Living on the Dole

I applied for food stamps this winer. I wasn't sure I would ever do this, having a proud working-class background that instilled in me the feeling that I should always, no matter what, be able to provide for myself. But after being unemployed for almost 6 months and being really sick this winter, something had to give. I applied and realized that my income -- even working full time for the past 2-3 years - made me eligible for other government subsidies. And definitely eligible for food stamps.

In order to receive my monthly food stamp allowance, the State of Ohio requires that you "work" at a pre-approved site, usually a non-profit or some other community service facility. This is a requirement only for food stamp recipients who are also unemployed. I have to work 23 hours per month in order to maintain my eligibility. Being a lover of all things food related, I chose to work at a local food pantry and soup kitchen. It has been an enlightening, eye-opening experience.

I grew up in poverty in southeast Ohio, but my family always valued gardening, fresh healthy food, homesteading to some extent -- milking a cow, raising a calf for slaughter, collecting fruit from the fruit trees, etc. We always ate really well, even though we qualified for free lunch at school and didn't always have enough money for the coolest clothes or the best shoes.

My experience at the food pantry has shown me an entirely different face of rural poverty. People are unhealthy, desperate, proud. There is a hot meal served every week and in the few weeks I have been there over 50 people have showed up in this little backwater town in rural southeast Ohio, most of them hungry. Many of them come every week, they chat with their neighbors, hug their friends, laugh and sing, say the Our Father together before eating and always come back for dessert and sometimes for seconds.

The food served is terrible. It is canned, processed and passed off as food, but it's really just sugar, trans-fats and salt disguised as food. I've eaten there both weeks and have felt my digestion go to shit after eating only these two meals of processed, packaged food-like substances. It is a wonder to me that people can eat this way and not die of malnutrition or simultaneously of an overdose of chemicals, sugars and salts. When they go through the pantry, they get much of the same -- sugary cereals, canned vegetables, canned fruits, processed cheeze spread, beef stew in a can, frozen pizzas pasta, sugar coated snacks. There are cases and cases of candy and chocolate.

I began to ponder last night a large grant funded project in which I could pay 50 people in rural Appalachian Ohio in varying states of health or disease, to eat a diet made up entirely of fresh fruits and vegetables, whole grains and meals made from scratch with organic locally grown produce. I would want to handle the food prep and serving and partner with a doctor who could monitor health conditions of the participants. My guess is that many of the participants' health problems would decrease (after an initial detoxing period that would undoubtedly be somewhat uncomfortable), they would have more energy, maybe even begin to feel clearer in their minds, more empowered. In general, they would just feel healthier and better able to deal with stress, relationships, etc.

I believe it would create a radical change in most of the participants' lives. It is amazing to me that people eat the crap that they do and still function. I truly believe that food is the first medicine we put into our bodies. It can buffer us from illness, stress, emotional instability and can also poison us slowly, rotting our insides and clogging all the systems that are supposed to keep our complex bodies functioning properly. I think it is no wonder that people in this country are so disempowered and disenchanted. We are poisoning ourselves from the inside out with food that creates ever more powerful cravings but never fully satisfies.

Sara's (Raw) Beet Salad

". . . the recipe is officially known as "Sara's Beet Salad." Yeah, everyone who has tried it raves about it. What a way to gain fame and immortality!"

This was an excerpt from an email I got from a friend about the fresh beet salad recipe I gave him last summer. I made this salad up after I got back from traveling in South America. It was in Peru and Ecuador that I was first introduced to beets. Until then, I had only seen beets in a can and what a travesty that was -- the beets in the can and my ignorance. In the Andes Mountains, they put fresh steamed beets and raw avocados on beds of lettuce, sprinkled with lime juice and call it a salad. I was inspired by the South American beets -- even though I just realized that I never even learned the word for beets. ( I just looked it up and it is remolacha -- pronounced with the emphasis on the -lach-)

The food in South American markets is so fresh and full of flavor and color that it was really difficult to return to the dull, drabness of the flavors and colors of the typical North American supermarket. The food down south of the border made me feel alive in a way that most conventionally grown food in the US could not live up to. I suppose in retrospect, it was my travels in Latin America that brought me round full circle to my current food preferences and philosophy which includes at its heart: local, seasonal, organically grown, sustainably and justly produced and made from scratch. I hope to make my life work providing food that fits this criteria to as many people as possible.

The beet salad is prepared as follows:

Sara's (Raw) Beet Salad

2 large organic purple beets, shredded
olive oil
fresh lime juice
3-5 fresh cloves garlic, minced
1 tsp. fresh ginger, shredded
2-3 Tbsp. red onion, shredded
black or cayenne pepper to taste
1 tsp ground cumin
1 cup fresh parsley, chopped
1 tsp Bragg's liquid aminos or 1/2 tsp. tamari

Add olive oil to grated beets until beets are just coated, but not swimming in oil.
Add juice of fresh lime, to taste.
Add minced garlic, ginger and onion.
Add pepper to taste.
Add ground cumin, parsley and Bragg's.
Mix well together and serve.
If you serve this salad with avocados, the avocados will really bring this light, airy salad back down to earth. They are a great compliment to each other. However, if you are feeling heavy, slow or sluggish, just eat the beet salad by itself or maybe with some rice or salad greens (even better). It is an excellent cleansing salad.