Sep 28 2011

Are you sabotaging your tummy?

A lesson for better digestion from our cells

By Jen Marshall

Lately I’ve been spending time reading up on Quantum Physics and Cellular Mitosis since I’m now studying holistic nutrition.  With this budding knowledge I have a new appreciation of the human body; as I said to a friend this weekend while explaining why our fingers get wrinkled when we soak for too long, “. . .it’s like camping gear, everything has a purpose.”  Except for the coccyx which is left over from when humans had tails.  The program is both fascinating and humbling.  I’d like to share a new “aha!” moment since it relates to everyone, everyday.

Our cells are either in two modes at any given time: 1) growth, when the cells are functioning properly by taking in nutrients and regenerating, or 2) protection, when the cells are responding to an environmental signal of stress.  In protection mode the cells stop any growth activities (digesting, absorbing nutrients, reproducing, etc.) and exert all energy and all attention into protection mode.  Your body would rather escape from a mountain lion than finish digesting that KIND bar.  In protection mode the body pumps blood into your arms and legs so you have the power to run away. (OK, Boulder Open Space says you should never turn your back and run away from a mountain lion, so technically this is a bad example, but you get the point.)

On a cellular level the body responds to all kinds of stress equally – whether it’s fleeing from a mugger, driving in traffic or frantically trying to meet a work deadline – growth ceases and protection commences.  So let’s bring this into everyday life: when you are eating and multi-tasking, driving, answering emails, arguing with your kids about homework, watching disturbing evening news or rushing to the next meeting, your cells are not digesting.  They are in stress mode. You’re still shoveling in food but your body does not respond to it, which can lead to all types of digestion problems.  It is the old adage of sitting around the table and relaxing when eating is actually true on a cellular level, not just a social and psychological level.

Now, that looks like a great place to digest! From Outstanding in the Field

This is why chronic stress can be debilitating because a person’s cells are rarely in the beneficial growth mode.  And without proper nutrition to allow for cell function and regeneration, the cells will not thrive and disease will fall upon the body.

Think about it in reverse. Can you remember an occasion where you were completely relaxed and having fun with family or friends while eating?  Did you feel great afterward?  Maybe still felt great the next day?

So do your cells a favor: turn off the TV, walk away from the computer, sit at the table, create harmony with your family, and then eat.  Don’t waste that delicious organic food on the cell’s thoughts of escaping the lion.

And p.s. the wrinkles on your fingers are the body’s response to being in water to give you extra grip on the bathtub edge or whatever slippery surface you’re in.  It’s not a waterlogged effect; your skin is waterproof – better than Gortex, no water gets in.  And everyone’s fingers wrinkle in the same pattern.  How cool is that?!


Aug 31 2011

A FIG Farewell

By Kristen Painter, summer intern 2011

As I sit here at my desk, on my last day at FIG, I am acutely aware of what makes this place unique.  With a sense of gratitude for this opportunity, I am handing over my Summer Intern Self in exchange for my Graduate Student/Teaching Assistant Self. I’ve worked in a variety of professional situations and jobs; at the end of each phase comes a time of reflection on that particular season of life.

Kristen eating VERY local this summer in Nicaragua.

Some of the indicators as to how I know I love FIG:

  • During this, my final semester of grad school, I’m committed to my teaching assistant position 20 hours a week, working at The Denver Post for about 25 hours a week, training for a marathon, as well as finishing and defending my thesis project.  Despite this full plate, I was still tempted to continue working at FIG through it all!
  • I’m already trying to weasel my way into FIG social functions after I am gone.
  • When people ask me about my “summer job,” I cannot help but glowingly sing its praises.
  • I can drink margaritas with my co-workers after a long day and feel as if I’m hanging out with old friends (see Drew’s summer-sipping blog for an amazing recipe).
  • I respect the mission and heart of FIG more now than when I started, which I feel is the exception rather than the rule for many job situations.

On that note, I say “thank you, FIG” for allowing me to be a part of an agency that honors its values both inside and outside the office walls.


