Make Kombucha: The Easy Way

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Lets make kombucha the easy way! 

The purpose of this post is to show you how to make kombucha from growing your own SCOBY (symbiotic culture of bacteria and yeast) or “mother”  (you must have a healthy SCOBY to make kombucha) to bottling and drinking your first batch.

Background: Of late, I have been rather manic with regards to probiotics and building healthy gut flora. Your gut is responsible for nutrient absorption and a poor gut environment can mean malnutrition along with other health concerns.  Some call your gut your “second brain” and its extremely important to make sure that it is as healthy  as possible.  In doing so, as part of my daily routine, I take a probiotic (pill form) as well as eat the typical “active culture” dense foods such as yogurt and kefir.  My quest to have the healthiest food digesting, nutrient absorbing, microbiota phenomenon of a gut has also involved a ton of other probiotic foods.  These typically consist of fermented foods such as sauerkraut, kimchi and drinks like…..KOMBUCHA (fermented tea) which help to create an “ideal” community of bacteria in the gut.  Kombucha or “buch” as the connoisseurs  refer to it, is in my mind, the easiest and most convenient way to get a probiotic boost throughout the day.  I would typically purchase the GT’S brand of kombucha, from Whole Foods, which comes in several flavors.  They include original, gingerberry, mango, citrus, and some weird green flavor. Since I am also on a low–carb, slow–carb diet, I stick with the original or ginger flavor as they are both low in carbohydrates. With my daily purchase, I began to notice a little problem. Kombucha is EXPENSIVE! Like $4.00 a bottle and I was drinking almost 3 a day!  So what do we do? Make it ourselves!

GTs

 

What is Kombucha? Basically, it is fermented tea. If you try searching online, there are a ton of various ideas, concepts, complicated procedures and confusing ways to make this fantastic drink.  Here is the quick and easy way to do it at home.

 

Materials:

  1. 1 liter mason jar (sterilized with boiling water)
  2. 5 bags of black tea (caffeinated)
  3. 1 cup of raw sugar
  4. 1 bottle of GT’S original Kombucha (usually carried at Whole Foods)
  5. Paper towels/coffee filter
  6. Rubber band

The first thing is to grow A SCOBY! (Symbiotic Culture of Bacteria and Yeast)

Step 1: Bring 4.5 cups of water to a boil and put in tea bags

Step 2: Add sugar and stir until completely dissolved.

Step 3: Let steep  for 20 minutes

Step 4: Let cool to room temperature.  This is very important as you do not want the tea to be to0 hot when you add the GT’S.  It will kill the live cultures and destroy your chances of growing a SCOBY.

Step 5: Once tea is at room temperature (usually 2-3 hours) poor in the entire contents of the Gts original kombucha

Step 5:  Secure a doubled up paper towel or a coffee filter around around the jar and place jar in a secure, warm place, out of direct sunlight.

FullSizeRenderStep 6: Let your Scoby grow!  This can take anywhere from two weeks to a month depending on the temperature of the room.  It is strongly advised to check the growth every few days to ensure healthy growth.  Watch out for any mold or strong odors/ indications of contamination or rotting.  The contents should have a vinegar smell and the presence of a gelatinous mass growing on top (or slightly suspended in the liquid). Your SCOBY will be ready once it is about a 1/4 of an inch thick.

 

Making Actual Kombucha:

Once your SCOBY is ready, making the actual Kombucha is pretty much the same process.  Make your liter of tea again the same way described above.  Once it has cooled to room temperature, poor in a cup of the Kombucha batch that you used to grow the SCOBY and then carefully transfer the SCOBY over. It is best to use a fresh rubber/latex glove as you do not want any contamination or outside bacteria to hurt your culture. Finally place the jar in a warm location away from any direct sunlight for 7-10 days. After about the 5th day, it is good to taste your Kombucha using the straw method so that you can achieve the desired flavor you are looking for.  The longer it ferments, the more tart it will become. You will also notice a new SCOBY growing on top. Make sure you transfer this over to your new batch to keep the process going.

 

Bottle

Once your batch is at the desired flavor, it time to bottle. I like to bottle my finished kombucha in glass airlock bottles.  I think they look cool and they are perfect for this drink as they keep air out. You need to make a new batch of kombucha and transfer over your SCOBY.  Then, you simply funnel the contents into the new bottle leaving about a quarter of an inch of air at the top.  At this step, you can also infuse with ginger or any desired fruit.  After you have done this, let your freshly bottled kombucha set at room temperature for 2-3 more additional days to get some carbonation.  Then refrigerate and drink!!!

