The Politics of Food..What is at Risk?

In this very politically charged world we are living in it is hard for me, as a Certified Holistic Health and Nutrition Educator/Counselor to ignore the politics of food. The access to good food is critical for all people in reaching their optimal health and well-being. Without good food we know that we are less likely to be successful in what we endeavor to do in life.

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I am very fortunate in that I have access to good food, grown often very close to where I live. Food that is grown organically or with great care to avoid a multitude of pesticides. I also have jobs that I love at Vermont School for Girls and Southern Vermont College. I work with thoughtful people who seem to enjoy and support the work I do. And I have my private practice as a Holistic Health and Nutrition Educator/Counselor which every day teaches me something new. Enjoying my work adds to my overall health as much as the quality and choices of food do. I spend a great deal of time working and so made a committment to myself to only do what I consider to be good work. I am aware that not all people have these same blessings and so I remain active in the political arena making an effort to increase access to good food for everyone.

Recently, I had the great privilege of being one of the workshop presenters at the Northeast Organic Farmers Association’s (NOFA) Winter Conference in Burlington, VT. http://nofavt.org/events/35th-annual-winter-conference. While there I offered a workshop on the positive impact food has on not only our physical health but also mental health. I was as you might guess singing to the choir. Talking with the people who attended my workshop feed my desire to continue to seek ways to increase access to goof food for more people. The keynote speakers are both people I respect and I admit I’m a big fan of both due to the amazingly transformative work they have and continue to do in the area of accessibility to real food grown in a sustainable manner.

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The first keynote was Dr, Fernando Funes Monzote, who is a founding member of the Cuban Organic Farmers Association and the developer of the Agroecolocial Project outside of Havana, http://nofavt.org/events/winter-conference/keynote-speakers. I encourage you to read about he and his families work to provide better access to food in Cuba on small parcels of land. I was struck by the intelligent approach he took to reducing the food crisis Cuba experiences as a small island country. I thought if he could create such a successful farm under such challenging conditions then we here in America could learn from his example and figure out how to better feed our nation.

The second speaker Dr. Vandana Shiva, who is truly one of my heroes in the world of food accessibility and for her work to protect biodiversity and water rights. She was so approachable meeting with vendors and farmers who gathered for the conference as if she had known us forever. I am such a fan that I found myself following her around the conference for every minute I had to listen to her wisdom and experience her kindness. Here is a Bill Moyers film to introduce her to those of you who are not familiar with her and the work she does: https://youtu.be/fG17oEsQiEw. She has written widely some of the most powerful books include Monocultures of the Mind , Water Wars and her most recent book Making Peace with the Earth. These books will change the way you think about food and water and the very health of this beautiful planet we live on. I truly believe that if we can create food sources that are closer to people and grown with the care connected to organic and sustainable farms we can not only feed more people but we can create a culture that allows peace. And we can do it in a way that makes food not only more accessible but also more nutrient dense improving health of planet and it’s people.

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As for the risks if we continue on the model of large-scale industrial style agribusiness, it has become evident that we will continue to see a rise in health conditions in our country related to the food we eat and the chemicals that are used in the growning process. We will continue to see the decline in the health of this planet which by the way can do without our presence. It is in our best interest to learn about, teach, explore and act to protect the health of our neighbors and this Earth by developing better growing practices such as were presented at the NOFA Conference. Make it your job to get informed and buy or grow your food locally.

Eat Well, Be Well, Live Well

Blessings,

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Leanne Yinger, M.Ed. HNC

Certified Holistic Health Coach @ Kira’s Kitchen

Blog: http://kirasgoodeatskitchen.com

Phone: 413-464-1462

 

 

Big Ideas or Big Trees?

I have always been a person who does things the hard way without asking for much help from those I love. I’m not sure why that is my reality but I have become a pretty fearless person living this way. I have learned to take great comfort in nature because it is authentic no matter it’s state. Nature provides an abundance of beauty, life sustaining foods and peace when the business of life overwhelms us.

Let’s consider the mighty Sequoia tree. This gigantic tree comes from a relatively small cone which must be exposed to extreme heat in order to open and germinate.

ImageThis small tightly packaged cone if exposed to the proper conditions will grow into one of the largest and most majestic trees in our world. So large, it is hard to capture it’s size on a camera without falling over backward from looking up into the sky so high!

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Perhaps a photo with my daughters standing at the base of this mighty beauty will give some perspective.

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So what is my point here? Well I liken the process of this tree germinating and growing to maturation to the process of starting something new. We must find our resources and expose them to the best circumstances in order to achieve what we desire.

I am in the process of launching a new business on health and wellness through nutrition. I am studying with people who are leading authorities in the relatively new science of nutrition. The Kushi Institute, The Institute of Integrative Nutrition and tons of personal research are providing me with so much great information to share. I will also launch my website soon explaining in greater detail what I will be offering. I am taking the proverbial “leap of faith” that this adventure will provide support to those hoping to improve their health, while providing me an outlet for my passion for helping others. So far all indications are that this will be true as people at farmer’s markets, health food stores and in my cooking classes are also becoming passionate about how to eat well to gain or maintain their health. There seems to be a shift toward coming together to eat well and in some cases demanding that the foods we have available to us are the grown in the most healthful ways possible. It is a truly exciting time in the field of nutrition!

So the Sequoia trees are representative to me launching and growing my health and wellness practice. They stand together as I hope to with others looking for positive change in their health. It is my desire to provide the coaching people need to become mighty in their own way!

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I close with a dandy fall soup recipe that I think you will enjoy and guess what…it is oh so good for you!

Roasted Kabocha Squash Soup

1 medium kabocha squash

1 yam

1 sweet onion

4 cloves garlic

2-3 carrots

salt/pepper to taste

cinnamon, nutmeg, ginger (optional)

6 cups water

Cut the squash into quarters and scoop out seeds. Place on roasting dish and bake at 400 for 45 minutes or until tender. Prepare yam to be roasted at same time making sure to poke holes in it before placing in over.

While the squash and yam are roasting chop onion and carrots into small pieces and add to stock pot with minced garlic and some olive oil to saute 3-5 minutes. Add water and simmer for 30 minutes covered.

Once the yam and squash are roasted remove skin from squash and yam and cut into small bite size pieces. Add to stock pot and bring to boil, then reduce to simmer and cook for 45 minutes covered.

Allow to cool or take great care placing hot mixture in blender. Blend to smooth consistency. I add cinnamon, nutmeg and ginger to taste this time of the year…simply delightful!

Happy cooking and remember:

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
Laurie Colwin

Be Well!