February 28, 2011
February 27, 2011
February 24, 2011
February 22, 2011
February 20, 2011
February 15, 2011
February 13, 2011
Anna posted her favourite shots from our engagement shoot a few days ago and now I'm going to overload you with more (feel free not to watch). I do have an ulterior motive though. You see, Daniel and I just can't decide what photo we should frame and hang on the wall. There are a few that we love but framing a few may create the impression of a shrine and we don't really want to do that. I love the shots in the freesias - I think they're romantic and reminiscent of the sixties. Daniel likes the shots where he's holding the sign, just 'cause they're a bit different. So please, if you feel so kind, tell me which ones are your favourites and it might help us narrow it down.
Moving on to a foodie frugavore topic...I am so inspired by how many of you have the desire to shop, cook and eat with awareness. I've managed to track down a local organic butcher who sells wholesale to the public so I'm planning on making a once-a-month trip and stocking up. I'm excited to chat to him about cheap cuts for my slow cooker come autumn/winter too. This week I've made a few soups to ward off a nasty cold and I roasted a chicken, made a curry with the leftovers and slow cooked the bones and a few vegies overnight to make stock. Tonight we're eating form the pantry so who knows what we'll end up devouring.
As for the winner of a signed copy of frugavore...congratulations Tania from Myrtle & Eunice. A quick-witted, savvy woman who felt sick at the sight of hot cross buns and Easter eggs at the supermarket in JANUARY. I feel your pain. Considering Easter is not till the end of April I think it's fair to say the religious holiday has well and truly become a marketing scam and is contributing to the waistlines of the chocoholics and sweet tooths among us.
I, personally, won't be buying those indulgent eggs till mid April. Because me and my baby don't need any sugar and most definitely don't want the reflux that accompanies it.
February 6, 2011
What is a frugavore?
‘Frugavore’ describes a ‘love of frugality’.. So in a cooking sense, a ‘frugavore’ is a person who grows much of their own food, buys local produce, wastes nothing and always eats well.
What inspired you to write "Frugavore"?
I had long been into buying organic and local produce, but the inspiration to write Frugavore started when I was teaching a group of kids in a temporary housing estate how to cook healthy food on a low budget. I wanted to show them that eating low-budget meals didn’t have to constitute eating junk food and processed food from the supermarket or fast-food outlet. You could eat good quality food on a low budget - you just needed to source and prepare it frugally.
So I started writing up weekly recipes and tips for the kids and eventually this collection of ideas became the first draft of Frugavore…
Can you tell me a little about your journey towards changing the way you shop, cook and eat?
The journey to becoming a frugavore was definitely an eventful one! It involved growing more of our own food (this meant ripping up the front lawn to start a vegie patch) we got a few chickens, built up our compost pile (so that less rubbish left our property, all of it turned into fertiliser for the garden) and also started buying more produce directly from our local farm.
Along the way, I soon realised how wasteful our previous habits of food preparation and storage had been. I think that becoming a frugavore made me a lot more conscious about the environmental implications of food and how much we had previously wasted. Now, I can’t look at produce that has excess packaging or won’t easily biodegrade easily into my compost. Once you start being a frugavore, it’s hard to stop!!
But I think the biggest benefit of being a frugavore is that it is really a lot of fun, and our lifestyles have changed all the better for it .... I have come to love waking up early in the morning just to water the garden, coming home from work to see the chickens walking up their ramp into their house. And I still get a huge amount of enjoyment out of spending a Saturday afternoon weeding and harvesting plants for the upcoming week, making stock out of chicken feet and carcasses, and preserving our food whenever I have a moment free.
What has the response from readers been like?
The response from people has been great! I’ve had plenty of people come up to me at farmer’s markets and food stores telling me about the vegetables they are growing and the chicken stock that they’re making. A lady approached me in my yoga class last week telling me about the guerrilla garden that she’s set up in front of her apartment block. I love hearing about these things!
Do you think, as a whole, the nation is becoming more conscious of the food we buy and consume?
Definitely. I think people are beginning to realise the environmental cost of our ever-expanding food waste. Our landfills are vastly overflowing, and there is an excess of chemical run-off seeping into our oceans. In Australia alone, annual food waste is estimated at 5.3billion each year. That’s a lot of money!
At the same time, people are craving a healthier food supply with more nutrient-dense produce. This can only be achieved if we connect directly to the source of our food (by growing it ourselves, or shopping directly from the farm or local seller). We need to cook more food at home and cut out processed foods from our diet.
There has also been a strong move toward connecting to local farms and supporting local food economies during the past decade. This can be seen in the increase in grass-root food movements such as Slow Food (www.slowfood.com <http://www.slowfood.com> ), The Weston A. Price Foundation (www.westonaprice.org <http://www.westonaprice.org> ), community gardens, guerrilla gardening and landshare movements. I hope that we see even more of these movements in the future!!
Can you give three simple tips for how to save money at the checkout without sacrificing quality in the trolley?
1- TIPS FOR FRESH PRODUCE: Always look for produce that is in season as it will be fresher, better for you and usually cheaper too (as it is in local abundance). If you are able to shop through local producers you will often get a better deal on fresh produce as the price will fluctuate more. You can also have the satisfaction that you are supporting the local food economy.
2- TIPS FOR CHICKEN & DUCK: Look for the best quality produce (ie organic, free-range chicken), but buy food in bulk rather than the smaller cuts.
For example – two chicken breasts cost roughly the same amount as a whole chicken (at most, they are a dollar or two cheaper). Two chicken breasts really only allow for dinner for two people. So instead, if you buy the whole bird, you can roast it or make it into chicken soup (I have an awesome recipe for this in Frugavore). If you roast it, you can collect all the scraps after the meal and make it into stock, and then use this as a base for a light soup the following night. With either dish, you can use the leftovers (chicken meat) to make an easy leftover dish such as chicken with rice.
3- TIPS FOR LAMB, BEEF & FISH: Look for the cheaper cuts of meat and fish – casserole cuts, off-cuts, bones and fish heads. These ‘off-cuts’ are often significantly cheaper than the prime cuts (steak, eye-fillet etc). If you buy the ‘off-cuts’ you can then justify spending those extra dollars on better quality meat (look for grass-fed and organic). Fish heads and bones are often given away at markets and these form a beautiful base for fish soup (which is highly nutritious).