Thanks for reading and if you have any questions, leave a comment or shoot us an email at pmdproducts@gmail.com

 

If you are new to Kombucha, I definitely recommend GT’S for to try before you begin making your own!

 

Slow Food in a Fast Paced World

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Will you shake the hand that feeds you?

Food is essential for our survival as a species. Regardless of your dieting choices, omnivore, vegetarian, vegan, etc., as a living and breathing individual you must replenish your energy by consuming food. So isn’t it best to satisfy your appetite with the essential vitamins and nutrients grown naturally? What about going one-step further and shaking the hand that feeds you?

The news is in, and has been for a while now. Conventional farming methods that utilize GMOs, chemical fertilizers, and practice monoculture are terribly unhealthy and counteractive to improving the environment.

From: http://bif.rs/wp-content/uploads/2013/05/monokultura.jpg

Founded in economics, the monoculture model is a theoretical breakthrough. Business wise it makes complete economic sense. The economy of scale theory states that as you produce more of the same good, it becomes marginally cheaper to produce a single item. Lets say a farmer grows a 100-foot row of broccoli and it costs him/her 10 cents per broccoli plant. If he decided to produce 500 feet of broccoli instead, then they can cut the cost of one plant from 10 cents to, lets just say, 5 cents. Selling the broccoli for the same price as before will yield a higher profit for the farmer. But at what expense?  The expenses are for you and I to bear! To meet their bottom lines, these gigantic agriculture firms reduce the nutrition contained in the plants with fertilizers and pesticides, as well as wasting drums upon drums of oil in simply transporting food across the country, let alone oil use in tractors and other large machinery. This leaves our health and environment in question.

From: http://sd.keepcalm-o-matic.co.uk/i/keep-calm-there-is-always-a-solution.png

YES! There is a solution! It’s surprisingly simple and right in front of us: eat local; eat food.  Smaller local farms are inherently better for our health and the environment.

Here is why. Smaller farms practice biodiversity, which works to strengthen the healthiness of the plants on the farm so there is little to no need for chemical fertilizers. Buying fruits, veggies, and meat from local farmers also works to boost the local economies and promote small businesses in your area.

But LGBG, say I want to change my food purchasing habits, how do I find local farms to buy groceries??  Well environmental enthusiasts, try starting with Slow Food USA! Slow Food is a global organization that advocates for small local farmers and works to combat harmful farming practices used by large conventional farms. From the website you can easily maneuver around to find Slow Food organizations in your area. There are many links to local chapters where you can find a farm right for you! Not only will they help provide you with farmers to meet but they sponsor many volunteer events that are a whole lot of fun. So I ask one more time, for the improvement of your own health and that of the environment, will you shake the hand that feeds you?From: https://secure3.convio.net/sfusa/images/content/pagebuilder/sfusa_gardensign.p

From: https://secure3.convio.net/sfusa/images/content/pagebuilder/sfusa_gardensign.p

 

 

 

Healthy Wholesome Eating: Travis Marmara’s Recipe for Butternut Squash Soup

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Butternut squash chowder

When I think of the fall season I imagine vibrant colors and ingredients. Autumn has some truly unique flavor profiles, and in this week’s dish, I wanted to highlight some of them in an earthy and comforting chowder recipe.

Both butternut squash and sweet potatoes have a fibrous texture that makes them ideal for hearty fall stews and soups. More importantly however, each of these ingredients contain high levels of Vitamin A, “..A powerful natural anti-oxidant that is required by the body for maintaining the integrity of skin and mucous membranes. Research studies also suggest that natural foods rich in vitamin A help the body protect against lung and oral cavity cancers.” Even more, butternut squash contains only 45 calories per 100 g and is perfect for those who are looking to diet without sacrificing flavor. So grab a bowlful of Autumn with this week’s recipe and if you have any suggestions for future recipes, please email me at travis@livegreenbegreen.com!

Ingredients

3 Large Mushrooms
½ Medium Sized Butternut Squash
½ Sweet Potato
3 Cloves Garlic
½ Yellow Onion
16 oz Corn
4 Cups Beef Stock (I made my signature stock by boiling beef shanks, but you can substitute by using a beef cube or bullion)
½ Pint Heavy Cream
½ Cup Bourbon
Salt and Pepper
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
¼ Teaspoon All Spice
Lemon Zest
2 tablespoons Cornstarch

Preparation

Step 1:

Cut, peel, and remove seeds and guts from butternut squash. Once finished, dice into cubes along with sweet potato. (The best method I found for scooping out the inside of the squash was using an ice cream scooper).

Step 2:

Dice mushrooms, garlic and onion

Step 3:

Combine all ingredients into large pot and bring to a boil. Reduce heat and let mixture simmer for 20 minutes. After 20 minutes add in heavy cream and cook for an additional 10 minutes. Add cornstarch in at last minute and continue to simmer for 2-3 minutes until mixture has thickened to desired thickness.

Step 4:

Let soup cool and once it has reached room temperature mix in blender until smooth.

Step 5:

Serve and enjoy!

Makes About 8 Servings

Source:  http:// www.nutrition-and-you.com/butternut-squash.html

How To Put Green In Your Autumn

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English: Fall in Napa Valley

English: Fall in Napa Valley (Photo credit: Wikipedia)

This Sunday, September 22nd, is the autumn equinox, signaling the official start of fall, and we here at LGBG would like to mark this occasion by discussing ways to put green in your fall season.  While many of us lament the passing of spring and summer with warmer temperatures and opportunities for longer days with outdoor activities and parties, as well as easier access to local fresh fruits and vegetables, we must not forget that the autumn or harvest season is a wonderful time for the same, often in greater abundance.  We do acknowledge that with vacation time over and children back in school, we often have to work a little harder to live green, but the opportunities to do so are present in the fall.

Perhaps the first and most important step to have a green autumn is to view the new season as a time for change and welcome the chance to embrace this period.  Here is a list of good and green things about autumn that we hope will interest you.

  • The fall is a great time for outdoor activities.  With cooler temperatures, walking, running, jogging and biking activities are more enjoyable.  Youth football, soccer and field hockey seasons are in full swing, and the children get to hone their skills while getting good exercise.  This is a great chance to get in the game– kicking or throwing the ball around with your children is good for the whole family in terms of exercise and time spent together.  Also, while children are attending practices, this is a perfect time to go for a walk or run.
  • Football also is a huge fall attraction.  Hosting a college or NFL football party or celebrating a child’s team with a focus on healthy green fare or simply having a family party where each family member prepares a green dish can be a lot of fun.  As a bonus, take your game outside and throw the football during halftime.
  • Autumn is an opportune time to enjoy many delicious foods and to experiment with recipes.  This is the time of color, and that color transcends to fruits and vegetables, whose nutritional benefits are well documented.  Scientific evidence shows that pigmented fruits and vegetables are rich in phytonutrients — compounds that fight off free radicals that cause cancer and that can increase the risk of heart disease and other enemies to the body that cause diabetes, osteoporosis and more.  Of particular note is the fall apple harvests and fall festivals celebrating the apple with enjoyable offerings.
  • The autumn season provides each of us an opportunity to realign with nature.  While we often scramble around enjoying the warmer months, now is the time to slow down, use the cooler evenings as a time to rest, relax, read, meditate and spend time on yourself.  Take the time to enjoy the changing leaves.  Hiking with family and walking pets can be very relaxing.

Autumn is a very special and beautiful season, dramatically ushered in by that big harvest moon.  To embrace this time with its bounty in nutritious food and opportunities for great family fun, as well as the chance for self introspection and renewal, is to live green be green.

Heavens Garden

Sources:

1.  http://www.care2.com/greenliving/seven-food-colors-of-health.html.
2.  http://www.mindbodygreen.com/0-6480/5-Tips-to-Stay-Healthy-in-Autumn.html.


  
 
  
    


            
                        
              

  
  

    

          

    

      
Sean McGuire’s Eco-Friendly Recipe

      
    
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The return of football season is, as President Calvin Coolidge put it, a return to normalcy for many of us: the fantasy football leagues, the trash-talking amongst friends, the stats, and of course, what football discussion would be complete without discussing a factor that on occasion eclipses the importance of the game (especially if you are a Jets fan like myself), the tailgate. Even if you are not at the game, though, Sunday football is always an occasion to treat yourself and continue in many ways that great summer barbecue-potluck tradition.   We here at LGBG feel exactly the same way. However, despite popular belief, just because we are going big, we do not have to go against the environment. It is actually incredibly easy to make great food for Sunday football and still be eco-friendly. The eco-friendliness of one’s food depends merely on how it is prepared and how it is served. Today I am going to help walk you through making a great recipe, while still doing our duty as citizens committed to a greener world. With that said, let us get down to business so we may move  on to the more important part, eating.


Some may call me a heretic, but a great place to start to ensure an eco-friendly recipe is not to bring the grill with you to the parking lot or to turn it on at home. Simply put, burning charcoal is terrible for the environment and for those around you. A natural gas grill would be a better option for those who are environmentally conscious, but the best option is to skip it altogether. This, however, as my recipe will show, does not mean we will not have a mouth-watering dish that will be the talk of the crew (also a great release for your passive-aggressiveness against your neighbor, Steve). Everyone loves his potato salad with bacon in it; however, you know he buys it from that gourmet deli two towns over, but you are too much the man to be petty about these things. You have to beat him with your own two hands. Maybe that way your wife will stop talking about how many more vacations Steve and his family get to take. I don’t know, this is how the suburbs work right: mellow drama, hidden rivalries, and “friendships” based on convenience).


Now that we’ve eliminated the grill, we still need to figure out the specifics of serving our mouth-watering dish. The simple and common answer is to go out and buy a large number of plastic utensils and paper plates.  It may be the easy option but the momentary convenience of this option results in both wasted money, as well as a contribution to waste in our landfills (if they even reach them). The eco-friendlier, as well as cheaper option, is to merely bring your own plates and utensils. While it may mean more cleanup at the end of the day, you are doing yourself and the environment a favor.


Now we are getting to the recipe itself, but before we start cooking, we need our ingredients and if we want to eco-friendly we want them local.


In the process of buying local for Sunday football, you can benefit yourself, your community, and the environment: locally grown food tastes better, has a greater and more beneficial impact on your local economy, and reduces your carbon footprint. The longer it takes for food to reach your plate, the less nutritional value it holds for you. Food purchased at big box stores, unless noted as being locally grown, has usually been in cold storage for days.  The food you purchase at a local farmers market has typically been picked in the last twenty-four hours, and as such, has a greater nutritional value than food that has been in cold storage. This ties in with the taste factor; locally grown food tastes better. It is picked at the peak of ripeness, and you have it on your plate within a day of that. With regards to produce that has been put in cold-storage, it has most likely been picked while still green and gassed in order to make it ripe. Simply put, fresher is always better.  Another great benefit of buying local is the benefit to your local community. By buying local, you are pumping more money into your local economy which will have a greater multiplier effect than if you were to buy from a big chain store. You are supporting a local business whose entire infrastructure is based in your area, and as such, all of their expenditures take place in your local economy; this is as opposed to a big chain store whose produce comes from all over the country and through overhead sends a great deal of the money spent in these stores to areas other than the local economy.


It is also important to recognize the beneficial environmental impact that buying local provides. The ingredients of the average American meal travel 1,500 miles to reach your plate.  By switching to one locally grown meal a week, Americans could save 1.1 million barrels of oil. Overall organic local systems leave a carbon footprint equivalent to 40% of that of non-locally grown food through cutting out long transportation, as well as utilizing organic methods.  Furthermore, when you buy local, you are promoting more open space in your area. You are giving a viable economic reason to have more space, which is carbon absorbing as opposed to carbon producing high rises or commercial/industrial districts. If you don’t know where to start when looking for locally grown food or farmers markets, http://www.localharvest.org/farmers-markets/ is here to help you.


Lastly, we come to the recipe, which I freely admit is not my own. You can ask the editor (my former roommate), I am the farthest thing on the spectrum from a Chef so I have turned to more capable hands.


Slow Cooker Barbecue Nachos


GDE-PasstheSushi-twoIngredients:


    

  • 2 chicken breasts, about 3/4 lbs.
    • 

  • 2-3 tbs chipotle sauce (found in the Hispanic food aisle near the adobo pepper in chipotle sauce – otherwise, just pulse some of those with the sauce and use as a substitute)
    • 

  • 1/2 cup barbecue sauce
    • 

  • 1/2 cup black beans, drained and rinsed (I store my extra in the fridge in an airtight container to throw onto salads and in other things throughout the week)
    • 

  • Tortilla chips
    • 

  • 1/2 red pepper, sliced
    • 

  • 1/2 green pepper, diced
    • 

  • 1/2 red onion, chopped
    • 

  • 1/2 – 1 cup shredded cheese of choice (just discovered a chipotle Cheddar that I’m kind of obsessed with)
    • 

  • 4 scallions, chopped, green part only
    • 

  • 1 jalapeno
    • 

  • Sour cream, guacamole, salsa
    • 



 Preparation:


Place the chicken in a slow cooker with chipotle sauce and barbecue sauce. Cover and cook on high for 3 – 4 hours, or until easily shred with a fork. Reduce heat to warm setting, shred chicken, add additional barbecue sauce if desired. Stir in the black beans.


Preheat oven to 425 degrees F. In an oven proof skillet, or on a baking sheet lined with parchment paper, arrange a single layer of chips. Top with 1/2 of the pulled chicken, peppers, onions and cheese making sure to go from edge to edge. Cover with another layer of chips and repeat with the top layer. Cover everything with cheese.


Bake for 10 – 15 minutes until cheese is melted. Sprinkle with scallions and jalapenos. If using a skillet, place a hot mat on the table and serve right from the skillet and serve with sour cream, guacamole, and salsa for dipping.


Enjoy, and remember it is you who makes this eco-friendly and you who empowers the sustainability movement through your wallet! Also, I hope the Jets beat the Bills in Week 3, and I hope the editor allows this through.


Sources:


http://passthesushi.com/slow-cooker-barbecue-nachos/


http://www.localharvest.org/farmers-markets/


http://observer.com/2008/05/the-environmental-benefits-of-organic-and-local-food/


http://www.bidmc.org/AboutBIDMC/EnvironmentalInitiatives/ConserveEnergyandFuel/eatlocallygrownfood.aspx

  
 
  
    


            
                        
              

  
  

    

          

    

      
Have A Happy Green Fourth Of July

      
    
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A Fourth of July fireworks display at the Wash...
A Fourth of July fireworks display at the Washington Monument. Location: WASHINGTON, DISTRICT OF COLUMBIA (DC) UNITED STATES OF AMERICA (USA) (Photo credit: Wikipedia)


The Fourth of July is tomorrow, and for those planning picnics and barbecues, we have some last-minute suggestions to make this day a happy green celebration.


    

  1. Buy local produce—  This is a great time to support local fruit and vegetable farm stands.  In addition to getting the best bargains on your fruits and vegetables, you also will get an extra bang for your buck with fresh products that are organic— no pesticides, preservatives or GMOs.
    2. 

  2. Grill green and guilt-free.  We know that grilling has an adverse impact on the environment and increases our carbon footprint.  This is true with both propane and charcoal grilling.  According to Steve Skerlos, environmental engineering professor, “what you grill matters as much or more than how you grill”.  The main issue here that often is ignored is the amount of water consumption associated with the production of the product going on the grill.  Consequently, chicken and vegetables have less of a water impact than red meat.  Skerlos suggests putting as much food as possible on the grill because “the more you cook at once, the more efficient you are going to be”.  See video at http://www.huffingtonpost.com/2013/07/02/green-grilling-4th-of-july-barbecue_n_3535757.html?ir=Detroit.
    3. 

  3. Reduce electricity consumption.  If your holiday party will continue after dark, consider using solar lamps and lanterns.  These lights will serve as part of your decor while simultaneously reducing your use of electricity.  These products are charged simply placing them in the sun or with the use of batteries.  Check Ikea and/or Target for these products.
    4. 

  4. Leave fireworks to the professionals.  While fireworks are an accepted part of traditional Fourth of July celebrations, we ask that you leave this part of the celebration to the experts.  Avoid the use of home firework displays as they often result in injury and/or death.  They are costly and not a good buy.  Also, they are prohibited in many jurisdictions.  Take this opportunity to enjoy municipal or other public displays, which incorporate special precautions to ensure the safety of viewers and which offer spectacular displays.
    5. 

  5. Green your alcohol consumption.  The Fourth of July is a great time to celebrate with organic wines and beers.  There are many selections available to complement healthy grill selections and side dishes.  Check with your local liquor stores for suggestions, and do’t forget to peruse the craft beer selections.  Two good places to start are:

      

    • http://www.opportunitygreen.com/green-business-blog/2011/05/19/top-10-organic-beers, and
      • 

    • http://dontfearthevegan.com/2012/05/30/worthy-of-sharing-trader-joes-vegan-beers-wines/.
      • 

    

    6. 

  6. Recycle.  Please consider recycling your trash during your celebration.  Your guests, more than likely, will be pleased to have clearly designated containers for trash.  This will save cleanup time when the party is over, facilitate easy curbside placement for trash pickups or trips to the dump, and most importantly give you, the hosts more times to mingle and enjoy your company.  Lastly, you will benefit the environment.
    7. 



