When you’re vegan, finger foods can feel limited. Sure, there are chips and dips and French fries, but what about the good stuff?

You know what I’m talking about: the dense and decadent finger foods, the ones that are crispy on the outside, soft on the inside? Well, this vegan tofu fish sticks recipe makes for a finger food to feel good about. Spiced to perfection and then fried to heavenly, they’re vegan indulgence that’ll transform your appetizer game from guilt to good gawd!

Tofu is unique in that it is inherently dense and satiating – I don’t need to overeat it to feel full or cook it in a complex way to make it filling. It’s versatile and healthy, making it an excellent choice for any meal. The problem: I don’t like tofu.

Now, why would I be presenting this tofu fish sticks recipe if I don’t particularly enjoy tofu? Because, this recipe results in fish sticks that are seasoned and cooked just the right way, so that the tofu doesn’t stand out like a sore thumb – the flavors are married so well and the textures so much on point that the experience is wholly “fish sticks” and not “tofu trying to be fish sticks.” And, I can definitely get on board for that.

If you’re like me, you hold the popular assumption that all mainstream tofu comes from genetically modified and heavily-sprayed with herbicides soy. This is actually a myth, but you still have to be vigilant about your sources. GMO-free tofu brands exist, especially when you opt for organic tofu.

Now, back to the “fish” sticks. This tofu fish sticks recipe will appeal to your and all your guests’ palates (they’re fried, after all). Pair them with your favorite vegan dipping sauce, such as a vegan white cheese party dip, vegan mayonnaise, or marinara sauce.

Vegan Tofu Fish Sticks Recipe

Serves two

Ingredients

• 14 ounces extra firm tofu
• ½ cup rice flakes
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ cup cornstarch
• ½ cups bread crumbs
• Vegetable oil for frying

Directions

Slice the tofu into fish stick-sized pieces. Place them on a few layers of paper towels and cover with a few more layers of paper towels. Place something flat and heavy on top of them (like a cast iron skillet) to help squeeze out the excess water from the tofu. Let the tofu sit as such for at least 30 minutes. Once they have drained adequately and are dry, season them liberally with one-half teaspoon each of salt and black pepper.

In a food processor, pulse together the rice flour, bread crumbs, remaining sea salt, remaining black pepper, red pepper flakes, garlic powder, and paprika. In a small bowl, mix the cornstarch into one-fourth cup of water and set aside.

Heat the oil in a frying pan. Dip each tofu stick into the corn starch batter and then the rice flake and bread crumb mixture. Make sure each side is well coated. Delicately drop each fish stick into the oil and let cook on each side for a few minutes on each side, or until golden brown. Use a slotted spoon to remove the fish sticks from the frying pan and transfer them to a plate covered with paper towels to help absorb excess oil.

Serve immediately and enjoy!

Related EcoSalon
Fish Have Friends, Study Finds (So Go Vegan and Stop Eating Them)
Sard-In: The ‘It” food in France is a tiny, Sustainable Fish
Mackerel: The Ethically Correct Fish

The post Vegan Tofu Fish Sticks: Finger Foods You Can Feel Good About appeared first on EcoSalon.

If fish is the only part of your diet keeping you from going vegan, you may change your mind after reading about the latest research that says fish are social creatures capable of forming emotional bonds.

The groundbreaking new study, published in the journal Nature, says fish, specifically the zebrafish, form social bonds and friendships similar to behaviors exhibited by humans and other mammals.

Dr Penny Hawkins, head of the Royal Society for the Prevention of Cruelty to Animals (RSPCA) research animals department, told The Independent that as a result of the findings, fish should not be viewed as lesser animals.

“[If] you are going to think it’s okay to eat any animal, then you have to realize what you are doing,” she said.

The researchers observed zebrafish who were exposed to a substance they secrete naturally when danger lurks. When alone (in laboratory tanks), the fish were more fearful than when with other fish.

While sentience has long been observed in marine mammals including dolphins and whales, according to Hawkins, the findings highlight greater levels of sentience and camaraderie than previously understood about fish.

“But if you think of friendship in terms of being with another individual who you are familiar with and whose company you seek and who makes you feel positive emotions, then these are fish friendships,” she says.

“They are not just ornaments or play things for people, they are individuals, they are sentient.

“There’s quite a lot of research going on into fish personalities. Some fish are bold, some are shy, there’s a whole lot more going on in the fish tank than people than people thought previously.”

“You are causing the death of an animal who is sentient, who has experiences, interests,” Hawkins said.

Fish are frequently lumped  under the vegetarian diet label, often called pescatarian diets, where people say they’re “mostly vegetarian” except for fish.

