Articles in Sustainability

Line up for the Taylor Swift of produce. Credit: Adair Seldon

The year 2014 not only beckoned all things local, organic and sustainable, it begged for transparency in our food supply. From growing concerns about GMOs and factory farming to the films “Fed Up” and “Food Chains,” people may finally be waking up to the fact that our food system is as much political machinery as tractors and plows.

Here are six food trends that prove consumers want more healthy, sustainable and humane options.

1. Organically growing

Once thought of as a niche movement for flower children and pretentious yupsters, organics is now as marketable as Taylor Swift. With 81% of U.S. families choosing organic food at least sometimes — and restaurants, food companies and grocery stores acquiescing to customer demand — it comprises about 4% of food sales in the U.S. (about $38 billion). Sales of organic products at Costco have doubled in the last two years (to about $3 billion a year), and Walmart is promising to sell organics at the same price as conventional food through an arrangement with Wild Oats. Where will all this organic food come from? Will the industrial-scale Walmartization of organics weaken organic standards and squeeze out the family farmers who helped commercialize the movement? There are already storm clouds on that horizon.

2. Non-GMO labeling

As consumers are getting hip to Big Food’s genetically engineered ways, the majority of Americans want GMO labeling. But as the big chemical and food companies continue to dump millions into defeating state labeling initiatives, smaller food companies and restaurants are taking matters into their own hands by touting non-GMO ingredients. In fact, Non-GMO Project verification may be the future for GMO labeling. In November, not only was Colorado’s Prop 105 defeated, Oregon’s Measure 92 was so close there was a recount — even though supporters were outspent by opponents, nearly $21 million to $8 million. Vermont is the only state that has successfully passed a labeling law, but it could be held up for years by appeals. Not to mention anti-labelist, corporate-backed politicians have introduced H.R. 4432, a bill that would prevent states’ rights to have mandatory food labeling and would also prevent the FDA from creating a national GMO labeling standard.
 But you can’t put the pesticide genie back in the Roundup bottle. The more these companies try to hide what’s in our food, the more we want to know.

 3. Locally sourced

People not only want to know what’s in their food, they want to know the chicken’s middle name and the arugula’s forwarding address. This new farm-curious mentality stems from the rise of farmers markets all over the country that is  fostering familial, Main Street communities. USDA data shows the continued growth of farmers markets for every region in the country. Five of the states with the most growth were in the South — Tennessee, Louisiana, Texas, Arkansas and North Carolina. Since this region has some of the highest obesity and poverty rates in the U.S., success here is great news. Community-supported agriculture (CSA) farms are also on the rise, including community seafood that sells sustainable seafood directly from local fishermen to consumers. Expect more artisanal companies to crop up, as well as restaurants touting their chickens’ favorite bedtime lullabies.

Gluten-free vegans rule. Credit: Adair Seldon

Gluten-free vegans rule. Credit: Adair Seldon

 4. Vegan and gluten-free menu items

Restaurants jumped on the “V” and “GF” bandwagons, kowtowing to the cow-less and wheat-less among us — not simply to indulge the trendier-than-thou set. People with real food sensitivities want dishes that are safer than thou. Restaurants are getting serious about allergen training, and many have separate menus for top allergens in order to mitigate potential emergency room visits and even fatalities. By law, Massachusetts and Rhode Island require restaurants to provide allergen training to their employees, and similar laws will probably appear in other states or even at the federal level. That way, diners will be less litigious than thou.

5. Dairy-free milks

Many conscious Americans are swapping cow’s milk for plant-based alternatives, and almond milk beats out soy, rice and coconut by a wide margin. However, 80% of the world’s almonds are produced in drought-afflicted California, and 10% of California’s water goes to almond farming (it takes 1.1 gallons of water to grow a single almond), so where does that leave almonds on the sustainability meter? Hazelnuts from Oregon could be poised to respond to the nut milk demand. Oregon grows 99% of the country’s hazelnuts, which use less water, are drought-resistant and can thrive with minimal maintenance. Some high-end café owners actually prefer the taste and are already asking, “is hazelnut milk the new almond milk?”

6. Pasture-raised meats and grass-fed beef

As consumers are getting savvier about factory-farmed animals that eat GMO grains, we’re seeing more pasture- and grass-fed meats at farmers markets from small producers. Grass-fed and grass-finished beef are seeing a greater share of the consumer beef market, and larger producers are selling through chain grocery stores and restaurants. Steve Ells, CEO of Chipotle, says, “Over time, we hope that our demand for grass-fed beef will help pave the way for more American ranchers to adopt a grass-fed program, and in doing so turn grass-fed beef from a niche to a mainstream product. … Most of the U.S. grass-fed beef that meets our standards is simply not produced in sufficient quantities to meet our demand. That’s why we want to encourage more American ranchers to make the transition to raising cattle entirely on grass.

