Sunday, December 16, 2007
After a terrifying first section on industrial food and a disillusioning second section on organic food, the third section of Omnivore's Dilemma gives me something to take heart in. Michael Pollan visits and, for a week participates in, a sustainable farm in Virginia. The working philosophy of the farm is that the sun feeds the grass, the grass feeds the animals, the animals feed the people, the people take care of the grass. The farmer manages the grass in such a way that it is constantly being nourished by the animals that it feeds. Different animals are rotated into pastures on a strict schedule that maximizes the benefit to the animals, the benefits to the grass and factors the recovery time needed for the grass.
A google search found grass farms in Maine. It makes sense to me to use these local resources for as much of our food as possible and to plan my trips to pick up food to coincide with my ordinary travel in order to minimize the environmental cost.
1 lb beef (I used organic, next time it will be sustainable)
1/2 lb. sausage (ditto)
1/2 cup of barley
1 can of organic tomato paste
1 onion, chopped up
minced garlic (suit yourself)
season with organic maple pepper
Bake at 350 degrees for 45 to 50 minutes.
Enjoy for a meal, but meatloaf's real treat is the sandwiches from leftovers. I love to have it sliced onto wholegrain bread and sprinkled with alfalfa sprouts. Many years ago I had to make sandwiches for a homeless men's shelter in Nashville and thought about what would taste like a warm hug and decided on meatloaf sandwiches and alfalfa sprouts.