The Farm Series: Mountain Flower Goat Dairy

September 8, 2017September 8, 2017 / Elizabeth / 8 Comments

Part of our grand plan this summer, our transitional period between our round-the-world trip and our journey to find Quiet Farm, is to visit and volunteer on as many farms as possible. As we’ve said before, we can learn something from every single farm.

We’ve volunteered on vegetable farms (both cold and warm) before, but because we’re virtually certain we’ll have goats, for meat and milk, on Quiet Farm, we wanted to spend some time with these lovely creatures this summer. And that brought us here, to Mountain Flower Goat Dairy in Boulder. Mountain Flower is a non-profit committed to a few different key goals that we respect wholeheartedly: community engagement and education, sustainable agriculture and humane animal husbandry, and land conservation. All of these are tenets we plan to incorporate into Quiet Farm.

Smart, inquisitive, affectionate and productive…goats are popular for good reason.

Mountain Flower Goat Dairy is a raw-milk goat dairy, the only one within the city limits of the Kingdom of Boulder. There is a lot of controversy surrounding raw milk; the sale of it is illegal in most states and dairies must often sell “herd shares” in order to operate legally. It’s important to familiarize yourself with both the pros and the cons before forming your own opinion on raw milk. In MFGD’s own words:

“The primary focus at Mountain Flower Goat Dairy is to provide a supply of the most gorgeous, clean, healthy goat milk possible while demonstrating to the public a working urban farm. We are the only dairy in the Boulder city limits and we are delighted to fill this food void for our community. We allow the public the opportunity to own a portion of our herd and thereby gain access to raw milk.

A spirited debate exists over whether raw milk should be made available to the general public or not. Raw milk advocates have an uphill battle to shatter paradigms that remain from a time when little was known about microbiology and modern refrigeration did not exist. We believe it comes down to a person’s right to choose what food to put into their own bodies. We make a point to keep informed on and involved in the issues related to raw milk. We encourage you to do the same.

We do what feels right to us. That is to raise goats the way nature intended eating grass and alfalfa, grazing in the fields, playing with each other, being loved by humans and eating organic grains. We milk our goats in a low-stress environment and treat their milk with the utmost care, cleanliness and respect.”

Relocating to greener pastures.

Mountain Flower keeps about thirteen adult does on hand for milking at any given time. They breed most of these does every year and either keep the young to expand their own herd, or sell the kids to families or farms who will uphold their high standards. Some of the kids are eventually used as pack animals, or family pets, or for meat.

Up you go, darling.

MFGD-10

Cleanliness is of paramount importance in any dairy operation.

MFGD-14

Small goat dairies may still milk by hand…

MFGD-08

…but milking by machine is much quicker and more efficient.

Dairy goats are milked twice per day; the amount of milk they produce varies wildly based on grazing availability, season, breed, weather and other factors. While it’s now common to find goat cheese in grocery stores and on restaurant menus, goat (and its related value-added products) have only been well-known in the U.S. for about forty years or so. Despite being the world’s most commonly-consumed meat, goats are a relatively recent introduction to American palates. Goat milk, yogurt and cheese are now easy to market, but goat meat is still a hard sell – and the honest truth of any dairy operation, no matter the animal, is that approximately fifty percent of the babies born will be male. That logically means slaughter for meat, a reality that we’ll fully accept on Quiet Farm.

Pensive goats in thought, probably about how to escape their grazing pasture.

What we learned during our summer at Mountain Flower is that these are truly incredible animals. They are passionate and irascible and difficult and gorgeous and moody and infuriating and loving – just like humans. We learned that they remember you and your weirdly soft yet nubbly leather gloves and that there are few things more comforting than a doe leaning up against you for an aggressively affectionate scruffle. We acknowledge that the realities of raising livestock mean that they will eventually (hopefully) grace our table, and that we’ll be even more thankful for the gifts they’ve given us. We learned that we want these animals in our lives and on our farm.

Fresh goat milk is truly amazing. Oh, and it makes incredible cheese, butter and yogurt.

Ready for customers.

The definition of “free range.”

What’s going on over here?

Come on! Who doesn’t want to cuddle that sweet face?

Know thy food, and know thy farmer. The more we learn about these animals (and farming in general), the more we want to know. Quiet Farm, here we come.

P.S. A huge thank-you to the wonderful team at Mountain Flower Goat Dairy for hosting us this summer. Catherine and Dennis, thank you for sharing your land. Michael, Maddie, Kallie and Ryen, thank you for showing us the ropes. Please come see us on Quiet Farm.

Cooking from the garden

September 5, 2017September 5, 2017 / Elizabeth / 7 Comments

Friends, hello. It is early September and thus the height of the harvest season in our corner of the world. And though the tomatoes are finally, finally coming on after an unseasonably cool August, I find that I’m struggling to work up the enthusiasm I typically have during this time of abundance.

Veg Mixed

Right now seems to be a time of sadness for just about everyone. Not only are people suffering in our country and of course across the world, but closer to home friends and family are coping with grief, misfortune, illness, despair and all sorts of darkness. I struggle mightily (and often unsuccessfully) not to carry the weight of the world, so at times like these I always find myself back in the kitchen. We soldier on, doing our best; no matter what, we all need to eat.

Pepper Leaves.jpg

A habanero pepper plant after a rainstorm.

One of my biggest challenges in my cooking classes is providing clear, usable recipes, because more often than not, I don’t cook from them. I know well that everyone wants recipes – especially if you’re just starting out in the kitchen, recipes offer valuable handholding and a sense of regimented calm and comfort, a plan to follow. What I ultimately try to teach, however, is the confidence to cook without recipes – to improvise, to adjust, to have faith in the process and your own palate and that the end result might not be exactly what you planned but will still, most likely, be delicious. And summer and early fall are certainly one of the easiest times to cook without recipes, since you can let the produce guide you.

Peppers Raw.jpg

The before and after: shishitos raw…

Peppers Cooked.jpg

…and shishitos cooked, with flaky sea salt (of course).

As for improvisational cooking from the garden: let’s talk shishitos, just for a moment. These small peppers burst onto the culinary scene some years back as an appetizer in Japanese restaurants. The tip of the pepper is thought to resemble the head of a lion, shishi in Japanese; as such, their full name is shishitogarashi but is typically shortened to shishito. They’ll eventually turn red, like most peppers if left to ripen long enough, but they’re usually harvested green, about the size of a pinky finger. No recipe needed for these: crank up the heat on a cast-iron pan, drizzle with a tiny bit of neutral oil, like canola, and toss the peppers in just until they char and soften. Serve with soy sauce and flaky salt. I leave mine pretty crunchy, but you can cook them until they collapse, too, if that’s your preference.

