Greetings hungry readers! From the success of the year's Living Green Expo, it is clear that Minnesotans are hungry for living green information. In the spirit of feeding your hungry minds, here are some tips for green eating and cooking.
Food for thought
All 6 billion people on the planet need to eat to stay alive. In the words of agrarian Wendell Berry, "how we eat determines, to a considerable extent, how the world is used." Therefore, living green means being mindful of what we eat. Food choices can be complex, but cooking and eating can also be fun and adventuresome. Choose the shade of green that is right for you:
Light Green
Capture heat: When cooking on the stove, use the smallest pot that you can, cover it with a lid, and don't let the flame leak around the sides of the pan.
Microwave ovens, though not right for all kinds of cooking, use 75% less energy than conventional stoves. Warm your leftovers in microwave-safe containers, such as Pyrex glass.
Your refrigerator and freezer can account for up to 1/6 of your home energy use. A freezer operates most efficiently when full. If you aren't using the whole freezer for food, use fill up plastic jugs with water to fill the space.
Find a farmer's market near you. Local food tastes great and is healthy for you, your community, and the environment.
Bring a reusable bag to the store.
Medium Green
Learn a new vegetarian recipe. According to the United Nations, the livestock sector accounts for 18% of global CO2 production.
Packaging makes up 30% of residential solid waste. Avoid excess packaging or buy in bulk.
Skip the heat. Use your dishwasher's no-dry setting or turn off the dishwasher after the final rinse, prop open the door, and allow the dishes to air dry.
Ask your produce manager or farmer to consider selling small or cosmetically blemished produce that might otherwise be destined for the compost heap. "Seconds", as they're called in the industry, are perfect for canning and freezing.
Learn about what foods grow best in the Midwest and when they are in season. Start planning more meals around seasonal produce.
Purchase seasonal produce in bulk at the farmer's market and can, freeze, or dry it to eat all winter long.
Want more info? Visit the Institute for Agriculture and Trade Policy's Health Observatory for research and articles on food-related health.
Living Green Expo a Success
Many of you joined us at the Living Green Expo on May 3-4. You weren't alone! At the Expo, there were:
25,000 attendees
250+ exhibitors
300+ volunteers
47 workshops with 2052 attendees
1,022 expired CFL bulbs collected for recycling
2,500 reusable shopping bag commitments Remember to view your picture at reduce.org!
Food for thought
Living Green Expo a Success 