Main photo: Line up for the Taylor Swift of produce. Credit: Adair Seldon

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Samuel Fromartz, editor of Food and Environment Reporting Network and author of

In artisanal bakeries from Brooklyn to Seattle, the bread counters are piled high with lovely loaves, from the hardiest Scandinavian ryes to French country sourdoughs, from spelt and buckwheat breads to baguettes. Yet this bounty of choice was pretty unusual in the roughly 20,000 years that humanity has been eating grains. While these breads are often associated with European traditions, the long-ago impetus to make a loaf a particular way — or make it into sustenance — has largely been forgotten. Choice — and here I’d include contemporary gluten-avoidance regimes —  didn’t determine what was eaten. Necessity did.


“In Search of the Perfect Loaf: A Home Baker’s Odyssey”
By Samuel Fromartz, Viking, 2014, 320 pages
» Enter here for a chance to win a free copy
» Click here to buy the book


If you go back to the pre-modern era, before bread became a commodity and flour was sold in supermarkets, those who depended on grain largely ate what was grown nearby. It might have been wheat. It might have been barley. It might have been rye. Or it might have been nothing at all, if the harvest failed.

Perfect: Samuel Fromartz practices what he preaches in his new book. Credit: Samuel Fromartz

To forestall such events, farmers hedged their bets by planting diverse cereal crops. Bakers — both craftsmen and homemakers — then had to figure out how to make this variety of ingredients palatable. Grains, after all, provided up to 80% of the calories in a diet.

Scots made cakes from oats and barley, since both grains were hardy in northern Europe. Rye prevailed in Eastern Europe, because the soil and climate were hospitable. During shortages, coarse bran was mixed into bread. Bakers also added walnuts, acorns and spent grains from the brewery to stretch a loaf. In southern France, ground chickpeas were made into socca flatbread. In Cyprus, bakers fermented chickpeas for wheat and barley loaves. Much later, a New World starch, potatoes, became a buffer against famine in 18th century Europe as the population exploded. Maize or corn served this purpose as well. Corn-rye proved crucial to early American settlers, where it was known as “rye-injun bread” because wheat grew poorly in the southern New England climate.

Now, of course, the impetus for such innovation is gone. Agricultural science has done much to ensure fairly steady wheat harvests, with high-yielding varieties. Industrial millers long ago came up with the means to provide standard flour to produce a steady supply of bread products. As this new wheat took over, their ancient progenitors largely vanished from the landscape — and the palate. By the late 1990s, researchers estimated, 97% of all the spring wheat grown in the developing world came from closely related modern varieties. “Landraces,” those seed populations saved and passed down by farmers, became a rarity.

Perfect: Samuel Fromartz practices what he preaches in his new book. Credit: Samuel Fromartz

Perfect: Samuel Fromartz practices what he preaches in his new book. Credit: Samuel Fromartz

As for the wheat kernel, about 30% to 40%  was siphoned off in the milling of white flour. We often hear about the fiber, minerals, lipids and vitamins in wheat bran and germ that are lost. What is less appreciated is that these nutrient-dense grain fractions also contain a lot of calories. Wheat bran, for instance, represents about 12% to 16% of the wheat kernel. With every kilo of bran removed in the milling of white flour, 2,160 calories are squandered, including 160 grams of protein. “Everyone understood that the whiter the flour, the smaller the number of people who could be fed by a given amount of grain,” historian Steven Kaplan has written of 18th century France. Wheat still provides the second-highest source of calories and is the top source of humanity’s protein, yet we’re content to waste such a significant amount of its nutrition.

Loss of craft baking knowledge

Also jettisoned along the path to modernity was the baker, who came up with the methods to make such whole grains palatable. In the age of industrial bakeries, we may cheer that freedom from drudgery. But I realized, in baking my own loaves for more than a decade, that we lost something else as well. It wasn’t simply the old world loaves that were largely left behind, or the grains that went into them, or the farms that grew diverse cereal crops. We also lost the craft knowledge that came from turning grains into food. This kind of knowledge could only be learned with practice, attention and tactile sensation.

To make really great bread, I found I had to put away my cognitive mind and learn the essential lessons of touch itself. I had to forget about following routine steps, since different grains — and different batches of them — often required adjustments. My sense of touch told me what tweaks to make, turning passable loaves into desirable ones. My hands were learning. At that moment I realized, if we really want to understand what sustained our species for millennium, spurred numerous innovations, and ultimately increased the supply of food in scarce times, our hands and craftwork are going to be at the center of that process. Our thinking minds will follow.

Main photo: Samuel Fromartz, editor of Food and Environment Reporting Network and author of “In Search of the Perfect Loaf: A Home Baker’s Odyssey.” Credit: Susan Biddle

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Triad of farm-to-table centerpieces. Credit: Adair Seldon

If you ask me, perfection is overrated. I give it an 8.2. You can obsess and compulse until you’re just the right shade of blue in the face, but to create an artful eyeful that requires little primping, preening or pruning? That’s a 10.

Store-bought flowers in a vase are fine — I love the blooming things as much as the next hibiscus hugger. But when you make the meal with your own two hands, shouldn’t your centerpiece complement your handiwork? You don’t have to Martha-size it and grow your own tulips, turnips and twine. But why not throw together something quick and fresh that says “I am an eco-chic entertainer.”

