stem+leaf: eat well, be healthy, go green

Go Bento - my new lunch delivery service!

2011-09-26T09:38:00.000-04:00

Not Pictured: Aduki Beans and Melon

I'm in the middle of piloting a bento lunch delivery service called Go Bento that features healthy, local, vegetarian meals delivered to the desks of hungry office workers all over the city and Brooklyn. This will be week 2. So far, so good!

Here's the menu for this week:
Sauteed Local Eggplant and Broccoli with Sesame, Tamari, and Sambal
Aduki Beans simmered with Ginger
Carrot and Zucchini Salad with Toasted Sunflower Seeds and Cilantro
Brown Rice with Hijiki
Local Melon

This bento is vegan and gluten-free and uses organic and local ingredients.
Order by Tuesday at Noon for Wednesday Lunch Delivery! http://tinyurl.com/bentopilot

hold on to your muesli!

2011-09-15T10:00:00.002-04:00

Though I'm sure many of us are trying to hold on to what's left of summer (I'm personally holding on for dear life), it's hard not to start thinking about the autumn and winter ahead. So for those of you who still have the museli recipe I posted back in March bookmarked but haven't made it yet, I wanted to give you a little nudge and show you how yummy it looks once it's all cooked up.

And even if you aren't into hot cereals, or it's not going to be cool where you are for a good while (hello, Texas!), you can make the no-cook version anytime by mixing the muesli up with almond milk (or other milk of your choosing) or yogurt.

Do yourself a favor and make a big batch of this-- it lasts for months and come that first really cold morning, you'll be glad you have it around.

the chocolate factory: a tour of mast bros.

2011-09-07T10:00:00.014-04:00

One of the perks of my recent stint as a restaurant chef was being neighbors with Mast Brothers Chocolate. Located in the same building, we shared a common hallway where all of our respective staffs would tread to and from offices, kitchens, and tempering rooms. After working in a world where I was primarily working alone, or my main camaraderie came in the fom of few minutes of chatting with nannies and housekeepers, it was fun to get to know the faces, names, and good vibes behind a local artisan chocolate company I have supported (even if only in spirit) since it was just the two brothers producing luscious bean-to-bar chocolate out of their apartment. (And meeting the two brothers was akin to meeting celebrities for me, though be proud, I totally kept my cool).

We set up a tour of the chocolate factory for the kitchen staff and any front of house staff who wanted in. So a few of us got to take a peek behind closed doors at Mast Bros. and see where all the magic happens. We saw how the process works from roasting, winnowing, grinding, tempering, and molding-- ending of course in a tasting of several of their beautifully paper-wrapped luscious, not-too-sweet, organic dark chocolate bars. My favorites are the Venezuela Grand Cru 74% (made from a very special cacao bean!), Serrano Pepper (a great heat without being overpowering), and Pecan & Maple (a good mix of my Texas upbringing and Northeastern living).

Even though I am admittedly not a huge chocolate person (gasp!), I always love seeing how things are produced, and I was thrilled to get a view of their relatively small operations before they expand into a huge space a few doors down in the coming months. And let me tell you, these guys are having a blast while they're making this chocolate-- whooping sounds of joy and loud fun music could be heard in the hall almost every day, they have parties in the shop at least once a month, and they have friendly chocolate-related competitions among the staff every month or so. That's my kind of place. And hey, chocolate or otherwise, food always tastes better if you know who grew it, made it, and cared about it from start to finish.

probars follow up

2011-08-31T10:00:00.002-04:00

Remember when I said all of those nice things about Probars?

They sent me these as a thank you for the shout out.

This was fun because I got to try a bunch of new flavors-- but my favorites are still Art's Original, and Superfood Slam, I also now add Whole Berry Blast to that list. Apple Cinnamon Crunch and Cran Lemon Twister are pretty good too.

I love those ProBar people.

shrink wrapped vegetables

2011-08-25T10:00:00.001-04:00

This is a common practice at delis and bodgeas across New York. I see it all the time and I try to laugh while I reason out the logic. I just do not understand*.

In the end I do laugh about it, even though it breaks my heart a little.

*No, I "get it"-- it's "sanitary" and maybe someone feels this keeps these items "fresh", but I don't understand why this is a common practice. It's just so wrong.

today's lunch bento

2011-08-23T09:30:00.002-04:00

Local romaine and purslane salad with dill, black beans, sungold cherry tomatoes, kirby cucumber, toasted pecans, hemp seeds, and Andrew's bee pollen.

bike riding!

2011-08-22T10:00:00.000-04:00

I've tried a lot of new things this year-- many of which took overcoming a certain fear or apprehension. I took an urban beekeeping class, I've been attempting to learn Italian via podcast, I'm training for my first marathon, I tried out a "grown up job", and I got a bike!

I've been nervous for a long while about having a bike in the city, and have also resisted because I truly do like walking around, but when I got a steady job in my neighborhood, the mile walk wasn't bad, but sometimes after 10-12 hours in the kitchen I just wanted to be home already. A few years back I did make a shallow attempt to get a bike, but had a hard time finding a used one that fit my small just-shy-of-5-feet self and wasn't really interested in spending much money to get one built for me.

I love my bike! After contacting John, the guy behind GreatUsedBikes.com, he set me up with an awesome vintage cruiser and even put the baskets on the back per my request. The bike has given me a sense of freedom and opportunity I haven't felt in a long while, and I've even hooked up with other bike-having friends for exploratory bike rides around Brooklyn and Queens (I haven't ventured into Manhattan yet), and even did a [slightly spirit-crushing] ride to the Rockaways (36 miles round trip on not-entirely-safe roadways). Even being able to get around my own and neighboring 'hoods has been a wonderful asset-- I like how small and accessible it can make this city feel.

It's been an entirely liberating experience, and such a joy to recapture the freedom I had as a kid riding around my neighborhood. I'm still get a little jittery every time I go out, but I have my helmet, my bell, and my lights, so most importantly, I'm also having fun every time.

new job. over.

2011-08-16T10:00:00.001-04:00

So the ones of people who make up my avid readers may have noticed my absence from about April until about now. My last words were about this new job I got as the chef at a new restaurant/cafe in my neighborhood, Williamsburg, Brooklyn.

The Modca Cobb -- one of my favorite menu items!

After working doctor-type hours (10-14 hours a day, 6-7 days a week), the project is over. In mid-July, the owners made a decision to close the kitchen (not at all to do with the food) and that was that. I created a delicious menu of healthy, organic, and locally sourced foods and between that, hiring and training staff, and just trying to create a flow I indeed wore myself out.

It was an exhausting few months, and I'm happy to have had this experience and consider the whole thing an experiment in having a truly full-time job for kind of the first time. And now I'm looking forward to moving on to something new. Maybe something entirely new-- as that just seems to be what I'm up to this year. I wasn't always working in food, you know? It might be nice to see what other of my talents and skills have been laying in wait...

recipe: slow roasted tomatillo poblano salsa

2011-08-11T10:00:00.067-04:00

This salsa uses fresh, in-season ingredients and is quite simple to make, though you will need a food processor or blender. This also freezes well so you can heat things up well into the winter. Tomatillos have a nice tart, citrusy taste reminiscent of lime.

Slow Roasted Tomatillo Poblano Salsa
Makes 2-3 cups

1lb. tomatillos, husked and rinsed
1/2 lb. poblano peppers (add a couple of jalepenos or a serrano if you want it spicier)
peeled cloves from 2 heads of garlic
2 teaspoons sea salt
1/2 cup water

Preheat oven to 425º and prepare a baking sheet with a piece of parchment or non-stick spray. Wrap the garlic cloves in a piece of foil and place in the corner of the baking sheet. Spread the whole peppers on the rest of the tray and roast for about 30-40 minutes or until the peppers are browned and tender-- you may turn them over once during the roasting time. Remove from the oven and allow to cool enough so that you can handle them.

In the meantime, bring a medium pot of water to boil. Add in the tomatillos, return to a boil, reduce heat to medium and cook for about 7-10 minutes, or just until the tomatillos begin to split their skins. Drain and set aside to cool.

Remove the stems from the peppers-- you should be able to pull them straight out, some of the seeds will come out as well. Leaving the rest of the seeds is fine. Combine the tomatillos, garlic, de-stemmed peppers, and salt into the blender or food processor and puree until smooth. Add water to preferred consistency. Check for seasoning and adjust as needed.

Use as a sauce for enchiladas, taco sauce, for dipping, or anything you like salsa on.

new job.

2011-04-26T00:08:00.000-04:00

It's pretty fair to say that I've been a bit swamped lately. I took on a position as the chef at Modca, a new cafe in my neighborhood (Williamsburg, Brooklyn) and it's put me under a bit of a rock the past few weeks.

From creating various dishes and courses for the owners to try over the course of a week to planning and executing a 4-day tasting event open to the public to just finishing my 4th day of breakfast and lunch service, I'm trying hard everyday to keep it together.

Thankfully, on that respect, I've been working 14-17 hour days (combination of kitchen time and computer/admin time) without more than one day off since starting and so I've had lots of time to try to "keep it together." So far so good.

I'm excited for this new venture-- it's been a pretty wild ride so far, and I don't always know what I'm doing or what will happen next, but that's really so much part of the fun. Every once in awhile, I enjoy surprising myself-- so that when I wake up in the morning, hung over from lack of sleep, with fresh burns on my forearms, not being certain what day it is, and asking myself what the hell I've done-- it makes me laugh to myself and say "I have no idea."

recipe: indian spiced lentils with spinach and coconut milk

2011-04-12T10:00:00.001-04:00

Lentils! I've been rediscovering this under-appreciated nutritional powerhouse as of late. Second only to soybeans in amount of protein per serving (18g per cup of cooked lentils), they're also crazy rich in fiber, help stabilize the blood sugar, and are a great plant-based source of iron. Read more about lentils!

I whipped this up as quick weeknight meal. I love lentils because they are quick to cook from their dry state (about 20 minutes) during which time I can usually get the rest of my dinner prepped and ready-- not to mention that they do not contain sulfur like other legumes, so, as Rebecca Wood puts it in The New Whole Foods Encyclopedia, "produce very little wind"-- and, that's always nice isn't it?

For this, I started with dry lentils and had them cooking in a pot while I chopped and prepped everything else. My lentils weren't completely cooked when I added them to the rest of the mix, but I just let the whole thing simmer a little longer while I washed dishes. This is a great make-ahead dish as it tastes even better the next day or two. This also freezes well and actually tastes really good at room temperature-- so bring it for lunch!

Spinach and Lentil Curry
1 tablespoon coconut or canola oil
1 cup chopped onion
1 cup chopped carrots (from about 2 medium)
1 cup cooked brown lentils (from 1/2 cup dry)
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red chili flakes (optional)
whisper of nutmeg
14 oz crushed or diced canned tomato
1/2 14 oz. can light coconut milk (reserve the rest in the fridge or freezer for another use)
3 to 4 cups frozen spinach
1/2 to 1 cup water (based on your consistency preference)
salt and pepper
chopped cilantro, for serving

Heat the oil in a large skillet over medium heat and sweat the onions and carrot for about five minutes, turning down the heat if they are getting brown. Add in the spices and cook for another minute, then add the lentils and cook for another minute. Add in all of the remaining ingredients, except for the salt, pepper, and cilantro. Turn the heat up to high, bring the mixture to a boil, reduce heat to low and simmer for about 20-30 minutes until heated through, adding more water if you like Add salt and pepper to taste. Serve as a stew or over brown rice, millet, or quinoa. Top with cilantro.

product placement: cayuga organics jacob's cattle beans

2011-04-11T10:00:00.000-04:00

Full disclosure? I hadn't gotten these particular beans before, but have had a greenmarket crush on Cayuga Pure Organics since they first started appearing at the Union Square market I think early last year or later on in 2009. I have bought some black turtle beans and a few flours from them, but I've really been crushing on some of their more unique heirloom beans. So even though I've been scrimping lately, I finally splurged because my dry bean selection at home was getting low, and I found a $20 bill in my pocket on market day!

These cattle beans were hard to resist-- I mean, just look at them! Who wouldn't want to eat a bean that pretty? They almost tripled in size-- I love big beans and I cannot lie-- and had a soft and rich texture that I adore. I just cooked them with a little salt, and even though I did overcook them slightly, they didn't fall apart and held up nicely in every application I put them through during the week (salads, warm bean and veggie mixes, etc.).

Cayuga Pure Organics is based in Ithaca, NY and grows and sells farmer milled grains and flours, dry beans, and some delicious, hearty bread at greenmarkets throughout NYC and a few stores around the city in addition to growing organic feed for upstate livestock. Next CPO purchase? The beautiful orca or calypso beans, if they're still around!

Cayuga Pure Organics Website
Note: I did not receive any compensation or product from Cayuga Pure Organics for this review.

bento of the day: dill-walnut-arame beet salad; millet-quinoa with cattle beans, kale, carrots, and tomato; avocado and lime

2011-04-07T10:00:00.001-04:00

Bentos for two, made for me and my friend Mia for a workday picnic in Brooklyn on a warm spring day! She brought along some sparkling water and strawberries to round out the meal.

Beet Salad with Lemon, Dill, Arame, and Walnuts; Millet-Quinoa with Sauteed Kale, Carrots, and Cattle Beans topped with crushed fire roasted tomatoes; Sliced Avocado; Lime Wedges

recipe: beet salad with lemon, dill, walnuts, and arame

2011-04-05T10:00:00.002-04:00

This simple recipe is a great opportunity to incorporate seaweed into your diet. Arame, a milder version of hijiki, is one of the least strong of the seaweeds and very easy to use making it a great option for seaweed novices! What's so great about seaweed? It's a great source of naturally occurring iron, calcium, iodine, and trace minerals and micro-nutrients and arame is also sometimes used to help combat high blood pressure.

Beet Salad with Lemon, Dill, Walnuts, and Arame
Serves 2-4

2 cups roasted beets, cut into small cubes (about 1/2")
1/2 lemon zested
juice of 1/2 lemon (1-2 tablespoons)
1 tablespoon extra virgin olive oil (walnut oil would be lovely here as well)
2 tablespoons rehydrated arame*
2 tablespoons chopped fresh dill (parsley or cilantro would be nice substitutes)
2 tablespoons chopped walnuts, toasted

Mix it all together, season with salt and pepper to taste. Delicious.

*Rehydrating arame: Take one big pinch of dried arame, soaked in small amount of cold water for 10 minutes. Drain and squeeze excess moisture from arame, and it's now ready to use.

recipe: frittata with sundried tomato, broccoli, and chard

2011-03-31T10:00:00.000-04:00

In need of a simple, but filling dinner for two, I turned to the ever-helpful egg. I love a frittata, because unlike it's cousin the quiche, it requires no rich ingredients except for the egg itself-- quiche is often perceived as being healthy, though I don't know why, loaded as it is with cream/half-and-half/whole milk and cheese. Frittata is great because you can put pretty much whatever bits of vegetable you have on hand. This one was made with sundried tomatoes, broccoli, and chard simply because that's what I had available. And on their own it wasn't really enough to make a meal for two, eggs brought them all together. I served it with a wild-brown rice blend, chopped avocado, and spicy carrot salad.

