The Veggie Queen Hears Jonah Raskin Speak on Farmers

For many years, I have wanted to meet Jonah Raskin who is a Sonoma County writer and professor at Sonoma State University. When I read that he would have a booksigning last night at a local Copperfield's bookstore, I knew that I had to go. Raskin has lived in Sonoma County for many years and he grew up near my hometown on Long Island. It turns out that his father, like mine, was an attorney. Unlike my parents, his moved to Occidental, here in Sonoma County, and started farming in retirement.

Raskin and I have a similar love of the land and writing but he took his passion and went out into the fields as fodder for his new book Field Days: A Year of Farming, Eating, and Drinking Wine in California published by University of California Press.

I cannot tell you exactly why I didn't buy the book but I didn't so I will have to give you highlights of what Raskin had to say instead.

He made his war cry, Follow the vegetables. He worked at Oak Hill Farm in Glen Ellen, in Sonoma Valley for a year. He then followed chef John McReynolds' formerly of Cafe La Haye in Sonoma to see what he did with the vegetables. Raskin says that McReynolds is a spontaneous cook, which his editor did not believe. If you've seen me at work in person, you can likely tell that McReynold's and I have something in common in the spontaneity department. I often can't follow the recipe that I have right in front of me. That's not what cooking is about -- especially not with fresh vegetables.

Raskin implored everyone to grow, and buy, their vegetables organically even if they aren't certified.

While working at Oak Hill Farm where you'll find the Red Barn store, on spectacular piece of land, Raskin mentioned to owner Anne Teller that everything is connected. That's when he was told about "The Web of Life." I hope that you know about this concept and take it to heart. Everything you do has an effect on the world.

Raskin talked about his toiling in the field with the other farm workers and how he felt initiated into a tribe as they planted 6000 leeks in a day. He said that even though the work was physically hard, that it's harder to sit at a computer and work.

For you writers, rather than write the proposal for the book, Raskin wrote the entire book. He said that it would be easier. But he has quite a few other books under his belt and an editor who must like him. You likely know that I am into self-publishing so the proposal stage is something that I also skip.

The book contains a chapter on older farmers, one of whom is an amazing person that I see from time to time: Chester Aaron, author and garlic farmer. Chester is upwards of 85 and incredibly sharp. He's still farming and writing. I'd love to get my hands on some of Chester's amazing garlic -- he grows about 90 different kinds. Older farmers love what they do, maybe because they are in touch with the earth. Raskin says that they work until the end. What a nice thought.

If you are interested in farming, farmers, eating, drinking, and living, you might find this book a good read. With piles of books awaiting my attention, I couldn't bring myself to get one more on a subject about which I know a lot, and places that I have been for years. I applaud Raskin for taking on the subject and finding that it filled him up in a way that other things might not have.

Please, once again I implore you to pay homage to farmers. We need them for our sustenance.

The greens in the photo above (amazing Dinosaur or Lacinata kale) were grown by Raskin's friend Tom Pringle, who says that he's transforming from gardener to sharecropping farmer. I'll update you on that when I can.

Meeting the Rancho Gordo Big Bean Guy at Denver Airport

While snaking through the security line at Denver airport, I spotted Steve Sando of Rancho Gordo bean fame. Just about a week or so ago he was featured in the New York Times. And he still talks to me. That's impressive.

Steve was a presenter at the IACP (International Association of Culinary Professionals) conference in Denver. He was nice enough to mention me during his bean presentation. I felt very special.

So imagine my surprise when I was standing at the Mexican food place in the airport on my way to my Southwest flight, when someone tapped me on the shoulder. I was intently studying the menu. "Are you trying to figure out the nutrition of this stuff?" Steve asked.

"No, I want to figure out what I might eat," I replied. Steve had already eaten and wanted some coffee. I wanted to check out my other options so we walked together. It turned out that the Mexican place seemed most appealing -- a better choice than bagels. So we circled around to the Mexican place again where Steve and I talked over my bean tostada with guacamole. It was small and tasty and just a bit spicier than I expected for an airport restaurant.

