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There\u2019s no question that eliminating all traces of animals from our plates will lessen our carbon footprint. ( http:\/\/www.worldwatch.org\/node\/6297<\/a> ) For this example meal, we\u2019re going veg-only. Don\u2019t worry\u2026I\u2019m not suggesting you raid your neighbor\u2019s Yard Waste bin for twigs. There\u2019s far better options out there, like millet. Although in America we mostly give millet to our pet birds \u2013<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n \u2013 in Africa and Asia it is a staple food source, and has been for thousands of years. Millet varieties are very hardy cereal crops with a short growing season; their ability to handle drought and high temperatures makes them perfect candidates to grow in less fertile, more drought-ridden soils in East Africa and near the Sahara Desert. (They also require less water to grow than rice, wheat, or corn.) In India, the production of millets are high, however the amount of millet used as a food source has decreased dramatically in the last fifteen years, with most of the millet now used as animal fodder, or for the production of alcohol. ( http:\/\/ejournal.icrisat.org\/Volume8\/IMPI\/Availability_and_utilization.pdf<\/a> ) Which is kind of a shame because millet, as foods go, is a very healthful one to eat.<\/p>\n <\/p>\n <\/p>\n Video about how to prepare millet, here: https:\/\/www.youtube.com\/watch?v=6xYg0YdK7HA<\/a><\/p>\n <\/p>\n Millet has been eaten around the world for centuries. In Russia, a popular millet porridge is made by adding milk and sugar at the end of the cooking time, or it is eaten savory alongside different stews. The Germans add apples to the cooking water, and drizzle honey over the porridge as it cools. The Chinese pair it frequently with yams, beans, and various squashes \u2013 which happens to be the way I eat it most often, with steamed butternut squash and greens of some sort, like kale, or broccoli, or cabbage…or\u2026<\/p>\n <\/p>\n Here\u2019s a list:<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n All of these foods belong to the Brassica<\/em> plant family, which have some really good health properties that you can learn more about here: http:\/\/healwithfood.org\/list\/healthiest-brassica-vegetables-benefits.php<\/a><\/p>\n <\/p>\n For this recipe, I\u2019m going to focus on two of my favorite members of this family:<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n As a college student, I\u2019m very conscious about where my money goes in regard to food; I don\u2019t have a lot of it to spend, and I want to get the most value \u2013 that is to say, the best quality of nutrients \u2013 from what I buy. Also, I want my money to reach all the way down the supply chain and go right back into the hands of the farmer who grew my food, whenever possible. This is easier said than done. I don\u2019t know who grew the millet I bought, or where, or how long ago it was grown. However, we happen to live in an area where farmers\u2019 markets are abundant, and local cooperatives like PCC are accessible and affordable some of the time, if you buy the right things.<\/p>\n For this meal I shopped at PCC for millet, purple cabbage, and a turnip. (I already had arugula from Trader Joe\u2019s.) Millet is pretty inexpensive wherever you purchase it (I paid $1.19\/lb), so I figured the best place to buy it was from PCC, where I have more confidence in the care they take in ensuring a responsible supply chain for sourcing products like millet that are not locally produced.<\/p>\n I paid a bit more for my purple cabbage and turnip than I would have had I gone to a cheaper store, but in return for the extra few cents that I spent, I had: good quality, locally grown vegetables; more knowledge and confidence in the growing methods used; trust that the farmer would be fairly paid; and the knowledge that whatever profit PCC made would be used with honesty, fairness, and responsibility.<\/p>\n For a cabbage \u2013 a vegetable that is currently in-season and available as locally as, theoretically speaking, your own backyard garden \u2013 this was worth the trade-off. For out-of-season fruit and veg that\u2019s been grown organically somewhere local-ish and costs an arm and a leg\u2026This is the point at which I go to a different, cheaper store, and begin sizing up produce according to potential nutrient va VIDEO: Philosopher Peter Singer on Buying Locally (start at 3:36): https:\/\/www.youtube.com\/watch?v=Uzq0H9vwE5Q<\/a><\/p>\n If you\u2019re really interested in this, check out this review of Singer and Mason\u2019s book: \u201cThe Ethics of What We Eat<\/em>,\u201d here: http:\/\/www.theage.com.au\/news\/book-reviews\/the-ethics-of-what-we-eat\/2006\/05\/26\/1148524874515.html?page=3<\/a><\/p>\n <\/p>\n <\/p>\n I\u2019m starting with a bowl of millet dressed with olive oil and salt, thinly sliced purple cabbage, and cubed turnip. <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n I steamed the cabbage in \u00bc inch of water, just until it was cooked through, and then repeated the process with the turnip. (If you keep a little of the cabbage cooking water in the pan, you\u2019ll end up with colorful turnip cubes like this\u2026)<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n To finish, I simply piled on the arugula, cabbage, and turnip, and then squeezed half a lemon over the finished dish. (When any type of acid interacts with the purple cabbage, it changes the color to something like this\u2026)<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n FIN. Time to eat!<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Nutritional breakdown of this meal (I used www.Cronometer.com<\/a> )<\/p>\n Hello BC Students and Fellow Eaters of Food\u2026 Fall Quarter is drawing to a close and winter break is nearly upon us, bringing with it late mornings, shameless wearing of onesie PJ\u2019s, and time to spend puttering around the kitchen attempting...what? Maybe you have some ideas already...scratch-made cookies, or a family recipe or two from ...more about Consider Eating More Sustainably this Winter<\/a><\/p>\n","protected":false},"author":167,"featured_media":12504,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-12501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archive"],"_links":{"self":[{"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/posts\/12501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/users\/167"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/comments?post=12501"}],"version-history":[{"count":3,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/posts\/12501\/revisions"}],"predecessor-version":[{"id":12579,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/posts\/12501\/revisions\/12579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/media\/12504"}],"wp:attachment":[{"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/media?parent=12501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/categories?post=12501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bellevuecollege.edu\/sustainability\/wp-json\/wp\/v2\/tags?post=12501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"whis1\"](\"https:\/\/www.bellevuecollege.edu\/wp-content\/uploads\/sites\/16\/2016\/12\/whis1-298x300.png\")
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*Note that this table refers to millet in its raw, uncooked form \u2013 which isn\u2019t the best way to eat it. The nutrient levels will change according to your chosen cooking method.<\/p>\n![\"whis4\"](\"https:\/\/www.bellevuecollege.edu\/wp-content\/uploads\/sites\/16\/2016\/12\/whis4-190x300.png\")
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lue and cost to me, the broke and hungry consumer.<\/p>\n\n
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