Tag Archives: food

Kitchen Scrap Veggie Broth

If you’re like me, the taste and expense of store-bought vegetable broth is just not something you want to deal with, and broth can seem like a crazy undertaking, with millions of ingredients and a long time, but once you get in the habit you’ll be glad you did.  The control over your flavors, for different kinds of soups or applications is benefit enough, but you’ll also be producing less packaging waste AND stretching your groceries for every last little penny.  Who knew onion skins would become your most treasured kitchen commodity?

It works like this: you go through your week, chop an onion here, smash some garlic there, and various other veggies in your travels.  Save them, and especially the skins, the seeds, and the leaves.  Have veggies that have gone a little limp or are a bit too near the end of their life?  Put em in, they’ll boil down to flavor and the solids will be filtered out! Put all these unwanted scraps in a gallon ziploc bag and keep that baby in your veggie drawer until its full (up to 7 days) combine it with a broth bag, cover with water and BOOM broth.

Here’s one such example (its big, you can make 1/4 size no problem!):

6 mushrooms (and stalks from 5-7 more)20160302_105553 Continue reading Kitchen Scrap Veggie Broth

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Lab GROWN- Vegan Tech triumph or disaster?

labmeatShmeat. Frankenmeat. Some vegans may consider this the holy grail, real cheese and real meat without the animal cruelty. Oddly enough, vegans may be more excited about this than meat eaters,  already having been adjusted to substitutions and mock-meats for decades. Omnivores may have a more difficult time adjusting to the idea of food science (despite having been fed a diet of processed food-like materials for years).

So is frankenmeat the answer, or just another attempt we humans are making to justify our bad drug addictions?

First, lets explore how they are making, and intend to make Shmeat.

The Shmeat is created through a process similar to how we repair, and bulk up, our muscle tissue.  They take muscle tissue core samples from a cow neck (kind of like a syringe biopsy) and then feed it fetal calf serum. Then they starve the cells, causing them to divide and then combine into muscle fibers called myotubes, and then it replicates again and again until they have enough.  See VIDEO about how its made.

They seem to be coming from a good place, these scientists: “What people need to realize is that it will have a positive effect on many things, including animal welfare, because we would need to slaughter fewer animals, our efficiency with certain resources, and the environment,” (Professor Mark Post, Maastricht University).

Continue reading Lab GROWN- Vegan Tech triumph or disaster?

Food IQ

One of the biggest obstacles towards a healthy lifestyle (not to mention an ethical one!) is sifting through all the misinformation.  We grow up with one set of food traditions, and encounter a million different messages: low-fat, low-cost, low-carb, brain food, organic etc etc.  Many people describe being told contradictory messaging from one group or era and some conclude “well everything will kill you, so just eat what tastes good”

What if what tastes good, also looked good, was good for you, and didn’t break your bank?

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Plant based nutrition: EATS

Unique to the PBNHConference is their scheduling of programming to include food. In an attempt to practice what they preach, the Plantrician Project wisely integrated meals into the experience of the conference.

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