Green Options

The state of Wisconsin has long served as the national focal point of all things dairy.  However, Wisconsin is also the epicenter of another American food culture niche, and that is alcohol.

My oh my, do people in Wisconsin love to drink. I live the capitol city of Madison and, at least once every weekend, I see snapshot of that state-bred love, either through an embarrassingly sloshed University of Wisconsin undergraduate or a too-tipsy townie. When I found out the actual statistics— that Wisconsin has the highest percentage of drinkers in the population and that, person for person, the state has three times more taverns than anywhere else in the country—I hardly blinked.

Still, I’ll admit that sometimes I find Madison’s hyper-boozing culture to be intimidating. At a lot of college parties, my three-drink limit is everyone else’s warm-up drill, and I’ve met more than a few Badgers whose Thirsty Thursday extends through Wednesday night. However, I’ve never tried to keep up with the crowd. I’m sure some of my peers think it’s lame that my personal bar time is midnight, and not two a.m., but I bet I look a lot cooler the next morning when I haven’t succumbed to their same fate: the head-stinging, stomach-churning, regret-inducing experience that is the hangover.

For my edition of the learning to cook Blog, I am going to start with something super simple:  Grilled cheese sandwiches, one the key staple foods of a child growing up in the Midwest.

But these culinary treats should not just be for moms and kids.  Playing around with the recipe some can turn this classic into a work of art, and I would like to show you how.

(Photo taken by Dan Tentler)

Now this is not the first time the guilty pleasures of grilled cheese have been toted on this site.  Kelly Best-Oliver spells out her enjoyment of grilled cheese and tomatoe shallot soup.  Robin Shreeves also encourages grilled cheese and tomato soup in her Thrifty Thursday Blog from September 2008.

However, both these Blogs do not improve the process of making grilled cheese to improve taste.  I like to think that Grilled Cheese sandwiches can be a real meal, an almost delicacy if you will.  That is where I, Jason Karnosky–the working food journalist come in.

One year ago the French company Alstom began a year-long US test of capturing CO2 from the water+carbon-dioxide mix created using their chilled-ammonia technology, in the smokestack of the Pleasant Prairie Power Plant in Wisconsin.

This week the year’s results were announced. The years average CO2 capture rate was 90%, according to a joint announcement from the EPRI, We Energies and Alstom to the Society of Environmental Journalists.

Apple harvest time arrives at the best and worst time on our Wisconsin farm and B&B, Inn Serendipity. As four bushels of apples sit on my front porch, I’m reminded of all those right reasons: the crisp flavor of fresh apples, appreciation of the harvest bounty and the tempting aroma of a pie baking in the oven.

Apple pies baking in the oven. That’s where I remember the “worst of time” mantra: apple season, like everything else on the farm this time of year, arrives during that crazy-busy, over-abundant time of year called “fall.” The final bounty of garden booty needs harvesting, along with a mile-long laundry list of farm chores that need wrapping up before the winter winds start to blow. Not ideal timing to be in the kitchen rolling piecrust. Actually, I can’t even see my counter top to roll a crust this time of year, as it is overloaded with tomatoes, zucchini and everything else in need of processing.

But don’t think this chaos of fall causes me to give up on pie making. The secret? Simplify the process. Our Inn Serendipity house favorite from our Edible Earth cookbook, Oat Apple Pie, serves up a good example of super simple pie making, as it doesn’t call for a rolled piecrust. Rather, the crust is pressed oatmeal dough, kind of like apples wrapped in a big, chewy oatmeal cookie. By rethinking the traditional pie model, you now have both cookies and pie wafting from the oven. Priceless.

Here’s the recipe, made from basic ingredients you probably have in your pantry right now. I easily adapt this for vegan B&B guests by substituting vegan margarine for the butter. This is also a great recipe for beginning pie-makers (and folks like myself with produce piling up on the counter) as there is no rolled crust.

Endangered species protections have been reinstated for the gray wolf in the western Great Lakes region.

