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@honourableeats-blog
Try 50 onions or 1.3 ounces of beef, according to a new study that ranks the carbon footprints of the things we eat.
How much carbon are you eating?
A new survey finds that animal welfare labels affect buying decisions, but few people actually know what they mean.
Labels aren’t everything...
I really appreciated how Jonathan Safran Foer tore apart the labels placed on chicken farms when he compared them to reality (as a side note). Regardless of whether or not people actually know what these labels mean, these labels are hardly even accurate representations of actual farming methods.
'The average Alberta farmer is proud of the way he produces his beef or she produces her beef, and we want to showcase it'
It’s very interesting to see how restaurants mitigate our sentiments regarding the meat industry
See when Ontario fruits and vegetables are in season. Plus, get seasonal updates and more on our Facebook and Twitter pages. To help make healthier food choices, consider using the Foodland Ontario nutrition guide.
Can you guess which fruits and veggies are in season all year round?
Find out what’s local and seasonal in Ontario here!
Burratta Nested in Seasonal Glory
This recipe is so flexible, there is almost no reason to make a recipe for it. But I will provide one anyway!
Ideally, use any seasonal vegetables. Burratta goes with basically everything (seasonal squash, peas, kale, roasted apples, Brussel sprouts, mushrooms, peppers…need I go on?). You can use any cheese of your choice (brie, goat, raclette, etc.)--hence the flexibility.
I chose burratta to try the cheese out. It works wonderfully with sweet and salty flavours of roasted vegetables.
If you love cheese that much, you can eat it on it’s own. However, I prefer to service it as a shareable appetizer—ideally with some toasted crusty baguette!
1 Ball of burratta cheese (room temperature!!)
1 Broccoli head (de-floretted)
1 Zuchinni (chopped into bite sized chunks
Olive oil (something high-quality for garnish too)
Salt and pepper
Balsamic vinegar
Basil (chiffonade for garnish)
Preheat the over to 400 degrees C. Chop the veggies into bite sized pieces. Toss in olive oil. Season with salt and pepper. Bake until soft, golden, caramelized, and shrunken.
Assemble the dish: arrange the roasted veggies around the outside of the plate. Place the burrata on the inside so it is ‘nested’ within. Garnish with olive oil, balsamic vinegar, a bit of pepper, and the basil.
Enjoy.
Global Fishing Watch lets watchdogs know when boats aren't where they're allowed to beand lets fishing companies that pride themselves on...
“ Black-market fish—caught illegally, or unreported or unregulated—make up as much as a third of the fish sold in the world. “
Robust Rollatini
In case you didn’t know, I love eggplant. I’m quite skeptical of those who don’t like it, which is why I feed them this rollatini.
It’s a time-consuming dish, I’m not going to lie. I also made my own tomato sauce from scratch to serve with it, so that may have added to the overall cooking time..(it did). Nonetheless, it’s a great main to make when you have some time and are ready to get your hands dirty.
Yields: a load of rollatini (dinner for 5-6)
Eggplant
2 large eggplants, sliced lengthwise
Olive oil
Salt and pepper
Sauce
2 Cans of whole roma tomatoes (or 1 basket of fresh), squished
Lots of olive oil (1/4 - 1/2 cup)
3-4 Cloves of garlic, chopped
Salt and pepper
Filling
1-2 Portabella mushrooms (or whatever mushrooms you like)
½ Onion
1 Clove garlic
1 Knob of butter
30 oz. Ricotta cheese
5 Tbsp parmesan cheese
1 Ball of mozzarella cheese, shredded (I wouldn’t use fresh because it contains too much water)
1 Egg
¼ Cup bread crumbs
Salt and pepper
1 Pinch of oregano
1 Bunch of basil (chiffonade)
Preheat the over to bake for 450 degrees C.
Start with the sauce. Squish the tomatoes, chop the garlic, and heat the olive oil. Sautee the garlic in the oil until it softens. Make sure it doesn’t brown! Add the squished tomatoes. Let the sauce simmer (preferably 45-60 minutes, or until reduced). Salt and pepper to taste.
In a separate pan, melt the butter. Saute the mushrooms, garlic, and onions on low until soft, golden, and delicious. Set aside.
