February 17, 2012

Kitchen Inventory Confessions

The very first step in Living the Savvy Life's Food chapter is to make an inventory of kitchen staples. The idea is to facilitate creating and using a master grocery list. That list helps avoid to forms of waste: overstocking items already in the fridge or cupboards, and making repeat trips to the store for forgotten items. I used to think I didn't need a written inventory, because I had a high-functioning mental one (like my now-defunct mental rolodex, with dozens of friends and family phone numbers). And to some extent that still holds true.

But attempting to inventory everything in my fridge and cupboards turned out to be less shopping preparation and more wake-up call. While our staples do rotate through the kitchen regularly, staying fresh and becoming ingredients in a range of favorite dishes, a surprising amount of space is bogarted by edible curiosities. A can of Quinault Pride canned salmon? Although it doesn't show a date, it's definitely from the last years of the last milenium. The glass jar of Moroccan Tagine simmer sauce (discontinued by Trader Joe's several years ago)? Likewise, no date. In a sense, both are on the shelf for sentimental reasons.

But our precious storage space isn't meant for keepsakes. It's there for food, serving dishes, tea cups to fancy to use everyday, and other assorted kitchen paraphenalia that later parts of the Food chapter will require me to confront. So before I complete the inventory, I'm taking on the culling step. If the Moroccan Tagine sauce smells good when I open it, we'll have a commemorative supper this week. And the Quinault can will live on as a photo only (for safety, the actual can's headed to the dump).

When the paring-down to actual staples (and a reasonable amount of extras) is done, I'll report again. I may even be brave enough then to share my master grocery list, as Melissa Tosetti does in the book.

January 31, 2012

Solar Cooking Basics and Benefits

In less than six minutes, here's the lowdown on how a solar cookers work, and why they are life-saving technology in the developing world as well as a good item to keep in your disaster kit at home.

January 30, 2012

Saute Secrets Video

The first cooking demonstration of the season focuses on fundamentals - how to bring out the best flavors of fresh, local produce.
Laura Stec, chef and co-author of Cool Cuisine: Taking the Bite Out of Global Warming, teaches technique to host Angelina Le Grix, using broccoli from the farmers market.

January 29, 2012

Cool Cuisine Highlights Video

In the very first episode of Bite-size Green TV, host Angelina Le Grix interviewed Laura Stec, chef and co-author of Cool Cuisine: Taking the Bite Out of Global Warming. Making a half-hour TV episode work as a webisode was challenging; but with some careful editing, the highlights of their discussion fit within the 5-minute limit recommended for web viewers. Included are some great tips for how to cook produce that's in season at the farmers' market in the winter.


Next webisode: chef Laura demonstrates how to bring out the true flavors of fresh, local vegetables.

January 14, 2012

Diet for a Small Planet

When it first came out in 1971, Frances Moore Lappe's Diet for a Small Planet was revolutionary, even a touch heretical. Americans had been 'going big or going home' in food production, institutionalizing the factory farm system, since the end of World War II. We were maximizing efficiency and exporting prosperity. Having plenty of meat was more American than apple pie.
How dare this woman come along and challenge our hard-earned standard of living? Accuse us of 'gross waste' and environmental destruction?  Not only suggest that we could enjoy a healthier, more sustainable way of eating, but explain why, and how, and provide recipes?

Apparently readers and eaters were hungry for the message, because the book became a best seller, now in its 20th edition. The newest version is available from Lappe's non-profit Small Planet Institute.

A dog-eared copy of the 1975 edition, and the companion book Recipes for a Small Planet, are available from me, for free, as part of my Healthy Food Books Giveaway. If you want them, speak up soon!

January 7, 2012

Does Savvy = Green?

Recently I met author Melissa Tossetti, heard about her book, "Living the Savvy Life: the savvy woman's guide to smart spending and rich living" (with co-author Kevin Gibbons), and picked up a copy. I was intrigued mainly because her approach to finance sounded so much like my approach to food - it's about living well, in alignment with your own values, not about following a formula (to save x$, to lose x pounds). And most importantly, the key messages about living intentionally seemed inherently green, again paralleling my key messages about eating and making food choices. Which brought me to the question of whether savvy living is the equivalent of green living, and vice-versa.

