For years I have struggled with the reality of fast food, whether it be a drive-thru or convenience foods at home. With shift work, busy kids and limited grocery store hours, I have generally sought the easiest solution which is to grab something fast and keep moving. Many of these choices are expensive, lacking in nutrition and they fail to satisfy our palate or our social needs.
Taryn-the-16-year-old girl has also been vegetarian for over two years, just to complicate things a little more.
Our family's combined goals have been to eat healthy, support local economy, have more time together, avoid chemicals and steroids and expand our tastes. Humble aspirations, I know.
With the current trends towards "slow food", healthier eating habits and ethical awareness, there are many resources to draw upon to get started or make a few tweaks in our current practices.
Locally, we have a great service called The Endless Harvest. It is a company that delivers organic produce to my door once per week and, they purchase locally whenever possible. I have started with their "Small Bin"; a mixture of vegetables and fruits for $30 per week. Yesterday's delivery had spinach, cilantro, mustard greens, a butternut squash, kale, potatoes, an onion, an avocado, 3 gala apples, 3 golden apples, celery and a bunch of red flame grapes. Not a small bin at all. Every week I can go to their website and see what is to be delivered and adjust it to my needs whether it be small substitutions or going through their extensive grocery list to add on meats, bakery goods etc.... all chemical free.
I get eggs from local hobby farmers. The chickens are quite content running about the yard and laying eggs at their leisure. Taste great and come in some interesting colours.
I read a great blog called The Skinny Gourmet written by a foodie whose mantra is quality not quantity. Seems so simple but she expands on the concept with great recipes and explanations on how to be more satisfied with a meal by using good, flavourful ingredients and enjoying the preparation and esthetics of the food. In addition to this, I try to involve the children in the whole process rather than just the consumption phase. I have them look up recipes that use some of the less familiar vegetables that we receive and do some prep, stirring and anything else that does not include sharp knives (think confined space and hormones).
We have had great conversations about the state of the world, friends, travel, waxing back hair, deterring stalkers, fashion, etc. The usual.
Also, there is a book called The 100 Mile Diet which diarizes the authors' challenges to eat only food that has been acquired within 100 miles of their home. Fabulous idea. As an aside to this achievement, it also conforms with the practice of our ancestors to consume according to availability both geographically and seasonally.
Overall, some great ideas. So as not to scare my friends and family: Moderation is my way. I will not be joining the ranks of the local hunters any time soon.