Slice the eggplants lengthwise. Brush with oil and lightly season with salt and pepper. Place on a baking sheet, and bake until golden and softened. Note: don’t over bake the eggplant until it’s mushy, otherwise it’s difficult to handle. Once it’s finished baking, leave it out to cool.
Reserve 2 cups of the mozzarella for the garnish. Combine all the filling ingredients, including the caramelized onions, mushrooms, and garlic in a large bowl. Season to taste.
Get some large casserole dishes. Cover the bottoms with the tomato sauce. Take a palm full of the filling and roll it into a ball. Place it at one end of a strip of eggplant, and proceed to tuck and roll! Once complete, place in the sauce, seam side down. Fill the casserole dish up with he bundles. Cover the tops with cheese. Bake at 350 degrees C until golden, bubbly, and heavenly.
Enjoy.
In 2010, the giants of the beef business set out to put "sustainable beef" on the market. Years later, they're still trying to work out exactly what that means.
“The only way that beef production can be truly ‘sustainable’ is if Americans consume a whole lot less,” said Michele Simon, executive director of the Plant Based Food Association. “It’s mathematically impossible to feed the current American beef habit with ‘grass-fed’ or other allegedly more sustainable beef.”
And I don’t see McDonalds offering any vegetarian meal options...
Korean-style Grilled Bok Choy -- vegetable candy
I’m posting this recipe for two reasons:
1. I can eat a whole plate of these delicious, grilled vegetable bundles single-handedly.
2. Gochujang is my new favourite spice(paste?) that everyone needs to try.
Now, these bok choy can be eaten as a side dish to any meal. However, don’t feel guilty if you get carried away and eat them all for dinner instead. If you’re not up for a plate of leaves for dinner, make sure you check out my next few posts. They go fantastic with these bok-choy.
Korean-style Grilled Bok Choy -- vegetable candy
Total time 40 min (because it takes 25 minutes to wash the damn bok choy)
Feeds: 1 hungry person for dinner, or 3-4 people as a side dish
5 bok choy
2 tbsp of Gochujang
Splash of sesame oil
1 tsp dark soy
3 tsp rice wine vinegar
1 tbsp honey
3 tsp water
Dash of Sriacha (optional, the GCJ has a kick)
Start by slicing the bok choy in half. Next, thoroughly wash that bok choy!! I mean it. Oftentimes, bok choy can be extremely sandy, muddy, and buggy.
I like to get in between the leaves with the spray function on the faucet. I also let the bok choy sit in a bowl of water, and shake them about the get some of the sand out. I recommend you wash these buggers 4 times.
While you heat the grill (to medium) whilst all of the other ingredients in a ramekin. You will baste the bok choy on the grill with this sauce.
Once clean, lay the bok choy on the grill. Once they start to soften, baste one side and then flip (doing this will prevent the sauce from getting too burnt). Baste the other side and continue grilling. The bok choy take about 5 - 6 minutes to grill. You can baste them once more if you like it hot!
Plate and enjoy.
White Bean Salad ft. Orange and Yellow flavours.
What could this salad possibly be?
Not only is it the ultimate accompaniment to my previous post (SE Kebabs) (try to reduce you meat consumption with protein alternatives), it’s an incredible meal in itself as well.
I’m telling you: this bean salad is a real indulgence. There are an incredible array of natural, sweet, earthy flavours that mingle perfectly with diverse textures: popping corn kernels, melting sweet potato, soft peppers, and creamy white beans.
Please, just go ahead and enjoy it (warm or cold) as soon as possible.
White Bean Salad ft. Orange and Yellow Flavours
Yields: A lot (sides for 6-10 people, meals for 4-6 people)
Total time: 1 hour
Solids
1 can of white beans (rinsed)
One orange (or yellow) bell pepper
2 ears of fresh, sweet corn
½ white onion
2-3 sweet potatoes
Olive oil
1 tsp cumin
Salt and pepper
Dressing
1 lemon, juiced
½ lemon zested
1.5 tbsp cumin
Salt and pepper
1 tsp turmeric
¼ cup olive oil
1 tsp chili powder
Start by preheating the oven to 450 degrees. Chop the sweet potatoes into bite-sized chunks. coat them with olive oil, cumin, salt and pepper. Bake until soft and melty (approximately 30-40 minutes).
