Simple Recipe: Patriotic Red, White & Blue (Berry) Ice Cream

July 4th used to be a frosted holiday for me meaning that it was about consuming artificially colored overly sweetened highly processed “patriotic” red, white and blue cupcakes on display at the grocery bakery. You know the ones of which I speak that seem to be everywhere this time of year? I used to think I was treating myself by eating them even though I felt awful afterward. That’s so yesterday but definitely not eating retro. Now I make ice cream from scratch with wild Maine blueberries or rich red strawberries that we picked locally and pure heavy cream from the local dairy that doesn’t add gums. Here’s my recipe for 1.5 quarts of red or blueberry-infused ice cream:

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A Palate for Plastic? No Way!

Gregory, the Terrible Eater was forced to eat junk which for his family meant literal garbage. It’s a cute 1980s children’s book about choosing healthy eating, but sadly that choice isn’t exactly a reality today. You’ve likely seen some of the heartbreaking images of plastic waste killing marine and wildlife. It shouldn’t be surprising, then, that a recent study reveals humans are ingesting 50,000 particles of microplastic a year and breathing in a similar quantity. We are now involuntary consumers of plastic, literally, and our planet is being consumed by it.  How can we stop this if, as consumers, most everything is made with or comes in plastic?

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Eat Retro: Blessed Be Ugly Food!

It wasn’t until I had immersed myself in Depression-Era and WWI cook books in 2015 that I developed the “courage” to create simple dishes with quality ingredients that fall out of range of preconceived ideas of good taste. Good home cooking to me has evolved to mean honest, sometimes quirky, unpretentious fare that takes the pressure off to audition for a show on the Food Network. This humble dish may not be Instagram-worthy, but so what?! It was a wholesome, healthy, thrifty delicious dinner made from food that in the past would have been discarded.

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Holiday Weekend Gardening

Wayne has been working six days a week for the past couple of weeks, so a three day weekend gave him more time….to work on our organic vegetable garden! I selected our annuals and living accents. Here’s how it all came together:

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Early Garden Prep

We’ve been having a record-breaking cold and rainy spring so far but it’s still time to start with gardening prep, both ornamental and vegetable. It might seem strange to those not from Maine to think of people flocking to the plant nurseries in wet and blustery cold weather to buy annuals that will only live for a short season. It makes complete sense, however! Summer in Maine is a Very Special Occasion deserving of festive flowers and the planting beautiful life forms. It’s still too early to plant, but never too soon to buy as long as you can keep the plants warm.

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Book Title Update: The Retro Diet™

My book-in-progress, formerly The New England Diet, is now titled The Retro Diet. While Wayne and I live on a traditional New England diet, the principles and practices also draw from national sources. My first vintage diet book, American Women Didn’t Get Fat in the 1950s, was an in-depth look at the marketing of obesity to American women, the complicity of the medical profession and softening of metrics used to determine healthy weight. The Retro Diet is going to be a “how to” for both men and women with clear guidelines and meal planning suggestions. It’s not just a book about eating, but about living! Eating retro is a lifestyle filled with gratitude, simplicity and accountability.

But there will be something big missing from the book. Also, who am I, anyway, to write such a book?!

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A Simple Truth: Dairy Farming is the Veal Industry.

I’ve previously mentioned on my blog that I once lived down the road from a lovely (now defunct) small family-owned dairy with very happy-looking cows. I enjoyed gazing out at them as they grazed on grass. Sometimes when they were close to the fence by the road I would talk to them. (No one else was around.) This image of dairy cows stuck with me and was a model of everything that industrial factory farming is not. However, it wasn’t until a local news story came out about Peace Ridge Sanctuary that provides a forever home and care for formerly abused and neglected farm animals that I learned that veal production is the “byproduct” of dairy farming. Cows give birth to both bull calves and heifers, but only the female calves will go on to produce milk. So what happens to the baby bull calves, and does buying organic or from a small farm make a difference in their fate? 

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Recipe: Traditional Maine Baked Beans

Baked beans and church bean “suppahs” are a staple of Maine’s food culture. They are healthy, wholesome, nutritious, economical and delicious. Using a few simple inexpensive ingredients you can make a large pot of beans to serve for breakfast, lunch or dinner!

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Visit to Carlisle Academy Integrative Therapy & Sports

During coffee hour after church a few weeks ago I was speaking with Kate Chappell about her daughter, Sarah’s horse therapy farm in Lyman, Maine. Kate mentioned that one of the things the farm offers are programs for people with PTSD! I have often dreamed of one day operating a little animal therapy farm for traumatized youth so I was immediately fascinated. The offerings are extensive and include organizational/leadership development, team retreats, hippotherapy for people ages two and up with a diagnosed emotional, physical or cognitive disability and riding lessons to the general public.

Kate was so kind to arrange with Sarah (pictured above) an opportunity for me to visit the academy and share it with you here on my blog. My post is focused on the equine enrichment groups and working farmscape education tailored for at-risk youth and young adults, senior citizens, veterans and people in early recovery from addictions.

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Happy Easter!

Buster was out early this morning before the rain and feasted on a slice of Mandarin orange and sunflower seeds. We went to church, enjoyed a lovely service and coffee hour before we came home to a simple Easter luncheon, the menu for which is now a tradition since we enjoyed it so much last year.

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