Blueberries as Big as the End of Your Thumb!organic blueberry picking and pick your own farms near Houston

Scroll down for a list of organic pick-your-own farms of all ilks near enough Houston, and a link to find farms in other areas of the country as well!

Last weekend the family went to Chmielewski's Blueberry Farm, to self pick blueberries. We'd visited a pumkin patch in Virginia with our family last fall, but never got around to buying one of the pre-picked pumkins because we exhausted ourselves on the excellent rides they offered, including giant slides made of pipes, a pig-pen converted to a sandbox kind of thing, except it was filled with corn kernals, a giant inflated pumkin to jump on, several different kinds of mazes, a petting zoo, and I'm sure I'm missing something else. And we probably all thought it was a little lame we weren't allowed to pick our own pumpkins (I was really excited beforehand because I really wanted to whack the pumkin from the vine!).

Well, Chmielewski's Blueberry Farm can't be accused of having too many distractions aside from blueberries. They're serious about picking your own.

Somebody told me that this year, because of the rising costs of transporting foods and hiring laborers, more and more small farms are implementing pick your own programs -- though I can't find any articles on Google to back that claim. But when I was researching the list of places to pick around Houston, I found lots of other organic edibles waiting for the picking: blackberries, dewberries, veggies of all sorts, apples, pumkins (in fall). Pretty much there's something to pick around Houston from early May till late September. Farm germs are supposed to be good for babies' immune systems, and it's such a relief to explore the countrysides around Houston, that I think I'll try to get us out picking at least a few times this summer.

For the blueberry trip we left our house at 6:30 in the morning, got to the farm by 7:30 to beat the June heat, and lost ourselves among many an amateur picker, and plenty of more serious self-pickers in the maze of berries. It was a lovely two hours we spent picking, eating, and calling out through the berries to our friends Jbrd and Nicole and their families.

We started with this empty bucket:


We showed Grasshopper how to pick berries without squishing them, and she caught on quickly.


Her two and a half year old self expertly avoided most of the red or green berries, and just picked the blue ones. The concept of finding blueberries on bushes, and not in plastic containers didn't seem wow her, and I was glad, hoping our little garden has taught her to assume that if there's a little fruit or veggie, it came from the earth.


She started picking.


And eating.


And plucking.


And eating.


Picking.


Eating.


And Greendaddy and I plucked...though we sought berries atop the bushes so kids could get the lower ones.


We ate berries too,


but not as many as Grasshopper.


They made her wacky.


And silly.


She didn't even want to pose for a picture if it meant she couldnt' have a mouthful of the giant sweet berrries.


So we hoisted her high away from the bucket to get one family shot.


Then it was time to go.


We snipped her blueberry patch umbilical cord, rushed her to the car, but it was very awkward fitting her into the carseat.


Once home, I gave away some berries, we saved some for immediate eating, and I froze the rest, which was very easy: to freeze berries, or any fruit, them out on a couple cookie sheets in one layer (I mean, I didn't pile berries on top of each other), and freeze them overnight. Then I put them in ziplock bags. They taste NOTHING like store bought frozen berries...they retain shape and taste. Yum yum yum yum yum.

******
Want to pick Blueberries or other growy sundries in the Houston metro area? Here's the mostly organic list I culled from the Pick Your Own website...and if you're not a Houstonian you can use that same site to find places to pluck in near wherever you are:

Chmielewski's Blueberry Farm
23810 Bauer Hockley Road, Hockley, TX 77447. Phone: 281-304-0554.
37.5 mi – about 40 mins north from Houston on 290, up to 1 hour 20 mins in traffic
Open: Wednesday and Friday 7;30 AM to 1:00 PM and Saturday and Sunday 7:30 AM to 2:00 PM; other times by appointment. Follows organic methods but not yet certified, blueberries, gift shop, restrooms, picnic area. Payment: Cash, Check.
37.5 mi – about 40 mins north on 290 up to 1 hour 20 mins in traffic

Moorehead's Blueberry Farm –
19531 Moorhead Road, Conroe, TX. Phone: 281-572-1265. 888.702.0622 (Toll Free)
40.5 mi from Houston – about 43 mins North on 1-45 up to 1 hour 10 mins in traffic
Twenty varieties of blueberries (primarily Tifblue, Premier, Brightwell, Climax, Garden Blue, Becky Blue, Alice Blue and Sharp Blue) on 20 acres. No pesticides are used. No entrance fee; you are charged only for what you pick. Sampling is not deterred. Buckets are provided, as well as picnic tables, rest room facilities. Soft drinks and water are available for purchase.

S & L Farms - pumpkins, summer squash, Other fruit or veg,
4606 Cr 186, Anderson, TX 77830. Phone: 830- 832-9755.
Crops are usually available in September, October, November. Open: We are open 7 days a week if no bad weather; if the gate is open come on in. We follow organic methods, but are not yet certified. Payment: Cash, only.
80.9 mi – about 1 hour 24 mins down 290/then 6 up to 2 hours 10 mins in traffic

Bauer Farms Berries
- blackberries, dewberries, Follows organic methods
17702 Mueschke Road, Cypress, TX 77429. Phone: 281-563-9669.
64.2 mi – about 1 hour 9 mins up to 1 hour 30 mins in traffic 1-10 and farm roads
Crops are usually available in April, May, June. Open: Monday to Friday 5:00 pm to 7:00 pm; Sat and Sunday from 5:00 pm to 7:00 pm. Dewberries - Mid April to Mid May Blackberries - Mid May - Mid June. We follow organic methods, but are not yet certified. Payment: Cash, only.

Home Sweet Farm –
7800 FM 2502, Brenham, TX 77833. Phone: 979.251.9922.
1 hour down 290 JUNE 22 TOMATO FESTIVAL LET US GO!!!!
ORGANIC, beans, eggplant, flowers, melons, peppers, pumpkins, summer squash, winter squash, tomatoes, other vegetables, OTHER fruit or veg, pumpkin patch-pick in the field, child-sized haybale maze, and prepicked produce, snacks and refreshment stand, picnic area
Crops are usually available in June, July, August, September, October, November. We follow organic methods, but are not yet certified. Payment: Cash, only.

Ross's Blueberries - blueberries, blueberry2262@sbcglobal.net
1453 County Road 2270, Cleveland, TX 77327. Phone: 2816227725.
45 min down 59
Crops are usually available in June, July. Open: Call ahead. It is our home farm and very casual. You just come and pick. It is not commercial. Weekends are probably best but weekdays are possible. Just call ahead. Also, mornings or evenings are better because of the Texas heat! $5.00 a gallon. We use buckets bought at a feed store. Eat while you pick too! They start coming in during June. They go thru middle of July. We have 5 kinds and the best are in June. We follow organic methods, but are not yet certified. Payment: Cash, only. We are not certified organic. We do not spray our berries. We use Miracle Gro to fertilize. You may want to bring bug spray.

Griffin Berry Farm
Hour and a half down i10
2394 Moore Road, Beaumont, TX 77713. Phone: 409-753-2247. Email:
- apples, blueberries, grapes, pears, peaches, plums, Other fruit or veg, restrooms, picnic area. Crops are usually available in May, June, July, October, November. Open: Check Web Page. We follow organic methods, but are not yet certified. Payment: Cash, Check. (ADDED: May 30, 2008)

Feeding Dangerous Cruelly Slaughtered Meat to Our Kids

The Humane Society of the United States has made public an investigative video that shows how slaughterhouses try to force sick cows to stand up so they can be killed and sold as meat to children in school. I have included a copy of the video below, which is shocking but does not include any actual images of slaughter.

Whether or not you watch it, I hope you are moved to action. I sent a letter to one of the Texas senators. Here's what I wrote:

Dear Senator Hutchison,

Atrocious cruelty like that documented by The Humane Society of the United States at Hallmark slaughterhouse must stop immediately. (See the investigation video at
http://video.hsus.org/index.jsp?fr_story=346bfda2cbbf061e88fa57cbef243b30d049b3b7.)

For the sake of animal welfare and food safety, please institute a "bright line" ban on all downers in the food supply by closing the loophole in USDA's current policy and by redirecting agency resources to ensure meaningful enforcement.

I have a daughter who is two years old and I am shocked that the US government would not do more to safeguard the meat that is sold to children.

This case illustrates the need for constant USDA supervision at slaughter plants, including overseeing the way animals are handled when they're moved off the truck, rather than occasional check-ins. Thank you for your consideration.

