Baking Pies: Pizza and Apple
Dean Martin sang the glories of love saying, “When the moon hits your eye like a big pizza pie, that’s amore.” Who’s to say we can’t also sing, “When the moon hits your eye like a big apple pie…”?
Baking pies – pizza or apple – doesn’t need to be tricky or intimidating. Some flour, a little salt, some water, maybe yeast or fat, and there you go.
Pizza dough requires only flour, salt, water, and yeast; so simple. Pie dough is only a bit more complicated – you add butter and/or shortening to the flour, salt, and water, and skip the yeast. Blend whole wheat and unbleached white or try whole wheat pastry flour. Be brave; you can do it.
Start with the best ingredients you can find and you can’t go wrong. Get a list of suppliers and download the recipes in Baking Pies: Pizza and Apple, and start baking.
I’ll let you in on a little secret; you can have pizza AND apple pie in the same meal!
Food, First Hand in Cameroon
Africa remains the last bastion of biodiversity and an expansive food cultural that stretches the imagination. Food is a key part of its history, where culinary practices are integral to understanding its people and necessary for its long term social, economic, and environmental success. And where grain and flour are as important as they are here in the US.
In 2007, Antonio Re, a GoodFood World contributor, traveled to Cameroon as a health volunteer at St. Elizabeth Hospital in Shisong, where he experienced local food and local production in a system that is at risk. He also discovered that preparing and sharing food creates lasting bonds.
Antonio – Italian by birth – taught his hosts the art of making fresh pasta, a simple dish that requires only flour and eggs, and a passion for cooking. The flour was grown locally and purchased from a local market, and the eggs came from a nearby chicken coop.
Together they prepared the pasta in a “bush kitchen,” an open space that looked out on the garden and behind were palms and eucalyptus trees. The flour and eggs made a dough that could be cut and shaped and cooked easily even in an outdoor kitchen.
Learn more about Antonio’s travels to Africa and how he ate food that never traveled more than a mile to the table in Food, First Hand in Cameroon.
Building Local Economies With a Global Reach
Devon Peña, Professor of Anthropology, University of Washington, has been writing about the Mexican Dispora and its affect on people, culture, and economy.
In the contemporary context, there is an awful lot of hand-wringing over the evils of globalization. I can certainly understand and share opposition to corporate-led globalization of our manufacturing and food systems. However, there is also a phenomenon that I like to characterize as globalization from below or “glocalization.” This involves movements of people and their social and cultural capital rather than the flows of finance capital and large-scale assembly line factories.
Glocalization is part of the new Mesoamerican Diasporas. The number of Latina/o owned and operated farms was increasing at a dramatic pace, many of these farmers are Mexicans, and a good portion is people from indigenous backgrounds. Transborder migrants are also playing a key role by revitalizing and extending the reach of urban agriculture to help inner city communities attain food autonomy.
Organically grown, local, whole, affordable, planetary stewardship, food justice, sustainably farmed, humanely raised and slaughtered, slow cooked and seasonally eaten, nutritionism, vegan, healthy lifestyle – these are just some of the words that come to mind around the conversation of How, What, When, and Where we eat these days. There is so much to talk about, and these words do not exist in isolation from one another.
Many of them however seem light years away from these: obesity, diabetes, sedentary lifestyle, fast food, 24/7 shopping, pre-packaged, fried, salted, supersized, processed, preserved, nutritionless, agrifarmed, food stamps, and subsidized school lunches.
After decades of bombarding us with advertisements for prepared, packaged, and processed food because it is quick, cheap, and tasty, the media is now telling us that we need to eat healthier, do our own cooking, eat a vegetarian diet, especially one that includes fish (Pescetarian?)… What’s a mom/dad/kid/cook to do?
Ina Denburg, our Healthy Eating contributor, has some help for us all: “The more each one of us unplugs from the mainstream highway of what our garbage culture wants to feed us, the faster it collapses as we build stronger alternative routes. We can do it, we must do it, for ourselves and for each other.”
In a day and age of being “connected,” we are ironically a disconnected society: our heads from our bodies, our bodies from our food, our food from its source – the source being our planet. Read these three critical pieces in which Ina offers a plan and a process for us to reconnect with good food and good health: The Disconnect, Tough Love for Good Food, and Oasis in Aisle 6.
Traveling the Lentil Underground
One more stop on the Lentil Underground, Seattle’s Town Hall hosted Liz Carlisle, author of the book Lentil Underground, and farmer/businessman David Oien, CEO and co-owner of Timeless Seeds/Timeless Natural Food, as they work their way across the US introducing – and reintroducing – consumers and chefs to these amazing little seeds.
A struggling bunch of small farmers, the Timeless “boys” experimented with varieties of legumes that improve soil by making atmospheric nitrogen available to crop plants and settled on lentils as a plant that would not only improve the soil but would improve the livelihoods of the farmers growing it.
They investigated the wonders of lentils, and demonstrated to skeptics that they enrich the soil, create their own fertilizer, and thrive with little moisture. Today Timeless Seeds is a million dollar enterprise selling seed grown by dozens of farmers.
It’s all in Traveling the Lentil Underground.
The Business of Baking at SHIFT
Kate McLean, our resident baking expert and healthy food proponent, is dodging clouds of flour and pots of chocolate to make delicious baked goods for a brand new restaurant, SHIFT. Here’s what Kate has to say:
At SHIFT we take homemade to heart. The house ketchup is not just our favorite brand; it’s made weekly in the prep kitchen, as are all the other sauces. Orange juice is fresh-squeezed, pasta rolled by hand; we even take credit for yogurt and pickles.
The Business of Baking at SHIFT is serious business! And Kate is totally committed to it.
The Perfect Spring Dinner
Miso and lamb chops – that combination of words, flavors, and images can bring one up short. When I hear “miso” I immediately think of sushi and a small bowl of broth. The thought of lamb chops never connects me to Japan and Japanese cuisine; however in Japan, lamb chops are as much of a special treat as they are here in the US.
It turns out that miso, sesame, garlic, and ginger are a great combination to give a terrific flavor to the tender chops.
Here’s the recipe and a source for pastured lamb chops: Miso Lamb Chops.