While fish is often pointed to as a healthy animal protein rich in omega-fatty acids, the RSPCA research says the findings make the argument that we need to view eating fish in the same lens as other animals. Plenty of plant-based foods are rich in essential fatty acids as well as the reduced risk of heavy metals and other contaminants found in seafood.

Find Jill on Twitter and Instagram

Related on EcoSalon

Overfishing and Ocean Conservation: President Obama to Tackle Seafood Fraud
Banishing Ghost Nets from the World’s Oceans with the Help of a Trackable, Biodegradable Alternative
Clothing Microfibers are Poising Marine Life, and We’re Next

The post Fish Have Friends, Study Finds (So Maybe Go Vegan and Stop Eating Them?) appeared first on EcoSalon.

Still not convinced that climate change is all that bad? These dead animals beg to differ.

Sometimes, I’m not sure just how much more evidence skeptics need to acknowledge 1) that climate change is real and 2) humans are making it worse. From drought and extreme heat to coastal flooding and superstorms, Mother Nature is throwing out every red flag in her arsenal to get our attention.

If billion dollar damage doesn’t pull at your heartstrings, maybe this will: a 16-year-old otherwise healthy polar bear was recently found starved to death in Norway. Polar bear experts, who had examined the animal’s health just a few months prior, say dwindling sea ice caused by global warming is to blame.

“Most of the fjords and inter-island channels in Svalbard did not freeze normally last winter and so many potential areas known to that bear for hunting seals in spring do not appear to have been as productive as in a normal winter,” Dr. Ian Stirling, a researcher with Polar Bears International, told The Guardian. “As a result the bear likely went looking for food in another area but appears to have been unsuccessful.”

Although we can never be 100 percent sure about the bear’s exact cause of death, the disappearance of the arctic sea ice on which it depends can’t be debated.

In late 2012, studies confirmed that, thanks to climate change, total sea ice in the Arctic was at the smallest amount ever recorded in history. Then, in July 2013, the North Pole suddenly turned into the “North Pool” after another fast and furious decline in sea ice.

And polar bears aren’t the only wildlife suffering the deadly consequences of our unchecked carbon emissions. This summer, record-breaking heat caused surface temperatures of several Alaskan lakes to rise above 75 degrees F. Thousands of fish, including the precious Alaskan King Salmon, died as a result.

Related on Ecosalon:

Top 10 Global Warming Denier Arguments Debunked

Call To Action: 50 Steps To Deal With A Changing World

Image: jidanchaomian

The post Attention Skeptics: Climate Change Is Already Killing Fish & Polar Bears appeared first on EcoSalon.

Got milk? You don’t have to just drink it. 

Love it or hate it, milk has a place not only in your diet but also in your tool box and cleaning closet as well as among your toiletries. Raw goat milk, in its unadulterated and probiotic-heavy state, is the best to use. But seeing that unpasteurized milk is outlawed for sale almost everywhere in the U.S., pasteurized goat milk is second best. While not all milks are created equally, you can use any animal milk to successfully benefit from these tips. From curing a hangover to tending to those stained linens, milk has got your back.

Appetite Suppressant

To prevent overeating at mealtime, drink a glass of milk 15 minutes beforehand. Milk fills you up and gives you enough protein – 1 cup of non-fat milk contains 8.26 grams of protein – to keep you feeling fuller and less inclined to go overboard when food is served.

Hair Conditioner and Mask

With its vitamin and mineral content, milk works great on smoothing and shining your hair. Rinse your hair with fresh milk and let it sit wet for a few minutes before rinsing with water. You could also mix powdered milk with water to form a paste and then comb through hair, letting it to sit for at least 5 minutes before washing out.

Hangover Cure

Milk helps to settle the stomach, rehydrate the system, and raise blood sugar levels. These make it a great morning-after hangover cure. Additionally, milk contains the amino acid cysteine, which is known to neutralize a lethal dose of acetaldehyde, which is an alcohol metabolite.

Fish Freshener

Place frozen fish in a milk bath and let sit until the fish thaws. The milk makes the fish taste fresher.

Make-Up Remover

Mix powdered milk with water until a paste forms. Apply the paste to skin to remove make up. Rinse thoroughly.

Crack Eliminator

Before you toss Grandma’s beloved china, enlist milk to the rescue! The protein in milk reacts with the mineral kaolin in china to close cracks. All you have to do is place china in a pan, cover it with milk, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer for up to an hour.

Silverware Polisher

For glistening silverware, take advantage of milk gone sour. Simply soak silverware in sour milk, cover it completely, and let it soak over night. The next day, wash the silverware as you normally would. If the milk isn’t sour already and you want to make your own, for every cup of milk, mix in one tablespoon of lemon juice and one tablespoon of vinegar and let it sit for five minutes before use.

