Filed under: Agriculture, Economy | Tags: Diet, eco-friendly, Environment, food, Going Green, Grassroots Gourmet, health, Los Angeles Restaurant, Low Carbon Diet, sustainability
Living in Los Angeles during the ‘Age of Going Green’ has put me in the center of the battle between the sustainable folk and those to get off on using styrofoam (zombie food to go!)
Unfortunately I can’t be too judgemental on the restaurants that haven’t (yet) jumped onto the Green train. Why? Because with the current state of our economy, it is impressive to even have a restaurant that can stay open, let alone transform its entire food and production system to be more environmentally friendly.
What does it mean to be Green?
- Adios to Styrofoam (the biggest offender): Styrofoam is not biodegradable and is filled with toxic chemicals that don’t make the Earth happy.
- Get Rid of Energy Eating Equiptment: Regular refrigerators and other kitchen/cleaning appliances require quite a bit of energy to run. According to Panasonic, the average refridgerator eats up about 1000 kwH of energy per year, but they just introduced a new fridge that boasts a 350 kwH/year energy use. (I am not endorsing the product but that is a pretty impressive reduction.)
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Low-Flow Faucets/Flushers: Restaurants consume a ridiculous amount of water, from dishwashing, cooking, and bathrooms. Low-Flow faucets increase the amount of air in the water and ultimately lower consumption. Double flush toilets, well, no more “if it’s pee let it be” rule.
- Sustainable Eating: For a restaurant to be gastronomically green (and not in a way that causes food poisoning) it has to serve foods that come promote the long-term health of the ecosystem: foods from local sources, organics, foods produced with sustainable agriculture (energy/resource conservation), etc.
Consumers want their restaurants to be Eco-friendly these days so they can feel like they are making a small contribution to saving the world with each bite of their lunch. This is easier said than done.
Reading an article in the LA Times, the exec chef from the Wilshire Restaurant in Santa Monica gives a little perspective on how difficult it truly is for a restaurant to ‘Go-Green”.
It is much easier to go green at home, and much less expensive. But if you are fixed on eating out on a regular basis, www.dinegreen.com provides a pretty conclusive link of restaurants around the US that are certifiably Green.
The economy sucks, we all know that, but what would suck even more is UNIVERSAL ECOSYSTEM COLLAPSE!!!!!! (cue dramatic music)
Filed under: Agriculture, Consumer Health, Monsanto, Politics | Tags: Agriculture, Bill HR 875, department of health, Fascism, FDA, food, Food Modernization Act, Grassroots Gourmet, Monsanto, obama, Politics
While it may seem that my arguement below is skewed to the left and based simply upon liberalist banter, I must stress that my conclusions are based off of what I read in the actual text of the Bill.
To be more specific, I suggest you read over the following sections:
- Section 201: Administration of National Program
- Section 401: Prohibited Acts
- Section 403: Notification and Recall
- Section 405: Civil and Criminal Penalties
- Section 506: Regulations
In my humble opinion, after reading over this bill, the establishment of Food Safety Administration seems like a small death to civil liberties. The administrationwill have the power to determine what food passes regulation standards based on very broad (and some arbitrary) guidelines left up to the determination of the the ADMINISTRATOR (dun dun dunnnnnnnnn)
The motivation behind this bill is to keep our food safe and out of the hands of contamination and bioterrorists. Though (if passed) this might prevent the occasional tomato and peanut scare, it seems like more wasted funding for another one of our government’s anti-terrorist moves that will do nothing more than infringe on our rights as citizens.
Anyone remember the Patriot Act? Well, more than anything else this seems like the beginning of government intervention into multiple realms of domestic life, a change none of us were hoping for.
Obama, you might want to get your wife’s organic garden at the White House approved. Those veggies could be lethal.
Filed under: Current Issues, Monsanto, Politics | Tags: agriculture politics, Food Modernization Act of 2009, Food Safety, Globalization, Grassroots Gourmet, heirloom seeds, HR 875, local growers, obama
Congress is working on a bill: HR 875 (aka the Food Modernization Act of 2009) that if passed would allow only ‘federally sanctioned’ seeds and produce to be grown and consumed in the name of ‘food safety’. The passing of this bill would also mean no more backyard gardens, community growing spaces, or small farms, as these are obviously an enormous threat to public health.
The Future of Food? Yeah, this looks safe...
The monopoly man just rained some bills on Monsanto, literally.
