Real Food- The Next Big Thing? | Washington Times Communities

Real Food- The Next Big Thing? | Washington Times Communities

'Fresh' - The Film - The Next Big Thing in Food Media | Washington Times Communities

Real Food- The Next Big Thing? | Washington Times Communities

'FRESH'' - The Film. In the Baltimore area and through my Conscious Cooking platform, I am going to partner with an area local food establishment to host a screening of 'Fresh." Come watch this incredibly important film to learn more about your immediate food environment and the effects we have to change the larger ecological and agricultural affluence worldwide.

'FRESH' doesn't have the support of major distribution media and movie companies to help promote its message. Only through events like this - personal, community gatherings and discussions - are what will help inspire the growth of FRESH's message and likewise, serve as a catalyst for change.

I hope you'll join us in a friendly, comfortable and educational setting to view 'FRESH' in Baltimore on April 30, 2010. The exact loaction will be determined in the next few days. As a sustainable chef and local food supporter, there will be plenty of delicious treats to accompany the event. Additionally, my role as a food advocate in the community and my passion for inspiring change first on the individual level means that there will welcomed discussion time before and after the film. I am interested to learn from your perspectives and to see how 'FRESH' confirms, inspires and perhaps shifts certain aspects of thought on our eating and cooking behaviors.

This film is part of a worldwide movement that is taking its toll on the food industry. The importance of becoming a conscious eater, a conscious cook, an informed food consumer, a supporter of local agriculture, etc...has become a priority. It's no longer an option, but a demand that communities and individuals are placing on the bigger agri-business corporations which are currently deciding what food we see on the shelves.

I am beyond thrilled each day when I see just one more sustainable or local food supported event, bill, article, film. One more farmers market. One more child interested in learning about planting seeds. People taking an active interest and concern in how their chickens, cows and/or pigs have been raised...conditions, feed, compassion.

Contact me to RSVP or ask questions about our screening and discussion of 'FRESH' the film screening.

**Space is limited. If interest is beyond capacity, additional screenings will be scheduled to accommodate everyone.

Peace,
Nicole Feldhaus

A Farmer's Market Farewell ... And Feast

My last supper; final cooking experience for friends; last trip to the Greenmarket in Union Square before heading back to the Country Mouse home for awhile. A lot of people want to spend their last few nights in New York City going out, checking out new restaurants, hitting up a museum or a show. Not me. I wanted to cook for my friends. It was magic - the way the whole evening progressed, the energy levels raised and exuded nothing short of pure compassion, enjoyment, intellect, conversation and a little bit of melancholy sadness as we said goodbye (for now). It was the quintessential living description of what My Karma Kitchen - Conscious Cooking - is in its philosophy and essence.

It started with an unguided trip to the Greenmarket; meandering around the maze of vendors, scoping out the delights that would compose the night's meal. I had no plan. I just knew i wanted fresh, local and crisp spring flavors. I picked up some nice looking sunflower greens, celery root and baby arugula. Maitake mushrooms from Madura Farm went into the sack for the cremini and maitake risotto. Next stop, Chelsea Market for a couple swordfish steaks.


The atmosphere that night was, well...my element and as a result, everyone found their element within as well. An apartment that houses international and transient New Yorkers, often interns here on contract; the social environment is generally devoid of too much livelihood. I was told the next day by my friend, that something magical happens when I come to cook...I, however, don't take credit for the magic; it's the process of cooking with intention - with your senses - as an experience - and for others that makes it a wonderland for all. By the end of the two hour process; prior to which, I still wasn't sure how or what exactly I was going to do; people had gathered; some wanted to help; some asked questions; others gathered at the table in conversation about interests and each other. It turned into a dinner party - a social - and it was beautiful. Thankfully, the food matched the energy in the room. What ended up was a very nicely composed dish that had elements of color, texture, height, and symmetry. The flavors were clean, simple and fresh. Nothing complicated or canned about it.







