? We're going to do a live "TweetChat"! Thanks to Traca Savadogo the incomparable @SeattleTallPopp - I've just been introduced to to this tool. To make it easier to tweet - I'm going to use #TFT

3 PM  EST - 4 PM EST - this is our first time at bat so let's see how it goes. I'll be using the questions, concepts within this post to guide the discussion and Traca is going to help me moderate.

If you're on Twitter - and even if you're not - I invite you to join the conversation about what I'm calling "True Food." I've started a hashtag #TrueFoodTuesday on Twitter. For civilians, that's simply a way to track all comments in Twitter related to a theme or topic. Tomorrow, Tuesday we'll post tweets and links and comments here about #TrueFood we're eating, buying, growing, thinking about.

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It's growing, it's not in a box, I can talk to the person that grew it...these are hallmarks of #TrueFood.

These came from a package but were only dried, still #TrueFood.

So what is "True" food? And why start this conversation?

Many of us are already talking about true food. Whether you're an omnivore or vegan, whether you like CSAs and CSFs or usually eat from a box but are exploring new ways to eat healthier food, you can participate.

You may have heard about the obesity epidemic? The rate of diabetes? The recent suggestions that pesticides on fruits may be linked to higher ADHD in children?

You may be concerned about disappearing farm land and the aging of the farming population, or the vanishing heritage breeds and loss of biodiversity? Or, thinking about the struggles of local fishermen and the threats to their survival.

Perhaps you're reading Michael Pollan's Rules - see his post on Huffington Post here. And two examples of Pollan's rules:

#19 If it came from a plant, eat it; if it was made in a plant, don't.

#36 Don't eat breakfast cereals that change the color of the milk.

These Brussels Sprouts don't need a label to tell us what they are. They are #TrueFood.

Why the #Hashtag topic?

These are the kinds of topics I want to talk about and I want to get others sharing their questions and tips, recipes and photos.

By creating this topic, I'm hoping to catalyze people's thinking and energy, focus it for a day on what we eat and where it comes from.

• Is it a local fisherman that's doing hook and line haddock or shrimper with by-catch reduction or Alaskan salmon that's carefully monitored?
• Are you buying or trying or thinking about sustainable meats like Old World Meats Making a Comeback as Sustainable Choices?
• Sometimes people get tired of thinking about what they can't have. I want to celebrate the good food that we are enjoying, without worry. Local produce, organic grains, sustainable seafood, heritage breeds.
• Maybe someone will post a Tweet with a recipe or favorite farmer or a photo that shows what they ate that day.

How to Participate

1. Drop a comment here with your favorite True Food you ate on Tuesday.

2. Tweet using the hashtag #TrueFoodTuesday. Or if you use Facebook, drop a link there to your favorite post, recipe or photo of #TrueFood.

? There will be a drawing for a new book Cider Beans, Wild Greens and Dandelion Jelly: Recipes from Southern Appalachia.

Maybe you have a question about how to choose more sustainable foods? Maybe you have a tip to share?

Have a favorite fishmonger, farmer or Farmer's Market?

Jennifer Hashley is both director of Tufts Friedman School's New Entry Sustainable Farming Program and a farmer herself. Her pigs are #TrueFood.

Have a favorite book to share - like Lisa Hamilton's Deeply Rooted, or Langdon Cook's Fat of the Land? Both those books talk about #TrueFood.

Proud of something you baked from scratch or made for dinner from #TrueFood? Share it!

Some links to get you started:

? Nourish Network has a whole section of articles, recipes and tips on Eco-friendly eating, called Eco-Bites. Check it out here.

? Kim O'Donnel on Culinate - these Thursday Table Talk chats are filled with good, True Food.

? Did you see the film Food, Inc.? Thought-provoking film about false food, and True Food.

The Canvolution is all about #TrueFood!

Chef Rick Moonen's Catfish lettuce wraps are #TrueFood.

Laying hen at Pete & Jen's Backyard Birds. Her eggs are #TrueFood.

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Harissa Comes Out of the Closet

Spring Cleaning includes the Pantry. I recently wrote a piece on Nourish Network - Spring Pantry Cleaning Reinvigorates Your Cooking -  that asked readers to submit their suggestions for the item in their pantry that needs to get used but for which inspiration seems gone. Two readers had jars of harissa in their pantries and wondered what to do with them. Check out that post for tips on other pantry items and how to use them.

Harissa at My House

I wanted to try my hand at creating harissa from the dried peppers and sun-dried tomatoes I had in my pantry. This is my new favorite condiment. Mixed with mayo (try this fantastic easy homemade version) and slathered on a sandwich or burger it's divine. Mixed with yogurt in a sauce or dip, lovely. I marinated fish in it, then created a sauce by swirling some yogurt into it.

Harissa adds a powerful flavor punch to mild white fish, to grains, to sauces and dips. Think of it as revved-up ketchup. In fact, you can use harissa much like you would use ketchup, Tabasco or Sriracha: on burgers, over scrambled eggs, in deviled eggs. Thin it with olive oil and roast a chicken with it. I marinated turkey cutlets and chicken kabobs in it for Doc to eat during my IACP conference.


