Own the grill with sweet and sour chicken skewers
Posted August 18, 2011 – 10:59 am in: Asian, BBQ, Poultry(NC)—Now that the warm weather has arrived, gardens are in full bloom and many Canadians are eager to celebrate the season with an outdoor barbecue. Though nothing says summer like flame-kissed vegetables paired with juicy barbecued meat, not everyone is a grilling guru. The key to enjoying the enhanced flavours and textures of grilled foods is the right amount of heat, and a mouthwatering marinade.
This summer, forgo the traditional barbecue staples and add a little variety to your outdoor entertaining menu. Marinated in a succulent sweet and sour sauce, these Asian-inspired skewers will add a little spice to any outdoor feast.
Sweet and Sour Chicken and Green Onion Skewers
1 ½ lb (650g) boneless, skinless chicken breast, cut into thin ½’ strips lengthwise
1 bunch green onions, cut into 1 ½ pieces
1 red pepper, cut into 1 ½ squares
1 cup (250mL) VH Sweet and Sour Sauce plus remainder of bottle for grilling
PAM Grilling Spray
Wooden skewers, soaked in hot water for 20 minutes
Directions:
1. Marinate chicken strips in 1 cup (250mL) of VH Sweet and Sour Sauce for one hour.
2. Thread each skewer with 2 pieces of chicken, green onion and 2 red pepper squares. Start by piercing 1 end of the chicken strip, slide on a piece of onion, pierce the chicken onto skewer again, then another piece of onion so that the chicken is weaving over the onion. When using the green part of onion use 2 pieces, when using the white use only one piece of onion.
3. When the first piece of chicken is weaved onto the skewer place 2 pieces of red pepper squares on skewer then repeat the chicken and onion procedure until it is fully weaved onto skewer. Continue process until all the chicken is used.
4. Spray grill with PAM Grilling Spray, heat grill on medium-high and grill chicken skewers while generously brushing with remainder of VH Sweet and Sour Sauce. Grill until cooked through, about 10 minutes.
Serves 4
Too busy to whip up dinner? Consider picking up a few VH Steamers, VH’s new line of frozen entrees. Jam-packed with crisp vegetables and Asian-inspired flavours, these quick and easy meals can be prepped in less than five minutes.
Additional recipe ideas can be found online at www.vhsauces.com. Hands-on recipe demonstrations or episodes of VH’s webseries Life Unjarred are available at www.lifeunjarred.com.
No Comments | Tags:Triple Cherry Pie Recipe
Posted August 11, 2011 – 1:47 pm in: Baking, Dessert, Pie(NC)—Summer means that world famous Northwest cherries are in season.
This fresh and simple recipe offers an iconic dessert option the whole family will love.
Dessert Triple Cherry Pie
Ingredient List:
- 2 1/2 cups (500 g) fresh, sweet northwest cherries (about 1 pound), pitted
- 2 1/2 cups (500 g) fresh or frozen tart cherries (about 1 pound), pitted
- 1/2 cup (100 g) dried Northwest cherries
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons (25 g) quick-cooking tapioca
- 1/2 teaspoon (2 g) almond extract
- 1/4 teaspoon (1 g) ground nutmeg
- Pastry for 2-crust, 9-inch pie
- 1 tablespoon (14 g) butter, chopped
Preparation Method:
Combine sweet cherries, tart cherries, dried cherries, sugar, tapioca, almond extract, and nutmeg in a large bowl; mix well. Let stand 15 minutes. (It is not necessary to thaw frozen tart cherries before using.) Line a 9-inch pie plate with half the pastry. Fill with cherry mixture; dot with butter. Roll out remaining pastry and cut into six strips about 1-inch wide and 10-inches long. Weave into a lattice pattern over cherries. Trim edges, pinching top and bottom crusts together. Bake in a preheated 375ºF (190.5 ºC) oven 50 to 60 minutes, or until crust is golden and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Let cool before serving.
