6,000 lbs of food on 1/10th an acre!

This is the coolest house EVER! You have to check out the link below about the Dervaes family who, living about 15 minutes outside of downtown Los Angeles, grow 6,000 lbs of food a year on 1/10th of an acre. Their story and all they are able to accomplish is amazing and inspiring:

http://diycozyhome.com/6000-lbs-of-food/

Dervaes House

http://www.urbanhomesteadsupply.com/

And with Easter only 2 Sundays away, we wanted to share this creative and sustainable way of decorating your table, with the coolest Easter napkin rings (from Martha Stewart). These are just the coolest things!
http://www.marthastewart.com/1107000/sustainable-diy-easter-napkin-rings

 

Enjoy Every Bite,
C & K

Recent “Pioneer Woman” (and a very Every Bite) episode!

I saw a great episode last week on “The Pioneer Woman” on the Food Network. It was called “One Thing Leads to Another.” Ree starts the episode out by making a big pot of black beans, which in and of themselves look delicious. Then, she shows several different recipes using some of the leftover beans; including a taco pizza, grilled veggie burritos, and a black bean burger.
That’s exactly the thought (and layout of the chapters) of Every Bite and doing something along these lines gives us a great idea for a new chapter in Every Bite Part 2!
What a great episode and a great way to use up leftovers. And in several delicious ways!
Enjoy every bite!
xo
C

 

“Women Stars of Food & Wine”- Downtown Seattle

On Sunday, February 8th, we were honored to take part in the 2nd Annual “Women Stars of Food & Wine” event. Organized by the Women’s Funding Alliance, a local group that aims to champion causes and to provide leadership for the lives of women and girls in Washington state, it was held on the 73rd and 74th (or maybe it was the 74th and 75th!) floors of the Columbia Center in downtown Seattle. The event paired up amuse-bouches from women chefs with wines from local women sommeliers. We served small salmon cakes with vegetable salsa from the cookbook, and we were paired with SuLei Cellars out of Walla Walla (link below). They poured their delicious 2013 Sauvignon Blanc, their 2012 Dena Rae Tuscan style blend and their 2011 Roller Girl Jammer Red.

Karen did a wonderful job making up 300 mini salmon cakes and they were dee-licious. We recognized people coming back for seconds! They were apparently quite popular!

It was an amazing opportunity to showcase Every Bite and as women, we were so thrilled to meet other women chefs, sommeliers, and entrepreneurs, as well as supporting the wonderful mission of the WFA. The facility was beyond cool, and is chance you’re not going to come across too often. It’s an incredible view of the city.
I (Carol) had never been to the top of the Columbia Center, and when I told a good friend of mine about the event, she said “oh they have the best women’s bathroom in all of Seattle. I was there for something about 15 years ago, and the thing I remember most was the incredible bathroom!” When I told Karen, she was like “heck yea it is!” So pardon the fact that there is a picture of the bathroom below- I just couldn’t help it! It was quite the view for sure!!

Many thanks to Tosh from WFA for contacting us in the first place and to David from Seattle Uncorked. They put on a great event and we look forward to next year!

 

 

Dive: a Greenwood Meaningful Movie Event

Last week, we participated in a great event in the Greenwood neighborhood of Seattle, called “Meaningful Movies.” As the name states, these are movies shown that really mean something and try to bring a message or theme to our attention, so that we can then discuss together what we can do to help.

The movie is called “Dive”  (link below) and it is about a group of people who “dumpster dive” in the trash bins in LA-area supermarkets. After the film, we sat around and talked about what we could each do to reduce food waste; sharing a multitude of tips, information, and stories.

Here are a couple of notes/quotes we jotted down from the film that we wanted to share here with you:
We waste 3000 lbs of food a second.
“50% of food that’s grown up and is ready to be harvested never makes it to someone’s stomach.”
Of all the food waste going on, about 40% is in the households.
“Food is life. And it should never be wasted. Food is precious.”

IMG_0630

Movie Setup.

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Our table (complete with our new Ibook version on the left)!

 

Another interesting thing we found out during the movie/disscussion, was that Albertson’s was the first supermarket chain (and one of the firsts) to participate in a “Food Rescue” program. This program has now grown to include such giants as Walmart, SamsClub, and Target. This is a huge step forward in having food that they are going to throw out anyway (that is perfectly good) go to someone who really needs it. Way to go Albertson’s!

http://feedoc.org/HowWeWork/FoodPrograms/GroceryAndFoodRescue.aspx

We also met some great people from Seattle Tilth and Food not Bombs. Great groups and really nice people. We SOO want to take the Master Composter class!

http://www.amazon.com/Dive-Darren-Hoffman/dp/B00NK9JFI6/ref=sr_1_4?ie=UTF8&qid=1422411610&sr=8-4&keywords=dive+film

http://www.seattletilth.org/

http://foodnotbombs.net/

It was a very thought provoking, interesting event and we look forward to doing something like that again soon!

C&K

Recent Food/Farming Documentaries

On the plane over the Christmas holidays, I watched two food themed documentaries: “In Organic We Trust” and “Ingredients.” I found both to be very interesting and while both focused on food and farming, I enjoyed them in different ways. One difference being that I found “Ingredients” to be visually more pleasing and the flow of the documentary better. Below are some points/quotes I jotted down that I thought were striking and important.

From “In Organic We Trust” Documentary:
73% of Americans eat some organic food.
“Organic” philosophy: growing food mimicking nature’s model. Mode and sustainability, and not using chemicals.

The “Big 3”- cannot use/do to be USDA Certified:
Genetic modification
Sewage sludge
Irradiation

Organic foods- not necessarily more nutritious for you (depends on the study/nutrients looked at/etc.., but they DO have less chemicals and pesticides on them.

