a discussion on organics

I had a visit last week at market from an Agronomist who used to work for Monsanto. She said that she doesn't like the company anymore, but she still wouldn't agree with me on some of my points regarding the benefits of organics and the issue of modern wheat varieties causing our modern dietary sensitivities. I have to truly wonder if she isn't still brainwashed by the company she claims not to respect any longer? Hmmm. Anyway, she went on arguing with me on my points regarding modern wheat varieties. Once she started losing that argument, she started in about certain studies she was aware of and whether or not organic agriculture has increased nutrition over conventional, chemical based farming.

I don't mind people disagreeing with me...when they're correct. One thing I cannot stand is uninformed or ignorant opinions. Opinions that lack common sense. Come at me with a point that makes sense and it is probably the right opinion. Here's an example of some of the criteria I use to form my opinions. Usually in the form of questions...so I'll pose some questions to you.

What makes more sense to you?

Organic agriculture is in fact more nutritious because the practice of organics involves the increased health of the soil...micronutrients and microbiology. OR...modern, chemical agriculture produces more nutritious food because it simply injects P, K and N in the form of petroleum based fertilizer and soil-sterilizing Ammonia? 

Which statement makes more sense to you?

Humans have de-evolved in the past 20 years to the point where many of us can no longer safely digest grains and certain nuts. OR

Certain grains and nuts have been biologically changed through intensive breeding practices and chemical and genetic intervention to the point where our bodies can no longer safely digest them?

Don't talk to me about the effectiveness and correctness of certain studies either. We are all aware that any study and almost any statistics can be manipulated to say what we desire them to say. Which study would an intelligent person, concerned about their health and family's well being choose to believe?

A study sponsored by a huge, multi-national corporation with a team of lawyers and scientists at their disposal? OR

A study sponsored by a relatively small University or industry based organization, likely regional, but certainly independent?

People are afraid to believe something other than what they already believe. I do not understand that fear. What if I am wrong about my views on the world? How would my world be negatively effected if somebody more intelligent than I came up to me and made a series of points that made me understand the errors of my ways? Wouldn't that be a good thing? Shouldn't we all wish for that sort of enlightenment? 

While I will always consider the source and choose to form my opinions based on common sense and independent studies, I will always seek out opposing viewpoints and have an open mind. By all means...give me an argument. Just don't be wrong about it.  Comments?

new tarp for the grain truck

Last Fall, the old roll-top tarp for the grain truck finally bit the dust. The springs had broken and the cables were slack. The tarp was ripped and the steel supporting rails inside the box were bent and misshapen.

 I was deliberating what to do and pricing out a replacement roll-tarp seemed to indicate that that wasn't going to happen any time soon. So, in the interest of trying to become profitable in 2011 I simply bought an old-fashioned truck tarp. The kind my grandfather used his entire life without complaint. All told I spent around $100 for the tarp and a few rubber tarp straps. I removed the steel rails and bent them back into shape by wedging them under the propane tank in the yard and lifting until the needed bend was put back in. 

So, now I have a new truck tarp. It is nowhere as convenient as the old roll type, but it keeps the rain and snow out of the box and will prevent precious grain from blowing away as I travel the highways. Bottom line is that it works and I will simply have to climb up onto the box to get it out of the way for loading grain. Perhaps I will have some time this summer to figure out some sort of system to more easily get it out of the way during loading? 

rye pancakes

I am the self-proclaimed King of Pancakes. I mean I adore pancakes and I make them all the time. Now that we are living in a house and are together again I will go back to my tradition of making pancakes or crepes at least once per weekend and usually twice. Sometimes we even have pancakes for supper mid-week. Over the years, I have perfected pancake recipes and cooking methods so that I get perfect hotcakes every time...light and fluffy golden brown.

This past week we milled a batch of rye flour for a customer and I had a bunch left over so I decided to try making rye pancakes and rye crepes. They turned out tremendous! Cindy said that they were the best pancakes she had ever eaten. We have never made pancakes out of rye before and I have never heard of them up until now. So, I present to you, in their world premiere...the Rye Pancake!

They taste different from a regular wheat pancake...a little nutty flavoured perhaps. Definitely more of rich, grain taste. They are not dark or heavily textured as Rye Bread is, on the contrary they are very light and fragile. Fully cooked, theysimply melt on the tongue drenched in buttery sweetness. You can see in the photo

 that the batter has a light colour, with little flecks of darkness that is purely rye.

The rye grain does not contain the protein and gluten of a wheat so the rye pancake does not fluff up as much as the wheat will. Still though they were light and fluffy enough and the complete opposite of chewy. Simply delightful.





My recipe is simple but I do it with feel instead of measuring cups and it doesn't need to be precise anyway.

1 cup of flour
1 tsp of baking powder
1 egg (very important...keep the egg count low for pancakes)
1-2 cups milk
pinch of salt
2 tbsp of sugar

I mix the dry ingredients together and then add the wet. The final pancake product is determined by the thickness of your batter. A thicker batter will puff up and have a great degree of volume while the opposite is true of a thin batter. It should be thicker than runny crepe batter, but thinner than muffin batter. You can see in the picture what a perfect pancake batter looks like.

Cooking a thick pancake batter is a little trickier than thin. The heat should be medium to medium-high. Too high and the outside will burn and the inside will still be runny. Keeping the heat lower is better than too high. Take your time making pancakes. True gourmet pancakes take time, like all great food. I mean these are not common, ordinary griddle cakes!