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Anne Young

Features Recipes

IT’S NOT EASY BEIN’ GREEN

April 18, 2016

 

ANOTHER KIND OF GREEN: ENVIRONMENTAL COSTS

We all consider our Earth in one way or another—some of us compost, bring reusable bags to the grocery store, recycle, refill our own water bottles, and drive gas-efficient or hybrid vehicles. But our environment is affected by things many people aren’t aware of—the hidden environmental costs of food. When looking at agriculture, true cost goes well beyond fertilizer, seeds, and land.

The true price we pay includes greenhouse gas emissions and climate change, deforestation, water and air contamination, land degradation, loss of biodiversity, and toxic waste and fertilizer runoff. And while we typically don’t pay for these hidden costs when we purchase our food, we do pay a hefty price in the form of taxes, and in the degradation of our environment.

Many of us are familiar with the greenhouse gas emissions from livestock farming—they make up over 14% of all human-caused emissions. Yet with better breeding and grazing practices, that number could be reduced by almost one third. But it’s not just animals that take a toll on the environment. Industrial agriculture often plants monoculture crops—single crops that take large quantities of pesticides and water, and contribute significantly to soil erosion. Simply diversifying crops is one way to prevent this, ultimately saving money for the farmer as well. Yet farmers aren’t generally incentivized to protect biodiversity.

Biodynamic farming methods take many factors into consideration, thereby decreasing their negative environmental footprint. Often it’s just a matter of taking care of the land. Planting cover crops promotes biodiversity and makes for healthy soil, helping to prevent excess water usage, thereby preventing fertilizer run-off. The result? Increased crop yields. Big-Ag says that organic farming has lower yields, but researchers have estimated that pesticide use is to blame for $520 million in crop loss due to a lack of natural pest predators that are eliminated from the chemicals.

Did you know that there are environmental effects of food waste as well? A 2013 study shows that the 1.3 billion tons of edible food wasted each year has a $750 billion impact. When food sits in landfills to rot, it releases 3.3 billion tons of carbon dioxide annually, playing a significant role in greenhouse gas emissions. Plus, all that wasted land—it takes 25% of all agricultural land to grow the food that we waste.

There are clearly lots of things that can be done on a commercial level, but what can you do? In honor of Earth Day on Friday, sign the Paris Accord—195 countries pledged to reduce emissions and keep global warming below 2°C, and you can too. Support organic farmers—share photos of your produce and farmer information on the Foodstand app. Grow your own produce or herbs if you can—again, we want to see! And practice #nofoodwaste policies! Can’t wait to see your posts.

 

EAT & DRINK

CHARRED ASPARAGUS PASTA SALAD by Newgent

recipe_charred_asparagus_pasta_salad

INGREDIENTS

12 ounces dry organic red lentil rotini
1 pound bunch fresh asparagus, ends trimmed
1 large or 2 small shallots, peeled
1 large red serrano or jalapeño pepper
1/4 cup extra-virgin olive oil, divided
1 1/4 teaspoons sea salt, divided
2 large garlic cloves, minced
Juice and zest of 1 lemon (3 tablespoons juice)
2 tablespoons pine nuts, toasted (optional)

 

METHOD

Prepare an outdoor or indoor grill.

Meanwhile, cook the pasta according to package directions in salted water, about 8 minutes. Drain the pasta, toss with ice cubes until cool, then drain again. Toss the cooled, drained pasta with 1 1/2 teaspoons of the oil and chill in the refrigerator in a large serving bowl.

Place the asparagus, shallot, and pepper into a 9- x 13-inch pan or dish. Drizzle with 1 1/2 teaspoons of the oil and toss to lightly coat. Grill over direct medium-high heat until charred as desired, about 8 to 10 minutes. Transfer asparagus, shallot, and pepper back to the pan, sprinkle with 1/4 teaspoon of the salt and the minced garlic, and toss to coat.

Slice the asparagus into 1 1/2-inch pieces on the diagonal; thinly slice the shallot; and extra-thinly slice or mince the pepper.

Whisk together the lemon juice and zest and remaining 3 tablespoons olive oil in a liquid measuring cup.

Add the grilled asparagus, shallots, pepper and the remaining 1 teaspoon salt to the pasta and toss to combine. When ready to serve, add the lemon vinaigrette and toss again. Sprinkle with the pine nuts (if using) and serve.

Serves 6

 
 

STEAMED ARTICHOKES WITH EASY PEASY HOLLANDAISE
by JenniferEmilson

recipe_foodstand_artichokes_hollandaise_environmental_costs

INGREDIENTS

Artichokes
7 tablespoons unsalted butter
1 cup sliced yellow onion
1 tablespoon fresh thyme leaves
¼ cup fresh flat-leaf parsley leaves
2 large globe artichokes, top 2 inches sliced off
1 cup dry white wine
Kosher salt
1 lemon, cut into wedges
Hollandaise Sauce
3 egg yolks
1 tablespoon lemon juice
8 tablespoons salted butter
1 tablespoon hot water
pinch of cayenne pepper
1 tsp dijon mustard
thyme or tarragon

METHOD

Artichokes
Place a stockpot over low heat and melt 1 tablespoon of the butter in it. Once the butter starts to foam, add the onion, half of the thyme, and the parsley, and begin to sweat the onion. While you prepare the artichokes, the onions will happily hang out over low heat.

Tear off the first few outer leaves from the bottom of each artichoke, as well as any attached to the stem. Then take a knife to cut off the exposed stem, thus creating a base so that the artichokes can stand up.

Add the artichokes to the pot, standing up. Then add the white wine and enough water to cover the artichokes. Bring to a boil over high heat, add enough salt to make the liquid pleasantly salty, and then lower to a simmer. To keep them submerged, place a plate that’s just small enough to fit inside the pot over the artichokes. Cover the pot with a lid and cook the artichokes for about 20 minutes, or until you can slide a knife into the base with no resistance. This will depend on the size of artichokes you are using. Meanwhile, make the hollandaise (see below).

Remove the plate and then the artichokes from the liquid, and place the artichokes on a cutting board to cool. I usually use tongs, so that I can tip the artichoke upside down over the pot to drain out any water that got caught inside the leaves.

Serve on a platter with a bowl of the hollandaise sauce. Working from the outside, pull of one leaf at a time, dip it into some hollandaise and scrape the flesh with your teeth. The outer leaves will have the bare amount of ‘flesh’. But as you work in, the leaves get softer and more fleshy. You will eventually get to where the leaves pull off in bunches. Then you will see a fuzzy part, which is called the “choke.” Using a small spoon, remove the choke. You will be left with the heart, the most tender prize of the artichoke. I usually cut this into a few pieces and with a fork dip them into the sauce.

