Green Options

A disturbing incident in Eket, Nigeria reveals that unsuspecting roadside barbecue patrons may have been eating vulture meat instead of chicken.

Hungry buyers tempted by the scrumptious sizzle of meat cooking over a charcoal fire may want to think twice before buying a snack from one of these outdoor roasting vendors. What they think is chicken could actually be … vulture.

I come from a “barbecue town.” Correction, I come from, arguably, The Barbecue Capital of the Free World. This is, of course, Kansas City. Now, all of you in Memphis can protest along with the Brisket Brigade from Texas. But, there it is. I’ve thrown down the grill mitt.

Because of my location, I can stand on just about any corner of my hometown, inhale deeply, and smell wood smoke and meat. If you are of the meat-eating persuasion, and know your ‘cue, then you know the power of this smell is enough to make you forget all about green concerns and dive onto a platter of ribs like a starving dog on a meaty bone.
Problem is, few of these establishments are using sustainable, ethically-raised meats, and well, wood smoke is not the most environmentally-friendly cooking method. I’ve had to give up the very culinary tradition my hometown is world famous for. It’s tough being an ethical eater sometimes.

How does an eco-conscious omnivore with a weak spot for ribs get around this?

A cool summer salad is the perfect side dish complement for a summer barbecue or dinner on a warm evening.  Many summer salads are mayonnaise based though and typically not too healthy.  Here’s a simple, healthy, and quite delicious antipasto salad.

Here are the ingredients that you’ll need.  As always, I strive for the most local and organic products that I can get my hands on.

• 3 cups (2inch) sliced asparagus (about 1/4 lb)
• 3 cups quartered mushrooms (about 3/4 lb)
• 1 cup red bell pepper strips
• 1/2 cup pitted ripe olives
• 3 oz mozzarella cheese cubed (omit or replace with firm tofu, seitan, or soy cheese if you want to make the recipe vegan)
• 1 lb (or a 14 oz can if you’re feeling lazy like I am sometimes) quartered artichoke hearts drained
• 1 (11.5 oz) jar pickled pepporoncini peppers drained

It might not be Monday, but that doesn’t mean you can’t sneak in some meat-free, carbon friendly eats at your weekend barbecues!  While burgers and hot dogs might be traditional, they’re certainly not doing the environment–or your health–any favors.  Why not surprise your hosts or guests by providing some unexpected and delicious vegan options at your next summer get together?  Here are my favorite ideas for meat and dairy free barbecue dining:

With Memorial Day Weekend just around the corner, millions of people will be firing up their grills to celebrate an American past time. Here are some quick tips to keeping your barbecue safe, waste-free, and fun!

1. What’s the greenest grilling option? Electric and propane grills are definitely better than charcoal. If that’s your only option though, try using cleaner burning, natural charcoals. A great list can be found here at GreenYour.com. If you’ve got your heart set on the flavor that comes from grilling over wood, Woodflame grills were the most eco-friendly option I could find.

2. Skip the meat. As if you didn’t need another reason to lower your meat intake, I also recently came across this health-related article on the 5 Worst Foods to Barbecue. (Hint, none of them are tofu.) You can replace the burgers and hot dogs with some vegetarian knock-offs (respectively, I recommend Amy’s burgers which come in a variety of flavors, and Lightlife Tofu Pups.) Or you could even try making your own ahead of time. I have to admit, I’ve never tried grilling my black bean or white bean burgers, but it’s worth a shot!

Editor's note: We're pleased to welcome Colleen Patrick-Goudreau to the Green Options writing team! Colleen has taught vegan cooking classes in Oakland, California, for seven years, and is a columnist for VegNews magazine, and a contributing writer for KQED radio's Perspectives program. Her first cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets, will be published

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