Farm-to-table centerpieces that you can eat the next day are creatively fulfilling and less landfilling. Seasonal root vegetables, fruits, herbs, pumpkins and squashes will do all the heavy lifting for you. Well, most of it, anyway. You need at least one good eye. But don’t let it stray into OCD territory. Think fashionista farmer, not perfectionista mogul. Remember, Martha’s not invited.

Believe it or not, Martha’s not the originator of ornamental fuss. Holiday centerpieces go way back before the decline of carbon civilization.

Centerpieces through the ages

The Romans used decorative leaves, branches and foliage in elaborately designed containers often made of ceramics and rock crystal.

Aristocratic tables in the Middle Ages were said to be so crammed with food, there wasn’t room for centerpieces, although at Christmas, centerpieces may have included pastry and marzipan shaped like people, animals, scenes or decorative objects.

Swiss chard centerpiece. Credit: Adair Seldon

Swiss chard centerpiece. Credit: Adair Seldon

Tables from the 17th-century featured silver or gold platters that showed off the host’s wealth and status with whole animal heads or a cooked peacock with its colorful feathers adorning the platter.

Whereas the 18th century introduced silk and porcelain flowers, the 19th century donned fresh flowers, foliage, fruit, candelabras and molded puddings and jellies. Throughout both centuries, centerpieces were often vertically constructed using pyramids of food on tiered dishes called epergnes.

By World War I, decorative objects began to replace flowers and foliage, but during the 1960s and ’70s, flowers and grasses made a comeback.

Today, in the era of climate change and environmental consciousness, I proclaim it the age of the sustainable table with the eco-chic, farm-to-table centerpiece.

Seldon_SlideShow_Carrots

Seldon_SlideShow_Carrots
Picture 1 of 5

Carrot centerpiece. Credit: Adair Seldon

10 tips for creating a farm-to-table centerpiece

1. Don’t buy food for a centerpiece that you won’t eat afterward. Wasting food is not eco chic! (Note: make sure to add water to a vase if you’re using leafy greens.)

2. Celebrate the season with local, seasonal produce. Don’t even think about buying fruit from Chile!

Tandem of herbs. Credit: Adair Seldon

Tandem of herbs. Credit: Adair Seldon

3. Don’t make the arrangements so tall that you can’t see your guests (except for the uninvited ones, so keep some long fennel or chard in the fridge, just in case).

4. You can line up multiple small (and short) arrangements along the center of the table. Who says a large, dominant one is always the best choice? I think Maria Shriver would agree.

5. Use glasses, jars, vases and vessels you have around. They don’t have to match.

6. Don’t spend money on crap you don’t need (or won’t eat)! Remember those landfills!

7. If you’re going to add store-bought flowers, buy them at the farmers market and make sure they were grown without pesticides. Cut flowers full of pesticides at the table may spur someone’s allergy. Just sayin’.

Radish centerpiece. Credit: Adair Seldon

Radish centerpiece. Credit: Adair Seldon

8. Don’t do doilies. You might as well wear an Elizabethan collar. Trust me. Neither are the eco-chic look you’re going for.

9. No stacked cookies with twine around them. Can you lay off the Pinterest for one lousy day?

10. If someone admires an arrangement, be generous and gift it. Less pressure to use up all those rutabagas (see tip No. 1).

When you create your own farm-to-table centerpiece, you’ll be an eco-chic badass. And that’s a good thing.

Main photo: Triad of farm-to-table centerpieces. Credit: Adair Seldon

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Turkeys at Ham Sweet Farm in Williamston, Mich. Credit: Kate Spinillo

On a long trip across America’s heartland, I spotted a pair of button eyes peering out at me from a passing semi truck full of livestock. The pig that I had locked eyes with was probably being taken to slaughter. I lost count of how many large-scale animal-transport trucks I saw while traveling Interstate 80 through farm country, each carrying animals, including turkeys for Thanksgiving, shoulder to shoulder, listless as wet carpet.

Those images made for a stunning contrast when I arrived at Ham Sweet Farm in Williamston, Mich., owned and operated by Kate Spinillo and her husband, Christian.

It looked so peacefully perfect that it might well be an artist-created movie set, from the goats sitting on a kiddie playhouse in a pen nearest the road, to the sweet yellow house with the wrap-around porch, to the pigs eagerly grunting and munching on leftover jack-o’-lanterns and enjoying scratches behind the ears, to the acres of oak and hickory that stretch out at the furthest reaches of the property.

Theirs is the idyllic farm that concentrated animal feeding operations (CAFOs) want you to picture when they advertise industrially-raised meat, the same type of  animals that were being transported in those interstate semis. But that sort of advertising is an illusion that attempts to mask the reality of how mass-market animals live and die.

The Spinillos say that putting the finest product out to market begins and ends with happy animals. Selling direct-to-customer and as part of a meat CSA, Ham Sweet Farm provides heritage breeds of pork, beef, chicken, turkey and eggs to their community, including restaurants and a food truck. Amazed by the fact that they are able to maintain their operation while they both work full-time jobs outside the farm, I asked Kate how Ham Sweet Farm came to be.

“It started simply enough, with both of us working on farms, more as an outlet and interest than anything else. But once you start, it gets into your blood. You want the work, the challenge, the tangible reward at the end of a day of work and problem-solving.

