The Organized Kitchen: Mason Jars

 

The newest kitchen organization trend is not even a new concept. I'm sure your mother or grandmother may have done this in the past. It is using mason jars to store your food stores. Mason jars can be used to store anything but today we are focusing on our pantry and refrigerator food stores. 

One way to use mason jars is to remove the food from the boxes they come in and use jars to store. The jars seal tight so things last longer, they are sustainable, and they take up less space. It is especially helpful if you tend to but products in bulk with minimal packaging. 

You can store your spices in mason jars or buy from a company that uses glass jars. This is a more sustainable practice. The jars then can be re-used for blends like homemade chili powder or italian seasoning. 

You can store fresh herbs in the fridge like a bouquet in a mason jar filled with water. This will also make your herbs last longer as well which will help cut down on food waste. 

Mason jars are also great at storing your produce in the refrigerator and also helps cut back on waste. Lettuce, strawberries, blueberries, carrots, celery, etc. can all be stored in mason jars in the refrigerator. Some research is needed because different items need to be stored differently. Some can be cut up like carrots and celery, but others like berries should be stored whole. Don't believe me? Give it a try and see how much longer your food lasts. Check out the video below from my sister in law's you tube channel, Planting Birches. She has become a believer in using mason jars to store her food and she did a video about the benefits (if you like her channel- subscribe for alerts).

The benefits of using mason jars in your kitchen storage:

• come in various sizes
• sturdy
• looks very nice 
• prolongs the life of your food items thus saving money and food waste
• keep pests out of grains
• can be used as drinking glasses as well as storage so are multipurpose
• you can find them everywhere from big box stores, to markets like Harvest Market, to antique and thrift stores.
• can be used in pantry, fridge, can be used as a container in the freeze, and is microwave safe. 
• Can use to store other kitchen items like utensils, cookie cutters, baking items
• You can also use them for prepared treats like cookies, trail mix, etc. 
• You can also buy just the lids for times when the lids need to be replaced but the jars are just fine
• Can be used as an herb planter
• Can be used to take lunches to work or school

Farmer's Market- July produce and recipe ideas

 

July brings with it lots of great things at the market! Today I was able to get some peppers and corn on the cob for myself and I am very excited for the peaches to arrive! Melons especially Cantaloupe were always my mom's favorites.

Some of the healthiest produce to add to your recipes are blueberries. Considered a superfood- they are low in calories, high in antioxidants, and are low in sugar. Some of my favorite ways to have blueberries are in my overnight oats, in fruit crips, and as a jam. A special treat I like to enjoy is a no bake Blueberry cheesecake it is so good! An of course nothing beats a good blueberry muffin. There are lots of options for ways to add blueberries to your recipes.

Blueberry Overnight Oats

1/4 C blueberries fresh or frozen

1/2 C old fashioned oats

1/4 tsp cinnamon

1/2 C almond milk or preferred milk

1 tsp maple syrup or honey

1 tsp chia seeds or flaxseeds

Mix all into a mason jar or covered bowl and refrigerate for at least 6 hours.

Either enjoy cold or as I prefer, heat up in the microwave for a minute. 

Add more blueberries and maple syrup before serving if desired.

A staple of summer food in my opinion, especially here in the Midwest, is corn on the cob. Corn is rich in Vitamin C and a good source of carotenoids. My favorite way to have corn on the cob is with some butter and seasoning wrapped in foil and cooked either in the air fryer or on the grill. My favorite seasoning to use is my Burlap and Barrel Black Lime. Another family favorite recipe is corn casserole. And nothing beats a good cornbread with your bowl of chili. 

Corn on the Cob wrapped in foil

Shuck corn on the cob and place each ear in foil

add 1 TBSP butter to the ear and wrap. 

Place on the grill and grill at 400 degrees for 20-25 minutes flipping halfway. (cooking times may vary)

If cooking in air fryer, wrap same way and place in air fryer, cook for 6 minutes at 380 degrees on both sides.

Once done open foil and baste with the butter and season if desired. (I highly suggest the black lime)

Peaches are one of my all-time favorite fruits and nothing beats a fresh peach. Peaches can improve digestion, promote heart health, and can help improve allergy symptoms. Growing up we would always just cut up the peaches and drizzle with sugar or sweetener and enjoy them just like that. I also enjoy a good peach cobbler or peach pie. Peaches are also great in your oatmeal or overnight oats. Peach is also a refreshing addition to beverages like lemonade and iced tea. 