I don’t even know how to begin this entry besides the obvious action of staring at my computer screen with my mouth hanging stupidly open. IS THIS THE KIND OF CHANGE WE SHOULD HAVE HOPED FOR OBAMA?!
While the intent of the bill is to assure a large-scale public safety in food regulation, the catastrophic repercussions seem to really outweigh the benefits. Lets compare them together shall we?
Pros:
- Cleaner food distribution
- Standardized Prices (this could be good or bad)
- More government push towards environmentally friendly growing techniques (one would hope)
- Less parasite outbreaks from bad food (though these usually come from commercially produced products, anyone remember the peanut butter scare?)
Cons: (sorry this is obviously bias) Under the provisions of this law you could NOT legally:
- Buy heirloom seed and then harvest and re-use your own seed.
- You could ONLY legally purchase governmentally distributed seeds (aka Monsanto’s zombie seed of death!)
- You could NOT raise your own seed and sell, or even GIVE them to a neighbor.
- You would no longer be able to take your kids down to the local “pick-your-own” blueberry or strawberry farms, or buy from the roadside backyard grower of garden vegetables, or even grow your own vegetable plants, fruit trees, or nut trees, for your own consumption!!
For more information, read the FACTS at http://www.govtrack.us/congress/billtext.xpd?bill=h111-875
Here is a link to read about the current status of HR 875 that is being considered by Congress.
PLEASE read up and take action to make sure this doesn’t get through. If this is some kind of attempt at saving capitalism, it will have contradictory effects, and simultaneously destroy our local sense of sustainability, and our ability to complete basic tasks (eating) without the interference of GObama.
Filed under: Do it yourself, Events | Tags: Grassroots Gourmet, health, low carbon, New Diet, vegan
Alright folks, So all this promo that I’m giving to various vegan inspired diets and environmentally friendly eating is (and I must be truthful) somewhat contradictory to my own eating habits. Sure, you might find me at a late night diner after a long night munching on a cheeseburger…..but not anymore!
In an effort to practice what I preach and stay true to my Grassroots Gourmet ideals, I am becoming a vegan! or at least trying it out for as long as I possibly can! I need your support because this definitely will not be the easiest transistion, but luckily for me, I love vegan food so, as long as I don’t go too low in funds I think this should be a beautiful lifestyle change. 
Anyone willing to take on the challenge with me?
Filed under: Consumer Health, Local Food, Recipes | Tags: Bohemian, Diet, digestion, fad diet, food, Grassroots Gourmet, health, Raw Food, Recipe, vegan
Fad diet or healthy lifestyle change? The Raw Diet has created a new relationship with the food we eat; Americans should love going raw because it allows the convenience of not having to cook at all. But what is the raw deal?
Being that I’m in San Francisco for the week, I thought it would be appropriate to write about one of the diet trends that continues to sweep this city. The Raw Diet.
This is an entirely different echelon of Veganism folks. Like regular vegans, raw eaters do not eat meat or dairy products; however, the raw diet takes things above and beyond by requiring everything come from unprocessed and processed plant foods (beans, nuts, fruit, veg, grain, etc.)To go along with the ‘raw’ theme, raw eaters do not prepare their foods with temperatures exceeding 116F. Why? This seems like quite the arbitrary restriction.
According to raw eaters, cooking food diminishes its nutritional value 10 fold as valuable enzymes are destroyed with high temperatures; enzymes that assist in the digestion/absorption of food. Essentially, sucking the life out of the ‘life-food’. I guess it would make sense why most people with a Western diet are victims of various dietary and digestive issues…are we cooking the ‘hell-th’ out of the foods we eat?
Health Benefits of the Raw Diet:
- ^ Energy
- ^ Radiant Skin
- Weight Loss
- Decrease in embarrassing digestive problems
- Reduced risk of heart disease (the raw diet is significantly lower in saturated fat than the regular Western Diet.
Also, eating raw doesn’t necessarily you are restricted to eating the most boring foods of all time. Not only can you purchase interesting and delicious heirloom fruits/veg at your local farmers market (*nudge, nudge*) but restaurants all over California are coming out with new and interesting raw menus to cater to this growing new gastronomy. Raw food can be gourmet? Fo’ Realz?!
Life Food Gourmet "burger"
This is a raw ‘burger’ made to look like your greasy mystery meat patty. Instead of the fat and health problems, the raw burger is made out of beans and grains, providing the hearty meat taste with a healthy twist. No reason to fear fruits and vegetables anymore, they can be prepared in more ways than simply lifeless on a plate.