For me, it was magical to see the power that food has to bring people together. From Spain, London, Amsterdam, Indiana, Iowa, and Baltimore...we were all of one culture that night. It was a family of food lovers. Everyone interested in everyone's interests. Cheers to my friends for allowing me to come and cook - to do what I love one more time before leaving my city of magic. Cheers to the farmers markets in New York and to the hardworking farmers and vendors who make fresh, delicious meals like this possible. And Cheers to the food - to the fish, to the plants, to the soil, to the sun and to the rain. I felt more alive that night and it goes to show that you are what you eat. The food was natural. It was loved. It was respected and it was fresh from the farm.

As a side note...we sat on the rooftop later that evening just watching the city sky. I looked at the wall on one side of his building and spray painted in large black lettering was the line to a classic song - and quite appropriate as I close out my chapter in NYC for the time being.
"...And it's whispered that soon
If we all call the tune
Then the piper will lead us to reason..."

Led Zeppelin had some foresight perhaps - or maybe it's my slight obsession with the consciousness and local food movement - but, I truly believe that we are in the middle of a period of transformation and uncertainty. Food aside...as humanity, but also in relation to how we are forging ahead with the local food movement - we know that change is necessary and we are on the brink of a magical breakthrough. A raise in vibration and consciousness. Perhaps, we just need to stop, silence the noise, go back to our roots, and listen. If we listen and we actually hear...maybe we will recognize the piper when he calls...

So, for now...farewell New York. We listened to the flavorful, well-lived, hardened voice of Tom Waits that evening and now that I am one week removed from the city...I'm reminded of this lyric, "I'll ride this dream to the end of the line. I'm goin places; I'll take a ride. Up to the Riverside. I'll take NY....I want the moon and stars, but I'll take NY. I'll make it happen. Blow out the candles, tear off the wrappin'; And I know someday they'll have to name a street after me; right next door to old Franklin D."


Over and Out,
Nicole from New York


Farmer's Market Menu:
Pan Seared swordfish w/ White Wine Caper Sauce 
Maitake & Cremini Mushroom Risotto 
 
Baby Arugula & Sunflower Greens with Julienned Celery Root

served with Honey Herb Viniagrette


**Recipes will be on my website in due time :-)

Beekeeping: The Next Urban Adventure

Beekeeping: The Next Urban Adventure

3.16.10 - Beekeeping Law Passed for NYC


This week, the sweet victory over the Board of Health was announced. Article 161, which previously deemed beekeeping illegal, was lifted - relieving quite a number of outlaw honeybee hobbyists. Until Tuesday, when the ban was removed, in a unanimous vote, New York City remained one of the few cities that banned beekeeping.

Importance of the legalization is expressed widely by urban beekeepers, honey enthusiasts, gardners, farmers, food & community advocacy groups like JustFood.org. Before this week, some renegades were keeping bees stowed away behind trapdoors, under trees and other hiding spots on various urban rooftops.

The campaign to overturn the policy has more than just preservation of the urban agri-hobby in mind. The honeybees in only one colony can produce up to 100 pounds of honey per year. Replacing the pollination work has been a growing concern as the bee population steadily decreased over the past few years. There simply is no replacement for their pollination; making safe & supportive hive conditions essential for thriving/healthy produce & for the city gardens/local farms who grow it.



"New York City is among the few jurisdictions in the country that deemed beekeeping illegal, lumping the honeybee together with hyenas, tarantulas, cobras, zebras, dingoes and other animals considered too dangerous or venomous for city life." (NY Times Interview, March 15, 2010)

Clearly, honeybees hyenas and dingoes are a huge concern for all urban dwellers. I often do a quick left-right vision check before heading down the block. After the outrageous number of wild hyena attacks in SoHo last year, you better believe I am not taking any risks in 2010.





Special thanks, once again, to all the Manhattan "wildlife" that has been at the center of recent news, sightings and early morning wake-up calls. Here's to peace for pollentation 2010!


Cheers, pollyanna.

Farm to Table...or...Table to Farm?

Question of the Day? Farm to Table ... or ... Table to Farm?

