2014 Texas Organic Farmers and Gardeners Assn Conference: The Time Is Now

I'm a board member of the Texas Organic Farmers and Gardeners Association.  TOFGA is a statewide organization supporting organic and sustainable agriculture, and the farmer is our focus.

Our major undertaking is an annual conference, and I just returned from our 2014 get together in Houston. It's always a fun time with great food, and it's often the only opportunity we have to see some of our friends throughout the state, so we look forward to it for both the educational and social aspects.

This year we noted some changes, which I feel are indicative of a broader change in sustainable agriculture in Texas.

TOFGA is one of the few places you can find people to talk about things like small animal husbandry, backyard livestock, GMOs and how to run a raw milk dairy.  We cover all the usual subjects - specialty crops, composting, farmers' markets, etc., but we also hit the livestock track, which is where I saw the big difference this year.

Usually, we provide the livestock classes and may get 4-5 people in each class.  They appeal to a targeted niche audience, so that's not unusual, but his year we had 15-20 in each class.  And not just grass fed beef production (there were 35 in that class).

Our livestock track covered pastured poultry, pasture-based goat dairy, grass fed beef, high-density grazing, pastured swine and sheep, and raw milk production.  Not your average everyday gardening conference. And there were a lot of folks there to learn.

We brought in some of our heavy hitters to teach:

Jon Taggart of Burgundy Pasture Beef talked about sustainable practices in grass fed beef - he's seeing some changes in the industry that he's not happy about. Grass fed is grass fed - why is there discussion about that?

Stuart and Connie Veldhuizen spoke about raw milk dairy farming, and if you've had some good Texas cheese, you've probably had theirs.  Veldhuizen Cheese has a Redneck Cheddar that is truly amazing, and Stuart has developed a method for building cheese caves using papercrete that is both simple and cost-effective.  And...they bring cheese samples to their workshops, so of course they are well attended!

Betsy Ross of Sustainable Growth Texas discussed soil health and high density grazing.  Ranchers are in effect grass farmers, so they must keep the health of their soil as the highest priority.  She's been working closely with Kim and Laurie at Barking Cat Farm in West Tawakoni, so we are reaping the benefits of her mentorship here in north Texas.

What does that mean for Texas?  Hopefully, more access to meat, eggs and milk from some new small, sustainable farms.  Homegrown food that is native Texan.  I'm all for it.

Changing Your Diet Series: My Gluten and Grain Free Story

We've been hearing more and more in the media about grain-free diets.  It started a few years ago with the South Beach and Atkins diets, and it's moved on from there.  I tried South Beach for weight loss about eight years ago, and felt amazing on it.  I lost 20 pounds, and my need for sleep dropped dramatically. I had never eaten so many vegetables before, and it really made a difference for me.  And then I forgot about it.

For some reason, even when we know a diet is working for our bodies, we revert.  Someone offers you a cookie, your child has a birthday (who can turn down birthday cake??) and boom.  You're right back where you started, cravings and all.  And on top of it, you feel like a failure, because you just can't get the rhythm back that lets you manage your meals easily. In 2010 I went gluten free to help combat some health issues I was experiencing, and I've stayed pretty much committed to the regimen, but in the past year I've gained ten pounds and it was really bothering me.

In April I realized I was out of control with sugar and planned a raw milk fast to break the patterns I'd developed. I'd heard good things about it, and it took away any rationalization about food.  Two days and my cravings for sugar were gone.  I didn't limit myself, but I also never felt hungry.

After the fast, I decided I was going to try knocking out the grains completely - not just gluten free as I'd been doing.  Gluten free diets can be high in calories, and often make use of flours that were never intended for us to eat in large quantities.  (Who really wants to eat a cup of corn starch?  Especially when it's probably GMO).  Since then, I've had such good results that I'm going to stick with it.  I've lost five pounds, with no effort, and the joint pain that started me on my gluten free journey is markedly decreased.

I sympathize when people tell me how hard it is to go grain or gluten free, but in truth, I haven't found it difficult. What's hard is giving up processed food...which you need to do anyway, since it slowly sucks the health out of you.  Choose whole food, cook it cleanly, and try to use single ingredients so you know exactly what you're eating.  It takes some practice, but once you get the hang of it, substitutions are easy.  You'll get some grains by accident here and there, but it's a lifestyle, not a basketball game.  (Note:  I'm not celiac, so my concerns for cross contamination are not the same as someone who suffers from this disease.)

I think the real issue for those transitioning to gluten or grain free diets is the seemingly overwhelming change in how they live day to day.  No more running to get a pizza at the last minute, or grabbing a muffin at a local coffee shop.  It requires planning more than anything else, and if you just transition to the gluten or grain free version of processed food you're doing yourself a disservice. When I first went gluten free I started using mixes, but after some research wanted to try grains individually, so I could really see how they behaved.  This also helped me realize that some things really don't need gluten or grains. I do use mixes from time to time, but prefer to keep the individual grains on hand.

So...what do I eat?  Meat, eggs, dairy products, vegetables, fruit, and for a treat I've found Hail Merry Chocolate Macaroons, which my son loves.  Coconut flour isn't a grain, and there are any number of recipes out there.  Here's a few of my favorites: Coconut Flour Bread, Coconut Flour Cake.  Note that my family is not gluten or grain free - just me, and I don't normally cook separate meals for us.  That alone probably would have made me insane. I modify, and often they will have some pasta or rice with a dish and I'll just have a second helping of veggies.  I do make things for them from time to time that I don't eat, but that's usually when I really want an omelet and they want pizza.

Do I feel deprived?  Not really. I won't lie - I did at first, but I've come to terms with how I feel without grains, and  I know it's where I need to be. I always make sure I have a bar, trail mix or some nuts with me to ensure I have something to eat at an event. I'm not afraid to modify a dish.  I still fall off the wagon here and there, sometimes on purpose - but remember it's a lifestyle, not a diet. There's always tomorrow.

Note: Eating grain-free is not for everyone.  Some people need grains, I seem to do better without.  Listen to your body and trust your gut. This is not a fad - it's about determining what "octane" makes your body runs best and then using it.

Changing Your Diet Series: Eggs

I went camping this past weekend with my son and his cub scout pack.  Cub scouts are not known for providing healthy food on their camp outs, but at least ours does eggs and bacon to go along with the obligatory frosted cereals.

On Sunday, they ran out of eggs and I offered up a half dozen I had brought with me, since I was avoiding grains and sugars and wanted to make sure I had something I could eat if the cereal became the main event.  They cooked them last, and I found it interesting that they were commenting on the bright yellow color of the yolks compared to the other eggs they had cooked that morning.

A real egg!

Factory farmed eggs are a pale imitation of the real thing, which has a deep orange-yellow color with a strong yolk that resists breaking in the pan.  Farm eggs from free-range chickens make the best poached or fried eggs...they hold their shape and have much better flavor.  Don't be fooled by the package - if the color of the yolk is pale, they aren't pastured eggs.

Along with the color and texture comes increased nutrition.  Pastured eggs have more beta carotene, Vitamins A and E, and double the Omega 3 of factory farmed eggs,  as well as less cholesterol and saturated fat.  They are an all-around better food choice - worth the extra money!

Changing Your Diet Series: Scratch!

One of the quickest ways to improve your diet is to wipe out the processed food.  Think of all the time you'll save not having to read the labels!

I was thinking about this the other day as I cooked dinner.  I roasted a chicken last Tuesday, while I was working (it takes about 2 hours but not a lot of attention) and then used the chicken on Wednesday to make chicken curry and rice.  The rice took 20 minutes and the curry sauce about the same; the chicken was already cooked so I just added it in.  All told I spent about 15 minutes in front of the stove that night for a completely from scratch meal. The great part is that then I stuck the chicken carcass in the crock pot with some water and veggies, and let it cook on low for 2 days.  Amazing homemade chicken stock, which I used to make soup on Friday.

Mushroom risotto - steamy goodness!

Yesterday I made mushroom risotto, which is more time intensive because it requires constant attention but actually only takes about 25 minutes. It may seem intimidating, but it's actually very easy to cook and it's a hearty meal.  I've developed a pattern of planning a week in advance and cooking certain things ahead of time.  I also use my crock pot a lot - there's nothing like a pork tenderloin that's been cooking on low all day.  It makes the whole house smell wonderful, and leftovers make great sandwiches the next day!

Vegetables can be an afterthought when you are trying to put a meal together quickly. Often I will cut up a bunch of raw veggies - carrots, red and green peppers, cucumbers - and we will just add them to our plates.  Quick roasted vegetables are also nice - zucchini spears topped with olive oil, salt, pepper and grated parmesan take about 15 minutes to brown in the oven and make a nice finger food.

One of my son's favorite things to prepare is chicken soft tacos.  He takes the precooked meat I have in the fridge, shreds some cheese and lettuce, adds a little rice and salsa in a tortilla, done!  Less than 10 minutes.  We need to be creative, which is not easy - sometimes just finding a recipe and figuring out what's in the icebox is overwhelming.  You should have a couple things up your sleeve that you can make in a pinch - and always keep those ingredients on hand.  It helps to cook a little extra if you can, and freeze it for later.

My go-to meal for dinner in a hurry has always been eggs. I make a mean omelet, and frittatas (see below) are great as well.  Try these Southwestern Omelet Muffins - they are fabulous.  Pop them in the freezer to use when you're short on time.  Loads of flavor and the recipe makes about 18 so you know you'll have a couple meals out of it.

I have a friend who cooks every weekend, freezing meals for the week so she doesn't have to think about it. I wish I could be that organized.

What recipes do you use to pull together a quick dinner?

Quick Fritatta Recipe 
(a good way to clean out the veggie drawer in your fridge)

4 eggs
Dash of milk or water
Salt and pepper
Olive oil
Half an onion
Cheese - parmesan, cheddar, swiss...whatever you have
Whatever you have on hand - I've used (and combined) mushrooms, bacon, sausage, ham, red or green peppers, jalapenos, tomatoes, etc.

Beat the eggs, adding a dash of milk or water, then salt and pepper.  Heat a cast iron or oven proof skillet, add some olive oil and let it heat.  Add the eggs and cook for a moment until the bottom is finished.  Then add the other ingredients in a layering fashion.  If your bacon is raw, cook it in the pan, then add the eggs on top and continue.  Top with tomatoes and/or cheese, pop in the oven for 10 minutes at 400F.  Done when golden brown.  Serves 2-3.

Building a local food system...

A friend shared this with me today and it blew me away!  Why can't we do this everywhere?  I'm not going to talk a lot about it - just watch, and we'll come back to it again later!

Changing Your Diet Series: Raw Milk

I have a friend that can't drink pasteurized milk - it gives her an allergic reaction.  She hadn't had any in years until she tried some of my raw milk - and had no issues.  The pasteurization and homogenization processes seem to create problems in our digestion, part of the reason many people buy it directly from the farm.

There's an underground movement that moves an enormous amount of raw milk around north Texas every day. Since most of the dairies are outside the DFW area, groups purchase milk and carry it back. Texas law requires that raw milk be sold to the consumer on the farm. No farmers markets, no delivery, no store sales - just straight from the farmer to the buyer. And while it would be nice to get my raw milk from the store, I've learned so much from having to head to the farm every few weeks.  I have a better understanding of what it takes to get food from the farm to my refrigerator.

I think the FDA likes to think that raw milk drinkers are free spirits who live in communes and are out of touch with the real world.  Read: fringe.  Not mainstream.  It couldn't be farther from the truth. The members of my group are lawyers, health care professionals, and entrepreneurs concerned about the food they eat.

All of us have arrived at this place in our raw milk journey from a different starting point.  Personally, I have an issue with joint pain. For a time, I was very concerned about arthritis, although that doesn't really seem to be my issue. Raw milk contains something called the Wulzen Factor, which is an enzyme that appears to help combat inflammation and the type of joint pain I have. That sold me - my doctor told me to take an NSAID - but I'd much rather eat a food that did the job.  In case you're wondering why I can't get this from pasteurized milk, the Wulzen Factor is inactivated by pasteurization. Does it work? My joints are better. Not perfect, but I don't need a painkiller and I've actually been able to start running again.

The web has tons of information about the benefits of raw milk, but you need to come to your own conclusion as to the benefit to your family.  Friends tell me organic milk is too expensive - I agree.  $6 for a gallon of UHT, homogenized liquid is way too much.  I actually pay more than that for the milk I get from the farm, but I know I'm getting my money's worth.  Another option is locally-sourced low-temp pasteurized non-homogenized milk, which you can find if you look for it.  Here's a local option available in some stores in the DFW area.

