Candidate Casserole: Answer One Question To Know How To Vote

Spinning Cook Food Article

Candidate Casserole

How to Vote with the Spinning Cook

Choosing a federal, state, or local candidate can feel like a choice between 20-ingredient casseroles. Someone will be elected, and with them a host of promises, positions, ideologies, priorities, skills, strengths, weaknesses, and donor lists…will march into office. This is not a custom-order omelet, and we don’t get a line-item veto. One casserole will be served, and there’s no ability to pick out the parts we don’t like.

Not all politics are this ambiguous, and in many ways I am a big fan of individual ballot measures where we vote directly on issues. And if you haven’t seen my piece on California’s Proposition 37 issue regarding genetically-modified foods, please take a look – it’s an important result which will affect all of us.

But candidates are complex and multi-faceted, and for this reason I’m asking myself one core question, to cut through the noise and guide my vote.

Which candidate will do the best job, to serve and represent the people?

Think of it like a job interview; who would you hire? With all the zingers and foot-in-mouth moments (binders full of women, anyone?) it’s easy to lose sight of the fact that these are essentially jobs, difficult and important jobs requiring great skill, focus, and intentions to perform well.

John Kitzhaber impressed me two years ago with his notebook. Campaigning in Oregon for his third term as governor, he diligently recorded constituent input. Not very high-tech perhaps, but isn’t that the kind of person you would hire? So another way to ask the question might be, what’s in your candidate’s notebook (or iPad)? Women? Sorry, couldn’t resist. Attack strategies? Requests from corporations, their lobbyists, and other big donors? Or the needs of constituents, the real problems which need solving for the good of the people they will represent?

We shouldn’t make hiring decisions without first checking references, and for established candidates there are some great websites which can tell you what kind of job your politicians have been doing. If food issues matter to you, please check out http://FoodPolicyAction.org, which analyzes votes on food-related bills to provide a report card for incumbents.

What other resources do you use to inform your vote? And what other core questions do you ask yourselves? Does mine make sense?

Most importantly, please get out there and enjoy your right to vote. And may the best casseroles, I mean candidates, be hired.

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Posted in Food Articles, Philosophies

Why Proposition 37 Impacts Everyone And Must Pass

Tomato Edamame Question Mark
Tomato Edamame Question Mark

Prohibitions on independent research leave big unanswered questions about the safety of genetically modified foods.

My Thoughts on Proposition 37: Spinning Cook

 

I haven’t yet touched politics here on the blog, I’ve always been just your friendly neighborhood food blogger. But the more I learn about this topic, the stronger I feel.

On November 6th, California voters get a clean shot at a single issue, and it’s one which could have a big impact on all of our health. It is guaranteed to have a big impact on the reputation of real political strength of the “food movement.”

Should GMO (Genetically Modified Organism) food be labeled, as Proposition 37 would require? It’s complicated, but I strongly feel that it should, and I’ll tell you why.

1. They are different.

Producers of genetically-modified seed have made extensive arguments that these altered foods are different from conventional foods, in order to protect their patents. Yet when it comes to labeling, they want to say they are just the same as conventional foods. These companies can’t have it both ways. In some cases the difference is as simple as immunity to an herbicide like Roundup® or active ingredients from Agent Orange (or stronger chemicals sure to follow). In other cases the differences are potentially more menacing like corn which produces a protein which is toxic to insects’ gastrointestinal systems. Do you think that could damage our own gastrointestinal tracts? I don’t know, because…

2. We aren’t allowed to study them

The patent holders won’t provide these seeds or food products without consent to licensing agreements (similar to software End User License Agreements) which strictly control research activities, and provide them with veto power on the publishing of research which yields unflattering results. As explained in Scientific American’s call to end this unethical restriction, can you imagine if auto manufacturers prohibited independent crash tests? Since they control research, these companies typically limit their own health safety studies to 90 days. Anyone plan on living longer than that? Then you should be concerned because…

3. The limited independent studies show risks

Despite the many legal and logistical hurdles to running a true independent study, the few studies which have been run expose risks which contradict manufacturers’ promises of complete safety and “sameness.” We were assured that the Bt protein which is so toxic to insects would be unabsorbed by humans due to the acidity of our stomachs. Yet the protein was found in the blood of pregnant women and their babies in a Canadian study.  Furthermore, an extensive independent GMO study recently published in the peer-reviewed Food and Toxicology Journal demonstrated that both Roundup®, and Roundup® resistant corn (by itself or in combination) resulted in serious health consequences in exposed rats compared to a control group. It’s long, technical, and thorough and is well summarized here. By the way, anyone who wants to throw darts at this study needs to explain to me why seed companies limited theirs to 90-days. That’s what a valid criticism sounds like.

