What’s for Dinner?

I’m already hurriedly chopping and dicing in the kitchen when, from the living room, comes the familiar plaintive refrain: “What’s for dinner?”

Tonight I’m making rainbow trout in a pan. I sear it on high heat until the skin is crispy, then pop it into the oven to bake it through. I’ve chopped crisp green onions and red peppers, added some butter and a tiny splash of wine, and the rice on the stove is steaming away. It’s not overly fancy, but the flavours speak for themselves and there are no mystery ingredients, which pleases me.

Before I reply to my son, he smells the fish cooking and is not happy. “Is that fish?” he shouts, holding his nose.

I’m just home from work, and after a long day of too much coffee and not enough fresh air, I’m ready for some peace and quiet and good food. I enjoy cooking, even short order. It’s a great pleasure for me and one I take pride in. Every Sunday is a cooking day for me, whether it’s making as many salads as possible in the summer, and grilling vegetables for sandwiches or just to eat on their own, or in the winter, preparing a belly-filling roast, a crock pot stew, or a casserole to freeze for later in the week.

I know I’m lucky to have the skills to make wonderful dishes from scratch. By watching my mom and grandmothers cook almost every meal I consumed growing up, I learned by osmosis. I have gathered a few favourite recipes from friends and family to add to my arsenal, but mostly I cook by instinct. (I am a terrible baker, by the way – prefering to mix and match and taste at the stove.) I must also give credit for my cooking passion to those who need only be identified by first name: Julia, Martha and Nigella.

Recently I was asked to participate in a food awareness program called “Do the Math.” The Headwaters Food and Farming Alliance challenged residents of our region to eat a typical food bank diet for three to five days so they could experience firsthand what it’s like to be short of the money needed to meet basic needs, including food. I thought I could learn a lot from the experience and shed light on issues relating to food security, cost and access in our community.

After picking up my food bank allotment, I set about planning my three to five days. Though area food banks try to supply clients with as many fresh vegetables and greens as possible, I was immediately struck by the lack. I always cook with lots of veggies no matter what the dish! Colourful peppers, spinach and kale are my regulars.

I was missing fruit as well. At work, I jealously eyed everyone else’s fresh, ripe fruit, which decorated the lunchroom like sumptuous jewels. I grew tired and developed a headache from not having my regular input of caffeine. I had selected coffee as an optional pantry item from the food bank list, but allowed myself only a small cup a day.

A veggie curry using one potato, half an onion, canned peas, curry powder, garlic, and one tbsp. oil (oil and curry powder being two of my pantry items). I put this over some rice. It was pretty tasty.

With some creativity, I created a veggie curry using a potato, half an onion, canned peas and curry powder, another optional item. I served this over some rice. It was pretty tasty. I dished it into four servings and made it last. I also used up the canned flaked chicken, the other half onion and a can of mushroom soup. I declared it stew, but really, it looked and smelled like cat food.

I started losing my interest in food. Nothing crunched. There was no colour, little seasoning and no choice. I was getting “hangry,” that dreaded combination of hungry and angry.

As we enter the harvest season in these hills, a season symbolized by an overflowing cornucopia of food, and as we prepare fruit and vegetables and set the table for friends and family, consider these facts about the Orangeville Food Bank:

• It is entirely volunteer run.
• Located on Centennial Road, it is in the industrial area, which is a hike no matter where you live in town. Think about making that trek on foot, with kids or during the winter, then carrying your food back home.
• Because it’s an emergency food bank, recipients are limited to one visit a month.
• During a visit, clients can gather three to five days’ worth of food (about 30 lb. per household member).
• The food bank is open only twice a week – a few hours during the day on Tuesdays and on Wednesday evenings.
• Only 10 per cent of clients use the food bank every month. Most use it a few times a year or periodically as needed.

Over the five days of the challenge, I creatively sorted the food to make do and blogged about my experience. I am a good cook and know quite a bit about nutrition. I have a place to cook and tools to use. Still, I was sad and lethargic and could feel my vigour waning.

A number of concerns became clear to me, mostly relating to access. There just isn’t enough food for those who need the assistance. It’s hard to get to the food bank. The hours are limited. Fresh food is very limited. It’s a stark fact that the Orangeville food bank often runs dry when the Thanksgiving and Christmas surge of donations runs out.

The Orangeville Food Bank is entirely volunteer run and often runs dry when the Thanksgiving and Christmas surge of donations run out. Illustration by Shelagh Armstrong.

We are in the bountiful season that many consider the best of the best when it comes to food and drink. We sit down at our long harvest tables, break bread in a restaurant, eat s’mores by the fire, or open a hot and delicious thermos of coffee atop a high point on the trail.

As I serve the fish and call Adrian to the table, then watch him digging in, I’m reminded of how fortunate I am. I savour every bite.