Peach Lemonade

3 large peaches 

1 C sugar

1 tsp vanilla extract

4 C water

1 C fresh lemon juice (apprx 5-6 lemons)

Juice lemons, strain and set aside.

Peel peaches, take out the pits, and slice them. (if desired can leave skin on)

Add peaches into a saucepot and combine with sugar, vanilla, and 2 C water.

Stir and bring to a simmer over medium heat. Lower the heat and let peaches cook until softened.

Pour the peach mixture into a pitcher through a strainer. You can add some of the peaches or all to the pitcher if desired. 

Add the remaining cold water and the fresh squeezed lemon juice.

Stir everything together and refrigerate until cold. 

Feel free to add additions like mint. 

This could also be made into a cocktail by adding spirits like Bourbon or Vodka. 

Peppers are a very versatile vegetable that I feel like is found in almost every type of cuisine. Peppers are rich in antioxidants, high in fiber, and a rich source of vitamins A, B6, and C. I feel like most dishes can be improved by adding bell peppers. These peppers also come in Green, Yellow, Red, and Orange and can add some great color to your dishes! Peppers can be enjoyed in soups, casseroles, as a snack raw with dips, or roasted as a side dish. A favorite way to use peppers are in a breakfast casserole or quiche. 

Roasted Bell Peppers

4 medium bell peppers (various colors)

2 TBSP olive oil or butter

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp red pepper flakes

Preheat oven to 450 degrees. Line baking sheet with high heat resistant parchment paper.

Cut the bell peppers into quarters and seed and trim them. 

Place the bell peppers on the baking sheet and drizzle with oil or butter and use yours hands to coat well. 

Sprinkle with salt, pepper, garlic powder, oregano, and red pepper flakes (feel free to change up the seasoning as desired).

Roast until tender and charred in spots, appx 20 minutes. 

Serve immediately. 

These are just some simple ways to use these fruits and vegetables. There are many ways to use them, and I would love to hear some of your favorite ways to use this month's produce highlights. 

Local Produce Stand Opens- Seaney Farms in Tallula, IL

 

The Seaney Family Farms Greenhouse has now opened their produce stand. If you are in the Petersburg, IL area or want to drive out this way they have some great products. 

Corn, squash, watermelon, blueberries, green beans, tomatoes, potatoes, zucchini, cucumbers, green peppers. The Green beans look fantastic! I also excited to try the farm fresh eggs. 

They also have some meat products, farm fresh eggs, salsa's and jams, and cheese products from other vendors available for purchase. 

                                       

Seaney Farms also has stands in Springfield IL and in Sherman IL if you are in those areas. 

Grab a cuppa and let's chat!

 So, what is the 4-1-1 on coffee?

The US is the world's largest importer of coffee.

On average in the US, we spent $270 per person on coffee in 2022.

62% of American's drink coffee daily.

53% of consumers want to buy ethical coffee.

Arabica and Robusta beans make up 99% of the world's coffee. 

Worldwide, we drink over 500 billion cups of coffee per year!

Coffee grows best in areas outside of the US and often in third world countries where farming practices, labor laws, and other conditions can be poorly regulated. That's why good farming practices is such a large part of the sustainability of coffee. 

Today, I am going to share with you some of my favorite coffee brands, shops, and delivery companies. 

I love supporting companies that are direct trade, ethically sourced, and focus on sustainability. 

Favorite Delivery companies:

Lifeboost Coffee

Lifeboost offers a low- acid coffee in light, medium, dark, and espresso roasts. They also offer various different flavors. They offer whole bean, ground coffee, and K-cups. The coffee is single origin, and shade grown in Nicaragua. It is mycotoxin-free, GMO-free, and pesticide-free. They source the top 2% of coffee in the world from small farms. It is roasted fresh in small batches when you order. They 3rd party test their beans for toxins, molds, bacteria, heavy metals, and pesticides. It is delivered directly to you. 

Lifeboost supports the farmers, their families, and communities. They also support sustainable farming methods, wildlife protection, and first responders. You also have the capability of making your order carbon neutral for an additional fee.

