Why? Well, it’s been fun, informative and a lot of good has come my way since it’s start. I’ve met a ton of interesting folk (see my posts about Drew Lazor and the ladies of the Reading Terminal Market), eaten some interesting and delicious food, and accomplished my goal of figuring out how to be a better omnivore. All that said however, I realize that there are tons more interesting individuals  to meet, delicious food meant to be eaten, and a wide range of information about ecologically friendly cooking waiting for some sifting through.

What can readers expect for the future of my blog? More of the same…PLUS more videos (they’ll get better as I learn to talk to the camera, I promise), more reporting, more recipes, more colorful and overly descriptive writing from myself, and more fun. So don’t stop reading now cause I’m just getting ready to roll my friends!

Why asparagus? Well, I love asparagus and it also happens to be in season at the moment meaning that it’s an ingredient that we should take advantage of. So I decided to create a simple and delicious meal based off of a recipe supplied by a budding Food Network star. In true Omnivore fashion I adapted this recipe to accommodate my personal tastes, supplies, and skills (and don’t forget you can do the same thing!).

Now, this is a recipe post, so I’m going to give you the recipe, but before we start cookin’ I figured that I would use this opportunity to create a little picture progression depicting the best way to shop with ecological friendliness in mind at your local grocery store (because even I will admit that due to my current location I really can’t go to the farmers market and speciality store every week for my grub – I’m a college student for chrissakes and I don’t have the money nor the time! So trust me, I feel for you peeps who are in the same predicament).

Go Get This:

• 8 large, cage free eggs
• 1/2 cup cheddar cheese
• 1 – 2 tbsp. olive oil
• 1 lb. (3 cups) asparagus
• 2 tbsp. sour cream
• 1 medium tomato, diced
• salt and pepper to taste

So, when you’re going and getting these ingredients it’s important to keep some things in mind as you shop. 1. Examine your veggies!

Examine Your Veggies!

Don’t be afraid to put your grubby mitts all over the food your about to buy because you want to make sure that you’re buying products that are fresh, ripe, non-smelly, and all around non-funny looking. When buying asparagus, examine the ends and make sure their moist, not moldy and if they seem a little dry you can cut the bottom portion off, stand them up in a container filled with a little water and store them till you ready to cook.

When you’re shopping in the produce section of your store, in general, sniff out where all the organic stuff is hidden (almost all stores have a section of

The Organic Section!

produce that is “organic” these days) and compare prices, ripeness, etc. and see if you can locate the fruit or vegetable. Is there any indication of where the stuff is coming from? Find out!

The other major ingredient in this dish – the eggs – are another item made for smart shoppers. When buying eggs, look to see if the package says “cage free” don’t worry about “organic” or “omega 3s and beyonnddd!” or anything else. All you should be worried to know is that the chickens producing these eggs were vegetarian fed and kept in a humane living environment.

When shopping for other ingredients in your every day life, check out some vegetarian friendly products such as soy milk and soy-based imitation frozen foods and give ‘em a whirl! If you decide that you simply don’t like them, that’s totally cool, but at least give them a try, because the more animal friendly food products you incorporate into your diet, the less impact you’re having on the well-being of the environment…just think about it please. Thanks.

If you've never tried soy milk I'm telling you TRY IT! You can use it in all of your cooking, it doesn't go bad nearly as quickly as regular milk does, and it's super good for you! Oh and did I mention it tastes good too?

Try some Morning Star and Boca products - They're much better than you might imagine!

Now we can start cookin’ with gas! Or electric if it suits you.

Now Do This:

Eat and Enjoy! P.S. Special Thanks to Megan McLaughlin and Andrew Baker for their hard work in producing this video. They’re the best, people.

Oh and did I mention that April is Earth month?! So you should be taking extra special care to treat Mother Nature with some respect. : )

I looked up a few different recipes that incorporated sour cream and found this recipe that convinced me to try it out solely based on the fact that it had so many great reviews to its name. With the addition of some lemon juice, lemon zest, and a lemon glaze (all of which were made with a pile of lemons I had on hand…I <3 lemons in case you can’t tell) I was able to bake up a pretty delicious cake (or at least that’s what my friends told me…). It ended up being surprisingly rich and moist, and the lemon glaze added a perfect balance of tart/sweetness that I think I would have missed had I not put it on there. (Recipe after the jump!)