Bug Bite Soother

Mix milk powder with enough water until it resembles a paste. Apply the paste to the area affected by the insect bite to relieve pain. The enzymes in the milk will neutralize the venom.

Facial Cleanser and Mask

Milk is a natural cleanser. It contains vitamin A, riboflavin, niacin, and vitamins B6 and B12. The alpha-hydroxy acids in milk exfoliate the skin, reducing the appearance of wrinkles and discoloration. Use a cotton ball to dab milk all across your face. Let it sit for a few minutes and then wash with water before moisturizing. For a mask, take 1/4 cup powdered milk and add enough water until it becomes a paste. Mix thoroughly and apply to the face. Allow to sit for 5 minutes before rinsing.

Ink Remover

To remove ink from clothing, take the affected garment and soak it in a milk bath overnight. The next day, wash the garment as usual. The stain should be gone. To boost the milk’s effectiveness, mix two parts milk with one part vinegar as the soaking solution.

Body Skin Moisturizer

The butterfat in milk moisturizes the skin. And because the pH of milk is close to the skin’s natural pH, the skin is more receptive to the moisturizing effects of the milk. Pour a few cups of fresh milk or 1/2 cup powdered milk into your bathtub, Cleopatra style.

Dry Hands Softener

To relieve dry and chafed hands, rinse them in milk a few times a day. Over the course of a week or two, your hands will begin to feel softer and less Winter rough.

Leather Cleaner

Dab worn or dirty leather with milk and buff until clean. The milk removes debris and leaves the leather shiny and looking brand new.

Corn on the Cob Flavor Booster

Boil corn with some milk in the water – about 1/2 cup – and the corn’s sweetness will heighten and its flavors will become more developed.

Shaving Cream Replacement

Run out of shaving cream? Nothing powdered milk and water can’t fix. Mix enough water with powdered sugar to produce a paste. Apply the paste to your face, underarms, and legs and shave. This simple concoction is smooth enough to resemble the real thing.

Poison Ivy Soother

To reduce the itch from an unintended stroll through a poison ivy bush, dab fresh milk or a powdered milk and water paste on the affected area. The milk will reduce the itchiness, redness, and irritation.

Sunburn Soother

Delicately pat sunburned skin with fresh milk. The milk cools the burn and the enzymes in the milk help to offset the pain.

Fertilizer

A tip from farmers and seasoned gardeners themselves – use milk as a fertilizer. Milk has been used as an organic fungicide and fertilizer without harming the plant.

Furniture Polisher

Sour milk makes for a great furniture polisher. Apply sour milk to furniture surfaces through a disposable spray bottle and wipe clean. You can also make your own sour milk, outlined above.

Milk Carton Bird Feeder

No, we didn’t forget about offering you a way to re-use the milk carton! Here is a tutorial on how to turn the carton into a bird feeder.

Images: Muffet, Striatic, Sshreeves, Jenny Downing, Gagstreet, Markusram, Robert Benner, The Living Room

The post 20 Unusual Ways to Use Milk appeared first on EcoSalon.

Testing out new foods and traditions in the Lofoten Islands. 

I was once a vegetarian.

For years, I didn’t eat meat. I cut it out for environmental reasons. I didn’t support the energy that was going into each burger, steak and chop, that I had been consuming, so I decided to stop eating it completely.

It wasn’t until 2007 when I took a trip to Australia that I made the choice to introduce it back into my diet. I was staying on farms and decided that since I was a guest in these homes, I would eat anything that was put in front of me. And I’m glad I did. I didn’t want to miss out on any experience that came my way.

Recently I have found myself in a similar situation, working for several weeks in the Lofoten Islands in Northern Norway. Before I came, I knew that I would be up to my ears with fish, something that has brought me much joy. From talking with local fisherman to trying my hand at the sport – without much luck, sadly – my interest has been peaked.

I have landed in the heart of the cod industry.

The Lofoten Islands supply the world with cod, and you can feel it. Lofoten is an archipelago that is surrounded by the Norwegian Sea to the north, and the Vestfjorden fjord to the south. The small chain of islands stretches a mere 200 kilometers in length, and is the home for cod migrating down from the Barents Sea when they are 5 or 6 years old. It is the largest population of cod in the world. There are roughly 1500 boats based in Lofoten, pulling in up to 1000 kilograms of cod a day with a single hook. Nets and trawling are prohibited here in an effort to protect the highly valuable population. The winter catch is dried and exported to North America, Europe, parts of Africa, everywhere. Your daily spoonful of fish oil, that’s coming from here.

