Climate Crossroads Blog
Posted by: Heather M at 10:34AM PST on May 19, 2010
The Washington Post has a very interesting article today on the increasing popularity of Meatless Mondays (We have a Meatless Monday action right here on Climate Crossroads, as well as two meatless groups, too).
The article, entitled "Meatless Mondays, A Movement That Has Legs," covers all the angles of why people are doing it, as well as the meat industry's paranoid response. An excerpt:
Nervous meat producers! Could be a good band name. Are you into Meatless Mondays?
Posted by: Brian F. at 10:28AM PST on March 12, 2010
Join the I Love to Garden group here on Climate Crossroads, share your own tips, and post pictures!
Posted by: Brian F. at 3:45PM PST on March 1, 2010
Does one quit meat or does one become a vegetarian? They're the same, right? But the question points to the way in which we frame things. By closing the door on bacon and sausage, I've opened other doors to pasta, salad, Mexican dishes, etc. This point popped into my head after I read this article that British bishops are advocating a "carbon fast" for Lent.
Asceticism is part of a lot of religions in some way, shape, or form. Lent is about sacrifice -- and giving up meat and your own personal carbon emissions are admirable feats. But I think the messages that better resonate are the ones that encourage people to do things, not just temporarily quit things.
I've found that I prefer to say "I've become a vegetarian" rather than "I've quit meat." (Perhaps I should've re-thought the title of these posts.) Likewise, advocating bicycling and public transit; purchasing solar panels; encouraging air-drying laundry are better ways of making sure the message sinks in.
Posted by: Laura Stec at 10:02AM PST on February 4, 2010
Have you ever been to the Ecological Farming Associations annual conference called EcoFarm?
It takes place at Asilomar in Pacific Grove, just south of Monterey, which is a BEAUTIFUL place to visit!
Eugene and I were there to present our book - Cool Cuisine - Taking the Bite Out of Global Warming.
Because it was "ecofarm," my presentation focused on the area in our book that describes ways and benefits of carbon sequestration in the soil. Being a chef and not a soil scientist -- I approach the subject from a culinary perspective. "We should think of the soil as a fine bordelaise sauce and know that as we put great ingredients into the soil, it will deliciously season all the things we take out."
Here's a good chart from our presentation that shows agricultural GHG emissions and how they can be offset.
Did you know that for every 10 carbons that are sequestered in the soil - one nitrogen is also sequestered? This chart from UC Davis (also in the book) shows the good results they have documented in this area:
Posted by: Laura Stec at 1:07PM PST on December 17, 2009
People have a lot of cooking questions around the holidays. Lately, the usual “what’s your favorite way to cook a turkey?” and “how do you peel a chestnut?” inquiries have been replaced with a trickier and modernized holiday conundrum, “Any idea what the carbon footprint (or "foodprint" as we refer to it in my book Cool Cuisine - Taking the Bite Out of Global Warming) of my holiday meal is?”
Yeez! – what kind of question is that? Not only do I have to worry about not burning my chestnuts while they roast on an open fire, I have to worry about how many greenhouse gases they create when I do it? A carbon foodprint is the measure of CO2e (carbon dioxide equivalent) that comes from production and manufacturing of food. The higher the number – the more impact the meal could have on global warming. Food can have a substantial effect on global warming; in fact, what you eat may contribute more greenhouse gases to the environment than what you drive!
Emission totals are hard to determine however because calculations depend on a complexity of factors such as the type of food, how it is grown, transported, cooked and disposed of. The six largest contributors of greenhouse gases occurring from the food system are as follows:
Posted by: Laura Stec at 9:08AM PST on November 16, 2009
Welcome to Cool Cuisine, a new blog looking at the connections between food, environment and cooking. As a private chef and culinary health educator for Kaiser Permenente, I've found that a great way to teach people about these connections is not by the use of words, but pictures. If we really want to change the world with great tasting food - we need to stop reading about it and start spending more time learning how to shop for, and cook with, the foods. So this blog tells stories and shares lessons through pictures taken during my classes and events.
SPECIAL NOTE: Unfortunately many people don't know a lot about food and cooking. So - if you want to change the way anyone (or society) eats - don't talk to them about what NOT to eat. Teach them what TO eat. Give them options.This first blog is about a seasonal cooking class taught at the San Francisco Ferry Building Farmers Market. The market is a wonderful place to spend a Saturday - if you're around San Francisco and haven't gone yet - make a date to visit soon. The market is run by the nonprofit group - The Center for Urban Education about Sustainable Agriculture (CUESA) See CUESA.org.
On October 31, 2009, chef Rick Debeaord of Berkeley's Cafe Rouge and myself taught a community cooking class and the San Francisco Ferry Building Farmers Market.
The theme of the class (and the recipe) came from my recent book, Cool Cuisine - Taking the Bite Out of Global Warming.
The day started with a market trip shopping for the freshest, local ingredients around. All farms at the Ferry building are a 150 miles to the market or closer. What a dramatic improvement from the 1,500 mile trip that the average meal travels to get to your dinner plate.
Today's recipe is Autumn Tempeh Salad (recipe at the end of blog). It starts with Kabocha squash, known to be one of the sweetest winter squashes.
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