Aug 24 2011

A Bossy Betty’s Potluck

By Julia Waneka

Kristen, Amy, Me, Liz, Teresa and Kristen enjoying a cocktail before the first course was served.

Like many of my peers, I have been captivated by the AMC TV series Mad Men. In its short five seasons, the show has made nostalgic 20-somethings eager to embrace the retro, from fashion and home design, etiquette and even the drinks ordered on the weekend. Who knew it’d be so fun to order a Manhattan in Boulder?

Having completely fallen for the retro-spective culture shift, I have longed to master some of the arts of domesticity, or if I’m being completely honest, I’d like to be known for throwing the best parties. And as a lover of food, people and wine–preferably all at once– it was a natural progression for me to finally host a dinner party.

But where to host it? While my mind’s eye saw me whipping up a delicious seasonal menu in my chef’s kitchen and serving it to 14 of my closest friends around a banquet table on my spacious veranda, my real eyes looked around and saw my (ever-so-cute-but-tiny) one-bedroom apartment with just enough sitting room for my husband, myself and Buster, the golden retriever. (Seated around my grandmother’s mid-century dining table, as seen on Mad Men, that is.) It was going to take some true creativity and that Italian determination to pull this off.

Betty Draper, one of the leading ladies of Mad Men.

I rounded up my fellow 1960’s connoisseurs and began planning a mid-summer fete. Among the group was an amateur mixologist, a talented baker, a film-school graduate, and me, the bossy Betty to make it happen. We directed each guest to

prepare a dish from the following prescribed menu and to bring two bottles of wine. They were also threatened within an inch of their life politely informed that any appearance of pre-packaged convenience foods or deviations from the menu would result in being publicly ridiculed and banished to the living room during meal time.  Conveniently, my Pastures of Plenty CSA share last week included many  ingredients  which we wove into our soiree menu.  Who knew domesticity could be so fun….or is that mad?

My best Betty Draper impression with a Manhattan and a candy cigarette.

The Mad Menu (adapted from “The Girl and the Fig” cookbook):

Kristen & Stephen’s Appetizer: Prosciutto-wrapped melon (honeydew, musk or cantaloupe all work well)

Rob’s Cheese Course: Crudités/cheese plate of Pt. Reyes Blue, ripe Camembert, 3-year Tillamook aged sharp Cheddar and Fresh Chevre’ and Marcona almonds

Teresa and Dustin’s Soup and Salad: Heirloom tomato gazpacho and Arugula and Pecorino

Tyler’s Entree:  Wild-caught Coho Salmon with fire-roasted Tomato Vinaigrette

Liz’s Side Dish: Potatoes mashed with Celery Root and Mascarpone cheese.

Julia’s Side Dish : Calabacitas

Kristen’s Dessert: Ricotta cheesecake with Palisade Peaches and Cream

The Setting:

  • Summer cocktail attire, or “French Country Casual” (if there is such a thing).
  • Getz and Gilberto, Miles Davis and Paul McCartney on vinyl.
  • Candles, lanterns and indoor furniture set outdoors. Both out of necessity and design.

The Outcome:

This night was an amazing success. We began with a Bourbon punch under a brightly festooned tree. Prom-style photos inevitably took place, because when you have so many Boulderites buffed-up and camera ready in one place, you really have no choice but to document it.

We dined for hours, with each course presented by the hands that prepared it. We wined as well, no glass was left empty– though the frequency of refills varied per person. We toasted to the things we wanted to celebrate in each other, and we roasted the things that were ‘ripe for parody.’

Fortunately, the pocketbook does not need to be deep for one to live richly.


Aug 17 2011

Six Tips for Executing Successful Live Early-Morning TV Segments

This morning Diana and I woke up very early to be at Whole Foods Pearl Street store at 6:00 a.m.  The coffee bar is not even open that early so what would get us there at that time? It could only be morning TV.  Yes, it’s early but I swear its fun and worth it.

The Pearl Street store is celebrating its Grand Re-Opening after a major facelift and expansion that doubled the store’s size and offerings.  It’s a foodie paradise in there.  They even have a make-your-own Trail Mix station.

