Not only is VerTerra’s dinnerware all natural, it’s biodegradable and compostable, too!

The holidays are coming fast, and that means you’ve probably got some shindigs in the works! Sometimes, especially with a lengthy guest list, it’s just so much easier to use disposable dinnerware rather than deal with a mountain of dirty dishes at the end of the night. VerTerra wants you to toss those plates, bowls, and serving trays while feeling guilt-free!

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Who doesn’t love a party? I’m having an Inauguration Watching party at my house next week. I planned on ten attending because everyone is so busy and whatnot, right?

Wrong.

Everyone is going to work late. Everyone will be here. Everyone will be hungry.

Excuse me a moment while I freak out! I’ve got service for 15, how am I supposed to have an oatmeal bar without bowls? It’s my secret weapon, and if you promise to keep it a secret, I’ll let you in on it.

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Although you may or may not be a part of the cultural elite who consider themselves caviar connoisseurs, if you have interest in the environment and economy you may be able to appreciate the developments occurring in in the world Caviar market thanks to a number of U.S. based fisheries.

For hundreds of years caviar was harvested for the wealthy and affluent of the world in much the same way. Large fishing boats would hall in nets full of sturgeon during spawning season. For most vessels the operation was for deck hands to sort the fish, males would be deposited into a holding tank for market. Females would be cut open for their eggs to be harvested for caviar and the rest would be discarded or kept in another holding tank for the fish markets. It was this approach, yielding only one harvest per female fish, which helped contribute to caviar becoming such a high priced luxury for the affluent.

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It’s that time of year! There are parties and big meals to plan, gifts to get together, and travel plans to finalize. How is a person supposed to live green during such a busy time of year? This week, we’re going to take a look at ways to have a fabulous holiday season without giving up those Earth-friendly ideals. It doesn’t have to feel like a sacrifice!

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Potluck gatherings

Here are some tips on what to do when the host says "bring a dish to pass":

• Non-cooks think fresh. Don’t panic if you’re not a cook. Instead, think of yourself as the fresh and seasonal produce provider. A simple bowl of fresh, plain produce – from apples to baby carrots – adds a nice touch to any buffet. This strategy also works well if you’re riding a bike or taking public transportation to a potluck: fresh and raw food are easier to transport.
• Educate on ingredients. Add a note card by your dish explaining where your ingredients came from. This not only helps guests with food allergies, but it educates on sources of local food sources. "Easy Oat Apple Pie" takes on deeper flavor and meaning when folks know the apples came from Turkey Ridge Organic Apple Orchard in Gays Mills, Wisconsin (which just happens to be cooperatively run), and the butter from Organic Valley Family of Farms, another cooperatively run, farmer-owned business based in Wisconsin.
• Keep food safe. No matter what the season, make sure hot food stays hot and cold food keeps cold because food at unsafe temperatures promotes bacteria growth. Depending on how far you need to travel, wrap hot food in foil and layers of clean towels. Place inside a large box in your car trunk for easy transport. Cold food needs to stay below 40 degrees F. Pack food in a well-insulated cooler with plenty of ice blocks, particularly during hot summer months.
• Label serving items. Make it easy for your serving gear to get returned by labeling them with a permanent marker.
• Minimize last-minute prep. Try to keep out of the host’s kitchen by doing as much of your prep work as possible at home. Slice vegetables for a salad ahead of time, and transport ingredients in containers, tossing together ingredients tableside right before serving.
• Know your audience. Bring a dish that suits the majority of your audience. If your friends lean toward the gourmet, by all means experiment with your latest exotic culinary efforts. If the gathering has kids, basic bread or hearty macaroni and cheese is always appreciated. A staple, yummy dessert goes over well, like Easy Oat Apple pie that showcases Fall seasonal apples.

This is an easy pie for pie-making newbies, as it doesn’t call for a rolled pie crust. Rather, the crust is pressed oatmeal dough, kind of like apples wrapped in a big, chewy oatmeal cookie. This recipe is from our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity.

Easy Oat Apple Pie

Ingredients:
2 c. all-purpose flour
1 c. brown sugar
¾ c. butter, melted
½ c. oats

Filling:
2/3 c. sugar
3 T. cornstarch
1 ¼ c. water
3 c. diced, peeled apples
1 t. vanilla extract

Directions:

• Combine the first four ingredients; set aside 1 c. for topping.
• Press remaining crumb mixture into an ungreased 9-in. pie plate, set aside.
• For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350 for 40-45 minutes or until crust is golden brown.

Serves 8.

While potlucks are inherently a simple concept, in our ten years of hosting such gatherings on our Wisconsin farm, we’ve realized that a dash of thoughtful planning can green the event and make it educational fun through food for everyone. Here are some thought-starters:

• Create a seasonal food theme. Give guests a general menu theme like "savoring the local flavors of the season." With food on average racking 1,500 frequent flyer miles from growing field to our plate, eating local and seasonal saves fossil fuel. If you have culinary friends up for a challenge, host a seasonal theme in the dead of winter and get creative with root crops such as rutabaga, turnips and potatoes.
• Ditch the disposables. Environmental issues aside, who wants to eat a plate of delicious food off a floppy disposable plate? Don’t have enough serving ware? One trip to your local Goodwill store will garner a load of inexpensive plates, silverware and cups for years of gatherings to come. The more mismatched the set, the more character.
• Diversify the guest list. Don’t rely on food alone to spice up the gathering. Invite some new faces and perspectives to liven up and challenge conversations. With potlucks being such an inherently informal affair, they serve up easy events to include people you may not know well but would like to extend an invitation to. Think about people in your neighborhood you casually say "Hi" to while passing but never had a real conversation with.

Take on the fall seasonal flavor of turnips at your next potluck gathering with this Turnip Puff recipe from our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. This casserole-type dish transports easily.

Turnip Puff

Ingredients:
2 c. cooked, mashed turnips, cooled
1 c. bread crumbs
½ c. butter (1 stick), melted
1 t. sugar
½ t. salt
2 eggs, separated

Directions:

• Combine turnips, bread crumbs, butter, sugar salt and beaten egg yolks.
• Beat egg whites until soft peaks form. Fold into turnip mixture.
• Spoon turnip mixture into a buttered 1-quart casserole dish.
• Bake at 350 degrees for 40 minutes.

1. Identify your environmental goals: You may have different concerns if you want to focus on organic food, versus alternative energy. Figure out what areas you most want to impact, and go from there.
2. Location: If you’re renting a spot, make sure that they have a recycling program in place. Consider an unusual venue that also has a social benefit, like a museum or historic building.
3. Spread the word: Of course, e-vites are more eco-friendly than paper and snail mail.
4. Food: According to Sarah, food at an event often involves a lot of waste. Look for organic caterers, reduce packaging waste by using large containers versus single servings, and use real glasses, plates and utensils. Not only are they nicer to the environment, they are just nicer!
5. Power/electricity: For events outside or in older spaces that require generators, check into bio-diesel options. Even better, hold your event during the day and you get solar power, the old fashioned way!
6. Offset that carbon: Considering purchasing credits to offset the carbon emissions generated by your party and guests.
7. Vendors: Almost every industry has green alternatives these days, so look for suppliers that employ these measures. One example: there are alternatives to common floral foam (a form of Styrofoam), including using live plants – you can even rent these just for your event.
8. Be creative! In general, a minimalist approach that emphasizes the people in attendance is sure to make an event memorable.

Lastly, if you need help, ask for it…Pink Cloud can assist with everything from designing cool electronic invitations to lining up the greenest vendors in Southern California, ensuring that your event goes off without a hitch.