Organic crops, grown without recourse to synthetic fertilizers and pesticides, are credited with miraculous properties by many of their fans. Unfortunately, there is little scientific evidence that they are more nutritious than those produced by conventional means. But their supporters argue that the methods used to raise them bring other benefits, too. And here they may be correct. That, at least, is the conclusion of a study by Matthew Jones of Washington State University, which he has just published in the Journal of Applied Ecology.
Contamination of fresh produce with bacteria-laden wild animal feces is a problem in many places. For this reason, farmers often remove hedgerows, ponds, and other habitats to discourage visits by such animals. That is necessarily detrimental to wildlife, and also requires the application of more pesticides because it reduces the number of insectivorous birds and mammals around. Dr. Jones speculated that an alternative way of dealing with animal feces would be to encourage dung beetles to bury it and bacteria to break it down, and that this encouragement might be an automatic consequence of organic farming.
To test this theory, he and his team dug pitfall traps, baited with pig feces to lure dung beetles, in 41 broccoli fields on the west coast of the US (a region that grows well over a third of America’s fresh produce). They also collected soil samples from the fields in question. The western part of the US has been the source of several outbreaks of food poisoning caused by toxin producing strains of E. coli, a gut bacterium. Research suggests these are linked to contamination by wild boar feces (hence the choice of pig feces as the lure). Dr. Jones focused on broccoli because it is frequently eaten raw, and is thus likely to carry live pathogens into the human gut.
Of the fields in the study, 15 were farmed conventionally and 26 organically. Dr. Jones and his colleagues found from their traps that organic farms did indeed foster large dung beetle populations, which removed significantly more pig feces over the course of a week than did beetles, dwelling on conventional farms.
To establish whether high beetle numbers and good microbe diversity really did result in fewer disease-causing bacteria, the researchers followed up their field work with laboratory experiments. In one such they presented three species of dung beetles with pig feces that had been inoculated with a cocktail of harmful strains of E. coli. One of these species, Aphodius pseudolividus, had no effect on those strains. But the other two, Onthophagus Taurus and Onthophagus nuchicornis, reduced pathogenic E. coli numbers by 90% and 50% respectively.
In a second experiment the researchers preented microbes from the various fields with the same fecal mix. This showed that the bacterial floras of organic farms were much more effective at suppressing dangerous strains of E. coli than those of conventional farms. The order of business, then, seems to be that beetles bury the dung and soil bacteria render it harmless. Big points for organic farming.
“Work With What You Got!”
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Constitution Week – Foods of Our Forefathers Part IV
The longer winters in New England produced a diet somewhat different from that in Virginia. Not as many varieties of fruits and vegetables grew as in the South, and emphasis was put on those which would store well or which could be converted to something stable through drying, salting, or pickling. The staple grain in the early days was rye, in addition to the new grain, Indian corn. A common bread was called “Rye’ n Injun,” and was baked from a yeast dough of rye, cornmeal, and molasses. Wheat did not grow well in the harsh climate, and the small amount of wheat flour available was used “for best,” as was the refined sugar.
Sweet potatoes and other root vegetables and cabbages were major items on the menu. All cooking was done in cavernous fireplaces, either in kettles or on spits. The cooking range, although invented by Count Rumford in the late 1700’s, didn’t become popular until the Civil War era. The New England boiled dinner of corned beef, potatoes, cabbage and whatever else was available, was a natural outgrowth of fireplace cooking. Beans baked in a pot set in the coals also fit the New England style of cooking and the available found supply.
Although mutton had been the main meat supply in England, pigs were more attractive than sheep in the new land. For one thing, sheep usually had only one lamb at a time, while a litter of pigs a dozen strong was not uncommon. Also, pigs could forage for themselves at an earlier age than sheep, and thrived on the vegetation in forest and field.
Cattle were kept largely for milk and cheese, and although they were scarce at first, they reproduced prolifically in the Northeast. In fact, the Reverend John Cotton once remarked “milk and ministers were the only things cheap in New England.”
In other parts of the country, settlers found more new foods and used them in new ways. In Louisiana, for example, French settlers adapted their old world recipes to accommodate such new foods as tomatoes, okra, crayfish, red snapper, catfish and, of course, corn. The climate was amenable to growing fruits and vegetables year ‘round, making a varied diet easy to get – even if it didn’t taste like home.