No Comments | Tags:Swiss Mushroom Risotto
Posted August 4, 2011 – 8:29 am in: Italian, Main Dish, Side Dish(NC)—This risotto is bursting with the rich robust flavours of brown mushrooms and Swiss cheese. Served it as a main course, appetizer or as an accompaniment to meats.Preparation Time: 10 minutes
Cooking Time: 30 minutes
3 cups (750 mL ) chicken or vegetable broth
¼ tsp (1 mL) pepper
2 tbsp (30 mL) butter
8 oz (250 g) sliced fresh crimini and portabella Mushrooms
¼ cup (50 mL) diced onion
1 cup (250 mL ) Arborio rice (or other Italian short grain rice)
¾ cup (175 mL) grated Gruyere or other Swiss cheese
In medium saucepan, bring chicken broth and pepper to boil; keep warm over low heat. In large nonstick saucepan melt butter over medium heat. Cook and stir mushrooms and onions about 4- 5 minutes or until starting to brown. Add rice and sauté another 2 minutes. Add wine and 1 cup (250 mL) broth. Simmer over low heat, stirring often, until most of the liquid is absorbed. Repeat twice more, adding 1 cup (250 mL) broth at a time; simmer until rice is tender and risotto is creamy, 20-25 minutes; remove form heat. Stir in cheese just until melted. Serve immediately.
Makes 2 main course or 4 side servings.
Tips: 8 oz/250 g sliced mushrooms is about 2 cups/500 mL. Substitute mushroom broth (available in some Italian markets) for chicken broth.
Recipe Adapted from Cambrian Colleges’ entry into the Make it with Mushrooms Student Chef Challenge Fall 2007.
For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
No Comments | Tags:Lentil, kale and sausage soup
Posted February 8, 2011 – 3:52 pm in: One Pot Meals, SoupIngredients:
- 2 tbsp olive oil
- 2 Italian sausages
- 1 large red onion, finely chopped
- 1 leek (white part only), sliced
- 3 carrots, peeled and diced
- 2 garlic cloves, minced
- 156 ml can tomato paste
- 1 tsp ground coriander
- 1 tsp salt
- 4 cups chopped kale leaves
- 540 ml can lentils, rinsed and drained
- grated parmesan (optional)
Directions:
- Heat a large, wide saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
- Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min.
- Meanwhile, thinly slice sausages.
- Stir in tomato paste, coriander, salt, sausages and any juices.
- Continue to cook, stirring frequently, 5 more minutes.
- Pour in 4 cups water. Bring to a boil.
- Stir in kale and reduce heat to medium.
- Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 minutes.
- Stir in lentils and warm through.
- If soup is too thick, stir in more water.
- Ladle soup into bowls. Sprinkle with parmesan.
- Serve immediately.
Best of Beef - How to Cook Roast Beef
Posted January 18, 2011 – 10:29 am in: Beef, How To No Comments | Tags:“Waste Not, Want Not” and Make it Delicious!
Posted August 31, 2010 – 9:00 am in: PastaBy Lidia Matticchio Bastianich and Tanya Bastianich Manuali,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
There is no more appropriate time than now to think about how and why we cook. Food is a way of connecting with the people who surround us. Through it, we communicate emotions like love, compassion and understanding, and there is no better opportunity to communicate with our children than at the table. It’s where we can discuss our values of life that are important to us as individuals, as a family and as a part of the world we live in.
As overconsumption and greed have come to haunt us, now is a time for reflection. We should be looking back at the generations before us to understand their approach to the table. Growing food, shepherding animals, foraging for the gifts of nature is all part of respecting food. Nothing needs to be wasted. Bread can be recycled and used in soups, casseroles, lasagnas and desserts. Water is carefully conserved as in the pasta recipe I share below where the same water in which vegetables are cooked is used to cook the pasta that follows, and then that is saved for soups or for making risotto.
When one respects the food we prepare, it also leads to a more sensible and balanced intake of proteins, legumes and vegetables.
So “waste not, want not” and make it delicious!
Excerpt from Lidia Cooks from the Heart of Italy (Alfred A. Knopf, 2009)
FRESH CAVATELLI WITH CAULIFLOWER
Maccarun ch’I Hiucc
Serves 6
Cauliflower is one of my favorite vegetables, and I regret that many people don’t sufficiently appreciate its unique flavor and nutritional value. This is not the case in Molise, where it is cooked often and creatively, as exemplified by the following two simple vegetarian pasta dishes. The first recipe, maccarun ch’i hiucc, is zesty with garlic and peperoncino.