Prepare the dressing by whisking it in a large bowl. Rinse the white beans, add them to the dressing and then let them marinade until everything is done cooking.
Next, it’s just a matter of grilling the solids. I always brush olive oil on them to do this. Make sure you grill them until they are smoky, sweet, and soft. When they are finished up make sure to cut everything into smaller pieces. Remember to de-kernel the corn cob (is that what they call it?) (keep in mind not to cut too close to the ear to avoid cutting into the hard part of the kernel).
When the sweet potatoes are finished up you can pour them into the beans, followed by the grilled veggies. Give it a toss. You’re done.
Together with the Harvard T.H. Chan School of Public Health, the Institute is calling on chefs and restaurants to rethink the role animal protein plays in their menus and to consider replacing with plant-based sources.
It takes more than individuals to create wide-scale change. It’s important for industry leaders to set a precedent. When they do we can find inspiration from our community, ourselves, and those we look up to as “food experts”. It’s time for meat alternatives to normalize!
South East Kebab
It’s finally summer, which means that I am ready to grill almost anything imaginable. Although coming out with a kebab recipe isn’t the most clever thing in the world, I always try and spice mine up with a few personal touches that make them better/different from most. This kebab in particular gets its flavour from the beloved yellow curry powder. Stay tuned below:
P.s. this recipe follows an amazing side dish--recipe soon to come.
SE Kebabs
1 pkg ground chicken
¼ cups bread crumbs
½ green bell pepper
2 tbsp yellow curry powder
1 clove of garlic, minced
1 tbsp olive oil
Salt and pepper to taste
I garnished with some purple cabbage for colour.
Accompanying SE yogurt sauce
¾ cup plain yogurt
½ lemon, juiced
½ tsp lemon zest
1 ½ tsp cumin powder
Salt and pepper to taste
This recipe is incredibly simple, and you probably think less of it for that reason. I guarantee you will love it.
Chop the bell pepper finely, as large pieces make it difficult to shape into the kebabs. Combine the chicken, bread crumbs, bell pepper, curry powder, garlic, olive oil, and salt and pepper in a large bowl. If you find the chicken is too moist, you can add in additional bread crumbs. Next, shape the chicken around kebab skewers. I like to form log shapes and then push the skewers into them. Refrigerate for at least 20 minutes to firm up before grilling. Grill for until fully cooked, roughly 10 minutes or less.
In the meantime, combine all ingredients for the sauce in a serving bowl. Mix well and serve alongside the kebabs. It goes magically together.
Enjoy this summer feast with an accompanying salad. Preferably a bean salad, so you can cut back on animal protein consumption. More to come on the bean salad shortly.
A modern broiler, or meat chicken, grows incredibly fast. The bird suffers as a result, and some critics say its flavor does too. Now Whole Foods wants its suppliers to shift to slower-growing breeds.
It’s a nice idea. North America will only be able to keep up with slow growth if less meat is consumed. That means a vegetarian supplemented diet. Can the people do it? Absolutely.
Slow growth is a step in a good direction. But, we need to make sure that the Rowan Ranger chicken is able to support itself healthily, and live a happy life.
If the bird still grows to that whopping 6-pound weight, it may be too heavy for a structure of chicken stature.
Additionally, even if the Rowan Ranger can live healthily to 6 pounds, the other challenge is ensuring that these birds live fair lives with natural capabilities and social structures. It’s no good if farmers cram these chickens in box-sized pens for their whole lives. Can both criteria be met?
Sauteed, Viable Beet Greens
Food waste a huge problem. There are a few consumer-related reasons that lead to food wastage. One big one (I believe) is that we aren’t properly informed about what foods we can actually eat. For example, the beets we buy come with leafy greens most of the time. Did you know that those greens are edible? Indeed they are! Indeed they are delicious! But alas, so much attention has been placed on the beet, that we have forgotten the nutritious essence in the leaves, sitting in plain sight, and then thrown into the green bin.
