Showing posts with label sustainability. Show all posts
Showing posts with label sustainability. Show all posts
Wednesday, November 7, 2012
14 Billion Carbon Footprints
It’s a pretty well-known fact that the U.S. Census Bureau's World POPClock is currently
hovering just above 7 billion. After all, the media made a big fuss over it when the
world hit this epic milestone at the end of October just last year, and for
good reason too. 7 billion individuals means 14 billion carbon footprints. And ever since, reporters and environmentalists alike have raised questions as
to the stability of our planet: how much is too much, and what does our
increase in numbers mean for our environment?
There are so many ways that you can make this city a better place to live. Don't follow in the steps of your carbon footprint. Transform your community by either volunteering with or donating to one of our partnership programs. Together we can make a difference!
 | ||
| Urbanization Prospects, 1950-2050 (million) |
While these were and still are legitimate concerns, in order to
find the solutions that will make the greatest positive impact, we must focus on where
our populations are having the greatest negative impact. Recent reports from the United
Nations released in April 2012 estimated that in 2011, urban areas comprised
approximately 3.6 billion people. This means that out of the entire landscape
of the Earth, half of the world’s
population can be found in our urban cities. And as the world’s population
steadily continues to increase, it is expected that urban areas will be the ones to absorb
the majority of this population growth, so that by 2050, nearly 70% of the
world’s population will reside in urban communities. This gives us, as citizens
of the city, an enormous amount of environmental responsibility.
So
the solution then is obvious. We must commit ourselves
to greening our world’s cities and maintaining sustainable urban
developments. Many cities, including Chicago have programs that are
doing just
that. Since the inception of our Expressway Partnership Program in 1998, Chicago Gateway Green has planted 77,000 shrubs, 71,000 perennials, and 3,500 trees. This does more than just enhance the appearance of our city and expressways. Plants filter dust and soak up heat, trapping carbon dioxide. They provide habitats for native pollinators, like bees, to maintain ecosystems. They even improve our own habitats and livelihoods by beautifying the surrounding area and increasing property value to nearby residencies.
There are so many ways that you can make this city a better place to live. Don't follow in the steps of your carbon footprint. Transform your community by either volunteering with or donating to one of our partnership programs. Together we can make a difference!
Monday, November 5, 2012
Eat Responsibly: You Can Can If You Think You Can
Halloween has come and gone. And whether we are willing to admit to it or not, winter is headed our way. If only there was a way to bottle our favorite fall flavors so we can enjoy them all-year-round. Well, now you CAN! (no pun intended)Easy, cost-effective, and not to mention eco-friendly, there are many reasons to can your own food. But how do you preserve the tastes and smells of fall to last you through Chicago’s long winter months? If you've never done it before, you might be astonished at just how simple it actually is. To get you started, here is a recipe for making and canning your own applesauce.
Homemade Applesauce
Equipment
Mason jars - glass jars with metal screw-on lids
Food processor or potato masher
Food processor or potato masher
Boiling water canners - a basic kitchen device featuring a large pot with a wire or metal rack that can hold your mason jars when you put them in boiling water. This allows you to safely
sterilize your canned foods by killing any bacteria
that might be on the jars or their lids. If you don't have one of these, no need to go out and purchase one, you can make your own boiling water canner.
Ingredients
3 - 3½ lbs. of apples per quart of apple sauce
Water (apple cider or even apple juice can also be used)
Optional ingredients: sugar, cinnamon (ground or sticks), nutmeg, cloves, all spice, vanilla beans (split and seeded), lemon peels, lemon juice, etc.
Directions
1 Wash your apples thoroughly. Cut into quarters, and remove the core. If you prefer, you may peel the apples now. However, leaving the skins on will add additional flavor and color, and they are just as easy to remove later on, as the skins will naturally separate from the flesh as they cook down.
2 Place apples into a large pot with enough water (or apple cider) so that they do not stick together. Cook over medium heat, stirring occasionally, until softened. The water will evaporate as you cook the apples, so make sure you have enough water in the pot so that your apples do not burn.
3 Fish the skins out with tongs and puree apples in a food processor or crush with potato masher until smooth or desired consistency.
4 Return to pan and bring to a boil.
Add sugar and spices to taste. If you accidentally sweeten it too much, a squeeze of lemon juice can help balance the flavor.
5 While still boiling, ladle sauce into hot jars, leaving a ½ inch of headspace. Remove air bubbles, wipe the rims clean, and apply the two-piece lids.
6 Process in your boiling water canner (15 minutes for pints and 20 minutes for quarts). After time has elapsed, remove and place on a towel-lined countertop.
*Applesauce can be kept in storage for up to one year.
Thursday, October 25, 2012
Eat Responsibly: Pumpkin Soup Recipe
Our global market allows us access to foods from anywhere at
any time, and while grocery stores may be cheap, predictable, and
convenient, we often forget the many negative side effects that have also resulted from our modern food system. These issues
are important reasons to consider eating sustainably. In the long run, what
we choose to eat is critical to our health and overall well-being.
Eating seasonally is
one of the many ways that you can support sustainable agriculture.
Though you may not always be familiar with what foods are in season and when, Autumn happens to be the perfect time to begin your
seasonal approach to food. After all, they don't call it the "harvest season" for nothing!
The pumpkin, arguably one of the most famous Fall fruits, also happens to be unexpectedly easy to work with. This comes as a surprise, since it seems that many are more likely to cut into a pumpkin to carve out a silly face than to cook it. They might be a Halloween tradition, but don't let these orange monsters scare you. Here's a simple "trick [and] treat" guide to pumpkins:
Tricks:
What pumpkins can I eat? Which should I stick to carving?
There are many different pumpkin varieties. The orange field pumpkins are normally used for carving because they tend to have dry, flavorless flesh. Luckily, the smaller more manageable sizes are typically better for eating. The darker orange, red, and green pumpkins are best. Don't neglect winter squash because of the name. Every pumpkin is a squash. If you're looking to make a soup, like the recipe below, go with a winter squash. Look for those labeled "Cinerella" or "Blue Hokkaido". These are French varieties, but they are grown locally.
How do I pick the perfect pumpkin? How can I tell if it's ripe?
Pumpkins are ripe and good to eat if they're extremely hard. Do not pick a mushy pumpkin because you think they'll be juicier or easier to work with. As for shape, that's your own personal preference.
How do I cut into one of these things?
A pumpkin's tough round exterior may be a bit intimidating, so make sure you have a sharp knife. Before trying to remove the skin, first cut the pumpkin in half, vertically to one side of stem. Do not try to cut down the middle through the stem. Use your knife (a peeler will not be sufficient) to work your way around the body of the pumpkin to remove the skin.
Treats:
Pumpkin Soup Recipe
Courtesy of Chef Vincent Gentile
Yield: approximately 6 servings
Ingredients:
1 pumpkin (kabocha squash recommended)
1 qt. (4 cups) of water
2 cups milk (whole milk is recommended for best consistency)
2 tbsp. butter
2 tbsp. brown sugar + 2 tsp. granulated sugar
1½ tbsp. cinnamon
½ tsp. nutmeg
1 tbsp ground ginger
A pinch of all spice
A pinch of ground clove
Salt & pepper to taste
Directions:
Cut pumpkin into 1½ inch cubes after cutting the skin off and removing the seeds.
In a medium pot, heat 2 tbsp. butter over medium heat.
When butter is melted, add pumpkin cubes. Stir the pumpkin as to coat all surfaces with the butter.
Add sugar, cinnamon, nutmeg, allspice, ginger, and clove to the pot, stirring until the pumpkin is thoroughly coated.
Stir every minute or so, until the pumpkin begins to soften. When pumpkin is halfway cooked (about 20-25 minutes), add water.
Leave on medium heat and let the soup simmer. When pumpkin is cooked fully it will be very tender and easily mashed when pressure is applied. At this stage, pour mixture from the pot into food processor or blender. Mix on high as you simultaneously add the milk. Add as much milk as needed until the desired consistency is reached. This may require more than 2 cups. The soup should resemble a thick, but flowing purée.
Pour back into pot. Add salt and pepper to taste over low heat. Serve hot.
*To top it all off, garnish your masterful creation with some cinnamon-sugar croutons. THEY'RE DELICIOUS!
Cinnamon-Sugar Croutons
Ingredients:
White bread
Butter -- melted
Cinnamon
Sugar
*Exact measurements are not given. Start with 2 slices of bread and 2 tbsp butter and have faith in your own personal judgement.