½ teaspoon kosher salt, plus more for the pasta pot
½ cup extra-virgin olive oil
7 plump garlic cloves, peeled and sliced
½ teaspoon peperoncino flakes, or to taste
2 tablespoons chopped fresh Italian parsley
1 large head cauliflower, cut in small florets
1 batch (1½ pounds) Fresh Cavatelli (preceding recipe), or 1 pound dried pasta
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
Recommended equipment: A large pasta pot; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
Pour the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.
With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer).
Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle over the skillet the grated cheese, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.
CHOCOLATE BREAD PARFAIT
Pane di Cioccolato al Cucchiaio
Serves 6
This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.
8 ounces bittersweet or semisweet chocolate, finely chopped
8 ounces country-style white bread, crusts removed
½ cup freshly brewed espresso
2 tablespoons dark rum
2 tablespoons sugar
1 ½ cups chilled heavy cream
1 cup sliced almonds, toasted
Recommended equipment: A large rimmed tray or baking sheet, such as a half-sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon-shaped
Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.
Slice the bread into ½-inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.
Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.
Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.
To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts.
Repeat the layering sequence: drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait. This dessert is best when served immediately while the melted chocolate is still warm and runny.
©2010 Lidia Matticchio Bastianich and Tanya Bastianich Manuali, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes.
No Comments | Tags:Grilled Pizza
Posted August 25, 2010 – 11:23 am in: BBQ, How To, Italian, Pizza No Comments | Tags:10 Simple Food Substitutions to Get Bikini Ready
Posted July 12, 2010 – 3:46 pm in: DietBy Chef Susan Irby,
Author of Substitute Yourself Skinny: Cut the Calories, Keep the Flavor with Hundreds of Simple Substitutions!
Bikini season is just around the corner! There’s still time to get in top bikini shape and what tastier way than with these easy, simple, and delicious substitutions. Great tasting food doesn’t have to be bland, boring, and flavorless. As the Bikini Chef, my food philosophy is fresh, fresh, fresh. Fresh citrus, fresh herbs, fresh natural ingredients that wake up your taste buds, are pleasing to your palette, and give you the satisfying flavors your body craves. In fact, most people love the lower calorie, lower fat substitutions once they’ve tried them and have gotten past their fear of trying what they perceive will be tasteless food.
The best part to these substitutions, besides achieving your bikini goal, is that they are simple substitutions you can make every day. Easy, affordable, and flavorful, these simple tips will help you stay in bikini shape all year long.
10 Simple Food Substitutions To Get Bikini Ready
- Using ½ wheat flour and ½ plain flour will make your scones more bikini but adding fresh wild raspberries, blueberries, or blackberries will also liven up the flavor, wake up the color, and give a fresh, flavorful twist to an otherwise boring biscuit.
- Cream sauces and creamy soups get most of their creaminess from fat and calorie laden heavy whipping cream. Use ½ nonfat milk and ½ nonfat sour cream instead for the same creamy texture without the unwanted creamy fat that will sabotage your bikini body.
- Eggs vs egg whites. Some people go the extreme and swear off eggs forever using only egg whites. However, using only egg whites can get expensive and eggs are necessary as a binding agent for many recipes. For breakfast, use 2 egg whites for every one egg for a leaner, lighter breakfast and when baking or making dishes such as burgers, use ½ whole eggs and ½ egg whites to keep the texture but save on calories, fat, and cholesterol. As a side note, the majority of protein in eggs comes from the egg whites, not the yolk, making them a deliciously healthy option all around.
- Cut back on the beef. If you crave a hamburger, make your own lighter, leaner version by using ½ lean ground beef and ½ lean ground turkey. You’ll find you sacrifice nothing on flavor or texture but save yourself plenty on fat and calories. Enjoy these leaner burgers as smaller sliders for lunch, dinner, or for tasty bites at summer pool parties.
