photo credit: patti haskins

Not all turkeys are created equally. And with Thanksgiving just around the corner, more and more retailers are answering the call for alternative holiday bird options. While Butterballs are the standard fare (not to mention perfectly delicious), an increasing number of turkey aficionados are favoring ancestors of the broad-breasted Tom.

Heritage Breeds, like Standard Bronzes, Narragansetts, and Bourbon Reds, are quietly gaining respect and market placement due to their exceptional flavor and biological diversity. According to the Heritage Turkey Foundation, “They are traditional ‘standard’ breeds of turkeys which have not been ‘industrialized’ for efficient factory production at the expense of flavor and the well-being of the turkeys.”

As industrialization took over the turkey industry, these heritage breeds became all but extinct. Meanwhile, the mass production of Broad-breasted whites developed a quick-to-fatten breed that cannot mate on its own, has difficulty walking, and must be slaughtered before it grows too big to carry its own weight.

The American Livestock Breeds Conservancy and Slow Food have been working together to increase awareness and availability of the traditional heritage varieties. As a result, numerous retailers are offering heritage breeds for this holiday season. Since some require “pre-ordering,” you may want to hop on this option sooner rather than later. Or you could be sizing up the Butterball section in the coming weeks.

As one of the few All-American, nationally celebrated holidays, why not take the route of celebrating like our own ancestors—alongside a harvest of organic fall veggies, of course? To find a retailer that sells heritage breed turkeys near you, check out: http://heritageturkeyfoundation.org/

photo credit: thebittenword.com

This week’s round-up focuses on the edible side of an eco-conscious lifestyle.  Chew on this:

1. Planet Green shared some inventive ways to reuse stale bread.
2. The Daily Green advised on foods that pregnant women should eat organic.
3. Eat. Drink. Better. gave tips on growing food anywhere with an organic grow box. 
4. Groovy Green taught us how to tap maple trees for syrup.
5. And last, my favorite of the week - Green Daily uncovered a weird scoop about a Swiss restaurant serving breast milk! 

Extolled for its taste, as well as its health benefits, tea is more popular than ever. And, whether you prefer your tea black, green, red, white, hot or iced, loose or bagged, this primeval beverage of conspicuous consumption is also “greener” than ever.

photo credit: BotheredByBees

Taste Not Waste

The fundamental maxim of many tea purists that whole loose leaf tea trumps tea made with tea bags is hotly debated. Purists claim loose tea releases the full flavor and benefits by allowing the tea leaves to brew “unfettered” in the pot, whereas the traditional paper tea bag, filled with “tea dust,” or the dregs of the leaves, results in an inferior cuppa.

Recently, the flavor debate has taken on an added dimension with growing environmental concerns about the waste associated not only with tea bag use but also with tea packaging in general.

According to Culinate blogger Mark Douglas, “More than one million tons of excess waste could be eliminated each year by not having the following three items associated with an average tea bag: the paper wrapping around the individual bag, the string attached to the bag, and the little paper tab attached to the string.” Douglas learned that astounding fact in a 2006 “Tea Education” episode of The History Channel’s Modern Marvels series. As a prime example of waste prevention, the episode featured the tea company Celestial Seasonings, which manufactures its tea bags without strings, tags or individual wrapping, and consequently saves over 3.6 million pounds of waste each year.

If the potential for waste alone causes you to rethink your tea bag use, but nevertheless lament the loss of convenience the tea bag provides, take heart. Reusable stainless steel tea infusers like the Teastick and teapots with built-in infusers or plungers may be an option. Furthermore, Mighty Leaf Tea, Numi Organic Tea and Seattle-based Choice Organic Tea all offer something called a “T-sac filter,” made with chlorine free, unbleached filter paper from manila hemp, which, according to Choice Organic, is “an environmentally-safe and convenient alternative for perfectly brewing loose leaf teas or herbs.”

For diehard tea bag users, other green options exist. Besides using unbleached paper tea bags, reusing and recycling are key. In a novel approach, artists of the South African company Original T-bag Designs take used tea bags (with the leaves removed), dry and iron them and then paint the bags, transforming them into greeting cards, notepads, journals, ornaments, candles, coasters, trinket boxes, and tea light holders.

