This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, March 01, 2008
Outstanding in Their Field: Greg Reynolds, Riverbend Farm www.rbfcsa.com
What’s in the Pot: Mike Phillips, The Craftsman Bar and Restaurant www.craftsmanrestaurant.com
Setting Fire to the Strawman - Greg Reynolds
There has been some discussion about food miles versus carbon footprint and lifecycle assessment. I think that it started with an eat local campaign in England that said ‘the fewer miles food travels, the better’. The Enonomist (Dec. 7, 2006) mentioned that organics are ruining the planet and referenced a study that said shipping lamb from New Zealand has less environmental impact than raising it in England. New York Times OpEd (Aug. 6, 2007) weighed in on the topic and mostly came down on the side of ‘let the big guys take care of it, keep shopping.’ They mentioned the same NZ lamb study and put in a good word for shipping potatoes by rail.There is a kernal of truth in that the entire carbon footprint of food needs to be looked at, not just the distance from the field to the fork. Shipping field grown tomatoes, by boat, from Spain to Sweden surely consumes less energy than growing them in greenhouses outside Stockholm in the winter. But that is not the whole story.The Leopold Center found that food usually (87%) travels by truck in this country. Rhys at Coop Partners Warehouse says that all of their produce comes by truck. A semi gets 4 or 5 miles to the gallon and can haul 40-50,000 pounds of freight. That means that they can move 80 – 125 tons one mile per gallon of fuel burned. Not bad. Lets call it 100TMPG. Now that it is just a number, it also means that they can move one ton 100 miles per gallon of fuel. At this point you could imagine a light, diesel powered car that gets 100 mpg, but that is another topic entirely. The gallon of diesel fuel that moves the ton 100 miles produces 22.4 pounds of CO2 when it is burned.If a semi truck is loaded with apples in Seattle Washington and brings them 1629 miles to Minneapolis, it will emit {(1629 miles¸ 100tmpg) X 22.4lb/g or} 365 lb CO2 per ton of apples delivered.If apples do get shipped by rail, that will produce 86 lb CO2 for each ton of apples delivered.For comparison, lets say that Pat puts 20 boxes of apples in a red Dodge Caravan and delivers them from Annandale to the Wedge. He probably went for the big V6 motor and gets about 20 (23 EPA) mpg. That means that Pat is moving 800 pounds 20 miles per gallon of gas, or 8TMPG. The gallon of gas that moves a ton of local apples 8 miles produces 19.5 lb CO2 when it is burned.It is 46 miles to the Wedge so his van will emit 114 lb CO2 per ton of apples delivered. Roughly 1/3 of the rate of apples from the west coast by truck, but more than the hypothetical rail shipment.
But this is not a fair comparison. The semi truck and train were assumed to be fully loaded. Pat’s van is rated as a 7 passenger van so it can probably handle three quarters of a ton rather than just 800 pounds of cargo. If we assume that his van was fully loaded, it is emitting just under 60 lb CO2 for each ton of apples delivered to the Wedge, about 1/3 less than shipping apples from Washington by rail.
Concerned about carbon footprint ? You’ll have to use your head. And pay attention to who is telling the story. The study comparing New Zealand and English lamb was paid for by New Zealand sheep producers. It compares pastured NZ animals to grain fed English lambs. Our food system is set up to favor industrialization, consolidation, and long distance shipping. Who benefits ? Who benefits from GMOs, growth hormones, and antibiotics in our food ?
I have my biases. I want people around here to buy more local organic produce. I’d like our grandchildren to have a chance.
Greg
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This weeks program was sponsored by:
The Three Crows Coffee Shop, www.thethreecrows.com
Riverbend Farm CSA, www.rbfcsa.com
Natures Nest Organic Farm and Bed and Breakfast. www.naturesnestfarm.com
Thanks for the support folks!