“It’s as much about the relationship you have with the land you’re working on or with, as it is about the animals you’re raising or the produce you’re growing. It all falls together into one panoramic picture of the way you want to live your life, and also the way you want the food you eat to live its life.”

While we were enjoying a drink on the front porch and taking in the cornfield across the street, the gang of turkeys strolled in front of us, seemingly with a group goal or destination. With an arresting blend of humor and salt in her voice, Spinillo pointed out the difference between pastured and CAFO turkeys.

“Our turkeys are pretty friendly, and like to climb out of their mobile fencing to parade around the house, the driveway, the shop, various barns, our neighbor’s house, the mailbox and occasionally our front porch.

“The toms also like to get out and torment our big Blue Slate tom, ‘Phil Collins,’ but the joke is on them, because he is a permanent resident of the farm. Being heritage breeds, they retain their abilities to fly, so some of them roost in the trees or on top of our garden fence posts at night. Industrially-raised turkeys grow so fast and have such large breasts that they can hardly walk, let alone fly, toward the end of their lives.”

She explained the turkeys consumers find in most stores are broad-breasted white turkeys, which take about 5 months to raise before they go to the butcher. The Spinillos’ birds, by contrast, hatch in the spring and grow for about nine months before slaughter. They’re smaller than typical turkeys you find in the grocery store. Butterball would consider them “average,” Kate said.

 

Turkeys roaming free at Ham Sweet Farm in Williamston, Mich. Credit: Kate Spinillo

Turkeys roaming free at Ham Sweet Farm in Williamston, Mich. Credit: Kate Spinillo

“The flavor of our turkey last year, though, was phenomenal. One family worried about the smaller size of our birds, and so purchased an extra breast to serve on Thanksgiving … no one ate it, because our pasture-raised turkey was just that good.”

In an age where some stores put turkeys on sale for as little as 50 cents a pound, the cost of a pasture-raised bird — $9 a pound for a whole turkey — might seem shockingly high to some, but it takes into account the value of what it takes to bring the animal to market.

“Other than pigs, which we are raising to three times the age of the average CAFO pig, turkeys are our greatest investment. Seventy percent of the cost of a Thanksgiving turkey is to cover hard feed costs; the other 30% should theoretically cover the cost of the bird itself, processing, equipment, and your time.”

The percentage is theoretic, she said, because of the amount of human labor it takes to care for them daily for nine months is quite great.

Deeply committed to being a part of the local economy, the Spinillos understand well that not everyone can afford their meat, and go to great lengths to meet the needs of their customers, even arranging payment plans and deliveries for families who need those options. Still, it causes them to flinch when someone tries to imply their product isn’t worth the price.

“People see your heritage bird pricing and balk, but they forget that a turkey is good for multiple meals,” Kate said. “Thanksgiving dinner, leftovers, and then you make soup and stock from the bones. Turkeys should not be a disposable dinner, and we don’t price them like they are.”

Spinillo suggests that one of the easiest and most budget-friendly ways to support a small farm like theirs is to learn to make use of less-popular cuts.

“What’s frustrating is that people love the idea of the farm, they love coming to visit, and I think they love the romantic idea of purchasing directly from the farm raising the meat (or eggs or produce). But everyone wants the cuts that they know — steaks, belly, eight-piece chicken.

“The parts that we cannot GIVE AWAY are things like poultry feet and necks (duck, chicken, turkey), gizzards of all kinds, pork and beef offal (liver, kidney, heart, tongue). These all represent some of the best and most nutritious eating on the animal, as well as the cheapest cuts, but much of it we end up eating ourselves because we cannot give it away, let alone sell it.”

Slow Cooker Turkey Neck Bone Broth

Prep time: 5 minutes

Total time: 24 hours

Yield: 8 cups

Ingredients

1 turkey neck

Any other bony pieces, including feet or tail

1 onion, halved

1 large parsnip, peeled and cut into 2-inch chunks

10 whole peppercorns

2 bay leaves

1 tablespoon apple cider vinegar

10 cups water, or enough to generously cover the ingredients

Directions

1. Place all of the ingredients in a large slow cooker and heat them on low for 4 to 6 hours.

2. Pull out the turkey neck and any other bones that may have meat attached. Pick off the pieces of meat and save them for another meal. Return the bones to the slow cooker and let the bone broth cook on low for an additional 20 hours.

3. Strain out the bones, vegetables and spices. Let the bone broth cool to room temperature before storing it in the refrigerator. It should be quite gelatinous by the time it is chilled. Bone broth also takes well to being frozen and can be a go-to for holiday meals.

Main photo: Turkeys at Ham Sweet Farm in Williamston, Mich. Credit: Kate Spinillo

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Portland chef Jason French goes the extra miles to buy local on his custom-made market bike. Credit: Ben Leonard

Four months ago, I opened the first farm-to-table restaurant in eastern Oregon. Besides the expected headaches of managing money (what money?), juggling staff schedules (i.e., no-shows) and equipment failures (hello, electrical fire), I’ve thought a lot about the term “farm to table,” as in, What does it really look like in action?

