food

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Have you met durian?  You'd probably remember if you did. 

Durian is not a person, but a fruit.  In fact, the King of Fruits, says Lindsay Gasik.  She's a Rogue Valley native now living and working in Thailand and Malaysia, giving tours of the places where durian grow. 

And she blogs about this spiky-looking but tasty fruit, too. 

UC-Berkeley/DailyCal

The people who lived here for thousands of years before white people arrived knew how to feed themselves.  And the traditional knowledge has not been lost; in fact, it is being revived over time. 

The Karuk Tribe and the University of California-Berkeley developed a partnership several years ago to rebuild Traditional Ecological Knowledge. 

Now that partnership got a boost, a grant of $1.2 Million from the federal Department of Agriculture to develop resilience in tribal food and plant resources in the face of climate change. 

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Nutrition and money seem to have a direct relationship: if you've got more money, you buy better food.  So it's certainly harder to eat well on a limited budget, but not impossible. 

Leanne Brown, author of several cookbooks, demonstrates in Good and Cheap: Eat Well on $4/Day.  She visited The Exchange in 2015, and we rejoin the interview here. 

The book is now out in a Spanish-language version, and in either language, it's FREE.  Leanne Brown offers it in a PDF version for people who can't afford the printed version. 

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It is much easier to find gluten-free foods on store shelves now.  That's a big relief to sufferers of celiac disease and the many people who go gluten-free by choice. 

Still, a little advice goes a long way.  April Peveteaux is happy to offer it; she is gluten-free by necessity, and has built a business based upon her original venture, the blog "Gluten is My Bitch." 

It grew into three books, including The Gluten-Free Cheat Sheet

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We eat differently in the summertime.  Lots of great seasonal flavors are there to be consumed, but there are cautions to take. 

Just because there's plenty of ice cream and hot dogs and wine (together?) doesn't mean you have to partake. 

Felicia Stoler, nutritionist and author (and congressional candidate, but not here) has a few ideas on avoiding summer foods that can turn on you. 

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For most of us, the pathway is relatively simple: get hungry, eat.  Repeat as necessary. 

But the reality is that many MANY events have to take place for us to have food to eat. 

The University of Oregon is one of a short list of schools that include a Food Studies program; it started just five years ago. 

Associate Professor Stephen Wooten, an anthropologist, is the program's director.  He explains all the different disciplines connected through the program, and all the parts of life that food studies can reach. 

www.high50.com

How did so many things get "-ista" on the end?  Sandinistas we understand, but fashionistas?  Fermentistas? 

You've probably heard that one less, but it's a thing.  Self-applied, too, by the likes of Applegate Valley farmers Kirsten and Christopher Shockey. 

Earlier this year they released a new book on preparing fermented foods.  We go back to an interview about their earlier book, called simply Fermented Vegetables, in this re-run. 

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Tables around the country will groan with the weight of turkey and other Thanksgiving foods this week (and people will groan after eating too much). 

We tend to slide into the holiday with at least one cooking segment, and the tradition holds this year as well. 

Tod Davies, the founder of Exterminating Angel Press, joins forces with food writer Sarah Lemon to explore ways to feed a family without a whole lot in the fridge. 

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Nobody likes to be called a big chicken, and there's a good chance the poultry industry won't appreciate the term, either. 

But journalist Maryn McKenna says the power and practices of the business lend themselves to the name.  She uses it for the title of her book, too: Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats

Note the focus on antibiotics, still used in chickens at a time when doctors are warning against the casual use of the drugs. 

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The apple doesn't fall far from the tree.  But when it falls... two area fruit cideries host community pressing events where anyone can donate their fallen or unwanted fruit.

In Ashland, Apple Outlaw and the Ashland Co-Op have partnered to host several collection weekends. Apple Outlaw gathers the fruit, presses and ferments it at their orchard in the Applegate Valley.

In Eugene, people can donate their fruit to the Wildcraft Cider Works press house during any business hours between July and November.

They then release four annual ciders in the Community Cider Series, the proceeds of which go to local community groups focused on land conservation, stewardship and food education. 

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How can you know a person from afar, something beyond the standard biographies?  For Laura Shapiro, the answer was on the dining table, literally. 

She tracks six notable women--some famous, like Eleanor Roosevelt, some less so, like British caterer Rosa Lewis--in the book What She Ate

From their food choices and habits (be glad you never had a meal at the FDR White House), we learn more about each of the women. 

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Michael Pollan's quote could not be simpler: "Eat food.  Not too much.  Mostly Plants." 

And many people have taken that advice.  Myra Goodman is here to help them; she is the co-founder of Earthbound Farm in California, and the co-author, with daughter Marea, of Straight from the Earth: Irresistible Vegan Recipes for Everyone

It contains recipes meant to appeal to all, not just vegetarians. 

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They are definitely related, but cooking and nutrition are different sciences. 

Now let's add another: Gastrophysics.  It brings human behavior to eating, and explains things like why we eat more food when there are more people around, and why ketchup is just not considered palatable if it's green. 

Charles Spence at the University of Oxford gives us a crash course in his book Gastrophysics: The New Science of Eating

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You know how people say to go to the edges of the grocery store, because that's where the fresh, whole foods are? 

That was Megan Kimble's domain for an entire year. 

She avoided the middle aisles of the store by skipping processed food almost completely, a story she tells in her book Unprocessed.

NASA/Public Domain

You are what you eat, as the saying goes.  So what does your diet say about your attitudes? 

Plenty, in the eyes of Will Tuttle.  Dr. Tuttle--PhD in Education--is a vegan who supports a diet that is sustainable and compassionate, among other things. 

He calls it "The World Peace Diet" and has written a book by that name. 

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Plenty of people give up eating meat and never look back. 

For Marissa Landrigan, that journey involved a u-turn.  She went fully vegan for a while, then began to explore the ethics of eating more deeply. 

What she found raised as many questions as it answered.  And it resulted in a book that is part memoir and part how-to book: The Vegetarian's Guide to Eating Meat

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Stephanie Sacks stops just short of profanity in expressing concern for what people eat. 

She's even got chef's uniforms embroidered with her book title: What the Fork are you Eating?

Sacks is constantly amazed by the things people put in their bodies, and always ready with a list of good foods and beverages. 

What DID I Just Eat?

Dec 28, 2016
danagoodyear.com

Let's sit down for a meal.  Figuratively, not literally. 

Literal meals have become quite adventuresome of late, with generous helpings of science and fusions and exotic ingredients. 

Dana Goodyear captures the mood in her book Anything That Moves

Food Regs Bear Unintended Consequences

Nov 18, 2016
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The rationale for regulations on food production is clear: we don't want what we eat to kill us. 

We seldom fear sudden death from our food, and that's thanks to effective regulations. 

But do the rules stifle innovation, too?  Baylin Linnekin says yes.  He's a lawyer specializing in food and agriculture. 

And in his book Biting The Hand That Feeds Us, he points to a slew of regulations meant to protect people that actually keep perfect edible food off the market. 

Secrets From The Professional Kitchen

Sep 14, 2016
KellyB/Mandarin Restaurant/Wikimedia

No matter how hard we try, we can't quite get our food to taste like it does in a restaurant.  What's missing? 

Well, salt, maybe, but the list has got to be longer than that. 

We get some kitchen insider knowledge from a couple of people who make their livings making food for others.  Billy Buscher is the chef at Alchemy in Ashland, Melissa McMillan works at Sammich and Pastrami Zombie. 

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