Cucumber On Vine.jpg

Cucumbers are another summer favorite; like tomatoes, the difference between harvesting your own and buying sad, bitter supermarket versions is night and day. These little ones are theoretically designed for pickling, but to be honest I end up eating most of them raw. Thinly sliced or cut into chunks, with slivers of red onion; they’re dressed lightly with rice vinegar, olive oil, salt and pepper. Plus, any variety of bright, fresh herbs that I might feel compelled to use. Simple, fresh, crunchy, tangy and satisfying.

Unlike some, I am never tired of zucchini. Growing vegetables in our high-plains desert can be so challenging that I’m gratified by anything that produces so much for so little effort. Plus, zucchini is infinitely versatile, and it never goes to waste in my kitchen. Looking for an interesting spread for toast? Try this recipe from a talented Oregon farmer and home cook.

Zucchini Grilled Plate.jpg

This summer, most of my zucchini starred in this Ottolenghi classic: lightly grilled with olive oil, then layered with fresh basil, toasted hazelnuts and slivers of Parmigiano, drizzled with hazelnut oil and white balsamic. I pretty much just gave you the recipe, but if you want more specific guidance, go here.

Tomatoes Heirloom

And these beauties? Nothing more than sliced, on a plate, with a drizzle of good olive oil and a sprinkling of salt. That’s it. Growing tomatoes in Colorado – and actually having them survive until harvest – is such a labor of love that it’s a crime to do anything more.

Take care of yourselves, friends, and make something delicious and nourishing to eat. Good food matters.

The Farm Series: Chatfield Farms

September 1, 2017September 8, 2017 / Elizabeth / 4 Comments

A couple of weeks ago, N and I spent some time at Denver Botanic Gardens’ Chatfield Farms, so we decided to make this the second post in our Farm Series. We’ve mentioned before that since we plan to buy a farm, we visit farms whenever possible. And we’re not fussy – we’ll visit any kind of farm, whether or not it’s similar to our vision for Quiet Farm, because we believe we can learn something from every single one.

Sweetcorn Chatfield 01

Chatfield Farms occupies 700 acres along the banks of Deer Creek. It’s a historical site, a native plant restoration area, and a working farm with a 270-family CSA program, plus it includes nature trails and spectacular birdwatching. I’ve been part of the Veterans-to-Farmers program here and taught cooking classes at DBG for years now, and N photographed a friend’s wedding at Chatfield a couple of years ago, but we hadn’t yet had the chance to spend an evening at Chatfield Farms. And what an evening it was.

Sweetcorn Chatfield 02.jpg

We were at the farm to participate in DBG’s annual Colorado Foodways event, which showcases both local food and local farmers. We showed up early with a car loaded down with grilled sweet corn and chiles from Palizzi Farm in Brighton, plus applewood-smoked goat cheese from Haystack Mountain, and we set about making samples for 150 guests.

Sweetcorn Chatfield 04

But see that dramatic Colorado sky? Oh yes, there was rain. And wind. And more rain, and more wind. And a tent that flipped itself over and very nearly took down all of my carefully prepared food with it. But we persevered, and we ended up having a wonderfully perfect summer night in Colorado. And in times like these, it’s always essential to remember that we may believe we’re fully in control, but nature often has other ideas entirely.

Sweetcorn Chatfield 03

Blue skies after all!

Sweetcorn Whole

What says summer more than fresh, local sweet corn?

Sweetcorn Mixed Grilled

The sugars in sweet corn start turning to starch as soon as it’s picked. Leave the husks on until the very last minute, and eat it as soon as possible!

Sweetcorn Husks

Husking one hundred and twenty ears does leave quite a lot for compost.

Peppers Roasted

Charred green chiles…the scent of late summer and early fall in Colorado.

Sweetcorn Plated

Colorado Charred Sweet Corn and Green Chile Salad

Ingredients

8 ears fresh Palizzi Farm corn
Olive oil, as needed
4 large Palizzi Farm green chiles
1 large red bell pepper
1 pint cherry tomatoes
1 bunch cilantro, trimmed and chopped
1 bunch scallions, trimmed and chopped
1 jalapeno or other hot pepper, minced (optional)
Juice and zest from 3-4 limes
1-2 tbsp. white wine vinegar
1 tsp. chile powder
Kosher salt and freshly ground pepper, to taste
4 oz. fresh Haystack Mountain goat cheese, crumbled

Directions

Preheat a grill or broiler to medium-high heat. Remove the corn husks and rub the ears gently with a paper towel to remove the silks.

Rub six ears of corn lightly with olive oil and place on grill. Cook, turning as needed, until corn kernels are lightly charred. Remove corn from grill and set aside to cool. When corn is cool enough to handle, place one end upright on a cutting board and use a sharp knife to remove kernels. Cut kernels off two remaining raw ears of corn and combine with grilled corn.

Roast the chiles and bell pepper until skins are blackened; place in a glass bowl or container and cover tightly to allow steam to loosen skins. When cool enough to handle, remove skins, stems and seeds; roughly chop chiles and pepper.

Halve the tomatoes, and combine in a large bowl with cilantro and scallions. Add chiles, peppers, raw and grilled corn and hot pepper, if using.

In a small jar, shake together juice, zest, vinegar, chile powder and a pinch of salt and pepper. Pour dressing over salad, and taste for seasoning, adjusting as necessary with additional lime juice, vinegar, salt and pepper. Serve at room temperature, garnished with crumbled goat cheese.

Fresh herbs

August 23, 2017September 1, 2017 / Elizabeth / 12 Comments

It’s August in Colorado and that means the garden is finally, finally overflowing. We’ve had more than a few cool, rainy days recently; that leaves everything looking (falsely) lush and green, although it certainly doesn’t help the tomatoes ripen. This is when cooking is the easiest it will be all year: just go outside and harvest.

Herb Assortment

Especially in summer, when they’re cheap and abundant, fresh herbs are by far my favorite way to elevate simple home cooking. I get rather resentful about buying expensive plastic clamshells of herbs well past their prime for nine months of the year, but in the summer I can add them to everything with abandon.

