Day 5 of 27: December 3, 2009

Lunch: Quinoa boiled with dash of olive oil, two cloves garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.

I ate dinner with a friend at Bacaro LA. a lovely wine bar near the USC campus. http://www.bacarola.com/ The chief and wait staff were amazing and modified many of their tappas style entrees to fit my corn free diet. 

Dinner: A grass feed beef patty topped with grilled onions on a bed of arugula, slices of apples, house cured olives, and yellow heirloom tomatoes drizzled with balsamic & olive oil, basil, and a glass of wine

Day 4 of 27: December 2, 2009

Breakfast: Fried egg, Heirloom Baby Tomatoes, and scoop of fresh goat cheese

Lunch: Salad dressed with Tarragon Vinaigrette from Royal/T Culver City, CA

Dinner: Quinoa boiled with dash of Olive Oil, two cloves Garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.

I stopped by the Curious Palate Market and Kitchen (www.thecuriouspalate.com) today after a business meeting on the Westside. I wanted to stock up on my Carmela sorbets. I was pleased to discover a fabulous new sheep Gouda which was used in the aforementioned dinner entrée. I was also intrigued to learn, when discussing casually with one of the owners my food challenge and pending blog, that all their drinks are free of corn syrup. He explained that they are devoted to only carrying drinks that are naturally sweeten pointing to the lower shelf where there were rows of Coke a Cola in glass bottles “these are imported from Mexico because there they use cane sugar not corn syrup.” I purchased two drinks for fun but upon later inspection found a couple ingredients that might be made from trace amounts of corn byproducts. I have contact both companies for further information and will keep you posted on my discoveries.

What truly blew me away at the Curious Palate was Chocovivo, (www.iLIVEchocolate.com) a local Chocolatier whose process of creating near raw chocolate, creates what can only be described as elegant subtlety in various shades of ebony. If this chocolate could speak, she would be the woman sipping her carefully crafted cocktail at one of Gatsby famous fêtes. At first glance, she might appear vintage by today’s standards of modernity yet further inspection would reveal someone worldly, sophisticated, complicated, and decadent with her back exposed and a long strand of pearls gingerly hugging the revealed skin. Prior to this discovery and sampling the Chocovivo Coffee Vanilla Bean Bar, I was struggling with how to live 27 days without chocolate. As a self-proclaimed addict, this seemed beyond cruel! So today’s discovery of Chocovivo’s luscious treats gives me renewed faith that I can and will succeed with my goal. I fear the Curious Palate will see much more of my business over the coming weeks.

Day 3 of 27: December 1, 2009

Breakfast: Fried egg, Heirloom Baby Tomatoes, scoop of fresh goat cheeses, Green Tea with fresh mint

Lunch: Periwinkle Soup garnished with pomegranate seeds and side salad tossed with Balsamic Vinaigrette and oil

Dinner: Fresh Arugula salad with Cornish Game Hen dressed with Lemon Vinaigrette. The salad included avocado, carrots, heirloom tomatoes, radishes, and leftover green beans.

Day 2 of 27: November 30, 2009

Lunch: Periwinkle soup with pomegrante seeds

Dinner: Fresh arugula salad with leftover game hen with Lemon Vinaigrette and side of freshly prepared green beans. The salad included avocado, carrots, heirloom tomatoes, and radishes.

Day 1 of 27: November 29, 2009

After deciding to commit to this idea, I emptied my fridge and headed to the Sunday Hollywood Farmer’s Market. This is a great farmers’ market for anyone living in Los Angeles. It is one of the largest and has some really amazing local farmers and culinary artisans.

My first stop was the booth of an incredible gentleman who sells quail, duck, and chicken eggs. I was pleased to learn that he has chickens that are not only cage free but are also grass fed. As he explained they are “very happy chickens” which made for one very happy newly corn-free purchaser. My other major discovery was grass- fed Cornish hens. I purchased two.

