Tuesday, July 25, 2017

Not all vegetarian and vegan diets are similarly low impact

A fascinating paper was just published in Scientific Reports that followed a number of individuals who adopted different diets (omnivore, vegetarian, vegan). While we are all told that eating a vegetarian or vegan diet should have a lower carbon footprint and use less water, there was remarkable variation between individuals.  Read and share the article and discuss diet choices at your next dinner party.

John Holdren on Scientific Evidence

Former Obama administration science advisor John Holdren has written an excellent OpEd in the Boston Globe about the process by which we evaluate the evidence about man-made climate change.

Rather than questioning the evidence (which scientists constantly do and which leads to a better current understanding), discuss at your next dinner party the 'discount rate'.  In other words, accept the scientific consensus and discuss who should pay and when.

Is it ethical for us to suffer now for future generations?

Is it ethical for us to not suffer now for future generations?

How much change in our current behavior is acceptable to support future generations?

And, what changes do you personally feel comfortable implementing.

If you want realistic scenarios of sea level rise in the US, have a look at this scary simulator published in Wired. Predictions like this explain why the US military views climate change an existential threat to our national security.


Thursday, June 29, 2017

New documentary about GMOs

From a LA Times review of Food Evolution, a new documentary about GMOs:

"But finally the film is more troubled by the erosion of trust in science and by anti-GMO activists like Zen Honeycutt who says on camera that she trusts personal experiences of mothers more than the conclusions of scientists. As writer Lynas says, "If you throw science out, there is nothing."

Though it ultimately sides with the pro-GMO camp, "Food Evolution" makes some fascinating points about human behavior along the way, about how we don't make decisions based on facts as often as we think we do. This documentary may not change your mind, but it will make you consider what caused you to decide in the first place."

I'm putting the film on my must-see list.

Monday, June 19, 2017

LA Times grilled veggie recipes...YUM

The LA Times just posted some of their favorite grilled recipes. Grilled radicchio looks great with our without the prosciutto as do the grilled avocados!  I'm going to be trying some of these sooner rather than later (even if I don't have access to a grill in Colorado where I'm working...).

Good grilling!

Sunday, June 18, 2017

Portobello mushrooms with a smoky mayo!

I was at a bar a while ago and ordered a variety of appetizers. One was what must have been a grilled portobello mushroom that was served with a smoky mayo sauce. Last month I got around to trying to recreate it. Easy and delicious.  What I did was to:

1) coat with Olive Oil, 4 portobello mushrooms

2) grill mushrooms on a hot grill (can be done in a broiler or even a hot oven) until they started to shrink (on the grill they get nice grill marks...). When finished, cut into strips or cubes.

3) mix several tablespoons of Kewpie Mayonnaise (a delicious Japanese mayo, you can use any mayo) with liquid smoke to taste. I've recently discovered that it's not always possible to buy liquid smoke.  I probably ended up using a teaspoon or so of it to about 4 Tbs of the mayo...but you should do this to taste.

4) drizzle the smoky mayo over the strips or cubes of portobellos.

Yum.

Tuesday, March 21, 2017

Trade offs we all must confront when eating fish...

Kerri Szejda wrote a thoughtful article in The Conversation nicely discusses the trade offs we must all make when selecting fish to eat (omega 3 fatty acids, sustainability, mercury...).  Worth a read (and a discussion) if you eat fish.

Tuesday, March 14, 2017

Our Throwaway Culture...

Dave Hall writes in the Guardian:

"In 2003, I was told by a restaurant owner on a Thai island that local fishermen used to wrap their lunch in banana leaves, which they would then casually toss overboard when done. That was OK, because the leaves decayed and the fish ate the scraps. But in the past decade, he said, while plastic wrap had rapidly replaced banana leaves, old habits had died hard – and that was why the beach was fringed with a crust of plastic. Beyond the merely unsightly, this plasticcongregates in continent-scale garbage gyres in our oceans, being eaten by plankton, then fish; then quite possibly it’ll reach your plate ..."

Read the rest of Throwaway Culture at the Guardian.