Wednesday, April 29, 2009

U of M Arboretum Auxiliary Plant Sale

Spring Plant Sale

Looking for something special for your garden(s) this spring? Perhaps my post about heirlooms inspired you to plant heirlooms this year? You could take a trip to annual Minnesota Landscape Arboretum Spring Plant Sale, one of the largest plant sales in the region, to find the plants you seek.

Shoppers can choose from hard-to-find varieties, heirloom varieties, University of Minnesota introductions, Herbs, Hostas, Ornamental Grasses, Perennials, Rock Garden, Shrub Roses, Vegetables, Water Garden and Koi, Wildflowers, Wetland Plants and much more. For a full plant list, click here.

The sale is held at the Arboretum Picnic Shelter area near the Learning Center.
They have some containers, but it's probably best to bring your own for carrying plants out.

Mark Your Calendars

May 9 and 10, 9 a.m.-4 p.m.
3675 Arboretum Drive, Chaska MN 55318

Entry Fees
Non-members: $7
Children (15 and Under): Free
Members: Free
University of Minnesota Students: Free

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Monday, April 27, 2009

Eating Local in Twin Cities: A Rough Guide to the Region’s Food System

Interested in sustainability and green living? Like healthy and delicious food and beverages?

The American Planning Association’s Planning and Community Health Research Center connected with a network of individuals in Minneapolis and Saint Paul, Minnesota to provide you with information about the Twin Cities food system—from the production of locally grown and produced foods to their transformation into mouth-watering, culinary delights.

This guide provides you with a partial list of some of the region’s food related organizations, community gardens, farmers’ markets, food stores, restaurants and breweries. For a map of the food stores, markets, restaurants and breweries, visit:
http://www.planning.org/nationalconference/about/pdf/EatLocal.pdf

While not completely comprehensive, this publication does some of the work for you locating sustainable, local food options in the Twin Cities area. In addition to restaurants and brewpubs, it offers lists of community gardens, farmers markets, and food stores & markets.


[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Thursday, April 23, 2009

Garden Opportunities for South Minneapolis and Morningside Residents

I received an email from Backyard Harvest today, and they still have Backyard Harvest customer slots for the 2009 growing season. Backyard Harvest contracts with homeowners, renters and communities to create gardens in their backyards. The program provides both the plantings and garden education.

We happily offer three garden designs ranging from 80- to 120-square-feet. These yummy and bountiful packages include the following:

~ A comprehensive, professional garden design
~ Personal urban farmer who will install and maintain the garden, harvest the vegetables and leave them at your back door
~ Community events (e.g. garden parties, workshops, canning bees)
~ Site assessment including soil test*^
~ Compost/topsoil blend*^
~ Compost tea
~ Mulch
~ Plants & seeds (over 30 different crops!)
~ Watering system (w/ timer)^
~ Garden journal with notes and communication with your farmer
~ 16 to 20 weeks of fresh vegetables, herbs and edible flowers (over 30 different crops)

*Negotiable and to be determined in a consultation
^One-time set-up cost. Back-to-back growing seasons patrons will have this cost waived.

Prices range from $1025 to $1295. Contact Program Coordinator, Krista Leraas at harvest@pricoldclimate.org for more information and to schedule your consultation.

Our pilot year focuses on the South Minneapolis area and on the Morningside neighborhood of Edina. Please pass this along to anyone who might be interested! We may not be able to accommodate all requests for backyard farming services but we would love to hear of your interest as we plan our 2010 expansion.

For more information about becoming a Backyard Harvest customer and about our project mission and goals visit our website at www.pricoldclimate.org/about_backyard_harvest.

Backyard Harvest is a project of the nonprofit Permaculture Research Institute - Cold Climate.


[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Thursday, April 9, 2009

Let's Talk About Grass-Fed Beef

I've written quite a few blog entries about the various burger joints in the Twin Cities and how I'd like for them to consider sourcing locally raised, grass-fed beef for their burgers and juicy lucys. Some Twin Cities restaurants are doing that already, including The Strip Club, the Craftsman, and Cafe 28.

In general, beef is a controversial subject when talking about sustainability. Studies have shown that livestock production production generates 18 percent of global green house gas emissions - that's more than transportation. Other studies have shown that it takes about 2,500 gallons of water to produce one pound of beef in the US; that's right, 2,500 gallons. For these reasons, some argue beef production simply cannot be sustainable. Others argue that it could be more sustainable if we: 1) ate a lot less of it, and 2) ate grass-fed, locally raised beef.

Today I've got some brief and interesting reading material for you if you're interested in learning more about grass-fed beef in our area.


Read About Thousand Hills Cattle Co.

Thousand Hills Cattle Co. is possibly the most widely sourced locally raised grass-fed beef in the Twin Cities. The Strip Club sources their beef exclusively, and it's stocked at many co-ops throughout the cities. Todd Churchill of 1000 Hills is a bonafied purveyor of grass-fed beef, and it's hard miss him in his giant cowboy hat. Kim Ode wrote a really neat piece about him this past January. Take a gander at it here. He's an interesting character, and somebody worth knowing more about.


Read Some General Information about Grass-Fed Beef

University of Wisconsin Extension has just released a new, free publication about grass-fed beef, specifically written for consumers. The publication contains all kinds of information for the consumer about the benefits of grass-fed beef, how to cook grass-fed beef, and how to buy it. They've even included some recipes.

