Holiday Gifts: Go Green, Pick Practical

by Kate Heyhoe

This year I’ve picked gifts with either a green sheen or a very practical profile - from stocking stuffers to big family gifts, including handy tools for Thanksgiving and holiday parties. For more ideas: The Global Gourmet Store and the New Green Shopper are filled with tasty treats, great tools and green gifts. Cookbook Profiles and I Love Desserts feature sample recipes from the year’s best books. And come back for more new picks in December, including sweet treats and dessert tools (our past holiday picks may also include products that are just as perfect today, but somehow Santa skipped).

Happy holidays, part one!
Kate Heyhoe

 

Calphalon LX Series 15-piece Knife Set

Sometimes labels help. I know I’m not the first cook to pluck the wrong knife out of the block, then fish around until I got the right one. Calphalon’s LX set was made with me in mind: the bottom of the handles identify the knife, with handy but unobtrusive etchings like 8″ Chef” or 3″ Paring. But user-friendly ID’s would be meaningless if the knives didn’t perform. I’m not saying you need to break out the band-aids for this set, but cooks who appreciate sharp knives will find these babies do the job right. Use these knives with care: they’re sharp! And according to Calphalon, they hold their edge longer than stainless because they’re made of German high-steel carbon with Molybdenum and Vanadium, forged in a single piece (blade, bolster and tang). The ergonomic handles feel good, with enough weight to aid chopping but without causing fatigue. The snazzy black block holds the full set of an 8″ chef’s knife, 5″ santoku, 3.5″ parer, 8″ bread knife, 4.5″ tomato (serrated), 6″ utility knife, and a sharpening steel, shears and 6 steak knives.

Buy a Calphalon LX Series 15-piece Knife Set

 

Dual Thermometer Tests Food and Oven Temp

CDN’s Dual-Sensing Probe Thermometer/Timer (DSP1) measures both the temperature of the oven and the internal temperature of the food being cooked. My book Cooking Green (March 2009) contains oven-fuel saving tips, including cooking several items at the same time, or skipping preheating. This dual-sensing device tells you if the oven’s cranking at the proper heat, especially handy whenever you cook simultaneously, or after you’ve opened the door to take one dish out, or shut the oven off early so foods cook passively. Instant read-outs of both the internal food temperature and ambient oven temperature help you adjust your oven as needed. You can also program desired settings for both the food and the oven temperature: it chimes one sound when the oven temperature is reached, and another sound when the food is done. It also features a digital timer, and an overtime alert signals when food is left in the oven too long.

Other Features: A 39-inch high-heat resistant sensor cable. The stainless steel probe is 6-3/4 inches long. Registers from 32 to 573 degrees F (0 to 300 degrees C). USDA recommended temperatures for food safety are printed on the thermometer. Can be mounted by magnet or stand. The timer counts in minutes and seconds up to 10 hours. Once the set time has been reached, the timer counts up from zero to indicate how much additional time passes. It runs on one AAA battery (included). Visit www.cdn-timeandtemp.com for where to buy, and information on How to Recalibrate Your Thermometer, Thermometer Technology and 25 Tips for Food Safety.

Buy a CDN Dual-Sensing Probe Thermometer/Timer

Designer Porcelain-Bamboo Mortar & Pestle Set

You really connect with your ingredients when you grind or crush them by hand. A mortar and pestle is the most effective tool for releasing the oils and essences of herbs and spices, and it also comes in handy for times when you need to grind medicines for people or pets. The Kuhn Rikon Mortar & Pestle set has details that make this functional, low-tech tool even better. Besides the porcelain pestle, it features two mortars: a porcelain one that nests inside an earth-friendly bamboo mortar and stand. Designed by award-winning Swiss designer, Philipp Beyeler, the set is featured in the Museum of Modern Art’s catalog, and features added functionality in clean, crisp design, including:

• A pouring spout on the coarse porcelain bowl, handy for grinding fresh herbs and spices with wet ingredients as pastes for dressings or marinating.
• A 6×6-inch bamboo base for grinding dry spices such as peppercorns, cardamom and mustard seed, or for homemade curry blends.
• A porcelain pestle with a small hole in the handle to strip leaves off herb stems, and which stores compactly inside the porcelain bowl.

Suggested retail price $50; at specialty and online retailers including Museum of Modern Art catalog (www.momastore.org) or factorydirect2you.com.