Sincerely,
[name]

Since We Last Communicated

I wondered why it is that people always put things like blueberries or bananas or raisins in oatmeal, and rice with beans. Never one to have a thought without a recipricol action, when Grasshopper requested a bowl of cereal for dinner, I added some turtle beans to her oatmeal and molasses. I felt smarter than her the first few bites, when she, as usual, dived after the dark chunks that are usually blueberries in her oatmeal. It took her seven or eight bites before she determined she'd been hoodwinked. GreenDaddy and I tasted the oatmeal and were surprised it took her so long: the reason people don't but beans in oatmeal, we immediately surmised, is because it brings out the grossest sides of two foods that we generally like. The thick innards of the beans, particularly, doesn't go with the mushiness of oatmeal like it goes with grains of rice. This isn't to say I won't try adding lentils to the rice, one day, if Grashooper continues demanding to eat cereal 24/7.

McVeganism

My post on Grasshopper's diet drew concern about Quorn, a laboratory produced mold that makes very tasty faux chicken, chicken nuggets, and meatballs. It is billed as akin to mushroom fungus, but is more like Miso, Tempeh, or certain cheeses that use fungus/molds to grow and/or ferment into themselves. The main concern over Quorn seems to be that a number of people in the US and Britain are very allergic to this mycoprotein. Lucky for everybody in our family, Grasshopper has no known allergies. But even though I had read about how Quorn is laboratory produced and not been bothered about it before, all the controversy Quorn sparked on the Raising a Vegetarian Baby post set me off thinking (that does happen, on occasion).

The highly processed nature of the product, and my desire to have this short cut, not to give up on a fast fix, reminds me about the troubles I have always had with plain vegetarianism or veganism: people use the words as synonyms for healthy eating, or for diets, but in many cases, I've known many (not all) vegetarians and vegans to be terrible, trashy eaters who happen not to eat meat products. They are more sucre-grainarians. In college the first move many of my vegetarian friends made was to find which Hostess products they could still stash away in some secret hiding place in their dorm rooms.

A major portion of the reason we eat 'green'...because vegetarian is vague and incomplete...is that we want to avoid eating processed junk, we want to put in foods low on the food chain high on our diet...which, aside from helping out our feathered and/or four footed friends, allows us to better avoid bioaccumulation of toxins etc. Part of doing this is at least trying to know what it is that makes it onto our plate.

Of course, like the last post I put up implies, it's very hard to know what's in or on our food. Raw almonds, for example, are no longer "raw" in the way the raw food eaters define raw. In being pasteurized things happen to the almonds. Similarly, I know that a lot happens to the dairy products my family eats before we eat them, even when I buy organic, and I'm not sure what exactly. I don't make all our own pasta or bread... I don't know how oil is pressed out of olives...I accept I am ignorant about the paths a lot of the food I eat followed to get to me.

Still, I believe in digging your heels in, wherever you are, and refusing to slide any further down whatever slippery slope you're navigating. I don't over-worry about not knowing what's in everything...but I just make sure that the majority of what I cook or snack on is whole grains, legumes, greens, fruity, nuts, seeds, berries, and vegetables. Dairy, tofu, processed grains, and sauces entering our diet I monitor in amount and by the limited standards that do exist -- organic, dye-free, non-GMO, etc..

We have a neighbor child being raised vegan, though both her parents eat meat. Her parents we barely see, and they seem nice, are great to Grasshopper, and their girl is a great kid. But her diet seems to consist of fake cheese, soy milk, and grains.

It seems a good example to think about how hard it is leaving meat and dairy. All these McVegan products exist because people miss what they had, they are nostalgic for what they grew up with. Our neighbors eat meat and believe, maybe, it is better not to, and maybe they themselves just can't give it up and want to somehow shield their daughter from temptation: but the way they approach the issue is to literally replace meat. It seems well-intentioned, but dangerously McVegan.

Which brings me back to Quorn, a product I originally purchased because I get sick of soy products, and because it's very easy for me to make high-protien faux-chicken nuggets at lunch or when I'm pressed for time. I don't always have time to make my own vegi-burgers or soy nuggets...which are easy enough: freeze tofu, thaw it, cut it into little squres, season breadcrumbs and batter, then bake or fry the tofu. But just like I used to turn my nose up at "real" macaroni and cheese, Grasshopper is about 1/3 more likely to eat the Quorn than she is mamma's nuggets. (Only recently has Grasshopper decided she likes peanut butter and quesadillas, which alleviates some lunch time pressure... )

Now when I think of Quorn I get some picture of a vat of mold in my head. So I don't buy them so much...though on occasion, I will. This whole conundrum has made me think about processed foods and their relationship to vegetarianism and veganism. I mean, there are giant markets for weirdly constructed McVegan foods, located in the McVegan section of the grocery, of course: Gimmie Lean, Tofurkey, Nayonaise, Sheese cheese, Stonewall's Jerquee, Tofutti sour cream. My favorite processed fake stuff is Notdogs. Other fake options I have let enter our diet: some soy milk, Tofutti Cream Cheese and Nayonaise. We eat tofu and sometimes Seitan.

It's funny I would never feed my child packaged Noodle-Roni -- I don't even like to feed her Annie's macaroni and cheese -- but I wouldn't blink if she ate Tofutti. And I have no idea what that is. I don't know what the fake turkey lunchmeat we used to eat on occasion is. Like when I ate beef and knew it was cow and some additives, I know Tofutti is tofu and something.

Okay, not exactly like that. I'm guessing the makers of Tofutti are more thoughtful than the beef industry. But when I'm getting at is my awareness of the need for fast options, and the ease of relying on processed foods, even when eating a diet that most people think is healthy. I'm getting at how it all unsettles me, how McVeganism or McVegetarianism are realities as potentially dangerous as McDonald's. Even when I knew Quorn was mold, for example, I was thinking: but it's so good! so tasty! it can't be that bad, even though I don't have a clue what's really in it.

Quorn is a shortcut. Tofu nuggets are easy to make, but easy still takes time. It's upsetting when the shortcuts we find to enable ourselves to spend time doing things other than cooking turn out to bring us to places on the part of the food chain located in the Twilight Zone.

I guess the solution to this problem is the same as always: everything, especially the more disturbing things, in moderation. Short cuts in moderation.

This Seems Important: Take Action by Dec 3

Our vegetable co-op, Central City Co-op, sent this email over the weekend and I missed it.  I don't believe I've ever posted a take action email/post before, but we eat a lot of greens around here.

*     *     *    *     *

First email I received:

The US Department of Agriculture/USDA plans to irradiate (which = pasteurize) ALL raw greens  -- including organic. They have proposed to have federal regulations mandating the 'pasteurization' of all greens. The FDA has started using the word 'pasteurize' as a euphemism for irridiation. For example, almonds are being "pasturized" in California, and the most common method for treating them is with a known carcinogenic, banned rocket fuel. 

The plan to pasteurize the vegetables was revealed recently, and the FDA is only allowing comments until Monday, Dec. 3. (In the past, the FDA had comment periods of several weeks or even months.

Second, more detailed email I received:

Protect Fresh Leafy Greens and Family Farms
Federal Regulations Would Harm Sustainable Farmers and Biodiversity

We need your help in another battle to stop the slippery slope toward a sterilized and industrialized food system that threatens biodiversity and the very existence of family-scale farms that grow food in a safe, healthy, and environmentally sustainable way.

In response to the E. coli 0157 outbreaks last year in bagged spinach, the USDA is considering a change in the federal regulations that could potentially require growers of all fresh leafy green vegetables to follow specified guidelines in the fields and during post-harvest handling. The federal rules would be similar to the California guidelines that were set by large-scale operations after the outbreaks. The guidelines include growing practices that discourage biodiversity and sustainable/organic farming practices, deplete soil fertility, and create “sterile” fields—methods that have not been scientifically proven to actually reduce E. coli 0157 bacteria but are certain to reduce biodiversity, harm wildlife, and burden family-scale farms.

Small- and medium-scale farmers would bear the greatest financial and logistical burden of such specified guidelines. For example, if the rules require testing for pathogens at every harvest—as they currently do in California—then large-scale farms that grow one type of crop and harvest only one to three times per season would pay much less than smaller and more diverse farms that continually harvest many types of vegetables. If regulations dictate a single set of growing practices and food safety measures, which are appropriate for large-scale “factory farms” but not for diverse family farms, we risk losing the very farms that grow leafy greens in a healthy and sustainable way. A one-size-fits-all regulation will not work!

The rules threaten biodiversity and environmental sustainability in several ways. Farmers would be encouraged to eliminate wildlife and any vegetation that may provide habitat for wildlife. The rules also discourage the development of microbial life in the soil. These methods have not been shown to reduce the risk of harmful bacterial contamination. In fact, sustainable farming methods that promote microbial life in soil have shown to reduce E. coli 0157 because it has to compete with other microbes and is therefore less likely to thrive. However, the aim of these rules seems to be for sterile fields that support no forms of life, except for the leafy greens.

We must make our voices heard, telling the USDA that we do not support federal rules that would put a great financial and logistical burden on family-scale farmers, discourage environmentally healthy ways of farming, and harm wildlife.

