Posts Tagged ‘farmers market’

I’ve had a few people in other places ask about this, so I thought it would make a good article/blog post.  The Primal/Paleo diet focuses on the belief that we should all be eating like our ancestors from 10,000 years ago did. Lots of vegetables, meat, some fruits. No grains, legumes, pasta, sugar(aside from what you get in your fruits and veggies), and no processed foods. The reasoning behind this diet is that because farming is such a recent invention in terms of biological time, our species hasn’t yet adapted to properly digesting a lot of farmed products, like wheat and gluten, and it’s doing Bad Things to our bodies.
There are several resources available if you’re interested in trying the diet/lifestyle. Mark Sisson and Robb Wolf have both written books on the subject. Mark’s “The Primal Blueprint” and Robb’s “The Paleo Solution” go into details and on the reasoning and the science behind it, much more than I can. Mark’s Daily Apple is a great resource for those living the primal lifestyle, and he posts every day with helpful articles relating to diet, exercise, and life in general. Robb also has other resources available – I believe he does a weekly podcast and being Paleo.

For my wife and I, going Primal was easier than it might be for some. We had already been reading about real food diets; eating organic foods, staying away from processed products, cutting down on sugar, and generally trying to eat properly. When we decided to go primal, we’d already ditched 95% of the non-Primal foods in our pantry and fridge. A large part of why we went with real food and then Primal is because we’d been reading about how screwed up the food industry is right now. Corn is in almost every processed food on the grocery store shelves. The list of corn derivatives is as long as my arm, and it’s becoming increasingly difficult to avoid. Corn also gets into your meat, because that’s what’s fed to cattle, chicken, pork, you name it. But this isn’t a post about corn, it’s about being primal.
As I said, by the time we went primal we’d already been visiting the farmer’s market regularly and sticking to as much organic food as possible. When we went primal at the beginning of September/late August we pretty much did it cold, from one day to the next. For me, all it took was reading the success stories on Mark’s Daily Apple – once a week he posts a success story sent in by a reader. Most of these include before and after pictures, and the transformation over as little as six months was astonishing. People report the disappearance of life-long health problems, improved energy levels, an ability to get better sleep, etc. It’s pretty amazing.
I used to drink my coffee with two teaspoons of sugar/mug, and stopped doing that cold turkey. It took me about a week and a half to get used to black coffee with just cream, but now I love it. I also thought I would miss bread and baked goods… but I don’t. I get hungry less often, and feel full for longer after meals. I’ve lost about 10 pounds since we started, and my utilikilt is getting too loose on me. And that’s in just a month and a half, give or take a week. People who offer up success story to Mark often report losing 60 or more pounds in half a year, while getting more toned up at the same time.
There is a small difference between the Primal and Paleo diets, in that on a Primal diet some dairy is ok – you’re going to want to go for the best dairy you can, so stick with whole milk, heavy cream, that sort of thing. Each diet also has what’s called the 80/20 rule; it’s ok to indulge every now and then in something non-primal, as long as you try to stick to the diet about 80+%.
It’s recommended that when you first try the diet, you go full in for a few weeks to see the changes in your body. That means no non-primal food for anywhere from 2 weeks to a month, because that way you can best see the changes in your body/energy levels/sleep/etc. Then, if you like, you can try reintroducing grains and such. The thing is, the body digests and processed your food completely differently on a primal diet, using energy the way it’s meant to use energy. I’ve read parts of the science behind it in both The Primal Blueprint and The Paleo Solution, and while I sort of understand it, I just go by the success story pictures I’ve seen as proof that it works.
What about exercise? Again, you’re going to try to emulate what our ancestors did. That means a lot of casual walking, with just a little bit of heavy lifting and sprinting thrown in. Apparently 10,000 years ago Man managed to “work” only about 10 hours a week – hunting, gathering food, and so on. He may have lifted heavy stuff, but he didn’t do it every day. Nor did he run every day. Kathryn and I have been walking about an hour a day 5 days a week. Recently we’ve slacked off a bit because she’s been working a lot of closing shifts. I keep meaning to start doing push-ups, but I keep forgetting…

Food-wise, you’re going to want to go with grass-fed beef, organic chicken and pork, and so on. The fewer chemicals in your meat, the better. Beef is meant to eat grass, not corn. Grass-[i]finished[/i] beef is better than grain-fed, while grass-fed is best of all. Grass-finished means that the cattle are fed grains and corn for most of their lives, and then switched to a diet of grass for a few weeks right before slaughter. As in every food chain, you are what you eat – so the grain-filled diet your beef eats also affects your body. And I know beef isn’t cheap; while grass-fed is best, if you can only get regular beef from the store while sticking with the primal diet, it’s better than nothing. We eat lots of veggies and salads as well – lots of greens, carrots, broccoli, kale. A big thing for those who are primal is coconut oil and coconut milk. While it might not strictly be what our ancestors ate, it’s really good for you. Go for the regular stuff, not the low-fat. On a primal diet, fat is good; our ancestors would have gone for the fatty cuts of meat before the lean ones, because fat provides energy.

