ACT NOW!

ACT NOW!

Join, among many others, Michael Pollan, Wendell Berry, Alice Waters, Anna Lappé, Marion Nestlé in signing asap the petition urging president elect Obama to nominate a Secretary Agriculture that will support a Sustainable Choice.
It is very important and urgent because none of the names that are mentioned in The Associated Press contender list 4 days ago match the Food Democracy proposed names.
Read below & click on pix to get to the petition and do pass it on.

Dear President-Elect Obama,

We congratulate you on your historic victory and welcome the change that your election promises to usher in for our nation. As leaders in the sustainable agriculture and rural advocacy community we supported you in record numbers during the caucus, primary and general election because of the family farm-friendly policies that you advocated during your campaign.

As our nation’s future president, we hope that you will take our concerns under advisement when nominating our next Secretary of Agriculture because of the crucial role this Secretary will play in revitalizing our rural economies, protecting our nation’s food supply and our environment, improving human health and well-being, rescuing the independent family farmer, and creating a sustainable renewable energy future.

We believe that our nation is at a critical juncture in regard to agriculture and its impact on the environment and that our next Secretary of Agriculture must have a broad vision for our collective future that is greater than what past appointments have called for.

Presently, farmers face serious challenges in terms of the high costs of energy, inputs and land, as well as continually having to fight an economic system and legislative policies that undermine their ability to compete in the open market. The current system unnaturally favors economies of scale, consolidation and market concentration and the allocation of massive subsidies for commodities, all of which benefit the interests of corporate agribusiness over the livelihoods of farm families.

In addition, America must come to understand the environmental and human health implications of industrialized agriculture. From rising childhood and adult obesity to issues of food safety, global warming and air and water pollution, we believe our next Secretary of Agriculture must have a vision that calls for: recreating regional food systems, supporting the growth of humane, natural and organic farms, and protecting the environment, biodiversity and the health of our children while implementing policies that place conservation, soil health, animal welfare and worker’s rights as well as sustainable renewable energy near the top of their agenda.

Today we have a nutritional and environmental deficit that is as real and as great as that of our national debt and must be addressed with forward thinking and bold, decisive action. To deal with this crisis, our next Secretary of Agriculture must work to advance a new era of sustainability in agriculture, humane husbandry, food and renewable energy production that revitalizes our nation’s soil, air and water while stimulating opportunities for new farmers to return to the land.

We believe that a new administration should address our nation’s growing health problems by promoting a children’s school lunch program that incorporates more healthy food choices, including the creation of opportunities for schools to purchase food from local sources that place a high emphasis on nutrition and sustainable farming practices. We recognize that our children’s health is our nation’s future and that currently schools are unable to meet these needs because they do not have the financial resources to invest in better food choices. We believe this reflects and is in line with your emphasis on childhood education as a child’s health and nutrition are fundamental to their academic success.

We understand that this is a tall order, but one that is consistent with the values and policies that you advocated for in your bid for the White House. We realize that more conventional candidates are likely under consideration; however, we feel strongly that the next head of the USDA should have a significant grassroots background in promoting sustainable agriculture to create a prosperous future for rural America and a healthy future for all of America’s citizens.

With this in mind, we are offering a list of leaders who have demonstrated a commitment to the goals that you articulated during your campaign and we encourage you to consider them for the role of Secretary of Agriculture.

The Sustainable Choice for the Next U.S. Secretary of Agriculture

  1. Gus Schumacher, Former Under Secretary of Agriculture for Farm and Foreign Agricultural Services at the U.S. Department of Agriculture, Former Massachusetts Commissioner of Agriculture.
  2. Chuck Hassebrook, Executive Director, Center for Rural Affairs, Lyons, NE.
  3. Sarah Vogel, former two-term Commissioner of Agriculture for the State of North Dakota, attorney, Bismarck, ND.
  4. Fred Kirschenmann, organic farmer, Distinguished Fellow, Leopold Center for Sustainable Agriculture, Ames, IA and President, Stone Barns Center for Food and Agriculture, Pocantico Hills, NY.
  5. Mark Ritchie, current Minnesota Secretary of State, former policy analyst in Minnesota’s Department of Agriculture under Governor Rudy Perpich, co-founder of the Institute for Agriculture and Trade Policy.
  6. Neil Hamilton, attorney, Dwight D. Opperman Chair of Law and Professor of Law and Director, Agricultural Law Center, Drake University, Des Moines, IA.

