| True Food Tuesday |
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| Sunday, 16 May 2010 19:00 |
? 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 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.
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.
How to Participate1. 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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(10)
True food.
written by Vivian , May 17, 2010
What a great idea. Love the focus on true food. So many do not realize how delicious really good natural food can be. Should be a great forum.
Vivian
written by Jacqueline , May 18, 2010
Thanks for stopping by! I look forward to the comments and dialog.
True Food
written by Hector , May 18, 2010
This is really a great idea. Lily and I have started getting fresh vegies and other stuff at the market at MIT. Russo's comes out every week with fresh produce. Also, we make most of our own bread and some of our pasta. It takes a little more time, but the food is worth it. We control the types of flour we use and the amount of sugar in the recipes. It is amazing how sweet regular store bought bread tastes like. We both live pretty busy lives, but we try to make time to eat fresh and local / home made meals as much as possible.
corn on cob
written by Cyndi , May 18, 2010
I had corn on cob on the grill. Just soaked in water and tossed on. That is some good eating - that.
true food
written by colleen @ foodietots , May 18, 2010
Thanks for hosting the chat! I'll be eating my local ricotta and strawberries with honey for dessert tonight, all from my (Virginia) farmers market.
True Food Tuesday
written by Viviane Bauquet Farre / Food and Style , May 18, 2010
Jacqueline, True Food Tuesday is a wonderful idea and I enjoyed the live chat on twitter. I'll try to pop in again next week if time permits.
Thank you for all that you do to bring awareness to the world that True Food is indeed so, so important. You are an inspiration. On a side note, I am very glad you enjoy canning. Here's a post I wrote about it a couple of years ago http://foodandstyle.wordpress....ato-sauce/ Since then I find myself canning almost every month. It has become a part of my life, almost routine and I adore it.
true food
written by Tracey , May 18, 2010
So looking forward to a feast of local organic fiddleheads tonight! Only available for a couple of weeks here, they are the taste of spring to me.
Sounds like fun
written by Dianne Jacob , May 18, 2010
I may be on a plane then, but will check in to see how it's going.
Great to have finally met you in person at IACP, Jacqueline.
Starving off the Land
written by Tamar@StarvingofftheLand , May 18, 2010
Lunch today was striped bass, caught by us in Prince Cove, off Osterville. To go with it, I made a cream sauce with wild sorrel gleaned from the edge of a friend's cranberry bog. There were salad greens from a local farm, and a cake made with rhubarb from a friend's garden. It was the best lunch I'd had in ages, and it felt true to me!
TFT
written by David Dadekian , May 23, 2010
Love this all.
Tuesday I made fajitas. Usually I could tell you where all my food came from, and with chicken, peppers & onions I could, it's the rice & beans that come from a grocery store. But they're still true and I have to make them because it's one of few dishes my daughter eats! |
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