It’s now common for restaurants in every major city to tout local food. Some prominent chefs have even suggested that the “locavore” trend is tired. But from where I stand — in the hub of Oregon’s bread basket — it’s clear that we have a long way to go to connect eaters with their food sources. Just like the early days of recycling, if every homemaker, cook, foodie and caregiver in every household makes basic shifts in how they buy, use and prepare food, we can build a bona fide system of sustainable agriculture: the ultimate goal of the farm-to-table movement.

As a new chef, it’s dawned on me that I learned much of what I now employ to localize my menu from years of feeding my family at home. Far from what many believe, the practices I follow are not expensive, labor-intensive or terribly exotic. Distilled to five habits, they are easy and effective ways for anyone to adopt a farm-to-table way of life, starting right now.

Buy direct on a regular basis

Sure, you can forage for wild mushrooms, fish for trout or raise your own egg-laying chickens, but leveraging local food stems from your purchasing power. While typical restaurants order everything from lettuce to pork chops from one big supplier, I purchase directly from several ranchers and growers every week. You can do the same by replacing an item or two you ordinarily purchase at the supermarket with a product from a favorite farmers market vendor, a local rancher or farmer or even via a source on the web. Here’s the key: Don’t do it just once, do it over again, weekly, monthly or annually. By becoming a regular customer, you know you’re getting great quality, and small-scale producers earn their livelihood.

Adapt every menu

Local eating involves shifting our thinking about what we prepare and when. Or, in the words of Ned Ludd’s chef Jason French, “Our menu is driven by the farm.” He has learned how sensitive family farms are to the whims of nature. “It works against us sometimes, but it connects us to the farm cycle.” The question to ask before deciding on a recipe is: What is available now? If it’s tomato season, by all means, make a BLT, but if it’s November, a kale Caesar will not only taste better but will be more economical. With practice (or a quick web search), you can readily find and learn seasonal substitutes for your favorite recipes.

Lynne Curry

Author Lynne Curry harvests fall nettles for pesto. Credit: Lynne Curry

Use whole animals, whole plants

One of the unexpected benefits of cooking with fresh, locally produced foods is how nearly every part of the plant or animal can be food (or compost). When Country Cat’s executive chef Adam Sappington butchers whole hogs, he masterfully repurposes the bones, meat, fat and trim. At home, you can practice whole animal eating by cutting up a whole chicken: Bones become soup, breast meat fills chicken quesadillas and thighs and legs get braised. The principle also applies to vegetables: From radish tops to beet greens, there are many edible parts for salads and sautés, and the scrapings from carrots, onion skins or corn cobs become a quick stock for the best vegetable soups.

Use your freezer wisely

Think about what’s in your freezer. Did you know you could replace the freezer-burnt contents with a quarter share of grass-fed beef, flats of strawberries or bags of basil pesto? At my restaurant, the chest freezer is like my food federal reserve. Stocked and regularly rotated, it enables me to offer more local farm-raised foods for more months of the year to more people. Freezing your food is the most convenient, no-mess way to extend the local eating season all the way through winter — although I encourage anyone to try other preserving options, including canning, pickling and fermenting.

Choose progress over perfection

Making a lifestyle from an ethic of local eating does not commit you to the 100-mile diet. Iconoclastic chef Leather Storrs builds his Noble Rot menu from a rooftop garden above the Portland skyline, but he asserts that purely local eating is a fallacy. There are times of the year when it’s downright challenging to choose what’s seasonal. In many ways, farm-to-table is an intentional effort to eat from within our own food shed to whatever extent we choose. So, start small and slow with one item you regularly buy — be it eggs, beef, bread or lettuce — and you’ve already joined the change.

Main photo: Portland, Ore., chef Jason French goes the extra miles to buy local on his custom-made market bike. Credit: Ben Leonard

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Coppa Cafe’s bounty of locally foraged mushrooms includes king boletes, aspen boletes, blewits, slippery jacks, oysters, velvet-footed beeches, corals, lobsters and what might be a relative of the very rare Caesar’s mushroom. Credit: © Seth Joel

A popular guidebook advises “fussy big-city epicureans” to tone down their expectations for dining in Flagstaff, Ariz. Time for a rewrite! Husband and wife Brian Konefal and Paola Fioravanti are the classically trained, sustainability-minded chefs who are changing minds at Coppa Cafe, starting with everything from fresh bread and ponderosa pine-infused butter to pasta flavored with mesquite.

After years of training in Europe, followed by a stint under chef Daniel Humm in San Francisco and New York City, Konefal decided in 2011 that it was time to bring Fioravanti — a pastry chef whose own impressive résumé includes a gig with Joël Robuchon — back to his home state of Arizona to start a restaurant featuring locally sourced food. Their Flagstaff bistro is not, however, in the historic downtown area so popular with tourists. It is tucked away in a strip mall along South Milton Road — the main drag through town leading from Interstate 40 to the Grand Canyon. In short, Coppa Cafe is a discovery.

The larder and the grow room

At 7,000 feet above sea level, the local ecoystem has posed challenges for indigenous people and settlers for millennia. The weather is cool and even cold eight months of the year, and Konefal summed up the harsh reality of the Flagstaff winter as his predecessors might have: “If we have no larder, we have no kitchen.” In the storeroom that he keeps at 65 degrees, he dries, smokes, brines, pickles and ferments foods to preserve them at the peak of their freshness.