 

2-in-1 Serving Knife Acts as Spatula

Multitasking meets kitchen tool. Kuhn Rikon’s Serving Knife slices like a serrated knife and serves like a spatula. I like to serve at table, but two tools can be awkward and messy; either the knife or the server falls into the casserole or onto the table. Not so with this handy tool; simply slice, twist the wrist, slide it under the food and serve. It’s not as complete as a Swiss Army knife, but it’s got that same Swiss logic. For instance, it features nonstick coating and an offset handle to make slicing and serving even easier, and prevents slipping back into the pan. A protective sheath keeps the knife secure for safe storage and transport, so you can take it to potlucks or tailgate parties. In Red or Metallic Silver, in two sizes: 10-inch knife at $14 msrp, and 12-inch knife at $16 msrp. At specialty and online retailers including factorydirect2you.com.

Versatile Potato Ricer Delivers Two Textures

Never mash potatoes with a food processor: they’ll get gummy. Hand mashing’s okay, but you’ll get the fluffiest results with a potato ricer, especially the Kuhn Rikon Potato Ricer. It’s a handy low-tech tool for all sorts of vegetables and even baby food. The ergonomic design eases leverage, so with a simple squeeze of the handle, light strands of potatoes extrude through the ricer. You can rice one large or two medium sized potatoes at a time, and a handy pull-out clip lets the ricer rest on the rim of a pot or bowl. It comes with two stainless steel disks: larger holes for mashed spuds, and smaller holes for making puree. (Store the extra disk in the ricer’s built-in compartment.) Go beyond the standard mash to create potato pancakes, gnocchi, lefse and spaetzle. What else can it rice or puree? Berry sauce for desserts, tomato puree, parsnips, carrots, baby food and blanched greens. Dishwasher safe, in black or white.

Buy a Kuhn Rikon Potato Ricer

 

Capresso H2O Plus Water Kettle

This electric tea kettle always makes my list of functional green appliances: It boils water with less fuel than a cooktop, shuts off automatically, and you can use the hot water for more than just tea. This model boils water faster than on a stove, keeps the kitchen cooler, and it’s handy when you want to rehydrate dried mushrooms, dried tomatoes, and powdered soups; or to jumpstart a pot of water for pasta, steamed vegetables, or potatoes. The Capresso H2O sports a glass carafe, so you can see the progress without lifting the lid (and it’s fun to watch the bubbles: like an aquarium without the fish). It holds a manageable amount, letting you boil from 2 to 6 cups. It’s one of my handiest kitchen appliances, in its snazzy black and silver design, and makes a great gift for almost everyone, even non-cooks.

Buy a Capresso H2O Plus Water Kettle

More New Green Basics product reviews include:

• Cuisinart Green Gourmet Cookware
• Hotpan Thermal Cookware
• Kuhn Rikon Pressure Cooker Skillet
• Architec Cork Cutting Boards
• Epicurean Cutting Boards
• Equal Exchange Roasted Nuts and Berries
• Caldrea Scented Cleansers

Saving $$$ at the Grocery Store

Obama vs. McCain on Oil

by Kate Heyhoe

 

If high food prices are cramping your wallet, then pay attention to what the candidates are saying about one key issue: oil and energy. Oil is tied to everything—and it may be the single most important issue of the election. To understand rising food costs, let’s look at the issue of oil and where the candidates stand.

First, prices for grains, meats, dairy and vegetables always fluctuate, though usually it’s because of environmental conditions, like drought or pest infestation. Today’s high food prices are artificial in the sense that they’re controllable: if you take away the inflated oil prices, the price of food would plummet. And so would the price of everything else you buy.

Oil’s impact on food costs start with bringing feed grains to farms, and then continue mile-by-mile via truck, air, ocean liner, and by your own car, to move food from farm to factory or fridge. This fuel-price impact has gone far beyond squeezing out little luxuries. It hurts basic family nutrition, meals-on-wheels, and school lunch programs. When budgets are stretched, putting food on the table often becomes more important than going to the doctor, or sending kids to college. Some schools are cutting pack on sports, books, and teachers—just to pay for school buses, heating, and cooling expenses. That’s just not right.

On the other hand, when some schools recently switched to electric-powered buses, their fuel-savings quickly paid for the new equipment, and the clean engines don’t submit kids and drivers to choking fumes. As alternative-fuel cars become more in demand, and competitive industries kick into action, everyone can win. If we vote to make it happen. Which brings us back to oil.

Foreign oil and Wall Street speculators are only part of the fuel-cost equation. If you paid more at the pump after the recent Texas-Louisiana hurricanes, you know that price fluctuations were blamed on the shut-down of domestic oil production. So whether oil comes from inside or outside the United States, as long as oil dominates all other fuels, it will always control our economy and our freedoms, nationally and individually.

