Drinkwell Soda

Sneak Preview - Summer Peach Soda

During a break in the rain this week I took a walk through the orchard.  The peach trees are coming into bloom and this beauty is spring's promise of delicious treats to come in summer.  It is the in-between time, not really winter and not really spring.  The farm is soaked through and through from the rain and still looks bare with all the naked trees.  These delicate pink blossoms brighten my spirits under this grey sky.

Peaches are my favorite fruit - bar none. To bite into the perfect peach is pure ecstasy, sweet peach flavor, juice dripping down your face and your arms - I can't wait.  A lot of work goes into conditioning that perfect peach after it is grown.  Conditioning includes harvesting at exactly the right time, then chilling the fruit for 24 hours so they can be close to perfect when you buy them, which will give you a few days to eat and let them ripen on your counter.  It helps if you baby them at home by turning them everyday, that way you don't have to eat them all at once and they will ripen a bit more evenly and not rot so quickly.  Every year our peaches get better and I can't wait till Nigel is bringing me lots of delicious fruit to eat.

Many of the seconds (fruit not pretty enough to sell) will go into the steam juicers for soda.  Last year we had some exceptional Spiced White Nectarine Soda; and  as  my process for soda making has evolved since then, I have high hopes for this year's summer fruit flavors.  I can already taste the delicate flavor of peach and can imagine just how delightful and refreshing it will be splashed with a chilled, crisp Viognier.  Here's to the promise of summertime delights brought to us by these beautiful spring blossoms!

                                                   

What Can We Do To Make Our Food Safer?

Plenty.  This morning, like most mornings, I read the latest post on the Food Politics blog by Marion Nestle, a professor of nutrition and author of  Food Politics: How the Food Industry Influences Nutrition and Health (2002, 2nd ed. 2007).  Today's post was The Latest In Food Ingredients: Bribery! It is a quick link to a story in the NY Times about a broker who was bribing ingredient buyers at KRAFT,  Frito-Lay, Safeway and B&G Foods, to unload inferior (moldy) tomatoes.

The story is yet another example of why we need to take more control of our food.  The closer we get to the source the less risk of human error, corruption and greed.  I'm not saying we can eliminate them all together, but at least we should work on reducing the number of people involved and hopefully reduce the overall risk. 

One of the biggest obstacles that I see is in making a change is  the amount of time this requires.  Changing our food economy from prepared, packaged foods (I use the term very loosely here) to actual food ingredients means we have to take the time to cook and prepare.  It seems that a large portion of our country has lost the pride we used to have for preparing our own food.  Baking pies, baking bread, "putting up vegetables" etc. were things that people were known for.  As the greater we lost interest we also lost our connection to one of the most vital acts of everyday living - eating! 

I don't believe there is one simple solution, but I do have a few suggestions.  First, if you have children involve them.  Cooking is one of the best educational tools around, it teaches them to read, to follow instructions, to follow the order or process of something, math skills, history, botany, anatomy and geography can all be incorporated in the time spent together in the kitchen.  Make canning tomatoes, baking cookies, or cooking dinner a family event! 

A second suggestion is to share the time with friends.  This can be done in a couple of ways, either together for a larger event such as summer time canning, or throughout the year by divvying up responsibilities of food preparation.  As an example, if a few people agree to cook one or two items per week, make  larger batches, enough to share with the group, then you can have a week's worth of food but only have to cook one or two dishes. Lots of people are bringing back the barter and trade system.  This is an excellent way of taking advantage of individual skills and passions.  

As much as the news of tainted food, the exploits of big business or corrupt people upsets me, I am encouraged by the changes I see and the voices I hear (or read).  We can make a difference and sharing ideas for positive change is a wonderful way to start.  I invite you to contribute any ideas for making the transition back a little more easy.

Cheers!

Lorraine

Lacto-Fermentation: Part 2

Yesterday I took the bucolic journey to Straus Creamery to pick up an order of yogurt.  This time of year Northern California's hillsides are lusciously green and bursting with yellow mustard.  The drive alone is almost enough to affirm my choice to use Straus Yogurt, knowing the family behind the Creamery makes it even better, but the most important factor of course comes down to the quality of the yogurt and the whey it produces.  The following is from the Straus Creamery Yogurt page on their website:

All of our organic yogurts are made without stabilizers, so they pour right out of the container. Yum!  And unlike other yogurt companies that cook their yogurt in their plastic cups (yuck!), we incubate our yogurt in stainless steel vats, then pour the cooling yogurt into the cups before quickly refrigerating them to maintain their fresh flavors.

