“A new earthquake” is what peasant farmer leader Chavannes Jean-Baptiste of the Peasant Movement of Papay (MPP) called the news that Monsanto will be donating 60,000 seed sacks (475 tons) of hybrid corn seeds and vegetable seeds, some of them treated with highly toxic pesticides. The MPP has committed to burning Monsanto’s seeds, and has called for a march to protest the corporation’s presence in Haiti on June 4, for World Environment Day.

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Please take action to contact President Obama and USAID administrator Dr. Rajiv Shah today to tell them to support Haitian farmers’ demands for sustainability and food security, not Monsanto’s poison pills.

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Sourdough Spelt Bread with Flax Seeds
 
Imagine if Matisse limited himself to one color. His paintings wouldn't be quite so beautiful. It's the same with whole grains. Once you start cooking with them, you realize white flour is kind of monochromatic.  Whole grains extend the range of flavors and textures in baking, but you need to know how to use them. Take spelt, for example. This grain goes back at least 7000 years, which means bakers had a lot of time to play with it. Unlike whole wheat flour, it doesn't have bitter notes — in fact, it is slightly sweet — and it creates a tremendously rich, nutty crust. For these reasons, I recommend starting with spelt rather than whole wheat flour if you're new to whole grains.

Now whole grains have the reputation of being heavy, leaden, bombs, but that needn't be the case. This loaf was light and airy, not dense at all (though the crumb was fairly tight). While open-hole ciabatta loaves are all the rage these days, this loaf can make a nice sandwich or toast. The flax seeds add an assertive bite and crunchiness. Paired with spelt, they complement one another. 

IMG_2466When I bake, I aim for taste, texture and the experience of a stellar loaf, but that said, this bread packs a nutritional punch. One serving of spelt contains 8 grams of fiber and a whopping 10.7 grams of protein. Flax seeds are chock full of omega-3 fatty acids and are also extremely high in fiber. Since the loaf contains 50% white bread flour, those figures are reduced, but still, a couple of slices for breakfast will last you until lunch.

I use a stiff sourdough starter in this dough, which helps build up the mild acidic flavor notes. The bread flour adds structure, so the loaf isn't too dense, but as you get used to spelt you can try reducing the percentage of white flour. For those who work with bakers percentages, this dough has a roughly 70% hydration (excluding the flax seed soaker). 

Can this loaf be made with instant yeast instead of sourdough starter? Probably, though I haven't tried it. Thinking out loud, I would make a biga starter with 1/4 teaspoon instant yeast, 106 grams water and 80 grams of each type of flour. Then I would try adding another 1/2 to 1 teaspoon instant yeast to the final dough. If you try this, let me know how it works out.

This recipe makes two large batards or boules.

Sourdough

70 grams stiff starter
80 grams water
60 grams organic white bread flour
60 grams organic spelt flour


Flax Seed Soaker

1/2 cup (85 grams) organic flax seeds
75 grams water to barely cover the seeds


Final Dough

250 grams sourdough
Flax seed soaker
280 organic white bread flour
280 organic spelt flour
400 grams water
14 grams coarse sea salt

1. Mix starter, cover and let sit overnight (8-12 hours) at room temperature of about 75 F degrees. Pour the flax seeds into a separate bowl and just barely cover with water, then cover the bowl. By the morning, the flax seeds will have absorbed all the water. (In a pinch, even 2 hours of soaking will do). Ideally, the starter will have risen fully and then just started to deflate. 

2. Combine the starter and water in a bowl and mix it up with a wooden spoon or spatula until combined. Add the flours and using a plastic bench scraper, spoon or mixer with dough hook, mix the dough until all the lumps of flour are gone. This will take about 2 minutes. Cover and let rest for 20 minutes.

3. Add salt and mix on a slow speed, about 4 minutes. If kneading by hand, do so until the salt is mixed throughout and the dough is starting to take on a smooth appearance, about 5 minutes. Add the flax seed soaker and using your hands or the mixer, continue mixing until the seeds are evenly distributed. 

