In this land of plenty, where paradoxically (and perphaps expectedly) diet-related diseases abound, discussions and debates have gone on for years on how to improve the way we eat and produce food. FoodDay.org and the Center for Science in the Public Interest are helping to support the cause by promoting October 24 as Food Day, based on six principles revolving around food production, access, and quality. Food Day’s purpose is to “bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way….” A worthy goal indeed.
With all the noise around us, discerning what’s good for us and what’s not can sometimes be challenging. When it comes to food, it’s helpful to keep in mind that going local and making something simple goes a long way.
My contribution to Food Day is a simple recipe of steamed squash. The butternut pumpkins were bought from the Redmond Farmers’ Market, which thankfully closes later than both the Sammamish and Issaquah Farmers Markets. The tomatoes are out but the gourds are in, and we were glad to have found two beautiful butternut pumpkins.
Support Food Day and “Eat Real” often.