If you want to grow herbs at home, the most important thing to know is your zone: in the U.S., we classify the entire country into growing zones based on climate. Most herbs will grow well on a sunny patio or deck; some may be perennials, which means they’ll come back year after year, while others might be annuals, so they’ll only last for one season. Find a good local garden center or a proficient gardener friend to serve as a resource.

Genovese, Thai purple and Greek ‘Yevani’ basil.

Basil is one of summer’s most versatile herbs; it shines with tomatoes and in pesto, of course, but is also underutilized with summer stone fruits and in cocktails. Make pesto in large batches and freeze in ice cube trays; once the cubes are frozen, empty into plastic zip-top bags and use with pastas and soups throughout the winter.

Chives and chive flower.

Thank goodness for chives; they’re a perennial in the Denver area and typically the first sight of green after a bleak winter. I use chives almost more than any other herb; they offer bright, fresh onion flavor without being too aggressive. Perfect for eggs; use the flowers as a garnish on salads.

Love-it-or-hate it cilantro.

Cilantro appears most often in Mexican and Asian cuisines. It’s a bit tricky to grow in Denver, as it tends to bolt quickly in our intense heat, but it’s worth trying in a cool, shady container. The aversion to cilantro that makes it taste like soap to some people is thought to be genetic.

Dill, gone to seed.

Growing up, dill was always labeled “dill weed.” This is accurate in other parts of the country, but it doesn’t tend to overrun Colorado gardens. Annoyingly, my dill is always ready long before my pickling cucumbers. Delicate dill is a perfect partner for fish, potatoes and pickles of any variety.

Epazote, popular in Mexican cooking.

A friend started epazote for my herb cooking class earlier this year (thanks, Jim!), so this is the first season I’ve had it. It’s most commonly used when cooking dried beans, as it moderates the “negative effects”. Use sparingly; a little goes a long way.

Garlic Chives.jpg

Garlic chives, recognizable by their flat rather than tubular appearance.

As with chives, garlic chives are a frequent guest in my kitchen. Ideal with eggs and perfect as a last-minute garnish over just about anything. They have a light garlicky bite but aren’t too strong.

Lemon Balm.jpg

Lemon balm is often considered an invasive weed.

Years ago, when we first moved in to our house, I planted lemon balm. I wasn’t much of a gardener then and had no idea how aggressive it can be; it’s a member of the mint family, however, so really I should have known better. Now we have lemon balm everywhere, but the bees love it and it’s rare to find plants that grow well in Denver’s harsh climate, so I leave it alone. Perfect for making teas and tinctures.

Lovage leaves.

Lovage is another bee-friendly plant that I mostly leave alone, but this year I made lovage simple syrup for flavoring sparkling water and elevating gin and tonics. It has a pungent, celery-like flavor and can be used as a garnish for soups and stews, but as with other strongly flavored herbs, a little goes a long way.

Delicate, underused marjoram.

Marjoram is criminally underused in American cooking; it can go pretty much anywhere oregano might. It’s perfect in meat mixtures, such as meatballs or sausages, and adds lovely flavor to sauces, too. Any stuffed vegetable topped with tomato sauce is a great place to show off marjoram. Easy to grow in pots, but not a perennial in Denver.

Oregano in flower.

Oregano pairs beautifully with tomatoes, especially in slow-simmered sauces. I also use it in herbed breads, typically mixed with thyme and sage. It’s a perennial where we live, so my plants come back every year. It’s one of the easiest herbs to dry for winter storage. Mexican and Greek oregano are the two most common varieties for home gardens.

Flat-leaf parsley.

For so long, parsley has been relegated to a wilted garnish (with a sad orange slice, of course) on the side of the plate at cheap breakfast joints everywhere. With the interest in Mediterranean cooking, however, parsley is coming into its own. It’s an excellent source of vitamins C and K, and its bright, snappy flavor livens up just about anything. I use it in grain salads (like tabbouleh) for crunch and texture, and also add the leaves to salad greens. I prefer flat-leaf to curly, but both should be used more than they are.

Sage

Velvety sage leaves.

Sage is most often used with poultry, specifically Thanksgiving turkey. As with oregano, I use it frequently in herbed breads as well as sausages. It’s also a perennial and a bee favorite, plus the leaves dry really well and don’t lose too much flavor. And the plant grows into huge bushes here, which is rare in this climate.

Soft, floppy shiso, a Japanese favorite.

Shiso is a recent discovery for me, and I’m really learning to love it. It is common in Japanese cuisine, along with many other herbs unfamiliar to American palates. The flavor is difficult to describe, but it’s herbaceous, with a little mintiness. It’s perfect thinly julienned in citrus or green salads, and it has a real affinity for fish. It’s also lovely in Vietnamese summer rolls, which typically contain an array of bright, fresh herbs. Surprisingly easy to grow (mine are in pots) once the seeds have started successfully.

Kentucky spearmint, one of the many members of the mint family.

There are hundreds of varieties of culinary mints; I prefer Kentucky spearmint. It grows well (some might say too well) and is useful in classic mint juleps, mojitos, fruit salads and every kind of summer vegetables. I add a little mint to salad greens, blend it into chocolate shakes and throw it on most grain salads. Again, an herb that I think everyone has but no one uses enough.

English thyme, delicate and pretty.

Thyme has a soft flavor and pairs wonderfully with stone fruits like peaches and plums. It goes with summer vegetables, like eggplant and tomatoes, and is one of my culinary workhorses for focaccia and other breads. Great in desserts, too. To remove the tiny leaves, place one end of the stem through a hole in a sieve and pull gently. The leaves should remain inside the sieve, saving you a lot of time and trouble!

The Farm Series: Colorado Aromatics

August 10, 2017August 10, 2017 / Elizabeth / 6 Comments

Simply put, we are killing it over here at Finding Quiet Farm! In addition to our new FAQ Series (which already has not one but TWO posts, on salt and cooking fats), we’re launching yet another new programming line-up. This series is focused on farms, because we’re focused on farms. Also, we think sometimes our audience might need just the tiniest break from the constant lecturing on food politics blah blah blah and know your ingredients blah blah blah. Behold: pretty pictures from The Farm Series!

Garden Flags

It’s not much of a secret – our blog title might actually give it away – that N and I plan to buy a farm. We want to find a piece of agricultural property between fifty and one hundred acres, but we only plan on farming the tiniest portion of that land. The remainder we want to turn into a nature reserve of sorts, a place where farm guests can walk for miles and hopefully see native birds, plant life and more. We want our farm to fit comfortably into an existing place; we don’t want to bulldoze acres of wetland or turn a previously wild space into a bare, sterile monoculture.