Easy Sundried Tomato, Broccoli, and Chard Frittata
Serves 2-3

1/4 cup sundried tomatoes (soft, or rehydrated), sliced thin
1 heaping cup frozen broccoli
2 handfuls choped chard, spinach, or kale
5 eggs
1/4 cup of milk, milk substitute or water
1/2 tablespoon olive oil
1/2 teaspoon salt
pinch freshly ground black pepper

Heat one tablespoon olive oil in a medium sized non-stick or well seasoned cast-iron pan over medium high heat. Toss in the tomatoes, broccoli, and greens (add some chili flakes and a pinch of salt and pepper, if you feel so inclined), and sautee, stirring occasionally, until the broccoli is no longer frozen and the greens are wilted. Meanwhile, in a bowl beat the eggs with the milk or water, oil, salt, and pepper. When the veggies are cooked, lower the heat to medium, spray a little cooking oil on the inside sides of the pan so your eggs don't stick. Then, pour in the egg mixture, and let it cook for about 10 minutes. Then, cover the pan, reduce the heat to low and cook for abouther 10 minutes. Continue a few minutes longer if the eggs aren't fully cooked on the top. Cut into desired sized pieces, and serve. Voila!

recipe: spicy cumin seed and lime carrot salad

2011-03-29T10:00:00.001-04:00

I came up with this carrot salad in my head shortly upon waking up a couple of weeks ago, hoping to make it soon. I usually have carrots around, but rarely more than 3 or 4 at any given moment. I didn't make it to the farmer's market last week, but was in dire need of groceries and impulsively picked up a 5 pound bag of organic carrots (at a great price!) with the knowledge that carrot salad time was near! And it didn't disappoint.

spicy cumin seed and lime carrot salad
Makes 6 to 8 servings

1.5 tablespoons olive or canola oil
generous 1/4 teaspoon cumin seeds (or, substitute with ground cumin, using slightly less)
pinch red chili flakes
1.5 lbs carrots (about 6 medium), grated
zest and juice of 1 lime
1 teaspoon agave or honey (optional)
1/4 cup chopped pumpkin seeds, toasted*2 tablespoons chopped cilantro
sea salt and freshly ground black pepper, to taste

Combine the oil and cumin seeds in a small pan over medium high heat, warming the oil for 2 minutes or so-- until the cumin seeds start to swim around and sizzle. Quickly turn off the heat and remove the pan to a different (cool) burner. Add in the chili flakes. [Note: if using ground cumin, heat the oil on its own and add cumin in with chili flakes.]

While you wait for the oil to cool, combine the carrots, lime juice and zest, and agave or honey if using. Add salt and pepper to your liking. Once the oil is no longer piping hot, combine it with the carrot mixture, test again for seasoning and then mix in the pumpkin seeds. Garnish with cilantro.

This will keep well in the fridge for a few days, and just gets tastier!

Note: If you have a food processor with a grating disc, it makes very quick work grating the carrots! But using a box grater is easy, too.

*Toasting Pumpkin Seeds: Put the chopped seeds in a small skillet and heat over medium high for about 3-4 minutes, shaking the pan often, until they puff up, start to brown slightly, and start to smell delicious. Turn the heat down if things are moving too fast! Remove them from the heat and transfer to a bowl immediately.

recipe: root vegetable pot pie

2011-03-24T10:00:00.002-04:00

Every few months I make a list of things I'm want to cook. Usually these are more project-based meals or just something I haven't attempted before. Because I do the majority of my cooking very impulsively and without any recipes, when I have to think and plan out my meals, it heightens the whole experience. So here we are, my first pot pie.

I opted for the one big dish approach, with no crust on the bottom. I was planning to make a herbed pie dough for the top, but basically wound up making an herbed biscuit-like top instead (because I was feeling lazy and didn't want to take the time to refrigerate the dough before rolling it out). Sweet and smooth and savory, pot pie hits the comfort food spot right on the money. Plus, I made so much that I was able to freeze several individual portions that I'm sure I'll be glad to have as the cool weather persists a bit longer.

Root Vegetable Pot Pie with Sage and Thyme Cornmeal Biscuit Topping
Makes about 8-10 servings

For the Filling
Note: All of your vegetables should be about the same size when cut-- about 1/2" cubes.
2 tablespoons olive oil or butter
2 small onions, diced
3 medium carrots, diced
3 stalks celery, chopped
2 medium celeriac (1 lb), peeled and diced
3 small parsnips, peeled and diced
2 small turnips, peeled and diced
4-6 small potatoes (1/2 lb), diced
1 sweet potato (1/2 lb), peeled and diced
1 tablespoon herbes de provence
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1/2 teaspoon dried thyme (or 1/2 tablespoon fresh)
2 tablespoons all purpose flour
3 to 3 1/2 cups almond milk (or any other milk or non-dairy substitute)
sea salt and freshly ground pepper

For the Olive Oil and Fresh Herb Cornmeal Biscuit Topping
2 cups all-purpose or whole wheat pastry flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
pinch of freshly ground black pepper
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
3/4 cup olive oil
1/4 cup cold water

Preheat the oven to 375º.

In a large saucepan, heat the olive oil over medium high heat. Add the onions, carrots, and celery and sweat together until they begin to soften, about 2 to 3 minutes. Mix in remaining vegetables and herbs, cooking for another 3-5 minutes, until the herbs are well distributed and the vegetables are beginning to soften. Stir in the flour for 1 minute, then add the almond milk, mixing well to dissolve the flour. Bring to a boil, then reduce heat to medium low. Simmer the mixture for about 15 minutes, or until all of the veggies are tender, adding a bit more milk or water if you'd like more sauce. Test for seasoning, adding salt and pepper to taste. Remove from heat.

Meanwhile, make your biscuit topping. In a food processor or in a bowl, combine the flour, cornmeal, baking powder, chopped herbs, salt and pepper. Mix in the olive oil and water until well combined.

Pour the cooked vegetable mixture into a 9"x13" baking dish and top with evenly spaced spoonfuls of the biscuit dough. Bake for about 45 minutes, or until the crust is cooked and golden and the dish is bubbling. Allow to sit for about 10 minutes before serving. Goes great with a fresh green salad on the side.

video awesome: julia child makes an omelette: "how about dinner in half a minute?"

2011-03-23T10:00:00.009-04:00

I watched this video a week or so ago as part of a post on Saveur.com about mesmerizing food videos. While I might not call this video "mesmerizing", it did inspire me enough to try it out, even though I am traditionally not a huge fan of French omelettes (or omelettes in general for that matter). I made myself a Julia-inspired omelette to go along with some leftover salad for a quick supper the other night and it totally worked! The key of course, in addition to the non-stick pan, is the fat. Plenty of fat. I used a tablespoon of coconut oil instead of the butter. My pan wasn't hot enough to begin with, I think, so it took more like 1 and a half minutes to cook, but that was my bad. The result was delicious soft, soft eggs lightly scented of coconut (eggs and coconut oil are a seemingly unlikely pair, but they go together gorgeously). Fresh, farm eggs are best and the fat of choice is again key here-- butter, coconut oil, or another full flavored fat will add a lot of dimension to this simple dish, so don't hold back too much!

recipe: very veggie soup

2011-03-22T10:00:00.001-04:00

I make this soup quite regularly for one of my clients, and with the help and flavor punch of some awesome vegan bouillon, it is so simple, quick, and tasty.

Very Veggie Soup
Makes 8-10 Servings

1 tablespoon extra virgin olive oil
2-3 leeks, white and light green parts thinly sliced
3-4 medium carrots, sliced into 1/4" pieces
4 stalks celery, chopped
1 small bulb fennel, quartered and sliced (reserve fronds)
2 small parsnips, sliced into 1/4" pieces
1 whole clove garlic, peeled
3-4 quarts water (depending on how brothy you like it)
2 cubes rapunzel sea salt and herb bouillon (optional)
15 crimini or button mushrooms, sliced
1 small zucchini, cut into 1/4" thick quarter-moons (can substitute green beans, chopped spinach or other greens)
chopped fresh soft herbs like parsley, basil, or dill (optional)
salt and pepper to taste

In a large pot, heat the oil over medium high heat. Stir in the leeks, carrots, celery, fennel, parsnips, and garlic and cook until soft, stirring occasionally, about 5-7 minutes. If the vegetables are starting to brown, turn the heat down slightly.

Add the water and bouillon, and turn the heat to high. Bring to a boil, reduce to a simmer, stir the soup. Allow the soup to simmer for about 10 minutes, and taste, adding salt and pepper if needed. By this time, your veggies should be soft, but not overcooked. Remove the soup from the heat and mix in your mushrooms, zucchini, and herbs. They will cook with the residual heat from the soup. Ready to serve after 5 minutes.

Note: Make extra! This soup freezes well.

product placement: rapunzel vegetable bouillon

2011-03-21T10:00:00.001-04:00

I don't really recall how I found this. I can just seem myself in the soup/stock section of Whole Foods, on my tip-toes reaching for a box of this to look at the label and see what it's all about and being pleased with the ingredient list, tossing it in the cart.

However it wound up in my hands, I am grateful because Rapunzel Vegetable Bouillon is a soup-saver. Or, maybe more appropriately, a soup-maker-- especially the Sea Salt and Herbs flavor, which is my favorite 'cause it's pretty rockin'. As if out of one of those cheesy infomercials I love, this stuff turns a few random vegetables into a pretty impressive bowl of delish.

Similar in concept to, but much better than, your average greasy, bright yellow bouillon cube, their cubes are not overly oily, and have a nice, well-rounded mellow flavor-- which is not what I get out of vegetable stock in a box. Not to mention that I don't love the idea of buying stock in a box or can-- all of that weight had to be shipped from somewhere, and if I can't just get a little bit if that's all I need. Bouillon cubes don't go bad, don't splash all over your shirt, and don't weigh down your bag you have to schlep home on the subway. Plus, you can cut them if you need to, and they take up so little space-- very important in a New York kitchen.

I usually use half of what is recommended on the box, as I just want it to add some depth to my broth. But sometimes, when I'm feeling crazy, I mix one of the herbed ones with one of the plain or unsalted ones. Wild, I know. If you want to see how bold I really am, check out the recipe I'm posting tomorrow for Very Veggie Soup. Very Veggie.

Note: I did not receive any compensation or product from Rapunzel for this review.

think less, do more: bookbinding at brooklyn brainery

2011-03-17T10:00:00.000-04:00

I heard about Brooklyn Brainery last year at Work It Brookyln and have been coming across them in various ways ever since.

Brooklyn Brainery is a community learning space that has volunteer instructors teaching one or two night classes on any and every subject-- the idea being that the instructor is merely the enthusiastic instrument to help faciliate group learning. Pretty rad, and such an important and great thing for the community.

I have been wanting to take a class there for a long time, but because the classes are usually very small, around 10 people, and typically very cheap, about $30, they sell out quickly, and I've always been beaten to the punch. I have also been wanting to learn more about bookbinding and most of the courses I've looked into at area art schools were either too much of a commitment or too expensive, so when a 2-night Intro to Bookbinding class was offered for March, I pounced immediately.

Their new storefront space in Carroll Gardens is lovely, and while I can see they still have some work to do in there, but it will help them continue to grow. And the book class was also really fun-- we made six books in a total of four hours spread out over two night. I already have plans for all of them. Most of the books we did are quick projects, and I was excited to see how accessible making a book is.

I'm thinking about teaching a class or two at the Brainery... just not sure what yet!

video awesome: "cute kid talks about unhealthy food: trans fat"

2011-03-16T10:00:00.001-04:00

This video absolutely made my day. How do I get this girl to be my spokesperson?

 This video absolutely made my day.

recipe: make your own muesli

2011-03-15T10:00:00.006-04:00

Most store-bought cereals are over-priced, over-sweetened, and over-packaged. M's brother and sister-in-law inspired me when I saw they made their own muesli* on a visit about a year and a half ago. After that I made my own once or twice, but haven't gotten around to it again in awhile. Recently I've been buying some muesli in the bulk section at Whole Foods to have as a treat, but after awhile that was getting expensive and remembered that making your own muesli is crazy fast, cheap, and easy-- it requires hardly anything more than a measuring cup (optional) and a bowl.

Typically, I'd say a serving of muesli is about 3/4 cup. The version I just made cost me about $6, using all organic ingredients and NYC prices, coming out to 67-cents per serving. Not bad when you consider how much a box of healthy, organic cereal costs (or any reasonably healthy cereal for that matter). Empower your breakfast! Think outside the (cereal) box.

*Muesli is is a popular breakfast cereal in Switzerland invented in the early 1900s based on uncooked rolled oats or other grain, fruit and nuts. (Thanks Wikipedia!) Most packaged versions use a lot of dried fruit, but if you make it fresh as a meal you can grate or chop fresh fruit into it. I usually stick to the dried stuff myself, as I see this as a breakfast of convenience. It is traditionally served as a cold cereal, by mixing in milk, coffee, fruit juice, or water. I also like to cook mine with almond milk-- alternately you can heat the milk up, pour it over the bowl of muesli and let it soak in for a minute.

today's muesli: whatever's in the cupboard
4 cups regular rolled oats
1 cup regular rolled oats, pulsed in food processor or blender
1/3 cup each of: chopped pecans and almonds, sunflower and pumpkin seeds
2/3 cup mixed dried apricots, raisins, and cranberries

I like to eat it like this: 3/4 cup muesli + 1 to 1 1/4 cup almond milk or water (or combo), heated over medium for about 5 minutes. Put in a bowl and drizzle a little honey or maple syrup on top. But now that it's getting warmer, I may transition to sometimes having it cold, letting the almond milk soak in for 5-10 minutes first. But maybe not, warmer foods are better for your tummy in the morning.

Base Recipe

Makes about 7 cups, or 9 servings

4 cups regular rolled oats (can sub 1 cup with wheat or rye flakes)
1 cup regular rolled oats, pulsed in the food processor or blender (or sub quick oats)
1 1/3 cups nuts and seeds (larger ones coarsely chopped, if you prefer)
2/3 to 1 cup soft dried fruit (larger pieces cut down)

Varying the combination of nut and fruit can make for fun themed cereals!
- Breakfast on the Beach: coconut, macadamia nuts, pineapple, papaya, mango
- Summer on the Patio: almonds, pecans, sunflower seeds, cherries, blueberries
- Just Another Moroccoan Monday: almonds, walnuts, figs, apricots, currants, dates
- Winter Morning: hazelnuts, walnuts, pecans, cranberries, raisins

recipe: steamed swiss chard rolls stuffed with heirloom grain, bean, and vegetable filling with a zaatar-tahini sauce

2011-03-10T10:00:00.001-05:00

In the mood to something a little different, here's something I whipped up for myself for brunch the other day (inspired, in part, by photos from Anita's retreat). I'm often recommending things like this dish, but don't often make it-- maybe because it's not super fast and requires just a little forward thinking. But I had done some cooking the night before and had some cooked beans (chickpeas and an heirloom mix) and cooked grain mixture (brown rice, amaranth, and millet), and for once, I hadn't chopped up my bunch of swiss chard, so I actually had whole leaves available. And I had time.

Keeping things frugal lately, and still wanting something brunch-worthy, I passed up my roommate's offer to make me some spinach and eggs, and got down to business and ended up with Steamed Swiss Chard Rolls stuffed with an Heirloom Grain, Bean, and Vegetable filling with a Zaatar-Tahini Sauce and Kalamata Olives. And a "salad" of chopped almonds and dried apricots.

Mixed Grain and Bean Filling
This would also make a great side dish warm or cold.

1 teaspoon olive oil
1 cup cooked brown rice or other grain
1/2 cup cooked chickpeas or other beans
1/2 cup small diced zucchini
handful of sliced swiss chard stems
1/4 teaspoon each of coriander and cumin
1/8 teaspoon cinnamon
dash chili flakes
salt and pepper to taste

Heat the oil in a medium sized pan over medium high heat. Add in all remaining ingredients and stir to combine and distribute. Continue stirring occasionally until chard stems and zucchini are soft, adding a splash of water if the pan gets dry, about 5 minutes. Remove from heat.

Note: Other good add-ins would be a 1/4 cup raisins or currants and/or 1/4 cup chopped almonds.

Swiss Chard Rolls: Step by Step Instructions

Wash two large swiss chard leaves and remove the bottom parts of the stem (slice up to use in the grain filling). Place one leaf smooth side down on a cutting board or clean counter and put 1/2-3/4 cup of the grain filling on the bottom (broader) part of the leaf.

Like a burrito, pull the bottom of the leaf over the filling, keeping it relatively tight. Then, roll up the two sides to make a snug package. Roll the leaves up the remainder of the way. Insert a toothpick or small skewer if the leaves don't want to stay shut.

Repeat with the other leaf. Place the rolls in a steamer in a pot filled about 2" deep with water. Steam for 10-15 minutes. The leaves will be very tender and will tear easily at this point. Remove the steamer from the pot and slide the rolls onto a plate, with the help of a spatula.

Serve topped with Zaatar-Tahini Sauce and a few chopped olives.

Zaatar-Tahini Sauce
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon or more of water
1 teaspoon zaatar
salt and pepper to taste

Combine all of the ingredients until well mixed. Adjust for consistency by adding a little more lemon or water and seasoning with salt and pepper to taste.

my new affinity for bentos

2011-03-08T10:00:00.001-05:00

Carrot-Tomato-Apple Salad, Avocado, Spinach, Chickpeas

Last summer I had to make some adjustments to my diet and was also focused on paying more attention to what I ate during the day-- namely on work days where being around food all the time sometimes got me into trouble. Most people assume that since I am cooking for clients regularly I probably eat pretty well at work. While that can be the case, I am just a normal person! Now, everything I cook with is good, real food, but that doesn't mean I need to be stuffing it in my face all day-- I mean, how many organic pretzel sticks or spoonfuls of almond butter is it okay to eat before it isn't okay? Like everyone, I get in a hurry and don't have a proper meal before leaving the house, or didn't always take the time to pack myself a good lunch, so I found myself starving at really inconvenient moments.