I picked up additional staples stopping by one of my favorite artisans on my way out. They happen to be one of my favorite discoveries of my nearly six years in this town. I consider them artisans because of their exotic favor combinations. They make Carmela Ice Cream (www.carmelaicecream.com).They are the most amazing ice cream and sorbet makers I have tasted outside the streets of Italy. As someone who is lactose intolerant, it is their sorbets I respect the most. They are able to create flavors that are exquisite to consume. Each sorbet melts in your mouth with an intense creamy sensation making me forget (momentarily) that each delectable bite lacks dairy. I was reminded this Sunday morning that they only use local ingredients meaning they use just cream or ice/water, various fruits, spices, and pure cane sugar. Meaning their products are both local and corn free. With sorbet flavors like Lemon Basil, Spiced Apple, Cranberry Orange Thyme, and Spiced Strawberry, how can you resist? I grabbed a pint of the Lemon Basil and Spiced Strawberry and headed home.

Lunch: Stuffed Squash Flowers filled with lemon and lavender infused goat cheese. Lightly battered w/ flour and a grass feed egg then fried in olive oil. Two fried quail eggs topped a small arugula side salad dressed with homemade tangerine vinaigrette

Dinner: Periwinkle Soup, Cornish Game Hen stuffed with lemons, thyme, and tangerines, dessert Lemon Basil sorbet topped with fresh blueberries and black berries

Periwinkle Soup

*Created by Anne Hromadka © 11.29.09

Ingredients :

• 1 head of purple cauliflower
• ½ pound purple small potatoes
• 1 celery root
• sea salt
• pepper
• 1-cup sweet red wine
• chopped fresh herbs to taste (thyme, basil, savory, oregano)
• 3 cups water (or enough to thin soup to desired consistency)
• pomegranate seeds for garnish

Boil chopped potatoes, cauliflower, and celery root. Once the veggies are soft, drain water, and puree ingredients. Then add chopped herbs, wine, and water. Add salt and pepper to taste. Bring mixture to a boil for 10-15 minutes, reduce heat and cook for another 10 minutes. Plate and garnish with pomegranate seeds.

How and Why This All Got Started

I watched the film, Food Inc., recently and was horrified to discover that 90% of my diet contains corn or one of its byproducts. I was upset that my country has allowed one type of agricultural product to secretly dominate American cuisine and to have such a profound influence on my personal diet.

After seeing the film, I began doing my own independent research to verify this claim. The more I read, the more I was outraged. According to the website article A Zillion ? Uses for Corn, did you know that “of 10,000 items in a typical grocery store, how many would you guess contain corn in one form or another? Answer: At least 2,500 items use corn in some form during the production or processing.” (http://www.ontariocorn.org/classroom/products.html)

Based on my reaction to Food Inc. and my own research, I decided I needed to do something drastic. Thus, I am going to attempt to go on a corn free diet from November 29, 2009 until December 25, 2009. This experiment will, therefore, be 27 days long. I felt this is the perfect challenge to flirt with a life independent from the main ingredient in American industrial food.

The Diet: No processed foods that include corn e.g. very few places to eat out, no more fancy Aviation cocktails with Crème de Violette, and only grass fed or wild animals and fish. I also live ‘kosher style’ meaning this experiment will not include pork or selfish. Plus I am lactose intolerant, so many food challenges will involve me figuring out how to navigate this diet honoring a low lactose intake.

Disclaimer: I will not avoid medications, vitamins, or toothpaste that might be made with corn byproducts. I am focusing on my main food consumption only. I am also not a doctor nor am I allergic to corn thus no postings on this site should be seen or understood as medical advice to anyone allergic to corn.

Why Blog? I decided soon after beginning this challenge and discussing it with close friends that others might find this experiment interesting.

What will be included in this blog? I will post general discoveries during my 27-day quest to live corn free. This will include reposting educational materials, pictures of meals eaten, a daily food log, recipes created as a result of this challenge, and, at times, my frustrations with this project.

Step 1: Familiarize myself with different corn byproducts so I can efficiently read labels when shopping.
http://www.ontariocorn.org/classroom/products.html
http://www.vishniac.com/ephraim/corn-bother.html
http://www.vishniac.com/ephraim/corn-bother.html

Step 2: Empty fridge of food with corn or byproducts.

Step 3: Begin the challenge!