Sign Petition

Changing the Way We Eat

Changing the Way We Eat

I am an unconditional fan of both Bill Moyers and Michael Pollan. Good timing for the interview as President Elect Obama is picking the next Agriculture Secretary.
AGRICULTURE SECRETARY contenders at this point:
by Associated Press
Dennis Wolff, Pennsylvania Secretary of Agriculture.
Tom Buis, president of National Farmers Union.
Former Rep. Charles Stenholm, D-Texas.
Rep. John Salazar, D-Colo.
Rep. Stephanie Herseth Sandlin, D-S.D.
Former Rep. Jill Long Thompson, D-Ind.

Will any of them help change the way we eat? I sure hope so but do not have too much hope. What is sure is that we can CHOOSE what we eat and even during times when money is tight it is important to still go for less but better. Anyhow Michael Pollan says it all in this interview; please do pass this interview around, we got to put pressure on the first family to have them grow an organic veggie garden at the White House. And if I were them I would have a few chickens and couple of goats!

A forward from Michael Pollan inquiries list:


“In case you missed it, Bill Moyers did an hour on food issues with me this past weekend. You would have heard about it last week, but the list-serve was down– sorrry. Anyway, you can catch it on Moyers’ website. Here’s the link and listing:” (Michael Pollan)

“Changing the Way We Eat”, Bill Moyers Journal, PBS.
November 28, 2008
A food crisis plagues America. Or, so believe Michael Pollan and many activists across the U.S. Some might find it difficult to comprehend that one of the richest countries in the world suffering from food issues, but MichaelPollan lays out what ails America and the case for reform in “Farmer in Chief” an open letter published in THE NEW YORK TIMES MAGAZINE.

http://www.pbs.org/moyers/journal/11282008/profile2.html

(or click on picture above)
Events mailing list
[email protected]
http://lists.michaelpollan.com/mailman/listinfo/events_lists.michaelpollan.com

Preview Recording & Thanksgiving

Preview Recording & Thanksgiving


Drawing Y.K.

Wow! my last post was over a week ago and I didn’t get a chance to write anything since then. So let’s go back in time a little bit:

The gig with Mike Bisio at Justin’s in Albany N.Y was a lot of fun and we couldn’t have had a better audience. If you were there: thank you so much for your undivided attention. Pierre Joris produced a live recording of the concert and and it looks like we might have enough material to cut a live album; Sten Isachen from Bender Studio in Delmar, NY did a great job recording us.

Michael Bisio & Nicole Peyrafitte

If you wish you had been there or want to listen to our very first song of the night, you can! Click to hear arrivé ici (though be aware that this is a very rough and not yet “mastered” mix). Arrivé ici or Come here is a poem by Pierre Joris from “hjr” published by OtherWind Press. Do not hesitate to let me know what you think.

Monday I rushed back from Albany to make sure to get an organic turkey from the Park Slope Food Coop and get all the my Thanksgiving food shopping done as Tuesday and Wednesday were going to be taken up by work. Below you can see the photo reportage —mostly photographed by Miles Joris-Peyrafitte— of the preparation, but first let me give you our collaborative family menu:

