Alice Waters on the Leonard Lopate show now!

She has been credited with being the pioneer of the culinary philosophy that cooking should be based on the freshest seasonal ingredients that are produced sustainably and locally. Sometimes it seems like this is still a very new concept to eat what's in season and to eat local food--  even though her restaurant Chez Panisse has been open for over 35 years! I really hope the rest of the country will come to mirror the food culture in the Bay area. People that have worked for her or have eaten at her restaurant have gone on to create restaurants of their own in the same spirit (us included!) Her work with gardens and The Edible Schoolyard is important so that we have a future generation of people that are passionate about eating locally and will become advocates for this way of life. I'm so glad that NYC is comparable and has an amazing local food economy, but I'm hoping I will see the day where this entire country moves towards a food system based on thriving, local farm communities.

There is so much to learn about the world we live in and I'd like to start sharing a little of what I think is interesting.

So to start, here is a link to an article about how Governor Christie of NJ vetoed a bill to ban gestation crates used in the pork industry-- a practice that even McDonalds, Wendy's, and Burger King have deemed so terrible they have committed to end their use in their supply chains. Gestation crates are cages that impregnated pigs are housed in. They are so small that these pigs can not turn around, lie down, or move. They pretty much go insane as they spend most of their entire existence kept in these crates.

Regardless of whether or not you eat meat, like animals or not, or what political party or religion you belong to or believe in, does this sound like something that is right to you? Studies have shown that pigs are more intelligent than most dogs (not implying that intelligence should determine how living beings are treated). Is this a life you would wish on your dog or your neighbor's dog? 

I actually don't have a problem with eating meat, as I serve it in our food business. Humans have evolved to eat meat. But I don't eat meat anymore and it's because of factory "farming" and the state of current meat production. I don't want to have to explain to people that I only eat pastured meat from small, local farms. The fact is that a majority of people in this country and throughout the world do not eat this way. Factory produced meat fuels the entire world. Just because you don't see something does not mean it's not happening. And if you ever saw where your meat comes from, I doubt you would want to eat it.

There are more reasons to stop eating factory-produced meat than there are benefits (the main benefit being your enjoyment.) If you don't care about perpetual animal suffering, then what about the environmental and health impacts. How many tons of shit do you think is produced from a factory in a single day? Where do you think the waste goes? What about increased use of antibiotics (not to mention hormones) in your meat to counter the effects of poor sanitation in cramped quarters? 

I just read here that the US Dept of Agriculture has approved four companies IN CHINA to begin processing chickens slaughtered in the US/Canada and then export the meat back into the US. Does this seem logical to you? Do you want to eat chicken that's been processed in China?? 

I have decided that the consequences outweigh any craving I have for any meal or dish. It's just not that important to me anymore.

I'm not sure how this all started for me, but I think back at the person I was in college living in Southern Cali, a "foodie" that wanted to try all the authentic Guatemalan eateries and find the best Chinese dim sums in the San Gabriel Valley. When I moved to NYC, I carried Robert Seitsema's Guide to the Best Ethnic Eating everywhere I went. Everything was new and exciting. Upon graduating from nursing school, I met my chef husband, who now says that I am clearly not the same person as when he first met me. The person that would try new trendy eateries and also chow down at Noodle Town with him at 3 in the morning. These last few years I have stopped wanting to eat out and opt to cook and eat at home instead. I want to create things myself and want to know where the ingredients came from. I'm trying to find a balance now and be more flexible (I don't want to be a snob!) But I also want to make a statement with what I choose to eat. If one person can veto a bill that the state passed and which 90% of its constituents agreed with, then we can't always rely on government to act for us. The food I decide to spend my money on is one of the only direct ways I can affect any change on a daily basis. Everything we do on this earth has some kind of impact. I can't change anybody else, but I hope that I can make some kind of difference as an individual.

There is so much to learn about the world we live in and I'd like to start sharing a bit of what I think is interesting.