Longs and Meeker Peak, looking west from Colorado Aromatics.

Great; those are all lofty goals. But how do we do this? How do we go about the process of 1. finding a farm and 2. determining if that farm is the right place for us? Our answer: we visit as many farms as we possibly can, in Japan and England and in the U.S. And we talk to farmers and we volunteer on farms and we just make every effort possible to get as much experience as we can before we jump in with both feet. It might not be the right answer, but it’s our answer.

Farm Sign.jpg

A couple of weeks ago, we visited Colorado Aromatics, north of us in Longmont; we are always appreciative of any farmer who opens up their property to visitors. Colorado Aromatics offers “farm-to-skin” products made from plants grown on their nine-acre property. They are certified naturally grown, which allows smaller market growers to achieve recognizable certification without jumping through the (somewhat absurd) hoops required by national organic certification programs.

Tour Group

Colorado Aromatics’ primary crop is lavender, which grows beautifully in much of Colorado’s high-plains desert climate. But they also grow a wide variety of other medicinal herbs, plus they keep chickens and goats who provide valuable manure for the farm’s plants. Any good farmer knows that well-raised animals (and their waste) are an essential aspect of a healthy farm.

Everyone needs backyard chickens!

Angora goats are most often raised for their lovely wool rather than their meat or milk.

Lavender Garden.jpg

Lavender in the field.

Bees love comfrey!

Calendula in flower.

Black Peppermint.jpg

Black peppermint.

Bulgarian Roses

Bulgarian roses, grown for their intense scent (and oils) rather than their appearance.

Fennel in bloom.

The distillate operation.

Red Clover Dried.jpg

Red clover drying.

Lemon Balm.jpg

Here lemon balm is an actual cash crop rather than an invasive weed, as most of us in Colorado perceive it.

Drying Room.jpg

The drying room.

One of the many varieties of lavender grown here.

Thank you for hosting us, Colorado Aromatics!

The FAQ Series: Oils + Fats

August 7, 2017September 1, 2017 / Elizabeth / 7 Comments

We kicked off our new FAQ Series with a post on salt; for our second installment, we’ll discuss cooking oils and fats. One of the most common questions I hear in my classes is “What sort of oil (or fat) should I cook with?” The short answer: it depends.

Olive Oil 02.jpg

As per usual, raiding my pantry yielded a surprising number of oils.

The most important things to know about any specific cooking oil or fat, beyond its potential health benefits, are its flavor profile and its smoke point. Certain oils, like sesame and unrefined coconut, will have a pronounced flavor and may not be applicable in all situations. A fat’s smoke point is the temperature at which it starts to break down; this can be a bit vague as it happens over a range of degrees rather than at a precise moment. When the fat starts to break down, it indicates a loss of flavor and nutrients, and possibly an imminent fire.

Olive Oil Splash.jpg

Taste your olive oil straight…but maybe not out of a martini glass.

Oils are crushed, pressed or centrifuged out of nuts, seeds and fruits. Refined oils may have been subjected to additional filtration, bleaching, heat, chemicals and other treatments; they’re typically usable at higher temperatures than unrefined. They also generally have a neutral flavor and a longer shelf life. With true unrefined, or raw, oils, there is very little or no heat used to produce the oil. This is where the term cold-press comes in; the highest-quality olive oils are made without any heat which might compromise the delicate flavor nuances of the oil.

Flambe

Please don’t try this at home.

All oils can catch fire when heat is applied, so it’s important to know what temperatures you’ll be cooking at. An oil’s flash point refers to the temperature at which it could conceivably catch fire. Don’t ever leave cooking oils or fats unattended while heating; if for any reason oil does catch fire, turn the heat source off immediately and cover the pan with a metal lid to remove the oxygen source. Don’t ever use water on a grease fire, and don’t try to move the pot, as you could burn yourself or others. Baking soda or flour can also be used to douse the flames, but you’ll need a lot. In other words, prevention is a much better and safer option.

Olive Oil 01.jpg

Definitely the most-used oil in my kitchen.

Thanks to the Mediterranean diet, olive oil has gotten a lot of attention recently. It’s certainly versatile, and without question the oil I use most in my kitchen. But like so many other food items, it can be confusing; most of our olive oil comes from other countries, and the FDA doesn’t regulate imported olive oils. As with honey, there have been many, many instances of adulterated olive oils sold in the U.S.; a 2010 study indicated that close to 70% of imported olive oil was incorrectly labeled. Some states, like California, have passed stringent labeling laws, but be aware that it’s pretty easy to slap just about anything on a bottle of oil and not get called out for it.

Coconut Oil.jpg

So trendy that even Crisco got in on it.

Never cook with fancy, expensive olive oils; these oils are best for drizzling over salads or vegetables, or dipping with bread. There is no point in spending $30 a bottle (or more) for an oil that you’re going to subject to high heat; you’re just wasting your money. Always smell your oils; like any fat, oils can turn rancid. Keep them in a cool, dark, dry place, out of direct sunlight, and buy in small amounts. Expensive, delicate oils, like nut oils, are often sold in opaque containers rather than glass so they aren’t subject to as much degradation. Still, many consumers actually prefer rancid olive oil; this is probably attributable to the low-quality olive oil we grew up on – we think it’s supposed to taste like that.

Both pretty and useful!

As with most foods, what matters most is your own palate. Before you spend hundreds on fancy olive oils, buy a few small bottles and taste the oil straight. Even better, go to a store that sells different oils and also offers a tasting bar. Some will taste sharp, or grassy, or bitter, depending on age and harvest and other factors. Don’t be swayed by celebrity chef brand names or pretty labels; price isn’t necessarily your best guide here. Figure out what you like, then buy it.

Butter 01

Thank the sweet Lord we’re allowed to love butter again.

When it comes to butter, quality definitely matters. In America, butter must be at least 80% butterfat to be labeled as butter; in Europe, it’s 82%. We’re starting to see more butterfat quantities on labels here (note Vermont Creamery products in photo above at 86%) and it does provide richer mouthfeel and certainly more flakiness in pastries. I use unsalted butter exclusively in baking and cooking so I can control the final salt content, but for spreading on good bread nothing compares to fresh, cultured, salted butter. Want to make your own? Try this recipe.