Lifeboost though does come down on a higher price point. You will spend about $35 for a 12 oz bag of coffee. However, they do have a subscription program, a rewards program, and the more you buy the more you save. They also provide discount deals frequently. Their subscription service will save you up to 48%. 

I was introduced to this coffee by a friend, and at the time I struggled with some issues with the acidity of coffee. It really helped me, and it tasted really good.  As the economy has changed, I don't always get this coffee due to the cost and convenience, but it is well worth it if you are looking for a low acid coffee that is sustainable. 

Birch Coffee

Not going to lie...one of the draws to trying this coffee was the name. This is actually a coffee shop with multiple locations around NYC. However, they also have a website where you can order their coffee and have it sent to you. This is a small business owner that focuses on relationships in their shop. Their slogan is even "Birch Loves You" which I love! 

This company also believes strongly in giving back. They work with the NY Brewery mission by providing high quality coffee for their morning service and regularly provide a crew to serve those in need. They also created a coffee blend called Bully Blend where all the profits go towards pitbull rescue. They work with Animal Care Centers of NY by sending monthly donations and hosting adoption events. 

They source their green coffee from all over the world. They are always on the hunt for the best product available. They roast their own coffee twice a week to make sure you get the freshest coffee. 

Birch coffee offers many blends including my favorite Birch blend. They offer whole bean and ground options, and they have a subscription option. For a one time purchase a 12 oz bag of coffe is $16.00. Each bag tells you were the coffee comes from the tasting notes, and gives you tips on the best way to brew it. 

Favorite local coffee:

Smart Owl Coffee

Smart owl coffee is a local supplement infused organic coffee designed by doctors and backed by science. It is a company that is woman owned and family run. The blends of their coffee uses ethically sourced USDA organic coffee beans. The supplements that they use are proven to safely counter the anxiety and jitters that commonly accompany caffeine consumption. This is a newer company that began in 2020.

Smart owl is very selective about the farms that they work with to ensure that the practices are not only ethical but will result in the best coffees. Their beans are USDA organic, ethically sourced, roasted in small batches, and available in several roast varieties, caffeine levels, and package sizes. This coffee is direct trade, meaning that the roaster works directly with the farmer and establishes a mutually beneficial relationship in regard to wages and pricing and quality. Cutting out the 'middleman' improves both traceability and transparency. 

Smart owl coffee is third party tested after coming into the US. They perform multiple tests to confirm the best quality from purity tests to contamination tests, heavy metals test, etc. 

Smart owl offers a number of blends like a digestive blend, a clean bean blend (only available in whole bean), immune blend, recharge blend, cognition blend, balance blend, and my favorite seasonal Spiced Mocha Rose blend. Their coffee also is available in a sample pack if you would like to try the different blends. They have a subscription, and you can get discounts online. This brand is also available in local coffee shops like Pease's Bunn Gourmet, Harvest Market, and The Talisman at Broadgauge (a full list of the brick-and-mortar stores in online). 

The new seasonal blend is the Essential blend which will support the Treehouse Wildlife Center by donating $2 of every bag sold. This blend will have tasking notes of cinnamon and vanilla. It is an Italian medium roast with medium caffeine. It is single origin, shade grown, from Nicaragua. It is also low acid. I personally can't wait to try this new summer blend once I finish my last bag of the Spiced Mocha Rose.

Favorite coffee shops:

Kaldi's Coffee

This coffee is the brand sold at the local Harvest Market coffee shop. It is my favorite sit-down coffee shop in town, and I go weekly it seems. Kaldi's coffee focuses on relationship coffee. This means they offer the consumers the opportunity to take a proactive and global approach to coffee purchasing. Relationship coffee provides even greater transparency than fair trade. Kaldi's is committed to helping farmers by buying direct trade quality coffee. The coffee they purchase is always 'green' and they purchase for at least 15% above the fair-trade minimum price. They also seek relationships with farmers that focus on sustainability- preserve the soil, and protecting insects, birds, and wildlife. 

You can buy their coffee online, but you can also buy it buy the cup at local coffee shops around the Midwest. Online they offer blends by the bag or as pods (Kcups). A bag of coffee will cost around $14-20, while a 10pack of pods is $10.

