mermaidcamp

mermaidcamp

Keeping current in wellness, in and out of the water

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Why Follow Jessica Seinfeld @jessseinfeld?

January 4, 2016 — 2 Comments

 

There are several reasons to follow Jessica Seinfeld (aka Mrs. Jerry Seinfeld) on instagram.  The most obvious is that she is at least as funny if not funnier than her famous husband, the comic.  She is also a mother and cookbook author.  She has two dachshunds who appear in her stream in costumes with modulated voices.  The effect is stunning.  They sound a little bit like the Chipmunks, but funnier.  She always entertains, but she is also very instructive:

Her no nonsense approach to eating and her high comedy make her my favorite stream to watch.  I highly recommend her work to anyone.  You get to see the world with the Seinfeld family and share their ups, downs, and jokes.  I hope you will enjoy it as much as I do, gentle reader.

October #Unprocessed

September 29, 2015 — 2 Comments

October Unprocessed

October Unprocessed

This is the sixth year of the October Unprocessed challenge, but the first time I have heard of it.  This is an excellent idea for eaters of all stripes.  Everyone can benefit from learning more about our food and how it is made.  Diet is a hot topic, and many are the suggestions for improving it.  I think the least complicated plan is the best.  For folks who think fast food is the only way to eat this change might pose a bigger problem, but for my household this is not much of a stretch.  At first I believed it meant I would use nothing prepackaged, but the definition used is not that tight.  For this purpose unprocessed means something an ordinary cook could prepare with normal ingredients in a normal kitchen.  It does not exclude foods prepared with minimum alteration.  I can still be in the group while using my boxed tomatoes and jars of olives or pickles.

What will have to be banished for October?

  • Fake meat-by far the costliest and least healthy of my junk foods
  • Chips-unless I whip some up with freshly fried or baked tortillas
  • Store bought bread-I can make all the bread we eat easily
  • Bottled juices- fresh is better and much healthier for the planet

I am not opposed to buying help with food preparation as long as the product is not altered or preserved.  I sometimes use baking mixes and some frozen pastry products, but for the month I will make my own pastry because it is much more cost-effective.  It can be also be made in appropriate small batches for the two of us.  Fall is an easy time to create fruit crisps, crumbles, and cobblers with the harvest. Fruit and cheese plates make lovely desserts without any fuss or bother.

I like all the support offered including dining options in popular chain restaurants.  The sponsors and leaders are prepared to inform, uplift, and encourage anyone who wants to try to improve their eating habits.  Rather than “going on a diet” this program is aimed at awareness and alternatives to the status quo.  I am enthusiastically on board.  I will finish off my beet and plantain chips with gusto before Thursday.  What do you think, gentle reader?  I think it is worth the effort.

bell peppers, unprocessed

bell peppers, unprocessed

Urban Agriculture in Tucson

July 14, 2015 — 3 Comments

Ophelia Camera Shy

Ophelia Camera Shy

In Tucson we have a harsh climate and sparse rain, both of which make gardening a challenge. Arizona had thriving agricultural crops until the ground water became too scarce and too deep to pump to the surface for many growers. Around Phoenix one can find large citrus groves abandoned, full of dead mature trees. It is a sad sight. Our large pecan groves are starting to compete for water with the surrounding residential users. Since the water is finite this problem will only increase with time. Our state needs to be very conservative with water, finding solutions to feed the population without depleting the water table.  We are lucky that Nogales, Arizona is the main port for Mexican produce into the states.  Most of the year we are able to buy deeply discounted produce from Mexico which is brought to Tucson by the Santa Cruz County Food Bank to save it from the landfill.

In Tucson there is a thriving urban agriculture movement. Small growers and producers are encouraged to bring produce to market through some innovative programs operated by the Community Food Bank Southern Arizona .  The Food Conspiracy and Native Seed Search are strong supporters of local gardens as well as purveyors of local products.  This enriches our community by supporting options that decrease food waste and the costs of food storage and transport.  What could be better than allowing fruits to ripen on the vine, then harvesting them for dinner in your own back yard?  Not everyone can have a garden, but those who do add to the beauty and sustainability of the neighborhood.

