Green book of the week: Farmer Jane by Temra Costa (including an interview with the author)

If you were surprised by the fact that Michelle Obama took last Friday the spouses of 32 world leaders on a trip to the Stone Barns Center for Food and Agriculture in New York, then you really shouldn't. Sustainable and local food is becoming an increasingly significant topic and the First Lady is one of its leading supporters.

And she is not the only woman involved in this growing industry. A growing number of women is dominating the field and 30 of them are profiled in the new book of Temra Costa, Farmer Jane, which is our green book of the week.

Here are some more details about this book:

Title: Farmer Jane: Women Changing The Way We Eat

What the book is about:
Farmer Jane profiles thirty women in the sustainable food industry, describing their agriculture and business models and illustrating the amazing changes they are making in how we connect with food. These advocates for creating a more holistic and nurturing food and agriculture system also answer questions on starting a community-supported agriculture (CSA) program, how to get involved in policy at local and national levels, and how to address the different types of renewable energy and finance them.

Author: Temra Costa
Temra Costa is a nationally recognized sustainable food and farming advocate. She has written for numerous publications on hot-button issues such as Farm to School, eating locally, food safety, and how to create regional food systems. Her previous role as statewide director of California’s Buy Fresh Buy Local campaign, and other positions held with Community Alliance with Family Farmers (CAFF), worked to engage stakeholders in our food system, from farm to fridge.

Temra works, cooks, gardens and writes in the East Bay of California. She's a radio show co-host on Green 960 (www.thegreenmorning.com), works as a sustainable food systems consultant for various businesses, and speaks at events throughout the year.

Publisher: Gibbs Smith Publishers

This is a very interesting book on an extremely interesting issue and I really enjoyed reading these personal stories, so I decided to ask the author for an interview to learn more about it.

Hello, Temra. What was the reason you decided to write this book, focusing on women in the sustainable food world?

The timing was right! As women are taking more leadership roles in the food and farming sector as well as the business world in general.

How did you choose the women that you profile in the book?

I chose the women in Farmer Jane by sending out a call for nominations. I received responses from all over the country. It was really amazing.

From the 30 women you profile on your book, what story you felt mostly connected to on a personal level?

Almost all of the women talk about heart and community. Language that we're starting to hear more about - at least the community part.

You write in the introduction to the book that women "have long been underrepresented in the public sphere about the sheer amount of work they do, at home and outside of the home" - do you believe this is still the case when we have such prominent women figures leading what you describe as the "delicious revolution", from Michelle Obama and Alice Waters to Anna Lappe and Judy Wicks?

Women are still making less than men and will continue to be under acknowledged as long as the work that they do in the home, with family and with community is not valued.

Did you learn anything that surprised you while working on the book with regards to the role of women in the sustainable food industry?

Yeah, there are a lot of women ranchers out there! Second to women entering farming and food businesses because of the interest in local foods is women cattle ranchers that are succeeding their husbands. It's hard to imagine running a ranch without your partner but so many women are!

Why do you think we see so many women involved with urban farming?

It's small scale, serves and builds community, can be done in spare time, accesses volunteerism and has an immediate purpose.

Do you think that we'll continue to see so many women in key roles if and when the sustainable food industry will shift from a movement to an industry that is more focused on its business side?

This is a great question. I hope they are hired in the droves to do what they love and to make economic sense of it. Ultimately, it is our economic system that undervalues food and food producers. This needs to change so that people can make a right livelihood without "going corporate."

The sustainable food industry is still relatively small in size - do you believe we'll see it going mainstream in the near future?

Not as long as our FDA and USDA is being primarily run by the food companies that we need them to protect us from. Seriously, sustainable food, diversified foods, handmade foods are counter capitalistic models because they are time intensive and more hands on way of producing food.

Restructuring the food system will happen out of necessity due to water shortages and distribution challenges that will start to make local food a environmental and economic choice for businesses. Right now it's still riding a local food washing phase where there is a shift happening, but not to the scale that those marketing it to people require.

What you're working on these days? Any new book in the horizon?