We here at LGBG wish everyone a health, happy, safe, GREEN Fourth of July!

  
 
  
    


            
                        
              

  
  

    

          

    

      
Senate Food Labeling Vote Is Suppression of Consumers’ Voting Rights

      
    
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A class photo of the 110th United States Senate.
A class photo of the 110th United States Senate. (Photo credit: Wikipedia)


The recent Senate rejection of an amendment to the Farm Bill, which would permit states to require labeling of GMOs in food and beverages clearly represents a suppression of consumers’ right to vote.  A vote is defined as a “formal expression of a wish or will”.  Therefore, when we purchase food and beverages, our selection is in essence a vote.  The selection of food and beverages should be a willful choice; however, the withholding of information on food and beverage ingredients suppresses the consumers’ right to make informed choices.


During a debate on this amendment, which includes “generous support for crops like corn and soybeans that are often genetically modified“, senators from farm states overwhelmingly opposed the food labeling amendment.  They feel that the issue of labeling should be left to the federal government.  Also, they voiced concern that food labeling would result in increased costs of food.  The supporters of the food labeling amendment state that a major problem with GMOs is that “the modified seeds “are floating from field to field, contaminating pure crops”. [1]


Upon analysis of the motives of the proponents and opponents of this amendment, is understandable that each side is backed by private interest groups, with the giant seed companies pushing against the amendment and the organic food companies lobbying to pass the food labeling amendment.  It is disturbing, however, that the FDA and USDA have adopted the position that “the engineered foods they have approved are safe– so safe, they do not even need to be labeled as such– and cannot be significantly distinguished from conventional

varieties.[1]  This position is a direct attack on consumers’ right to know and its right to “vote” in the marketplace by making informed choices on food and beverage selections.  Clearly, the Senate is overstepping its boundaries.


As consumers, we have to protect our rights, particularly those that involve our very personal choices, i.e., food purchases.  It is amazing that Congress is spending such an inordinate amount of time and effort to ensure that the American public has access to every detail of the Benghazi attack, the IRS‘ attack on the Tea Party or detainment of prisoners at Guantanamo, while working to deny us access to information that affects our health, survival and “right to vote”.  I imagine that most readers would agree that the ingredients in the food that we feed our families trumps the details of the Benghazi attack.


Now more than ever we have to be extremely careful of protecting our voting rights, starting with the election of “public servants“.  We need individuals in Congress who represent us and who trust us to be able to make informed choices, not those who would willfully suppress our right to information.  The green movement needs your voice now.  Let’s fight to protect our right to choose our food based on complete and accurate information on ingredients.  To do so is to live green, be green.


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Sources for this article:


[1]  http://www.guardian.co.uk/world/2013/may/23/senate-gm-food-labeling-farm-bill.

[2] http://www.politicususa.com/bernie-sanders-calls-corporate-controlled-senate-rejecting-gmo-labels.html

  
 
  
    


            
                        
              

  
  

    

          

    

      
Edible Insects– Proposed Solution To Food Insecurity

      
    
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Percentage of national population suffering fr...
Percentage of national population suffering from malnutrition, according to United Nations statistics. (Photo credit: Wikipedia)


A new book by the Food and Agricultural Organization (FAO), Edible Insects, proposes the consideration of insects, particularly beetles, wasps and caterpillars as a source of nutrition to address problems of food insecurity.  The FAO notes that many insects, including worms, grasshoppers and cicadas are high in “protein, fat and mineral content” and can be eaten whole or ground into a powder or paste, and incorporated into other foods. [1]  In many countries, insects are considered delicacies, principally because of their nutritious value.


It seems reasonable that insect farming could become a very relevant industry for human and animal feeding in this time in which we are confronted with  overwhelming problems of global population explosions and urbanization.  We struggle to find adequate solutions to an ever-increasing demand for food and the persistent  negative environmental impact created by its production and delivery.  The challenges arising from livestock production in terms of land and water pollution and over-grazing, along with its adverse effect on climate change due to increased carbon footprint, is well documented, as is the adverse impact of crop production, including, but not limited to, the introduction of harmful pesticides into the air, soil and water and industrial agricultural, which leads to loss of genetic diversity and extinction of some plant species.  The opportunity to explore insect farming as a possible solution to food insecurity is exciting and should not be ignored.