***Note: the word "Table" in the question is defined loosely as a metaphor for "eat spot." In this case, the "Table" is the cement wall outside of a middle/highschool in Washington Heights.
***Note2: The word "Farm" should also be considered loosely, as in this context, "Farm" is meant to describe the Squirrel...or Nature.

Now, did you take a close look at the pictures? Ok, look again.

Did you really see what is going on here? Yes, that is a squirrel happily chowing down on a cafeteria hamburger bun. Clearly he is into convenience and has fallen prey to the commercialized sweetness that flavors the little starchy snack.

The irony of this encounter: I saw this guy and his afternoon treat no more than 2 minutes after teaching a Food Justice course to students, and leaving the school for the day. We had just finished an activity on the effects and impact of partially hydrogenated oils, wherein, the kids made "Blubber Burgers" out of hamburger buns and a tub of shortening.

They went 4 grams of fat for 1 Tablespoon of fat (shortening). They began piling on the white, hard, sticky food stabilizer until it equalled the amount of fat in a popular meal from a fast-food or chain restaurant of their choice.

The activity left my hands feeling like they were coated in Elmer's glue, and, left a sink full of dishes that were definitely not going to be cleaned....I'm not sure if you realize, but the combination of cold water & lard doesn't exactly lend to warm soapy suds or clean hands.

Nonetheless, I had to laugh when I saw the squirrel eating the hamburger bun simply because, it seemed a fitting visual representation of the issues associated with our current food system and the amount of work still needed to restore natural balance through clean, simple and fair food choices for all. Even the wild squirrels of Manhattan don't have a say...they also are at the mercy of a corporation driven food supply.

I highly doubt the squirrel paid cash for that burger...but, he'll still pay for it. Unjustly? Perhaps. But then again...I don't think hydrogenated oil discriminates when deciding whose arteries to harden.

So, this sighting posited the question: Are we really well on our way to a majority "farm to table" dining environment? Or, are we still a majority "table to farm" society? This was definitely an example of "Our Table to Farm (nature ->squirrel)."


If only there were a "Blubber Burger" exercise that would help squirrels like this one see the consequences of indulging his taste buds as an uninformed consumer. So, Squirrel, if you are reading this, please take note of the following, (which represent ingredients that may or may not have been present in your bun)...enjoy and God speed:

Ingredient(s) in the average fast food burger bun (2008):
Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, partially hydrogenated soybean oil, soybean oil, canola oil, contains 2% or less of each of the following: salt, wheat gluten, calcium sulfate, soy flour, ammonium sulfate, calcium carbonate, calcium phosphate, monocalcium phosphate, ammonium chloride, baking soda, sorbic acid, deactivated dry yeast, dough conditioners (may contain one or more the following: distilled monoglycerides, DATEM, sodium stearoyl lactylate, calcium peroxide, ascorbic acid, azodicarbonamide, mono- and diglycerides, enzymes, guar gum), calcium propionate & sodium propionate (preservatives), soy lecithin.
Note: Calcium and Sodium Propionate are 'mold inhibitors,' hence the fresh looking 12 year old bun!
***The mold inhibitors....that explains it. He was duped.***


-cook. observer of the paradoxes of nature. squirrels for life advocate.

Perspectives on Perception

http://www.youtube.com/watch?v=P3cfjy3R8Ts

Pledge of Resonance. Solillaquists of Sound



A Personal Perspective on Perception...

Every so often, iPod throws me a little poetry & musical philosophy. And, every time I listen to these specific words, they trigger a sort-of introspective response that resonates with something or certain situations/experience(s) at the time. Today, the message amplified a stream of analyses related to perception and our food environment.

_____________
It all started yesterday morning at daybreak. At 6:30am I heard the very clear call of an owl. Very uncharacteristic of the usual morning chatter in Chinatown, I opened my eyes and questioned whether the sound had carried over from my dreams.

A few seconds later, the call was repeated. Then, again and again and again.

I might not have been so preoccupied with the owl, but the rhythm and distinctive presence couldn’t be ignored. Perhaps it was more pronounced because we had just finished a full week of grey, wet & cold weather.