Taking action is easy, but with a December 3 deadline for submitting comments to the USDA, we need your help today. Please tell the USDA that food safety is an important concern, but that mandating measures with no scientific basis that will put small farmers out of business, and harm wildlife, is not the way to go.

TAKE ACTION:

Please help insure our right to purchase buy raw greens.

Here are the procedures for posting a public comment:

1) Submit online.  Either

Submit via this website:
http://www.democracyinaction.org/dia/organizationsORG/oca/campaign.jsp?campaign_KEY=21743

OR submit directly:

Go to www.regulations.gov.
In the middle of the screen, you will see "Search Documents."  In Step 1, choose "Documents with an open comments period"
In Step 2, choose "Department of Agriculture"
In Step 3, choose "PROPOSED RULES"
In Step 4, choose "Docket ID" and then type in "AMS- FV-07-0090"
Hit "Submit."
Next, you will see a column titled "Comments, add/due by." Click on the tiny tan dialogue icon, and you are now ready to submit your information and your comment.

2) Fax in your response: (202) 720-8938.


Please take action on this.  Follow the link to read more and take action at the FDA Comment Line www.regulations.gov

Even more important, get to know your Senators and Representatives and call them; their willingness to address issues depends on how many constituents call them to complain or voice their support.

It only takes 5 minutes to call the toll-free Congressional switchboard numbers when an important issue like this comes up, and they are listening.

The FDA will listen to the public and heed their wishes IF enough people call/contact them.
Even more important, voice your concerns Monday to the Senators and Represenatives who represent you. Let them know you want the agri-business corporations to take responsibility and use more hygienic handling practices and more prudent shipping methods.

Reach Your representatives:

www.freespeechcoalition.org/reach.htm

AND

EAT YOUR VEGGIES

KNOW YOUR FARMER!!!

EAT LOCAL

Raising a Healthy Vegetarian Baby or Toddler

Here's to the illustrious, healthy vegetarian baby. Reading the newspapers, even talking to doctors, and certainly talking to my parents you might worry it's as rare as the three toed astronaut. But vegetarians have been raising healthy babies for centuries, throughout the world. But how to do it in Houston?

The major caveat in raising a healthy, happy, vegetarian baby is that you have to expand the kind of items you put on your grocery list. You need to start buying the exotic goods staring out at you from the bulk bins in your health food store or co-op of choice. The other major caveat is that you have to learn how to cook. No more sandwiches for both of your two meals a day, no more a slice of pizza here and some french fries there. If you can manage both these tasks, you can raise your vegetarian baby just fine.

Grasshopper, our resident vegetarian baby, usually has six or seven meals a day: breakfast, snack, lunch, snack, snack, dinner, snack. She eats so frequently because she doesn't always finish a meal, and that's okay. If she eats three bites of lunch, I operate under the assumption that that old demon hunger will compel her to munch more heavily during her later snacks. (GreenDaddy's mom -- Grasshopper's Dadi -- visited this weekend and told me she'd read an article suggesting that part of the obesity epidemic in the US is linked to people forcing their children to eat every last scrap on the plate...that is, to eat when they're not hungry. I love studies that support my habits!)

The best thing about Grasshopper's frequent snacking, I think, is that it makes it much easier for me to ensure she's eating from the Green Parenting Food Circle (not a triangle because somedays she gets more of one than the other): protien, fruit, grains, water, dairy & vegetables daily between snacks and meals. I should also mention that she still breastfeeds once a day, though she's forgetting to ask everyday now.

With all this in mind, I thought I'd put out this list of foods that Grasshopper is inordinatley fond of, and/or, doesn't know she eats but does regularly. I'm certain I've forgotten or don't know about other great ideas, and I'd love any new ideas to widen our range.

Grasshopper's Favorite Vegan Foods:

Quorn. It’s a brand of meat-aping protein consisting primarily of fungus n’whey, you find it in the frozen food, next to the Boc-blech Burgers. I like giving it to Grasshopper because I don’t want to overload her with soy. It comes in fake chicken & fake meatball forms. Whole Foods has it on sale once a month, usually, and I stock up, or I can’t afford it.

Veggie/Bean/Tofu Burgers. We make them at home, usually. None of us like the store bought much.

Tofu. What can’t you do with tofu? It goes into homemade veggie burgers, in Chinese food. While I’m not such a huge fan of tofu blocks in food, Grasshopper is. In a pinch, I buy the pre-made teriyaki tofu from the Whole Foods salad bar.

Frozen edamame and lima beans. I microwave them in water for about 45 seconds. A favorite snack of MaGreen and Grasshopper alike.

All the other beans. Since I got my pressure cooker in gear I love buying all sorts of crazy looking beans at Whole Foods. Turtles, Aztecs, Black Beans, Navy, Kidney. Usually I cook these with greens.

Lentils & Dahls GreenDaddy has a favorite traditional Gujurati dahl, and I have a few favorites I make. Grasshopper munches them up.

Rice. A quarter of our meals are served over brown or white Basmati. This was one of the baby's first favorites.

Hot Cereals. I alternate between oat grout, seven grain, and plain old oatmeal from the bulk bins.

Rainbow Light NutriStart Multivitamin Powder. Grasshopper needs Iron supplements and the iron drops the doctor prescribed taste exactly like you’re eating a pole in winter: metallic and you can’t unstick the flavor from your tongue for hours. Rainbow Lite is a brand my friend Kayte turned me onto when I was looking for prenatal vitamins. They’re free of “artificial colors, flavors, sweetners, preservatives and other objectionable additives often found in vitamin products.” Since they don’t have any goodies in them they taste like blech, which is why I buy the powder packets. I put them in her cereal.

Quinoa & Amarynth. Super protein filled seed-grains of the Aztecs. I add them rice whenever I cook it, put a little in her seven grain cereal in the morning.

Noodles. Who doesn’t like a good noodle every now and then?

Sunflower & pumpkin seeds. Sometimes I grind them and put them in food, sometimes I just put them in food, sometimes we just snack on them.

Nuts. Walnuts, peanuts, cashews. No allergies in this house, thankfully. She’s just learned how to chew them well enough to snack on.

Peanut butter. Grasshopper likes it on slices of apples.

Dried, unsweetened cranberries we always have on hand. And I also usually have another sort of dried unsweetened fruit, pineapple if it’s available, or mango.

Veggies. Broccoli, corn, carrots are her favorites. I don’t put any sauces on them, except butter on occasion. I remember my dad trying to “mask the taste” of broccoli with melted cheese and just destroying the vegetable for me. I was shocked to discover I loved it when I was twelve or thirteen and my always dieting stepmother demanded he serve the cheese to the side so she could eat hers with lemon juice over it. I believe I told every single person I met for a month about this amazing discovery of lemon juice on broccoli.

Greens. The vegetable that one ups all the others. We're in the south, we get a variety of Kales, Collards, Mustard, Beet, Dandelion, Chards, Spinach...and a few I just can't think of. For grashopper I choose the more tender varieties and least pungent: Spinach, Chards, Dinosaur Kale. I usually cook them with beans or if it's a tough green, I boil it in the water with pasta. Grasshopper loves them sometimes, hates them sometimes.

Mushrooms. She likes cooked mushrooms.

Berries. Frozen blueberries. Seasonal raspberries, blueberries, strawberries.

Fruit. Apples, oranges, bananas, mango, melons, grapes.

Crackers. Annie’s Cheddar Bunnies or TLC cheddar crackers. But also just regular wheat crackers.

Catsup. What can you do? She loves to dip.


Non-Vegan:

Whole Yogurt. Grasshopper eats a few bowls of plain yogurt with honey in it a day. It’s her primary dairy intake.

Honey. She inherited her craving of honey from my mom. For yogurt and cereals.

Whole Milk. In her cereal. On occasion she’ll drink it.

Eggs. She’s on and off with eggs, and we eat them rarely.

Cheese. Grashopper isn’t a fan of cheese, but some other babies might be.

How the Sun Shines on the Soda Men

Two young male workers unload bottles from a Coca Cola delivery truck in Bangkok. Their shirts are a brighter red than the truck. The taller one is broad-shouldered and the veins of his forearms are thick. The shorter one has a Buddhist amulet around his neck. They are proud. They step out of the shade and pose for me in the full sunlight. They stare at the camera, but just underneath their serious looks are smirks. I want the picture to document how they collect used glass bottles while delivering full ones ready for consumption. In Thailand, as in India, soda bottles almost never go into the garbage. They are not melted down or remade. They go back to the bottling plant and are used again in their original form. You must drink your Cokes where you buy them. No sipping while strolling down the streets. No casual toss and clink of bottle against bottle in the garbage bin. I want the picture to be about recycling in Asia, but the picture is about something else. It is about Thai men who want the world to see how vital they are. I think they want their country to be seen shining, attractive, and modern.

