This past week was Easter Break at my school, so I’ve been home on the island. After visiting the city with my parents on Saturday, I joined my friend Astrid* (or as I like to call her, Asid) who invited me to dinner with her and a friend she knows at Columbia University.
After scoping out the East Village for an open table (note: it may be keen of you to make reservations if you’re eating out on a Saturday night in NYC), we finally snagged three bar stools at a narrow, bustling Thai food place called “Ngam”. The interior vibrated with that “cool” attitude so often associated with NYU’s neighborhood: a diverse crowd of students mixed with native New York men and women were squeezed into the long tables running down either side of the main aisle, and the exposed ceiling dripped at its center with light bulbs dangling at various lengths. Instead of blasting music over an ominous radio speaker, the walls bounced back noises of laughter and joyful conversation. In front of us, three or four chefs cooked away at an open kitchen, pounding out bean sprouts and searing sustainably sourced shrimp.
After years of receiving evaluations from school or work, it’s time for you to give a report card. That’s right- Oxfam, one of the leading international non-profits battling poverty and social injustice, created a Company Score Card for the world’s ten largest food and beverage companies. Let me emphasize: Oxfam is grading THE WORLD’S ten largest food and beverage companies, and it needs your help. Read more to learn who these ten companies are and what you can do to improve their score…
It’s April and it’s time to discuss our next in-season vegetable: Pea Shoots in Massachusetts! That’s right- you can eat those springy green curlicues on the stem of a pea plant.
Sound strange? Well, it’s time to try something new! (Don’t live in Massachusetts? Check out our post “Spring Forward: Eating Fruits and Veggies in Season” to find out what’s in season in your state.) There are actually a whole variety of plant shoots that are deliciously edible: asparagus, sweet potato vine, ostrich fern fiddleheads and bamboo are only a few examples.
What should you know about pea shoots (also known as pea tendrils and pea greens)?
Hi everyone! My name is Kelly Dyer; I’m a college student, environment lover and the author of “Kelly Green,” a blog about eco friendly living. One of the themes of my blog, “Kelly Green,” is creating change through simple, everyday swaps. Alexandra’s “Go Green Cuisine” also advocates for making changes in your daily routine, but focuses her efforts on the kitchen. While I absolutely love food, I can’t say I’m the best cook… I’ve been known to burn a thing or two (or twenty), and I’m not the best at following recipes. My philosophy when it comes to following directions is often, “eh who needs ‘em?” So I’ve decided to leave the cooking part to the expert at “Go Green Cuisine,” and instead I’m tackling some fun new tips for greening your kitchen experience!
So check out these easy ways to green up your kitchen routine:
Ever heard of a “microbrewery”? What about “craft beer”? According to the Brewers Association, there’s a difference in definition- that being said, they’re both great options if you’re trying to make your beer purchase a little “greener”.
A craft brewer, on the other hand, has an “annual production of 6 million barrels of beer or less“. A craft brewer must be small, independent, and traditional* : “Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by a beverage alcohol industry member that is not itself a craft brewer…a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers”.
Here’s my challenge to all of those wine enthusiasts out there: take a look at this list on the bottom right-hand corner of Fair Trade USA’s website and promise to try at least one of these fair-trade wine labels. You may be astonished to find out that Sam’s Club and Target are two fair-trade wine vendors.
I know, it came as a surprise to me too, but fair trade wine does exist. In all honesty, it never occurred to me to look out for the fair trade logo when I went to the store;
My roommates and I have very different taste, but we share a mutual love for bananas. Once a week somebody orders a bag of them from the grocery program we have on campus. By paying 20 dining dollars, you can purchase six ingredients (i.e. rice, oranges, zucchini, etc.) from the main dining hall. Although we generally appreciate the fact that we receive about eight bananas when the order form indicates “6 in a bunch”, we often are left with a few bananas turning a dark color by the middle of the week. I happen to love really ripe bananas, but my roommates just don’t believe it when I say that they’re still good to eat when the outer coating gets black.
In honor of our dilemma, I decided to post five tips on what to do with bananas before and after they turn that unaesthetic color:
Kelly Dyer, a fellow go-green-advocate at Holy Cross, just wrote a great article: ” ‘More-ganic’- The truth about organic food”. It’s a quick, informative article with helpful links at the bottom- I encourage you to check it out!
With spring just around the corner, everything just seems more alive. The trees start to bloom; birds sing in the early afternoon; you’re rejuvenated by a warm breeze. As the earth
slowly awakes from its hibernal slumber, sweet fruits and mouth-watering vegetables are on the horizon. Food magazines publish cover photos of delicious dishes, advertising with excitement plump red berries and dewy cucumbers.
But wait a second.. did we not just have strawberries with dessert last Tuesday? I could have sworn Aunt Mary made peach cobbler for the New Year.