Definitely! I've really loved talking about this subject and in traveling around and celebrating women of food in various communities around the country. I've got a few Farmer Jane sequel ideas that I'm working on at the moment.

Thank you, Temra! To learn more about Farmer Jane visit http://www.farmerjane.org/.

You're welcome to pick up Farmer Jane at your local, independently-owned bookstore. To find an independent store near you, click here.

In case you don't have an indie store close by, the book is also available on Amazon.

For wholesale orders, contact Gibbs Smith Publisher directly:
http://www.gibbs-smith.com/client/client_pages/sales.cfm

Yours, Raz @ Eco-Libris

Eco-Libris: Promoting   sustainable reading!

The green book of the week: Farm to Fork (or: How to eat well when you watch the World Cup)

Just in time for the 2010 World Cup, we have a great book on local food that will make sure your mouth will be filled with delicous local food the next time you shout goalllllllllll to your TV screen.

Our book is:

Farm to Fork: Cooking Local, Cooking Fresh

Author: Emeril Lagasse

Chef Emeril Lagasse is the chef/proprietor of 10 restaurants, including three in New Orleans, Louisiana (Emeril’s, NOLA, and Emeril’s Delmonico); three in Las Vegas, Nevada (Emeril’s New Orleans Fish House, Delmonico Steakhouse, and Table 10); two in Orlando, Florida (Emeril’s Orlando and Tchoup Chop); one in Miami, Florida (Emeril’s Miami Beach), and one in Gulfport, Mississippi (Emeril’s Gulf Coast Fish House).

Lagasse is a national TV personality, has hosted over 1,500 shows on the Food Network, and is the food correspondent for ABC’s Good Morning America. He is the host of Emeril Green, a new series exploring fresh and seasonal ingredients on Discovery Communications’ Planet Green, an eco-lifestyle network. His show, Essence of Emeril, can be seen on Food Network, and Emeril Live appears on both the Fine Living network and Food Network.

Publisher: HarperStudio

Published on: June 2010

What this book is about?
In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest."

Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table.

What we think about it?
I don't know about you, but for me these days are all about soccer. Yes, the world cup has started and it's one big colorful festival that puts everything aside. Except food of course, because a) we still need to eat something and b) somehow watching 22 players running on the field makes me hungry..

If you add to that the fact that I joined this year a CSA program and just started receiving weekly shipments of fresh vegetables and fruits from Calvert Farm, you can understand that Emeril's book came just in time for me.

So for example, last week we got beets. I opened the index and went straight to page 183, where I had a great recipe of beet "Caviar", which looked not only creative, but quite easy to deal with. And easy it was. Just in time for a light lunch during the game between the U.S. and England last Saturday. It was really delicious and I have to admit I enjoyed it more than the game..

Next came the roasted tomato tapenade with tomatoes from Newark's farmers market and some herbs from the back yard that went pretty well with Germany - Australia on Sunday. It was a great game (or at least a game with many goals) with some great food!

But even if you're not enjoying the world cup, I'm sure you will enjoy Emeril's new book. It is a local food celebration with creative yet not too complicated recipes that even those of us who aren't natural candidates for top chef can handle.

Last but not least, I want to mention Steven Freeman's beautiful photos that make you hungry as well as get you to the kitchen to start cooking right away.

Bottom Line: If you see the world cup and enjoys food, don't think twice!

Disclosure: We received a copy of this book from the publisher.

Yours,
Raz @ Eco-Libris

Eco-Libris: Promoting sustainable reading!

How to make tree planting cool again?

World Environment Day was celebrated worldwide last Friday. While looking in Grist, one of my favorite green information resources, I found that it extends its "Screw Earth Day Campaign" to the World Environment Day. Moreover, Grist added: Official couldn’t have said it better: Forget tree planting with a link to Cameron Scott's article on SFGate.com "Time to move beyond planting trees". Scott opens with the following:

"Tomorrow is World Environment Day, an international holiday the U.N. implemented shortly after the U.S. created Earth Day. Don't worry, I'm not going to tell you to plant a tree. I'm going to tell you to do something bigger, better, more fun, and less tedious. After all, caring about the world you live in shouldn't feel like going to a funeral (now, pick up the shovel...)."

