Mom Goes Green

Eggs have been getting a lot of bad press these days, and for good reason.  Two massive egg farms, Wright County Egg and Hillandale Farm (that house 7.5 million(!) egg producing hens kept in cramped, filthy conditions), are to blame for over 1,500 people contracting salmonella poisoning.  I can’t say that I’m surprised.

Research has shown that hens in these farms are more likely to produce contaminated eggs than free-range and organic hens simply due to the horrendous conditions where they are forced to spend their days and the cheap, unnatural grains they are fed, that often include the bi-products of other animals.  Add to that the antibiotic use on these poor hens (that destroys the healthy microflora in their systems) and, you guessed it… even more susceptible to contamination.

We always eat organic, free-range eggs due in part to this exact reason, PLUS when you consider that organic eggs are said to have three times more omega-3 fatty acids, twice as much vitamin E and 40% more vitamin A than non-organic eggs, it seems like a no-brainer, regardless of a little extra expense.

In a previous post I also reviewed all of the confusing terms that go along with egg selection and you can take a look by clicking here!  Eggs are truly an amazing source of protein and vitamin D, but when they’re organic you know that they are produced without antibiotics, steroid and growth hormones too!  Those are certainly some things and I would prefer to keep out of my family’s diet!

So be a “good egg”… buy good eggs, consume good eggs… and yes, I mean the organic kind!

Last night while having a family dinner on our back patio (in the middle of a discussion of our pending “kids’-back-to-school dread”) my husband and I had the following conversation:

(Husband:) “This dinner is fantastic!”
(MGG:) “Yea, it’s good!”
(Husband:) “No, really.  It’s fantastic!  Is it all organic?”
(MGG:) “Well, of course, honey.”
(Husband:) “No, seriously.  Never buy anything that isn’t organic again!”
(MGG:) “I try not to.  It is good.”
(Husband:) “Honestly, organic food is amazing!”
(MGG:) “I agree!”  (*smile*)

Have you ever found yourself in one of these conversations or at least thought about the same thing yourself?  Well, I have thought about it and, obviously, we’ve discussed it as well, and I couldn’t agree with my husband more.  I DO think it tastes fantastic!

I’ve never seen research that would either prove or disprove our belief, but I can’t help believing it is true.  Not so much with organic grains or more processed foods, but especially with fresh fruits, veggies, meats and dairy.

Somehow I can’t help but believe that when pesticides, herbicides, antibiotics, steroids and growth hormones are left OFF of and OUT of our foods, they are much more “as nature intended”… unaltered, unmodified and, simply, more natural.

Maybe they aren’t more nutritious, but when they taste better and don’t have harmful additives, aren’t they just… well… better?

In the words of my husband… “Really… seriously… honestly?”… what do YOU think?

I’ve really, consciously, tried to put more seafood into regular rotation on our menus around the MGG house… not always easy with little kids, but most of the time they go along with the program!

My biggest concern, however, has always been knowing what to buy.  It’s really not so cut-and-dry and you can’t just memorize all of the do’s and don’ts since it really matters ‘how and where’ it was raised/farmed or caught. Yes, that’s the tricky part.

Luckily, while on vacation, I discovered a fantastic resource that’s the solution to my woes.  My discovery came in the form of a nifty little pocket guide called Seafood Watch, compiled by the Monterey Bay Aquarium.

The guides are broken down by regions of the country based on the seafood most commonly found in those areas.  The intent is to help us purchase healthy seafood from sustainable sources… and THAT puts my mind at ease.

They’re really easy to understand too, because there are three categories “Best/Good/Avoid” and they’re color-coded green, yellow or red (obviously for “Go/Caution/Stop”!).  The recommendations are science-based, peer reviewed and use ecosystem-based criteria… again, another sigh of relief!

All you need to do is go to their Pocket Guide page, choose your region, print a copy and put it in your pocket… then voila!… questions answered. And if you happen to be a sushi lover like me, they have a great Sushi Guide too.

So get moving on those lean proteins and omega-3 fatty acids … with a pocket full of information it will taste much better with a side of “peace of mind” too!

Summertime is the perfect time to enjoy fabulous, fresh produce. Whether you’re raiding your local farmer’s market or buying the usual organics from your grocery store, you want to make sure you get the “most” out of everything you buy.

Sadly, the nutritional content of today’s conventionally-grown produce is believed to be dramatically decreased from 30 years ago (the vitamins, minerals and proteins are dwindling, due in part of the use of synthetic fertilizers that make them grow faster and inhibits the absorption of nutrients!) so this is another little testimonials for “going organic” too.