Just Tea: An Interview with Janaka Biyanwila

A month back at the 2007 Conference of the International Association for Feminist Economics in Bangkok, I met Dr. Janaka Biyanwila, a father and teacher of Organisational and Labour Studies at the University of Western Australia in Perth. He was awarded a prize at the conference for a paper on unions and women tea plantation workers in Sri Lanka. The contest he won is named in honour of Rhonda Williams, who was an African-American activist and economist.

I had the opportunity during a break between sessions to record an interview with Janaka, which I have transcribed below.

Me: Congratulations on winning the Rhonda Williams Prize.

Janaka: Thank you.

Me: Could you tell me about the paper you submitted to win this prize?

Janaka: The paper was about tea plantation workers in Sri Lanka. I was particularly interested in looking at trade unions in the tea plantations. The women at these tea plantations are one of the most marginalized and exploited groups of workers in Sri Lanka. Tea is a very important export commodity for Sri Lanka and has been for over 150 years, which is part of the colonial legacy. The conditions of the tea workers who live in these plantations have changed very little over the years. Even though these workers have been organized since the 1930s, there has been little change in the living and working conditions in the plantations. It’s about much more than the trade union strategy, though. It’s about plantations in general, the kind of productions systems there, because they have maintained these conditions of poverty. My intervention was to look at why these trade unions are not pushing for better conditions and livelihoods for these women.

What I discovered was that even though the dominant trade unions are mostly male-biased, patriarchal, bureaucratic unions, there are some unions that are willing to link up with more activist organizations and to mobilize women much more than the traditional, party-dominated trade unions that exist in the plantations. One of the things that I focused on in my paper was this new network that has come up linking tea plantation workers across the globe, which started out of the 2004 World Social Forum in Mumbai. They started a network promoting what’s called an International Tea Day, which is December 14, to raise awareness about tea plantation workers across the globe, who are living in similar conditions.

Me: Could you describe those conditions in detail? What’s so bad about them?

Janaka: First of all, in terms of wages, their wages are just above bare minimum. In terms of daily wages, they make less than $2 per day. That’s only wages, but there is a whole regimentation of work too. These women are not only burdened by household work and wage work, but they are also burdened with communal, religious work, so there is a triple burden these women are experiencing. In terms of living conditions, housing and education are key issues the trade unions have been fighting for. They still live in these barrack-style line rooms, which are almost 10 feet by 10 feet small rooms where whole families live next to one another. These line rooms are separated from one another. They are surrounded by these tea plantations, cut off from other workers in other estates. So there is a bit isolation happening. With that, the plantation owners have never provided enough infrastructure. There’s lack of access to water, lack of access to electricity, and lack of access to transport.

Me: What about healthcare?

Janaka: Healthcare is another major area, definitely. In terms of poverty conditions, poverty has increased in the plantations in the last ten years. Malnutrition has also increased.

The tea plantations were nationalized in Sri Lanka from 1972 to about 1992, and in 1992 they were privatised. But the real process of nationalization only lasted from 1975 to about 1977, because from 1977 onwards Sri Lanka shifted to a neo-liberal, export-oriented economic strategy. So the privatisation of plantations was supported by the major trade unions because they were under political parties and the parties pushed privatisation. But in terms of worker conditions, this has had limited impact on improving their status.

Me: So for people living in the United States, Australia, or other places, what can we do besides feel guilty while drinking tea?

Janaka: It’s not about stopping tea drinking. Feeling guilty is OK because that might be an emotion that initiates some interest and desire to intervene in what’s going on in the whole global production chain around tea. All tea-producing countries, which are mostly in the South, have similar conditions. So one of the things we can do is to struggle for worker rights across the board in many areas, but in particular areas of tea-growing parts of the world. There is a website called justtea.org, which promotes something similar to fair trade practices.

Me: Through this website you can get information about solidarity activities?

Janaka: That’s one level. The other level is also trade union action. If you are linked with any trade unions or work organizations, it is good to find solidarity and share information with tea plantation workers because they need that solidarity, even just knowing that you in America are aware of what’s happening to tea plantation workers in Sri Lanka, Bangladesh, India, and Africa.

Me: Where I live in Houston there is a focus on maquiladora workers along the US-Mexican border. I think it is worth connecting those struggles with ones in other places.

Janaka: Definitely. In Sri Lanka, we have similar kinds of industrial zones, which are called Free Trade Zones. That’s another area I have been interested in studying, one of my research areas. Free Trade Zones are again anti-union, don’t allow worker rights. Nevertheless, these women have struggled and they have labour organizations. And one of the most innovative things one of these organizations has done is to have exchange programs with women plantation workers. So these young workers coming to these factories from rural areas are experiencing factory work for the first time, but at the same time, because of the way they are organizing, they are getting to share their experiences with other women and also understand what other women workers are going through. So I think these kinds of work exchange programs or awareness-raising programs are so important for building a broad solidarity for the struggle for worker rights.

Me: Thanks so much for talking with me. Is there anything else you want to say.

Janaka: Thank you so much. I’m glad you are here to push the struggle for worker rights and social justice.

Vegetarian Burgers for Babies and Toddlers (and Moms and Dads and Grandmas and Uncles and...)

Like most vegetarian parents I know, we have striven, since BabyG started eating food other than breast milk, to ensure she’s getting all the iron, fat, and nutrients she needs. I’ve read about many tricks other vegetarian parents have used to ensure their children get the right nutrients on a lot of other websites, but one idea that has worked the best for us and that I haven’t seen written up very often, is making bean burgers.

I began making my own burgers when I realized that BabyG, who turned her nose up at anything that came on a spoon, would greedily eat Quorn, tofu, or bean burgers. Since buying these foods is expensive, I’ve learned how to whip up a batch of veggie burgers for BabyG over the last few months. It’s very easy. It’s satisfying because after you get the basic idea of what you need in order to make a burger stick together, you can mix and match protein, fat, vegetable, and grain sources to ensure your baby is getting a good variety of foods in her diet, over time.

Here’s the recipe I have made most frequently. I like it because the burgers are a pretty, pale orange and the cranberries are noticeable and exciting:

Cranberry Spotted Veggie (but not vegan) Burger
(vegans can use standard substitutions for eggs, cheese…)

Ingredients

1 cup white beans, dried (2 1/2 cups cooked)
2 T. Braggs amino acids or soy sauce or tamari
¾ c. marinara or ketchup
1 cup of shredded cheese (to bind burgers & add protein)
2 eggs (to bind burgers & add protein)
2 carrots, shredded
1 c. celery
1 cup dried, unsweetened cranberries
2 T. Herbs de Provence
Mix of cooked rice, amaryth, or millet; uncooked oats; or breadcrumbs if you’re out of all the rest. I add this until the mixture has a thick enough consistency to make into patties.

Directions:
Cook the beans in 3 cups of water, in a pressure cooker, eight minutes. Mash the beans, then add everything but the grains and mix well. Finally, begin adding grains until your batter has a thick enough consistency that you can form them into balls, flatten them with your hands, and put them on a greased cookie sheet. Bake at 350 for about 10 minutes on each side. If I want to take them to a barbeque, I still bake them long enough for them to be sturdy enough to sit on the grill (about eight minutes per side). People love them.


With that recipe out of the way, I want to say again that the glorious thing about veggie/bean burgers is that you can use anything in your cupboard, usually. You can use vegetables with high amounts of certain vitamins, or iron if you choose. If your baby isn't getting enough iron and hates iron drops, you can add some. Varying the recipe is a snap. Moreover, they are an ever expansive food that you can pack in a baby or toddler’s lunch, and have them munch on all day. You can put them on your sandwiches. You can barbeque them at home or take them to a barbeque. And one batch is usually enough to last our family and a couple friends about a week. They are a wonderful food.

Here’s the more general guide I follow when experimenting. You need: protein bulk, something to make the beans stick together, vegetables, nuts (good fats and protein), spices, and grains.

Bulk: 1 pack of tofu or 1 c. dried beans or 2 ½ cups cooked/canned beans
Fat: 1 cup of chopped nuts (if your baby is old enough/not allergic, of course)
Veggies: 1 to 2 cups. Whatever you want. If they are veggies that emit water, grill them; veggies like spinach or tomatoes, you may opt to squeeze juices out (but into your batter) after you grill.
Seeds and/or dried fruits: ½ to 1 cup
Spices: Herbs de Provence, curry, your favorite fresh herb, chile, salt (unless you add soy/Braggs/tamari), onions, garlic
Liquid: If I use tofu, I use less tomato sauce. But I always add tomato marinara of some sort.
Something to stick it all together: I use eggs and cheese. Vegans, I know, often use egg-substitute and vegan cheese.
Grains: I like using quinuoa or amaryth, for their protein properties. Rice and oats look pretty. Mashed potatoes and yams are another good idea.

