Gardening for Change

*Note: this should have been a Daring Bakers post, but I am lame. My one attempt failed miserably, and with yoga training I have no time to re-experiment! Sigh.*

For the past couple of weeks (yes, it still counts if a week passes without a post!), we have been talking about climate change and agriculture. It's an interesting topic because the growing of food is both impacted by and contributes to climate change... very karmic. So we've covered the impacts on commodity crops like coffee and the globally-important cereal crop corn, but now let's take a look at your backyard garden (yours, as mine doesn't exist).

On the gloom-and-doom side of things, even backyard gardening is going to get a bit tougher. Plant pests and diseases are likely to become more bothersome. Take the invasive Asian Brown Marmorated Stink Bug, for example, which decimated vegetable and fruit harvests in the Mid-Atlantic United States last year. The impact of these bugs is largely correlated with the amount of time they are allowed to play in the garden (and reproduce), which depends on warmer temperatures and increased rainfall that draws them out of winter dormancy. As temperatures and precipitation are projected to increase on the northeastern portions of the US, invasive pests will find a more hospitable environment. Watch those tomatoes!

In sort of neutral territory, your garden is not going anywhere due to climate change. Unlike some of these larger scale operations, home gardens and even small-scale farmers enjoy the benefits of flexibility and adaptability. Planting and harvesting revolve around frosts, rainfall, and sunshine. As drought periods might lengthen, substituting in more drought-tolerant plant varieties would be a good measure to take. On an individual level, timing your planting and choosing your varieties will make a considerable contribution to the success of your garden.

Finally, a home garden can serve as one of your own contributions to mitigating climate change. I wrote a little about this over a year ago, and now I want to briefly return to some of the benefits of home gardening. For one, plants take up carbon dioxide. While you probably won't compensate for your entire carbon footprint with a home garden, you can offset some of your food or travel simply by planting (down with the front lawn!). Also, if you grow vegetables for you and your family to consume, you can cut down on your own less local purchases. Well, honestly, what's more local than your backyard? As one blog stated, "One hundred years ago nearly everyone grew their own food." While maybe not completely feasible unless you live out in the country or on a farm, you still can start increasing your own food security and decreasing your food-related emissions food-print by growing your own (and adopting meatless mondays...another story, perhaps?)

Coming soon: West Coast Wines (+ Climate Change); my Back Porch Herb Garden...

Maize, Models, Megillah: Climate Impacts on Corn and a Holiday

Shifting gears from tropical commodity crops to domestic staples, let’s talk a bit about corn. No, not the sweet corn on the cob we like to nibble at the dinner table. We are discussing the cereal grain, one of the big four: wheat, soy, rice, and maize. And the United States is by far the largest producer in the world, almost double the output of China (FAOStat 2008). One of the true natives to the Americas, corn enjoys a pervasiveness in our food system experienced by no other crop. It receives the greatest amount of subsidies (followed by wheat) and is found as an ingredient in almost any processed food – high fructose corn syrup, maltodextrin, you name it.

Despite its importance in our present food economy and feeding the world (particularly its livestock…), corn promises to be a crop hit hard by climate change. A new paper in Nature Climate Change (by a Stanford researcher, woot!) analyzes historical data to predict the impact of rising temperature and changes in precipitation on yield. With adequate water, plants experience a 1% decline in yields for every degree above 30C, and 1.7% under water stress at the same temperature (mid-90F and above). Also check out the coverage by The Economist.

While this paper examined data from Africa, the findings are indicative of the pending hurdles in production. Under current climate projections, African maize production will experience yield losses 65-100% of the time under 1C temperature increase. While this definitely does not bode well for Africa, another study at Cornell and the University of Tokyo indicate that for the U.S. and Chine, slightly less plentiful rainfalls might actually increase yields. I suppose only time will tell…

It also happened to be the Jewish holiday, Purim, this weekend. So I celebrated by making cornmeal Hamentashen! Really, that is all I did to celebrate ... no dressing up, no noise makers, no drinking excessively. Just recovering from a day of yoga training and baking vegan treats.

Corny Hamentashen (gf/vg, yield: 18 cookies)

Dough

2/3 cup cornmeal

½ cup tapioca starch

1/2 cup millet meal

1/3 cup rice flour

1 tsp xanthan gum

½ tsp salt

2 tsp baking powder

½ cup turbinado sugar

½ cup evaporated cane juice

½ cup oil

2 tbs ground flax seed

1/3 – ½ cup hot water

1 tsp lemon extract (optional)

1. Pour water over flax seeds. Let sit for 5 minutes, then whisk with sugar and oil until emulsifies.

2. Add in dry ingredients and mix until well incorporated. Form a ball. Roll between two sheets of wax paper until about 1/4 inch thick. Use a tin can to cut out circles and transfer to a baking sheet with parchment paper or a baking mat.