My favorite thing about the coffee shop at Harvest Market is the sugar free options. I can get a sugar free raspberry white chocolate latte and its good! The coffee shop hours are limited so keep that in mind. Weekdays they close at 3pm and weekends at 5:30pm. 

Scooters Coffee

Since the coffee shop at Harvest Market closes early, I found another option for a coffee shop that I love as well. Scooters coffee is locally owned, farm to cup, and focus on relationship coffee as well. 

Scooters has strong ties with their farmers, employees, and suppliers. Scooters was created in 1998. They only roast from the top 10% of specialty coffee beans in the world. They realize that relationships are the foundations of their success. They personally visit the farms, and they purchase through direct trade from family farms all over the world. Scooters always pays the farmers above the market price. This allows the farmers to reinvest into their own communities, their farms, and their environment. This is the true meaning of sustainability. 

Not only does Scooter's have a great mission but their coffee is delicious. They have an app you can download for rewards and specials deals. If you download the app your first drink is $2 off.  A large at Scooters is comparable to a large (Venti) at Starbucks, but they have better taste and more sugar free options. Scooters is a drive thru coffee shop so keep that in mind. There are two locations in Springfield IL and I would highly suggest checking them out if you haven't already. I know I plan on going on Sunday! The hours for the coffee shop are 530am to 8pm

*Some honorable mentions I like for various reasons are:

The Talisman at Broadgauge located in Petersburg IL is another favorite sit in shop. They serve both Custom Cup and Smart Owl coffee. In my opinion other than the historical aspect of the location itself the shining star of this location is the food. They have the best quiche and is almost always a stop for me on Saturday mornings. They also have amazing pastries and cookies. The staff is super friendly as well. 

Grab A Java is another local coffee shop that I like. This is another drive through coffee shop I would go to a lot and still go on occasion depending on where I am at. They have great sugar free options and quite a lot of them if that is something you are interested in. They also have a punch card for discounts. They provide some food options- the pumpkin chocolate chip bread is pretty good and gluten free. 

The Sustainable Kitchen: Seafood

 Sustainability has three pillars that we look at: environmental impact, social aspect, and economics. The importance of sustainability in seafood is that we are mindful about the seafood we choose to consume so that the food we rely on for food thrives and is available for years to come. I am not saying we can't eat seafood. I am saying we should be mindful of what seafood we consume. Just like in everything there are the good and the bad. 80% of our fish are harvested at or above maximum sustainable yield or have already collapsed. 

Things to consider environmentally are things like overfishing- are we consuming certain species to the point of extinction? There are certain species like Bluefin Tuna that are now endangered due to overfishing. It is a popular ingredient in some sushi and as a result has had a huge impact on their numbers. They are an important part of the marine ecosystem because they are a top predator in the marine food chain.  Another issue is Bycatch- having to do with how fish are caught. Large trawlers often catch and kill other animals other than intended like sea turtles. Other issues that can arise from some fish farms are pollution and habitat destruction can be an issue when catching certain species as well. 

So how do we be mindful of the environmental impact and how do we as consumers make sure we are purchasing a product that is sustainable? First, look on the packages at the store for lables that indicate it is sustainable and has either an MSC label for wild caught or an ASC/BAP label for farm raised. Don't feel bad about asking if the fish you are interested in is sustainable (your server or person at the store). Y+ou can also look up the fish on the Seafood Watch page. This page allows you to enter a fish you are interested in and it will tell you the best choice or acceptable choice to buy that is sustainable.

Think F-I-S-H when shopping at the market. This acronym will help you when shopping for seafood to purchase sustainably caught or farmed seafood. 

F-Farmed. This specifically is for mollusks and shellfish, excluding shrimp. They are considered the most ethical form of seafood. They filter nutrients from the surrounding water and do not need to be fed. They grow a meaty muscle meat that is rich in omega-3's but do not have the mercury levels found in other fish. They also absorb carbon to make their shells. Most farmed finfish are best to be avoided. They tend to be raised in ways that can lead to disease and pollution, they are less healthy than wild caught, and they also contribute to depletion of wild fish due to wild fish caught for their feed. These subpar versions have also been known to escape and they then threaten the health and stability of the wild fish populations. 