Somewhere around this time I had started scanning bento blogs and photo pools for fun-- the "cute bentos" are especially fun to look at, and I felt inspired by the colors and fun shapes, and typically balanced meals and I wanted them all for myself. I looked around for a nice bento set to call my own, but after too many Hello Kitty inspired dishes or ones that were too bulky, I ended up with an awesome lock-tight container at one of my favorite shops in Chinatown-- 'cause after all, all bento means is "box". (I especially felt okay about my plain box after a lot of reading of my favorite bento related blog, Just Bento, the author of which, Makiko Itoh, recently published The Just Bento Cookbook).

After making a commitment to myself to pack my lunch on at least half of my work days here are a few of the things I came up with-- and while I thought having to plan my lunch might be tedious, it actually became a really fun activity and I took photos of them each morning and felt excited to eat them later, happy to know that I'd be eating good food and eating with intent.

Here are a few more I made! I'll work on posting some recipes of some of these and whatever I come up with in the future.

Mixed Veggie and Herb Salad, Brown Rice, Boiled Egg

Chickpea-Kirby-Sungold Salad, Carnival Squash, Spicy Spinach, Brown Rice

White Beans with Roasted Tomatoes, Parmesan, Oil-Cured Olives, and Roasted Summer Squash over Steamed Wild-Brown Rice

product placement: rishi earl grey rooibos

2011-03-07T10:00:00.001-05:00

Like so many things, I was first introduced to hot tea as a enjoyable beverage during college by a friend from Ohio during a service trip to chilly North Carolina. And until I met the man in my life, I was pretty committed to fruity herbal teas/tisanes and was convinced I didn't like black tea. I also liked the fruity teas because they didn't require any sweetener or milk, and I reveled in the purity of it all. But being from England, he knows a thing or two about tea and expanded my mind and tea palate a teaspoon of tea leaves at a time, and the first time I tried some proper Earl Grey I was smitten. (With both him and the tea).

Unfortunately, or mostly fortunately as I see it, my body and caffeine don't get along too well, so I limit my black tea intake to a couple of times a month, and even decaf black tea gets me a little jittery so I try not to depend on it. And then we found Rishi's Organic Earl Grey Rooibos. It has all of the lovely bergamot and citrusy flavors I love with regular Earl Grey coupled with high quality slightly sweet and woodsy rooibos. When I open the can of loose tea and take a whiff, I think I get that same excitement that coffee-addicts get when they sniff their coffee grounds and know it will be just a few minutes before they get to imbibe the delicious, soul-warming cup. The rooibos steeps to a beautiful dark amber and goes beautifully with a splash almond milk and a spot of honey or agave. It's the favorite start to my mornings.

Rishi Tea Website

recipe: breakfast burrito pizza

2011-03-04T10:00:00.002-05:00

The morning after I thought I had sated the Pizza Monster within with this, I woke up with a voice whispering "Pizza?" Fine! I had a couple of small gluten-free pizza crusts in the freezer also, cast-off from a client. I had made something vaguely Tex-Mex a few days before so had some cilantro and half a can of refried beans in the fridge, and was also feeling inspired by the egg-and-cheese pizza I sometimes get on busy working mornings at Whole Foods.

Breakfast burrito pizza it is!

The plan quickly came together: chipotle-tomato sauce, refried beans, scrambled eggs, mozzarella, and cilantro.

I'm not really known for patience in the morning, but I do sometimes have time on my side, so while I thought it would probably be a good idea to pre-cook the eggs, since I wasn't making my own crust and couldn't create a wells to prevent them from running-off, I got lazy and decided not to bother. So as a result, most of the eggs wound up running off onto the sheet pan, but I did manage to dam some of the eggs with little hills of refried beans. It worked ok.

Also, the beans sort of made the whole thing very dry, so I would add more sauce the next time.

Breakfast Burrito Pizza
These are approximated measurements, and are already adjusted for things I "would do next time".

2 6" pre-made pizza crusts (gluten free or otherwise)
2/3 cup fire roasted crushed tomatoes mixed with 1/4 teaspoon chipotle powder and salt, or to taste (optional)
1/2-2/3 cup refried beans
3 eggs, soft scrambled
3/4-1 cup shredded mozzarrella
2 tablespoons chopped cilantro
grated parmesan cheese (optional)

Preheat oven to 400º and prepare a baking sheet with a little olive oil (don't use parchment, or you may wind up with a soggy crust). Top each crust with half of the tomato mixture, then dollop the beans out in relatively even increments, top with the eggs. Divide the cheese evenly and sprinkle on the cilantro, and a dash of parmesan if using. Cook for 25-30 minutes in the oven until the cheese is nice and brown. Serve with some sliced avocado and/or a little salad, and maybe a piece of fruit. A nice, very satisfying brunch-worthy breakfast.

less than 15 minutes of fame: sighted on top chef and recipes on the internet

2011-03-02T10:00:00.004-05:00

Michelle and I at the first dish-- our favorite one. Magical sauce and pecan beer! Photo by Shannon K.

Late last summer my friend Michelle invited me to join her and two other friends at a taping of very popular chef competition show. Signed into utter secrecy, I'm glad to finally be able to tell you all I WAS ON TOP CHEF! But not in that way. The episode aired last week and we spied ourselves several times, pausing the DVR to critique our on-camera appearance and trying to remember what everything tasted like. (For the record, the guy who won that challenge, his dish was our second or third favorite which Michelle mostly accounts to his cheating by use of pulled pork-- because pulled pork is always good, and thus is an unfair advantage.)

One of the funniest things about this whole experience was how clueless I am about everything Top Chef related. I knew who the judges were (except for this guy), but if any of the contestants were familiar it's only because I've seen their faces staring at me with cocky grins from ads on subway platforms and phone booths. It's probably a good thing Anthony Bourdain wasn't there this time though, the whole "don't stare at the judges" direction we were given from the crew beforehand might not have worked for me.

So, now I've been on a reality TV show. I officially have done my 21st century duty.

Also in other news, a few recipes of mine were featured in a recent article on SecondAct.com in a post about healthy Oscar party snack options. Hope they helped a few people stay fueled through that many-hour show that I didn't personally have the patience to sit through.

recipe: spelt pizza with kalamata olives, spinach, and sundried tomatoes

2011-03-01T10:00:00.002-05:00

The other week I went through a pizza-craze-phase, like a "Me! Want! Pizza!" kind of thing. It doesn't happen very often, and I narrowly avoided indulging at Carmine's after exiting the subway when I remembered there was an awesome spelt sourdough pizza crust in the freezer already and I even had cheese. Then I started remembering I had things like spinach, olives, canned tomatoes, sundried tomatoes, and anchovies and hurried home.

So remember, at this point, I am the Pizza Monster. Hungry and defiant, I didn't bother to defrost the crust, I opened the can of crushed tomatoes, spread them on the frozen crust, sprinkled that with a little olive oil, dried oregano, salt, and pepper, and snuck a few anchovies in there. The only thing I cut was a quick chop of the olives and sundried tomatoes. Threw the rest of the toppings on there, stuck it in a 400º oven and let it do its thing for 30 minutes.

Quick Pizza Monster Recipe
The measurements are mostly estimated. Monsters don't measure.

1 12" pre-made spelt sourdough pizza crust
1/3 cup fire roasted crushed tomatoes mixed with 1/2 teaspoon dried oregano, dash of red chili flakes, pinch of salt and pepper
4-5 anchovies (optional)
3/4-1 cup shredded mozzarrella
handful or two of baby spinach
1/3 cup ricotta
1/4 kalamata olives, roughly chopped
6-8 sundried tomatoes, roughly chopped
grated parmesan cheese (optional)

Preheat oven to 400º and prepare a baking sheet with a little olive oil (don't use parchment, or you may wind up with a soggy crust). Top the crust with the tomato mixture and anchovies, then add the mozzarella. Put the spinach on, weigh it down with a few spaced-out dollops of ricotta, then sprinkle on the olives and sundried tomatoes. Drizzle the whole thing with a little olive oil and sprinkle of parmesan if you like, and cook for 25-30 minutes in the oven until the cheese is nice and brown and the spinach is cooked down. Eat it and love it.

P.S. I didn't add much salt to anything here because the cheese, anchovies, olives, and sundried tomatoes brought quite enough on their own. If you are omitting the anchovies or your sundried tomatoes don't have salt added, sprinkle a bit of salt on the top of the pizza before baking.

product placement: pro bars

2011-02-28T10:00:00.006-05:00

I feel naked if I leave the house without a snack in my bag. I mean, you never know when your the train might "pause" for 30 minutes underground or your errands will take hours longer than you anticipate, or the only thing between you and rage or fainting is a quick bite to eat. So, anyone who knows me knows I can usually be trusted to have a little something-- usually nuts or fruit-- in my bag, "just in case". The easiest go-to for most is usually some sort of individually wrapped bar, as it has been for me, but I have a disdain for most granola and energy bars as being candy bars disguised as something healthy and they are most often overly full of sugar, lacking in much sating protein, or packed with isolated proteins or protein powder. I just want whole, real foods!

The Probar has single-handedly saved the world of granola and energy bars from my mental banishment. Hearty enough to be an emergency meal replacement, I will also eat half of one for an afternoon snack. The bars come in several flavors, but of those that I've tried, I've narrowed my top favorites to the Art's Original and Superfood Slam. What I love about these is that they are almost entirely organic, most of their sugar comes in the form of brown rice syrup and dried fruit, they have nice sized chunks of nuts, chocolate chips, and fruit, which makes for a really pleasant and varied texture experience

At just over $3 a pop, they are on the pricey side, so they are more of a special treat. Though I did once get a box of 12 on a great deal on Amazon , which I just might have to do again, come to think of it.

ProBar Website
Note: I did not receive any compensation, product, or recognition from ProBar for this review.

product placement: clean well hand sanitizer

2011-02-21T10:00:00.003-05:00

In New York, you'd be hard pressed to find a person that doesn't regularly carry around some form of hand sanitizer. I've lived here for awhile, and I don't get too caught up with sanitizing too often (I just avoid having to touch too many things, like subway poles and door handles) because I heartily believe in some germs being good for you. Our society is over-concerned with being sterile, but I just suck it up, wash my hands regularly, and know that I will probably get sick once a year despite my best efforts.

That being said, there is a good time and place for hand sanitizer, but with all of the hand and dish washing I do just from work, my skin can't take too much more of a beating from the alcohol in most standard hand gels and sprays-- not to mention the nose-burning smell. I'd tried a couple of more "natural" ones, most of which were overly oderized for my likes (lavender is nice, but I want my hands to smell clean or like nothing). In comes CleanWell Hand Sanitizer.

This stuff rocks my world. It is a light, non-toxic, alcohol-free spray that smells like herbs, which is perfect for a chef, if you ask me. I get excited for my hands to smell like thyme and it totally doesn't dry my hands out. Not to mention that because of the cap I don't have to worry about leaking all over my bag (and I've experienced unfortunate alcohol-based sanitizer gel spills-- it may evaporate quickly, but everything smells awful for awhile).

They also make Hand Wipes, soap, and have an additional Orange Vanilla scent.

Clean Well Website

recipe: butternut squash and kale lasagna

2011-02-17T10:00:00.010-05:00

A bit of a belated post, but here's a little something I whipped up for Christmas Eve. M laughed because apparently I do my own take on lasagna-- I like something different on every layer. "What, that's not how you do it?" and he says "No, it's just repeated layers of filling." What's the fun in that?! So yes, I have my lasagna style-- every layer for itself! I've been making lasagna in this way for quite some time now, and I'm not sorry for it.

I didn't work from a recipe, but I didn't get complicated, here's basically what we did.

butternut squash and kale lasagna with roasted cherry tomato sauce
2 packages whole wheat lasagna noodles, par-boiled
3 cups simmered tomato sauce (I made my own)
1 large bunch kale or chard, chopped and sauteed with chili flakes and salt to taste
3 cups roasted butternut squash flesh (from whole squash), seasoned with salt and pepper
1/2 lb. fresh mozzarella, sliced or grated
15 oz. container ricotta, combined with teaspoon each dried basil, oregano, chili flakes, salt

Build the lasagna, first with some sauce at the bottom of a 9x13 baking dish, one layer of noodles topped with squash, another layer of noodles, some sauce and the ricotta, noodles, sauce and greens, noodles, sauce and mozzarella, a couple dabs of sauce. Bake in a 375º oven for about 45-60 minutes until the cheese is nice, brown, and bubbly.

Note: Because your noodles aren't totally cooked, you want to be realtively generous with the sauce so the noodles have something to soak up!

Little did I realize this was similar to what we made last year-- pumpkin ravioli with sauteed chard and onions.

work it brooklyn networking event - feb. 23!

2011-02-15T10:50:00.000-05:00

I wanted to tell you all about this event that I co-produce that might be of interest.

Work It Brooklyn is an event-based networking organization formed in 2010 to connect inspired creatives working independently within the creative fields. Graphic designers, dancers, musicians, tech gurus, painters, and others gather in our evenings of productive debauchery. WIB is devised as a forum to connect folks working from home without the benefit of a network support system, opening up the opportunity to meet and forge partnerships, fine and create work, instigate healthy competition, and encourage the exchange of ideas and potential collaborations, all the while having a whole lot of fun.

Our next event is on February 23, 2011 in Williamsburg, Brooklyn and is open to the first 250 registrants.

Register here: http://workitbrooklyn22311.eventbrite.com/
Website: http://workitbrooklyn.wordpress.com/
Facebook: http://www.facebook.com/#!/home.php?sk=group_138148766245567
Twitter: @workitbrooklyn

Questions? Ideas? Or to join our mailing list, email us at workitbrooklyn@gmail.com

introducing: healthy food coaching and consultations!

2011-02-14T12:11:00.001-05:00

I'm really excited to introduce my new service: Healthy Food Coaching and Consultations.

This gets to the root of what I feel really passionate about-- helping you-- and is designed to arm you with the tools for successful menu planning, making healthy food choices, and cooking skills. In an effort to make this accessible to everyone who can benefit, this program is priced on a sliding scale. I'm really excited about this program-- I've started working with a few people already and the empowerment they've experienced has been a thrill.

So whether you are striving and/or struggling to transition to a healthier lifestyle, feel intimidated in the kitchen, or just need some extra motivation staying on track, I can help you discover more about your eating habits, your body, and your needs. At the most basic level of coaching, clients will have an hour long one-on-one consultation (in person, over the phone, or via Skype) and have the option to add on additional private consultations, cooking lessons, pantry consultations, market tours. We'll work together to create a customized program specifically tailored to you and soon you'll feel energized and excited on the path to a healthier you!

Email me now for a free 15-minute pre-consult!
Also, if you book a regular Healthy Food Consultation by Friday, February 18th, you'll receive a complimentary follow-up consultation!
Note: The consultation does not have to take place by the 18th, it just needs to be booked by then!

Please read here for more information: http://www.ajataharimarsh.com/food/healthyfoodcoaching.htm

recipe: greens with coconut milk and tomato (vegan)

2011-02-09T10:00:00.011-05:00

I made this from a cookbook I've had for several years-- The Ethnic Vegetarian. I love this book because it has a lot of African, African-American, and Native American rooted recipes, but all vegetarian and vegan friendly, which is amazing because that's not always easy to find. It's been great for when I want to make traditional southern dishes that are usually riddled with bacon, hamhocks, bacon fat, and the like. It's funny because I had some collard greens in the fridge, some spinach in the freezer, and also the desire to eat something coconutty. All the ideas hadn't quite merged when I thought to look in this book, knowing she'd have some ideas for things to do with collards. And then, perfect! a recipe that called for collards, spinach, and coconut milk. No lie.

This recipe is a bit soupy and the greens come out meltingly soft, but the broth is delicious and I ate mine with rice. You could remove some of the cooking liquid from the greens, but that stuff ("pot likker" as they call it in the south) is crazy good for you, so you should save it for a soup base or drink it warm as a broth and restorative.