I like to garden, but many folks around town enjoy keeping hens for eggs.  My neighbor Heidi had 6 lovely  chickens in her back yard for many years.  Suddenly the city zoning department demanded that she remove the chickens and tear down their home.  This was in response to some complaint which  can’t be traced to any neighbor.  There are laws on the books that are never enforced unless somebody complains.  The chicken rules have been ignored, then randomly enforced when complaints are made.  This has become some kind of political football.  Finally after many years of working on a new proposal that is more friendly to small time egg farmers the issue will come to a vote by our city council.  The final touches of the zoning committee will be presented to the mayor and council for review and decisions.  The Tucson Clucks are organizing and hoping that all their illicit coops will be permitted to stay in place.  I think it is not only reasonable, but good for the city to promote food growing that does not disturb neighbors.  Roosters will still be outlawed because of the potential noise, but responsible chicken owners will no longer be outlaws.

Food Preparation for Better Nutrition

January 3, 2015 — 2 Comments

I have cleared out my fridge and started a food preparation calendar for 2015.  My first inquiry into this popular practice started on Pinterest, where there are many enthusiastic plans to use time and ingredients more wisely.  I notice that most of the preppers favor a style of doing the work on Sunday to have planned healthy meals all through the work week.  This is brilliant for anyone with a 9-5 job Monday through Friday.  I am lucky enough not to have one, so my goals are slightly different.  I still want to concentrate the effort into a compressed time slot, so I save time on clean up and on presentation later.  I plan to keep the cooking and cleaning to a bare minimum 4 days a week.  I can afford to have 3 active preparation days, and spread out the tasks as well as the freshness. I also am dedicating a day to drink preparation.  I have been making shrubs, bitters and other infusions.  I want to expand my repertoire in the beverage department.  There are so many fun recipes to try, and a tasty beverage stands on its own for a pick me up any time of day.

For the first week I have planned (subject to revision in the future):

  • Sunday- Start sprouts.  They are ready to eat in 3-5 days, so they will liven up the salad offering late in the week. This takes virtually no time. Make recipe decisions based on food on hand.
  • Monday-Juice, beverage mixes, and salad bar.  By mixing up a few new drinks and dressings new each week, this can be creative and educational.
  • Tuesday-Soak beans and make soup- beans add texture and nutrition to everything, and soup is flexible
  • Wednesday- Biscuit, muffin, or bread production.  Create pickles and condiments.  This is another area of cooking I enjoy, and want to make a regular habit of fermenting or pickling foods for healthy and more interesting cuisine.

The rest of the week I am planning to enjoy the fruits of my labors and find out how well I have estimated the proper amount for the week.  I already love the organized fridge and the new outlook I am adopting from the food preppers.  It is a solid way to improve the way I shop, cook, and eat. I like restaurants, but honestly I prefer pretty and delicious meals concocted by my own hand.  I can suit my own whims and moods.  The advantage of the food prep practice is having something healthy and ready no matter what happens.  I believe it will remove stress and extra money from the whole process of eating.  If you have an interest in leaning more about my new found hobby, I can direct you to some highly educational pins:

There is a plethora of information on this subject.  I think it offers me a way to structure a long time interest, making and eating food, into a more elevated and pleasurable experience.  I think I will learn a lot.  Do you use a meal planning and food preparation schedule? This is a first for me.  I am sure I will tweek it, but it is a superior way to look at diet.

East End Fourth Friday, Austin

July 26, 2014 — 4 Comments

 

My neighborhood (in Austin) had a party last night which I enjoyed attending. On the 4th Friday of every month many of the businesses around here throw a small festival to celebrate being here. I did not last long enough to go to the free BYOB movie, but I did check out some places I had not even seen during my time here. This neighborhood was once the true home of black music in Austin. Later there were significant crime problems, and some real estate devaluation. From what I hear this was as rough as any scary urban area for a while. Now it is the rising star of commerce of the hippest kind. There are very cool stores, bars, restaurants, and of course food trucks. I started at Hillside Farmacy for a couple of drink specials, then moved on to Sagra for a couple of very personally crafted cocktails and a fried pizza.  The bands were arriving and the whole place rocking when I walked home.  I kind of thought I might go back later for dancing and the movie, but was fast asleep full and happy shortly after I arrived at the Airstream.   I had a great time, and even had a quick dance with Mama Jewel on my way home.  Perfect evening.  If I had any ambition to develop real estate I would do it right here.  Since that is not the case, I will develop friendships for the future.  I think this hood has about 5 years before the rent goes way up.  It is where the action is.  I can only hope the attitude and the available parking will last until I return.  This is a neighborhood business scene with real community support and diverse flavor.  I love it.