You can agree or disagree with Grist and Scott, but thinking of it for a while, I found that the most worrying point here is that planting trees might not be so cool anymore! I mean, I know the tree planting is more of an example here given to make a point and I'm sure nor Scott neither Grist have nothing against trees. But at the same time, can you imagine someone making a point with a negative context about local food? I doubt..

Tree planting, once the star in the green skies, just doesn't seem to be that shiny anymore. I guess the example we see here is one reason why it happened - tree planting might be strongly associated with going green and supporting the environment just on one day (Earth Day or World Environment Day), giving people and businesses fake feeling they done their share to combat global warming. It also might be that people just get tired of it - maybe you can't be the green queen forever!

Anyway, I believe Grist and Scott show here that more than all tree planting might have an image problem - it's not about convincing that tree planting is super-duper important, but about making it cool again. So how do you do it? How do you make tree planting cool again?

Here are few ideas I thought about:

1. Learn from the current king - there's no doubt who is now the strongest and most popular green theme - it's local food. It means tree planting needs urgently its own Michael Pollan and Alice Waters, maybe a bestseller like "Omnivore's Dilemma", a movie everyone is talking about for months, and of course it wouldn't hurt if Michelle Obama will plant a nice tree in her garden.

2. Get some celebs to grab a shovel - if Scarlet Johnson or Brad Pitt were doing it (and not only once a year, but on a more regular basis), I'm sure that tree planting won't feel "like going to a funeral", or maybe it will, but everyone would like to join!

3. More fun, less tedious - it doesn't have to involve porn activism (although this one caught even Grist's attention), or guerrilla tactics, but anything that will make tree planting less tedious and more interesting and fun is more than welcome.

4. Get the coolest green biz on board - if green businesses such as TerraCycle, Nau or Better Place will push forward tree planting there's a chance some of their coolness will stick to the trees! Any more ideas? comments? feedbacks? we'll be happy to hear from you!

Yours,
Raz @ Eco-Libris
www.ecolbris.net

*The photo at the top of the page is courtesy of our planting partner AIR

And we have a winner on the Big Green Cookbook giveaway

Last week was our green books review week, where we had a new review every day and also three giveaways. The second giveaway was of a great book entitled 'Big Green Cookbook'.

We asked you to share with us no less than your favorite dish and got many great replies/dishes. And we have a winner!

The winner is Cherry Blossoms, who chose a great dish that made all of us very very hungry :) The chosen one was:

"My favorite dish is Shrimp and Lemon Oil over Linguine with Arugula and fresh parsley! Yum!!!!!!!!!!!!!"

Congrats to Cherry Blossoms, who won a copy of 'Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle'! We hope many great dishes will come out of it.

We will also plant one tree for this book and add our sticker saying "One tree planted for this book".

Yours,

Raz @ Eco-Libris

www.ecolibris.net

Tuesday's green book: Big Green Cookbook (and a giveaway!)

Today is the second day of our green book review and this time we're in the kitchen, where the table is full with interesting dishes like avant garde arugula salad and veggie studded sticky quinoa and one big cooking book in the middle.

Our book this week is:
Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle

Author: Jackie Newgent

Jackie Newgent is a registered dietitian, eco-cuisine expert, and cookbook author and writes for Glamour, Weight Watchers Magazine, Woman’s Day, and other health publications. In the May 2008 issue of Better Homes and Gardens, she was one of seven food experts featured. She has been a repeat guest expert on Emeril Lagasse’s TV show “Emeril Green” on Planet Green (Discovery) Channel.

She has appeared on ABC’s Good Morning America, NBCs Later Today, CBS’s Up to the Minute, Food Network’s Follow that Food and Lifetime’s Lifetime Live as well as on the radio including NPR, CNN Radio Network, and WOR. She’s also a cooking instructor at the Institute of Culinary Education in New York. She’s the author of the award-winning The All-Natural Diabetes Cookbook. Her websites are: biggreencookbook.com and jackienewgent.com. She lives in Brooklyn, New York.

