Teaching Food

For many years I have been teaching cooking.  However, this does not really describe what I have been teaching.  Really, I teach people about incorporating traditional, culturally, family-oriented and health-promoting skills into their lives in a way that sustains them and their community physically, spiritually  and environmentally.  I teach people about how food is a connection to their communities and to the land, and try to convey the message that knowing how food is raised, distributed and prepared matters as much as how good it tastes. I promote the political part of cooking, and most importantly, the joyful part of cooking- the process of procuring, preparing and providing beautiful, fresh, clean and whole food for the people you love

A lot has changed in our food system since I began trying to pass these messages along.  Awareness has grown significantly around the issues of food access, equity, literacy and sustainability and the connection they each have to our health.  I am proud to have been a small part of the growth of this awareness, it has certainly been a tasty process, and I am even more excited to see that these concerns are now beginning to receive the validity and attention that they deserve from some of our more respected and powerful institutions, like our universities!  The New York Times had a great article the other day highlighting the development of these programs:


This is what I am talking (and teaching) about.  Programs are being developed in many places because we now know that, while important, nutrition knowledge, or food science alone are not enough to promote and sustain a healthy food system.  And without a healthy food system, what difference does it make if you know what the food guide pyramid says??

I am thrilled to be joining this movement and embarking on an exciting new project with the Healthy Foods, Healthy Lives institute at the University of Minnesota, where I will be the chef/instructor for an undergraduate cooking class: A food systems approach to cooking.  Please spread the word.  This will be a fascinating, practical and fun class, and will help to move the University toward creating and building sustainability and health through real life skills.

You can find out more about this class here:


See you in the kitchen!

I had planned to do this post during Passover, because of this delicious flourless chocolate torte that we made…needless to say Passover has ended but the joys of yummy chocolatey nutty goodness are endless!  The joys of preparing such goodness with you kids makes it even better!

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FLOURLESS CHOCOLATE TORTE  from my cookbook (with adaptations in bold)

This torte is rich and light at the same time. It is moist in the middle and slightly crispy around the edges.  This is perfect for people who can’t have wheat or gluten. It is truly a decadent and satisfying dessert. Try it with fresh whipped cream or Cedar Summit Vanilla Ice Cream and you will find yourself in dessert heaven.

8 ounces unsweetened chocolate (we found ourselves with only cocoa powder, so adapted it by using 1 cup cocoa powder with an additional 1/4 cup of oil)

¼  cup butter

1-1/3 cup sugar (this can be 2/3 cup sugar and 2/3 cup  fruit preserves or maple syrup) We used 1/2 raspberry jam here

3 eggs, beaten

4 cups finely ground nuts (almonds, hazelnuts or pecans are favorites) We used toasted walnuts, and they were delicious!!

Grated zest of 1 orange

1 Tbsp vanilla or almond extract


Preheat the overn to 375 degrees.  Grease an 8 inch springform pan.  In a large saucepan or double boiler, melt together the chocolate and butter. Add the sugar, eggs, nuts, orange zest, and vanilla or extract and mix well. Oil an 8-inch spring form pan. Spread the batter evenly in the prepared pan and bake for about 30 minutes. The cake should be firm to the touch and be pulling slightly away from the edges of the pan.

To make the glaze, melt the chocolate chips and butter over low heat in a saucepan or a double boiler.  Whisk until well blended.  Pour the glaze over the torte while it is still in the pan.  Place the cake in the freezer to firm up.  This cake is best when served chilled.

For an added twist, add 1 cup fresh raspberries or strawberries to the glaze, or the cake batter.

Serves 10 to 12

No, that’s not dessert.  It’s desert.  Like the kind the Jews crossed as they fled from the Egyptian Pharoah.  Desert that was so hot and dry their bread dough baked into big, flat crackers.  We were traveling this week for the holiday ‘Semana Santa’, the holy week including Good Friday that culminates in Easter.  Easter always occurs around the same time as Passover. For Jews, Passover is both a remembrance of an escape to freedom and a celebration of Springtime (clearly intersecting with the Pagan observance of equinox) while for Christians, Easter is a commemoration of the death and resurrection of Jesus.  Many say that Jesus’ last supper was in fact, a Passover Seder.

In any case, Friday evening, the first night of Passover found us camping at Parque Provincial Ischigualasto otherwise known as “Valle de la Luna” or Valley of the Moon.  It was a stunning, clear and windy evening amidst the red rocks and lunar landscapes highlighted by a glowing full moon.  (Jews follow a lunar calendar, so the holidays generally fall on either the full or the new moon).  I couldn’t help but consider the story of this holiday in a slightly different way given our surroundings.  What must it have been like to be wandering across such a rugged, dry and difficult landscape?  How does one prepare (in this case, with little time) and organize things like food and other vitals?  I knew we were leaving, and still didn’t have everything we needed. And how different it feels to observe this holiday in the Fall, when temperatures are cooling, and plants are dying.  It makes one wonder what meaning the symbols of spring and rebirth have to those in this hemisphere at this time of year.

One of my favorite things about Judaism is the fact that food always holds an important and symbolic place in the holiday rituals.  In the fall, we eat apples and honey for a sweet new year, on Chanukah, we fry everything in oil to remember the miracle of the oil lasting for 8 instead of one day, and on Yom Kippur, we fast to allow our minds and bodies to focus on contemplating our past sins.  In the case of Passover, there are many symbols including a lamb bone representing the lambs blood which prevented the Angel of Death from entering Jewish homes, green herbs to represent springtime, dipped in salt water which represents the tears of slavery, charoset-an apple and nut concoction to represent bricks and mortar, the work of slaves, and an egg, also representing spring and rebirth and an obvious link between the Pagan, the Christian and the Jewish traditions, and of course Matzah-the flat and dry cracker that represents the unrisen bread the Jews were forced to eat due to lack of time-a luxury often associated with freedom.  We didn’t exactly have a seder-the ritual meal which involves reading the Passover story and going through many prayers, glasses of wine, and tastes, but I did manage to create a quasi seder plate to display some of these symbolic foods in this extraordinary setting.  We discussed the idea of slavery and freedom, and why the bread didn’t rise, and why we put ourselves through the challenge of going without leavened foods for the week of Passover.

Upon returning to Mendoza, I found myself equally unprepared for a week of leaven-free foods (referred to in hebrew as “Chometz”), and decided that in these extenuating circumstances, some adaptations were allowed. After all, I’m a Reform Jew, I can bend the rules right?  There are some fascinating rules associated with Chometz, and eating grains during Passover.  Jews love interpretations, so here is my attempt:  Chometz is defined as any grain product  (specifically, from one of the “five grains” mentioned in rabbinic literature: wheat, spelt, barley, oats, and rye) which ferment when mixed with water. Rice, corn, millet, and beans undergo a process similar to fermentation but it is considered rotting (“Sirchon”) instead of fermenting.  While these grains are not explicitly forbidden in the Talmud, they are not eaten by any Ashkenazic Jews (those of Eastern European descent). Fermentation is presumed to take place within 18 minutes after the exposure of the cut grain to moisture, so the matzah, once prepared and rolled out must be completely baked within 18 minutes.

It gets more complicated than this, but living in the modern world, in this time and place, I felt that I had found a happy medium. While I am an Ashkenazic Jew,  I learned in Israel many years ago, Sephardic Jews (those of Mediterranean descent) tend to have more liberal interpretations of many of the Jewish laws and customs. I decided to settle somewhere in the middle.

Working without yeast simplifies the process of dough making substantially.  Basically it is flour and water.  I mixed about 3 parts flour (a combination of unbleached and whole wheat) with 1 part water until I had a pliable, kneadable dough.  This was quickly rolled into thin, flat sheets and placed on a baking sheet.  I pricked them with a fork in dotted lines to resemble the matzah I am familiar with, and baked them in a hot oven-about 400 degrees.  After about 8 minutes, they were flipped for another 5 or 6 minutes to achieve maximum crispness without burning.  All in all, I thought it was a great success, and we have now enjoyed several days of Chometz free meals!  The ritual of eating only matzah is an attempt to empathize and put ourselves in the place of the fleeing slaves.  It is certainly a discomfort in many ways, but as always, it is also an opportunity to reflect on the things we take for granted in our modern lives.  As for the corn, beans, rice question, I am going with the Sephardic ruling on those.