March 2, 2008
This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 23, 2008
Outstanding in Their Field: Phil Rutter, Badgersett Research Farm
www.badgersett.com
National Spotlight: Patrick Martins, Heritage Foods USA.
www.heritagefoodsusa.com
What’s in the Pot: Chef Anna Christoforides, Gardens of Salonica.
www.gardensofsalonica.com
Patsaria
2-3 pounds beets with green tops, if possible.2 Tbsp minced garlic or more to taste1/4 c red wine vinegar1/2 c EVOsalt and white pepper.Method:wash and cut the tops and ends of beets. Sort through the greens keeping only the healthy, tender and green leaves.Arrange whole beets in steam pan filled with enough water for steaming; at least a half inch deep and doesn’t touch the beets. Steam about 20 minutes until beets are nearly cooked. i.e. a paring knife passed through them has some resistance. Add the greens on top and continue steaming until both the stems and the beets are easily passed through with a knife. Keep checking to make sure that the water doesn’t boil away. Remove and cool.
When cool enough to handle, peel and cut in large chunks or wedges. Cut leaves in bite-sized pieces.
Drizzle with vinegar, garlic and salt and pepper. Toss.
Drizzle with EVO. Toss again. This beet salad is ready to be enjoyed!
Health and Wellness: Dr. Klevos on healthy oils and a Mediterranean diet.
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February 22, 2008
This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 16, 2008
What’s in the Pot: Scott Pampuch, chef/owner/locavore
Corner Table www.cornertablerestaurant.com
Featured recipe from Scott:
Braised Bison
Ingredients:
4 tablespoons extra-virgin olive oil
4 (12-oz) bison chuck roast, 1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
2 cups red wine (preferably a Burgundy or Chianti)
1 1/2 teaspoons salt
1 teaspoon black pepper
2 cups chicken stock
1 cup flour (just enough to coat all sides of meat)
Rosemary sprigs, bay leaf, thyme
Preparation:
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat bison dry and season with salt, pepper, & flour. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 275°F.
Stir vegetables, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return bison(with any juices) to pot, add fresh herbs, Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3- 4 hours.
National Spotlight: Molly Nicoli, Growing Minds, Appalachian Sustainable Agriculture Project
www.asapconnections.org www.growing-minds.org
Outstanding In Their Field: Todd Churchhill, Thousand Hills Cattle Company
www.thousandhillscattleco.com
Health and Wellness: Dr. William Klevos benefits of grass fed beef.
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February 15, 2008
This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 09, 2008
What’s in the Pot: Brenda Langton, award winning chef and restauranteur.
Cafe Brenda www.cafebrenda.com
Spoonriver www.spoonriverrestaurant.com
Mill City Farmer Market www.millcityfarmersmarket.com
Featured recipe from Brenda featured in our very own soon to be released
Minnesota Homegrown Cookbook:
Veggie Burgers
3 cups peanuts, roasted and coarsely chopped
3 cups sesame seeds, roasted and finely ground
3 cups sunflower seeds, roasted and coarsely chopped
2 cans navy beans, pureed separately
5 ribs celery, minced
2 large onions, minced
3 large carrots, minced
2 heads garlic, minced
2 tablespoons olive oil
3 teaspoons mixed fresh or dried herbs (e.g., sage, basil, thyme)
ancho powder
black pepper, ground
8 cups cooked brown rice, blended until sticky
or 4 cups rice cooked in 7 cups water, blended
1/3 cup tamari
4 tablespoons tomato paste
2 tablespoons paprika
2 tablespoons fresh herbs, chopped
salt to taste
6-8 eggs
1- 2 cups of matzo meal
Saute minced vegetables in olive oil. Thoroughly mix vegetables with remaining ingredients, except eggs and matzo flour. Divide mixture into sixths/eighths, place into plastic bags, and freeze. After thawing an individual bag of mixture, blend in one beaten egg and 1/4 cup of matzo meal. Form mixture into 3 - 4 oz. patties.
National Spotlight: Rob Marqusee, Director of Rural Economic Development in Woodbury County Iowa. www.woodburyorganics.com
Garden of Readin’: A Taste of Murphin Ridge Inn. www.murphinridgeinn.com
Outstanding In Their Field: Dave and Florence Minar of Cedar Summit Dairy www.cedarsummit.com
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January 14, 2008