Whey is the little recognized star of Drinkwell.  It is the source of lacto-bacillus that makes Drinkwell fizzy, a little tangy and a healthier alternative to most beverages.  Straus yogurt, because they do not use stabilizers, is very runny and separates the yogurt cheese from the whey quickly and cleanly.  The color of the whey is almost unnatural looking, practically neon yellow-green, this is primarily due to the B vitamin content. It is clear and free of solid and fats.  Because it is such a pure, clean liquid, it does a very efficient job of inoculating without imparting unwanted flavors.  Every time I go through this process I can't help but admire and appreciate the hard work this little amount of yogurt whey performs.  It is truly the unsung hero of Drinkwell.

What's In A Name?

Before I had my stand at the Ferry Building there was much discussion regarding what I would call these beverages I make.  I overruled friends and family and chose to call them Soda.  Drinkwell was a brilliant and obvious name, one of course I did NOT come up with, but Kalina my chief bar maiden did.   I decided on Soda because to me that is what they are and very important, I wanted to call them a name that would be easily understood and recognized by all.   When shoppers at the market go racing by  what can we say quickly that they will easily relate to?  What term could I use that won't sound like medicine or some strange health food drink.  Soda was it for me, and I still believe it is the best second half of the name.  Sadly life is not so simple. 

Sodas, with good reason, are coming under major attack.  They have 0 (or more likely - negative) nutritional value and should never be considered food.  Lacto-fermented beverages, whether they are a Drinkwell Soda or a Kombucha, do have nutritional benefit.  There is talk in several states of an excise on sodas.  The idea behind this is to make sodas more expensive and therefor less affordable to low income people who drink too much of it.  Personally I don't think it will work, but I suppose it is worth a try.  (As a side note, wouldn't it be great if they taxed sodas and other non-food foods, and gave that money to the poor in the way of fresh produce coupons or farmers market vouchers?)  If I keep "soda" Drinkwell will then be subject to the same extra tax in addition to the sales tax I already have to charge only because of the name.  Doing a little research at my local store I have learned they do not charge sales tax for kombucha, even though, according to what I've read in the sales tax code, all effervescent beverages fall under the sales tax category.  With a big anit-soda campaign going into action here in San Francisco and elsewhere, do I really want to battle all the negative press?

The conundrum, do I stick with a name that is easily understood and gives a better description of what Drinkwell is?  Or do I take soda out of the picture?  And if so, then what do I call it?  What term would best describe these yummy beverages and won't make people feel like they are something you should drink because it is good for you.

Any suggestions?????  If so, then email me at drinkwellsoda@gmail.com

Cheers!

Lorraine

What Does Our Food Really Cost?

Today Nigel and I attended a workshop on mentorship put on by California Farmlink.  Nigel was one of the guest speakers.  Since farming is not my background I enjoy tagging along to these events because I always learn a lot. 

 

During the break I had a thought provoking conversation with Mark Pasternak from Devils Gulch Ranch.  They grow wine grapes and asparagus, and raise rabbits, pigs, sheep, and quail.  A very interesting man, he and his wife have been working in Haiti for the past several years on a rabbit project that will provide a source of easy and inexpensive protein.  By the way, they happened to be in Haiti at the time of the earthquake.  You can find out more about Devils Gulch Ranch and their experience in Haiti at their website.

 

Getting back to the subject of this blog though, Mark and I were discussing how much cheap food actually costs us.  Do we really have any concept, at all?  I would say, no we don’t.

 

Michael Pollan writes in his book In Defense of Food “In 1960 Americans spent 17.5 percent of their income on food and 5.2 percent of national income on health care.  Since then, those numbers have flipped:  Spending on food has fallen to 9.9 percent, while spending on health care has climbed to 16 percent of national income.”  Our food costs have dropped significantly but since many of the most expensive illnesses and some of the fastest growing have a strong relationship to diet it is clear that we aren’t saving anything here.

 

The relationship between health care versus food is just one of the hidden costs most of us never factor in.  Farm subsidies are another food expense we foot the bill for that most of us don’t take into consideration as a personal expense.  Between 1995 and 2006 corn received $56,170,875,257.00, wheat $22,051,566200.00, soybeans $14,239,702,740, the total amount of money handed out in subsidies was $177.6 billion.  These were not organic family farms that were cashing in on government money; as a matter of fact among subsidy recipients 10% collected 74% of all subsidies.  (Figures come from EWG website Farm Subsidy Database )

 

Mark brought up yet another interesting point, one I had not even considered.  What does it cost us to clean up the huge toxic mess that massive agribusiness creates.  It pollutes our water systems, streams, rivers and ground water.  And they pollute the air and destroy the soil.  The corporations don’t take responsibility for the disasters they create rather they are masters of avoiding responsibility.  The consequence is that we, the taxpayers, end up footing the bill.  As a matter of fact we are footing the bill for all of this.  Our tax dollars are the farm subsidies and the rates we pay for an out of control health system is just another form of taxation.  So you see our cheap food really isn’t so cheap after all.  It is time to make a change.

