Skip to main content

Raising Thoughtful Locavores

I recently saw a poll, on a foodie blog that I follow, that asked how readers would classify themselves. Helpful suggestions were offered: Vegetarian? Vegan? Omnivore? 

I paused before answering. I was a vegetarian for the greater part of a decade; I could never go back. And though I thoroughly enjoyed a vegan dinner in San Francisco recently, that is a much too involved way of eating.

As a mother attempting to raise kids with fearless palates, I think the label I embrace would be: 'thoughtful locavore.' I don't want to limit my food to things that don't have eyeballs. It's more important to me that the food I'm consuming - and serving to my kids - was grown and produced without chemicals, locally, and in a sustainable way.

I want my kids to know where their food is coming from...and to understand why we only eat peaches and tomatoes at certain times of the year. They definitely need to know that lettuce doesn't come from a grocery store, wrapped in cellophane; it grows in the dirt. They need to know that beef and pork once had hooves and tails. I want them to understand that eggs come out of hens; they don't magically appear in paper pulp protectors. And they have to know that the fish on their plates had heads, scales, and tails. I want them to think about their food and I want them to ask questions about ingredients and food sources.


Jake and I went for a date night last night to one of our favorite restaurants...ever. La Balena Carmel. I so appreciate their seasonal menu, their local ingredients, their handcrafted pasta, and that I can order a whole roasted fish...with its head and tail still attached!


If you had to label what kind of eater you are, what would you say? Comment below...or email me at constantmotioncamilla [at] gmail [dot] com. Thanks!

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce