After five planting sessions, there are seven trays of seedlings between the heat pad, grow light and table in the dining area. This year, indoor planting is proceeding well.
My foundational experience in gardening improved dramatically during the period 2013-2020 when I worked on area farms. 2026 is the year I introduced artificial intelligence into the process.
The results of ai have been surprisingly good. Because the large language model has so much information in its database, without hesitation, it can give me planting schedule adjustments, ways to use two spots on the heating pad, and two more under LED grow lights. The rest of my process from seed to seedling to greenhouse to planting has fewer uncertainties this year compared to last. Optimizing use of the heating pad has been a boon to productivity.
On the second day of March, I am of to a good start.
It’s cold outside, the kind of cold that stings my cheeks while walking on the state park trail. I’m standing at my workbench sorting seeds for early planting. The heat pad is already plugged in. Grow lights hang overhead. In front of me is a cabinet with last year’s leftover seeds, sorted by variety. On the bench are two dozen packets with this year’s seeds. I’m still looking through seed catalogues. It’s time to decide what to plant first, what to wait on, what to try for the first time, and what to abandon. Each small seed packet represents a choice made long before anything reaches the kitchen.
Every decision reflects a value. Food is no exception. In this series of posts, I will discuss the idea of a “food algorithm” to see where it goes.
Simply put, an algorithm is a repeatable sequence of steps used to accomplish a task. With food, this could be a recipe, yet that’s not what I mean. The intent is to take food from the seed, seedling, or cutting as the first in a series of decisions about what goes on a table.
Agriculture is a large field to consider, but food algorithms are individual. An active agent — a person — decides whether to plant a bean seed, use raw beans from a farmer, rely on prepared, canned beans from a retailer, or use beans that have been prepared with other ingredients. This decision is elemental and part of a discussion most cooks have when preparing a dish. My focus is at this entry point, not to gather and analyze recipes, although one could.
An algorithm is simply a structured way of getting from here to there. We use them constantly in many aspects of our lives. Following food from seed to table is a more comprehensive look at a process we follow, yet do so largely unawares.
I see three interlocking layers:
Biological logic — the natural requirements and rhythms of the plant or animal.
Human practice — the gardener’s labor, the farmer’s tradeoffs, the cook’s improvisations.
System forces — markets, logistics, regulation, energy use, and scale.
By showing how these layers interact, the discussion could make visible the hidden structure beneath everyday meals.
Taking steps in the process from seed to table represents ordinary choices that shape resilience, community, and ecological health. It could create awareness and the quiet power of understanding the paths food has taken before it reaches us.
The adventurer in me wonders what will be next. I hope readers will too.
Although 2025 was an “on year” for apples — all five trees bore fruit — I skipped making apple butter because there were more than three dozen pints in the pantry. I need more uses for the thick, sweet, and tasty condiment than spreading on toasted bread and muffins, dolloping on applesauce cake, and spooning it on pancakes. It turns out there are more preparations I hadn’t thought about.
As a vegetarian household, using apple butter in meat cooking, while popular elsewhere, is not viable. That isn’t the end of the discussion. One must change their way of thinking about apple butter. It is good as a spread, yet can be considered as a fruit-based sweetener, thick apple concentrate, or a spiced apple paste. These considerations open a whole new world. It could be used as a replacement for honey, molasses, or applesauce without much recipe variation. Following are some ideas to try.
The first thing I did was to dish up a serving of plain Greek yogurt and swirl two tablespoons of aronia berry apple butter into it. I don’t know why I hadn’t thought of it before, yet after trying it, apple butter will be a recurring breakfast menu item to pair with yogurt.
We already use applesauce as an egg replacement in baking. Our corn muffins, or any other muffins serve as a useful home for it to replace an egg. The texture is always moist, firm and tasty. I will just substitue apple butter and use a bit less.
Using it on grilled cheese sandwiches hadn’t occurred to me. It might pair well with the sharp cheddar cheese I use to make them. I make about one grilled cheese sandwich per month, and next time I will spread some apple butter on it to discover the flavor.
We are not big cake eaters or bakers. We do have a recipe for a spice cake. Next time we make it, we will try substituting apple butter for the oil. Based on the experience with applesauce cake and muffins, I bet it will be moist and delicious, as well as change the spice profile.
I found a recipe for a barbecue sauce or ketchup that includes apple butter, tomato paste, vinegar, onion and garlic powder, and spices. There is nothing to lose by making a batch and trying it.
There was a recipe for a salad dressing made from one tablespoon each of apple butter, extra virgin olive oil, vinegar and mustard. Simple. The way we like our recipes.
Substituting apple butter for the sweetened, condensed oat milk I use when making steel cut oats is a possibility. The spices will add a variation in flavor. I make this dish about twice per month and will try it next time.
The next “on year” for apples is forecast for 2027. Hopefully I will use most of the apple butter in the pantry by then and make new.
It was four degrees Fahrenheit and snowy this morning so I’m posting some garden images from 2008 as a reminder of what spring and summer can be. These are part of my larger A Life of Photos project. I did the initial sort of my digital images from 2008 last week. Posts like this one are part of the work product of that project.
First spring flowers.Apple trees blossomed in 2008.Lilacs are a perennial favorite.Potatoes pop through the soil early.When all the apple trees bloom, summer and fall is apple abundance.Summer harvest in 2008.Bowl of home grown apples. Japanese beetles massing on an apple.Apple blossom buds.Farmstead from the state park trail in 2008.
These are tough times for a lot of people I know. Hang in there, folks! The weird weather is causing the ice to melt and maybe some good will come of it. If not, spring is coming.
“Nostalgia in reverse, the longing for yet another strange land, grew especially strong in spring.” —Vladimir Nabokov
This morning I consider my pancreas. Yes, the mixed-function organ that helps with digestion and regulates blood sugar levels. I am mostly interested because of its role in the latter. The pancreas is a key organ in managing diabetes, with which I was diagnosed in May 2019.
I asked my new acquaintance, for which I have not determined a name, artificial intelligence. (NB: The name HAL has been ruled out). “What are two or three dietary intakes a person can use to promote pancreas health. No more than three.” The machine was uncharacteristically brief, taking my request for brevity literally:
Here are three dietary intakes commonly associated with supporting pancreas health:
High-fiber foods – vegetables, legumes, whole grains; help regulate blood sugar and reduce pancreatic workload.
Adequate lean protein – fish, poultry, beans; supports tissue repair without excessive fat stress.
AI apparently did not get the word that according to our Secretary of Health and Human Services, the war on protein is over. Nary a cow or hog product on this list of dietary intakes. Perhaps there remains some science on the internet, the domain of artificial intelligence. Perhaps the secretary and his minions have just not gotten this far in their propaganda campaign. In a throwback to when these things mattered, the machine cautioned, “general wellness guidance, not medical advice.”
As a mostly ovo-lacto vegetarian, I find this a good list. I can figure out where dairy fits in, although I know I should control how much of that I eat. Four dozen chicken eggs per year does not seem like a lot. I consume about two gallons of nonfat fluid cow’s milk per week. Cheese consumption is on the radar screen. I am eating more cottage cheese and it is displacing some of the cheddar cheese. I smear some sour cream on tacos instead of cheddar or Mexican-style cheese, although I do that for the flavor and not the fat content, which is higher. I should and likely will switch sour cream for nonfat Greek yogurt on Taco Tuesdays.
Eating more fiber is always a challenge. I have been tracking that number on an app, and in the first 12 days of 2026 I hit or exceeded my goal every day but one. Fiber is also good for my colon, according to physicians.
Regarding healthy fats, I need some work. The first thing I will do is replace the peanuts and raw cashews I eat with almonds, both raw and roasted. I need, or think I need a salted snack each day. I use about one to two tablespoons of extra virgin olive oil each day, and that falls into the “healthy” category, although I use water or broth as a cooking medium where it makes sense. I’m not a big seed eater, yet we have ground flax meal on hand and I could, and hopefully will, add it to more things. Chia and hemp seeds are readily available at the wholesale club, so I may get a bag of each and experiment with them. With regard to nut butters, I use Jif peanut butter, full fat-style, and that is that. Moderation is the key with Jif.
I have been able to reduce my A1C with diet since my 2019 diagnosis. The number went a little crazy when I contracted COVID-19, yet since then, my practitioner said it is managed. The thing is, unless deterioration of the pancreas is caught early and treated through diet and exercise to lose weight, the damage is often irreversible.
I have not thought a lot about my pancreas. Now that I’m living in my eighth decade, it is time. We can either get older and die, or we can get older and wiser. I prefer the latter, hence the focus today on the pancreas.
We can’t help but be appalled by the news story about a young man who died of a drug overdose after his interaction with ChatGPT about his dosage.
ChatGPT started coaching Sam on how to take drugs, recover from them and plan further binges. It gave him specific doses of illegal substances, and in one chat, it wrote, “Hell yes—let’s go full trippy mode.” (A Calif. teen trusted ChatGPT for drug advice. He died from an overdose, Lester Black and Stephen Council, SFGate, Jan. 5, 2026).
What’s that got to do with me asking the same artificial intelligence portal for advice about fixing dinner? More than a little.
