TOFU & ZUCCHINI SHISH-KA-BOB

ZUCCHINI from
Green Acres Farm, North Jusdon, Indiana

ORGANIC TOFU made by
Mu Tofu in Chicago

TOFU & ZUCCHINI SHISH-KA-BOB
This is an easy, fast and healthy dinner. Just slice large chunks of zucchini, tofu and any veggies you have on hand (cherry tomatoes, mushrooms, etc.) Marinate in your favorite dressing, some soy sauce or as David did: olive oil, red wine vinegar, salt and herbs from our garden (today it was thyme & oregano.) Skewer them up, toss on the grill, and go to town. We served them with a side of rice.

By the way, our Tofu Kabob concept is a complete rip-off of a great dinner we had at the Licis Family home. Thanks to Alda, Maris, Zig & Nick!

GIVE ME VENTI OR GIVE ME DEATH

For lots of us, eating locally is also part of a larger body of everyday practices meant to interrogate the instant, supersized culture of consumption that rules the roost. (On a related note, this critique of consumption is what makes Pixar's Wall-E such a delightfully seering bit of children's culture.)

Take a listen to this humorous piece on Chicago coffee vendor Intelligentsia's decision to retire the 20- oz. coffee. It will entertain and amuse...

Give Me Venti or Give Me Death...Commentator John P. Glynn on Chicago Public Radio's 848 July 14, 2008

N.B. By the way, Intelligentsia operates on a principle they call Direct Trade, aimed at sustainability.

SOFT RIND GOAT'S CHEESE

GOAT'S CHEESE (Camembert Style) from
Prairie Fruits Farm in Champaign, Illinois

A real treat on whole grain Italian bread! Another bonus: our son decides goat cheese is awesome. (He's right of course, although prior to this shipment from Irv & Shelly's Fresh Picks, mom couldn't convince him.)

WHY LOCAL?

Why Local?

Most food is grown on large corporate farms that use GMOs, pesticides, antibiotics and hormones. CAFO livestock is raised in inhumane and unhealthy conditions. Produce is picked before it is ripe and travels an average of 1500 miles to sale, using significant fossil fuel. Eating locally means less pollution, healthier, high nutrient food, and a fair-trade, local economy.

The Products

We obtain delicious fresh, primarily seasonal food from local farms that use sustainable and organic practices. We then get to eat the most antibiotic-free, hormone-free, GMO-free, and chemical-free food available. We know which farms our food comes from. We eat better, support local farms instead of agri-business and raise our son with a connection to the source of his nourishment. Our food tastes great and we repair the contemporary disconnect between food & its origins.

Some of this post is adopted from the Fresh Picks Brochure

OUR FOOD SOURCES

There are LOTS of ways to find local & organic foods. Living on the northwest side of Chicago, our primary sources are: Irv & Shelly's Fresh Picks, Angelic Organics (a Community Supported Agriculture operation), and the Park Ridge Farmer's Market. We also grow a modest garden in our Chicago backyard using organic matter. In addition, we respect and enjoy our local butcher, Schmeiser's Meats in Niles, the excellent local Polish bakeries such as Forest View for no-preservative breads and pastries, and Trader Joe's.

RED KALE

RED KALE from

Genesis Growers in St. Anne, Illinois
July 2008

We enjoyed the beautiful red kale in a recipe created by head chef/dad David, Red Kale with White Beans, Italian Sausage and Pasta. Delicious. (Recipe coming soon!)

Bonus: Our 6 year old decides its cool to eat Kale because he doesn't want to disrespect the farmers of Gensis Growers who've worked so hard to grow this food that will make him strong.