Konefal started with what he knew: the 18-month process of air-curing pork shoulder in the Italian style to make coppa, also known as poor man’s prosciutto — and so the cafe was named. Then he added a chorizo-style sausage using native Navajo-Churro sheep instead of pork. His Coulommiers cheese, customarily made with cow’s milk, is here made with goat’s milk because goats thrive in the backyards of the Colorado Plateau. Meanwhile, Tammy Kelly of  Kelly Beef, who raises grass-fed beef in the Williamson Valley north of Prescott, supplies choice cuts for Konefal’s diced steak tartare.

But the chef has learned to be sensitive to the production capacity of independent suppliers. For example, when I visited Coppa, quail was off the menu because his quail breeder was on vacation for three weeks. And when he ran into difficulty sourcing microgreens such as the sweet pea tendrils and sunflower sprouts he uses to add tang, crispness and surprise to his dishes, he started to grow his own indoors. In a perfect demonstration of his commitment to local and sustainable ideals, Konefal gives 40 pounds of compost a week to an innovative local company called Roots, which makes the super-premium organic growing medium that he then uses to tend his greens.

Locavores and foragers

Other organic produce comes from local farms connected through the Flagstaff CSA, from tepary beans and Hopi corn to nopalitos (cactus pads) and the earthy, nutritious greens known as lamb’s quarters. But in their search for ingredients, the couple spreads their net far and wide. Longtime Flagstaff residents who consider locavorism a necessity rather than a fad come to Coppa to share their own work. They’ve planted fragrant red roses for Fioravanti to use in sorbet and dropped off elderflowers to decorate her most popular dessert, the Raspberry Dome. Recently, Konefal was delighted to be given a pale-pink jam made with Queen Anne’s Lace and is incorporating it into a new dish. He has been invited to pick peaches in the abandoned orchards at Lee’s Ferry, a 19th-century settlement across the Colorado River 120 miles north of Flagstaff. And when we met, he was waiting for a call from Sedona to let him know whether wild blackberries were ready for harvest. Friends and family contribute too. Konefal’s brother, who owns local hot-sauce and mustard company RisingHy, lends his resources, and his mother helps pick olives from the ornamental trees planted all over Phoenix. A family friend recently sent preserves made from the prodigious bounty of the fig tree in his garden.

Such forays into foraging are not without risks. For instance, the warm days, cold nights and monsoon rains of late summer provide the perfect growing conditions for innumerable varieties of wild mushroom — not all edible. Konefal recalled the moment earlier this year when he believed he had found a highly prized Caesar’s mushroom (Amanita caesarea), but those mushrooms are not known to exist in the United States. So was it the Amanita jacksonii (sometimes called the Slender Caesar)? Or one of the 10 toxic species of Amanita? It proved to be nontoxic, and he has taken  to affectionately calling his new ingredient the Amanita caesarea Coppa — while keeping its growing location a closely guarded secret.

At 34, Konefal still has the infectious enthusiasm of a schoolboy. Standing in front of a table of colorful screwtop jars, Konefal discussed the ancient chemistry of preserving fruits and vegetables. He inspected his kombucha culture, tested the progress of the vinegar he was making with orange and yellow baby carrots, and checked a jar of mustard seeds fermenting with lemon. But his face lit up as he swirled a dun-colored liquid around in a white plastic bucket — the makings of hard cider featuring apples scavenged from the tree by a nearby Discount Tire outlet. A perfect local concoction — in this case designed to sustain the chef himself through a long winter of hard work. Even as we left the dark, cool storeroom and stepped into the blazing Arizona sunlight, Konefal turned back: “Oh, hang on — I forgot to ‘burp’ the tomatillos.”

Main photo: Coppa Cafe’s bounty of locally foraged mushrooms includes king boletes, aspen boletes, blewits, slippery jacks, oysters, velvet-footed beeches, corals, lobsters and what might a relative of the very rare Caesar’s mushroom. Credit: © Seth Joel

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A fish market in Istanbul. Credit: Jennifer Hattam

Back in the 1950s, it wasn’t unusual for fishermen plying the waters off Istanbul to land tuna weighing hundreds of pounds, or to have one of the massive fish leap out of the sea and over the prow of their boat. Dolphins cavorted alongside fishing vessels that hauled in lobster, oysters, razor clams, four kinds of crab and eight varieties of mussels.

“Fishermen in their 70s and 80s tell stories depicting Istanbul like an island in the middle of the ocean. It’s as if we’ve moved to a totally different place since then,” says Defne Koryürek, the founder of Slow Food Istanbul, which has organized an annual holiday to draw attention to the city’s rapidly depleting waterways and to try and reverse the tide.

Lüfer Bayramı celebrates the bluefish

Celebrated each October with fishing competitions, film screenings, children’s art activities, talks, and special meals, the holiday is named after one of Istanbul’s favorite fish, the fatty, flavorful — but now endangered — lüfer (bluefish). This Lüfer Bayramı grew out of a campaign the group launched in 2010 to get restaurants, fishmongers and consumers to stop buying, selling and eating juvenile lüfer that aren’t large enough to reproduce. (“Bayram” means “holiday” in Turkish.)