Granted there are many benefits to the Raw Diet, it is a difficult one to maintain. If you are thinking about beginning the journey to raw-ify your life, make sure to consult a doctor and make the transition slowly…you don’t want to shock your body into submission. But I promise in the end your intestines and colon will thank you
The diet is also what we would consider a low-carbon diet due to its lack of meat, dairy, and foods that require serious processing. The only carbon producing part of this dietary equation comes from the methane gas produced by…you after a feeding frenzy on beans and raw vegetables (you might want to date other raw eaters so at least this becomes a mutual understanding).
So the answer to my original question?
-The Raw diet might seem like a passing fad soon to join the diet graveyard of past-Hollywood ‘miracle’ diets, but a raw eater would beg to differ. According to the movement (yes, I’ll call it a movement) eating raw is simply a means to reconnect with the ways that humans ate in the beginning of time, when diets consisted mostly of fruits and vegetables with very minimal cooking. Evolution proved this one to be a success folks
Here’s a recipe to start your raw life off right. Thanks to The Daily Raw Cafe Blog
Strawberry Panna Cotta with Blackberry Compote (aka YUMMMM)
Strawberry Panna Cotta with Blackberry Compote
Blackberry Compote
Marinate blackberries in agave nectar and sea salt in the refrigerator for two hours (overnight is best).
Place two 4-inch springform pan (without the bottoms) in the freezer on top of saucer plates or dessert plates. Chill for an hour.
Strawberry Panna Cotta
Marinate strawberries in lemon juice and sea salt for an hour.
Blend cashews, flax seeds, agave nectar adding water one tablespoon at a time until cashews are blended well. Add strawberries and remaining water until very smooth and firm
Pour mixture into chilled 4-inch springform pan. Chill in freezer for 2 hours to set.
Carefully remove molds from panna cottas. Leave it on the saucer plates and put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly. Serve panna cottas with compote.
Alright folks, back to my San Franciscan getaway, hummus and Birkenstocks anyone?
Filed under: Consumer Health, Slow Food | Tags: Diet, food, Grassroots Gourmet, low carbon, quinoa, seitan, tempeh, tofu, vegan, vegenaise, Vegetarian
Sometimes the menus at Vegan restaurants seem like they are written in another language, below is a simple guide to decoding some of the most commonly used ingredients in a vegan/vegetarian’s diet…
Alright, so you’re in a hip vegan/vegitarian restaurant with your super cool bohemian girlfriend/boyfriend and you want to impress them by ordering something truly earth friendly. Looking at the menu however, it looks like it is written in another language (hippy-ese): “Freshly grilled seitan over a bed of local rainbow chard and quinoa” or perhaps you’d like to try the “terikayi tempeh with brown rice”
The girl/guy you’re with has ordered and is staring at you waiting for your decision, the sweat beads down your forehead and nervously you order something that you can’t even pronounce…
Luckily guys, I am about to create a comprehensive list to identify and explain some common vegan and vegetarian food items so you never find yourself caught in this embarassing situation. (you can thank me later) Here we go.
1) Tofu:
Sichuan Style Spicy Tofu
Tofu is a product made of soy protein rendered from soy milk. It is made in the same type of way as cheese in that the soy milk is cultured and the curds are pressed to ultimately form tofu. By itself, tofu does not really have any specific taste, but it is a delicious addition to meals with other prominent ingredients and powerful sauces as it takes on the flavor of whatever it is being prepared with. Tofu is a staple protein source for vegans and vegetarians. It is also dairy/gluten free.
2) Tempeh:
Marinated and Grilled Tempeh over a bed of veggies
Tempeh is nothing but a bunch of soybeans fused together in a natural fermentation process. Yeah I know, this sounds kind of funky, but it actually yields are really delicious nutty flavor and texture. Unlike tofu (which is also made from soybeans), tempeh is made up of a whole bean, rather than going under further refining processes. Usually, tempeh is served grilled and marinated (see above photo) and tastes particularly good with teriyaki sauce (in my humble opinion).
3) Quinoa:
Uncooked Quinoa Grain
Originating in the Andean region of South America, quinoa is a delicious protein-rich(12-18%) grain that adds heartiness to any vegetarian or vegan meal. Quinoa has a somewhat nutty flavor and retains the flavor of any sauce that it is prepared with, thought it also tastes good all by itself. It holds much historical value for native communities in South America but it requires a relatively long growing season in very particular climates. While the quinoa you find in the grocery store might not be grown locally, it is still a better option than pre-packaged, pre-cooked white rice (like Uncle Ben’s *cringe*)
4) Seitan: (a.k.a. Wheat Meat)
Seitan Steak
While that might look like a delicious steak dinner you would order at Houston’s, in reality that is actually not meat at all. I introduce to you, Seitan, a protein rich ‘meat-like’ food made from wheat gluten. Seitan is one of my favorite vegan meat subsitutes. It legitmately does taste like meat, minus the substandard slaughterhouse and high blood pressure. If you’re afraid of breaking too far away from your carnivorous lifestyle, Seitan is probably the closest thing you can have to the real deal. No weird textures here.
