Reading for Change! Make an Impact With Waste-Free Kitchen: A Guide to Eating Well and Saving Money by Wasting Less Food by Dana Gunders

Change Food welcomes you to the launch of our Reading for Change series! Here, we will be sharing reviews of some of our favorite food and farming-centered books each month. We kick off today by introducing Waste-Free Kitchen: A Guide to Eating Well and Saving Money by Wasting Less Food by Dana Gunders. In this new release, the author, a Change Food friend, provides us with practical and easy-to-follow strategies as to how to reduce food waste within our own homes. You may have seen Dana’s work featured on Dr. Oz, Last Week Tonight with John Oliver, CNN, NBC, The New York Times, Wall Street Journal, Fox Business, NPR, and many more media outlets — now, this knowledge is readily available for your reading pleasure.

Author Dana Gunders of the Natural Resources Defense Council

According to a study by the Natural Resources Defense Council, where Gunders resides as a Staff Scientist, the average American throws out about 25% of all their purchased food and beverages. For a family of four, this ends up being between $1,365 and $2,275 in wasted food each year. Imagine not only the money, but the opportunity cost in time spent shopping, as well as the sheer volume in produce we could save on a macro level if every household were more informed on how to conserve their groceries.

TEDxManhattan Viewing Party Menu Suggestions: Part 10

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bill’s Cobbler with Apples and Quince

As Pastry Chef of the White House, TEDxManhattan speaker Bill Yosses has been closely involved with Mrs. Obama’s Let’s Move initiative with the goal of reducing childhood health problems related to diet. Working in the White House garden has been his most important inspiration to date. In a related project, he recently helped develop a program in the Physics Department of Harvard University in conjunction with Chop Chop Magazine called Camp Chop Chop in which healthy foods and innovative exercise are used to introduce scientific concepts to 4th and 5th graders.

Today, Bill shares his recipe for Cobbler with Apples and Quince.

TEDxManhattan Viewing Party Menu Suggestions: Part 9

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Annemarie’s Canapes

Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts and TEDxManhattan speaker Annemarie Colbin generously offered a wide array of finger foods when we asked our speakers for menu suggestions for TEDxManhattan viewing parties.

Today she shares 3 more recipes from her book The Natural Gourmet: Baked Garlic on Pita Toasts, Daikon Radish Canapé, and Celery Stuffed with Green Bean and Walnut Paté.

TEDxManhattan Viewing Party Menu Suggestions: Part 8

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Short Ribs

As vice president of strategy at Bon Appétit Management Company, Maisie Greenawalt has been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. Most recently, Bon Appétit announced a comprehensive  animal welfare plan, including switching to 100% humanely raised ground beef (effective immediately) and to phasing out all pork raised with gestation crates by the aggressive date of 2015.

Today, she shares a recipe for Savannah River Farms Hungarian Beef Short Ribs with Jasmine Rice and Tri-Colored Carrots from Bon Appétit chef Emanuel May.

TEDxManhattan Viewing Party Menu Suggestions: Part 7

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Brandade Hors d’Oeuvres and Curried Side Dish

TEDxManhattan speaker Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. Maisie is on the board of Food Alliance, North America’s most comprehensive third-party certification for the production, processing, and distribution of sustainable food; and on the board of the Equitable Food Initiative, a new integrated labor standards project led by United Farm Workers, Pesticide Action Network, and the Consumer Federation of America.

Today she shares recipes from two Bon Appétit chefs, David Anderson and Dean Holliday, for Local Fish Brandade and Curried Black-Eyed Peas and Sweet Potatoes.

TEDxManhattan Viewing Party Menu Suggestions: Part 5

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Tama’s Foraged Flavors

Tama Matsuoka Wong, a professional forager and the principal of MeadowsandMore, which she founded to connect people with wild plants and natural landscapes. Tama recently authored the book Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmers Market about her several year project with the chef de cuisine at Restaurant Daniel in NYC to turn edible “weeds” from nature in to delicious cuisine.

Today Tama shares two seasonal, regional recipes from Foraged Flavor: Caramelized Braised Endive with Juniper Berries and Wild Barberry Rice Pudding.

TEDxManhattan Viewing Pary Menu Suggestions: Part 3

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appetit’s Balsamic Chicken and Vegetables

TEDxManhattan speaker Maisie Greenawalt will draw on her nearly 20 years of experience with Bon Appétit Management Company for her talk on the realities of a large company going sustainable. She currently serves as vice president of strategy at Bon Appétit, the first food service company to commit to serving only seafood that met Seafood Watch sustainability guidelines (in 2002), to reducing antibiotic use in farm animals (2003), to serving only rBGH-free milk (2003) and cage-free eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009).

Today she shares a recipe for Balsamic Chicken and Vegetables from Bon Appétit chef Dean Holliday.

TEDxManhattan Viewing Party Menu Suggestions: Part 1

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Hors d’Oeuvres from Annemarie

Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She’s shared recipes for a slew of tasty finger foods from her book, The Natural Gourmet. This week, we’re featuring Annemarie’s Curried Sesame-Peanut Dip and Spicy Guacamole.

Eat Less Meat – and enjoy it!

For the past couple of weeks I’ve been encouraging you to eat less meat, preferably by cutting it out one day a week. You can also cut back on the amount you eat each day. Or you can go another way and not eat meat during the week. Do what is comfortable for you.

Let’s say you’ve decided to cut out meat one day a week. Now what do you do? First, remember that this is enjoyable and fun. You’re not just improving your health or saving money or helping the environment, you also have the chance to experience delicious-tasting foods and to try exciting new recipes.

It’s important to note that meat is a complete protein, meaning that it provides all the essential amino acids. You can find complete meatless proteins with soy or tempeh (fermented soy), rice and beans combined, and nuts. If you’re choosing to only cut out meat and not all animal protein, eggs and dairy are also complete proteins.

What you don’t want is to be eating peanut butter and jelly sandwiches or frozen cheese pizzas as meals on your meatless days. So let’s assume you’re a carnivore and the thought of tofu or tempeh is a little too adventurous. What can you eat?

Some ideas for recipes include:

Beany Red Wine Chili – Recipe by Maria Comboy, Jefferson, LA, courtesy of MeatlessMonday.com. (Serve with rice for a complete protein.)

Crockpot Mexican Chili – Recipe by Sylvia Sivley – Schenectady, NY, courtesy of MeatlessMonday.com. (Serve with rice for a complete protein.)

Edgy Veggie Chili – Recipe by Ilene Courland – Valley Stream, NY, courtesy of MeatlessMonday.com. (Serve with rice for a complete protein.)

Fresh Fettucini with Hedgehog or Shiitake Mushrooms and Ricotta – Recipe by Michael Natkin of Herbivoracious.com, courtesy of Sustainable Table®.

Garbanzo Bean Burgers – Recipe by Healthy Monday, courtesy of Sustainable Table®.

Goat Cheese and Veggie Pizza – Recipe by Denise Hughes, courtesy of Sustainable Table®.

Grilled Pizza – Recipe by Laura Edwards-Orr, courtesy of Sustainable Table®.

I Can’t Believe It’s Not Crab Cakes – Recipe by John Shields, Chef and Owner of Gertrude’s in Baltimore, Courtesy of Sustainable Table®. (I make these in the summer when there’s an overabundance of zucchini – they’re delicious!)