3. Place a tablespoon of filling the center of each circle. Fold to create a triangle, pinching the corners of dough to seal.

4. Bake at 350F for 15 minutes. Allow to cool completely. Consume irresponsibly (considering we're celebrating a holiday on which one is supposed to get drunk)

Fillings

Tomato Jam

Raspberry jam

Strawberry jam

Adzuki bean paste

Chocolate chips (+ peanut butter?)

Get Your Caffeine Fix While You Can...

We ended last week covering the floods and droughts wrecking havoc on crop production across the world. To build on the trend of climate change-induced extreme weather events, I thought it would be nice to discuss the impacts of a changing climate on a few agricultural products - a commodity crop, a major cereal grain, and your backyard veggie.

While we recently explored coffee's impact on biodiversity and ecosystem function, tonight we'll flip the coin and

look at how these climate shifts will impact coffee. Arabica coffee grows best in sub-tropical and tropical regions of the world, with temperatures moderated between 15-25C and wet/dry seasons clearly defined. Robusta coffee is less sensitive to climatic variation. Flowering and seed production relies on rainfall, so one can imagine that as droughts become more frequent and severe in the rainiest regions of the world, coffee production will begin to suffer. Essentially, whether it's too much or too little, the negative impact holds.

Already we are seeing yield decreases and crop losses due to decreased rainfall in Costa Rice or the flooding Colombia. An article last week at TreeHugger considered the "peak" of high-end coffee (like Arabica), with temperatures and rainfall patterns moving away from favorable growing conditions. Laderch, et al. (2009) completed a study modeling areas that will still be suitable for coffee production in Nicaragua and Veracruz, MX, and how the varieties cultivated may have to shift. They also speculated on possibilities for adaptation in these seriously impacted regions.

Last week, the Seattle Times posted this video on the impact of climate change on Costa Rican coffee farmers, emphasizing the already dire need for adaptation measures and the looming challenges all crops will face. Last Wednesday was a hot day (no pun intended) for coffee, with the New York Times also running a piece on climate change and Colombian coffee. Rust, a fungus capitalizing on warming temperatures in the higher montane altitudes, is of particular concern and has decimated crops. Check out the videos and photo set from the article.

So what did I do in response? Drown my sorrows in a decadent treat using three major tropical commodities - sugar (Whole Foods fair trade cane sugar from Malawi), chocolate (Trader Joe's cocoa powder from Colombia), and coffee (Starbucks Komodo Dragon Blend from Indonesia).

A Dying Breed - Mocha Brownies (serves 9; GF/VG)

1/3 cup vegan white sugar/evaporated cane juice

1/4 cup turbinado sugar

1 tbs molasses

2 tbs ground espresso, brewed in 1/4 cup hot water

1 tbs Kahlua/coffee liqueur (or 1 tsp vanilla extract)

1/4 cup oil

2 tbs fruit puree (like apple butter) or coconut cream

1/4 cup cocoa powder

1/4 cup tapioca starch

1/4 cup millet flour

1/3 cup brown rice flour

1 tsp baking powder

1/2 tsp salt

1/3 cup chocolate chips melted

1/4 cup chocolate chips

1. Whisk together oil, molasses, sugar, apple butter (or whatever you are using) and Khalua. Pour in hot coffee and continue to whisk. It should dissolve all the granule-y sugar. Combine cocoa powder until uniform.

2. Mix in tapioca, millet, and rice flours, along with baking powder and salt. Once all incorporated, fold in melted chocolate and chips.

3. Pour into a greased 8x8 inch pan, baking at 350F for 30 minutes or so, until edges are set. Leave in a little longer if you don't want uber gooey, underdone, yumminess of brownies.

Enjoy your little piece of heaven before Global Weirding turns coffee (and cocoa) production on its head! Commodity crops, such as the cocoa, sugar, and coffee of the world, may only be a small piece of our agricultural puzzle, but they have broad implications for smallholder livelihoods in developing countries. While we will be exploring food stuffs that more directly impact hunger in the ensuing posts, keep in mind that these 'luxury' items (because that is what they should, and will, be) are essential income earners for many tropical dwellers and DO put food on the table.

Flood, Drought, and Food Prices, Oh my!

From Northern China's droughts...

Only days ago, the largest earthquake documented in the country rocked Japan, killing thousands of people and leaving many more without daily necessities. But this is just one of the many natural disasters that has graced the front page of newspapers in the past several months. The thing about earthquakes, is that they happen regardless of human actions (there are tectonic plates, they move); our infrastructure ultimately is what makes us more or less susceptible to the impacts. Floods and droughts, however, are directly influenced by atmospheric circulation, weather patterns, and temperature. So while urban planning and architecture fall into the earthquake preparedness category, dealing with floods and droughts fits squarely in the climate change mitigation and adaptation camp.