I’m a beginning user of ChatGPT. When I asked the machine how I could get more protein in a simple pesto pasta dinner, I didn’t think twice about its recommendation of a half cup of cannellini beans, a serving of green beans, white miso and nutritional yeast. All four were on hand and I grew the green beans myself. I made the dish. After dinner I reported a bitter taste to the meal, which I attributed to the nutritional yeast. AI was in robust agreement and added, “That’s what experienced chefs do. Figure out what causes taste.” Stop stroking me, I thought to myself.
Earlier in my less than a year interaction with the machine, it asked me, “Do you prefer this tone?” It meant tone of voice in our interactions. After I asked what pronouns the machine preferred (you/it), this seemed like a natural follow up. I said okay and have had that tone in front of me ever since. I like it because it generates a fake phraseology which helps me remember ai is not my friend but a machine. In reading the article, Sam did not appear to have such division in his experience.
OpenAI, the parent of ChatGPT, uses what’s called a “large language model” to work its magic. Basically, it is a machine learning model that can comprehend and generate human language. Okay, that’s what the machine does. Here is the rub:
Steven Adler, a former OpenAI safety researcher, said that even now, years into the AI boom, the large language models behind chatbots are still “weird and alien” to the people who make them. Unlike coding an app, building a LLM “is much more like growing a biological entity,” Adler said. “You can prod it and shove it with a stick to like, move it in certain directions, but you can’t ever be — at least not yet — you can’t be like, ‘Oh, this is the reason why it broke.’” (A Calif. teen trusted ChatGPT for drug advice. He died from an overdose, Lester Black and Stephen Council, SFGate, Jan. 5, 2026).
Are we getting into a Star Trek IV: The Voyage Home scenario? Here is the plot, in case you missed it. Or maybe the HAL 9000 as in 2001: A Space Odyssey. It is concerning the makers of artificial intelligence have it going, but can’t control it. In Sam’s case, ai told him it couldn’t talk about drug use at first. Eventually Sam won the machine over to his personal detriment.
I can fix my pesto pasta bowl so it is less bitter next time. Once a young man’s life is gone, there is no next chance to improve. I predict ai will become very popular because it took the machine four seconds to generate a meal change that would add more protein yet fall in the domain of Italian cuisine. It knew about the issues with nutritional yeast, yet recommended it anyway. In before-ai life, I would be paging through cookbooks for an hour to get the same result. Maybe we should throw on the brakes… and I don’t mean the mechanical devices used on the first Model-T Fords.
In a society where humans have less and less in-person contact, it seems normal we would seek out a machine that speaks to us in a tone of voice we recognize and accept. What is not normal is the suspension of skepticism about the machine’s interaction with us. I learned to watch out or you’ll get a bitter pasta bowl.
My spouse’s trip to her sister’s home extended into a third week. A typical behavior when I’m home alone is going through the pantry to see what new ideas I can experiment with while my mate is gone. I found we have a LOT of quinoa. Some I bought on discount at the home, farm and auto supply company before the pandemic, and the two boxes came from mail order. I decided to cook a quart of it in vegetable broth and see where things went.
Quinoa bowl ingredients, including less than half the prepared quinoa.
I discovered a quart of uncooked quinoa makes a GIGANTIC amount of cooked. I tried some after cooking the batch and found it quite good by itself. It’s a nice change from other grains. I did research about using it and came upon the quinoa bowl. There will be a lot of those during the next week to ten days.
The premise is basic: use a base of cooked quinoa and mix it with other things. First up was a Mexican-style quinoa bowl. I used quinoa, canned black beans, homemade salsa, onion, and bell pepper. The vegetables were raw, and everything else cold. I put the ingredients in a bowl and mixed, and voilà: dinner is served. It hardly made a dent in the quinoa. As far as taste goes, I rate it 8 of 10.
Quinoa bowl.
These are going to be quick, simple, inexpensive, and tasty meals. Now the search for other inspiration begins.
My way of cooking macaroni and cheese changed. After some unsatisfying experiments with making it vegan, I now use cheese and butter when I am home alone for dinner. It is on the menu only one or two times per year, so I want it to be satisfying and memorable when I prepare it. I took inspiration for my most recent iteration from Massimo Bottura’s Kitchen Quarantine series during the coronavirus pandemic. Bottura layered the ingredients in a baking dish and I had an Aha! moment.
I have been a mixer. That is, the sauce, noodles, and other ingredients are placed in a bowl and mixed together, then moved to a baking dish and topped with something before baking. Bottura taught me to layer instead, which had never occurred to me. It could be life-changing. Here is what I did.
I preheated the oven to 350 degrees Fahrenheit and greased a baking dish. Next I made a béchamel sauce with four tablespoons each of butter and flour. These two ingredients make a roux, which is cooked a couple of minutes. Milk is added with constant stirring until medium thickness, or it coats the back of a spoon. I embellished the simple sauce by grating some nutmeg into it.