I-Investigate. Don't be afraid to ask where you fish is sourced from. Is it wild caught or farm raised? Is it from the USA or China. Different countries have different regulations and that can make a big difference in the quality. As mentioned earlier look for the MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) or BAP (Best Aquaculture Practices) labels. These indicate sustainable sources and have fairly strict standards. 

S-Small. The smaller the fish the better. They tend to be the healthiest (rich in omega-3's). They contain fewer toxins, such as mercury, because they are lower on the food chain and the chemicals have not been accumulated. Also environmentally, harvesting smaller fish uses less fuel so it is a lower carbon option. Shrimp however should be avoided in general. I do not say this lightly because I do love shrimp. It is the most popular seafood in the US. However, they are the least sustainable small seafood species by far. They are caught using trawlers that often catch other species and also have caused a lot of damage to the ocean bed. These trawlers destroy much of what is in its path. 

H-Home. Buying fish that has traveled the least distance is always best just like everything else. In the US the oversight for fish stock is managed well and only 18% are considered to be overfished whereas globally this increased to 34%. Socially, the labor practices on fishing vessels in the US are much better than found in other countries of the world. Imported fish are also less transparent in their practices and are harder to trace. It is safest to buy American and that means you are helping out local fishermen. 

Like I mentioned earlier, I am not saying no shrimp. It is the most popular for a reason it is healthy and tastes great. I am just saying there are ways to be more mindful of where we get out shrimp that are better. For shrimp, avoid those farmed in Latin America and Mexico, instead look for shrimp caught in Alaska for the best option, or any caught in the US or Canada are good as well. Another substitute for shellfish that you could try are oysters, clams, and mussels. 

Another very popular seafood, and one of my favorites, is salmon. If is one of the healthiest seafood options. However, Atlantic salmon have been hard hit by overfishing, pollution, and climate change. Farmed salmon should be avoided because of inhumane practices, harm to the local habitats, and unhealthy levels of contaminants. A better option for salmon is wild salmon caught in Alaska as the best choice, and wild salmon caught in Oregon, Washington, or California are also good. Another cheaper option is Artic Char. It has a similar flavor profile. 

Tuna is the 2nd most popular seafood in the US with canned tuna making up the majority. As mentioned earlier, the Pacific Bluefin Tuna is really struggling. Their numbers have decreased by 96%. Another major concern is that they have concerning levels of mercury. When looking for tuna you should avoid Albacore, Bluefin, Skipjack, and Yellowfin. If you purchase USA troll/poll caught Albacore, Skipjack, and Yellowfin these are best. All tuna should be consumed in moderation due to mercury levels. A good alternative to tuna is canned wild salmon, trout, and sardines. 

Cod has had decades of overfishing so there are now set limitations on cod fishing in Atlantic waters. However, there is a relative abundance of Pacific cod. When looking for cod, avoid Atlantic cod and any cod from Japan or Russia. Instead look to buy Pacific cod. A good alternative to cod is Alaskan Pollock or Pacific Halibut. 

Chilean sea bass is now on the endangered list and as a result sale of it on the black market has become an issue. It also contains a higher level of mercury and should be eaten in moderation. You should avoid any unlabeled Chilean sea bass and instead look for sea bass with the MSC label. An option you can try instead is black cod, striped bass, or freshwater trout. 

So, how about my favorite indulgence...lobster? There have been some concern with Maine lobster particularly due to an endangered whale species getting caught in nets for lobsters. However, the MSC does have some American lobster that have been sustainably sourced. The bottom line is when shopping at the store look for the MSC label. If it has a MSC label it was sourced sustainably. All of these above guides are just that guidelines and it is ever changing. There are some species that may be more at risk but what the MSC looks at is if the stock of the fishery or habitat is sustainable. The good news...there are many sustainable stocks of lobster so I can still have lobster and steak on my birthday! Yay!

The original red meat

The better red meat argument is on for our post today. Is there a better alternative to traditional cattle? 

Well, there are many sides to this argument. Health benefits, cost, sustainability, and taste are among the different sides that will be weighed. So what is this alternative source you may ask? Well, it is Bison. The question is, does Bison make a better option than beef. If not better is it an alternative that is just as good. We are going to look at various sides of the argument and I'm going to cook with some Bison to see how well it cooks up at home. 