Hollandaise Sauce
Melt the butter in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.

Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting. Use a clean kitchen cloth to prevent any spatters of the hot butter onto you as you are pouring.

Add hot water as a final step in blending your hollandaise sauce. If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you prefer.

You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.

Add a pinch of cayenne pepper to final hollandaise sauce.

If you would like the tang of dijon, add 1 tsp before completing the blending process.

Behind the Plate

BEHIND THE PLATE: REBECCA SPARKS

April 15, 2016

behind_the_plate_rebecca_sparks

 

We were introduced to Rebecca Sparks, MS, RD by our very own Noni Vaughn-Pollard, aka @darkchocolatepeanutbutter (you can find her Behind The Plate interview here). In addition to being Noni’s Nutrition Professor at New York University, Rebecca is the Nutrition Consultant for Head Start in New York, a governmental program providing services to low-income children and their families. Considering that last month was National Nutrition Month, we were excited to follow up with Rebecca and share her take on the current situation regarding nutrition across income levels.


Tell us about Head Start.
Head Start is a government program started in the 1960’s to give low-income children a “head start” so they would be just as well prepared for school as more fortunate children. It provides services (including nutrition) and daycare for children 0-5 years old.

How do you define good food?
“Know your farmer, know your food.” Good food is grown without the use of fertilizers, pesticides or herbicides. The less processed the food, the better it is. The more local the food, the better it is. However certain foods cannot be grown locally, such as coffee, citrus fruit, etc. Living in a global world, we can include these in our diet but Fair Trade Sources are encouraged. It would be an ideal situation if all people could afford to eat good food. Unfortunately with income disparities, that is a big challenge for many people. I recommend families to prepare food at home and eat as many fruits and vegetables in whatever form they can afford. And for all people to eat a variety of foods and a variety of colors in moderation and eat a family meal whenever possible. Most importantly, good food includes enjoyment!

Food issues have not quite made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
At present there is a movement in the government to limit access to SNAP benefits by making it a block grant where states can make decisions of eligibility and access. This is a crime. Every American resident should be guaranteed the right to food.

If you had to make (or are making) a food resolution this year, what would it be?
Support new young farmers!

What’s one of your first (and most memorable) interactions with food?
In 3rd grade I gave a report in school on scallops. They looked so good with their beautiful shapes. When I tasted them for the first time, they did not taste the way I thought they would. Now they are one of my favorite foods!

If you could get the general population to change ONE aspect of their eating habits, what would it be?
Cook and eat food at home instead of relying on takeout.

Who is your food inspiration?
Joan Gussow and Yotam Ottolenghi.

Tell us about what you’re working on right now.
I have found that many low-income mothers are still bottle-feeding their children at four years old. Children should be off the bottle and the sippy cup by one year old. To continue bottle feeding can lead to massive tooth decay, ear infections, speech delays, anemia and excess weight. With the increase in developmental delays that we are seeing among low-income children, it is essential that mothers be taught how to feed their children.

Where do you typically grocery shop?
In my garden, at farmers markets, Green Carts, Fairway, Whole Foods, and Essex Market.

March was National Nutrition Month. What’s one good-food aspect of your diet that packs some nutritious punch?
Kombucha

You work with low-income families. What is one thing you would like to see change that could help everyone eat well, regardless of income level?
The biggest challenge that I think low-income people have is the stress of poverty and not knowing if there is enough money to buy food, pay for utilities, and cover health costs. If there was a way to change that by providing a livable minimum wage and empowering people to take charge of their lives, it would open the way for them to think about a better future.

Are there any misconceptions you see surrounding nutrition about which we should be better educated?
I am concerned with trends about foods such as gluten and dairy. Though I recognize there are many people who have intolerances and allergies, I also see a lot of people limiting their intake of these foods because other people say they should. It is more important to listen to your own body to learn how to eat healthfully.

What’s your favorite meal-on-the-go?
Different homemade soups.

What’s always in your fridge?
Kombucha, onions, avocado, garlic, celeriac, carrots, ginger, and parmesan cheese.

WANT TO BE FEATURED ON BEHIND THE PLATE?
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Who is one famous person, dead or alive, that you want to share a meal with? And where?
Amanda Cohen—near a farm or garden.

Your good food wish?
To learn how to cook the way Amanda does!

Favorite cuisine?
Mideastern

What’s your favorite indulgent treat?
Smoked salmon

Nutrition is becoming much more popular these days. Is it exciting to see more people become interested in your area of expertise?
Yes it is. I wish that people considered nutrition more for health than just for losing weight.

If you weren’t doing what you’re doing, what would you be doing?
Pottery, gardening, helping others, and traveling.

Features Recipes

EVERYBODY IN THE CLUB GETTIN’ TIPSY

April 11, 2016

HIDDEN EVERYDAY COSTS: THE #FIGHTFOR15 AND TIPPING


Last week we addressed the hidden cost of food in the form of its staggering toll on people—specifically with regard to both compensation and treatment of farmworkers. But hidden costs of food affect workers well beyond our farms, such as those working minimum wage jobs in restaurants who don’t make enough money to support themselves or feed their families. This is a pivotal time—our country is making progress surrounding a minimum wage increase in the #Fightfor15, and there is a nation-wide debate on tipping, a cost not reflected on the menu, yet one that is incredibly significant to workers.

A study by Purdue University showed that doubling the wages of workers in the fast food industry would increase fast food prices by 4.3 percent. But let’s think about that—the person handing you two cheeseburgers at McDonalds has twice the income, yet you’re only spending 8 cents more on your $2.00 cheeseburger deal. It’s hard to find fault. Luckily we are making progress on that front, particularly in California and New York where minimum wage increase laws have already been signed by their governors.

As for tipping, this is a hidden cost with a variety of repercussions. Currently there is a disparity between the wages of front-of-the-house tipped workers, like servers and bartenders, and back-of-the-house untipped workers such as line cooks. Kitchen wages aren’t attracting cooks to jobs, and diners effectively control the wages of the waitstaff. A price listed on the menu accounts for everything in the cost of say—an organic, grass-fed steak—that is, everything except for paying the person who is serving it to you. And thus paying the waitstaff a living wage is effectively optional because tipping isn’t a mandatory cost—it’s a hidden expense at the cost of the workers, that is put upon the diners. In addition, it excludes those people working hard behind the scenes, and has the potential to be discriminatory, as one can choose to pay the server whatever he or she so chooses.