But whether your produce is conventionally-grown (afterall, the “Clean 15” is often considered) or you go 100% organic, there are a few helpful tips to get the “most” out of your produce:

• “Fresher is better” – all produce begins to lose nutrients are soon as it’s harvested, so consume it as soon as possible after you buy it. The rule of thumb should be one week maximum (plus, you must consider where your produce “originated”), so plan for what you need and don’t overbuy, even if it will “keep”.
• “Bigger isn’t better!” – choose smaller pieces of fruits and vegetables instead of the largest ones in the bunch.  Plants have limited amounts of nutrients to pass on, so if the produce is smaller the nutrients are more concentrated.
• “Keep it together, people!” – while pre-washed, pre-cut, and pre-prepped fruits and veggies may sound appealing (and convenient!), skip them… this causes them to lose nutrients as well.  And don’t do a lot a prep, cleaning, chopping or cutting at home until you actually need to consumer them either… no need to set those nutrients loose!

My kids have always been great eaters when it comes to a variety of fruits and veggies, but whether for us or our kids we all know every bit matters, so use these tips to make the “most” of every precious bite!

Dinnertime at my house over the summer months gets dramatically easier, because much of the cooking is done via the grill, so it means I can pass along some duties to my husband who proudly takes the roll of “Captain BBQ”!

We’ve always owned a propane grill and never, ever go the route of charcoal or (perish the thought!) lighter fluid!  (EEK!)

To me, the propane choice seems like a no-brainer, but is it really? 

Take a look at the facts:

• Overall, propane grilling creates a smaller carbon footprint than charcoal grilling, by about a third.  (win: propane)
• Charcoal comes from renewable resources, but propane does not.  It comes from non-renewable fossil fuels. (win: charcoal)
• Carbon monoxide levels from charcoal grilling can be as high as 105 times as much as propane grilling.  (BIG win: propane)
• The “burn time” for propane is much less than charcoal.  It only needs to be “on” when you need it.  Charcoal must burn until coals are hot and then you need to wait until it burns out before the cycle is done, and it creates gasses all the while.  (win: propane)
• Charcoal often travels a far, far distance (and creates extra emissions) before it even reaches your grill, but “not so” with propane… it’s most likely local. Plus, producing charcoal creates even more emissions than actually burning it!  (win: propane)
• Lighter fluid for charcoal is a petroleum distillate that emits volatile organic compounds (VOCs) when burned.  (win: propane)

So, I’d say we’ve been making the right decision, especially with that last VOC issue!  But just remember that what you toss on the grill matters too – preferably local organic meats and veggies!  And when it’s time for clean-up, baking soda and warm water does wonders too!

Now, fire up that grill and let’s get the cookout underway! (I’ll be right over!…)

Any trip to the produce department of a grocery store can give you moments of anxiety when you hover between the organic and non-organic section.  In a perfect world, they would be equally priced and you wouldn’t even have to give it a thought, but alas the world isn’t that perfect, is it?

A few of my most read posts detail Environmental Working Group’s lists of the “Clean 15” and the “Dirty Dozen” – the fruits and vegetables that are very low in pesticides (clean) and those that receive and retain an extraordinary amount of pesticides (dirty).

Now I’ve learned that EWG has actually updated these lists for 2010!  I can’t explain the exact reason for some shifts but there have been changes nonetheless.  So here, without further ado, are the lists that you’ll want to know for that next trip to the store.

“The Clean 15” (BEST – this produce is acceptable to buy non-organic)

–  asparagus       –  grapefruit             –  pineapple
–  avocado         –  honeydew melon    –  sweet corn
–  cabbage         –  kiwi                     –  sweet peas
–  cantaloupe      –  mangos                –  sweet potatoes
–  eggplant         –  onion                   –  watermelon

“The Dirty Dozen” (WORST – this produce should always be purchased organic)

–  apples            –  cherries                 –  peaches
–  bell peppers     –  grapes (imported)   -  potatoes
–  blueberries       –  kale                     –  spinach
–  celery             –  nectarines             –  strawberries

In our other non-existent-perfect-world we would all have a local, organic farmer’s market a short walk from our homes that made every fruit and vegetable we want available at a cheap price, but alas… that’s not likely.  So print it, memorize it and when you need to make choices, know that you can make the wisest choices possible.

Each and every day, I “cook up some love” in the kitchen by way of plenty of home cooked meals.  While they may not be gourmet, they are loving prepared to keep my family healthy and nourished.

But there are also some very simple ways to cook up some conservation too… by way of not overconsuming energy and resources.  At first glance it may not seem like much, but add it up over time and you’ve also cooked up some conservation!  Give these simple tips a try:

• Skip preheating the oven – if you are roasting, broiling or baking for an hour or more, don’t preheat.  It simply isn’t necessary.  You can also shut off the oven 5 minutes before your cooktime is complete… the oven still holds the heat and keeps on cookin’!

• Use the right size pots and pans – small pots and pans on large burners waste energy and resources.

• Use lids – yes, a covered pot of water does reach boiling quicker than one that is uncovered.  And crank it up (as long as the flames aren’t escaping the sides). Water doesn’t need to slowly reach a boil, so get it rollin’!

• Use the microwave – whenever a microwave can be used for cooking or to do the early steps, use it!  Microwaves use 4-5 times less energy than your oven.

• Prepare only what you need – while cooking up a tremendous batch of whatever you’re serving may sound like a good idea at the time, make sure it will actually get consumed instead of eventually winding up in the trash or disposal.  If not, food obviously goes to waste but all of the resources to produce that food got wasted as well.

See… simple! Happy cooking and conserving!…

The clock is ticking!  Have you grabbed your CSA yet???

CSAs, or community supported agriculture, are the best way to share in the bounty of the freshest, organic, locally-grown produce.  It’s a partnership between a farm operation and community individuals who support the growing and production of food.  Members “purchase” a share of the harvest and are usually on a system of weekly delivery or pick-up of fruits and vegetables (and sometimes even dairy and meat).

It’s the perfect scenario… you get fresh and organic produce, support local growers and farms, AND avoid the CO2 emissions created to bring your produce from other parts of the country… or world, for that matter!

… so what’s with the ticking clock???  Well, many CSAs are getting ready for the season and probably filling up… quickly.  You certainly want to get your spot now, so to find a CSA in your area check out Local Harvest or Biodynamics.

If a CSA isn’t the way to go for you, and you just want to locate a local farmer’s market, you can also check another area of Local Harvest or the Farmer’s Market site.

Luckily, I WON a spot in a local CSA at EarthFest at our Zoo!  (Yes, for a change {instead of me looking for a winner} I was the winner!)  I will be sharing in the bounty of Fresh Fork Market, so if you’re in or around Cleveland check them out… there are a few membership spots left!

Now don’t wait a second longer… grab your CSA!!!

Organic foods are always a hot topic… everything from the controversy over the benefits of organic, to which fruits and veggies are organic ‘necessities’… the list goes on and on.

One thing I have been guilty of is putting organic products on a pedestal when they sometimes don’t deserve it. Now don’t get me wrong, I still recommend organics with my whole heart and soul, and will continue to buy organic produce and products, but my guilt comes from reading the word “organic” and making assumptions about the rest of the ingredients.

Case in point: While we were out-and-about, my kids asked for “a milk”.  I knew they were asking for a Horizon Organic Milk Box, so immediately my answer was, “Sure!”  I mean, why not?  It’s organic milk after all.  But then this caught my eye:

• Horizon Vanilla Reduced-Fat Organic Milk – Sugars: 29g (29 grams of sugar in an 8 oz. milk?!?!  Friends, that’s over 7 teaspoons* of sugar!!!)

So, I looked closer at some of my other purchases and here is what I found:

• Stonyfield Organic 6 oz. Fat-Free Peach Yogurt – Sugars:  25g (over 6 teaspoons* of sugar!)

• Cascadian Farm Organic Apricot Fruit Spread – Sugars: 10g (this is for “one tablespoon serving size”, so essentially… there are over 3 teaspoons* of sugar in a 1 tablespoon serving!)

This extra sugar is something NONE of us needs, so my point is this… always look beyond the “organic” label.  It’s not necessarily the perfect product just because it has the “magical ‘o’-word!”  Sometimes it has what you want, but sometimes there is an “extra” that you don’t.

Be a label reader and read beyond “organic”…

(* To compute the number of teaspoons of sugar in any food product simply divide the number of sugar grams by 4!)

Ahh… Fridays.  The infamous Friday night “Carry-Out Food and Movie Nite” in the Mom Goes Green household.  The night when I don’t have to think about “what’s for dinner” and instead can rely on the simple question of where to get the food.

While this has become a tradition for us, it also brings the concern of all the waste that can be created when I don’t do the cookin’!  Who hasn’t experienced this with their order?: large, rustling bag; unneeded plastic utensils; mountains of paper napkins; a sea of condiment packets; towers of containers; single-use cups… the list could go on and on (and that list has a harsh consequence for landfill waste).

So, consider this when placing your next order:

• Coffee – Americans use approximately 15 BILLION paper coffee cups per year.  If your order includes coffee, bring your own cup… they’ll fill it for you.

• Condiments – really, if you’re taking it home, you probably have the same condiments waiting for you in your refrigerator.  Instead of thinking “Well, I PAID for them”, think “No thanks.  I have them already” and they aren’t in a dozen tiny packets, cups and containers.

• Napkins – skip ‘em.  Tell them you don’t need any since you probably already use cloth napkins at home…. right? Right.

• Utensils – goes without saying… we all DEFINITELY have those at home, so tell them you don’t need them either.

• Containers – many restaurants provide you with some decent containers but, while it’s nearly impossible to refuse them, you can reuse them.  Clean them, reuse them and consider them the next time you reach for a Ziploc or other disposable storage container.

• Cups – I certainly voiced my dislike of all the kids disposable cups during a dine-in meal, but many of those are also reusable, for beverages, storing craft supplies and lots of other projects.

• Bags – walk in with your own.  Tell them you don’t need their oversized plastic version… after all, you ALWAYS keep your reusable bags in your car…. riiiight? 

If you follow all of these suggestions, imagine this… you would have zero-waste…. AND you would have a nice relaxing evening, with a clear conscience and absolutely zero cooking too!