Green Options

Note: Scroll to the bottom to find out about the new Green Kitchen Certification offered by
Food Service Warehouse

Dear Readers,

Some of you have inquired about how I’ve been spending my time since wrapping up production (and living) on the Sust Enable project at the end of July.  As I wrote in my post “Voyage to the Center of the United States,” my August was spent travelling the country, experiencing its still awe-inspiring natural beauty.

Since mid-September, I have taken work waitressing nearly full time at a restaurant.  And no, that isn’t sustainable.

Sust Enable, my three month foray of 100% sustainable living, taught me a lot of things.  The first thing I noticed after the project concluded is that I was hopelessly broke.  Trying to innovate a radical new eco-conscious way of living doesn’t pay… rather, it sapped money, as I watched my planned resources for feeding and housing myself in a “100% sustainable” way fall through.

Partly, I am okay that the Sust Enable project didn’t pay me at all–it was an educational experience to me about how money works from an outsider’s perspective.  On the other hand, I was teetering near the brink of not being able to provide for myself–literally!  As much as I loathe the fact, nearly all systems for providing for one’s basic needs exist within the money-exchange system.  The ones outside of such a system and potentially sustainable, as I learned, are either insufficient, unavailable, or sabotaged at every possible opportunity by the capitalist system–by business owners, managers, policies, laws.

So, come September, I decided I really would like a place to myself.  I really would like to be warmed in freezing weather.  I really would like to have food readily accessible to me.  Basic ideas, no?  Certainly, each of these systems in their current states are unsustainable in terms of the environment.  But at the very least, I now have a perspective on how that might be different in the future, and can hopefully work to create a society that doesn’t have to trade the health of our air or water for our immediate stability and livelihood.

Working as a server in a restaurant has been a difficult situation for me.  I know I need the money… but holding that thought aloft every day above a sea of swirling, conflicting passions has been challenging.  I watch perfectly good food go uneaten and thrown out–but paid for–because of the sentiments that day of the purchaser.  I see inordinate amounts of cruel and unsustainably-harvested meat–from steak to seafood–served with enhancing garnishes on plates to carefree consumers, who will never feel or see the horrors of a meatpacking factory.  Money accounts for all.  I see servers, some of the hardest working people I have ever met, go untipped (our main source of income) by a table of cheerful business people.  But most of all, I see a continuous flow of garbage–paper, plastic, glass, and food–into the trash bins.

This past weekend, undercover operatives from Greenpeace tested the DNA of fish served in several London-based restaurants that are part of a chain known as Nobu. The restaurants are partially owned by actor Robert De Niro. The tested fish were discovered to be endangered bluefin tuna. In an incredibly stupid response, Nobu’s principal manager has decided to label the endangered fish with an asterisk on the restaurants’ menu, rather than stopping to serve it.

Recently, I wrote a piece for Eat.Drink.Better about culinary greenwashing, titled Just Add Eco-Friendly Detergent and Rinse. Just when you thought it was safe to good back in the water again, I’ve found another prime example of a local, independent restaurant with the nerve to manipulate us.

The tagline (Green is Good) for Jonathan Rollo’s new Beverly Hill’s based gourmet chopshop, Greenleaf, pretty much says it all. This fast casual company has hit the nail on the head by serving high quality, made to order wraps and salads sourcing all natural and organic ingredients when possible. They also offer Ecotainers and cornstarch based utensils for all to-go packaging.

The menu’s specialty salads, especially the Antioxidant Orchard [...]

My husband recently turned 30, and to celebrate the momentous occasion, we treated ourselves to a dinner at our favorite restaurant, Millennium. The all upscale San Francisco eatery frequently wins awards for best vegan restaurant, wooing a largely non-vegan clientele who don’t miss the meat. They use organic, local foods when possible, and recycle and compost.

The dishes have such complex flavors, in combinations I’d have never thought up. One of my favorites was a lemon basil sorbet we had for dessert that was outstanding. They sell several cookbooks, but I’ve always shied away from it, as I’ve heard (and would have to imagine) that the recipes would be too complicated.

Instead during our meal this weekend, I tried to guess how some of the dishes were made and see if I could emulate them myself. This recipe is based on an appetizer we had, but I paired it with a side salad as a full meal.

We northern Midwesterners tend to be humble cooks. Too often we don’t view our everyday fare as anything special. As a born and bred Midwestern gal, I sometimes fall in line with my peers and lust over hip California cuisine, Big Apple restaurant trends or Food Network designer chefs. The greens may seem greener over the border, which unfortunately results in us under-appreciating how good we have it in the land of cheese, wild rice and rhubarb.

But I’m forever reformed and now proudly flaunt my Midwest roots after bonding with The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes. A new release from Renewing the Countryside, a Minnesota-based non-profit organization that champions the positive stories of rural revitalization, this photography rich book is a love song for local food. Through narrating the stories of 31 of Minnesota’s chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate locally grown, organic and sustainable cookery.

Used-cooking-oil, the golden-brown waste product left over from making French-fries, doesn’t strike most of us as a particularly valuable commodity.

But recycled grease represents a source of cheap energy to some, one that can be converted to biodiesel or used directly as a substitute for diesel fuel. Having collected waste oil for both of these ends, I can tell you I’ve always had a nagging suspicion that one day the ‘free’ ride would come to a screeching halt. It just wasn’t clear how soon it would end.

Some parts of the country are now facing fierce competition over this generally unknown but ubiquitous local resource. The Associated Press has dubbed it the “Grease Wars”:

Recycled cooking oil has traditionally been sold for use in cattle feed and cosmetics. But the segment going to biofuels has grown in recent years to account for about 20 percent of the used oil market, said Tyson Keever, co-founder of Sequential Pacific Biofuels, the state’s largest manufacturer of biodiesel.

Portland’s oil peddlers are now fighting over grease worth as much as $1.20 a gallon. “You have processors now in the metro area who are looking at using that grease for biodiesel primarily,” said Mike McCallum, president and CEO of the Oregon Restaurant Association. “There are restaurants who are being solicited for the use of the grease and are getting some money for it.” The result in the long run may be more expensive biodiesel at the pump.

Some people are afraid that their social lives will suffer when they eliminate meat and dairy from their diet, since social occasions and food tend to go hand-in-hand. For anyone who has ever thought it is difficult as a vegetarian to dine out, to eat at the home of a non-vegetarian friend, or to find food to eat at parties, I hope this can be a guide and a resource.

1. Be Specific.

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Consumers are always being encouraged to Biggie Size it, to purchase the value meal, or to buy more food than is absolutely necessary. This trend is not only bad for our health, but it is bad for the environment. If you have ever worked in the back of the house as a cook or prepper, you understand that the food waste of a single restaurant can be staggering.

Although there is a loss of product (read: waste) inherent in mass

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Photo Credit: I Heart Organic

Think about the last time you ate a piece of organic fruit. Do you know where it came from?

Born from the desire to support and connect with local organic farmers, Bay Area start-up I Heart Organic is currently distributing sweatshop-free, and 100% organic American Apparel t-shirts at green festivals around the Bay Area. With 10% of all net profits to education and local organic farms,

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