Nourish: For the Love of Food

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by Maggie Lyon

This is a column about food. Eating food. Drinking food. Loving food and hating food. Food that makes us vibrant and food which makes us sick. Food is my life, and that’s really what this column is going to be about.

My name is Maggie Lyon. I grew up in Newtown and currently live in Woodbury, Connecticut. I’ve been cooking for a long time. I liked it so much I went to school for it. I worked in kitchens and restaurants. Afterwards I wanted to see how our food was grown, so I worked on farms. And then I worked on boats. And now I’m back on land.

by Maggie Lyon

 

THIS IS A COLUMN ABOUT FOOD. Eating food. Drinking food. Loving food and hating food. Food that makes us vibrant and food which makes us sick. Food is my life, and that’s really what this column is going to be about.

My name is Maggie Lyon. I grew up in Newtown and currently live in Woodbury, Connecticut. I’ve been cooking for a long time. I liked it so much I went to school for it. I worked in kitchens and restaurants. Afterwards I wanted to see how our food was grown, so I worked on farms. And then I worked on boats. And now I’m back on land.

Food has become a little confusing for us all, hasn’t it? That’s why I became interested in nutrition. In February of this year I began a nutritional therapy course in February though the Nutritional Therapy Association Inc. I am currently enrolled in a distance learning program. This means every week I’ll be listening in on a two hour conference call about a module topic(example: module 2: Client Consultation, module 4: Digestion) on top of copious reading and the screening of corresponding DVD lectures.

This is a radical course and these are radical ideas.

As one of my projects, I thought I would write to the public about the ideas I was learning about, these simple principals to strengthen our life’s health. Every week I’ll be writing about a main topic. Usually it will be one of my module objectives, but we can stray from the path as we see fit.

We’ll go through the basics of stocks. Beef stocks, fish stock, chicken and vegetable stocks and broths. The more gelatinous the better. This is nature’s medicine cabinet.


I’ll be including recipes made in the realistic apartment kitchen many of our readers are used to. Recipes of all kinds, like chicken liver pate, homemade ketchup, or catsup if you please, mayonnaise and aioli, kvass, beef tar tare, raw milk yogurt and ice cream, roast chicken with potatoes fried in the fat drippings, sourdough bread, and all sorts of nutritionally dense foods for under $65.00 a week. This will be difficult, but that’s alright. It takes some time and planning but I’m up for the challenge because I want you, the reader, to benefit. You choose to listen, and maybe you’ll try one or two of these recipes on your own.

I’ll be writing about how amazing fat is for your body. Good organic fats, like unrefined virgin coconut oil, beef tallow and butter from cows raised on rapidly growing green grass, red palm oil, extra virgin olive oil, Hawaiian starfruit.  Photo by Maggie Lyon.cod liver oil, flax seed oil, walnut oil, fat on meats, chicken skin, duck skin, creamy raw cheeses and milk, and more. Your hypothalamus is working overtime just thinking about this. I can feel it.

We’ll go through the basics of stocks. Beef stocks, fish stock, chicken and vegetable stocks and broths. The more gelatinous the better. This is nature’s medicine cabinet. And we’ll cook through the seasons. The northeast is about to be chock-full of ravishing produce and meats. And I can’t forget about fishing. Hopefully we’ll catch a few with the help of my fish-nut pals.

Have you ever heard of, or tried, a lacto-fermented beverage? Made your own curds and whey? Devoured a bubbling glass of kombucha?


Have you ever heard of, or tried, a lacto-fermented beverage? Made your own curds and whey? Devoured a bubbling glass of kombucha? We’ll be creating some nutritionally amazing science projects, because these kinds of foods aid in your digestion which, as you’ll find, is so important to your well being.

There will be book and DVD reviews, and tours of local farms, which will be in bloom soon! I hope to give you a plethora of references, like where to find artisan cheese makers, publishers, publications, herbalists, naturopathic doctors, nutritional therapists, wild edibles, travel destinations, fishmongers, butchers, vegetable canners, websites, cookware, and, hopefully, all sorts of other people, places, and tools to make your life happy and healthy.

And so, I introduce to you, Nourish. These pieces will help guide us through the uncertain waters of nutritional edibles.

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