Guilt Multiplied or “Shine on Harvest Moon”

I have a busier social calendar than that of all of my Readers–  except for my new friend, Lindsay, whom I met at the Hazon Food Conference– and it’s not that I have more friends.  It’s because I attempt to juggle three different calendars and yesterday, I overlooked some cultural and familial milestones.

Everyone in the U.S. was observing (or at least was aware of) the 10th anniversary of the willful destruction of the World Trade Towers on Sunday.  Then, what happens the day afterwards?  I forgot that September 12th is my brother’s birthday and the date that my father observes as his American birthday— easier to remember than the 12th day of the 9th month of the Chinese calendar— and it’s also the Harvest Moon Festival.  When I spoke with my parents on Sunday, they never mentioned any of the three, but why should they?  Would they think their grown-up, middle-aged daughter would forget?

The problem stems from the fact that the Chinese and the Jewish calendars, although both are based on the lunar cycle, are not coincidental.  In a common year, the Harvest Moon Festival comes at the same time as Sukkot— on a full moon which appears on the 15th of the month.  However, this year Jews observed a second month of Adar in the spring.  The Chinese calendar also has leap months, but it is “added according to a complicated rule, which ensures that month 11 is always the month that contains the northern winter solistice.”  [Wikipedia].  Not having examined the calendar that my parents had given me, I did not know when was this year’s Harvest Moon Festival.  I did get a clue earlier, in retrospect, when I visited my parents in late August (to see Anything Goes!, a fabulous show on Broadway) and they offered me some moon cakes.  Why so early, said I, and my father answered, it’s not early.  Still mentally and emotionally stuck on the coincidence of Harvest Moon with Sukkot, I didn’t even consult the calendars until it was almost too late.  And how did I find out?  Not from my siblings (although my sister did alert me to our brother’s birthday with her good-wishes message).  I found out when I got an e-mail message from Asian Suppers, a website that features recipes from the diverse Asian cultures, saying:

Today marks the 15th day of the 8th month of the lunar calendar, also more popularly known as the Mid-Autumn Festival (aka, Zhong Qiu Jie, Chuseok, Otsukimi, Moon Festival, and many other names) — an important holiday across several cultures in Asia, and marked by moon-viewing, family gatherings, thanks and celebration, commemoration of those who have passed on and … eating special foods.

In China … moon cakes are the name of the game, but in certain regions, so is eating river snails (Guangzhou), duck (Fujian) and taro.

In Taiwan ... moon cakes are popular, but so is BBQ!

In Koreasongpyeon, a type of rice cake, is widespread. Fillings range from chestnuts to different kinds of beans.

In Japantsukimi dango – rice dumplings – and other tsukimi-ryori (moon viewing cuisine) are enjoyed while gazing at the moon.

Are you celebrating? Share how you’re doing it or what you’re eating with the rest of the gang over here

Traditional Chinese

月餅

Simplified Chinese

月饼

Hanyu Pinyin

yuèbĭng

Moon cakes are not made in the home. It’s a complicated pastry left to the professionals, although my friend Lindsay owns a set of antique moon cake molds, acquired when her family lived in China. They are round or rectangular in shape with a rich, thin crust and filled usually with a paste of red beans or lotus seeds. Another popular filling is a mixture of “five kernels” (五仁, wǔ rén), consisting of five types of nuts and seeds (such as walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds). The fancier ones include a salted egg yolk— or even twins— to represent the full moon. They are offered as gifts to family and associates and they’re served, sliced into small wedges, with tea.

In conclusion, I could use a software program that reminds me of notable dates on the Chinese calendar. Here’s a heads-up to my Readers and my siblings: the Chinese New Year will come on January 23, 2012, and it’ll be the Year of the Dragon or 4710.

How Green is Your Campus?

I returned home from a sojourn in California, engaged with sustainability issues, to receive the new issue of Sierra, the bimonthly publication of the Sierra Club.  The article that caught my eye was “Dig In,” its annual ranking of the environmental standing of  U.S. universities.  This year, they reached beyond the classrooms to assess “what lessons are learned when the classroom walls fall away.”

 

 

The top of the class this year is

  1. The University of Washington, Seattle, Washington. Its score on the Sierra survey was 81.2,

Where every building completed since 2006 has earned a Gold accreditation from the  Leadership in Energy and Environmental Design (LEED) green building certification system.  All of its appliances are Energy-Star rated and the hydro-powered campus runs three farms, an extensive recycling program, and the “conservation-research hotbed Pack Forest.