Nevertheless, I was intrigued. Since I’m slightly off the mark of normal, I acted on the compulsion to grab my camera, open my bedroom window and climb onto the fire escape to seek out this elusive messenger.

I saw seagulls, pigeons and plenty of do-gooders embarking on the rituals of their day. But, this guy was nowhere to be found. And yet, his call continued in the same repetitive fashion. I could have sworn he was just in front, no, to the left, wait; no…it’s coming from the right.

In the end I sat and played a game of Marco Polo with the owl until the sun had completely taken post for the morning; at which point, his chanting ceased.

Gone but, not forgotten.

_____________
This atypical Manhattan experience of nature got me thinking about perception vs. perspective. How are perspectives of our environment formed? How are perceptions “perceived” to create personal perspectives? Why do some experiences with our environment seem more pronounced and heightened than others?

Why did I perceive such a resonance with the sound of this owl? Why did I respond with such intensity and instigate an owl chase?


Ultimately, the day was glorious and became one of the first markedly spring-like days. I embarked on a day of consciously experiencing and observing the essence of my environment.

Awoken by the sensory input of Mr. Owl, I embarked on a day of observation and experience. Senses as my exploratory guide, I listened to the vibrations & echoes of the water against the beach, felt the heat of the sun’s reflection, and enjoyed the fresh smell of renewal I associate with spring.



I was the listener, the perceiver, the conductor of my experiences, the one who at the end of the day, still maintained a personal & unique perspective.

Like the lyrical ingenuity of the Soliloquists of Sound pledge, I became the “echo that prolonged the life” of this particular day and its vibration.

_________________
Now, the amplification of perspective thought:

It seemed that I have a perspective of what spring symbolizes and how nature is expressed. But, why and how do I come to hold, perhaps, a differing perspective than the next person?

It seems that there is hierarchy to the process of formalizing perspectives.
At the top, or the outcome, we have perspective defined as “the state of one's ideas, the facts known to one, etc., in having a meaningful interrelationship. The faculty of seeing all the relevant data in a meaningful relationship. A mental view or prospect.”

Our perspective begins with our perception of the external world. Perceptions are unique to the individual as they concern how we mentally conceptualize and download information through experience.

Experience leads to perspectives of our environment. We experience with our senses and, depending on our percepts (the dynamic partnership amongst the senses; sound and sight), we obtain information. The sensory data is processed based on our individual perceptions of the environment, and ultimately lead to the confirmation of pre-existing perspectives or, serve as the catalyst for new perspectives.

___________
SO, how does this relate to cooking & consciousness?

Well…I suppose the result of the days journey was a compilation of data, thought, and perceptions about the meaning of each experience.

How I went about the day a) directly related to an internal resonance with the signs of nature and b) elicited my own value and appreciation for spring. I was tapped-in yesterday, completely aware of all I was experiencing in full presence of being.

______________
The connection between perception & consciousness.
Consciousness, which is a generalized umbrella term for awareness, is necessary in order for us to truly interact with the nature of environment. Conscious experience engages the senses and amplifies our energetic interconnection with the environmental elements.

Without alertness & focus, we would simply perceive situations based on pre-existing notions, skewing sensations with illusory thoughts; and manipulating the bigger picture, or perspective.

_______________
Our perceptions of our food environment seem to follow the same principles.

Do you perceive your food options or cooking abilities as limiting or flexible and great? Are your eating and cooking behaviors reflections of past experiences?

I believe that by finding a balance between the intangibility of fantasy and ideals and the constraints of limiting perspectives, we can find a harmonious way to connect with our food environment. The philosophy of “Enactivism” personally resonates as that midpoint between realism and idealism. It denotes a non-dualistic approach wherein our engagement and participatory connection between thoughts and action lend a more informed, conscious and influential environmental experience.

If we can understand the fundamental & important interconnection we have with our food, we might perceive the art of cooking & the possibility of food choices differently.

