Dairy and Water (excerpt from “Eat Less Water” book-in-progress)

One glass of milk (8 ounces) = 45 gallons of water One pound of cheese = 414 gallons of water One pound of butter = 3,602 gallons of water “Meet the girls,” said Paul, my formal introduction to the black and white milk cows that live on Cobblestone Valley Farms. Located in the small town … Continue reading Dairy and Water (excerpt from “Eat Less Water” book-in-progress)

The Grip of Severe Droughts

Ninety percent of agriculture worldwide is rain-fed, grown with green water. Rain-fed food requires no irrigation because the crop is sustained during the dry summer months with spring rainfall. But our global climate is moving us into unchartered territory. According to the United Nations World Water Report, our planet will warm anywhere between 2 and … Continue reading The Grip of Severe Droughts

Limits of USDA Organic on Water

Organic farming is better than conventional farming at reducing gray water runoff, largely because it avoids the use of synthetic fertilizers, but organic farming methods alone have limitations when it comes to achieving water-sustainable food production as do organic Concentrated Animal Feeding Operations (CAFOs). A sign posted on a field I often pass reads, Organic … Continue reading Limits of USDA Organic on Water

Kneading Bread Dough Around the Kitchen Table (Easy Baguette Recipe)

Last Saturday, nine woman stood around my kitchen table kneading bread. My premise for my book in progress, Eat Less Water, is that the most important water conservation that any of us can do happens at the kitchen table. To have a group of people making bread using water sustainable ingredients around my kitchen table … Continue reading Kneading Bread Dough Around the Kitchen Table (Easy Baguette Recipe)

Water Conservation at the Kitchen Table: Tequila and Water

I swirl the golden liquid in my glass. “Notice the color of the gold añejo,” directs Dr. Adolfo Murillo, the maker of Tequila Alquimia. “Its color comes from oak barrels.” Absent are wedges of lime and shakers of salt that are used to soften the sharp burn of tequila when it travels down the throat. … Continue reading Water Conservation at the Kitchen Table: Tequila and Water

Pasta and Water published in Edible Santa Barbara Summer edition (Fresh Pasta Recipe)

One Pound of Pasta = 230 gallons of water The Italian machine grows long linguine noodles with ease. The fresh pasta is dusted with the gold coarse powder of semolina and disappears into butcher paper before it remerges at the Santa Barbara Certified Farmer’s Market the next morning. I take one and a half pounds … Continue reading Pasta and Water published in Edible Santa Barbara Summer edition (Fresh Pasta Recipe)