Thursday, May 23, 2013

A Farmers' Market Tip

San Diego farmers' market - not local
A month ago, Hannah and I were at the farmers' market in beautiful, historic downtown Charleston. And we made an interesting observation.
It's actually been a trend at all the markets we've visited across the country, starting on the central California coast, in San Diego, California, Gilbert, Arizona, St. Augustine, Florida and many places in between. Many of these markets allow the sale of "local" produce that actually travels quite a distance. Sometimes it can be hard to tell which vendors are selling produce that is grown in from somewhere that we could actually bike to in a day or less. 

Why is this so important? We spend a lot of time reminding people that food comes from farms. But in a sense, it also often comes from trucks, from roads that are passable, from fuel that is cheap and abundant. 
No roads, no fuel, no food. One very good reason - human health and economic well being aside - to build up our local food production is that should a natural or other kind of disaster ever occur, we won't go hungry. We can find alternate means of transporting food five or ten miles from farm to table.

Local farms can't grow and thrive if they are always being outcompeted by those that can grow food more cheaply farther away. So we try to pay attention to who we're buying from when we shop so that we can support growers who are closer to home - even if they're not certified organic. 

Charleston, SC farmers' market - local!So here's what we noticed: At most of these farmers' markets, the farms that sell produce that only comes from 10-100 miles away put way more effort into their produce displays.Tablecloths, nice baskets, bunches of flowers, handmade signs, creative touches everywhere. Without thousands of pounds of produce to dump on the table, these small farmers put way more time and effort into the presentation.

On the other hand, if a vendor is selling stuff that's not in season and they have large quantities of it heaped up in plastic tubs, it's probably being trucked in from some valley where it can be cheaply produced and the growing season is longer. The person selling it is not actually the farmer but a distributor who probably buys from multiple sources.

Yes, it's superficial, but it's a great rule of thumb, so I'm sticking with it. If there's not much selection but the produce looks fresh and robust, you can bet that farmer is actually behind the table and can tell you how it was grown. And as long as we're judging books by covers, we think a beautiful display says something about the care and attention that farmer pays to their work! I'll take these meaty asparagus spears over hothouse tomatoes in April any day. 


Sunday, May 5, 2013

Sweet & Slow

Farm stand strawberries in North Carolina
Three days and counting into 15-20 mph head-winds on the coast of North Carolina. Lets just say I'm starting to get a little irritated.
The temperature is a high of 65. The skies are gray - threatening to rain - and so is the world. Its almost as if all the colors hitched a ride in Tuula's checked baggage back to the west coast. I now duck my head to the winds and stare at a white line while occasionally griping at the drivers as they blow past my left shoulder for being in such a god damn hurry.

"I'll miss the kick-off"
"I said it'll only take an hour"
"I was supposed to be home 40 minutes ago"
"I'm behind schedule."
"I'm running late."
"I've gotta get this done today."

I guess I too am in a hurry and have been ever since my other half flew home three days ago. This bike tour feels so dull without her. I think too much now. I talk too much to myself and the conversations are predictable and go in circles. With my head down I grab tightly to the lower portion of the drop bars. This position allows me at least two to three mph faster than sitting upright.
North Carolina farmland
"I don't care about what I miss staring at a white line. I just want to get to Boston," I grumbled to myself. At this point I realize I'm no different from the drivers except I'm a minority to the roads, powered by two legs vs. a 4 cylinder engine. Flustered by my lack of speed and distance with the wind, I let off my legs and sit up in my saddle to take a breather. Just as I am giving myself a break a sign catches the corner of my right eye. I turn my head slowly to grab the only word I make out in time of passing it. Strawberry. I look around and realize I'm surrounded by farm land. Little acres here and there with patches of forest and trees surrounding.

