Last night at a work function I overheard a “famous actor” talking about her relationship with food. A bubble formed at the top of my head, as if my life became a cartoon character, and was reminded of a time back in 2001 working on, Darthia Farm and organic sustainable farm in Maine.
This time marked my life with many changes. One of which was going from a vegetarian (for over 15 years) to a fanatic meat-eater. I went from not being able to fathom eating a chicken to: killing, picking feathers off, and then baking.
Why did I choose to eat the chicken? I felt that if I could raise it and then kill it, I should eat it. My mouth watered for it. The whole process of growing, sacrificing, and eating was quite primordial. This new ME formed. I had to redefine my relationship with food.
I explored the food movements: conscious eating, slow foods, raw foods, detox foods, super energy foods. But the reality was, what relationship could I have after I left the sustainable farm? Do we know where are foods are coming from? What factories they were raised in? What fertilizers they drank?
I cannot answer the question for you but I know for my family, I make conscious choices about what we eat. Please let these ideas spark thought for you and your family. Begin to realize what is on your plate.
With these thoughts, I leave you with a wonderful recipe for Carrot Jam from my one of my favorite herbal books, A Modern Herbal, written by Mrs. M. Grieve.
Wash and grate some carrots; boil until reduced to a thick pulp. To 1 Ib. of this pulp add 9 oz. sugar, the juice and grated rind of 2 lemons, and 3 oz. butter (amended by Shsohana and Karin!). Boil the mixture well for 45 minutes to 1 hour. The result is a useful and inexpensive jam, which can be made for 6d. to 8d. a lb. (according to the price of the lemons), if all materials have to be bought, and for considerably less by those who have home-grown carrots available.
—Preserved Young Carrots—
Turn the carrots in their own shape, and as you do so, them turn into hot water; when all are ready, put them in a stewpan with water enough to cover them; add fresh butter in the proportion of an ounce to the pound of carrots, and salt to season; boil the carrots in this till half done, and then arrange them neatly in tin boxes; fill up with their own liquor, solder down, boil for hour, and put them away in the cool.