In this episode we talk about the growing “faux” meat market and what it could mean for climate change and agricultural practices being used in the US.
It’s 3:30 in the afternoon and you’re getting a bit antsy. Nothing’s going right and you’ve still got a few hours of work before you can head home. You may snip at a co-worker and they’ll notice that you’re getting a little “hangry,” the perfect storm where your mental state is dictated by low blood sugar.
We’ve all been there. It’s nothing a little snack and a walk around the office can’t fix. Just eat this candy bar and you’ll be fine.
That isn’t what I’m talking about.
Some people say, “Don’t talk to me until I’ve had my coffee! I need my caffeine.”
That, also, isn’t what I’m talking about.
I’m talking about a direct correlation between mental illness and diet. I wanted to explore research that may have real implications about mental health, namely the long term effects that nutrients have on mental illness.
We continue our discussion with local foraging enthusiast, Travis Grimler.
In this episode we talk about the legality of foraging, Travis shares some of his favorite recipes, and we share some good references to turn to if you’re interested in getting started in foraging.
A few weeks ago, we were able to sit down with local news reporter Travis Grimler, who is fanatical for foraging! We chatted with Travis for over 90 minutes and picked up so much good information, we were able to split the recording into two episodes. This is the first part.
In this episode, we talk about proper foraging safety, nutrients vs calories, and even The Walking Dead.
We are very fortunate at Happy Dancing Turtle to have leaders who aren’t afraid of getting their hands dirty. In this episode, we were able to sit down with our very own Principal Executive Officer, Bob McLean, who is also the District Governor Elect for Rotary District 5580.
We were able to talk about the looming problem of water scarcity, which is troubling many parts of the world, but we also talked about the many people and service organizations that are working very hard to help solve that problem.
We also talk about how you can act locally to help these water stressed areas.
Happy Dancing Turtle is fortunate to be located in the middle of the Land of 10,000 Lakes. Actually, it’s 11,842 lakes, but who’s counting. A person can hardly drive a mile down the road without passing a lake, pond, river, or stream, often seeing one or the other on both sides of the road. With such an abundance of water around us, it can be easy to take it for granted, which is exactly the reason we make it a point to include lessons on water in all of our youth educational programs.
Starting with our youngest learners, preschoolers at Tiny Turtles learn that around 60% of their bodies are composed of water, which always blows their minds! From there, they brainstorm the different ways that not only people but plants and animals as well, use water. Finally, we discuss different ways that we can use less water, not letting the water run while brushing your teeth being the easiest for them to relate to!
Second graders in area schools get a water lesson as well, when Happy Dancing Turtle staff visit their classrooms to teach them about the water cycle and all of the different places on Earth that water is found. One of the kids’ favorite facts every time is that (for all practical purposes) there is the same amount of water on Earth now as there was millions of years ago and that the water they drank after gym just might be the same water that a dinosaur drank!
One of the most difficult problems that gardeners face is proper use of water. They either use too much or too little. The ones that use too much will set a sprinkler on and forget about it during the day (wasting way too much water) and the ones that use too little simply forget to set the sprinkler out (for those keeping track, I’m one of ’em!)
So, what do you do if you are either of these bad examples? Do you simply wait for the rain? No! You prepare your garden with a drip irrigation system.
As a lifelong resident of the Midwest, I’ve come to the realization that there is no escaping winter. It will have it’s way with you. Some people have chosen to embrace it, like our beloved Nora, who can be seen, even on the most cold and daylight deprived days, out frolicking in the ice and snow.
Other, more rational, people have made the choice to fight against the oppressive, bitter winds and the unrelenting below-zero temperatures by turning to the kitchen. There, they’ve fortified themselves through the magical art called “Comfort Food.”
I’ve asked the staff here at HDT if they have a food or recipe they use that combats the onslaught of red noses and frosty feet, and I got a bunch of goods ones. If you have any you’d like to share, please comment below!
Allison R. talks about her favorite comfort food and reminisces a bit about when she first experienced it. She says she first tried Gluhwein (“Glow Wine”) while walking a Christmas market in Germany while visiting her husband, while he was on leave. She loves the hot, citrusy, and spicy flavor. She claims it makes you warm from the inside-out.