Restauranteur Danny Meyer first proposed doing away with tipping and increasing upfront food costs over twenty years ago, but only now is his idea coming into play. Eliminating tipping and replacing it with a “hospitality included” model, as Meyer has implemented at a number of his New York restaurants, allows the restaurant to redistribute income and pay all of its employees fairly, something previously unattainable with the standard tipping model.

To quote Food Chains Director Sanjay Rawal in his Behind The Plate interview last week, “There’s so much interest and consciousness around food these days, but it’s really focused around environmental issues and issues of animal welfare. Even when informed, very few people care about the hands that pick or serve our food.” It’s time to change that, and we’re on our way.

 

EAT & DRINK

THAI CHICKEN BURGERS WITH MANGO SALSA by Cravingsinamsterdam

 

thai_chicken_burger_foodstand_cravingsinamsterdam

INGREDIENTS

Ingredients for the burgers:
500 grams of minced chicken
1 stalk of lemongrass, white part only, finely chopped
1 clove of garlic, finely chopped
1 teaspoon of grated fresh ginger
¼ cup of breadcrumbs
Zest of one lime
1 teaspoon of fish sauce
2 teaspoons of caster sugar
1/2 a bunch of coriander, chopped
1 small white onion, grated
½ teaspoon of salt
Pinch of pepper
1 tablespoon of vegetable oil to cook the burgers
Ingredients for the mango salsa:
1 ripe mango, chopped into small pieces
4 tablespoons of chopped coriander
1 small red onion, finely chopped
1 small chili, finely chopped
Juice of one lime
Salt and pepper to taste

METHOD

In a bowl, mix all the ingredients for the burgers with your hands. Then cover and let it sit in the fridge for 30 minutes.

While the mixture is in the fridge, start making the salsa. Mix the chopped mango, coriander, onion, chili, lime, salt and pepper in a bowl. Cover and let it sit in the fridge till it’s serving time.

After the burger mixture has been resting for 30 minutes, shape the burgers into 5 patties.

Pour the vegetable oil in a pan over medium heat. Once the pan is hot, put the patties in. Cook for about 4 minutes on each side, or until they are cooked through.

Serve with the mango salsa.

 
 

ARTISANAL MEYER LEMON AND POTATO PIZZA
by Sarah_Phillips

sarah_phillips_foodstand_meyer_lemon_potato_pizza_hidden_everyday_costs

INGREDIENTS

Pizza dough:
1/2 recipe Artisanal Pizza Dough
Pizza toppings:
3 medium-sized Yukon Gold potatoes
2 medium size Meyer Lemons
One 3-inch sprig of fresh rosemary, finely chopped
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Extra virgin olive oil for drizzling
Salt and pepper for seasoning
2 cloves garlic
Cornmeal, for dusting pizza peel

METHOD

Make the pizza dough and set it aside to rise, following Steps I and II of the Artisanal Pizza Dough recipe (make 1/2 recipe).

While it’s rising, place two pizza stones in the oven, one on each shelf, and heat to 425 degrees F.  Make sure to place them so there is adequate room between the oven racks, so the heat can circulate around both pizzas. NOTE: If you only have one pizza stone, make and cook the first pizza, then make the second.

Prepare the pizza toppings:
Slice the lemons very thinly. NOTE: The lemons need to be very thin, 1/8-inch or less, or the bitterness from the peel will be off-putting for some people. A mandoline is the best tool for the job, but if you do not have one, slice them as thinly as you can, with a very sharp knife. I used the #2 setting on my mandoline. Push any seeds out of the lemons, then put the lemons to soak in a bowl of cool water. This will remove some of the bitterness from the peel.

Slice the potatoes thinly as well. Line a baking sheet with foil and spray the foil with nonstick spray. Put the potatoes in the pan and drizzle with about a tablespoon of olive oil. Sprinkle with a large pinch of salt and grind a bit of pepper over the slices. Toss the slices with your hands to distribute the oil and spread the slices out evenly on the pan. Place the pan in the oven, right on one of the pizza stones and bake the potato slices for 15 – 20 minutes, or until the potatoes have softened, and the slices on the edge of the pan have started to brown a little. Remove the baking sheet from the oven and set the potato slices aside to cool.

Once you remove the potatoes from the oven, raise the oven temperature to 550 degrees, or as hot as your oven will go.

Put the garlic through a garlic press. Remove the rosemary leaves from the stem and chop the leaves very finely.

Gently deflate the dough and turn it out onto your floured work surface. This dough is fairly sticky, so make sure to flour the surface well, so it doesn’t stick.

Begin Step III of the Artisanal Pizza Dough recipe, but instead, cut the dough in half, with a knife, or a bench scraper. Form each piece into a smooth ball. Cover the two balls of dough with plastic wrap, until you are ready to work with them.

Take one ball of dough (recover the second ball with the plastic wrap) and press it into a round shape. Roll it out to a 12-inch circle, using a rolling pin. If you are feeling extra adventurous, try your hand at tossing the dough instead.

Take about a tablespoon of cornmeal and spread it out on your pizza peel. This will keep the dough from sticking. Transfer the dough to the peel, and redefine the shape, if it gets distorted in the process. Give the dough a little shake, to make sure that it is loose, and not sticking to the peel. If it is sticking in any spots, lift the dough up and toss a little cornmeal under that area. Repeat with the second pizza dough ball. Take a second pizza peel or place a baking sheet upside-down. Sprinkle it with cornmeal, and place the second shaped pizza crust on that peel.

Distribute half of the mozzarella cheese over the surface of the first shaped pizza crust dough, leaving a 1/2- to 1-inch border around the edge of the dough. Sprinkle on half of the parmesan cheese. Sprinkle on half of the chopped rosemary. NOTE: it is important to add the rosemary now, under the toppings so the high heat of the oven doesn’t burn it. Sprinkle on half of the garlic. Arrange half of the potato slices evenly over the surface.

Remove the lemon slices from the water and blot them dry with paper towels. Arrange half of them over the surface. Drizzle the top of the pizza with about 2 teaspoons of extra virgin olive oil. Before you transfer the pizza from the peel to the pizza stone, you must make sure that the dough is not stuck to the peel. Give the pizza a good shake, to make sure that the dough is still free from the peel, if there are areas where it is sticking, lift up the dough and throw some cornmeal on that area. Check again, and if it is loose, here comes the really HOT part. Please be careful.

Open the oven, and pull out one of the racks with the preheated pizza stone in place. Position the pizza peel so it is ALMOST at the back of the stone, then shake the peel forward, and pull it out in one swift movement. Close the oven, and while the first pizza is baking, repeat the steps above to make the second pizza. When it is ready, deposit it on the other preheated stone.

