Posts Tagged ‘local foods’
VEGGIE PRIDE PARADE:
SUNDAY, MAY 16, 2010 info@vivavegie.org….•….212-242-0011
The fabulous program guide for the upcoming 2010 Veggie Pride Parade NYC is available online! Click HERE to download a PDF (3.2 mb). Everything’s there: A list of speakers, exhibitors, entertainers, donors of cash, food, and prizes, the latter for the costume contest. There are two articles, a list of volunteers, and, of course, the program of events! Oh, and many many ads from the generous sponsors of the Veggie Pride Parade. This is not to be missed. By Pamela R.
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- Eat healthier and tastier foods with more nutrients and vitamins.
- Avoid chemicals, hormones, artificial additives and genetically modified organisms.
- Help the environment by promoting better farming practices.
- Support organic farmers and enable them to continue farming in this environmentally safe manner.
- Organically raised animals are in conditions which limit stress and promote health. They are humanely treated and are fed naturally, without drugs.
- Organic farming reduces soil erosion and ground-water pollution, significantly reducing the impact on wildlife.
- Organic food production uses less energy than conventional food production.
- Organic farming practices maintain and enhance seed, crop and ecological biodiversity.
- Consuming organic products helps protect future generations.
Spread the organic word!
US Organic Standards
- Land on which organic food or fibers are grown must not have had prohibited substances applied (such as toxic and persistent chemical pesticides and fertilizers) for three years prior to certification.
- Farmers and processors must keep detailed records of methods and materials used in growing or processing organic products.
- A third party certifier, approved by the USDA must inspect methods and materials annually.
- All handlers and farmers are required to maintain an Organic Handling Plan detailing their management practices.
Did you know?
The United States makes up only 5% of the world’s population, but we consume 30% of the world’s resources and create 30% of the world’s waste. If other nations were to consume at the rate of the U.S., we would need five planets… but, we only have this one!
By making simple changes in our everyday lives, we can make significant strides to improve the planet we all share.
Today is a wake-up call to enlighten and energize environmentally aware citizens to get involved.
Now is the time to take even a small step.
Take action: Reduce, Reuse, Recycle and take a stand for the environment with your consumer dollars.
Make wiser and healthier choices for you and your family by supporting natural and organic options.
Simple ideas for a better environment:
- Walk, bike or use public transportation instead of using personal cars.
- Start recycling basic everyday items, such as paper, plastic and metal products.
- Eat organic food.
- Support organic and green production.
- Save water in every opportunity. (Especially in the bathroom where families waste the most.)
- Don’t let hot water run continuously when you shave. Close the drain and fill the basin with water instead.
- Try to run your dishwasher only once a day or when fully loaded and use the shortest cycle that will clean the dishes.
- Wash only full loads of laundry.
- Try to avoid hot water in the washing machine (Cold water is often better for your clothes.)
- Use only the necessary lights and get into the habit of turning off those that are not in use.
- Use compact fluorescent light bulb or LED.
- Try energy efficient products.
- Unplug appliances and other electronics when not in use.
- Switch to renewable energy (Most likely your energy supplier can do it for you upon request.)
- Support local businesses like farming, production systems, services, etc.
- Bring your own cloth or fabric bags when you shop.
- Bring your own mug to work for coffee.
- Stop buying new bottles of water. Reuse existing bottles.
- Print only what is necessary.
- Use lighter weight paper when printing.
- Try to copy on both sides of the paper.
- Consider purchasing eco envelopes for mailing.
- Use your e-mail and other tech-savvy alternatives whenever possible.
- Save trees by stopping unsolicited junk mail. (More than 100 million trees are destroyed each year to produce junk mail. 42% of timber harvested nationwide becomes pulpwood for paper).
- Switch to paperless statements for credit cards, bank statements, etc.
- Support recycled paper products.
- Avoid requesting catalogs that are not needed.
- Purchase products made with recycled materials.
- Try natural cleaners.
- Use natural body care products.
- Consider buying a hybrid for your next car purchase.
- Consider stop buying things you don’t really need.
Please lead by the example!
