Tag Archives | vegetarian

The Global Impact of Eating Locally

By Sara Axelrod, Illustrated by Gavin Roarke. This article originally appeared in our Spring 2016 Issue.

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CLIMATARIAN (n.)—A person whose primary diet goal is to reverse climate change. This includes eating locally produced food (to reduce energy spent in transportation), choosing pork and poultry instead of beef and lamb (to limit gas emissions) and using every part of each ingredient (apple cores, cheese rinds, etc.) to limit food waste.

Flexitarians, pescetarians, vegetarians, vegans, paleos and omnivores—make room. 2015 was the year that eating to help prevent climate change got a name: climatarian.

Late last year, The New York Times coined the term “climatarian” to describe a socially conscious diet that would lower environmental impact. However, in the world of organic, local, GMO-free, antibiotic-free, eating a healthy and sustainable diet seems dauntingly complex.

As I peruse the farm markets and grocery aisles, I wondered: “How do we know what the best … Read More

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Stuffed Squash

Stuffed Squash

By Chef Brad Walker of Boundary Road, from our Winter/Holiday Issue 2014

A show stopper for Thanksgiving!

 

8 whole small to medium acorn squash

1 cup shallots, minced

2 cups mushrooms, diced

2 cups boiled chestnuts, diced

2 cups carrots, diced small

1 cup Parmesan cheese, grated

Parsley

Olive oil

Water

Salt and pepper to taste

Roast the squash whole in a 400° oven for about 45 minutes, until thoroughly cooked. When cool enough to handle, use a serrated knife to cut off the top of each squash (reserve tops for presentation), then scoop out the seeds. Set aside until ready to fill.

To make the filling, sauté the shallots and mushrooms with a little olive oil until barely tender. Glaze the carrots in a shallow, wide sauté pan with a few tablespoons of olive oil and about a half cup of water. The idea is to have the … Read More

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