Food can be like religion in how it creates both
fundamentalists and conflicts between people. It's
deeply personal--what we eat enters us permanently,
becomes the substance of our bodies. It's no wonder
that cultures and individuals develop deep taboos over
food.
We want everyone who comes to DGR to be fed. We also
don't want to have any bad fights over food politics.
We all make decisions about food that match our values
to the best of our abilities. This is an issue where
participants will need to try really hard at making
our community norms work.
We start with different information, different genetic
and cultural backgrounds, and different health
concerns. Any discussion about food politics at DGR
must embrace an understanding of those differences.
Dialogue with an open attitude is encouraged;
self-righteousness and proselytizing are not. People
of conscience will disagree at times, but those
disagreements can be civil, calm and respectful even
when they are painful. The goal of our interactions
should be to remain connected while communicating. If
you can't approach this subject with an attitude of
openness, then it may be best to refrain.
We're posting our menus so everyone can see what we've
got planned. Our guiding political themes are
local/sustainable/humane. Nutritionally, we're loosely
following the principles of native nutrition/Weston
Price. All meals will include a vegetarian option.
Friday night's meal is appropriate for vegans as well,
as we know everyone will be tired after traveling.
If this food doesn't work for you, don't be
discouraged. If your concerns involve minor changes
(lactose intolerance, a specific food allergy) please
let us know and we will try to work around it.
If your dietary preferences are deeply at odds with
this menus (for instance, if you're a vegan), we will
make room for you in the kitchen to prepare your own
meals. We need you to be in touch with us so we can
schedule you in. We want you to come, to feel welcome,
and to be fed. No one is going to argue with you or
treat you disrespectfully--promise! But please let us
know so we can make kitchen time happen for you.
Finally, we aren't interested in receiving emails
from strangers who want to tell us what to eat and
why we have it all wrong. Please remember that we
have similar values, though we may have come to
different conclusions. The organizers of DGR have
been passionately involved in sustainability and
food politics for years as activists and as small
farmers. We eat the way we do for a reason.
We will delete all hate mail without responding,
so don't bother.
MENUS
All animal products (eggs, beef, bacon and dairy)
are pasture-fed and building topsoil on local
small farms. As much of the produce as possible
will be locally sourced. Local maple syrup is
used as the sweetener throughout.
FRIDAY
Dinner
Beef-leek chili
Bean chili (vegan)
Corn bread
Salad (or some other vegetable, dependent on
availability)
Apple or pear crisp, whipped cream
SATURDAY
Breakfast
bacon
eggs
cheddar cheese homefries
Lunch
fish chowder (sustainable-harvest fish)
veggie/vegan soup
beef barbeque
hard-boiled eggs, cheese
steamed kale
sourdough bread
Dinner
pizza, both meat and veggie
salad
fried dough w/maple cream
cheesecake
SUNDAY
Breakfast
bacon
Latvian pancakes
Belgian waffles
Lunch
leftovers
Snacks available all day, including fruit, cheese,
nuts, bread, leftovers.
And if you're all very lucky, Lierre will make
chocolate truffles.