Here is a link to an article about how Governor Christie of NJ vetoed a bill to ban gestation crates used in the pork industry-- a practice that even McDonalds, Wendy's, and Burger King have deemed so terrible they have committed to end their use in their supply chains. If you know nothing about this or have never thought about where exactly your food comes from, these are cages that impregnated pigs are housed in. They are so small that these pigs can not even turn around, lie down, or move. They pretty much go insane as they spend most of their entire existence kept in these crates.

Regardless of whether or not you eat meat, like animals or not, or what political party or religion you are affiliated with, does this sound like something that is right to you? Studies have shown that pigs are more intelligent than most dogs (not implying that intelligence should determine how living beings are treated). Is this a life you would wish on your dog or your neighbor's dog? 

I actually don't have a problem with eating meat, as I serve it in our food business. Humans have evolved to eat meat. But I don't eat meat anymore and it's because of factory "farming" and the state of current meat production. I don't want to have to explain to people that I only eat pastured meat from small, local farms (and sound like a complete snob!) The fact is that a majority of people in this country and throughout the world do not eat this way. Factory produced meat fuels the entire world. Just because you don't see something does not mean it's not happening. And if you ever saw where your meat comes from, I doubt you would want to eat it.

There are more reasons to stop eating factory-produced meat than there are benefits (the main benefit being your enjoyment.) If you don't care about perpetual animal suffering, then what about the environmental and health impacts. How many tons of shit do you think is produced from a factory in a single day? Where do you think the waste goes? What about increased use of antibiotics (not to mention hormones) in your meat to counter the effects of poor sanitation in cramped quarters? 

I just read here that the US Dept of Agriculture has approved four companies IN CHINA to begin processing chickens slaughtered in the US/Canada and then export the meat back into the US. Does this seem logical to you? Do you want to eat chicken that's been processed in China?? 

I have decided that the consequences outweigh any craving I have for any meal or dish. It's just not that important to me anymore.

I'm not sure how this all started for me, but I think back at the person I was in college living in Southern Cali, a "foodie" that wanted to try all the authentic Guatemalan eateries and find the best Chinese dim sums in the San Gabriel Valley. When I moved to NYC, I carried Robert Seitsema's Guide to the Best Ethnic Eating everywhere I went. Everything was new and exciting. Upon graduating from nursing school, I met my chef husband, who now says that I am clearly not the same person as when he first met me. The person that would try new trendy eateries and also chow down at Noodle Town with him at 3 in the morning. These last few years I have stopped wanting to eat out and opt to cook and eat at home instead. I want to create things myself and want to know where the ingredients came from. I'm trying to find a balance now and be more flexible. But I also want to make a statement with what I choose to eat. If one person can veto a bill that the state passed and which 90% of its constituents agreed with, then we can't always rely on government to act for us. The food I decide to spend my money on is one of the only direct ways I can affect any change on a daily basis. Everything we do on this earth has some kind of impact. I can't change anybody else, but I hope that I can make some kind of difference as an individual.

Estimates report that at least 10,000 people may have died from Typhoon Haiyan, the storm that hit the Philippines on Friday. An excerpt from a NY Times article: 

"As aid crews struggled to reach ravaged areas, the storm exposed some of the perennial problems of the Philippines. The country’s roads and airports, long starved of money by corrupt and incompetent governments, are some of the worst in Southeast Asia and often make traveling long distances a trial. On Monday, clogged with debris from splintered buildings and shattered trees, the roads in the storm’s path were worse, slowing rescue teams." 

The storm surge was so powerful and destructive that it mirrored the aftermath of a tsunami. Survivors have no power or water. People will talk about climate change and fault the government for lack of preparation and poor infrastructure-- all of which are valid-- but meanwhile, the death toll will continue to rise.



We're doing a Filipino event this Thursday where we'll help collect what we can to donate-- canned goods, water, whatever people can contribute. It's something small but I hope it will be able to provide some help to those who have been affected.

