Top o’ the internet to ya…
March 17, 2018
Some Good Bits: We’re green with envy this week. Santa Monica photog Karen Hirshan schools us in the green superfood, bok choy. Food stylist FoodDeco has us thinking bigger when it comes to avocado toppings. Dr. Mark Hyman has some good advice for preparing healthy food for anyone who is green in the kitchen.
Read/Make: It’s an absolute staple for any kitchen. Or, campsite. It cooks nearly anything; it’s tough; it lasts forever. The cast iron skillet. It does however require a little TLC. The secret is in the seasoning. A well-maintained skillet will provide years of flavor. So clean, store, and cook with it, accordingly.
And speaking of a cast iron skillet… how about this recipe for a food you’re serving (or most likely – eating) this St. Patrick’s Day. It’s rumored that folks have been cultivating the potato since 5000 B.C. That means, at this point, there are a million ways to make potatoes, but we thought you might enjoy this fresh take to kick start your St. Patrick’s Day. Erin go bragh!
Read: What’s old is new again. A return to old school farming practices, it turns out, may be just what the doctor (from the Department of Animal Science at Michigan State University) ordered. And by old school, I mean mimicking the way animals naturally graze -which may result in more land for farmers to manage. But, does raising beef on grass alone also contribute to higher-than-feedlot-beef greenhouse gas emissions? Wanna be like Paul Harvey and know the rest of the story? Diana Rodgers breaks it down with Paige Stanley & Jason Rowntree, who recently published a paper around carbon sequestration and feedlot vs. adaptive multi-paddock (AMP) beef emissions. There’s so much to know in the movement toward regenerative agriculture. They can break it down for you.
Read: The crux of this newsletter is that the foods we eat can change the world. Simple enough, right? And, there’s a common phrase in the American vernacular that you vote with your dollars. Right? A couple of chefs (who are a couple, in fact) are asking folks to do just that by presenting the climate-focused Perennial Restaurant, a SF-based restaurant that, according to their site “strikes a balance between sophistication and satisfaction with a menu that has fun reinventing classics with an optimistic vision of sustainability that’s all about finding the restorative element in restaurants.” Furthermore, they’ve put together a Healthy Soil Guide, “a simple resource to help chefs—and home cooks—find the farms with the healthiest soil, which in turn leads to the best-tasting food.” Dirt is dead. Soil is alive.
Read: Did you know that palentologists believe that, before humans started talking over the world (literally), the average rate of species extinction was one species per million in each one-to-ten million year interval? And humans have driven that rate of extinction up to 100 to 1,000 times? I mean, can you imagine the species we never even knew existed? The Half-Earth Project wants to make sure they slow down all that by keeping half of both land and sea life wild and protected.
Also published on Medium.