Next time you park in a parking garage...

...check to see if they still charge the same rates. The company that operates Penn Station's parking garage charged $12 a day the last time I parked there, about a year and a half ago. Today?

$20 per day!!!?!!!?!!

Because everyone knows how much more expensive it is to let people park cars on your property now. >:{

In fairness, I should have done the research - not just to see how much they charge these days, ut to find out what other places would have let me park there instead. Another stupid, expensive lesson.

Food, Inc.

I saw Food, Inc. last night. It didn't tell me much that I didn't already know - especially after reading Michael Pollan's excellent In Defense of Food (Pollan also appeared in the documentary a few times). And still, it disturbed and angered me - specifically the things I did not know. I won't write a lengthy post about it now, except to say that (Oops, looks like I did write a lengthy post about it after all!) After spending 90 minutes at the Charles avoiding all the Brüno traffic, I now have better insights into:

• Just how many things have corn products in them (diapers!?!?);
• Perdue and Tyson (and probably the other one or two megacompanies in "Big Poultry") do a pretty good job of mistreating not only its chickens - to make them much bigger in half the time - but also its chicken farmers - who have to go into hundreds of thousands of dollars in debt to upgrade their chicken houses, even though they make about $20K a year;
• I now know why unionizing workers at Smithfield's Tar Heel, NC, plant are so pissed off;
  
• I also now know about food safety advocate Barbara Kowalcyk and her efforts to pass Kevin's Law, named after her son who was killed by E. coli tainted beef that was recalled - a month after her son ate it, and two weeks after he passed;
  
• And after finding out how thoroughly Monsanto - the same chemical company that holds a patent on a genetically modified soybean - harasses those independent soybean farmers who refuse to use their soybeans, and considering how pervasive soy products are in the American food supply, I don't know if I can ever drink soy milk again (not that I did very much to begin with);
• If you want to grow corn or soy in this country, you pretty much have to roll over for the big corporations and do what they want;
• The organic food folks are pretty torn on corporations like Wal-Mart starting to sell organic food, even though it is the very type of change they are seeking. The documentary features one Gary Hirshberg, maker of Stonyfield organic yogurt, who points out that most formerly independent organic companies are now owned by the Big Guys. Tom's (that you see often at Trader Joe's and Whole Foods)? It's now owned by Colgate.
  

Of course, the film points out some things that both Pollan's book and Eric Schlosser's Fast Food Nation already discuss that I already had realized:

• The fundamental changes in the food industry over the last 50 years in order to quickly make cheap, tasty, though not always sanitary food (again, Kevin's Law);
• The pervasiveness of high fructose corn syrup and other many and varied corn products and soy products in our food;
• Because we'd rather prosecute illegal immigrants instead of the corporations that hire them, a lot of food corporations are getting away with some very bad things;
• Our nation's FDA and USDA are much more ineffective than they ever were, especially since food industry big wigs have served in the upper echelons of both organizations on and off for decades, under Democratic and Republican presidents;
  
• Perhaps the most important thing in the movie for me: so many people are too impoverished to even be able to buy the more expensive produce - they only have enough money to buy the junk food, keeping them trapped in a cycle of obesity, diabetes, unhealthy food and - again - poverty.

Mind you, it's not a paean to vegan eating. The movie visits Polyface Farms, an independent farm in the Shenandoah Valley where chickens, cows and pigs are roaming around eating the grass and not being cooped up. One guy traveled for five hours just to buy some of this farm's poultry! You will see owner Joel Salatin slit a chicken's throat on this farm. Of course, if you're a vegan you will never consider this humane. Apart from the slit-throating bit, though, this is more humane for the animals, for the workers, and for the consumers.

It's also much more expensive. Which made me realize as I left the Waverly Farmers' Market today: if you are able to buy this kind of produce, you are paying more for quality and humane farm conditions, especially for the meat, which you shouldn't be eating that much of anyway. But spending more for it will probably force me to both buy less of it, and to waste less of it. And this will probably work out to be less expensive for me in the long run, because I'll be buying less (albeit pricier) food at a higher quality, which is therefore more conducive to my health. Will I still stop at Wendy's or the Fractured Prune? Of course, but not often. And Eric Schlosser comes right out at the start of the movie and admits: it's not going to be easy to avoid all the crap in our food in this modern day and age (unless you take up a life of hunting and gathering). This goes for everyone from the ravenous meat-eaters to the uber-zealous vegans.

So what do we do? The movie may be preaching to the choir. Nevertheless, it urges the viewer to do a few things:

• Write our Congressmen and Congresswomen to get the gears moving to change the system (the producers use the regulations on Big Tobacco as an example);
• Go to farmers' markets and independent farmers much more often - and ask them to accept food stamps, so it's not just open those who can afford to go;
• Grow your own damn food! That justifies my new upside-down tomato grower hanging off my porch railing.
• If you know people that hunt, fish or crab, get some of what they bring back with them.

I've written a lot here. But please don't take my word for it, y'all. See the movie for yourself (the trailer is below). And if it's not playing locally (which it probably isn't for some of you), wait for it to come out on Netflix. It's a pretty damn enlightening documentary.