Cooking Coach, Beth Pilar showing FOX News features reporter, Dan Daru around the Cooking Department. Photo courtesy of Ryan Amirault of Whole Foods Market

During my time at FIG I’ve organized five early morning live TV segments and have the following key tips for success to share. (The others were in South Denver so the 6 minute commute to the Boulder store was welcomed.)

1. Have fun. Face it; this is early morning TV, not 60 Minutes.  It’s 6:30 a.m. and you’re prepping the sausage guy for the interview.  Laugh.  It’s funny.

2. Be flexible and spontaneous.  Thinking on your feet is critical with media relations but since live TV is so dynamic, going-with-the flow is imperative.

3. Be hospitable and do whatever it takes.  If the camera man wants to rearrange the shelf for the best shot possible, do it.  If you want a particular sign in the background, move it.

4. Feed your guests.  Breakfast and coffee goes a long way to making people comfortable in the basic sense of nutrition as fuel and as common ground for an ice breaker if needed.

5. Work with the producer and reporter to frame out the segments with a focus on their viewer.  What will they be interested in?  What can you teach them in two minutes while they’re getting ready for work or school? Why should they care?  After you’ve done all this, it will change that morning five minutes before the segment.  See Tip #1.

6. Have a news hook and back it up with examples of new things that the viewer will find useful.  For example, the store has a new Cooking Department which gives shoppers a free service to consult with an in-store Cooking Coach.

Here we are making sausage at 6:45 a.m. on FOX News. Just that statement is funny.

Whole Foods Pearl’s Grand Re-Opening continues this Friday with a Benefit Concert featuring Todd Park Mohr and Jeremy Lawton of Big Head Todd, Mollie O’Brien and Danielle Ate The Sandwich. Tickets are $15 and for sale at the store or online at www.wfmbenefitconcert.com. 100% of the proceeds will go directly to Boulder Valley School District’s School Food Project. Friday, Aug 19 at 6:00 p.m. in the Whole Foods Market Pearl parking lot.  See you there!


Aug 9 2011

Seeing Red

by Flavia Florezell

Red radishes, red pepper and red tomatoes are three of my favorite vegetables and as much as I love their flavors, I’ve often wondered how much the color has to do with my desire to eat them. That vibrant sheen of red is hard to resist. Tom Robbins, in his novel, “Jitterbug Perfume”, creates a fascinating story based on red beets that mysteriously show up on people’s doorsteps. He goes so far to describe beets as “the most intense of vegetables”, and even describes tomatoes as “lusty”. Surely such prose would not have been inspired by plain old green vegetables.

All of this has led me to wonder whether our bodies can see red internally somehow. Yes, it’s possible that I’ve been musing about this during consumption of red wine, but can “color” be detected by our body in vibrations or in particular nutrients that certain colors contain, such as lycopene in tomatoes? Could what attracts me with my eyes be synchronistic with what my body craves internally? Guess I’ll have another glass of red wine and think about it some more.

In the meantime, slice up some fresh red radishes, add a splash of red wine vinegar and a dash of pink Himalayan sea salt, and as you enjoy the taste, read Issa’s Zen poem;

“The man pulling radishes

pointed the way

with a radish.”

Or in other words; may you be led by the wisdom of red.


Jul 28 2011

When Disaster Strikes

By Sarah Eykyn

A view of our street shortly after the storm hit.

Crisis is something that no-one likes to think about. It’s easy to believe it will never happen, or to say ‘what are the odds?’ That is, until you find yourself staring disaster in the face. At that point, it’s even easier to wish you’d done something – anything – to prepare yourself for how to deal with a worst case scenario. That was the uncomfortable position in which I found myself on April 27th, 2011, when an EF4 tornado ripped through the South and tore up our house as I huddled with my children, nanny and pets inside it.

Over the years, I have learned a lot about helping clients to prepare for crisis, and worked carefully constructed plans to help them navigate turbulent waters. I have watched Sylvia Tawse, the maestro of crisis communications, prepare painstakingly comprehensive strategies that calm the storm and rescue corporate reputations. The landscape of every disaster is different but what I now appreciate is this: having the right people to help and guide you through a crisis is critical to a positive outcome.

