History Final Essay # 2
Arlen N. Molina
Pluto D
6/11/07
“Food in our culture is one aspect of a larger nightmare”, write an essay that opposes, supports, and/or qualifies this thesis.
Food in all its aspect for our society is mass produced and rushed from all over the world, because is not grown locally anymore. It’s full of unhealthy hormones and pesticides which make us sick, and it’s soulless because we don’t produce it ourselves or kill it, because we have no connection with what we eat, because there is no involvement anymore.
In our present society we are feed fast food full of bad things for our bodies, we are sell food from around the world to ensnares us in a trap that enslaves us to hormone filled food. We sell our self for a mango from Argentina and a piece of chesses from Italy. In our society we sell our self for things that will disappear when fossil fuel ends.
Our culture is soulless in this food aspect; it has lost its connection with food a long time ago. It has lost this connection because we don’t grow or kill our own food anymore; because we let others do it for us. This leads us to a soulless connection to food. Our attention is capture by how the big companies market the food they sell us, how they introduce it to us. To make us believe that we wont be happy if we don’t buy it. It hides how the people who grow the food we eat are treated, how they are enslaved. They make us to believe in a matrix world, were everything is good and all you have to do to be happy is to continue to buy whatever they sell to you, no matter if is dangerous to you and your love ones.
Our culture has become a zombie culture, were we do anything these big companies tell us to do, because it is suppose to be good for us, but do they actually care for us? The answer is no, the only thing they care about is there profit and how much can they feed us until we realize how dumb and manipulated we have been. The food the give us, the one we don’t grow, the exotic one’s; we don’t eat them because we truly enjoy them we eat it without felling because we have been ingrain in our brains that is good for us, even thought they are full of hormones and pesticides, even thought we don’t deserve it because we haven’t grown it our self. We eat it without a soul because we don’t have a connection with it, just like the big companies wanted.
In one aspect the food in our culture is part of a larger nightmare, because of the way it is sold and market to us. How we are manipulated by this companies, because we have given up. Been manipulated to do stuff never ends well, it will become worse to the point that if we don’t do what this companies want we will lose who we are, our families and everything we hold dear.
In the movie “Our Daily Bread” it shows us how industrialize food is created, yet we still eat it, we are still trap without an opinion to this food and the one that produce it. In the industrialize life we rent ourselves to this companies, but we don’t get anything in return but more enslavement for “fulfill and happy life”. Because the food in our culture is one aspect of a larger nightmare that will enslave us and bring us down when they run out of resources, when they fall. Because their fall is imminent we are attach to them and we will fall with them.
Sunday, June 10, 2007
History essay # 1
History Final Essay #1
Arlen N. Molina
Pluto D
6/11/07
Describe the past and present of food. Predict the future of food, with reference to class materials and historical trends.
The history of food has been a very varied one in its entirety, food through its history been produce and kill for the human race to survive. We have always have the mentality of produce and producing for the high demand of food humans create, we always take but we have not given back, this is how our destruction begins.
In the past food was produce locally with no pesticides, it was produce in a small to medium scale, it was produce by farmers that own their own farms and that were their own boss, food was also sell locally to a cheap cost, so that everyone had the opportunity to enjoy it. They may have not had the variety of our time with mangos and melons form Argentina, but they worked with what they had and were quite content.
The old society didn’t need much to survive, but a few stuff. In a way they were content with what they had and didn’t complain. They knew who produced their food; some even picked or killed their own food. They were in contact with nature and gave back to it, this were days were they didn’t need to be afraid of e.coli or if the vegetables was full of harmful pesticides, until the big companies came.
Our present is dominated by the big companies that destroyed the small farms, and created big one that produced large and even larger scale of food. Food that isn’t necessary to survive, they filled the meat we ate with harmful hormones, and the vegetable with pesticides that kill bugs and harm us. They are enslaving us in a world were “you have to rent yourself to get money that allows you to eat”, a world were we aren’t our own boss and were we lost touch with nature.
When this companies came to the farms and destroyed them to construct a monster farm dependent on fossil fuel, the farmers weren’t happy they wouldn’t work for them, so the companies hired immigrants who were not trained to produce food, and let them continued even thought they knew the food was becoming contaminated, they didn’t stop because they didn’t care about their consumers health they cared that the consumer would keep buying their food and eating it. This irresponsibility created a rise on e.coli and other diseases.
The people are enslaved in this present, they are enslaved to eat food that is full of hormones and pesticide and other harmful things. To become an unhealthy nation that is dependent in fossil fuel, a non-renewable resource.
If our food trend continues like it is in the present, the future won’t be so bright. What the big companies never understand is that if you keep taking and taking form a place, it will run out. And that’s what they are doing; they are making our society dependent in fossil fuels and hormones full food. And when they run out of fuel they will let us die. Because even if they say they don’t use much fuel anymore, they will still be an oil peak. And everything from there will go downwards, our society will in the end collapse because we are dependable in oil to run our cities and transport our food. We wont be able to survive because our food is not produce locally anymore and we lack the skill to survive for our self’s in a situation like this. The only thing that can save us now, is to find other resources other than oil to survive, because even if we stop it right now that damage is done and there will be a peak oil and our society will be in crisis, just like in war times, the only thing left for us to do is learn preventions and brace ourselves fro what is to come.
Arlen N. Molina
Pluto D
6/11/07
Describe the past and present of food. Predict the future of food, with reference to class materials and historical trends.
The history of food has been a very varied one in its entirety, food through its history been produce and kill for the human race to survive. We have always have the mentality of produce and producing for the high demand of food humans create, we always take but we have not given back, this is how our destruction begins.
In the past food was produce locally with no pesticides, it was produce in a small to medium scale, it was produce by farmers that own their own farms and that were their own boss, food was also sell locally to a cheap cost, so that everyone had the opportunity to enjoy it. They may have not had the variety of our time with mangos and melons form Argentina, but they worked with what they had and were quite content.
The old society didn’t need much to survive, but a few stuff. In a way they were content with what they had and didn’t complain. They knew who produced their food; some even picked or killed their own food. They were in contact with nature and gave back to it, this were days were they didn’t need to be afraid of e.coli or if the vegetables was full of harmful pesticides, until the big companies came.
Our present is dominated by the big companies that destroyed the small farms, and created big one that produced large and even larger scale of food. Food that isn’t necessary to survive, they filled the meat we ate with harmful hormones, and the vegetable with pesticides that kill bugs and harm us. They are enslaving us in a world were “you have to rent yourself to get money that allows you to eat”, a world were we aren’t our own boss and were we lost touch with nature.
When this companies came to the farms and destroyed them to construct a monster farm dependent on fossil fuel, the farmers weren’t happy they wouldn’t work for them, so the companies hired immigrants who were not trained to produce food, and let them continued even thought they knew the food was becoming contaminated, they didn’t stop because they didn’t care about their consumers health they cared that the consumer would keep buying their food and eating it. This irresponsibility created a rise on e.coli and other diseases.
The people are enslaved in this present, they are enslaved to eat food that is full of hormones and pesticide and other harmful things. To become an unhealthy nation that is dependent in fossil fuel, a non-renewable resource.
If our food trend continues like it is in the present, the future won’t be so bright. What the big companies never understand is that if you keep taking and taking form a place, it will run out. And that’s what they are doing; they are making our society dependent in fossil fuels and hormones full food. And when they run out of fuel they will let us die. Because even if they say they don’t use much fuel anymore, they will still be an oil peak. And everything from there will go downwards, our society will in the end collapse because we are dependable in oil to run our cities and transport our food. We wont be able to survive because our food is not produce locally anymore and we lack the skill to survive for our self’s in a situation like this. The only thing that can save us now, is to find other resources other than oil to survive, because even if we stop it right now that damage is done and there will be a peak oil and our society will be in crisis, just like in war times, the only thing left for us to do is learn preventions and brace ourselves fro what is to come.
industrialize food system
Industrialize Food System
Arlen N. Molina
Pluto D
Food Course
Industrialize food system, is believe to be a system made in mass production to make us follow certain way of living that other powerful people impose in us. It is also a way of how we eat, what we eat, and why we eat it.
