Our semi-organic Thanksgiving feast

For Thanksgiving my family met up at my aunt and uncle's in Berkeley, CA. We incorporated organic, free-range turkey and organic sparkling cider into our feast this year. It seems like urban areas always tend to focus a little more on sustainability and organics than suburban areas. My aunt took us to Berkeley Bowl West. It is a supermarket that has aisles and aisles of organic produce and products. It was really incredible and the organic section had to be like ten times bigger than, say a Safeway organic section. If you ever get a chance to visit the bay area, I definitely recommend a visit. Switching to organic doesn't have to happen all at once, but I think it's important to remember each decision we make when selecting products helps stores and companies determine what we want on their shelves and at what price. I truly believe that each little step we take keeps the world (and our bodies) happy and healthy.

Thanks for reading. -Rachel

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.

Pullman's 11th Annual Fair Trade Craft Sale

When: October 30th, 9-5pm & October 31st, 12-4pm

Where: The Community Congregational United Church of Christ
(525 NE Campus Street, Pullman, WA)

From the Pullman Chamber of Commerce website: Highlighting this year’s 11th Annual Fair Trade Craft Sale will be the display and sale of crafts, accessories, jewelry and other cultural products as the result of Singing Shaman Traders’ recent buying trip to Vietnam.

The Fair Trade Craft Sale last year developed into something very special and quite unique. This year, goods have been gathered from numerous struggling small local and Northwest Fair Trade businesses representing hundreds of artists from dozens of countries.

There will be an incredible selection of beautiful jewelry, accessories, purses, ornaments, bamboo, pottery, instruments, baskets, toys, and of course lots of crafts. The products are fairly traded, and come from Vietnam, Peru, Mexico, Thailand, Honduras, Nepal, India, Kenya, and a few more.

Just Fine in Moderation...

From Washington State University's newspaper, The Daily Evergreen:

The CRA is engaging in false advertising
By: Justin Rastelli, columnist

The Corn Refiners Association (CRA) would like you to know that consuming high fructose corn syrup is no worse for you than eating an equivalent amount in table sugar. By that same logic, smoking is no worse than shooting yourself, so people should not bother to quit smoking either.

The CRA’s latest advertising campaign is an attempt to change the public view on corn syrup. These commercials all follow a similar story line, featuring two relatively attractive and healthy individuals with one explaining the “truth” about corn syrup. Often the commercials claim that corn syrup is a natural product, equivalent to any other sugar, and is “just fine in moderation.”

These commercials give the false impression that high fructose corn syrup, or any sugar, is not detrimental to your health. They miss the issue entirely. It is not that high fructose corn syrup is any worse for you. The issue is that the amount of corn syrup consumed by an average American is incredibly high.

If you consumed the same incredible amount of sugar as opposed to corn syrup, you would still be scheduling your next visit for liposuction. When doctors and dietitians suggest avoiding corn syrup, they are suggesting that you avoid foods that are highly processed and contain large amounts of sugar. It just happens that most products of that variety contain corn syrup.

High fructose corn syrup is indeed derived from corn, but that is not why many consider it to be unnatural. More often than not corn syrup is found in many products that are highly processed and refined. Cereals, breads, condiments and even cough syrup all contain corn syrup. Let us not forget that high fructose corn syrup is also the main ingredient in foods that contain little to no nutritional value, such as candy or soda.

The amount of corn syrup in products is the main problem. It is proven that consumption of large amounts of any sugar is responsible for a higher risk of diabetes, hypertension and obesity. By producing these commercials, the CRA is trying to protect their investments and trying to confuse you. The issue is not what corn syrup is made of, it is the ridiculous amounts that are consumed by Americans.

That is why it was necessary for them to put the “in moderation” line in their commercials. But without constant awareness, moderation is nearly impossible. If you ever happen to glance at the nutrition label on your can of Coke, you might notice the incredible amount of sugar that it contains.The reason that there is no datum for percentage daily value for sugar is that you do not need any. Any excess is just extra empty calories. In moderation should really mean not at all.