- 1/2 medium orange
- 3/4 cup water
- 1/4 cup turbinado or granulated sugar
- 20 whole cloves
- 2 cinnamon sticks
- 2 whole star anise
- 1 (750 milliliter) bottle dry red wine
- Rum or amaretto, for serving (optional)
- Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.
- Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms. Takes about 1 minute.
- Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so it doesn’t reach a full simmer.
- Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
In my book, for a recipe to be considered “comfort food” it has to fulfill two requirements: 1) Is it warm? 2) Is it filling?
This shepherds pie hits both of these criteria in stride. After you’ve had a long day of either slogging through the ice fields on Greenland or the green fields of Iceland, you’re going to be happy to dig into this bad boy.
- 2 lbs freshly ground burger
- 1 large onion, finely chopped
- 4 carrots coarsley chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1-2 tablespoons Worchestershire sauce
- Salt and pepper to taste
- 10 oz frozen peas
- 2-1/2 lbs russet potatoes peeled and quartered
- 1 cup milk
- 6 tablespoons butter
- Preheat over to 425F. Heat a large skillet over high heat. In two batches, cook burger until no longer pink, about five minutes each. Transfer burger to a colander set in a bowl; let fat drain off and discard.
- Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened (about 5 minutes). Stir in tomato paste. Add flour, cook, stirring, for 2 minutes.
- Add Worchestershire sauce, 2 cups water, and burger. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-oz ramekins; or two 9-inch glass pie dishes.
- Potato Topping: In a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat, simmer until fork tender (about 15-20 minutes). Drain.
- In pan, bring milk and butter to a simmer, remove from heat. Return potatoes; mash. Season with salt and pepper.
- Spread potato topping over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25-30 minutes. Cool slightly, serve.
I asked around the staff and our resident chef, Chris G. came up with this neat little recipe. He said it reminded him of gatherings, church basements, and the way that a good meal can bring people together, which he claims is the true meaning of comfort food.
- 1-1/2 lbs pie crust
- 1 lb chuck steak cubed
- 6 oz potato cubed
- 6 oz rutabaga cubed
- 1 onion finely chopped
- 1/2 tsp rosemary
- 1/2 tsp savory
- 1/2 tsp sage
- pinch salt & pepper
- 1 egg (beaten)
- Preheat oven to 425F. Divide dough into 6, roll out into round shapes
- Mix steak, veggies, herbs & season. Then spoon equal amounts onto crusts
- Brush edges with water then pinch together firmly, (it must seal!)
- Transfer pasties to a lined baking sheet. Brush each pasty with egg, then place in oven.
- Cook for 15 minutes at 425F, then reduce heat to 325F and then cook for an hour.
Jim, Allison, and Chris went to the MDA Organic Conference last month and Sean Sherman was the keynote speaker. Jim took a shot and asked if Sean would be interested in speaking on Turtle Talks and to our surprise, he said yes!
So, we’re very excited to have Sean Sherman on this episode. More famously known through his food production company, The Sioux Chef, Sherman talks about his mission to bring indigenous foods back to indigenous communities, helping to grow opportunities and create successful micro food systems.
You can learn more about Sherman’s non-profit organization, NATIFS (North American Traditional Indigenous Food Systems) by going to https://www.natifs.org/. You will learn about his mission to help native communities reconnect with traditions and native cuisine that has been lost over the centuries due to the colonization and aggressive expansion of European settlers.
*For complete event details including workshop descriptions, vendor list, and to register and pay online, visit www.happydancingturtle.org. If you’d like to register now, you can go to our online registration site.*
Back to Basics is entering it’s 13th iteration this year. We like to think that it’s the engaging workshops, vibrant vendor fair, and awesome volunteers that have helped it become the regions’ premier sustainability conference. We’ve been very fortunate to also have compelling keynote speakers.
This year, Kent Solberg, from the Sustainable Farming Association, is kicking off the event with his speech titled “Soil Health: The Future of Farming?” As the Livestock and Grazing Specialist at the SFA, Kent is on the road all over the state, helping producers embrace soil health. Due to the that, we were unable to bring Kent into our studio, but were able to record him via conference call. So, please excuse the sound while you learn how soil health is going to help farming into the future.