This semester in our food course we learned how was the food we ate mass produce, by who was it mass produced and what was in it. I did not realize that the food we eat is anything but healthy nor safe in the long run, what I discover during this semester has impact the way I eat and in the general way I view food and the people that offer it to us. For some this concept may seem a bit ‘tree hugger’ because we are given all this information in how the meat we eat is not killed nor clean properly leaving the meat full of bacteria that could kill us, and be excepted to give up meat because of this information. But seriously you have lived for about an average of eighteen or nineteen years old been omnivorous and some one comes up to you and tells you that meat and the food your eating right now is bad for you, will you believe them? Realistically, I wouldn’t believe them right away, and even if they had a lot of evidence I will still be a bit wary of them.
Because of this reason in our food course we have embarked in a way to prove to others that the way we are eating and the stuff (because of its processing I don’t think its food) we are eating isn’t healthy for us. We have look in every aspect of industrialized food system, we have view it from its processing and cleaning, to its market price, to its nutrition and finally to its social view.
In the next paragraphs I will be trying to open your minds to a reality that has evade us, and just as the matrix some of us will believe it, some won’t.
The big fast food companies have since there existence try to manipulate us into spending large amounts of money from our pay to eat their processed and addictive food. And we have fallen for this trap; they have caught us because we are always searching for ways of getting our food and others things faster. We have become “a nation with a health disorder”.
They began by buying the little farms and grouping them together to create one massive one, they fired all the competent farmers because they did not agree with their rules, and in their place they hired immigrants that weren’t trained in the correct way to clean meat. Their only care since the beginning has been for the profit and not for the consumers.
This food that big companies process and give to us to eat are not only fill with bacteria, but our vegetables and fruits are also fill with pesticides that kill insects but also are harmful for us and the environment. So, the big companies give us process food that is harmful for us, so how do they keep us faithful to them and not organic farms? Well, that’s were the industrialize food system comes in play, it markets, it manipulates us to get their food only, it makes gives us variety like mangos from a South American country or chesses from a European country. Those foods are also process and full of bacteria and pesticides, but we American love to have the upper hand to the rest of the world, that’s why we buy mangos in winter that don’t grow in our country and that travels thousand of miles to get to our supermarket.
Another point in their industrialize food system, is fossil fuel. A very important part in this manipulation, it allows the mangos to travel thousands of miles for us; it gives power to our cities and allows us to move faster than before. It uses fuel to kill the environment.
One may think that because they are processing the food the only thing they are damaging is our health, but in actuality they are also damaging our environment with their massive industrialize factories that kill our land and our air with its waste. They also over use a non-reusable source in our planet, fossil fuel. And like everything else it will run out soon and their manipulative way will be over.
Arlen N. Molina
Pluto D
Food Course
Industrialize food system, is believe to be a system made in mass production to make us follow certain way of living that other powerful people impose in us. It is also a way of how we eat, what we eat, and why we eat it.
This semester in our food course we learned how was the food we ate mass produce, by who was it mass produced and what was in it. I did not realize that the food we eat is anything but healthy nor safe in the long run, what I discover during this semester has impact the way I eat and in the general way I view food and the people that offer it to us. For some this concept may seem a bit ‘tree hugger’ because we are given all this information in how the meat we eat is not killed nor clean properly leaving the meat full of bacteria that could kill us, and be excepted to give up meat because of this information. But seriously you have lived for about an average of eighteen or nineteen years old been omnivorous and some one comes up to you and tells you that meat and the food your eating right now is bad for you, will you believe them? Realistically, I wouldn’t believe them right away, and even if they had a lot of evidence I will still be a bit wary of them.
Because of this reason in our food course we have embarked in a way to prove to others that the way we are eating and the stuff (because of its processing I don’t think its food) we are eating isn’t healthy for us. We have look in every aspect of industrialized food system, we have view it from its processing and cleaning, to its market price, to its nutrition and finally to its social view.
In the next paragraphs I will be trying to open your minds to a reality that has evade us, and just as the matrix some of us will believe it, some won’t.
The big fast food companies have since there existence try to manipulate us into spending large amounts of money from our pay to eat their processed and addictive food. And we have fallen for this trap; they have caught us because we are always searching for ways of getting our food and others things faster. We have become “a nation with a health disorder”.
They began by buying the little farms and grouping them together to create one massive one, they fired all the competent farmers because they did not agree with their rules, and in their place they hired immigrants that weren’t trained in the correct way to clean meat. Their only care since the beginning has been for the profit and not for the consumers.