Ultimately, if you want to be healthy, you should avoid high fructose corn syrup. It isn't toxic but most of the products that use it carry very little nutritional value to begin with. Do not let the CRA trick you into thinking that corn syrup is healthy. If you want a healthy life, you should avoid it. Of course, if you want to be a diabetic obese person with high blood pressure, by all means indulge.

http://www.dailyevergreen.com/story/32949

Chilly, windy days provide perfect opportunity for a cup of organic cocoa

When I drink cocoa, my first thought is usually, I am freezing and the weather is grey and I need something to warm me up. But I had never really thought about how the cocoa bean has to be picked and processed by farmers and workers before it reaches the store and eventually my mug. Last year, I learned about Equal Exchange, a company that sells organic coffees and cocoas. Equal Exchange's cocoa originates in the Dominican Republic, Peru, and Paraguay. It is 100 percent fairly traded. It's a little pricey, but it's important to remember there is a human element in food production and that workers have to earn a reasonable profit from their work, as well. The cocoa is also vegan, and doesn't contain milk for those who are lactose intolerant. You can see what kinds of products Equal Exchange has, here. I know they also sell organic hot cocoa at Safeway in Pullman. So grab a mug, a snuggly blanket and drink sustainably.

P.S. There is a fair-trade sale coming up this weekend in town. I'll post the details soon.

Thanks for stopping by!

You are what you eat

Denise Chin discusses her view on the meat industry in a Daily Evergreen column:

"Be more aware when you eat"
10/18/2010

I love food. I love biting into a juicy steak and savoring its succulent flavor, appreciating the blend of herbs and spices that complement the meat.

I love the excitement of looking through a menu and finding that one item that calls my name. I love being inspired by recipes and cooking up a storm. I love thinking about my next meal.

Despite my fondness for all of the above, what holds my heart more is the fact that I have an assertive conscience. It has taught me, especially this year, to appreciate food on a much deeper level.

Last spring break, I went on a service trip with WSU’s Center for Civic Engagement and learned about sustainable agriculture and being actively involved in the food chain, from serving at organic farms to helping at food banks in Western Washington.

Not only was I completely out of my city girl comfort zone (I felt like I was in "The Simple Life"), I was also forced to think about my food choices — something I had evaded for a long time.

I met people who had absolutely no problems about not eating meat, and I wondered how they could be so cool while resisting some deliciously greasy bacon. At the end of the trip, I had a new appreciation for farmers and food, yet I was unsettled about my own eating practices. I had to do something about that.

So, I read "The Omnivore’s Dilemma" (willingly and enjoyably, much to the dismay of many freshmen at the time), I volunteered at a farmer’s market, I decided to take a rural sociology class and I did some research that forced me to face the hard facts.

I learned that while I like beef, I cannot live with the fact that breeding cattle emits gases that contribute to a warmer earth; or the fact that livestock are fed corn, something they are not made to eat, and are then injected with antibiotics to prevent them from getting sick; or that workers in the meatpacking industry receive meager wages for working in an accident prone environment.

Read more.

Inside the WSU Creamery

So, I've talked a lot about "organic" so far, but I wanted to keep this blog open to a variety of sustainability issues. Kathy Barnard introduced me to the word "locavore," or someone who eats locally grown/produced food. Eating local helps reduce pollution from trucks that have to deliver products miles and miles away and also helps support local businesses. Ferdinand's is a great place to eat locally because they use milk from the local dairy farm and the profits go toward students and education. Plus, who doesn't love a classic Ferdinand's ice cream cone? So delicious!