The wail of sirens is a fact of life for us in Alabama but after 11 years, their effect had become muted. There was a bad tornado in 2000, the year we moved here. A colleague of my husband’s lost her home, and several people died. We regularly took cover with cushions in our hall, away from windows, but the storms always seemed to miss us. Gradually we became blasé, relying on our 100-year old oaks and pines as testament to the fact that we were somehow immune. How wrong we were.

The stuff of nightmares

Something about this stormy day was different. The weather forecasters told us to take it seriously – it was going to be‘bad’. And it was certainly shaping up that way. We watched the television in horror as an EF3 touched down near Huntsville before lunch. Friends called us and asked if we had taken shelter, knowing that I usually sat resolutely in my home office. Even my husband, the most laid back of all, called twice from the University to ask where I was sheltering with the children. I still thought it would miss us, but I gathered shoes and bike helmets, and cleared out a space for the two of them and our nanny in the bottom of the linen closet, away from windows and doors. Ten minutes later, we took a direct hit.

The force of the maelstrom was unforgettable. The sound was the stuff of nightmares, the howling onslaught of a freight train bearing down on us, fast. Windows shattered, and glass flew dagger-like into walls and beds as doors buckled. The chimney collapsed. A pine tree fell through the roof, and the wind picked up my office and the dining room and spat them out as a pile of bricks, mangled electronics and collapsed ceilings. I heard myself talking to the children in a calm and almost disconnected voice: “Everything is going to be OK.” I said it over and over again, as though I believed it.

Home office, before.

The massive, shady oak behind the house made a ghastly thud as it hit the earth, a sound that I now equate with reprieve, given that it would have crushed us all had it fallen the other way. The wind suctioned me to the door I was braced against by the linen closet, lifting me up with a supernatural force as our dear nanny held fast to my wrist. An eerie, silver light full of splintered glass, insulation and dust filled the kitchen in front of me. And then, as fast as it had arrived, the tornado moved on to cut a mile-wide gash through the heart of Tuscaloosa.

We stumbled to our feet, glass

Home office, after.

crunching. I searched for a safe exit, but out of seven doors in the house, found none. Trees blocked our way, and shattered door frames were jammed shut. Eventually I shook out the glass in a screen door and held it gingerly as we clambered out with the dog, two pet rabbits and a fish, with its bowl still intact. Trees, power lines, telephone poles, crushed cars – the street was littered and it was hard to see anything in the gloom. The shout of neighbors calling out to account for each other was comforting, but the carnage resembled the aftermath of the recent tsunami in Japan. Our street was ripped apart. It looked chaotic.

It turns out, nothing really prepares you for a disaster of this scale. Your brain just can’t comprehend it.

We had no formal plan. We were not equipped with an emergency bag full of water, essential documents and a flashlight. There was no power, so I couldn’t reach my husband by phone. My car was crushed under a pine tree. All the roads were blocked so we couldn’t drive out anyway. All we could do was band together as friends and neighbors, and put one foot in front of the other.

My husband, who feared the very worst as he ran home from campus and hurdled a course of fallen limbs, found us an hour later in the street. No movie could adequately convey the bittersweet joy of that reunion. It was a miracle that no-one in our street had died, or even been injured, though many lost their lives close by.

To this day, the sound of chainsaws is what I best remember in the aftermath.   Within minutes, those who owned one – and it turns out, most do – grabbed power tools and started to clear our tree-lined street until it was passable on foot.

After two hours we had figured a way to evacuate our children out of town to our neighbor’s parents. We walked a mile to get to the nearest open road, through the worst hit area of town, past rubble piled on top of dead bodies, and the quiet masses of people who were trying to find their own path out with small bags of whatever they could salvage. It looked like a war zone. Gas leaks, the threat of another tornado (there were over 350 that day) and looting added to the undercurrent of pure, naked fear.

We handed the children to a police officer, who walked them to a barricade and delivered them to a waiting car. We all choked back tears with brave smiles.