One of the last things Tuula said to me before she got on her flight was, "If you see a u-pick strawberry patch, you better stop. I don't care if you're in a hurry. Stop, pick some berries and chill out."
Torn between my pull to keep pressing forward and her words resonating in my head, I thought to myself, she would want to stop and so would I.
In the mist of my hesitation my hands slowly reached up toward the brake levers and I began to slowly squeeze and slow to a stop. I stood gazing down the long road ahead thinking to myself, "Why am I in such a god damn hurry?" I've patiently waited 7 years to do this bike tour across America and now I'm in a hurry to finish? I stood silently, feeling the air. The breeze smelt amazingly sweet. To the left was the 4-acre field of strawberries happily nesting themselves in this perfect berry weather. I whipped a "U-ee" and headed back to the little farm stand selling strawberries by the pint. An older gentleman behind the counter smiled and said hello.
"Are these from across the way?" I asked
"Yes ma'm they are," he responded.
"Do you spray pesticides?" I asked.
"No mam. We have children out in the fields pickin' berries sometimes and we don't want those chemicals on the children."
His response made me smile. Another wonderful example why farming on a smaller scale is healthy. Because there's a community surrounding you. They're homes and children out playing. I thought back to riding through California and seeing the "sea of strawberries and plastic". There were no neighborhoods, or children, or community of folks in the area. Just one giant cash crop eating away a piece of what could be a beautiful small community by the ocean.
I gladly purchased myself a $3 pint of freshly picked strawberries from the gentleman.
"Are you open every day?" I asked.
"Until the berries are unfit to sell" he responded.
Who would have thought a strawberry stand would bring back some of my hope for your future of food, and our children's future, and our grandchildren's future.
I hopped back on Edith with my head lifted looking forward and riding easily. Not just a block ahead on my right I came across a small acreage of grape vines and what looked to be a small-scale vineyard. Riding on to my left was a field of peanuts. Then past that was a field of soybeans with several giant gardens of greens in front of peoples homes. The wind still blew hard, but then again, I thought to myself - this is the perfect weather to be out in the field farming.
By slowing down, we appreciate what the universe is handing us. We can see the color in the world even on a cloudy day.
Tuula always said that a slow simmer is the best way to cook a pot of chili - and brew a strong relationship. I took my time the rest of the afternoon and shall keep that in mind the rest of this tour. 

North Carolina vineyard

New Bern, NC and Coos Bay, OR

An update from Hannah (Clearly, she has the skill for conciseness in this team):

I'm staying in New Bern, NC an extra day. The hosts invited me to their CSA farm this afternoon for strawberries & ice cream.

And an update from Tuula:
I'm learning how to cook for a diabetic man who can only eat pureed food at this time and is having nausea from pain medications. Simplify, simplify, simplify. One thing I am certain of - I CAN do better than that glop they're calling food at the rehabilitation center. Also, it's good to be home.


Wednesday, May 1, 2013

Winds of Change

It's still windy over here on the East Coast. Having ridden 5,000 miles from Oregon to North Carolina, I'm heading home early to be with my family during a rough time. Hannah will continue on to Boston.
We're still a team. We're still committed to completing this journey and embracing the challenges, no matter how huge, to making that happen. Updates may be sparse in the last month but we'll post when and how we can!
Thanks to all of you for reading, watching and supporting.

Friday, April 26, 2013

Roots and Wings: The Conundrums of Bicycle Migration

Camping behind the firehouse with a new guardian.It started out as a typical evening. Seeing the sun low in the sky and feeling some sluggishness in the legs, we started looking for likely places to settle for the night as we passed through the tiny village of Waverly, Georgia.

At the familiar sign of the fire truck, we pulled into a huge circular driveway and scoped out the scene. The firehouse was brand new and surrounded by a rolling green lawn, a rare open space in the midst of the thick pine forest. The building's tall garage doors were open, which meant someone was there. Perfect.
Fire stations are the best free camping spots, offering protection from the highway, a water spigot, grass, and the security of an institution that local hooligans will not mess around with. Firemen tend to be welcoming but too busy to waste their time and yours fussing over you. Sometimes they offer use of their shower, kitchen, bathroom, etc.
We leaned our bicycles against the side of the spacious garage. There was nobody inside except a dog guarding the smaller doors that led to the firemens' inner sanctums. He barked a few times. Warily, we stood back. Then he trotted up to us and we realized that he was just a puppy, all sad grey eyes and wagging tail, not a fierce guardian after all.

