I am currently reading Michal Pollan’s excellent book “Omnivore’s Dilemma.” In the book, Pollan strives to answer the seemingly simple question, “What should we eat for dinner?” The first section of the book deals with the incredible amount of acres of corn being grown here in the US and where it all ends up. The majority goes to huge, industrialized feeding lots and to factory-feed animals. The surplus corn finds its way to almost every other food product on the grocery shelves in the form of sugar. (We do love us some sweet food!)
The early pages also lay out the closely intertwined relationship between the corn farmers and the USDA. Pollan highlights the balance between how much corn is grown and how it is being subsidized by the government. He also explains the issue of fossil fuels used in the fertilization and transportation of our food.
The second section of the book has been about the fascinating relationship between grass and animals and us, the consumers. The focus here is on what ‘organic’ means to the average joe, trying to put something healthy on the table. It’s not difficult to realize that most ‘organic’ has become a part of the American industrialized food machine. But, not all. Pollan introduces us to some awesome farmers who, through the science of old fashioned farming, have successfully carved out a place for ‘clean’ food in this world. No pesticides. No antibiotics. No fertilizers. No fossil fuels. Just sun, grass, animals and us. Amazing.
So, what are we supposed to eat for dinner? Well, I haven’t finished the book yet, and I don’t know what a regular person like me is supposed to do about the ‘omnivore’s dilemma’; I can only answer for myself.
And this brings me to my own personal and very real dilemma! What should I serve at my upcoming dinner party????? I am almost in a panic. 12 people expect to eat something remarkable in 8 short days, right here in my house!
I was all set to go totally vegan: Homemade Hummus, Miso Roasted Brussels Sprouts, Quinoa Pilaf Stuffed Peppers, Grilled Portabellas, Big Salad (with the most delicious cashew dressing I have ever tasted), Roasted Tomatoes…. and a killer vegan Chilled Double Chocolate Torte.
….but then, I chickened out and began leaning toward the classic St. Patrick’s Day menu: Glazed Corned Beef, Twiced Baked Potatoes, Roasted Carrots and Braised Cabbage….maybe with a Triple Layer Mocha Chocolate Cake (also killer!)