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Guest blogger, chef and rad skier...Cody LaPlante
Something I haven't done yet at Food Chronicles is have a guest blogger. Pretty standard stuff for most blogs. Guess I was waiting for just the right contributor! Wait no longer. I would like to introduce my first guest, Cody LaPlante. Cody is 11yrs. old and a great storyteller.

Cody is a member of the Squaw Valley Institute Kid's Club. The club came out to the Growing Dome for an evening tour to learn about the dome and discover cool things about 4-season growing. Everyone got to help Cody harvest veggies that he later used in a seasonal meal prepared for his family. BIG thanks to Carolyn Hamilton who organizes this talented and motivated bunch of kids who are developing a better connection to their food in anticipation of Joel Salatin's visit on Feb. 13th. Here's Cody...

One time my class went to the Growing Dome in Truckee. It was full of vegetables and frogs. I saw a water tank with fish and asked what if was for. Susie said that the fish poop fertilizes the plants in a system called aquaponics. The Dome has solar panels to power the water tank's pump and fans to circulate air. When it gets hot in the Dome the wax on the cooling vents melts and opens the vents so cool air can come in. When the dome starts to cool down the wax hardens and closes the vents. That's cool!  At the Dome we harvested parsley, chard, carrots, one beat, radishes, and spinach leaves.

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Great Basin Community Food Cooperative in Reno is a little market that only sells local, organic foods from farmers around our area. There we got some cabbage and ground beef. The meat was all grass fed from Albaugh Farms in Fallon, Nevada. I visited this farm last fall and we got to see all the cows, sheep, goats, and chickens, and we got to play on the tree swing. The cabbage was from Riverdog Farms in California.

After the LONG process of getting all the food I finally got to make my meal. We made a salad with chard, beat leaves, carrots, and radishes. My favorite part of the salad was the beat leaves! We boiled the beat and sliced it up and put a little vinegar on it. It was really sweet! We added parsley, salt, pepper, and honey from beehives in Sparks, Nevada to the ground beef. Then we cooked it up and made cabbage wraps. It was so good we had it for lunch the next day.

                - Cody LaPlante, 11yrs. old - Truckee, CA




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