This food that big companies process and give to us to eat are not only fill with bacteria, but our vegetables and fruits are also fill with pesticides that kill insects but also are harmful for us and the environment. So, the big companies give us process food that is harmful for us, so how do they keep us faithful to them and not organic farms? Well, that’s were the industrialize food system comes in play, it markets, it manipulates us to get their food only, it makes gives us variety like mangos from a South American country or chesses from a European country. Those foods are also process and full of bacteria and pesticides, but we American love to have the upper hand to the rest of the world, that’s why we buy mangos in winter that don’t grow in our country and that travels thousand of miles to get to our supermarket.
Another point in their industrialize food system, is fossil fuel. A very important part in this manipulation, it allows the mangos to travel thousands of miles for us; it gives power to our cities and allows us to move faster than before. It uses fuel to kill the environment.
One may think that because they are processing the food the only thing they are damaging is our health, but in actuality they are also damaging our environment with their massive industrialize factories that kill our land and our air with its waste. They also over use a non-reusable source in our planet, fossil fuel. And like everything else it will run out soon and their manipulative way will be over.
Monday, February 26, 2007
Mediterranean diet..the good way to eat?
Is there in this new era of our technological world, existed a particular “right way” or even a “good way” to eat? To maintain a balance diet that will give you all vitamins and minerals our body need? Well, for me I think there is. I believe that the Mediterranean diet is a GOOD WAY to eat. Not only because it’s good for your health but also because it’s good for the economy and the environment. It gives you a sense of good food and justice, for not help destroy our surroundings.
The Mediterranean diet is good for the health because it has high consumption of unsaturated fat, specifically olive oil which lowers cholesterol, a high issue in the world today. Also is convenient for the economy as it has a high consumption of vegetable and fruits which are affordable for people and in high availability. It’s also good for the environment because it has a very low consumption of meat which leads to lower unnecessary deaths of animals.
Health argument
The Mediterranean diet is high in unsaturated fat, vegetable, fruits and grains and low in fish, meat and dairy products. Which in our body bring a perfect balance of required “bad and good” fat, minerals and vitamins. The high consumption of unsaturated fat, especially olive oil lowers the cholesterol levels in the blood. Unlike Americans diets which is high in animal fat. (Martin Bruegel, "Alimentary identities, nutritional advice, and the uses of history”). Also, because the Mediterranean diet relies in plant food, which in itself is associated with a significantly longer life expectancy, which is also a prominent problem in Americans diet because of the alarming increase in mortality rate. (Mediterranean Diet Leads To Longer Life, Science Daily)
Accessibility Argument
The Mediterranean diet is not only very healthy and good for our bodies but is also very economic; it has a high consumption of vegetables, fruits and grains, which is affordable and available to everyone. Also, because of globalization the Mediterranean diet has increase in popularity because of its low impact in economy change. (Regmi A, Ballenger N, Putnam J. Economic Research Service, US Department of Agriculture) The Mediterranean diet also will impact the economy in other ways, if we were to approve and follow it, it will get ride of malnutrition, obesity in both adult and children’s, it will also help in poverty reduction and economic development because of its plants food which are of high demand and every country would be able to produce. (UNS & APCNS International Congress of Clinical Nutrition Optimal Health through Sustainable Nutrition A Conference of the International Union of Nutritional Sciences Brisbane 11-14 August 2004).
