October 2010

anorexicAnna Wood before and after becoming sick with anorexia

When I was fourteen, I almost became anorexic. My story isn’t different than countless other stories. I had gone on a crash diet, trying to fight the inevitable rounding of my thighs as I gradually turned into a woman. Although I was not overweight, I wasn’t as skinny as I used to be just a year before. I was determined to go back to being skinny.

So I hung a photo of a skinny model I had torn out of a fashion magazine on my closet door, and went on a strict diet of 1000 calories per day. I lost a fairly significant amount of weight. I can’t remember how much exactly I had lost, but at the height of the diet I weighed 103 pounds, which was underweight for my then-height of 5 feet, 4 inches.

I remember the pleasure I felt when I looked in the mirror and saw my thinness. It seemed so beautiful, so pure. I wanted to lose even more weight, because the more I had lost, the more beautiful my body seemed to me.

Then I lost my period, and by some miracle that I am eternally grateful for, I was one of the young girls who respond to such a signal (for others it might be loss of hair or brittle nails) with alarm and fear. My mom took me to a doctor who had explained the significance of losing one’s periods, and I was scared into going back to eating. I went back to normal eating, almost overnight.

I was lucky, but many other girls are not. They keep dieting, restricting their caloric intake and upping their exercise level, slowly wasting away. Many end up dying from the disease, literally dying from starvation, unthinkable in our well-fed Western society, but it happens all the time.

Now, the mother of two young daughters aged nine and eleven, I constantly struggle with the need to help them stay healthy and fit, and avoid gaining too much weight in this crazy atmosphere of junk food and overeating and portions that are completely out of control. Being overweight is unhealthy – but on the other hand, being severely underweight is deadly.

How do I walk that fine line? How do I protect my children from this horrible disease, yet help them cope with a greedy, ruthless food industry that pushes them into overeating, and eating junk? No doubt, one way to do that is to focus on health and fitness rather than on thinness as a goal. But what about directly discussing anorexia? Is it a good idea? And if so, at what age?

The opportunity to talk about anorexia with my daughters had presented itself to me a few weeks ago, when I came across the article about Anna Wood, a British teenager who had died of Anorexia at the age of sixteen. As I was reading the article, tears in my eyes, I knew immediately that my girls would have to see her photos. While they are certainly still very young, and the photos are harsh, I felt that now is the time to talk about issues that if I wait just a couple more years to discuss, it might be too late.

Now, when they still listen to me, when I can instill my ideas and values in them, is the time to talk about sex, drugs, alcohol, and – yes – anorexia. The longer I wait, the bigger the risk that when I finally attempt to have “the talk” with them, it will be too late.

So I showed them the photos, and told them about Anna, and we had read the article together. I talked about my own experience with extreme dieting and how I had stopped when I realized it was hurting me, but some girls are unable to stop.

More than anything else, I wanted to burn those photos into their memories forever. I wanted to teach their young brains to make the connection that extreme dieting is ugly and deadly, that it takes a beautiful, beautiful person and turns her into a shadow of her former self, into a walking dead, before it finally kills her.

I want my kids to never ever equate extreme dieting with beauty, the way I did when I was fourteen. The fashion industry and the media will do everything in their power to tell them otherwise – to tell them that you can never be too thin, and when they are 14, 15, 16 they will listen to the media, not to me. But now, when they still listen to me, I want to tell them – to SHOW them – that you CAN be too thin and that thin does not equal beautiful.

Will it help protect my children from developing the deadly disease? Who knows. But I feel that I need to do everything in my power to at least try.

When my 11 years old daughter showed the photos to a friend, the friend’s mom was upset. She had felt that the material was inappropriate for an eleven years old girl and that her daughter should never have seen Anna’s photos.