The pizzas should take about 15-20 minutes to cook, depending on your oven. Remove the pizza from the oven, with the pizza peel. Just quickly put it under the front edge of the pizza, and push the peel under the pie. Once the pizza if firmly on the peel, pull it out of the oven.

Season the finished pizza with a pinch of coarse salt, and some crushed red pepper, if you like things spicy. Let the pizza sit for a few minutes, then cut it in wedges with a pizza cutter. Check the other pizza, and remove it when done.

Behind the Plate

BEHIND THE PLATE: SANJAY RAWAL

April 7, 2016

 

behind_the_plate_sanjay_rawal

Documentary filmmaker Sanjay Rawal is the Director of Food Chains, a film crucial to fair labor practices in the United States. His work illuminates a previously hidden cost of food that is arguably the most important—the toll on people involved in the production of our food. Please join Sanjay and Foodstand on Friday, April 8th, for our Food Book & Film Club screening of Food Chains at the Food+Enterprise Summit in Brooklyn. Food+Enterprise is offering Foodstanders special evening entry to the screening and reception for $30. To register, leave quantity fields blank and use the discount code A47BFT. And in the meantime, get to know Sanjay!


For those unfamiliar with Food Chains, please describe the film in a few sentences.
Food Chains follows a small group of farmworkers, the Coalition of Immokalee Workers, as they expose the abuse rampant in farm labor in the US. We follow their battles against the largest companies on the planet, some of which they win!

Is there current food policy that safeguards against slavery in the U.S. food supply chain?
There are ZERO government safeguards against slavery in the food industry. Yeah there are laws. But there is almost no power to enforce those laws. The only program in the US that guarantees slavery-free produce is the Fair Food Program by the Coalition of Immokalee Workers, the stars of Food Chains. Look for their Fair Food Label on tomatoes and strawberries at Whole Foods, Walmart, Giant and Stop&Shop.

How do you define good food?
I don’t care if something is organic or sustainable if the people that picked, grew, manufactured or served the food aren’t treated and paid well. Too many people care too much about what goes into their bodies at the direct expense of caring about those responsible for creating that food. Should we eat organic? Sure. But organic doesn’t mean workers were treated well—there is zero correlation. Same goes for local, natural, everything that gets foodies excited. The food movement has left the worker behind. We need to fix that.

What are some of the food-related revelations you had while filming?
There’s so much interest and consciousness around food these days, but it’s really focused around environmental issues and issues of animal welfare. Even when informed, very few people care about the hands that pick or serve our food. If they did, the fight for a $15 minimum wage, for example, would draw millions of protestors to the street. It doesn’t.

What was your biggest challenge while making this film?
Abuse in agriculture is our nation’s deep dark secret. Farm labor abuse began the moment the first European settlers arrived in Massachusetts and California and mushroomed through the enslavement of Africans. People think that the problems of yore have been eradicated. Sadly, that’s just not true. There is a willfulness in the agricultural sector to obscure the abuse of workers. Consumers, therefore, are not told the actual story behind their food. From Ag-gag laws that made filming a potential felony, to resistance from growers and supermarkets, we had to shake off legal risk every step of the way. This was by no means as dangerous as making a film in a war zone. But this is a story that Big Ag does not want to be told.

Food issues have not quite made it into the Presidential race. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
About 20 million Americans work in the food sector, many of whom barely make ends meet. Without their service we have no food security. Same goes for the 3 or 4 million undocumented workers who are in the food sector (farmworkers, meatpacking, distribution, dairy, etc). Without job security and dignity much less a non-draconian immigration policy, our food system will absolutely disintegrate. I am shocked and appalled that the issue of equity in our food system isn’t being discussed in even the most basic way.

If you could get the general population to change ONE aspect of their eating habits, what would it be?
Care about who is responsible for your food—whether it’s a farmworker, a restaurant worker or your mom!

What is one of your first memories of food?
Ahhhh—my parents are the best cooks of Indian food in the whole world. I would love to share those memories with anyone who wants to grab a meal with me and my folks.

Who is one famous person, dead or alive, that you would want to share a meal with? And where?
I was so lucky to have been able to spend my 20s with an Indian spiritual teacher who lived in NYC—Sri Chinmoy. He was close to all the peace-makers of his generation—from Mother Teresa to Mandela. He passed in 2007 and while I feel his presence daily, I would love to have another meal with him. He was a real New Yorker in every wonderful sense of the term—and loved diners! These days Greek omelettes with feta and spinach or a Guyanese Aloo Pie can elicit a tear or two of gratitude just for memories of time with him.

What’s always in your fridge? What do you use it for / how do you use it?
I live off frozen cherries and açaí. Açaí bowls twice a day. I am also trying to master cooking eggs every way possible. These days I’m trying to get good at Japanese omelettes—dashiki.

WANT TO BE FEATURED ON BEHIND THE PLATE?
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You used to work in the non-profit and government sectors. How did you first become involved with film?
In the early 2000s I worked on a couple projects overseas (Haiti, Congo) where filmmakers were hovering, making feature length projects on folks I was working with. But in 2009 I helped a friend (in a very minor way) on her first feature length doc—Pray the Devil Back to Hell—about a group of Liberian women peace activists who lead the peace process in West Africa. Those women ended up getting the international credit they deserved because of the film. The film promoted their work to such an extent that the Nobel Peace Committee recognized them with the Nobel Peace Prize in 2011. So I saw how powerful film could be!

What’s your favorite meal-on-the-go?
Chocolate Malt Superfood Smoothie!

In your film you discuss how much pull supermarkets have over the supply chain. Can you expand upon this?
Supermarkets earn about 500 billion dollars each year. I’ve heard the common argument that their margins are low. True, but their power is not because of their profits – it’s because of the amount of money they pour into their supply chain. It’s that dollar amount that gives them power. This power is “monopsonistic” (a monopsony). It’s like how Amazon, while not in control of the entire book industry, has enough of the book market that it can bully authors and book publishers (folks in its supply chain). This power is illegal in the US, but it’ll take a Congress with a collective IQ of greater than 500 to tackle.

How can food consumers get involved?
Consumers have to stop believing the lie the food movement is pushing—that they can vote with their credit cards or forks. No one consumer or set of consumers has any control over the supply chain. For real power, a consumer has to become a citizen—exercise your voice on the streets and at the ballot box. Support worker led movements and support an environment that allows workers the freedom to organize or unionize. Our power is in supporting democracy not in supporting commerce alone.

Your good food wish?
May we all eat healthy and live happy.