Make Mine a Local Beverage, Please

Like millions of people I have read Barbara Kingsolver’s book Animal Vegetable Miracle. If you haven’t read it, consider picking up a copy.  AVM is an enjoyable read, a fun and fascinating story about their family’s yearlong commitment to eating only locally produced food.  Barbara’s husband and oldest daughter contribute to the book drawing from their unique interests and backgrounds.  Steven adds substance to the story with the scientific view of what has and is happening to our food systems and for our own practical enjoyment Camille gives us the seasonal recipes they enjoyed during the year. 

 

The book made me think.  How do I eat, how do I shop?  I must admit I am extremely spoiled.  I have my own personal farmer, and as most farmers do we trade A LOT with other farmers at the market, so most of my food is local and the best you could ever dream of eating.  Clearly I can’t get everything I need at the Market, so what happens when I do shop in a store?  I began reading labels again, only this time it wasn’t for the ingredients; it was to find out where my food choices were coming from.  I realized, with the exception of milk, I did not apply this scrutiny to beverages, and that made me think.

 

How many of us focus our food choices on local, seasonal, organic but don’t apply those standards to what we drink?  I would wager the vast majority of people who are dedicated to their Saturday morning Farmer’s Market culinary excursions do not necessarily apply the same standards to their potations.  What we drink is as important as what we eat. 

 

In a somewhat related story I was intrigued and saddened by one of the items in this week’s CUESA Newsletter regarding Orange Juice.  To sum it up I have copied an excerpt from the Yale Press site:

 

In the enlightening book Squeezed, Alissa Hamilton explores the hidden history of orange juice. She looks at the early forces that propelled orange juice to prominence, including a surplus of oranges that plagued Florida during most of the twentieth century and the army’s need to provide vitamin C to troops overseas during World War II. She tells the stories of the FDA’s decision in the early 1960s to standardize orange juice, and the juice equivalent of the cola wars that followed between Coca-Cola (which owns Minute Maid) and Pepsi (which owns Tropicana). Of particular interest to OJ drinkers will be the revelation that most orange juice comes from Brazil, not Florida, and that even “not from concentrate” orange juice is heated, stripped of flavor, stored for up to a year, and then reflavored before it is packaged and sold. The book concludes with a thought-provoking discussion of why consumers have the right to know how their food is produced. http://yalepress.yale.edu/yupbooks/book.asp?isbn=9780300124712

 

 I want to be part of the solution, to make a difference by providing local consumers a viable option.  Although I have chosen to use organic cane sugar and I do make some sodas with teas and herbs that are not local, the majority of flavors we offer are from our farm or other local farms.  Drinkwell Sodas are made locally, they are perishable and must be enjoyed fresh and alive.  As my little soda venture grows we will be able to grow some of the herbs I am now sourcing elsewhere.  We are even giving sugarcane a try.  Imagine how fabulous it would be to make Drinkwell Sodas with Eatwell Farm organic cane juice?  Although the possibilities are not limitless we are making every effort to improve.  My dream for the future is a Drinkwell Soda made from local ingredients only and growing opportunities to teach people all over the country how to do what I am doing; Fresh Sodas Stands at Farmer’s Markets everywhere!

 

Cheers,

Lorraine

An Early Saturday Morning In January

 

Saturdays start out pretty early for us.  Nigel leaves the house at 4:30 because the farm stand takes much longer to setup than my soda stand.  Reluctantly I roll out of bed just before he leaves.  I have learned over these past 6 months that it is best to spend a good amount of time on Friday organizing things for market day, and packing up the car that night.  Inevitably I will forget to do something, which often sends me scrambling far too early for a Saturday morning. 

 

Just before 5:30 I load all the kids into the car and off we go.  There is an excitement that the market brings and even though everyone is still half asleep, there are no complaints.  Listening to all sorts of music, usually not my choice, holding our breath through the tunnel before the Golden Gate Bridge and now trying desperately to make it through the Broadway Tunnel without taking a breath or fainting for trying, our energy levels rise.  An hour later we arrive at the market and jump into high gear.