4. They make overconfident claims of safety

The No on 37 campaign has spent millions airing ads which, among other tactics, enlist industry-connected doctors to make their plea. In this ad, Dr. Robert Kleinmann states that “There are no cancer risks associated with agriculture produced through biotechnology, none whatsoever.” Over-confident statements such as these make me certain that these are not thoughtful claims made by people who take the concerns seriously.

I hope California voters get this right. If it passes it will force food producers to make much of our food in a more natural way, since they won’t want the label, nor will they typically want to manufacture a special GMO-free product just for California. More importantly I hope the passage of this measure sends a message that the food movement has real political strength, as Michael Pollan pointed out last week in his excellent piece Vote for the Dinner Party in the New York Times. We don’t have an NRA or AARP behind us, but we have amazing writers, farmers, chefs, concerned moms and dads, and conscientious eaters. So let’s prove our strength.

Since we don’t have tens of millions of dollars like the industry-backed No on 37 campaign, we need to get busy and tweet, share, like, comment, blog, and otherwise make some noise!

Here’s what you can do. Thank You!

  • Sign up for campaign updates from the California Right To Know campaign, and Like it on Facebook
  • Tweet, share, comment, like, pin, and otherwise circulate your feelings, especially in California.
  • Learn and respectfully educate others about the issue. Learn about the 90% of Americans who support labelling GMO’s, or about the 50+ countries who currently label GMO’s. Learn about other GMO-related impacts such as environmental risks, threats to genetic diversity, and monopolization.
  • Buy 100% organic food to the extent that you can find and afford it; this seems to be the only way to avoid GMO’s under current labeling rules.
  • Tell seed companies like Monsanto, DuPont, and Syngenta to allow transparency and independent research towards their products, so we can all learn which innovations are safe and which are not.
  • Let me know your thoughts.
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Posted in Food Articles, Philosophies

Brown Butter Apple Crisp

Brown Butter Apple Crisp Overhead Photo

There’s a monster at the end of this post. You should stop now.

The monster is the reason why mine is the only apple crisp recipe which requires two people to prepare.

Stop. Now.

The first person needs to have basic cooking and baking skills, and some apples and things. The second needs to be someone you’d trust with your kids, your wallet, even your pumpkin spice latte. Someone of strong character and unshakeable willpower.

Brown Butter Apple Crisp Overhead Photo

Brown Butter Apple Crisp (the ultimate)

Before anything else, tell the second person that under NO CIRCUMSTANCES is any of this to be eaten before it’s completely finished. Then prepare the apples. Now make the topping, and put it on the apples. No, I said put it on the apples. Put down the spoon, and stop…

OK, I get it. It’s brown butter salty sweetness, so good even before it bakes, it’s a monster just like I told you. But remember, you promised the kids, and…where’s your other person? SPOONS DOWN, BOTH OF YOU!!

WARNING: The Spinning Cook takes no responsibility for families being served crustless “apple bake,” improvised apple sauce, uncooked apple slices, or any other substitute which is presented in place of a previously promised apple crisp. Brown Butter Apple Crisp may be habit-forming, and we take no responsibility for apple crisp being prepared on a weekly or even nightly basis until all the apples are gone. From your local supermarket. We strongly recommend choosing another apple crisp recipe, as there are many safer recipes readily available to you on the Internet. The monster follows…you have been warned.

Brown Butter Apple Crisp
5.0 from 1 reviews
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Recipe type: Dessert
Cuisine: USA
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Something magical happens to the butter and brown sugar when they are cooked together, and this recipe maximizes that effect. I started from this basic recipe and kept it fairly simple. It's surprisingly easy, you just melt your butter on the stovetop, and cook it to just the right point.
Ingredients
Topping:
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ½ teaspoon salt
  • 1 cup oats
  • ⅔ cup white flour
Filling:
  • 8 cups peeled, cored, and sliced baking apples (about 6-8 medium apples)
  • ⅓ to ½ cup sugar, depending on the sweetness of the apples
  • 2 teaspoons cinnamon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the apple slices in a lightly-greased 9x13 inch baking dish, and toss with the sugar and cinnamon.
  3. Melt the butter in a large heavy-bottomed skillet over medium-high heat. Continue cooking until foaming has subsided and the butter separates and turns a medium brown (tilt the pan occasionally to check color). Stir in the brown sugar and salt, and continue cooking for one minute. Off the heat, stir in the oats and flour, then press the topping together with the back of a spoon to form clumps. Distribute the topping on top of the apples, using caution as the topping will be hot.
  4. Bake until bubbly on all sides, about 35-40 minutes depending on the depth of the apples. Allow to cool at least 5 minutes, before serving beside vanilla ice cream.

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Posted in Dessert, Recipes

Where is the Best Place in the Food World?

Photography Workshop with Affogato and Dry Ice

This past weekend the world (of food bloggers) came to Portland for the International Food Blogger Conference. Now that my hometown is a well-known foodie destination, it re-raises the question of where is the best place in the food world? But while it pains me to say it, Portland is not it, and I’ll tell you why.