Old tea bags (sans the staples) make good compost too, providing nutrients and acidity to your fertilizer mix. The U.K. company Teabagbin markets a nifty way to collect your used tea bags for compost. Its self-proclaimed “stylish little container made from high grade steel or plastic sits happily next to the kettle and swallows up used teabags keeping your kitchen mess free,” and answers the proverbial question of “What do you do with yours? [tea bags that is]”

Traditional paper tea bags aside, the newest and hottest trend on the market is pyramid-shaped tea bags made from silk, muslin or nylon. The science behind these “gossamer mesh” objets d’art is that they allow the whole leaf tea leaves—not the “tea dust” usually stuffed into a compact paper tea bag—room to brew. Companies such as Tea Forte and even Lipton have developed their own versions of the triangular-shaped bags, thus bringing quality (though more expensive) tea to the masses.

Despite the hype, the nylon versions of these bags have come under fire from environmentalists who claim that they are not biodegradable. There are biodegradable corn fabric pyramid bags but questions of quality and environmental friendliness remain (some of the bags are apparently made from genetically modified corn).

Naysayers will rightly point out that all tea—bagged or loose—comes in containers that create unnecessary waste. However, companies such as Republic of Tea sell their tea in recyclable tin canisters. Los Angeles-based eco-chic designer Dana Morgan of Green Carpet Event suggests another way to reuse old tea tins: as vases. And, in October 2006, the specialty tea and coffee shop Oxalis in Bath, England, urged customers to bring their own bag or container from home in order to reduce waste. As an added incentive, customers who brought their own containers received a discount of 15 pence (about 25 U.S. cents) per 100g of tea.

Sustainability, Fair Trade and Organic

Cups of tea are also greener as a result of sustainability initiatives across the globe. For those who like a little sugar in their tea, 2007 saw the United Nations Environment Programme (UNEP) and Global Environment Facility (GEF) launch a project to use waste from the East African sugar industry to generate electricity across the tea-producing region.

In an effort to replenish the resources it uses in packaging, tea company Good Earth donates a portion of its profits to tree-planting projects sponsored by American Forests, a nonprofit conservation organization. Tea giant Lipton has pledged that its Yellow Label tea bags on the European market will be certified by the Rainforest Alliance by 2010 and on the global market by 2015. And in May 2008, British tea company PG-Tips announced its partnership with Rainforest Alliance, unveiling a plan to supply 1,200 McDonald’s outlets with tea certified by the environmental nonprofit.

Moreover, the popularity of Fair Trade Certified and organic tea products has skyrocketed in recent years. Launched in 1997, the Fair Trade movement promotes free trade and “the use of sustainable farming methods that are safer for humans and the environment.” There are now a wide variety of brands that the environmentally friendly consumer can choose from, thereby making saving the environment and enjoying your afternoon cuppa mutually inclusive.

For more on tea and the environment, see

Boughton, Ian. “Cuppas with a Conscience.” Caterer & Hotelkeeper 198. 4527 (15-21 May 2008): 50-1.

Budgar, Laurie. “Has new tricks.”Natural Foods Merchandiser 27.12 (Dec.2006):22-3.

“Making a difference.” Bath Chronicle (26 Oct. 2006): 14.

http://ezinearticles.com/?Its-All-in-the-Tea-Bag—How-to-Be-Environmentally-Responsible-with-Your-Tea-Bags&id=202998

http://www.telegraph.co.uk/news/uknews/1568610/Nylon-teabags-set-to-let-the-flavour-flood-out.html

http://cityroom.blogs.nytimes.com/2008/02/27/the-tea-bag-basks-in-its-moment-to-simmer/

photo credit: minor9th

In the midst of my foray into all that is organic, I recently came across a familiar-ish name from the past. Instantly an image came to mind—a chilly New York night, me coasting ‘round the back corner of Washington Square Park, and leaving my opponent buckled over and choking on my dust. (Oh, and did I mention I was wearing cowboy boots?)

While it wasn’t exactly organic wine that caused me to heed the call by Russell (now Adam) Morganstern to run the gauntlet around WSP, times have changed and we have (possibly) matured.