Once extricated from his cave, the fireman on duty said he didn't see why not. We picked out a camping spot on the grass around the back of the building and the pup hung around as we pitched the tent and arranged our gear, playfully snatching a shoe or a glove to be chased in a circle. When I walked back to the front of the building to fill up our water bottles, I asked the fireman what the dog's name was.
"Either Rambo or Napper, we're not sure yet. He just showed up a few days ago."
That explained his uncertain alliances. The rest of the evening, we had a friend. As we prepared our dinner, he helpfully rustled through the bushes to find scraps of bread and old food. In return, he got some of our chips and bits of leftover pancakes.
Puppy: You must be referring to the beggar behind me?Sitting in the grass eating chili, trying to avoid the puppy's longing gaze and the sand gnats' stinging bites, we saw a truck pull up at the front of the firehouse. A young man and woman got out, he in full tuxedo and she in a flowing white dress. Hannah observed that they must have just gotten married.
"Congratulations!" I shouted over the lawn, waving and beaming at them stupidly.
"It's just prom!" They shouted back. I laughed it off, a little too loudly.
Hannah teased me. I defended myself. Prom is our culture's practice-wedding, a young woman's special day of glamor followed by a romantic evening that traditionally culminates in sex. The fact that white prom dresses are acceptable proves my point. Maybe one day they'll appreciate the subtle irony of my comment.

After the prom couple left a few other firemen arrived and they got down to the business of grilling burgers and dogs on their fancy gas grill. Typical men, we thought to ourselves. And they didn't even invite us.
I noticed one of the firefighters walking back and forth to a far corner of the lawn. Later, after the men retreated to their sanctums, presumably to watch football, pup and I checked it out. I could hardly believe my eyes. One of these charred-meat-eating, fire-extinguishing, pickup-truck-driving tough guys was growing vegetables. A few five-gallon buckets filled with dirt held young squash and tomato plants, and tender sweet peas grew up out of a window box set up against the edge of the woods.

Georgia fire station garden
Things aren't what they seem, was the lesson of the evening. A prom is not just a prom, man's best friend (and cyclists' worst enemy) can change his mind about who's worth guarding. Homegrown tomatoes, it seems, hold a special place in the heart of Georgians. We slept well with our new friend curled up outside the tent - our fuzzy alarm system.

Nights like these are bittersweet now. We're on the last leg of our journey, leaving the Deep South behind for New England. We talk a lot about how we can make the lessons of bicycle touring last, how we can transition back to a stationary life without taking things for granted, without accumulating all the unnecessary stuff that seems to come with sleeping in the same place every night.
Living out of four panniers is so simple. We carry just the food we'll eat in the next 48 hours (plus some staples), a stove, a couple of dishes, bedrolls, a couple changes of clothes, and our tent. Of course we have some optional items as well - phones, iPad, books, journals. Forty pounds of gear each. We could carry it on our backs, but we prefer to let Cynthia and Edith do the heavy lifting.
It's not just the simplicity we'll miss, though. It's the constant movement, discovering something new every day and watching the landscape change slowly before our eyes. Any traveler knows that there's a strange kind of comfort in leaving the familiar behind day after day.

Facing the reality of our bicycle tour's final days, we awoke grumpy. Grumpily, we
had breakfast, packed up, said goodbye to the puppy, and for a change I was ready before Hannah and started down the highway first. We were headed north, now, toward Savannah. A swift headwind picked up out of nowhere, but grumpily unwilling to give up my lead, I plunged into it. A few miles down the road, I gave up. Certain habits do become comfortable in this life of constant change; letting the one who seems impervious to headwind lead the way is one of them. In Hannah's draft, I can ride all day. Wind in my face, I am a wimp.
We ride on. Traffic is busy for a Sunday and a deeply grooved rumble strip hogs the narrow shoulder. The highway turns due east through a marsh, and I spot an elegant tall bridge ahead to our left. That is also the direction the wind is coming from. Like a girl at prom who sees the fat kid coming toward her and knows she will have to dance with him, I know we will have to cross the bridge. It's fate. Still, I'm not above whining as we approach.

Nature needs no windsock to tell you which way she would advise you to travel if wind is a concern. The small park next to the bridge where we stopped served the same purpose: Palm trees head-banging to the gusts, a fountain flowing horizontally over a pond. A lone soda can whipped out of the window of a car at the crest of the bridge and sailed toward us, bouncing effortlessly down the road and still gaining speed as it passed.
We gathered our mettles. I shot a video for posterity. We reminded ourselves that if we must die, this would be the best way to do it. Following a dream, each day feeling more and more in our element.