Features Recipes

A PENNY WILL BUY YOU A POUND OF…

April 4, 2016

Photo @MargaretG

ANOTHER KIND OF GREEN: THE COST OF LABOR

…tomatoes. That’s right, farmworkers are paid one cent for each pound of tomatoes they pick. This amounts to pay of about $200 per week, or $10,000 per year, which is very clearly below the poverty line. These workers are up before dawn, work long, backbreaking hours, and are treated disrespectfully and even abused.

We all embrace a low number at the cash register, but what if a low cost for us means that others are paying a very high price? The true cost of food goes well beyond the price on the sticker—whether it be the price workers pay in their daily lives, delayed costs of eating unhealthy food, or environmental costs. So this month we’re shedding light on the hidden costs of food.

While we are all becoming more interested in the food we eat and where it comes from, we need to pay attention to the people who make that food possible. The film Food Chains, directed by Sanjay Rawal, reveals the true costs farmworkers pay. Join us on Friday night at our first Food Book & Film Club showing—Food Chains at the Food+Enterprise Conference in Brooklyn, and stay tuned for a Behind The Plate feature with Sanjay on Friday morning for a sneak peek. And speaking of events and goings-on, Foodstand events are now live on the website—check it out. We can’t wait to meet you in person!

 

 

EAT & DRINK

CREAMY TOMATO AND QUINOA SOUP by sugardetoxme

INGREDIENTS

1 tbsp ghee
1/2 cup of quinoa
6 medium tomatoes
1 cup filtered water
1 cup unsweetened almond milk (homemade is preferable)
1 small yellow onion, diced
1 tbsp tomato paste
2 cloves garlic
1 tsp of cayenne pepper
handful of fresh basil
salt and pepper, to taste
1 tbsp olive oil
daikon radish microgreens, as garnish

METHOD

Place ghee, 1/2 cup of quinoa and 1 cup of water into a pressure cooker. Cook on high until it reaches its desired pressure, then lower. Cook and let steam for 15-20 minutes.

Toss the remainder of ingredients into a food processor and blend on high until it is smooth and creamy. Pour into the pot with the quinoa and bring to a simmer. Let it simmer for 15-20 minutes to your desired consistency. Top with a drizzle of olive oil and some daikon radish microgreens for added flavor.

AVOCADO TOAST WITH LEMONY ARUGULA SALAD AND A FRIED EGG
by Newgent

INGREDIENTS

1 1/2 teaspoons lemon juice
1 1/2 teaspoons olive or grapeseed oil, divided
1/2 Hass avocado, pitted, peeled, and sliced
2 slices organic whole grain bread, toasted
1/8 teaspoon sea salt, divided
2 large organic eggs
1 cup fresh baby arugula (1 ounce)

METHOD

Whisk together the lemon juice and 1/2 teaspoon of the oil in a medium bowl; set aside.

Mash the avocado on top of the toasts. Add a pinch of the salt.

Heat the remaining 1 teaspoon oil in a large cast iron (or PFOA-free nonstick) skillet over medium-high heat. Add the eggs and fry until desired doneness, ideally aiming for brown and crisp edges. Add remaining pinch of salt.

Toss the arugula with the lemon vinaigrette and arrange on top of the avocado toasts. Top with the eggs. If desired, sprinkle with freshly ground black pepper.

Event Recaps

ReFED FORUM RECAP: MARCH 2016

April 1, 2016

ReFED’s Roadmap: 27 Solutions to Solving the U.S. Food Waste Problem
by Emily Summerlin @etsummer

In early March, the release of ReFED’s Roadmap to Reduce U.S. Food Waste brought together a diverse audience at Stanford University to celebrate the launch of the report and discuss solutions to the country’s prevalent wasted food issue. Foodstand ambassadors Emily Summerlin (@etsummmer) and Jenna Zimmerman (@jrzimmer) were in attendance and share their experience.

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Imperfect Produce CEO Ben Simon speaking at the March 9th ReFED gathering. Photo @jrzimmer

The United States “spends $218 billion a year, or 1.3% of GDP, growing, processing, and transporting food that is never eaten.” Put simply by Sam Kass, NBC’s Senior Food Analyst, “that is insane.”

In addition to the huge economic costs this problem incurs for the country, this is tragic not only in the sense that one in seven Americans are food insecure, but also in that this wasted food emits a harmful stream of greenhouse gases as it decomposes in the landfill, further contributing to global climate change. It is incomprehensible that this issue, so monstrous and detrimental to our economy and human and environmental health, has only recently emerged into the mainstream spotlight and found its way into the consciousness of American eaters, largely thanks to a segment on John Oliver’s Last Week Tonight last summer.

Fortunately, this momentum has come at a perfect time, coordinating with the recent release of ReFED’s Roadmap to Reduce US Food Waste, a comprehensive report laying out the plan to reduce the country’s food waste by 20% through a number of feasible, cost-effective, and scalable solutions. The report boasts a new approach to looking at the food waste issue, being the first comprehensive report to examine the food waste problem and lay out solutions using economics and data analysis.

In early March, fellow Foodstand ambassador Jenna Zimmerman and myself were lucky enough to join the folks behind the ReFED report as well as a number of other good food professionals and innovators at Stanford University on the day of the report’s launch. The half-day summit was a gathering of around 150 individuals from diverse backgrounds—farmers, chefs, policymakers, entrepreneurs, students, etc.—all in attendance to find a way forward to put an end to the food waste debacle. The joke was made several times that it felt like we were at a family wedding, not solely due to the intimate seating arrangements, but because the mood in the room was light and celebratory. We were coming together to send this revolutionary report out into the world.

A number of speakers and panelists took the stage to cover the basics of the strategy and actions the report lays out, which are organized under the four pillars of education, policy, innovation, and financing. After a welcome and opening remarks from ReFED, Sam Kass gave a brief address in which he laid out the problem of food waste, and made the remark mentioned above addressing the complete absurdity of this issue. However, he finished up with the inspiring statement that with the publication of the report, “We now have momentum which is the most important thing. Once you have momentum, everything is possible”.

ReFED’s main finding re: total investment and societal economic value of pursuing the solutions presented in ReFED’s roadmap. Photo @jrzimmer

ReFED’s main finding re: total investment and societal economic value of pursuing the solutions presented in ReFED’s roadmap. Photo @jrzimmer

Several panels followed throughout the afternoon, giving insight into the possibilities behind each of the proposed solution areas. Without getting too into the weeds, the bottom line finding after the extensive research and modeling that went into the creation of the report is that “an $18 billion investment in 27 solutions to reduce US food waste by 20% will yield $100 billion in net societal economic value over a decade,” a figure that includes tons of food recovered, gallons of water saved, business profit, consumer savings, tons of greenhouse gas emissions reduced, and jobs created.