We will always have hurricanes, broken pipelines, and terrorist threats as justification for punching up the price of oil at any given moment (and then leaving it there as consumers adjust).

In other words: Whether it comes from inside or outside the U.S., oil straps us to a future of dependence on an industry so awash in profits, there’s no motivation for them to ever drop prices again. Big oil can’t be controlled by government, because it’s already more powerful than politicians. Even if oil was unlimited, there’s way too much profit to be made by keeping demand high and supply low (witness the Exxon mega-profits).

Solution: Open up competition through other sources of fuel, and the oil monopoly starts to crumble. Building our nation’s strength on renewable resources makes far more sense than the rallying cry of “drill, baby, drill.”

Obama’s plan is to reduce foreign and domestic oil with other forms of energy, while McCain’s number one strategy is to increase offshore drilling at home (continuing our oil dependence). Through the development of alternative energy, Obama’s plan seriously cuts our total oil consumption by 35 percent, or 10 million barrels per day, by 2030—sufficient to offset the projected amount of OPEC-imported oil and reduce domestically produced oil at the same time.

McCain’s fallacy lies in his belief that “the sudden shocks and ever-rising prices…come with our dependence on foreign oil.” But our own Big Oil controls the market, and even if you take foreign oil out of the equation, you still have a country dependent on a single form of fuel, owned by a handful of corporations. McCain’s policy is stuck on increased drilling; it’s not a solution. It’s not even a good band-aid: it’s applied too late and it doesn’t stick. Prolonging our dependence has no good benefits anymore: oil and its emissions pollute the environment, while they simultaneously ramp up the cost of every little thing whenever there’s a hiccup in the supply system or a bump by Wall Street speculators, or a decision by oil companies to raise prices.

Obama sees offshore oil drilling as the band-aid that it is, and incorporates it only as part of a broader plan that opens the doors to overall economic solutions. More jobs, better futures, new industries, foreign independence, financial security, and stabilized economies don’t come from oil; they come from multiple new sources of renewable energy at home.

It’s true that both Obama and McCain support alternative energy technologies, but they have totally different ideas on specifics. Obama wants to tax the profits of oil companies, McCain does not. Obama sees energy as something vital, and part of the government’s leadership responsibility. McCain walks away from direct involvement.

McCain’s plan might make sense if there was no viable alternative, but that’s where his vision falls short: we already have clear solutions of benefit to consumers, industry, the economy, and the environment. So what’s keeping these solutions from becoming widespread and affordable? Big oil and the reticence of policy-makers like McCain to forge a national problem into a productive solution. He says he supports an all-of-the-above strategy (using conventional and alternative fuels), but if you’re a homeowner looking for some solar tax credits, you can’t count on McCain; he’s never voted for them. If you’re an oil company, McCain stands against taxing windfall profits, so like Exxon, you’re free to keep making as much profit as you can get away with. McCain believes such a tax would hamper domestic oil production. Which is another good argument against our dire dependence on domestic oil.

Greening Both Parties

Here’s the rub: Even if gas prices were to drop to $2 a gallon, and food prices were to drop with them, oil dependence (foreign or domestic) will never improve our lives, but new energy investment would. Alternative, renewable energies, and the competition that comes with them, open up a future of jobs, building, manufacturing—strong arms for the economy to pull itself up with and powerful legs on which to take great strides. New energies mean growth at home, not abroad. And it will take forceful policies to combat the push-back from Big Oil.

Both candidates say it’s time for change. But more importantly, it’s time for choice—McCain’s core policies sound good, but in practice his plans don’t advance the economy, while Obama’s choice is to rapidly increase the momentum of diverse energy industries and use them to galvanize the rest of the economy and the infrastructure. Obama’s forceful commitment to move away from oil and push alternative energies to the top of the agenda is the only logical direction. In the short and long run, it’s the one that will shrink food prices, carbon footprints, and economic dependence. You may disagree with the candidates on other issues, but when it comes to feeding our future, the energy plan that’s got real meat to it wins.