So Why is Grass-Fed Beef more Sustainable than Corn-Fed?

Here's what UW Extension has to say:

Today, most meat in the grocery store or at the local restaurant is from animals that were raised in a feedlot and fed significant amounts of grain in addition to hay and pasture. Grass-fed meat is from animals that are put “out on grass” or fed a forage diet. This allows animals to harvest their own food and dispose of their manure in the pasture. Some farmers combine the use of grains with pasture; others choose to use pastures only.

From an environmental perspective, raising animals on pasture has many benefits. High quality, healthy pastures reduce soil erosion, improve water quality (a University of Wisconsin study showed that pastures are the “best” crop for reducing runoff and erosion), increase plant diversity, and provide high quality wildlife habitat...

A variety of health benefits are associated with grass-fed meats. Grass-fed meat is leaner and lower in fat and calories than grain-fed beef. (See table with nutritional information.)

Additionally, studies have shown that grass-fed meat contains more of vitamins A and E, conjugated linoleic acids (CLA), and omega-3 fatty acids, all of which have been shown to lower cholesterol and high blood pressure, and decrease the risk of diabetes and cancer.

Nutrition information for Grass-fed Beef From UWExtension



*Cattleana pasture-finished Galloway beef loin

USDA Prime Grade beef loin

USDA Choice Grade beef loin

Pork loin

Lamb loin

Chicken breast without skin

Chicken thigh without skin

Protein (grams)

27

24

24

26

26

26

22

Fat (grams)

3.5

11.6

8.7

6.6

8.2

1.3

7.0

Calories

129

201

175

165

176

119

151





[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, grass-fed beef, Minnesota]

Friday, April 3, 2009

Shopper's Guide to Pesticides 2009

Over at weier.net, he shared the list of which fruits and vegetables are most loaded with pesticides.

Shopper's Guide to Pesticides 2009

Here's what the authors had to say:

"Addressing the risks of pesticide exposure first and foremost requires information, which is frequently made unavailable to the general public by the government agencies. To counteract this trend for secrecy, EWG [Environmental Working Group] believes that:
  • People have a right to know what's in their food, so they can choose foods with less pesticides.
  • The government can and should take steps to dramatically reduce the number and amount of toxic chemicals, including pesticides, in the food supply.
Each of us can opt for food safety today by choosing to purchase produce low in pesticides and by buying organically-raised fruits and vegetables as frequently as possible. With this first step we can protect our families' health and preserve our own future and the future of the environment from the harmful effects of pesticides."


We grow some organically raised veggies and we buy locally raised, organic produce as much as possible. But not everything that is raised locally is raised organically. The truth is, sometimes when we have to choose between local and organic at the market, we're torn. We often choose organic for health reasons, but we know "organic" isn't necessarily synonymous with "sustainable." What's more sustainable....plain old bell peppers from a local farmer, or organic sweet peppers shipped in from Connecticut?

The short answer is: it depends. That answer can be frustrating at times.

I feel like I spend 5 times as much time at the grocery store than the people around me. I read every label of every product, trying to decide which is the most sustainable option (fortunately, my co-op provides its shoppers with a good amount of product information). I try to remember which producers I've read about or met, and what their philosophies were. I think about how the food is being raised, and whether it makes sense for me to buy it. As an undergrad my philosophy professor should have warned me about the philosophical debates I'd face at the grocery store. No wonder my mother never took me grocery shopping with her when I was a kid...she'd just have me embrioder, pit cherries, or make mud pies until she got home.

Obviously, I try to patronize restaurants who source locally raised organic produce and are committed to a more sustainable way of life. Of course, we sometimes eat at restaurants that don't subscribe to these kinds of philosophies, and I continually reconsider why I'm eating there and whether my choices are as sustainable as they could be.

Even with our efforts, I wonder just how much pesticide residue we're consuming each day, and I hope for the day when sustainability is more easily achieved.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Thursday, April 2, 2009

An Organic Garden for the White House

On Friday, March 20, 2009, the Obamas began to work on their new organic garden, which will boast 55 varieties of vegetables on the South Lawn of the White House. Even the White House carpenter, Charlie Brandts, is getting involved. Apparently, he is a beekeeper, and will tend two hives for honey.

I envy the fact that they can plant so early. Wouldn't it be nice to be gardening outside in March? We just used up the last of the carrots from last season, but we still have some canned tomatoes, as well as some beets and squash.

I've got some heirloom tomato, pepper, and parsley seeds started inside, and I'm looking forward to planting them outside in May.

Read the whole NY Times story about the Obama's gardenhere.


[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Wednesday, April 1, 2009

Reetsy Reviews: Just Truffles

Because my husband is awesome, I was recently treated to a box of truffles from Just Truffles in St. Paul.

Just Truffles carries about 30 regular flavors in addition to some seasonal flavors.

Just Truffle's fluffy centers aren't dense or fudge-like at all. The center is light and the coating cracks as you bite into the truffle. Also, they're large - 3 or 4 bites per truffle.

I'm a sucker for the 99% truffles at Legacy Chocolates, and I really appreciate Legacy's efforts regarding sustainability. But Just Truffles has a lot of fun flavors, and the bigger size makes does make their truffles a perfect size for sharing.

Read more about my truffle experience at www.reetsyburger.com.

[where: Minnesota, Food, St Paul, Just Truffles]