- Nonfat vanilla yogurt is a delicious substitution for mayonnaise. Use as a healthy substitution in chicken salad, tuna salad, and dipping sauces such as aioli. It is very flavorful and naturally creamy so you don’t need to use a lot of it.
- Cut the cheese. Skip the cheese altogether but if you must have cheese, go for lower fat versions such as reduced fat cream cheese, reduced fat Monterey jack, reduced fat feta. If you must have your full fat versions, opt for freshly grated parmesan or parmiggiano reggiano and cut back on the amount you use. Fresh, good quality cheese such as this has great flavor so a little goes a long way.
- Add a little citrus. The rind, or zest, of lemons, oranges, and limes is edible and adds a refreshing flavor to steamed or grilled vegetables, sauces, meat dishes, practically everything. Cut back on salt which causes bloating and add a little fine grate citrus zest for tons of flavor with no fat or calories.
- Most people love crispy bacon but it adds loads of fat and calories that are often an afterthought for many dishes. If you must have crisp bacon crumbles on your salads or even for breakfast, use leaner turkey bacon instead. It has great flavor and crisps nicely like traditional full fat bacon. Or, better yet, skip the bacon all together. If you are having a luscious salad, add fresh, crisp asparagus tips or diced fresh zucchini. For breakfast, substitute crispy no-sugar added bran cereal or fresh berries. Pass on the bacon, it’s just not worth it.
- Watch out for sugary pasta sauces and dipping sauces. Sugar has empty calories that add up quickly. Instead, use freshly diced tomatoes with a little freshly chopped basil leaves or cilantro leaves. Add a hint of lemon zest, drizzle of balsamic vinegar and extra virgin olive oil (½ tablespoon each) and finish with a small pinch of sea salt and fresh ground black pepper. Toss with pasta such as penne or fettuccini or serve with baked wonton crisps.
- Wonton wrappers are perfect as crispy crackers instead of crostini and tortilla chips. Buy the squares and cut into triangles. Brush lightly with olive oil and bake in a 225º oven for 15 to 20 minutes, until crisp and golden. Top with salsa, serve with chicken salad or other dips as you would crostini and chips. As a bonus, they are inexpensive and unused wonton wrappers keep in the freezer for up to 3 months.
© 2010 Chef Susan Irby, author of Substitute Yourself Skinny: Cut the Calories, Keep the Flavor with Hundreds of Simple Substitutions!
Author Bio
Chef Susan Irby has worked with multiple Master Chefs including George McNeill, Todd English, and Ming Tsai. Known as the Bikini Chef, specializing in “figure-flattering flavors,” Chef Susan is host of The Bikini Lifestyle with Susan Irby The Bikini Chef on KFWB News Talk 980 in Los Angeles and author of The $7 a Meal Quick & Easy Cookbook, The $7 a Meal Healthy Cookbook, and Cooking with Susan. She has cooked for several celebrities including Patrick Swayze, David Spade, Kate Sagal, and Bill Handel, and appeared on The Patti Gribow Show and KLAC Los Angeles and numerous other media outlets. She lives in Orange County, CA.
Asparagus, Grape Tomatoes, Portobello Mushrooms and Sliced Almonds with Whole Wheat Rotini
Posted July 5, 2010 – 8:00 am in: SaladsDeveloped for the Almond Board of California by Award-Winning Author and Registered Dietitian, Liz Pearson
(NC)—Are you a “flexitarian”? A “flexitarian” is someone who eats meat occasionally, but enjoys meatless meals most of the time. This meal is perfect for the flexitarian in you. It is loaded with good nutrition, including plenty of veggies, whole grain pasta, and almonds, which provide a great source of fibre (3.5 g) and vitamin E and offers protein (6 g), calcium (75 mg), and iron (1.1 mg). This meal is so delicious, chances are you will want to come back for seconds! Visit the all-new website at AlmondBoard.com, to discover this and many other delicious almond inspired recipes!
