December 16, 2008

Anticipation


Winter has finally arrived in Southern California and this lime seems to know it. Our orchard went through a long, hot summer. The citrus trees planted last November haven’t grown a whole lot and I doubt we’ll harvest much fruit this year. That doesn’t mean there is anything wrong. The trees are just directing their energy to growing roots and settling deep into their new home.

So we wait. By next year, there will be more of everything – branches, leaves, buds and fruit. In a few years, we’ll start talking seriously about what to do with all the lemons, limes and grapefruit bending trees’ branches. Like children, they’ll morph from childhood to adulthood in no time and we’ll marvel at how they have grown.

Like children, the patience and care we lavish on the orchard now will yield mature trees capable of providing an annual bounty of fruit. Conversely, neglect will result in a tree able only to sustain itself, not anyone else. There are many parallels to planting a garden and raising children and in fact, gardeners often talk in language recognizable to parents. What conditions plants “like” or “don’t like” or how a plant has found a good “home” somewhere in the yard. Garden’s are “put to bed” in the fall and on hot summer days wilting plants are given “a good soaking”. With careful attention, great gardeners guide plants toward healthy fruitful lives.

To grow anything, whether it’s apples or children, takes patience and steady effort. It’s not always easy, yet nature knows no other way. How perfect it was to plant an orchard at Odyssey — a school where children journey from season to season, from first planting to steady growth with close care and daily attention. Imagine that harvest.

December 10, 2008

Everybody Likes Pancakes

Families thronged to our community hall on Saturday, lured in by the scent of hot coffee, warm pancakes and sizzling sausage and bacon. It was our annual OCS Pancake Breakfast which kicks off literacy week and our yearly Book Fair. Thanks so much to Gloria Ross for her unstinting efforts in organizing breakfast for hundreds. The money raised will be used to support student activities -- a perfect example of how eating well and doing well go hand in hand (or is that fork in mouth?).




December 4, 2008

How We Eat

Kim Severson of the New York Times reports today about an open letter sent to the Obama transition team regarding the appointment of a new Secretary of Agriculture. From the list of possible candidates, my vote would be for organic farmer Fred Kirschenmann. Here is Severson's brief report below:

"The fact that a Secretary of Agriculture has yet to be named has some chefs, farmers and animal welfare advocates wondering whether food and farming have been shoved to the Obama D team.

To help move the process along, nearly 90 notable figures in the world of sustainable agriculture and food sent a letter to the Obama transition team earlier this week offering their six top picks for what they called "the sustainable choice for the next U.S. Secretary of Agriculture."

The hope is that the new secretary will be less aligned with industrial agribusiness and commodity farming than secretaries past. And if he or she embraces the connection between food, health and the environment, well, that's all the better.

The letter lays out a tall order:

"From rising childhood and adult obesity to issues of food safety, global warming and air and water pollution, we believe our next Secretary of Agriculture must have a vision that calls for: recreating regional food systems, supporting the growth of humane, natural and organic farms, and protecting the environment, biodiversity and the health of our children while implementing policies that place conservation, soil health, animal welfare and worker's rights as well as sustainable renewable energy near the top of their agenda."

It was signed by 88 people, among them: Michael Pollan, Judy Wicks, Alice Waters, Rick Bayless, Wendell Berry, Eric Schlosser, Anna Lappe, Frances Moore Lappe, Paul Willis, Dan Barber, Michel Nischan, Ann Cooper, Marion Nestle, Peter Hoffman, Winona LaDuke, and Michael Dimock.

For those playing along at home, here's their list of the six top picks for Secretary of Agriculture. Keep in mind that yesterday, Rep. John Salazar, Democrat of Colorado, a potato farmer, said he was being considered. (And no, the effort to nominate Michael Pollan never got off the ground):

1. Gus Schumacher, former Under Secretary of Agriculture for Farm and Foreign Agricultural Services and former Massachusetts Commissioner of Agriculture.

2. Chuck Hassebrook, executive director, Center for Rural Affairs, Lyons, Neb.

3. Sarah Vogel, former Commissioner of Agriculture for North Dakota, lawyer, Bismarck, N.D.

4. Fred Kirschenmann, organic farmer, distinguished fellow at the Leopold Center for Sustainable Agriculture in Ames, Iowa, and president of the Stone Barns Center for Food and Agriculture, Pocantico Hills, NY.

5. Mark Ritchie, Minnesota Secretary of State, former policy analyst in Minnesota's Department of Agriculture under Governor Rudy Perpich, co-founder of the Institute for Agriculture and Trade Policy.

6. Neil Hamilton, Dwight D. Opperman Chair of Law and director of the Agricultural Law Center, Drake University, Des Moines, Iowa.

December 2, 2008

From Stone to Soup


On November 25th, OCS celebrated its annual Stone Soup Day. Students carefully chopped, diced and stirred, and ultimately each classroom created a pot of delicious vegetable soup to share with each other, their teachers and visiting parents. To go along with that soup, parent and bread maven Karen Merchant worked with the middle school students to prepare handmade rolls and pumpkin corn bread to share among all the classes.

The story of Stone Soup has its roots in a fable written by the Brothers Grimm in which hungry strangers trick a town into giving them food. It's a clever, engaging story which has a deeper lesson, one that focuses on cooperation and the ability to create bounty even amid scarcity. The generous spirit of Stone Soup was evident all across campus.

And like the strangers in the original story, we too had visitors who came to Odyssey to share the day and grab a bowl of soup. The mayor of Pasadena stopped by, along with local elected officials, community members of the OCS governing board, LACOE as well as neighbors and friends.

The Fall Harvest

You've probably noticed that our local markets are loaded with ripe, juicy apples and pears for sale. Both are perfect to eat right out of hand, slice into in pies and cakes, or even add to savory dishes like roasted meats, soups/stews or curries. If you are looking for a great apple or pear recipe, ask the expert Рyour son or daughter. This week students will be cooking up a seasonal dessert of saut̩ed pears and apples topped with homemade granola and whipped cream. It's a perfect (and perfectly healthy) way to end a meal, especially now that cool weather has arrived.

The homemade granola sprinkled on top is the brainchild of parent Kirsten Kawamura. It's great in this dessert but is also delicious for breakfast, afternoon snacking or on top of a bowl of ice cream.

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Kirsten's Homemade Granola
(Makes 5 cups)

3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 tablespoon wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
1/2 cup pure maple syrup (preferably Grade A Dark Amber)

Preheat oven to 325 degrees Farenheit. Place a rack in the center of the oven. Butter a large baking sheet (or line it with parchment paper). In a large bowl, combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated. Spread the granola onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. Cooking Tip: The darker the granola becomes (without burning) the crunchier it will be.

Place the pan on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm.

Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.