Daniel T. Blumstein
TABLE OF CONTENTS
Some secrets to time efficient cooking
Preparing your house
How to use this book
What are ethics? What are civic responsibilities?
How being concerned about global warming can inform our choice of what to eat
Eat low on the food chain
Eat locally and seasonally
Eat natural foods with minimal packaging
Eat organic if you can
What about taxes: should they be used to motivate behavior?
Is our food too cheap?
Pets and children
Our ecological impact
Auto use and oil dependency
Environmental education and environmentalism
Is there such thing as sustainability? And, if so, is democracy compatible with sustainability?
Avoiding Type III problems
What is a carbon footprint?
Why are your decisions about what to eat so important for your carbon footprint?
If fishing is regulated, why are fish threatened or endangered?
Eat eco-labeled wild-caught fish when possible
What happens when you take all the large fish from the sea?
Why is free-range beef better for you (and the animals) than feedlot beef?
Fish farming: unless youŐre eating tilapia, itŐs probably good to avoid farmed fish
Reducing, reusing, recycling: The pleasures of thrift stores
The energy of cooking: mostly an issue of food selection.
Energy Star appliances are a good idea
Bioconcentration of toxic chemicals in fish
What is peak oil?
The real cost of meat
Agricultural subsidies: Who wins? Who pays?
Political action 101
ENERGY SAVING COOKING TIPS
Meyer lemon sorbet
Blood orange cocktail
TAPAS & APPETIZERS
A really good sausage
An antipasto plate
Blue cheese stuffed poblano chilies
Hummus a la papa!
Guacamole a la Thailand
Watermelon with tomato caviar
Tomatoes, basil, and cold-pressed, extra-virgin olive oil
Warm figs with basil and cayenne
Raw baby artichokes with Meyer lemon juice and aged, local Parmesan
Baked beets with garlic balsamic dressing
Japanese eggplant miso bites
Simple mixed eggplant dip
Fusion eggplant caviar
Yam and sweet potato wedges
Gilled Mexican onions
Grilled white onions
Grilled broad beans (fava beans)
Grilled red peppers
Grilled eggplant with balsamic and herbs
South-East Asian slaw
Spicy daikon slaw
Leek and tomatillo salsa
Vegetarian miso soup with soft tofu, wakame, and green onions
Leek and potato soup
Black bean and tomato soup
Cold tomato and basil soup
Leek and apple soup
Tomato basil sauce, Parmesan cheese, grilled onions, kalamata onions, and dried mushrooms
Leek and potato, grilled onions, dried mushrooms
Grilled Japanese eggplant, grilled onions, grilled red peppers, cilantro, Thai basil, sweet chili sauce, Parmesan cheese
Tomato, basil and goat cheese
Making fresh egg pasta
Pasta with soybeans, dried mushrooms, green onions, and mint
Penne pasta with nori, anchovies, tomatoes and kalamata olives
Pasta with spinach, red bell peppers, and asparagus
Pasta with olives, capers, tomatoes and walnut oil
Chinese egg noodles with red pepper sauce
Vegan vegetable eggplant lasagna
Pan-fried Creole potatoes
Potato slices baked with oil, rosemary and salt
Fried rice with parsnips, mirin, and mirpoix
Hoisin beet fried rice
Fusion poached ling cod
Salmon on a bed of asparagus fried rice
Sesame crusted salmon on pan glazed fennel and baby spinach
Tilapia marinated in bourbon and soy sauce
Ethiopian breaded tilapia
Ginger soy salmon
Panko fried ling cod with mango salsa
Fish balls with a dipping sauce
Dry rubbed BBQ chicken
Fusion vinaigrette and organic greens
Organic greens, tomatoes, avocado, seaweed with mirin dressing
Greek salad a la Westwood
Spinach, tomato, and nori with walnut oil and mirin dressing
Zucchini and tomato salad
Cheese plate of local cheese with crisp apples
Thai rice pudding
Canned fruit sorbet
Bananas with chocolate and cognac
ABOUT THE AUTHOR