The other top schools are, in order:

  1. Green Mountain College in Poultney, Vermont (score, 81.1);
  2. University of California, San Diego (score, 80.6);
  3. Warren Wilson College in Asheville, North Carolina (score, 76.8);
  4. Stanford University in Palo Alto, California (score, 76.6);
  5. University of California, Irvine (score, 74.8);
  6. University of California, Santa Cruz (score, 74.3);
  7. University of California, Davis (score, 73.2);
  8. Evergreen State College in Olympia, Washington (score, 72);
  9. Middlebury College in Middlebury, Vermont (score, 71.8).

My alma mater, Brown University in Providence, Rhode Island, came in at number 33 (score, 64.1).
Accompanying articles focused on:

Also described are the non-conformist programs that are “miles from the mainstream” at:

  • Maharishi University of Management (built by the “giggling guru” in Fairfield, Iowa in which the curriculum balances “modern clean technology and 5.000-year-old Vedic philosophy based on Sanskrit texts”);
  • Deep Springs College, close by Yosemite, California (where students have mandatory farm labor requirements and the hydroelectric generator provides 80% of the school’s energy);
  • Gaia University with no real campus (“students earn degrees by documenting a project that involves any envy-inducing combination of world travel and social activism”); and
  • Naropa University in Boulder, Colorado (a curriculum grounded in Buddhism and which promotes compassion, including with the environmental movement).

Parents with younger children may be interested in the article on The Green School in Bali, Indonesia, a K-12 school that incorporates green philosophy from its open-air classrooms (like an inverted sukkah, with roofs but no walls) to its electives that include Global Perspectives, Environmental Management, and 21st Century Science.  I first heard of The Green School when my friend told me her daughter’s family was taking off to Bali for several months this past spring and I avidly followed their adventures on their blog (now taken down, since they’ve returned home).  This is a school where the children (and parents!) enthusiastically welcome the assignments, from a themed unit on water for the fifth-graders (as it relates to math, literature, and science), an aquaculture farm to raise tilapia; and sixth-graders calculate the school’s annual carbon footprint, “then plant enough bamboo to offset it.”  The Green School has yet to graduate its first class (due in 2013), but if one can afford the $10,000 tuition, it’s an adventure worth blogging about.

Finally, the issue included profiles of the staffers deemed most committed to sustainability as a social movement:

  • Howard Davis of the University of the District of Columbia;
  • Megan Zanella-Litke of the University of Richmond (Virginia);
  • Sid England of the University of California, Davis; and
  • Jeremy Friedman of New York University.  As Manager of Sustainability Initiatives for a student body of 40,000 (more than four times the number of people who live in my hometown),

Friedman views his mandate thus:
“The values that underlie my work are the same values that underlie my whole life.  It’s a holistic worldview, and for me the challenge of transforming our world is a very personal and political project.  I see my job as creating the capacity for real change and then allowing countless individuals who care to lend their sweat and knowledge to the enormous task of transforming the world around us.  We need to imbed sustainability across all levels of society more quickly than any social movement in history has ever done before.  It’s a time when some of the most important efforts aren’t the most glamorous ones.”

Among the reasons I went to California was to attend the Hazon Food Conference, held for the first time at the University of California, Davis campus.  What a thrill it was for me to celebrate Shabbat with 300 other people who were passionate about a sustainable future.  The marvel was how many young folks were in attendance and how many had stories of their own works-in-progress.  I feel so positive that my daughters’ generation would — no, will — undertake the task of managing our resources to ensure a renewable future.

 

The Disconnect for Patrons at Farmers’ Markets

Flickr: ghbrett

I usually avoid a fight in which you’re bound to lose (because it is really hard to change a person’s opinion with your own opinion).  However, I do get riled up when people make uneducated claims about farmers’ markets and CSAs.  I’ve heard plenty in my three years as a CSA host. Then a few weeks ago, I was a guest at a luncheon in which people disparaged the prices at our local farmers’ market, including the statement, “The prices at my daughter’s farmers’ market are cheaper.”

On my way to the Headhouse Square Farmers’ Market in Philadelphia on Sunday morning, I was still fuming about the conversation, so I decided to seek some knowledgeable answers.

Nicole Sugarman of Weaver’s Way Farm said that the label, “farmers’ market,” does not mean that everything sold is from a local farmer nor are the growing practices necessarily organic and sustainable.  A farmer from Lancaster County said that his neighbors have been known to truck in produce from larger farms down south, presumably with egregious farming and labor practices.  Finally, Katy Wich, the Manager of the Farmers’ Market program of The Food Trust, said that there are other complex issues involved.

First, what are a farmer’s labor costs?  The Asian research scientist of Queen’s Farm sells his wife’s lovingly tended vegetables and his young daughter helps him on market days.  Another farm employs college interns, who’re only paid a small stipend.  The Amish farmers often rely on family to plant and harvest.  I‘ve visited Tom Culton on his farm and, while he is touted as a “superstar” farmer, I saw how hard he works and under what conditions.

