I'm a micro-farmer. That's different than a virtual farmer, an industrial farmer, a family farmer or a gentleman farmer. I grow small living foods for me and my folks to eat live.
I can't address the nutritional values of fresh sprouts right now, or the value of whole foods, or live foods, or local or traditional or home-grown food, but I can direct you to a source of information about all of that: Food Renegade
Right now, this food blog (team of real human beings) has teamed up with one of it's advertisers, Cultures for Health, to give away a stackable sprouter. In exchange, they want to see some love spread for their health, lifestyle, globally and politically tuned in internet food magazine and, naturally, My Brilliant Butt is right here.
I first started reading this blog about a year ago; as soon as I found it I subscribed. I don't read every post because I don't have time to, but many of the topics have caught my eye and I've gone back to study up.
The best of the new food writers (Michael Pollan, others) challenge the reader, an eater, to examine knowledge, beliefs, and transparent stories (those things that guide us about food but we forget are just ideas.) Food Renegade does this. Crusade rhetoric betrays youthful passion; strength of ideas is worth being passionate about. And considering the value of alternative yet personally verifiable information about something that saves our lives every day, food, I can get passionate too.
Anyway, back to the sprouts. I've been sprouting in a quart canning jar with a special plastic mesh lid for years; it has a tiny place in my tiny kitchen where it can drain into the sink and I can always see it so I won't forget to water it.
I settled on mung beans for their ease and consistency in sprouting and over-all yumminess. As Tom and I try to take more and more responsibility for our food chain, our desire to diversify our sprout micro farm has grown, but so far we haven't done anything else because basically we're lazy. Sure, I'd like to win the stackable sprouter and diversify a bit with no extra effort.
So if you're from Food Renegade and you've gotten this far in my blog post, thanks for reading. I hope you felt the love.
Photo by Tom Peal, today, Dallas, TX