Now Morganstern is Editor-in-Chief for Organic Wine Journal, a useful resource for more than just wine. The journal’s website offers recipes, book, restaurant and wine reviews, and opportunities to learn, including articles on what makes a wine “organic,” all you wanted to know about sulfites, and help for the wine store timid.

To check out these features (and more), visit: http://www.organicwinejournal.com/

As for Mr. Morganstern, feel free to let him know I’d be happy to grant him a rematch, if he’s willing to put up some tasty vintages as a prize. But this time, I get to wear sneakers. 

Slow Food Nation '08 in San Francisco.

Slow Food Nation ’08 came to a close in San Francisco yesterday, leaving, organizers hope, very little waste.

Festivals, fairs, amusement parks, and sporting events are notorious for the amount of garbage left in their wake. Along with porta-potties and drunken dudes, trash is an unfortunate reality associated with otherwise joyous county fairs and street fairs. That’s what made Slow Food Nation’s commitment to zero waste such a welcome relief. (”Zero waste” strives to eliminate waste, regarding trash as a resource that can be reused or re-purposed.)

Bins, Staff Made Zero Waste Easy

The weekend-long festival was like Disneyland for foodies with a conscience. Featuring a farmers’ market, a bevy of speakers, a large “Victory Garden” of fruits and vegetables growing outside City Hall, and lots of “slow food” from local restaurants, Slow Food Nation also sported plenty of easy-to-find bins for separating waste into three categories: recyclables, compostables, and landfill. Vendors were careful to offer only items that could be composted or recycled.

The festival also hired a helpful, energetic, friendly staff to help festival-goers place the right items in the right bins. Contamination continues to be the bugaboo of recyclers, so adding a human element no doubt aided organizers’ efforts.

Who Else Is Moving Toward Zero Waste?

Of course, while Slow Food Nation as an organization goes to great pains to not be elitist, the festival was clearly populated by people who already have an interest in sustainability and zero waste practices. More interesting, and maybe even more valuable, would be seeing these efforts in practice at events like the Sonoma County Fair or a 49ers’ game, where larger and more diverse population segments come together.

The Sonoma County Fair did host a “sustainability pavilion” this year, but the fair’s sustainable efforts seemed to end there. When I attended, garbage bins were overflowing with heaps of non-biodegradable utensils and food scraps and food-soiled papers that could have easily been reclaimed and composted.

Still, bit by bit, various festival organizers across the country and trying to make love for a good party compatible with zero waste. Alameda County, across the Bay, employed zero waste practices in its last county fair. Walworth County, Wisconsin, published a case study on their efforts to encourage less waste. And this year’s Silver Lake street fair in Los Angeles worked to get vendors to switch to biodegradable carryout containers and to get people to “think before you toss.”

More resources:

Slow Food Nation ‘08:
http://slowfoodnation.org/

Case Study: Walworth County Fair, Wisconsin:
http://www.besmart.org/publicplacerecycling/Case-studies/Walworth-County-Fair/wc-fair.html

“‘Wasted’ at the County Fair,” on Mom Goes Green:
http://www.momgoesgreen.com/%E2%80%9Cwasted%E2%80%9D-at-the-county-fair/

“The Greening of a Los Angeles Street Festival,” August 24, 2008, The Los Angeles Times:
http://www.latimes.com/news/science/environment/la-me-sunsetjunction24-2008aug24,0,1134965.story

“Slow Food Brings Many Issues to the Table,” August 29, 2008, San Francisco Chronicle:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/29/MNKQ12K54L.DTL

photo credit: Saquan Stimpson/monstershaq2000

If the first step in addressing an issue is to admit that there is one, then I have a confession: I am Irish. And as a member of the famous potato-famine ravaged brethren, I take my alcohol seriously.

Sure, I succumbed to the likes of “head-wrecker” beer in my younger days (the bottle opener bottom design was just too convenient for late night parties on the beach.) But as my palette, uh, matured, I tended toward the finer microbrews, the more intricate, aged wines, and the top-shelf alcohols. Not every time, but as often as my wallet could cover the cost (and when others were buying, of course.)