4. Form into a ball and place in a clean, oiled bowl and cover for the first rise. Assuming the temperature is around 75F, turn the dough out onto the counter and fold it at 50 minutes. Be careful not to tear the skin of the dough. Fold again at another 50 minutes. Let it rest for another 50 minutes, for a total rise of 2.5 hours. 

5. Turn the dough out on a lightly floured counter, divide in two and form into rough batards or boules. Let rest for 15 minutes, then finish shaping the loaves. Place them in a floured towel inside a bowl, or a floured couche for batards and cover with a towel or plastic wrap.

6. The final rise should take 90 minutes. Or, to build up the flavor of the loaf, cover the loaves then let them sit for 30 minutes before putting them in the refrigerator in a closed plastic bag. (I use Ziploc Big Bags
). Retard the loaves for 8-12 hours, or longer if you want a pronounced sour flavor.

7. When ready to bake, check the loaves. They should have risen by about 75%. If they have risen sufficiently in the refrigerator, keep them there until baking. Otherwise, remove one loaf and let it rise at room temperature for another hour as the oven is preheating.Turn the oven to 460 F with a baking stone in the middle of the oven and a rimmed sheet pan on the bottom. Preheat for at least one hour. 

8. When ready to bake, slash the loaf in a square pattern with a bread knife or blade, then place in the oven on the heated stone. (Batards can be slashed lengthwise). Pour 2/3 cup of water into the sheet pan and close the door. Bake for 30 minutes. Turn down the oven to 420 F and keep baking for another 15 minutes. Check the loaf. It is done when you rasp it on the bottom with your knuckle and it makes a distinct hollow sound. If not yet done, turn down oven to 400 F and keep baking for 10 minutes. Then turn off the oven, open the door slightly and let the loaf sit for another 10 minutes. Repeat with the second loaf.

9. Allow the loaf to cool for at least one hour before cutting it open.

Check out this loaf and others on yeastspotting. 

- Samuel Fromartz

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Are the teabaggers ready to stop throwing tomatoes and start growing tomatoes? Glenn Beck’s latest sponsor, The Survival Seed Bank, is banking on Tea Party paranoia to sell a product it calls the “Full Acre Crisis Garden.” As Stephen Colbert noted on Wednesday, “nothing moves product like the hot stink of fear.”

For $164, you get a vacuum-sealed tube of PVC pipe filled with enough seed “to feed friends and family forever,” because, “in an economic meltdown, non-hybrid seeds could become more valuable than even silver and gold!”

But hang on to your credit card! It turns out that the folks flogging the Full Acre Crisis Garden are nothing but horticultural hucksters, as Daily Kos founder Markos Moulitsas revealed on Tuesday.

The Survival Seed Bank claims to offer “the peace of mind knowing that if things were to get scary, that you and your family could still eat.” But those vacuum-packed seeds “will be dead within the first year,” according to Seed Bank Scams, because “seeds need an airtight, but not airless environment…if you take away all the air, you will kill the seeds.”

Glenn Beck has made a fortune by stoking his viewers’ sense of persecution and their fear that shadowy, corrupt forces are hard at work conspiring to rip them off.

And he’s right, of course; there’s no shortage of greedy, dishonest individuals and companies eager to profit by preying on people’s worst instincts. Take Bill Heid, the guy behind the Survival Seed Bank. The Federal Trade Commission fined him $400,000 “in consumer redress” back in 2005 for making “false and unsubstantiated claims for the “Himalayan Diet Breakthrough.”

Heid made $4.9 million in sales off The Himalayan Diet Breakthrough, a dietary supplement containing “a paste-like material” called Nepalese Mineral Pitch that “oozes out of the cliff face cracks in the summer season” in the Himalayas. Heid promised buyers that this miraculous product would enable them to achieve rapid and substantial weight loss without dieting or exercise, while still consuming unlimited amounts of food.

Who could possibly buy the notion that you could sit on your ass all day eating crap and still lose weight by ingesting some mysterious substance harvested in the Himalayas?

