Farm to Table 5/27

On Friday we watched a documentary called "Forks Over Knives." I found it to be very intriguing because it presented a case that humans do not need to eat any animal products whatsoever and that the only sustainable diet is plant-based. In my house, I grew up being told that it was good to eat lots of meat and lots of dairy whereas the documentary said the opposite: lots of dairy and meat can actually be bad for you. Although I could not watch the parts with open-heart surgery, I was pretty moved by this documentary and this weekend, I decided to try going on a diet that cut out red meat all together as a first step. Considering that it is Memorial Day weekend, that was not a smart move because everyone everywhere is having a barbecue. It is also pretty hard to go on a diet when your family does not exactly support that and says "eat it or starve." Therefore, I have decided to keep constant, but eat smaller amounts of dairy and meat and only eat meat if forced to. So far I have learned that going cold turkey and starting a new diet is not as easy as it sounds.

Farm to Table 5/26

Yesterday we worked out the logistics and actual dimensions of our own greenhouse setup, which is our final project. I also made a layout and 3D model on SketchUp. After that, we went to a very authentic Chinese restaurant and our school group ordered things like pig's ears, pig's feet, and jellyfish. Not only does this harkens back to a very important discussion about cross-cultural ingredients and sustainability. Dan Barber, owner of Blue Hill at Stone Barns, created a menu for the future that centered on the fact that humans would have to start eating all that is currently considered "undesirable." Based on this concept, it seems like other cultures have been doing that for a long time and America just needs to get with it!

Farm to Table 5/25

Today we went to visit a local hunter. We learned about different methods of hunting and hunting as a lifestyle. The cruel irony is that his way of hunting seemed to be more humane than the slaughterhouse. We ate lunch there, which consisted of grilled venison, kale salad that we made, and egg salad and deviled eggs from chickens on site. Despite my qualms about tasting venison for the first time, it was actually quite delicious and I noticed a fresher taste from those eggs than store-bought. Overall, it was interesting learning about the hunter's lifestyle, coming from a background where my family despises hunting and hunters.

Farm to Table 5/24

So today we visited a local farm and learned about hydroponics. Inside a small insulated greenhouse, we saw rows and rows of hanging white columns with plants growing out of them. Our guide explained that each column consisted of a white shell, a strip of felt cloth and an expanding strip to support the roots. Hydroponics is a very efficient way of harvesting produce because it is mostly insect-free, uses less water through a circulating system of troughs and pipes, and produces a greater yield than farming in a field. Overall, it was a very educational experience. After that, we ate lunch and went for ice cream. It was a very fun day and I look forward to learning more about different farming techniques!

Farm to Table 5/23

Today was a basic overview of the course. We visited the Home Winds campus and saw the chickens, goats, ducks, and donkeys. We also watched a video from Dan Barber about the ideal, sustainable four course meal. It was very intriguing because he addressed several environmental issues and explained how almost every ingredient was sustainable as well as what he learned on his personal journey to find the perfect ingredients. I enjoyed his discussion of his projects and experiences along the way. Furthermore, I found out my BMR, how many calories I need to sustain my current weight, and created an account to track my calorie intake and diet throughout the unit. Based on the unit schedule, I think this will be a very fun unit and I am super excited!