Eating with the Seasons

A banana from Ecuador travels roughly 2,704 miles to reach your fruit bowl in the U.S.

Food miles, or the total geographic distance food is transported between their cultivation, processing and to the consumer at the point of sale, might not be something that you think about. Walk into almost any grocery store at any time of year and you’ll likely see every imaginable fruit and vegetable. What you might not know, is that much of that produce has traveled over 1000 miles before reaching your shopping cart.

Not only does transporting food contribute to greenhouse gas emissions, but preparing food for transportation means that growers must add preservatives and chemicals to keep food from spoiling. In more recent history, as part of the eternal search for longer-lasting, less perishable produce, we’re seeing industrial food growers choose GMO seeds over heirloom seeds - essentially prioritizing quantity over quality.

One simple solution is to start incorporating more local/seasonal produce into your recipes.

If you’ve ever been curious about eating locally or seasonally, this week’s episode of Do What You Can For The People is for you. Thanksgiving is just around the corner and as we plan our elaborate menus, I hope you’ll pause and take a moment to think about the quality of the ingredients you are using. Local/seasonal produce don’t just have lower food miles and less chemicals - they often taste better and are cheaper than imported produce! In this episode I am joined by Katy Cassady, a graduate of the Culinary Institute of America and advocate of sustainable eating. Katy and I chat about heirloom seed varieties, industrialized food systems, and getting creative in the kitchen.

And if you’re ready to think a little greener this Thanksgiving, check out this incredible list of sustainable Thanksgiving recipes that Katy put together for us!

THINGS MENTIONED

• Food miles: https://sustainableamerica.org/blog/what-is-a-food-mile/

• CAFO (Concentrated Animal Feeding Operation): https://en.wikipedia.org/wiki/Concentrated_animal_feeding_operation

• Problems with organic food: https://dontwastethecrumbs.com/14-facts-the-organic-industry-doesnt-want-you-to-know/

• Food and transportation: https://www.theconsciouschallenge.org/ecologicalfootprintbibleoverview/food-transportation#:~:text=Transporting%20food%20over%20long%20distances,quantities%20of%20carbon%20dioxide%20emissions.&text=By%20emitting%20nitrous%20oxides%20and,environmental%20threat%20caused%20by%20transportation

• Heirloom seeds: https://savvygardening.com/heirloom-seeds/

• American corn systems: https://www.scientificamerican.com/article/time-to-rethink-corn/#:~:text=Today's%20corn%20crop%20is%20mainly,of%20the%20rest%20is%20exported.

• Regenerative agriculture: https://regenerationinternational.org/2017/02/24/what-is-regenerative-agriculture/

• Cultivation: https://www.thebalancesmb.com/what-is-cultivation-2538230

• Kiss the Ground (documentary): https://kisstheground.com/?gclid=CjwKCAiAkan9BRAqEiwAP9X6UfqM5OIBNHL3bdJ_Q7j0PYKod26LcrZzM1zLsUhH1V54ZK49uJa1lRoCcXYQAvD_BwE

• Menus of Change: https://www.menusofchange.org/

• Sodium in your diet: https://www.fda.gov/food/nutrition-education-resources-materials/sodium-your-diet

• Herbs instead of salt: https://www.onegreenplanet.org/vegan-food/trying-to-skip-salt-heres-what-to-use-instead/#:~:text=Herbs%20and%20spices%20are%20often,onion%20powder%2C%20and%20rubbed%20sage.

• Umami: https://en.wikipedia.org/wiki/Umami

• Types of seeds (GMO, hybrid, organic, and heirloom): https://migardener.com/difference-gmo-hybrid-organic-heirloom-seeds/

• Fall vegetables: https://www.thespruceeats.com/complete-fall-vegetables-2217200

• Locavores: https://recipes.howstuffworks.com/locavore.htm

• Utilizing Thanksgiving leftovers: https://www.delish.com/cooking/recipe-ideas/g3058/7-genius-ways-to-use-thanksgiving-leftovers/

Nicole’s Thanksgiving Soup “Recipe”

1. Brown up any leftover vegetables in some oil or butter - add some fresh, diced onion, carrots, & celery if you want

2. Shred leftover turkey and add to your giant vat (both dark and light meat work great in soup)

3. Add 4-8 cups of vegetable or chicken stock (optional: do half stock and half water)

4. Add in some fresh herbs (rosemary, thyme, sage) and black pepper

5. Taste for salt - adjust accordingly!

6. Let simmer for as long as you can tolerate

7. While your soup is simmering, place chunks of leftover stuffing on a lined baking sheet and bake at 400 degrees F for 5-10 minutes or until crispy - makes a great crouton for your soup

8. Serve and enjoy!

RELATED EPISODES

• Food Systems: https://www.youtube.com/watch?v=KmRfMgDwJxo&t=2s

• Veganism: https://www.youtube.com/watch?v=Oby84ex9hXs&t=2s

• Food Waste: https://www.youtube.com/watch?v=IL8_Fjhc6wg&t=3s

GET IN TOUCH WITH KATY CASSADY

• Website: https://www.radicallysustainable.com/

• Instagram: @radicallysustainable 

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