As I enter my 9th month here in Mendoza, something is happening.  I am starting to connect to the food.  I am recognizing the seasons, and their bounty and enjoying preparing foods utilizing the beautiful Autumn (yes Autumn!) produce.  And, I have discovered some people who are at the heart of creating a sustainable, organic food community here.  Adam, an American who’s day job is to export organic produce to distributors in the US, and Laura, an Argentinian who share’s his passion for healthy, natural foods, along with Marcio, an Agronomist and farmers Dina, Ruben and Sandra, have created ‘Siembra Diversa’, a sustainable food cooperative. They work to promote clean and safe organically raised food, and the people who raise it.

I was thrilled to learn I could receive a box of organic vegetables, honey, flour, nuts and juices delivered to my door much like a CSA (Community Supported Agriculture) farm works in the US, and I happily placed my first order last week.  The box that Adam delivered to my door was stunning.  Overflowing with beautiful, fresh and lovingly bundled bunches of chard, radishes, corn, beets, squash, potatoes, apples, onions, eggplants, zuchini, cucumbers, carrots and tomatoes.  In addition, I received organic whole wheat flour, flax seeds and honey.  All of this for approximately $20 USD.  While this sounds cheap to us, it is a big investment for locals. I managed to find places for everything in our tiny fridge, and proceeded to start the familiar pondering of what I would prepare with the abundance in front of me.

This is one of the biggest challenges that people in my community face when they make the ‘CSA commitment’ The familiar question arises: now that I have all this fresh food, what the heck am I going to do with it???  I wondered if the Mendocinos who receive these boxes have the same concerns.  I wonder about who is buying this food, and how Siembra Diversa is doing as a business.  And I continue to wonder about the value that organic, sustainable and natural foods have or don’t have in this part of the world.  I know that for many in Minnesota, where sustainable agriculture and organic cooking is trendy and popular, a weekly delivery of vegetables can be daunting, and requires time, planning and ongoing attention. It is one example of the challenges of eating a healthy whole foods diet and maintaining a sustainable lifestyle. Here, where sustainable agriculture and organic cooking is much less common, there isn’t a culture yet to support the commitment of time and money that it requires.

Laura explained to me that they have had a hard time recruiting new farmers to convert to organic methods, despite the fact that their main grower, Dina, has been very financially successful.  She also explained, and I have begun to observe this, Mendocinos do cook.  They  know what to do with eggplant, tomatoes, zuchini and squash.  There may not be extraordinary variety in what they prepare (can you say empanadas, pasta and pizza?), but they are familiar with vegetables and enjoy them with gusto.  The larger question is whether there is an audience that is willing to pay more for food raised without agrochemicals.  To create a culture of sustainabiity, one must be willing to place something else lower on the list (new sporting gear?  a bigger television?  fancy clothes?) in order to prioritize safe, clean food and ultimately to support a healthier food system.  This doesn’t just happen overnight.  For most of us, it requires a re-assessment of our values, combined with a stronger relationship with our food and where it comes from.

The challenge of building a culture of sustainability, in which businesses like Siembra Diversa are thriving and well supported is not unique to Mendoza.  It exists everywhere, whether explicitly-as it is currently in Minnesota where hundreds of people, from farmers to policy makers are working on these issues, or informally in small communities throughout the world who may not even know the term “food system”.  I applaud the efforts of Siembra Diversa for bringing the conversation, and the food closer to the community!

It has taken me almost a year of living here to finally begin to understand the local food system, such as it is.  This is not for lack of trying.   It can be very difficult to access sustainable local food even when you DO have resources (ie: money, education, time), it gives me great appreciation for how complicated it is for someone without those resources.

Ultimately, the joy of receiving, arranging, cooking and eating this food for me is profound, and something I wish for people to experience.  Here is a list of everything I prepared from my box, and it’s not gone yet!:  Fresh tomato salsa (recipe below), roasted vegetables including potatoes, squash, carrots and potatoes, eggplant ricotta dip (recipe below), zuchini muffins, pickled radishes (recipe below), several batches of eggs with sauteed vegetables and of course salads.


