Blessing the Hands that Feed Us (42 page)

kale, 115–16

Kale Chips, recipe, 145

Katz, Rebecca,
One Bite at a Time,
121–22

Kerr, Graham, 119–20

Kickstarter, 251, 315

King, F. H., 176

Klinenberg, Eric,
Going Solo,
193

Kohlmeier, Martin, 117

Korrow, Chris, 248, 264, 316

Krapfel, Paul,
Shifting,
285–86

lamb, recipe, 109–10

Langley, Washington, 93

Langley Middle School garden, 229

Lao-Tzu, 36

Lappé, Frances Moore and Anna, ix-xii, 168

Lazarus, Karen, 277, 278

LeBaron, Duke and Kate, 233–34

lemons and limes, 74

letting go, 39–40

liberating limits, 198–201

Lobell, Robbie, 315

local:

expanding to everyone, 268, 270

and horizontal distribution, 269–71

relationships in, 153–55

shopping criteria, 257–58

USDA definition of, 102, 270

vs. big food producers,
see
industrial food system

wherever you are, 153–55, 239–40

your version of, 307–8

local eating:

effects of, 6–10

and farmland preservation, 247–48, 268–69

and fertility, 244–45

and freshness, 241

and frugality, 243

and the future, 250–53

hyperlocal (10 miles), 47

is it for you?, 5–6

and local prosperity, 246

rare practice of, 163–67

reasons to do it, 6, 240–53, 254–55

rebellion, 243, 244

relational, 153, 240–53

and relocalization, 9–10

in restaurants, 212

and ripeness, 241

and security, 245–46

and subsidiarity, 191–92

and taste, 242

where to begin, 256–57

and wholesomeness, 242–43

Local Investing Opportunity Network (LION), 251, 314

location, 106–7

Long, Joe, 67

Long, Nancy, 67

Long Family Farm, 66–67, 69, 223, 224

love:

and biodynamic farming, 244

cooking with, 142, 206, 308

food is love, 142, 202, 230–31, 232–33

and local food, 8, 89, 101, 122, 223, 232–33, 240, 253

need for, 231

pride vs., 153

and 10-mile diet, 15, 16, 105, 142, 191, 199, 202

and vulnerability, 127

and web of life, 226

Lower Skagit First Nations people, 11

Mackies (settlers), 12

Marin Agricultural Land Trust, California, 247

Marshall Plan, 299

Marty and Beulah, 30–31

Meadows, Donella, 58

meat:

Bittman's views on, 158–61

at custom-cut slaughterhouses, 297

living with less, 291–92

from Long Family Farm, 66–67, 69, 223, 224

meatloaf recipe, 51

no-meat mantra, 182

raising your own, 291–92

scale-appropriate regulations for, 297–98, 317

and 10 percent rule, 181

as treat, 180–81

trends away from, 180–82

meatless Mondays, 181

Menominee Indians, 31

menu, seasonal, 308–10

migrant farmworkers, 163

milk:

author's quest for, 69–71, 89, 90–91, 94, 97, 223

goat, 69–71, 97

pasteurized, 70

raw, 70, 130–33, 203, 297

regulation of, 70, 131–32, 203, 316–17

Miller, Rhea, 284–85

Mitchell, Pam, 198

and farmers' markets, 101–4

food calculation by, 43, 45, 172

as market gardener, 103–4, 216, 314

and SPIN-Gardening, 43–45

Mobley, Neal, 101

moderation, 153

Molly's Season Extender CSA, 72

monocropping, 190, 242

Monroe, Marilyn, 16

moral issues, 171

Morrill, Lisa, 50–52

Morris, Kimmer, 249

multistakeholder dialogue, 276

Muzzall, Ron and Shelly, 212

Nattress, Vincent, 50, 52

natural food, 105–6, 122–24

natural world, 90, 125, 167, 306–7, 317

Nelson, Gaylord, 32

Nelson, Willie, 197

Nestle, Marian, 249

New Road Map Foundation, 59

Nichols, Mike (food delivery), 207–8, 270

Niemuller, Martin, 307

night soil, 176

Nina (cheese lady), 97, 141, 198, 211

Now It's Your Turn:

conscious eating, 178–82

cooking, 142–43

dining together, 218

establish your home base, 78

food ethic, 81–83

food journal, 180

food messages, 25

graces, 218–20

grow your own, 79–80

host a Potluck with a Purpose, 83–85

how to start a Transition Town group, 49–50

location, 106–7

motivation, 78–79, 254–55

shopping criteria, 257–58

tasks, 308

tell your food stories, 23–25

treasure hunt, 83

where to begin, 256–57

your food future, 47–49

your life as an eater, 22–23

your version of “local,” 307–8

your “where”, 79

nuts, 89–90

obesity, 232

oil (cooking), 74

oil (petroleum):

and industrial food system, 40, 52, 245

peak, 40–41, 52, 68, 93, 153, 255

price of, 280

omega-3 oils, 74

organic food, 167, 280

laws governing, 211

scaling up, 268

Organic Valley Dairy Cooperative, 16

overeating, 19

overshoot and collapse, 35–36, 40

Pachamama Awakening the Dreamer Symposium, 38

Peak Oil, 40–41, 52, 68, 93, 153, 255

Penguin Companion to Food,
124, 125

permaculture, 94–95, 280

Peterson, Cary, 229, 243, 316

Peterson, Molly and John, 72, 198, 217, 224, 261, 313, 316

pickles, recipes, 27

pink slime, 250

plate size, 178–79

potatoes, 116

potlatch, 98–99

Potlucks with a Purpose, 65–66, 77, 83–85

preference, 58

pressure cooker, 120, 143

Putnam, Robert,
Bowling Alone,
98

querencia
(longing for home), 187

Quinn, Daniel, 99

Ranker, Kevin, 316

Ratekin, Kent, 44, 89, 105, 194–95, 213, 313

rebellion, 243, 244

recipes:

Basic Vegetable Stock, 107–9

Bread and Butter Pickles, 27

Chanterelle and Cauliflower Mushroom–Stuffed Roasted Chicken Breast, 184–86

Chef Sibrand Jurriaans Brussels Sprouts, 259

Georgie's Grandma Smith's Rockwell Baked Beans, 221

Grass-Fed Bone Marrow Broth, 146–47

Jess Dowdell's Nettle Soup, 85–86

Jess's Coffee and Red Wine–Infused Lamb, 109–10

Jess's Parsnip and Aged Sheep Cheese Gratin, 221–22

Kale Chips, 145

Local Bean Hummus, 26

Ma's Meatloaf, 51

Nutty Renee's Red Kuri Soup, 183–84

Root Chips, 145

Salad of Fall Greens, Poached Hen's Egg, Walnut Vinaigrette, 53–55

Squash Bisque by Jess Dowdell, 260

Sweet Pickle Relish, 27

Vicky Brown's Dessert Cheese, 86–87

your signature soup, 143–44

relational eating, 124–30, 223–40

author's movement into, 26, 89, 192, 201, 223, 224–25, 250, 261

and belonging, 226–27, 230

and children, 249–50

and community, 79, 227, 228–31, 240, 246, 270, 298

and cooking, 124, 142, 225, 308

definitions of, 4, 9, 192, 226, 253, 271

eating together, 234–36

and exotics, 239–40

and farmers' markets, 236–37, 240, 252, 256

and farming, 236–39, 245, 248, 250, 301

food and love, 230–31, 232–33

and food value chain, 294

and the future, 250–53, 267–69

and global food sources, 239–40

and gratitude, 232, 234–36

and hope, 269, 270, 276, 277

and horizontal distribution, 269–71

and integrity, 232

and local eating,
see
local eating

and sprouting, 79–80

vs. industrial food system, 224, 230, 232, 237, 240

web of eating, 127, 225–26

web of life, 226, 232, 234, 239–40, 253, 307

relocalization:

author's commitment to, 46, 226, 264

and local finance, 314

movement, 5, 9–10, 40–41, 50, 85

and Transition Town, 42–43, 154–55, 303

resilience, 9, 154, 289, 290, 293

resourcefulness, 140, 154

Rhinelander commune, 28–32, 206

Ridenour, Laura, 317

ripeness, 241

Robbins, John,
Diet for a New America,
58, 159, 168

Root Chips recipe, 145

Roth, Geneen, 230–31

Women Food and God,
231

salad recipe, 53–55

Salish people, 11

salt, 74

Sandra, 198

goat leg from, 141–42, 223

Satir, Virginia, 123

sauerkraut, 134

scalability, 176–77

scale-appropriate regulations, 297–98, 317

scaling up, 268–69

school lunches, 249–50

Schuman, Michael, 303

seasonal harvests, 165

Seattle:

Farm Bill principles, 287–88

food evolution in, 286–90

security, 245–46

self-sufficiency, 46, 192–94

September Eat Local Challenge, 77

serotiny, 292–93

Shaw, George Bernard, 36

shopping, 59–63, 257–58

Shulman, Phyllis, 286, 288–89, 290

Silby, Georgina, 208–9, 216–17, 224, 238, 261

simplicity, 57

Singer, Jean, 277, 278

Sioux grace, 220

slowing down, 179

Smith, Georgie, 198, 314

baked bean recipe, 220–21

heirloom beans from, 72, 224, 238, 261

as market gardener, 207, 208

reasons to farm, 215–16

and Willowwood Farm, 182–83

Snacking in America
(NPD), 100

Snohomish tribe, 68

Snoqualmie tribe, 68

solo lifestyle, 192–94

soups:

Basic Vegetable Stock, 107–9

Bone Marrow Broth, 146–47

Nettle Soup, 85–86

Red Kuri Soup, 183–84

Squash Bisque, 260

your signature recipe, 143–44

South Whidbey, 92–93, 98–100

Spangle, Linda, 113

spices and herbs, 74, 75, 117–18

SPIN-Gardening, 43–45

Squash Bisque, recipe, 260

Star Store, Langley, 59–61, 71–72

Steele, Carolyn,
Hungry City,
68

Steiner, Rudolf, 44, 195

Stoll, Andrew, 74

subsidiarity, 191–92

sustainability, 168, 177, 250

conference (1989) on, 33–34

and exponential growth, 34–35

as extreme sport, 21–22, 95, 155, 223, 243, 291, 312

and farmers, 164–67, 213, 215–16, 287

and Food 2020, 275

and limits to growth, 36–38

and overshoot and collapse, 35–36, 40

and survival, 41–43

sustainable development, 286

Sustainable Seattle, 39

Sustainable Whidbey Coalition, 95

Swanson, Lynn, 237

sweeties, 113

Talbot, Nathaniel, 316

taste buds, 125, 179, 242

Tata corporation, 77

TED talks, 158–60, 191

10-mile diet, 1–2

author's blogs about, 75–76, 92, 106, 128–30, 142, 172, 191–92, 262

author's lifestyle changes in, 190–91

beginning of, 20–21, 28, 56–57

constraints of, 149–50, 198–201

continuing with, 223

D-Day minus 1, 88–89

effects of, 3, 105, 123, 188–91, 199, 224–25, 311–12

end of, 196

expanding the definition of, 155

food miles, 123

food rules derived from, 202–4

mystical experience of, 124–30

practicalities of, 128

solitary eating in, 192–94, 196

and Transition Town gathering, 149–55

Week One: Grounded!, 88–110

Week Two: Getting the Hang of It, 111–47

Week Three: The Week of My Discontent, 148–86

Week Four: Final Week, 187–222

wherever you are, 153–55

Teresa, Mother, grace of, 219

Thistlewaite, Rebecca, “So You Say You Want a Food Revolution,” 163–67, 168

Thoreau, Henry, 32

time, value of, 200–201

time limitations, 137–39, 193

Tobey (chickens), 156–58, 168, 194, 224

togetherness, 140, 218, 234–36

Trader Joe's, 61–62

transformations, 224–25

transformers, 294–96

Transition Colorado, 303

Transition Town:

gathering, 149–55

how to start, 49–50

and relocalization, 42–43, 154–55, 303

Transition Whatcom County, 152

Transition Whidbey, 65–66, 77, 83, 93, 229, 272

Tree Top Bakers, 101

trust, 130, 293

turnips, 75–76

Twain, Mark, 153

Vallat, Gary, 233

Van's Produce, Seattle, 62, 77

victory gardens, 291

volunteerism, 228

Waldorf education, 44

waste, 248–49

Waters, Alice, 212, 249

web of eating, 127, 225–26

web of life:

awareness of, 203

being woven into, 318

and relational eating, 226, 232, 234, 239–40, 253, 307

weight loss, 188

wheat, 161–63

Whidbey Institute, 229

Whidbey Island:

ability to feed itself, 45, 46, 67, 189, 279–80

community of, 45

Food 2020 in, 272–86

map, iv

native tribes of, 68

Whidbey Island Farm Tour menu, 308–10

“Whidbey Island Grown” brand, 239, 276

Whidbey Island Local Compost (WILC), 280, 281

Whidbey Island Local Lending (W.I.L.L.), 251, 282

Whidbey Island Nourishes (W.I.N.), 229–30