Ethical Argument
The Mediterranean diets just like vegetarians look up to certain ethical morals, maybe not as strict as vegetarians but almost so, they eat none to very low amount of animal food. Because of its subsequent slaughtering, and consumption of meat or animal products view as unethical. Some may not eat meat because of the slaughtering but because of its bad for their bodies. (Vegetarianism Good For The Self And Good For The Environment" at The Jain Study Circle) This view pacifies animal rights and workers issues. Because they don’t consume much meat it stops the unnecessary burn of fossil fuels and animal slaughter. (Vegetarianism Good For The Self And Good For The Environment" at The Jain Study Circle, http://www.env-econ.net/2006/06/diet_and_the_en.html)
But even thought the Mediterranean diet follows a balance diet, is also very similar to the American heart association diet recommendations, the heart association says that because the diets of Mediterranean peoples contain a relatively high percentage of calories from fat. It is thought to contribute to the increasing obesity in these countries, which is becoming a concern. Even thought Mediterranean only consumes unsaturated fat, the guidelines of the American heart association says is recommended to eat more saturated fat. But, more than half the fat calories in Mediterranean diet come from unsaturated fats, which doesn't rise blood cholesterol levels the way saturated fat does. The incidence of heart disease in Mediterranean countries is lower than in the United States. Death rates are lower, too. So, in perspective higher chance of life expectative and healthier ways are good ways to eat. (© 2006 American Heart Association, http://www.americanheart.org/presenter.jhtml?identifier=4644)
In conclusion, it doesn’t matter what diet you follow, but what matters is that is design to help and improve your body, to protect your skin and not let it die, to extend your life and enjoy it to the maximum. That’s why is good for people to know what’s good to eat. Because is not only about feeding but about your composition, how a hot dog affects your insides. To know how to take care of the only body protection we have, to make a best of this life. (http://www.drgreene.org/body.cfm?id=21&action=detail&ref=190)
The sources used in this paper are a mix from the reference given to me in the outline, and the ones that are not are researched recognized paper wither by medical institutions or government agency.
The Mediterranean diet is good for the health because it has high consumption of unsaturated fat, specifically olive oil which lowers cholesterol, a high issue in the world today. Also is convenient for the economy as it has a high consumption of vegetable and fruits which are affordable for people and in high availability. It’s also good for the environment because it has a very low consumption of meat which leads to lower unnecessary deaths of animals.
Health argument
The Mediterranean diet is high in unsaturated fat, vegetable, fruits and grains and low in fish, meat and dairy products. Which in our body bring a perfect balance of required “bad and good” fat, minerals and vitamins. The high consumption of unsaturated fat, especially olive oil lowers the cholesterol levels in the blood. Unlike Americans diets which is high in animal fat. (Martin Bruegel, "Alimentary identities, nutritional advice, and the uses of history”). Also, because the Mediterranean diet relies in plant food, which in itself is associated with a significantly longer life expectancy, which is also a prominent problem in Americans diet because of the alarming increase in mortality rate. (Mediterranean Diet Leads To Longer Life, Science Daily)
Accessibility Argument
The Mediterranean diet is not only very healthy and good for our bodies but is also very economic; it has a high consumption of vegetables, fruits and grains, which is affordable and available to everyone. Also, because of globalization the Mediterranean diet has increase in popularity because of its low impact in economy change. (Regmi A, Ballenger N, Putnam J. Economic Research Service, US Department of Agriculture) The Mediterranean diet also will impact the economy in other ways, if we were to approve and follow it, it will get ride of malnutrition, obesity in both adult and children’s, it will also help in poverty reduction and economic development because of its plants food which are of high demand and every country would be able to produce. (UNS & APCNS International Congress of Clinical Nutrition Optimal Health through Sustainable Nutrition A Conference of the International Union of Nutritional Sciences Brisbane 11-14 August 2004).
Ethical Argument
The Mediterranean diets just like vegetarians look up to certain ethical morals, maybe not as strict as vegetarians but almost so, they eat none to very low amount of animal food. Because of its subsequent slaughtering, and consumption of meat or animal products view as unethical. Some may not eat meat because of the slaughtering but because of its bad for their bodies. (Vegetarianism Good For The Self And Good For The Environment" at The Jain Study Circle) This view pacifies animal rights and workers issues. Because they don’t consume much meat it stops the unnecessary burn of fossil fuels and animal slaughter. (Vegetarianism Good For The Self And Good For The Environment" at The Jain Study Circle, http://www.env-econ.net/2006/06/diet_and_the_en.html)
But even thought the Mediterranean diet follows a balance diet, is also very similar to the American heart association diet recommendations, the heart association says that because the diets of Mediterranean peoples contain a relatively high percentage of calories from fat. It is thought to contribute to the increasing obesity in these countries, which is becoming a concern. Even thought Mediterranean only consumes unsaturated fat, the guidelines of the American heart association says is recommended to eat more saturated fat. But, more than half the fat calories in Mediterranean diet come from unsaturated fats, which doesn't rise blood cholesterol levels the way saturated fat does. The incidence of heart disease in Mediterranean countries is lower than in the United States. Death rates are lower, too. So, in perspective higher chance of life expectative and healthier ways are good ways to eat. (© 2006 American Heart Association, http://www.americanheart.org/presenter.jhtml?identifier=4644)
In conclusion, it doesn’t matter what diet you follow, but what matters is that is design to help and improve your body, to protect your skin and not let it die, to extend your life and enjoy it to the maximum. That’s why is good for people to know what’s good to eat. Because is not only about feeding but about your composition, how a hot dog affects your insides. To know how to take care of the only body protection we have, to make a best of this life. (http://www.drgreene.org/body.cfm?id=21&action=detail&ref=190)
The sources used in this paper are a mix from the reference given to me in the outline, and the ones that are not are researched recognized paper wither by medical institutions or government agency.
Friday, February 9, 2007
hopefully i will be in the herbs group...
Me and stephanie went down to 101 today with th rest of the class to begin research on our project which involves the growing of chickens and herbs. I realize im not very into raising chickens since when i was a little girl when a chicken i had as a pet pecked me in the finger and drew blood, so having valid excuse to not go near chikens for a very long while, have decided to grow herbs, and this is my research that i performed with stephanie because she didnt have a computer....http://www.backyardgardener.com/herb/
The Herb Garden
The herbs I have grown are listed below with instructions for growing them. Perhaps inexperienced gardeners as well as those who have not yet had the pleasure of growing these interesting plants will give some thought to starting a small herb garden. Even a small plot 4 by 6 feet will grow all a small family would need. If not grown for use in cooking, herbs are worth growing for pleasant aromatic foliage and some of them for the beauty of the flowers as well. Herbs can be used fresh for garnish in salads and to perk up the flavors of bland vegetables or to add flavor to meats and stews in which case one needs only to nip off a few leaves when wanted.
To dry herbs for winter use cut off tops of the leafy varieties in midsummer and wash them off with cold water. Hang them up just long enough for the drops of water to evaporate, then tie the stems together and place in a paper bag with stem ends at the opening and close the bag with a rubber band. Use a paper clip as a hook through the band and place the other hooked end over your line where you are going to hang the herbs to dry, indoors. After 2 or 3 weeks remove from paper bags, crumble the leaves and place on a shallow pan and dry out in the oven with the setting at "warm" or at least not over 100 degrees. Some herb enthusiasts dry them by spreading them out on trays or sheets of hardware cloth covered with cheese cloth and place in a dry area. To dry seed heads allow them to grow until seeds are mature and ready to drop from the plant. Cut seed heads on a very dry day and spread on clean paper (not newspaper). It is better to keep them in the sun the first day as little insects, which may have been secreted in the heads, will leave as the seeds dry out. Store herbs in glass jars or other airtight containers in a cool place.
HERBS TO GROW FROM SEED
BASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
SAVORY, SUMMER (Satureja bortensis) This is an easily grown annual being best planted in mid-May in our location directly to the garden where it is to grow with germination in 7 to 10 days. Grows to 12 inches tall; space 5 or 6 inches apart. Good to flavor fish dishes, beans and soups.
SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
The Herb Garden
The herbs I have grown are listed below with instructions for growing them. Perhaps inexperienced gardeners as well as those who have not yet had the pleasure of growing these interesting plants will give some thought to starting a small herb garden. Even a small plot 4 by 6 feet will grow all a small family would need. If not grown for use in cooking, herbs are worth growing for pleasant aromatic foliage and some of them for the beauty of the flowers as well. Herbs can be used fresh for garnish in salads and to perk up the flavors of bland vegetables or to add flavor to meats and stews in which case one needs only to nip off a few leaves when wanted.
To dry herbs for winter use cut off tops of the leafy varieties in midsummer and wash them off with cold water. Hang them up just long enough for the drops of water to evaporate, then tie the stems together and place in a paper bag with stem ends at the opening and close the bag with a rubber band. Use a paper clip as a hook through the band and place the other hooked end over your line where you are going to hang the herbs to dry, indoors. After 2 or 3 weeks remove from paper bags, crumble the leaves and place on a shallow pan and dry out in the oven with the setting at "warm" or at least not over 100 degrees. Some herb enthusiasts dry them by spreading them out on trays or sheets of hardware cloth covered with cheese cloth and place in a dry area. To dry seed heads allow them to grow until seeds are mature and ready to drop from the plant. Cut seed heads on a very dry day and spread on clean paper (not newspaper). It is better to keep them in the sun the first day as little insects, which may have been secreted in the heads, will leave as the seeds dry out. Store herbs in glass jars or other airtight containers in a cool place.