Lemon Glazed Sour Cream Pound Cake:

Get This (For Cake):

• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/2 cup butter
• 1/2 cup sour cream
• 3 eggs
• 1 pinch baking soda
• Zest and juice of 1 lemon

Get This (For Glaze):

• 1/2 cup lemon juice
• 1 cup confectioner’s sugar
• 2/3 cup milk
• 1 tsp. lemon zest

Now Do This:

• Preheat oven to 375 degrees F. Grease and flour a 8×4 inch loaf pan or bundt pan.
• In a large bowl, cream butter and sugar until fluffy. Add sour cream and eggs.
• Add flour and pinch of baking soda – mix well. Pour batter into pan making sure to rap the pan in order to get any air bubbles out.
• Bake at 375 degrees F for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
• While the cake cools, in a small saucepan over medium heat whisk together lemon juice, zest, milk, and confectioner’s sugar bringing to a simmer.
• Once the mixture has been brought to a simmer take off heat and let cool.
• Pour glaze over cake.
• Eat.
• Enjoy.

Although there are a few farmers markets that stay open all year round, many markets go into hibernation for the winter only to return each year with new and fresh produce from local producers. These places, however, are suffering just as any other business is due to a favorite topic of discussion amongst the suit and tie folk of the work world:  our suffering economy. And most of these critics are telling us consumers to stop fearing the dollar and spend when we can so that we can give the economy the boost that it requires.

So what does this have to do with the farmers market? Patronizing the local markets of our city means that we are putting money back into the hands of the farmer, the local baker, the small shop owner, and perhaps even your neighbor instead of the invisible corporation that we know too little about. By creating a map mashup of all the best farmers markets of the Philadelphia and surrounding area, I am suggesting that we utilize the local producers’ best assets and inspire growth in the communities we live in by frequenting the people who care about supplying us with fresh and quality products.

Of this map mashup I’ve created there is one market that I have to admit is my personal favorite (simply because it’s the one that I have ample opportunity to frequent regularly and also it’s one of the few that is open all year round) – Reading Terminal Market. This market, like a few others on my list, is full of interesting vendors ready to sell off all their goods and services for an affordable price. I spoke to two of these vendors, that just so happen to be a few of my absolute favorites, to find out how the recession is affecting their shops and how much they rely on the everyday consumer shuffling by their stand.

The first is perhaps one of the best patisseries in the area:  Flying Monkey Patisserie. The small shop (which consists of a bakery case and a cash register) is run by Rebecca Michaels, a New York native who began her business from her home and has now turned it into one of the best bake shops in Philadelphia. Selling indulgent little delecacies like cupcakes and cookies is not, perhaps, the best line of business to be in during a recession.

“I understand that my cupcakes are a luxury,” says Michaels, “but we’re trying to compensate our lack of income by cutting costs elsewhere.” By baking much of her products at home and relying on large orders for banquets, companies, etc. Michaels is attempting to deal with the decline in the best way she sees fit.

“I’m not going to compromise the integrity of my food, but I’m trying my best to regain my confidence in this economy. It’s tough now, but I’m optimistic.”

Surprisingly, there is a flip side to the monetary madness, or at least there is according to the co-manager of the Fair Food farmstand, Sarah Caine. The Fair Food farmstand is a tiny shop smack in the middle of the always busy market that sells produce, organic meats and poultry, and artisan cheeses from local farmers and producers in the area. This small stand represents a larger coalition that works as a non-profit organization working directly with farmers to consult them about how and where they should sell their food, and surprisingly, their business is doing very well.

“We’ve been working for 5 years now – starting at first as a small once a day table top service here in the market,” says Caine, “and we’ve since expanded. In fact, we’re going to expand our business this coming June to a larger venue.”

So how is this business doing so well?

“We’re an unusual niche market so we really have customers of all economic stratospheres, and I think because of this we haven’t really seen a change in our business’ growth. We’re a seasonal based store too which I think makes a difference,” reflects Cain.

Despite these stores’ differences, both agree that they rely heavily of the patrons who are there to simply browse their products because they are the people who get their names on the street and contribute to having their small businesses recognized throughout the city. By taking time out to visit these markets, you can easily realize what amazing products are readily available to you, and by speaking the people who make them you also realize why you’d rather buy from them.

Frieda's Sun Dried Tomato and Garlic Polenta

I’ve never had polenta. So when I walked by this little golden log sandwiched in between the tofu and veggie patties at my grocery store’s meager organic foods collection, I had to stop and pick it up. The package of Freida’s Organic Polenta promised a low-fat, scrumptious, and hearty helping of ready made polenta whose only requirement was to be thoroughly heated either by microwavable means or stove top cooking. I opted for the stove top (of course!) – a bit of good olive oil in a hot pan and that was it.

So how’d it turn out? Eh, so so. It was fine, so long as it was paired with something that had some taste, which is why I decided to saute up some portobellos in some tomato sauce (it was jarred, I’m not going to lie – I was in no mood) and call it a day. What would have helped

sauteed portobellos with polenta and tomato sauce.

Freida’s polenta? Some seasoning. I found it extremely bland; however, I will say that the texture of the product was good considering it came in the form of a stiff, waxy-looking log.

