Sustainable Eats

Above is a video production I put together on sustainable eating. It focuses on Carlita's Mexican Grille inside the WSU Compton Union Building. This was the first time I used any video capturing or editing equipment, and I have to say it was quite an adventure. Thanks to Kim for allowing me to step into your kitchen and to all the employees for your contributions. From compostable silverware to locally prepared tortillas, I think Carlita's is a prime example of what can businesses can do to create a more sustainable and healthy Earth. Enjoy!

-Rachel

Movie Night: "Food Inc."

Food Inc.

Where: CUB Auditorium at WSU

Date: Tuesday, Dec. 7
Time: 6 p.m.
Free to the public. Hosted by the WSU Environmental Science Club.

Join the Facebook group here.

The group writes: "Come check out a free showing of the documentary 'Food Inc.' Completely free and open to the public, so bring a friend! We hope this controversial film will spark beneficial discussion on the important choices we make every time we eat. http://www.foodincmovie.com/"

WSU is Certified Organic (Online!)

WSU offers an agriculture certificate with an emphasis in organics. Here is an excerpt from the overview of the WSU Online Organic Certification program:

"The Organic Trade Association forecasts that overall, the everyday use of organic products of all kinds will be both accepted and routine by the year 2025.

The growing demand for organic products has created the need for employees who understand the unique production, processing, and marketing approaches used in organic agriculture.

WSU’s online certificate in organic agriculture, the first in the nation, develops a solid background in the agricultural sciences, including an understanding of complex agriculture and food systems."

Continue reading here: http://online.wsu.edu/future_students/dc_organic_ag.aspx

What the organic sticker means

From the USDA website:

How does the certification process work?
"All organic production and handling operations must be certified by third
arties accredited by the USDA. Producers that sell less than $5,000 worth
of organic products a year do not have to be certified, although they must
follow NOP requirements and document that they do so. The regulations
require that products labeled:

􀂃 “100 percent organic” contain only organic ingredients.

􀂃 “Organic” contain at least 95 percent organic materials. Products in
this or the first category can (but are not required to) display the
USDA Organic seal shown on page 2.

􀂃 “Made with organic ingredients” contain 70-95 percent organic ingredients
and may list up to three of them.

Products with less than 70 percent organic ingredients may not use the
term organic other than to list specific organic ingredients.

Complete information about the NOP, including the regulations and
penalties, is available at http://www.ams.usda.gov/nop/."

Organic Thanksgiving

Thanksgiving is drawing near. In America, that generally means it's time to consume. This year I'm challenging myself to incorporate a few organics into the feast. The Moscow Co-op is having a sale on all Thanksgiving-type foods this month, like organic pumpkin, organic whipping cream and cheeses. They also have a sale on Equal Exchange cocoas (as mentioned in a previous post), and with the Co-op coupon, it's cheaper than buying online.

The deals are on from Nov. 10- Nov. 30.

The booklet also has a few delicious holiday recipes like Eggnog Spiced Sugar Cookies and Wild Rice Cranberry Apple Pilaf. Check it out here: http://www.moscowfood.coop/pdf/2010_11_B_West.pdf

Dave's Killer Bread

The Moscow WinCo doesn't have the broadest selection of organic foods, but I can always count on them to have organic bread (and for cheaper than other local stores). I tried Dave's Killer Bread last September for the first time and it has become one of my favorites. Besides the fact it tastes really good and is good for you, the story behind it is really cool. On the back of the loaf packaging it tells the story of Dave Dahl who was in prison for 15 years and when he was released decided to start an organic bread company. He said "a whole lot of suffering has transformed an ex-con into an honest man who is doing his best to make the world a better place...one loaf at a time." It is GMO-free and vegan, as well.

Read more about Dave's story here: http://www.daveskillerbread.com/

Thanks for stopping by!

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Acorn squash in a jiffy

If you are looking for an easy snack or meal, acorn squash perfect for fall. The local grocery store had organic acorn squash so I picked one up. And it was only about ten cents more than the non-organic. Fairly comparable. Here is the recipe I used. My mom usually preps them in the oven, which takes about 45 minutes. But as a busy college student, I prefer the quicker, more efficient microwave version.

1/4 c. butter
2 acorn squash (1 lb. each)
1/2 c. fine bread crumbs
1/3 c. chopped walnuts (may omit)
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg

Melt butter. Wash squash pierce and cook on high 2 minutes. Cut in half lengthwise. Remove seeds and fibers. Place cut side down in baking dish. Cook 6 minutes on high. While it's cooking add remaining ingredients to melted butter. Mix well. Turn squash over. Divide crumb mixture among the 4 halves. Cover. Cook 6 to 8 minutes, until squash is tender. Let stand 5 minutes. May refrigerate any leftover uncooked crumb mix to use later.


Enjoy!

Seasonal foods for early November

Yum! Asian pears.

For early November, seasonal foods in Washington State include: Apples, Asian Pears, Beets, Blackberries, Blueberries, Brussels Sprouts, Cabbage, Carrots, Celery, Grapes, Mushrooms, Onions, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Rutabaga, Spinach, and Turnips. Sound like some delicious options, if you ask me.

This is a really great website I found while perusing for seasonal foods in Washington State: http://www.sustainabletable.org/shop/seasonal/

Why eat foods in season?
Sustainabletable.org says: "Even if you don't want to change any of your eating habits, you can at least make sure to buy local produce when it's available, rather than purchase the same type of food from 3000 miles away!"

The link above lets you click on the veggie or fruit, and then provides recipes for it as well--a great resource, which I hope to personally use as I shop and cook.

Thanks for stopping by.