Every harbor is home to countless fishing boats. Driving the coastal roads, there are fish drying racks as far as the eye can see. As for menus, well they’re full of seafood prepared in more ways than Bubba could list out – fillets, steaks, stews, you name it. Dried cod has become one of my favorites. Similar to jerky, it’s the perfect protein boost in the middle of climbing one of the many spectacular mountains here that jump out of the sea.

“Ooo Sarah! Cod tongues. This is a real specialty up here. Let’s get a plate,” said my friend Kristin when we stopped into a restaurant in Reine. I was surprised when my reaction was not nausea, but rather an excited, “Oh Kristin, yes! We have to try!”

This particular dish speaks to the industry being so ingrained in the tradition and history of Lofoten. In the spring time, I’m told that you’ll find local children walking the docks asking fishermen for the heads of the cod. They’re the ones who cut out the tongues and sell to markets, restaurants, and individuals. This is how they first learn the fishing business, while still making a little money for themselves.

Cod tongues cut out by children? I can deal with that, but I was really thrown by the whale meat. It’s the season for it, you know, so it’s being thrown on every grill between Solvær and Værøy. When I first noticed it, I was bewildered. My friend Kristin picked up on my astonishment, and simply said, “Well you Americans. You’re all into your Free Willy stuff.” But this wasn’t about Keiko. I told her that we simply didn’t kill whales and eat them. Never. More and more people continued to sum this up to the children’s movie we all know and love. I kept defending our case for not eating whale as being about animal rights, talked with them about endangered species, all of that stuff. I just didn’t feel right about killing such an animal.

Norway Landscape Reel from Sarah Menzies on Vimeo.

After much conversation, I learned that in this region, it’s a species that is in abundance up here, and the regulations are strict. Deer and elk were compared to whale meat. I was also told about the role that the whale plays in the history of Norway, and the low quotas of meat caught annually that are barely being met each year. Still, something feels off about it. And you can feel the dilemma here. At the mention of whale, feathers are ruffled. Either people are strongly for it, or just as strongly against it. I’ve decided to not bring the matter up for fear of offending my present company.

This has forced me to think a lot about food choices. What are we eating in America that stirs up the same kind of controversy? Some could argue that clear cutting in the name of a Big Mac is just as offensive, and certainly more harmful, environmentally speaking. Seeing boats come into a harbor with the daily catch of whale meat gets me thinking about the low environmental impact. Did the whale live a free and happy life before meeting its end? I hope so.

Images: Sarah Menzies, Kristin Folsland Olsen

The post The Local Experience: Cod Tongue and Whale Steak in Norway appeared first on EcoSalon.

10 ways to ensure the fish you are eating is sustainably caught and healthy.

One of the most confusing oceans to navigate is that of seafood. First there’s the question of mercury and other contaminants. How do you avoid those? Then comes the issue of a reliable source. Where breeds the healthiest fish, and sustainably so at that? Lastly, and equally as important, how’s the fish supposed to look, feel and smell? All these considerations are quite overwhelming and often end with a frustrating shrug and sigh.

With so much to consider, it can be tricky to get your buck’s worth in terms of your health and the environment. Luckily, we’ve done the research and have put together ten ways you can ensure you are eating the most sustainable fish the world has to offer.

Do Your Homework

Before going to the grocery store, check out the Monterey Bay Aquarium’s Seafood Watch for a comprehensive guide to ocean-friendly seafood. According to the organization’s Communications Director Ken Peterson, “Seafood Watch is far and away the source used by consumers and major seafood buyers in North America to shape their seafood buying decisions in ways that promote healthy fisheries and healthy oceans.” The site outlines each fish’s market name, where it is caught and  how it is caught, indicating which variation of a particular fish is the “Best Choice,” a “Good Alternative,” or one to “Avoid.”

Have Your Cake and Eat It Too

Choose seafood that is not only good for you, but also good for the environment. Monterey Bay Aquarium has created a “Super Green” list including seafood with the highest levels of omega-3s and the lowest levels of contaminants as well as a summary of the “Best Choice” ranked fish on the organization’s Seafood Watch. These recommendations apply to women of childbearing age, men and children, so they can be trusted to take everyone into account.

Know How Fish is Caught

Select fish that is caught using methods with lower environmental impact such as hand-lining or potting. The Marine Conservation Society explains the various fish-catching methods and why some are better than others.

Carry a Pocket Guide

Most of us don’t have the time to research when making an impromptu stop at the fish market, so being equipped with a fish list is a way to ensure you always make the most well-informed decision come check-out time. The Environmental Defense Fund has put together the easy-to navigate Pocket Seafood Selector and Pocket Sushi Selector to give you a helping hand.