Organic leadership

The days after the tornado are a bit of a blur. We took stock. We found someone to take in the animals. We camped in friends’ houses by candlelight and drank a lot of wine. Generators appeared. Roofs were tarped. An army of friends and professors – colleagues of my husband and their families – helped us to pack up our house and move boxes into storage. The Red Cross and Target handed out supplies. My husband disappeared for hours on end each day with a band of neighborhood men who went from house to house with their tools, doing whatever needed to be done to staunch the blow. We saw leadership emerge organically, each doing what they did best without being asked.

Our street in happier times with pets, Pushkin (left), who escaped the storm under the house and Ollie (right).

Complete strangers arrived with yet more chainsaws, backhoes and front loaders to tear up trees, bushes and shattered walls, and move them into massive piles on the side of the street. FEMA would eventually take them away, but not before the rotting contents of freezers and fridges had tainted the air with unspeakable smells, and the trees limbs had turned

from spring green to decaying brown in the scorching sun.

Layer by layer, branch by branch, the bones of our fractured house were revealed. Insurance agents came and went. Our contractors assessed the damage and helped us formulate a plan to rebuild. Church volunteers, from every denomination, brought meals and water and a constant stream of comforting words, not one of them evangelical. I have never before experienced such an outpouring of genuine concern – from all over the United States, and around the world.

Cut off as we were by an electronic blackout, we did not realize that we were front page news. We almost usurped the Royal Wedding, and even President Obama flew in to survey the damage. As some cell phones came back on line, sporadically, I dictated hasty Facebook postings to my sister in England to let everyone know we were OK. I appreciated like never before my reliance on my iphone, continuing to carry it up and down the street as though it might miraculously spring back to life.

After a week, we focused on our children, getting them ‘home’, and then back to school. We kept busy by finding hats and costumes for them to perform in the “Wizard of Oz’, which had ironically been in production before the storm hit. (For more on this, read Rick Bragg’s article here in Southern Living). The school enlisted a counselor to help the children of over 35 affected families come to terms with the changes they faced.

Slowly, I was able to refocus. FIG surprised me with a laptop so that I could enjoy feeling connected again (oh, how I had missed that!). Current clients overwhelmed me with their generosity and understanding. Past clients, colleagues and media friends called and emailed to check on my family. I relished the distraction of ‘normality’.

It is three months since the storm hit us and it has taken me all that time to fully appreciate what helped us to weather it. I realize that while we were technically unprepared for this particular event, I instinctively drew upon the strategies that we employ in crisis communications:

  1. Stay calm, breathe.
  2. Account for yourself and your ‘family’ – take care of their immediate needs and concerns.
  3. Accept the assistance and expertise of others.
  4. Assess the situation and prioritize next steps.
  5. Work through those next steps.
  6. Continue to take stock, and reprioritize as necessary.
  7. Keep lines of communication open so that everyone knows what is going on.

I feel that I am now at stage 8. which would be noting the things that I will do differently, and adding them to the plan. For one, we are building a storm shelter and will keep an emergency bag of provisions on hand, including our most important documents. I will also take my laptop into the shelter, and will back files up to two separate external drives (or use cloud storage).

Having a plan is important, but the tornado made one thing very clear to me: it’s the people who get you through a crisis. And I wouldn’t swap my ‘people’ for anything.

[For more on the story of my street, read here: http://www.cnn.com/2011/US/07/25/what.stands.in.storm/index.html?iref=allsearch]


Jul 27 2011

Jazzy Iced Coffee

By Julia Waneka

I love carefully crafted coffee. Artisan coffees have caught a bad rap over the years, in large part due to an unwieldy purveyor who has doused coffee in a slew of syrups and whipped cream and called it gourmet. This is a reputation that the ancient beverage simply does not deserve. A well-made cup of coffee reflects the thirsty work of a farmer, a roaster, a buyer and a barista who all love and understand the complex nature of a simple bean. The result is a cup of coffee that offers a sense of place, a story of cultivation and is a reliable friend on an early morning.