Ingredients:
1 box (375g or 5 cups) whole wheat uncooked Rotini pasta
2 cups (500 mL) grape tomatoes cut into halves
1/2 cup (125 mL) fresh basil, chopped
6 tablespoons (75 mL) extra virgin olive oil
1 medium onion, diced
2 cups (500 mL) 3 large Portobello mushrooms, chopped
3 to 3 1/2 cups (750-875 mL) 1 bunch of asparagus, chopped
1 cup (250 mL) sliced almonds
4 cloves garlic crushed
1 tablespoon (15 mL) ginger, minced
1/2 teaspoon (2 mL) pepper
1/4 teaspoon (1 mL) crushed red pepper
1/2 teaspoon (2 mL) salt (optional)
Parmesan cheese to sprinkle
Directions:
Bring large pot of water to a boil for cooking the pasta.
While waiting for the water to boil, halve grape tomatoes and chop basil. Mix together in a small bowl adding two tablespoons (25 mL) of extra virgin olive oil. Set aside.
Dice onion and chop mushrooms. Chop asparagus into 1 inch pieces (2.5 cm). Discard the coarse woody ends of asparagus stalks. Crush garlic and mince ginger.
Add Rotini to boiling water. Follow package directions for doneness. Most whole wheat Rotini requires about 12 to 13 minutes of cooking time.
While the pasta is cooking, in another saucepan sauté onions in 1/4 cup (50 mL) of extra virgin olive oil for one to two minutes at medium heat.
Add the mushrooms, asparagus, almonds, pepper and crushed red pepper to the saucepan. Sauté for about six minutes or until the asparagus is tender yet crisp.
Add garlic and ginger to saucepan and sauté for another one to two minutes. Be careful not to let the garlic burn.
When the pasta is cooked, drain the water and add pasta back into the large pot. Add bowl containing grape tomatoes mixture along with the sautéed vegetables and almonds. Mix all ingredients together gently.
Serve topped with parmesan cheese.
Serves 6 people
Serving size: 2 cups (500 mL)
Calories 462 kcals
Cholesterol 0 mg
Total fat 23 g
Saturated 2.7 g
Monounsaturated 15.1 g
Polyunsaturated 3.9 g
Fibre 10.1 g
Calcium 107 mg
Magnesium 112.7 mg
Sodium 211 mg
Carb 55 g
Potassium 523 mg
Protein 17 g
Vitamin E 7.2 mg
Credit: www.newscanada.com
Word Count: 474
No Comments | Tags:6 Baby Steps Toward a More Sustainable Animal Diet
Posted June 29, 2010 – 10:39 am in: Learningby David Kirby,
Author of Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment
The most common question I get about my new book Animal Factory, is, “Am I going to have to become a vegetarian after reading this?”
My answer usually throws people off.
“No,” I say, “You’re going to want to eat even MORE meat, eggs and dairy!” Then, as a bemused brow breaks over their face, I add: “But by that, I mean more that is raised humanely and sustainably, without harm to human health or the environment.”
Most people I speak with inherently sense that their meat and dairy should be raised as “humanely and sustainably” as possible, but don’t really know what those terms mean. The whole new morality of shopping the supermarket meat aisle can seem so daunting, especially while trying to sort through the various “cage-free” “humane” and “organic” labels.
Meanwhile, the painful ordeal of shelling out big chunks of one’s paycheck for pricey protein from boutique sources other than CAFOs — (Concentrated Animal Feeding Operations, or factory farms), is just too onerous for some to ponder. And if even they were to make the sacrifice to “go sustainable,” they ask, how are they going to find such vaunted foodstuffs, both at home and on the road?
Still others beg off the subject entirely with a wince, a wave, and an “I don’t want to know!”
But some of my friends really do make every last effort to eat only sustainable animal protein and, when not available, to go without. But I also understand that, for most Americans, it is exceedingly difficult and prohibitively expensive to switch overnight to a 100 percent CAFO-free diet, unless they are planning to go completely vegan.
I do not believe in telling others what to eat or, more importantly, what not to eat. It’s a deeply personal choice. But I do believe that we all have a responsibility — even a solemn duty — to inform ourselves about the origins of our food, and the impact it had on people, places and animals.