Babylon Market in Tucson

February 17, 2014 — 2 Comments

I am happy I do not need to go to Babylon to savor the flavors of Iraq.  The Babylon Market has all the groceries and deli items I could possibly desire.  I enjoy learning to prepare new ethnic foods, and the ingredients I found make it easy for my to try my hand.  I purchased $50 worth of groceries to get $5 credit at the deli.  I had a great time searching around the store while my lunch was prepared.  The store has a bakery and a butcher shop as well as a deli in the back.  The store is stacked to the rafters with all things Mediterranean.  I bought those red picked turnips, some canned stuffed grape leaves, some fresh Turkish bread, cheese stuffed pastry, honey, nuts, and spices.  The atmosphere is friendly and buzzing as customers patronize the deli and shop like I did.  The store is very popular for a good reason.  The proprietors are helpful and happy, and the offer a wonderland of grocery and deli delights.  I will surely return to this excellent and exotic establishment.  My partner agreed that our lunch was outstanding.

Blu, a Tucson Treasure

February 12, 2014 — 2 Comments

I am thrilled to find a new and fabulous source of high quality sustainable food. Much to my surprise my favorite olive oil supplier has expanded and is now offering delicious cheese.  Since I enjoy tasting more than stuffing myself this place was completely designed for me.  It is about discovery and quality.  My partner Bob will certainly love to taste the fancy meats they carry at the new restaurant, while I can indulge myself with exotic cheeses.  The store is located close to home, and the Mercado San Augustin is becoming the hottest real estate in the city.  I believe the deli/restaurant will be worth a visit, and will thrive in that location next to our finally becoming more hip downtown.  Blu is my new favorite place.  I have been to fancy cheese stores in Paris, but I like Nancy better than any of the French cheesemongers I have met.  She is enthusiastic as well as knowledgeable.

Tucson Village Farm

January 16, 2014 — 2 Comments

We are fortunate to have a wonderful teaching farm in Tucson, and I am lucky it is very close to my home.  I visited the Tucson Village Farm during the U Pick hours on Tuesday this week.  It is much more than I thought it was.  This campus is organized to teach kids how to grow, prepare, and eat organic produce.  Much is said about slipping healthy ingredients into the kid’s meals, but this is teaching an appreciation for the real thing.  I picked lovely greens and tasted a really good salad made from the garden while I was there.  I was pleased to see that many of the customers picking while I was there were kids and parents.  This is a natural way to teach the love of gardening and good health.

There is no better way to eat than farm to table.  It is encouraging to find this worthy institution making a difference in our city.  The food is tasty, too.

What’s on Our Menu?

September 12, 2013 — 2 Comments

squash blossom

squash blossom

Although this well produced story is actually an ad for Chipotle Mexican Grill I believe it is worth sharing with everyone who buys and eats food. I believe cruelty and waste are built into the American economy and fed to all of us; this is not inevitable or even reasonable.  Cruelty and waste are the root cause of our environmental problems, including the human obesity epidemic.  While I would love to see more whole foods produced and eaten locally, just stepping away from heavily processed and transported foods is the first baby step to liberate the energy we spend freezing, storing and shipping our nutrients.  American kids are not familiar with the sources of food, other than the drive up window. The entire society pays for the ignorance in the form of what is known as health care.  It is time to put self-care and prehabilitaion on the menu in the United States.  It is easy, clean, and leads to tastier dining. Stop feeding the industrialized food monster and start nourishing your home and family. Eat something raw and local today, Gentle Reader.  Sorry it is so hard for most of you Americans to find.

Plant Strong

March 3, 2013 — 2 Comments

The newest food craze is not called vegetarian, but plant-based diet.  I listened to the interview on Marketplace with the CEO of Veggie Grill who is capitalizing on the trend. I noticed also in the news is the very trendy Engine 2 Diet in which real firemen show you how to quit eating meat.  Firefighters are known to enjoy good food and being fit, so this image gets the attention of guys.  I love all the new recipes and products one can try on the market.  I even love the boot camps the Engine 2 peeps do at farms. The mother of them all will take place in New York in August.  It will be called…you will not believe it…Plant stock.  It will be followed be the Woodstock Fruit Festival.

Drugs are not the alternative now, since everyone is on prescriptions for virtually any small annoyance.  Everyone is on drugs, so the alternative culture to take the stage for the youth today is raw vegan health food.  Who would ever have thought this would happen?  We should have known something was up when Bill Clinton became a vegan.  I have been mostly vegetarian since 1969, with a few fishes eaten in the late 1970s.  Frequently when fads catch up to me I  drop them because it is dull by the time everyone does it.    This time I am crazy about the fad, and embrace the young hippies with all their kale and juicers.  They have a good idea, and it is catchy.  I wish them luck as they try to make food last for the next set of eaters.