 

Once our stand is set up I take off to park the car.  On the walk back to the Ferry Plaza I try to slow my brain down a bit to appreciate the wondrous sights of San Francisco this early in the day.   Most of the time it is still dark out when we arrive, and walking along the Embarcadero I have witnessed some spectacular sunrises.  I look around at the cityscape, listen and watch for the parrots, appreciate the greenery that to me is so much a part of San Francisco and rush off to start another Saturday.

Holiday Special

Exciting news, I found a new supplier for our bottles at a much more reasonable price.  I hope you all will remember to include Drinkwell Sodas as one of the beverages you serve at Holiday celebrations.  So to make it a little easier, this week and next we're offering special pricing.  Next week we will also have 64 oz growlers, perfect for parties.  You can order in advance this weekend or call me during the next week.  You can always reach me at 530 554 3971.

At the market this week we will be serving Apple, made from Hidden Star Orchards, Cherry from Lagier Ranches, Root Beer, Lemon Verbena Eatwell Farm, and Rose Geranium Eatwell Farm.  See you at the Market!

Lorraine

Out of Bed and Into the Kitchen

Stuck in bed or on the couch for a week with a really nasty migratory cold, head, chest, head again.  I have become EXTREMELY antsy.  So yesterday I got up and went to my favorite place, the kitchen, and worked all day.  The kitchen is definitely my “happy place”.  It was a productive day.  Nigel had brought 3 boxes worth of produce last week and there was much to get through, particularly as I haven’t been cooking or eating that much for a week now.  I won’t be in the big kitchen to make sodas until sometime next week, so I went a little hog wild.

 

PERSIMMON BUNDT CAKE

Discovered several bags of Persimmons.  I don’t really like Persimmons but I was determined to find something do with them that would change my opinion.  Did a quick search on line and found a fantastic Persimmon Bundt Cake recipe that actually called for the harder Fuyu.  Great!  It was the last thing I made yesterday, whipped it up last night actually, and it was GREAT.  I have included the recipe down below.  I highly recommend it, and it was delicious warm too.  Here is a link to the recipe: http://www.recipezaar.com/member/382071

 

THAI RED CURRY

The rest of the day was spent working on what to do with copious amounts of lemon grass, spinach, bok choy and butternut squash.  When I looked at them altogether a Thai Red Curry was the immediate and obvious solution.  A very simple dish, particularly if you already have coconut milk and red curry paste at home.  You can leave it as a basic vege dish or add tofu or chicken.  Sautee some onions, garlic, then add finely chopped fresh lemon grass; throw in a good shot of fish sauce, or a little soy sauce if you prefer vegetarian fare.  Add red curry paste, how much you add depends on how spicy you like it, then a can or two of coconut milk.   Make sure the curry paste is blended into the sauce and not hiding in a clump somewhere, then add spinach and bok choy.  Once they have had a chance to cook down you can throw in cubed precooked butternut squash and basically you are done.  You don’t have to precook the squash, I do because I don’t like cutting them when they are hard, but if you don’t precook, cube it up and put it in the pot to cook for a while in the sauce before you add the greens.  If you like, a spoonful or two of peanut butter adds another dimension of flavor to the mix, and a little more protein.

 

STUFFED BELL PEPPERS

I had some leftover vegetarian stuffing.  The stuffing was made with old sourdough, onions, garlic, shitake mushrooms, apples, walnuts, sage, and butternut squash.  Thought it would make a good filling for the peppers, plus I needed to use it up.  I put a little yogurt cheese in the bottom of the peppers, spooned stuffing to overfill the peppers.  The peppers were a little on the small side so I decided to put them into cupcake liners with a dollop of tomato sauce on the bottom.  Threw them in the oven and baked till they looked done.

 

DRINKWELL SODAS for Saturday December 5, 2009

We will once again have delicious Cherry Soda made using organic cherry juice from Lagier Ranches.  Two flavors of cherry, Cherry Straight Up and Cherry with a little Eatwell Rose Geranium.  Once again we will have Lemon Grass made from Eatwell Farm Lemon Grass and probably my Root Beer.  Hope I can taste the sodas

Telling Time

 

Long before we all had cell phones I gave up wearing a watch.  Now there are so many gadgets that tell us the time, watches are practically obsolete.  The way we keep track of time has changed.  The other day I realized I have a new time piece, but this one is quite a bit larger than a wrist watch OR a cell phone.  At 6:30 in the morning Roberto starts up the tractor, this my "farm" alarm clock.  It is time to eat lunch when at noon the tractor comes back in.  12:30 the tractor starts up to go out to the fields for the second half of their day.  Finally, I know it is 4:30 when I hear them roll back in and shut down for the night. 

Becoming involved with the farm has changed many things in my life, sometimes in very simple ways.  I have new work, a new family and now a funny new time piece.