The hassle of microwave popcorn?

Continental breakfast?

Americans are off microwave popcorn. At least that is the gist of a story in the Los Angeles Times yesterday that left me shaking my head. No, we are not embracing simpler, healthier  ways of popping corn. We are buying already popped and bagged corn. It seems microwaves, air poppers and stove top approaches to popping our kernels are fraught with risks.

The few comments on the story are insightful.

wdwpixie writes: “How about the fact that there’s been health issues associated with the microwave popcorn?  Every time I make a bag here at work I have to hear about it from a pharmacy associate….it’s not a lazy factor, it’s a possible health risk, plus the pre-popped can be put in a lunch bag or taken on the road as a snack.”

And, Xalm1983 says she’d “rather buy ready-made popcorn because it just tastes better and doesn’t stink up the apartment if burned.”

justdoit1 seems to prefer the limitless bounty of flavours that manufacturers add to pre-popped corn.  S/he argues that “The already made comes in various flavors, which is hard to do at home without opening up 10 different packages.  most (sic) people buy it because it’s cheaper in bulk than buying 10 different flavored popcorns.”

The thought that popping corn is easy and very inexpensive seems not too have occurred to these commenters. And I think I understand way. They’d rather pay for the convenience (and the waste that comes with it) than take that extra step in their own homes. I mean, is it really easier to buy pre-popped corn with additives to preserve freshness and flavour than air pop some kernels and top them with salt, olive oil and grated cheese?

We consume rather than create. And this focus on consumption that “saves us time” is helping us avoid the larger issues surrounding food waste, hunger, and obesity. And it couldn’t be more disappointing.

On 20 May, Jean-Francois and I “Got Wasted” with a remarkable group of people (both in the audience and on the Panel) and talked about the problem of food waste and hunger in Los Angeles. It was a motivating event that generated a lot of talk on Twitter. You can link to the audio recording of that discussion and Twitter feed below:

(BTW, we’ve moved, unpacked, found computers and plugs, and calmed our cats. And, I have finally found my rhythm in the new place…so I hope to post more regularly.)

March: It’s Celery’s Month

Does anyone out there know who decides which events, foods, people will be celebrated each month of the year? I ask because March is National Celery Month. (It is also Nutritional Health Awareness month, Women’s History month, and frozen foods month.) Why does celery deserve a whole month of celebration?

Sausage pizza with cornmeal crust

Celery: only good as a supporting role?

Personally I get it. This blog owes its existence to celery (or rather our lack of it) when we lived in Japan and pined for days when we could buy more than one stalk of celery at a time. Silly us. Now in Los Angeles, we always looking for new ways to use a full head of celery before it goes limp.

After all, there has to be more to celery than mirepoix and hors d’oeuvres?

Moving beyond Ants on a Log

Last March, Jean-Francois wrote about a surprisingly refreshing tall glass of celery. What he did not mention Pepsi’s attempt to market cucumber soda in Japan for a week or two. And Dr. Browns sells a celery soda. Maybe drinking celery (and cucumbers) might be fun way to bring out our Irish this week.

Celery is crunchy, naturally salty, and nutritious. It can be grilled, pureed, creamed, steamed, fried, pickled, infused, baked, and braised. Huffington Post has some fun ideas for celery, including a salsa with green olives and mint.

Yesterday, cooking for one, I attempted to make celery and mushroom ravioli. If you are vegan, try substituting wet okara or soy-cheese for the egg and cheese.

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 chopped onion
  • 2 stalks celery, chopped
  • 5 button mushrooms, sliced
  • 1 tablespoon Parmesan cheese
  • Salt to taste
  • 1 egg, beaten
  • 6 wonton wrappers

Recipe:

  1. Heat olive oil in skillet.
  2. Add onions and celery. Cook until translucent.
  3. Add mushrooms and salt. Cook until all water evaporates.
  4. Transfer onions, celery and mushrooms to food processor. Add cheese and egg and blend into a paste.
  5. Put about 1 teaspoon of paste in each wrapper. Use water or egg to seal the wrappers.
  6. Cook ravioli in boiling water for 2 to 3 minutes.

I ate these bundles with a lemon butter sauce. However, I have no photo to share because I ate them in 3 minutes flat. But I will try this again, maybe adding nuts to the filling to help give the meal more weight. And I will take a photo.

In January, The New York Times published five celery recipes that put my creative effort to shame. I can’t wait to try the “Pan-Cooked Celery with Tomatoes and Parsley” and “Celery Risotto with Dandelion Greens or Kale”.

Healthy Family, a blog dedicated to living organically and healthfully, also shares four celery recipes for March, including a breakfast drink, a soup, a salad, and a treat with salmon.

By the way, 22 March is World Water Day. May we all slake our thirst and raise our passions with a stick of celery, an ice cube, and Betty Friedan.