Some chapters strictly cover personal finance, with sound coverage of the basics needed for money management. No green spin in this portion (picking investments with tools like the Dow Jones Sustainability Index, for instance). But that seems appropriate for the scope of the tutorials.

The chapters that focus on key areas where most women (and arguably, men) spend most of their income each do have an underlying green thread, however. For instance, Chapter 6: Home, advocates for de-cluttering the home, employing second-hand treasure for decorating, sharing tools and other items instead of owning one of everything yourself, and enjoying simple pleasures at home.

Similarly, Chapter 8: Wardrobe, provides explicit steps for breaking the cycle of overstuffing closets with clothing that doesn't really look and feel great. The tips include a host of alternatives to trendy stores and malls, including but not limited to second-hand stores. While there is no 'shop green' message about finding fair-trade, sweat-free, organic fabric clothing, the basic messages of not wasting resources (time, money, storage, cleaning, etc) on things that don't really suit who you are is green in a more old-fashioned way.

The least-green feeling chapter for me was Beauty, but only because my usual first questions (What's in this product? Was it tested on animals? Is it safe? How's it rank on the SkinDeep database?) weren't addressed. On the other hand, the authors remind us of some fundamental issues that can prevent time and money wasted on buying inappropriate products - understand what your body needs, clean up your diet, and protect your skin from the sun, among them.

In contrast, I felt immediately at home in Chapter 7: Entertainment. Reminders about holding seasonal celebrations, exploring the sights of your own local area, recycling books and DVDs, and enjoying simple pleasures all resonated with me. And, like the Shopping chapter, it edged pretty close to a key principle of voluntary simplicity: figure out what really makes you happy, and let the rest go.

The big work (your mission, if you choose to accept it) recommended by this book is not to track spending, sock away a nest egg, or in any way meet someone else's standards of material success. Rather, it provides tools to help the reader asks insightful questions about what makes her happy and to consider where her personal resources are best spent. And while there's no guarantee that a reader's personal choices will be green ones, the authors make a convincing case for a resource-conservative approach (less clutter, more simple pleasures; less buying stuff, more sharing; and take care of what you value) enhancing both material security and emotional satisfaction in everyday life.

Diving Deeper on the Food Issues
The longest, most detailed chapter is Food. Like the other chapters on lifestyle, green is not the element at the top of the agenda. But it sneaks in as much or more so as it does in the other sections. For the next few months, I will be taking the recommendations one by one, implementing them at home, and sharing what I learn from the exercise.




December 30, 2011

Healthy Food Books Giveaway

In preparation for the new year, we finally went through the cookbook shelves and picked a few that we just don't use anymore. All of them have worthwhile information; but these days we rely on the internet for recipes more than print books. And in our small home, every bit of space counts.

Rather just send the whole pile to the local Goodwill and hope they find good homes, I thought I'd offer them up to friends and other readers. First priority will go to anyone who responds quickly and can take an in-person handoff. After that, I'll use media mail to distribute; and what's left will be donated.

Over the coming weeks, I'll review/promote a few of my favorites. For today, here's the general list:
  • Diet for a Small Planet, by Frances Moore Lappe (1975 ed)
  • Recipes for a Small Planet, by Ellen Buchman Ewald (1973)
  • Laurel's Kitchen, a Handbook for Vegetarian Cookery and Nutrition (1982)
  • Crockpot Cooking (1975)
  • Yeast Connection Handbook, by Wm Crook MD (1996) [about candida]
  • Joyce Chen Cookbook (1976)
  • Learn Chinese Cooking in Your Own Kitchen (1976)
  • Weight Watchers New Complete Cookbook (1998)
  • Free to Eat, by Bronwyn Schweigerdt (2010)
  • Great American Writers' Cookbook (1986)