So, would I recommend picking up the product. Sure – It’s a good, healthy substitue for pasta and rice, and the fact that it’s organic helps. But, just like pasta and rice, you have to add something to it, or it’ll be as bland as can be, I promise.

So, why is it so important to know what produce is in and what is out? The environmental cost of transporting non-seasonal food to our favorite grocery stores is greater than you might realize. Having a shipment of produce delivered thousands of miles creates a weighty carbon footprint that greatly affects our planet, not to mention these foods are often sprayed with chemicals in order to keep them from turning during their long plane ride to the market. By purchasing seasonal food from your local market you eliminate those environmental costs while also putting money directly into the hands of your local farmer, which usually costs less than buying foreign food – which should feel pretty good for you as a savvy consumer.

Quinoa with spinach, mushrooms, tomatoes, and parmesan cheese, served with roasted potatoes.

Q-U-I-N-O-A (pronounced “Keen-wah”) is perhaps the holiest grain of them all, in terms of health freaks, fanatics, vegans, and vegetarians. What’s funny is that this “grain” isn’t even a grain at all, but instead holds the title of “pseudocereal” being that it is a species of goosefoot, a grain-like crop that is grown primarily for its seeds. What’s even weirder than the afore-stated information is that this stuff (unlike much other “health” food) actually tastes good – no, not just good, but great, awesome, delicious, stupendous, if you will. If prepared correctly, quinoa has a nutty flavor, which supersedes the bland qualities of rice and pasta, and instead lends flavor to any of the vegetables, cheeses and spices that you’d like to scatter within it. What’s even better about all that info.? The fact that quinoa truly is a very healthy food item, being that it has a very high protein content, a healthy handful of amino acids, and contains a tasty source for iron, dietary fiber, and magnesium. No wonder the Incas referred to quinoa as the “mother of all grains.”

So how does one go about cooking this stuff? The key to cooking quinoa is in the prepping steps:  it’s important to soak and rinse the quinoa in water before you actually cook with it in order to wash away the bitter-tasting coating of saponins that naturally occur on the grains. Now, most quinoa that is sold in North America has been rinsed for you, but I strongly suggest that you rinse your quinoa anyway, just to be sure that you don’t accidentally swallow a mouthful of bitter…um…pseudocereal bits…

Once the quinoa is cooked, however, the possibilites are truly endless. I was introduced to this grain when I lived in England, and because of my close proximity to the local farmer’s market I would basically throw in any vegetable I had picked up and would usually turn out a good quinoa dish. Go ahead and add anything you’d like (within reason of course) and I’ll guarantee you, too, will come out with a delicious meal in the end.

Quinoa with Spinach, Tomatoes, and Portabellos

Get This:

• 1 cup quinoa
• 2 cups water
• 1 tbsp. olive oil
• 4-5 cups baby spinach
• 2 cups baby portobello mushrooms
• 1 large clove garlic
• 1 large tomato, chopped
• 3/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Now Do This:

• Place the quinoa in a large bowl and cover the quinoa with water until the grains are covered. Set aside for a half-hour to an hour.
• Drain the quinoa in a finely meshed colander.
• Bring the two cups of water to a boil adding salt to season and add the quinoa. Cover the grains at a low simmer for about 14-18 minutes.
• While the quinoa is cooking sautee the mushrooms, garlic and spinach with olive oil, salt and pepper, until cooked through; about 8 minutes.
• When the quinoa is finished it should be light and fluffy, almost resembling couscous. Combine the cooked quinoa with the sauteed vegetables, grate the parmesean on top, and incorporate the fresh tomatoes.
• Eat. Enjoy.

According to the Whit, Thomas Partyka, a senior radio/television/film major and member of the P.S.A. is hoping that their petition to stop Sodexho food services from using these eggs will help students become more interested and aware of the benefits of eating eggs from cage free birds.

So what’s the point in eating cage free eggs? It’s widely understood and recognized that housing birds in cramped cages disallows birds to establish a pecking order within their group, and ends up creating an environment in which these chickens invariably peck one another to death, which leads factory farmers to soder their beaks off in order to keep the birds from killing each other. Pretty gruesome right?

By buying eggs that are produced by cage free chickens, you, as a consumer, are ensuring that these birds are ethically maintained and cared for by their owners.

Fabio, from the past season of Bravo’s Top Chef, once so eloquently stated, in his charming Italian accent, that these animals that we eat and use to sustain ourselves deserve a good life, just as we do, so why not take the necessary measures to ensure that these animals are leading healthy lives, instead of simply turning a blind eye to it all?

To learn more about the protest against caged chicken eggs happening at Rowan, or to sign the petition, visit their website, and to learn more about eggs, revisit one of my posts!