Publisher: Wiley

Published on: April 2009

What this book is about? (from the book's website)
You can now reduce your carbon footprint deliciously … with green cuisine. Big Green Cookbook by Jackie Newgent, RD (Wiley), is like a hybrid … the “Prius” of cookbooks. And there’s something in it for everyone—whether a little green or already completely eco-conscientious.

Chockablock with plant-based recipes, informative sidebars, and useful tips with every recipe, Big Green Cookbook is a comprehensive climate-conscious cookbook that’s ideal for both culinary novices and experiences cooks. In it, Jackie shows how to cleverly maximize flavor in real meals that minimize environmental impact.

The book contains 200 simple and environmentally-friendly recipes for fresh, delicious, all-natural food, with a chapter for every season plus a year-round-recipes chapter, including succulent dishes such as Gingery Red Grapefruit Shrimp Salad, Eco-Beer-Battered Red Onion Rounds, Cool Thai Peanut Soba Noodles, Breaded Organic Chicken Paillard with Fresh Mango Relish, Garlicky Spinach Flatbread Pizzette, Pan-Seared Alaskan Wild Salmon with Papaya Sauce, Buckwheat Blueberry-Peach Pancakes, Navel Orange Mojito, Hot Fuji Apple Sundae, and Chocolate Fudge Brownies with Starfruit.

Why you should get it?
If you love to cook and want to stay eco-friendly while cooking this book is a no-brainer.

But even if you don't like cooking and really want to stay at the kitchen as little as possible, but at the same time you care about your health and don't want to feed yourself with junk food forever, this is the book for you.

I love cooking and so I was very happy to learn about this book. What I like mostly about this book that it is a great fit for everyone - busy mothers will find easy recipes they can prepare really quickly, locavores will find many ideas dishes they can make of local foods, and both vegetarians and carnivores will find plenty of creative ideas that will suit their preferences.

I love the focus of the book on seasonal food (the book is divided by the seasons of the year), as eating by season is not only an important step to reduce the carbon footprint of our food, but also makes it much more tasty as there's nothing like fresh food.

The book presents a list of green cooking rules, which are the cornerstones of the recipes of the book, including the 4Rs (reduce, reuse, repurpose and recycle), buy locally when logical, enjoy fresh foods naturally and simply prepared, be an energy-wise cook, prepare plant-based meals. And of course have fun, which is an important motto of the book.

And this book is really fun, filled not only with recipes, but also with tips (little green cooking tips such as "finger licking is proper eco-friendly etiquette!") and my favorite "use it, don't lose it" ideas like how to reuse marinade in a safe way, or what to do when you have extra cream cheese but no plans to smear it on a bagel..).

Finally, this lovely book walks the talk and is printed on 100% post-consumer de-inked fiber without chlorine, which is very important given the fact it's really a big book with 386 pages.

What others think about the book?
"The Big Green Cookbook shows you how deliciously easy it can be to reduce your carbon 'food' print. It's the perfect tool for anyone who wants to eat well and treat the earth right." - Ellie Krieger, host of Food Network's Healthy Appetite and author of The Food You Crave

"Big Green Cookbook is THE step-by-step guide for greening your kitchen and your cuisine. Packed with easy tips and fantastic recipes based on the best of the season, Jackie Newgent shows America how tasty green cuisine can be, and why it's so critical to our planet." - Kate Geagan, MS, RD, author of Go Green Get Lean

You can get more information about the book and some great recipes on its website - www.biggreencookbook.com

GIVEAWAY ALERT!!!

We're giving away our review copy of the book, courtesy of the book's publicist, and of course a tree will be planted for the copy!

How you can win? please add a comment below with an answer the following question: what is your favorite dish? Submissions are accepted until Tuesday, May 19, 12PM EST. The winner will be announced the following day.

If you're looking for other interesting green-themed books, you are invited to check out our green books page on our website's green resources section.

Yours,
Raz @ Eco-Libris

Plant a tree for every book you read!

How to green your Passover seder?