While I can see where the mom is coming from, and acknowledge that I should have instructed my daughter not to share this material with friends (after all this IS harsh material and should be up to each parent to decide if their child should see it), I still wonder, what does that mom plan on doing? Is she planning on waiting? For how much longer? Is she planning on not discussing anorexia with her daughter at all? Aren’t both of these choices – waiting until it might be too late, and doing nothing at all, extremely risky?

kids menu
A typical kids’ menu

A few months ago, I wrote the draft for an elaborate blog post on how we don’t really need kid friendly food. It was basically a rant about restaurants’ assumption that kids are only supposed to like junk, about the fact that food from the kids’ menu is always so BLAND – somehow, despite all the sodium, it is flavorless. Boring. And it’s not well made, either. The pasta is often overcooked, the pizza dough a little too soft.

I then went on to explain that I’m suspicious of “kid friendly food” because I want my kids to learn to love and appreciate good food and inspired cooking. My husband and I are serious foodies and don’t want our kids to be confined to bland, boring food. We want their food to be flavorful and delicious – just like ours.

But then, a few weeks ago, we visited Mendocino, California and stayed at Stanford Inn, an eco-friendly resort. The inn’s restaurant, Ravens’, serves dairy in the morning, but dinner is purely vegan. While we found the food to be absolutely delicious:

indian crepe
Indian Crepe – garam masala scented crepe, roasted yams and vegan mint raitha

vegan sushi
Sushi – nori, tofu, daikon, shiitake, carrot, sushi rice, almond butter.

Miso glazed eggplants on a bed of brown and wild rice
Miso glazed eggplants on a bed of brown and wild rice

In fact it was the best meal we had on that trip – my eight years old daughter wouldn’t touch anything off the menu. Since there wasn’t a kids’ menu, we were quite grateful to have had Goldfish crackers in our backpack!

Goldfish crackers

I guess you could say her dinner was vegan too. :)

She did manage quite well with the fabulous, creamy, rich desserts:

vegan chocolate cake

And I have learned my lesson: While I love to have my kids order off the regular menu and experiment (and my older daughter is quite good at doing that), and while I agree that kids should be exposed to high-quality, varied food at a young age, sometimes a kids’ menu – or a bowl of Goldfish crackers – can be a lifesaver.

fried green tomatoes

I tasted fried green tomatoes for the first time in New Orleans, in 2007. Even though post-Katrina New Orleans seemed a bit run down, a little frayed around the edges, I loved everything about the city – the laid back atmosphere, the amazing jazz clubs, the parks, the unique architecture, the dirty, noisy, colorful Bourbon street, and especially the food.

We had sweet, warm beignets accompanied by coffee and chicory at Cafe du Monde. We tried turtle soup (it’s like chicken soup but made with turtle meat). I tried Hurricane cocktail for the first time (too sweet!). And I discovered two dishes that I absolutely love: Jambalaya (loved the Cajun jambalaya at K-Paul’s Louisiana Kitchen), and fried green tomatoes.

Since I never make complex, multi-ingredient recipes, jambalaya isn’t something I am willing to prepare at home. Fried green tomatoes, however, are easy to make. I make them whenever I can find firm, green tomatoes – usually at the end of summer. It’s one of those smart recipes that makes a delicacy out of something (in this case, unripe tomatoes) that otherwise would have been thrown.

Fried Green Tomatoes Recipe

Ingredients:

- 4 large green tomatoes
- 2 eggs, lightly beaten with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal or plain breadcrumbs
- Vegetable oil for frying

Directions:

1. Slice unpeeled tomatoes 1/2 inch thick.

2. Pour egg mixture into a plate. Scoop flour onto a second plate, and cornmeal/breadcrumbs onto a third plate.

3. Dip tomatoes into flour to coat. Then dip into the eggs. Finally, dredge in cornmeal/breadcrumbs to completely coat.

4. In a large skillet, pour vegetable oil and heat over medium heat. Place tomatoes into the frying pan in batches, frying until they are golden brown and crispy, then flip and fry on the other side. Drain on paper towels.

Serve immediately.