Thanks to Creative Commons for the music: Ice Cream Day Dream by Taylor McLaughlin

My Year of Meats

I'm reading this book called, "My Year of Meats" by Ruth L. Ozeki. It's actually for one of my English classes, but I highly recommend it for leisure. It's about a documentarian Jane who creates a Japanese TV show called My American Wife! about classic American families. She goes all over the U.S. looking for families and for each show, the family creates a recipe using beef. (The show is sponsored by BEEF-EX, a big American beef company.) Simultaneously, we get the story of Akiko who watches the show in Japan and whose husband is trying to fatten her up and make her bear children--but she hates the meat and is bulimic. But it is interesting because even though it is a novel, it touches on a lot of the concerns around meat processing, the history of DES in beef and its effect on human reproduction. It's a pretty easy read if you have the time. After watching Food Inc. and reading this book, something I'd really like to try is grass-fed beef. I'll have to see if I can find some in Pullman.

Thanks for stopping by,
Rachel

P.S. Photo credit for the book cover goes to Jennifer Heisey, Derek Askem and Marion Ettlinger.

2010 CROP Hunger Walk

Cost seems to be one of the major factors that gets in the way of making the switch to organic. I was at the grocery store yesterday and there was an organic yogurt for .99 and then the non-organics were like .50. I think it is often hard to focus on sustainable living and eating when so many people don't even have access to basic food and water. This Sunday, the CROP Hunger Walk will be held on the Bill-Chipman Trail at 1:30 to raise money for local food banks. About 25 percent of all donations will go to Moscow Food Band and another 25 percent will go to Pullman Child Welfare's Food Bank. So if don't have plans this weekend, grab some friends, your tennis shoes and take some time to spread a little love and help fill the empty bellies in your community.

-Rachel

To register or for more information go to cropwalkonline.org.

Organic foods a subsitute for Ritalin?

I found this Huffington Post article today on the

Washington State University news feed.

Dr. Walter Crinnion asks if organic produce is the new Ritalin...

Click here to read his column. What do you think?

WSU Organic Farm Podcast

It's finally here! Our first podcast takes a look at WSU's Organic Farm produce stand. Hear the story of two Cougs who frequent the stand and a grad student who helps manage the farm. It might need a quick second to load, but we hope you enjoy.

-Kathy and Rachel

WSU Organic Farm Wednesday

Yes, indeed. The WSU Organic Farm produce stand will be up and running again today from 11 am to 1 pm on the Glenn Terrell Mall. See what's new today. They will only be running the stand through October so don't miss out. Also, our first podcast really is coming. We'll post it on Monday so check back soon! Thanks for stopping by.

-Kathy and Rachel

Michelle Obama to visit farm with other global leaders' spouses

In national news:
It's interesting how the idea of eating "local" has become a "nationwide" concept. It almost sounds like an oxymoron, but it also seems like a good mindset for our country's health. According to an article in USA Today, first lady Michelle Obama is going out to lunch with other world leaders' spouses this week at a farm in New York. Stone Barns Center is a non-profit farm and does a lot of sustainable farming and educational programs. See more here. Or here: http://www.stonebarnscenter.org/

Thanks for stopping by.

Movie Night: "Food Fight"

The Moscow Co-op will present another film this week as a part of it's Good Food Film Series.

Movie: Food Fight
When: Thursday, September 16 (tomorrow)
Time: 7 pm
Where: Kenworthy Performing Arts Center in Moscow
Cost: $6 for general public, $4 for Co-op members

Here's a sneak peak. Seems like it has that King Korn or Food Inc. vibe to it:

Oh, and don't forget...

The WSU Organic Farm will be on the Glenn

Terrell Mall again from 11am to 1 pm tomorrow.

Last week, Kathy and I visited the stand and they were giving out free sunflowers. I didn't know this until she told me after we stopped by the stand, but did you know that sunflowers actually follow the sun? They start the day facing the east with the sunrise and then they turn west throughout the day until sundown. Ahh, the wonders of nature.

New solar-powered checkout system for the Green Bikes on the WSU campus

Another article for your viewing pleasure. Kind of made me want to go for a bike ride...

Green Bikes program teams up with Bixi
By: Kelsey Carrao
The Daily Evergreen

The WSU Green Bike program is starting its second year on campus supplying free bike rentals to WSU students.

Jamie Bentley, University Recreation manager, said the purpose of the bikes is to increase students' physical activity and environmental sustainability. She said the goal is to see fewer cars on the roads to reduce air pollution. The idea for the program began in 2007, she said.