Many of the city’s best chefs have signed on, including Didem Şenol, the acclaimed founder of Lokanta Maya and Gram restaurants.

“I grew up in a fish-loving family. My father would grill lüfer on Saturdays, and we’d eat it with fish soup, pilaki [a bean dish], and vegetables cooked in olive oil,” Şenol says. “We weren’t rich, but fish was so cheap then that my father could buy lüfer in big batches at the early-morning fish auctions and give the extra to our neighbors.”

Prices of fish have gone up as stocks have diminished; data from the Food and Agriculture Organization of the United Nations indicate that the amount of bluefish caught in Turkey has plummeted over the past decade, from 25,000 tons in 2002 to just over 3,000 tons in 2011. Other research suggests that dozens of species have already disappeared from the Bosphorus Strait and Marmara Sea, two of the bodies of water on which Istanbul lies.

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Fishermen on the Galata Bridge in Istanbul. Credit: Jennifer Hattam

Both waterways are part of the lüfer’s annual migration route, a more than 1,000-mile-long journey that gives the fish its strong, distinctive taste, according to chef Şenol. “Bluefish in the United States, where I studied [at the French Culinary Institute in New York], is not the same,” she says. “Our lüfer travels from the Mediterranean up the Aegean to the Black Sea and back. It’s a route with different climates and salinities, and all that really affects its flavor.”

Lüfer season in Istanbul begins in the early fall, when the fish start their trip back down to more southern climes after spawning in the nutrient-rich waters of the Black Sea over the summer. Too many, though, are caught while still too small to breed and are sold, depending on their size, under the name çinekop or sarıkanat.

“People didn’t even realize these were all the same fish, but it’s really just like the difference between a sheep and a lamb,” says Koryürek. “Catching this fish so young eliminates the possibility of having more of them in the future.”

Campaign nets converts to the cause

A lobbying campaign led by Slow Food Istanbul along with Greenpeace Mediterranean has resulted in the raising of the minimum legal catch size for commercially fished lüfer from 14 centimeters to 20 centimeters (roughly 5.5 inches to almost 8 inches) — a good step, according to Koryürek, but an insufficient one. More than 100 restaurateurs like Şenol have agreed to not buy lüfer smaller than 24 centimeters (9 inches), the size activists say would be a more sustainable limit.

“We only have lüfer on the menu at Lokanta Maya for a very short period each year, when it is most plentiful,” says Şenol. She was one of a dozen top chefs in Istanbul who participated in this year’s Lüfer Bayramı by serving a special bluefish-based dish for a limited period of time.

“Since lüfer is a very fatty fish, it works best when grilled so it stays juicy inside as the skin gets crispy,” she explains. “It goes well with stronger flavors, so I paired small portions of the grilled fish with a salad of radishes, arugula, and red onions pickled with vinegar and just a little bit of sugar.”

Şenol and her staff also went out with fishermen to catch lüfer on the Bosphorus, an experience she says gave her a new appreciation for how hard the work is and how difficult it can be to keep from inadvertently landing some undersized fish even when using correctly sized nets.

Slow Food Istanbul has likewise been careful not to demonize local fishermen in its campaign, instead working to recruit them as allies.

“These waters have survived for hundreds of centuries with small-scale fishing,” says Koryürek. “But since the 1980s, the boats and nets have been getting bigger, the technology has changed, and the number of fishermen has gone up dramatically.” She estimates that large commercial boats are now catching 90% of Istanbul’s lüfer, and too often take advantage of lax enforcement of regulations by fishing too close to shore, in illegal amounts, or with methods that are environmentally damaging.

Istanbul’s soaring population over the past few decades — from less than 3 million in 1980 to more than 14 million today — poses a threefold threat to the city’s formerly robust fish stocks. The unchecked growth means increased competition among fishermen, greater consumer demand, and more heavily polluted water and highly urbanized coasts.

“Lüfer is a symbol of all we’ve lost and all we may lose,” says Koryürek. “These fish are a natural resource that is diminishing; protecting them needs to become a joint effort.”

Main photo: A fish market in Istanbul.  Credit: Jennifer Hattam

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A sign posted by Quivira’s guru Jim Barauski writes the tenets of Biodynamic farming for all to see. Credit: Katherine Leiner

Travel through Northern California and signs of the severe drought are everywhere. In suburban Healdsburg, front lawns are dead, flowers faded, home vegetable gardens finished weeks early. The same can be seen in Sebastopol, Sonoma and Santa Rosa. The Russian River above Redwood Valley is dry.

An article in “The Press Democrat” in Santa Rosa reported a high school sophomore’s unique water fence concept, a fence that stores rainwater. Ingenious. But there’s been no rain to store for at least three months.

California’s groundwater resources are in jeopardy, declining for many years at rates never seen before.