Organic farmers DO at one point or another spray, but more often than not, they are naturally occurring (and are approved by the USDA).
Use 60 billion lbs of pesticides in the US each year.

The “Dirty Dozen”- foods with highest amount of residual pesticides:
Celery
Peaches
Strawberries
Apples
Blueberries
Nectarines
Bell peppers
Spinach
Lettuce
Kale and collard greens
Potatoes
Grapes

The “Clean Fifteen“- if you do have to eat conventional, these have the lowest residual pesticide residue:
Onion
Avocado
Sweet corn
Pineapple
Mango
Sweet peas
Asparagus
Kiwi
Cabbage
Eggplant
Cantaloupe
Watermelon
Grapefruit
Sweet potato
Mushrooms

Now are 7,000+ farmers markets in the US.

From “Ingredients” Documentary:
We spend less of our income on food than any other industrial nation.

People want to know where there food is coming from. They want to know what the values are that are embedded in the food.

There are so few farmers in this country, that they’re now not listed in the Census.

Hope you find some of these points helpful. I definitely did!
xo
Carol

Recent Seattle Events for Every Bite

We recently did a variety of promotional events for Every Bite a few weeks ago (3 events in 4 days; on top of our main, regular jobs), and while they were all wonderful experiences, we were exhausted by the end!

One event was the Tom Douglas Cookbook Social in downtown Seattle. We really lucked into participating, as we found out about the event late, but were thrilled to be a part of it and had a great time! Here are some photos from that event:

 

A great time and a great venue. Looking forward to doing it again in 2015!

 

Enjoy Every Bite,
Carol & Karen

Thanksgiving and Upcoming Promotional Events

Karen and I would first like to wish all of you a very Happy Thanksgiving filled with family, friends, much love, and delicious food!

(a couple of my favorite Thanksgiving, fun cookies: Pilgrim Hats and Pumpkin Pie!)

PilgrimHatCookie-closeup-edits DSC_2006

We have a couple of fantastic book promotion opportunities coming up this week after Thanksgiving and we are SUPER excited about them!

We are definitely most excited about our participation in the “Cookbook Social at the Palace Ballroom” on Tuesday, December 2nd, and sponsored by Tom Douglas Events. We are thrilled to have the opportunity to be at this event and cannot thank the lovely people there enough. There will be several authors there with tasty bites to share as well, so you should definitely stop by if you can. Here is the event link:

http://tomdouglas.com/calendar.php?calendar_id=498

And then on Friday, December 5th in the Arnold Building of main campus, we will be at the Fred Hutchinson Center Annual Winter Craft Fair from 9-3 (Karen will be there from 9-1), where we will be signing copies of Every Bite. If you or someone you knows works at the Hutch, be sure and stop by. It’s a great event where a portion of the proceeds go to the SCCA (Seattle Cancer Care Alliance) Patient Family Services Fund. Open to all , so if you work nearby or are a Hutch employee, come join us for some holiday cheer!

Hope you can make it to one of the events. We would love to see you and talk food!

Have a wonderful, safe holiday-
C & K

 

Great, Great Sunday!

We had a wonderful Sunday getting out and enjoying the beeee-u-ti-ful Seattle weather and getting the word out about Every Bite! We were first out in the sunshine (albeit bundled up and drinking copious amounts tea and coffee) at the West Seattle Farmers’ Market and then did an event at the West Seattle Thriftway (thank you SO much to Thriftway for their continued support).
We were so enthused and excited about people interested in doing what they can to reduce waste in the kitchen! What a fun day!

C & K

We Did It!

This was a blog post from our earlier wordpress.com website and I’m reposting here on our new site because it was such a happy occasion (originally posted 4/17/2014)!

 

It’s official! We’re PUBLISHED authors!

Authors Authors!

 

We received our complimentary and marketing copies earlier this week and the book looks wonderful! We’re really very please with how it turned out and feel that the whole piece truly represents us and what we were trying to accomplish when this idea first came about 3 years ago.

3 years you say?! We told you it had been a bit of a long process! We went back through our files, and here is a general breakdown of important goals and their timeframes:

Spring 2011– We first started talking about doing a cookbook together. It was after a cooking class one night and we were like “you know what we should do? a cookbook!”

October 2011– 1st draft of book proposal

January 2012– started contacting publishing houses

January 2013– signed a contract with Pegasus Publishers (imprint: Vanguard Press)

April 24, 2014– PUBLICATION!

Words truly cannot express just how much your support has meant to us. We truly couldn’t have done this without you all.

Much love,
C & K

“Food Waste: Why Almost Half Our Food is Never Eaten”

K found this really interesting piece from KCRW’s “To the Point” about food waste. It’s definitely worth taking the time to listen to this. We found it quite helpful and informative. The “food waste” discussion starts around the 8:30 mark:

KCRW’s “To the Point”: Food Waste- Why Almost Half Our Food is Never Eaten

Just a couple of points I jotted down while listening:

1. We’re wasting almost 40% of the food supply.2. 1 in 6 doesn’t have enough to eat.
3. The “sell by”, “enjoy by” “eat by” dates are about freshness (ie “peak flavor”); NOT safety.
4. “We have to grow for cosmetic perfection to make a sale, and so a lot of food gets lost because of that.” (Nick Papadapalous from Bloomfield Farms)
5. Approx 20% of the grown food never leaves the farm.
6. “Food is the #1 component of a landfill.” (Doug Rauch- former president of Trader Joe’s)

And, if you have the time, they mentioned this link to help clarify these dates on products that are confusing to most of us:

http://www.nrdc.org/food/expiration-dates.asp

C & K