Please eat these greens! As a side dish! As a meal! As a snack! But do not throw them away! Buy less broccoli, or kale. Waste less by purchasing less. Waste less by having less opportunity for foods to go bad. Waste less by learning about new foods that you would have thrown away.
Ingredients:
Beet greens
1-2 cloves of garlic
Olive oil
1/2 lemon (juiced and zested)
Salt and pepper to taste
Start by chopping the greens from the root. If they have wilted, let them plump back up in a cold water bath. Make sure you thoroughly rinse your beet greens. They can collect dirt and sand, so really give them a scrub (especially the stems). Next, cut them in half, as they tend to be quite long.
In a pan, heat up the olive oil. Chop the garlic finely, then add it to the hot oil along with the lemon zest. Be careful not to burn the garlic by keeping the pan at medium heat. After the garlic softens, its time to add your beet greens. Toss them in the oil until coated. Put a lid on the pan for a minute or two until the greens wilt. Once wilted, pour in the lemon juice, and cook down the liquid. Season everything with salt and pepper to your preference, and enjoy. Simple.
Money.
Both the invisible, and visible force that controls who we are, what we have, and oftentimes what we can be. Do we think enough about how money can fuel the food industry? I’m going to start with how I think we perceive money. Next, I’ll submit my opinion regarding how we really ought to perceive money if we plan on making any changes to the way we eat, and as a direct result, the food system.
We see money as an intrinsically valuable good. Reason being that when we have a $20 bill, it seems that we value it for the literal thing that it is—twenty dollars. We often don’t value that bill for what it represents in the future (mainly because studies show that humans are poor at imagining future outcomes of themselves)—a potential bag of groceries, or a gym membership. We see Queen Elizabeth in green, and take that as something we hold dear to our hearts.
This intrinsic value of money is problematic, namely because of what money was originally set out to do. (This is the part where I reference a boring philosopher) In John Locke’s “Second Treatise of Government ” Locke explains the origins of money, and situates them within the social contract; he mentions the relation money has to social contractual ‘Lockean Provisos’. What happened was over time, communities grew, and more goods were required to sustain them. The existing bartering system was no longer suitable for large-scale production to support bigger communities.
A woman with a lemon tree who once traded her small crop of lemons for a month’s flour, eggs, and sugar evolved into a lady who needed to provide a lot more lemons to support her community. She became a lemon farmer with pounds and pounds of lemons to sell. Since her large crop spoiled quickly, exchanging them quickly was essential to maximize her profit. But, if she was to merely barter her lemons, she wouldn’t have assets to barter in the future, and all her goods received in the barter would spoil sooner than she could use them. This is the part where bartering becomes inefficient. When we can’t exchange goods in the future because we have too much of them, we no longer have the potential to own future goods. What was needed was a placeholder to represent and individual’s goods, but could persist through time. Money.
A whole lotta lemon love.
With money, a person can sell all their lemons, and still buy goods in the future, whether or not they have lemons in the future. The worry of spoilage disappears, and freedom ensues! With money, a person could rely on lemons to survive through the winter because they have a new asset to depend on.
The precise genius of money is that it’s a present representation of labour, with future potential. Money allows us to subsist through time when we are not working, nor producing goods.
Money itself isn’t the thing of value. It’s only a representation of a thing of value--your work. So the next time you take out a twenty from the ATM, cherish that it represents that 12 hour shift on your feet, and that it is not just a green bill worthy in itself.
What you did in the past has worth that translates over time, and that is what you are buying your groceries with tonight.
We ought to perceive money as a placeholder for products we make. This will give us more perspective on how we treat the money we have. If that twenty is a translation of me working on Saturday, it becomes an extension of the past self. If we understand money as an extension of the past self being our hard work, maybe we can see how the money we spend is more ourselves than some inanimate object. And, it is ourselves impacting various systems, not immaterial mysteries.
For example, when you spend $20 on KFC, it’s not that yu are just getting an Easter Feaster in exchange for $20. When you spend $20 on KFC, your hard work is directly supporting KFC. And it is you supporting KFC and everything they do, not some mysterious, magical monetary force of the gods. Your hard work yesterday at the office is contributes to KFC’s degradation of the food system when you purchase something there.
