June 19, 2012

 

many of us usually think about where our food comes from. Some simply might think our food comes from the kitchen, or take it one step further to the grocery store. But before that, where does our food REALLY come from? Today we had an awesome opportunity to find out! We took a field trip to Kraut Run, an organic farm about 50 minutes west of St. Louis.  Not only do they grow a wide variety of crops including tomatoes, onions and garlic, but they raise their own chickens, ducks and goats too! Chris is the owner of the farm, and has been cultivating his 10 acres for the past 18 years.  He taught us a lot about the composting process, and some organic gardening techniques to avoid the use of pesticides and chemicals.  We even lent him a hand harvesting some garlic (and accidentally some onions), laying hay around potato plants and bundling wheat which will be turned into flour. Eating my sandwich and potato chips during a well deserved picnic lunch, I couldn’t help but wonder the journey these ingredients made in order to become part of my meal.

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After an exciting morning at Kraut Run, we returned back to SLU’s campus and into the food lab. We learned some interesting and fun nutrition facts regarding everyone’s most dreaded macronutrient…FAT! Personally, I think fat gets the short end of the stick because of all the hype there is regarding the “bad” fats or otherwise known as trans and saturated fats (solid fats). On the other hand, there are fats that are necessary for everyday living. These are known as the unsaturated fats (liquid fats). These fats are beneficial in raising one’s good cholesterol or HDL. Crazy right?!?!…there is actually good cholesterol for your body. The bad cholesterol for your body is known as LDL and is increased by trans and saturated fats. We even were able to visually observe the amounts of saturated and unsaturated fats in different servings of food by exam. I guarantee that after viewing those test tubes of fat one will definitely think differently about certain foods he or she eats and what those foods are doing inside of their bodies.

In terms of cooking this afternoon, each group tested their dough making skills with Pita and Pizza Dough recipes. Time, patience, and LOTS of flour are essential with dough making. I’d say no one left the kitchen without a little flour on themselves today 🙂 Lastly, while we were waiting for the dough to rise, we made Marinara Sauce for our Pizza and Pita Dough. That sauce will taste DELICIOUS on our homemade pizzas tomorrow…YUM!

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