What's in your kid's lunch box?

When we started soccer practice the week before school, it was great to see all the families that our kids have played with for years. Especially one family that moved (boo hoo!) across the river here in Portland, but chose to stick with the same soccer team to maintain the friendships (woo hoo!). The bad news? The two back-to-back practices are right around dinner time, and last two and a half hours. A few of us decided to pack picnic dinners so the non-practicing kid could eat while their sibling was playing. Lo and behold, said dear friend pulled out a thing of beauty that had most of the kids and moms ooh'ing and aaah'ing in envy.

Behold the Planet Box (you'll have to check out their site, as I was without a camera at soccer practice). Durable. Stainless steel! Dishwasher safe. Personalize with magnets! Insulated carrying case. An investment in your child's healthy eating future, thus, spendy.

Now, if that durable stainless-steel baby is not in your budget, and sadly, it's not in ours, there are alternatives. A dizzying array! A visit to our local Food Front Coop on its second birthday yielded a 10 percent discount on the stainless steel lunch containers I'd been eyeballing for the last few months, and also work with the soft lunch 'boxes' we have and want to continue using until they are falling apart, dead as a doornail. Thus, a LunchBots Uno for both of my kids. And a little To-Go Ware Sidekick. I picked the LunchBots because they fit a large, rectangular sandwich, unlike those darned baggies and other boxes that only fit square bread (that we no longer buy). I've used the To-Go Ware to pack yogurt and peaches -- the yogurt did not leak, the peach juice did. Both of these items have easy lids that my kids can open, but will probably be best for dry goods vs. gooey, leaky stuff.



What's in your kid's lunch? Do tell about the food storage containers you love (and hate)! Feel free also to share winning lunch food items. And give yourselves a hearty pat on the back if you're packing healthy lunches day after day and resisting the Siren-call of the dreaded Lunchable, since at this point in the year, as we all strive to build routines, anything to speed up the morning sounds desirable so that the kids don't miss the bus (ahem).

Buying white vinegar in bulk (not in plastic jugs) or home making?

One of our readers, Sara, is asking for your help, intrepid EnviroMom readers. Read on:

While in the midst of a Google search for buying white vinegar in bulk in Portland, I stumbled across your blog. While your blog didn't have the answers I was searching for, it seems like you might have the same desire that I do for no longer buying plastic jugs when I need to restock my vinegar supply. I've tried everywhere that I know of (in North Portland). I thought for sure the Co-op on NE 15th and Alberta would have it, but they only have every other kind of vinegar known to man. I hope you either already know where to find it, or have the resources to find out without biking all over town, and can share that information with me.

Sad to say, Heather and I don't know of any store in Portland selling white vinegar in bulk. Do you know of anywhere (bonus points if it's bike-able from North Portland) selling white vinegar in bulk (i.e., that you can decant into your own container)? If not, onto the next question… Does anyone make/brew/concoct their own white vinegar (Ack! I don't even know the proper verb to use...)? If so, we'd love to hear how it's done, what's needed, how long it takes, etc.

Local, in season food preservation requires a canning intervention

Someone help me. Our desire to maximize eating local, in season produce has become a crisis. I'm pretty sure I need a canning intervention. Or perhaps I should be more general and say 'produce preservation intervention.' Although, that's a mouthful. And the clock is ticking. Corn. Raspberries. And peaches. Oh, lord. The peaches! They are taking over my kitchen. I need to get them into freezer bags, canning jars and jam before they turn into a rotting, reeking, fruit-fly infested funk.

My plan of attack sounded good. Pick over the Labor Day weekend, with my husband and kids. Preserve once everyone was back at work and in school. Yesterday, I focused on the 20 pounds of fall raspberries we picked on Monday. Can't waste any time with raspberries.


Today, I turn my focus to the 70 pounds of Veteran peaches that have taken over my kitchen and dining room. Peach butter. Peach jam. Frozen slices. Canned quarters. But I'm only one person. Can I do it? Should I be committed? I'm going to say a little prayer to my Aunt Shirley (may she rest in peace). Legend has it, as a farmer's wife, not only did she cook three scratch meals a day, including lunch for an army of farm hands, that she canned at least one batch of fruit or vegetables a day. After all that cooking! Gosh, that makes me feel like a wuss. Sometimes just the thought of sterilizing the jars makes me want to crawl into a fetal position and take a nap.

