Sustainability Matters: September 19, 2014

 

An organic orange grower in Florida uses natural remedies to fight the blights of insects that are damaging groves across the country. [Civil Eats]

 

An algae bloom in the Arabian sea is disrupting the local fishing supply, and may give scientists a preview of the long term consequences for the aquatic food chain due to climate change.
[NY Times]

 

The Edward Jones Dome, home to the St. Louis Rams, becomes the first stadium in the NFL to offer sustainably-raised, Animal Welfare–Approved hot dogs and hamburgers. [Ecocentric]

 

Mission: Readiness, the organization of former military officials concerned about obesity... Read more >

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Staff Pick: End-of-Winter Citrus from the Orange Shop

Citrus from the Orange Shop in Florida
Last call for winter citrus: orange and grapefruit lovers have only a few more weeks to indulge before the season is over. We plan to make the most of it with a couple of boxes of temple oranges, honey tangerines, and ruby red grapefruit from the Orange Shop. Described by Tampa Bay Times writer Jeff Klinkenberg as “North Florida’s last honest-to-God citrus stand,” the Orange Shop is run by third-generation orange growers Pete and Cindy Spyke, who use all-but-organic farming methods in their groves.

The result is the best citrus we’ve ever had. Sweet, intensely juicy, and deeply fragrant, citrus from the Orange Shop is utterly different than supermarket fruit. Only four days off the tree by the time it arrives at your door, this fruit is as close to fresh-picked as you’ll find north of

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June's Best Recipes

Wild Mushroom Stew with Egg YolkOrange–Marcona Almond Salad with Pineapple Granita Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta. Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare. Wild Mushroom Stew with Egg Yolk Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.

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Recipe: Orange–Marcona Almond Salad with Pineapple Granita

Orange–Marcona Almond Salad with Pineapple Granita With the temperature and humidity steadily ascending outside, we're all about keeping the heat to a minimum while making dinner. This vibrant salad from chef Jehangir Mehta—enlivened with zippy pineapple and fresh herbs—only requires a brief moment of cooking on your stove top. It's a taste of the tropics that won't make your kitchen feel like them. Get the recipe here.

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