What is about that element? I wondered as I ponderously echoed Hannah's slow pedal strokes up the bridge's steep grade. For most of human evolution, we were a migratory species. It's only relatively recently that we invented agriculture and settled down. The instinct to follow the herds - and the sun - with the changing season is as basic as our continuing habits of living in familial groups and selecting a mate based on physical characteristics.
Migration has its benefits. Those who walk frequently leave a smaller footprint. Even if a traveling group of humans were to use up all the resources in a given area, the ecosystem would have a chance to recover once they'd moved on. Any waste left behind would be removed by sun, wind and rain.
That process would have had benefits for our migratory ancestors, too - they weren't living in their own filth. On their feet for most of the year, they would have been much healthier than we are today. Socially, they were probably better off as well. Imagine the time they would have had to think, talk, invent culture and pass it on to the next generation.
Of course, there are too many of us now to return to a migratory past. Then again, we have instinctively found ways to work migration into our daily lives.
I watch the cars and trucks whizzing by me, impervious to the wind which grows stronger as we climb. Every day most Americans migrate to work and home again, to soccer practice or school or doctors' appointments. After that, we jog or walk the dog or watch the travel channel on television. When we get a vacation, what do we do? We board an airplane or hop on a bicycle to temporarily relocate ourselves. Retirees are also notorious for their migratory habits. Like us, they see the benefit in following the sun from the northern climes to the south, then running off again when the heat gets too much.
Almost everyone has experienced how the physical experience of movement - even from behind the steering wheel - holds a special connection to our mental state. Thoughts seem to move best through my head when pavement rolls beneath my wheels. Countless songs, books and movies have been written about being on the road. When those ancient tribes adopted the plow and the ox and settled down, they clearly didn't do so without reservations. We carry those reservations with us forever.

Have I hit upon the true cause of road rage? If so, I wish I could explain it to the drivers behind the wheels of the 5,000-pound death traps now hurtling by us and convince them to slow down and enjoy the ride. We've finally reached the crest of the bridge.
The one concession the wind has made us up to this point was to hit us directly in the face at a constant speed. But the structure of the bridge throws us a curve ball. At the top are two fat trusses, and the wind rips around them at an angle so that suddenly we are hit with a side gust that nearly sends Hannah into the lane of traffic. Still, we are okay, and I unglue my eyeballs from the road to sneak a peek at the Atlantic which lies beyond the marshy St. John's river. It's a lovely view. And now we start down the other side.

With the help of gravity, we double our speed at least six miles per hour. Our wind combined with what is already coming at us is enough to lift Hannah's mandolin, which is strapped to her load with a bungee cord through the handle on the case, clear up into the air. It looks like an oddly shaped black fin. It's one of the few superfluous possessions we've acquired in our five-month journey, a reminder of all it attempts to replace - the piano, the record collection, evenings spent with good friends playing music together. Yes, we have enjoyed our migratory interlude. We are also looking forward to getting home.

Nothing is what it seems. A calm morning can give way to a stormy afternoon, a deserted firehouse can be the social gathering point for a rural community. In our oil-addicted culture of lost hunter-gatherers, I see potential. Mass bicycle migrations, old folks and babies and musical instruments in tow, following the harvests across the continents instead of making it come to us on refrigerated trucks. It's never too late to go back to what works.
As for Hannah and me, we'll be riding until summer peeks over the edge of the Pacific Northwest. That sounds like a good time to travel home.

Tuesday, April 23, 2013

Sustenence and Saddle Sense

We've been published on the Brooks England Blog! Brooks makes the best leather saddles available and they were kind enough to offer us a good discount on our saddles when we told them about Food Cycles Bicycle Tour. Here's the first couple of paragraphs, and a link to the full post!

Every Brooks saddle owner has had this experience. You pull up in front of the store, school or work and some non-cyclist approaches you to gawk at your saddle. It’s sleek, they say, but where’s the padding? You couldn’t pay me to sit on that thing!
On our tour through the southern United States, my partner Hannah and I have these interactions frequently. But the odd looks we receive outside the grocery store are nothing compared to those we receive inside. Passing on the fried chicken, ramen noodles and “sports” drinks, we stock up on eggs, prunes and salad greens, then refuse the plastic bag at the checkout line. We know we’re marking ourselves as weirdos – but hey, we already did that when we walked in with spandex on our bodies and metal in our shoes.

Since we left the progressive west coast and began heading across the southwestern deserts, we’ve stuck out like sore thumbs, but that’s okay. Seeking out pockets of the local food movement across the “Belly of America”, we’ve also found a new definition for the term “eating sustainably”. It’s how we keep ourselves moving forward day after day, to complete our goal of riding 6,000 miles in six months.

