Ayn Rand, Keynesian Theory & The Golden Rule

For the purposes of this little on-line ramble, I do not profess to be an authority on Rand or Keynes.   As for Rand, I thoroughly enjoyed her Atlas Shrugged, and recently finished a biography on her life & writings by Anne Heller.   Atlas is a far more enjoyable read of the two (the bio is well written, it was just a bit too much for me).  As for Keynes, I have not read any of his works in a primary fashion, but being a student of business & economics, I am familiar enough with his theories and use of theory in the 1930-1940’s and today.

Ayn Rand, proponent of laissez faire capitalism; John Maynard Keynes, advocate for government intervention in business; what do these two have to do with the Golden Rule?

As for Rand, it is an easier explanation for myself.   She was a pure capitalist, in her writings, her beliefs & in her life.   In fact she was, as my mother would say, selfish.  Her super-hero’s John Galt & Howard Roark were interested in their belief, their success, their power.   In summary, Rand wasn’t a proponent of the Golden Rule.

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Cooking sounds so easy, why is it so hard?

The last Food Rule that I have been observing from Michael Pollan’s recent book is #63, Cook. At first glance this rule sounds simple. Cooking your own food tends to make it more healthy than consuming dishes prepared by a restaurant. I can buy that tidbit of trivia yet it becomes irrelevant because cooking is the problem. Health benefits aside, cooking doesn’t come easy. Let me rephrase that – it isn’t the cooking that is difficult it is finding the time to cook.

I guess I have officially joined the ranks of most middle aged Americans. Maybe I was in denial for a period of time. Maybe it is the fact that the kids are now 5 and 10. Maybe I was trying to will my way through the anguish of fitting it all in. I am a working mother of two with a jam-packed, never ceasing crazy family schedule.  I know literally millions of moms can relate.  It is important to note that I don’t mind to cook when I can find the time.

I am certain I am not alone.  I don’t have enough fingers and toes to count the number of friends and family members who are in the same boat.  I think almost every parent is in the same boat.  And it certainly feels like it is sinking sometimes.  My husband and I want to continue to educate our kids on their diet and the importance of food choices yet are challenged to do this daily.  I can see clearly why convenient, heavily processed foods are so much a part of the American way.

Here is the brain teaser.  How do you cook dinner when you get home from work at 5:30 and soccer practice starts (20 miles away) at 5:30?  Do you begin to prepare dinner at 7:30 when you are home from practice?  (and the other parent is with the other child at t-ball until 7:30) And by the way, you want to get the kids in bed at a decent time so they will be bright-eyed and bushy-tailed for school the next day.

Do you succumb to the urge to just grab something?  The answer for us is serial simplicity. You might call it boring. We almost always pass up the grab and go option. It is difficult but a flashback to Food, Inc. usually works to get me through the moment. The serial simplicity is a succession of standard meals that are truly easy to prepare and somewhat well rounded.

Last week, I called on one of our basic favorites, Fettucine Alfredo.

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Pita bread, so simple and rewarding

A lot of what I have learned about cooking has been self-taught.  Experimentation, a yearning for something new has driven most all of my baking & cooking adventures.  I don’t have  mentor in the kitchen and don’t know that I want one, I kind of like bumbling around with dirty hands and a messy floor scouring my printout, cook book or ripped page from a magazine.  This weekend I wanted something flavorful and different for Sunday dinner.

One small criteria my new dish had to meet – I wanted to use a crock pot.  I like to do all the work in the morning and feast on the product easily at dinner.  I jumped over the Food Network and went recipe shopping. So easy to search for slow cooker recipes and I found a recipe for Slow Cooker Moroccan Turkey Stew.  I love the simple, recognizable ingredients (making it kid-friendly) and the slight twist on flavor (with the allspice, cumin & cilantro).

I grabbed all the ingredients for the stew on Saturday night and quickly made the medley Sunday morning that I dropped in the pot.  But I knew the stew needed a companion. Pita!

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Wall Street – Main Street

Today I was reading the Wall Street Journal about the recent exposure of potential wrong-doing at Goldman Sachs concerning the Paulson mortgage securities. I have watched the “main street – wall street” tension like all of you have since the beginning of the recession. For me, reading the article about Fabrice Tourre’s dealmaking was the proverbial straw that broke my back. If you haven’t read about the US charges on Goldman Sachs, here is my interpretation. Paulson puts together a bunch of bad mortgage securities and makes a “package”. He knows that the package he put together will probably decline in value. Goldman Sachs uses a third party agent (called ACA) to design the investment vehicle (called a CDO). Goldman Sachs sells this investment, thus making it something that can be bought & sold. Paulson then buys credit-default swaps betting that the VERY PACKAGE he put together would decline in value. It does, he makes $1 billion in profits. Goldman Sachs makes $$ on fees on the buy/sell from all that participate.