But there's no time for naps! It's time for me to grab my paring knife and get to work. Any ideas for quickly processing produce? Words of wisdom or encouragement? Or heck, want to bring your cutting board and just come on over!? I could probably use an army.

Try Vegan PDX: August 14-21, 2010

A couple of years ago, I would have published an event like this while thinking: Vegan? I'll stick to being an omnivore, thankyouverymuch. But now, the idea is not so exotic. What with our Meatless Supper Club and forays into Mark Bittman-style 'sane eating,' veganism doesn't seem so out there. Heck, some of my best friends are vegans! (I'm not making that up).

Try Vegan PDX is a non-profit outreach group that supports those new to and considering the vegan diet with all sorts of cool vegan-friendly events going on August 14-21, including a prom. Sniff! I never did go to prom... Check it out!

Baby step: alternatives to cow milk

Last week, while getting my kids ready for a week of summer camp, I reminded them that they were lucky to have a number of old friends enrolled in camp but that there would also be some new kids, who would hopefully become new friends. We sang that song I learned as a young Girl Scout:

Make new friends, but keep the old.
One is silver and the other gold.

My 8-year-old put on a thoughtful look, then updated the lyrics to better reflect what she considers precious:

Make new friends, but keep the old.
One is cheese and one is milk.

Ahem. So, given the high value placed on cow dairy products in our family (and keep in mind that I was raised in America's Dairyland, the fair state of Wisconsin…) You may be surprised to learn (I sure was!) that I've made the switch to almond milk. I guess I'll blame it on the wonderful influence of Mark Bittman again. He's got this little chart in his How to Cook Everything book, that lists the varying qualities of the many milks out there: soy, nut, oat, rice, etc.

For a long time, cow milk has been a sacred cow of ours. Heck, we'll go down to one car, we'll cut back to one garbage can a month, we'll work more vegetarian meals into our life. But, give up cow milk? FORGET IT! DREAM ON! WE'D SOONER DIE!!

But then those voices in my head started talking to me again:

Voice: What would it hurt to try an alternative milk? You may like it!

Me: Shhhh! You be quiet. I'm trying to grocery shop, for crying out loud!

Tons of people already drink alternative milks, given the vast array of choices available. I'm three days into my new milk regimen. Mostly I drink milk in coffee, and that's it. It's a morning ritual. I never drank coffee before I lived in France as a college student, so for me, coffee means one thing: half dark roasted strong coffee, half steamed milk. That perfect warm mug of café au lait greeting me every morning.

I have no intention of changing my 8-year-old's milk of choice at this point. But have drastically cut down on the amount of milk my kids drink in the past few years. My 6-year-old is a little more open minded. When I bought the almond milk, she was all: 'Hey, can I try that?' Slowly but surely, we decrease the carbon footprint of our milk.

What kind of milk does your family enjoy? Any tips for those who might be contemplating a move away from their (sacred) cow?

Food Matters: learning to cook sanely with Bittman

While we're on the subject of vinegar love, let me share my latest crush: Mark Bittman.

Now, Heather has been all over him for ages (Hmmm, not literally. I don't mean to imply anything unseemly). And I don't know why. I guess I was prejudiced against him. I suppose it's the New York Times connection. I don't know why. OK, yes I do. I really get steamed about hot trends from New York or LA, and the rest of us in this very large country don't seem to count for much and are just supposed to want to do what the the big city folk do. Whatever. Or, perhaps I felt like since he was a big city food writer, it'd be all about fancy restaurant food, that has almost zilch appeal to me since my kids won't eat anything spicy (as in containing black pepper).


Long story short. I was so wrong about Bittman. I picked up 'Food Matters' from our local library. And pretty much fell in love. It melds all the things I've been trying to achieve with food: eat locally and in season whole foods instead of processed; eat healthfully (which means you have to forget some of the crazy trends like 'fat free'); eat less, but better, meat; eat more veg; and eat less overall. He calls it 'sane eating' or 'conscious eating' and I have to agree, it is sane! Plus it has a slew of really good recipes that show you how to eat this way, instead of trying to cook for your fam and minimize the meat when they're all going 'Hey mom, did you forget something? Where' the beef?'

