I'd like to start this end-of-the-year post with a little good news and end it with a recipe.

The good news is smart, exciting and as Time Magazine made The Protester the person of the year, this good news will lend itself to that.

India is suing Monsanto.

Yes, you read it right.

The country many consider to be stuck back in caveman times with it's crazy divide between the crazy rich and the crazy poor has gotten up and made us look a little silly.

I'm loving it.

Monsanto has been going into India and taking samples of their indiginous vegetables to create GMOs for the Indian population in America.

Quite simply, India isn't going to take it anymore.

And neither should we.

See here:

www.wakeup-world.com/2011/10/11/indian-government-files-biopiracy-lawsuit-against-monsanto/

Moving on, this last year has brought me the project of Delicious America, the show and online video project about people, food and sustainability I've been creating with Sherwin.  We haven't released anything yet but we're well on our way. Once we get the nerve, we'll be posting some of our video pieces on this blog. Get your traceable popcorn and a bean bag chair.  3 minutes of heaven, I tell you.

Which in turn brought me this blog and the drive for traceable food.

So thank you all you people out there who have been reading this blog, sending your thoughts, ideas and support.

The world is at once going to Hell in a handbasket (always wanted to use that phrase. It just slays me.) and is getting greener all the time. Sometimes it tough to tell if things are getting worse (just watch TV), if they've never been that bad in the first place or perhaps getting better than they're lettling on (just watch TV).

In the meantime, I'll concentrate on the home kitchen, with a bit of info on my work kitchen----the lines blur occasionally----and hopefully we'll all learn or just be mildly entertained. 

So, here's my fridge as of yesterday:

This is what happens if you do it remotely well....or lots of people give you stuff in jars for the holidays. No big mystery, you're looking at the latter.

Full of stuff.  Lots of it traceable. Some of it not really but we're working on it.

Or I'm working on it....that's the glitch.  But I'm on my way. The packaged part of the groceries has been knocked down by 75% at least. And we don't do regular mainstream packaged food as it is.

We just trusted the crazy people with the "organic" stamp to give us good food.

That relationship is over.

It's tough with the work/family/life dynamic to do it whole hog.  I hear there are people that are really good at it.  Kudos.  But I've seen what they settle on sometimes and unless they're living on a farm, they're human too.  So don't beat yourself up.

So unproductive.

Ultimately, what I've found is that it's the simple things that make the difference in the home kitchen.

It's the simple things....but what I wouldn't do for caviar and a shot of vodka. Local, of course.

It's having the snack back-up, the stuff in the fridge and pantry that's ready for a quick bite.  Yes, I had this bread in the freezer cut and ready to go. (I can't give enough shout outs to Bobolink and the jam is from Anarchy In A Jar . I'm not one to love jam/jellies/conserve but holy s***, this made me a believer.

Proteins and dinner items (veg, etc) can be easily picked up on the way home.  We can't all get to  the farmer's market but there are hormone, free range options all the time now.

I find meat the hardest thing to stay on top of.  Partly because of the schlepping around town early in the AM on my way to work and partly because it's expensive and there are fewer meat vendors than the other farmers.  So I give myself some leeway. Though I will say, it's so important to watch the meat you eat, if you eat meat.  SO important.

Here's a sample of what I threw together when I was driving myself crazy about the meat topic last week:

Kale, red quinoa and chicken soup. (look closely for the soup)

Why drive myself crazy?  Dunno.  Why get pissed at Big Food for poisoning us? Just a glutton for punishment, I guess.

I've rambled on long enough.

In the new year, we'll be seeing recipes and info to more favorite food sources. And if we get the cajones, some Delicious America footage.

Happy New Year, everybody!

Here's a great photo of a traceable breakfast and the recipe for the artichoke relish follows.

xox

Heather

Local eggs sunnyside up, artichoke relish from friends in Atlanta, local Brebis Blanche cheese, and baguette

RECIPE: Artichoke Relish (inspired by Woody Brooks, Atl.)

• 1 garlic clove

• 11/2 teaspoons balsamic vinegar

• 1/4 teaspoon Dijon mustard

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon sugar

• 3 tablespoons olive oil

• 2 roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips

• 1 (6-oz) jar marinated artichoke hearts, rinsed, patted dry, and coarsely chopped (I do use fresh artichokes, cut out the hearts, cook them in chicken stock to tender but really, no pressure.  There are great canned artichokes at farmer's markets and healthfood stores)

• 2 tablespoons chopped fresh basil

Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.