Small Planet, Carbon Footprints, and Eating Sustainably

In the beginning, there was Frances Moore Lappe's Diet for a Small Planet, which tied vegetarianism to ending world hunger, changed the way most Americans ate in the 1970s. Lappe went on to author many other books, offering recipes for "complementary proteins" and vegetarian cuisine that also helped readers consider the impact of their food choices on the larger planet. Lappe is often credited as the first person to popularize and promote the idea that producing beef used exponentially more resources than consuming the plant-based foods used to fatten up that meat. A twentieth anniversary edition is now available, updated with new recipes, nutritional advice, and focus on how the world is today. Today, Lappe continues to publish like crazy, with books just being one of many outlets she employs to spread the message of positive solutions to world hunger and global resource exploitation.

Even better, Lappe's daughter Anna is an anti-hunger, living democracy food activist in her own right, publishing the amazing Grub cookbook with the vegan soul food activist Bryant Terry. In Hope's Edge, mother and daughter travel to Asia, Africa, Latin America, and Europe, looking for evidence of other ways to live and transcend consumerism and capitalism towards ethical economic and social living. Like most of Lappe's books, these include recipes. With her mother, Anna Lappe has founded the Small Planet Institute, which provides multiple outlets to explore how people across the globe create living democracies, using their own power to make governments and programs from the ground up. According to their mission, the Lappes see their role as supporting "this historic awakening through collaborative public education efforts with colleagues worldwide and through our own books, articles, websites, speeches, and other media." For a change-the-world cookbook that the Lappes would probably feature at the Small Planet Institute, check out Cool Cuisine: Take a Bite Out of Global Warming.

Laura Stec, a San Francisco chef /educator and Eugene Cordero, Ph.D., climate scientist and professor of Meteorology at San Jose State University use a clever and informative format to demonstrate how the current food system is responsible for a good portion of global warming. More than just feeding a household, Stec and Cordero consider opportunities for eating together. The authors combine explanations of waste emissions, global energy use and methane problems with recipes for grass-fed meat, all-vegetable meals, and organic omelettes. They even provide information on parties -- and how you can offset the miles your guests drive to get there by contributing directly to carbon offset programs.

Both the Lappes and the Stec-Cordera team try to find ways around the industrial-chemical-agricultural-marketing system that ultimately creates a less healthy, less tasty food system. By reconnecting to the sources of our food and acknowledging the central role it plays in our lives, both sets of authors focus on reclaiming a human global value. As individuals, by valuing where our food comes from and the land, animals, and farmers who give it to us, these books enrich bodies as well as our minds.

Got Juice? Exotic Flavors, All-Natural Goodness - Bolthouse Farms Does!

I'm always on the lookout for new organic and natural products, especially while shopping at my regular grocery store.  Last week, I picked up a couple bottles of juice from Bolthouse Farms when I noticed them on sale.

Bolthouse Farms Juices are not organic, but they are all-natural and the taste and variety are rather addictive!  After browsing the product selection online, I'm a bit disappointed with my local selection but I do plan to look for their new yogurt-based dressings the next time I shop.  

I tried out the Mango Lemonade - it's definitely a drink to fall in love with!  The fresh taste of southern lemonade is pleasantly sweetened with the hint of exotic mango flavor.  A Berry Boost Smoothie was my husband's pick.  Made with 5 different berries, apple juice, and bananas, this drink was equally delicious.  I'm also wanting to try the strawberry-banana smoothie and the mocha cappuccino protein drink.

About Bolthouse Farms 

William Bolthouse began Bolthouse Farms in 1915 in Michigan.  By the 1950's, the farm was supplying leading food manufacturers and restaurants with fresh produce for their own products.  Carrots became one of the farms most popular crops and in 1972, the company relocated to sunny California where their high-demand carrots could be grown year round.  

Today, Bolthouse Farms harvests acres of carrots every single day, operating a variety of processing, packaging, and bottling facilities in the Bakersfield, CA area.  An acacia berry farm is also owned and operated by the Bolthouse family, located in Belem, Brazil.  