I recently also bought his 'How to Cook Everything' (10th edition), which emphasizes 'wonderful simple food' and leaves the fancy stuff for the high-end restaurants. It sometimes stuns me how often we talk about food here on the EnviroMom site. It's such a big part of our footprint, and I don't think I realized that at the outset, so many years ago (I figured we'd always find something along the lines of the 3Rs to blog about!) Anyway, what I really love about Bittman's books is that he is teaching me to cook. Something in his explanations gives me a confidence I never had before in the kitchen. I am trying new things. My CSA no longer overwhelms me. It's like he holds my hand, but never patronizes me. Thanks, Bittman, I needed that!

Have you read 'Food Matters' or any of Bittman's many cookbooks? He writes columns, and I believe he has a TV show too. What are you thoughts? Are you feeling the Bittman love?

Noodling: popsicles, cars and eggs

There are three things on my mind. (Yep, there's only room for three.)

Homemade popsicles. I never buy popsicles. Ever. 1. You can't recycle freezer boxes in Portland. 2. You can't recycle the plastic wrapper. 3. You can't recycle the stick. That's a whole lot of energy and natural resources wasted. And our one can of garbage doth protest. My kids aren't happy about the popsicle situation, but they solve this by going to the neighbor's house where there are always popsicles in the freezer. This is embarrassing. So we're experimenting with homemade. Except I don't want to buy a mold, so there's this:

 
  
Tall, skinny shot glasses and chopsticks. Amazingly, this works pretty well, but we're still trying to figure out the best way to get the frozen pop out of the glass without breaking it. So far we just let them defrost a few minutes, then I grab the glass with a towel and pull on the stick with all of my might. So much for spontaneous pops. Also, recipes. We tried half vanilla yogurt, half raspberry puree, which was a bit tart. I'm thinking plain yogurt, strawberries and a little sugar. I'd love your ideas.

One car. Could my family live with one car? Lots of families do, but could my family? Could my husband take the bus or bike to work sometimes? Could I bike to the grocery store in the rain? Of course the answer is yes, we're physically capable of these things, but can we surmount the mental hurdle of inconvenience?

Eggs. I've been eating a lot of eggs lately. My favorite eggs cost $6 a dozen.

They're from a local farm and are sold at my neighborhood co-op. Pastured hens out there in the grass, eating grubs and insects. Gorgeous eggs, they are. Also better for you. But $6 -- holy. I don't buy them all the time, but wish I could. I spend a lot of time staring at eggs in the grocery store.

Thanks for the brain dump. Have a splendid weekend!

What do you cook on cast iron cookware?

Do you ever buy yourself something in the hope that you will use it or wear it, and then it sits in your closet collecting dust? Oh, you may peek at it from time to time. Like a scarf that might look fantastic on a chic woman in Paris, but not so much on you (or me!) in Portland, Oregon. So there it sits. Lonely. Dejected. A museum piece.

I fear that may happen with my cast iron skillet I just triumphantly bought at a rummage sale a few weeks ago. Problem being? I don't know what to cook in it. I remember my mom making fried eggs and bacon in hers. Not something we eat a lot of.


Couple this conundrum with the brand spanking new double-sided cast iron griddle we presented my husband with for Father's Day. If my husband hadn't already claimed the super-hero name 'Cheap-o-Dad' he might easily jump into the persona of 'Pancake Man!' He loves pancakes more than life itself (while I like a pancake just fine, I usually find after eating pancakes that I am hungry again by about 9:30, a mere hour or so after breakfast). Regardless, Saturday is holy pancake day (and I just have to deal with my hungries). The need to replace the old pancake griddle we had received as a wedding gift was noticed some time ago. I shudder to tell you, but it was in the family of non-stick, quite possibly Teflon. And after 14 years of marriage, and untold batches of pancakes, it did not look good.

So, dear readers. Do tell. What do you cook on your cast iron cookware? In your skillets and on your griddles? I really want to make a love connection with cast iron and get any and all remainders of Teflon-ish cookware out of my house once and for all. Any tips about cleaning and keeping cast iron seasoned are highly welcome.

Feeding a family of four on a half pound of meat

Yesterday morning, in what I believe was a moment of fate, I switched on the TV for a moment and caught Mark Bittman's cooking segment on the Today Show. Bittman is a personal hero of mine, and I've sung his praises in the past. He's a believer, much like another hero, Michael Pollan, in a diet that emphasizes plants, not meat. So here he was on the Today Show talking about how you can feed a family of four using just 1/2 pound of meat, treating meat like a condiment. The segment's spin was purely focused on saving money, but I know Bittman was also secretly relaying his own less-meat-more-veg values.