I have even patted myself on the back for purchasing, drinking and liking organic wines, especially when paired with local food fare featuring Niman Ranch products and regionally-raised produce. (A favorite in San Francisco is Green Chili Kitchen. I highly recommend it.)

But, until now, I have not delved much deeper into the availability of wines, beers and spirits that aim to lessen their carbon footprint. And more and more pop up every year.

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photo credit: hlkljgk

Saving fuel is on nearly everyone’s mind these days, and one area that sucks up a lot of petroleum and energy is food production and transportation.

According to Sustainable Table, a study done in 2000 estimated the food industry claims about ten percent of the energy used annually in the US. About 40 percent of that energy is expended making pesticides and artificial fertilizer. Another 23 percent goes to processing and packaging.

This doesn’t even touch on the energy used to transport food (and keep it cool en route). The Center for Sustainable Systems at the University of Michigan estimates that the average US food product travels about 1500 miles before it is consumed—that’s a lot of fuel and refrigeration.

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photo credit: pfala

While I’m not usually one to buy into shameless promotions, I was intrigued by organic yogurt producer Stonyfield Farm’s recent “Bid with Your Lid” campaign.

Stonyfield, which started as an organic farming school 29 years ago and launched the climate-conscious non-profit, Climate Counts, in collaboration with Clean Air-Cool Planet, has long been a favorite brand in our household, mainly due to a desire to avoid high-fructose corn syrup when possible. But the “Bid with Your Lid” campaign provides another health-focused reason to stock up on the active cultures of acidophilus.

This fall, the company plans to divvy a pot of $100,000 among three environmental organizations…and it’s up to you to decide who gets what.

The “big three” all have worthy causes. They include: Physicians for Social Responsibility (which focuses on keeping toxic chemicals from the environment), Ocean Conservancy (which focuses on climate change affecting our land and seas), and Worldwatch Institute (which focuses on sustainable agriculture systems).

The more votes they get, the more of the pot they receive. Simple enough.

While the main idea is most likely to promote purchases, like most campaigns in the US “Bid with Your Lid” contains a “no purchase necessary” option—which means you can give a gift to your favorite without having to open your wallet.

For more on the promotion, these organizations, or even to place a vote for your cause, check out: www.stonyfield.com

(I swear, it’s not everyday that I recommend an individual corporation’s website, but this could be a way to give without having to give up much.)

photo credit: gregor_y

As interest in eating organic grows, the range of what carries the “organic” label increases exponentially. Organic food is now available in nearly every section of the grocery store. But just because something is labeled “organic” doesn’t mean it follows the criteria you may think of as organic.

According to the Organic Trade Association, being certified as organic assures that the crop has been grown according to strict standards that were verified by an authorized third-party organization or the state government. Certification involves “inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.”

But some critics point out that this does not guarantee the items are “sustainably grown,” “cruelty-free,” “worker-friendly,” or “fuel-efficient”—important aspects to many organic product consumers. In fact, many organic operations do not sell “certified organic” items, because some smaller farms cannot reap enough reward from certification to cover the costs of becoming certified.

Sources add that the desire to cash in on the “organic” dollar has extended to the country’s giant food conglomerates. The concern is these big operators have the ability to use lobbyist pressure to get rules bent in their favor, potentially altering the definition of “organic” even further.

While the “certified organic” label may leave some aspects up to question, most sources agree that buying organic is preferable over standard industrial farm products. To find out more about what qualifies as “organic,” check out the Organic Trade Association frequently asked questions here: http://www.ota.com/organic/faq.html

Call me stupid, but when I saw Heirloom tomatoes at the local grocery store, it never dawned on me that these were actual antiques. Or maybe they are more like ancient family recipes, handed down the generations.

Either way, the current debate around the lack of diversity in the global food supply has more people buying heirlooms—both the food and the seeds.

Small groups of local and organic farmers have made it almost an elite practice/underground supply chain/cult following—more than a hobby, not quite an obsession, but possibly something close.

And who could blame them? The idea of a genetic strain of tomato that extends back 50 to 100 years is pretty cool. Though not all heirloom fruit and vegetable varieties go back that far, all have been passed down within a family or community. They are also unique and genetically distinct from commercial options. (more…)