Butter 04

This little piggy became lard…

Remember when your grandmother kept the old metal coffee can filled with bacon drippings next to the stove? Like butter, lard, tallow and drippings are back in fashion; we can probably thank Team Paleo for that. It’s real fat, rather than fake fat, and it’s delicious. Use sparingly but with great enjoyment, and just like any animal product, buy from a reputable source. How the animals were raised matters.

Hazelnut Walnut Oil

Nut oils are delicious, expensive and prone to rancidity; use judiciously.

A simple (and by no means definitive) guide to cooking fats and oils:

Butter: literally nothing compares for flavor, plus exemplary flakiness in baked goods, but it has a low smoke point and burns easily. Use when the flavor will shine: in simple eggs, on top of pancakes or waffles, in pie crusts and pastries. Or make brown butter into an elegant sauce for fish or pasta. Try compound butters with herbs, garlic or other add-ins; it’s easy to make your own or buy from these lovely folks.

Canola oil: useful in baking when a neutral oil is desired; also good for sautéing and frying. This oil is a tricky one: it comes from the rapeseed plant and was developed using traditional plant breeding methods before the advent of GMOs. It was renamed for the sensitive U.S. market; the word canola is a hodgepodge of “Canada” and “oil,” since most of our rapeseed comes from Canada. There exists a misconception that all canola is GMO; although that isn’t true, rapeseed is one of the most common GMO crops, so if you’re avoiding GMOs, watch your labels.

Coconut oil: currently very trendy along with everything else coconut. Solid at cool room temperature so it behaves like shortening or butter in baking and is therefore very popular with vegans. Previously a nutritional villain, and now a hero (see also: butter, eggs, coffee, salt, red wine…)

Ghee: butter that has been clarified to remove the milk solids so that its smoke point is higher. Common in Indian cuisine.

Grapeseed oil: a byproduct of the winemaking industry, it’s neutral in flavor and best for baking, sautéing, and salad dressings when you don’t want a pronounced olive flavor.

Lard: rendered hog fat; it is neutral in flavor (unlike bacon drippings, which are smoky and bacon-y) and produces amazing pie crusts, especially when combined with butter. Obviously not suitable for vegetarians. Moderately high smoke point.

Margarine or other “fake butters”: never. Not even ever. Totally lab-created; typically hydrogenated oils often with mysterious additives. Stay away; there is literally nothing of value in these products. No, they absolutely do not reduce your cholesterol. I don’t care what the package says.

Olive oil: the most versatile and a favorite of Mediterranean diet proponents. Use olive oil for moderately high temperature sautéing, tossing with cooked pasta and drizzling over roasted vegetables. Expensive, flavorful olive oils should be reserved for salad dressings and as an accompaniment to good bread and should never be heated.

Nut oil, such as hazelnut or walnut: expensive, flavorful and great for salad dressings, especially when the same toasted nut is used in the dish. Try this simple beauty from the great Ottolenghi!

Peanut oil: high smoke point and good for frying; popular in Asian cuisine. Pronounced flavor and possible allergen issues. Great for deep-frying.

Sesame: see peanut oil, above, except that it’s way too expensive and strongly flavored for deep-frying. Dark sesame oil will have a stronger flavor.

Safflower oil: related to sunflowers, this is a neutral oil fine for frying and baking.

Sunflower oil: high in Vitamin E plus a high smoke point; neutral flavor. Use for baking and frying.

Vegetable shortening: Crisco introduced vegetable shortening in 1911 as a lard alternative. It’s solid at cool room temperature and therefore behaves similarly to butter or lard in baked goods. It’s also partially hydrogenated and not an ideal choice for health, although now the label claims “zero trans fats.” I’ll confess that it works beautifully in pie crusts and it is a vegan option.

Vegetable oil: most products labeled “vegetable oil” are typically soy, yet another primarily GMO crop. Soybean oil is one of the most common ingredients in heavily processed foods and has virtually no benefits whatsoever. If you’re looking for a neutral baking oil, choose non-GMO canola.

What should we discuss next? Let us know!

Saving the bees

July 31, 2017September 1, 2017 / Elizabeth / 6 Comments

On a cool spring day four years ago, our friend Jim came to pick us up in his truck. We drove to a local feed store where we waited forever with dozens of other eager apiarists to pick up our new beehive. The sellers had driven down from Wyoming, where their hives and queens were specifically raised in extreme environments (mainly intense winter winds), meaning they’d likely survive their move to the Front Range.

Bee 01.jpg

That first hive didn’t make it. We lost it two years ago, and to this day we still don’t know why it didn’t overwinter successfully. Because our neighbors’ lawn care company uses ten thousand different poisonous chemicals? Because we didn’t maintain the winter sugar water supply properly? Because of colony collapse disorder? We don’t know, and we won’t ever know. That total lack of knowledge is one of the most challenging aspects of keeping honeybees.

Bumble Bee 01.jpg

Such remarkably strong and beautiful creatures.

We are very new to beekeeping. We’re on our second hive, and though it seems to be exceptionally strong at the moment, there are a lot of different pressures on pollinators right now. We try to do our very best by our bees; we read and we talk to friends who keep bees and we monitor the hive carefully, but ultimately we’re not entirely in control of the situation.

Bee 02.jpg

Planting flowers that bees love is one of the best things you can do to help them.

In June, the U.S. officially withdrew from the Paris climate accord. This decision sent yet another exceptionally strong message to the rest of the world that Americans are basically a bunch of nutjob flat-earthers who believe climate change is a global conspiracy cooked up by the Chinese. In challenging times like these, it’s easy to believe that nothing we do makes any difference and that we’re all doomed. Keeping bees, however, is one of our small commitments to creating the kind of world we want to live in.

Hive

Our basic hive set-up, strapped down to keep out hungry raccoons.

It’s no great secret that honeybees and other pollinators are under a huge amount of stress. Whether from loss of habitat, monocropping, neonicotinoids, or other factors, pollinators are disappearing at critical rates. One-third of our total food supply requires pollinators to thrive, and it’s only in recent years that farmers, home gardeners and scientists have started addressing this issue. Colony collapse disorder has gotten a lot of attention, but it’s still not widely understood, and the disappearance of pollinators most likely can’t be exclusively blamed on CCD. It’s a complicated story.

Bee entrance.jpg

Watching the bees at the hive entrance is one of the great joys of beekeeping.

