J500 Media and the Environment


Try Asian Tofu Dish, Be Green and Healthy by sachikom

Eating is one of my important part in my life. Sunday breakfast is the ideal start of the day. Friday dinner with my friends relieves all my stress. However busy I am, I never eat fast food nor frozen dinner. As professed gourmet, how can I be indifferent about “Power Steer,” the New York Times article about feedlot beef. In the article, Michael Pollan says eating beef every day is not a good idea for our health and the environment because of “the invisible costs: of antibiotic resistance, environmental degradation, heart disease, E. coli poisoning, corn subsidies, imported oil.” For example, compared to grass-fed beef, cornfed beef is less healthy because contains more saturated fat. Pollan also tells us the estimation that raising a 1250 pound cattle consumes 284 gallons of oil in his life time and 25 pounds of corn a day. You cannot forget about the consumption and pollution of assembly-line meat factories, including energy, water, greenhouse gases. (Mark Bittman, the New York Times)

I’m not only a gourmet. How can I be healthy and earth-friendly? Pollan suggests buying grass-fed beef. Another choice, being an occasional vegetarian? Don’t worry. You can still do that without abstinence. I introduce my favorite tofu dish.

Pick your favorite vegetables. I like carrots, broccoli, bok choy, coriander and squash. Cut a pack of firm tofu, vegetables and cloves of garlic into pieces. Stir vegetables and garlic with vegetable or sesame oil on a pan for five to 10 minutes. Add tofu, pepper and sauce, a combination of soy sauce, oyster sauce, hoisin sauce and hot chili sauce. I usually don’t measure ingredients. Taste food while you cook. You can add sugar or different sauce. Be creative!

veg3.jpg

Picture by Sachiko Miyakawa

These are sample vegetables and sources.

Food will be best served with rice. You can use a rice cocker or pot, of course! Here’s the link to “How to Cook Rice” from About.com.

All ingredients are available in Lawrence. Have fun! Want to be a more green gourmet? Check out the Lawrence Sustainability Network’s “Local eating for global warming”!


By Sachiko Miyakawa

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1 Comment so far
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Indeed! Learning about feedlot beef is a real eye-opener. Pollan’s NYT’s essay has been expanded into an outstanding book: “The Omnivore’s Dilemma”

Comment by Barry Brownstein




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