Directions: Same as above. That is: Mash the beans or tofu. Add the rest of the ingredients. Then add the grains until you can make patties. Cook ten minutes on each side at 350. Sometimes I make a vegetarian gravy to go with this, using a little Braggs, a little not-Beef boullion, and flour. GreenDaddy was a big fan of it.

d

Opposite Day

I had a long day and missed the bus home, the last bus for the night. MaGreen had to pick me up. We didn't get to the apartment until ten pm. No time to cook, so we bought veggie burgers, french fries, and a Coke from the Burger King drive through.

BabyG enjoyed the break from being an exemplar of green.



She insisted that the cat try out this strange and exciting lifestyle her parents have somehow neglected introducing to her.



Here she is totally blissed out on ketchup and french fries.



May the Green Goddess forgive us.

Every Day is Kids' Day at the Bayou City Farmers' Market

Two of our friends wrote a great article about a farmer's market in Houston. They go by "keefski" on the internet. We got to know them when we were all organizing peace/anti-war events. They published their farmer's market article on the Houston Indymedia site. I think the article gets right to the core of what Green Parenting can be so I am republishing here. Enjoy!

It’s getting harder to see the food for the forest of non-food items at the big box food chains. Shoppers must weave their baskets around lawn furniture, seasonal displays, greeting cards, toys, and DVDs.



Grocery store shelves are lined with rows and rows of boxes and boxes of bleached out, dead, dyed, depleted substances, that have been “fortified” with "nutrients" defined by The Food and Drug Administration. The same entity that approved Vioxx® and Sacharin®. Packaging and branding are the food industries equivalent to spin and propaganda. The last thing the Agriculture Industrial Complex wants is a consumer who asks questions. What’s really in that colorful box? Where did it come from? How was it grown and should my children be putting it in their mouths?

So where does food come from? For starters, food comes from soil. Healthy soil is very complex. There are fungi that interact with minerals that interact with bacteria that interact with enzymes that interact with birds, beasts and bugs in a way that cannot be duplicated by the FDA’s selective fortification and Big Ag’s chemical fertilizers. The best food comes with the least amount of time between it being in the ground and it landing on your table. Take the quickest trip away from Monsanto’s mutants, Chiquita’s death squad hirelings, Wal-mart’s version of “organic,” and gigantic Dean’s Foods buying up every once-independent dairy farmer. Visit your local farmers’ market. You can put food on your family and have fun doing it. Vendors will gladly give you the dirt on their produce while the overhead PA plays live music. There is fresh coffee, cake and cookies as well as the freshest produce in town. There may even be a baby goat or two frolicking among the bokchoy.

A rainy March 31st was Kids Day at the Houston’s Bayou City Farmer’s Market. Below are pictures from the event.

Little shopper



This little cutie beat the drops in her best rain duds. The woman in orange is holding flowers grown without pesticides or herbicides. The commerical flower industry is a heavy user of both.

Babes at the market



A tuckered out chick gets a gentle tot tickle.

Rabbit


There were ducks, chickens and a rabbit for the kids to visit at the Bayou City Farmers Market annual Kids Day on March 31. But every day is Kids Day where you don’t have Monsanto lurking about.

Cooperative Neighbor Kids



Just a small sample of local produce you can put on your family, includes grapefruit from Pearland, tomatoes, fresh basil and eggs from Weimar, mushrooms from the Sealy area, a bar of handmade soap from Spring and oregano grown by students at Houston’s Kolter Elementary.

This Houston market is located at 3000 Richmond Ave. between Eastside and Kirby, in the back parking lot. Hours are, Saturday from 8:00 am - 12:00 pm, and Wednesdays from 4:00 pm to 7:00 pm. Find a farmer's market near you (United States directory).

Healthy Baby 1st Birthday Cake Recipes

Oh the horrors of finding a first birthday cake for our little pookey-pooh.  The first birthday cake was a biggie.  There are so many options.  So many opinions.  People who believe depriving a baby of devilishly chocolate, sugary cake is tantamount to child abuse; people who believe giving baby any sugar, ever, is tantamount to child abuse.  Some people skip cake altogether, reasoning any messy, dessertish dish will do for the messy-faced photos that most everyone agrees are about the whole reason a child turns one.

For BabyG's party, we made, cough, cough, cough, i mean our friend Heather slaved in our kitchen all morning to produce-- several "cakes" in jumbo muffin tins, for the babys and toddlers present to have their own private cakes to destroy.  The adults got regular cupcake-sized versions of the same thing.  It was the right way to go: the adults who like tiny slices ate one cupcake, and those who never get enough, snuck cupcakes into their coat pockets on their way out.  And the kids all got to feel special enough to warrant a cake.  I didn't have to slice anything. I do wish I'd opted for a darker frosting color -- below she's eating Pomegranite Ice Cream.

We did have a hard time finding first birthday cake recipes for BabyG's party, to begin with, though.  After a year of little sugars, we didn't want send her into sugar-convusions on her birthday, but we're not anti-sugar, either.  We're a somewhere-in-between household.  So this is the post that offers up a little of my research in the form of some of the best recipes I found.


By all means, no matter when you read this, if you have a green cake suggestion post it in the comments and I'll likely add it to the list.  

The ever evasive word 'green' means: less sugar than normal cakes and/or healthy ingredients...but thanks to Fiddler, it also means cool, gardenish presentation.

A secret about my cooking, in general, is that if I can throw a vegetable or nut into something, I do it.  My selection of recipes reflects this.  Since there are a million versions of apple cakes, etc, I chose the recipes I like best.


BabyG's Birthday Cake (which she LOVED)
Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen

INGREDIENTS

1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.

ps. If you make the cake, smooth it out when you put it in the pan as pumkin makes it bake in whatever shape it goes in there with.  Guests loved the cake, BabyG did...I frosted it by whipping heavy cream with a little sugar and cream cheese.  

mmmm mmmm mmmm

Cosmo's Birthday Carrot–Pineapple Snacking Cake (from Superfoods by Delores Riccio)
Makes 9 or more servings

1 1/2 cup sifted all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs (or 1/2 cup prepared egg substitute)
1/2 cup vegetable oil
1/2 cup brown sugar (can use less)
1/2 cup white sugar (can use less)
1 1/2 cups finely grated (about 4 large)
one 8 oz can of crushed pineapple, packed in its own juice, undrained
1/2 cup chopped walnuts (optional)

preheat oven to 350 degrees F. Butter a 9 inc square or 7 x 11 inch oblong cake pan.
sift together the flour, baking soda, cinnamon, nutmeg and salt into a large bowl.

In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you are using them.

Beat the egg-oil mixture into the dry ingredients. When well blended, stir in the carrot-pineapple mixture. Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25-30 minutes, or until the cake is risen and a cake tester inserted in the center comes out dry.

mmmm mmmm mmmm

Applesauce Cake Recipe
Ingredients:

1/2 cup safflower oil
1 cup Florida Crystals natural sugar
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup raisins
1 cup hot applesauce without sugar
A handful of chopped walnuts or pecans (optional)

Preparation:

Mix the oil and sugar. Combine the spices, nuts and raisins with flour and spoon this into the oil/sugar mix, alternating with hot applesauce. Cream until smooth. Pour into greased and floured 6-by-10-inch pan. Bake at 350 degrees F for 45 minutes.

mmmm   mmmm  mmmm

Cardamom Apple Cake from Canadian Living.com

Ingredients
• 1 cup (250 mL) granulated sugar
• 3/4 cup (175 mL) firmly packed brown sugar
• 2/3 cup (150 mL) melted butter, cooled
• 2 eggs
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) sifted all-purpose flour
• 2 tsp (10 mL) baking soda
• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) each nutmeg and cardamom
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) chopped pecans or unblanched almonds
• 4 cups (1 L) peeled, cored chopped apples
• 3 tbsp (50 mL) icing sugar

Preparation

Grease 10-inch (4 L) angel food cake pan or similar pan and dust lightly with flour.

In large mixing bowl, blend together sugars; beat in butter, eggs and vanilla to make smooth batter.

Sift together flour, soda, spices and salt. Measure out about 1/4 cup (50 mL) and dust nuts. Mix sifted dry ingredients into butter batter; quickly stir in floured nuts and apples. Transfer to prepared pan.

Bake in 350°F (180°C) oven for 50 minutes or until skewer inserted in centre of cake comes out clean. Let cake cool in pan on rack. If possible, store for 1 day in airtight container before cutting.

To serve, remove from pan and, positioning patterned cardboard (or paper lace doily) over top of cake, sieve icing sugar onto cake. Remove cardboard.

mmmm   mmmm  mmmm

CARDAMOM CAKE from Cooks.com

2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cardamom
1 tbsp. chopped orange rind
1 tbsp. grated lemon rind
3 eggs
1/4 c. canola oil
1 1/2 c. yogurt
1/4 c. honey
1 c. chopped prunes
1 c. chopped walnuts

In a large bowl, sift the flour with the baking soda and cardamom. In a medium bowl, beat eggs, oil, yogurt and honey. Stir the liquid ingredients into the flour mixture until batter is smooth.