I love fall so very much. I mean I appreciate all four seasons but fall is why I love the east coast. Leaves falling and changing colors, the wind and rain, apples and pumpkins, and everything else.

Something about the cool, crisp air makes me want to be outside all the time. Lots still going on with work and family but I try to take a day off here and there.

Other happenings. We saw Daniel Craig on Broadway and Neil won a cooking competition. Going to Carnegie Hall soon (another reason to love fall) and attending a fellow vendor's documentary. Pledge time on WNYC. Oh, and we made it to the NY Mag!   

A few months ago, I was really disturbed to learn of the death of a local Brooklyn restauranteur who shot himself after a business meeting where he learned that his restaurants were experiencing financial difficulty. I was shocked because it seemed like his establishment were doing very well. But nothing is as it seems. I remember being haunted by that news as we ourselves are first-time small food business owners. Now I know that even though it may seem like businesses are making money, there are more expenses than people know about or can even imagine-- and the profit margin is SLIM.

It has now been half a year since we signed a lease for our own restaurant and we are throwing away hard earned money every day that passes by that we are not open. Not to mention all that has already been invested (all gone now) by our families and their hard-earned money. Problems keep arising and it doesn't seem like an opening is anywhere in sight. We're working day and night as it is to maintain our weekend markets and we are feeling incredible pressure and financial strain. No one ever said opening a restaurant would be easy. But now I really understand. And we're only at the beginning. I remember my hair-dresser telling me last time I went for a haircut that opening a storefront in NYC will be the biggest gamble of my life. I believe him now.

So here are a few photos of Neil's food. This is to remind me of why we are doing this to begin with. Something so simple as wanting to share our food with people and make a living doing it has turned out to be so stressful. But hopefully, we will get to a point where things are okay. And people will come and eat this food and love it. I think Neil is the best cook and I can only hope that all his hard work will pay off. Maybe one day I will look back at this and will appreciate the steps and challenges along the way.

Our last day off was 3 weeks ago, and I'm only uploading my photos now! Neil cooking in a dream of a kitchen and dinner of farro with his version of a Filipino eggplant omelette. Looks like another busy week ahead-- our storefront is coming along, we've got a photo shoot and usual prep, and I'm giving flu shots every day too! Looking forward to a day of rest soon. Hopefully, it won't be another 3 weeks...

From NPR

I've been spending a lot of time during the week prepping food for our weekend market-- rolling spring rolls in particular. To pass the time, I listen to a lot of NPR. There's always something interesting on and a lot to learn about. I'd like to share something I heard this afternoon. All Things Considered interviewed a group of Iraq and Afghanistan vets, many of whom are disabled, as they climbed Yosemite's Half Dome to honor the anniversary of Sept. 11th. One of the soldiers who lost his leg reflected on how he didn't know when he set out that day that he would be injured and said, "Death is kinda around the corner just about everywhere you go. You can't choose how you're gonna go. But you can choose how you're gonna live." Thought it was a good reminder to keep things in perspective. 

 My friend Mandy is due in two weeks! Just some photos we took yesterday in the park. So excited for them!!

Wong Kar Wai's films are being featured at the Museum of the Moving Image until August 24th. Still to show are my favorites In the Mood for Love and 2046. Can't wait to see his newest movie The Grandmaster which comes out tomorrow here in NYC.

On another note, did you go to google today and hit play? Love the romantic doodle inspired by Debussy's 151st birthday.

Had the opportunity to visit a homestead and farm in Western Massachusetts this past weekend. Shortly after arriving, I helped pack the flowers for a wedding they were working on, picked some blueberries for lunch, and weeded the rest of the time away. Loved being outdoors and working again. Hopefully, will be back next year.

