Sustainability -

by gansie

Hey Hey Hey, It’s Skinny Albert

Editor’s Note: We’ve gotten somewhat political on ES before, mostly making fun of Sarah Palin and prohibition candidates, but actually we’re big dorks. In fact, after school I would rush home so I could tape–and watch live–Clinton’s impeachment hearings. I read Cokie Roberts’ book for pleasure and wanted to be George Stephanopoulos when I grew up. Anyway, it’s about time we used the blog for something other than talking about bacon. Well, just this once.

Our friend Josh works for Northwest Harvest and was recently in DC to lobby for childhood nutrition funds. Here’s his rant. Pay attention.

It’s time to put down the spatula and pick up the phone.

We need to tell our Senators and Congressmembers to invest in the future health of our population, our economy and our national security by strengthening the Child Nutrition Act to the tune of an additional $10 billion over ten years. Strengthening these programs will ensure our kids are receiving the proper nutrition where they live, work and play, AND go a long way to fighting childhood obesity.

The Child Nutrition Act is a large piece of legislation that comes up every five years or so and funds critical nutrition programs for our low-income infants and children, including WIC, national school lunch and breakfasts, afterschool snacks and summer feeding programs, and feeding programs in child care and adult care settings. Senator Lincoln has introduced the Healthy, Hunger-Free Kids Act of 2010 to begin the reauthorization process in the Senate, but the bill falls short of the full $10 billion necessary.

Study after study show that hungry kids simply cannot learn in the classroom. Chronic hunger has profound impacts on kids’ ability to focus, retain and thrive in our schools. Providing our children with proper nutrition for the school day is critical to the future success of our country.

by gansie

Look What the March Brought In

I actually went through with it. I proclaimed that I would get my (hungover) ass to the Dupont Farmers Market and with a few nudging texts from friend, westcoast, I made it. What I didn’t realize during my original proclamation was that it would be stinkin beautiful in DC and all of the hibernating foodies in the city would also make the trek to the market. That wouldn’t have been an issue had we not arrived at the market only 30 minutes before closing. (One day I will start a farmers market that opens at 11 am and closes at 4 pm.)

Here’s what March looks like at the farmers market.

Celeb sighting! Recent James Beard Award nominee for Outstanding Chef, Jose Andres of Minibar, also hits up the late-shift at the market.

I’ve been wondering what I’d find in early March. We’re about 6 weeks from the first asparagus stalks and ramps, right? So here we are with months-old apples. I tried a sample slice: sweet, juicy and a tinge mealy. We didn’t buy any.

There were sweet potatoes.

Lots and lots of sweet potatoes.

in Celebs / Photos / Veggie 3 comments

by gansie

Saluting 10 Ways to Eat Healthy at 7-11

Finding sustainability is a process. For me, it took years of kitchen experimentation. I started with a bag of frozen mixed vegetables, bathed them in I Can’t Believe It’s Not Butter Spray and topped it with an economy-size jar of Cajun seasoning. I know, every item I mentioned should be charged with sustainable foul play. But it’s a process. Not only learning what tastes good together (not frozen vegetables soaked in spray butter), but learning about ingredients themselves. Fresh vegetables would be better. Fresh vegetables in real butter would be even better. And in-season vegetables would be better yet.

When I recently stopped in 7-11 to grab a carton of ice cream (sometimes coffee ice cream is mandatory), the multiple rows of fruit stunned me. Fruit in 7-11. Of course the rest of the aisles burst with high fructose corn syrup and artificial flavors, but it’s still a positive first step. Remember, it’s a process.

in Lists / Veggie 2 comments

by gansie

How To Make Your Water Sparkle

For Liza’s birthday, her mom (Ruby Girl) bought her Sodastream, a DIY sparkling water maker. Liza is an avid sparkling water drinker and a major environmentalist, so this gift was right-on. The Sodastream machine also turns water into: cola, ginger ale, tonic and lemonade. While the upfront price tag is a bit high – like most things green – the end result will both save on dollars and waste – also like most things green.

