In 2007, the Oxford English Dictionary’s Word of the Year was “locavore”.  A locavore is a person who eats exclusively locally grown food.  It may sound like an easy task to undertake eating only what is produced in your local area but you may find the idea a bit more difficult to stomach that you might originally think.

The global marketplace has opened up markets near and far spanning our great globe.  As a result, much of our produce at the supermarket could be making a trip 3,000 miles or more in the making just to get to our dinner tables.  That trip turns into a major waste of natural resources and there are many long-term environmental impacts of transporting produce all that way.  Not to mention that it has been in transport for about two weeks by the time it arrives at the store.  So, it was either picked way before it was actually ripe or it’s been genetically modified to survive the long journey and maintain its “freshness”.

These days it’s fairly easy to spot produce grown in a far away market.  Just look for the static sticker to see where it was grown.  You might feel like you’re taking an around the world cruise just in the produce department by reading grown-in labels from Chile, Japan, Mexico, Brazil, New Zealand and the list goes on and on.  Many grocery store chains like our local Albertson’s have realized the locavore movement and now specifically point out locally grown produce in their sale fliers.  Health food and natural food stores have been the leader in this arena for sometime, taking careful note of where all their food is coming from and it’s far reaching impacts.

If you truely believe in the locavore movement, you might have to make some major modifications to the meals you eat depending on the season you’re in.  Follow this link and take a look at what produce is available in each season near you.  For instance, here in Arizona we don’t have any produce listed as locally grown right now.  Our last listed harvest was in December and was for pecans.  You certainly can’t just live off pecans until produce becomes available in June again, so you might have to make some adjustments to your comfortable radius that produce comes from.  While many are die hards about this movement and stick to a 100 Mile Diet, I tend to think a little wider when it comes to my produce.

If you’d like to learn more about the produce grown in your region, head over to the Local Harvest website to check out small farms and farmers markets in your area.  Happy eating!

Do you think you could be a locavore?  How committed could you be to eating locally grown foods?

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We are just 18 days away from the first official day of Spring, the Spring Equinox happening on March 20th this year.  In many parts of the country it seems the veil of Winter has been lifted already and we’re beginning to thaw out.  Is it just a teaser or has Spring really sprung?

If you happen to live in a warm part of the country, you might already be planning your first Spring garden party.  If so, how would you like to make a nifty drink dispenser that not only tastes good but can be composted when you’re done?!  Check out Elizabeth’s Drunken Watermelon on Tap for the super idea and instructions on how to put it together.  I guarantee this one will be a crowd pleaser at your next outdoor get-together.   If you don’t want to make the beverage alcoholic you can of course substitute it with another beverage.  Watermelon punch, lemonade or iced tea anyone?

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I had some fun today and put together a quick mini-movie to enter in El Polo Loco’s latest contest promoting their fresh, citrus marinated, flame-grilled chicken. The idea is that it’s a lot of work to get the same flame-grilled, citrus taste yourself and the results might not be so wonderful. I tried to add a little humor into mine. Watch it below! Head on over to watch the other grilled chicken videos.

[youtube pwehwmTobno El Polo Loco]

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Would you like to take a few simple steps to make sure your Super Bowl party is a little friendlier on our environment? Well you can and it’s pretty darn simple just by choosing a few key products that help us all tread a little lighter on our planet. I’m not talking a smörgåsbord of vegan food with a bicycle powered television pumping out the highlights of the game either!

Every Super Bowl party will inevitably have beer. So why not go the sustainable route and pick some beer that’s not only tasty but eco-friendly. New Belgium brewing company, brewers of Fat Tire and a variety of other lip-smacking good beers take pride in helping out our environment. The all employee owned company runs its brewery off of wind power and even takes extra steps like turning the steam generated in the brewing process into even more electricity. I’ve also heard they compost their leftover grains and hops. Frog’s Leap Wine is a great choice if you’d like to sport a little vino in your red plastic cup. The winery uses organic grapes and water-saving farming methods. They’re also 100% solar powered.

But what about chips you say? Pick up some bags of Kettle brand chips. The Salem, Oregon snack food company has restored damaged wetlands at their corporate headquarters where blue herons have now returned en masse. They also operate one of the largest commercial solar power arrays in the Pacific Northwest, saving 65 tons of CO2 every year and they buy wind power for the rest of their electrical needs. Agricultural waste left over in the potato chip process is turned into animal feed or compost and their used cooking oil is turned into bio-diesel, powering a fleet of company cars. That’s pretty cool!

Maybe you need some plain yogurt to make dips. Stonyfield Farms, a New Hampshire based company, supports many organic farms. They have a tree planting program to offset their CO2 emissions and they give 10% of their profit away to environmental causes every year. That amounts to about $3 Million dollars in donations every year.

Want dessert? Try some pints of Ben & Jerry’s ice cream. Though they’ve been bought out by Unilever, the company is still doing good. They donate about $1 Million annually and donate to local community projects. The company started an alliance for dairy farmers. It’s a way to keep them in business while improving their environmental practices.

If you need some pre or post game enery, try a Clif Bar. The company’s products are certified organic and are packaged in recycled goods. They moved a bakery near a distribution center to reduce greenhouse gasses, their employees get paid for volunteering in the community and they can get money toward the purchase of a hybrid or bio-diesel vehicle.

Last but not least, when it comes time to cleanup, you can use environmentally friendly cleaners made by Seventh Generation. I’ve talked about the company before. You can read their benefits on the environment and look into other green cleaners by checking out this blog post. Simple steps and easy products to make your gathering greener.

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Our night turned interesting rather quickly!  I ran home from work to have dinner with Talina like I do most weeknights.  We had just sat down to a meal of chicken and asparagus when she started smelling something weird, like a burning smell.  Like most guys, the smell didn’t hit me for a few more minutes after my better half already noticed it.  Concerned about the smell, I ventured into the kitchen to see what was going on, expecting that maybe a small bit of food was burning in the oven or the burner on the stove was left on.  I found neither.  In fact the stove and oven had been turned off for more than an hour but yet there was a thin, blue smoke pouring out of the vents on back of the unit.

The fumes were burning my eyes and lungs but I figured simply unplugging the cord that provides electricity to the igniters on the gas stove would solve the problem and get rid of the smoke.   A few minutes later, smoke was still wafting from the back of the stove and filling up the house.  At this point I decided it was out of my hands and called 911.  They told us to evacuate the house until the fire department arrived.  Luckily we didn’t have to stand in the snow and cold for very long because the firehouse is right around the corner from our house!

The firemen were perplexed but decided to shut off the gas and haul the still billowing stove out into the snow in our backyard.  They used their nifty infrared heat device to figure out what was burning inside and began methodically taking the stove apart to work their way into the internal components.  Inside, the firemen found that one of the igniter wires for the burner had arched with another piece of metal or wire and started the insulation burning.  A few handfuls of snow and a couple cups of water later, they deemed the fire officially out.  Whew!  We dodged the big bullet on that one.  There was no damage to the house but it wreaks of electrical fire now and we’re without a stove.  Now we’ll have to get in touch with the property management company to get us a new one.  What fun!

Talina posted some pictures of the mayhem on her blog.  Check it out!

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So our huge winter storm is in the process of moving into the mountains of Arizona this morning.  We got about an inch of snow and now it has switched over to rain.  It’s all part of what’s expected to be a gloomy day here.  I’m already considering plans for dinner tonight and I think one of my favorite bloggers, The Pioneer Woman Cooks, triggered my desire for a nice warm roast enjoyed by the fire tonight.  If you’re not sure how to cook a really good pot roast, check out her recipe.  That’s the technique we use and always seems to generate the best results.  You could pair the roast with some of her Buttery Thyme Bread too.  Yum!  I’ll have to see if there’s any bison roast left at the natural food store when we run into town today.

Why not just buy beef you’re saying?  Well, bison meat is better for your heart because it’s low in cholesterol and fat but high in protein.  It’s also high in iron and other essential minerals or vitamins your body requires.  And, if it’s grass fed bison that’s even better because the meat wasn’t fattened on nasty fillers and feed lot grains.  If you Google search for natural buffalo meat or natural bison meat you’ll end up with several different web suppliers.  Your local natural food store should also carry a selection of bison meat in the butcher department.

Ok, time to get ready for the slow, slushy drive into town.

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As we move from the Christmas holiday into the New Year, you might be thinking about hostess gifts or party favors to dole out at all those New Year’s parties your headed too. If you’re over baked goods, why not consider whipping up some homemade liqueurs and cordials. I home-brew my own beer and have been happily handing out a pale ale I brewed this summer. Beer and wines require advance planning though, so unless you have some ready to be bottled up, I suggest homemade liqueurs. The tasty and sometimes exotic concoctions you find lining the shelves in the local liquor department can usually be made at home with little effort.

I have about three very old paperback books that are filled to the brim with just about any liqueur recipe you could think of. Any fruit, nut, herb or otherwise worldly flavor can be steeped into just about any neutral spirit. The main player is vodka but there are also recipes dealing with whiskey, brandy and other liquors. Most recipes consist of making a simple syrup to sweeten the liquor and the addition of something to flavor it like vanilla extract, chocolate extract, etc.

Tracking down usable recipes can be a quandary though since homemade liqueurs seem to have been little more than a passing fad during the cocktail heydays of the 1930’s through the ’60s. While there aren’t many liqueur recipes spread about the internet, you can find plenty in a book that’s currently offered called Cordials from Your Kitchen . That should have plenty of recipes for any aspiring homemade-liqueur maker to dabble with. I found my small collection of liqueur making books at used book stores and thrift shops…places you can easily find things several years old that people don’t want anymore. All you have to do is find some nice bottles to dress up your liqueur and you’ve got a great gift to hand out while wishing a prosperous and happy New Year. Below are a couple of great recipes you can try out:

Ginger Honey Liqueur

A spicy, full-bodied liqueur. Try it warmed up on a cold winter night.

• 3 tbs. finely minced, peeled fresh ginger root
• 1 tsp. lemon zest
• 1, 3-inch long cinnamon stick broken into pieces
• 2 whole cloves
• 3 cups brandy
• 3/4 cup honey

Combine ginger root, lemon zest, cinnamon stick, cloves and brandy in a large jar. Stir well to mix ingredients. Cover tightly and let steep in a cool, dark place for 1 week. Shake jar occasionally. When steeping period is complete, strain and filter the liquid. You can use filters found for filtering wine at your local home-brew shop or you can just use a coffee filter. Combine honey with the filtered brandy mixture. Pour into bottles and cap tightly. Let age at least one month before serving. Recipe found in The Village Pantry’s Treasury of Homemade Liqueurs by Janet Reda.

Pear Liqueur

A tasty treat with flavors of the winter season

• 1/2 lb. mature, ripe, firm pears
• 2 apples, peels only (any variety will work, but Red Delicious works good)
• 1 clove
• 1/2″ cinnamon stick or pinch of ground cinnamon
• Pinch of nutmeg
• 2 coriander seeds
• 1 cup granulated sugar
• 1.5 cups vodka or brandy

Cut the pears into strips (don’t pare) and place in a jar with all the other dry ingredients including sugar and the two apple peels. Add alcohol to cover. Steep two weeks, shaking the jar every two days to mix the ingredients. Strain and filter. A coffee filter works great. If you’d like the liqueur to be sweeter, add simple sugar syrup in small quantities (about 1 oz. to 4 oz. of liqueur) to establish a sweetness ratio. Then add to the whole bottle accordingly. When the recipe tastes perfect and you’ve recorded it in your recipe book, purchase more pears and make larger amounts for cooking, drinking and gift giving. Mature pear liqueur about 2 months. Recipe found Homemade Liqueurs by Donna and Mel Meilach.

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