Fold in the dried fruit and nuts. Pour batter into greased bundt pan. Bake at 350 degrees for 1 hour or until cake tester come out dry.

mmmm   mmmm  mmmm

Upside Down Cardamom-Pear Cake

Pears:
2 tablespoons butter
1/4 cup packed brown sugar
1/4 teaspoon ground cardamom
Cooking spray
2 peeled Bartlett or Anjou pears, cored and each cut into 12 wedges

Cake:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 large eggs
3/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract

Preheat oven to 350°.

To prepare pears, melt 2 tablespoons butter in a small nonstick skillet over medium heat. Add brown sugar and 1/4 teaspoon cardamom; cook 3 minutes or until sugar dissolves, stirring constantly. Pour sugar mixture into a 9-inch round cake pan coated with cooking spray. Arrange pears in an overlapping circle over sugar mixture; set aside.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, 1/4 teaspoon cardamom, and salt in a large bowl, stirring well. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs; beat until blended. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Cut into wedges.

mmmm   mmmm  mmmm

Baby's First Birthday Cake (Carrot Cake)
(Makes 1 double-layer 9-inch square cake adapted from "What to Expect")

~ 2 1/2 cups thinly sliced carrots
~ 2 1/2 cups apple juice concentrate (you may use slightly less)
~ 1 1/2 cups raisins
~ Vegetable Spray/Shortening
~ 2 cups whole-wheat flour
~ 1/2 cup vegetable oil
~ 2 whole eggs
~ 4 egg whites
~ 1 tablespoon vanilla extract
~ 3/4 cup unsweetened applesauce
~ 1/2 cup wheat germ
~ 2 Tbsp low sodium baking powder
~ 1 Tbsp ground cinnamon

Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting.

mmmm   mmmm  mmmm

Chocolate, Zucchini, Sweet Potato Cake
recipe zaar

1/4 cup cocoa
2 1/2 cups flour
1/2 cup rye flour or buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup honey
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potatoes
1 cup dried cherries, hydrated in 3 tablespoons rum or hot water
1 cup pecans, roughly chopped (optional)

Decrease the oil by ½ cup, omit the sugar and honey. Try using chopped
jarred maraschino cherries for more moisture.
• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.

mmmm mmmm mmmm

BANANA CAKE

2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins

Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.

mmmm   mmmm  mmmm

Flowerpot Cake from Martha Stewart.com

This cake you have to see on the website, so here's the link to recipe and photo.  It's also for those of you decide your baby won't expire because of a load of sugar, and who want to see good chocolatey goodness wiped all over her/his mouth.  So here, "green" means it's in a flowerpot.  

 

Vegetarian Smarty Pants'

Woesy are the tales a number of my non-culturally-vegetarian friends have told about declaring their food choices to friends, lovers, family, and parents. Though many families come around to at least accepting their wayward muncher's habits, it almost always takes at least a very uncomfortable Thanksgiving or so before it happens.

My own father now not only accepts it, but enjoys cooking vegetarian meals for me and GreenDaddy when we come home. I suppose at a certain point, when you live far from your family, a good solid fact like "M. is a vegetarian" is a treasure. My dad may not know the particularities of how my tastes have changed, so he has a hard time finding just the right birthday gift, as he used to love to do; sometimes he and I spend torturous hours together because we're not even sure enough about each others' changing tastes to have good conversations...but he can count on the no-meat thing in our relationship, and I can tell he relishes it.

His meals say to me: it's true, we don't know each other as deeply as we did when you were a child, but look at this wonderful pasta I've created without the beef I'm so fond of...I made it because although I don't know everything about you, I know something important about the choices you make, and I want you to see that I'm still listening to you, I'm still helping you to be whatever it is you've become, even if I don't understand it.

Besides cooking me vegetarian suppers, these days, my father brags about me. He brags, according to all his friends, about my sweet husband, my weighty baby, and my handsome intelligence. He's always bragged about my smarts, though he makes fun of the vegetarianism even as he supports it. But now, thanks to the heads-up from T., I can explain to him that it is because of the very smarts of mine that he loves to brag up, that I don't eat meat. I can say, "Dad, I can't eat steak. My IQ is too high." Yuk, yuk, yuk.

I Need Your Birthday Cake Recipes

Purpose of this post: I'm begging for recipes & ideas

Well, we're having people over for BabyG's birthday and the question is: what do I do about cake?

The memory I'll indulge: Once my grandma made my father a sandwich cake, which she was very proud of, and which he still describes with shudders. I think there were spam layers, some sort of chopped veggie layers, and cream cheese layers. On white bread? Something like that. She made it because dad said he hated cake, and she wanted him to have a cake he'd like.

Moral: In most other ways I'd love to emulate my grandmother, but I don't want to bomb on the cake-thing.

BTW: I hate cake. And so does GreenDaddy.

Why cake matters: The photo, I guess. Maybe she'll have fun digging into it. I'm not sure.

Important note: I am a terribe baker. But deep down, no matter what I write afterwards, I want BabyG to have cake.

And: If at all possible, whatever cake, or cake variation I make...I'd like it to be impressive.

And: I realize my expecations are high and as of yet undefined. Please bear with me.

I am of twenty-two minds a few of which are:

1) Cook the baby some sugar free cake and don't jolt her into sugarhood.
a) But what kind of cake...not carrot. We are stealing friend Cos's
birthday open house idea, and so think we won't also steal the
delicious carrot cake his birthday starred.
b) Recipes anyone...? Or ideas about kinds?

12) Cook a cake alternative. I've read Jello is fun (but ew!...)
a) Any other ideas/opinions about this?

17) Cook her a massively chocolate cake with sugar and the rest.
a) Do they make "healthy" chocolate cakes?

The Green Parents of Hatchet Cove Farm

On this blog, we’ve chronicled our efforts to defy the SUV-centered, socially-fractured, concrete and strip mall, Velveeta cheese and microwaved broccoli culture of this great city Houston. Today’s post, however, is a break from our urban struggle. We had the honor of interviewing two young organic farmers from Maine – Bill Pluecker and Reba Richardson. They have a beautiful toddler and are visiting Houston to see their brother, who is a friend of mine, for the Thanksgiving holiday.

I always tell MaGreen that our baby should grow up to be an organic farmer and she tells me that I have a romantic notion of organic farmers’ lives. So I jumped at the chance to talk with Bill and Reba. The interview did indeed disillusion me of my romantic ideas about the organic farming life, but it also renewed my respect and admiration for organic farmers. Their lives are clearly not an escape from the tribulations of modern life. They are busy and overwhelmed. They have a hard time balancing family life and work. And yet, the satisfaction they get from their labor is so clear. And they look so damn healthy. Not like appendages to computer workstations. I want to become an organic farmer just to have such a strong, vital body.

To hear the interview, click here – interview of the green parents of Hatchet Cove Farms.

If you live near Friendship, Maine, I would like to encourage you to join their CSA (Community Supported Agriculture) program. You can reach them at 207 832 2264.

Plucking the Tofu in time for Thanksgiving

The last post was a little long and self-indulgent. But my nostalgic demon had to have it before I could get on to what I wanted to write, which is more on the topic of Green Parenting, and is short and sweet... Although it is another cooking post, but I promise it's the last for awhile.

I’ve spent the last couple of weeks learning how to cook tofu. I haven't learned sooner because I'm terrified of marninades. But since I've been an on-off vegetarian for over ten years, I figured it's about time I got over that hump. Oh, and when I write, "I've been learning to cook tofu" I mean, actually, that I’ve just tried the same two recipes twice: A Veggie Loaf and a Veggie Cutlets with gravy.

I’m doing this partially in order to provide my family with tasty food on Thanksgiving, but mostly because I just miss hearty food supplemented with a vegetable, sometimes, and beans and/or pasta doesn’t always do it for me. I'm not experimenting with the Tofurkey because that's my friend Chuck's territory.

I found the recipes at Vegweb.com, and since I really hate most tofu-based meat replacements, and I really loved these recipes, I decided I ought to share them. I don’t know how long the link will work, as they’re special Thanksgiving recipes, but if it breaks, go to VegWeb.com and look up holiday/Thanksgiving recipes.

The two I like are Thanksgiving Meatloaf and Marc’s Cutlets -- and note, something like fifty other people also gave them five stars... And I'm sure I don't need to tell you these hardcore vegan/vegetarian types are generally pretty damned stingy with the stars. Both recipes are really well flavored...