Enjoy Liza’s sparkling demo:

in Drinks / Trends 8 comments

by gansie

Ask Todd, Answer Gansie: Who Is a Foodie?

What used to be a semi-regular feature, where I would pretend to know as much about dining as the Washington Post restaurant critic, has trailed off. Tom Sietsema‘s food chats became either big bitch fests (yes, children eat at restaurants, shut up about it already) or intricate critiques of not so exciting DC dining establishments, so I haven’t kept up in relating the interesting questions back to you.

The Washingtonian retains its own restaurant critic and hosts its own food chat. I don’t read Todd Kliman‘s chats, save for the snipet I get emailed to me every week. I’m usually entertained, but never was I so intrigued until I read this question.

Washington, DC: Can a vegetarian/vegan be a “foodie”?

in Trends / Veggie 12 comments

by gansie

In Support of Sea Turtles

A gifted memory is something I do not posses. My brother, on the other hand, will remember how to find my great aunt’s apartment building, even if the last time we traveled there Reagan was president.

I can only remember a few events from when I was 10 years old or younger, and one of them was balloon day. All of the kindergarten classes were led outside, given balloons, and told to release them at the count of ten.

I looked up. An abstract Seurat of boldly colored balloons. And then they floated into a hundred directions. Apparently killing sea turtles, because the next year we were no longer allowed to send plastic into the air, as we were only 60 miles from the Atlantic Ocean.

I of course didn’t want dolphins and fish and turtles to die, but that vision of carefree balloons traveling to the clouds made me happy. But I also think the rush came because I knew it was something our class wasn’t supposed to do.

I haven’t thought of that magical balloon day in years. But when I bought a six-pack of beers with hard plastic rings surrounding the necks, I thought about a change in my environmental consciousness.

80 and I picked up two flavors from Depot Street Brewing in a grocery store in Tennessee. The beer was okay, but I we were happy to buy local and I was fully intrigued by their funky red plastic holders. I tried to figure out the gimmick; it looks like they are reusable and there is a recycling program tied to returning the holders to the brewery (150 returns gets a drinker a free T-shirt).

I’m hoping to see more of this: local breweries leading the green revolution.

in Drinks / Trends 4 comments

by gansie

Tricks And Foams May Break My Bones

It’s cold here. Cold! When I booked my flight for Atlanta to see 80P and his parents (and cat, Sophie) I was not only excited about the fun food adventures, but the warm weather.

Yea, no. I assumed the South meant warm. I assumed wrong. It’s just as cold here as it was with my family in Jersey. But I’ll take it because while Jersey may produce Top Chefs it does not lay claim to Kevin Gillespie‘s ode to farm-to-table dining.

On my first night in Atlanta, 80’s parents (minus Sophie) took us to Kevin’s restaurant, Woodfire Grill. We were there not even a full 60 seconds and we saw Kevin! He was posing for pictures with diners, a celebration of celebrity that we would see many times that night.

After a few sips of pre-seating cocktails we were led into the long, narrow dining room—sophisticated, yet warm—and immediately upon entering we saw the tattooed, bearded fellow again. He preps out in the open, ensuring all diners can gawk at this almost-winner.

Maureen, our hysterical server, asked us if we watched Top Ch… and she couldn’t even finish her thought before we enthusiastically nodded. Maureen explained the sustainability mantra and the close attention paid to sourcing of the ingredients. Except for the fish (which is flown in the night before serving, usually from the Pacific Northwest) all ingredients are sent to the restaurant the morning of and are prepped all day for dinner service. The menu changes daily, which leads to another form of celeb worshiping: When 80’s mom asked if we could keep the dated menu, Maureen whips back “And would you like Kevin to sign it? Most people frame their picture with Kevin and the signed menu. And be sure to check the ladies’ bathroom. It’s really cute in there”

in Celebs / Restaurants 3 comments