2 small or 1 medium yellow onion, diced small

1/2 bunch cilantro, minced

1 clove garlic, minced

4 medium or 8 small tomatoes, diced small

juice of 1/2 lemon

1 tsp salt

Combine all ingredients in bowl.  Puree half mixture in food processor if desired and return to the bowl.

Serve with tortilla chips, bread or just eat with a spoon!

EGGPLANT RICOTTA DIP (adapted from a recipe by Camelia Coulatti)

12 small or 4 large eggplant

2 cloves garlic

1/4 bunch cilantro

1 cup ricotta cheese

2 T olive oil

2 T balsamic vinegar

1 tsp salt

Prick eggplant with fork and roast in 400 degree oven until very soft-about 25 minutes.  Set aside

When cool, use a fork to scrape the insides of the eggplant.  They should come off easily.  Place in the bowl of a food processor

Add remaining ingredients and puree until well blended.  Adjust salt to taste.

Serve with crackers, bread, chips or as a condiment with spicy lentils or stir fried vegetables

Roasted Eggplant Skins


These are simple refrigerator pickles, and can be made with any vegetables. They are a great, quick way to preserve vegetables when you have lots and don’t want them to go bad.

2 bunches of radishes, cleaned, trimmed and sliced in 1/4 inch slices

1/2  cup white or apple cider vinegar

2 cloves garlic, chopped

1/4 inch ginger, peeled and chopped (optional)

1 T.  spices-mustard seed, caraway, cumin seed, dill etc

1/4 cup honey or sugar

1/4 cup water


Heat liquid, garlic, ginger and spices in saucepan over medium heat to a simmer.  Simmer for about 5 minutes.  Place radishes(or any vegetables) in appropriate sized glass jar-probably a pint for this amount.  Pour liquid over radishes.  Let sit and when cool cover and refrigerate.  These will improve over time and can last up to a year in the refrigerator.


Potatoes.  I love potatoes. In my whole life, I have met one person, a kid, who didn’t like potatoes.  Most of us love them.  They are at once dense and creamy, rich and starchy, colorful (if you open yourself to new varieties, of which there are hundreds!) and versatile.  You can roast them, fry them, bake them, grate them and mash them.  You can eat them with eggs or vegetables, rice or bread or all by themselves.  And they are reasonably good for you-Okay, that is if you don’t deep fry them or cover them with cream. But nonetheless, they are a great food.

Here, in Argentina, and in particular in Mendoza, there is a significant Italian ancestry.  It is noticeable in the abundance of ‘fiambre’ or cured meats, pizza, and especially the pasta.  In almost any little restaurant or deli, you can find your choice of canneloni, ravioli, spaghetti, and gnocchi.  In my mind, gnocchi are the ideal food.  Not only are they pasta, dough that tastes great with most anything and satisfies most everyone; but they are that dough made with potatoes!

In my investigations for information on gnocchi in Argentina, I learned that Argentina actually has a national gnocchi day!  Not once a year, but once a month!  These folks really do love their little nuggets.

I used a basic recipe and adapted it slightly by using half whole wheat flour. This changes the consistency somewhat, but I prefer a bit more texture in my pasta.  The most important thing seems to be to get a good dough consistency.  You don’t want your gnocchi to be so soft that they will droop or fall apart, but you also don’t want them to be so firm that they are hard.  As with pasta or bread dough, you are aiming for a moist, yet firm texture. Something you can roll out without sticking. In addition to the traditional potato gnocchi, I also made a squash and polenta version which may have been even more delicious.  Gnocchi are delicious with most any sauce, simple butter, a cream sauce, pesto or a traditional red sauce. In this case I prepared a red sauce, which included diced chicken, eggplant and fresh basil.  Rico!


2 # potatoes-about 3 medium (yellow finn work very well) If using squash, use half potatoes and half squash.

1 large egg

1 cup four  (I used 1/2 whole wheat and 1/2 white)  If using polenta or cornmeal, use half and half.