Right now on Mid-Day w/ Dan Rodricks

Henry Hong is talking about local summer food traditions. Listen live here. Listen after the fact here (or ask for a CD of the broadcast if it's been a month since broadcast).

Today's dose of weird...

Cathy called me up from Georgia just to tell me about this weird segment of Sesame Street, of all things. Just think "Sesame Street + 30 Rock = talking lemons".



If you've actually seen 30 Rock, the sketch actually kind of flows like an episode of 30 Rock. But the weirdest part? The lemon kind of looks like Tina Fey, if she were a lemon.

Sotto Sopra's Italian Summer Pasta Party - plan ahead

Dara gave me a head's up about a Summer Pasta Party that Sotto Sopra is throwing at the end of the month. From Dara:

Can’t make it to Italy this summer then come to Sotto Sopra Restaurant’s Summer Pasta Party on Thursday, July 30^th where the restaurant will take on an Italian piazza feel with music, dancing, pastas, salads, risotto, wine and beer. The party starts at 8 p.m. and carries on through to midnight. Kick up your heels and let down your hair, come via Vespa, Moto Guzzi or Ferrari, and don’t forget to bring your inner Italian spirit. Summer Pasta Party ticket price of $60 includes food, wine, beer, entertainment, gratuity, tax and can be purchased at Sotto Sopra’s website: www.sottosopra.us. All other alcoholic beverages will be half price for this event. Sotto Sopra Restaurant is located at 405 N. Charles Street.

For further information call Sotto Sopra Restaurant at 410.625.0534

Again, the event is July 30th. It may be a wee pricey, but it does include beer and wine! So if you do have the lire it'll be a lively event!

Seeking Cheese-Making Supplies

Y'all, I need your help. Over the next month, I will be doing some kitchen experiments. One of them involves making mozzarella. I need three things: citric acid, liquid rennet and non-homogenized milk. I found the first one at the Natural Market in Timonium (next to that new Giant from the previous post). They had liquid rennet but they were out. Alas, they did not have non-homogenized milk. Apparently, it is simply not sold unless it's skim milk, and even then it might be homogenized. Really: some organic fat-free ilk specifically said "homogenized" on it.

So I know where I can find liquid rennet. It's vegetarian only (which should be alright). But still I have no idea where I can find non-homogenized milk (can't be goat milk - apparently that won't work).

Any ideas on where I can find that milk?

The new Giant near the State Fairgrounds...

I just went in today for the first time. Dan is right (as he Tweeted not long ago): it is amazing.

Basmati Pilaf with Olives and Two Cheeses

Here's a good use for leftover basmati rice: Take about 2 cups, chop up a 1/4 cup of olives, and about 1/4 total of whatever fancy cheeses you have laying around. I used a little sample of chevre au lait I bought at Whole Foods (from there "ends that we would've thrown away anyway" basket), and some homemade paneer. Yellow ones probably won't work as well. The rice itself already had turneric, curry nutmeg and dried cranberries in it.


It tastes good. Funny thing though, but it smells like Spaghetti-O's.

Next Food Network Star 5 Live-Blogging: Something about Rachael Ray...

Well, I got a little away from the Food Network action with my trip last week, but I'm back! And I'm curious to test my "Katie is safe no matter how bad she fucks up" hypothesis. Probably wrong but we'll see. Even though Teddy is no longer of this show, he's still got a prominent place in the drinking game rules, in case they decide to bring him back for any reason.

Tonight's beer of choice: a Rising Moon, from the Blue Moon Brewing Company. Because it's "Yum-o."

Yes I feel so ashamed for having said that.

9:00 I admit: I will miss that cute little bummed out face that Teddy always sports when he's, you know, bummed out.

9:01 I have to admit: this is the most photogenic group of cheftestants they've ever had. And that's despite Michael! (Or because of?)

9:02 Their midterm? More like a practicum-slash-internship.

9:02 And the devil herself pops up on the TV! Did she just say "In honor of "Yum-o'?

And I have just lost all respect for Debbie.

The challenge: take adult ingredients and make them kid-friendly. Don't even go there with that.

9:04 Katie thinks this challenge is made for her. But she makes crap! And now she's making it for kids!

9:05 Smart thinking, Jamika: hide the tofu altogether!

9:06 Michael: because he's a big fat gay kid. C'mon, you know he'd agree.

You just knew Darth Rachael would come out with those little kid judges. Those kids do not look engaged.

New drinking game: drink ONCE for every time:

• every time someone says "Yum-o"
• every time Debbie reminds us that she's either Korean or Southern (if both in one breath, drink TWICE)

9:07 Those potatoes might actually taste good. I'm still surprised that the kids liked Katie's quinoa quap. I'd eat that stuff that Melissa is making. But I like Brussel sprouts.

9:08 Oh, I would have paid to see Teddy get all "Teddy-like" in front of these kids. That would have been funny!!!

Michael has a good knack for finishing early. Take that any way you want.

9:09 And Jeff charms again. Why do I picture Jeff surfing?

9:10 Okay, I admit it's a good idea to be cutesy and silly around kids. Jamika, however, spends all her time being cutesy.