Steve said that his burrito was quite good. Now, that's like me saying that those vegetables get a B+ for their taste. Steve knows his Mexican food. In fact, as we talked he mentioned that he's now the Big Bean Guy because he's growing so many pounds of them (this has nothing to do with Steve's stature, so don't even go there).

It's almost futile to try to buy Steve's beans at this point because many of them are sold out (but check them out anyway because you never know). He'll have his next crop in the fall. But keep watching because Steve told me that since the Times article the bean farmers are coming out of the woodwork and he should be able to increase production for this year. That means in October or November there could be beans for sale.

Steve is also working with Mexican growers who according to Steve are "beyond organic" because they have to use natural methods for their crops due to lack of money. We talked about how beans are not a crop that is often bothered by a lot of pests. Probably too much work for pests who prefer to attack strawberries as an easy target.

In any case, it was special to share time with the "Big Bean Guy" at the Denver airport. Even though Steve only lives about an hour from my home, we've never had a chance to just chat for 40 minutes. You never know what might come your way --- some heirloom beans would be great. And if you've never had them, there's always later in the year.

Watch for my guest nutrition blog post on Steve's site soon. The preview: beans are very good for you, and for Steve, too.

Nourishing the Nation with Alice Waters

Thank goodness there are people who can tell me when to turn on the TV. If I were like many of my friends, I probably wouldn't even have a TV but I have a teenager, and the two go hand in hand. Also, my husband likes to watch movies.


In any case, I found out early enough on Sunday that Alice Waters, of Chez Panisse restaurant, and now Slow Food and the Edible Schoolyard, fame was to be on 60 minutes. It was a coup of sorts that finally the media cared enough to listen to someone, and not just any someone, talk about (in her words the best that I can recall) how our food is making us sick.


When Lesley Stahl, the interviewer, said that people called Alice elitist, Alice responded by saying something such as "good food should be available for everyone." When they were at the farmer's market (this must have been filmed during Slow Food Nation which was held in September) looking at my favorite Bronx grapes for $4 per pound, Lesley asked Alice about being able to buy food like that, at that price.


Alice said that some people want to buy Nike shoes but she chooses to spend her money on good food. Hip hip hooray. (Obviously, Alice can afford both but likely doesn't wear Nike shoes no matter what.)


For some people food is a choice and for others it is about enough calories in the day. We have to straighten this out so that we insert nutrition into the equation somewhere, some how, for everyone. Think of how we might clean up the health care system at the same time -- now that's a concept.


The final part of the interview was Alice recommending that we have an edible landscape at the White House to show that we care about nourishing our nation. We need food for all, and a return of the Victory Garden. Let the White House lead the way.

First Ever Pressure Cooking Radio Show -- Save Money, Cook Fast

Steve Garner, The Veggie Queen, John Ash

Recently, I was the guest on KSRO's Good Food Hour, the longest running food show in California. It's been on for 22 years.

I was the first for a couple of things:

1. Show on pressure cooking in their history


2. Live on-air pressure cooking

I think that the time is ripe for people to invest in a great new (old fashioned but improved technology) way to cook. It has all the elements that make it work: it's energy efficient, it doesn't require great cooking skills, the food comes out delicious and nutritious, it's fast, and you can easily turn $2 worth of ingredients into an amazing pot of soup. Add another dollar or two and you can have stew.

I prepared Shane's Fabulous Lentil Soup and my soon-to-be-famous Market Fresh Breakfast Potatoes, Tofu and Vegetables (with Small Planet Tofu) right at Bassagnani's, where people stopped by for samples.

As you can see from the set-up, I didn't have much room for cooking. But I had a great time with Steve Garner and John Ash. They called the photo that we had taken of the 3 of us, "A Rose Between 2 Thorns". I wouldn't quite put it that way since John and Steve are great guys. I thank them for thinking of me and putting me on the air to cook under pressure. It was great fun.

My only lament is that they don't have it recorded for download. Maybe next time that will happen, and there may be far less pressure.