In the summer, iced coffee is my saving grace. The thought of a hot beverage on a day tipping the heat index makes me dizzy. Who can bear it? I first sampled New Orleans iced coffee, my favorite version of the summery drink, at the Blue Bottle Coffee kiosk in the Ferry Building farmers market in San Francisco. And while the line was surprisingly long and full of people desperately in need of caffeine and sustenance, it was well worth the wait. The combination of cold brewed coffee and chicory, milk and a splash of simple syrup place this iced beverage high on my “joie de vivre” list. I prep a jar of the coffee concentrate at the beginning of the week to have on hand on these firecracker days.

New Orleans Iced Coffee adapted from Blue Bottle Coffee Co.NOLA coffee in San Francisco

  • Prepare concentrate in a glass jar or pitcher large enough to hold 2.5 quarts of water.
  • Add one pound of coarsely ground coffee and chicory to the jar. Cover the coffee with 2.5 quarts of cold water. Stir gently to ensure all of the coffee is incorporated into the water, cover and let steep at room temp for about 8-12 hours (overnight is best).
  • Strain the concentrate through a fine-mesh strainer. To catch the most persistent grounds, line the strainer with a large coffee filter or cheese cloth. The coffee looks the slightest bit like motor oil, trust me, this is exactly what you want.
  • To make the simple syrup, combine equal parts sugar and water over low heat, stirring until dissolved. Agave is a convenient substitute for simple syrup.
  • To serve, pour 3 oz. of coffee concentrate into a tall pint glass filled with ice. Stir in a splash of simple syrup and top with low-fat milk.
  • Put Louis Armstrong on the turntable and spend your coffee break in the French Quarter.

Jul 15 2011

Cooking Patty-Style

Most home cooks have a muse.  For some it is Mom or Grandma, while others spend hours watching their favorite Food Network stars.  Although I learned all the basics from Grammy, my dear friend Patty is my greatest inspiration in the kitchen.  Patty and I met freshman year in college and became fast friends.  Her wild blond curls and vivacious personality are infectious to everyone she meets and we have had many adventures together over the years.

Patty and I began cooking together in the tiny kitchen of our college house on Maple Street.  I should have known from her crazy color combo outfits that Patty would not follow any rules in the kitchen.  Each cooking session started with a large cocktail and a big pot.  We didn’t own cookbooks, so we tried to recreate our favorite dishes merely based on appearance and flavor memory.  Patty always had the best ideas – vats of chili, pot-roast, hearty stews.  Our cooking adventures usually started like this:

Me: Let’s make a giant cocktail and a family dinner!

Patty: Yes!  Chili! But let’s make up a new version with Chinese vegetables”

Me: ummmm, ok…want to look up a recipe?

Patty:  Nah.  More gin?

Cocktails were downed, spices thrown in with reckless abandon.  Within 5 minutes our kitchen looked like a war zone and we two soldiers stuck in the trenches.  Sauce on our pants, flour in our hair, and hands flying we chopped, diced, stirred and taste-tested our way to perfection.  When in doubt we added more garlic.  With our successes we had a few failures, and after a while we learned how to self-correct when we were heavy handed on the salt.  We had occasional disasters but, most of our odd concoctions came out surprisingly well.

Patty and I, post dinner Patty-style, still having fun!

When cooking with Patty all rules go down the drain with the remains of the gin and sodas.  She inspires creativity in the kitchen, and most importantly to trust the taste buds and tinker with the flavors.  I’m sure most classical French chefs would be horrified, but this way of cooking is so much FUN!  Though I’ll occasionally lean on a recipe for a particularly complicated dish, my favorite way to cook is still Patty-style.  With a big glass of wine in hand I close my eyes,  listen to my taste buds

and go for it without worrying on the details.   I never promise gourmet, but like Patty these types of dishes are never boring.


Jul 1 2011

Independence Day

Pastures of Plenty, north of Boulder, Colo.

"Dirt farmers" are dependent on the land, independent of harmful chemicals.