Ok, here is my translation. Let’s suppose there is a guy names Fred. Fred has a bunch of apples that are turning brown. He figures that at some point these apples will spoil, so he wraps them up in nice boxes. He approaches a store to sell these apples. The store then sells the apple boxes across town. Now down the street, there is a bookie. The bookie takes all kind of bets. One kind of bet that people can make is if apples will stay good or go bad before customers open the box. Fred approaches the bookie, takes a huge bet that the apples will go bad (he got good odds). They do go bad and he makes money not only on the original apple boxes but makes a whole bunch more on his bet. Our financial markets must be regulated and simplified so that credible investments are understood. If innovation is the engine of our economy, financing is the lubricant. To insure that the engine works, the lubricant must be sound. When you buy a box of apples, you should have the assurance that they are good to eat.

-Charley

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Princess gets Jack in the Box for lunch

Today’s Food Rule from M. Pollan’s book was #53, breakfast like a king, lunch like a prince, dinner like a pauper.  I modified it slightly to make it a bit more female – breakfast like a queen, lunch like a princess, dinner like a pauper.  I initially thought this rule would be easy to execute – start off with a hearty breakfast and slowly dwindle throughout the day.

I am in LA again this week making MADE sales calls so I am facing the usual business travel food challenges.  In other words, what are the best food choices among the hotels, convenience stores & various on-the-go eateries?

The day started off okay.  Not organic but well rounded. An omelet with peppers, onions & a touch of cheese with a side of pineapple.  A glass of orange juice and a swig or two of skim milk.  Pretty good for the Hilton Garden Inn. Not really regal, but slightly queen-like.

Lunch was a bigger challenge. I was riding along with a distributor sales representative and around lunchtime I offered to buy him lunch in exchange for him dragging me all over town to the various accounts all day.  He looked around and said Jack in the Box. Wow, okay.  I wasn’t expecting that.  I smiled and followed him over to the restaurant. Once we were inside I pored over the menu searching for the best option.  Nothing organic.  I chose the Southwest Chicken Salad with grilled chicken.  It had romaine lettuce, black beans, yellow corn and a grilled chicken breast. It was fine.  Just fine.  Not necessarily princess-like. And certainly not organic.

Dinner was in two parts as we had two dinnertime meetings.  The first one was at West, in the Angeleno Hotel.  Gorgeous view and terrific small plates.  There were three of us and we shared three very small dishes.  Eggplant Parmesan, Kale and White Bean Fritters & Mozzarella Bocconcini.

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No rules this week, but the learnings remain

I hit the road on Sunday on a mission to demo MADE at several locations in a couple of states this week.  In all the excitement and rush of getting everything packed and kissing my three loves good-bye,  I forgot my handy dandy copy of Michael Pollan’s Food Rules!  I have two copies, one that I keep on my desk and one I usually keep in my work bag.  However, somewhere along the craziness of life, I misplaced my work bag copy.  So no new rules this week.  Yet, as I left the Springfield airport and walked past this sign -

It made me stop and smile.  I couldn’t help but think that even without my Food Rules at my fingertips, my approach to food has certainly changed.

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I need some pizazz in my food life

I have been going through Michael Pollan’s Food Rules.  Almost at the rate of one a day, for many days.  I decided to do it in this manner to force myself to pause and ponder one rule at a time, to let my awareness build slowly.  No reason to try to cram them all in at once, right?

Sadly, what I have come to realize lately is I am leading a boring food life.  Every once in a while a new item, a new dish, or a new flavor combination comes along but for the most part I, along with my family, eat the same things  I realized this as I toasted my Food for Life Rice Almond bread.

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Urban Gardening in Los Angeles

Below you will find a picture of my very good friend Marc’s garden.  Marc lives in West LA and is in his second year of urban gardening.  Obviously his growing season is much longer than what we have in Chicago, so he should be getting some food as we start to plant out here.  He is growing carrots, tomatoes, chives, lettuce, strawberries and a whole bunch more that I can not recall.

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Still hanging onto the Food Rules & yummy gluten-free bread

I am now on 42nd Food Rule from Michael Pollan’s recent book and I have to say I am still inspired.  Going through the rules one by one has given me reason to pause on a daily basis and consider my food choices more carefully.

Of course, the Food Rules are not a diet or a weight loss plan but rather a food philosophy.  An approach to living.  I certainly don’t always make super real food choices but I know I do more so than I did even just a month ago.  It’s been interesting how my continuing quest for wheat-free goodies has coincided with my look at the Food Rules.  So many “free” foods are free because they use some sort of interesting ingredient/additive to make the item taste normal.  Because of this I have had a little bit of trouble finding good wheat-free food choices.  But I have made a great discovery.

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Eating fresh seems easier in CA

I have been in LA all week on business, hitting the streets spreading the word about MADE, selling a few cases here and there. Usually 4+ nights in a hotel setting equals real food disaster. However, I have to say it is always easier in CA to eat well & simply. The abundance of local agricultural produce in enviable. Seems every town I am in had a farmer’s market coming up this weekend (or one going on all the time) plus all the produce that is available every day not only at Whole Foods but the other supermarkets as well.

Yesterday we were fortunate enough to stop by Monsieur Marcel at the Farmer’s Market next to The Grove. Fantastic light fare. Gorgeous atmosphere.

Baked Brie (I didn’t eat the pastry part (wheat!)). Grilled asparagus.

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