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Eating Outside the Industrial Box
When I was a child, one of the things that made me decide not to ever eat fish was the standard 1960 tunafish sandwich on white bread. This was before the days of tuna packed in water, so it was oily fish with mayo that didn’t appeal to me very much.
What makes this the BEST tuna sandwich is not the recipe for everything you add to the tuna salad, it’s the best because of the quality of the tuna itself.
Since the latest fire had been filling our air with unhealthy levels of air pollution (ashes were falling like snow) on 28 September Larry and I went to stay with a friend of a friend (who is now our friend, too) way up in Northern California right on the Pacific Ocean. We were so close to the water that we could hear the fluctuation of waves as they varied from gentle to strong throughout the day and night.
Joseph, our host, is a fisherman, so when he offered me fish for dinner and I politely declined, he said, “Do you not like fish because it tastes fishy?”
When I said yes, he said, “The reason it tastes fishy is because if you eat commercial fish, by the time it gets to the supermarket it’s about a week old. Fresh-caught fish doesn’t taste fishy.
This is one of a few posts where I need to explain how the system of Life works because it is very different from how the industrial food system works. As different from what you are accustomed to as this may sound, it is what is happening in Life. Because most people are not aware of this and haven’t been throughout much of history, various viewpoints and practices have come about that are not aligned.
A continuum is is a coherent, continuous whole where there is a progression of parts that are each necessary for the whole to exist.
Each food that we eat is part of the continuum of food on the Earth.
You may have seen or been taught the food chain shown as on the left below, with plants on the bottom, then animals, then man at the top. But this is incorrect. It’s more like the diagram on the right, where all the plants and animals and man are in a circle going around and around.
This week I had a new experience.
I purchased some dragon’s tongue beans thinking they were shelling beans, but when I tried to shell them, there were only small beans inside like a green bean.
Puzzled, I did some research and found that dragon’s tongue beans can be eaten as green beans, as shelling beans, and as dry beans.
I arrived in Sonoma County, California, on 27 September 2017.
I had just driven across the country from Florida in a rented moving truck, a week after Hurricane Irma blew right over my house.
Ten days later the massive Sonoma county fires broke out only 10 miles away.
It was a time of change for me if there ever was one.
I didn’t choose to come to Sonoma County. Larry brought me. I needed to be with Larry and Larry needed to be here for various reasons, so I sold my house in Florida and moved back home to California after 15 years away. I now live with Larry and his mom and two of his siblings—a brother and a sister—in their house instead of my own (and we are all still here three years later).
During that week of ravaging fires, when we were watching television all day and keeping the sprinklers going on the house (because nobody knew where the fire would go next), one morning I came to the breakfast table and there were apples.
I always thought that apples were a winter fruit, until I moved to Sonoma County California at the end of September 2017 and found that apple season was coming to an end at my local farmers market.
But that didn’t mean there were no more apples to be harvested. It turns out that there are many many more varieties of apple than the red, green and gold apples offered all year long in the supermarket.
Over the summer I was noticing that I now have a preference for eating fresh, raw fruits and vegetables over cooked.
And now here I am again wanting to give you a recipe for applesauce and not even wanting to make the usual cooked variety.
Raw applesauce is so much more delicious (and nutritious) than the cooked kind. Easy and quick too. Tastes very fresh and sweet and is remarkably “saucy” like cooked applesauce.
Over the past few years I’ve tried a lot of gluten-free recipes. Many of them were just not worth eating.
But these muffins are sweet without any sweetener, soft and fluffy, and have the texture of a wheat muffin with no wheat. You could put a plate of these on a table for people who eat wheat-and-white-sugar and all they would say is, “These are the BEST muffins! Wow! Where did you get these.?!?!!?”
And they are made of wholefood ingredients.
If you’ve peeled apples to make something that requires peeled apples, you might as well do something delicious and nutritious with the apple peels. The baking time is the same, so just put both in the same oven at once.
A little treat just for the baker.
Apple crisp is an old favorite with many variations. Here’s how I make apple crisp using wholefood ingredients.
I make apple crisp in ramakins for portion control, ease of serving, and ease of storing and reheating.
This blog is about eating “whole food” that is really whole and about creating a style of wholefood cuisine that comes from the inherent flavors and qualities of the foods themselves, rather than trying to make familiar industrial-style foods from whole ingredients.
To eat in this manner is not only enjoyable, it also benefits health and the environment.
Because of the Covid-19 pandemic, our industrial food supply is crumbling fast. And we still need to eat. I’ll show you how.