I woke this morning thinking of tomatoes. Last night I sliced a tomato for my salad and noticed its perfect resemblance to a heart. My kids giggled at the shape. I photographed it before it was diced into imperfect squares. The season for tomatoes is coming to and end. Yes, I can find tomatoes year-long … Continue reading Why eat tomatoes in season?
I admit it. I am a cookie snob. Don't bother serving me a cookie that requires removal from plastic, cardboard or both. My cookie snobbery goes beyond flavor; though I have yet to find a store bought cookie that replicates the gooey, melty perfection of a cookie straight from the oven. It is about the … Continue reading Why I eat only homemade organic cookies.
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
This is the first a series of cooking workshops. I had great fun making it, although it took much longer to film (shows how much I know about film making.) What I do know is how to cook using less water. In the film you will not only learn how to make great pizza dough … Continue reading YouTube Video- How To Make Sustainable Pizza Dough
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)
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
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)
Five days a week for the last 15 years, my husband has packed a turkey sandwich for lunch. Since I work from home, I have assumed the responsibility of the turkey sandwich. I admired the sandwich I managed to make this morning despite my fatigue (on account of a mockingbird that began its elaborate song … Continue reading Turkey Sandwich and Water (Whole Wheat Bread Recipe)
Out of the oven the bird smells glorious. A stab of the golden skin releases its tasty juice. The 1,876 gallons of fresh water embedded in the skin of the chicken does not leak out. The average amount of fresh water used to grow the feed for, quench the thirst of, slaughter and clean one … Continue reading Chicken and Water
Water is colorless. In the virtual world of water footprints water has been assigned the colors blue, green and grey. Water sourced from ground water, reservoirs, and rivers that scribble across the landscape is considered blue water. Rain water is green water. Grey water is water that has been tainted with pollutants. I hunt for … Continue reading Color and Water