The term pollinator doesn’t refer to just bees; pollinators can also include birds, bats, butterflies, beetles and other small mammals. All of these creatures are responsible for helping to propagate certain plants, but honeybees give humans the greatest return for their investment. Honey is the only food produced by insects that humans eat, although protein derived from insects is about to become the next big trend in sustainable eating. (You heard it here first, friends.)

Hive 02

Our hive is a Langstroth; the other most common style is called a top-bar hive.

We started keeping bees to help pollinators and to help our garden, and because we know we’ll have hives on our farm. The honey is no small bonus either, especially since eating it regularly has seemed to really help N with the seasonal allergies he’s struggled with here in Colorado. Beekeeping isn’t necessarily difficult, but it does require a certain investment in time, money and equipment; we’re always trying to learn more about how we can become better beekeepers.

Honeycomb

Examining built-up comb on a frame.

Beehives are unbelievably complex and elaborate communities; a typical honeybee hive usually contains about 50,000 bees. There is a basic three-tier caste system: one queen, plus workers, who are female, and drones, who are male. Drones only exist to mate with the queen and are incapable of feeding themselves or foraging, plus they die immediately after mating. Workers, on the other hand, might be nurses, attendants, cleaners, foragers, guards or undertakers. Healthy queens live for an average of two to three years but have been known to live as long as five years; workers and drones live between two to four months, depending on their role in the hive.

Greenhouses often have to bring in pollinators to mimic conditions outdoors.

A single bee colony can produce between sixty and one hundred pounds of honey in a year. For every pound of honey produced, the bees have visited two million flowers and flown over 55,000 miles. And each individual honeybee only produces about 1/12th of a teaspoon of honey in its lifetime, so the next time you’re grousing over the price of local honey, consider how much work went into creating it. Bees fly up to about five miles from their home hive to forage; for obvious reasons it’s tough to find true organic honey – how often can you guarantee that every single plant bees might visit within a five-mile radius is completely organic? Our honey definitely isn’t (see neighbor reference above).

Bumble Bee 02.jpg

Bumblebees are easily recognizable by their plump, furry bodies.

People are scared of bees. We’re always careful to warn guests and workmen about our hive and to inquire about allergies. We’ve both been stung numerous times, some occasions definitively our fault and some entirely unprovoked. I’ve been lucky enough to actually see the bees swarm – when the hive becomes too crowded and a group decides to set off for greener pastures – which isn’t ideal for beekeepers but is a remarkable (and slightly spooky) experience. Our hive this year is also strong enough that we’ve been able to take a split, which is essentially a controlled division of the hive before it has a chance to swarm. Splits are better than swarms in most cases, because with a swarm there is always a risk of losing the queen. Unless the hive can produce a new queen, the entire colony will die.

Spider bee.jpg

Spiders have to eat too.

To make the clear, clean honey you most often find at the grocery store, the honey is heated and filtered to remove beeswax, pollen, bee parts and other potential contaminants. Certain beekeepers claim that this heat treatment removes the most beneficial components of the honey, so some honey is labeled “raw.” True raw honey has never been heated beyond naturally occurring hive temperatures, about 95 degrees Fahrenheit, but this labeling term – like so many in the U.S. – isn’t regulated and therefore no one is checking up on manufacturers who use the term illicitly. There have also been numerous instances of honey being adulterated with corn syrup and other sweeteners; when there is money to be made someone will always find a way to do so fraudulently. As with just about every food, buy as close to the source as possible, read the label carefully and ask questions. Local honey is sold almost everywhere in the world; it’s worth seeking some out where you live.

Honey Flow

Is it any wonder this stuff is referred to as liquid gold?

In the Western world, it’s common for new mothers to be told not to feed honey to infants under one year of age. This came about in the late 1970s because it is theoretically possible for honey to contain Clostridium botulinum bacterium, which could (again theoretically) cause infant botulism. It’s extremely rare, however, and after twelve months the intestinal system has matured so that the toxin will no longer pose a risk. Considering that the bacterium is commonly found in dirt and dust everywhere, and that we regularly advocate feeding infants formula containing monocropped GMO soybeans and yogurt laced with food dye and high-fructose corn syrup, this warning against one of nature’s true pure foods seems a little panicky. As we’ve discussed, however, we love to identify a single villain rather than target the entire compromised system. Invariably we ignore all sensible advice to the contrary.

Honey Jars.jpg

Notice the different colors; darker honey is typically stronger in flavor than lighter.

If you have the space and the inclination, please consider starting your own backyard hive. Like chickens, it’s a lot less work than people think, and the rewards are more than worth the effort. If having your own hive isn’t practical, seek out the best local honey you can find and support your local beekeepers. A farmers’ market is often a great place to find local honey, or you can try this site. If you’re buying honey at the grocery store, read the label carefully: in Colorado, I’ve seen “local honey” on products from California and other states. That might have been local when it was collected and packaged, but it’s also a very easy way to mislead consumers into paying more. Be a conscious consumer.

Sunflowers

It’s easy to feel overwhelmed when faced with critical issues of this scale, but this is actually one where small actions can make a difference. Want to learn more about pollinators and how you can help? Go here, here and here.

Cooking Class: Udaipur, India

July 27, 2017September 18, 2017 / Elizabeth / 5 Comments

It’s been two months since we returned and N and I are missing our travels more than we expected. We thought we might revisit a few of our most memorable experiences here.

We went on lots of market tours during our travels and took a couple of incredible cooking classes, too. Udaipur, in the western Indian state of Rajasthan, was one of our favorite cities in India. It’s friendly and accessible, easy to walk and to navigate and filled with compelling sights and smells. While we were here, we went to an in-home cooking class led by a quiet, lovely Indian woman named Gita. She didn’t speak much English, but this was definitely one of those times when not many words were needed; the idea of food as a universal language is such an accurate cliché.

NJB_6253

Traditional masala boxes contain cooking spices. Women are often given these as a wedding gift to bring to their new husband’s home.

NJB_6313

Combining fresh tomatoes, coriander and garlic for tomato chutney.

NJB_6273

Toasting whole spices brings out their aromatic oils.

NJB_6286

Making aloo gobi masala, cauliflower and potatoes with peas.

NJB_6287

This will be the filling for our samosas.

NJB_6294

Rolling fresh dough for samosas.

NJB_6297

The dough, speckled with cumin seeds, is cut into quarters.

NJB_6298

Years of practice make this look easy.

NJB_6301

Filling the samosas…

NJB_6307

…and into the fryer they go.

NJB_6326.1

You don’t need fancy kitchen gear to produce amazing food.