Choose a Reliable Market

Keep tabs on your local grocery stores and inquire how often each receives its seafood shipments and what the regular turnover is. The higher the rate of seafood turnaround, the more likely the fish you buy is as fresh as can be.

Don’t Buy Fishy Fish

Given that we associate the “fishy” smell with something that has gone putrid, under no circumstances should you purchase fish that smells nasty, acidic, or pungent. Fresh fish has the scent of clean water with a slightly briny or cucumber overtone.

Look Skin Deep and Beyond

On the outside, look at the fish and confirm that it is clean and metallic as opposed to dull or discolored. The eyes should be bright and clear and the gills should bear a vibrant red tone – fish that has gone old bears gills with a faded brick color. On the inside, make sure that if there is liquid on the meat, that it is clear instead of milky. Rotting fish will have milky flesh. Don’t forget to press against the flesh of the fish – if an indentation appears and stays, the fish has gone bad.

Ask Questions

When perusing the seafood section of your grocery store or market, take your assumptions with a grain of salt. Engage in conversation with a salesperson, asking questions that aren’t answered by packaging or labeling, and get the scoop on some of the details that aren’t so readily available. It’s rare to be offered information about how fish is caught, so ask for it! Developing a relationship with seafood personnel is also a great way to get the most comprehensive information time and time again.

Rotate Your Fish

Try to venture outside your repertoire of, say, three types of fish and try your hand at making dishes with other fish deemed the healthiest and most environmentally friendly by the “Super Green” list. Eat sustainably across the board, not just with one type.

Spread the Word

Tell your friends and family about seafood sustainability and encourage them to apply these tips to their culinary seafood escapades. The best way to share, you ask? Why, only whilst devouring seared salmon over lentils.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Image: tarotastic

The post Pescatarian: 10 Ways to Make Sure You’re Eating the Most Sustainable Fish appeared first on EcoSalon.

Putting a spin on the classic Mexican street food.

If you don’t have a taco obsession, you’re doing something wrong in the kitchen. Quick and simple, and also versatile for a variety of dietary preferences, tacos are one of the easiest dishes to get creative with. Here are three supercharged, healthy variations on the taco theme to get the culinary juices flowing and please any kind of eater, from vegans to pescatarians.

Note: All of these recipes make 4-6 tacos, are completely interchangeable with whatever protein you want to throw in, and should be served on warm corn tortillas.

Cornmeal Crusted Fish Tacos with Roasted Radicchio and Pineapple

Cornmeal is an easy way to get a crunchy taste to fish tacos without deep-frying. 

Ingredients:

• 1 pound of Pacific Halibut, Wild Caught (you can use any other whitefish, but make sure you’re going with a sustainable option), cut into small pieces
• 1/4 cup cornmeal
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin powder
• 1 cup chopped pineapple
• 1 cup chopped radicchio
• juice of 1 lime
• 1 avocado, chopped into small pieces
• 3 tablespoons coconut oil for frying

Directions:

Preheat oven to 425F.

Mix cornmeal and spices in a bowl. Add in fish and mix until fish is well coated.

In a separate bowl, combine radicchio, pineapple and lime juice. Spread onto a baking sheet and roast for 5-10 minutes.

While radicchio and pineapple are in oven, fry the fish at medium/high heat. About 4-6 minutes.

Layer fish, radicchio and pineapple onto corn tortillas and garnish with avocado.

Vegetarian Kale and Portobello Tacos with Goat Cheese

Inspired by a trip to Mexico, these vegetarian tacos are total foodie pleasers.

Ingredients

• 2 portobello mushrooms, cut into strips
• 6 stalks of red kale, cut into small pieces
• 4 tablespoons balsamic vinegar
• Goat cheese for garnish

Directions:

Place portobello strips in a bowl and pour over balsamic vinegar. Let sit for 10-15 minutes.

In a frying pan, saute mushrooms until they are soft, about 3 minutes. Add in kale and cook until tender.

Vegan Tacos with Red Cabbage and Avocado Slaw

Ideal with tempeh, or any protein of your choice, this slaw brings a fresh taste to your tacos.

Ingredients:

• 1/2 of large cabbage, finely chopped
• 1 avocado, chopped into small pieces
• 2 tablespoons olive oil
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons lemon juice

Directions:

Combine olive oil, cider vinegar, vinegar, salt, pepper and lemon juice and mix thoroughly.

In a bowl, mix together cabbage and avocado. Drizzle over dressing and gently toss.

Use with tempeh tacos or other protein of your choice.

Images: Anna Brones

The post Three Healthy Taco Variations You Can’t Live Without appeared first on EcoSalon.