First a little history. Bison are bovine same as cattle. We will be looking at the American Bison which is found only in America. They are known for living in the Great Plains but historically covered much more area including the Eastern US and parts of Mexico. It was hunted close to extinction during the 19th and 20th centuries but has since become more stable. It is no longer considered endangered, but this does not mean it is secure. Genetically pure Bison number only about 20,000 and require active conservation efforts. At one point bison were numbered in the millions. So, my main concern would be after decades of being hunted to near extinction and making a comeback. Is bison a sustainable product for human consumption? An article in the NYT indicated that bison shows no sign of overtaking beef due to sheer numbers. There are about 90 million cattle in the US compared to 500,000 bison, according to the Dept of Agriculture. Of those 500,000, about 60,000 are processed per year. Cattle are processed at a rate of 125,000 a day. Their argument is that bison will never replace beef, however, it is an alternative for those who want a healthier beef option. Currently, American's only eat about a tenth of a pound of bison per year on average compared to 65lbs of beef. 

That brings us to health. What are the differences between beef cattle and bison? Bison is leaner than cattle. It has nearly 25% fewer calories and has less total and saturated fat. Due to its lower fat content it has finer fat marbling, so it is a softer and more tender meat. Because bison is a game meat it has slightly less cholesterol. Since bison are more active this leads to lower saturated fats. Also producers of bison meat do not give antibiotics or hormones to bison because it is not needed since bison are a heartier animal that has adapted to this environment. Bison also has more protein than beef as well as more zinc, iron, vitamin B12, omega 3-fats, and selenium. Bison is equal to salmon in the amount of omega 3-fats. Bison is a rich source of beta-carotene (an antioxidant) and grass fed bison has 4x's the amount of Vitamin E than grain fed beef. Bison also has the highest known levels of conjugated  linoleic acid and is thought to be an anti-carcinogen and fat blocker than can reduce risk of diseases like diabetes, cancer, obesity, and other immune disorders. 

So, how does eating bison affect the environment compared to cattle? Bison are allowed to roam freely for most of their lives. Some cattle are raised this way as well but there are others that are not. Bison and cattle both emit methane but bison have other benefits that offput the small amount of methane it emits. Since they are nomadic, they do not devastate areas by overgrazing. As a wild native species they are important for our ecosystem. Their urine and manure fertilize the grasslands, their hooves help stir the seeds into the ground as they roam, and they keep native vegetation in check.  Also the animals themselves have qualities that makes bison more sustainable. It takes longer for a bison to be ready to process 24-30 months compared to 14-20 for beef. Bison live longer and females may produce calves for their entire lifespan up to 35 years, cattle only produce calves for around 15 years.

I know what you're thinking...what's the cost? In today's market, cost is a major factor I know. It is more expensive than beef due to a couple factors. First, the number of bison is much less so there is a limited supply. This will drive the market up. There are much fewer bison ranchers so less product reaches the market. Second, they are raised in smaller herds on less land, so they are more expensive to raise. However, you have heard the old adage you get what you pay for? For cost comparison, a lb. of 85% lean ground beef at Harvest Market will cost $6.39/lb. whereas, 14oz. of ground bison costs $16.49. Another thing to consider is the ground bison sold at Harvest Market is regeneratively sourced (better than organic) so you may be able to find ground bison for less elsewhere. You may not be able to completely switch to ground bison but if you wanted to try a healthier red meat alternative you could swap it for your ground beef on occasion. 

Lastly, the big question is how is the taste? Is it easy to cook? How does it cook compared to beef? Tonight, I made a bison burger seasoned with salt, ground shallot, a little garlic, and rosemary. It tasted good, but I could have cooked it a bit better. Bison is easy to overcook, the inside was cooked well but the edges were a bit overdone. I will definitely be trying it again though. I will say I have had bison at restaurants and have loved them. I have not had Bison steaks or stew meat though but I look forward to trying them in the future. 

The four tips to cooking bison are: less time, less heat- cut out the guesswork (buy a good meat thermometer if you don't have one)- keep it simple (don't over season the meat)- patience (let your bison rest for 5-10 min to seal in the juices).

Bison is best when cooked to medium rare (between 135-145 degrees), this is where I went wrong. It was still good but slightly overdone. The other thing to remember is bison will look different when cooked it has a redder color to it when done and does not brown like ground beef does, this is due to the higher amount of iron. 