Good Reads

Need things in my life that are low-maintenance. I can't deal with much else at the moment. With what little time I have for myself, I'm reading a book on the effects of chronic stress on our bodies and health. So I'm trying to slow down (hard in a fast-paced city) and take time out to rest. My recent trip to California visiting family and friends made me realize how NOT relaxed I've been. When overwhelmed, I tend to withdraw so reading and watching things (Mad Men has been so good lately!!) are what I take comfort in. The books I've read recently:

• Wild: From Lost to Found on the Pacific Coast Trail by Cheryl Strayed
• This Life Is in Your Hands by Melissa Coleman
• Wandering Home: A Long Walk Across America's Most Hopeful Landscape: Vermont's Champlain Valley and New York's Adirondacks by Bill McKibben

This is just what I've finished... forget about all the other books I'm trying to get through!

Last Night's Dinner

Lucky to be living with two really amazing cooks. I don't eat meat anymore but can't call myself a vegetarian as I still eat seafood. When my family cooks something like this, it would be rude to refuse. Anyhow, very thankful for good meals and for what it took to get to my plate. Whole fish, market vegetables, and our vegetarian spring rolls leftover from last week's market. For some reason, we sell out of everything else (including the mushroom) each week except for the vegetarian one!

Strawberry Rhubarb Compote

I think I may now spend more time staring at my phone than my computer, as evidenced by more activity on my Instagram than on this blog!

Strawberries are back in season and it's starting to heat up again here in NY. Today, I made a sauce with strawberries from Phillips Farm and mixed in the rhubarb compote I made last week. Quick and delicious!

Trying to take things easy. Will be back soon!

Haven't been able to take many photos lately. In the last couple of weeks, we've been prepping for a few catering gigs as well as the start of the Smorg season which was this past weekend. We sold out both days by 3pm and Neil's back to prepping for this week's catering event and next week's market. Rachael Ray Magazine also did a piece in their issue this month on the 2012 Vendy Awards winners and featured Neil's recipe. Our first mag feature-- too bad there's no picture of Neil!!

Yarrow Salve

Made some salves and lip balm this afternoon. I have a lot of herbs still from last year and want to try and finish them. For this one, I infused yarrow in olive oil for a couple of hours and then mixed in coconut oil and some beeswax.

My grandmother made this blanket for us when we were just a few years old. It's still my favorite thing in the world. And apparently, my cat Charlie loves it just as much as I do!

Summer on My Mind

Fresh coconut drink, Neil's crab cakes with yuzu creme fraiche, and my banana bread with cardamom cream.We've been busy cooking and baking, trying to come up with recipes for our business as well as for our own meals. Spent most of Sunday in the kitchen and then watched half of the first season of House of Cards on Netflix. Now going back to my nursing job, have a good week!

Bring It On Home

Home finally. Neil's delicious dinner. My adorable kitties. Sam Cooke on Pandora. Early work day tomorrow. Goodnight!

Chickweed

Stellaria media can be found anywhere in the world where there is moist soil. It can be invasive and is in fact a common weed in gardens, yards, and parks. For that reason, I'm not sure if I would purposely plant and grow it (if I had a backyard of my own), but I also wouldn't pick it off the ground at Central Park, which is probably heavily sprayed and fertilized, to eat for a snack (like I have done before). So I was super excited to find it at the Garden of Eve Farm stand at McCarren Park Greenmarket yesterday.

Many plants that we consider to be weeds often have culinary, nutritive, or medicinal value-- dandelion greens, nettles, purslane, sorrel. Think about how weeds have adapted to withstand almost any environmental condition, absorbing and taking in the good as well as the bad around them and arising stronger in the end. Their actions work similarly in our bodies.

According to my Medicinal Herbs book by Rosemary Gladstar, chickweed is highly esteemed for its emollient, demulcent healing properties and is a major herb for addressing skin irritation, eye inflammation, and kidney and liver disorders. It is most commonly used in healing salves in which the herb is dried, infused in oil, then mixed with some beeswax and used to soothe irritated, dry skin and rashes. I think I will try making that one of these days. Meanwhile, since it doesn't dry or store well, we are eating it fresh and using it in our salads. It's full of vitamins, calcium, potassium, and other good stuff. Today, Neil made pineapple tofu (chicken for him) pasta salad with celery, shallots, and chickweed.