If there is one thing that I’ve learned at the CSSC, it is that we work hard and play hard. All that working and playing generates a hefty appetite and we know how to feed the masses. So, we are pleased to share with you the recipes and inspirations that keep us going and ready for more activism. These recipes are not designed to be a follow the steps exactly kind of recipe – but rather a set of guidelines and food credos that we adhere to, season by season. After all, is it really sustainable to drive/bike/walk to the store/farmer’s market for one measly ingredient? No, not sustainable at all.
In this series, we will not only tackle recipes but food issues and sustainable cooking best practices. We will explore how to acquire wholesome food and how to cook it in a responsible manner. How’s that for planting two trees with one seed?
- Wonders of Cookin' with Cashews: Creamy Cashew-Pepper Penne For my very first Green Grub post, I decided my grand debut recipe must be vegan, of course, and this thought naturally led to the decision to make one of the main ingredients this, a staple of vegan cuisine – cashews.
- Citrus Time is Here Again! Oh beautiful and delectable, sweet and surprising citrus! Since we are the California Student Sustainability Coalition with a lovely Mediterranean climate, we get to celebrate the winter months with bright and fresh citrus fruits.
- Fermented Foods Part Two: The Best Way in the Entire World to Eat Kale It used to be that kale was the bottom of the barrel item in our CSA. I had to sneak it into soups and blend it with spinach in Indian and Middle Eastern food. Now, it is the first item to go and usually gets eaten on veggie basket day.
- Get Your Ferment On As we pull into the darkness and cold of winter, our immune systems can take a real hit. Not only does dry air ruin our first defenses like gooey mucus to catch all those flying bits of bacteria, but the lack of physical activity and proper nutrition generally associated with the season can be detrimental to your well-being. Enter fermented food.
- Soy Milk and Cookies What does svelte, vegan Santa want? An ice-cold glass of homemade soymilk and tasty vegan cookies made with care.
Hi,
I work for Belgian National Public Television VRT. I am doing research for a documentary series we are making about the way young people (meaning not much older than thirty) have changed the world in the past and are trying to change the world today.
We plan to come to the Bay Area (in the fall), mainly because of its historically relevant protest and change movements, but it would be nice if we could also find new ideas and projects there. If your organization knows young people with truly original new ideas and projects in the field of sustainability that deserve attention, or if you know other organizations who could help us find them, we would be very grateful if you could let us know.
Many thanks!
Wim Vandenbussche
VRT – Belgian National Public Television
++32 2 741 34 70
++32 478 900 250