The Scoop on Buying Organic

I had a coworker tell me he'd like to buy organic and local food but......as many people think.....it's too expensive. Granted in most conventional grocery stores organic and natural foods are marked up, obviously, why would they want you to buy that product when you can buy theirs right? So, I thought I'd compile a list of places I shop and other local resources for buying organic and natural food and products.

Whole Foods - this one is obvious, the only store is at 90th and Metcalf. In addition to the grocery items they also are really trying to offer as many locally produced products as they can. www.wholefoods.com
Wild Oat - 2 locations one at 119th & Metcalf and the small store at 45th & Main Street in Midtown. www.wildoats.com
The next two stores I am listing are locally owned stores which is awesome. Because of this they are able to offer more products, even the obscure at much lower prices since they are not owned by any corporation. Both offer many local products and the people are just plain friendly there as well.
Green Acres Market up north - http://www.greenacres.com/
Nature's Pantry in Independence - http://www.pantry.biz/ - I love nature's pantry for my cleaning supplies and beauty products because they have an amazing selection
Then there is HyVee, they now have a nice yet small organic section in all of their stores. Their prices are quite high but they do offer local shatto milk in their milk section which is nice.
Also Hen House has really gotten into the eat local challenge by supporting local producers in their stores. They offer local organic produce, meat, cheese, milk at reasonable prices.
The Meiners Market in Brookside also has an organic produce section and products scattered throughout the store as well. Their prices are high as well.
Then last but surely not least are our wonderful farmers markets that are in full swing now. Last weekend at the Brookside market greens of all shapes and sizes did abound so get your salad spinners going! Also if you are looking to buy some of the Bread of Life Bread for a little cheaper than in some of the stores, Kathy one of the owners is at the Brookside Market every Saturday with her children. If you have never tried Bread of Life products, you are in for a treat. It is hands down the best bread I've ever had..and her chocolate chip cookies are to die for. http://www.breadoflifebakery.net/
Here is the link to all of the market locations and websites - http://kcfoodcircle.smn-rab.org/phpbb/viewforum.php?f=6

"Eat food. Though in our current state of confusion, this is much easier said than done. So try this: Don't eat anything your great-great grandmother wouldn't recognize as food. ...
Michael Pollan (Unhappy Meals)

For the Kiddies

OK this one is for the mom's out there. There is a growing grassroots movement going on in our country that, if I had children I would surely be a part of but for now my niece will have to do.
Basically people, mom's, chefs and farmers, teachers have come together and realized that the school lunch program in this country, and many others is...well....horrible not to mention unhealthy for our precious children.
One women in particular, Alice Waters, created the Edible Schoolyard whose mission is to create and sustain an organic garden and landscape that is wholly integrated into the school's curriculum and lunch program. It involves the students in all aspects of farming the garden – along with preparing, serving and eating the food – as a means of awakening their senses and encouraging awareness and appreciation of the trans formative values of nourishment, community, and stewardship of the land. Obviously I think this is awesome and needed as the rate of child obesity in this country is rising at an alarming pace but also I think so many children have lost a connection with real, whole food.
I have seen the opposite of this in my own niece whose love for food, real, living wonderfully God given food has been so nourished and cultivated by my sister that her favorite food is broccoli. I have never seen another human being eat broccoli the way this girl eats it. Eyes closed, every bite savored, it is truly a magical experience for her. I write this not to state the obvious...my niece is a brilliant prodigy..but rather to say that I think that truly nourishing our children is one of the truest ways we can express our love to them. Sure it's easy to throw in those chicken mcnuggets that came from...well who knows where....but what joy could come from packing a nutritious and healthy lunch filled with love for that little one. Imagine the energy they might get from a beautiful salad or a bowl full of homemade hummus, knowing how much effort went into making it for them. I can say from personal experience that although certain things such as this might take longer, the joys are far reaching.
If you're interested I came across these awesome lunch boxes created by a set of moms to help create healthy lunches and produce less waste as well! http://www.laptoplunches.com/


“The day is coming when a single carrot, freshly observed, will set off a revolution.”
Paul Cezanne

A book to change the way you view food.

Currently I am reading an amazing book that quite possibly might change the way I eat and view food. It was given to me by my holistic counselor I have been seeing Jill McLaughlin. The book is called Nourishing Wisdom by Marc David. Basically he describes the importance of addressing the emotional and spiritual aspects of our lives in order to truly nourish ourselves. As someone who has struggled with food issues for many years I can highly recomend this read. I think especially here in our country food has become something that is both confusing and scary for us, instead of being a source of true nourishment. We focus too much on how to get "skinny" and instead of nourishing our own unique body types. Marc the author simply states that often the way we view food is the way we view the world. We often live afraid of food or calories, salt, sugar, carbs, fats, whatever it is instead of living in harmony with and in love with the food God has so lovingly given us. If you're as tired as I was of that cycle then this book is calling your name.

May you be truly nourished.

Happy Trails

So, to start my holiday weekend off right, my husband Tim and I are going to attempt to bike some of the Katy Trail Friday. Specifically 30 miles of the Katy Trail from Rocheport to Boonville, MO. We have been talking for years about doing this and now that we have had bikes for...well a year, we've decided to try it. It's times like this I am grateful to have a partner in life with, that way if it is miserable and hard I won't be the only one suffering right? We are looking forward to the scenery and slow pace biking provides and on the leg back into Rocheport we are stopping at the Les Bourgeois Winery - http://www.missouriwine.com/. If you want a nice day getaway with friends or a spouse you must try the winery. It sits on a bluff overlooking the Missouri River. You can feast on some local Missouri wine, a little cheese and bread...ah la dolce vita! And it's a fun and easy way to support local food and farmers as well as supporting your own well being!



Food for the body is not enough. There must be food for the soul.

Dorothy Day

My 1st post!

How exciting to be posting on my new blog for the 1st time. I hope you find many useful things here including my 1st recipe post for baked leeks.

Baked Leeks.

INGREDIENTS
2 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups skim milk
1/2 cup shredded Cheddar cheese - I used part skim mozzarella
1/2 teaspoon garlic powder - I chopped a tablespoon of fresh garlic
salt and pepper, to taste
4 medium leeks, halved lengthwise
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan.
Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce.
Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly