Greek yogurt is revolutionizing the dairy industry with it’s thick creamy texture and high protein, but it also comes at a price. Whey waste.
Due to the unexpected popularity and increase in production, a glut of whey is being produced with no process of disposal or recycling. True traditional style Greek yogurt is made by straining the liquid out until it reaches that nearly cheesecake density, 75% of it’s total weight is removed as whey. Some companies have tried to get around this by adding thickeners to achieve a similar texture. › Continue reading
You may be hearing a lot about an emerging trend in food sourcing at local restaurants called Farm to Table or Farm to Fork. This takes local and usually organic food to a whole new level with a menu prepared from the restaurants own local garden or a nearby partner farm.
I am kind of a health food junkie. Walking home from work, I pass a Whole Foods, which is kind of like my version of a candy store. Fresh organic produce and delicious real food found throughout, but some days I just don’t have time to prepare my breakfast or lunch.
I’ve tried to suppress my hunger and supplement my meal (or lack of) with an energy bar or health bar, but usually this just leaves me feeling unsatisfied and hungry. Many taste like cardboard, and those that have flavor are more like a candy bar, loaded with sugar. This usually compounds my problem, leaving me more hungry due to the high carb and sugar content. I wonder what I am missing out on nutrition wise as well since it tends to just be a filler.
Lucky for me Good Greens was kind enough to send me a sampling of their real whole food, natural and organic energy bars. They come in a range of delicious flavors and all but one have a dairy-free organic chocolate coating.
What impressed me the most was the taste was amazing for so little sugar. With 14 grams or less sugar › Continue reading
A pair of green entrepreneurs have come up with a great easy kit to grow your own fresh sustainable mushrooms at home. Alejandro Velez and Nikhil Arora came up with the idea during their last semester at UC Berkeley and turned it into a full fledged sucessfull sustainable business: Back to the Roots.
Using the recycled coffee grounds from Peet’s Coffee and Tea houses around the San Francisco bay area as a growing medium, they came up with a full circle pearl oyster mushroom growing kit. Providing a way to grow your own fresh produce in the home while utilizing a waste product (used coffee grounds) they further complete the circle by selling their mushroom/coffee ground compost ‘waste product’ as a premium soil amendment.
Now those stickers on your fruit can serve a purpose other than at the register. Scott Amron has come up with a clever dual purpose UPC label sticker which not only tells the checkout clerk how much to charge, but also will clean the fruit once you are home.
For those who are unaware, fruit can be covered in all kinds of pesticides, wax, fertilizer, bacteria and nastyness, so it’s always a good idea to wash your fruits and vegetables, whether they are organic or not. This label just makes it easier since the wash comes on the fruit rather than buying it separately!
Engineered to only dissolve when rubbed with water, it is actually water resistant and won’t fall off before it reaches the check stand, and can always be peeled off if desired. It is also made from organic biodegradable materials which won’t harm the environment. › Continue reading
I am a true sushi lover, but getting information about the fish I am eating can be a difficult ordeal. Most sushi places aren’t very forthcoming on where they get their fish, or even what kind of fish it is you are actually eating (Hamachi is often labeled as yellowtail when it actually should be Amberjack, although it can vary between several species depending on the restaurant – same with Tai or snapper).
The Monterey Bay Aquarium puts out a wonderful Seafood Watch sustainable sushi guide both as an app, and on their website as a printable card, and Sustainable Sushi has great information too, but this can still pose a problem when it comes down to sourcing (many ratings are high for wild caught or sustainable fisheries, but low for farmed or catch method, like bottom trawlers).
Enter Mashiko, a sushi restaurant in West Seattle that maintains a fully sustainable seafood menu. Mashiko is also Seattle’s first fully sustainable sushi bar
We have solid relationships with several top seafood sustainability experts. We appreciate the support we have received from both customers and industry insiders. Our education has been intense, and it will be ongoing.
Local 360 is a relatively new restaurant in Seattle’s Belltown area serving locally sourced breakfast, lunch and dinner. The premise behind their name and their philosophy is every raw ingredient is sources within 360 miles of Seattle, and they really do mean it. Browse even their drink menu, and you won’t find a spirit, liquor or wine produced any further away than Idaho (most are from Washington and Oregon).
Our products are always sourced from the most humane farms we can find. Ideally, 90% of our raw ingredients come from within 360 miles of Seattle. Lemons, limes, coffee and a few other items just don’t grow in Cascadia anytime of the year.
We source these items Certified Organic from the closest place possible. Nothing we are doing is innovative or new- on the contrary, we are returning to a simpler way of functioning as a business. We have stopped asking “what is new,” and have begun asking, “what is best.”
|What:||CRAVEGreen day of Eco-Indulgence|
4130 1st Ave South, Seattle
|When:||May 11, 2011 from 6-9 p.m.|
|Cost:||$35 and $50 Tickets|
Taking place on May 11, 2011 from 6-9 p.m. at URBAN enoteca (4130 1st Ave South, Seattle), CRAVEgreen is an eco-event of luxury and eco-indulgence. Featuring Natural and Organic spa services from Elaia Spa, an eco-friendly fashion show with the latest in sustainable style with designers such as Eileen Fisher, and fresh local and organic foods and wines catered by URBAN enoteca.
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