HERBS TO GROW FROM SEED
BASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
SAVORY, SUMMER (Satureja bortensis) This is an easily grown annual being best planted in mid-May in our location directly to the garden where it is to grow with germination in 7 to 10 days. Grows to 12 inches tall; space 5 or 6 inches apart. Good to flavor fish dishes, beans and soups.
SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
Wednesday, February 7, 2007
rice..wheat rice...cook rice
so, my homework today was to cook rice....hmmm, well at the beginning i didnt understand why cook. but then i realize cooked food for yourself tastes way better than anyone else cooking for you. Well, i got home today and told my grandmother i was cooking, well she was like no she will do it, because she doesnt want us cooking but i was i need to, so she trusted me with her precious kitchen and kept popping in to make sure i didnt need her help cooking, at the end i cooked whole wheat rice and sat down to eat a small bowl of it. It tsted really good , not only because i felt more of the taste of it but also because i did it. it made me feel like i can actually survive out in the world without any help.
Monday, February 5, 2007
phenomenological describtion
What is my experience with food?
As I went to lunch today, I didn’t fell really hungry; I had some grapes and raisins in my bag, also my everyday vitamin water. I decided to get some cheese popcorn; I was craving it a bit. As I sat down to eat I began to also do my homework. I begin explaining my experience with my lunch today. I began with green grapes. I took a bit of it and scrunched my eyes; the center of my tongue was tingly because the grape was a bit sour. It felt smooth in my mouth and cold, it was very juicy and I realized this because my mouth was filled with its juice, as it went down my trough I was surprise to feel it went down smoothly even thought I wasn’t entirely chewed. After I finished with my grapes I began with raisins. It was entirely different from the smoothness of the grapes it was a bit rough, as I began to chewed them I felt in the tip of my tongue how overly sweet it was, as I began to chew it was really rough in my mouth like eating pumice, it left my mouth a bit dried and I had to take a drink of my vitamin water to help it go down. After the not so good experience with the raisins I begin eating the white cheddar popcorn. As I open it my senses went in overdrive, I have a bit of a obsessing with white cheese; my nose caught the faint smell of the cheese on the popcorn and already without tasting it my mouth began to water a bit. I choose to go one by one to truly enjoy it. As I put it in my mouth in the middle off my tongue I instantaneous feel of cheese in it and it began melting in my mouth. After a while of my enjoying its salty cheesy taste it slides smoothly down my mouth, the after taste was a pleasant cheesy taste in my tongue. And with that I tried more and when lunch was over I finished my experience with food for the day.
ph
As I went to lunch today, I didn’t fell really hungry; I had some grapes and raisins in my bag, also my everyday vitamin water. I decided to get some cheese popcorn; I was craving it a bit. As I sat down to eat I began to also do my homework. I begin explaining my experience with my lunch today. I began with green grapes. I took a bit of it and scrunched my eyes; the center of my tongue was tingly because the grape was a bit sour. It felt smooth in my mouth and cold, it was very juicy and I realized this because my mouth was filled with its juice, as it went down my trough I was surprise to feel it went down smoothly even thought I wasn’t entirely chewed. After I finished with my grapes I began with raisins. It was entirely different from the smoothness of the grapes it was a bit rough, as I began to chewed them I felt in the tip of my tongue how overly sweet it was, as I began to chew it was really rough in my mouth like eating pumice, it left my mouth a bit dried and I had to take a drink of my vitamin water to help it go down. After the not so good experience with the raisins I begin eating the white cheddar popcorn. As I open it my senses went in overdrive, I have a bit of a obsessing with white cheese; my nose caught the faint smell of the cheese on the popcorn and already without tasting it my mouth began to water a bit. I choose to go one by one to truly enjoy it. As I put it in my mouth in the middle off my tongue I instantaneous feel of cheese in it and it began melting in my mouth. After a while of my enjoying its salty cheesy taste it slides smoothly down my mouth, the after taste was a pleasant cheesy taste in my tongue. And with that I tried more and when lunch was over I finished my experience with food for the day.
ph
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