So...how do you find raw milk?  How do you find a farmer?  The place to start is www.realmilk.com.  Do your homework and call several of the farms listed in your area - and visit them as well.  You'll get a feeling for what you're looking at, even if you're not familiar with it.  If the farms don't like visitors, cross them off your list, no exceptions.  A good farm will offer references and walk you through their process, and maybe even provide access to a rideshare contact that will let you join a group.

The farm that's been feeding my family for the past few years is about 45 minutes north of me.  It has about ten cows, a few hogs, chickens, and a grass-fed steer once or twice a year.  They also market lamb from another small farm, which I've purchased several times and been very satisfied.  Traci, my farmer, makes it so easy.  Everything is on the honor system; order a few days ahead - if she doesn't call you back, come get it.  And leave a check in the cooler.  Sadly, Traci and her husband are closing their farm down in June and selling.  We are heartbroken, not only at the loss of access to the wonderful food they provide, but at the loss of our farmers who have become friends over the past several years.

I wanted this raw milk post to be about how, not why, since the why is is pretty clear if you read any of the real food blogs online.  If you're not ready for raw milk, that's okay.  Finding a farmer isn't just about milk. It's about access to real food.

Some things to think about:

...raw milk is a real food and changes with the seasons, unlike store bought milk.  Right now in the spring it's a gorgeous light yellow from all the new grass the cows are eating, and the taste is amazing.

...sometimes things happen and you don't get your milk. I've driven two hours to the farm, only to find them sold out. When farmers lose cattle their milk production can drop drastically to where they can't keep up with demand.

...sometimes people scheduled to pick up milk just don't feel like it that day, and the farmer has to feed the milk to their hogs.  You can't have a grocery store mentality if you choose to support a farmer this way - because that's exactly what you're doing - supporting a farmer.

...farmers deserve to make a living wage.  A dairy farmer milks twice a day, seven days a week, with no time off for good behavior.  All so that I can have fresh, nutritious milk on my table.

I got milk from the farm today.  And I'm going to shake it up and have a glass right now!

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Series: How to change your diet (for the better)

Lately I've been involved in quite a bit of discussion about local foods and eating well.  Friends who have autistic children, health challenges, or just want to eat a more healthy diet (which includes avoiding preservatives, chemicals and food additives) have all chimed in.  They've told me they want to move in this direction, but that it's just too expensive to eat quality food.  And then there's also the time to prepare it - it's hard to cook from scratch.  And how do you know what to buy, anyway?  Everywhere you look, there is a different opinion on what foods have health benefits.  The media doesn't help.

"Real Food" Deserts?

I spent the Thanksgiving holiday in south Florida.  There are a lot of people living down there, and a lot of grocery stores.  However, the stores didn't have much variety.  Publix is on every corner, and there is an occasional Winn-Dixie, and a few Whole Foods. There are apparently five Whole Foods stores in the West Palm Beach / Lake Worth area, but they are by no means mainstream.  It was challenging to feel cut off from what I call "real food".

I'm sure some of my difficulty stemmed from just not being familiar with the area.  I know that Publix has a "green" store they have rolled out, although I've not seen it, but I'm actually thinking that my expectations have changed.  I currently buy my raw milk and eggs from a dairy farm, where I also purchase grass fed lamb and pastured poultry.  I belong to a CSA that provides me with organically grown produce, and I try to get to the farmers market as often as I need to.  Whole Foods is a place to buy milk (when I run out), bread (organic is not easy to find in a conventional grocery store), and fruit.  I'm spoiled.  I don't have to read the labels anymore, and I find that when I have to use a grocery store, it takes me forever to shop because those pesky labels are crying out to be read.  Twenty-five ingredients?  Forget it.  I no longer trust the food.

That is the crux of it for me.  I no longer trust the food.  When our government allows undocumented additives in our food, how can I trust it?  If I don't know the rancher or farmer, everything is suspect, because many take the easy way out. 

The next time I travel, I will be spending more time beforehand researching farms and availability to ensure that I can maintain what I consider to be a healthy diet.  Right now, I'm in detox for a week or so.