I’m old enough to remember when most street food vendors sold their chow out of carts with limited menus consisting primarily of fetid delicacies like over-boiled hotdogs aged to perfection in a caldron of used bath water, or pretzels coated with enough salt to cause instantaneous cardiac arrest. Well, how times have changed. Today’s street food movement/fad is lead by state-of-the-art food trucks selling all manner of morsels: from delicious crepes to countless varieties of burgers, tacos and confections.

Many food trucks use only locally grown produce, meats and breads and are run by individuals that revel in the independence and creativity that their mobile restaurants afford them. One shining and successful outfit is L.A.’s Green Truck, which has been doing their ‘green’ thing for a few years now. Their menu is totally organic, featuring all locally produced food items and produce.

Some of Green Truck’s earth-friendly endeavors: the vegetable oil used to cook today’s food ends up in the Green Truck’s fuel tank tomorrow, the company’s commissary is solar-powered and their trucks feature rooftop solar panels; all their food is organic and all the packaging and utensils used to serve and sell their food is either recyclable and/or compostable.

Green Truck’s menu features a bunch of organic, vegan and meatless food items.

Green Truck is now also in San Diego. Check out where their trucks will be today on twitter @greentruck and @greentruck_SD

Related: organic food & health on The Alternative Consumer

Bluefin tuna is one of the most coveted varieties of fish in the world. Their meat goes for outlandish prices and is exported daily all over the planet. The high demand for wild bluefin tuna has led to overfishing of the species, particularly in Japan — as a result, the tuna population is greatly threatened. It does not help the tuna population that restaurants all over the world, including right here in the United States, are putting constant pressure on local fish markets to provide daily fillets and bluefin steaks.

Japanese scientists have developed a new method of hatching bluefins from eggs and farm raising the fish as a way to reduce overfishing and slow the destruction of the global bluefin population (traditional bluefin farming involves raising captured juvenile fish). One might think replenishing the tuna population and providing tuna for consumption via ocean fish farms might prove beneficial to both consumers and the dwindling wild bluefin numbers. Unfortunately, this might not be the case.

The development of the commercial farming system has led many consumers and fishermen to believe that since the bluefins can be farmed artificially, there is less concern for the plummeting wild tuna population. However, contrary to popular belief, farmed tuna are not identical to wild tuna.

Environmental blog writer, Caitlin Johnson, in reaction to a pro-farming CNN article, explains that farm-raised tuna have a much different diet than wild tuna. They are fed only mackerel – unlike wild tuna that eat a wider variety of food. Therefore, they are much lower in nutrients. Johnson also points out that the farm-raised tuna are given disease-fighting antibiotics which can ultimately be consumed by those eating the fish.

In addition, many different chemicals are used to maintain the farms. These chemicals end up in runoff and eventually in the ocean, causing major problems for the chemical composition of coastal seawater, affecting many other marine organisms in addition to the bluefin tuna. To deal with these issues, Japan is looking into tighter fishing restrictions, but without quick mitigation and export limits, the buefin tuna will be facing endangerment and possible extinction.

Though it is certainly a large-scale issue, it may be worthwhile to think twice about where your spicy tuna roll came from — and whether you should be eating it at all.

photo credit: blue fin tuna photo via shutterstock.com

The inspiration for this documentary: recent college graduates Ian Cheney and Curt Ellis find out that their generation could have a shorter life span than their parents because of what they’re eating — corn. The following are four of many reasons that I’m glad I spent an hour and a half of my time watching this documentary in which two young men travel to Greene, Iowa to plant and track a single acre of corn.

• I learned that a certain type of corn, a commodity corn that has been genetically modified, can be found in A LOT of things we eat. Think about the endless number of foods that have corn starch or high fructose corn syrup in them. To our non-vegetarian readers, what do you think comprised the diet of the last cow that you ate — lush green grasses? Chances are that cow was corn-fed.
• In no way did I find this film boring. King Corn offers engaging visuals, with props like a toy farmer and toy cattle to illustrate cornfields and cow feedlots. It also doesn’t hurt that I really loved the soundtrack played by the group wowz.
• Real people from all sides give their opinion on the subject of corn. The young documentarians show a level of respect to each person they interview that made me feel at ease — even when they were speaking with former Secretary of Agriculture Earl Butz (you’ll find out all about his role in the film, if you weren’t already aware). And still, they were able to ask the hard questions.
• Despite the dire nature of the film’s message, I really loved the last scene before the credits roll. For me, it was optimistic. But, you’ll have to catch the doc either on hulu.com or YouTube to see why someone might really like that last scene.

