3 Things You Can Do to Inspire the Green Revolution

Phillip Sharp, a board member of the Supporters for Agriculture Research Foundation and professor at MIT, writes in NYT today about the urgent need of a green revolution in the near future. The most interesting fact I took away from his article is that California continues to grow 66 different types of food corps–more than any other state in the U.S., even as it enters into it’s fourth year of drought. 

California cities already suffer from some of the worst air pollution levels (agriculture related, of course!). Coupled with its multi-year drought, it’s clear that we cannot continue on with business as usual. Agriculture practices of the past cannot sustainably feed our growing population and warming Earth. While we await technological advances in the way we grow our food, here are three things you can do to ensure food security in the future without over-burdening the Planet:

  1. Waste Less. In 2014, Americans threw away more food than plastic, paper, glass and metal. Food waste is clearly a huge problem and you can easily take steps against doing so. A little bit of meal planning and creative use of leftovers will go a long way in saving you from throwing away perfectly good food. You’ll save money, too.
  2. Eat Plant-Based. It may seem counter-intuitive to eat more plants to save the Earth but studies have shown that eating a plant-based diet is a powerful way to protect the Planet. Emissions from animal agriculture excessively strain the Earth.
  3. Cultivate a Green Thumb. No matter whether you live in an urban high rise or in sprawling suburbia, you can try your hand at growing you own food. Gather a few pots of herbs and place them along a sunny windowsill to get started. Growing what we can reduces the many thousands of miles our food needs to travel to reach our plate. As a bonus, live plants are powerful in creating a calm home environment.

 

 

The Decline of Processed Foods

Clearly it’s been a busy fall around these parts but I sure haven’t forgotten about my favorite corner of the Internet. Last night my local grocery store had an incredible sale on plum tomatoes: 3 pounds for $1! That was the only sign I needed to know it was time for endless bowls of fresh soup. I dashed to the store after dinner, my mouth watering at the thought of several dozens of juicy tomatoes just waiting to simmer on my stove, and of course, share with you.

You can imagine my heartbreak, then, when I was met with empty crates at the produce section. The only hint of the juicy, ripe tomatoes were the bruised, and squishy remnants I encountered sitting sadly at the bottoms of the bins. I humbly gathered the last three pounds I found scattered across the store and headed home undefeated.

I’d say it’s no coincidence that Treehugger has an insightful post today about the decline of processed foods in our grocery stores. It’s true: packaged foods strain our overburdened landfills, contribute significantly to cruel animal agriculture practices, and harm our bodies with additives. Earlier this year, the Washington Post published a story on the falling profits of companies like Jell-O and Oscar Mayer.

Now that explains why I was left with the twice-picked over tomatoes. Not a problem for me, though, if it means we are eating healthier and protecting the Planet at the same time 🙂 And since I did manage to round up the last bits of tomatoes, stick around for my recipe later this week.

Have you had a hard time finding produce these days?

The Not-So-Glam Vegan

The New York Times recently published a story about a vegan family set in their beautifully breezy home in California. Over a plate of artfully arranged beet ravioli complete with aged cashew cheese, the author asserts that a plant-based diet has become less stigmatized as a proclivity of the hippie dippie type, and become more “glam,” like an ephemeral fashion trend. Say what?

The truth is though, that neither of these representations could be further from the truth.

Veganism isn’t just a personal hobby–it is a lifestyle dedicated to safeguarding the Earth’s, animals, and our own health. The underlying basics of plant-based eating are decidedly not glamorous. Legumes, vegetables, and grains comprise the poor (wo)man’s diet.

If I eat these carrot sticks in a really cool way, will I be glam?

Maybe this really yellow lighting will make me and my carrot stick look glam?

Who is the real face of a vegan diet? It is you! The overtired student-athlete, the superhero stay at home dad of three children, the hardworking young professional, and the retiree, enjoying hard earned freedom. What are the dishes you enjoy each day? I bet they’re something like:

  • black beans and wild rice
  • toast and sliced avocado
  • quinoa and sweet potato
  • seared tofu and sautéed spinach
  • pasta and fresh marinara with basil

Sure it’s nice to enjoy a gourmet dish of nut cheese nachos, but the staples of our diets are wholesome and delicious in themselves. Veganism is accessible, tasty, simple and enjoyed by the most diverse arch of global citizens.

Why Beef is the New SUV

John Sutter is an award-winning journalist and my favorite environmentalist on CNN.

Yesterday, he wrote a compelling story on the inconvenient truth of beef consumption. You can read it here.

holy cow!

holy cow!

His quick and dirty findings: Eating a little more than a half pound of beef is equivalent to driving 70 miles!

Holy cow is right!

You don’t need to be a 100% committed veg-awarian to fight global climate change. By simply swapping meat from one meal a day, you can reduce emissions by the equivalent of 70 miles. That’s a pretty big deal.

Free for My Readers

As we enter into our last week of Fruits and Vegetables month, I’m offering my EGuide free to my treasured readers through the end of September. At just 13 pages long, it’s designed to help you answer the fundamental challenges of plant-based eating: simple and adaptable preparation methods, selecting between fresh and frozen, tips for snacking on produce and a few more topics.

Email me at: mitali (dot) shah (dot) 17 (at) gmail (dot) (com) and I’ll send you the PDF.  I’m excited for your feedback after you have a chance to check it out.

Email me at the address above for your PDF copy

Fruits and Vegetables around the Web

Continuing along in our month-long celebration of Fruits and Vegetables, here are three stories I found interesting from around the Internet:

David Festa, Vice President of the Environmental Defense Fund, blogs about how eating fruits and vegetables saves the Earth.

Nicholas Bakalar of the NYT’s Well blog reports that children throw the away fruits and vegetables they are given at lunch. How can we make them more appealing to kids?

Larry Schwartz writes on Salon about the 24 fruits and vegetables that will help you live longer.

A Surprise Unveiled

Earlier this week I mentioned I’d be revealing an exciting addition to my blog in honor of Fruits and Vegetables Month.

And here it is:
 E-Guide Cover
An E-Guide! Available on Etsy as a digital download, this guide was written to help my readers who are just beginning their plant-based journeys. It’s designed especially for those of you who want to eat greener not just for your health, but to protect our Planet’s precious resources as well, and aren’t sure where to begin.
It’s a very short guide at just 13 pages and it’ll be a quick read. My intention is for it serve as a reference for incorporating fruits and vegetables into your meals each day. It’s something I hope you come back to when you need help deciding whether to buy canned or frozen produce, organic or conventional fruits and vegetables, and tips for snacking on them.
Connect with me if you’d like to know more about the E-Guide.
My treasured readers can visit this post here for a sneak preview of what’s in the E-Guide.  Even if you don’t like kale, these basic prep methods will serve you well with other leafy vegetables.
Coming up later this week, I had a lovely chat with a farmer local to me here in DC about selecting fall produce.  Though her tips didn’t make into this short guide, I’m so excited to share them with you later. Stay tuned!