Greens with Coconut Milk and Tomato
Adapted from "Kenyan Style Mixed Greens" - The Ethnic Vegetarian by Angela Shelf Medearis
Makes 6 to 8 servings

1 teaspoon dried crushed jalapeno or 1 fresh jalapeno, chopped
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1 pound fresh collard greens, chopped (could also use mustard or turnip greens or kale)
1 pound fresh spinach, chopped or 1 12-16oz bag frozen spinach (no need to thaw)
1 yellow onion, diced
1 can diced tomatoes
1 can unsweetened coconut milk (light or regular)
raw or toasted sunflower seeds for serving (optional)

Pour four to six cups of water into a large pot (you want it to submerge the greens with a little room), add jalepeno, salt, pepper, and 1 tablespoon of the olive oil. Bring to a boil over high heat, add the greens and spinach. Reduce heat to love and cook for about 20 minutes, stirring occasionally.

In a skillet over medium high heat, heat the other tablespoon of oil, and add in the onion, tomatoes and their juice, and coconut milk. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add in the greens and some of the cooking liquid (optional, do it to your own preference) and cook for 15-20 minutes. Top with sunflower seeds when serving (optional).

product placement: organic valley pasture butter

2011-02-07T10:00:00.001-05:00

So, like many Americans perhaps, I didn't really know the goodness of butter until I was an adult. Growing up "butter" was a big tub of margarine in the fridge, and hey, I didn't know any better. When I was 22 and in cooking school, I had my first real focused taste of butter and a little light-bulb-of-obvious lit up over my head and I thought, "Wow! Butter is delicious!" I went a little trigger-happy with butter for a bit, but have since settled into olive oil and coconut oil for my everyday needs. Every once in awhile I get the craving for butter and I usually keep some around just-in-case.

Attracted to it's "specialness" (it comes in beautiful half pound slabs, as opposed to sticks) and it's production from seasonal milk (May-September), but unsure if it could beat out my love of Kate's Homemade Butter (still a favorite), I whipped out my $1-off Organic Valley coupon and took it home...

AMAZEBALLS! (to borrow my friend Michelle's expression)
If butter could kick ass, this Organic Valley Pasture Butter surely would. It's all you want from good butter-- deep golden yellow, smooth and creamy, sweet, and very buttery tasting. If all you've been consuming is Hotel Bar butter or some other "butter" you're really missing out. Missing big. Slather some of this stuff on your morning toast and find yourself at a loss for words. Plus I love that Organic Valley is cooperatively owned and operated.

This is what simple food is all about-- you don't have to get all fancy with your ingredients and recipes, just get the best ingredients you can access and afford. If everything you consume is individually great, the rest comes together very easily.

Photo from Organic Valley

recipe: butter beans with sage, lemon, and honey

2011-02-05T10:00:00.001-05:00

Trying to use up a few things in my fridge and celebrate the magical reappearance of the Bioitalia Butter Beans at Whole Foods, I threw this together the other night. It could be made vegan by substituting the honey for agave or maple syrup. If you can't find butter beans, this would probably be pretty good with other "meaty" beans like limas or cannellinis.

sauteed butter beans with sage, lemon, and honey
serves 4 as an accompaniment

1 tablespoon olive oil or butter
1 16 oz. can butter beans, drained and rinsed
2 tablespoons chopped fresh sage, divided
1 lemon, zested and juiced, divided
pinch red chili flakes, optional
2-3 teaspoons honey
salt and pepper to taste

Heat oil or butter in an medium skillet over medium-high heat. Add in butter beans, 1 tablespoon of sage, lemon zest, and chili flakes, stirring occasionally until beans are heated through, about 4-5 minutes. Add in lemon juice and honey. Remove from heat and add remaining sage, salt, and pepper.

food in vietnam

2011-02-01T10:00:00.002-05:00

In November I went on a 3-week trip to Vietnam (with micro-trips to Cambodia and Seoul). I've always loved Vietnamese food, but was a little concerned that I wouldn't be able to keep to a vegetarian diet while there, and had already planned to make a lot of concessions. Amazingly, I hardly had to make any compromises, which makes sense given the strong Buddhist community there, though I will say it's a good think I like fish sauce.

Walking through the markets was a really amazing experience-- you've got your produce and dry goods vendors, butchers and the like, but then you've also got women hawking live fish, shrimp, crabs, frogs, chickens, ducks, and more. You pick what fish you'd like and they ahem, take care of it, and hand it over. Different than what we're used to, but I love that, I love that you get to pick what looks good to you and know that you couldn't really have gotten it any fresher. In Cambodia we went to a market with lots of different spicy fried bugs. I was tempted by the chili-scallion crickets because I've had roasted crickets before and liked them, but I just couldn't do it. There were too many. I failed!

As with most of the travel I do in tropical areas, I get really excited about the fruit I'm going to experience. Vietnam did not disappoint-- from tiny baby bananas, dragon fruit, papaya, pomelo, mangoes, and rock melons in the south to passion fruit and persimmons in the mountain regions, I was a pretty happy camper. I think avocados were out of season, otherwise I would have been extremely happy. And of course there were French pastries galore.

In the South the food was very produce and seafood oriented, lots of fish sauce, very fresh with a lot of availability for raw dishes-- bun, summer rolls, and the like-- these are the kinds of things that we more associate with Vietnamese food here in the States. Pho of course, is everywhere in the country, and makes a really delightful breakfast. I might have to start making noodle soup to start my day-- with all of the herbs and lettuce and simple, but refreshing flavors-- I really enjoyed that. Up North the food was more meat-based, and overall less exciting in my opinion. We splurged one night at a 4-course French dinner at the Sofitel in Da Lat-- something that was pretty affordable there but would have cost us half a month of rent here.

Misha and I embarked on a spring roll tasting mission, mostly partaking of the vegetarian variety. Out of at least 10 orders of spring rolls throughout the country, we only found 2 that satisfied our criteria of proper texture, flavor, appearance, and sauce.

There are a few things I need to start seeking how to make, including banh chung (sticky rice cakes-- though the ones we had didn't have meat and were fried), banh chuoi nuong (banana cake), and banh dua nuong (coconut cake). Maybe just in time for Lunar New Year!

product placement: bioitalia organic butter beans

2011-01-31T10:00:00.002-05:00

This happy discovery was made sometime late last spring and they quickly became a must-have item. Unlike so many canned beans, these were perfectly cooked and tender, delightfully huge and plump, and well, kind of buttery. Guess they're not calling them butter beans for nothing.

I was picking up a can of them nearly every week and mostly throwing them in salads with glee. One day they were out of stock. I'd only ever seen this brand and Whole Foods, and so I just waited patiently for new product. Weeks went by. The other canned beans by this company were stocked, and I even tried a few of them--- good, but where are you butter beans?

As often happens to me and my favorite products, I figured that these weren't popular enough and they stopped carrying them, and even though I continued looking out for the luscious butter beans, trying another organic canned brand (not at all satisfactory), and working up a plan to see if they would order me some and I'd buy a case of 12 or something. (Yes, I like them enough to haul 15 pounds of them home).

Typically, I got distracted and never ordered the case, but still never let my hopes down. And what do you know-- my love is not for naught! On a recent grocery trip, I glanced down at the Bioitalia bean section and lo and behold! BUTTER BEANS! I bought two, for now. My day was made.

Stay tuned later this week for a quick recipe using these beans.

review: lasagna cupcake at intelligentsia pasadena

2011-01-28T10:00:00.003-05:00

Right before the winter holidays I went to Pasadena to visit my brother, grandparents, aunt, uncle, and cousin. My brother, the big coffee aficionado he is, was looking for the opportunity to take me his favorite long-anticipated coffee spot-- Intelligentsia Pasadena. He goes there regularly enough for the baristas to know him and treat him to coffee regularly, and while I like the occasional cup, I was more excited to go when he told me they had lasagna cupcakes.

What the what? Lasagna cupcakes! One of the signatures of catering company Heirloom LA, this is lasagna's spin on "personal pan pizza". I also love the mind-trick of wondering if it's going to be lasagna flavored cake or what.

We ordered the the vegetarian lasagna (I can't quite recall, I think it was a pretty straightforward tomato, ricotta, mozzarella, etc. version) and I was excited by the cute little salad on top. The perfect size if sharing as a snack, I was a little disappointed in the end. It wasn't hot enough, and the flavor itself wasn't amazing, but I loved it as a concept and would be curious to try another flavor one day. I think it would be a fun idea to make these for a party, as it has a more elegant appearance than pan lasagna, is a little less messy, and just something a bit different-- not to mention that it would be really easy to make separate veg and non-veg versions!

I got a decaf coffee as well and was impressed by the beautiful service. The space itself was really great, with a bar in the back featuring local micro-brews and wines-- many of which were specifically created for Intelligentsia. Also impressed by the dapperness of the staff-- their dress code obviously has some sort of implications that require a nice, but unique appearance that had seeming required accessories of vests, ties, and/or suspenders. They all looked amazing, I was only surprised that none of them were wearing big glasses. Maybe that's just a New York thing.

recipe: buttery kohlrabi with thyme

2011-01-26T10:00:00.001-05:00

I'm pretty guilty of subscribing to food magazines, buying cookbooks, and scouring food blogs for photos and inspirations and then neglecting to make anything from them. So as I was trying to clean out my fridge and get some cooking done for the week, I spied some neglected kohlrabi* I originally bought for another purpose. There was already a plan in motion to roast a bunch of winter veggies, but I wasn't inspired to throw the kohlrabi into that and remembered upon my cursory flip through my latest issue of Saveur, that was happily still on the kitchen table, that there was something about kohlrabi in there. There was a simple recipe with ingredients I had on hand and so I went with it.

Rarely do I make any recipe as written, and despite the simplicity of Saveur's, it was not immune from my improvisations. I was really surprised by how incredibly sweet the kohlrabi was, and how perfectly the butter complimented it-- I don't use butter very regularly, but good quality butter will really make the difference on this dish.

Buttery Kohlrabi with Thyme
Serves 2-3
You could make this vegan by subbing olive oil for the butter, or one of those "vegan butters" if you roll like that.

1 lb. kohlrabi, peeled and cut into 1-inch cubes
1/2 cup water or vegetable stock
1 1/2 tablespoons unsalted high-quality butter, divided
1 teaspoon fresh thyme leaves
sea salt and freshly ground black pepper, to taste

Add the kohlrabi, water, half of the butter, thyme, and a sprinkle of salt and pepper to a heavy-bottomed skillet over medium-high heat. Bring to a low boil, cover and reduce the heat, cooking for about 20-25 minutes, stirring occasionally. Add additional small amounts of water or stock if needed while cooking. Once the kohlrabi is soft and tender, remove from heat and eat it up!

*Kohlrabi: resembles a turnip, only it's sweeter and more delicately flavored. It's light green and sometimes sold with its edible greens attached. It can be eaten raw or cooked. Choose small ones, and peel before using. (From Cook's Thesaurus)

I first tried this funny "cabbage-turnip" in cooking school in a salad I think, and really loved it, but haven't done too much with it since. After this, I'm pretty sure that's all going to change.

product placement: justin's maple almond butter

2011-01-24T10:00:00.000-05:00

I have a confession to make.
I have an addiction. And I'm in love.

Oh, Justin's Maple Almond Butter, so irresistible, just thinking of you gives me goosebumps of delight and leaves me otherwise at a loss for words. But I will try anyway.

I usually get my almond butter fix from the freshly ground almond butter contraption at Whole Foods and was introduced to Justin's by a client who's son was in love with the stuff. I tried some, curious as to what all the fuss was about it. My eyes widened and I'm pretty sure I squealed.

When I went to seek out my own jar, I skidded to a halt at the $9.99 price tag and opted for a couple of the 99-cent to-go packets instead-- the better to temper my addiction with (not to mention they are awesome for traveling, hikes, etc.). I haven't tried any of the other flavors (there are 8 in all)-- and I don't see why I should-- because if you are in love, nothing else matters. (Thought I recently just saw that they started making these, and I think I am in big trouble).

The jars went on sale a couple of weeks ago and I splurged on a New Year's gift to myself. Currently, a couple of teaspoons serves as my sweet treat or a pre-run snack. I'm trying to keep myself under control, but sometimes, like now, I catch my eyes drifting to the cabinet I've shoved the jar deep into the back of. After giving myself a mental slap on the hand, I did some homework on Justin's and am excited and impressed by their commitment to quality, sustainability, and giving back. Right now they are running a campaign, the "Sustainable Squeeze Pack Journey," to use 100% renewably-sourced squeeze pack film that can be home-compostable-- something that currently does not exist. Again, impressed-- I think they are setting a good example for how small companies can inspire big change.

So in short, this stuff is amazing and amazingly simple. Dry roasted almonds, maple crystals, organic palm oil, sea salt. That's it. There is really nothing more it needs other than you, and a spoon.

Photo from Justin's Nut Butter

recipe: massaged kale salad with quinoa, cherries, almonds, and feta

2011-01-20T10:00:00.000-05:00

Massaged Kale Salad with Quinoa, Cherries, Almonds, and Feta
This simple dish highlights fresh produce and can be easily made vegan by omitting the feta.

Serves 4-6

1 bunch of kale, cut or torn into small pieces
1 teaspoon salt
2-3 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1/2 cup cooked quinoa
1 cup fresh cherries, pitted and coarsely chopped (if not in season, substitute unsweetened dried cherries)
1/2 cup toasted almonds, chopped
1/4 cup feta, crumbled (optional)
freshly ground black pepper

Combine the kale, salt, olive oil, and lemon juice in a bowl. Massage the kale with your hands and observe how it begins to darken in color and become more “cooked” in texture. Do this for about 5 minutes or until it is a texture you like. Mix in the quinoa, cherries, and almonds. Top with feta.

recipe: green smoothies!

2011-01-18T11:00:00.001-05:00

My dear friend Shannon McCarthy was the one who first introduced me to green smoothies. While I consider myself a hippie-type eater, whenever I go to Shannon's I am definitely shown-up. One morning a few years back, she whipped up a blender full of green stuff poured some in a glass and said "Want some?! Mmm!" and the 5-year-old in me wrinkled my nose and asked "what is it?" as I reached out my hand and sipped with trepidation. Delicious! I think that particular blend was parsley, cilantro, lemon, apple, banana, and a pinch of salt. I was hooked after that, and even managed to convince my mom to try-- and she liked it! One of the things I personally like about green smoothies is that you still retain the great fiber benefits of the food-- something that you lose through juicing. I think this summer I will make some green smoothie popsicles...

Here's what Shannon had to say about Green Smoothies.
One of the easiest ways to add more greens to our palate is to enjoy them in smoothie form!

The simple recipe is this: 1/2 fruit + 1/2 greens + water to blend = yumminess

Try:
2 bananas + cilantro bunch
2 pears + parsley bunch
banana + apple + romaine lettuce

Greens such as romaine lettuce, kale, parsley, and cilantro blend easily. And blending makes them easier to digest. Eating these greens is an enjoyable way to alkalize the blood too!

To learn more about the health benefits of blended greens and fruit, check out Victoria Boutenko's book, "Green for Life" or visit her website http://www.rawfamily.com/recipes for more recipes.

facebook resolutions: eat more greens, part ii

2011-01-16T10:00:00.018-05:00

In continuation with Mission: Eat More Greens, here are some ideas...

The no-cook dinner

Salad has long been my favorite food and I will make a huge bowl of salad with 1 head of lettuce and/or other baby greens and top it with whatever other veggies, herbs, nuts, seeds, and beans I have on hand and am in the mood for. I splash on some olive oil and lemon juice and a generous sprinkle of sea salt and pepper and I'm good to go! I like all the different textures, and how those textures change as the salad sits (if I can, I dress my salad and let it sit for 10 minutes before I eat it). I love all of the chewing-- it's very, I don't know, cathartic or something. It's pleasing to spend time sitting and chewing and taking my time with dinner. A big salad forces me to eat a bit more slowly, all that chewing and that big, huge bowl usually equates to at least 30 minutes of quality supper time.

