Food

The Dirty Dozen: Highlighting Pesticides in Produce

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For those unfamiliar with the Environmental Working Group (EWG), their list of the “Dirty Dozen” can be a great tool for prioritizing organic purchases. The list was revised this year, based on USDA data, to most accurately reflect the 12 fruits and vegetables that contain the highest levels of toxic pesticides. These pesticide levels were measured after produce had been washed and sometimes even peeled. The findings by the USDA revealed that 146 different pesticides were found amongst the produce tested.

Key findings that stood out to me were that, “a single grape sample and a sweet bell pepper sample contained 15 pesticides,” “single samples of strawberries showed 17 different pesticides,” and the average potato contained “more pesticide by weight than any other produce.”

I find it helpful to carry a credit-card sized version of this list in my wallet so that I always have it with me when grocery shopping. It can sometimes be difficult to find organic versions of produce but this list helps me to prioritize. It has had a significant impact of my shopping habits because I will go without certain products, like celery, if I can’t find an organic version. I would rather do without it than know that I am ingesting something toxic. I love strawberries but I don’t love the idea of being exposed to 17 different pesticides, so I only buy them in season and from farms that use organic practices. I do eat them a bit less but I have found that I enjoy them more when I do.

On the other end of the spectrum, EWG issues a list of the “Clean Fifteen.” This list singles out produce that is least likely to contain pesticide residue (after being washed). I was overjoyed to find that the avocado, one of my favorite things to eat, is on that list.

For basic staple items, it is good to know that I can buy a bag of onions and not worry as much if they aren’t organic. By the same measure I have developed a strictly organic potato-buying habit because I know that the fungicides used by conventional farmers permeate the skin and become enmeshed within the potatoes themselves. Washing them, in that case, does little to nothing.

If you can buy everything organic that is great because you are voting with your dollars to support farmers that use organic methods, but doing anything that you can makes a difference, both to the farmers and to your health.

To read about EWG’s methodology, as well as to view sources for some studies showing the dangers of pesticide exposure, please visit EWG’s Executive Summary.

-By: Marisol Maddox

Thumbs Up on Permaculture Film “Inhabit”

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The film “Inhabit: A Permaculture Perspective” (2015) directed by Costa Boutsikaris is an inspiring overview of the concept of permaculture which is deliberate design process that utilizes a set of principles to focus go beyond sustainability and work towards regeneration. As shared by experts across the U.S., some topics discussed in the film were resilience planning, composting toilets, rain gardens, no-till farming, and how there should be no such thing as waste. One interesting example was Michael Phillips’ holistic orchard where he forgoes pesticides in favor or a fermented microbial spray, with impressive yields. Instead of domination of nature, these efforts were described as orchestration, and “a symphony that comes together, and we just assemble the pieces.” Similarly, there was the example of Wellspring Forest Farm, a commercial mushroom operation that was functioning outdoors in a natural environment, rather than indoors as commercial mushrooms are typically produced. Charles Eisenstein, the author of Sacred Economics, was quoted as saying “the best business decision should be the best ecological decision.” For more on the film, see http://inhabitfilm.com

Terra Madre 2014, Turin, Italy

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Quinoa farmer from Bolivia
Quinoa farmer from Bolivia

In October, I got to attend Terra Madre (“Mother Earth”), the international conference of Slow Food that takes place every 2 years in Turin, Italy since the 1990s. It is basically the United Nations of food, focused on sustainable food production, small scale farming, and preserving food traditions. The goal is “good, clean and fair” food. Thousands of people attended from all over the world, and most countries had a table displaying their native foods. I don’t know what was more interesting—meeting all the people –many dressed in their traditional clothing—or tasting all the diverse types of foods, many of which I had never seen before. The Slow Food movement was started by revolutionary thinker Carlo Petrini whose mission started in response to the expansion of fast food establishments that were changing the food industry for the worse. Italy was a beautiful place to have this conference, and I got to visit 2 local vineyards. My only comment is that there was still too much meat featured at the conference and I hope the movement continues to encourage plant based foods. For more pictures see the Green Inside and Out facebook page.

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Slow Food Huntington Dazzles with Film and Local Food Event

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SlowFoodSlow Food Huntington pulled off an amazing sold-out night of film and food at the Cinema Arts Centre in Huntington, NY last night, which I was so proud to be a part of.

After showing a film called “Growing Farmers,” about local farmers right here on Long Island and the Peconic Land Trust, we were treated to a brief presentation by Scott Chaskey, the farmer of many years of Quail Hill Farm in East Hampton.

Volunteers dished out 117 bowls of vegan miso vegetable chowder, followed by a film “Letting Salt Just Be Salt” on locally made sea-salt from Amagansett, with a serving of sea salt braised roasted vegetables. This was followed by a film on the truth about beef, “The Secret Life of Beef “ and a film on local pickles called “Divine Brine”, and a serving of veggie sliders with the pickles from the film.

The fourth course was a film on fresh pasta-making, called “A Pasta Story” followed by a dish of fresh locally made radiatore pasta described by a local pasta maker, and the final course was a film, “Greyston Bakery,” with desserts made by the Bronx bakery of the same name, whose mission it is to provide jobs for people who might otherwise have a hard time getting hired due to a checkered past.

It was a unique and fantastic night, combining education, film, and sustainable food. For more information on Slow Food Huntington and it’s upcoming activities, see slowfoodhuntington.org

Greening Your Keurig Coffee (Part 2)

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Last post I mentioned 2 alternative ways to green up your Keurig coffee by avoiding disposable plastic k-cups. Here is a third alternative—a refillable BPA-free pod in which you use your own coffee grounds. When your coffee is ready, you just dump out the grounds in the garbage or use them for compost. Either way you reduce the plastic waste, and still get the convenience of a quick cup of coffee. Also works with teas. Available on Amazon.

mochamate2

 

New Year’s Resolution: Make Your Keurig Coffee Better for the Earth

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Terrace Cafe Biodegradable Kcups
Terrace Cafe Biodegradable Kcups

I just found a great new innovative product that can help you meet your new year’s resolution to be more green. Keurig coffee makers are convenient and offer a selection of individual coffees, teas and cocoa. However, a “side effect” of these machines is that millions of plastic coffee pods or “K-Cups” become waste in landfills or incinerators. Also the plastic used is often #7, which can be different types of plastic, some of which may contain the hormone disruptor Bisphenol A (BPA).

So to my pleasant surprise I just encountered an eco-friendly version of the Kcup, called Terrace Café Cups, made by a local New York company. It uses only a ring of plastic with a biodegradable filter.

Another alternative is to have a fully biodegradable pod, much like a tea bag, that you use with a washable pod holster that you use each time. These are made by several companies including New Hampshire Roasting Company.

Fill your cup with an organically grown beverage, and you are well on your way to being greener in 2014!