Having spent some time in the office now, watching this guy snack on everything from Pocky Sticks to a gigantic, clump of licorice coal (which I must state was largely the product of Listing Editor, Holly Otterbein’s persuasion) and perusing his writings on the food blog (which are accompanied by Felicia D’Ambrosio’s writings), I’ve found that Drew Lazor, perhaps to some people’s disappointment, is a regular guy who happens to write really well about food. Never overly critical, and rarely announced as a picky eater who’s too good to chow on a greasy sub ever now and then, Drew is the furthest thing from an elitist food snob who has his nose too high in the air to even see what’s on his plate, which makes me wonder:  How’d he get his start?

Through some simple persuasion in the form of cookies, I got Drew to answer my questions about food blogs, what it’s like to be a food columnist and what his advice is for the foodie in training.

OQ:  So, how did you become interested in food writing, in particular?

DL:  I know everyone says this, but really, I just kind of fell into it. I was doing an editorial internship at City Paper during my senior year of college, and was randomly assigned a food and restaurant news column called Feeding Frenzy as my weekly responsibility. That was about four years ago now and I’ve been writing it ever since, covering local restaurant openings, closings and so forth.

I’ve always loved food and drink and eating out, but never really considered pursuing it in a professional sense prior to this; most of my experience before becoming the food editor at CP had been in music, news and sports writing. But once I started writing Feeding Frenzy, I quickly realized how fertile of a beat food writing was, especially in a place like Philly where there’s a really vibrant and engrossing culinary “scene.” After cutting my teeth with the column, I began branching out into all sorts of different food-related features, from cooking stuff and profiles to interviews and the occasional short restaurant review. It’s crazy the amount of stuff I’ve learned in such a short amount of time. Though I didn’t do all of this right away when I started full-time at CP, I now oversee the food and restaurant sections of the paper in addition to overseeing our food blog, Meal Ticket.

OQ:  What do you think is the hardest part of maintaining a food blog? The easiest?

DL:  That there is so much stuff to cover in terms of Philly’s food culture is both the easiest and toughest part of maintaining Meal Ticket. Every day I find myself up to my ears in great ideas for content, and it’s sometimes difficult to find the time to properly hit on it all. But then again, that is way better than having nothing to go on whatsoever! That would suck.

OQ:  What’s the best part of being a food journalist (above being just a plain old journalist)?

DL:  There are just so many food-related stories out there large and small that it’s a real treat to be able to sift through them all, talk to people to discover what makes them tick. I really love to wander around the city looking for new restaurants and chatting with people. It’s the best way to get story ideas.

Also, I know this sounds trite, but sometimes people are nice enough to give me free food. I love free food. Thank you, free food-offering people!

OQ:  What advice would you give to a food blogger who is just starting out?

DL:  Aside from all the big stuff – striking up friendly relationships with fellow bloggers, making sure to update religiously, etc. – my first piece of advice would be don’t be scared to talk to people for your stories/posts. If you are writing about a great dish you tried at a restaurant and you want to get more info on it – ask the chef! It may put you outside your comfort zone but it’ll be worth it. It really adds an entirely different element to your writing.

My second piece of advice would be not to act like you know everything, and to think about what you write before you write it. Some food blogs I’ve come across – I’m thinking mostly of restaurant review blogs here – are so overtly negative and nasty that it seems almost as if they’re trying to make their bones by being critical. These days, I just don’t think it works like that. You have to remember how much influence you may have over a readers’ opinion of a restaurant – this goes for everyone from professional food journalists to food bloggers to Yelpers. It’s important to be honest, but it’s also very, very important to be fair, in my opinion.

OQ:  What’s been the best article you’ve written on the blog? Or the most fun, I guess I should ask?

DL:  Stuffalo Crust Pizza

Recap of my trip to Portland last year (this was actually for the Clog, pre-Meal Ticket)

OQ:  If you could eat one food item for the rest of your life what would it be and why?

DL:  Oh man, what a tough question. Am I coming at this from a sustenance perspective, like a food that will help me not die even if it’s all I eat? Or just pure deliciousness? If it’s the former, I think I’ll go with pork chops. Not too fatty or anything, can be prepared in many different ways and a terrific source of protein. Can I get a side dish? Definitely rice if so. Or pancit, which is a noodly Filipino dish kinda like lo mein. Maybe I should sub out pork chops for pancit, actually. Am I overextending the question here?

From a purely junky perspective though, I would probably go with any Haribo product, especially Sour S’ghetti. Or bacon. Or Sour S’ghetti wrapped in bacon.

OQ:  Your last supper? Would you dine on caviar and red wine with Jesus or did you have something else in mind?

DL:  A bottle of Bulleit and enough fried chicken to fill the crater of a large volcano.