Sustainablog

There may be some ironic, redeeming inspiration over the fact that the economy is in the can: the revival of home canning. As headlines lament the downward spiral of retail, the canning industry reports an inspiring increase in sales.

A key reason roots back to probably the same reason why our grandmothers routinely canned: it simply made economic sense. By making fruit preserves as home, you could get a better-tasting, higher quality product much cheaper. Today we can add environmental sense to that equation: home canning enables us to eat more local, organically-raised produce year-round, eliminating the need for fossil fuel based transportation costs.

Despite this rationale manifesto for home canning, getting started can prove to be a discouraging hurdle as the process – from fruit processing to hot-water baths – can seem overtly time-consuming. Not so, according to Linda Amendt, the cape-crusader of home canning. Winner of over 900 awards in state fair culinary competitions and author of two cookbooks, Amendt is on a mission to help people rediscover for themselves the satisfaction and savings of home canning.

“Making a batch of jam is no more complicated than whipping up a batch of cookies,” explains Amendt. “And I promise, nothing off the store shelf will ever compare to what you make in your own kitchen.”

Here are some of her tips to get off to a successful start in homemade preserves, the easiest route for novice canners. While the official growing season is – alas – behind most of us, stockpile these tips till next year and in the meantime use fresh apple cider, which is still available, for a great beginning project (recipe after the jump).

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Long before the Puritans decided to cop a squat on Native American land and then had the first “Thanksgiving” meal featuring turkey meat, someone managed to discover that the turkey was a good bird to eat. Somehow, despite all logic, some hungry human looked at this rather odd-looking (okay, ugly) bird and thought, “Boy, that sure looks tasty!” Or maybe that lucky hunter was just so desperate that anything would suffice for food.

Whatever the case, turkeys found themselves on the menu. And then after 1621, turkeys became the feature of Thanksgiving–comprising the main course and finding their way into just about everything else, from stuffing to leftovers for the rest of the week.

While gourmands may give praise to the first turkey eater, turkeys themselves have very little to look forward to on Thanksgiving–the Black Thursday for these birds. Even if their intelligence level is as low as it has long been held to be, even amongst (the stupidest) animals, turkeys are yet another victim of the meat industry. Unlike other commodified creatures, though, turkeys practically have their own holiday…with celebration centered on eating them!

Thanksgiving is particularly black for more reasons than the simple acts of killing and eating living beings (however ugly and dumb). Like most other commercial meat industries, the turkey industry is riddled with cruel practices, from raising to transporting to “preparing” the birds that end up on human tables.

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Since moving to Harrisonburg, Virginia in October, I have had the pleasure and privilege of patronizing The Little Grill Collective, a historic landmark right in the heart of “The Friendly City.” These have been unusual privileges, too, as I typically shun eating out for several reasons: nearly all restaurants are perilous places for vegans, do not serve organic foods, are egregiously wasteful in many ways, and are equally egregiously overpriced.

The Little Grill, however, is a remarkable exception nearly every one of these and the many other reasons you might prefer to cook at home and brown bag it to work. From its early days in the 1940s to the time it became an employee-owned collective in 2003, The Little Grill has offered a wide variety of fare to please every palette. Whether you are a carnivore, an omnivore, or an herbivore, you will definitely find something to fill your tummy and make you smile at this joint.

The unique dishes on the menu range from appetite-stoking appetizers like the Black Beans and Rice or hummus and a pita with fresh veggies for dippin’. The entrees are even more diverse, from the whopping Ron’s Mexi-Plate to “Go Ask Alyce,” a falafel wrap with hummus, tahini, and a salad. You can also get burgers and other sandwiches, plus interesting desserts (including a yummy vegan cookie!) or smoothies. Their breakfast menu is famously full of to-die-for delights, from tofu rancheros to vegan flaxjacks. Be sure to get a big tall stack of those! Read the rest of this entry »

Earlier this month, Starbucks took a beating by environmentalists when it was reported that the coffee chain was wasting up to 6 million gallons of water daily. Just a few weeks later, the are making environmental news again, but this time for something positive they are doing.

Yesterday, TransFair USA and the Fairtrade Labelling Organiations International (FLO) announced that

Starbucks, one of the largest buyers of Fair Trade Certified coffee, will double its purchases to 40 million pounds in 2009, making the company the largest purchaser of Fair Trade Certified™ coffee in the world. Marking a new phase in their nine-year relationship with Starbucks, TransFair USA and FLO will join Conservation International as key partners in the Starbucks™ Shared Planet™ commitment to ethical sourcing.

In addition to doubling the amount of Fair Trade Coffee they purchase, Starbucks is also making a commitment to expand the work they do with the Fair Trade farmers. According to the press release Read the rest of this entry »

Now sushi lovers can make informed seafood choices that please the palate and safeguard the oceans. Environmental Defense Fund’s new Sushi Selector lists choices by Japanese and English names, and ranks them according to whether fish are caught or farmed in an environmentally responsible way and if their contaminant levels pose a health risk.