Notice how any recent mention of fare from Sweden, Norway and Denmark also denotes how a Scandinavian food trend is quickly making its way into all kinds of food markets?

Why it’s taken so long for Scandinavian fare to hit the global market is beyond me, but with simple, down to earth ingredients, in the time of slow food movements and a return to more classic, traditional recipes, the timing for Viking-inspired recipes makes sense. Point being, Scandinavian inspired recipes are going to be hot this year, and you’d better prepare yourself.

Growing up with a Swedish mother and annual trips to visit my family have certainly impacted the way that I cook, and for a while now, I’ve been drooling over Kalle Bergman’s Huffington Post column, every time thinking to myself, “I need to be writing that.” Well, now’s the time.

Here’s your quick and dirty guide to everything you need to know to staying on top of the Scandinavian food trend.

The Basics

A Scandinavian diet isn’t complicated or diverse. In fact, you’d be hard pressed to really call it chic. But it’s good for you. And it’s all about tradition.

Made up of wholesome ingredients, the Scandinavian essentials keep the region’s inhabitants healthy and happy. Just like their design aesthetic, Scandinavian food is simple{ a mixture of whole grains, berries (preferably picked fresh in the summer), vegetables, Omega-3 rich fish like salmon and herring, hard cheeses, fresh dairy, and a bit of poultry and lean meats thrown in for good measure.

A classic Scandinavian meal? A combination of potatoes, fish, a simple but tasty sauce, teamed with plenty of greens, a side of hearty, whole grain bread and a glass of sparkling water.

Pickled herring

Despite what you may have heard, pickled herring is in fact delicious. Make it a 2011 resolution to try some.

Fika

Scandinavians love their coffee, and in Sweden there’s even a specific word that refers to the time of day when you grab a cup of coffee and a little something to snack on with it. There’s normally a morning and an afternoon fika, and you don’t always have to team your coffee with a baked good, but anyone that has traveled to Scandinavia knows that options abound. If nothing else, fika is a reminder to take a quick break from your daily duties. You can do it by yourself or with friends, but it’s a time to check out from your everyday reality and enjoy life.

Cardamom

This ingredient is a Swedish staple, making its way into baked goods, drinks and plenty of other concoctions. In fact, you’d be hard pressed to find a Scandinavian cinnamon roll that doesn’t have a taste of cardamom in it. For fun, throw a dash of cardamom in your morning coffee. And then pair it with this easy cake.

Cardamom Cake

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 cup sugar
• 2 teaspoons cardamom
• 7 tablespoons butter
• 1 egg
• 1 cup milk

Mix dry ingredients in a bowl. Add in butter with your fingers and mix until crumbly consistency.

Add in egg and milk and mix until a batter consistency.

Pour into a greased baking pan. If you want, sprinkle with sliced almonds or orange zest.

Bake at 400 for about 30 minutes.

Knäckebröd

Otherwise known as hardtack or crispbread, knäckebröd is a Scandinavian staple. In the U.S, an easy to find option is the Wasa brand. For a classic Scandinavian breakfast, serve up a basket of crispbread and cover the rest of the table in pålägg, everything that you can possibly think of that you could put on your crispbread: tomatoes, cucumber, hard boiled egg, sliced cheese, meat – the list goes on. Serve with a big cup of tea or coffee and you’ve started your day with a Scandinavian twist.

Dill

Use it, love it. Boil up a pot of potatoes, douse in olive oil and salt, and throw on a few tablespoons of chopped dill. You’ll never go back.

Sauces

Maybe it’s because the Scandinavian diet is high in fish, but there seems to be a multitude of sauces. These aren’t your cream-heavy sauces of the French conviction. Swedish sauces are light, often citrusy, and go well with fish and potatoes. My favorite? A traditional Gravlaxsås, served with its namesake, gravlax, a form of cured salmon.

Gravlaxsås

• 3 tablespoons mustard
• 1 tablespoon sugar
• pinch of salt
• pinch of pepper
• 1 tablespoon vinegar
• 1/2 cup olive oil
• 1/2 cup chopped dill

Mix mustard, sugar, salt, pepper, and vinegar in a bowl.

Add in oil very slowly, constantly whisking. Note: I always do this by hand, but because you need to maintain a constant rhythm of whisking to keep the oil from separating from the rest of the ingredients, an electric mixer can be useful.

Mix until sauce is thick and creamy, then add in dill.

Lingonberries

In Sweden, we often eat them with meatballs, and summers are spent handpicking the small, red berries and turning them into jams to be used later in the heart of winter. Lingonberries have the tart/sweet blend that make them the ideal ingredient for jams, pies and even using in salads and combining with savory dishes.

Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.

