I finished a wonderful book yesterday, that I would recommend to everyone, called The Omnivore’s Dilemma. I, of course, started the book during our vacation in Fiji but couldn’t find much time in New Zealand to finish it until now. It’s not that I haven’t had the time. It’s that every time I sit down to read, I remember something I really need to do at that moment. I can thank the fact that I am my mother’s daughter for that and for my need to stay busy with “projects.” Anyways, the book . . . Michael Pollan explores three ways that food gets from its natural state to our tables (corn, grass, and the forest). You would be amazed at how much corn (natural, processed, and really processed) takes up an American’s diet, especially an American who dines at McDonald’s. This was especially interesting to me after spontaneously visiting a corn processing plant with BJ’s family in southern Idaho before we left the states. Most of his mother’s side of the family, except for his mom, has spent their working careers working for Seneca a.k.a. Green Giant. Pollan explores the sustainability of eating organic versus local and in the end he goes through the trouble of creating a meal from ingredients that he gathered, hunted, or knew exactly where they came from in their raw state. I won’t describe the entire book, but in the end I felt inspired to pay a little more attention to what I buy and what I eat. In the end, if I have the choice between organic and local . . . I’ll choose local.
Yesterday evening, as BJ was wrapping up work, I got to work in the kitchen making dinner. My dinner creation wasn’t consciously inspired by the book I had just completed, but while we sat down to homemade pesto over homemade linguine with homemade bread with very un-homemade butter on the side, BJ made me reconsider how much the book had taken effect. In fact, my roommate Ali has been my inspiration for the homemade pasta and bread . . . especially with the help of a pastamaker and a breadmachine. The pesto was inspired by a cute little basil plant that we bought at the market the other day. The basil plant, full of leaves, was actually cheaper than buying fresh basil in a package – ha! With just a little water every couple of days I can make pesto any time I want. But I can’t take credit for knowing where all the ingredients in our meal came from like the flour, the yeast, the pine nuts, the garlic, the butter and olive oil . . . all I know is that I completed the final round of processing the food before we put it in our mouths.