Leather District Gourmet's Harissa

modified from Amy Scattergood’s recipe

Ingredients:

• 4 oz. dried chiles (New Mexico, Guajillo, Chipotle, Ancho, rehydrated)
• 5 cloves garlic
• 1 1/2 tsp kosher salt
• 1 1/2 tsp caraway seeds, toasted, freshly ground
• 1 1/2 tsp coriander seeds, toasted, freshly ground
• 2 TBSP olive oil
• 1 dozen sun-dried tomatoes (Roma) rehydrated, save 2 TBSP liquid
• 2 medium red bell peppers roasted, peeled

Technique:

1. Soak chiles, sun-dried tomatoes in very hot water.
2. Roast bell pepper under broiler until skin chars and blisters. Place in paper bag to steam, skin will slip off easily after it cools.
3. Toast caraway and coriander seeds in dry skillet. Cool and buzz in spice blender or grind with mortar and pestle.
4. Give garlic a rough chop, place in food processor with chiles (after you remove stems and slip most of the seeds off with your fingers.)
5. Add salt, spices, olive oil, tomatoes, bell peppers.
6. Pulse until you have thick paste, use soaking liquid to thin out, if necessary.

I used this as a marinade (thin 2 TBSP Harissa with 1/2 C cold water) for 1 1/2 lb MSC Sole Fillets. Marinate for 30 minutes then saute in olive oil. Simmer marinade to thicken slightly, adding yogurt at end to taste. Drizzle over fish and serve.

Typically, cous-cous would accompany the protein, or be the main course in North African meals. Here, I substitute quinoa which has a lovely little crunch that is wonderful foil to the fish.

• To find excellent dried chile peppers see Earthy Delights

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Roasted Red Peppers are an insanely good component to many dishes and so easy to make. They're one of the umami-rich vegetables that make you crave more.

Enjoy them in salads, sandwiches, buzz into Harissa, toss them into pasta recipes. Really, these are pure joy. Luscious and lovely.

This is all you need to know.

1. Wash, rinse and halve. Remove the stems, seeds and flatten on a cookie sheet lined with foil or a silicone baking mat.

2. Place under the broiler until they're black and charred.

3. Place roasted peppers in a paper lunch bag.

The steam from the hot peppers will make slipping off the skins easy.

Store in closed container in some olive oil. I can't tell you how long they might last, because they get eaten so quickly, it's never been an issue.

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Exciting news here: I'm now a contributing writer at the Nourish Network site recently launched by my friend Lia Huber. I'm thrilled to be in such good company (just look at the contributor bios!) and my first article is on Demystifying Umami.

Along with the article, I contribute a recipe for Umami Stuffed Mushrooms -Here are a few shots taken during preparation.

Parmigiano-Reggiano is one of the most umami-dense foods there is!

After researching the article, I decided to do a pictoral essay of Umami anyone might have in their pantry or refridgerator. Picture This: Umami is Everywhere also launches a new feature. From time to time you'll see a picture-by-picture food story.

Hope you enjoy these posts and look for my next post on Nourish Network on my Thanksgiving traditions. The site is full of great content about how to have more mindful meals, how to nourish yourselves while eating in eco-friendly ways. It's a great group and the conversation is growing. Join in now (before Dec. 31) and you'll automatically be entered into a contest for a trip to wine country!

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Recently, I began as a contributing writer for Nourish Network. My first article is: Demystifying Umami. Stop by and sign up, join discussions about ecofriendly and mindful eating, healthy bites and nourishing words. It's a place for recipes (I contributed Stuffed Mushrooms) and for discussion.

Today, I received Elizabeth Andoh's wonderful Taste of Culture email with a wonderful description of different types of miso and a recipe for nasu or Japanese Eggplant simmered in Miso. I was compelled to share, with Elizabeth's permission the eggplant recipe and more tips on umami. Read: The Great Umami Caper.

Writing these two pieces, it occurred to me that there is umami in everyone's pantry, kitchen cabinet or fridge. It's part of what makes our favorite foods so delicious. Just this afternoon I sat in on an IACP Teleforum lead by the force of nature, Jaden Hair of Steamy Kitchen. One of the many nuggets of wisdom she shared is that we are working in a visual medium. People love photographs. So this post was born.

My visual homage to Umami with thanks to Jaden!

All American Umami: Ketchup

Italian Umami: Tomato paste, anchovy, capers, Parmigian-Reggiano, dried porcini

Dashi ingredients at the heart of Dr. Ikeda's discovery: Kombu (the best is from Hokkaido which apparently also produces best Grandmas), shaved Bonito, dried anchovies.

The Umami Pantry: Clockwise from bottom: Anchovy paste, Maggi Seasoning, Fish Sauce, Oyster Sauce, Worcestershire Sauce, Tamari, Marmite

Bottom to top: Fermented Black Garlic paste, Tomato paste, Veal Demi-glace, Shiro Miso, Salted Capers

Korean, Italian, French, Japanese, Italian...your pantry.

See, it really is everywhere.

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