Using our senses as a guide, we can truly develop a deep relationship with ingredients; and through cooking, we have creative freedom & ownership in the dynamic transformation of food and its energetic essence. It begins with knowledge and a respect for the scientific phenomena food. A respect for the time and care farmers and agriculturists invest in preserving the integrity of the most valuable of nature’s grace.

It requires a step out of the box and a realization that quality is not something we can really appreciate or see until we are able to see our own reflection in the mirrored lens through which we view food, cooking & eating. The ecology of community food sources are not likely to flourish without a compassion partnership and direct sense of connection.

Only through experience and information can we really know quality; empowering the collective voice through conscious action and trust the guidance of our senses.

___________________
Below are the lyrics to the 'Pledge of Resonance’ with a few of my perceptions noted. What motivated me to write this blog was the impact this song made in relevant connection to our influence on cooking and the energetic and vibratory properties of food.



Pledge of Resonance:

‘I am a listener.

‘Well before there was something to be said, I was here.’

‘Many have argued whether or not sound exists without me, but what is often overlooked in the midst of these debates is the true importance of the relationship between sound and those who perceive it.’

‘Sound can be defined as something heard…but in essence is a cycle of vibrations that move through matter.’

‘I vow to maintain the ability to define these vibrations (energetic essence of food and the food environment)…And therefore, amplify them with our actions.’ (Our actions do have an effect - conscious selection, support for local ingredients, mindful & informed cooking practices).

‘It is in our hands to allow what we hear (how we perceive food) to fade to silence, or to be given meaning.’

‘As these actions remain, ‘we’ become the echo that prolongs the life of a sound (a harmonious & locally produced food environment). And as sound (food) is essentially a movement (our respect for the living energetic qualities of food and the direct impact on our food environment), ultimately, the fate of this movement lies within ‘us’…

-The Listener


As listeners, we are the individuals who purchase, grow, eat, and cook food. I believe we are responsible for the enhancement or conversely, the demise of our food environment. Can we become a collective community of conscious consumers and cooks?
_______________
I never did find the owl, but I did get his message ~ and I vow to this totem of wisdom ~ to continue listening; to define & enhance my experiences ~ and to take responsibility for my level of consciousness & perceptions.

Cheers…To the elusiveness & phenomena of the world; and to the comforting patterns of nature’s rhythms, vibrations and music.

Peace,
The Listener.

Cooking: Therapy and Art

COOKING: THERAPY and ART

Stressed?Had a long day at work? Worried about a relationship? Concerned about your health? Feeling anxious about finances? Don’t know how to cook? What does all that culinary jargon mean anyway…I give up – just going to pop something in the microwave and be done with it.

These daily challenges affect us all. The question is how do we transcend these overwhelming tasks and thoughts that, at times, can be paralyzing?

For some, peace and quietness of the mind is found through art – music, writing, photography, dance.

For years, I would come home from work, feeling depressed, lost, unfulfilled. Immediately, I would take post in the kitchen. Sometimes I would just wash dishes. Other times, I would play around with different sauces or vinaigrettes. I toyed with spices and flavor combinations. I wrote recipes and tested them over and over until I found satisfaction in my own palate.

When guests would come over, I was not your typical “life of the party” to say the least. If you wanted to talk to me, you had to come into the kitchen. Cooking was and is my element – it is where I release all the attachments of the day; the past and the future; and truly find myself be-ing present in the moment. When I am cooking, I am not thinking about anything else. Nothing else matters.

I soon took my love for cooking - as a meditative and therapeutic art - to the focus of my career. I asked myself, “Why would I not shape my career around something that I know?” Something that I crave to learn more about and that I do for pure joy and interest. Sure, I made a decent salary in my old day job, but there was something missing. There was an innate sense of lack.

As personal therapy, I started to heal this sense of lack and depression through cooking. Becoming a professional cook provided an invigorating challenge; an opportunity to take my hobby to the next level; and would eventually land me in some amazing restaurants working under extremely talented chefs.

The abundance I have today does not come from financial wealth, but rather from a sense of purpose and genuine love for what I do and who I am.