Click here to read the rest of the post...


Tuesday, April 16, 2013

Kale Chips: The new alternative fuel source?

The Coldwater Gardens Crew
If there was a magic wand in the culinary world to turn the vegetable-indifferent into fiends for leafy greens, it would be kale chips.
How generous of the kale plant, already packed with calcium, iron and vitamin A, to become a crispy, lip-smacking treat with the simple addition of olive oil, a few seasonings and heat. No one can resist the power of the kale chip - even those who turn up their nose at carrot sticks and salad greens.

Hannah and I have snacked on kale chips from our oven many a time prior to cycling cross-country, but we hadn't considered its potential as a dried food source that could help power us down the road. The summer and fall before we took off, we dried apples and onions, fruit leather and tomatoes, preserving the bounty of the farm and packing it into boxes to be mailed to us along our route, providing relief from the deep-fried diet of the southern tier.
Kale seemed too abundant, too common a vegetable to deserve our time and postage, but at our recent volunteer stint at Coldwater Gardens in west Florida, we realized that it is the perfect lightweight and nutritionally loaded food for the long-distance cyclist.

It was a rainy afternoon and the rest of the volunteers were crowded into the greenhouse planting seeds. Unable to resist the call of the shiny food dehydrator and the luxurious beds of kale waiting to be picked, I enlisted Hannah's help and went chip-crazy. There is no "recipe" but procedure is important, so read on to DIY.

Note: For those who don't have access to a garden full of kale already, you'll find it reasonably priced at just about any farmer's market ($2.50 or so for a good-sized bundle). It's also easy to grow yourself year-round. (Hint: In hot climates, kale makes a better winter crop. Or you might be able to grow it in a shady spot or construct one using burlap or a shade cloth. If kale gets too hot it will attract aphids.)

Step 1: Pick your kale. Italian or Dinosaur Kale (the variety with flat, rounded leaves) lays nice and flat and tends to be less brittle when chipped. On the other hand, we really enjoy the flavor of Red Russian (the purply, frilly leaves) and don't mind ending up with a thousand fragments of kale all over our faces when we eat it. Go for nice, big leaves and chop off any long stems.

Step 2: Remove excess moisture. If you're making kale chips on a rainy day, as we did, or if you choose to rinse the leaves before consuming (use your best judgement), the water droplets will interfere with your kale's ability to absorb the all-important olive oil. You can either pat it dry with clean kitchen towels or spread it on your cookie sheets or dehydrator racks and put it in the oven/dehydrator until the water evaporates off. Use the oven's lowest temperature to avoid crisping the kale prematurely.

Hannah seasons kale chips before drying

Step 3: Season. This is where we get creative. Mix olive oil with soy sauce or salt, plus onion or garlic powder, pepper. More fun additions are paprika, nutritional yeast, powdered ginger or cayenne. Now the trick is to lightly coat the leaves. Best technique is to dip your fingers into the mixture and massage it onto each leaf. That way you can control the amount of both the seasonings and the oil. If your leaf is dripping, it'll turn out too greasy. If you only sprinkle it, the edges will burn or just dry out and lose their flavor.

Step 4: Apply heat. In the food dehydrator, we dried the leaves for about 3 1/2 hours at 135 degrees Fahrenheit. In the oven, 15-20 minutes at 350 will do it, flipping the leaves halfway through.

Kale leaves drying in the food dehydrator

Step 5: Consume immediately or store. Florida is about as humid as it gets, so we enlisted the help of the other Coldwater Gardens workers to eliminate a large pile of kale chips as soon as they came out of the dehydrator. Then we used a vacuum sealer to make convenient snack-packs out of the rest. At home, where the air is slightly less saturated with moisture, kale chips will last a day or so in a ziploc bag before getting soggy. But really, you're better off finding an unsuspecting vegetable-hater to consume the rest.

Ashley seals the kale chips in vacuum bags

Ten days later: Our vacuum-sealed kale chips didn't stay crispy, but we found a multitude of uses for them. We crumbled them into scrambled eggs and snuck them into sandwiches. If it weren't so darned hot, they would be great in soup or some sort of cheesy pasta thing. Kale in our bellies, we pedaled eastward, closing in the end of the southern tier route. Have salt and calcium, will travel!