Maybe the same folks who think that slashing taxes and shredding regulations is a dandy way to shore up our crumbling bridges and highways, boost our children’s flagging academic performance, clean up our environment, guarantee affordable health care, protect consumers from makers of defective products (like, say, cars that accelerate unexpectedly, or a diabetes drug that’s known to cause heart attacks); and prevent financial institutions from ripping people off through fraudulent, predatory practices.

If you buy into all that, I’ve got a seed-filled PVC tube to sell you.

The Full Acre Crisis Garden is a twisted variation on a victory garden, tailored to folks who fear a laundry list of perceived threats: a “world wide government agenda;” “a belligerent lower class demanding handouts”; “a rapidly diminishing middle class crippled by police state bureaucracy”; “an aloof, ruling elite that has introduced us to an emerging totalitarianism which seeks control over every aspect of our lives;” and the ever popular “Big Government.”

It would be bad enough if the folks who wrote this stuff actually believed it, but Heid’s history proves that he’s just a cynical con artist looking for suckers to help him make a quick buck. And he’s found them in Beckistan.

The Survival Seed Bank gets one thing right: seeds are “more valuable than silver or gold in a real meltdown…” After all, they’re the source of all life.

To us sustainable ag advocates, seeds are sacred. Ken Greene, co-founder of the Hudson Valley Seed Library–note that it’s a library, as opposed to a bank–said it best:

Seeds are, by nature, about sharing. They are community resources. Saving seeds is about survival, both of the plants and people who depend on them, but this is survival through cooperation, not competition. Through the Seed Library we are trying to change the way people think about and treat seeds. We are trying to move seeds from being seen as commodities to be traded or profited from, to cultural and nutritive resources to be protected, shared, and celebrated.

As opposed to, you know, making them the foundation for your get-rich-quick scheme to pick the pockets of tinfoil hat-wearing teabaggers.

By embracing the Survival Seed Bank as a sponsor, Glenn Beck is treading on peak oil prophet James Howard Kunstler’s turf. Kunstler, author of The Long Emergency: Surviving the End of Oil, Climate Change, and Other Converging Catastrophes of the Twenty-First Century, has been warning us to start growing our own food for years.

But Kunstler’s message is anathema to the defenders of American Excess-tionalism. In his forecast for 2010, Kunstler predicts that we’ll have to learn to live without “all the trappings of comfort and convenience now taken as entitlements”:

…we must return to some traditional American life-ways that we abandoned for the cheap oil life of convenience, comfort, obesity, and social atomization…

…The successful people in America moving forward will be those who attach themselves to cohesive local communities, places with integral local economies and sturdy social networks, especially places that can produce a significant amount of their own food.

Note that for Kunstler, growing your own food is just one component of a revitalized local economy, a renewed civic spirit, and a renouncement of our car-based, consumption-crazed culture.

And he’s right. We do urgently need to relocalize our far-flung, fossil fueled food chain. We need to reclaim our farmland, empower a new generation of gardeners and farmers, and invest the capital required to “accelerate the transition from an economy based on extraction and consumption to an economy based on preservation and restoration,” in the words of eco-preneur Woody Tasch, founder of the Slow Money Alliance.

But you won’t find the answers to these challenges in a sealed plastic pipe from a Beck-sanctioned scam artist.

Look for them instead at Change.org’s Ideas for Change in America contest, where you have the opportunity to voice your support RIGHT NOW for several visionary proposals to transform the way we grow our food. Time is of the essence, because voting ENDS in just a few hours.

Change.org will mount grassroots campaigns to promote the 10 ideas that win, and the three that I’m asking you to please support only need a few hundred votes to get (or remain) in the top 10:

1. Slow Money: invest in local food systems to save the economy and the planet

2. Good Food For All Kids: A Garden at Every School

3. No Farms No Food: Save the Land that Sustains Us

If you’re wondering whether these kinds of campaigns ever generate any real change, consider the White House Kitchen Garden, which got its biggest boost from Roger Doiron’s Eat The View campaign. Millions of folks have been inspired to start growing food in their own yards as a result. So go vote!

Originally Published on Huffington Post

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