NJB_6377

Many homes in rural India still don’t have refrigerators or freezers, so you buy what you need and cook fresh food every day.

NJB_6394

Indian cuisine includes an array of incredible breads.

NJB_6386

Poori puffs up when it’s cooked over an open flame.

NJB_6404.1

The best part of any cooking class is sitting down together to eat delicious food!

NJB_6413

Our kind, generous host, Gita – a truly incredible cook.

We miss you, India!

The FAQ Series: Salt

July 24, 2017September 1, 2017 / Elizabeth / 18 Comments

We’re starting a new thing over here at Finding Quiet Farm: the FAQ Series. This programming will be based on the most common questions I’ve been asked over nearly a decade of teaching cooking classes to thousands of people; hopefully you’ll learn something and improve your own cooking. Let’s kick this show off right with the number-one question I hear: “How can I make my food taste more like restaurant food?”

Salt Crystals 01

The iconic pyramidal crystals of Maldon salt, harvested off the coast of England.

Pose this question to any professional chef, and the answer will be the same: learn how to use salt properly. (Just to quell the suspense, the second most popular question is “What sort of salt should I use?”)

Salt Selection.jpg

I don’t find it at all unreasonable that I have more than ten varieties of salt in my kitchen…except I only use two. You don’t need this many.

Learning how to season food properly – and specifically, how to use salt – is what separates mediocre cooks from amazing cooks. Whether in a restaurant or at home, salt is far and away the single most important component after the raw ingredients themselves – you can get by without almost anything else, but nothing (savory, at least) tastes good unless it’s been properly salted. And most sweet things need a little salt too, for balance. (Looking at you, salted caramel.)

Salt is the only rock we eat, and it’s vital to our health. It’s been prized for thousands of years throughout the world; Roman soldiers used to be paid their monthly wages in salt, hence our word salary. Salad, too, originates from salt since the Romans salted their greens. The Bible carries dozens of references, including salt of the earth and pillar of salt. Someone without esteem is not worth their salt. Simply put, it’s essential to our survival.

Salt Flats

The salt flats in Bonaire.

Salt is actually composed of two minerals, sodium and chloride. It’s produced either through mining deep deposits in the earth, or through solar evaporation. Most standard table salt is heavily processed and includes both added iodine (as a public health measure) and anti-caking agents to keep it free-flowing. Sea salt is, as you might expect, evaporated from seawater; fleur de sel is the crunchy, delicate top layer of sea salt and is typically used as a finishing salt. There are no health benefits to sea salt, despite a marketing campaign designed to make you think otherwise, but chefs don’t like the intensely chemical taste of iodized salt. We also use so much of it that we can’t spend our entire budget on fancy sea salts. We love coarse kosher salt.

Kosher Salt.jpg

So 11 ounces is less than 48 ounces but the bottle costs $12.95 and the box costs $2.99? I sense a swindle.

The term kosher just means that the crystals are larger and therefore more effective in drawing blood out of meat after it’s been slaughtered, in keeping with kosher tradition. Chefs love it because we use our fingertips to pick it up; most of us have those measurements so carefully calibrated that we’re more accurate than a set of teaspoons. All you need in your kitchen is a box of coarse kosher salt, poured into a small dish and set near the stove, plus a finishing salt like Maldon, whose large pyramidal crystals offer a satisfying crunch and burst of flavor when used properly on top of caramels or fresh ricotta with peaches on crostini or a beautifully seared steak. Don’t ever waste your finishing salt in pasta water or in baking recipes, and don’t ever pay $12.95 for the branded bottle on the left when the box on the right is the exact same thing, contains more than four times as much and costs $2.99.

Salt Dishes.jpg

It’s the only rock we eat…and it’s gorgeous. And delicious. And necessary.

Like our newfound obsession with the mysterious gluten, however, we’ve gotten our relationship with salt all wrong. The American Heart Association and other major medical organizations have shouted for years that Americans consume way too much salt and that it is a leading cause of high blood pressure, diabetes and other lifestyle-related diseases. The Mayo Clinic claims the average American consumes about 3,400 milligrams of salt each day, while the recommendation is 1,500 milligrams or less.

We avoid using salt the few times we do cook at home – that’s the salt we can control – because we’re so scared of it, and as a result our food is bland and tasteless. So we go out, or buy premade foods, because they taste better. Unfortunately, we get the vast majority of our salt (and our sugar) from these processed foods, including the ones we don’t even think about: sliced bread. Salad dressing. Bottled spaghetti sauce. Pastries. And obviously, any fast food will be loaded with salt. A single Egg McMuffin contains over 700 milligrams of salt – good luck staying under that 1,500 milligram mark if you eat fast food. Salt is a flavor enhancer, but more importantly for the processed food industry, it’s a preservative.

Kosher Salt Seasoned

I’ve taught numerous cooking classes where I’ve added salt to a dish and acknowledged gasps of horror at the quantity I’m using. Please, trust me on this: if you are eating most of your meals at home, cooked from fresh, healthy, whole foods and not from boxes and packets, and if you avoid processed foods like bottled salad dressings, take-out pizza, commercial lunch meats and cheap sliced sandwich bread, you don’t need to worry about adding salt when you cook. You’re already way ahead of the game.

Salt Book.jpg

You only need two salts: one for finishing, on the left, and one for everything else, on the right. Oh, and read that book.

How can you become more proficient about using salt? Taste your food. Taste it before you add salt, and after. Slice a fresh summer tomato and eat it without any salt. Now take another slice, sprinkle it with crunchy Maldon, and taste it again. Cut a steak in half, and cook it exactly the same, but use salt on one portion and not on the other. Your pasta water should taste like the sea, according to Italian grandmothers everywhere, and you should never cook beans or rice or vegetables or grains in unsalted water. Seasoning should be done in layers, as you build a dish, rather than just dumping a bunch of salt on at the end. Taste and taste again. Salt should never make food taste salty, it should make food taste more like itself; it’s designed to enhance food, not to overwhelm it. Restaurant food tastes delicious – and ideally not salty – because those amounts are carefully calibrated. And because chefs have spent years learning how to season.

Learning to cook well at home is a process, as I’ve mentioned many times. And learning to season is part of that process, just like learning your own palate. Remember those famous words: “salt to taste.” So go get a box of kosher salt, and start using it. With your fingertips, please.