Directions:
Cut your favorite white bread into half inch cubes, discarding the crust. (Don't be wasteful. The birds can benefit from your scraps.)
Coat in melted butter, enough to cover without saturating them.
In a separate bowl, mix equal parts cinnamon and sugar. Very generously toss bread cubes with cinnamon-sugar mixture.
Bake at 350 degrees for about 10 minutes, flipping them after 5 minutes.
Enjoy!
Eating seasonally is
one of the many ways that you can support sustainable agriculture.
Though you may not always be familiar with what foods are in season and when, Autumn happens to be the perfect time to begin your
seasonal approach to food. After all, they don't call it the "harvest season" for nothing!The pumpkin, arguably one of the most famous Fall fruits, also happens to be unexpectedly easy to work with. This comes as a surprise, since it seems that many are more likely to cut into a pumpkin to carve out a silly face than to cook it. They might be a Halloween tradition, but don't let these orange monsters scare you. Here's a simple "trick [and] treat" guide to pumpkins:
Tricks:
What pumpkins can I eat? Which should I stick to carving?
There are many different pumpkin varieties. The orange field pumpkins are normally used for carving because they tend to have dry, flavorless flesh. Luckily, the smaller more manageable sizes are typically better for eating. The darker orange, red, and green pumpkins are best. Don't neglect winter squash because of the name. Every pumpkin is a squash. If you're looking to make a soup, like the recipe below, go with a winter squash. Look for those labeled "Cinerella" or "Blue Hokkaido". These are French varieties, but they are grown locally.
How do I pick the perfect pumpkin? How can I tell if it's ripe?
Pumpkins are ripe and good to eat if they're extremely hard. Do not pick a mushy pumpkin because you think they'll be juicier or easier to work with. As for shape, that's your own personal preference.
How do I cut into one of these things?
A pumpkin's tough round exterior may be a bit intimidating, so make sure you have a sharp knife. Before trying to remove the skin, first cut the pumpkin in half, vertically to one side of stem. Do not try to cut down the middle through the stem. Use your knife (a peeler will not be sufficient) to work your way around the body of the pumpkin to remove the skin.
Treats:
 |
| Kabocha Squash |
Courtesy of Chef Vincent Gentile
Yield: approximately 6 servings
Ingredients:
1 pumpkin (kabocha squash recommended)
1 qt. (4 cups) of water
2 cups milk (whole milk is recommended for best consistency)
2 tbsp. butter
2 tbsp. brown sugar + 2 tsp. granulated sugar
1½ tbsp. cinnamon
½ tsp. nutmeg
1 tbsp ground ginger
A pinch of all spice
A pinch of ground clove
Salt & pepper to taste
Directions:
Cut pumpkin into 1½ inch cubes after cutting the skin off and removing the seeds.
In a medium pot, heat 2 tbsp. butter over medium heat.
When butter is melted, add pumpkin cubes. Stir the pumpkin as to coat all surfaces with the butter.
Add sugar, cinnamon, nutmeg, allspice, ginger, and clove to the pot, stirring until the pumpkin is thoroughly coated.
Stir every minute or so, until the pumpkin begins to soften. When pumpkin is halfway cooked (about 20-25 minutes), add water.
Leave on medium heat and let the soup simmer. When pumpkin is cooked fully it will be very tender and easily mashed when pressure is applied. At this stage, pour mixture from the pot into food processor or blender. Mix on high as you simultaneously add the milk. Add as much milk as needed until the desired consistency is reached. This may require more than 2 cups. The soup should resemble a thick, but flowing purée.
Pour back into pot. Add salt and pepper to taste over low heat. Serve hot.
*To top it all off, garnish your masterful creation with some cinnamon-sugar croutons. THEY'RE DELICIOUS!
Cinnamon-Sugar Croutons
Ingredients:
White bread
Butter -- melted
Cinnamon
Sugar
*Exact measurements are not given. Start with 2 slices of bread and 2 tbsp butter and have faith in your own personal judgement.
Directions:
Cut your favorite white bread into half inch cubes, discarding the crust. (Don't be wasteful. The birds can benefit from your scraps.)
Coat in melted butter, enough to cover without saturating them.
In a separate bowl, mix equal parts cinnamon and sugar. Very generously toss bread cubes with cinnamon-sugar mixture.
Bake at 350 degrees for about 10 minutes, flipping them after 5 minutes.
Enjoy!
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