Monday, October 24th is Food Day, conceived by the non-profit Center for Science in the Public Interest in an effort to bring together our diverse American public to “push for healthy, affordable food produced in a sustainable, humane way”. Food Day is about feeding the hungry, promoting healthy food and dietary habits, supporting agriculture in harmony with the environment, and providing humane conditions for farm workers and animals. In kitchens across America, Food Day translates to cooking real food, using fresh ingredients from small, local producers.
As Freshness Farms participants we’re already getting into the mind-set at least once each week, turning to a bag of seasonal ingredients harvested on organic, family-owned farms within a reasonable radius of where we live. Lucky for us this means a wide assortment of vegetables and fruits throughout the year.
Even though we have year round access to fresh food grown nearby, sometimes the temptation to stray is still fierce: in mid-January when we’re craving tomato salsa or fresh strawberries, and we’ve eaten leafy greens in more ways than even Mom knew was possible. This is when I remind myself that eating seasonal food is actually a selfish act. It means being treated to food picked at its peak and grown when it’s meant to be. Intuitively you know that must result in tastier food. Think about the difference between the sad, flavorless red winter orb known as “tomato” and the distantly related, comfortable-in-its-own-skin summer variety. Need I say more?
What else can we do to support the goals of Food Day, on Monday and in the future? That’s up to each of us. For starters we can expand our scope – not only buying once a week from Freshness Farms, but frequenting farmers’ markets as well. And what about teaching our children how to cook and eat real food (and acting as role models by turning down processed temptations)? Once a week we might go meatless while emphasizing whole grains, legumes and fresh fruits and vegetables every day.
How about inviting friends over for a healthy pot-luck dinner to celebrate the fall harvest? Or encouraging our employers to offer fresh food in break areas, instead of packaged convenience items. Create an edible garden in the backyard. It could be as simple as a small plot of herbs and some leafy greens. When the fruits of our labors mature, we might donate garden surplus or other fresh items to food banks or shelters. Or perhaps add the garden bounty to a home cooked meal for an elderly shut-in nearby.
We should boldly demand eggs and meat that is humanely raised (not just free-range but certified humane). And exercise thrifty habits in the kitchen: buy only what we need and utilize the whole plant, from root to stem. Finally, make our voices heard: tell elected representatives what we think about sustainable agriculture versus current farm subsidies.
Each of these will have an impact on our food system and our daily lives – for the better.
It’s a long list – and just food for thought. However we choose to embrace Food Day let’s make a pledge to allocate time for cooking real food whenever possible. And cherish our splendid California bounty.
