Content related to Cooking, Brewing, and Recipes
I once heard someone say that turning on your faucet is the biggest act of blind faith you can imagine. Perfluorinated compounds, like those used in the production of Teflon and other non-stick, water-resistant, and grease-resistant products have shown up in drinking water all over the country (not just near DuPont plants) and in materials in every country on the planet.
When I mentioned to my dad that I was researching DuPont, Teflon, and impacts on health, he told me that when he was a kid, he lived next to their Louisville works. I was horrified as he told me how he and his friends would sneak onto the dumping grounds for fun… and how many of those friends have now died from brain cancer.
Over the summer, Christian and I watched a fantastic documentary on Netflix called “The Devil We Know” about a chemical compound used in the production of Teflon and DuPont’s role in covering up potential negative health impacts. With the release of the movie “Dark Waters” in theaters this coming weekend, it seemed like a good time to dive into the details around the subject.
Many vegetarians say they don’t eat meat because of responsibility to the environment. Mock meat is a great way to reduce your footprint, but I wanted to see how the numbers stack up when comparing our different options. Just how beneficial are plant-based foods for the environment compared to their meat-based equivalents? Are there negative impacts of these “responsible” food choices that we’re not considering?
About 5% of Americans are vegetarian, and many of us don’t even miss the taste of meat. Nevertheless, plant-based burgers designed to resemble beef are appearing in upscale restaurants, grocery stores, and now fast food chains. Eating a plant-based diet is one of the easiest things you can do to reduce your carbon footprint. Is meatless meat good enough to get meat eaters to cut back?
In just the past week, I had the opportunity to try both the Beyond Burger at a cookout and the Impossible Whopper at Burger King. With all of my raving on social media about these new and different options, I’ve gotten a lot of questions from both meat eaters and vegetarians, some of which I could answer, and some of which I couldn’t – until now.
When the weather gets hot, you need to stay hydrated, but how do you do that if you’ve pledged a Plastic-Free July? Sports drinks come in plastic bottles, and are further secured on flats in layers of plastic film. This summer I turned to an old recipe that predated plastic (and probably the Roman Empire) to help me through the heat and my zero-plastic challenge.
Several months ago I saw an article posted on a sustainability website that suggested upcycling your Christmas tree to make beer. As the article correctly states, there is a precedent for using tree components in brewing. However, the article incorrectly implies that using your Christmas tree is the best way to go about making something drinkable.
Going into Lent this year, I realized that food would be my biggest challenge – whether eating while traveling, fueling/recovering from running, or just finding a way to make sure I got some nutrition during my long, busy days. This week I spent some time in the kitchen, cooking more in one day than I have during all of Lent so far, creating almost no waste.
This week brought with it an interesting challenge: hosting a party. How could I plan for 20-ish people at my house and generate no/minimal waste? Ultimately, I could have handled this problem by not having a party, but that wouldn’t really help me figure out how to change my behavior.