One key image the presentations kept returning to was a curve laying out 27 solutions ranked by their potential impact vs. cost in three categories: prevention, recovery, and recycling. The solutions that came out on top for greatest economic value per ton were: standardized date labeling, consumer education campaigns, and packaging adjustments; while the solutions with most diversion potential were: centralized composting, centralized anaerobic digestion, and water resources recovery facilities with anaerobic digestion. While the solutions with most diversion potential do require a large amount of planning and capital investment, something that ReFED accounted for in their economic analysis and section on financing, the diversion that will come from consumer education campaigns is not insubstantial.

What does this mean? It means that as individuals, we can take action right now and make a huge difference. At present, 43% of food waste occurs in homes, which equals 27 million tons of food wasted each year. Hopefully, with the release of this report, date labeling laws and consumer education campaigns will begin rolling out soon (proposed legislation on expiration labels is already popping up in San Francisco), but right now it is in the consumer’s hands to educate ourselves and do everything we can to reduce food waste in our own lives.

The first step in doing this is to change our attitudes about food waste, and think instead in terms of wasted food. The word “waste” implies something old, useless, and without value, but the 63 million tons of food being wasted in the U.S. is perfectly edible, nourishing, and delicious. There are numerous resources where you can find tips on smarter grocery shopping and how to cook with parts of fruits and vegetables you normally wouldn’t utilize. Additionally, look for organizations in your area that focus on fighting food waste through food recovery, either through saving “ugly” produce from rotting in the field or by facilitating donations to food banks. Acting on these individual solutions will enable us to in turn scale up the solutions as a society and touch on the three pillars of the solution that ReFED lays out beyond education: policy, innovation, and financing.

I walked away from the ReFED summit feeling truly inspired not only by the hard work put in by the team on the report itself, but also by the stories and thoughts of all the stakeholders seated in the room around me. The collaborative nature of the production of this roadmap, which boasts a list of nearly 100 contributors from backgrounds as varied as the USDA to Walmart, drove home the point that this is a truly pervasive issue that not only affects every person in our country on multiple levels, but on the positive side presents numerous areas for improvement.

Behind the Plate

BEHIND THE PLATE: PALAK PATEL

April 1, 2016

 

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Photo credit: Adam Milliron

Don’t mess with this culinary powerhouse! Chef Palak Patel may be relatively new on the scene, but she’s already one heck of a #ladyboss—she took down Bobby Flay on the Food Network, and battled it to the top on Chopped! How? Big heart and good intentions, a lot of talent, and a world of inspiration. Now she’s the one to inspire us, and we can’t wait to see what she’s up to next!


How do you define good food?
Good food is simple, but packed with flavor. To me good food also creates connections, and it’s how I show love. I grew up in a large Indian family where daily meals were the center of our day. Having grown up with Indian spices and bold ingredients, I enjoy incorporating these ideas into everyday cooking to create delectable, healthy dishes that deliver big flavors.

Food issues have not quite made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
Addressing the increasing role that corporations have on our food system. We must understand where our food comes from. Right now, we’re headed toward a future where decisions about our food are decided in closed boardrooms by executives putting profits before people.

Tell us about something you’re working on right now.
I’ve partnered with a large meal kit company to create my take on healthy Indian-inspired recipes. I’ll also get an opportunity to create some fun videos in the process.

Are you making a food resolution this year? If so, what is it?
My food resolution this year is to learn more about the connection between food and healing. The inherent connection between the food we eat and how it determines our health and general well-being.

If you could get the general population to change one aspect of their eating habits, what would it be?
Reduce their meat consumption! Even if it means replacing a single meat meal with a vegetarian option. That’s a start.

Who inspired you to become a chef?
My mom! Born and raised in India, my culinary adventures started as a young girl where I played the sous-chef to my mother as she prepared the family’s daily meals.

What’s the most rewarding aspect of being in the food business?
Helping others by making and sharing my food. Also just being surrounded by passionately talented people. The ability to transform my passion into a business is extremely gratifying.

What do you find the hardest about being in the food business?
The policies that govern our food system vs. the rest of the world. It feels daunting at times to tackle so many issues.

March is National Nutrition Month. What’s one good-food aspect of your diet that packs some nutritious punch?
I cook with seasonal produce because it inevitably has an impact on taste. To me, this is key to more nutritious and flavorful meals. Whether you eat it raw, cooked, pickled or steamed, the taste of something in season is undisputed.

What’s your favorite meal-on-the-go: what do you make?
Grain bowls. Easy to prep, easy to make, and even easier to consume on the go.

What was your biggest #foodfail?
Generally baking. But my biggest fool fail happened in Paris while I was attempting to make meringues for a French-Indian pop-up dinner. Meringues have a reputation for being easy to make, but that night things got surprisingly complicated for a dish containing just two ingredients! I calculated the conversions incorrectly, plus using a French oven made my meringues lifeless and flat. Needless to say, I proceeded to crumble them and presented the dessert as “deconstructed”.

Top three herbs, in order of importance?
Cilantro, thyme, mint

What’s always in your fridge?
Tahini, capers, Sichuan pepper oil, and Champagne.

Most underrated spice?
Cardamom

Are there any personal beliefs that you have on the overall food system that make their way into your everyday business (e.g., curbing food waste, sustainable sourcing, local sourcing)? Do tell.
When I lived in San Francisco and cooked as a personal chef, I became enamored with the Community Supported Agriculture movement. I began to incorporate freshly picked and locally grown organic produce into my menus, which brought about a palatable change in my cuisine.

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Who is one famous person, dead or alive, that you want to share a meal with? And where?
Aristotle. Al fresco dinning on a farm.

What’s your favorite indulgent treat?
Warm bread pudding.

If you weren’t doing what you’re doing, what would you be doing?
Cooking is my second career, so I’m doing exactly what I want!

Your good food wish?
My good food wish is to educate everyone about the importance of cooking/eating produce that’s in season and, when possible, sourced from sustainable farms and ranches in the area. Produce, grass-fed meat, eggs and dairy products—good clean food has changed me.

Features

IN DA CLUB

March 28, 2016

Photo @sugardetoxme

FOOD BOOK & FILM CLUB:
CONVERSATION BEYOND THE APP

It has been almost two months since we launched Foodstand 2.0, and the app has been abuzz with the latest and greatest in food news—from policy to venture, industry news, events, nutrition and more. The content and conversations have been engaging and informative, but we want to take the discussion further. An online article isn’t the only medium out there—amazing folks are writing and producing books and films that would add tremendously to the conversation. Foodstand’s Food Book and Film Club will go beyond the app, and beyond the articles—meaty issues discussed in real life! Stay tuned for our special announcement later this week, and in the meantime if you have any book and film suggestions, please let us know!