Overall, I think I will be incorporating more bison into my recipes. I like the healthier option and even though it is more costly I don't mind splurging every so often for a better alternative.

In the future, I will be digging into the idea of regenerative sourced meat. There is a company called Force of Nature, which is the brand of bison I bought at Harvest Market. It is considered to be better than organic and is a very interesting concept since they use regenerative agriculture. They have a whole new approach to raising meat for consumption. They are sustainable and treat their animals with the utmost of respect and care and in their opinion that means that they have a better product. 

The Sustainable Kitchen: eco-friendly tips in the kitchen to celebrate Earth Day and beyond

 Being more sustainable in the kitchen is overwhelming I know. I listened to a podcast last year that really made it less overwhelming for me. It stressed how it's impossible to go from nothing to a complete green lifestyle at once. The key is to start with one thing that you can change and go from there. 

In this post I am going to give some options of ways you can go green in the kitchen. I don't want it to be overwhelming so if you decide to make a change...start small. Pick one thing you think you can do. To be honest, I don't do all of these things either. I still am working on small changes as well. 

1. Eat less meat

    This does not mean you have to go vegetarian or vegan. It can be as simple as cutting back on meat one a month or once a week. Incorporate Meatless Mondays into your schedule. It's a great time to experiment with new recipes. 

2. Cut back on paper products

    Again, this does not mean you can no longer use paper products. It could be picking one thing to replace first then add on later. It could be switching to a more sustainable type of paper product like bamboo. You can choose to use dish towels or Swedish dishcloths instead of paper towels, cloth napkins instead of paper, use bamboo paper towels. Instead of paper bags try to use reusable bags. 

3. Use less plastic

    This is not recycling that comes later. This is replacing your plastic with other eco-friendly options. You can use reuseable bags instead of plastic bags, replace plastic containers with glass ones, use produce bags, use resuseable water bottles and coffee mugs.

4. Recycle/Reduce/Reuse

    Start a recycling program, find ways to reuse items (ie: glass jars), reduce what you use. Don't buy what you don't need.

5. Waste Food Less

This goes hand in hand with step 4. A good way to do this is to meal plan. Only buy what you need. And leftovers are your friends. If you don't eat all of your meal, don't throw out the leftovers. Either eat the leftovers for lunch, learn to make less, or better yet share a meal.

6. Compost

    There are certain things we don't eat of say veggies and fruits like stems and seeds. There are green and brown materials that can be composted. The ideal compost ratio is 2/3 brown to 1/3 green. You should turn your compost weekly and add water so the contents stay moist.

7. Buy food in bulk

    Not only does this reduce your packaging (plastic/paper), often it is cheaper. The trick...do you have the space to store the bulk items. Don't buy bulk anything that is going to go bad or be wasted. 

8. Shop local

    Shopping local has many benefits. It is cheaper to transport and uses less energy to transport. If you buy local, you are supporting small business owners and not large corporations. This also means a lot more of your items are US made products. Shopping local at farmers markets and greenhouses also means that your produce is fresher, lasts longer, and is better quality.  

9. Buy sustainable products

    When you are in the market for new products think sustainable. How does the item impact the environment, is there a better made product, is there a cheaper alternative, or is there an alternative that I can reuse? Things that are popular are silicone items (like muffin cups, hotpads, baking mats, etc), jars for storage, long lasting items when looking or things like cookware, and buying from companies that are eco-friendly (ie burlap and barrel).

10. Educate yourself

 

    A couple ways to educate yourself is to listen to things like podcasts, listen to experts, and  shop at places that focus on sustainability. A podast/blog I have liked is Brightly Eco.  They cover all types of items that are sustainable and have an online shop, they also cover everything from kitchen to fashion to pet supplies. They have the Good Together podcast that has a lot of good information. 

Another way to educate yourself is to check out a refillery. Springfield IL has a local refillery, The Keep Store, It is a local refillery that is almost zero waste. You can bring your own containers, or they have containers there you can buy, You can also leave a container if you have extras. They have everything from personal care items to kitchen items, kids items, toys, soaps, etc. You can order online for pickup and they have recently started a Terracycle program for drop off recycling for certain items.