Raising meat the industrial way is terrible for the environment, the animals and our health. (See: Food, Inc.) Raising pastured, organic, free-range meat is much better for the environment, the animals and our health, but it's not sustainable at the current levels of America's meat consumption, which is 200 pounds per person per year or 1/2 pound per day. So a good alternative is to eat the drug-free meat, but eat less of it.

The Today Show hosts had serious doubts (surprise, surprise) about Bittman's recipes -- whether they'd be filling enough -- so I tested one out last night. I made his Stir-Fried Vegetables with Ground Chicken in Lettuce Wraps except I used ground pork and did not use lettuce wraps. (More on what I subbed down below.) I pretty much followed the recipe exactly as listed, though maybe not so much on veggie measurements. I just sliced and peeled until it looked like I had enough for my family.

This recipe got major thumbs up from everyone. Yes, even the children. Yes, even the picky one.

We're talking cabbage, carrots, garlic, mushrooms (shitake not necessary, button or crimini are fine), red onion (instead of scallion, for me), ginger, 1/2 pound of ground meat, soy sauce/tamari, stock or white wine (the latter, for me), a little sugar, salt & pepper. Crushed peanuts for garnish, if you like. Prepared just like he described in the link above. Delish. Flavorful. Filling. The perfect amount for a family of four, though if I had two teenage boys I might have doubled the veggies. This is like an $8 dollar dinner, $2 per person.

This dish would be great over a little brown rice. We're experimenting with a low-carb diet over here, so I cut long ribbons of a zucchini with a vegetable peeler and sauted them in olive oil, salt & pepper for two minutes. For us, it's kind of like noodles. So good. I'm sure the lettuce wraps would have been tasty, too.

Yes, America, it's possible to feed a family of four on 1/2 pound of meat. Listen to Bittman. Give it a try.

PS: I realize that most of America is not reading this blog and that I'm speaking to a bunch of people who pretty much get it. But still, it's good to revisit this once in awhile.

Portland elementary school chef is going to the White House

The scratch kitchen and chef at one of the Portland Public elementary schools is getting some nice press these days thanks to an invitation from the White House to learn about their best practices. The test kitchen at Abernethy Elementary is run by chef Nicole Hoffman, who was trained at the Western Culinary Institute. She works with fresh produce grown in the school's garden. There's a garden coordinator. The school has a full-time PE teacher. They speak in terms of a 'full-circle wellness program.' It is heaven on a stick, if heaven were a kabob. Which is probably something they'd have on the menu, which really includes such delicious sounding dishes as chicken panang curry and falafel with cucumber raita. Hoffman will be at the White House on Friday to take part in the launch of Michelle Obama's Chefs Move to Schools program, part of her overall Let's Move campaign.

Everything about the Abernethy program seems right. The locally grown, cooked-from-scratch food. The working kitchen! A school curriculum that is integrated with the garden. The garden itself, that is funded by the PTA. The chef that is well trained and paid a decent wage (let's hope). And it's all so different from the majority of the other schools in the district. And I cringe to say, but guess, the rest of the nation.

Here in the non-test world, we have heat and serve kitchens. With no dishwashers, so that a serving spoon has to be driven to a central processing facility to get washed. As sick as that sounds, I'm not kidding. I wish I was making that up. We've had proposals for school gardens, and we did have one in the past, but the reality is that test scores and the never-ending need to fund raise take up the majority of our school's and PTA's time. And the funding. As much as Abernethy seems like the ideal, if you can't get it to pay for itself and scale out to all the schools, then it's just dreaming.

I just wrote and deleted a paragraph bemoaning the state of public school funding. Thinking about it just makes me want to jump off a cliff (well, not really, but it does make me super depressed since we are in our annual school funding crisis mode where all the potential cuts sound awful). But I'm not going there! We're going to hang onto the audacity of hope! A local school test kitchen chef is going to the White House. We have an administration and a First Lady who care about the health of our nation's kids. I'm hopeful. Knock 'em dead, Chef Nicole!! Let's find a way to scale and fund it.