A Peach Pie Protest

January 21st, 2011

I made a peach pie in protest.

In protest of corporate farming.

In protest of impotent governmental oversight of the food industry.

In protest of a culture that values profit over safety, health, people, animals, the environment and pretty much everything else…

The peaches came from my very own peach tree…

Everything else came from I don’t even know where…

Because hey! I can write my congressperson.  I can vote.  I can write a blog.  I can make informed choices about the kinds of food I eat.  I can raise my voice!

And then I can eat my words.

It was a particularly delicious protest.

Comments

  • Political commentary never looked so delicious.

  • Kay in KCMO:

    King Arthur Flour?!?! NOOOOOOOOOO!! Hudson Cream Flour is from Hudson, KS, just west of Hutch and north of Pratt. I started buying it because it’s somewhat local to KC, but it’s also really good flour. If your local grocery doesn’t carry it then maybe you could harangue them until they do. You’ll not only know where your peaches come from, but you’ll know where your flour does, too.

    That pie looks delish! Wish I liked peaches.

  • GA in GA:

    I love KAF, but started buying organic wheat berries and grinding my own flour. I still buy KAF since their flour is not bromated. Also joined a local CSA. So, I can know where 85% of my food comes from, when not from my own garden.

  • susan:

    King Arthur unbleached is all I buy. Homemade pie crust – while worth it definitely – is SUCH a pain! That is why I usually make peach cobbler. Nothing like fresh peach pie or cobbler. What fat did you use? I like a combination of butter and shortening.

    • Rechelle:

      I used butter. The crust was far from spectacular, but the peaches were great.

  • Here in a few, I’m going to have a Ben & Jerry’s Peanut Butter Cup ice cream protest. I’m not sure what I’m protesting, RGBH in dairy products, maybe. But it feels right!

    And that peach pie looks tasty! I have yet to conquer pie crust. My great grandma said you either have it or you don’t when it comes to pie crust. I don’t have it, I don’t think.

    • Have you tried refrigerating your crust after you’ve mixed it, before you roll it out, Kelley? It helps the incorporated butter chill & makes the crust fluffy. My mother also taught me to use ice water rather than just cold tap water…

      • I haven’t tried putting in the fridge before I roll it out. I wonder if my grandma did that? I know she used ice water, and when she did roll it out, she would cut a ziploc bag open and roll it between the two layers of plastic. Hmm…I might need to get in the kitchen this weekend and experiment!

        • I’ll be interested knowing how your next pie turns out!

          • Subversive bakers unite!

            :-)

        • susan:

          Refrigerating helps the gluten relax. Also when adding ice water, dont add too much – just enough to hold together. Resting also allows the errant flour to absorb the water which will make for a tender flaky crust.

  • Robbyn:

    What I hate is not being able to read on the label if the wheat is GMO or the sugar…a lot more sugar is these days. I’m really glad you found out about Monsanto. You might like this link: http://www.organicconsumers.org/monlink.cfm

    What’s particularly frightening is how entrenched the US is with Monsanto now and how they use is as a manipulative tool overseas. Just google suicide India farmers Monsanto for an eye opener. Monsanto’s bridged all party lines and are next to impossible to litigate against and are specifically geared to put small farmers out of business. Things really snowballed when it was decided by our government that life forms…as in corn, wheat, plants…could be patented. There’s just something inherently WRONG with saying Hey I have a patent on CORN! no matter what “kind” it is. OK shutting up now…