Dice and boil potatoes until very soft.  When cool, remove skins and mash. Some recipes suggest using a ricer, but I like the rustic texture of mashing by hand. For squash, either peel, dice and boil until soft, or bake until soft and scoop out the flesh. I also added cinnamon, and thyme to the squash version. Combine the egg with potatoes and mix well. Then add flour and salt and mix until it becomes a doughy texture.  You may need to add more flour if the dough is very moist.

variation with half squash and half polenta

When the dough is firm enough, roll out on a floured surface into thin logs and cut into pieces about 1 inch long.  You can roll each of these into ovals, decorate with a fork or simply leave as they are.  If you will be using them in a sauce or stew (as I did), their appearance will be less noticeable.

When the gnocchi are ready, prepare them like regular pasta, but they should only boil for about 2-3 minutes as they are very fresh and soft.  If using in a sauce or stew, add them just before serving, as you would a dumpling.



I bet you thought I’d be talking about how inspired I’ve been lately.  About all the great food I’ve been cooking and all the fresh produce I’ve been buying on this side of the equator where the late summer heat is still making it hard for me to sleep.  NOT.

I am sitting here, in our warm apartment in Mendoza with an abundance of material, struggling with what to write about.  In many ways, it is like standing in front of the kitchen cabinet, or the refrigerator and struggling with what to cook.

Most of us go through our days methodically.  Often happily, or at least contendtedly, but inspired?  I am not so sure.  And truthfully, I am not sure if it is appropriate to expect inspiration with any kind of regularity.  Writing a blog can be a lot of pressure-something I didn’t really think about when I began.  What makes what I have to say interesting enough for someone to take time out of their undoubtedly busy day to read it?  Furthermore, isn’t it presumptuous to assume that I have anything to say worth publishing?

I went through many of these same questions with the publishing of my cookbook.  I think many teachers struggle with this question, sometimes on a daily basis.  Perhaps most people do, no matter what their profession.  Even if we love our work, and feel that we are good at it (that alone is a stretch for some) to feel inspired is another thing altogether.

So, what inspires me?

More than anything, it is people who inspire me.

The farmers and producers who work harder than anyone I know, doing some of the hardest work there is, for the love of what they do.  These are not people who are in it for the money, or the fame, but because it is in their blood.  It is their connection to the land, to their community,  to their families.

Moms inspire me.  The incredible degree of giving that they (we) do, because we have children, and because we are multi-taskers.  Really, show me the mom who isn’t doing multiple things at once and throughout the day, because it needs to be done.

Athletes. I love people who push their bodies as far as they can be pushed and take pleasure in doing so. I would add that only those who take good care of their bodies inside and out are inspiring to me.

Food comes in a close second. Fresh food. Color, texture, flavor.  Food that Brings me in touch with place and season and the people behind it. Food that satisfies me, fills me up without weighing me down, looks and tastes like goodness.

Talking about food, describing it really does get me excited about cooking and eating it.  So, I think I have solved my inspiration problem.  While it is becoming fall here, and there is suddenly an abundance of squashes and apples, I know it is becoming spring in my neck of the woods. Here is a delicious, light and springy recipe from my cookbook that is a tangy way to welcome warmer days.


This began as an accidental discovery to use up leftover polenta. The delicious dense grain of polenta combines with the tangy lemon. With the artichokes, tomatoes and capers, the result is a savory, multi-layered yet amazingly balanced salad. The combination is really lip smacking.

The Family Kitchen: With already cooked and cooled polenta, kids can enjoy cutting the soft polenta with a butter knife. Or give them cookie cutters and let them get creative with shapes!

Prepare polenta  in shallow oiled baking pan and allow to cool. When cool, dice into 1 inch pieces (or see note above) and set aside.

1/3 cup olive oil

1/3 cup balsamic vinegar

1/4 cup lemon juice

3 cloves  garlic, minced

1 tsp salt

1 small red onion, sliced thinly

2 ½ to 3 cups canned artichoke hearts, finely chopped or pureed

2 cups sun-dried tomatoes, re-hydrated in warm water and chopped

Fry polenta in 2 to 3 tablespoons of the oil until well browned on both sides. Set aside. Combine remaining olive oil, vinegar and lemon juice, add minced garlic and salt. Mix together onion, artichokes, polenta and sun-dried tomatoes with the fried polenta, and dress with the oil and vinegar mixture. A great addition: Add a pound of cooked and diced chicken breast.