By Sylvia R. Tawse

As we head toward our Nation’s birthday party for independence from other powers beyond our shores, we also celebrate what is peak season for most farms across the country, when the powers within each farm’s soil are in peak demand by the plants they nurture. The latter is close to home, literally, because my husband, Lyle Davis, and I own and operate Pastures of Plenty, an organic farm just north of Boulder, Colo. In organic farming many of us call ourselves “Dirt Farmers.” Why such a gritty title?  Because we honor soil as the most important building block in our farm’s overall health— it’s actually called ‘tilth’— the tilth of a soil is like the nutritional strength or even immune system of the soil. Building soil health is in the DNA of organic farmers. We look to natural amendments, like compost and cover crops, to naturally enrich the soil rather than to a war chest of synthetic chemical weapons.

According to the most recent USDA figures for organic farm and ranch land, a paltry .05 percent of our nation’s agricultural land is in certified organic practices. That’s it— less than one percent. That means that a whopping 99.5 percent of our nation’s agricultural riches are invested in conventional agriculture, which means an open market on what chemical pesticides, herbicides and nitrogen-based fertilizers are using on that soil. When I hear “corporate organic” I have to crack up based on the overt monopoly chemical-based farming has in this country’s food production.

Lyle’s father, Bob Davis, an Academy Award-winning documentary filmmaker, was inspired to garden organically upon reading Rachel Carson’s Silent Spring. This led to subscriptions to the early issues of Organic Gardening magazine, published by the upstart Rodale Publishing. Thus, Lyle was raised in his own familial organic movement. I, on the other hand, lived in eight different cities in California before landing in the chemical farming capital Fresno, Calif. While there were farm stands with cantaloupe and peaches whose tastes I still remember distinctly, there were also huge tracts of land frequently sprayed by planes from above and farm workers on the ground. In hindsight, the soil always looked tired, kind of dusty and thin. Today, 35 of Fresno’s municipal wells are polluted and unsafe to use for drinking water due to pollution from agri-chemicals.

Pesticides and herbicides have been connected to a plethora of human illnesses, from cancer clusters near farming communities to alarming evidence that they serve as endocrine disruptors to children and may be part of the huge explosion in ADHD according to the Landrigan Committee study titled “Pesticides in the Diets of Infants and Children.”

This is the type of Independence Day organic farmers and those who buy organic can celebrate in midsummer. Independence from nitrogen-based chemical fertilizers that float downstream polluting marine life, and creating more than 400 dead zones in our world’s oceans. Independence from the ‘green revolution’ of the 40’s which sought to promote high yield farming over environmental safety and preservation of top soil. Independence from chemical, toxic tools for the chance to work in more of a balance and harmony with Nature. Declaring war on these toxins is something we should all embrace.

We wish you a truly tasty and happy 4th of July.


Jun 30 2011

Summer Sipping – Drew Style

With summer officially starting just last week and the temperatures soaring, I’ve been enjoying my favorite drink of the summer: margaritas. Not the frozen slurpy or the super sweet shaken style, the clean tart flavor of my simple recipe- tested hundreds of times—which only requires three simple ingredients and very little preparation.

Since I attended college in Texas and my family still lives there, I’ve had the opportunity to sample many different styles of margarita refreshment.   I don’t consider myself an expert by any means but I’ve formulated a recipe that my family and friends always enjoy. Instead of adding a simple syrup the sweetness comes from an orange liqueur, such as the basic triple sec or when it is in the liquor cabinet Patron Citron or Cointreau.  Be sure to select your tequila based on your flavor preference: some prefer a silver non-aged tequila where as I favor a reposado, either will work.

Enjoying after work with a spicy guacamole on the back porch is a great way to end the day or start the weekend. Give the recipe a try but limit yourself to two if you have to work the next day!

Tools & Recipe:

Citrus reamer- makes quick work of juicing a lime

Cocktail shaker

Shot glass for measuring

If you use a shot glass for measuring the recipe below will make two margaritas.

1 part freshly squeezed lime juice

2 parts triple sec or Cointreau

3 parts tequila (I prefer Patron)

Fill a shaker with crushed ice and top with liquids. Shake for about 10 seconds and pour into salt rimmed glasses.