Environmental Responsibility

While the crops at Bolthouse Farms may not be organically grown, the company values both social and environmental responsibility.  

• All products boast recyclable packaging.
• Solar panels generate the power needed to irrigate fields.
• High speed rail transports products from Bakersfield to Chicago, reducing carbon emissions drastically compared to truck delivery.
• Spray Safe pesticide techniques are used to minimize the harm pest prevention can have on people and foods. 
• Great care is given to the nutritional value of every product, from growing to packaging.

I highly recommend trying a Bolthouse Farms juice when you have the chance!  Let us know your favorite flavors in the comments and take the time to visit the recipes section of the website for some excellent smoothie and carrot dish ideas.

Photos via BolthouseFarms.com

Vegan Tofu-Nut (Cheese) Ball

If you're looking for a festive snack suitable for vegetarians, vegans, and omnivores alike, try this take on the traditional holiday cheese ball. It's not exactly like cheese, but I've never had any complaints. 1 block extra firm, refrigerated tofu (not silken) 1 cup nutritional yeast flakes 1 cup cashews and/or almonds 1 cup whole pecans 2 teaspoons garlic powder 1 teaspoon lemon juice 1 teaspoon cider vinegar 1 teaspoon salt Grind the cashews and/or almonds as finely as possible in a food processor. Add the tofu, nutritional yeast flakes, garlic powder, lemon juice, vinegar and salt, and blend until well combined. Chop the pecans roughly and spread on a plate or cutting board. Form the tofu-nut paste into a ball or log, and roll in the pecans until the outside is thoroughly coated. Wrap and refrigerate until ready to serve. Variation: add a small splash of red wine or a few drops of liquid smoke during the blending phase for a slightly different flavor. Note: nutritional yeast is an inactive yeast cultured on molasses. It is frequently used in vegan recipes because it has a somewhat cheesy flavor, and is often supplemented with vitamin B12. Nutritional yeast flakes can be found at almost any health food store.

Vegetarians, Vegans and Thanksgiving

When faced for the first time with the prospect of preparing Thanksgiving dinner as a vegan or vegetarian (or for vegan or vegetarian guests), many people feel slightly overwhelmed. After all, preparing a regular Thanksgiving dinner is daunting enough - or so conventional wisdom would have you believe. When you think about it a bit more, however, this problem is almost as odd as the common question, "What do vegetarians eat, anyway?" Considering that Thanksgiving is a holiday celebrating the (vegetarian) harvest, the question of which Thanksgiving foods are inappropriate is actually much easier to consider. The answer, of course, is Turkey, and anything with Turkey in it. While most vegetarians or vegans would be very happy with a traditional selection of vegetable "side" dishes, there are some entree options you should consider. The ubiquitous Tofurkey may sound a little funny, but it's actually quite delicious if you or your guests enjoy meat substitutes. If you're looking for a slightly more elegant solution, this pumpkin stuffed with wild rice sounds unique, seasonal and appetizing. When it comes to side dishes, most standards can be suitable for both vegans and vegetarians, provided that they are not prepared with turkey broth or baked in the turkey (or, in the case of vegans, prepared with milk, cream, butter, cheese, eggs, or honey). When you shop for your dinner, make sure to pick up some soy milk and creamer (or oat milk if you are concerned about soy), vegetable broth or vegetarian "chicken" broth, and non-hydrogenated soy margarine such as Earth Balance. You can easily substitute these ingredients into most recipes with little change in flavor. On the other hand, if you prefer to stick with whole ingredients, just use a good olive oil instead of butter to dip bread, enrich mashed potatoes, and top vegetable dishes. When it comes to dessert, most choices are suitable for vegetarians. For vegans, consider an apple pie prepared with oil or soy margarine instead of butter, or try a tofu pumpkin pie if you're feeling adventurous. Of course, vegetarians and vegans all have their own standards and preferences, so for the last word in meal planning, check with your own family and guests. (Creative Commons photo by Alice Popkorn)