Second, what is the time frame for a crop?  When a farmer is desperate to get his produce to market such as before spoilage or a storm, he/she might resort to a farmer’s auction such as the one in Leola in Lancaster County, Pennsylvania.  There, the farmer is paid a pittance — such as $6 for a crate of eggplant — for his season of hard work.  There, middlemen buy the produce and re-sell it at a profit.  The customers at a discount store such as Produce Junction will save money, but at the expense of the farmers.  I also recall reading about the beleaguered dairy farmers in Japan after the tsunami this spring when they were told that they couldn’t sell their milk, because of radiation contamination.  The farmers spilt all of the milk because they had no market.

Finally, what should a vegetable cost?  How could we complain when we’ve never sweated for our food?  Recently on NPR, an anthropologist spoke about how our bodies have evolved for the hunter/gatherer lifestyle, not for the sedentary life of a technologically-focused world.  We should be on our feet for several hours a day, looking for food.  The only looking we have to do is in the fridge.

I shop at a farmers’ market for the freshest produce, to keep within the season’s offerings, and to support our local farmers.  It is not to save money.  Remember the adage that we get what we pay for?  Where would we be, if we only had to rely on industrial farms?  A captive audience for the next E. coli outbreak, that’s where.

Hannah Lee writes from her home in suburban Philadelphia about issues that engage her.

Read more: http://blogs.forward.com/the-jew-and-the-carrot/142007/#ixzz1WXruMkaF

Smaller Plates and Bigger Forks Lead the Way to Healthier Eating Habits

Flickr: Sean Rogers1

Our daily need for food means that people who need to lose weight have a hard time, as we cannot simply withdraw from food’s siren song, unlike the non-essential addictions for cigarettes or alcohol. The most interesting research for me has been the work of Brian Wansink and his colleagues at Cornell, who’ve studied how and why we keep on eating “mindlessly.” I was fascinated by the description of their clever experiments in his 2006 book, Mindless Eating: Why We Eat More Than We Think including the study in which unsuspecting participants eat soup from bowls engineered to automatically refill until the researchers called it quits — the soup eaters did not, as they saw there was still liquid in their bowls! Another experiment involved inviting college students for a free movie and handing them buckets of popcorn, the students gorged themselves on the snack, even though it was three days old. What they might have rejected otherwise as stale and unpalatable, was consumed uncomplainingly, because they were distracted by the movie and because they had been ingrained to eat at the cinema. Dr. Wansink taught his readership how easy it is to be fooled into over-eating by our circumstances.

After reading Dr. Wansink’s book, I switched my family’s dinner plates to a smaller size (except for Shabbat) and I now plate the food from the kitchen, allowing only the vegetables on the dinner table, as they are hard to over-eat (except by my husband). It’s harder to manage portion control when we have company for meals, but I know of one family who plates everyone’s food even for Shabbat and Yom Tov. This past Pesach, they offered pre-prepared menus to their guests who were advised to indicate their choice of entrée by placing a sticker next to their choice. (Their kitchen is large enough for the assembly-line plating, although mine is not.) Not only did they help their guests manage their intake of food, they told me that there was less waste too.

Last week, Peter Smith, a columnist for Good, reported on a forthcoming study in The Journal of Consumer Science, in which scientists at the University of Utah invited undergraduates to meals at a popular Italian restaurant. Over two days and four meals, they were served with “custom cutlery” — researchers had swapped forks that were either 20 percent smaller or 20 percent larger than the standard utensil. Their surprising finding? Students using the bigger forks ate less than those eating off the smaller ones.

Why should the results be so counterintuitive? The scientists reason that when one uses the smaller forks, each forkful hardly makes a dent in the dish. But with the larger forks, each bite makes a distinguishable difference in the amount of food consumed (note: it’s still the food remaining, not the amount consumed). Smith wrote, “fork size could be the quickest dietary fix since chewing.” The researchers claim, “[I]f we are not chewing longer, then consuming from a larger fork may actually be more helpful in controlling over-consumption.”

In another upcoming study in Food Quality and Preference, researchers Charles Spence and his colleagues offered Greek yogurt in two kinds of bowls to volunteers. Those given the yogurt in the heavier bowls rated their yogurt as “weightier,” — both denser and more expensive — than participants who ate the same yogurt in lightweight (such as Styrofoam) bowls.

The combined take-home lesson? Use a smaller plate — no take-out containers! — but a larger fork. You’ll feel more satisfied and eat less at the same time.

Hannah Lee does not use Styrofoam and she finds it easier to use a smaller plate than to chew more.