Green Options

With all of the attention being paid to the platforms of foodies like Jamie Oliver and Michael Pollan, you would think that Americans would cook more and rely less on fast- and processed-food.

The misperception that cooking is too time consuming turns out to be a major roadblock on our path to a sustainable national food system.

Cooking is not time consuming. Shopping for groceries, however, is.

One strategy for making cooking a part of your daily life is to maximize your cooking to shopping ratio.

Here are some tips on how to cook more and shop less:

If you are thinking about ways to green your supply chain, you’re not alone. A Supply Chain Consortium survey showed that organizations of all sizes are implementing sustainability initiatives throughout the supply chain not only to achieve regulatory compliance, but also to improve brand image and customer satisfaction.

What does that mean? The most effective greening of purchasing involves thinking about your entire inbound supply chain with an overriding purpose in mind: to select and purchase goods and services that are affordable, and have the least possible environmental impact throughout the course of every phase of their lifecycle including manufacturing, shipping/transportation, use, and recycling or disposal. And, contrary to popular belief, green purchasing does not always have to mean higher costs—although sometimes it will. In fact, by greening your supply chain you can often streamline your purchasing process, reduce overall costs, and improve your environmental footprint.

There are five good supply chain strategies that can be used to reduce waste. You can start by considering strategies that reduce the physical distance between where materials are sourced and where they are used. These strategies not only help reduce travel-related emissions, but also often result in shorter times to market and lower inventory holding costs:

Buying local is an excellent greening strategy. There significant social, environmental, and economic benefits to creating local economies. At this writing, some thirty-six cities and towns—from Albuquerque to Tampa—have adopted programs to label and promote locally owned businesses. It is always worthwhile to check with your vendors about the availability of local products and materials. Buying local also provides business owners with more control over their materials and end products. As an example, one wholesale distributor of locally grown food products in Michigan tells the story of being able to deliver poultry products that are cut to customer specifications quickly and on a regular basis, something that would be impossible if he were using larger, more distant vendors. The Business Alliance for Local Living Economies (BALLE) is a good resource for finding a local business network in your area.

This post is going to be another struggle for balance.  The threat from this particular mycotoxin in the food supply is a so large that it makes the risks that worry most people look tame.  It makes the subject of one of my previous posts about another mycotoxin, vomitoxin, look like a virtual non-issue. Aflatoxin is one of the most potent acute toxins known and one of the most carcinogenic.  Because of this the average international tolerance for aflatoxin B1 in food is 4 parts per billion (PPB).  The average tolerance for food for children is 0.2 PPB and for milk 0.05 PPB (USDA ERS publication source for this data).  These are seriously low numbers.  I want to accurately represent the seriousness of this risk.  

At the same time I also want to accurately represent the extent to which the commercial food supply is now protected from that risk.  The same ERS document above reported US crop losses in 2003 from mycotoxins in corn, wheat and peanuts of $932 million and another $466 million for testing.  That is all for preventing this toxin from getting to us. There is a lot going on in the background that few people recognize.

Folks in the food industry may well ask “why even bring it up!?”  First of all, this is no secret.  My Google Alert for “Aflatoxin” sends me articles nearly every day.  Also I raise this issue to try to “calibrate risk.”  I saw an entry in a comment string on another blog the other day where someone wrote, “I hope this is a move towards chemical-free food.”  I’ll give that person the benefit of the doubt that they know that all food is made of chemicals (proteins, fats, carbs…).  Their concern was about synthetic pesticide residues.  I doubt that they know about “chemicals” like aflatoxin.  They should.  It is thousands of times more toxic than a typical pesticide residue.

Who knew such a thing existed, but this weekend is National Alpaca Farm Days!

Sponsored by the Alpaca Owners and Breeders Association (AOBA), Saturday and Sunday you can visit a local Alpaca farm and learn more about these animals. Why would one want to learn more about them?

Well, if you haven’t been paying attention, Alpacas produce a super soft fiber that is perfect for spinning up into so, much, amazing yarn. And the AOBA wants you to know just how green these animals are.

“What’s on Your Plate?” is a compelling new documentary that follows two eleven year old African American city kids, Sadie and Safiyah, as they explore their local New York food systems over the course of a year. The film accompanies the two girls as they embark upon a quest to learn more about food politics and the origins of what they are eating.

Catherine Gund, filmmaker and co-founder of the feminist [...]

