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Is It Getting Harder to Hate Walmart?

[No recipe today. Click away if you don't want to read about where our food comes from.]

Small business owners and residents of small towns know how Walmart has wiped out thousands of family-owned businesses. Main Street closes up when they can’t compete with the constant discounts, and eventually there’s only one store in town. What they do to their suppliers hasn’t been any prettier.

But Walmart does listen to their customers, and what they’ve been hearing lately is that people want locally-grown food. So they have started carrying it. The March issue of the Atlantic tells how this “experimental” heritage produce program accounts for about 4 to 6 percent of Walmart’s produce sales. This is already more than other grocery store chains spend on produce, but Walmart won’t even consider it a “viable” program until it reaches 20 percent.

This is a good thing, right? Walmart can singlehandedly drive a change that has thwarted activists, farmers, politicians and regulatory agencies. Local food is better for our health, better for the environment, better for the country. It’s a good thing. Except … Walmart is doing it because it’s better for business.

When the only source for locally-grown food is Walmart, you might want to shop there to support the local farmers. But the reason why there are no other local sources is because industry has spent decades systematically eliminating the local food supply and distribution network. Is supporting the third-largest corporation in the world (behind Royal Dutch Shell and Exxon Mobil) really the best way to support diversity?

I can’t decide how I feel about this one. I want to support the return of local farming, but Walmart has been destroying local retail. How can I support the one without supporting the other?

What do you think?

Posted in Uncategorized | Tagged | 20 Comments

How To Make Banana Bread — Take 2

The last time I made banana bread I said, “As far as I’m concerned, the chopped walnuts are not optional. I won’t think you’re a bad person if you don’t use them … I just won’t like your bread.” So you might wonder why there aren’t any nuts this time.

Here’s why: There’s a difference between “optional” and “I thought I had some, but I didn’t.” The lesson for today, kids, is make sure you have all the ingredients before you start baking.

And the other lesson? Fresh banana bread, still warm from the oven, is pretty good even without any nuts in it.
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Posted in Bread, Dessert | Tagged | 5 Comments

More Food Tips

Behold, the humble coffee filter. Durable, cheap, lint-free, and you’ve probably already got them in your kitchen. If you don’t, you should get some — even if you don’t drink coffee. Why?

  • Cover food in the microwave.
  • Filter broken cork out of wine.
  • Filter cooking grease for re-use. (See my post on how to render and store bacon fat. I hadn’t thought to use a coffee filter.)
  • Weigh bulk foods. Put the filter on your scale before adding herbs, flour or sugar.
  • Make an herb sachet to place in soup.

And how about some non-food uses?

  • Put between fine china plates when storing to prevent scratches.
  • Place in a cast-iron skillet to absorb moisture and prevent rust.
  • Wrap Christmas ornaments for storage.
  • Line plant pots before adding soil to keep it from leaking out the drain holes.
  • Sprout seeds. Wrap the seeds in the filter, moisten it, place in a plastic bag until they sprout.
  • Blotting paper for pressed flowers.

And because they’re lint-free, you can use them instead of paper towels for:

  • Cleaning windows, mirrors and chrome.
  • Applying shoe polish.
  • Holding tacos and other messy finger foods.
  • Disposable popcorn bowl.

They’re also pretty useful for making coffee.

Posted in Uncategorized | Tagged | 7 Comments

Heather’s Stickless Shish-Kabobs

Shish Kabobs. Shish-Kabobs. Shishkabobs. Shish Kebabs. Every variation is used just about equally, with “shishkebabs” coming in close behind. I guess that’s not surprising for something that’s been around as long as this has.

The first kebabs — and I can’t even write that without hearing it in Jamie Oliver’s voice — were made by soldiers cooking meat by skewering it on their swords and holding it over camp fires. Well, that’s what the Arabic tradition says anyway. But like anything popular, everyone is trying to claim it.

There’s not much doubt where the name comes from, though:

In Turkish, the word is siskebabiu, where sis is a skewer or spit and kebap is roast meat. In Armenian, it’s shish kabab, a little closer to our pronunciation.

So if I wanted to be really uptight about the terminology, then “Stickless Shish Kabob” literally means “skewered roast meat without the skewer”, and I should just call it “kebabs”. Okay, enough word games, it’s time for some meat.

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Posted in Beef, Dinner, Technique | Tagged | 5 Comments

Review: Julie & Julia

Save the liver!

Oh, right, that was Dan Ackroyd.

So I finally saw Julie and Julia, and it really made me wish for more. Specifically, I wished for more of the Julia story. If someone decides to so a full treatment of Julia Child’s My Life In France I’ll be first in line to see it.

The Julie part of the story? I could have done without most of that.

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Posted in Uncategorized | 11 Comments
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