What started as a hobby grew into a skill, which ultimately transformed into a purpose-driven career and desire to serve others.

I feel that cooking is art. It is a chance to express your uniqueness; be creative; and experiment. It is therapeutic. Just the same, many find meditative qualities in singing, painting, walking, writing, etc.

Caramelized Shallot and Mushroom Toast Points

When I am working with food, the stresses of the world melt away and I become engrossed in the process. Transcendence of daily anxiety into the energy of love and compassion can be accomplished through any activity, so long as it is performed with consciousness.

Simply by emptying your mind and focusing on the moment, you immediately halt the banter that perpetuates the vicious cycle of stress and have taken a huge step in healing your life on so many levels. Stress manifests as physical dis-ease, creates emotional trauma and leaves our minds racing, confused and overwhelmed.

Cooking is just one of the many activities that we do which has the ability to heal. Becoming interested in cooking, learning about food and its applications, & taking a mindful approach to cooking triggers the often suppressed creative characteristics of your right brain.

Cooking calms me down, and yet at the same time, it energizes my imagination and stimulates inspiration.

Instead of focusing on whatever illusionary crises are at hand, I become conscious of only one thing…the food I am preparing. When I am truly involved in the process, cooking becomes a dance – a symphony of flavors – an experiment of combinations…all done in the NOW. For certainly, we cannot experience those feelings/sensations if we are “elsewhere.”

Cooking has helped build confidence, bring peace of mind, encourage healthier eating habits, and has made me more informed about what ingredients are available. The knowledge is astounding. There are things I never would have tried or attempted had I not taken cooking from just a necessity for survival – to a hobby/passion – and finally to a career.

When I cook, I am also invested in the people I am cooking for. Sometimes it is just me, but often I am cooking for many people and it is of utmost importance that they are provided a meal made with love and compassion. Believe it or not, but people can tell the difference between a meal made with care and attention and one made in haste and without compassion. Essentially, you are what you eat. And, the energy you put into the process is shown in the final product. Can you taste love? I think you can. I can hear love through music. I see love through art. And so surely, I believe you can taste love through food.

Everyday, I learn something new about a certain food. Everyday, someone or something inspires me to experiment with different flavors or try a new technique.

Because of cooking, I am stronger, more detail oriented, more confident, healthier, wiser, and more creative.

I created My Karma Kitchen to inspire a change in the current paradigm of thought that has placed cooking into categories such as “chores,” “skills I can’t do well, but have to,” unaffordable”, “overwhelming,” “not enough time.”

But, a shift has been taking place over the past few years that has brought the culinary world into the public arena as a respected career, a method of self – expression, and an activity used to bring together friends, family and community.

Clearly, the interest and passion is there. My goal is to unlock the natural and hidden talent for cooking that is held within every person.

I began cooking because it was therapeutic. Through cooking, I found peace, time for reflection, and a way to transcend negative or unwanted energies/thoughts into positive energy. It wasn’t necessary to cook elaborate meals. Clean & simple is often the best.

It is the art of creation, the practice of being in the moment, embracing consciousness. The immense joy I receive out of the whole cooking process – from selecting ingredients to tasting and seasoning throughout, to cleaning the kitchen provides complete and true satisfaction.

At the end of a shift in the kitchen or after cooking at home, I know that I have not only nourished my body, but also my mind through activity, and my soul through creation, spreading of love and positive energy.

I simply want to share and interact with others through the medium of food; and as well, use my skills and knowledge to help others become more confident and creative cooks.

An artist once said, “…Many have argued whether or not sound exists without me, but what is often overlooked in the midst of these debates is the true importance of the relationship between sound and those who perceive it.”

In a sense, cooking is the same. Can food and cooking really exist without me? Cooking from a therapeutic and artistic viewpoint is dependent on the relationship between the presence and intention of the individual AND the value they place on the food.

Cooking from the heart amplifies ingredients, meals with mindful action.

It is my responsibility as a conscious chef to allow what I cook to be more than just an answer to hunger; it is in and through my hands to give it meaning.

That's all for now. Happy cooking and creativity!