Eat. Drink. Better.

Like this post? Subscribe to our RSS feed and stay up to date.

At home, we rank king and queen of our own kitchen – declaring local and seasonal priorities, treating area farmers like valued citizens, banning high fructose corn syrup and declaring kale royalty. Once we cross the moat of our island home base, navigating reality can get a bit more treacherous and sticky, especially when organizing an event outside your kitchen confines. Our quest for sustainability deflates through the reality of standardized event menus, venue restrictions and catering managers rolling their eyes and commenting, “But we’ve never done it that way before.”

Enter Greg Christian, owner of Greg Christian Catering and Events, Chicago’s “Conscious Caterer” on a mission to bring the healthy, sustainable food message to the event scene. Wearing his white chef coat like a cloak of armor, Christensen proves that commitment, passion for healthy food and a dedication to constantly questioning and evolving can prompt true change.

Christian’s journey toward sustainability sparked when his young daughter’s asthma improved significantly through eating organic foods. “But I was living two lives, eating organic at home and using conventional foods in my businesses,” Christian confesses. “I realized I couldn’t live these two separate lives anymore and I started literally diagnosing where my food inputs came from on a world map.” This mapping system prompted not only change, but a deep sense of humility for Christian. “I’m humble and honored to be part of the global food system,” adds Christian, an emotion fueling his catering company’s constant quest to buy from area farmers, run a zero waste kitchen and continually work towards further greening his operations.

Planning an event you would like to keep green? Here are five tips to get started: Read the rest of this entry »

Oh say can can you see beyond the jammed big box checkout aisles as Americans rev up for the Fourth of picnic parade this weekend? Let us all remember that the most patriotic food on the party menu won’t be processed, shipped 1,700 miles or stuffed in multiple 100-calorie packs. But that doesn’t mean deprivation. On my menu this weekend you’ll find what I consider the three most patriotic foods: Local beer, fresh greens and a brat from beef cattle raised on grass in a pasture.

Guess I’ve always been an unconventional American patriot. No red, white and blue holiday t-shirts for yours truly. I haven’t seen a parade in years. But I do put a lot of thought into the picnic menu. The Fourth of July reminds me to remember and rekindle Thomas Jefferson’s vision of our democracy as citizens’ everyday participation in the political system – in my case, through conscious food choices.

Make a democratic statement with your food choices this weekend. Here are the criteria that resulted in my patriotic choices: Read the rest of this entry »

Image Courtesy of the National Honey Board

Just in time for the holiday, the Honey Board has a few recipes to recommend — for the grill. Honey is a pretty common ingredient for marinades and sauces. These recipes capture that sweet-spicy combination of flavors I personally love.

Before you go for the tongs, the Honey Board has a few pointers on why this food is sustainable AND an eco-friendly choice:

• Honey is an all-natural food that leaves a small eco-footprint.
• Purchasing local honey encourages growth of the local economy and reduces production waste.
• Many farmers have hives on their land, in part because bees are responsible for one out of every three bites we consume.
• If it weren’t for honey bees, we would suffer from a limited supply of oranges, apples, blueberries, cucumbers and strawberries.

Recipes for your holiday cook out include Grilled Tofu Kabobs with a Honey-Chipotle Glaze. Read the rest of this entry »