For years I’ve incorrectly believed that sheep cheese has a lower carbon footprint than cow cheese because sheep emit far less methane than cows. They also produce far less milk, which balances the scales. In reality, cheese has an extremely high carbon footprint, higher than some meats. For that reason, it seemed like time to reevaluate whether my actions are still aligned with my values.
Foraging can be risky business, especially when the ingredients in question contain toxins. With that said, I generally have fun cooking with invasive or aggressive plants from my garden, and milkweed was no exception. I recently learned more about this versatile plant and its historic medicinal applications while learning how to cook the seed pods that start to appear mid-summer.
Cooking with seasonal ingredients helps me feel like I’m getting the most out of what the Earth has to offer, and cooking with invasive ingredients helps me feel like I’m doing some good to balance the scales. After a few years of talking about it, I tried my first garlic mustard recipe, which I enjoyed while pairing with some other flavors of May.
The hateful phrase “good enough” always feels like a cop-out to someone who strives for perfection in all aspects of her life, but I’m learning to live with it during what has been a very difficult year. Knowing I wouldn’t achieve a perfect Thanksgiving dinner, even if I tried, my goal shifted to something far more important: spending time with my dad.
Many people associate monosodium glutamate (MSG) with Chinese food, but it’s actually in a lot of what we eat, whether it is added to processed foods or naturally occurring in more umami foods, like cheese, fish, and mushrooms. While it gets a bad rap, recent studies indicate that it’s probably not the villain it has been painted to be over the years.
This post marks five years of Radical Moderate! I had a lot of choices for topics related to the fifth anniversary gift of wood, but my recent examination of ‘90s nostalgia reminded me of an important cause I encountered as a young environmentalist: deforestation. There are many contributing factors to this big issue, but there are also some things we can do to help.
There is always a line between appreciation and exploitation when it comes to what we put on our plates, and as someone who appreciates rare and delicious foods, I try to be especially conscious of when I am stepping over that line. Ramps, much beloved throughout Appalachia, appear for just a few weeks every spring, but their growing popularity is also putting them in danger.
Cast iron pans are a fantastic investment for your kitchen and for your family’s health, but many of us aren’t using them correctly when it comes to seasoning, cleaning, or even following proper steps while cooking. Although I grew up in a family that cooked with cast iron frequently and have a few of my own, I am still learning too.
They say that low expectations are the key to happiness – and there is some truth to that. While I didn’t have low expectations for Italy, I tried to keep them realistic. As is the case when traveling, we encountered inconveniences, setbacks, and even some scary moments during those two weeks, but keeping perspective and flexibility helped us laugh about them, if only in retrospect.
It is impossible to travel without creating an impact, and the one I talk about most frequently is carbon footprint. Ecological impacts from travel can be significant, which is why if and when I do visit new places, I want to make sure that my other impacts can be positive ones, such as supporting the local economy and being a good cultural ambassador.