.
1) A fine-looking chicken-of-known-origin. She seemed irresistibly drawn to the brightly-colored buckets. She didn't really like having her picture taken, so she is on the move…
2) Some slightly less vivacious relatives of the above chicken, seen here with Chris Martenson.
Chris has thought a lot about the changes that are coming to the world in the not-too-distant future. In three broad realms—economics, energy, and the environment—current practices may be reaching the end of their usefulness. We may be facing a convergence of pressures unlike any we have seen within our lifetimes. He explores these possibilities with awesome depth and insight on his website, ChrisMartenson.com, and in his video series, Crash Course. The less appealing this sounds to you, the more I recommend that you take a look.
3) Chickens roasting on an open fire…
4) Beef season. This was some of the most delicious steak I have had in recent memory, cooked just right. I was fortunate to get the pieces right around the bone. They were massively delicious.
We rounded out the meal with shrimp (of unknown origin!), super-fresh in-season asparagus, zucchini, grilled bread rubbed with roasted garlic (I won't insult it by calling it "garlic bread"), mashed potatoes with a hint of cheese, home-made blueberry cobbler, local ice cream, and more than a few bottles of wine.
Nutrition and Physical Degeneration, by Weston A. Price: Rather that theorizing abstractly about human nutrition, the author sought out isolated groups of healthy people around the world (this was in the 1930s, when there were still isolated groups of people), and documented their foodways. Price's book is jaw-dropping (literally). He describes group after group of people who are healthy in isolation, and become sick, miserable, and toothless when they adopt a "modern" diet. Aren't you curious what they were eating when they were healthy? Full write-up coming soon.
Japanese Cooking: A Simple Art, by Shizuo Tsuji and Yoshiki Tsuji: A masterwork on the subject of Japanese cuisine, and by extension, Japanese culture.
Winning Bicycle Racing, by Jack Simes: A short, fascinating book on the subject of bicycling, published in 1976, when the majority of men still wore moustaches. And as with any bicycling publication, there are some great facial expressions.
The Secret History of the World: As Laid Down by the Secret Societies, by Mark Booth: A truly fascinating, meticulously documented look at the evolution of human consciousness and religion. What are some of the connections among different religions' creation myths and pantheons? Why are there astrological and other "pagan" symbols in Christian rites? Did you know that "elohim", the Hebrew word in Genesis typically translated as "God", is actually a plural noun? And so on. N.B.: the book describes an almost exclusively male experience. I think Booth could have done more in the front material to explain this, or at least to notify the reader of the orientation.
The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg: The history of sushi and the sushi supply chain, detailing the journey that your fish takes from the cold ocean to your neighborhood sushi bar, often by way of Tokyo. Sasha Issenberg focuses on the lives of the people involved in the sushi trade. Fascinating and well-written.
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, by Trevor Corson: The story of some students at a sushi academy—and more generally, the story of sushi itself. A wonderful book, entertaining, thorougly and carefully researched, and instructive. It makes me want to eat sushi. Or write about it. Similar, but only a bit, to The Making of a Chef, by Michael Ruhlman.
Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
I am not a doctor, nor do I play one on TV.
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