The one unfortunate thing about watching King Corn on hulu.com is that you will not be able to escape the minute long advertisements (some of which ironically feature processed food products) that pop up every 15 to 20 minutes. But, this documentary offers such an eye opening account of the corn industry that the ads are a small price to pay in order to watch this documentary, essentially, for free. And by the end of the film, I urge you to ask yourself, ‘Are you corn-fed?’

Note: King Corn was originally released in 2007

Related: more video and film reviews on The Alternative Consumer

Brooklyn-based Rooware’s new collection of kids’ tableware is fun, healthy and well designed. The company’s eco-friendly, bio-based tableware features an engaging array of cartoon characters and was conceived in response to parental concerns over the toxins in traditional plastic and the demand for character-based tableware not made from melamine.

Each of Rooware’s colorful Rooplate sets (above) is made up of a plate and divider bowl — the perfect plating option for those fussy youngsters who freak out when their different food groups touch. The pieces can be used together or separately. Rooware also makes bio-plastic Roobowls with removable handles (photo below) and matching utensils.

Notes:
Made in USA
Microwavable up to 45 sec
Not recommended for dishwasher or prolonged soaking
Created with plant-based materials
Non-toxic
Industrially compostable
BPA-free, Phthalate-free, PVC-free, Melamine-free
Hand wash only/wash before first use
Packaging made from 100% recycled paper and vegetable inks

Related: more kid’s products on The Alternative Consumer

New Year’s Resolution #9: Eat Well No Matter Where You Roam

This one’s for the road…are you listening Mr. Bourdain?  inBloom is a new app, created by 2 indie musicians who grew tired of eating poorly while on their way to their next gig… Andy Ross of OK Go and Eytan Oren of Eytan and The Embassy designed this user friendly app to be easily customized to suit one’s personal dietary and eco preferences — it features the nearest organic, locavore, vegan, vegetarian, gluten-free, raw, Paleo-friendly and environmentally-friendly businesses in New York City’s five boroughs as well as biz members of Musician’s Energy Conservation Alliance (MECA) … more cities will continue to be added throughout 2012.

With a nice clean interface, there’s no shortage of listings for

• restaurants
• farmers’ markets
• grocery stores, CSAs & co-ops
• green hotels
• thrift shops
• biodiesel and electric charging stations
• green supply stores
• clothing stores
• retail businesses powered by renewable energy

Compatible with iPhone, iPad and iPod touch … it’s an easy way to support people and places you believe in, and stay on the right sustainable track when roaming around.

Download in bloom for free via the iTunes store.

Related: more green gadgets on The Alternative Consumer.

As we all know by now, certain plastic food storage containers (recycle #7) can unfortunately leach Bisphenol-A (BPA) into liquids and food. For safe food storage, especially warm food – I prefer eco-friendly glass. Under proper conditions and use, glass can be microwave, oven, freezer, and dishwasher safe. Extra perk – you can easily discern what’s stored in each container in your fridge. Here are a few good glass food storage options you might want to try:

via Amazon – Anchor Hocking – with a rich made in the USA heritage, they manufacture wonderful food prep, baking, serving and organizing lines comprised of lead-free glass and BPA-free lids – perfect for heating (note FAQ) or storing homemade chili, stews or soups. Look for their traditional tempered glass bake ‘n store 2- 5 cup options, or their new TrueFit bake ‘n store clear glass line, (pictured above).

via Amazon – Walter Drake – company founded in 1947 in Colorado Springs, Colorado by … Walter Drake, a pioneer in direct mail.  I like the rectangular shapes for maximizing available refrigerator space. And they provide maximum versatility; you can multi-task with them and save extra cupboard space: serve, store, freeze or heat.

via Amazon – Glasslock – oven-safe tempered glass pieces or BPA-free plastic sets … made in Korea; also sold at various retailers, ie BBB, Target & Home Goods.

Related: eco-friendly and philanthropic holiday gift guides

A few green  tip for avoiding being that guy, the Thanksgiving turkey.

• Reduce unnecessary emissions. Don’t leave the car running while you pick-up grandma.
• Tryptophan junkies should eat more veggies – preferably locally grown and organic.
• Make dining a classier, less wasteful & more sustainable endeavor; avoid the paper plates, cups and plastic utensils.
• Reuse that plate you keep shoveling food onto, you’ll save water by making your mother-in-law wash a few less dishes and it will allow her to play in your brood’s annual Thanksgiving Day Texas Hold ‘em’ Tournament.
• Don’t be a pig; exercise portion control. You’ll reduce food waste, fit into your chino’s and send less cranberry sauce to the landfill.
• Donate some of your excess food to a local soup kitchen or charity.