Source: Gustorganics
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Fill up on a robust chili that’s richly seasoned with chorizo, smoky chipotle chiles and fire roasted tomatoes.
Ingredients
Preparation Directions
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Food Fight – The LA Premiere
| Date: | Wed March 24 2010 to Wed March 24 2010 Wednesday, 7:30 pm |
| Where: | Crest Theater 1262 Westwood Blvd Westwood (LA) California, 90024 [ Map it!] |
| Event Type: | Film/Video Showings |
| Web Site: | www.foodfightthedoc.com/ |
| The multiple-award-winning food documentary, FOOD FIGHT, will be screening at the Crest Theater on March 24th. There will be a Q&A panel afterwards with James Beard Award-Winning chef Suzanne Goin (of Tavern, Lucques, AOC, and Hungry Cat), Evan Kleiman (host of KCRW’s “Good Food”), Russ Parsons (author and Food Editor of the LA Times), director Chris Taylor, and organic farmer Thetis Sammons.
FOOD FIGHT tells the story of how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement. The film stars Alice Waters, Michael Pollan, Marion Nestle, Wolfgang Puck, Suzanne Goin, MacArthur Genius Grant Winner Will Allen, and 20 other interviews. Uniquely among food films currently in release, FOOD FIGHT is a positive celebration of the relationship of farmers, chefs, consumers, and activists in the economics of how our food is grown. VARIETY called the film “well-intentioned and informative…with an abundance of personality.” LA WEEKLY said “Chris Taylor’s cheeky documentary serves up the history and politics of how America eats in a breezy, amusing way.” Tickets for the screening can be bought ahead of time at the event website: www.indiedocs.net or at the theatre box office on Wednesday. FOOD FIGHT is screening as part of the “Something to Talk About” documentary film screening series, a unique independent series of films that are meant to provoke conversation about positive change in society. The films will screen monthly at the Crest Theater in Westwood. The next film in the series will be “Revolution Green” in April. Crest Theater: 310-474-7824 |
Last night I had dinner at my favorite and perhaps one of the most well known vegan restaurants in New York City, Angelica’s Kitchen. When I dine there and I am by myself I like to sit at the “community table” where I have met some very curious and delightful individuals. Angelica’s has daily specials that are usually so enticing that I rarely order from their regular menu. As was the case last night- I had the Saag Paneer, healthy & delicious. Supporting a business like Angelica’s is a pleasure because they have a great product and a philosophy of kindness and sustainability. Angelica’s Kitchen is truly an example of a green restaurant on a mission to help our planet and promote mindful eating and organic foods.
Not only is Angelica’s devoted to serving clean fresh and local foods, but they maintain direct relationships with the farmers and customers who support their business. Angelica’s Kitchen believes in fair trade and makes sure that it’s ingredients are purchased from vendors who use renewable sources of energy. They are active participants in the food donation program City Harvest, which collects food from restaurants throughout the NYC area and redistributes it to the homeless.
Visit them at http://www.angelicakitchen.com/
This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They’ll cook in the sauce.
Directions
1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
ingredient list-
Serves 8
Filling – Try to find organic and local versions of all ingredients for a greener version of recipe.
- 2 tsp. olive oil
- 2 medium onions, chopped (2 cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 10-oz. bag fresh baby spinach
- 2 12-oz. pkgs. firm tofu, drained
- 1 8-oz. pkg. vegan cream cheese
- ½ cup chopped fresh basil
- ¼ cup nutritional yeast
Lasagna
- 5 ½ cups Speedy Red Sauce
- 12 uncooked whole-wheat lasagna noodles
- 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
- 1 cup shredded mozzarella flavor rice or soy cheese (3 oz.)
Nutritional Information
Per :
| Calories | 508 |
| Protein | 33g |
| Total Fat | 19g |
| Saturated Fat | 3g |
| Carbs | 60g |
| Sodium | 817mg |
| Fiber | 13g |
| Sugar | 10g |
Source: Vegetarian Times
1. Trim consumption of animal fats
When you’re pregnant, it’s more important than ever to choose lean cuts of meat, trim away fat and opt for fat-free dairy products. Here’s why: Some toxins linked to prenatal nervous system and hormonal damage are stored in fatty tissue. These include polychlorinated biphenyls (PCBs), which pose risks of reduced intelligence to the developing fetus; brominated fire retardants; dioxins and other pollutants that persist in our air and water.