Pumpkin & Passilla Chili Potage topped w/ crema, cilantro & chopped fresh jalapeño
Served with Marge’s Corn Bread
Stuffed Turkey *My Way*
This stuffing is closer to the one for French Dinde de Noêl or X-mas Turkey. Ingredients are ground pork, shitake mushrooms, onions, celery & carrot (very little), garlic, parsley, brandy, lots of freshly ground pepper, salt — and finish with eggs to bind. The turkey was in a brine for 48 hours.
Mashed Potatoes
Haricots Verts
(Joseph Mastantuono & YK)
Oyster Dressing (Joseph Mastantuono & YK)
Roasted Celeriac, Carrots & Shallots with bits of Bacon
Simple Cranberry Sauce
Orange & Shallot Gravy

Plum Tort (Dawn Clements)
Mousse au Chocolat (Joseph Mastantuono & YK)
Sweet Potato Pie
Cranberry & Orange & Peanut Butter Pie

Also, I wanted to forward an interesting op-ed New York Times ( I swear it was in the *real* New York Times!) article that has us thinking of a totally different menu for next year. Cocorico!
read on:
http://www.nytimes.com/2008/11/26/opinion/26davis.html?_r=1&em

Coming up & Le *Faux* New York Times

Coming up & Le *Faux* New York Times
Mike Bisio & Nicole Peyrafitte. Photo Dan Wilcox
Photo Dan Wilcox

Thursday Michael Bisio -double bass- and I -voice & sounds- will be performing original works and contemporary poetry at Justin’s in Albany. Mike and I have collaborated since 2005. Over the years, thanks to Mike’s unconditional dedication to a very atypical artistic adventure, we have developed an ongoing and challenging conversation taking place at the borders between sound & sense, music & word. Cookin’ with Mike is about whippin’ not churnin’! see video.

Pierre Joris, poet, translator, editor & also my partner of 18 years has decided to produce a live recording of the event. Sten Isachsen from Bender Studio in Delmar will be once again our recording engineer. I did record my cd “The Bi-Continental Chowder/ La Garbure Transcontinentale “ at Bender Studio. This is very exciting and I hope you can join us:

Thursday November 20th 2008
VOICE & BASS unleashed!
PEYRAFITTE & BISIO

Justin’s on Lark
301 Lark Street Albany NY
9PM $3cover
reservation recommended
518-436-7008

And now, just in case you missed it or want to know more about the incredible work of Extraordinaires “Liberal Pranksters” : LE FAUX NEW YORK TIMES and all the news I wish for. It was distributed Wednesday November 12 2008 & dated July 4th 2009. I was so exited to be one of the hundreds of anonymous distributors.

faux times

My favorite article was:
Maximum Wage Law Passes Congress”. Salary cap will help stabilize economy
but check out:
Website
Videos

pdf

& do not miss the *real* New York Times blog reaction.

See you here or there!

