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Aren Stobby

Aren Stobby is a 19 year-old student in the Culinary Arts Program at Washtenaw Community College. He has studied under French Master Chef Jean Marc-Villard, owns a share in the Ann Arbor Community Farm and prepares meals for residents at Sunward Cohousing. This summer Aren became a locovore, commiting himself to a 100 mile diet. He will be writing about that experience.

Aren Stobby - Post 1

Posted By: Aren Stobby Posted: 9/24/2008

I undertook the 100-mile diet over this past summer and it was a life-changing experience. First off, it was the first time I ever limited my food intake. It was very distressing to know that I submitted myself to these arbitrary rules. I had the same feeling of disconnection that one goes through when the Internet is not working properly. During this disorienting withdrawal period, I had to adapt to a different relationship with food.

I almost always attempt to eat the best ingredients I can procure. I regularly shop at the finest grocery stores Ann Arbor has to offer-- Arbor Farms, Plum Market, Peoples� Food Co-op, etc... As a result our family�s refrigerator was full of delicious organic products, shipped from all over the world, which I couldn�t eat.

For the first time, I was developing relationships with the people producing my food. An example is my flour provoyeur Archie at Jennings Bros. Stone Ground Grains. He has a stand at the Ann Arbor Farmers� Market on Saturdays. The farm is located in Nashville, Michigan which is 97-miles away from Ann Arbor, right by Kalamazoo, just barely within my 100-mile limit. On the farm Archie produces a variety of organic flours, and corn meals -- I special ordered a large amount of flour from him to make all sorts of high-carbohydrate baked goods. Without this source of grain, my carbohydrate intake would have been limited to potatoes and onions.

Furthermore, I developed relationships directly with the food. I had the privilege to eat meat from an animal I met in person. It was a very profound and powerful experience. Now, I have a desire to be more involved with the meat I consume. Also, I helped out on a few farms where I harvested a plethora of produce. One day at Tantre Farm I helped a group of people pull garlic for the whole afternoon -- leaving me with a distinct odor. Tantre Farm, located near Chelsea, Michigan, sells their produce through CSA shares, at various local stores, restaurants, and also at the Ann Arbor and Chelsea Farmers� Markets.

Here is a recipe for pancakes that I ate almost every morning and night. They are hearty and delicious.

-3 eggs
-1 cup flour
-1/2-1 cup milk (depending on how thick or thin you like the batter)
-Butter for the skillet and to top the pancakes
-Honey or maple syrup--to top the pancakes

I used the Jennings Bros. Stone Ground Grains, Organic Hard Spring Wheat Flour, which has spelt, buckwheat and whole wheat flours. I usually used eggs from a local Amish farm, and milk from Calder Dairy. I whipped the three eggs until they were fluffy, added a bit of milk and sifted in the flour. I heated a skillet over low heat with a small amount of butter. I poured in about ¼ cup of the batter per each pancake and spaced them accordingly. I cooked the pancakes until they start to form bubbles on the surface. This indicates that the bottom is golden brown, and then I flip. I top them with more butter and honey or maple syrup. Enjoy!