I'm in a strange place.
Jeez, how many times have you read those words here?
I'm reading this book.  It's kinda blowing my mind.  I also read this 'opinion' article today in stark contrast to the book.  The first is extremely radical but equally well researched, documented and well written.  The latter... not.  In fact, 'Not' on all counts: radical, well researched, well documented or well written.
I don't even know where to begin to describe how much more informed I feel having read the former.  I need to admit though that it wasn't an easy read.  It was disturbing.  I cried sometimes.  It was a near existential crisis (given the fact that I've had more than my share of those in my lifetime this shouldn't be a surprise).  It has made me want with all my heart to check out.  To check out of this whole system of power, patriarchy, imperialism, capitalism and consumerism (mostly there to keep those of us not heavily profiting from the from the first four things placid and sedated).  Then I feel angry.
When you really start looking at how incredibly jacked up a system is.  When you realise that it's not just jacked up here but around the planet.  When you realise that you've been fed a line and swallowed it mostly because you wanted to and it was easier than dealing with the reality.  When you realise that we've gotten ourselves so far down the rabbit hole that it will take a revolution or a catastrophy to crawl back out.  Then I get angry.   The opinion piece suggests that we look at how good we've got it now in comparison to... whenever she's referring to (she never specifies exactly) and give thanks and rejoice.  She argues that we now get food items year round, we are no longer subject to drought (you just pay more for the food), the crop yield is higher and more nutritious (really?!) Unfortunately, these facts we can rejoice in will only remain if oil supplies remain consistent and cheap.
There is this question of sustainability (a word I hesitate to even utter these days).  What if things change?  What if things change drastically?  What if markets change?  What if it simply becomes unsustainable to ship our fertilizer and pesticide ridden food 1300 km?  What if it becomes so expensive that we simply can't afford it anymore?  There are those of us genuinely concerned about relying on a system that precarious.  Food isn't like any other retail commodity.  It's not like an ipad... food is something we need for our survival.  It's right up there with air and water (let's not get into how crazy jacked that is right now).  Am I willing to take the chance that we'll somehow figure things out when the time comes.  Will I be happy saying that we had a good 75 years or so once the well has run dry.  What about our kids?  I think it's a hell of a bet and it's one that I'm not willing to take.  I'll hedge mine with the crazy young idealists who are grass feeding their cattle and selling me purple carrots and take my chances.
Like I said... I'm in a strange place.

please note that I added in a couple of leaves of rainbow chard from my garden... feel free to do the same.

It's summer.  It's hot.  I love it so please don't think I'm complaining for a second about it.  I wanted to cook something easy but substantial and this is what I churned out.  You could definitely throw some meat in here - just about anything would do.


Easy Zucchini and Mushroom Pasta (thrown together from my brain and my available ingredients)
serves 4 - 6

2 med/lg zucchini, halved and thickly sliced
3 cups mushrooms (button, shitake, cremini - whatever is on hand)
3 garlic scape strands, chopped OR 2 cloves garlic, crushed
2 tbsp oil or rendered lard
2 cups dry pasta (penne or rigatoni) cooked to al dente (about 15 minutes for my penne), drained and set aside
1/2 - 3/4 cup fresh herbs, finely chopped
3/4 cup parmesan, freshly grated
1/2 cup cream
1/2 vegetable boullion cube
salt
pepper sauce

Heat a large pan or wok over medium heat.
Add in the oil or rendered lard and then throw in the zucchini and garlic scapes.  Heat for a few minutes allowing the zucchini to start getting golden and soft on the edges.  Turn down the heat a bit if things are starting to stick.  (The zucchini should start releasing some liquid at this point as well) Throw in the mushrooms (these tend to absorb a lot of liquid so you might need to add a little more oil at this point.
Cook another 7 - 10 minutes.  You are looking for the zucchini to be quite soft and cooked through (it won't be as white anymore) and the mushrooms to begin to soften a bit.
Turn the heat down to low and toss in the cooked pasta.
Add the herbs and toss.
Dissolve the boullion cube into the cream and then add to the pasta.  If you need a little more liquid then go for it but don't overdo it here you just want enough liquid to coat the pasta not create a sauce.
Add in the grated parmesan and toss until it melts through the pasta.
Check the taste and add salt as needed.
Serve.