Sustainability Matters: January 10, 2014

oats

 

There are no GMO oats, and that's unlikely to change. It all comes down to money. [Modern Farmer]

 

Japanese rice farmers are beginning to question protectionist policies. [NYT]

 

Gatorade to kids: "Avoid water". Sports drink game app tells children that water is detrimental to sports performance. [Civil Eats]

 

Large food companies are cutting calories: 6.4 trillion, to be exact. [NPR]

 

New and improved Cheerios, now GMO free. New formula to include non-GM corn and sugar. [... Read more >

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10 Ways to Cook Kale Without Making Kale Salad

kale soup

 

Though it's hard to remember, there was a time when few of us had heard of kale salad. Back in those gastronomically prehistoric days, kale was, in fact, occasionally consumed in cooked form. And it was still delicious. If you've maxed out on raw greens, here are some alternative ways to prepare this celebrated superfood:

 

1. Serve it Greek-style: blanched, squeezed, chopped, and doused with olive oil and lemon juice. Top with a handful of crumbled feta: you won't regret it.

 

2. Throw it into a tangy, garlicky pasta sauce.

 

3. Add kale and other greens to a hearty, phenomenal, bean purée–thickened minestrone soup.

 

4. Blend it into a ... Read more >

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Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

Recipe for Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters from the James Beard Foundation This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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Staff Recipe: Chicken Kitchen Chop Chop

ChickenEven though JBF Awards department staffer Janie Schneider is known around the office for the elaborate dinners she prepares for herself and law student boyfriend, Russell, it’s this simple, homey dish that she makes when she’s homesick for Miami. It’s her adaptation of the chicken and rice dish from the Chicken Kitchen chain (a South Florida cult favorite) that she enjoyed growing up. “When I moved to New York my sister (who still lives in Miami) would call me on her way home from Chicken Kitchen and I always wished I was in the car with her. So I decided to make my own version of Chop Chop. It’s not as good, but the curry mustard sauce reminds me of high school afternoons by the pool,” says Janie. “Okay, so it’s glorified fast food,” she admits. “Some say it’s similar to Arroz con Pollo, but when you’re Jewish and don’t have a Cuban grandmother to make that

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