Understanding our food print
By Lynne Nittler, cross-posted from Davis Enterprise
Our culture teaches us to value what we put on our bodies more than what we put in our bodies.
Folks who might gasp at the price of organic heirloom tomatoes will spend quite a lot on a pair of shoes, jeans, or a handbag, etc.,” says Rhonda Gruska of Monticello Seasonal Cuisine, one of the food providers at the “What’s On Your Plate?” event at Sunday’s Cool Davis Festival.
Every event needs good food, but the Cool Davis Festival asks for something more. Ever true to its principles, Cool Davis calls on food vendors who are role models. They embrace green practices in their restaurants, most have participated in the Commercial Food Scrap Collection Pilot Program, and all prepare healthy food from local farmers.
After all, we are what we eat, and a substantial part of our carbon foot print is our “food print.”
The Cool Davis Festival at the Veterans’ Memorial Center, 203 E. 14th St., is offering lunch for those who come to hear a panel of food experts address “What’s On Your Plate? Practical Ways to Eat Healthy, Spend Less and Reduce Your Food Print.”
We have a long way to go in thinking about how food choices impact the environment, health, the local economy and our sense of community
“We love the term ‘food print,’ ” Gruska says. “People have become much more aware of the term carbon footprint, and in this economy, people really see the benefits first-hand when they save money by reducing energy use, miles driven, etc.
“However, we have a long way to go in the area of thinking about how food choices impact the environment, health, the local economy and our sense of community.
“Hopefully, people will start thinking more about their food print and learn to place a greater value on good food and the local farmers who work so hard to produce it,” she continues.
There’s no contest when it comes to taste.
“Everything tastes best when it is ripe and very fresh,” Gruska says. “An in-season tomato from one of our farmers tastes so much better than a commercial tomato. Eating seasonally gives you something to look forward to. You also appreciate fruit and vegetables more when you eat them at their peak of flavor.”
Silvina Salcedo of Silvina’s Basket in Woodland admits that Mexican cooking favors meat, which has a big food print. But lately she’s been lowering her carbon footprint.
“People think we can’t be creative with Mexican food, but we can,” she says. “I don’t do as much with meat anymore. I’m trying to be very creative here in making dishes with lots of flavors on vegetables so people will enjoy them.
“A lot of vegetarian dishes are very tasty. In our culture we don’t use vegetables so much, but we can learn.”
Salcedo gets her fresh produce from the Woodland Farmers Market, which operates in the vacant lot adjacent to her restaurant.
“Everything tastes best when it is ripe and very fresh”
One way or another, all of the festival restaurants are into composting. Hutchinson, Coyote, the Davis Food Co-op and Shar Katz of Caffé Italia have all joined the DWR Commercial Food Scrap Compost Project and will receive awards at the festival.
Katz has found it saves her restaurant money each month because she’s able to reduce the size of Caffé Italia’s trash bin. Salcedo is working to set up composting at the Woodland Farmers Market.
“Everything comes full circle,” Gruska says.
The Cool Davis Festival is aiming for zero waste. Attendees are asked to bring their own bottle or cup.
Food will be served on dishes borrowed from the Whole Earth Reusable Cooperative. Visitors will pay a $1 refundable deposit to use the plates, cups and forks, which will be returned, washed and reused.
Visitors may refill their water bottles or Whole Earth cups with filtered Davis Food Co-op water. All food scraps and napkins will be composted.
Waste will be deposited into four bins for composting, paper recycling, bottle and can recycling and trash.
“We hope to have mostly empty bags at the end of the afternoon,” an organizer says.
Vendors in the outdoor food court will sell lunch from 11:30 a.m. to 1:30 p.m. They include Caffé Italia’s Pizzas with a Purpose, Monticello Seasonal Cuisine, Silvina’s Basket and Fat Face Popsicles (available all afternoon).
Free food tasting will be available at those vendors from 2 to 5 p.m., as well as the Davis Food Co-op, ciocolat and Dos Coyotes.
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Cool Davis is a coalition of citizens, the City of Davis, and community organizations working to empower our community to reduce greenhouse gas emissions.
HUGE WIN! Maine just became the 1st state to pass a law requiring divestment from fossil fuels!
Other states should follow suit and ensure their public funds don’t drive the climate crisis.
Divestment goes Maine-stream - Grist
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The City is opening a cooling center today (Wed.) from 1pm to 8 pm located at the Davis Senior Center at 646 A St. Please use the 7th St entrance to the West multipurpose room. The cooling center will remain open through Sat. (daily hours 1 pm to 8 pm). Masks are required.
Tonight's the night! Please register to join (virtually) the next meeting of the Davis Electric Vehicle Association on Wednesday, June 9 at 6:00 p.m. (PDT).
After registering, you will receive a confirmation email containing information about joining.
Welcome! You are invited to join a meeting: DEVA Meeting June 9, . After registering, you will receive a confirmation email about joining the meeting.
Meeting of DEVA Happens every other month on the 2nd Wednesday at 6:00 pm
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Hallelujah. A day for celebration! I have a great story to share about how “all of us” won yesterday ...