The White House has just released a new official video which profiles Michelle Obama’s hugely successful organic vegetable garden. The First Lady talks about the process of creating the victory garden, as well as the importance of shared family meals, making healthy choices, cooking fresh local food, and the need to change how our nation eats. In the short film Obama explains what

[...]

One leaf on the maple tree turned bright orange. The apples on our trees now droop with bounty. The local drive-in went to weekend-only hours and starts movies around 8:00 pm because that’s when it gets dark now here in Wisconsin. Deep sigh. Yes, those bittersweet signs of fall are in the air.

My advice on how to deal with this transition? Throw a potluck party celebrating the abundance of summer while you still can. Call it post-gardening season therapy. There’s nothing more cathartic than feasting with friends, savoring and reminiscing about the bounty of this year’s harvest –- while undoubtedly starting to plot for next year’s growing season.

Here’s a mini-cornucopia of ideas to get you started. For more detail, check out my piece in Hobby Farm Home magazine: The Community Table: Celebrate your local bounty with a potluck meal of regional fare.

1. Focus on Fresh Bounty

Tomatoes, cucumbers, summer squash, salad and spinach greens.

Before the onslaught of crowds hit Golden Gate Park for Pearljam tonight, I, along with other Green minions checked out the Ouside Lands Green scene just as West Indian Girl hit one of the numerous stages.

Don’t say that we didn’t warn you but those who are short on cash should consider the Global Inheritance sponsored recycle booth in the Eco Lands section. They offered a similar booth last year but not many people seemed aware of it. The deal here is that anyone who wants nifty Outside Lands shirt (for free) just needs to bring 75 empty cans or bottles to the booth. For 250 bottles you can snag a pair of Loomstate organic jeans and 150 gets a recycled record vinyl clock. Those not as inspired can get some Fuel TV sunscreen (and boy is sunscreen mandatory today) for just eight bottles.

Pear pie. Pear ginger muffins. Pear cordials made from fruit, sugar and vodka. Pears canned in sugar syrup. Pear jam.

When my senior neighbor Mary calls me every year at the end of August with her annual message of “The tree is ripe – come pick,” I turn into the Bubba Gump of pears, gratefully using the four bushels of pears I harvest off her abundant backyard tree.

As the country whines about escalating food prices, there’s often rotten apples falling from some tree near you. Or pears, plums – name your fruit. You know the tree I’m talking about – the one you pass by every day in someone’s yard that is practically falling over with ripe fruit and you think to yourself, “Someone needs to do something with that.” How true – and that “someone” is you.

Talk about an organic homerun: By connecting with and harvesting a local fruit tree, you not only garner more organic, fresh, local fruit booty than you know what to do with – and put something to use that would otherwise have gone to waste. You build community by connecting with others. We’re talking community at its core, most sustainable essence, sharing abundance with others, relishing the gifts of the land.

Step up to the plate – or bushel – and tap into these unwanted fruit on trees in backyards across the nation that could be making the world a better place through more pie – or jam or cobblers or muffins – you get the picture. Here are three tips for foraging a fruit tree near you:

When I was in college I briefly dated a boy whose idea of a meal was eating cold meat chili from an open can. In retrospect, how and what he chose to feed himself provided a very telling insight into his character and values. How and what we eat shapes our lives and who were are. Nothing we do is more intimate; our meals sustain our very existence. When we choose to grow our own food, buy from local farmers markets and not eat highly processed packaged food, we are not only taking positive steps toward building and sustaining a locally based economy, but we are also lessening our collective carbon footprint upon the planet.

If you are starting to feel inspired to create some simple, affordable, tasty meals from locally available seasonal food, but are a bit clueless how to begin, Lisa Jervis‘ new book, Cook Food: A Manualfesto for Easy, Healthy, Local Eating, may provide just the help that you need.

Lately the long foggy nights of summer make me wistfully yearn for the drive-in movies of my youth. Bad movies and sticky salty gooey food were merely condiments for the socializing that was really the main event on so many long ago August nights. Sadly, all of our local Bay Area drive-ins have gone dark years ago; however, this summer in San Francisco we now have something even better, the bike-in movies.

Throughout this summer the San Francisco Bicycle Coalition is hosting a series of free bike-related movie screenings downtown at 7th and Mission Streets, right across from the Good Hotel. Once a month the hotel’s barren parking lot is transformed into a festive and inviting public space, where hundreds of people gather for free entertainment, socializing, and to eat tasty locally made snacks.