Just remember, that pork chop may have been raised in a crowded North Carolina CAFO, whose liquefied manure emits noxious gases into the air, might leak pathogens and nutrients into state waters, and has been known to coat neighboring homes, cars and people with the greasy, misty detritus of a massive manure “sprayfield,” Carolina style.
So what’s a conscientious but somewhat underpaid omnivore to do? What follows are just a few suggestions — some baby steps to reduce your reliance on cheap animal factory food, whence most American meat, egg and dairy “outputs” are now derived.
Be Label Conscious - You have rights as a consumer, but you also have responsibilities, in my opinion, and that includes self-education and being savvy about labeling. In Animal Factory, I describe some of the competing food labels (organic, humane, cage free, etc.) and the different criteria they require to earn their endorsement. There’s a lot of cross-over, and a lot of confusion. Some consumers are now looking for what is widely considered to be the most stringent label of all, “Animal Welfare Approved.” AWA requires all animals to have pasture-based certification, prohibits the use of liquefied manure, and only certifies farms “whose owners own the animals, are engaged in the day to day management of the farm, and derive a share of their livelihood from the farm.” You can search a database of farms and where to find AWA products at www.AnimalWelfareApproved.org.
Pick A Protein - Begin your path towards being a more sustainable epicure one food at a time. Pound-for-pound and dollar-for-dollar, eggs, cheese, or butter are good starter products. For example, I only buy humanely raised, certified organic eggs at my local supermarket. They cost $3.99 a dozen vs. the $1.99 a dozen for factory farmed eggs — a difference of about 16.5 cents an egg. And while I have the admitted luxury of not having to support a family, I am more than happy to double my costs and expend an extra 33 cents in the morning for my omelet. Organic (pasture-fed) cheese and butter also have manageable price point ratios to their commercial counterparts, so you might want to pick one of those as one of your switchover foods as well.
Become Cooperative - A few national chain stores, and of course your local farmers market (the ones in New York are a marvel) are usually excellent and reliable sources of sustainably raised protein. But the prices can sometimes make you laugh out of sheer exasperation — I have seen $27 chickens, which for most families is too extravagant. On the other hand, I have seen $2.70 chickens in my supermarket, which to me at least seems too cheap for the life of a bird. Another alternative is to seek out a food coop in your area that specializes in local, sustainable meat and produce. I live in Park Slope, Brooklyn, home to the nation’s oldest coop, which offers deep discounts on delicious, fresh, local meat, dairy and eggs. Unfortunately for me, the place is so popular that I have not yet been able to get a slot in the mandatory orientation for new membership, but I keep trying.
Go Red-Tag Shopping - I have noticed that the meat department at my local place tends to get rid of its older stuff on Mondays and Tuesdays, slapping a bright red, easy-to-spot sticker with the words “Manager’s Special” onto the cellophane. I make it a point to shop on those days or, sometimes if I am just passing by, I might pop in and make a quick run down the aisle, eyes peeled for those exciting red tags as I scan the row. The discounts are usually about 30% off the normal price, and sometimes more. Whole organic chickens are often reduced from $3.99 to $1.99 a pound. If you don’t eat it that day, freeze it.
Go Online - Another great resource for finding local, sustainably and humanely raised animal products is Sustainable Table, and its Eat Well Guide — with a Zip-code based searchable database for farms, markets and restaurants in your area that offer food that did not take a toll on humans, animals or the environment before landing in your mouth.
Eat Less Meat - This is a suggestion, not an order, and it doesn’t come from me, it comes from the “Meatless Monday” campaign. But reducing your animal protein even a little bit each week will contribute to easing worldwide animal demand from any source. Check out the Meatless Monday virtual online support group for temporary withdrawals of the flesh. Think of it this way: for billions of people in the world, it’s going to be “Meatless 2010,” so a 52-day sacrifice is not that hard to make.Copyright © 2010 David Kirby, author of Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment
Author Bio
David Kirby, author of Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment, is aHuffington Post contributor and author of the New York Times bestsellerEvidence of Harm, winner of the 2005 Investigative Reporters and Editors Award for Best Book, and finalist for the New York Public Library Helen Bernstein award for Excellence in Journalism. He lives in Brooklyn, New York. Visit www.AnimalFactoryBook.com.