Today is the time for the Passover seder, which is a Jewish ritual held on the first night (and in some places also in the second night) of Passover, which is one of my favorite Jewish holidays.

The seder is a family gathering, sitting together around the table, reading the Haggadah (he story of the Israelite exodus from Egypt), singing the holiday songs and eating the holiday's traditional food. Even President Obama will host one tomorrow at the White House.

So how do you green it up? Yahoo! Green brings you 10 good tips on how to have an eco-friendly and organic seder. I haven't found yet an Haggadah from recycled paper, but still there are other many steps you can take to make sure you celebrate the Passover in an eco-friendly style.

Enjoy your seder and Happy Passover!
Raz @ Eco-Libris
www.ecolibris.net

Green Options - Minnesota Cooks Rock: New Book Showcases Tasty Local Fare

As part of Eco-Libris' ongoing content partnership with Green Options Media, we feature a post that was originally published by Lisa Kvirist on April 22nd on Eat. Drink. Better. Today's post is about a new book that is a love song for local food of Minnesota, and don't miss the recepie at the end!

We northern Midwesterners tend to be humble cooks. Too often we don't view our everyday fare as anything special. As a born and bred Midwestern gal, I sometimes fall in line with my peers and lust over hip California cuisine, Big Apple restaurant trends or Food Network designer chefs. The greens may seem greener over the border, which unfortunately results in us under-appreciating how good we have it in the land of cheese, wild rice and rhubarb.

But I'm forever reformed and now proudly flaunt my Midwest roots after bonding with The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes. A new release from Renewing the Countryside, a Minnesota-based non-profit organization that champions the positive stories of rural revitalization, this photography rich book is a love song for local food. Through narrating the stories of 31 of Minnesota's chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate locally grown, organic and sustainable cookery.

The passion these chefs - and the farmers they work with - sings throughout the pages of this book. I want to hang out with these people, share some Strawberry Rhubarb Cobbler over a lingering pot of coffee. We're part of the same tribe, share the same love for fresh food and go nuts over the first greens of spring. There's no celebrity aura of cheekiness in these pages, just smiling faces next to fresh food prepared with real ingredients by people who love what they do.

"The chefs and growers featured in the Minnesota Homegrown Cookbook support local agriculture because its the right thing to do for both flavor and future generations, " explains Jan Joannides, founder and executive director of Renewing the Countryside and one of the visionaries behind this book. "They're not jumping on some hip, green marketing bandwagon. These are the principles and values by which they have always led their lives and businesses. We hope these stories, along with the delicious recipes, help inspire others to follow these Minnesota culinary leaders."

The leaders portrayed in the Minnesota Homegrown Cookbook may span the state geographically, yet they share common values that can serve as mantras in our own kitchens and approach to food:

• Don't be fanatical -- explore your options.

No one is suggesting you give up your morning coffee or daily chocolate fix and go hardcore local. But as lauded in the book's introduction, do "protest a little when someone tries to sell you an apple from New Zealand in October. French and California wines are great, but try one of the new Minnesota wines . . . this isn't about being fanatical but rather about using common sense - the sense that tells you when something tastes good and is good for you and your community."

• Embrace authentic specials

In our 24/7 world where we can eat just about anything anytime, too often we give up flavor and taste for bland, average food. In reality, the food chain runs on its own schedule, not ours. When foods are in season and available, relish and savor the experience. The owners of the Angry Trout Cafe in Grand Marais, Minnesota, dedicate the restaurant to sustainable operations, while showcasing local fish, produce and even microbrews. Fresh whitefish only comes from members of the Grand Portage Band of Ojibwe, the only commercial fishermen who can fish for whitefish in Lake Superior. "If you ever see fresh whitefish on the specials board, order it right away because it won't be there very long," owner George Wilkes advises.

• Share the local love

Passionate about food, these chefs want customers to cook with local ingredients in their own homes. If a customer likes a certain menu item, the restaurants can help direct them to finding their own local products. This happens all the time at Chez Jude, a restaurant also in Grand Marais. "Last week I made a pumpkin and apple soup that used maple syrup," writes chef Judi Barsness in the book. "I was able to tell people where to find the sugar pumpkins, Haralson apples and Caribou Cream maple syrup."