 

EAT & DRINK

CHOCOLATE AND MATCHA POPCORN by Cravingsinamsterdam

INGREDIENTS

For the popcorn
1/3 cup of popcorn kernels
1 ½ tablespoons of coconut oil
Salt
For the white chocolate
100gr of white chocolate, chopped
1 tablespoon of coconut oil
1 teaspoon of matcha
For the dark chocolate
30gr of dark chocolate, chopped
1 teaspoon of coconut oil

METHOD

In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between.  Or you can melt it over a water bath.

Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.

Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.

Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again.  Then break it into smaller chunks, serve and enjoy!

SWEET POTATO, FENNEL AND LEEK SOUP by simplywithout

INGREDIENTS

1 red onion
5 small fingerling sweet potatoes, or 2 medium sized ones
4 medium sized leeks
1/2 bulb of fennel, reserve some of the tops, fronds
4 cloves of roasted garlic, from a whole roasted bulb
1 cup white wine
1 cup vegetable broth
3-4 cups of water
1/2 lime, juiced
Salt and pepper to taste

METHOD

Preheat your oven to 365 degrees. Cut the top off the garlic bulb, exposing all the cloves. Drizzle olive oil on top of the cloves and gently rotate to let the oil soak in. Wrap the garlic bulb in tin foil and roast for about 25-30 minutes.

Prepare the veggies
Leeks: Remove the roots and top rough bits, slice into discs, separate the pieces with your fingers and soak in cold water to clean, then drain.
Onion: peel and roughly chop.
Sweet potato: roughly chop.
Fennel: Remove the tops and bottoms, cut in half and remove the middle tough bit, and roughly chop.

Cook the veggies
Sauté the onion and sweet potato for 5-7 minutes. Add the leeks and continue to cook. Add the fennel. When the pan starts to get dry, add the wine and stir. When the liquid has cooked off, add the veggie broth and cover all veggies with water. Bring to a boil and simmer for 25-30 minutes.

Cool and add to a blender. Scoop out 4 roasted garlic cloves and add to the veggie mixture along with the lime, salt and pepper, and blend until your preferred texture, smooth or a little chunky. Pour into a bowl and top with a small pinch of fronds for an added licorice flavor.

Behind the Plate

BEHIND THE PLATE: AUDREY SNOWE

March 25, 2016

Audrey (@unconventionalbaker) is the wholesome recipe creator and blogger behind Unconventional Baker, and the author of Unconventional Treats. She’s adventurous, showing us that the baking ingredients we are accustomed to aren’t the only ones out there. From takes on the classics, to new concepts entirely, Audrey loves experimenting with recipes and teaching others about her delicious discoveries. And Audrey is offering a special discount for her Unconventional Treats book & video training series for Foodstanders, so you all can learn her greatest tricks and treats!

Tell us the story of how you started blogging.
It all started from the bottom up for me—from a very challenging point in my life to the place where I am now, which is much better! In my mid-twenties I was suddenly faced with a whole host of autoimmune conditions, which inevitably forced me to change my diet. I discovered many food sensitivities, and for a while it felt like my diet got cut in half. More than in half, it felt like there was nothing left to enjoy really… I’ve always been an avid baker and so I essentially had to re-learn everything I knew in that department from scratch. Back then there weren’t as many resources out there, so it was more experimental—a lot of trial and error. Along the way I changed my catering creations to be gluten and dairy-free and was surprised by the positive response. People wanted more. It seemed many want desserts they can enjoy, but just don’t know how to make. So I started the blog to share what I know, and it has grown into a hub for wholesome, simple, no-fuss desserts.

What’s your go-to breakfast?
Banana ice cream. I have lots of recipes in my book and on my Instagram page. Here’s one of my favorites.

How do you define good food?
Easy, wholesome, fresh, vibrant, nourishing, and flavorful are all words that come to mind. And anything from my garden 🙂

What is your food resolution for 2016?
Pushing the boundaries and redefining desserts. There are so many ways to enjoy something sweet, yet for many if it doesn’t come with wheat, eggs, or sugar, it doesn’t count. Someone invented all those “classics” at some point, but who says we can’t have new classics—ones more in tune with our current environment and society. I hope the idea will catch on with even more people. I’m dedicating this year to taking these concepts to the next level, experimenting in the kitchen like crazy, and encouraging others not to be afraid to try new things.

What’s one of your first (and most memorable) interactions with food?
Picking berries on my grandfather’s farm. I have very vivid early childhood memories of picking gooseberries and giant fresh strawberries, and playing with some caterpillars, slugs, and these beautiful white butterflies in the process. My grandfather told me these butterflies only live one day, or better said—their whole life in the span of a day, and tried to explain to me what that means in comparison to our human lives. I think he was mainly musing to himself there—doubt he thought my 5 year-old self would have gotten the deeper meaning of the comparison—and yet that parallel really stuck with me. The smell of fresh strawberries brings me right back to those days of digging around in the soil with my fingers, enjoying the company of the creepy crawlies, and the freshness of homegrown food.

Tell us more about the blog.
My blog is my place to share my creations and my passion for wholesome treats. I have a major sweet tooth, a love for creative thinking in the kitchen, for photography, writing, for keeping it simple and real when it comes to food, and for inspiring others to follow along and try new things. I integrate all of these elements into the blog and my work.

I’m not into food/dietary labels. If I had to describe my recipes though, they are all gluten-free, dairy-free, plant-based, and refined sugar-free. Many are grain-free, lots are raw (my real passion), and I try to vary things a lot and make innovative recipes for those with food sensitivities and allergies. My overall “mission” is to make easy treats from wholesome ingredients that can be enjoyed by all, regardless of dietary preferences, health restrictions, and so on. I just want everyone to have their cake 🙂

If you could get the general population to change one aspect of their eating habits, what would it be?
Just encouraging the understanding of where your food comes from, how it has been raised/developed/handled, and using your money as a vote to help sustainable enterprise/farmers.

Tell us about something you’re working on right now.
I’m juggling a few exciting projects. Currently working on an upcoming course I’d love to introduce on the blog. I’m also working on finding a publisher to get my book into print.

Who is your food inspiration?
My mom—she has the most abundant garden in the tiniest urban setting.

What is your go-to dinner party dish?
One of my signature raw cakes, of course! The Raw Tiramisu is always a winner.