The latter is the subject of today's discussion. One of the consequences of climate change (or my new favorite term - "global weirding") is more variable and extreme precipitation. Severe droughts are undermining crop harvests and livestock resources in many African countries, including Kenya, Zimbambwe, and Uganda. This region will also be one of the hardest hit by climate change, projected to get drier as temperature increases in the coming years. And then the drought in China gave the world wheat market (and grain prices overall) a bit of a scare, considering China is the top wheat producing and consuming nation in the world.

On the opposite end of the spectrum, too much water can be just as detrimental to food supply as too little. Floods hit Pakistan in August, devastating crops and leaving millions of people without food, shelter, or income. While Pakistan may have dominated news coverage at the start of monsoon season, countries like Benin, South Africa, and Sri Lanka followed suit. Australia even suffered first from crop losses due to drought and then floods!

...to floods in Queensland, Australia.

While agricultural production suffers substantially from these extreme (and alarmingly more frequent) weather events, it can also mitigate the impacts. Mark Hertsgaard, author of the new book "Hot," talked with PRI a couple of years back about rural residents growing trees in Burkina Faso to reduce drought impacts on agricultural productivity. In Guyana, the choice of rice varieties and growing practices has helped temper some of the negative consequences of both floods and droughts. For both plenty and paucity, proper management can increasing water infiltration and storage capacity, taking advantage of wet periods and withstanding dry.

Though these issues may seem far away from your dinner table, realize that we no longer live in a vacuum, that the world food market is very much interconnected, and that quantity and prices in one part of the planet will affect others. Also, it is important to consider that these events are becoming more prevalent, and will continue to place stress particularly on rural and impoverished populations.

I apologize for the lack of recipe in this post, but will compensate later this week. I figured this was a timely issue that should be brought to light. My upcoming posts will try to strike a balance between these topics of note and tidbits of gustatory satisfaction.

Celebrating Women in Agriculture

Happy 100th Anniversary of International Women's Day! A day devoted to acknowledging the achievements of women and the challenges we face. This year's theme is Equal access to education, training and science and technology: Pathway to decent work for women. You're probably like, Rachel, aren't you deviating a bit from the whole food premise of your blog? Well, women's lack of access to education, training, science and technology are the most pressing barriers to equality in agriculture.

In developing countries, women comprise 43% of the agricultural labor force, ranging from 20% in Latin America to a solid 50% in Sub-Saharan Africa. But across the board, these women are underpaid and under-equipped, yet crucial contributors to feeding the planet. The United Nations Food and Agriculture Organization (FAO) released this year's State of Food and Agriculture report on Women in Agriculture. With the prospect of feeding 9 billion people (we are at 6.9 billion right now), increasing the productivity of women farmers is essential. Efforts to help women obtain tools, inputs, training, land ownership, and other essentials will work towards this end.

Already there are groups across the world striving to empower women in agriculture, and facilitate their success in this pursuit (read about a Nigerian women's association). The World Watch Institute's Nourishing the Planet initiative has showcased many of these efforts on their blog, including the above video of the Barli Institute for the Development of Rural Women. It has also highlighted women's contribution to food production and use of innovative sustainable growing practices. Also, check out Divine Chocolate's take on women in their cooperative-owned fair trade chocolate!

At Women Thrive Worldwide's Women's Day Breakfast last week, I was heartened to hear the speakers emphasize integration of agricultural production, climate change mitigation and adaptation (we'll talk soon about floods and droughts), and empowering women. One point driven home at this discussion, and echoed in other instances, is that when women are given the control over their land and the ability to earn income from what they produce, they are more likely to funnel it back into their families, into their children's educations, and into improving the community. Not to say girls are better than boys are anything, but we have to give credit where credit is due.

Contribute further to the discussion on women and agriculture at the Food Security and Nutrition forum.

Portable Protein: Adzuki Beans on the Go

Did I say I was going to blog less because of yoga? Well, perhaps I underestimated my need for a stress relief outlet, seeing as I posted only two days ago and have another one planned for Tuesday. Well, I won't complain if you don't.

Tonight's culinary adventure was inspired by this month's SOS Kitchen Challenge, focal ingredient being adzuki beans. I have played around with these little red beans before, and been underwhelmed by their mild flavor and tendency to fall apart. Then, I came to the realization that this makes them an excellent carrier for other flavors. And so here we have my sweet AND savory pocket-sized edibles.