5) Vegenaise
Follow Your Heart's Vegenaise
Vegenaise is a common Mayo-type product that is found in almost every vegan restaurant, it can also be purchased commercially. Basically, this stuff tastes like mayonnaise, looks like mayonnaise, and has the same textures as mayonnaise. The only difference is that this product is made without the use of eggs or dairy. Because it is not made with animal products, it has ZERO cholesterol (real mayo has at least 5mg per tablespoon)!
Alright, though this list is not complete, it does offer a quick review of some of the most commonly used ingredients in vegan and vegetarian cuisines. So don’t be afraid folks, go out and indulge! hey, it’s good for you!
Filed under: Events | Tags: Community Garden, food, Grassroots Gourmet, Los Angeles, Scott Kennedy, sustainability, The Garden
Last night I was priviledged enough to have dinner with documentarian, Scott Kennedy, director of the Oscar nominated documentary, “The Garden.”
His film is a moving piece about the creation and destruction of a community garden started in South Central Los Angeles. The 14 acre garden was created as a way for the community to heal after the destruction of the 1992 L.A. riots.
Not only did the garden created by this community allow it to be self sustainable (environmentally friendly, growing its own food) but it also created an extraordinary sense of community that was lost to violence in the years prior to its creation.
Unfortunately, the city of Los Angeles decided to bulldoze the garden due to building plans, however the true reason for the garden’s destruction remains controversial.
Either way, dinner with Scott Kennedy was a truely wonderful experience and I am so happy that I was invited to meet with him.
Below is a trailer for the film. I highly suggest you check it out.
Filed under: Restaurant Review | Tags: Bohemian, California, Diet, eating out, food, Grassroots Gourmet, health, Native Foods, Restaurant Review, vegan, Vegetarian
This past weekend I decided to do the vegan thing and eat at Native Foods, located in glorious Costa Mesa, California.
First of all, this restaurant is located at The Camp shopping center, full of outdoorsy places to shop (think REI but more bohemian), buy your nalgene’s and eat some hippie food.
The Native Foods architechture is also particularly interesting, It looks like a big tin can from the outside, complete with a large propeller fan(interior) which I assume is some type of energy saver. (even if this addition is only for aesthetics, it does the trick to attract their target demographic.)
Interior of Native Foods Costa Mesa
Native Foods prides itself on preparing food that is kind to environment (low carbon b/c it is Vegan) without compromising taste. You aren’t going to find a white slab of tofu on rice at this place, even though the majority of menu items are high in soy content.
I ordered the Greek Euro Hot Bowl which came to me complete with Gyro “meat” (seitan, a wheat gluten compound that has a meat-like texture) steamed veggies, and rice. Honestly, it was very good. I usually am not a huge fan of the fake meat thing, but this place does it right, it’s all about seasoning folks.
Native Foods Hot Bowl
The meal I ordered was a little pricey ($11) but I suppose that is the price you have to pay these days for a restaurant that is committed to using the freshest and highest quality ingredients…however the architechture saves them a lot on their utility bill so I’m still a little skeptical..
The only downside? The restaurant was chock full of pretentious vegan hippies that will rip your heart out for so much as HINTING you MIGHT be interested in eating an animal product.
Here, you get the feeling that you’re not actively destroying the environment with your meal; however who knows if the ingredients they use are coming from local sources. Either way, at least eating here decreases your carbon footprint a shoe size or two
The restaurant’s mission statement is as follows:
- A commitment to promoting greater human health, compassion to all living beings and environmental preservation with the utmost integrity.
- To serve and set the standard on what delicious, fresh, organic and artful vegetarian / vegan meals should be and to make them convenient and affordable to all.
- Ultra clean and stylish presentation of food, people and products.
- Utmost customer service by enthusiastic and hard working individuals while creating a respectful “family” of staff and customers.
The final verdict? Native Foods is good at what they do, but you do have to pay a price. This restaurant is for the person who is too lazy/busy to prepare these types of vegan/vegetarian meals at home…