In celebration of spring fruits, here's a tasty treat that's a menu favorite at the Birchwood Cafe in Minneapolis, showcasing the flavors of local strawberries, rhubarb, cornmeal and butter:

Strawberry Rhubarb Cobbler

Filling

3 pints strawberries, quartered

2 1/4 lb. rhubarb, cut into 1/2-inch pieces

2 tablespoons cornstarch

1 1/2 cups sugar

1/2 teaspoon cinnamon

1 big pinch nutmeg

Toss fruit into cornstarch, sugar, cinnamon and nutmeg. Pout into 9x13-inch greased pan. Bake at 400 degrees for 40 to 50 minutes, or until fruit is bubbly around the edges and juices are thickened and clear. Prepare topping while fruit is baking.

Topping

1 1/2 cups flour

1/2 cup yellow ground cornmeal

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

6 tablespoons cold, unsalted butter, cut into pieces

3/4 cup heavy cream

Combine dry ingredients. Add butter and cut in until the mixture has the consistency of coarse sand. Gradually add cream until dough pulls together. Break off pieces and spread evenly over fruit. Return to oven and bake for 25 to 30 minutes until golden brown.

Serves 8 - 10

Green Options - An Interview with Bryant Terry, Eco-Chef, Author and Food Justice Activist

As part of Eco-Libris' ongoing content partnership with Green Options Media, we feature a post that was originally published by Beth Bader on April 9th on Eat. Drink. Better. Today's post include an interview with one of the most impressive figures in the field of local and sustainable food - Bryant Terry (and don't forget to check the Eco-Soul Food recipe).



Bryant Terry is described as an “eco-chef” is the co-author of Grub: Ideas for an Urban Organic Kitchen, He has appeared on television as guest chef on three episodes of the BET series “My Two Cents,” and the Sundance Channel’s original series “Big Ideas for a Small Planet.” Bryant is also a host on “The Endless Feast,” a 13-episode PBS series that explores the connection between the earth and the food on our plates. Online, Terry contributes blog posts on Eco-Soul Food on TheRoot.com where he pairs locally-sourced soul food recipes with soundtracks.

While Terry’s eco-chef work is impressive, his role as an activist for “Food Justice” is truly compelling. Terry founded b-healthy! (Build Healthy Eating and Lifestyles to Help Youth) in 2001. The program is a five-year initiative created to raise awareness about food justice issues. It aims to empower youth to be active in creating a more just and sustainable food system.

Terry also initiated the Black and Green Food Justice Fund. Terry, along with three other activists, seeks out community-based projects that promote food justice and offers grants and support.

This year, Terry has started a third effort, the Southern Organic Kitchen Project. With the help of a Kellogg Foundation Food and Society Policy Fellowship, Terry’s program will educate primarily African-Americans living in the Southern United States about the connections between diet and health. The goal is to empower them to make educated choices about healthy foods and community food sources, as well as help participants understand their ability to influence local and state food policies. The project serves an important need as this specific population experiences a high proportion of hypertension, diabetes, and other obesity-related illnesses.

Bryant Terry managed to make some time to do an interview for Eat. Drink. Better. on his current projects just as he started major work on his next book due out in 2009, Organic Soul. Interview after the jump.

How did you learn to cook? Who inspires you as a chef?

Growing up in Memphis, I spent a lot of time in the kitchen with my grandparents observing them and helping out as much as possible. From early I was picky about what I ate (and everything else), so I started preparing my own meals with fastidious attention, teaching myself as I went along. Studying at the Natural Gourmet Institute refined my culinary skills.

As far as chefs that inspire me, I continue to be moved by mentors such as Alice Waters, Peter Berley, and Myra Kornfeld. Dan Barber’s food is top notch. And you have not truly eaten until you’ve had Marcus Samuelson’s 7-course Vegetarian Tasting Menu at Aquavit. I also read a lot of cookbooks and try new restaurants to keep my game tight.

How did you come to embrace local and sustainable foods?