A few sauteed combos to try

Whole Wheat Rigatoni with Kale & Tomatoes

These are a few of my go-to greens combos that I sautee in a little olive or coconut oil. I usually have most of the "extras" around or they can be easily substituted. Having a few of these in my arsenal makes a quick turnaround with dinner less stressful-- especially if I've already got them cleaned and chopped.
- kale + canned diced tomatoes + white beans = a great side or a topping for pasta or polenta
- swiss chard + raisins + walnuts + chili flakes = sweet and spicy side
- spinach + shredded coconut + curry powder = add to some chickpeas and rice and you've got dinner
- quartered brussels sprouts + diced carrot + sunflower seeds = add some brown rice for an easy lunch

Brunch-worthy weekday breakfast

One of my favorite easy "real" breakfasts goes like this. I heat my 12" non-stick pan on medium high with a drizzle with olive oil and chili flakes, toss in a generous amount of my chopped up greens (usually about 2-3 cups raw kale, chard, or spinach) on one half of the pan, sprinkle with salt and pepper and stir to mix. On the other side I crack an egg or two and maybe some leftover cooked grain from the fridge (brown rice or quinoa, typically), add a splash of water, turn the heat down to medium low, cover the pan and let my breakfast steam cook for 5-7 minutes-- about the time it takes me to put dishes away and make my tea. When it's done, I can pretty much slide the whole thing onto a plate without too much fuss.

facebook resolution: eat more greens

2011-01-14T10:00:00.000-05:00

Out of curiosity, a few days ago I put a call out to my Facebook crowd about what their non-going-on-a-diet food resolutions were for the year. I had no intention of blogging about what they had to say, but over the next week or two I'll post some responses for their personal challenges and goals. First up will be a several-day-series about greens!

From Mecca: "Eating more greens. I love broccoli but I should try and venture beyond my tiny trees."

Broccoli is awesome! But there is a great wide, wonderful world of greens out there waiting to be loved by you. My personal favorites are all varieties of kale, swiss chard, lettuces, and seaweeds. High in calcium, iron, magnesium, potassium, zinc, vitamins A, C, E, and K, not to mention all of the fiber, folic acid, and other micronutrients, dark leafy greens in particular are some of the most nutrient dense foods you can consume and you should work to include them at least once a day. They also act as blood purifiers, improve digestive function and circulation, clear congestion, fight depression, and strengthen your immune system.

Incorporate Greens Everyday!

• Once home from the market, take 5-10 minutes to clean and chop your greens before putting them away this way you can have them ready to go whenever hunger strikes!
• For convenience and green-mergencies, keep some frozen greens on hand at all times-- spinach, broccoli, collards, and kale are pretty easy to find.
• Every time you go grocery shopping, get a new kind of leafy green to experiment with. Have fun!
• Green juice! If you have a local juice shop, try out a green veggie juice-- I like a base of cucumber and apple with kale, spinach, and ginger or lemon. You'll miss out on the fiber, but the bright flavors are a great-pick-me up if you're feeling sick or trying to stay off the caffeine. Stay tuned for a Green Smoothie recipe you can make at home!
• Check out this site, Cook's Thesaurus, full of photos and basic info on greens (and lots of other food).

Photos by Aja T. Marsh - Broccoli in the Stafford, Connecticut CSA Garden; Tuscan Kale and Red Swiss Chard at Eagle Street Rooftop Farm - Greenpoint, Brooklyn

recipe organizing gone wild!

2011-01-06T16:11:00.004-05:00

Part of the fun of having free time is getting stuff done. Or it is for me anyway. Sure, relaxing and doing nothing is part of it too, but I feel pretty good when I'm organizing, tidying, and getting rid of things-- and I've been feeling pretty good lately!


Spinach and Matzoh Pie Photo from Epicurious.com

Mediterranean Rice Stuffed Escarole
Photo from Epicurious.com

Begrudgingly, I tackled my ever-growing recipe collection. Early last year, I bought an accordion file to hold all of the loose recipes I clip out of magazines, are sent to me by my mom, and the occasional recipe I've scrawled on a scrap of paper before it's out of my head.

It took me several days and several hours each go, but I got through all of the recipes in the file and through a good stack of back issues of Bon Appetit, Food & Wine, Edible, Veg News, Saveur, and Gourmet (R.I.P.) that I've had sitting around for a couple of years and digitized as many of them as possible. I looked up all of the recipes I liked, tore out photos from the magazines that I loved (to be framed and displayed in the kitchen later). I still have quite a few in that accordion file, but one of the best things about it was rediscovering some interesting recipes. I found quite a few I'd like to try for myself and/or clients.

Salumi with Grape Mostarda
Photo from Epicurious.com

Goat Cheese Stuffed Grape Leaves
Photo from FoodandWine.com

Roasted Cauliflower and Sesame Spread
Photo from FoodandWine.com

Iced Maple Cream with Berries
Photo from Epicurious.com

Thai Ceviche with Coconut
Photo from FoodandWine.com

Grilled Chard with Fava Beans and Mint
Photo from Epicurious.com

A New Year's Resolution?

2010-12-30T20:20:00.004-05:00

Dear Internet,

Lest an actual entire year goes by without me posting a single thing on this blog, I'd like to give myself a chance to revive stem+leaf with some much needed CPR. Sure, it's easy for me to say now, while I have a bunch of free time, it's cold out, and I'm feeling hermit-ish, but I think I can, I think I can.

I'll be honest with you-- one of the reasons I have a hard time keeping up with blogging is that I don't really like spending that much time on the computer ::gasp!::, which is not to say that I don't spend time on the computer, but I prefer to just do what I need to do and then return less technologically dependent tasks. However, in the spirit of rebirth in the new year, I'd like to rethink how stem+leaf is going to look, going to operate. Maybe it will be a little more personal, have less direct recipes and more photos of delicious things I made and what's in them, and who knows what else-- after all, if I'm not engaged about the subjects, why should any of you be? At it's core it's still going to be rooted in sustainability, going green, and being healthy-- but there's a big wide world out there that all of those things can live in. Let's explore!

Things I'm really passionate about learning about and acting on right now are:
- Fresh and Healthy Food Access / Food Deserts
- Anti-Hunger Advocacy
- Honeybees
- Recommitting myself to Vegetarianism
- Finding Love in the Kitchen Again

This past year, though very good and successful on paper was a challenge for me in many ways. I worked on a farm, did my first big solo catering gig, travelled to coastal Maine for work, I took care of some of my own digestive health issues, I saw the success and experienced the challenges of several of my projects (food and non-food related), I went on an amazing vacation to Asia, saw every member of my immediate family at least once, and I worked A LOT.

For now though, all I can say is that my staycation is treating me right. Sure, we got a lot of snow dumped on us, but I don't really mind, it quiets down the city and makes us more playful. Coming up I am planning to incorporate more new adventures into my life-- camping, hiking, windsurfing, Thai boxing, volunteering, writing, photographing, learning Italian-- and feel excited and energized by living. So, I'm looking forward to 2011-- could be pretty awesome.

Thanks for always being there,
Aja

strange beauty

2010-01-28T17:30:00.008-05:00

What happens when sustainability, sake, and cephalopods collide? Ika Tokkuri, or traditional sake bottles, made from squids. YES, SQUIDS. These completely edible vessels are made from sun-dried squid and molded by hand, making them just about the greenest beverage receptacle since your own hands. What's more, the saltiness of the squid skin actually mellows the sake while absorbing some of its flavor, creating a perfect compliment between the drink and its vessel-cum-snack. No food waste, no manufacturing by-products, all sake-squidy goodness.

Already popular in Takahama, Japan, it remains to be seen whether these fishy flagons will catch on stateside. I wouldn't even need to drink from one - I could just look at them hanging on strings all day. They're beautiful!

Image via inhabitat.com

real thick n' juicy.

2010-01-25T16:54:00.006-05:00

As a supporter of local businesses as well as a lover of excellent food, I am a crazy fan of the Brooklyn Kitchen Labs, the educational off-shoot of the beloved kitchenware shop, The Brooklyn Kitchen. This 7000sf former warehouse houses two teaching labs; a bulk room of locally-sourced bulk products (duh); brewing and baking supplies, and a full research library of unique and out-of-print cookbooks.

In addition to all this, the Labs are home to The Meat Hook, a full service, custom butcher shop focused on "local, sustainable meat and small-scale farming." Run by Tom Mylan, Brent Young and Benjamin Turley, this neighborhood meatlocker is offering classes and events in conjunction with the Brooklyn Kitchen Labs. They've got a world of awesome lined up for the next few weeks, and I thought I'd help spread the word right here on s+l. You can sign up for any of these meat-fueled events and see their other offerings as well by visiting the Lab's calendar, found here.

*** How better to celebrate small-scale, sustainable meat farming than to learn about its antithesis, the corrupt, corporate mega-meatpackers? Penned by Upton Sinclair, the novel highlighted the necessity of humanity in the workplace (both for the humans and the animals) and is as relevant today as it was when it was published in 1906. Join BK Labs for discussion and a pot-luck on January 28th at 6:30PM.

*** You can buy a bajillion little gadgets to help you in the kitchen, but all you REALLY need is one good knife. Sharpen (!) your skills with Chef Brendan McDermott as he explains the finer points of knife use, care, and safety. This one and a half hour class is available February 1, 17th, and 28th.

*** Take part in a demonstration on how to cut up a half a pig while hitting on your neighbors. It's The Meat Hook's "Date Night" Pig Butchering class, complete with a $20 butcher shop credit AND drinks. Register now - this one will sell out faster than you can say "Baby got fatback."

Click here to download a PDF of The Brooklyn Kitchen's February calendar. Have fun, everybody!

bathroom habits and tempuramobiles

2010-01-22T13:49:00.008-05:00

The first month of 2010 is nearly over! How are those New Year's resolutions? Did you resolve to be greener in this new decade (and hopefully for years on)? If you did, you certainly weren't alone - thousands vowed to try living slower, more sustainable lives in the coming year, bettering their health, their minds, and their planet's future.

Whenever thousands of people join together in a movement, however, marketing types take note. A bevy of companies have (for reasons both well-intended and, uh, not) come up with some...interesting products and services aimed at the eco-minded market. Time Magazine recently compiled a list of some of the oddest green ideas out there today, some of which I can see the sense in, others...well, you'll have to see for yourself. Among Time's noted concepts are:

Wallypop manufactures washable, reusable cloth toilet 'paper', made from a mixture of soft terry and flannel. Though Wallypop insists that the cloths clean perfectly and have no smell, I imagine these will be a tough sell. If you're not convinced, stick with recycled toilet paper, which is made with a minimum of 80% post consumer content and has a yuck factor of 100% less than the Wallypop wipes.
Apparently, scientists have devised a way to use human urine to power batteries. I'm always a fan of a theme, and it's interesting to know that, when combined with copper chloride, magnesium and copper, pee can produce as much power as a AA battery. That said, I'm nervous to see what their ad campaign might include.
Everyone knows that our dependency on fossil fuels is a problem, but to date no one has come up with a definitive alternative to oil. Perhaps all we need is a fish fry - a car developed in Japan and powered on tempura oil (yes, as in the delicious frying type) finished 68th out of 109 in the 2006 Dakar rally. In a world where we are in quick and desperate need of an oil alternative, trying tempura has certainly got some practical appeal.

How far would you go to get green? Share your ideas and stories in the comments!

Image via Wallypop.net

it's all about compromise.

2010-01-21T22:53:00.006-05:00

Oh, Swiffer. Your speed. Your convenience. Your toxic, non-biodegradable throw-away cloths. The controversy over the green/greenwashed nature of the Swiffer (a plastic, non-recyclable mop substitute that uses disposable, chemically treated cloths instead of water) has raged on for years now, with environmentalists and designers firmly planted in their chosen camps. Some argue that the Swiffer saves thousands of gallons of water per year, but others are quick to point out how the one-time-use cloths required for the product's use sit in landfills, leeching their liquidy cleaning chemicals into the soil for ages to come.

If you, like many, are the owner of the conflicted Swiffer, here's a clever compromise offered up by Berlin Smith's delightful blog, Berlin's Whimsy: a washable, reusable, and totally eco-friendly Swiffer cover! A cinch to make, this DIY cover is a great alternative to using up many disposable cloths while still conserving water. Check out Berlin's patterns and all her other great ideas here!

Do you have any handy alternative solutions to simple eco-conflicts? If so, let the world know! Leave a comment and spread the news - the world would love to know.

Image via Berlin's Whimsy.

dr. martin luther king, jr.

2010-01-18T12:42:00.005-05:00

“Life's most persistent and urgent question is, 'What are you doing for others?'”
-Martin Luther King, Jr.

A reminder that we all must do our part to make this world a better place, today and every day.

restaurant review: saltie!

2010-01-10T17:37:00.006-05:00

I (finally) went to Saltie the other day-- a newish sandwich shop and bakery in Williamsburg, Brooklyn, and much, much delicious happiness ensued. With a regular menu bespotted with sea-themed sandwiches and treats ("The Captain's Daughter", "Ships Biscuit", and salty caramel ice cream sandwiches), and a specials menu with soups, salads, and English-inspired goodies (Pork Pie and Chick a Leek) both meaties and veggies can eat in perfect harmony.

I got the Scuttlebutt. No, no, it's not a disorder, it's this... Soft foccacia with roasted winter squash, beets, feta, boiled egg, cucumber, olives, capers, and greens, and a garlicky aioli. A very messy thing to eat but it made me all kinds of happy. It is hard to find a unique and tasty sandwich, and as the BFF behind Sandwich Friend, I do know this.

My dining companion had the Curry Rabbit-- a take on Welsh Rarebit. Curried cheddar melted on toasted bread, served with a generous helping of Branston's Pickle and a cute salad made of pears and cilantro.

I'm looking for an excuse to eat there again soon...

think less, do more: get out there!

2010-01-09T14:05:00.009-05:00

Hey kiddos! There's some truly awesome eco-happenings going down in the NYC area this month; from filmmaker feedback to pie (pie!), there's something for everyone right here in your own back yard. I highly recommend:

The 2nd Annual GreenMarket Cassoulet Cook-Off will take place this year at Jimmy's No.43 (43 East 7th Street) on Januray 16 from 1-5pm. Part of the Greenmarket Sausage Week, the cook-off will feature Greenmarket ingredients and food sources will be acknowledged with proper credits. All proceeds from the door will be donated to the Greenmarkets of NYC. Want to throw your cassoulet into the ring? Then contact Jimmy Carbone at 212-982-3006, or email at jimmypotsandpans@earthlink.net.

The 3rd Annual Brooklyn Pie Contest has got you covered if you're more of a sweet than a savory person. Organized to aid the BK Farmyards, this yearly pastry showdown will run you just $5 entry, or free with a pie. The Brooklyn Pie Contest takes place on Saturday, January 23, from 6:00pm - 11:00pm at K&M Bar (North 4th and Roebling). View all the rules for entry here.

Evenings with Agriculture 2.0 calls itself a "gathering for the entrepreneurs, investors, food producers, and experts working to catalyze - and capitalize on - the transition to a more sustainable agricultural food system" - sort of a meet and greet for local green business people. Does that sound like you? Then head over to the Black Door Bar (127 West 26th Street) on January 13 at 5:30pm where you'll be able to mix, mingle, and share ideas (and business cards!) with the brains behind numerous respectable organizations, including Stone-Burh flour, NewSeed Advisors, Flying Pigs Farm, and those dudes who run that crazy truck farm. Tickets are $10 in advance, $20 at the door.

Beyond these sparkling events there are always your local farmers markets and volunteer opportunities just outside your door. What are you doing in your community this January?

Image from the First Brooklyn Pie Benefit.

tips of nature

2010-01-06T18:39:00.005-05:00

This handy little guide has been floating around the internet lately and couldn't be more true! Read it through and remember it next time you're out at the market - you'll be surprised how easy it is!

(tip - click the image to enlarge it)

product placement: straws!

2010-01-05T14:23:00.000-05:00

Every once in a while I stumble across something so wonderfully innovative and charming, I just want to sing out loud/kick myself for not inventing it first.

BEHOLD! STAINLESS STEEL DRINKING STRAWS!

With all the beverage-enjoying abilities of their plastic forefathers, these bendy-necked beauties will never crack, rust up, or otherwise impede on your milkshake adventures and, should one of them wind up bent or broken (heaven forbid!), they are 100% recyclable! What's more, they're sold right here in good ol' Brooklyn, so you can shop local while you sip smart.

These stainless steel straws are available at the Brook Farm General Store (75 South 6th St) and will run you $18 for a set of six. Not a New Yorker? You can buy them on line at www.brookfarmgeneralstore.com.

