Eating Real Food » video

A video primer into the food challenges we face

Dave Mulder — Tue, 31 Aug 2010 16:00:03 +0000

This video came to my attention over the weekend. Kevin Walker, a food safety researcher at Michigan State University, steps through a high-level overview of food production and the challenges that we, as a society and as a planet, face today. In doing so, he starts to draw connections between our plates and the soil our food grows in. Run time is a shade over 8 minutes.

Post note: This short film was directed by the infamous Karl Gude, whose influence on the presentation is very obvious.

Recipe: The world’s best pancakes

Dave Mulder — Tue, 03 Nov 2009 13:00:36 +0000

Pancakes are a staple of any well-prepared breakfast meal. They are easy to make, and positively delicious. Here’s an old-fashioned recipe, and new-fashioned video detailing my recent fun preparing pancakes.

OLD-FASHIONED PANCAKE RECIPE

Servings: 6-8 medium-size pancakes

Ingredients

1.5 cups all-purpose flour (I used King Arthur brand)
3.5 teaspoons baking powder (aluminum-free)
1 tablespoon sugar (I used organic cane sugar)
1 teaspoon of salt
1 egg (I used Grazing Fields, my favorite local humane egg)
3 tablespoons butter, melted
1.25 cups of milk (I used organic 2% milk)

Preparation

Begin heating a griddle or pan. Put a little bit of butter on it to melt.
Combine flour, salt, and sugar. Sift together.
Add melted butter, egg, and milk
Stir well until the mixture reaches a thick, soupy consistency. You may need to add more milk.

Cooking

On a hot griddle, pour about 1/3 cup of batter for each pancake. It will bubble slightly.
Flip it within 45 seconds.
Repeat flipping until each pancake reaches a golden brown color.

And that’s it. This recipe should yield 6-8 pancakes. Serve with authentic maple syrup (If you’re paying less then $3-4 for a bottle, then it’s probably fake syrup).

One of the more important aspects of this recipe is the use of aluminum-free baking powder. I strongly recommend it. If you’ve ever noticed a “tinny” taste to baked goods, it’s probably because the baker used a cheap baking powder. Aluminum-free tastes better and doesn’t cost much more.

How to make real food tacos with ground beef

Dave Mulder — Thu, 29 Oct 2009 00:22:45 +0000

Don’t hate me. This was my first attempt at video content for EatingRealFood.com. Hopefully it comes through in high definition, though you may need to click through to YouTube to access that version. Someday we’ll get this sorted out so that we use a great service like Vimeo or Viddler and can embed the HD-version right in the article.

Tonight’s meal was tacos with ground beef and cheese dip.

Ingredients

Pasture-raised ground beef from Apple Schram
Onion from the farmer’s market
Organic mushrooms from Meijer
Tortillas from El Azteco (restaurant)
Tortillas (organic whole wheat sprouted) from Alvarado Street Bakery
Organic muenster cheese
Organic pepper jack cheese
Cottage cheese (Michigan-made)
Sour cream, Breakstone
Organic jalapeno from Cinzori Farm
Organic green onion from East Lansing Food Co-op
Tortilla chips from Garden Fresh Gourmet (Michigan company)