Serves 6 to 8

We have finished our Patagonian bike journey and returned to our apartment in Mendoza!  It was an incredibly enjoyable trip in many ways, and in other ways a very difficult one.  In all ways, it was truly successful and a learning process for all of us.

If you know me, you know that I am very physically active, and thrive on physical challenge.  I LOVE to push my body to work hard and thoroughly enjoy the endorphin high and feeling of strength and accomplishment that result. In fact, I generally prefer going up to going down. In the region of northern Patagonia there are few paved roads, so the most difficult challenge for me was riding the ‘ripio’.  This is not simply a gravel road, but an uneven surface with potholes, washboard  and many loose rocks, often the size of baseballs.  On my (fabulous Surley Long Haul Trucker) touring bike with a tag-along, a 50 pound child and 6 panniers attached, all of my concentration and energy (both physical and mental) was devoted to keeping upright and moving forward.

Despite these demanding elements, biking in this region brought constant rewards of extraordinary scenery- forested mountains and snow capped peaks often surrounding pristine turquoise lakes or rivers, and in the heat, the promise of a refreshing swim.  The other reward was the pleasure of eating during, and after a long hard day of biking.

As always with camping, one must be creative about packing food.  There is no refrigeration and limited space in general.  Out of 12 panniers (bike bags), we had two devoted to food and all our cooking supplies including pots, pans, stove, bowls and utensils, an additional bag on the back rack for easy access lunch items, and my handlebar bag filled with instant snack items like crackers, chocolate, cookies and nuts  In addition to the limited amount of space was the possibly more complicated problem of finding the type of food we like to eat in some of the small, remote communities where we were traveling.  As per my last post, finding vegetables was a challenge in itself, and variety was fairly limited. In Patagonia, berries are ubiquitous (see the past post on our stay at a strawberry farm) but not easy to pack. I used them when I could, and we always had good marmalade.  I am still confused about the lack of leafy greens in general here and have come to believe it is more of a cultural distance from these foods than any inability to grow them (heck, if I can grow kale and collards anyone can!)

In general, I do not eat things from a mix. Besides the fact that I am a chef who teaches and preaches scratch cooking, I find mixes generally overly salty, lacking in texture and grainy in texture, not to mention that they are loaded with things like Monosodium Glutamate, artificial flavoring and several versions of sugar and salt.  All of that said, I resorted to and relied on these mixes for many of our meals.  They were light, added bulk and some flavor and were always easier to find and carry than fresh vegetables. When possible, I bought local cheese, and it is easy to find bread (‘pan amasado’-literally kneaded bread often sold at roadside stands) and other versions of fried dough just about anywhere.

I found myself challenged in terms of creativity and ingredients much like many of the people that I teach.  It was often frustrating, and unsatisfying to cook and eat this way, and there were several times when it left me longing for something else. This gave me great empathy and helped me to think through this problem in new ways.  What are the most basic things a person needs to have and to know in order to eat well?  How much energy and time does it take to make good, wholesome food when the situation is less than ideal?  Can it even be done?  I am a lucky person.  I was traveling through extraordinary landscapes by choice, and the limits and shortcomings in our ‘pantry’ were temporary. In addition, I was able to take advantage of local producers with some regularity and although many of these items were not ‘whole foods’ at least they were fresh and hand made.  It is complicated to determine which of these priorities is most important, and equally important to relax, and enjoy the food you have and the opportunity to share it with those you love in a comfortable, and hopefully, a beautiful place.

We are one month into our Patagonian biking adventure.  It has been a trip that has taken many turns, brought us many places both physically and emotionally, and has included much focus and attention to every meal in general, and the available food in particular.  Because we are biking, we are limited in terms of what we are able to carry with us.  These photos will show just how loaded down we are.  Only two of these twelve panniers (bike bags) contain food.