Image via Brook Farm General Store.

you say you want a resolution

2009-12-30T16:18:00.006-05:00

Well you know, we all want to change the world - and what better time to start than at the start of a new year? A fresh year can be a great way to take fresh approaches that you might not have considered before, allowing you to make wiser, healthier, greener choices in the coming year. Plenty of products and services on the market are boasting their 'greenery' - but how can you verify their claims without extensive research?

Turns out there are a few wonderful websites that have gathered up the background, source, and policy information on a number of products and companies to help you make the most informed choice you can. Sites include:

Ecolect, which describes itself as "a place that stimulates discussion about defining sustainability and is a source of accurate information". Ecolect covers only materials with sustainable attributes, and provides case studies and consumer reports to back up their information.

Environmental Leader may be a trade magazine for corporate big-uns, but they have a running feed of all the latest in green business news. From Starbucks to EnergyStar, if it's business and green, EL has got you covered.

The Greenwashing Index posts advertizements from around the world, then breaks down their 'eco' claims. Visitors are encouraged to participate by posting ads they find and rating the authenticity of existing posts.

CorpWatch is written by a team of independent journalists and researchers to provide transparent information on the actions of corporations across the world. In September 2007, they launched the Wiki project Crocodyl.org, an open-source site allowing small, independent activists an opportunity to meet and share information they might otherwise have had difficulty finding.

Aside from surfing the net, you can prevent being "Greenwashed" by taking the following discerning actions:

1. Be conscious of all the ingredients in your product.
2. Bust out the glasses and read the fine print!
3. If in doubt, check the company’s website. A company with nothing to hide won't have a slew of caveats across the label.
4. A “natural” product isn't necessarily “green.” No laws govern the labeling of natural ingredients or materials, and many companies are all too eager to slap on the friendly sounding labels.
5. When it comes down to it, if you don't need it, don't buy it. The less you consume, the less you dispose.

Have a happy, healthy, and wholesome new year, everybody!!

Image via Skydeckcartoons.com

if you can't beat 'em, join 'em

2009-12-28T22:20:00.006-05:00

'Tis the season for sweet treats and as I am now in the middle of my "winter break" (and enjoying myself immensely, thankyouverymuch), I find myself ready to cuddle up with a movie, but craving dessert to accompany me. This really shouldn't be the case as I've already had dessert (thank you, Joann, for bringing and sharing your delicious leftover ginger-pear-cranberry cobbler), and a gluten-free blueberry muffin (fine, I had two) earlier today. I searched my cabinetry, which was slyly ridden of all tempting sweet edibles, certain that there must be something something something. Alas.

But then! What do I see but some leftover brown rice in the fridge! The gears quickly turned and then I whipped up this...

Leftover Brown Rice Pudding
In the fervor of my dessert craving I improvised and didn't measure a thing, but this recipe should get you close.

Serves 1-2

1 cup leftover brown rice
1/3 cup rice milk (or milk or non-dairy substitute of your choosing)
1 teaspoon coconut oil
1 tablespoon grade b maple syrup
2 tablespoons raisins
dash cinnamon
1 teaspoon arrowroot dissolved in 2 teaspoons cold water

1. In a small pot over medium-high heat, stir together rice, milk, oil, syrup, raisins, and cinnamon.

2. Once the milk is bubbling, stir in the arrowroot mixture until the pudding thickens.

3. Pour it in a bowl and eat it up!

earth rocks!

2009-12-27T15:51:00.006-05:00

In my procrastination of wrapping up my 2009 bookkeeping, I came across this video. You're never too old to learn something from Sesame Street (a show I will always love!), and you can never been too young or too cool to love the Earth.

think less, do more: a better way to give

2009-12-23T14:51:00.007-05:00

Charlie Brown was right when he said that Christmas had become too commercial. From senseless stocking stuffers to screams of "Gimme! Gimme!", the sense of sharing, thanks, and fellowship that should be associated with the holiday season has long since been replaced by Tickle-Me-Elmo's and Twillight action figures. If you're as exhausted as I am by the needless waste of these many toys, here are a few wonderful ways to help make the world we share a better place this season:

Volunteer: Volunteering is the single easiest, more selfless thing you can do to help your fellow (wo)man. Whether it's an hour a week at your local soup kit ch e n or making a serious commitment to spend months or even years giving back, working with and for humanity improves the lives of strangers, strengthens communities, and betters the quality of the world we share. You can find a slew of opportunities at websites like Idealist and VolunteerMatch.
Give: Donating helps in immeasurable ways, as many helpful organizations struggle to make ends meet. Strapped for cash this season? Give what you can! Whether it's canned goods, old clothes, or even blood, you'll be surprised at how far little things can go. Check out NYC WasteLe$$ for more giving options.
Care: People, places, and creatures are in need at all times of year. Adopt a rainforest. Or an octopus. Or, if you truly have the time, energy, and means, a creature from your local Humane Society. Remember that no matter what it is, adoption is a commitment to care - yes, adopting a well might require slightly less devotion than a puppy, but the premise is still the same: you are giving some of yourself to make better something else. And that, truly, is the best thing you could ever do.

Check out Changing the Present for a wide range of other amazing alternative gift ideas.

Image via The Humane Society of New York

o christmas tree

2009-12-22T12:53:00.000-05:00

Whether it's passing the figgy pudding or peeling Great Uncle Filbert off the driveway, every family has their own special holiday traditions. I know many families that have a yearly ornament exchange, passing keepsakes around that will be hung and treasured for years to come. Maybe this sounds like your family, or maybe you're just getting started decking your very first tree - either way, Alpha Mom has a do it yourself ornament idea that comes from the heart and hands, rather than the pocketbook:You'll Need:
· Felted sweaters (surely you've some left over from all those Ugly Sweater Parties!)
· Tapestry needle (a big, thick needle with a jumbo eye - you can find them at any craft shop)
· Heavy-duty coated cotton thread
· Twine or ribbon

Cut your sweaters into squared roughly 1" in size. (It takes about 50 squares for each ornament, sometimes more, sometimes less. THE MYSTERY IS PART OF THE FUN.) Thread the needle with the heavy-duty thread (around 30") and string on yer squares.Pull the floss and squares together tightly so that they form a circle, then make a sturdy knot. Tie the ends together and loop another piece of ribbon around the top for hanging. BAM. Crafty keepsake.

This is a great craft to do with older kids who can handle knot-tieing and needles. It takes a little time, so patience might become an issue - show the kiddies how hip and with it you are play playing some music while you work. What do kids listen to these days, anyway? Remember Sisqo? He was big...

For an overwhelming assortment of other crafty ornament ideas, check out the Craftser Forums, where how-to's range from bacon to brains. My personal favorite? The Quidditch snitch. Happy Crafty Holidays, everyone!

Images via Alpha Mom

wrap your presents to your darling from you

2009-12-21T20:19:00.010-05:00

The clock is winding down on the holiday season, and gifts are being passed about, opened, and adored near and wide. Before you bust out that pretty paper (and pretty ribbons of blue, of course), consider how much of it turns into little more than trash once the festivities of the season are over. Instead of adding to the pile, why not use one of these creatively crafty (and, yes, pretty) wrapping paper alternatives for the gifts you'll be giving this year? (And next year, and the year after that, and after that, and after that...)

Paper grocery bags are probably the most obvious alternative choice. And, since they're blank, they make great canvasses for kids (or you) to decorate! (If your local shop has printed their logo on the outside, simply turn them inside out to the blank side.)
When was the last time you pulled out a map? Yeah, that's what I thought. Use up the old ones lying around your house - they're especially great for any sort of 'themed' gift giving.
Empty cereal boxes and other cardboard food packages are just the right size for gifts of clothing or for sending goodies through the post.
A beautiful scarf is not only a unique way to wrap a gift, but is a whole other gift in and of itself!
Glass jars might not seem like a typical gift encasement, but the surprise is part of what makes it beautiful. Stuff the inside with cloth or shredded paper (the maps mentioned above might be a good idea) or decorate the exterior with paints or stamps. The lid can be decorated, too!

What alternative wrapping solutions can you think of?

Image via The Daily Green

seasonal slowdown

2009-12-10T15:05:00.006-05:00

Ah, the pre-holiday mania. If you're too overwhelmed to even begin tackling your To Do List, then enjoy these links as mindful bit of web-surfing relaxation!

As a forward-thinking female who thinks her kitchen is bitchin', this history of home-ec from feminist mainstay BUST Magazine was a fascinating read.
I'm not a big tweeter myself, but I seem to be alone on this one - nearly everyone has something to say in 140 characters or less. Ecorazzi has a rundown of the top 10 green sites on Twitter.
Too fat to fight? Mission: Readiness thinks so, and some folks are concerned about what it means for America's future.
No matter what holiday you celebrate, you can shop local and support Brooklyn artists at the 3rd Ward Handmade Holiday Craft Fair. Shopping not in your budget this year? Go anyway! Not only will the first 300 guests get a FREE tote bag (designed by local artist Fernanda Cohen), but there will be numerous FREE workshops and demos from 3rd Ward's prestigious education program. It's this Saturday, from noon to 6pm, at 195 Morgan Avenue.

Man, I'm spent. Who's up for a drink?

locovore locating

2009-12-09T15:58:00.004-05:00

Here's a math equation for you:

A = [1 7th Generation Fruit Farmer + 1 Business Partner = Sustainable Agribusiness]

B = [xPersons interested in supporting local, sustainable agribusinesses * (Tools available to help them) = 0]

What do you get when you put A and B together?
You get You Are What You Eat, a location based, open source search engine that allows people from all over to find local farms, markets, and CSA's anywhere people live. The site costs nothing to farmers, and even offers you a chance to contribute a location that they may have overlooked. A brilliant idea from some brilliant people helping to make our world a little better, mile by mile.

wining about it

2009-12-08T11:35:00.005-05:00

It's around this time of year that we find ourselves sitting around a table with some close friends, catching up over a bottle of wine (or three). But as you quaff your vino, remember that, even among wines, some are a bit greener than others. Boxed wines, for example, leave 85% less waste behind than their glass-bottle counterparts.

You should also be aware that not all wines are grown in on the bucolic estates that the labels would have you believe. Recently on NPR, Michele Norris and Daily Beast writer Keith Wallace (founder of the Wine School of Philadelphia) discussed the dirty truth about "fast-food wines" - wines that, in all likelihood, are sitting in your kitchen (or cellar, if you're the type) right now. Due to high demand, many wineries have outsourced their production to factories where wines are, like cars, mass produced far away from real wineries; you can tell which is which from the legal writing on the label - if your bottle says "produced and bottled by", then that wine is actually made by a real winery. However, the words "vinted" or "cellared and bottled by" means you're drinking a factory wine. Wallace insists that there is no danger in consuming factory wines and that many, many famed companies engage in this practice, but this, as is so very common an issue in America, is more about letting consumers know what exactly it is they are consuming.

Interested in finding a greener or locally vinted wine? Check out this resource from Greenopia rating 25 different wines in order of their eco-friendliness and distribution size. You can also read the original Keith Wallace article from The Daily Beast here.

when hunger strikes, brooklyn responds.

2009-11-27T22:50:00.003-05:00

Oy. I'm hungry. But leftovers are so boring! What to do?! Aha! Here's an idea: Not Eating Out in New York has teamed up with Brooklyn's own Working Class Foodies to bring us some deliciously innovative alternatives to the standard leftover options. How's this sound: turkey goulash with mashed potato dumplings?

Ah, full again. Until next time, lovelies.

martha stewart's VEGETARIAN THANKSGIVING!!

2009-11-24T12:57:00.005-05:00

AAAAH!!!!!!!!! YAY!Love her or hate her, Martha's show is viewed by millions, many of whom still feel that vegetarianism is a "radical lifestyle". Even those keyed into the benefits and ethics of vegetarianism still might be intimidated to have one at the table, especially on such a carnivore-centric holiday. Episodes like this can help to comfort and assuage those fears, making vegetarianism better understood by some who might never have invested the time to find out otherwise.

You can watch the full episode of Martha Stewart's Vegetarian Thanksgiving here. And remember: vegetarian, vegan, carnivorous or otherwise, Thanksgiving is not about the food on the table. It is about being with the people you love and appreciating what you have. Take care everyone, and give thanks!

green 1 thing: in-flight impact

2009-11-21T12:41:00.008-05:00

Thanksgiving is less than a week away, a lot of you have one thing on your mind: home. Roughly 38 million Americans travel for the holidays, with many of them taking to the rails and skies. When people consider how rough travel is on our environment, the littler things - like the millions of snacks and beverages distributed in-flight - are often overlooked. Those little bottles of water and bags of peanuts really ad up, both in physical waste and production energy. You can help cut down on this waste by trying the following easy alternatives:

Bringing your own snacks not only allows you to refuse the individually-sized bags offered on planes, but provides you with the freedom to choose whatever you like. You'll also save big bucks if you happen to be taking a method of transit that doesn't offer free goodies (like Amtrak).
If you're in for the long haul, the vegan/vegetarian option has the lowest environmental impact of all the in-flight meals. This handy list from CheapFlights tells you which airlines offer what meals - from gluten-free to whole food - and how to get them.
Airlines use about 1 million disposable cups every 6 hours, something easily avoided by bringing your own bottle. Most airlines, however, will simply refill your eco-friendly bottle with bottled water, thwarting your good intentions. Try bringing your empty bottle, filling up in the fountain after security (liquids will not be allowed through), and then turn down the cups on the plane.

If we all choose these more environmentally sound options, we can eliminate nearly 500,000 tons of waste per year - a figure that is predicted to increase 45% by the year 2015. Try it out, and feel good about doing good! And of course, no matter where you go or how you get there, I hope you get there safe, sound, healthy, and happy!

Image via AirlineMeals.net

rooftop farm returns for one day only!

2009-11-19T13:40:00.007-05:00

Though the Eagle Street Rooftop Farm has officially closed for the season, they'll be temporarily re-opening their doors to the public for their Thanksgiving Market this Sunday, November 22nd. With 100% of all proceeds going towards next season's seed stock and LOADS of beautiful fall produce grown right here in Brooklyn, there is no reason not to support your local farmers and make this Thanksgiving out of this world.

The Eagle Street Rooftop Farm is a locally owned and operated farm run in collaboration with Growing Chefs, Broadway Stages, and Goode Green Rooftop Designs. For Brooklynites, it is as local as it gets. Check them out this Sunday from 10am-4pm on Eagle Street, between Franklin and West. Look for the sign.

product placement - seasons for iphone

2009-11-18T14:09:00.004-05:00

The trees bare, Thanksgiving just around the corner, and at your local grocer, "fresh" the asparagus is heaped just as high as it ever was, waiting for you to take it home. Wait, what? Asparagus? In November? Thanks to the now-standard "have it all" methods of American supermarkets, asparagus is indeed available all year round - as is pretty much anything else that grows - which has totally derailed our notions of what grows when, and how we eat when we eat from the earth.

I know. This is not news to you. You've heard this from Michael Pollan and Barbara Kingslover and the guys who made Food, Inc. You've even heard it from me. But a helpful little reminder is just that - helpful. And with that in mind, I encourage you to check out the Seasons app for iPhone. A handy little interface for the device that's always with you, Seasons gives you the info on "“fruits, vegetables, lettuces, herbs, fungi and nuts,” illustrated with details on each food and a graph detailing when and how in season it is. It's just one more great way to keep your mind, money, and body a little closer to home.

Image via Terrapass

green graffiti

2009-11-16T11:00:00.012-05:00

Love it or hate it, graffiti is a huge part of our country's independent art culture. But the aerosol sprays preferred by so many bombers is not only harmful to the artists (causing brain damage, respiratory depression, and liver and kidney disease), but to the environment as well, as their volatile organic compounds (otherwise known as VOCs), react with nitrogen oxides to form ground-level ozone, significantly altering and damaging our atmosphere.

One artist, however, is looking to make an environmentally positive impact with both his message and his medium: Jesse Graves, a street artist based out of Milwaukee, posts his socially-conscious messages around town using mud - yes, mud - as his paint. Says Graves (who tags his work "MSR", or "Mud Stencils Rule"):

I use mud or earth because it is a fundamental life-giving substance, logical for my messages. Mud stencils are an evolving medium, intended for art and social justice, not corporate advertisement.