Images: Anna Brones

The post Foodie Underground: Scandinavian Takeover appeared first on EcoSalon.

Recently, the Environmental Protection Agency (EPA) celebrated its 40th birthday. And as we have already pointed out, the EPA should be given mad props for all the good work they have done. Among other accomplishments via thankyouepa.com, the EPA has reduced more than 60 percent of the dangerous air pollutants. It has prevented 18 million children from suffering from respiratory disease. And the agency has prevented 205,000 premature American deaths by cleaning up the land and air.

But as the Erin Brockovich types among us might note, the work of cleaning up the Earth is never done. After all, cleaning up after 304 million or so Americans requires some vigilance and extra elbow grease. So here’s a look at seven problems on which we’d like to shine a bright light.

Chromium-6 Is Widespread in US Tap Water
Speaking of Erin Brockovich – did you know that Chromium-6, or hexavalent chromium, is actually a common ingredient in American water? Chromium-6 was the chemical that poisoned residents in the Brockovich case. In fact, as many as 31 of 35 major American cities carry the chemical in their water system. As the Environmental Working Group (EWG) points out, “In all, water samples from 25 cities contained the toxic metal at concentrations above the safe maximum recently proposed by California regulators.” Luckily, just after the EWG made this announcement, the EPA issued a plan to help water facilities deal with this problem.

Chesapeake Bay Phosphorus Pollution Worsens
The Chesapeake Bay is the largest estuary in the United States and is now plagued with dead zones. Why? Because it serves as the dumping ground for large amounts of phosphorus, nitrogen and sediment from the six states that feed into the bay. These deposits choke oxygen and deplete life from the water. The EPA has urged states to develop plans to cut back on deposits, but the EWG notes that most of the plans are seriously deficient. As the EWG points out, “sufficient reasonable assurance that pollution controls identified could actually be implemented to achieve the nitrogen, phosphorus and sediment reduction targets by 2017 or 2025.”

Chemicals Are Still Common in Beauty Products
Phthalates, triclosan, parabens and more are still prevalent in beauty products. As the EWG points out, “studies link these chemicals to potential health effects including cancer and hormone disruption.” Teenagers are particularly influenced by these chemicals at a time when their bodies are most venerable, as they tend to use more beauty products than adults. As the EWG urges, “The federal government must set comprehensive safety standards for cosmetics and other personal care product.”

Protections Rolled Back as Western Drilling Surges
Oil and natural gas companies are drilling at higher rates than ever before in the American west, often leaving toxic chemicals, tainted water, and clawed-out landscapes in their wake. But the companies are exempt from most major federal environmental laws. As the EWG points out, oil and gas drillers enjoy waivers “under the Safe Drinking Water Act, Clean Water Act, Clean Air Act, Resource Conservation and Recovery Act, Superfund, the Emergency Planning and Community Right to Know Act and the National Environmental Policy Act.” Experts predict drilling will only increase as gas and oil prices rise.

California Chemical Makers Get a Boost
In 2008, Governor Arnold Schwarzenegger signed two bills that would eliminate toxic chemicals as the “inevitable byproduct of industrial production, lowering the risk of exposure to synthetic chemicals for California’s people and the environment.” But recently, the California Department of Toxics Substances Control (DTSC) issued a whole new set of regulations that essentially “gut” the Green Chemistry program – leaving it worse off than before.

Mercury in the Air and Food Chain Is Still Prominent
All fifty states have fish-consumption advisories due to mercury in fish. The EPA doesn’t have standards for the coal-fired plants that produce most of the mercury. As The New York Times points out, “Scientists know that coal-burning power plants, industrial boilers, cement kilns and other facilities produce much of the mercury in the environment.”

EPA Denies Petition to Ban Lead in Fishing Gear
Recently, a petition was brought to the EPA to ban the manufacturing, use and processing of lead in fishing gear. The EPA denied it on the basis that “petitioners have not demonstrated that the requested rule is necessary to protect against an unreasonable risk of injury to health or the environment, as required by the Toxic Substances Control Act (TSCA).” The petition was brought in part by the American Bird Conservancy.

Images: compujeramey, idhren, bensonkua

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Growing your own food has gone beyond the hippie counter-culture of the ’60s. With the advent of books by the likes of Michael Pollan and Barbara Kingsolver, people are taking a hard look at what they’re eating. Sadly (and not always surprisingly), the more we learn, the less we want to eat commercial, processed, packaged food or even fruits, vegetables or meat from big corporate aggie farms. What better way to take control and eat locally by producing food in your very own backyard?

It seems more and more people are doing just that, and even in urban areas. Let’s take a look at some growing trends.

Fruit/veggie/herb gardens

People are really digging into the idea of growing their own produce. Why settle for a boring lawn or shrubbery when you can walk a few steps to your backyard into an edible forest of fresh onions, chard, spinach, lettuce and squash? As one recent article in the Denver Post put it, “soil is the new oil,” and last year seed sales seriously sprouted, according to USA Today. Because let’s face it – with the growing uncertainty of our times with tech, financial, and housing bubbles crashing left and right, oil prices rising and the value of the dollar falling, self-sufficiency is sounding better and better.

And yet, why only rely on your own garden? In an interesting interview with Carol Deppe about her new book The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times, Carol mentions humans’ need to be both self-reliant and interdependent. By sharing ideas and tools, we all become more self-reliant and better survivors. It is in just this way that urban citizens are joining together to trade excess fruit and vegetables from each other’s yards. Numerous trading hubs are popping up in the Bay Area, for one. Check out VeggieTrader, a “classifieds” website for easy produce trading!

Thinking about starting your own garden? For inspiration, consider these 10 Easiest Vegetables to Grow at Home or perhaps start small with an herb garden.

Worms

As people become more experienced in the ways of gardening, it’s natural to take it to the next level. In fact, rumor has it that “vericomposting,” aka. worm composting to create your own rich compost or “black gold” is becoming a popular new trend. Earthworms are our friends. They break down the soil, helping it breath and stay loose so plants’ roots can better grow.

I was dually impressed by a friend’s earthworm “collection” when I was visiting out in Colorado. Healthy soil translates into healthy plants – no doubt – as said friend proved with an incredible tomato and squash garden. My favorite was hearing Will Allen, an urban farming genius from Milwaukee, speak at a PopTech conference in Maine. His slide show included images of worm composting that were mind-blowing. Yes, even worms can knock your socks off. Or maybe it was the resulting “black gold” that I really wanted to sink my hands into.

Bees

Beekeeping has been gaining popularity, most surprisingly in urban areas. In March of this year, New York lifted a ban on beekeeping and the city of Toronto boasts an impressive urban rooftop beehive haven atop the Fairmont Royal York Hotel. The hotel then provides its very own fresh honey harvested from its roof to satisfy restaurant diners. Genius!

Urbanites, such as Cameo Wood in the Bay Area, have turned keeping hives into a profit, selling fresh local honey to the community at Her Majesty’s Secret Beekeeper. Occasionally, beekeeping can cause conflict in city neighborhoods, as when a small urban farm in San Francisco had their beehives attacked.

Many beekeepers are simply gardeners who want bees to pollinate their flowers and vegetables. Worried about bee population declines, they’ve decided to take nature into their own hands. For more buzz on backyard beekeeping for beginners read on here.

Chickens

There has been a lot of backyard chicken talk over the years. It seems in certain circles, chickens are all the rage. Sadly, my neighbors recently decided to end their urban chicken care-taking, so I no longer sip my morning coffee to the sound of the birds murmuring and ruffling their feathers. While most homeowners would consider the maintenance required for keeping chickens more work than its worth, those who have them beg to differ. For example, chickens can be fed just about any old scrap from the kitchen table, and in fact, the more variety in their diet, the more nutritious the eggs they lay.

Nobody seems to have exact numbers, but Backyard Poultry, a Wisconsin based magazine, boasts upward of 80,000 current subscribers (up from 15,000 four years prior) and numerous chicken websites are gaining surprising traffic, such as backyardchickens.com and urbanchickens.org.

Let’s face it, nobody refutes the superiority of a fresh egg to the alternative, and considering that recently Wright County Egg, an Iowa company, had to recall 380 million eggs in August for salmonella issues, keeping your own chickens just might be worth looking into.

Given the level of interest, I’m surprised that we haven’t seen any urban Chicken Coop Co-ops sprouting up. Seems like a perfect way to share in the labor and the egg-bounty. Any community organizers out there up for the challenge?

Aquaculture

Why stop at chickens? Considering the sad state of our oceans and declining and poisoned fish populations, it makes sense to take a shot at farming your own fish. Sound fishy? Not to Will Allen (if I might reference the genius one last time) who has barrels of tilapia and perch at his Growing Power green houses, making aquaponics look easy. But could you do it at home? Apparently, fish farming in the backyard is a indeed a growing trend, although, I have yet to hear of anyone I know delving this deep. Let us know if you have encountered any local, urban (or suburban) fishmongers!

Be it a few herbs on the back deck, chickens or a full-fledged aquaponic system, may you too find the optimal self-sufficient gardening option for your very own backyard.

Images: Sbocaj, Salvadonica, Chianti, Tuscany, PopTech, fishermansdaughter, Svadilfari, grifray

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