A key factor to successfully introduce edible insects as an integral component of the food supply would involve addressing the perception of insects in western cultures.  To date, insects are considered “disgusting” despite the acknowledgement that as environmentalists, we should feel a kinship to all creatures.  We find that there are so many insects that we would rather do without.  Also, although it is generally known that in the process of industrial food production, it is impossible to totally alleviate bug parts from the food that we eat, citizens in western cultures have not accepted the idea of eating whole insects. [2]


Interestingly, the subject of edible insects is being raised at the same time as the 17-year cicada is making its clamorous ascent to the east coast.  As these insects bore their way to the earth’s surface, excitement and curiosity about them abound.  Discussions include their nutritional value.  Local newspapers carry articles about them,including recipes.  They have been dubbed “the shrimp of the land“.


It is inevitable that we find long-term and ethical solutions to food insecurity, and the consideration of edible insects definitely deserves our attention.  With the concomitant ascent of the 17-year cicada, we have a unique opportunity to try entomophagy (name given to insect eating) and to test the possibility of utilizing insects as a dietary staple.  As a plus, cicadas are natural, unlike GMOs, and they are in abundance. [3]


We here at LGBG invite you, our readers, to send us feedback about your experiences with cicadas, including comments, pictures and even recipes.  We will post as many as we can.  As always, live green, be green!


___________________


Sources for this article:


1.  http://allafrica.com/stories/201305141429.html

2.  http://www.huffingtonpost.ca/2012/05/02/bugs-in-food_n_1467694.html

3.  http://www.nbcphiladelphia.com/news/local/Cicadas-The-Shrimp-of-The-Land-206945321.html


 

  
 
  
    


            
                        
              

  
  

    

          

    

      
Honeybee Shortage– An Impending Economic Disaster

      
    
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English: Placing honeybees for pumpkin pollina...
English: Placing honeybees for pumpkin pollination, Mohawk Valley, NY (Photo credit: Wikipedia)


The steadily increasing disappearance of honeybees since 2006 has farmers, beekeepers, scientists and government officials all abuzz, largely because of the impending economic disaster that would occur without bee pollination.  This really is a major problem because “one-third of all food and beverages are made possible by pollination, mainly by honeybees.  The agricultural industry attributes more than $20 billion of its worth to pollination.[1]


Currently, the USDA, scientists, beekeepers and growers are working frantically to identify the cause of death of bees or “colony collapse disorder” (CCD).  It appears that there are several factors contributing to this problem, including the parasitic Varroa mite and pesticides.  Researchers are very familiar with the Varroa mites, noting that they attach themselves to bees and feed off of their fluids, thereby weakening them.  A potential solution posed for the mite problem is to breed bees that can withstand these mites.  Recent research also has pointed to the adverse effects of neonicotinoids, a pesticide that has few adverse effects on mammals, but are shown to damage the brains of bees.  Additional causes of CCD listed by the EPA and the USDA include “poor nutrition, reduced genetic diversity, the Nosema gut parasite, emerging viruses and a bacterial disease called European foulbrood“.[1]


It is interesting to examine the potential impact of the loss of honeybee pollination on our food supply.  It it important to note the special and unique role of some pollinators in seed production, but not in the growth of the germinated seeds.  The loss of these pollinators would trigger the disappearance of these seed, the very origin of these plant species.  Some examples include carrots,onions, celery, mustard, broccoli, cauliflower, cabbage, Brussel sprouts, turnips, caraway, coriander, buckwheat, fennel, alfalfa, sesame and several variety of beans.  Many of the fruits and vegetables that we eat require honeybee pollination and would be adversely affected by the loss of pollinators, resulting in increase cost due to shortages or even total lack of available crops.  Imagine no strawberries, peppers (several varieties), apples, kiwifruit, watermelon, cantaloupes or squash, just to name a few. [2]


Now that we recognize the need to reduce our consumption of red meat and to increase the use of fresh fruits and vegetables in our diets for purposes of healthier lifestyles and environmental protection, it is a matter or urgency to address this threat to our food supply.  We all can do something to help.  For starters, we have to educate ourselves on the process of pollination.  An excellent resource on this subject is the Pollinator Partnership at www.pollinator.org/html.  This site has wonderful suggestions on planting fruits, vegetables and flowering plants that attract pollinators.  Also, you can find information to get involved in the celebration of Pollinator Week 2013 coming up in June. [3] Secondly, keep in mind will not try to sell products that we refuse to buy.  To that end, please make every effort to buy local and organic.  These fruits and vegetables do not contain harmful pesticides that harm the soil, the air, water or pollinators, such as honeybees.