Graves' images are clever and eye-catching, and he encourages others to follow suit - the recipe for his bio-paint is presently available on his site.

Eco message, eco method. I highly approve.

bar soap versus shower gel

2009-11-12T22:42:00.004-05:00

"bar soap versus shower gel": That's the line I've been entering into my Google searches lately. As the last of my various gifted bar soaps are running out, I'm forced to decide what direction to go in next.

Growing up we always had soft, peachy bars of Caress in our bathtub, but as Bath + Body works took over in the adolescent years, as did every flavor of shower gel imaginable-- so much so that I had enough gifted shower gel to last me into my second year of college. I've continued with the shower gel trend ever since (though stepping away from the overly frangranced stuff and into more subtle scents and natural ingredients).

I've always been attracted to the homemade bar soaps I've seen at craft fairs and the organic bar soaps you see at the stores (helloooo, Pangea Organics!), but it was first, a gift of a Austin Natural Soap 9-bar sample pack from my brother a couple of Christmasses ago and the a few gifted Pangea bars from a relative that got me going. It was such a fun, nostalgic activity, washing with bar soap. Mostly I rubbed it on my loofah so it already had the foamy thing going, it seems less wasteful and I thought, "This is it! I'm switching to bar soap!"

From a sustainability point of view, I still feel pretty committed to bar soap. Less packaging (and what packaging there is is generally paper and easily recyclable-- I love avoid plastic as much as possible) and you're also not paying to ship water (as gel products are primarily water).

Economically, I struggle. A nice 5-6 oz. bar of organic soap costs about $7-8. A 12 oz. bottle of my favorite shower gel, Avalon Organics Rosemary, runs around $11. A bar of soap lasts me 5-6 weeks and the gel 3 months or more. So, I suppose in the end, I get approximately the same mileage per ounce, but at a slightly higher cost.

Hmm, but that's what it's all about isn't it? We pay more for organic products because they are healthier for our bodies, the farmers, and the land. We pay more (and sometimes less) for locally grown produce to bolster our area economies, support farmer friends, and keep excess CO2's out of the air. It all comes full circle! (Even for yours truly.)

Well, seeing as I just solved my own argument... it's now time to order from Meow Meow Tweet Tweet-- a Brooklyn-based organic soapmaker that I spotted at the Renegade Craftfair this summer. I've had my mind on their yummy, creatively scented soaps for awhile, and soon their Cinnammon Coffee will have a spot on my soapdish.

five boroughs. one million trees.

2009-11-11T20:36:00.006-05:00

Every fall New York City collects and disposes of roughly 20,000 tons of leaves and returns them to our parks and gardens as soil-enriching compost - every fall, that is, until this year. In 2008, the collection and compost of residential was cut from the city’s budget, leaving the task to the citizens of New York. (All city collected leaves will heretofore wind up in out-of-state landfills)

Another chore, you say? Hardly! Rising to the occasion is NYCLeaves, a volunteer-run, neighborhood-based coalition of green-minded New Yorkers coming together to harvest and compost fallen leaves. With multiple days and locations and a slew of volunteers already on board, Project Leafdrop is a great way to get involved in your community, working side-by-side with your neighbors and giving back to the city that supports you.

To find out more about Project Leafdrop or to add your garden to the list of compost recipients, visit NYCLeaves.org. Now get out there and rake something!

hives above!

2009-11-08T16:49:00.007-05:00

Got bees in your bonnet? The Brooklyn Bee Apiary will be hosting a Newcomer's Meeting this coming Saturday, November 14th, at 1:00pm.

More than just a means of taking your rooftop gardening up a notch, urban beekeeping is an incredible way to support a creature essential to New York's natural ecosystem. Local honey also reduces the severity of allergies; contains a wealth of anti-bacterial and -microbial properties, and it is a centuries-old ingredient in skin and hair beautifiers. Oh, and it tastes great, too!

If you would like to start keeping, or just want to learn more about this amazing practice, sign up at MeetUp.com. Hurry! Space is limited.

Image via Brooklyn Bee

sound body, sound mind

2009-11-06T11:34:00.006-05:00

As H1N1 continues to spread (and the news grows consistently grimmer), I thought it might be a good idea to post a follow up on my previous post on cold and flu prevention methods.

Mayo Clinic recently posted an article promoting the consumption of healthful whole foods as one of the most effective disease preventers, and I couldn't agree more. Though foods like kale, garlic, pomegranate, and almonds may be touted for their unique vitamins and minerals, research shows that it is these foods as a whole that make them their most potent, rather than their isolated nutrients.

Wash your hands, wash your hands, wash your hands! This is the single most effective method of germ prevention, as well as the cheapest and easiest to do. If you're not near a faucet but want a little antibacterial omph (say, you just got off a train that could have doubled as a TB ward), try carrying some natural hand sanitizer with you. CleanWell makes a great spray that is alcohol and triclosan, free, cruelty free, and won't leave your hands smelling like a bottle of vodka. It's also cheap - their lavender starter pack is only $9.99 on their website. You can also find them at Whole Foods.

Go to bed. Seriously. Depriving your body of adequate sleep wears your body down and weakens your immune system, leaving you more prone to viral infections. According to a 2009 article from the Archives of Internal Medicine, inadequate sleep can leave a person three times more acceptable to colds than a fully-rested individual. How's that for sweet dreams?

As always, take care with the best of wishes from stem+leaf!

getting greener with GOOD

2009-10-29T21:57:00.006-04:00

We all know that we can save water by making simple choices in our everyday lives, but how much water? What choices? How much change in our lives? GOOD Magazine produced this charming (and brief!) little video to answer these questions, showing you just how to make a big impact with just a little change.

Thanks again, GOOD!

monochromatic brunch

2009-10-26T10:42:00.001-04:00

While normally I would espouse the benefits of having "a rainbow on
your plate," I have to say, I am really into the monochromatic thing
happening with the salad I made myself for brunch yesterday featuring
some lovely market produce: roasted green and white cauliflower,
cucumber, fennel, Mutsu apple, and a deep red tipped lettuce. Tossed
with some olive oil, lemon juice, ume plum vinegar, and lots of black
pepper. Yum!

green 1 thing: a happier halloween

2009-10-24T16:22:00.008-04:00

Every year thousands of families gather around the kitchen table to carve up pumpkins for Halloween, etching toothy grins and triangular eyes into the great orange gourds. And every year, once the carving is done, tons of useful pumpkin innards are chucked in the trash, considered useless once the jack-o-lantern has been carved. In a world where we already throw away nearly half of all the food we consume (half!), the last thing we should do is dispose of more perfectly good and incredibly beneficial produce - especially in a year where poor weather conditions and climate change have left us with a significantly damaged pumpkin crop.

By no means am I telling you not to indulge in your yearly pumpkin tradition - go on! But this year, why not carve with care? Once you've got all this pumpkin goo on your hands, ask yourself: what are you going to do with it? Well, I'm here with a few options for you!

Start with the seeds, those beautiful white discs suspended in the stringy pulp. Cleaned and rinsed, these babies can be slow-roasted at a low-to-medium heat with a variety of spice combinations to produce a delicious, crunchy snack high in vitamins A, B2, C and E. Try making them with curry powder, or toss them with some chili and cumin for a spicy bite. Feeling exceptionally culinary? Try this recipe for black tea and butter pumpkin seeds over at 101 Cookbooks.

Bursting with beta-carotene (a natural immune booster), pumpkin flesh make for a great soup! Pumpkin soup is accomplished with a bare minimum of ingredients, usually just stock, milk, spices and (of course) pumpkin, but varieties of this fall favorite abound, ranging from pear-and-pumpkin combinations to the black-bean infused Caribbean pumpkin soup. With choices so far ranging you're sure to find a recipe that will warm both your heart and belly.

And finally, for those of you sitting back sneering, "That's it? Seeds and soup? That's all these giant beasts are good for?" To you I say, hardly! Try some pumpkin risotto! Or Alton Brown's pumpkin bread! Not interested in eating your pumpkin? Blend it with some tea and honey to create a moisturizing (and great smelling!) face mask! Or an indulgent pumpkin body butter. If the options are too overwhelming for you, you'll be happy to know that pumpkin freezes very easily and will last up to a year properly stored in your freezer.

Happy carving!

Image via tvland.com

coming soon to a subway near you: the common cold

2009-10-22T17:41:00.002-04:00

Nobody has time to be sick these days, but it seems like everywhere you turn a friend or colleague is is sniffling, sneezing, and calling in with the flu. Here are a few tips on how to help you through your cold, or even keep from falling sick yourself (and don't worry - none of them involve donning anything like this):

Though it's gotten a lot of press lately as the "new miracle herb", echinacea has been around for hundreds of years and has been used medicinally for a slew of cold-related symptoms. Echinacea is particularly effective in relieving upper respiratory infections, and reports from the highly-respected medical journal Lancet have found that the herb may have significant immune-boosting effects. Derived from a purpleish colored coneflower, echinacea is available in a variety of forms, including pills and tasty teas.

Drink plenty of fluids! Water flushes out the toxins and germs that might otherwise do your body harm. It also rehydrates you, invigorates your skin, energizes your brain, and just plain does a body good!

Licorice has been used to calm aching throats and congested chests for centuries. Great tasting and soothing, this herb also contains anti-viral compounds that stimulate the body's immune system. Be cautious, though - in large doses, licorice has a laxative effect, and it has been known to counteract birth control pills in any amount.

Depended upon by college students everywhere, Vitamin C is one of nature's most famed flu-fighters. Also known as L-ascorbic acid, this essential nutrient has incredible antioxidant properties, improves your absorption of iron, and protects your body's cells from the damaging effects of everyday life (effects which are intensified during winter's harsh conditions). Widely available in many forms, Vitamin C is best acquired through whole foods such as red peppers, papayas, and (of course) oranges.

And as always, a healthy, organic diet rich in antioxidants will help keep you feeling energized and balanced, no matter what the weather outside.

Photo via Everythingchangesbook.com

make it last

2009-10-17T23:16:00.003-04:00

I know I've blogged a couple of super-short posts lately (longer ones are coming, I promise!) but real quick - check out this remarkable list of things to do with leftover food instead of throwing it out. From chicken bones to baby cereal, blogger Colleen Vanderlinden compiled 50 possible solutions to prevent food waste. My favorite?

If you have pickle juice left in a jar, don’t pour it down the drain. Use it to make a fresh batch of refrigerator pickles, or add it to salad dressings (or dirty martinis).

Get recipes for this ingenious idea and read up on the other 49 right now over at Care2.com!

*Image via foodinjars.com

from the road: today's haul

2009-10-13T11:27:00.000-04:00

Two clients. Five big-ish canvas totes full of groceries. One taxi.

Just another normal day-in-the-life.

alton brown <3

2009-10-13T03:19:00.004-04:00

I hung out with Alton Brown this past Friday at his chat about his new book at B+N in Union Square. Whatever his dissenting thoughts on veganism, his clever commentary, snarky sense of humor, and deep-sea-depth food knowledge make me want to be his BFF.

Thank you, Alton for being you.

green 1 thing: getting around

2009-10-12T13:19:00.002-04:00

Whatever your thoughts on Christopher Columbus, there's no arguing that tran-Atlantic travel has come a long way since the days of the Nina, Pinta, and Santa Maria. As so many of us begin planning our own travels for the upcoming holidays (already!), it is a good time to think about how we can lessen the impact of our own globe trotting.

By Plane: Popular travel sites Expedia and Travelocity both offer the option of purchasing carbon offsets while you book your tickets, making undoing the environmental damage of jetting as easy as the click of a button!

By Train: Rail transit has a lower environmental impact than flight or auto travel, making it a very efficient and green choice to begin with. Amtrak has sweetened the deal by partnering with Carbonfund and allowing you to purchase extremely cheap carbon offsets based on the distance of your trip.

By Automobile: After the wild success of the Cash-for-Clunkers program, many more Americans are cruising the roads in energy-efficient, green vehicles. (yay!) There are still a few steps you can take, however, to make your driving better for the earth, namely in the form of (you guessed it!) carbon offsets. Two of my favorite sites are TerraPass, which works directly with developers and farms to better the earth, and NativeEnergy, which helps to finance the construction of Native American, family farm, and community-based renewable energy projects.

Interested in seeing which option is the best for you? Compare multiple carbon offset providers at OffsetConsumer.org.

Image via Discovery Education

dairy count

2009-10-07T12:41:00.008-04:00

Ever wonder what your impact is? Just what difference do you actually make buying organic? Organic Valley's website now offers you one way to see! The organic farm collective turned 21 this year and, with over two decade's worth of healthy, sustainable farming under their belts, they decided to compile the production data from every one of their farms and compare it to the USDA's National Agricultural Statistics Service (NASS) to display the difference between their farms and farms that use synthetic fertilizers and pesticides.

The results? 89.5 million pounds of synthetic nitrogen fertilizers and 12.5 million pounds of herbicides and pesticides were spared from the environment thanks to organic methods supported by consumers like you!

See how your habits impact up by plugging in your regular purchases at Organic Valley's Add It Up calculator and remember: organic does matter! Keep making that difference.

inspiration

2009-09-29T12:15:00.005-04:00

As we slog through our daily efforts to be cleaner, greener, and kinder to the planet, it is sometimes helpful to remind ourselves just what it is we're trying to preserve. Here are a few of my favorite mindful links:

National Geographic is the go-to place for educating oneself on the world around them and taking pause of its breathtaking wonders. This photo series on the ecosystems of the California Redwoods premiered last month and has quickly become one of my very favorites.

Kikim Media is a documentary company that strives to tell the stories of our planet with honesty and intelligence. Winner of three Emmys and the DuPont Award for Investigative Journalism, Kikim's projects include a documentary mapping the links between nature's weather pattens and the human body and a film based on Michael Pollan's The Botany of Desire.

You already know that Google maps fight crime, but did you know they also use their top-notch mapping technology to track the effects of global warming? Once you download the Google earth application you can observe existing changes in our atmosphere or see what changes have been predicted if current trends continue.

What inspires you to live a greener lifestyle?

product placement: be a better baker

2009-09-24T15:54:00.008-04:00

It's officially fall and for me, that means baking season is on. In the interest of getting your goodies as green as they can get, here are a few eco-friendly suggestions that will serve you well in the kitchen time and time again.

Cupcake lovers get an easy break on the paper issue: for the vast majority, cupcake liners are recyclable and biodegradable. However, if you're looking to really raise the enviro-bar in your kitchen, you have some good options: Beyond Gourmet makes paper liners that are totally free of bleach and chlorine, while Wilton offers its EasyFlex silicone baking cups in a wide range of shapes, colors, and sizes.
Though recycled paper towels are a great option for cleaning up messes, you can go one step farther with actual cloth towels. My favorite are Skoy cloths, which are colorful, machine-washable, quick-to-dry (to prevent mold/germs), and, once totally spent, 100% biodegradable.
If your old wooden mixing spoons are showing the splintered signs of wear and tear, opt for bamboo when you replace them! Sustainable, biodegradable, and incredibly quick growing, I cannot say enough good stuff about this favored panda food.
You'll save more than parchment paper with a silicone baking mat - this one from Silpat doesn't even need scrubbing, so you'll cut down on your soap and water consumption as well! Just give it a wipe and you're good to go.

Happy baking!

*Images via thekitchn.com

be a local yokel!

2009-09-22T18:15:00.006-04:00

Myrtle Avenue is stepping up its game these days with a slick new marketing campaign entitled "Home Grown and Locally Owned". With 95% of the area's businesses being locally owned, the campaign highlights the services these operations provide to the Fort Greene and Clinton Hill neighborhoods through the use of personal thoughts, snappy photos, and informative business references. Cheesy? Maybe. But locally owned businesses are an integral part of any vibrant community, keeping your neighbors employed, your schools in operation, and your Main Streets vibrant and fruitful.

In addition to their PR campaigning, the folks on Myrtle Avenue are doing quite a job of pumping up their 'hood: the Myrtle Ave Revitalization Project just announced that they will be starting a youth-run farmers market catering to the residents of the Farragut Houses near the Navy Yard. Starting in October this market will be open on Wednesdays from 3:30pm to 7pm. The Truck Farm is a regular cruiser down Myrtle Ave, combining green-roof technology, heirloom seeds, and organic composting to bring urban residents fresh produce from a living mobile garden. (You can check the Truck Farm out from 2pm-4pm on Myrtle between Hall and Ryerson this coming Sunday, Sept. 27th) Finally, the Fort Greene CSA is celebrating the advent of fall with FREE cooking, canning, and pickling demos right here in Fort Greene Park! Using seasonal produce and basic methods, local chefs and volunteers will teach you how to make the most out of your fall harvest and keep it useful through out the coming winter months.