Alongside my social, economic, and environmental analysis about the need to embrace local and sustainable foods developed a more selfish pull—flavor. I value the sensual pleasures of eating, and food that is local and grown without chemicals tastes better than food that has been shipped across the globe and/or sprayed with poisons. The fact that choosing these foods is good for our health, local economies, and the earth makes them that much more delicious.

The local food movement has been labeled “elitist” for many reasons, what are the things we can all do to change this and help make healthy, local and sustainable food available to everyone?

I don’t necessarily think that the local foods movement is elitist, I simply think that communities are self-interested. In order to ensure that historically-excluded communities have access to grub members of those communities need to ask/cajole/pressure/demand that existing institutions in the communities (i.e., places of worship, community-based organizations, and the like) take the lead in creating locally-driven and community owned food systems.

In addition to people, many of these institutions have financial capital, land, and other resources. By creating community gardens, rooftop gardens, urban farms, Community Supported Agriculture (CSAs), value added businesses, food buying clubs, food coops, local restaurants, and independently owned grocery stores, these institutions would not only address food injustice but also spur economic development, community beautification, youth empowerment, and a host of actions that would strengthen marginalized communities.
We all can ask/cajole/pressure/demand our elected officials to reform our Farm Bill so that it restores fairness to America’s food and farm policy; improves access to healthy, affordable foods in low-income and underserved communities; and expands market opportunities for small and mid-sized farms.

What is one of the greatest barriers to attaining “food justice?”

The unfair and wasteful commodity programs that benefit agribusiness with multi-million dollar payouts.

Tell me what’s happening with your Southern Organic Kitchen project? How is it going?

Right now I am partnering with some churches and community-based organizations in the South to create replicable models that illustrate the powerful role that similar institutions can play in creating community-based food systems. 2009 is going to be BIG!

The “local” food label sounds homogenous, I love that you are showing how foods reflect a culture and really define what is “local.” Can you share a favorite Eco-Soul Food recipe?

Sure:

Sweet Cornmeal-Coconut Butter Drop Biscuits
Yield: about 24

Soundtrack: “Turn Left” by Little Dragon from Little Dragon

3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 cup medium grind cornmeal
2 tablespoons raw organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
6 tablespoons chilled coconut butter
3/4 cup rice milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar

• Preheat the oven to 425°F.

• In a large bowl sift together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Rub the coconut butter into the flour mixture with your fingertips until the mixture resembles sand with pebbles.

• Combine the rice milk, maple syrup, and apple cider vinegar and mix well. Then, make a well in the center of the flour pebbles, add the rice milk, and stir just until the dough comes away from the sides of the bowl.

• Drop walnut-sized balls of dough from a spoon onto a parchment-lined baking sheet and bake for 10 to 12 minutes, or until lightly browned.

So, TV series and appearances, a second cookbook, The Root and your other blogs, food justice projects and a Kellogg Foundation fellowship, how do you have time to cook?

It’s funny. I was thinking the other day maybe this whole cloning thing is not such a bad idea after all. I can create a Bryant who only focuses on writing. One who focuses on recipe testing. Another Bryant can make public appearances. Of course there has to be a Bryant who calls my parents every single day, lest they not think that I’m being a bad son. Then the original Bryant would have time to read pop culture blogs, watch YouTube videos, and eat Red Hot Blue Chips all day.

In all seriousness, because my book deadline is July 1st I’m pretty busy right now. But personal ecology is the most important thing to me, and if I am not maintaining balance, pacing, and efficiency to sustain my energy over a lifetime of work then I think it’s hypocritical to be working towards sustainability outside of me. So I’m committed to pumping the breaks this summer. My lady and I will be spending long stretches of time at the family cabin away from everything. No work. No computer. Just yoga, long walks, trees, fresh air, and the Yuba River. And cooking. . .

In your book, Grub: Ideas for an Urban Organic Kitchen, the recipes are organized by seasons and by a complete meal. What’s your favorite season and menu and why?

Summer is my favorite season, simply because Farmer’s Markets are so bountiful. My favorite menu is whatever I freestyle after visiting the farmer’s market.