BUGS

This past Saturday I spent the morning digging in the dirt, turning the earth. As a part of my environmental studies class, I am to take part in a service learning project. The agency I am working with is called Boise Urban Garden School (BUGS).

BUGS uses organic gardening to interconnect community, students and teachers in a variety of issues. During school year and summer programs, people learn about sustainability, nutrition, ecology, health and literacy. Through actively running a summer produce stand, the students learn about local food economies. The "authentic learning environment" enables students to learn through "inquiry and problem solving". This in turn spurs critical thinking. Here, students can learn about where their food comes from. They learn to look at nature in a new light, and realize that there is an alternative to "a world of instant gratification". With the many values they learn through the BUGS program, we are one step closer to making the world a better place.

There are programs like this all over the world, even in your neighborhood. They may not necessarily be a school, but could be a community garden. Whether you live in the city or on a self sustaining farm, remember to connect with the food you eat. Food is more than just a commodity, more than simply nourishment and a way to survive. We are all connected to the world. With our fast food and processed everything, we lose sight of our roots.

The BUGS program is more than one way to find that reconnection. I encourage you to find something in your own community, or even just have a window box filled with herbs or tomatoes. There is more gratification in food that is cultivated from our own hands. And, nothing has ever tasted so delicious!

Trail Recipe

When backpacking season comes around I begin to think about all of the delicious food that can be brought. I'm not big on dirtying dishes while out and about, so I take advantage of freezer bag cooking. Here's one my favorites that is easy to prepare before the trail. All you'll need to do is add boiling water, eat, and enjoy!

Pasta w/Meat Sauce
At Home
Dehydrate your favorite pasta sauce to the point it looks like leather. Be sure to put plastic wrap on your trays, or a rather large mess will be made.

Dehydrate 1/4 pound lean hamburger or turkey per person. Brown meat, rinse until as much of the grease is gone, pat dry, and your ready to dehydrate. I suggest using the plastic wrap trick here also, as the meat dries it turns into gravel and falls through the holes of the trays.

Cook pasta until aldente (use your judgement on amount, remember when it dries it looks like much less than what it will reconstitute to). I like rotini or penne pasta.

Rip sauce into smaller pieces and place in sandwhich baggie. In a gallon size freezer bag put dehydrated meat, noodles, and sauce pouch together. I also like to add a packet of parmesean cheese.

On the trail
Remove sauce pouch, add about 1/3 cup water, not boiling, mush around. Water from your bottle is fine.
Boil aproximately 1 1/2 cups water. Add boiling water and sauce mix to meat/pasta mix. Stir well, place in foil cozy and let sit for 10 minutes or until pasta is tender. Stir well again, add your parmesean and have a delightful dinner on the trail.

Murder King gone Veg?

I recently patronized my local Burger King to find quite a surprise item on the menu. They are now offering a veggie burger. Which I might add, is quite tastey.

Burger King is not only broadening their horizons, but they continue to lead the fast-food industry towards improving animal welfare.

Visit GoVeg.com for the full story!