Good Cause

Reduce Food Waste at Home with Ends + Stems

Indulge me for a moment, will you? Go to your fridge right now. Do a quick inventory. Take special note of any fruits, veggies, or odd leftover boxes of Chinese take-out rice that might be inching just a little close to “not edible anymore.” If I asked you to make dinner tonight with JUST that food, could you do it? Would you want to?

It’s tough to come up with ideas on the fly for all those odds and ends, right? You’ve had a long day, the kids, or well, probably YOU, too, want dinner NAOW! You may not feel terribly motivated to be creative after giving all your energy to other stuff all day. I get it. But, I think we all also get that those leftover bits we don’t know how to use will probably end up in the trash, maybe the compost, but definitely not on the dinner table– that’s money wasted, time wasted, and (duh) FOOD wasted.  That’s why I’m so stoked about a new meal planning service called Ends + Stems, designed specifically to help make sure you use up those, well, ends and stems.

Alison Mountford is the brains behind the operations at Ends + Stems. She’s been a professional chef since 2004, and her career has spanned from personal cheffing, to running a meal delivery service, to some time spent in large scale food tech. Over the course of the last 14 years, she’s had the opportunity to work closely with small farmers, to get an up close look at how our food system works. But, she’s also worked in the homes of families who use the food grown by those farmers, and has taken note of how they do their shopping, how they utilize food, and the logistical concerns that could stand in the way of making that little bit of extra effort to help reduce or even eliminate household food waste.

“The classic advice to reduce your food waste is 1. Write out a meal plan, 2. Shop intentionally. But that takes so much time and effort! The thousands of families I’ve spoken with do care about their waste and its effect on the environment, but they’re already so busy and asked to care about so much,” she says.

In other words, Alison gets it.

She decided she wanted to launch Ends + Stems as a full blown meal planning service in July of this year, and TODAY the very first meal plan goes live.

Meal plans come with easy to follow recipes for nutritious meals, as well as your weekly shopping list, designed to help you purchase only what you need to cook through the recipes.  The final recipe for the week helps you pull together what’s left over from your shopping trip, so nothing goes to waste.

This post isn’t sponsored. She didn’t ask me to write it. I heard about Ends + Stems through another chef friend, and after getting the full scoop, I was totally on board to support a product that ticked so many boxes for me. Woman-owned business? Check! Helps reduce food waste? Check! Does all my thinking for me (at least when it comes to meal planning)? Check! Check! Check!

Here’s another big win– If you sign up with Ends + Stems anytime in the next six months, it’s free! Alison and her team believe that by building a community of Ends + Stems meal planners, trading tips, talking about their favorite recipes, and really helping to make Ends + Stems a resource for home cooks, word will spread and everyone will want to get on board this No Food Waste train. Small, meaningful change in how we shop and cook CAN make a difference.

I’ve made it super easy for you to sign up… just click anywhere you see Ends + Stems in this blog post to head over to the website and get started. Once you’ve signed up, spend a little time checking out any of the great videos posted there, look through more tips on reducing food waste, and connect with Ends + Stems on social media to keep up with all the newest stuff being added to make your experience even richer.

Instagram: @endsandstems
Facebook: Ends + Stems

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”

-Margaret Mead

Happy Cooking!

Feast of Fermentation 2017

It’s been a busy summer, people. I got back from Oregon and hit the ground running with work, a book project (stay tuned!) and digging in on preparations for the 5th Annual Feast of Fermentation for the Boulder Food Rescue. It’s happening on September 23rd, at the Avalon Ballroom. Last year was my first time cheffing the FoF, and it was such an amazing time, I’m doing it again. (And honestly, for as many years as they’ll let me.)