The U.S. Fish and Wildlife Service has announced that Endangered Species Act protections are reinstated for the gray wolf in the western Great Lakes region.

However, the status may only be temporary.

A 3-month-old Canadian lynx kit was euthanized after apparently suffering a spinal cord injury at a Wisconsin wildlife exhibit.

Sadly, just a few days after an adorable debut at the Mackenzie Environmental Education Center (MEEC) in Poynette, WI, one of two Canadian lynx kits is now dead.

Two things peak like clockwork every August on our Wisconsin farm: Both the tomato harvest and the flow of guests at our B&B, Inn Serendipity, hit their peak. A time of rich abundance sprinkled with managed chaos, everything dances wildly amidst summer seasonal flow.

Which means I’ll gladly embrace any way I can simplify life right now, particularly when it comes to serving that morning meal daily to our B&B guests. Here’s a serving of our favorite tips and ideas for hosting a summer breakfast of your own, showcasing the abundant local, fresh flavors of the season and featuring our house recipe favorite: Fresh Tomato Breakfast Pie.

1. Prep the Night Before

This Fresh Tomato Breakfast Pie recipe serves up a great example of my ideal B&B recipe: Looks and tastes much more complex than it is. My morning B&B routine is a whole lot simpler if I can prep and organize my dishes the night before and just cook them fresh before serving. This recipe works well for that: Make and bake the crusts the night before. Chop and prep the tomatoes and other ingredients, then just assemble the pie in the morning and bake.

As it stands, most vehicles in the world right now run on one of two fuels: gasoline, or diesel. While they perform the same function, and on the outside the engines look the same, they work in very different ways. While diesels have made progress in becoming cleaner burning, gasoline cars still dominate America’s highways.

But what might happen if someone mixed these two fuels up in the same engine? According to a research group from the University of Wisconsin, Madison, the engine not only becomes more thermally efficient but cleaner burning, too.

As my wife and I write about in ECOpreneuring, if good health is important – and it should be for everyone – then a regular exercise routine along with eating right becomes a feature in our sustainable lifestyle, whether you walk around the block, do yoga or work out three times a week at a local YMCA like we do.  Or go for a hike in the woods instead of watching more TV.

Remember the last time you had the flu or a lingering cold? Get much done? When we’re healthy, we take our good health for granted. Despite what our politicians and healthcare providers might suggest, good healthcare does not necessarily provide good health. Our lifestyle and daily habits contribute to feeling great just about every day of the year.

Some companies provide a good healthcare plan when it comes to physician access and medical coverage. But what does that matter when the stress-filled, unhealthy environment in a cubicle – with no access to the outdoors and fresh air – ends up giving us poor health? The American healthcare system is great – perhaps the best in the world – if we crashed in our car. It’s designed for treatment, not prevention. It’s a healthcare system based on the poor health of relatively well-off people who can pay (by credit or otherwise) for the services it provides.

Given all the debate on a national healthcare plan offered by the United States, below are a few promising trends many people are discovering.

With the farmers’ markets back in swing, if you’re lucky, there may be a fresh goat cheesemaker selling their wares near you.  For those who may not have been properly introduced to this flavorful, distinct type of cheese, consider this a personal welcome from Dreamfarm.

Diana Kalscheur Murphy is a goat cheesemaker from the rolling green hills of southwest Wisconsin, basing her business on her farm, aptly named “Dreamfarm.”  “The Dreamfarm name came before the whole cheesemaking business,” explains Murphy.  “My family and I always wanted to live on a farm and when we found this place, we realized we were living our dream.”

Starting with a few goats for fun, Murphy ended up with extra milk and started experimenting with making goats cheese.  “My friends gave me rave reviews and encouraged me to start producing cheese for sale,” adds Murphy.

A farmer in Milwaukee is taking the green roof to the next level. Community Growers’ founder Erik Lindberg’s rooftop garden is yeilding enough organic produce to launch a CSA.

[Photo via Community Growers CSA wiki]

It’s really more than a rooftop garden, it’s a rooftop farm! Check out this interview with the farmer, including a little tour of the garden!