I think that the most important thing about money and it’s relationship within the food industry is understanding where your money is going, and who you are supporting. Money has definite power in controlling the food industry despite what cynics might say (“we as individuals have no control over where the food industry goes and what they do”).
Clearly, we have sufficient power in the food industry. When we purchase something, it means we support the product and the company that makes it. This is especially suported with the fact that as consumers, we have a choice between several options in the marketplace. Inevitably, we support one option over another. We don’t have to buy KFC, instead we can buy Chipotle, or make lunch and bring it with us. But when you purchase your $10 lunch, you are supporting someone or something.
The cynics claim that we have no bearing on our food system. But they fail to realize something very simple: where we spend our money is to whom that money will belong. If we do not spend our money at KFC, then that money does not go to KFC. If that money does not go to KFC, then they have less money that they could otherwise have. If you choose Chipotle for lunch, then Chipotle has $10 more than KFC could have. Part in parcel of being a consumer is having an ounce of power in where money ends up.
We as consumers have a great deal of marketplace power. We decide who gets paid. I don’t think we should ever underestimate for one second our power in the food system.
So, how ought we view a monetary transaction? Given the staggering number of choices we are presented in the marketplace, we must remember that our money powers industries annually. Companies need money to survive--our money. Our money could be given to any one company at the end of the day. So, considering the circumstances, any company would be lucky to recieve a consumer’s money--especially given the exceedingly high rates of competition.
The fact that I chose to eat lunch at Chipotle rather than KFC means that Chipotle won my wage. Indeed, Chipolte was luckier than KFC that day, and they got my support. If we start thinking of this relationship to the food industry in a context of luckiness, we will percieve ourselves as more powerful agents in the marketplace.
We must understand that we are rewarding a corporation when we pay them for anything. I choose to reward Chipotle at the Yorkdale food court because they use Beretta meat products, when no other vendor does. As a consequence, they have the privilege of my support, which allows their company to function--a luxury that KFC will never have.
As a consumer, I have the power to decide what company makes money, one lunch at a time. When we change how we view ourselves, and what our money can truly do, we have great power in the food industry. I urge you to choose wisely.
Next time you go to purchase something, think about these things. Have a moment of introspection at the supermarket. Does your hard work and yourself translate to earthly exploitation? Do you feel like rewarding KFC for absolutely no humanitarian, or environmental work they have done in this limited world? Do you see yourself as an agent in the world who can contribute to the health of the food system and its impacts on the world?—I can.
Chili con Barley for All
Chili. Is it a soup? A stew? A braise? The world approaches chili as a ‘Hungry Man’s’ food. I beg to differ, seeing it as a gender neutral food to be enjoyed by all, especially as the days grow shorter, the nights grow colder, and the belly’s grow hungrier. There is no shame in a woman or toddler enjoying a bowl of chili in December.
Chili ought to be a food enjoyed by all on the count of it’s deliciousness. I know what you all are thinking: vegetarian chili simply is not ‘chili’. You probably think if chili doesn’t have meat, then there is no point in enjoying it. I am afraid I will have to prove you wrong yet again with this recipe I developed about a year ago. Try it and see, you won’t find a chili heartier. The textures you will find in the bowl will blow your mind and push you for seconds. Especially the mushrooms that will confuse and delight you.
One thing to note about my recipe is that it requires a few pots to reconstitute the grains as popping them in dry will suck up all the liquid and prevent them from cooking well and evenly.
1 large onion, chopped
2-3 carrots, chopped
2 cans of whole tomatoes, squished
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
½ cup of quinoa
½ cup of pot barley
½ cup of green lentils
4 tbsp Chili powder
2 tbsp Cumin
2 tsp Tumeric
2 tsp oregano
1 tsp Cinnamon
Good squeeze of Sriacha sauce
1 tbsp Dijon mustard
Salt and pepper
1 pound of assorted mushrooms, I go with cremini, portabella, shitake, and button for optimal flaour
2 tbsp butter
Start by reconstituting all the grains in their respective pots. A trick I like to use is adding vegetable stock or bullion cubes to this cooking process to add some flavour; however, the chili is tasty enough on its own. Follow the package directions. Make sure they are aldente when the cooking process is over to avoid their falling apart in the chili. Structural integrity is key to enjoying this meal so that means cooking the grains for a little bit less time than the packaging suggests.