In addition to some great local beers from the likes of Nighthawk Brewery and Montucky Cold Snacks, a homebrew competition sponsored by Boulder Fermentation Supply, a silent auction full of great items to bid on for any budget, and some highly danceable tunes from The New Family Recipe, my super talented (and a lot more organized than me) sous chef Elizabeth and I are developing taco bar and noodle bowl menus that are going to make your facehole so very happy. We’ll utilize not only a TON of delicious fermented product like kim chi, sauerkraut, salsas and hot sauces from the excellent folks at Ozuke and McCauley Family Farm, but also bring in other products grown and produced by companies in and around the Boulder, Colorado area. Also, the  Boulder County Farmer’s Market has hooked us up with market dollars to round out the menu with gorgeous, local, farm fresh produce. You guys, if you’ve never gone on a full blown farmer’s market shopping spree, let me tell you, it’s 100% some of the most fun I’ve ever had with my pants on. And getting to turn all that lovely produce into yummies for hundreds of members of my community? Pinch me! So cool!

If you live in the Denver/Boulder area, please come join us! I promise you’ll have a good time, and you’ll support an organization that is passionate about reducing food waste and bringing nutritious food to low income residents in Boulder and Broomfield counties. Win-Win, right? Tickets are $45 for an all you can eat, all you can (safely) drink, dance your face off evening of fun. But, if you can round up 5 friends to go with you, the individual ticket price for each person in the group of six is $35.

If you don’t live nearby, I’m not going to leave you empty handed. Behold! Instructions on how to put together your own quick, easy, and tasty noodle bowls. This should make enough for four large bowls.

Equipment:
Knife and cutting board
Measuring cups & measuring spoons
Blender or food processor
Large pot for boiling water or broth
Tongs for portioning everything into bowls
Small serving bowl and spoon for the sauce

Ingredients:

For the Sauce:
1/4 cup peanut, almond, or cashew butter
3 tablespoons fresh ginger (the stuff in the tube is fine)
3 tablespoons tamari or soy sauce
1/4 cup Mirin (rice wine vinegar)
A healthy pinch of crushed red pepper flakes
Additional salt to taste, if the soy sauce alone doesn’t work for you

Puree everything together in a blender or food processor until all the ingredients are incorporated.

For the Noodles:
1 14oz box rice noodles
10 oz boiling water or broth, for extra flavor (veggie, chicken, mushroom, beef… whatever floats your boat)
3 peeled and crushed garlic cloves
Healthy pinch of salt

Bring the water or broth to a boil. Add the crushed garlic and the salt, cover, and remove from the heat. Let the garlic “steep” in the liquid for about 5 minutes, then remove. Add the noodles to the hot liquid and cover. They’ll be soft enough to eat in 5-7 minutes.

The toppings:
Literally any combination of fresh veggies will work here, plus about 1/2 to 3/4 of a cup of your preferred protein, pre-cooked. If you’re drawing a blank, here are some ideas:

Proteins:
Poached shrimp
Baked or grilled chicken, sliced
Sliced steak
Firm tofu, cubed or cut into matchsticks and sauteed
Tempeh
Seitan

Veggies:
Julienne bell peppers
Sliced mushrooms
Bean Sprouts
Thinly sliced carrots
Snow peas
Sliced cabbage
Bamboo shoots
Sliced celery
Sliced jalapenos
Sliced greens (spinach, kale, mustard greens, beet greens)

Garnishes:
Thin sliced green onions
Cilantro
Chopped nuts
Chow mein noodles
Crispy roasted chickpeas

I don’t think there’s a bad combination here, so go crazy kids!

Kitchen Tech Saturday: My Kitchen

Hi folks!

Today’s Kitchen Tech Saturday is a little different. Today, I’m talking to you about a web page that doesn’t specifically have anything to do with food, or cooking, or food policy. It’s my Patreon page, and it’s a tool I’ve added to my toolbox to help hold me accountable for my consistency (or lack thereof, thus far).

I’ll tell you more about Patreon in a minute. But first, a little update on what’s going on with me.

I’ve been in Chicago since the end of February. I’ve been working part time to pay the bills, cooking as often as I can, and trying to get out into the world to experience the food culture of this Windy City, but not everything has gone exactly according to plan. Chicago is expensive, and I actually live pretty far outside of Chicago proper (25 miles from the nearest park and ride train station), so getting into and out of the city as much as I’d like has been prohibited by the cost of just… doing it. In other words, I can pay my bills, but not much else.

