除了发现感冒,好了,, I definitely have not figured out how to shop for groceries through these barren months in a way I feel great about. In the Bay Area, I chose to purchase mostly local food because I believed in it for a variety of reasons. But it would be naive to overlook the fact that it was also very possible—and honestly not that hard—to eat a wide-ranging diet sourced locally. I could get fantastic produce straight on through winter, fat pomelos and lemons and avocados and all kinds of lettuces, not to mention nuts and dried fruits that came from nearby. It wasn’t hard to find local cheese, milk, yogurt, butter, eggs, fish, tofu, beans, almond butter, bread or grains (or wine!). I could walk to my farmers market and carry it all home. I know, I know—some things about California are as good as they say. There’s a part of me that still doesn’t know how I let that go!


总之,一切的说:有差异巨大that当地的购物体验,且其中有在赛季多不是版本。有一件事我不停地告诉自己,我期待在我们的举动之后这个特殊的损失是,如果我真的相信在当地吃,这将是一个很好的考验。它是什么样本地吃的时候你没有访问物产丰富?你是做什么的时候冬天报价仅甜菜,越冬巨大的胡萝卜和土豆,你选择的地方,或者你选择多样化的饮食?徳赢vwin客户端当选项是当地的,你做什么要么要么ganic? What if my fears of botulism rule out the potential of me ever becoming a prolific canner? And what do you do if you don’t have money? Even in the Bay Area, shopping locally isn’t easy at all if you are poor, and/or far from fresh markets or well-stocked grocery stores. For me, buying primarily local food was affordable, but while I’ll always advocate for the seconds bin, I absolutely recognize that I’m able to spend a lot more on groceries than many people can. I had a satisfactory answer onhow to eat当我住在加州有不错的收入和一辆汽车,但只解决吃饭问题人口的一小部分。Alice Waters arguably represents the most virtuous form of eating in our modern food culture, and while it’s fully understandable that she took advantage of the Bay Area’s bounty in the course of defining her cuisine and her cause, the ethos might apply universally, but the practices don’t. When it comes right down to it, what is this so-called virtuous eating anyway—and who gets to define it?

I should say now that I don’t have any answers to these questions. And while there’s more I could say on the subject, I also don’t want to pretend that I’m an expert on this. I’m just one person who loves food, trying to figure out how to live a life I feel good about in this very complicated world that demands a multitude of decisions that run from silly to serious. I’ve decided that I still get to eat avocados and oranges and almonds even though I don’t live in Oakland anymore. But the truth is that it leaves me with some cognitive dissonance. I have a winter CSA that has been great, especially once we moved from shallots and beets to spinach and mushrooms. I’m reveling in the things I能够get, including a shocking variety of local grains, maple syrup and popcorn from any number of farms. And I’ve found it helpful to make a few more things from scratch. If I’m further from the source of certain foods, perhaps I can get closer to the origins of others.

这使我想到我最喜爱的食谱这个冬天,艾米卓别林整个食品烹饪的每一天。The book’s 20 chapters are organized around specific categories, including porridge, fruit compotes, nut milk, soups, dressings and granola. Each chapter has at least one base recipe, the most simple take, followed by many variations on that theme. These are definitely recipes for people who want to cook, as many are staples that could be purchased or made more simply (e.g., here, you are soaking whole oat groats overnight and grinding them to make your oatmeal). Please note that I am not recommending this book to you if you hate being in the kitchen or don’t want to devote much time to cooking. There are other great cookbooks for you! Just maybe not this one. And a lot of it is hippie food for sure, what with all of the soaking and blending and seeds and lack of sugar. But as someone who loves both hippie food and cooking, I am all in.





This is just one of many nut and seed butter recipes in this book. I’d encourage you to pick it up for that and much more inspiration! The original recipe calls for 1 teaspoon of flaky salt, which I found too salty for my taste—and I like salt. I’m giving a range below and suggest you start at 1/2 teaspoon and adjust from there.


1 cup (140 grams) whole raw almonds



1 / 2-1茶匙片状盐,或口味

Begin by toasting the almonds, sunflower seeds and coconut. Preheat the oven to 300 degrees Fahrenheit. If you have three pans that fit into your oven at once, you can toast these simultaneously; otherwise, take them one by one. Toast the almonds for 16 to 18 minutes, the sunflower seeds for 10 to 12 minutes and the coconut for a quick 4 to 6 minutes. Check at least once during baking to shake and turn the pans for even toasting. Everything should be golden brown and fragrant. Allow to cool slightly before proceeding.


存储在一个年代ealed glass jar or an airtight container at room temperature or in the fridge for up to 1 month. This butter is very smooth at room temperature and quite solid straight out of the fridge. Assuming it’s not the height of summer, I think this stores best unrefrigerated, but if you keep it in the fridge, take it out 30 minutes before you want to use it, if possible.

Note: I’m aware that there’s something wrong with the comment function on my site right now—I’m working on getting to the bottom of it! Thanks for putting up with the lo-fi nature of this humble blog in the meantime.


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