Salt Crystals 02.jpg

On bread (and gluten)

July 11, 2017September 1, 2017 / Elizabeth / 13 Comments

It is not hyperbole to state that wheat is the reason human civilization exists today. As always, Michael Pollan says it best:

“Compared with earlier and simpler methods humans have devised for turning plants and animals into foods – the roasted chunk of meat, say, or pot of stew, either of which an individual or small group can pull off – a loaf of bread implies a whole civilization. It emerges only at the end of a long, complicated process assuming settlement and involving an intricate division of human, plant and even microbial labor. In addition to an agriculture and a culture of milling and baking, the loaf of bread depends on a nonhuman culture as well: it won’t rise without the active contribution of some highly specialized living creatures besides the baker, the miller and the farmer. Few things are as ordinary as a loaf of bread, yet the process by which it is made is extraordinary – and still something of a mystery even to those who study it or practice it every day.”

Bread Loaves.jpg

Nom nom nom.

That last sentence says it all: it’s ordinary, it’s extraordinary, and it’s a mystery, even when you do it every day. Is it any wonder people refer to baking bread as a religion?

It’s impossible to put into words how much I love good bread. I’d much rather eat bread than just about any dessert. With olive oil, with cheese, perhaps homemade jam or backyard honey, a thick smear of salted butter or just on its own, well-made bread is one of life’s great edible pleasures. Like Mr. Pollan, I particularly adore rustic breads with rugged, crunchy crusts that are thisclose to burned and conceal a “soft, custardy interior.” Many people don’t like this type of bread; they think the outside is cooked too much while the inside isn’t cooked enough. But as we know, one of the many magical pleasures of cooking at home is that you get to make things exactly the way you like them.

Bread Bowl-01

My namesake grandmother’s bread bowl and one of my most treasured possessions.

Before we left on our round-the-world trip, when I was stressed and overwhelmed with all the things that needed to be done, I wrote a short post about baking bread. I honestly think it’s one of life’s most cathartic activities, and when you’re done with your cheap therapy you’re rewarded with a loaf of homemade bread. What I’m trying to understand nowadays is why we’ve so wholeheartedly rejected a truly time-honored and pleasurable task. It seems unreasonable to mourn bread when there are so many other things to mourn in the world right now, yet over the past decade, very few foods have been as maligned as the humble loaf of bread. More accurately, it’s rare that we collectively have found something to vilify on the scale that we’ve vilified wheat.

Humans have been eating wheat for about ten thousand years. Wheat represents one-fifth of all the food consumed worldwide, and it’s also the world’s most important source of non-animal protein. Its production surpasses every other grain, including rice and maize, and it can be grown almost everywhere on the planet. Human civilization as we know it would not exist without wheat and all the agricultural settlement that goes along with its production, processing, storage and conversion into digestible foodstuffs.

Wheat Field.jpg

Wheat fields in India.

Gluten is a protein that occurs naturally in wheat as well as other grasses such as rye, triticale and barley. Gluten is one of the primary factors responsible for that amazing chew we get in pizza crusts and breads; softer baked goods, like flaky pie crusts and tender cakes, don’t perform well with high-gluten flours. The type of wheat, i.e. soft spring or hard red winter, determines the amount of gluten in the final flour.

Despite its importance, about 20% of the U.S. avoids gluten; numbers are increasing in the UK, Australia and other Western countries as well. Chefs and other food and nutrition professionals have questioned (both covertly and openly) why everyone has suddenly gone gluten-free. A very small percentage of the population – less than 1%, depending on which sources you choose to believe – has celiac disease, which makes digesting gluten difficult. But it is scientifically impossible for one-fifth of the Western world to suddenly, collectively develop the same allergy or intolerance. It simply can’t happen.

What can happen is for everyone to decide that a gluten-free diet is somehow healthier and – by extension – will help one lose weight with very little effort. People who go gluten-free say they feel better, and that may well be true. If you legitimately feel better eating a gluten-free diet, then by all means, please carry on. But I’d unscientifically attribute “feeling better” to avoiding processed foods, eating more fruits and vegetables and generally being more conscious of your diet, although a gluten-free doughnut is, ultimately, still a doughnut. “Gluten-free” also means profit; sales of gluten-free foods have increased nearly 70% over the past four years, which translates to billions of dollars. The vast majority of gluten-free devotees are middle- to upper-class white women, and savvy food manufacturers know well that there is an enormous amount of money to be made from this market.

YetiCake.1

Chocolate stout cake. Yes, please.

Why have we all decided that gluten is making us sick? Some sources believe that GMOs are responsible, although there is no commercially available GMO wheat. (There are, however, escaped volunteer plants in Washington.) Many say it’s because we’ve hybridized our wheat, though we hybridize a lot of plants. And still others claim that it’s because we grind all of the nutrition out of the wheat to produce white flour, which travels better, stays fresher longer and produces the light, fluffy taste and texture that most people prefer. Once the bran and germ are removed and the flour is enriched, they say, we struggle to digest it.

If I had to choose, I’d fall firmly into the third camp, but I simply refuse to acknowledge that good bread is somehow singlehandedly responsible for the Western world’s catastrophic increase in diabetes, heart disease and other lifestyle-related diseases. Bread isn’t the problem; our entire industrialized, inhumane, chemically-drenched food system is the problem. As usual, though, we’ve chosen one villain to attack because to address the actual issue would be tantamount to admitting that our shockingly profitable agricultural fiefdom – based on cheap corn, soy, and animal protein – isn’t working. We somehow selected gluten, an ingredient most people can’t actually define, and decided that it was to blame for all of our health issues. Plain and simple: I disagree.

Every single culture in the world has some form of bread.

Ever wondered about what is actually in Wonder Bread? I’ve conveniently assembled the ingredient list here for your consideration: unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, contains 2% or less of each of the following: calcium carbonate, soybean oil, wheat gluten, salt, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono- and diglycerides, azodicarbonamide, enzymes, ascorbic acid), vinegar, monocalcium phosphate, yeast extract, modified corn starch, sucrose, sugar, soy lecithin, cholecalciferol (vitamin d3), soy flour, ammonium sulfate, calcium sulfate, calcium propionate (to retard spoilage).

Do you even know what most of these words mean? Can you buy those ingredients (separately) in your local grocery store to assemble your own homemade version of Wonder Bread? The simplest bread made at home contains four ingredients: flour, salt, yeast and water. No commercial yeast, even, if you’re using a wild starter. Review that ingredient list above once more. I don’t deny that we’re pretty sick, but we cannot logically blame gluten.