By Lisa Kivirist •
March 19, 2009
Quick question: Do you know what you’re having for dinner? Don’t panic if you don’t have a clue – you’re not alone. Up to one third of Americans don’t know what they will be eating for supper on any given day, an underlying cause of relying on prepared food fast high in convenience and packaging and low in nutrients and local food connections.
However we slice it, our busy, chaotic, modern lifestyles generally leave us low on time and quality food fuel. I seem to live on either extreme: either I’m working and writing from my farm with a freezer full of preserved garden goodies to eat, or I’m in town all day running through a laundry list of errands, undoubtedly skipping a meal and ending up famished. And crabby.
A little planning goes along way in keeping well fueled on the road. Here’s three tips for easy green meals to go, and a recipe for Stuffed Roti (pronounced “row-tee”) with Chickpea Filling, a hearty Caribbean-inspired sandwich stuffed with curried veggies, potatoes and chickpeas that can be readily noshed with one hand just about anywhere:
By Stuart Stein •
August 8, 2008
To misquote Elmer Fund, ” It’s Tuna Season!”
Pacific Albacore tuna season started a bit late this year but is now in full swing, running from July through September. In case you didn’t realize it, Albacore, IS NOT its overfished and mercury-laden tuna cousins. It is troll or pole-and-line caught, endorsed as a “best choice” by Monterey Bay Aquarium Seafood Watch and certified sustainable by the Marine Stewardship Council.
Albacore tuna (Thunnus alalunga), also called Tombo tuna, is a medium-size tuna found in temperate, subtropical and tropical oceans. Albacore tuna live longer and grow more slowly than other tunas. Most Albacore is sold as high-priced “white meat” canned tuna on supermarket shelves. Fresh Albacore has whitish-pink flesh, fairly soft texture and a mild, leaner flavor compared to other tuna species. I do not recommend Atlantic Albacore because it has been substantially overfished, but Albacore populations have remained abundant and sustainable in the Pacific.
This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters
Ingredients
1-1/2 pounds tofu, extra firm or super firm*
1/2 cup eggless mayonnaise (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
2 red bell peppers, finely chopped
4 scallions (white and green parts), finely chopped
2 carrots, finely chopped
3 stalks celery,
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By Rebecca Carter •
February 19, 2007
Lunchtime. Mmmm. What's on the menu for today? Maybe a soup and sandwich? Burger and fries? How about a classic - Peanut Butter and Jelly?
Food has a large impact on the environment, as we've recently discussed. There are ways that we can make a difference: buying organic, eating locally, and chomping on a PB & J at lunch. What? We'll explain.
A new group has sprouted up trying to convince people to help the environment
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