What was your biggest #foodfail?
Broccoli cheesecake. Worst idea ever! Don’t judge! I try lots of crazy things—sky is the limit—and I often land on winners that become “cult classics” on the web. But this one was clearly out of range. When I made it at first it was absolutely delicious—tasted nothing like broccoli at all (in case you’re wondering). Just a beautiful pale green cheesecake. I left it in the freezer for a week amidst all my other frozen cakes, and when I re-tasted it later it tasted absolutely horrible. Like broccoli gone horribly wrong with sugar and roses on top >_<

Do you have a favorite food trick?
Always have a raw cheesecake (or two!) on hand in the freezer. They make the best desserts for unexpected company.

Where do you typically grocery shop?
Local health food shops (because they have the biggest selection of fair-trade and local produce), the organic aisle of the grocery store, and also the ethnic fruit aisle because I’m always into discovering new fruit. In the summer—farmers markets and my own garden. Costco for some staples.

March is National Nutrition Month. What’s one good-food aspect of your diet that packs some nutritious punch?
Green veggies make up a huge percentage of my daily diet—from salad, to zoodles, to roasted or steamed broccoli or asparagus. And cauliflower, though technically not “green”, and avocado. Keeps me full, fueled, and nourished, and helps to balance out all my work with sweet ingredients through the day.

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What’s your favorite meal-on-the-go: What do you make or where do you buy it?
I have two favorites I always go for when on the road: the Tangled Thai bowl at a restaurant called Fresh (spiralized golden beets, radishes, salad greens, popped amaranth, peanuts, and hemp seeds, topped with a tahini lemon dressing), with a side of crispy tofu. Or the veggie bowls you can assemble at Whole Foods and take to-go. These are both a rare treat since I live remotely and don’t get to travel or frequ
ent restaurants often. Otherwise, I can easily live off fruit, so food supply while on the road is never an issue.

Is there any food that you can’t stand?
Bacon

What have you been dying to make recipe-wise, but haven’t yet?
Gluten-free baklava. The list of food fails I’ve had with this one is incredible, but I’m still holding out hope 🙂

What’s always in your fridge?
Zucchini, flavorful tomatoes, avocado, lettuce, bananas, berries, almond milk, coconut milk (for whips).

Who is one famous person, dead or alive, that you want to share a meal with? And where?
Gosh, this has probably been the hardest question for me to answer so far! I’ve never had the desire to meet anyone famous in particular, though of course I love the work of many people. If I had to choose though, I guess I’d go for a coffee with… Edward Leedskalnin, the guy who built Coral Castle in Florida. I’d love to know more about the mysterious technology he used to build that place.

Veggie you never liked when young, but now you do?
Bell peppers. Their cavernous inside really scared me for some reason. Love them now though.

If you were a food, what would you be and why?
Chocolate. So many ways to go to match my mood.

Most underrated spice?
Lovage. It’s used in many veg stocks, but is rarely sold on its own. I grow and dehydrate my own. It’s a perennial that ads a lot of flavor to soups and curries.

Favorite cuisine?
Raw food or Indian.

Food related pet peeve?
When people assume gluten-free is automatically healthy.

What’s your favorite indulgent treat?
Cake. And I have plenty of it 🙂

What’s your favorite part about being in the food industry?
Being a part of redefining food for modern needs.

If you weren’t doing what you’re doing, what would you be doing?
Traveling. In a heartbeat.

Favorite little-known baking ingredient?
Raw ground vanilla bean.

Your good food wish?
I wish everyone had access to clean, sustainably farmed food, no matter what kind of diet plan they follow.

Features

THE VEGETABLE VERDICT

March 21, 2016

Photo @Kenanhill

OUR FINAL FOUR FACTS

We’ve celebrated each week of March—National Nutrition Month, by clearing up misconceptions surrounding elements of our diets that merit careful consideration: sugar, fat, and carbs. And this final week it’s time to turn to something a little less controversial. Vegetables may seem straightforward and are touted as some of the most nutritious things one can eat, but there are some veggie misconceptions and little-known tricks that are important to know to get the most out of our food. So here are our Final Four Facts of the month.

  1. Veggies lose their nutritional value over time. For instance, the broccoli that traveled across the country and has been in your fridge for days is far less nutritious than the broccoli you just picked up at the farmers market. So eat local for maximum benefit.
  2. To cook, or not to cook? Some veggies are more nutritious when eaten raw, like broccoli, and others are better for you when cooked, like carrots and onions. And some veggies are actually better for you when canned, like corn!
  3. Generally speaking, the brighter in color the vegetables are, the better they are for you. Red and purple, dark green, and light green (in that order). Darker pigments develop when the produce makes antioxidants that act as “plant sunscreen,” and those phytonutrients are passed along to us as we digest them. Exception: cauliflower is packed with antioxidants, so eat up!
  4. Straight-up veggies aren’t always best. In fact, lettuce and carrots need to be eaten with fat in order for us to absorb their nutrients.

 

EAT & DRINK

ROASTED MULTICOLOR CARROTS by palaknyc

INGREDIENTS

1 1/2 lb. multicolored carrots
2 tablespoons olive oil
Kosher salt
Freshly ground pepper
1/3 cup pistachios, toasted & roughly chopped
2 tablespoons mint, chopped
Cayenne mustard dressing
1/4 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Dijon mustard
1 lime juice
1 tablespoon honey
Kosher salt
Freshly ground pepper

METHOD

Heat oven to 375°. Toss carrots with 2 tablespoon olive oil, salt and pepper. Transfer to a baking sheet and cook until brown and crisp, about 20 minutes or till tender.

Meanwhile, mix the dressing ingredients. Transfer the carrots to a plate, drizzle with the dressing and garnish with pistachios and mint. Serve immediately.

SOMEWHAT CLASSIC CAESAR SALAD by annefood

INGREDIENTS

1 clove garlic
6 anchovies fillets
1 tablespoon Dijon mustard
2 egg yolks
3 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/4 cup grated Pecorino Romano cheese, plus more for garnish
sea salt and freshly-ground black pepper, to taste
2 heads romaine lettuce

METHOD

Finely mince or press garlic, and let sit for at least 10 minutes to activate its cancer fighting and anti-viral properties. Meanwhile, finely chop the anchovies.

Combine the anchovies, mustard, egg yolks and lemon juice in a bowl. Add the garlic. Slowly whisk in the olive oil until the dressing becomes thick and glossy. Stir in the Pecorino, then add salt and pepper to taste. If the dressing needs a little more acid, squeeze in a tad more lemon juice.

Chop the romaine into ribbons, and pour the dressing on top. Toss very thoroughly, as the dressing is thick! And garnish with a sprinkle of Pecorino and a few grinds of black pepper.

Serves 6-8