Boiled pasta was ready to go. Either cook it for the dish, or use leftovers. This time, I emptied partial containers of different kinds of dry pasta until I had two cups and cooked until al dente. My thinking is the pasta should be similarly sized, yet that is a personal preference. There are no rules.
Get the cheese ready. This can be anything the cook wants. I like a sharp cheese and used four ounces of white extra sharp cheddar, half a cup of feta, and four tablespoons of grated Parmesan. I had thought to use Gruyère and bought four ounces made in Wisconsin for the project, but it didn’t pass the taste test. If it were Swiss Gruyère, it would.
Next is the layering. A thin layer of sauce on the bottom of the baking dish to cover. Next the pasta spread evenly. Distribute the chunks of feta evenly, followed by the cheddar. The rest of the sauce goes on top, and then into the oven for 30 minutes.
At thirty minutes see where we are. I pulled the dish out and sprinkled the Parmesan on top. I turned the oven up to 400 degrees and let it bake until the crust began to turn brown. The result is in the photograph. Based on the taste, I am now a layer guy.
Mac and cheese is an old dish. In Medieval times it was pasta layered with cheese and baked, not unlike what I did. In the 18th and 19th Centuries, English and European cooks began using a béchamel sauce mixed with cheese (a.k.a. Mornay sauce), and mixing it with the pasta before baking. Let’s not even talk about those Kraft mac and cheese boxes that originated in the 1930s (Mixers, not baked).
My native impulses had me arrive at a rustic-style product that was the antithesis of processed food. If I learned anything by being a part of the local food movement, it is that this kind of dish is what I want.
It began with opening the refrigerator and looking inside. I felt like cooking dinner for myself on Thursday night, yet wanted something different. I had a vague idea about cooking a frozen black bean burger and putting a sauce on it. I saw the half-used jar of tomato purée and a couple of tablespoons of sour cream on the top shelf. There was a partly used onion and bell pepper. Our kitchen always has plenty of garlic. I had just ground some cayenne peppers in the green state right before first frost. “I can make a dish out of that,” I said to myself.
Next came the mixing. I poured about a cup of tomatoes into a measuring cup, then scraped the remaining sour cream out of the container and added it. As the kids say, “Mixy, mixy.” It seemed too thin so I got out a jar of vegetable broth with miso paste and arrowroot dissolved in it, shook it up and added about a half cup. Finally, I added a scant teaspoon of cayenne pepper flakes and gave it a final stir.
I got out two frying pans, the smaller for the black bean burger and the larger for the sauce. Coating the bottom of each with extra virgin olive oil, I put the heat on. It takes about 10 minutes to cook the burger so I got the sauce going by sauteing the onion, bell pepper, and a diced jalapeño pepper until softened. Garlic next and as it cooked, it didn’t look like enough vegetables. I got a bag of mixed vegetables from the freezer and added a generous handful. I cooked the veg until everything was heated through and done. I added some powdered cayenne pepper to make sure the heat was at the right level.
Once the vegetables were ready, I poured on the sauce and cooked long enough to heat it through and let the arrowroot do its thickening work. There was some reduction yet that wasn’t the main feature of my cookery. I tasted it, and adjusted seasoning.
To serve, I put a spoonful of sauce on the bottom of a small bowl with the burger on top. I poured the rest of the sauce over it and garnished with sliced green onions. Not too much heat, and the plate stayed warm until it was eaten. This is what no-recipe cooking can look like.
It has been a couple of years since I froze pumpkin for smoothies so Saturday I went to Kroul Farms which specializes in growing pumpkins. They have orange pumpkins and specialty pumpkins: a lot of them.
Specialty pumpkins at Kroul Farms.More specialty pumpkins and a little pie pumpkin.
I took mine home for seven dollars and on Sunday I processed it.
First, cut it in half and remove the seeds.
This pumpkin yielded a cup and a half of seeds for roasting.
Cup and a half of pumpkin seeds.
Both halves went into a 400 degree oven and baked about 90 minutes until tender. The timing varies depending upon size of pumpkin and quality of the oven.
Baked pumpkin.
I let them continue cooking on the counter. Next I skinned them and put the flesh of both halves into a large bowl. The use for this pumpkin is smoothies. Since it will go into a blender, I only did a rough mash using a potato masher. The flesh was too wet for smoothies, so I used my conical strainer to drain it. It extracted 4-5 cups of liquid which will go into soup.
Straining the pumpkin flesh.
I cleaned the baking pans and then used an ice cream scoop to make portions on a piece of parchment paper lining the pans. They went into the freezer. Once thoroughly frozen, they go into a Ziploc freezer bag for storage.
Journey Home 
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