My special notes for anybody who actually decides to lift one of these recipes:
Veggie Cutlets: a) you eventually turn the marinade into a gravy GreenDaddy is a huge fan of, and which will allow us to finally have gravy on Thanksgiving; b)I pressed, then froze, then thawed the tofu before marinating; c) I dipped the marinated chunks in egg to make the breading stick better, added chopped almonds to the breading to make it more glamorous, and cooked it in the oven instead of on the stove. GreenDaddy likes the baked, which are crunchier; I like the fried, which are fattier, but still crunchy.

Meat Loaf: I didn't try, but think you could use the old tofurkey-collander method to make this shaped like a dead and plucked turkey. I also accidentally purreed the onions on my first round of making it, and I think it made the recipe better, it wasn't at all crumbly like the second round was.

So there you have it. And if anybody out there can point me to any other types of tofu recipes...please do!

My Pasta Recipe and the Wagon

Last night, for the first time in months, I concocted my standard pasta dish -- a core recipe I goof around with about every time I make, depending on the attributes of my pantry, but that turns out "good" about 90% of the time.

1. You boil shredded kale or collards with penne noodles -- or you mostly boil the noodles, then add spinach about thirty seconds before you take the noodles out
   
2. Meanwhile, you saute 6 garlic cloves and a hot red pepper in about 1/3 c. oil, along with any other vegetables you'd like to star, and usually whole walnut pieces.
   
3. You add a little marinara sauce...store-bought works out okay, if you're pressed, because of all your other additions. Even plain Pomi (boxed tomatoes) sauce, or chopped tomatoes, works. If you use about 1/3 c of oil in the sauteeing, use about 1/2 cup of tomato sauce. Or use less oil and more sauce. Let it all cook until you have the noodles & greens drained.
   
4. Then mix in sauce w/noodles & greens. Add about two tomatoes diced fairly largely, and fresh Parmesan. Salt it. It's very tasty.
   
5. Sometimes I puree lots of nuts & basil & add that when I am combining the sauce & noodles & greens. Or I add nuts and shredded parsley. I often add carrots to the saute, or a leek, whatever vegetable looks handy. Last night I added shredded yam to the boiling water (which neither added nor detracted, so was sort of pointless).

I generally make this about once every couple weeks, maybe a little more frequently. It is always spicy and comforting.

Last night GreenDaddy said, "Wow! I just thought you were going to use bottled sauce on spaghetti." As if I were Queen Ragu©

So since I've made this non-bottled-sauce thing for years I thought: "Since when have I ever done that?" And then I thought a minute more and remembered how demented my comprehensive exams made our eating habits...for at least three months, we had broken all major rules of food:

We ate out almost every day, and ordered in a pizza once a week, at least.

When we almost bankrupted ourselves accomplishing the former, I bought lots of frozen dinners -- "natural" -- but, what does that MEAN?, right?

One night, GreenDaddy asked what I wanted do for dinner, with the cringe he had recently developed specifically for that question. By this point, the word "frozen" put tears into his eyes, and stressed as I was, I took pity and found some pasta in a cabinet. We had no store-bought sauce -- I never buy that shit, right? -- and no Pomi or garlic or peppers or carrots or nuts or basil.

But I recalled that during my white trash past, we often dumped a can of cream of mushroom soup over pasta and called it fabulous. So I dumped a can of Organic Wolfgang Puck Mushroom Soup over the pasta.

Campbell's soups always have the benefit of tasting like something salty but not exactly repulsive. They recall, at least for me, the tastes of childhood. So even if they help you make something foul tasting in concept -- like Tuna Casserole or spaghetti with fake sauce -- it's a fondness-inducing sort of foul taste you're creating.

Not so with the Wolfgang Puck organic cream of mushroom.

So that next day I went out and bought four bottles of tomato sauce and GreenDaddy went out and bought three. And we ate bottled tomato sauce on spaghetti one night, and frozen dinners the next, for about three weeks straight.

[[Okay....This blogpost is interrupted, officially. Something just busted into the attic. A critter. How do I get it out without going up there???}}

[back to the blogpost]

So one thing the comps have made me, you're noticing, is long in getting to a point. But I do have one.

After all these years of conscious eating and serious choices, just how did our 'greenness' go poof so completely in a matter of months? And it wasn't just the food. On the few occasions I cooked, I didn't even take the scraps to the compost, because GreenDaddy is too harried to turn the soil, and I'm scared of it. And I haven't made all BabyG's baby food -- she's eaten lots of organic, pre-made baby food. And a couple weeks ago somebody stole the kitchen recycling bin, so I stopped recycling some kitcheny things.

Which isn't to say I'm not on track now. But how easily did we, the people with a website called Green Parenting, fall into Greyish Parenting! I just read Leslie Marmon Silko's Ceremony and a running theme is: "It isn't easy."

And that's such a bummer. Especially when you really, really believe you ought to be green.

The Incompetent Gardener, Part II

I had a dream a year ago, before our baby was born that by this time I would no longer be the incompetent gardener. I dreamed that our whole yard would be edible and that I would have a rotation of plants that produced seasonal, organic food to supplement our regular groceries. I dreamed of turning our food waste into compost and using that compost to fertilize our garden, thereby avoiding pesticides and chemical fertilizers. But with childcare, my forty-hour work week, and MaGreen preparing for her doctoral degree exams, our yard looks rather pathetic. And BabyG has strep right now.

My garden plots are mostly overgrown with weeds. The six tomato plants I bought never produced a single tomato. They are scraggly vines. I should pull them all out, but I just look at them with disappointment every time I park my bicycle by the side of the house. The seeds I bought from Bountiful Gardens are slowly becoming unviable in the refrigerator.

Even the hardy chard and dill plants I wrote about in my last installment of The Incompetent Gardener finally died. It was these two survivors that "renewed my enthusiasm not only for gardening, but for the whole green parenting project." I was again on the verge of giving up on gardening altogether as a silly romantic yearning. Then one afternoon my neighbor gave me new hope. I'm not sure neighbor is the right word. He shares a long wall with us in the split duplex we live in. He is a union electrician and is given to walking around the property aimlessly, poking at the ground, or talking to the sky. When I saw him that one afternoon, he showed me his latest discovery, an oak seedling growing next to my tomato patch. Although my soil improvement and constant watering did not produce any tomatoes, a little oak tree thrived because of my efforts. A beautiful and momentous accident. I really want that seedling to grow up with BabyG, so I can tell her they were born around the same time and that were babies together. I dug it out of the ground and potted it in my compost so I can move it to a perfect spot this winter.

A few other survivors of my incompetence subsequently kept my hope alive. I planted an eggplant plant from the store and it grew huge. It has produced three eggplants in the same number of months. What I value about that eggplant is not the food it has produced, but that I have closely witnessed for the first time in my life how a flower turns into a fruit (or vegetable or berry or whatever it is). I am embarrassed to admit that I never saw how the blossom closes up and then slowly starts to fill out. How it takes on the purple color.



Another survivor is this basil plant we brought home from Whole Foods and stuck into the ground. It was destroyed by a tree trimming service we hired. I think they ran over it with a machine. MaGreen harvested the crushed plant down to a stump. Our neighbor really wanted the plant to live because he used the leaves in his salsa. I think his cravings coaxed the basil, and my gardening dreams, back to life

Beets are Green

For a long time I’ve been wanting to write on Green Parenting about food and co-ops and eating. I still do, but I thought that to inaugurate this series, I’d begin by offering an appetizer, whose importance is only clear if you understand that, as a child, beets came in sliced, gelatinous-looking form out of a can. They only came out at Thanksgiving, thank gods. I hated them. But instinctively, I knew that with such an intriguing color, there had to be more to beets than what I knew. When I moved out on my own, I began buying beets. I made a series of shredded salads nobody really liked. I didn’t like them much, even. So, despite how cool looking they are when they come attached to their greens, how satisfying it is to peel the beet and find that startling color beneath such roughshod skin – the sort of reddish purple I imagine a younger, more-hip-than-traditional queen or king would wear – I tried to stop buying them.

Tried, operatively. I mean I couldn’t help but buy the beets. As the naïve, young soap opera heroine is attracted to the louse dressed in black leather, whiskey, and a moustache, so, too, have these breathtakingly beautiful, bulbous roots been irresistible to me.

And I knew they were no good for me, they never had promised to be anything but otherwise. I watched bundle after bundle of them rot, heartlessly, half-grated, in their bin. Sometimes they’d go in a stir-fry, and taste not-horrible. Initially, it’d make me swoon, but upon further reflection I realized that’s not what I was looking for in my relationship with this vegetable. So, I used them to dye a couch, as you know, but that’s a sort of once-in-a-lifetime endeavor. And, I don’t think I’ve mentioned it before, but the event turned out tragically. The couch faded and looked stupid after a couple months. I gave it away, to a family with a good cover.

