Food Rules

Venison provided by Mr. John Lee

Today's post is inspired by two sources. First, by Michael Pollan, author of The Omnivore's Dilemma, In Defense of Food, and most recently, Food Rules: An Eater's Manual; and by our friend, Juliet Summers, who has taken it upon herself to follow and document her experiences eating whole foods. Essentially, she's following the Pollan mantra: Eat food. Not too much. Mostly plants.

Over the weekend, we took a trip out to Rapid City. Katey had a conference about her National Board Certification, and TIE put us up in a hotel for the night. While we were there, I used my Borders Gift Card, also courtesy of TIE, to pick up the three Pollan books mentioned above. I've been thumbing through Food Rules, and I have to say, eating that way is appealing. But is it possible in rural South Dakota to find the variety of foods we really like? I realize that the fact that we live in a rural area and can't find good, wholesome, fresh food is a paradox of sorts, but the reality is that processed foods have become staples, even in the country.

We didn't plan it this way, but tomorrow's dinner would pass all of Pollan's tests. We're having venison stew with carrots, celery, and onions. Toss in a few spices, a splash of red wine, and water, set the crockpot to low, and let it simmer for 8-10 hours. No additives or preservatives, no HFCS, no unpronouncable ingredients. I think we can be happy about this meal, and if we really try, I think it can become a way of life for us.