For sushi aficionados, that means both pleasant surprises — and some disappointments. Popular items like toro (bluefin tuna) and unagi (freshwater eel) are on the Eco-Worst list, as is most sake (made with farmed or Atlantic salmon). These species are either overfished, caught in ways that destroy ocean habitats or kill large amounts of other sea life, or they are farmed with methods that pollute the ocean or threaten nearby wild fish populations.

But such choices as sake made from wild-caught Alaska salmon, hotate (farmed scallops )  and hirame (Pacific halibut ) are Eco-Best choices, in part because they come from abundant, well-managed fisheries or — in the case of scallops — are raised using eco-friendly aquaculture methods.

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A recently released UN report on the effects of organic, or near organic, farming methods in 24 African countries has some interesting, and encouraging, findings. 114 projects in the 24 African countries were analyzed and the results found that yields more than doubled where the organic, or near organic, methods were implemented. In East Africa the results were even more impressive.

The study

found that organic practices outperformed traditional methods and chemical-intensive conventional farming. It also found strong environmental benefits such as improved soil fertility, better retention of water and resistance to drought. And the research highlighted the role that learning organic practices could have in improving local education.

Africa has been a continent where many have advocated the use of GMO crops and factory farms that use unsustainable methods to stop the food shortage that many parts of Africa are experiencing at the moment. But this study shows that perhaps these modern farming techniques are unnecessary and perhaps counterproductive. Read the rest of this entry »

Next to bathroom breaks and brushing teeth, eating may be one of the most routine, daily activities we engage in. Yet perhaps because food is so engrained in our everyday existence, we forget that it can readily be a strong means for us to activate some activism, no committee sign-ups required.

Instead blend your own creativity and contribution and come up with your own vision and project for promoting sustainable agriculture and local food. Come up with your own project to work towards a secure, healthy food system. Think out of the box and beyond just the dollars you spend at your farmers’ market. How can you contribute your skills, interests and enthusiasm toward bigger-picture change?

Melinda and Dan Hemmelgarn provide super-sized inspiration in such self-initiated, purposeful volunteering. Long-time supporters of their local farmers’ market in Columbia, Missouri, this creative couple blended their talents and passions into creating a calendar featuring area farmers: Farm Hands – a Tribute to the hands that feed us. Read the rest of this entry »

From our friends at ZapRoot: Farmers take it to the extreme to protect their crops. The Auto Alliance has jump on the green bandwagon. These Guys are Full of **it returns.

Links for this week’s edition:

sustainablog - Killing for Crops
Gas 2.0 - Ecodriving with the AAM
EcoScraps - McDonalds Green Billboard
Shell and the Alberta Oil Sands
Sad Hippies

Ever tried to buy fresh produce in an inner city grocery or convenience store? Good luck. Urban farming is one approach to addressing the “food deserts” so common in poor urban neighborhoods. St. Louis’ City Seeds Urban Farm goes a step further, though, and creates opportunities for “addicted and chronically mentally ill homeless” to build life skills and self-sufficiency, and to increase food security in the city.

Located downtown near Union Station, City Seeds employs clients of the St. Patrick Center, a non-profit that “provides opportunities for self-sufficiency and dignity to persons who are homeless or at risk of becoming homeless.” Combining hands-on farming with horticultural classes, the farm attempts to empower these people with skills they can use to build independence.

The farm’s workers aren’t the only economically disadvantaged people that benefit from its harvest, though. Vegetable seedlings grown in the farm’s hoop houses are distributed to community and backyard gardeners. And, the farm also serves as a distribution point for a pilot food distribution program that provides rural farmers with access to inner city markets: a low-cost CSA-type program provides weekly boxes of fresh produce to residents in some of the city’s poorest neighborhoods for $7 a week.

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The sustainability mantra may be “less is more,” but there’s one exception when buying more makes green sense: shopping the last farmers’ markets. If you’re not gardening and growing your own produce, your local farmers’ market serves as your easy connection to one-stop local fare shopping.

But as frosts linger and the cold winds start to blow, don’t punt and think your fresh local bounty will disappear till spring. With a little strategic shopping and planning, you can preserve a local meal focus all winter long by taking advantage of those last farmer’s markets.

Here’s another perk of eating local year round: you’re supporting the economic health of your community. Just ask Cindy Torres, manager of the Longmont Farmers’ Market outside Boulder, Colorado, and a Food and Society Policy Fellow. Passionate about using local food systems as a healthy economic development tool, Torres co-founded the Boulder County Food and Agriculture Policy Council to look at how her area can increase the local food supply to enhance the lives of community residents of all economic backgrounds.

“With a little bit of planning and preparation, we can readily eat local till the spring markets start up again,” explains Torres. Here are her favorite five tips: Read the rest of this entry »