I’m getting a bit tired, and I think I’m starting to ramble a bit, so I’m going to wrap this up. Let me finish by saying that there are lots of resources out there for eating and living in a primal fashion. We’ve found several great websites for Paleo recipes that are both healthy and delicious. I’m actually going to see if I can find some recipes for paleo pumpkin muffins/pie soon.
Feel free to ask questions, and I’ll try to answer as best I can.

Resources: 

Books: Mark Sisson just came out with a new book, the 21 Day Total Body Transformation. Apparently it’s pretty much exactly that, and it tells you exactly what you need to do/eat to be primal. He’s also got some free stuff that you get if you order the book. I’ll link to his website in the next section.

The Primal Blueprint, by Mark Sisson
The Paleo Solution, by Robb Wolf

Websites:

http://www.marksdailyapple.com/ – Lots of great articles and advice. Updates daily.

On Mark’s Daily Apple, you’ll want to start here. Seriously. It’s the name of the tab:

http://www.marksdailyapple.com/welcome-to-marks-daily-apple/

http://robbwolf.com/ – Robb Wolf’s website. The podcast is worth looking into. He also does good articles.

http://nomnompaleo.com/ Nom Nom Paleo. Delicious food. ’nuff said.

http://everydaypaleo.com/ Everyday Paleo.

I’m typing this on my Lion-enabled computer.  It’s taking some getting used to, scrolling “backwards” – scrolling up moves the screen down, now.  It’s like the iPhone and the iPad.  We just got back from Lawrenceville, and are both a bit tired and ready for bed.

Today was spent doing a number of travely bits.  We attended the farmer’s market for the second week in a row, and got more delicious farm-fresh vegetables.  Some honey, which I’m very much looking forward to using.  A few other items.  Then we traveled to the farm where we got our milk from, and saw happy cows in action, doing their cow-thing.  The farm is far out of our way, but I think it’s important to see where your food comes from.  It’s making me look at everything in a whole new light.  Why can’t 90% of our food be local – by which I mean, from within a day’s traveling distance?  I feel like everyone would be better off that way.  It seems that post-World War 2 industrialization had a lot to do with how our food and meats are now grown and processed.  I’m a little too tired to post specifics, but there are several books on real food that explain why agriculture and meat-processing became so industrial, and we lost a little bit of what amazing food we had before it happened.

In other news, I’m working on some Edward Gorey-inspired art.  Gorey was an incredible children’s book author and illustrator who passed away in 2000, and did very gruesome, ghastly, darkly humorous Victorian-inspired children’s stories.  The Unstrung Harp, The Curious Sofa, The Gashlycrumb Tinies – all these works and more were both written and illustrated by Mr. Gorey.  His art is unique and almost instantly recognizable, thanks to his style.  An example of the Gorey-inspired work is below.  If you’re interested, it will be in my Etsy shop upon completion, and I would love to do commissions in a similar style.  Leave a comment below with your email address or mail me at greylikestorms(at)gmail.com for more information.

The last few days have been busy; my wife had a four day weekend off at work, so we spent as much time together as we possibly could.  On Wednesday we picked up some farm fresh milk and pastured eggs, and on Saturday we attended the Sandy Springs Farmer’s Market.  The market runs every Saturday from 8:30 to 12:30, and is located in the parking lot of an old closed Target on Roswell Road.

It was pretty great to see everyone out and about even though the day started off rainy and overcast.  Thankfully, the temperatures were down, and walking around outside was comfortable.  This was my first farmer’s market experience, and I enjoyed seeing the variety of vegetables and products on sale here.  We picked up a bunch of the best peaches I’ve ever had, some giant zucchini, some leafy greens, and a pastured chicken that will become dinner for us tomorrow night.

The Sandy Springs Farmer’s Market website:  http://www.sandyspringsfarmersmarket.com/index.html

After reading several books on real food we’ve been trying to adjust our diets to that lifestyle – eating vegetables that are in season and organically grown, getting pastured eggs when we can, and going for grass-fed meats.  That’s meant a lot of salads over the past week , which, it turns out, isn’t that bad.  I’ve been making a great salad dressing that’s tasty and simple all rolled into one.  There isn’t even any measuring involved!

Simple and Tasty Dressing:

olive oil

white wine vinegar

spices to season

honey

mustard

Take a bowl and add a splash of the vinegar and olive oil.  I think a 1:2  vinegar to oil ratio will probably work best.  Try to go for enough liquid to coat the salad leaves, but not leave a pool of dressing when you’re done with the salad.  Season to taste with salt, pepper, etc – dill works well – and add a tablespoon each of honey and mustard(Dijon works really well).  Take a whisk and whisk your dressing until everything has been incorporated into one smooth liquid.  Add your salad leaves to the bowl and toss until the greens are coated well.  This dressing depends a lot on personal taste, so feel free to experiment with the best ratios for everything.  

On the illustration front I’ve been doing more anatomy studies – I inked a pig’s skull and a bear’s skull from the Cyclopedia Anatomicae, and both turned out well for first attempts.  I did them in my Moleskine, which I’m finding works very well for these inked sketches.