For more info on these events and others, visit the Myrtle Avenue Brooklyn Partnership at http://www.myrtleavenue.org/.

not so new new york: the mannahatta project

2009-09-21T08:45:00.011-04:00

New York City is no place for the weak: filled with strange and wild things, being in the Big Apple means being alert, aware, and able to adapt to our constantly changing surroundings. But was it always like this? Was NYC always a land of noise and danger, or, before the pavement was laid and a Duane Reade dotted every corner, was this once a kinder, gentler place? A place of calm and quiet? A place without Papaya Dog or Fifth Avenue? A place...of nature?

According to the Wildlife Conservation Society, New York's always been a bit of a dangerous place - but not as we think of it today. Rather than rogue taxis and shady peddlers, wild bobcats and swooping hawks preyed on the meek as part of an urban jungle we'll never know: America's busiest hub of diversity was once a center of biodiversity equal to that of Yellowstone or the Great Smoky Mountains. In an epic endeavor helmed by ardent conservationist and landscape ecologist Dr. Eric Sanderson, The Mannahatta Project sought to unveil just how much the human touch had altered the original landscape of NYC's most famed borough. Using historic maps, landscape ecology, and a geographic information system, Dr. Sanderson and his (extensive) team gradually rolled the clock back 400 years to 1609, the year Henry Hudson navigated his way into New York Bay to reveal an island inhabited by beavers, salamanders, oak trees, and the Lenape people.

According to Dr. Sanderson, the Mannahatta Project allows people to

"discover ways in which we can restore some of the ecological processes lost to NYC in particular, and...how to create cities that are more 'livable' for people...Making cities more pleasant and rich places for people to live will increase city folks’ standard of living, attracting more people to cities and minimizing sprawl development between cities where the ecological gems, the “Mannahattas” of today, currently reside."

Visit www.themannahattaproject.org to see the Manhattan that is and was and to find out more ways to get involved in ecological restoration and the 400th anniversary of New York City.

*Image via National Geographic

girlie girl army <3

2009-09-20T14:25:00.002-04:00

Oh hey! Did you see? The ever-resplendent Girlie Girl Army has blogged my goodies once more! Check out my recipe for my spicy coconut black bean soup and all the glamazon goodness by visiting girliegirlarmy.com.

beauty, redux

2009-09-14T10:51:00.005-04:00

I am a firm believer in total body care - that means minding what goes in my body as well as what goes on it. I'm a sucker for eco-friendly beauty products like Sula nailpolish and Urban Decay's (vegan!!) eyeliners but, for me, Origins totally takes the organic beauty cake. Not only is the company committed to using 100% natural, organic ingredients formulated without toxic phthalates or parabens, Origins also boasts a comprehensive recycling program: bring in your emptied cosmetic containers to any Origins locations and the company will have them recycled or used for energy recovery. The best part? Origins is so committed, they will recycle every tube, bottle, pot, and jar, regardless of the brand. Awesome? Awesome.

Click here to learn more and find the Origins location nearest to you.

*image via origins cosmetics

happy saturday!

2009-09-12T18:26:00.005-04:00

Here are few links to some things I have been loving as of late:

Brooklyn colorist Audrey Louise Reynolds (who colors for eco-friendly clothiers Bodkin) shows you how to dye your clothes WITH STRAWBERRIES!
Ben Landau and Brittany Veitch’s bioaccesories are, well, exactly what they sound like.
From the New York Times, slightly old (but none the less intriguing) look at thinness in Manhattan, the United States’ most lightweight city.
Over at Cooking Up a Story, Mark Keating has written an incredibly thorough (yet blog-ably brief) history of organic agriculture that is definitely worth a read!
Just in time for the season, Mark Bittman presents this recipe for truly delectable tomato jam. Tomato jam? Yes!

Hope you're all enjoying this beautiful weekend!

good old golden rule time

2009-09-08T15:53:00.009-04:00

Labor Day has come and gone, and while you can keep on wearing your whites (some fashion rules are simply outdated), you and your young ones will have to wear them on your walk to school. Here are a few tips to make this academic year a cleaner, greener one!

Getting There: If you live outside your district's busing zone and public transit is simply not an option, try carpooling. Not only will you save on gas costs and reduce emissions, you'll connect with fellow parents (or students) who might otherwise go missed in the haywire of day-to-day life. Carpooling is probably easier than you think: many school have programs already established - just call the administrative offices and ask! Alternately, you can start your own group, meeting up with like minded drivers and managing your schedules with programs like Drive the Ride's calendar.

What to Bring: Like so many bright and flimsy things marketed towards kids, many school supplies are laden with toxic chemicals. PVC, used in everything from colorful binders to plastic lunchboxes, has been linked to autism, attention disorders, and reproductive issues. Many parents have had their fill of these toxic throw-away supplies, and have turned to such excellent shops as The Ultimate Green Store in their quest for back-to-school goods. You can also find an extremely helpful Back-to-School Guide to PVC-Free School Supplies here.

Lunchtime: By now you've surely heard the arguments against the nightmare which is the American schoolroom cafeteria. But even the best-packed superlunch is no good if it never gets eaten. Talk to your child about their lunch. Get them involved in its preparation the night before, if possible. Think from their perspective: will they be embarrassed to pull out a bowl of udon noodles at a table of their peers? If so, odds are slim that it will be eaten. Keep in mind, also, that many public schools get very little time for eating - a friend of mine who grew up in Chicago had only 15 minutes for her "lunch period". If you're facing a similar situation, consider nutrient-dense foods that can be served in small portions, such as hard boiled eggs, cheese, or whole-fat yogurt.

Home Sweet Home: Make the most out of your child's school day by talking to them. Ask to see their folders to check for fliers or important forms. Knowing what's happening at school allows you to engage in their academic progress, whether that's by starting a mini-herb garden for biology or taking a trip to the local art museum. If you're the student, make sure your home is a place that is conducive to study, but also a respite from the academic world. We all need a break once in a while!

livin' la vida lebowski

2009-09-03T12:06:00.001-04:00

Remember how summer could just never come soon enough? The long hours spent staring out of classroom windows; the buds blossoming on tree limbs, waiting to erupt into the bright green leaves to shade you from the hot July sun...ok. I may be getting a little melodramatic here, but you do remember how it feels to want something so bad that the waiting is absolute agony?

Well. That's pretty much how I feel before a night at Brooklyn Bowl.

Host to bands and home to a branch of the Blue Ribbon Restaurants, Brooklyn Bowl is home to 16 lanes featuring energy efficient pin spotters, floors made of Forest Stewardship Counsel (FSC) Chain of Custody controlled wood, and a stage floor made out of recycled truck tires.

Set in a renovated Williamsburg iron foundry, Brooklyn Bowl is New York's first LEED-certified alley and is completely powered by wind (wind!). Incredible edibles are offered by Blue Ribbon Restaurant who, along with typical alley-fare such as wings and jalapeno poppers, serve organic mixed green salads, mac n' cheese with artichokes and black olives, and - oh baby - a slow roast BBQ beef brisket sandwich with sweet and spicy gravy. All their beverages are on tap and served in glasses, eliminating any can or bottle waste, and their 10 draught beers are locally brewed in Brooklyn. (BTW: Brooklyn Brewery's Intensified Coffee Stout made with Stumptown Coffee is on the menu. Bowl buzzed in more than one way!)

Bowling, bands, and bad-butt booze? Sounds like a perfect game to me!
Brooklyn Bowl is now open at 61 Wythe Ave. between North 11th and 12th Sts., Williamsburg. You can follow them on Twitter, or visit them on line at www.brooklynbowl.com.

Image via Brooklyn Bowl.

bottled water everywhere & not a drop to drink

2009-08-28T21:33:00.007-04:00

Ugh. I am so boggled by bottled water. Despite being wasteful, unsustainable, and ripe for contamination, water sold in disposable plastic containers continues to enjoy ridiculous popularity among Americans, who are either oblivious or simply don't care about the many drawbacks of bottled H2O.

Fortunately, I am not alone in my loathing of these portable potables - the media has finally started to shed some light on the safety issues of bottled water, in addition to spreading the word about the environmental havoc wreaked by the bottles themselves. The Smithsonian, The BBC, the Polaris Institute, and GOOD Magazine (amongst many, many others) have all shed light on the bottled water issue, and some places have banned the pest all together (San Francisco, Bundanoon, Australia, and the University of Winnipeg have all enacted bans). One if my favorite sites, Care2, recently posted two excellent articles on the problems of bottled water. You can read these articles here and here.

So what can you do to fight back against bottled water? For starters, take tap! Your tap water is more rigorously tested than bottled, making it less likely to be contaminated with pollutants or additives. (Not to mention a whole lot cheaper!) You can actively campaign against desalination, a high-energy process which removes salt from sea water sources, costing taxpayers big dollars and putting our environment at unknown risks. You can dine at restaurants that have pledged to use only tap water and use it in a responsible manner. Finally, you can make the pledge to take back the tap, and join thousands of others in their quest for responsible, sustainable use of our world's greatest natural resource.

Clean water you can feel good about drinking - how refreshing!

Image via www.charitywater.org

green space solutions

2009-08-23T13:10:00.005-04:00

And now, for you mathematically inclined readers out there, I give to you the following equation of small space solutions:

Green love - toxic emissions = fantastic bike!
Little home + fantastic bike = unpleasant space issues.
Gladiator claw + your tiny home's ceiling = no more sleepy mornings of kick-the-bike!
Your home + your fantastic bike x (your ceiling + Gladiator claw) = a cleaner, greener, more organized you!

Check out how the heavy-duty, bike-holding Gladiator claw can help you keep your bike off your kitchen floor by visiting them online at www.gladiatorgw.com.

Interested in being a greener biker? Check out the tips offered here by the International Bike Fund.

Photo via Gladiator GW

blogged again!

2009-08-20T07:51:00.003-04:00

Girlie Girl Army has been showing me lots of love lately.
My recipe for Orange Cardamom Pistachio Date Granola went live on their site yesterday.

Famous on the internet, indeed!

think less, do more: growing a green thumb

2009-08-18T10:00:00.010-04:00

With the first-ever National Community Garden Week starting in just 5 days, now seems like a good time to consider developing your own (organic) green thumb. It may seem hard to cultivate an organic garden if you’re living in a crowded metropolitan area, but it’s way easier than you think – not to mention a great way to cut your grocery bills, reduce energy dependence, and add a little flora to the concrete jungle!

This year, I grew heirloom Tuscan kale, two heirloom tomato plants (Black and Yellow Plum), and a whole mess of herbs (epazote, lavender, Greek oregano, lemon thyme, and rosemary), all organically. Nothing makes the importance of organic produce more apparent than growing your own food and watching chemicals go from their leaves, into their soil, and finally onto your plate.

What does “organic” mean for the independent gardener? It means using natural solutions to control pests, cultivating your plants without chemicals, and enjoying delicious, homegrown and handpicked fruits, vegetables, and herbs. Getting started is easier than you might think – here are a few tips for getting your organic garden growing.

Toss
Chuck out all the weed killer, synthesized soil, MiracleGro, and/or other chemically derived products that might be lurking around your home. (In the last year alone, the Scotts MiracleGro Co. had over twenty products pulled from the shelves by order of the EPA due to unregistered chemicals or “mislabeling”.) These products contain unpronounceable toxins such as chlorothalonil (a carcinogen) or fertilizers derived from CAFO chickens and cows, things you don’t want going into your food (I contacted Sharon Newell of Scott MiracleGro Co’s customer service center to enquire as to where Scott gets its fertilizers - she refused to disclose their sources). Natural (and more affordable!) alternatives to gardening aids abound: plain old vinegar is a great weed controller, and the Northwest Coalition for Alternatives to Pesticides has a wealth of information on how to treat almost any pest problem.

Get Yer Gear
If you aren’t sure what your home can sustain, speak with your local nursery. They can help you grow the best garden for your home’s specific conditions, no matter how dank/dark/musty/haunted it may be. You can also bring in a small sample of your yard’s soil, to test it for any pH adjusting you it might need. If you’re potting (like me!), you can pick up all the natural soil you need right there are the center. This year, I picked up a slew of these great eco-friendly planters at Sprout Home in Williamsburg (there's a store in Chicago, too, for all of you out there rockin' the Windy City). Cute planters, green sources, fresh food – what’s not to love?!

Plant!
Go on and get dirty! Enrich your soil with homemade compost – you’ll reduce the amount of waste you put out into the world and grow happier, healthier plans. You can learn lots more about composting at the Lower East Side Ecology Center (who accepts unwanted kitchen scraps, in addition to offering classes on composting and sustainable living). Control pests via natural alternatives.

Above all else, enjoy it! Gardening is one of the best ways to relax, save money, and increase your veggie intake - not to mention your bragging rights.

Photo 1 via gammablog.com
Photo 2 via re-nest.com

national community gardening week

2009-08-14T13:37:00.005-04:00

From Agriculture Secretary Tom Vilsack, the genius who earlier this summer presented us with National Farmers Market Week, comes a new initiative aimed at reforming American eating habits: from August 23rd to the 29th, Americans everywhere are encouraged to celebrate the first ever National Community Gardening Week, which will honor the virtues of local, sustainable agriculture and the communities who work together to produce it. In a press release distributed by the White House, Vilsack proclaimed

"Community gardens provide numerous benefits including opportunities for local food production, resource conservation, and neighborhood beautification. But they also promote family and community interaction and enhance opportunities to eat healthy, nutritious foods. Each of these benefits is something we can and should strive for."

This week is a great opportunity to truly focus on why you are (or should be) involved in your community, your food, and your garden. Gardening encourages a greater respect for the environment and the natural resources you use every day. Extending this respect to the community you live in connects you with your neighbors and your produce, a connection that can thoroughly benefit your health as well as your social life!

Check out these links to make every week a gardening week in your community!

You Grow Girl - Gardening for the People
Urban Gardening Tips from Organic Gardening.com
Edible Schoolyard - How can you start a community garden at your local school?
KidsGardening - Get your wee ones involved!
OasisNYC - Community gardens in New York

Image via www.primeearth.org

linkstravaganza

2009-08-12T15:38:00.008-04:00

Last week you'll recall I blogged about Michael Pollan's fantast ic New York Times piece on American's lack of kitchen activity and our general resolution to let others do the cooking for us. Looks like I wasn't the only one excited by the article: Amy Palanjian over at ReadyMade Magazine is blogging this week about her attempt to go 7 days without processed foods. Palanjian asks:
"Are processed foods necessarily a bad thing? Is it possible—mostly from a time standpoint—to really make everything I eat for one week? How can I tell a good processed food (milk? yogurt?) from a bad one (would that be something like Pringles?)? How will this impact my social life? Is there such a thing as minimally processed chocolate? Because to be honest, this is the part of the week that I’m most concerned about."
Her progress and honesty has been fascinating and inspiring - follow along at ReadyMade.com!

A few years ago, the US military went on a wild goose chase or some very famous weapons of mass destruction. Though their search may have been in vain, the less-famous searches of police officers across the nation have produced inconceivable amounts of firearms confiscated from offenders stopped in their day-to-day work. In Los Angeles, these arms are being recycled into road improvements and community-benefiting projects for California, Arizona and Nevada. The effort, known as Project Isaiah, has been going strong for 16 years now, and was recently revisited by NPR. You can hear their broadcast here.

Here's a terrific article out of Chicago on how mega-conglomerates are jumping on the local bandwagon. (Turns out that, according to The Book of Gap, "local" = your nearest mall.)

Finally: do you love awesome necklaces? Do you hate spending a load of money on yet another trinket, no matter how awesome it might be? Do you feel guilty about buying more things, especially when you have so much stuff just lying about your home as it is? Then check out this AWESOME necklace tutorial from Cucumbersome! Inspired by the multi-layered fabric necklaces appearing at Etsy and Urban Outfitters (and running roughly $30-60 a pop - ouch), this tutorial is super easy, makes use of the old tshirts you aren't wearing, and actually looks like what it's supposed to when it's done. Woo hoo!

Now that that's all out there, go! Read! Create! Dream!

*image via Readymade.com