The Future of Our Food: Post-Election Pondering

It seems like almost everyone, from pollsters to pundits to journalists to voters and non-voters alike, was taken by surprise by the results of this week's election. For myself, I'm still trying to get my brain to form synapses that connect a reality TV celebrity, accused sexual predator, racist and President-elect of the United States into a coherent whole. So far it eludes me.

How it's all going to shake out, well, that's the big question, isn't it?

Farmer supporting ban on GMO crops in Jackson Co.

Given that the Republican party habitually takes a hard right in the direction of industry, and with both houses of Congress and the White House in Republican hands, it stands to reason that a Trump administration will be pretty industry-heavy. Including in the food and agriculture sectors, where, according to an article in the magazine Modern Farmer, his list of 65 agriculture advisors is "a who’s who of industrial agriculture advocates, including senators, governors, state ag commissioners and agribusiness executives," going on to point out that "it’s safe to say that the Trump ag team supports feedlots over farmers' markets."

Concentrated animal feeding operation (CAFO).

So I've decided to put together my own list of "advisors" and ask them what we can expect going forward under this new administration and what, if anything, we need to be doing about it. What are the major issues? Who should we be paying attention to? What questions should we be asking?

The series will be called, as it is above, The Future of Our Food, and it'll start with a report on a recent New York Times LookWest panel I attended before the election titled, coincidentally, "The Future of Food in Portland" moderated by New York Times staff food writer Kim Severson. Other installments over the next few months will include interviews with farmers, food activists, plant breeders and policy wonks to try to get a handle on this seismic shift in our food landscape.

Read the second installment in this series: New York Times Looks West.

A Pot of Soup Will Carry Us Through

I don't know about you, but when I get stressed I crave comfort. And believe me, this election has me more than a little freaked out. Without getting all screamy about the politics of the race or the possibility that we could have a madman in the White House with the nuclear codes…um…uh…okay, stay on track…I'm planning on being glued to the coverage on election night with a big pot of soup on the stove and lots of Dave's awesome homemade sourdough on hand for sopping.

A musquée de Provence squash is made for soup.

Hey, it beats curling up in a ball in bed with the covers over my head and pretending it's all been a bad dream, right?

Truthfully, I'm looking forward to shouting and screaming and jumping up and down when the country votes to elect our first woman president. But since we still need to eat, here's a recipe for a curried squash soup that will calm and comfort, especially if you have a big loaf of artisan bread standing by for some sopping.

Election Night Curried Squash Soup

2 Tbsp. vegetable oil
1 onion, roughly chopped
3 cloves garlic, roughly chopped
2 tsp. curry powder
1 tsp.-1 Tbsp. harissa, depending on your heat tolerance, or 1/8 tsp. cayenne
1 13 1/2 oz. can coconut milk
2-4 c. water or chicken or vegetable stock (or a combination of the two)
4 c. roasted squash, cut in 1" cubes
1 kaffir lime leaf (optional)
Zest of 1/2 lime
Juice of 1/2 lime

In a large soup pot, heat oil until it shimmers. Add onion and sauté over medium heat until tender. Add garlic and heat until fragrant, about 30 seconds. Add curry powder and sauté for 1 minute. Add harissa, coconut milk, water and/or stock, squash, lime leaf, lime zest and juice. Stir to combine. Bring to a boil, then reduce heat to simmer for 30 minutes, stirring occasionally. Remove lime leaf and discard. Purée with immersion blender until smooth. (This can also be done in batches in a blender or food processor, but cool it slightly first or it'll explode all over the kitchen.)

Wishing for a Purple 2012

 Click on panels to enlarge.

This is a Christmas card we received from our friend Dirk Savagewood from his secret celebrity hideaway in Vermont, and makes an appropriate post for the upcoming election year. Here's hoping it brings less division and more accord!

Election Night Comfort

Tonight the guys are going to be busy setting up a media center based on an Election Night Guide to following the latest returns that was published in today's NY Times. Me, I've known what I'm going to do for a week now.

The last thing I want to be doing is making a complicated dinner, or going to a party with finger food or, even worse, trying to follow the results on the big screen TV at a bar. Tonight particularly, I want simple, comforting, filling food that will give me energy if things go well (yay Obama!) or provide ballast if not (heaven forfend!).

So you'll find me stirring a big ol' pot of split pea soup with a giant ham hock slowly melting into it. A glass of wine, a nice loaf of Como for sopping and I'm set for whatever comes my way.

Election Night Split Pea Soup

2 Tbsp. neutral oil
1 large onion, chopped fine
4 cloves garlic, minced
2 carrots, chopped fine
8 c. chicken stock
1 celery root, chopped in 1/4" dice (or 3 ribs celery, chopped fine)
2 c. split peas
1 tsp. tarragon, dried
1 large smoked ham hock
Salt and pepper to taste
Water to thin, if necessary

In a large Dutch oven or stock pot, heat oil until it shimmers, then add onion, garlic and carrots and sauté till tender. Add chicken stock, celery root, split peas, ham hock and spices and bring to boil. Turn heat down and simmer till ham hock falls off the bone (2-3 hrs.). Remove ham hock from soup and shred on plate. Using immersion blender or working in batches with upright blender, blend soup till smooth. Put shredded ham back in soup, thin with water if necessary and return to simmer. Serve.