My time here in Chicago is coming to an end. I head back to Colorado for a week on April 30th, then onto the next adventure, hopefully somewhere in the Pacific Northwest or Northern California. I’ll be doing it all on a shoestring, and quite honestly, I’m not sure the money is going to stretch as far as I want the journey to go.  I’ve come to realize that if I want this blog to become the multi-media, multi-platform COMMUNITY that I’ve envisioned, I’m going to have to put more into it than just the extra $20 bucks I scrounge up here and there.

Enter, Patreon. It’s a website where creators of all types can invite micro-investors to be patrons of the work they’re doing. And when I say micro-investors, I’m talking… as low as $1 a month. How can $1 a month possibly help? Well, if 20 people invest $1 per month, I can create two recipe based blog posts that month. If another 10 people invest $10 per month, I can create two blog posts each week, PLUS be able to produce additional food policy, food activism, or food system related content for the blog and social media. I am very good at making dollars stretch, and those dollars… trust me, they add up.

Why Patreon? Because I want those who support me to be a reflection of the values of this blog. I have been approached with opportunities to do sponsored posts for products and to start running banner ads on my site. But… the products involved were not ones I believe in. They were made with ingredients that are harmful, and/or with processes that create damage to our bodies and/or our environment. I would not be able to control the advertisers promoted in the banner ads, and there are definitely companies whose values don’t align with what this blog is about.

Utilizing the Patreon platform requires a huge amount of trust… from both sides. I have to trust that my patrons will continue to support my work, as long as I continue to produce it. My patrons have to trust that I will consistently provide them with content that is relevant, informative, educational, and entertaining.

This is way bigger than fund-raising. This is me, setting a powerful intention to continue to create, come hell or high water, every week. This is me saying, “You can count on me.” This is you, saying, “You do the work, and I’ll continue to invest in content I enjoy and appreciate.”

It’s not easy to ask for… anything. I have friends who have built successful networks that support and promote their work, and I’ve always wondered what sort of magic it takes to put yourself out there like that. And then, of course, I realized there’s no magic. You just have to put yourself out there. Yes, like that.

I’ve built some more immediate rewards into the investment tiers… things such as the opportunity to more directly influence the development of content, exclusive access to patrons-only content, and personalized video walk-throughs. Notice something? All of those rewards require me to make content. I literally cannot stop creating without breaking our trust, and I’m not about to do that.

I have a big vision for what I’m Gonna Cook That! can be, and you’re a part of that.

Please click here to join me in building that future.

Kitchen Tech Saturday – Reduce food waste with the foodkeepr app!

I’m going to try this cool (?) thing for Saturdays, and I’d love some feedback. Every Saturday, I’m going to introduce you to a piece of tech designed to help you out in the kitchen, doing your shopping, keeping track of recipes, etc.

I’m not so clever with the names. If you can think of a better name for all this *waves hand around the post*, please speak up! I haven’t designed a graphic to go with the series because I’m sincerely hoping someone far more clever than me can help.

Anyhoots, this week’s technological wonder is the foodkeepr app. It’s a simple little app that helps you create a shopping list, then, once you’ve made your purchases, keeps track of the expiration dates of all perishables and will remind you to use them up before they go bad. It’ll even connect you to Food Network to help you find recipes to use up those last little bits of things before they’re past their prime.

foodkeepr
$200 BILLION (!) dollars worth of food, or about $1100 per household, is wasted in this country… Thrown away because we didn’t get around to using it before it went bad. That’s both horrifying, and preventable. Little things, like shopping lists based on what you really need, meal planning, and getting over that weird fear you have of leftovers (ok, maybe those of you who have been subjected to 4 day old tuna noodle surprise might not find that so easy) can help.

Join me in the fight against food waste by using foodkeepr grocery list!

Android: http://goo.gl/t0QBZJ

iOS: http://goo.gl/zMIWLq

Food Tank 2017 DC Summit is LIVE!

If you’re interested in hearing some of the nation’s top food activists, scientists, journalists, and policy creators speak about the state of food in the U.S., Food Tank is generously broadcasting the whole day’s program live.

Follow along here: https://foodtank.com/

The full day’s agenda is here: https://foodtank.com/wp-content/uploads/2017/02/FoodTank_DCSummit_Agenda.pdf