21 Acres- Class this Thursday, the 12th

Hi all-

We are very excited to be teaming up with 21 Acres in Woodinville Washington to be teaching a class this Thursday, the 12th, entitled “Every Bite: Preparing a Sustainable Holiday Feast” (6:30-8:30). The class will include recipes and ideas as to what to do with your extra food at the holidays. We would love to hear any things you do with your leftovers that we can pass along!

21 Acres is an organic, sustainable agricultural center, aimed at promoting clean, healthy eating. Situated on 21 acres in the Woodinville valley, 3 acres contain the building facilities (for cooking classes, farmers’ market, offices, and event rental space), and the back 18 utilize the principles found in permaculture. Take a look at their website and all they have to offer:
21 Acres

And here is a great video from their site about them:

Hope to see you Thursday at 21 Acres!

C&K

Recipes to Reduce Kitchen Waste (from Food52)

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(herbs recently collected from my garden for a variety of kitchen uses)
photo: Sugar Sand Photography

Just came across yet another fantastic piece from Food52 (have I mentioned how much I love their site? Great info, and just adore their photography); this time about recipes to reduce kitchen waste. There are 30 recipes here to give you some tasty ideas on how to reduce food waste in the kitchen.

We’d love for you to try out some of the recipes and let us know what you think (and if you have some other ideas for ways to reduce food waste in the kitchen) here on the blog. (I’m particularly looking forward to trying the apple peel bourbon recipe. I am from the South after all so I do like my bourbon!)

Food52- 30 Recipes to Reduce Kitchen Waste

Enjoy Every Bite!
C

 

American Holiday Weekend and Victory Gardens

This coming weekend marks the celebratory American holiday of the 4th of July. Many fireworks, parades and other festivities will be happening all over the country. I will be out with my husband again this year to watch our favorite kids’ parade and main parade in the town of Edmonds, Washington. It is so much fun! We just love it!

4th of july(Elderly couple from a previous year of parade watching
photo-Sugar Sand Photography)

I’m also currently reading “Animal, Vegetable, Miracle” (finally!) by Barbara Kingsolver. Her husband, Steven Hopp, also writes small sections throughout the book, and I have an excerpt I want to share (John Raeburn was a local-foods advocate who died in 2006):

“At the beginning of World War II when Germany vowed to starve the U.K. by blocking food imports with U-boats, Raeburn, an agricultural economist, organized the “Dig for Victory” campaign. British citizens rallied, planting crops in backyards, parks, golf courses, vacant lots, schoolyards, and even the moat of the Tower of London. These urban gardens quickly produced twice the tonnage of food previously imported, about 40 percent of the nation’s food supply, and inspired the ‘Victory Garden’ campaign in the United States. When duty called, these city farmers produced.”

Karen and I have a recipe in chapter 7 of Every Bite entitled “Victory Garden Polenta with Tomato Sauce and Greens” with an excerpt before the recipe about Victory Gardens in the U.S.
I remember not knowing much about them at the time of doing that recipe (and coming up with the title) and enjoyed learning about it immensely. How interesting to learn even more by reading about what inspired them in the first place.

I’ve been doing my part in terms of urban gardening! (taken this week on my back deck):

farm

I’m just thinking today about the upcoming holiday celebrating our nation and reading about the people in it who make such a difference by what they can do,  made me even more aware of the power of the people in this and all great nations!

Have a wonderful holiday weekend and enjoy every bite!

xo

Carol

57 Best Cooking Tips of All Time!

You’ve GOT to check out this list from Epicurious: the “57 Things You Can Do to Be a Better Cook Right Now”

Epicurious-57 Best Cooking Tips

We think this is a really fantastic and useful list with really great tips; most of which, if not all, we currently use, implement, and/or do.

Enjoy and Enjoy Every Bite!

K&C

 

Happy Earth Day 2015!

Happy Earth Day everyone! We hope you can take a moment on this day to think about what you can do, as both an individual and as part of a community, to help ensure the earth continues to remain a natural and healthy world for many years to come.

In thinking about what both of us has done over the past year, I (Carol) have begun composting regularly and meal planning for the week on Sundays. Karen has reduced her waste by 10%, and she did that by buying less, meal planning, and using the Debbie Meyer green bags (she loves them SO much, she should be a spokesman for them!  http://www.amazon.com/Debbie-Meyer-GreenBags-Freshness-Preserving-5127799/dp/B00I4V1U06). She estimates that she saved $1200 last year. That’s a great vacation right there!

 

As part of Earth Week this week, I participated in my first Twitter chat on Monday and it was focused on food waste (wonderfully set up and moderated by Green is Universal, @GreenIsUni). Let me just say that it was INTENSE! Holy cow! But I learned so much and have some great information that I wanted to pass along to you. Below are some of the links:

 

1. What exactly can you compost and Bone Broth (which I’ve heard so much about lately and have wanted to make). Both from Ecocentric:
http://www.gracelinks.org/blog/4254/what-can-i-compost-the-scraps-that-make-the-cut
http://gracelinks.org/blog/5078/taste-it-don-t-waste-it-bone-broths

2. A great use for leftover apple scraps from that apple pie you might have just made: Apple Scrap Vinegar! (courtesy of Anne-Marie Bonneau, the @ZeroWasteChef):
http://zerowastechef.com/2014/10/30/apple-scrap-vinegar/

3. 10 things to do with stale bread:
http://ivaluefood.com/resources/cooking-eating/10-things-to-do-with-stale-bread/

And we just thought this was the cutest!


I also found a few cool new apps to that you might want to take a look at. FoodKeeper is from the USDA and Cornell University and will tell you how long an item from the supermarket will keep in the refrigerator or freezer. Fresh Food helps you find farmers markets that are closest to you.

And finally, here are few points I learned from Green is Universal on twitter these past few days:
1. More than 6 billion lbs of fresh produce go unharvested or unsold each year.
2. Food waste is the single largest component of solid waste reaching landfills & incinerators in the U.S.
3. Eggs are actually safe to eat 3-5 weeks after the date on the carton.
4. We throw out more food than plastic, paper, metal or glass.

 

Enjoy Every Bite everyone!
xo
Carol & Karen

 

1st Anniversary of First Books

We can’t BELIEVE it was a year ago that we received the first advanced copies of Every Bite! It was beyond thrilling to reach our goal and be published authors, writing about something we believe in 150%.

Onward and upward to our next goals (namely, Every Bite 2.o)! Thank you all for your love, encouragement, and support.

xo

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

 

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.”

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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