Related – more green tips on The Alternative Consumer

Today Only $19.99 @ amazon.com … take your pick – green, blue, pink or orange and enjoy your campfire or on the go dining in BPA-free sustainable style.

For many, “the bird” is the focal point of the Thanksgiving meal. If you’ve never prepared a turkey and you’re in charge this year, no worries. Our friends at Whole Foods have posted a comprehensive guide on their blog and shared a few quick tips and recipes with us to successfully guide our turkey prep from selection to cooking and carving.

At the end of the day, it’s all about gathering and spending quality time together, so relax and enjoy your family and friends. We always take a break, stroll and play outside – enjoy the fresh air, no matter what the weather – it’s a great way to balance the frenzy of indoor activity. Before you kick back – here’s how to prepare for the festive feast:

Choosing the Turkey

• Working with the highest quality ingredients makes it easier for any cook to produce a great meal. When ordering your whole turkey, allow at least 1 pound per person, plus 1/2 pound per person for leftovers. (Remember to take into account the size of your fridge and oven!) For turkey breast, plan on 3/4 pound per person. If it is a boneless breast, allow 1/2 pound per person.  Whole Foods Market has a wide variety of turkeys that are locally grown and raised with NO ANTIBIOTOCS EVER! From organic, kosher to free-range, the turkeys here run the gamut.

Turkey Tool Kit
Depending on your method of preparation, here are a few things you may want to have on hand:

• Heavy duty roasting pan with rack to keep turkey from resting on bottom of pan, trussing string for tying together the turkey legs for a nicer presentation, foil for covering turkey while it cooks to keep it moist and tender, basting brush to baste turkey with melted butter, bulb baster for basting with pan juices, fat separator for a leaner gravy, fine sieve for straining the pan juices, wire whisk for making lump-free gravy, good quality carving set and meat thermometer, preferably instant read variety.

Safe Turkey Handling

• While prepping turkey, wash your hands, knives, cutting board, and counter thoroughly and often with hot water and soap. Take care that raw turkey or its juices do not come into contact with other foods. Make sure you use your meat thermometer to check for the proper internal temperature. This is the only way to ensure the bird is cooked adequately and safely.

General Turkey Cooking Tips

• Always remove the giblets before seasoning and roasting your turkey.

• Whole Foods Market fresh birds have not been frozen, but you may find them coated with a thin layer of ice. This is to ensure the freshest, best-tasting bird. The ice glaze keeps the turkey colder without affecting taste and texture.

• Refrigerate a fresh turkey immediately. Frozen turkeys should be defrosted in the refrigerator for two days prior to cooking (larger turkeys may require more time). Do not thaw at room temperature.

• Remove a turkey from the refrigerator about one hour before placing it in the oven.

• Brush the bird generously with melted butter before roasting to assist in browning and adding flavor.

• Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.

• Cook your turkey on a rack with white wine or chicken broth in the bottom of the pan.

• Roast the bird with the breast side down for the first hour.

• Use a meat thermometer for best results. When done, all parts of the turkey should be 165°F.

• Save the drippings for gravy!

• Allow bird to rest (covered) after cooking for about 30 minutes. This redistributes the juices and makes for smooth carving.

• How long to cook? Link to their Turkey Roasting Chart.

To Stuff or Not To Stuff?
Stuffing is a matter of preference. If you do stuff, we advise baking the stuffing and turkey separately and then placing cooked stuffing in the turkey cavity during the final 30 minutes of roasting time. Here are some additional stuffing tips:

• Estimate about one cup of stuffing per pound of turkey.
• Stuffing your bird increases the cooking time, add about 5 to 7 minutes per pound.
• If you stuff your turkey, make sure you check the temperature of the stuffing and not just the bird before serving. The stuffing must register at least 160°F before it is safe to eat.
• Never stuff the bird ahead of time. Stuff it just before putting in the oven.
• If brining your turkey, we do not recommend stuffing it since the stuffing will absorb too much salt.
• If not stuffing, you can place some fresh herbs along with roughly chopped celery, onion and carrots in the cavity for added flavor.