Coconut Adzuki Gems

sweet bean puree

2/3 cup cooked adzuki beans

2 tsp coconut oil

2 tbs dried unsweetened coconut

15 drops liquid stevia + 2 tbs agave nectar (adjust for your taste...I have an almost insatiable sweet tooth; you could also use honey for a stronger flavor, if you swing that way)

pinch sea salt

1. Combine all ingredients in a food processor. I'd add the sweetener a bit at a time in order to gauge how much you actually want to put in. Keep blending until pretty smooth.

cookie conduit**

1/4 cup millet flour

1/4 cup brown rice flour

1/4 cup tapioca flour

1/2 tsp xanthan gum

1 tsp baking powder

pinch salt

2 packets stevia (or 1/4 cup sugar)

1-2 tbs coconut milk

1-2 tbs canola oil or coconut oil

1. Combine dry ingredients until uniform color achieved. Add oil and milk, one tablespoon at a time, just until the dough comes together and is just slightly sticky (can add some more milk or water as needed).

**Also, this dough is really unexciting, which is why I described it as a "conduit." For more exciting cookie-age, sub in coconut flour or almond meal for the rice flour.

Taste of the Orient Pocket Pies

miso adzuki filling

2/3 cup cooked adzuki beans

1 tbs miso paste

1 tbs wheat-free tamari

1 tbs tahini

1. Food process. Everything. Taste. Add more of any of the last three ingredients if desired. Not much to it.

tahini dough

1/2 cup rice flour

1/4 cup tapioca flour

1 tsp salt

1 tsp baking powder

1/2 tsp xanthan gum

1 tsp canola or sesame oil

2 tbs tahini

water to reach desired consistency

1. Combine dry ingredients until uniform color achieved. Add oil and tahini, making sure the latter is well-distributed and incorporated. Add water a tablespoon at a time, just until the dough comes together and is just slightly sticky.

Baking Directions for Both Recipes

1. Roll dough out on a baking mat. Cut out circles of desired size (2-3 inch diameter is probably a nice size).

2. Mound a little of the filling in the center of one circle, so there is about 1/4 inch perimeter of dough visible. Wet this area with a little water. Place another circle on top and pinch edges closed. Brush tops with some coconut milk or oil, if desired.

3. Bake at 350F for 20-25 minutes until just starting to brown. Remove from oven and allow to cool ever so slightly. Consume.

For some other adzuki options, check out:

Adzuki Butternut Squash Soup

Adzuki Bean Salad

Bean-Filled Collard Wraps

Mushroom Adzuki Dip

Adzuki Mousse Cupcakes

Sprouted Adzuki 'Pizza'

I Heart Coconut Oil...

...and apparently so does my heart. A New York Times article on Monday described the fat's transformation from enemy of the state to America's sweetheart (among the health-conscious population, that is). The traditional argument against this tropical oil focused on the fact that it is almost entirely comprised of saturated fats. However, unlike butter and lard (myristic acid), coconut oil is primarily made up of lauric acid, the shortest chain of the saturated fatty acids. Some schools of thought, and supposedly research, suggest that this 12-carbon "medium-chain" fat is processed by the body differently than its long-chain counterparts, being easier to digest and promoting weight loss - among other health benefits. It has more favourable effects on HDL (good cholesterol) levels than transfatty acids (those hydrogenated in processing...).

However, through all this clutter of health articles on the web extolling coconut oil, I remain skeptical. I could find very few scientific papers definitively lauding coconut oil's health benefits. Perhaps if one is going to use a saturated fat anyway, particularly in baking, coconut oil is a better option than butter or shortening (especially for vegans). But in all honesty, it is well-established that polyunsaturated fats (safflower, sunflower, soybean) lower blood cholesterol, and monounsaturated fats (olive and canola oils, avocado) lower LDL cholesterol levels. No need to stray too far.

And while the other widely-used tropical oil, palm oil, has splattered the headlines for its massacres of orangutans and rainforest genocide, coconut oil seems to be by far the more benign of the two. As long as demand doesn't skyrocket, cultivation and harvest might remain sustainable.

Enough with the jibber-jabber. After coming across this recipe on Brown-Eyed Baker, I felt the sudden urge to replicate the twist on a childhood favorite: muddy buddies (AKA puppy chow).

Popcorn Gone Wild (my creativity is dead today)

4 cups plain popcorn, popped

2/3 cup chocolate chips

1/3 cup natural peanut butter

2 tbs coconut oil

3/4 cup powdered sugar -or-

2/3 cup tapioca starch + 2 packets powdered stevia - or -

1/2 cup tapioca starch + 1/2 cup vegan sugar

1. Melt chocolate and peanut butter together in the microwave. Add coconut oil and mix thoroughly. Coat popcorn well with chocolate mixture.

2. If you are using option 2 or 3 for the sugar, prep by pulsing the starch and sweetener in a food processor until fine. Sprinkle over popcorn, tossing every so often, or place in a ziploc bag with popcorn and shake until evenly coated.

3. Spread out on a lined baking sheet. Cool in the refrigerator for a few hours. Store in an airtight container or consume immediately. If storing (haha), place in a cool place, such as the refrigerator.

ENJOY!!!