So last night, when I decided to do something with the beets the co-op had given me in a mixed share I’d pre-purchased the week before, I wasn’t expecting much. The recipe basically calls for grating beets, adding flour, and frying them in giant pancake form, in butter. Sounds gross.

But, by jingos, it isn’t. It is perfect. The butter flavors the beets, the beets get crisp. It tastes gourmet. It is simple to prepare. It is exciting. I am going to share it with you, as Mark Bittman, shared it with me in How To Cook Everything: Vegetarian Cooking. Bittman has served me poorly in a few other recipes...I get this feeling he doesn't believe in vegetarian food, but most recipes I like a lot. And wow did he come through with the Beet Roesti with Rosemary.

• 1 to 1 1/2 pounds beets
• 1 teaspoon coarsely chopped fresh rosemary
• 1 teaspoon salt
• 1/4 cup flour
• 2 tablespoons butter

1. Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.

2. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.

3. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.

Makes 4 servings, time: 20 minutes

Thrush music--hark!

Oh, poet Frost, if you only knew what sort of thrush we are harking here in our environmental little duplex in Houston.

One day last week I looked into BabyG's mouth and discovered it had been colonized by one of the most dreadfully mundane banes of humanity I can think of: candida. Or as its called in mouthish circles, thrush.

Oh would that it was a blibbering bird betaking a break upon my babe's tongue, and not this fippishly frothsome fungi!

Oh that my camera could capture, more compleatly, this nigh vanquished villainy!



The pediatrition, who I like because he reminds me of my friend David Bernardy, prescribed some medicine. We are green, but we take medicine.

As the internet had suggested I feed the baby acidopholus, as well, I asked the doctor whether he agreed. He did, so long as it didn't come in yogurt form...she's still too young for cow's milk, he said. So I went and bought little acidopholus capsules and every day I break one into her food, and eat one myself.

This whole plan would have worked swimmingly except that the little dripper I'm supposed to give her the medicine with apparently reminds her of a spoon. Though she had taken her first tiny steps into the land of solid eats before the medicine, after the very first taste of Nystatin, she began shunning anything that appears like it might be containing medicine. All spoons are suspect, in BabyGland, and so she's been hogging my breastmilk.



I was really stressing out about this. Feeding my favorite baby in the world hours and hours worth of breastmilk makes it hard to study for my comps, or to clean, or to do anything for very long.

But then,: Eureka! Today I discovered she'll eat food so long as it comes in anything other than long-stick-looking form. So you can try to feed her with a spoon and spend the morning watching her pucker and stick her tongue out and shake her head no...but if you dip a wedge of tomato or apple or beet -- or as pictured, potatoe -- into her squash and corn purree, she'll chow down hungrily.



Thank God. Not only will the breastfeeding frenzy maybe quiet down a little, but BabyG and I may go into business soon. We'll crunch the disposable spoon industry with the much more earth-friendly edible spoon industry. Maybe I can convince people with finicky babies to pay $5 a yam, or something, and we finally begin saving for BabyG's college education.

More Organic Rice Cereal Please

My wife and baby came home after being away for over a month. I was afraid BabyG would treat me like a stranger. She didn’t. I could tell by how relaxed she felt in my arms that she knew me and remembered enough to think of me as part of herself, her little circle of projected me-ness. I still thought to myself, “We need to reconnect. I’ll put you in a sling. I’ll take a nap next to you at noon. I’ll sing you all the songs I’ve been singing to you since you were in the womb.” This evening after MaGreen went to pick up a rental movie BabyG started to cry. She seemed hungry so I mixed some expressed milk with organic rice cereal. We’ve tried to feed her rice cereal before, but she usually plays with it in her mouth for a few seconds before blowing the food out like she’s trying to make bubbles. This time she ate it. I had to mix an extra batch because she wanted more.

I feel like this could be the beginning in the shift from the strict, biologically-defined role of mother as the sole food giver to a more shared parenting, which I’ve been looking forward to for six months.

Here's What's Fishy

The fact is, over at Green Parenting, that I have one of three PhD exams coming up March 20th and Raj is working double time. So for the next couple of weeks our posts will be lite...

In the meantime I have lifted the following information from Co-Op America's site because I thought it was interesting enough to repeat. We are on and off vegetarians...but when we are eating fish, I always wonder what's the right fish.

Now I know.

And if you go to Co-Op America's site you can print this out on a wallet sized list so that if you forget it won't matter.

"Overview of the Safe, Sustainable Seafood Guide
(T = High Toxin Levels, E = Environmental Issues)

Safe to Eat

Anchovies, Calamari, Clams, Crawfish, Dungeness crab, Fish sticks, Flounder (summer), Haddock, Hake, Herring, King crab, Lobster (spiny/rock), Mid-Atlantic blue crab, Northern shirmp (US-farmed), Oysters, Alaskan salmon (wild), Perch, White shrimp (US-farmed), Sardines, Bay scallops (farmed), Sole, Spot prawn, Stone crab, Tilapia, Whitefish

Caution (Limit to One Serving Per Month)

Blue mussel (T), Bluefish (T)*, Bonito (T)*, Channel (wild) catfish (T), Cod (except Atlantic) (T), Eastern oyster (T), Gulf Coast blue crab (T), Lake trout (T)*, Lake white fish (T), Mahi-mahi (T), Pollock (T), Porgy (T)*, Rockfish (T)*

Avoid

Catfish (farmed) (T), Caviar (wild) (E), Chilean sea bass/toothfish (E), Cod (Atlantic) (T, E), Grouper (E), Gulf Coast Oysters (T), Halibut (T, E), King mackerel (T), Largemouth bass (T), Marlin (T), Monkfish (E), Orange Roughy (T, E), Pike (T), Pacific rockfish/rock cod (E), Salmon (Great Lakes) (T), Salmon (Atlantic and most farmed) (T, E), Sea bass (T), Shark (T, E), Shrimp (wild, imported) (E), Snapper (T*, E), Sturgeon (wild) (E), Swordfish (T), Tilefish (T), Tuna (canned) (T), Tuna steaks (T, E), Walleye (T), White croaker (T)"

Canned Spinach Beats Potato Chips: How Dorothy Saved Me

When my parents realized that I wasn’t growing, they fired my nanny and hired Dorothy, the first nanny I actually remember. I was two at the time. I was a shrimp of a kid, in the bottom tenth percentile for height and weight. My parents asked a doctor for advice and he told them to keep a careful diary of everything I ate for at least a day. It turned out that all I ate was sugary cereal, coke, potato chips, and cookies. My mom had taken a year off from work to breastfeed and care for me, but after that I was in the hands of the nanny. I don’t remember that nanny and how my parents fired her, but those first days with Dorothy are some of my earliest memories because the change in my diet was so sudden and dramatic.

Dorothy practically crammed scrambled eggs and toast down my throat for breakfast, canned spinach and grill cheese for lunch, and glasses of milk and apples for snacks. It sure wasn’t organic food picked fresh from a local farm and sold at a farmer’s market, but it was better than potato chips. I doubt anybody in Mobile, Alabama used the word organic at the time. It was the era of fake pine-board walls in the living room, TVs with dials next to the screen and no remote, and canned, processed everything. The canned spinach Dorothy fed me tasted bad and she had to persuade me to open my mouth.

“Popeye eats spinach and look how strong he is. Don’t you want to be that strong?” Dorothy would say. She had poofy, permed hair that I thought grew naturally that way on white women. Dorothy would sit down next to me on the floor by the coffee table and try to put the spinach in my mouth. “Come on, be like Popeye.”

It would be many years before I could sneer at clichés like the overeducated liberal that I am now, but even then as a kid, I knew Dorothy was playing on my desires and fears. To my own surprise, I found myself repeating her leading question as an assertion. “Mom, I’m going to be as strong as Popeye.” It was embarrassing to be played, but my resentment for Dorothy melted away. I would wake up at night and ask for her. She didn’t live with us. If it wasn’t yet late, as in grown-up people late, I would talk to Dorothy over the phone and she reassured me. Just knowing that she still existed, that she would force feed me with more canned food the next day, did the trick and I went back to bed.

It’s amazing that both my parents were conscientious doctors, but they still did not know how to control my diet, not until my growth had noticeably faltered. My older brother had been a glowing, chubby boy, but he was cared for in India for the first two years of his life, not only by my mother but by a house full of aunts, cousins, my grandmother, and servants. They fed him dal, yogurt, rice, mangos, shiro, milk, and chapatti. The disjuncture caused by moving from the middle-class life in India to the middle-class life in the United States contributed to my crummy diet.

Yet, I don’t believe that immigration is the whole story. Millions of kids in families that have staid in the same place for generations are living on cookies and potato chips. Women everywhere are working while trying to meet the same burden of caring for children and elderly without the old networks of support. The relentless onslaught of commercials and branding is everywhere. I was fortunate to have Dorothy. She saved me.