In the Charleston and Savannah areas, rice cultivation began very early, in 1694, and soon became a major business. Much of the rice was exported. Oranges were also grown in the Charleston area.
In the Southwest, the Spanish had developed a cuisine all their own, as they moved north from Mexico and Latin America. New varieties of beans, plus the ever-present corn, were cooked with traditional Spanish spices plus something unknown in Spain – hot peppers. With the continual warm weather were also possible, at least where water was available, and there was little emphasis on preservation. In the more arid areas, however, variety was as limited as during winter in New England. Beans, corn and squash were the order of the day.
As time went on, Americans moved west, and the frontiersmen had an entirely new set of problems to meet. Trappers and explorers traveled light, and that usually meant living primarily off the land. Many subsisted almost exclusively on meat, killing bear, venison and small game as they went. One of Pierre LeSeur’s men wrote in his journal of consuming about 10 pounds of buffalo meat each day, plus four bowls of broth. While buffalo meat apparently took some getting used to, this particular explorer wrote that “it made us quite fat, and none was sick.”
One “recipe” called for bear steak fried in tallow and covered with whisky – meat and drink in one meal! Pemmican, made from dried meat, fat and berries ground together, was travelling food. Beef and buffalo cut into strips and dried in the sun was called “jerky,” and kept well, even though it was tough chewing!
Bread was almost unknown, but occasionally a hardtack or ship biscuit could be obtained at a trading post.
The frontiersmen, including migrating settlers, also found the edible wild plants to be helpful sources of nutrients missing from the dried and salted staples. These included such things as dandelions, polk sprouts, sassafras, grapes and various nuts and berries. When they found a place to stay for a season, corn could be planted by simply making a hole with a pointed stick or ax, dropping several kernels into the rich soil – and a crop would grow; plowing simply wasn’t necessary.
To Be Continued…
A Few Words About Bacon
Bacon is salted, dried, cured or smoked meat from the back or sides of a pig. The term is derived from the Germanic bache/backe “back meat,” though at first the word referred to any part of a pig. Flitch (or slab bacon) designates a whole chunk of bacon before it is cut into slices. Burned bacon can be dangerous because burning it will produce carcinogens.
If you’re not doing it already then I have 3 words for you…BAKE YOUR BACON! Frying is the traditional way to cook bacon, but as we all know the high heat can make the bacon fat splatter all over the place. Baking applies lower heat, reducing splattering and shrinkage. It is also the best way to cook large amounts of bacon. Arrange the bacon slices side by side on a large, parchment paper lined, baking sheet. It’s a good idea if the baking sheet has a large rim on it. Bake in a preheated oven at 400º F for about 20 minutes or until the bacon is crisp and browned. Cooking food in the oven at this temperature is actually roasting, but there are times when the terms roasting and baking can be used interchangeably. Remove the rendered fat as it accumulates with a bulb baster, if necessary. When done it’s a good idea to transfer the bacon to paper towels to drain.
Generally bacon is about 50% fat. As it cooks, the fat becomes liquid and separates from the meat. This process is called rendering. The rendered fat can be put in a tightly covered container and stored in the fridge or freezer for sautéing or frying other foods.
Purchasing the leanest bacon can be counterproductive, as the fat gives the bacon most of its desirable flavor and crispness. Most of the extra fat melts off during cooking. The fat on bacon should be about 1/2 to 1/3 of the total weight. If you buy bacon from a butcher, you can ask for the rind to be removed and for the bacon to be sliced. A whole slab stays fresher longer. A butcher-cut slab can be stored for two weeks in the fridge or two months in the freezer. The freezing does create ice crystals which causes the bacon to splatter when fried stovetop.
Did you know that bacon can be frozen for up to 4 weeks? The curing process affects the stability of the fat, which means that bacon can turn rancid even when frozen. Although you can freeze the unopened package, it is usually better to separate the slices into conveniently sized amounts (about 4 ounces or so for breakfast). Wrap the bacon tightly in plastic wrap, then overwrap with aluminum foil. For added protection place in a ziplock bag. Long-term freezing is not recommended. Thaw thoroughly in the fridge before cooking.
Once the vacuum pack is opened, bacon will usually keep for only about a week in the fridge, although sometimes it will keep for a couple of weeks. The ends may darken and dry out and they should be sliced off and thrown away before using. To make bacon crumbles, chop the bacon first and then cook it.
Keep Calm and Eat Bacon!
