HU2506 | Spring 2008: The Rhetoric & Poetics of Sustainability

Cooking & Eating

A log of our cooking & eating from Barbara Kingsolver’s Animal, Vegetable, Miracle recipes; where the food was grown and how it was transported to the U.P. will be updated this week by Trevor and Vince, with help from the staff at the Keweenaw Co-op.

Week 7: Eggs in a Nest

Cook: Ken

Brown Rice
Sun-dried tomatoes: grown in California, prepared and packaged at the Keweenaw Co-Op.
Olive Oil
Carrots: California, Bunny Luv
Chard: California

Week 8 Friday Night Pizza

Cooks: Eric and Jessica
Pizza juggler: Lisa

White flour
Whole wheat flour
Olive oil
Smoked Salmon

Week 10: Chili & Planning for Historical Upper Peninsula Recipes

Cook: Bridget

Week 10 Kingsolver’s Chili Recipe & Bridget’s Food Research

Garlic from Europe, via boat to U.S., and truck to the U.P.

Kidney beans: hardest to track of the ingredients — from National Foods Corporation of America; grown in North and South Dakota, Minnesota, and Montana

Carrots: Bunny Luv, from Bakersfield, CA

Onions: from Washington State

Garlic: from Argentina

Canned tomatoes: from Eden foods, grown in Canada, South of Ontario, canned and distributed in Michigan

Tomato bisque: Celestial, Inc., Imagine Bistro, grown in Canada; processed in and distributed from New York

Peppers, cumin, bay leaves, chili powder — from Norway, Idaho

Research notes: All domestic products travelled by highway to Duluth, Minnesota. The Co-op buys through another food cooperative in the Twin Cities, who then sends orders via to to the Co-op in Hancock.

International products are purchased through fair trade farmers’ cooperative and community cooperatives whenever possible. Beans are becoming harder to find domestically; China is a big producer.

Season permitting the Co-op buys produce from the community-supported agriculture program in Marquette, local farms in the UP, an slower MI and WI. The Co-op offers locally raised meats and locally made dairy, breads, and wines all year around. The wine is from downstate, but that is far more local than Martha’s Vineyard. There are many local products if you know where to look. Be warned, however: highly processed foods — for example, Morning Star Veggie Burgers — are made in MI, but the ingredients come from all over.

Week 12: Grayson Family Recipe

Cheese – Wisconsin
Onions – Washington
Celery – Mexico
Pasta – California
Sage – Iowa
Milk – Wisconsin
Peaches – Oregon
Poultry Seasoning – Iowa
Broth – California
Cake – New Jersey
Vanilla Extract – Chicago
Lemon Extract – Maryland
Sugar – Minneapolis
Pepper – Chicago
Onion Powder – Maryland
Salt – Chicago
Garlic Powder – Made in China, distributed from Chicago
Baking Powder – Canada
Eggs – Chicago
Margarine – New Jersey

-Most of the spices were distributed by IGA of Chicago
-All items besides the spices only traveled by truck
-Some of the spices traveled by plane

Week 13: Upper Peninsula Recipes from the Copper Harbor Improvement Association, Based on Late 19th-Century Meals

Lake Superior Fish Chowder

According to the Co-op, their main two distributors are United Natural Foods (Mounds View, Minnesota) and Natural Farms (Madison, Wisconsin). So when I say distributors below, that is what I am referring to.

Salmon: via Peterson’s Fish Market; it comes from Chile.

Frozen corn: From SnoPac, Caledonia, Minnesota. It is trucked from there to Hancock.

Yogurt: From Brown Cow, California, but they use cows from New Jersey (something about an increased amount of fat, protein, and calcium in milk that comes from Jersey cows). It is then flown to the distributors and trucked to the co-op from there.

Cabbage: Grown in California and then flown to distributors and trucked to the co-op.

Carrots: Grown in California and then flown to distributors and trucked to the co-op.

Peppers: Came from Florida, which turns out to be the leading US producer
of bell peppers. They were grown in one of the following counties: Palm
Beach, Dade, Collier, Hendry, Lee, Martin, Hillsborogh, Manatee, Sumter,
or Alachua. From there they are flown or trucked to distributors. Trucked
to the co-op.

Green Onion: Grown in either Montery or Riverside Counties in California,
flown to distributors, and trucked to the co-op.

Pineapple Juice: Grown and manufactured in Maui, Hawaii. Either shipped or
flown to the states/co-op distributors. Finally, trucked to Hancock.

Condensed Milk: Manufactured by Santini, a California company. Flown to
distributors. Trucked to co-op.

Crystal Sugar: Crystal Sugar has three manufacturers in Minnesota and it
came from one of them: Crookston, MN; East Grand Forks, MN; Moorhead, MN.
From there they are trucked to the co-op.

Coconut: International Coconut Corporation, located in New Jersey. They
manufacture coconut and import some from the Phillepines. They send the
coconut to distributors. From there they are trucked to Hancock.

Onion: I believe The Debruyn Produce Company grew our onions and shipped
them to the co-op.

Fruit and yogurt dip with apples for dipping

Week 14: Stema Family Recipe & Sustainability Project Presentations

Potato pancakes & potato soup!

Milk: Wisconsin Organics; Thorp WI -Came by truck
Butter: LaFarge WI – Came by truck
Baking Powder: NJ
All of the spices: Norwan Iowa
Syrup: Nisula, MI -Trucked
Veggie Broth: Is a product of Buchen Germany, but is imported through NJ.
: California -Plane
Apple Sauce: Smucker Quality beverages of Canada -Trucked
Potatoes: Hugh’s gardens- Moorhead MN -Trucked
Olive Oil: This is interesting. It’s packed in Italy and distributed by
World Finer Foods in NJ. The Oil either comes from Italy, Spain, Tunisia,
or Turkey. Ours came from Turkey. Each bottle is labeled with which
country it comes from. I believe it came here by boat…
Eggs:- Byher family farm from Pelkie MI – Trucked
Flour: Bobs Red mill natural foods, Miluawkie Oregon.
: Washington- Trucked
Carrots: California -Plane

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