2. Put a stop to insecticides in your home and office
Organophosphates are a family of insecticides that attack the nervous system. In two New York City studies conducted last year, babies of women who had been most exposed to two organophosphates, chlorpyrifos (Dursban and Lorsban) and diazinon (Spectracide), had significantly lower birth weights. Fortunately, these insecticides were phased out of residential and school use by the EPA in 2001-03. However, other organophosphates are still in circulation, as are similar compounds called pyrethroids. Pesticides also release inhalable volatile organic compounds (see below).
What to do instead? Researchers at the Columbia Center for Children’s Environmental Health (CCCEH) recommend that pregnant women switch to sticky traps and other bait stations, “which are safer, last longer and are more effective,” while keeping surfaces clean of food residue, removing trash and treating cracks with boric acid, classified by the EPA as of low toxicity, then sealing with caulk. (Keep boric acid and baits out of the reach of children and pets.)
3. Select foods to minimize pesticide residues
Chlorpyrifos and diazinon (see above), along with many related toxic pesticides, are still used widely on food crops. Prioritize your grocery list to allow for the purchase of the following organic fruits and vegetables that, when conventionally grown, tend to harbor the most pesticide residue: apples, bell peppers, celery, nectarines, peaches, pears, potatoes, spinach, strawberries and peppers.
4. Pass on high-mercury fish
Mercury is a potent neurotoxin that can harm a developing fetus. Say “no” to high-mercury fish such as fresh tuna, canned albacore, wild bass, swordfish and tilefish. (One meal of moderate-mercury fish, such as canned light tuna, can be eaten once a month.) Eat up: low-mercury “yes” fish such as sardines, wild salmon and farmed striped bass.
5. Let Old Paint Lie
Since lead has been banned from gasoline (in 1996) and paint (in 1978), most exposures now come from old lead-based paint. This heavy metal, which can also contaminate water and soil, can interfere with nearly every aspect of fetal development, causing brain and kidney damage, according to the CCHE. If your old house has lead paint in good condition, cover it with fresh paint rather than removing it, which releases lead dust into the air. To test paint for lead, see www.epa.gov/lead or call the EPA’s lead hot line at 800-426-4791.
6. Make sure your water is safe to drink
Your local utility must by law provide you with an annual “Right to Know” report listing the EPA-recognized pollutants that exist in your water at potentially unsafe levels. Trihalomethanes, for instance, can increase the risk of miscarriage. See Green Guide #101 for contaminants to avoid and best filters. If you suspect there’s lead in your pipes, allow the tap to run for 30 seconds to clear them before using water. Find lead-testing services at http://www.epa.gov/safewater/labs/index.html.
7. Avoid the VOCs that offgas from paints, glues, air fresheners
Toxic volatile organic compounds (VOCs) can evaporate from many conventional building, decorating and other household products, including air freshener sprays. Exposure to air fresheners during pregnancy and within the first six months of life was associated with diarrhea and earache in infants and headaches and depression in mothers, according to a study published in the October 2003 Archives of Environmental Health.
If exposed to fumes at work, speak up: Thirty-two children exposed in utero to organic solvents had lower scores on language and other developmental tests, according to a study published in the October 2004 Archives of Pediatric and Adolescent Medicine. In the workplace, their mothers had come into contact with such solvents as toluene, xylene, mineral spirits, isopropyl alcohol and trichloroethylene.
8. Steer clear of vehicular and smokestack emissions
Research conducted by Columbia University links “combustion-related” chemicals called polycyclic aromatic hydrocarbons (PAHs) with shorter gestation periods for pregnant women, resulting in smaller babies. PAHs are in car or bus exhaust and emissions from residential heating and power generation. Before exercising outdoors, check the EPA’s Air Quality Index at epa.gov/airnow. Keep windows closed during peak traffic hours.