But don’t listen to me. Make your own choice: Whether you lean toward Obama or McCain, take a moment to read a well-researched perspective on why energy is the most critical issue of our times. The New York Times columnist Thomas Friedman has written a number of articles and bestselling books on the issue. He says in part:

Well, I want to rename “green.” I want to rename it geostrategic, geoeconomic, capitalistic and patriotic. I want to do that because I think that living, working, designing, manufacturing and projecting America in a green way can be the basis of a new unifying political movement for the 21st century. A redefined, broader and more muscular green ideology is not meant to trump the traditional Republican and Democratic agendas but rather to bridge them when it comes to addressing the three major issues facing every American today: jobs, temperature and terrorism…

Because a new green ideology, properly defined, has the power to mobilize liberals and conservatives, evangelicals and atheists, big business and environmentalists around an agenda that can both pull us together and propel us forward. That’s why I say: We don’t just need the first black president. We need the first green president. We don’t just need the first woman president. We need the first environmental president. We don’t just need a president who has been toughened by years as a prisoner of war but a president who is tough enough to level with the American people about the profound economic, geopolitical and climate threats posed by our addiction to oil—and to offer a real plan to reduce our dependence on fossil fuels.

Before deciding on who to vote for, please read Friedman’s complete article. You need to become a member of www.nytimes.com but membership is free. Here’s the link to the article:

•   The Power of Green, by Thomas Friedman

And in case you don’t finish the article, I’ll cut to the chase:

Equally important, presidential candidates need to help Americans understand that green is not about cutting back. It’s about creating a new cornucopia of abundance for the next generation by inventing a whole new industry. It’s about getting our best brains out of hedge funds and into innovations that will not only give us the clean-power industrial assets to preserve our American dream but also give us the technologies that billions of others need to realize their own dreams without destroying the planet. It’s about making America safer by breaking our addiction to a fuel that is powering regimes deeply hostile to our values.

Amen. May the best green candidate win.

 

More links to Obama and McCain energy policies:

• Drilling Down on McCain, Obama Energy Plans (CNET News, Sept. 3, 2008)
• CNN Election Center: Energy
• CNN Commentary: Obama’s Green Gold Rush (by Robert F. Kennedy, Jr.)
• McCain’s Carbon Policy Increases Profits for Biggest Polluters (The Guardian, Sept. 8, 2008)

 

Cuisinart Green Gourmet Cookware

Cuisinart has launched a new Green Gourmet cookware line of anodized clad pans with an aluminum alloy core, and get this, a ceramic-based nonstick interior that is indeed truly nonstick and safe.

The cookware contains no petroleum products, no PTFE or PFOA, the pans and their metal handles can withstand oven use up to 500 degrees F and is broiler-safe. And because these pans conduct heat so well, they perform best when not used on high heat; medium and low are sufficient (meaning built-in energy-efficiency).

The drawbacks: They’re made in China, so they’ve got a traveling cookprint similar to most cookware these days, and they can’t be used on induction burners (no ferrous material). The ceramic-based surface is tough but not infallible: it can chip, which untreated anodized aluminum won’t do, but so will enamel-cast iron (which is considerably heavier to lift). Avoid sharp or metal utensils (anything that works on a Teflon surface is fine, like silicone or nylon). If you treat the cookware kindly, it should last a long time. Kudos to Cuisinart for the next generation of nonstick cookware. Hopefully, we’ll keep seeing greener improvements from them and other brands in their cookware and in every part of the kitchen.

Currently the cookware is available at Bed, Bath and Beyond stores.

2008 Trends: What’s Hot, What’s Not

This year, cooking comes with greater awareness. Jumpstarted in recent years by Warren Buffet and the Gates Foundation, George Clooney’s plea for Darfur, issues raised by The Omnivore’s Dilemma, and Al Gore’s leadership with global warming, the national mindset is increasingly aimed at connecting with bigger issues. As the year progresses, I’ll be covering the emerging trends behind what we eat and how we cook it…

In:

• Cast iron cookware, regular and enamel coated
• Made in USA (preferably local)
• Induction cooking, to keep kitchens cool
• Re-usable shopping bags
• Stovetop cooking, all year round
• Conscious consumerism: voting with your dollar
• Savory desserts
• More meatless meals, especially with whole grains
• Dark chocolate, organic and fair trade, 70% cacao
• Certified: Organic, Fair Trade, and domestic Fair Trade
• Ethical eating, humanely raised animals
• Kinder, gentler TV chefs with world vision
• Kitchen sections at second-hand stores
• Peace

Out:

• Inhumanely raised livestock and poultry
• Inhuman, self-centered TV chefs with no vision
• Milk chocolate
• Faux organics and exploited workers
• Made in China, including questionable “organics”
• Double wall ovens, which stress cooling systems
• Beefy meals (though grass-fed beats conventional)
• Plastic and paper
• Oven cooking in warm weather
• Supporting the bad guys
• Corn syrup sweets
• Teflon and nonstick-surface cookware
• Salad shooters and one-trick-pony appliances
• War

…from Kate’s Global Kitchen