Photo With Harvard Common Press

Adam and Bruce from Harvard Common Press joined me for lunch before the conference at the only Fortune 500 company based in Oregon (another great place, opinions are my own).

You can also cross off New Orleans, Paris, New York, Tokyo, Rome, and San Francisco. Actually I haven’t been to Tokyo, so I can’t be absolutely sure. But my strong belief is that you can’t find it on a map at all. The International Food Blogger’s Conference (IFBC) convinced me that the best place in the food world is wherever interaction is happening.

We all know that food possibilities are essentially infinite, an endless permutation combining all the varied ingredients, methods, regions, traditions…which are being constantly pondered by chefs, writers, readers, publishers, growers, home cooks, brands, thoughtful eaters, and so on. Our interaction, and the internet of course, accelerate this exponentially.

Photography Workshop with Affogato and Dry Ice

Dry ice was brought in for us to experiment with fog against a black background. The fog on the left is sharp, like my understanding of the best place in the food world. The fog on the right is more mysterious, like the well-guarded secret location for IFBC 2013, revealed during closing remarks (psst: it’s in Seattle). This was all part of an amazing food photography crash-course from the New York Times’ Andrew Scrivani. Holding the ice is Foodista’s Barnaby Dorfman.

Blogging is so incredibly interactive by nature. And as I wrap up my first year of The Spinning Cook I can tell you that’s the best part about it, as compared to newspaper food writing in my past. I do miss having oversight from a professional editor, and city-wide readership. But my own readers and other bloggers are always there with feedback, ideas, questions, appreciation, and a lot of brilliance really, all of which contributes to a better world of food. Being there when those sparks of inspiration fly is a real thrill:

“My kid’s actually eating broccoli. Thank you!”

“What if we angled the light differently in this shot?”

“You should try using brown butter in that.”

“Your workshop really inspired me. This might be the breakthrough I needed.”

You Are Here: The Best Place in the Food World

And you are part of it all, which I know because you’re still here reading. So as year one comes to a close, I’m sending out a big broad thank you, because I love being in this place where interaction happens. It’s the best, don’t you agree? Just one request: anybody been to Tokyo? Please chime in, as I’d love to know for sure.

Photos with Friends at IFBC

You’re among friends: [Left] With my chief food writing mentor Diane Morgan and her stunning upcoming cookbook Roots [Middle] Comparing notes on brown butter recipes with Jodie Ostrovsky of new local creamery What’s The Scoop [Right] Bloggers Kristy (@thewickednoodle) and Julie (@dinnerwithjulie) exemplify the near-universal friendliness of the modern food blogger.

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Posted in Food Articles, Fun, Philosophies, Thanks

Eating Habits and Influences: We All Carry The Torch

Mom Carrying The Torch

Mom Carrying The Torch One of my proudest moments was watching my mother carry the Olympic Torch for the Salt Lake games. OK, I wasn’t really watching, I was snapping photos, cheering, smiling, and running ahead to snap more photos. It was a great experience which was all thanks to my sister, who mobilized a number of family and friends to nominate my mom, largely in appreciation for her great work as a hospice nurse. I’ve always loved the symbolism of the flame passing from person to person across such a great distance, as thousands of torches, and thousands of small touches, add up to a great collective journey and accomplishment.

Food Connection

My mom's Olympic torch on her wall

My grandfather had a serious hobby as a blacksmith, and forged this wall mount with rings. The soot is to remain untouched after the single burning.

As a parent foodie it makes me think about how we and others influence our kids in little ways each day. A long chain of influences and personal choices has led each of us to where we are today. And we in turn can make a great impact, through small daily steps like serving the kids a really tasty salad with enthusiasm and high expectations that they won’t turn up their noses. Hopefully that will counteract other influences, like a sibling’s chant for gum, a candy bar commercial, or even a Homer Simpson impersonation by me (“Mmmm, Dooooonuuuuuts”) in a moment of honestyweakness. Every little “touch” counts. My five year old recently went on a health kick when her preschool spent a day discussing healthy food. She talked about it nonstop for days, and together with her big sister they made a book entitled “Helfy Food / Not Helfy Food.” If you’ve seen Eat This Not That, it’s the same idea only with cuteness. What surprised me, really, was the sudden impact her teachers had on her mindset, even though they were simply reiterating the eating principles we’ve discussed with them for years. Parents aren’t enough. It takes a village, and all that.

Torches and touches

How are you or others around you positively influencing eating habits? What are the threats or negative influences which most concern you? And what do you like best, helfy food or not helfy? I’d love to hear from you in the comments.

Helfy Food / Not Helfy Food Image

What do you think of their lists?

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Posted in Family, Food Articles, Parenting, Philosophies, Thanks

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