Green Options

I’ve always loved the idea of foraging for food, but the idea of dying from a poisonous mushroom overdose has always put me off from plucking edibles from the ground for dinner. Luckily, you can often find a carefully selected array of wild and exotic mushrooms at grocery stores or farmers markets. Sometimes, when there’s potential for serious injury, I find it’s best to leave things up to the professionals.

I found this gorgeous array of exotic mushrooms at the Sporeboys stall at London’s beautiful Broadway Market. Mushrooms are easy to cook, good for you, and have a deliciously rich, almost meaty taste that’s a great vegetarian substitute. I made a simple sautéed mushroom mix with olive oil, herbs, and cheese that tasted great on toast as well as pasta. It could also top a number of other dishes that you’ve already got in your kitchen. It’s simple, versatile, and oh so tasty…and no fear of poison! What more could you ask for?

Here’s an easy way to cook your mushrooms and a number of ways to serve them too:

Is there anyone NOT sucked into the whirlwind of earth day hype? Is there anyone that isn’t thinking of how they can get their green on? Is anyone else feeling overwhelmed by it all?

Us Green Divas area all about easy does it! If we make earth day more of a lifestyle and simply start by making one green improvement from wherever we are on the big green super highway, sustainable living habits seem to sprout like hearty organic weeds and multiply. Before you know it, you’re talking local sustainable agriculture at your favorite new potluck dinner club!

I started with food. Yum.

The low-stress way of doing this, is to know you don’t have to do it ALL. Just pick one that resonates with you and start there. It should be fun and bring you some joy. This is NOT about adding stressful activities to your lifestyle, but adding some thoughtful and hopefully more meaningful activities to the things you already do anyway.

Most food eaten in the USA is produced on mega-farms, whether inside America’s borders or imported from large farming operations overseas. Within the US, 5% of farms actually deliver 75% of America’s agricultural produce.

I am obsessed with farms and farmers markets. People that read my work probably know that by now. Did I mention that I sometimes go to three different farmers markets in a single week? One of the things I love is that in addition to fruits and veggies, my local farmers markets have vendors selling milk and cheese, whole chickens, eggs of various types and sizes, pork and beef. I don’t eat most of that stuff, but I love that it is there and that it comes from local farms.

Soon, however, there may not be meat at farmers markets, or meat raised by small farmers, at all. That’s because of the roll out of the National Animal ID System (NAIS), requiring farmers to attach radio frequency identification ear tags on cattle, dairy cows, pigs and chickens.

With Thanksgiving around the corner and (slightly) cooler weather here in LA, my thoughts are turning to comfort food. From stuffing to squash, it all sounds good right now. What better way to enjoy the best that the season has to offer than joining in the movement of community-supported agriculture?

These farms, or CSAs, provide fresh produce, and sometimes meat and dairy. For a fee, you get baskets of fresh food once a week. One well-known CSA in LA is the Tierra Miguel Foundation, which drops off batches of organic produce at designated spots around town. All you do is swing by and pick it up. Or, if you’re feeling adventurous, you can visit the North San Diego farm in person the first Saturday of each month. The farm is also a charitable foundation that supports education in sustainable agriculture.

The USDA (rather belatedly) began tracking farmers’ markets in 1994.  Although they’re still not very good at it (a check of their database shows exactly THREE in my hometown of Cincinnati which in reality hosts dozens every week) even with their limited knowledge of and connection with actual farmers (!) they’re seeing significant growth in number of farmers’ markets over the years.

[...]

Outdoor bread ovens are nothing unusual in many parts of the world, but who’da thunk you could find them in Toronto? According to a recent article in The Star, farmers’ market bakers can turn out more than 200 loaves of fresh-baked bread using two ovens in Dufferin Grove Park, and fresh-bread proponents are seeking the city’s OK for [...]

[image via Jennifer Dickert]

Working local, seasonal foods into your diet is an easy and delicious way to reduce your carbon footprint. The average food item travels 1,500 miles to get to your plate. Local food uses far less gas to get from farm to table. On top of that, local food is usually fresher than something that’s traveled a long time and distance. If you hit your average grocery store chain it seems nearly impossible to stock up on local eats. With a few handy resources, though, it’s as easy as (organic, locally-grown apple) pie!

Farm Aid: 22 years of great music, supporting farmers, and strengthening America.

In case you’ve been in a cave for the last two decades, Farm Aid is:

The nonprofit organization, whose mission is to keep family farmers on their land, works with organizations to help family farmers thrive through programs that develop local food markets, training, youth education and food awareness initiatives.

Farm Aid promotes food from family farms, helps grow the good food movement and takes action to change the “system”. How? The most visible of the organization’s work is an annual daylong concert featuring some of the top names in music - headliners Willie Nelson, Mellencamp, Neil Young, and Dave Matthews.

The mega-trends of social media and sustainability share plenty of the same DNA.

The Arnold Palmer is an exceptional beverage. It takes two individual beverages, iced tea and lemonade, each very good in their own right, and creates an even better one. That’s how we feel about social media and green living i.e. sustainability.

There is nothing inherently green about social media. The Web 2.0 revolution is driven by code and the Internet as a platform. According to Wikipedia, it describes this as a trend in “technology and web design that aims to enhance creativity, information sharing, and, most notably, collaboration among users.” This is largely a virtual world.

The move toward sustainability, on the other hand, is taking place entirely offline in the actual world. It is about balancing our impact and more wisely managing our natural resources. The United Nations describes it as commitment to “the provision of a secure environmental, social, and economic future.”

As different as they are, these two trends share one key quality: they’re changing the world for the better. They are changing politics, business, culture, and society. In the following we explore 10 ways that the trends of social media and sustainability intersect as well as align.

Special Note: Sustainablog and Max Gladwell are supporting Stand Up To Cancer (SU2C). By clicking this link and signing up for SocialVibe, once featured in our Ten Ways to Change the World Through Social Media, you’ll effectively donate $1 to the cause. We also encourage you to watch the live telecast on ABC, CBS, and NBC, September 5th, at 8:00pm ET/PT.

It’s raining zucchini!

Well, maybe not literally, but it can feel that way at this time in the summer, when home gardens, farmer’s markets and fresh produce aisles abound with these versatile and prolific veggies.

There is something kind of funny about these little green monsters. It could just be the word ‘zucchini’, which by the way has its roots in the very food-associated Italian language. ‘Zucca’ is the Italian word for squash. Not to get bogged down in an etymology thing . . . the point is that zucchini has been party to many silly jokes, such as:

What is a zucchini’s favorite sport?