Suistanable Cooking in the News....

Another plug for Barton Seaver....
This month, Esquire magazine featured Barton Seaver, the famed chef of Blue Ridge and former chef of Hook, as he received chef of the year. A former classmate of A., Barton is a great example of a fantastic chef using sustainable cooking techniques. I might try the broccoli recipe at the bottom of the article. If you do, let me know how it goes!

Click here for the article on Seaver

NPR and the Sustainable Fish Movement.

On Fresh Air, Terry Gross interviewed Daniel Pauly about sustainable fishing. He gives specific advice for responsible purchasing, and explains why certain fish are considered to be more problematic. For example, farmed salmon requires an extremely large amount of chum, whereas wild salmon is much better for you and our resources. I also tend to think wild salmon tastes much better. Additionally, eating fish like catfish and tilapia are much better for the environment, and you.

Click here for the interview with Pauly

Vegetarian Chili....yum

Every Fall, I get in the mood for chili. Since I didn't grow up eating it, I have a very unofficial approach to chili throw a bunch of things together and taste constantly to prevent a crisis. So, the recipe below is a bit of a mess, and ridiculously simple, but people tend to love it.

Vegetarian Chili

• 4 cloves of garlic minced
• 1 tb of olive oil
• 1 large can of crushed tomatoes
• 2 chopped green peppers
• 2 cans of kidney beans
• 2 cans of navy beans
• 2 cans of cannellini beans
• 2 tb of cumin
• 3 tb of chili powder
• 3 tp of hot sauce, or more to taste
• soy crumbles (optional)
  
• salt/pepper
• Garnish with shredded cheese, chopped green onions, sour cream, etc
  

1. Heat olive oil, saute in garlic, in a large sauce pan. Stir in green peppers and saute.
2. Pour in tomatoes, beans, and spices. If you would like soy crumbles, throw them in now.
3. Simmer for 1-2 hours. Stir once in awhile so it doesn't burn too much on the bottom.
4. Add Salt and Pepper, and garnish.

This is very good reheated.