All About Brining
Brining your turkey helps produce a moist, flavorful bird with minimal effort. The brine works to infuse the meat with flavor, and helps the bird retain moisture. Brining at its most basic is simply submerging the turkey in a large pan filled with a salt-water solution for several hours, in the refrigerator.

• You can brine for a few hours or overnight. Brining only works well for small and medium birds. The really large 20+ pound birds are too heavy to make this practical. The basic brine ratio: 1 gallon water to 1 cup table salt.  Remove the neck and giblets from the cavity. Soak the turkey in the salt-water solution, making as much as you need to fully submerge the bird. Place the container in the refrigerator for approximately 4 hours. If you prefer to brine overnight, reduce the salt to 1/2 cup salt per gallon of water. If using Kosher salt, you will need to double the quantity used since it is less dense than table salt. Brining may produce saltier pan gravy than you prefer, so when making gravy from brined drippings, be sure to use low-sodium broth.

For vegetarian/vegan meal planning and recipes for tasty sides, wholefoodsmarket.com offers lots of great ideas. Enjoy the special gathering and give thanks – cheers!

Related: tips for a Green Thanksgiving – previously on altCon

Whether you’re ready to stuff yourself full of turkey or just stuff yourself full in general, here are some guidelines on how to prevent yourself from stuffing the landfill with trash and the atmosphere with unnecessary carbon emissions – all while also maintaining your good health this Thanksgiving!

• Got family or friends who live in a nearby city coming over for the big feast? Encourage them to carpool with each other. According to Rideshare, one can prevent 1,500 lbs of CO2 emissions by just cutting off 25 miles of driving per week. As an added bonus, the car ride may provide some interesting conversation starters, later, around the table.
• Try to use as many natural ingredients in preparing your delicious feast as you possibly can. Consider purchasing a free-range turkey that has not been injected with antibiotics or growth hormones. Dive for that bird that was raised on 100% vegetarian feed and local!
• Making your cornbread from a mix? Ensure that it is made of whole kernels and, again, natural ingredients. If budget allows, opt for organically grown produce.

• You may be wondering if there’s a place where one can cheaply purchase many Thanksgiving food items. One answer is Trader Joe’s! In their Pacific Northwest newsletter, (I’m Seattle-based), this store is offering some sweet deals. Trader Joe’s All Natural Turkey Gravy (made gluten-free) is available in a 17.6 ounce container for just $1.49. Buy their All Natural, Brined, Fresh Young Turkeys for $1.99 per pound. This store even sells kosher turkey! If a Trader Joe’s is not near you, try looking for a store that offers similar services.
• Save a bird – forgo the turkey and create a tasty feast that’s simply meatless. Opt for veggies that are local and in-season. Try some vegan thanksgiving recipes.
• Martinelli’s now offers USDA certified organic sparkling cider – so let the kiddies join in on the fun.
• Save your leftovers. And if you are feeling up to experimenting, combine some of your leftovers into one container for storage. Seriously, peas, mashed potatoes, and a croissant roll make for a most delicious trio. Be sure to use either glass storage containers or bio-plastic that’s BPA-free. Try HealthyKitchen for a good selection of glass or stainless steel options; Preserve.com for BPA-free food storage ideas or reuseit.com for peace of mind.
• Reduce, reuse, and recycle (in that order). Try your absolute hardest to only purchase what you will need for your Thanksgiving meal. Reuse any containers and decorate them if you so feel the urge. Recycle any cans that once held your condensed milk, yams, beans, etc. Also, be sure to recycle any plastic that your local recycling service will permit.
• You’ve probably heard of it, already, but I’d like to mention, anyway. I dare you to take the 100 Mile Challenge! That is, gather as many food items that were grown, produced, and sold within no more than 100 miles of your home as time will allow. One of the best ways to do this is to check out your local farmer’s market. After your friends and family have filled their tummies with delicious yum, reveal to them just where you got those potatoes that they could not help but take third helpings of. Observe their memorable reaction!
• Dress your table with the real thing – china, glass and cutlery. If that’s impossible, be sure to use bio-based, compostable alternatives instead. They’re widely available and much easier on Mother Earth when compared to disposable plastic and paper-ware. If you just can’t avoid the single-use disposable items, we favor Bambu for earth-conscious disposable table ware. You can also find compostable dinnerware from Branch.com and VerTerra reusable plates are a good option as well.

After all, Thanksgiving is a time to celebrate what we are thankful for and a time to look back on fun memories with some of the people we are fond of most. Why not create a ‘green Thanksgiving’ memory while you’re at it?

Related: more healthy food previously on altCon