The pollination problem is a complex one that has several causes and will take time to solve.  The relationship of honeybees to the earth is simple:  Bees equal food.  With that said, we have a duty to protect the honeybees.  Our lives depend on it.  To do so is to live green, be green.


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Sources for this article:


[1]  http://cosmiclog.nbcnews.com/_news/2013/05/02/18021285-pesticides-arent-the-biggest-factor-in-honeybee-die-off-epa-and-usda-say?lite

[2]  http://en.wikipedia.org/wiki/List_of_crop_plants_pollinated_by_bees.

[3]  http://www.pollinator.org/

  
 
  
    


            
                        
              

  
  

    

          

    

      
Consumers’ Rights Concerns Weakened by Right To Know Laws

      
    
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Hollywood, FL, March 26, 2011, Rally for the R...
Hollywood, FL, March 26, 2011, Rally for the Right to Know (Photo credit: MillionsAgainstMonsanto)


In reviewing the many battles raging on the food we eat and products we use, it appears that the right to know laws [1] are the sticking points in these controversies.  The current right to know laws are weak and effective in terms of addressing food and product ingredients. [2]   While the majority of consumers presume that consumer protection laws are designed to guard individual rights, the reality is that the purpose of most consumer protection laws is to promote the well-being of the population.  This renders their focus to social concerns, as opposed to legal protection.  This often is in direct conflict with the green movement, which acknowledges the damages to the environment by human action and proposes changes in past behaviors to alter the course of destruction.  The green movement seeks to adopt long-term effective solutions to problems of global warming and climate change and their impact on people and specifically on the food supply, while many other concerns seek immediate and often questionable solutions to problems such as world hunger.


This issue clearly can be seen in the debate over genetically modified organisms (GMOs).  In an effort to ensure an adequate food supply, large companies, such as Monsanto and DuPont, design seeds that are resistant to drought, disease and other adverse weather conditions that lead to soil erosion and depletion of nutrients.  The general perception is that research on these projects is undertaken with such a sense of urgency that caution generally is  thrown to the wind, and the quality of food and potentially harmful effects of GMOs have been considered less important than the quantity of food produced.  The consumers’ right to know the hazards of GMOs has been ignored largely through the refusal to even note on packaging that products contain genetically modified ingredients.  The outcry of environmentalists and supporters of the green movement is often criticized, based on the notion that GMOs represent the quickest solution to address the issue of crop failures and the resulting threat to the food supply.  The alternative of organic farming is considered  too costly, unpredictable and incapable of producing enough food to feed large populations.


A second area of concern over the ingredients in food can be found in numerous articles on the Internet denoting the “horrible” ingredients contained in food products.  The bad contents in food run the gamut from insect parts to carcinogens and unlisted animal byproducts.  Many of these ingredients are harmful to the body while others simply represent a violation of choices we are free to make, i.e., vegans and vegetarians have the right to not eat animal byproducts.  Refusal to label the contents of food ingredients violates the public’s right to know the contents of these foods.


The course of action needed to address the issue of labeling is twofold–legal and economic.  The legal solution is to revise the consumers’ right to know the contents contained in food.  Currently, food labeling laws address nutritional content, particularly in terms of calories, fat, cholesterol and other substances, such as sodium and percent of daily requirement of certain predetermined nutrients and vitamins.  The law in this regard desperately needs to be expanded to include other ingredients, which are unproven as to their safety, such as GMOs, or those that may be distasteful to certain people or deemed not in accordance with certain lifestyles.  This really is no different from stating that products contain ingredients that are known allergens, such as milk or peanuts.  The second course of action involves consumers using their buying power to speak for them.  This process starts with each of us educating ourselves on the reputable businesses that insist on selling products that label ingredients.  While these products may be more expensive now, that will change when they become the norm, rather than the exception.


Browsing the Web is a good place to start to learn about unacceptable ingredients in food.   Whole Foods has a great site with a list of unacceptable foods. [3]  Also, contact your legislators and voice your concern over the issue of food labeling and its importance to your family’s health.  We have to fight for our right to know the ingredients in our food and other products of daily living.  To do so is to live green, be green.


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1.  http://en.wikipedia.org/wiki/Right_to_know

2.  http://businessethicsblog.com/2010/10/01/consumers-right-to-information/

3.  http://www.wholefoodsmarket.com/about-our-products/quality-standards/unacceptable-ingredients-food