“Students and staff working for University Recreation thought that it would be great to have transportation for meetings," she said. "Bikes would be a great way to get across campus quickly and efficiently.” After the pilot school year, 2008 to 2009, University Recreation staff saw high usage of the bikes and expanded the program. John Nickerson, University Recreation marketing assistant, said the program included 40 bikes last year. He said 32 bikes have been added this year due to student demand.

This year, WSU's Green Bike program is teaming up with BIXI System to create a completely electronic checkout process.

WSU is the first university in the nation to implement the BIXI program on campus. Bentley hopes the electronic system will increase checkout rates this year.

“The BIXI bikes don’t look like every other bike; they stand out," she said. "I believe people will be excited to use an automated system and be willing to try it, because it’s so easy."

Nickerson said he is pleased by the environmental sustainability of the stations.

"Not only is the system really easy to use and efficient, it is all electronically and solar-powered."

More here.

Harvest Party at WSU Organic Farm, Saturday, Oct. 2

My co-worker Brian Clark wrote the following story. It sounds like a great event!

Everyone is welcome to come celebrate fall harvest at WSU’s Organic Farm annual Harvest Party, Oct. 2 from 10 a.m. - 4 p.m.

Harvest Party activities include hay wagon rides around the farm, face painting, and fresh pressed apple cider. There will be a U-pick pumpkin patch with traditional jack-o-lanterns, baby pumpkins, and a few novelty varieties.

“The star of the party will be a not-so-giant pumpkin on display,” said organic farm manager Brad Jaeckel. “Party-goers are invited to take a guess at the pumpkin’s weight. The closest guess wins the giant or a more reasonable sized jack-o-lantern of the winner’s choice.”

The WSU Organic Farm is located inside Tukey Horticulture Orchard on the corner of Airport Road and Terre View. The orchard will also be open for U-pick and pre-picked fruit sales.

For more information, contact farm manager Brad Jaeckel at 509-335-5893 or email him at jaeckel@wsu.edu.

WSU Organic Farm

Today: The WSU Organic Farm will be selling fresh produce from 11 am to 1 pm today (Wednesday) on the Glenn Terrell Mall.

Later this month: Stay tuned for Organic on the Palouse's first podcast and an inside look at how WSU's organic produce gets from the farm to your table.

So Organic Is More Nutritious - At Least in Strawberries, Study Says

For decades, there has been a debate about whether fruits and vegetables grown organically are more nutritious than their conventionally raised counterparts. WSU researcher John Reganold just completed a study indicating - that at least in strawberries - organic farming practices do produce a more nutritious fruit. Check it out at www.wsunews.wsu.edu/pages/Publications.asp?Action=Detail...21276.

Check this out...

It's a story from today's issue of WSU's The Daily Evergreen on Moscow Co-op's reusable bag program. They raised nearly $460 dollars to give to the HOPE Center, which provides clothing and food to people in need around the Palouse. Pretty cool.

Moscow Food Co-op promotes reusable bags
By: Paula Mehrkens

"Moscow Food Co-op’s "A Dime in Time" program encourages the practice of bringing reusable bags while supporting local organizations.

“We wanted to create a manner in which we could reward people for using cloth bags,” said Kenna Eaton, Moscow Food Co-op general manager.

States like California are voting on whether or not to make the use of plastic bags in grocery stores illegal, she said. Closer to home, Eaton hopes to make alternative bag choices a voluntary reality..."

Click here for more.

Locavores unite

Hello there. Thanks for visiting our blog. Kathy from the WSU College of Agriculture and I, a journalism student at the Murrow College, have teamed up to create a space for experienced locavores and newbies, alike. A place to share our, and your, experiences living in an era where we are constantly reminded to be eco-friendly and live sustainable lifestyles. Hopefully, we'll be able to use this as a platform to post information, stories, opinions and provide a taste of what's happening with organic food and agriculture on the Palouse.

Thanks for stopping by,

-Rachel