“Reliable groundwater supplies in California are essential to the health and well-being of all Americans. About half of the fruits and vegetables are grown in California. Without an improved management of groundwater in the state, California’s agricultural capacity will become smaller and unreliable,” says Miles Reiter, chairman and CEO of Driscoll’s, a leading supplier of fresh berries.

How are wineries faring in drought?

If the drought is endangering fruits and vegetables, what are its effects on the region’s vineyards?

Quivira and DaVero, two vineyards in the Dry Creek Valley, have incorporated the practices of biodynamic farming.

Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production and nutrition. It stresses a holistic understanding of agriculture, treating all aspects of a farm, from soil fertility to the livestock, as interrelated. The principles, that agriculture seeks to heal the earth, were introduced by Rudolf Steiner in 1924.

People tending biodynamic vineyards have spent years conditioning their soils with preparations made of fermented manure, minerals and herbs, and understanding the use of earthly and cosmic rhythms and cycles in creating a healthy farm.

Biodynamic farmers also pioneered some of the first Community Supported Agriculture (CSA) ventures. CSAs began taking root in Europe and Japan in the 1960s, and the movement had come to the United States by the mid-1980s.

Biodynamic guru

Quivira Vineyards and Winery specializes in small-lot wines from varietals specifically matched to the effects of hot summer days and cool coastal nights on its soil.

Jim Barauski, the biodynamic guru for Quivira says, “Going biodynamic was a decision made with a conscience toward moving away from cultivation and building better soils. Anthroposophy is the spiritual science behind biodynamics. If we take something out of the soil, we put something better back in. We feed the microbiotic life with natural, time-tested techniques.”

The winery’s large demonstration garden is a real awakening. The herbs and berries are neatly arranged in beds, the signage hand-printed and not a weed in sight. The beehives — a design called Golden Hives — were designed for the health and development of the colony and to minimize the impact from human interaction (more frequent opening of hives weakens their health).

Vineyard manager Ned Horton says he quietly works with the bees and rarely, if ever, gets stung.

“The health of the bees has been challenged on many levels, and the difference in bien (one-being, or oneness, that describes a bee colony) has to be understood within the context of the global landscape and the current one-dimensional human world view. The challenges for the well-being of the bees reflect our own struggle in our striving for health and happiness. The bees are intended to support the gardens and herbs, and the gardens of course, support the wines,” Horton says.

Each year, Quivira also plants a substantial amount of cover crops, which helps conserve water use. These plants also decompose, fortifying the soil, and open pathways for worms that aerate the soil, eventually creating a balance or a homeostasis.

Winemaker Hugh Chappelle says, “The light from the environment falls into matter so there is some quality of light in the wine. The entire vineyard is, in a way, like a human being, so complex and so individual. But as much as possible, each living thing on the farm supports the other.”

Winery started with olives

DaVero Farms and Winery, started by Ridgely Evers and Colleen McGlynn in 1982, is a 30-acre farm on which the couple had planted one olive tree. In 1990 they began to import olive trees from Tuscany. Through the years, their olive oil has been acknowledged as some of the best in the world.

In 2000, the couple planted their first small vineyard in Sangiovese and then the rare Sagrantino, Italian varietals because the Dry Creek Valley’s climate is similar to that of the Mediterranean region, characterized by hot, dry summer days and cool nights.

In 2007 Evers and McGlynn began the process of converting DaVero to biodynamic. Mary Foley, the original soil manager, transformed the soil into a vibrant, healthy farm. Foley, however, moved to the Sierra and advises from afar; Michael Presley now has the job.

As the tour finished with a lunch and wine tasting, the temperature at the vineyard had hit 95 degrees.

Presley promised it would begin to rain on Sept. 22. “It always does,” he claims.

Having seen a series of seemingly magical transformations through biodynamic gardening at the wineries, anything seemed possible.

It rained on Sept. 18.

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Roasted Cauliflower salad by Colleen McGlynn, who started DaVero Farms and Winery in Healdsburg, Calif., in 1982. Credit: Katherine Leiner

Colleen McGlynn’s Roasted Cauliflower

Prep time: 25 minutes
Yield: 8 servings
Ingredients
1 head cauliflower
1 garlic glove
3 pieces of anchovy
1 wedge preserved lemon
Fruity olive oil
2 tablespoons golden raisins
2 tablespoons salted capers
Chili flakes, to taste
Handful of Italian parsley leaves, chopped
Kosher salt and pepper
Directions
1. Preheat oven to 350 F.
2. Separate cauliflower into florets and toss in a bowl with a film of mild olive oil, salt to taste, spread on a sheet pan and put into 350 F oven for 10-15 minutes, or until browned.
3. Make a vinaigrette by mashing together the garlic, anchovy and lemon wedge into a paste. (If you don’t have preserved lemon, you can substitute the zest and juice of one lemon.) Put into a bowl, squeeze in the lemon juice and a “good glug” of fruity olive oil.  Stir together.
4. Combine the warm cauliflower with the raisins, capers, a pinch of chili flakes and chopped parsley, add to the vinaigrette.  Salt and pepper to taste.  Serve at room temperature.

Main photo: Quivira Vineyards and Winery’s Jim Barauski has posted a sign outlining the tenets of biodynamic farming. Credit: Katherine Leiner

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