Food
Eyebrow:
Meat Buying Club
The First Rule of Meat Club
Submitted by jharper on Fri, 11/20/2009 - 12:00am. ...is to tell all your omnivorous pals about Meat Club. Join one of the Thundering Hooves Meat Buying Clubs throughout the PNW (or start your own).Why Care?:
Not only does grass-fed beef conserve water, but it also has four to five times more potentially cancer-blocking conjugated linoleic acid than grain-fed beef.
Eyebrow:
Vegan Menu
Desert Island
Submitted by mroemer on Fri, 11/20/2009 - 12:00am. Think vegan food means getting stranded without flavor? Hardly. Cast away to Desert Rose for its special Vegan Menu, filled with Mediterranean-Californian options.Why Care?:
A meatless diet is 50% more effective at cutting CO2 than switching from a standard car to a hybrid, so opting for veg-centric meals once in a while helps the earth (and is cheaper than buying a Prius).
Eyebrow:
Sustainable Fish
School of Fish
Submitted by tmeronek on Wed, 11/18/2009 - 12:00am.
Wanna understand the ABCs of sustainable fish? We've done your homework for you. Check out our top sustainable fish picks to see which ones made the grade.
Laptop-Notch
Recently I met up with Justina Blakeney, Jill-of-all-trades and co-author of the popular 99 Ways series of books, at Veggie Grill (my new lunch obsession, BTW).
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Send to a FriendEyebrow:
Organic Tomato Jam
Jam Session
Submitted by bdisylvester on Fri, 11/13/2009 - 12:00am. Ready to rock…a new condiment? Riff on toast, eggs, even entrées like poached halibut with Katchkie Farm's new Tomato Jam. TJ's made with tasty organic tomatoes - getting its sweet from ginger and sugar, it's sour from cider vinegar - and has a solid kick of cayenne.Why Care?:
A recent USDA study found 34 different pesticide residues on conventional tomatoes - including two known carcinogens. Going organic means you can stuff your maw all you want, minus any pesticides.
Bird’s the Word
Hey NYC turkey lovers. Thanksgiving is right around the corner…yeah, we can’t believe it either.Eyebrow:
Local Food
100 Miles Davis
Submitted by tmeronek on Wed, 11/11/2009 - 12:00am.
Does not-so-fresh produce make you Kind of Blue? Jazz up your holiday dinners by cooking with food produced within 100 miles of home. You'll cut CO2, support local farmers, and hit a taste high note.
Eyebrow:
Restaurant
(Thanks)giving Up?
Submitted by mroemer on Wed, 11/11/2009 - 12:00am. Throwing in the oven mitt on making the perfect T-Day dinner? Bow out and let the French-trained chefs at RH restaurant do the cooking with market-to-table ingredients. They're whipping up a special menu in RH's very cool exhibition-style kitchen, inside an elegant, spacious setting filled with art (some local).Why Care?:
Most conventional foods travel an average of 1,500 miles before ending up on your plate. Eating food grown locally saves fuel used in transport.
Eyebrow:
High Five: Melanie Cheng
Right to Bear Farms
Submitted by hsnavely on Wed, 11/11/2009 - 12:00am. We the people of Ideal Bite think you should high-five FarmsReach founder Melanie Cheng. After starting Om Organics in 2002, Melanie came up with the idea of connecting wholesale buyers (like restos) directly to area farmers.How does FarmsReach work?
Melanie: We connect food producers with commercial buyers through an online platform (producers open an online "stall," and buyers virtually shop for food), helping larger-volume wholesale buyers to source more regional, sustainably grown products.
Fill in the blank: If I weren't with FarmsReach, I'd be _____.
Melanie: Probably working on other environmental efforts around fresh water supply or green building, because construction is a major resource-chomper and polluter.
What's your favorite in-season recipe ingredient?
Melanie: Green garlic... So amazingly fragrant and delicious, and such a short [growing] season, it makes you appreciate it more.
Melanie: We connect food producers with commercial buyers through an online platform (producers open an online "stall," and buyers virtually shop for food), helping larger-volume wholesale buyers to source more regional, sustainably grown products.
Fill in the blank: If I weren't with FarmsReach, I'd be _____.
Melanie: Probably working on other environmental efforts around fresh water supply or green building, because construction is a major resource-chomper and polluter.
What's your favorite in-season recipe ingredient?
Melanie: Green garlic... So amazingly fragrant and delicious, and such a short [growing] season, it makes you appreciate it more.
Eyebrow:
Canning Class
Do You Have a Preservation?
Submitted by jharper on Mon, 11/09/2009 - 12:00am. Wanna guarantee that your produce'll still be tasty in a few months (yes, months)? Book a spot in Goods for the Planet's canning class. This introductory course teaches all the preservation basics, including required equipment and easy techniques for getting your fruits and veggies to the right consistency.Why Care?:
Canning seasonal produce takes a little more effort than buying the stuff at the grocer, but by DIY-ing, you can skip out on chemical preservatives and CO2 emissions from shipping mass-produced canned goods.
