The Lunch Dilemma

Hello, Reader. Or at least I assume someone other than us is reading this!

This is my first contribution to the blog and I have a very different perspective on this diet challenge.

Right now, the biggest issue I'm facing while trying to stay within the diet is lunch when I'm at work. There are actually many choices for lunch at work or a short drive away. But they basically boil (pun intended) down to : work cafeteria, fast-food, not-quite-as-fast food, and sit-down-and-be-served.

Work Cafeteria: We have a few. There's a big cafeteria where you can get salad, stir fry, pizza, hot-food, soups, sandwiches, etc. But per this 100-mile challenge, I have no idea where they get their ingredients from nor the quality (organic vs ???). I would guess that the catering company has a fixed contract so while they'd want to provide "quality" food (quality to them probably only means taste), they'd want to keep their cost down. So I can't imagine they're buying the most nutritious ingredients.

Fast Food: I'm not even going to bother talking about this.  If you need to be convinced (and I'm sure if you're reading this blog, you don't)... rent Super Size Me... particularly check out the special feature where they got food from different places and left them out (in jars) to watch them degrade.

Not-Quite-As-Fast Food: This is what I call places like Moe's, Chipotle, Hot Harry's (why are so many of them Mexican food?), Five Guys.  They're still "fast food" but they don't use a microwave to heat up your food.  The ingredients (in theory) should be more fresh.  But, again, where do they get them from?  Probably some cooperate distribution center some place.

Sit-Down-And-Be-Served: In other words, some sort of restaurant.  At least the food is cooked fresh but where are their source??

Of course, I can always take lunch to work.  And I do occasionally when there are left overs.  But sometimes there aren't or I forget.

So in terms of keeping within the 100-mile diet challenge, this is quite the challenge!  But part of this diet for me is not just the environmental impact (ie shipping, etc.) but also other factors like supporting a local business and eating healthy.  And for those, I've convinced myself that there are some places that are okay.

I like Chipotle.  I like what the company is trying to do and what it stands for (or at least the little that I've heard -- I should probably do more research).  They try to use more and more humanly-grown meats.  They ingredients taste fresh.  And you can actually see them cooking the meats and making the salsa behind the counter.  On a practical level, I just like the way it tastes.  And I really like that there are healthier drink choices available than soda (something else I'm trying to cut down).  I can usually finish a burrito without a problem which in itself might be a problem (am I overeating??)  They're kind of pricey and that usually brings up some internal debate for me.

Local restaurants.  I'm particularly partial to Chinese restaurants.  Although I'm concerned about MSG.  My justification is at least I can get green things that I like particularly if I go to a buffet (again, I'll tend to overeat).  At a buffet I'll probably have a soda but if I'm just ordering a lunch special, I'll probably go with hot tea which helps me with digestion.

I've pretty much completely cut out fast-food and I started doing this even before this diet.

I balance this with work cafeteria.  I usually get a soup with a burger or hot dog.  Sometimes I'll just get a soup to go with a sandwich that I've brought.  But then I'll go to the vending machine for a soda.  This is the most affordable lunch I can find.  One time I bought a can of juice thinking that it should be better for me than soda.. then I read the label... yikes!

Anyway... as you can see... it's quite a dilemma since I eat lunch even on days I'm working despite what my workload would suggest for me (that's another topic for another day).

The Way of Things

It is with giddy childlike delight that I drift in from my herb garden with fresh oregano and basil to chop and toss on the zucchini and onion sauteing on the stove. It is an incomparable pleasure to catch a whiff of a fresh herb. And then to get this bee to hold still on the oregano long enough to take his picture was another glorious moment.

I had no idea of the intangible benefits a 100 mile diet would bring. What began as an experiment to see what it would be like to eat locally has become so much more. By being willing to take on the challenge of change, we are finding ourselves more open human beings. As our perspective shifts, so does our ability to see a wider range of options opening before us.

It takes courage to move out of old paradigms and to try on new ones. There is an illusion of safety in what is known. But as we have stepped out into the unknown, we are having our eyes opened to the most amazing things.

One who lives in accordance with nature
does not go against the way of things.
He moves in harmony with the present moment
always knowing what to do.
--Lao-Tzu

Living in accordance with nature is not always easy for a city dweller. We tend to be emotionally and physically very far away from our food. We forget that the quality of our air is dependent on the green things around us. It can be easy to overlook the rhythms of life, the pit pat of rain, the rising and setting of the sun, the change of the seasons and the interconnectedness of all of it, of all of life on this beautiful planet. But when I go to the farmers market and see the array of freshness that bursts forth, calling me, connecting me with the earth and its people, I am reminded that the art of the farmer is in those colors, the weaving of soil and seed and seasons into a tapestry of life. This is food, life giving, healing, sustaining food.

Remember?

Taking my Time

We continue to enjoy our local meals - chicken, pork, beef, eggs, sweet corn, green beans, zucchini, potatoes, beets, green pepper, cukes, onions and tomatoes. An organically grown local tomato that was picked red from the vine cannot be compared with what groceries stores call tomatoes. My son and I made Spiced Peach Jam with our sweet and juicy local peaches. A day in the sun on the windowsill brings out the sweetness of these simply delicious peaches.

Our family enjoys Argyle Cheese Farmer yogurt with granola and peach jam. Cheesemaker Marge Randles also makes incredible cheeses with milk from her own grass fed cows. Located in Argyle, NY, Marge began with yogurts in 2007 and has since expanded her line of products to include cheeses, cheese spreads, cheesecakes, breads and greek yogurt. Argyle Cheese Farmer is also the first in the area to offer yogurt in a recyclable, returnable glass container. Their products are fresh and delicious. Marge's warm smile greeting me every week is wonderful too.

The last thing we purchase every week at the farmers market is milk, because it is heavy to carry around, but I look forward with delight to the glass bottles of creamy white stuff. Battenkill Valley Creamery milk and cream are just divine bits of heaven. Fresh blueberries, granola and milk. Nothing better. Battenkill Valley Creamery was founded by Donald and Seth McEachron (4th and 5th generation farmers respectively) whose family has been dairy farming in the Battenkill Valley for more than a century. They milk their own herd of cows and bottle it right on the farm. They take pride in caring for their animals and their mission is to provide customers with premium quality, all natural, hormone-free dairy products. Their glass bottles are also returnable and recyclable.

We are enjoying this local bounty and feel so fortunate to be surrounded by such plentiful and healthy food. We are very lucky to live in an area that has so many wonderful family farms near by. We often comment how full and satisfied we feel on less food. I think this is because the food is rich in nutrients and without unnecessary fillers and chemicals.

It takes planning. It takes a different mindset. I can't just run to the store and grab something for dinner. I need to plan around farmers markets and the few local items I can buy from my supermarket. I need to be familiar with the farmers and ask who is using sprays or chemicals and who isn't. I do research on the internet to find out what products are grown or made within my 100 mile radius that I can substitute for the products I usually use. I need to know what is in season and plan meals and delicious recipes around it. I need to take my time and make more things from scratch.

And I love it.