Tag Archives: organic

local v. organic: the complex landscape of sustainable food production

3 Mar
organic kale sprouts

Organic greens sprout at Los Poblanos Organics in Mesilla, NM.

When examining food production, there are three identifiable areas of concern: health impacts, environmental impacts, and ethics. These are all, of course, interrelated. However, when faced with the daunting task of honestly examining food production, it’s easier to take one topic at a time. I talk a lot about the health impacts of our dietary choices in some of my other posts, and I discussed ethics in a recent post as well. So now let’s look at the environmental impacts of food production, specifically as they relate to sustainability.

Humans experience life through contrast. We tend to simplify the grey areas of complex topics into black and white whenever we can; our minds automatically distill muddied waters into crystal-clear solutions, even when none exist. When confronting the issue of sustainable food production, many a well-intentioned activist has been caught up in the following false dichotomization:

Which is better – buying local produce, or buying certified organic produce?

If there is one thing I have learned thus far in my wellness odyssey, it’s that food is NOT simple. There are no simple answers. Humankind has entrenched itself deeply in an unsustainable system of feeding its ever-growing population. How do we feed billions of people without destroying our health and our environment? Is it even possible? Continue reading

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the only chicken curry recipe you’ll ever need

19 Jan
pakistani chicken curry

the most delicious chicken curry youll ever cook

Yes, you read the title correctly. This is the chicken curry recipe.

I went out to Dixie Chickens in Mesilla again on Friday, to help with the killing process and take some more photos. And of course I bought a chicken. According to Theresa, owner of Dixie Chickens, when eating a freshly killed chicken it should be refrigerated for no less than 24 hours and no more than 72 hours before cooking. So on Saturday night I was faced with the choice of what to cook with my chicken.

Fortunately, this was an easy decision to make.

As previously mentioned, I’ve been enjoying a 6-month love affair with Indian food and curries from all over the world, including: Thailand, Malaysia, the Caribbean, Vietnam, and my personal favorite, Pakistan. Pakistani curries are usually robust and earthy, tomato-based with a hearty structure and a complex palette of warming spices. I haven’t had a Pakistani curry yet that I didn’t like. And this recipe is my favorite among those. Continue reading

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