9. Stay away from phthalates in vinyl, personal-care and cleaning products
Chemicals called phthalates, known hormone-system disruptors that have caused birth defects in lab animals, are widely used as plasticizers in nail polishes and vinyl and as solvents in synthetic fragrances. Avoid soft vinyl products and cosmetics containing “Fragrance.”
10. Get rid of those crumbling foam cushions, already!
The latest chemicals found to be approaching possibly unsafe levels in American women’s breast milk, as well as umbilical-cord blood, are fire retardants known as polybrominated diphenyl ethers, or PBDEs. Furniture foam tends to release PBDEs into house dust when it breaks down.
How do you picture a wonderfully unique dining experience in the city of New York? A place to unwind at an organic juice bar, where you can casually read your papers and sip on a cool glass of freshly prepared fruit smoothie. Become infused with raw energy. Take pleasure in a conversation with friends or neighbors at the community table over delectable morsels of quick bites. Relax and take in the scents of exotic food and spices. Watch an open kitchen come to life as invigorating music and warmth surround you. Celebrate the joy of eating with a nutritious meal from the innovative vegetarian menu, complemented by a fine glass of organic wine. Hear the sounds of laughter and delight as you are being treated like family.
Intrigued? These sensuous adventures and more are waiting for you at GOBO where everyone is brought together in a cozy setting, reminiscent of a country kitchen that embodies big city life. It is a country kitchen with flair. From the eclectic West Village, the doors of GOBO restaurant open into a stylish, comfortable and vibrant space serving exciting vegetarian global cuisine that conveys the diversity of the neighborhood. An extension of New York in which your five senses enjoy constant stimulation, GOBO is an inviting scene for all people to share in the spiritual experience of healthy vegetarian dining. Take a journey to the GOBO country kitchen to discover “food for the five senses”. Leave with an awakening of both your body and mind!
Ingredients
2 to 3 cups organic butternut squash, roasted or boiled (use whatever winter squash is available)
1 tbsp olive oil
2 onions, sliced (about 1 ¼ cups)
1 tsp dried thyme
Salt and Pepper to taste
2 cups organic apples, sliced
1 cup organic cheddar cheese, grated
1/4 cup bread crumbs
Method
1. Mash up squash. Spoon a good 2 to 3 cups of the squash into the bottom of an oven safe casserole dish.
2. Add olive oil to a skillet and sauté onions over medium heat. Add thyme, and season with salt and pepper. Stir onions and cook over medium heat for 7 minutes. The onions should be caramelized.
3. Add the onions on top of the squash.
4. Layer apples on top of the onions.
5. Add the grated cheddar cheese and bread crumbs to the top of the dish and add up to 1/4 cup of bread crumbs.
6. Bake at 350 degrees for about 45 minutes, until the cheese is melted and a little browned on top. Let it cool for a moment or two when you take it out because it will be very hot.
I highly recommend you double (or quadruple) this recipe because people will tear into it and it will be all gone in a flash.
Off The Hook: Why Local Seafood is Sustainable
Saturday, March 13th from 3:00 pm – 5:00 pm at 92 Y Tribeca
Do you want to know what fish are sustainable to eat? Are you confused by pocket seafood guides and competing certification labels? Do you wonder if any fish sold at farmer’s markets are overfished? Greenmarket will bring together fishermen, a regulatory agent, a marine advocate, and a chef to help untangle these questions and talk about what’s being done to promote sustainable fishing practices and why it’s important to support our local fishing families and communities.
Panelists include, Alex and Stephanie Villani from Blue Moon Fish in Mattituck, NY; Christopher M. Moore Chief of the Partnerships and Communications Division in the office of Sustainable Fisheries at NOAA Fisheries Service; Niaz Dorry, Director of the Northwest Atlantic Marine Alliance (NAMA); and Colin Alevras Chef of the former acclaimed restaurant Tasting Room and now Sommelier at DBGB Kitchen & Bar.
Light local seafood snacks and New York State wine will be served.
Tickets are $10 and available at 92 Y Tribeca or through the box office at 212-601-1000.
92Y Tribeca is located at 200 Hudson Street, at Canal.