9:11 Why do I get the feeling that Katie is sticking around for another week?

9:12 Yikes! Jamika is worried. She had trouble cooking and talking at the same time. Mastered that bubble gum thing.

OMG, the depths of hell? Well, we are talking Rachael Ray here...

9:16 Now Katie mentions that Debbie is from the South (what part of the South is WeHo in again!?).

These guys have to work in pairs. The funniest part? Katie and Debbie are together - the "Southern-Korean fusion" person and the "dietitian-y bland-as-cardboard" person. FUNNY!!

9:18 The J's are not jivin'

Homest to God, I'd much rather eat what Debbie wants to make than what Katie does.

9:19 Katie, fry that chicken for God sake!

9:20 Jeff. Jamika. Still not jivin'.

DRINK for Debbie's remark. The way she said "Yeah, that's great" to Jeff and Jamika's dishes? Again, FUNNY!!!

Jamika. Feelin' sorry for herself. Makin' copies.

9:27 Oops, did I forget to DRINK for Rachael? DRINK!

All them ideas have gotta hurt.

Why did Rach not sound all that enthused?

9:28 DRINK for Melissa's kids reference. Do we have this season's Aaron McCargo? The camera scares him.

9:29 GASP! She's out-intensing Rach! Hell, she's out-intensing Emeril! TEDDY!

9:30 How Michael Got Her Groove Back... Or, not. The M's were, hmmmm...

9:31 And now it's time for polar opposites day on The Rachael Ray Show! Coming up: healthy, blandified Korean/Southern food.

Oh, you're Korean? DRINK.

DRINK about five times for Katie's dietitian mojo comin' on.

9:31 Every whole grain pasta I have ever eaten has tasted like packing material. Y'all gotta really - and I mean really - convince me here.

Tuschie: "I was impressed with Debbie, she's so natural." Where's the compliment for Katie.

Katie's chicken" "Soooooo dryyyyy" (Lisa). DRINK TWICE!

9:35 My favorite drive-in experience:



9:36 Jeff and Jamika: bring it, pork n' beans style.

9:37 I wish they had talked about this before. Why is Jamika frozen? Jeff, give her some rope, dude.

9:38 Earth to Jamika, come in Jamika...

I think Tuschie needs a drink.

9:39 No, Jeff, she was not awesome. Why didn't you shut up for a sec?

9:40 Tuschie made a face - DRINK TWICE!

9:41 So it looks like the judges are disappointed in Jeff, Jamika and Michael. The ones who really shone: Debbie and - this is a big shock - Katie.

9:43 I admit: A1's Meat Loaf ad is pretty funny. Cheap, but funny.

9:44 I've been surprised before, but I think Jamika is going home tonight.

9:45 Katie had her head down for a while, but you know, that's something you learn.

Why does Katie still manage to look surprised whenever the judges say that her food sucks?

9:46 Wait: isn't Debbie Korean?

9:47 Debbie sheds a tear, but she's not really "crying" so no drink.

Jeezy peezy, Melissa will cry at the drop of a hat! Kind of like my mother.

9:48 El Flay-o: Alright, Jersey boy to Jersey boy, what's up, brother?

9:49 Should I start drinking every time Michael makes up a goofy word?

9:50 I see. Teddy passed the "OHBOYOHBOYOHBOY!!!" torch to Jeff.

9:51 It's all agreed: this wasn't Jamika's finest hour.

9:54 So, I wonder if the SciFi Channel's Torchwood rip-off will be any good?

9:55 Not actually sure if anyone will win, but I still think Jamika is doomed.

Ooooh, there wasn't a winner this week! But Debbie, Melissa and Jeff are safe.

Katie's still in the bottom - again. And she's crying. CHUG 'em if ya' got 'em.

9:57 That's a coop-out, Leese. Last season's winner was afraid of the camera, too. Remember what happened to him? He has a show on the Food Network now.

Hmmm, maybe it'll be Katie after all?

9:58 And Michael is safe!

And Katie goes home! Conspiracy theory unconfirmed!

9:59 Our fave Fab Fiver is back! And why is Melissa moaning about not getting any help? If she's going to get testy when people complain about helping her, then don't complain when they don't, dude!

POST-GAME ANALYSIS -

Maybe it's coincidence, but I just realized that every time I post a cheftestant's photo, he or she gets eliminated the following Sunday. Happened to Teddy, and it just happened to Katie, who's luck has just run out. I actually am a little surprised, because I really thought the judges were never going to get rid of her. But her food just got too dietitian-y one too many times. Now go eat some tofu, Katie.

One note: I will be in New York City this time next week (scored a one-way ticket on the BoltBus that only cost a buck, man! And $10 the other way). I will be a bit busy, so again I won't be live-blogging. Beats the hell out of me who is going home.

Pleasant Peach Crisp

Look what I just made:


The recipe comes from the back of a box of Domino's Light Brown Sugar (recipe is not on their site for some reason). It calls for about 5 cups of prepared peach pie filling. Instead, I used the peaches I brought home from Georgia - which I did not at the time realize were from South Carolina. The peach crisp was a little wet inside, but I spooned it out. It went great with some ice cream.