Food Revolution Day

Food Revolution Day doesn't sound appetizing! Do you revolt with food? Is food revolting? This proclaimed day didn't catch my attention in a positive way!  But reading about the movement "a global day of action for people everywhere to celebrate real food where it comes from and how to cook it", sounds more like what home economics/family consumer sciences has been doing for years. The source goes on to discuss why learning to cook is one of the most important things you can learn,  that many people lack this basic skill and as a result are paying more for food consumed and diet related health concerns. We're urged to get "Back to the Basics" and share our cooking skills and knowledge so everyone has access to good nutritious food made from scratch.
After teaching food preparation and nutrition during a long career with K-State Extension, this seemed like "well, duh!". However,  that there are many that don't make homemade meals and take time to sit down and enjoy the food. The website (www.foodrevolutionday.com) lists 30 tips and suggestions for improving how we cook and eat. Some of those are standard food economics and nutrition:
* Avoid convenience foods
* Equip your kitchen
* Always read the labels
* Pack leftovers for lunch
* Eat breakfast
* Use a slow cooker
* Take time to enjoy food
* Make a list and stick to it
* Stock your pantry with the basics

"Eat local" was one of the tips and several references were made to local foods and the advantage of eating locally. I enjoy strawberries in March, shrimp in the middle of Kansas, and occasionally even international flavors. So my "eat local" is broad, I do read labels and often try to choose foods grown or produced in the United States. But tonight's dinner included foods that were a good example of "local".

The barbecued meatballs (recipe below) are of beef from our cattle. The asparagus was picked yesterday from the roadside on my daily walk. The lettuce is growing in a 'salad garden' on my deck. Herbs are also growing in pots on the deck. The rolls could have been made from wheat from our fields.

Asparagus grows by the fence post

Cattle are now enjoying the green pastures

lettuce, cilantro, oregano and a tomato plant on the deck

Barbecued Meatballs

Ingredients:

1 egg, lightly beaten

1 an (5 oz) evaporated milk

1 cup quick-cooking oats

½ finely chopped onion

1 teaspoon salt

1 teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon pepper

 1 ½ pounds ground beef

Sauce:

1 cup ketchup

½ cup packed brown sugar

¼ cup chopped onion

½ teaspoon Liquid Smoke

¼ teaspoon garlic powder

Directions:

·      In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls.

·      Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 degrees for 18-20 minutes or until meat is no longer pink; drain.

·      Meanwhile, combine the sauce ingredients in a saucepan, Bring to a boil. Reduce heat and simmer for 2 minutes stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

Yield: about 4 dozen meatballs.

So, let's celebrate food - I do like the motto of the Food Revolution Day "Cook it. Share it. Live it."