Gene Logsdon and Friends

How Much Does Soil Influence Taste?

In Gene's Weekly Posts on November 19, 2014 at 10:05 am

From GENE LOGSDON

I had no more finished the post two weeks ago about improving vegetable taste, when I read an interesting interview with Eliot Coleman, a name you all recognize, in the November issue of Acres U.S.A. Eliot has been a leader in perfecting year-round, organic farming— in Maine of all places. One of his most popular crops is “candy carrots” and how he grows them is pertinent to our discussion.  He plants carrots, around the first of August, and when winter cold arrives, he slides a movable greenhouse over the carrots so that the ground doesn’t freeze. He has learned that with a double cover, or a cold frame under a fabric greenhouse cover, the ground, though plenty cold, doesn’t freeze.  In the interview, he says: “When you leave carrots in the ground like this, they protect themselves against the cold by changing some of their starch to sugar, sort of like antifreeze. These are known locally as candy carrots.  We’ve been told by parents that our carrots are the trading item of choice in local grade school lunch boxes.”

That’s the kind of detail about growing food for better taste that is so intriguing to contemplate. Do we know very much about soil in terms of health and food taste even with all the scientific effort that has been put to it? Does better taste mean better nutrition in the first place? I recently read about Lakeview Organic Grain Farm More…

Keeping Prejudice Alive

In Gene's Weekly Posts on November 12, 2014 at 9:48 am

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From GENE LOGSDON

Some of the latest thinking on Attention Deficit Hyperactivity Disorder (just getting those letters all out in correct order is enough to give me ADHD) argues that the condition is not really a bodily or mental affliction but a natural state for some people, especially children. Being fidgety, having a short attention span, not being able to concentrate for long on anything in particular— these traits are more or less brought on by the over-regulated, prescriptive world we live in. That sounds plausible to me. But then the learned scientists who are arguing this way go into examples (“A Natural Fix For A.D.H.D.” by Richard A. Friedman in the New York Times, Nov. 2, 2014). They suggest that  ADHD people would be right at home in a hunting and gathering society, like in Paleolithic times, when daily life shifted rapidly from one exciting, dangerous situation to another. It was not until humans settled into the boring routine of sedentary agriculture that such people became estranged and out of touch with the rest of society and started suffering from what would later be diagnosed as ADHD.

Once more farming is depicted as boring. After a lifetime of being subjected to this kind of stereotypical thinking,  I know I should just ignore it.  Anybody who has had the least bit of experience in agriculture knows it is one of the most  exciting ways in the world to lose your money or your life. But when the stereotypical thinking comes from places like the Weill Cornell Medical College, I must protest. More…

Another Kind of Baby Food

In Gene's Weekly Posts on November 5, 2014 at 9:01 am

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From GENE LOGSDON

As a society, we strive valiantly to get people to eat more vegetables. That always brings up a question in my mind: why don’t we have to strive valiantly to get people to eat more filet mignon, chocolate, and whipped cream? Answer: Obviously, these foods taste good while vegetables still often taste like seaweed floating in the backwaters off New Orleans. I know, I know. Vegetables can taste good too, but the fact is that more often than not, even today, they don’t live up to the good taste that they are capable of. The skill and especially the knowledge involved in coming up with a really good plate of vegetables is still rather rare and there’s no excuse for it. Small scale garden farmers can take advantage of the situation and squeeze a lot more market opportunity out of it. Most short order restaurants don’t know diddily about good-tasting vegetables because their customers don’t either, so why bother. Mass production won’t work because in many cases the vegetable, to taste really delicious, has to be harvested before it can be handled by field machines. Even pricey restaurants have a hard time getting the good stuff which is why some have started their own gardens next to their restaurants. But in most cases the demand isn’t there yet because the consumers don’t know what they are missing. Too many of us merely tolerate vegetables going back to childhood when, if we didn’t eat the stuff, we wouldn’t get dessert. We’ll pay $30 a pound for a restaurant steak quicker than they will pay half that amount for a succulently fresh salad. Just as happened with breads and beers More…