In a very huge pot, sweat the onions with a more than generous glug of olive oil. Once translucent, add in the carrots and cook them down. When everything is ripe, add in your spices to toast them in the oil and cooking vegetables. Within 5 minutes or so, it should be very aromatic. Add in the tomatoes, beans, Dijon, and Sriacha. Let this all simmer on low for an extended period of time. the longer, the better.
While the tomatoes are simmering, it’s time to sautée the mushrooms. Using melted butter enhances their woodsy flavour. When they have shrunk in volume and are really sweating, salt and pepper them. When they are complete, keep them aside. These will be a very last minute addition.
When all your grains have reconstituted and all is mostly tender, they are ready to toss into your stewing tomatoes. Once everyone is in the pool, season to taste and keep stewing on low heat for at least 45 minutes.
Overall the stewing of tomatoes to tomatoes with the grains should total 3 hours in a perfect world. Remember, the longer the better.
When its 10 minutes before dinner time, add in the mushrooms. Serve the chili with cheese if desired, extra Sriacha sauce, and a crusty bun for dipping.
*This recipe is easily vegan adaptable by replacing butter and any cheese additions with one’s choice of oil and soy/no cheese.*
On the expensiveness of ‘good’ meat Pt. II
High quality meat raised under the right conditions is often scoffed at. “That is too expensive” is a common sentiment. I used to feel that way too until I understood some conditions regarding the matter. Information comes from “Eating Animals” by Foer.
1. The price of meat is actually lower than it has ever been before in history. If we were to follow the natural trends of pricing through time, meat should probably cost a lot more than it typically does, which re-enforces paying more for meat—this is meat that is of a particular sustainability stature:
“Scientific wizardry succeeded in producing cheap meat, milk, and eggs. In the past fifty years, as factory farming spread from poultry to beef, dairy, and pork producers, the average cost of a new house increased nearly 1,500 percent; new cars climbed more than 1,400 percent; but the price of milk is up only 350 percent, and eggs and chicken meat haven’t even doubled. Taking inflation into account, animal protein costs less today than at any time in history.” (Foer, 57)
2. Pt. I. You are getting what you pay for: meat in supermarkets comes from poorly genetically modified ancestors that cause its suffering in everyday life. Meat that comes from heritage heirloom farms is bred from ancestry that lacks this modification, excels in strength and health (this example is specifically regarding Turkeys in America) and this style of animal rearing is indeed more costly:
“Not a single turkey you can buy in a supermarket could walk normally, much less jump or fly. Did you know that? They can’t even have sex. Not the antibiotic-free, or organic, or free-range, or anything. They all have the same foolish genetics, and their bodies won’t allow for it anymore. Every turkey sold in every store and served in every restaurant was the product of artificial insemination. If it were only for efficiency, that would be one thing, but these animals literally can’t reproduce naturally.” (Foer, 58)
3. Pt. II. You are getting what you pay for: factory animals are typically sick, stressed (full of acid that degrades flesh), and hormone rich.
“What the industry figured out — and this was the real revolution — is that you don’t need healthy animals to make a profit. Sick animals are more profitable. The animals have paid the price for our desire to have everything available at all times for very little money.”
4. Quality costs. Care from human beings requires paying a human being who works for more money than a machine. Farming and raising animals takes a lot of time, responsibility, care, and money in resources:
“People are so removed from food animals now. When I grew up, the animals were taken care of first. You did chores before you ate breakfast. We were told that if we didn’t take care of the animals, we weren’t going to eat. We never went on vacations. Somebody always had to be here. I remember we had day trips, but we always hated them because if we didn’t get home before dark, we knew we’d be out in the pasture trying to get the cows in, and we’d be milking cows in the dark. It had to be done no matter what. If you don’t want that responsibility, don’t become a farmer. Because that’s what it takes to do it right. And if you can’t do it right, don’t do it. It’s that simple.”
this dude loves his chickens, clearly.
5. If we are not ready to be responsible with how we support and honour animal products and their necessary processes, then we are not ready to enjoy them.
“If consumers don’t want to pay the farmer to do it right, they shouldn’t eat meat.” (59)