Tag: bananas

The Future of Food*

organic veggies 2-22-18 copy
Organic local carrots, winter radishes, & kohlrabi. Watercolor pencil & gouache on paper, 15″ x 11″ © J.Hart 2018

Instagram is filled with seductive photos of food from high end bloggers, chefs, and assorted foodies. Some of these creative food aficionados were even kind enough to respond to my recent posts. A thank you to all the bloggers who commented and responded!

Now, as a practicing foodie, I appreciate both the pleasure of food sensually and visually. However, our present huge interest in using food as a creative outlet gives me pause. It seems to me that it  rests upon a faith that the supplies that support it, the diversity of crops, both vegetable and animal, coming in from all over the planet, will continue to exist, certainly through our lifetime. I think that is very unlikely: what is more to be expected is that we will lose, in the very near future, many of the foods that we take for granted:

http://www.businessinsider.com/foods-that-may-go-extinct-2016-6?r=UK&IR=T/#chickpeas-2

In our present situation, it is heat that is, in the next couple of years, going to radically change the way we eat and drink. It is going to mean that the huge fields of corn, soy, and wheat-with which the mammoth industrial corporations support their empire of fast, processed, and cheap food-will be burned and destroyed by fire and drought. It also means that smaller crops like barley which supports the cheap beer that is the main alcoholic beverage in the States will also be affected.

https://thefern.org/2017/12/climate-change-threatens-montanas-barley-farmers-possibly-beer/

Very high temperatures during the growing months will make harvesting basic crops like strawberries by hand very dangerous.  http://www.washingtonpost.com/sf/brand-connect/ucdavis/protecting-californias-farmworkers-as-temperatures-climb/

The short-term solution will probably be night harvesting, and, of course, the development of robotic harvesting:  https://www.npr.org/sections/thesalt/2015/09/07/437285894/4-labor-intensive-crops-farmers-wish-they-had-robots-to-harvest.

Not only heat, but lack of water or too much water at the wrong time, will affect basics like olive oil:

The systematic destruction of the soil and ecosystems will eventually eliminate crops like cocoa:  https://www.theguardian.com/environment/2017/sep/13/chocolate-industry-drives-rainforest-disaster-in-ivory-coast

Finally, the change in the weather and the creation of what Elizabeth Kolbert calls the new Pangaea – the unimpeded spread of microbes, fungi, and insects carrying diseases throughout the globe – are leading to the destruction of crops and the disappearance of foods we have learned to take for granted like bananas and oranges.

This does not even begin to cover the destruction by industrial fishing of ocean habitats that support the seafood we are all encouraged to eat for better health. (Here in Dallas, the grocery stores sell a relatively inexpensive shrimp caught in the Gulf of Mexico. Needless to say, I am hesitant, knowing what I do about the dead zones and massive pollution in the Gulf, to buy these shrimp!)

So one issue is that cooking as if the whole world is one’s grocery store is a reflection of a fossil fuel dependent mentality that refuses to imagine that this way of living will shortly end. Even health books promote, without being aware of it, a static delusional world view. Recipes, such as those I just found in  Dr. Mark Hyman’s Eat Fat, Get Lean cookbook (which advertises a combined paleo and vegan diet), depends heavily on foods, like coconut and avocados, which have a huge carbon footprint for North America.

The other more difficult problem is that cooking as a commodity for consumption by the wealthy (food as art!) normalizes habits that are destructive to the planet.  I can imagine in the not too distant future millions of poor people worldwide starving; the middle class here paying much of their income for food and being disappointed that the wide diversity of food they were used to is no longer available; and the superrich continuing to eat as if there is no tomorrow!

https://www.theguardian.com/commentisfree/2017/dec/11/mass-starvation-humanity-flogging-land-death-earth-food

(This is probably the best opinion piece on the coming food catastrophe. It is not the first time that I have posted this, nor will it be the last!)

So my suggestion, as always, is to move away from the exotic and expensive in cooking as in life: to focus on your area’s food traditions and local crops; and grow some of your own food. Your recipes will become more wholesome if less photogenic and novel, but the planet will thank you!

*Warning: this post is what I call a Cassandra Report. As many of you may remember from Greek stories, Cassandra was a beautiful woman with whom the god Apollo fell in love. He gave her the gift of prophecy, but she rejected him. Enraged, he cursed her with the ability to tell truth about the future, but the inability to have anyone ever believe her!

So my modest guesses of what the future will hold for us are Cassandra Reports. As a disclaimer, I do not believe that I am clairvoyant. However, I do believe that anyone with a good imagination and the courage to accept change, can “foresee” the future: you do not need a weatherman to know which way the wind blows! (Bob Dylan)

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Eating in Season

CSA food 12-8-17
CSA food, December 8th.

One of the interesting side effects of getting my food from a local farm through Community Supported Agriculture (CSA) is that I have been made aware of what still is growing down here in Texas (zone 8b) in early December. Now for a Northern like me, when only the most well-constructed gardens in Zone 5 (like my favourite, the One Yard Revolution:  https://www.youtube.com/watch?v=Jtw7pnqFeS4) is capable of producing anything fresh, which is to say not frozen or canned from the Fall, I am jazzed to get lovely golden beets with green tops that can be steamed, lots and lots of sweet potatoes (speaking of which, a shout-out to Wish to Dish for her recipe on her blog of a delicious looking sweet potato soup that I am trying out tonight  https://wishtodish.co.uk/2017/11/14/sweet-potato-ginger-and-coconut-soup-vegan-gluten-free/!), also spinach, kale, fennel, broccoli, and, of course, jalapeño peppers!

In the not too distant future, if things continue going the way they are (Cassandra alert!), we will all be forced back into a much more local way of eating (my home state of Vermont has already a very vibrant locavore culture:  http://seedstock.com/2015/05/17/ten-reasons-vermont-deserves-to-lead-the-strolling-of-the-heifers-2015-locavore-index/) which will make our instant gratification mindset obsolete, as well as force us to resurrect some of the lost home skills of canning, smoking, freezing, and drying fresh foods.

Again, my suggestion is to get out in front of this by practicing on a small personal scale a reduction in foods coming in out of season from very far away. Okay, coffee will clearly not be part of this experiment (!), but oranges and bananas should be. Incidentally, both fruits have recently been under attack from fungal and bacterial diseases:  https://www.treehugger.com/green-food/biotech-breakthrough-hopes-save-bananas-extinction.html    https://www.cbsnews.com/news/florida-orange-groves-greening-citrus-tree-killing-bacteria-disease/ which will make them much less available and much more expensive in the near future.

If you are interested in imagining what a life would be like based completely on food you raise yourself, please read Barbara Klingsolver’s beautifully written book: Animal, Vegetable, Miracle. Though Barbara and her husband Steven are professors, they both came from farming families, so they had some of the knowledge and traditions of farming available to them from their grandparents and parents.

I, on the other hand, come from at least four generations of urban peoples! My mother learned what little cooking she knew from her family’s cook, and my father did not know how to boil water. Happily, my husband (now my ex) and our daughter are good cooks.  I am still struggling to learn the basics that some lucky children learn in their mother’s or grandmother’s kitchen. At my age (sixty-seven) I may not live to see the world change as radically as I worry it will, but still, it seems the wiser course to give up frivolous past times and concentrate instead on one of the basic necessities of life: the growing, cooking, storing, and, of course, eating wholesome foods.