Purple Dragon Carrots

Purple Dragon Carrots
Purple dragon carrots from Nesenkeag Farm
Mange des carottes, ça rend aimable! Eat carrots and you will be kind! or, eat carrots and they’ll make you a pleasant person!
How many times did I, like any French person, hear that saying? Countless times. As a kid, I can’t say I disliked carrots, but the moral value that supposedly came with them infuriated me. What did that imply? Was I not a sweet little girl? I do, and still do, take sayings (too) seriously!
At the family restaurant carrotes rapées were always on the crudités cart, dressed with vinaigrette and garnished with parsley. Another carrot dish that appeared regularly on the menu, and that I liked very much, is carrotes Vichy. These sweet glazed carrots would be flanked by a slice of beautiful veal loin roast drenched in flavorsome intense jus. My grand father’s recipe was simple and looks like the same recorded on his (now mine!) Escoffier cookbook:
Carottes à la Vichy:
Place the (sliced) carrots in a skillet with enough water to almost cover them, add 30 grammes of salt, 30 grammes of sugar and 60 grammes of butter per 1/2 litre of water. Set up “en timbale” (in this case it means to fill up a greased individual ramekins with the cooked carrots and turn them out on the serving dish or plate).
The carrots I took pictures of are Purple Dragon carrots. They were the last veggies left over from my wonderful trip to Nesenkeag Farm a few weeks ago. I never had these carrots before, I usually stay away from “trendy” foods, but Liana & Eero generously send me home with 2 lbs of them and I got curious.
One anecdote before I get into carrot history:
I brought a few to Alime at Aunt Halime’s Halal Meat, as she always shares Turkish delicacies. I though it was going to be a hit, but Alime looked at the purple carrots made a very disapproving face and said something like “beurk! chemicals, you can’t trust supermarket!”. I am not sure she trusted me about the carrots exquisite provenance, but it got me even more curious and I decided to look closer at the history of the carrot. Have carrots always been orange?
This summer I got a French book (thank you Pierre!) called “La Fabuleuse Histoire des Légumes” or “The Fabulous History of Vegetables” by Evelyne Bloch-Dano. Yes, I have translated “légumes” by “vegetables” because that is what the word means in the French sense of it. The book tells stories about leguminous plants, such as beans and peas, but also artichoke, Jerusalem artichoke and others. About carrots she writes:
In the 1930’s Vavilov, the Russian biologist and his team were doing research in the context of the improvement of cultivated plants in the service of Soviet Agriculture. They discovered spieces of volunteer and hybrid carrots in Afghanistan and Kashmir. Their appearance differs from wild carrots under our climate : their roots are meatier, bear little ramifications and most of all their colour ranges from purple and pink to orangy yellow…
Then Evelyne Bloch-Dano mentions Ibn al-‘Awwam, the 12th century agriculturist from Seville, who in turns reports on a 4th century book on Nabatean Agriculture and the fact thatred and yellow carrots were known to Palestinians. Ibn al-‘Awwam also speaks of red carrots in Spain at that time. In Spanish carrot is Zanahoria, and the origin of the word is quite controversial and interesting.
It is common to find entries giving an Arabic origin: safunariyat, isfranija. But the word may also possibly have a Berber origin, asfenaria . Mais encore, a Basque origin is not excluded: zain and horia which means “yellow root”, and carrots where more often red and yellow than orange. Others again posit as Aramean origin…Well, I am letting you sort it out and if you are germanophiles look at the entry below by the distinguished German linguist Hugo Schuchart:
Bloch-Dano reports that Apicius mentions a white “carota”, eaten fried or en salade, and that white carrots were mistaken for parsnips. But when did the carrot became orange? She notes that we can follow the appearance of orange carrots through Dutch paintings like Pieter Aertsen’s (1508–1575) ” Market Woman with Vegetable Stall “. She argues that Dutch painters recorded orange carrots about 200 years before any agriculture treatise; 1721 would be the first mention of the orange carrots from Holland. We don’t find any record in France until 1770.
Market Woman with Vegetable Stall 1567
Oil on wood, 11 x 110 cm – Staatliche Museen, Berlin

Voilà! I was just going spend a couple hours writing a quick blog about carrots; and here I am, eight hours later and sore from kneeling on my computer chair (told you I was brought up catholic!). After traveling virtually through continents, countries, languages I can now answer confidently:
No! carrots have not always been orange! Looks like they are a Dutch invention to celebrate the Orangist movement.
Yes! I ate my Purple Dragon carrots. I sautéed them with cabbage, ginger and garlic topped this with a steak haché (hamburger, with no bun, I don’t do sandwiches for dinner). Purple Dragon carrots are good, though I must say they have a far more interesting look that taste. The juxtaposition of purple and orange is stunning. For taste I prefer the orange ones. I ate some of the Purple Dragon carrots raw tand they do taste nuttier and stronger it is no doubt a hardier vegetable.

One more thing before I go stretch and breathe some fresh air: there is a great article and photo montage on the Christian Monitor website about Nesenkeag Farm: An organic farm grows all the peas and pods


Nicole’s Thursday night quick dinner:
Simple pan fried Hamburger with
Sautéed Purple Dragon carrots & Nappa cabbage with garlic & fresh ginger