Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: phlawless - La Vida Local


Recommended Posts

Thanks so much for the peek into your grand experiment. I love your list of what you learned last week. And for your nephew? Maybe you could continue the local food sourcing with one big exception -- get about 20 big boxes of cereal and let him eat that at will. It should last at least 3 days. :biggrin:

~ Lori in PA

My blog: http://inmykitcheninmylife.blogspot.com/

My egullet blog: http://forums.egullet.org/index.php?showtopic=89647&hl=

"Cooking is not a chore, it is a joy."

- Julia Child

Link to comment
Share on other sites

one thing i love about the food blogs, and phlawless' bog was exemplary of this, is how it makes me want to move to wherever the blogger lives!  it is such a great introduction to another area in our extremely diverse country.

Ditto!

And a second request for the bacon blondie combo recipe once you've recovered a bit!

Bridget Avila

My Blog

Link to comment
Share on other sites

Phlawless: You've given me my first glimpse of cardoons in bloom. If you're really ambitious you can pick the thistle and use it to make rennet.

Thank you for sharing your experiment with us this week.

I hope to see your name appear from time to time in other forums.

The rest of should think about starting threads related to locavorism. I know that in addition to budgetary constraints, I would not like to feel restricted to things produced nearby. Your need for Mexican food is understandable. Why not take advantage of an access to cheeses, hams, spices, oils and even produce that simply were not available to many of us until fairly recently?

"Viciousness in the kitchen.

The potatoes hiss." --Sylvia Plath

Link to comment
Share on other sites

I would love to have the corn ice cream recipe, when you have a chance to type it or direct us to a similar one at your leisure. I've never seen Silver Queen down here, but in Delaware that was almost all we ate. My husband is making a quick trip up north and I am adding Silver Queen corn to the list of food stuff for him to bring home.

Thank you for sharing your week, and good luck with your remaining weeks of the project. If you (or anybody) start a spin-off topic about locavorism before this blog closes, please feel free to bring it to our attention via a link in this topic.

Speaking of links, for those who haven't yet visited it, here is a link for the next blog, in progress. See you there.

Life is short; eat the cheese course first.

Link to comment
Share on other sites

What I have learned this week:

1. I will no longer take the small farmer, or the mega supermarket, for granted.

2. Eating food made/grown from sustainable methods is expensive.

3. I really love my sourdough starter.

4. The area that I live is a much better food community than I've given it credit for.

5. My partner Chuck is such a great sport, and my daughter M will thankfully eat almost anything.

4. seems obvious from what you've posted here. You should definitely give thanks for 5. as well, and though I've never really been a big fan of sourdough, 3. as well.

1. and 2. are intersecting sets, and 2. is something I've lamented before on other threads here.

I know that many argue that the real cost of our current food system is much higher than the cost of a more localized system, and we won't even attempt to disentangle the various subsidies to folks like ADM that help contribute to corn products in absolutely everything, but I think that for most of us, the ultimate deal-maker or deal-breaker is what we end up paying for directly, and as long as that figure is two to three times as much for good local food as it is for the stuff shipped all the way from California, it's going to be hard--or at least harder--for most people to buy local. Pity we seem disinclined to send the subsidies where they'd do more good, like to the pockets of local consumers and farmers.

That said, you seem to have done quite well at living locally this week. Just curious: how much more did it cost you monetarily? (The time cost will go down as you figure out how to work the local sources into your shopping routine.) Congratulations on pulling it off and sharing the results with us this week. I'm impressed!

FWIW, it's Local Food Month here in Philadelphia. The Food Trust has been taking out ads on the Op-Ed page of The Philadelphia Inquirer explaining just how bad it is on the food to make all those long trips; it's a shame they don't have the budget to do the same sort of thing in, say, 30-second spots on 6ABC*, where two-thirds of metropolitan Philadelphia might get the message instead of about one-third, and a more affluent third at that.

*"Action News" on WPVI-TV in Philadelphia has long been the ratings leader. For many years, and for all I know still, it was the highest-rated local TV newscast in the country in terms of audience share.

Edited by MarketStEl (log)

Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Link to comment
Share on other sites

What I have learned this week:

2. Eating food made/grown from sustainable methods is expensive.

1. and 2. are intersecting sets, and 2. is something I've lamented before on other threads here.

I know that many argue that the real cost of our current food system is much higher than the cost of a more localized system, and we won't even attempt to disentangle the various subsidies to folks like ADM that help contribute to corn products in absolutely everything, but I think that for most of us, the ultimate deal-maker or deal-breaker is what we end up paying for directly, and as long as that figure is two to three times as much for good local food as it is for the stuff shipped all the way from California, it's going to be hard--or at least harder--for most people to buy local. Pity we seem disinclined to send the subsidies where they'd do more good, like to the pockets of local consumers and farmers.

That said, you seem to have done quite well at living locally this week. Just curious: how much more did it cost you monetarily? (The time cost will go down as you figure out how to work the local sources into your shopping routine.) Congratulations on pulling it off and sharing the results with us this week. I'm impressed!

You could think about the expense by comparing it to what it would have cost you in time and effort to grow (and preserve, as this blog luckily coincided with summer harvest and eating like this in the winter requires lots of advance prep) this food yourself. My grandparents grew or produced (including dairy and meat) just about everything they ate, at every meal, every day, all year long, and it required full-time, hard work to do it. Never mind a 100 mile radius---more like a 100 acre radius.

Weirdly enough, my grandparents weren't poor, or at least they were pretty well off by the time I came along. This way of life was simply all they knew, and they couldn't imagine a better way.

  • Like 1

Can you pee in the ocean?

Link to comment
Share on other sites

Silver Queen corn and buttermilk ice cream

Oh my! I add my voice to those hoping you will share this recipe.

Its been a lovely blog, thankyou.

It was also a great treat to see Varmint's kitchen in action, as I read the remodel tale avidly.

And its good to hear I'm not the only one forced to simplify cooking due to a small-fry in the house. I hope it gets easier for us all as they turn into middlin' sized fries!

Thanks again, for a delightful adventure.

Great shoes rule!

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
       
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
       
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 
       

       


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …
       

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By shain
      It's been more than a year in which international travel was challenging to impossible, but gladly this is changing, as more countries are able to vaccinate their population.
      Greece had managed to return to a state of near normality, and opted to allow vaccinated individuals to enter. And so I decided to go on a slightly spontaneous vacation (only slightly, we still had almost a month for planning). To the trip I was joined by my father, to whom I owed some good one-on-one time and was able to travel on a short-ish notice.
       
       
      Many people are yet unable to travel, and many countries are suffering quite badly from the virus, and therefore I considered if I should wait some time with this post. However, I hope that it will instead be seen with an optimistic view, showing that back-to-normal is growing ever closer.
       
       
      We returned just a few days ago, and it will take me some time to organize my photos, so this is a teaser until then.
       
       
       
       
    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...