Needless to say, with all this weight, we seem to be hungry constantly, so carrying enough food to keep everyone energized throughout the day, and well fed in camp has been a challenge.  On top of this logistical challenge, is the more immediate and in many ways surprising challenge of finding relatively good, real, and whole foods to include in our daily diet.  We have been traveling for one month now, have cycled over 400 kilometers through extraordinary landscapes, and visited many charming, small and remote towns. It has been my hope to continue to provide vegetables-particularly of the green and orange variety, a range of proteins and whole grains to my family as often as possible.  This has proven to be difficult, and I am finding myself stymied by the limit of produce combined with the abundance of white flour and white sugar based, highly processed foods.

I am incredibly resourceful, and very well educated in matters of food and nutrition and am therefore able to creatively concoct  decent meals using soup mixes, available vegetables (typically carrots, tomatoes, squash and potatoes), beans, cheese or nuts and various spices and dehydrated things.  However, it gives me great appreciation and concern for the many people here, and in my own community who are forced to try to feed their families well-both healthfully and tastefully, given what is often available, and the limited resources, and often information that they have.

A cooking frenzy under the park shelter

I am trying to be careful to keep my often privelidged perspective in check.  I am grateful whenever I find a delicious local apple, or home made raspberry jam and recognize the generations of tradition these things represent.  I am also aware that the Nestle and Coca Cola trademarks are all too present no matter the size of the town, while good clean food may not be.

Local salmon ceviche and pebre in Hornopieren, Chile

We are in the midst of some of the most extraordinary landscapes I have ever seen.  Much of this wilderness is pristine and stunning.  I hope that we can find a way to honor and value the people who live amongst these stunning mountains and waterways by supporting (rebuilding?) an environment of good, clean, healthy food.

Blessed to be practicing yoga in the midst of great beauty

Hello friends,

Hopefully you all read part 1 of my series of articles for Simple Good and Tasty, the Twin Cities local food blog.  If not, please take a look.  I am in the midst of gorgeous Patagonia, on a bicycle trip with my family,  however I did  manage to write part two of  this series.  Please take a look, comment if you wish, and pass along!




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We arrived in steamy Barriloche, Patagonia one week ago after a 16 hour bus ride from Mendoza.  From there we (Jon) re assembled the bikes and we loaded them up a rode out of the bus station.  They are heavy, long and wobbly.   It is exciting to be traveling this way, but a little nervewracking as well.  Our 13 Km ride to the campsite was along a curvy, hilly and very busy lakeside road with no shoulder.  It was a rude awakening to all of the factors that will play into our ability to tour this region of Argentina.   The load included 2 kilograms of brown rice since I was uncertain how available it would be here.   I realized that I could find it in any grocery store and decided to leave half of it behind-my contribution to the packing!

Of course, I have been very uncertain about what we would find for food in this area.  While it is a fertile region, similar to the Northwest United States,  full of forests and lakes and more green than anywhere near Mendoza, like  the rest of Argentina, meat, pizza and empanadas are still the popular fare, and vegetables remain secondary.

That said, there are grocery stores in all the cities and towns as well as local verdulerias, and the local raspberries and cherries are abundant around almost every corner.

Other factors have influenced our riding schedule, including a massive forest fire (sadly not accidental, but the result of a land dispute!) that has closed some major roads, and a general concern for our stability on some of the more rocky roads.

In the mean time, we are doing our first WWOFFing sting.  WWOFF stands for World Wide Organic Farming Federation and is a worlwide network which allows farms to utilize travelers for labor, in exchange for food and housing.  In our case, it is a small operation in a lovely spot.  They are not expert farmers nor do they have a strong sustainability philosophy, but the exchange has been lovely and the setting beautiful.  There are six other volunteers here representing France, Holland and the US and the camraderie and fun is overflowing.  The family includes a 6 year old girl, and usually her 9 year old friend, so our girls are heartily entertained, and romping around the farm playing in Spanish all day.  While we won´t stay for a long time, it has been a lovely opportunity to slow down, help out, meet some neat folks and have our fill (literally) of incredible Patagonian Strawberries!