Actual engineered appliance and not just some hole in ground  

Unlike the solar dryer which, as we all know, is really a euphemism for hanging your clothes out on a line, the solar Sun Oven is a real, scientifically engineered apparatus. An impressive and potentially world-changing one at that.

Believe it or not, most of the world's population still cooks meals outside over an open flame (and it's not because they all enjoy picnics so much). In countries where resources like wood or gas are scarce, the Sun Oven offers a cooking option that relies solely on sunlight (strangely, the one element most developing countries have in surplus). In some places it also saves lives. Angola, for example, is so littered with land mines from generations of conflict, that searching for firewood has become a deadly prospect.

On a lighter note, these days the solar oven has been embraced by food enthusiasts all over the world. It is completely safe and portable, reaches cooking temperatures of 400 degrees, will never burn a meal, and is a lifesaver in a power outage. Some people even say food tastes better in a Sun Oven. Believe it!

So don't dally. Be the first one on your block to pick one up for your backyard. After all, the barbecue is sooooo 2005.

Supporting fairtrade never seemed so fair
 
Face it, you're going to stuff your face this holiday season. You know it, we know it. And it's cool because EVERYONE is going to do it. We all get one giant mulligan for about two weeks to completely pig out. The great thing about gorging on Green & Black chocolate is that not only is it some of the most delicious chocolate in the world, it also happens to be 100% organic, free of any and all chemicals or genetically modified ingredients. Plus, Green & Black's employment policy of treating farmers and growers like human beings, earned them the UK's first Fairtrade mark in 1994.

So for every Green & Black chocolate bar, scoop of ice cream, or box of biscuits you inhale this season, you can feel good knowing that you're doing your part for world justice.

The Naked Chef Bares his Feelings about School Lunches.

The Brits aren't usually known for their culinary achievements, but thanks to Jamie Oliver, formerly known as Food Network’s Naked Chef, notice has been served that the typically unhealthy options on the lunch menus of British schools will not stand for much longer. Oliver and his “Feed Me Better” campaign asked food experts to come up with a few nutritional recommendations for school-age children.

Students will now be treated to a dual serving of fruits and vegetables with every meal, whereas fried food will be restricted to a twice a week. Days that once featured the likes of “chicken nibblers,” will now be feature fish with omega-3 fatty acids.

By far the most important element of the “Feed Me Better” recommendations is the introduction of food knowledge into the British teenager’s curriculum. Not only will students learn how to prepare food, but they will be exposed to information on food safety and nutrition as well. Of course, any effort to improve health seems to come at a cost. Hence, “Feed Me Better” has recommended a large budget increase for school cafeterias in return for a reduction in salty and fatty foods.

Just like his former television show — and the ingredients he would gather for it — Oliver’s approach to food is always fresh, no matter the audience. The Napoleon Dynamites of the world will be sad to see the sudden disappearance of tater tots from cafeteria fare, but carrot sticks should fit the bill for a portable afternoon snack.

For more information: www.feedmebetter.com

Mary, Mary, How Does your Garden Grow? On Asphalt, Perhaps?

According to the Gardener’s Supply Company (www.gardeners.com), in order to cultivate a successful garden, “All you really need to get started is some decent soil and a few plants.” In other word s, don’t let a little asphalt get in your way.

Brooklyn’s Red Hook Community Farm — supported by the nonprofit organization Added Value — is a testament to what can be accomplished with a healthy dose of determination and an abandoned blacktop playground. Began in 2001, the urban gardening venture employs low-income youths in all aspects of farming (from planting arugula and marketing cabbage to pl anning training sessions). According to Executive Director, Ian Marvy, “It’s as much a youth leadership project as an urban agriculture venture.”

The asphalt lot is covered with 15 inches of soil — enriched by compost donated from the Brooklyn Zoo — and boasts over 40 varieties of crops per year. When possible, polycultural techniques are employed such that certain plants are placed in close proximity to other plants with which they can achieve synergy — the leaves of one, for instance, appropriately shading the fruits of another. And so the ancient ritual of the harvest is reenacted season after season in New York City’s most populous borough.

Not only do the local youths benefit from the experience, but so does the community at large. Twice a week, the Red Hook Farmers Market offers organic produce from the farm — as well as products such as fresh yogurt and pasture-raised meats from select regional farmers. In addition, the market partners with several local restaurants, with regular deliveries keeping chefs stocked up on the essentials. The market’s salad greens have achieved local fame and are featured night after night (while in season) at Arnaud Erhart’s restaurant, 360.

Looking toward the future, Marvy has ambitious plans for the continued growth of the program — and the garden — to ensure sustainable conditions for the area. The more green thumbs in Red Hook, the better.

For more information: www.added-value.org

Creative Organic Cuisine in the Nation’s Capital

When you envision politicians power-lunching in Washington D.C., Senate Bean Soup may come to mind. Or perhaps you imagine dimly lit “old boy” establishments that feature large portions of steak and dark paneled walls. As it turns out, the politicos are sometimes more hip than we may think — and they have been known to cross paths with local foodies and visiting stars at Nora Pouillon’s unpretentiously named Restaurant Nora.

The sophisticated Dupont Circle dining haven — that serves dinner, only — is a true paradigm in the world of organic cuisine, being certified in 1999 as the first all-organic restaurant in the U.S. Driven by Ms. Pouillon’s own diligent dedication to all things pure, regional, and delectably fresh, the staff at Nora has been pleasing customers since it opened its doors in 1979. Whether they visit as a lifestyle statement or simply for a good meal, patrons repeatedly discover creative fare and impeccable service. Ms. Pouillon does not simply inspire chefs and concoct recipes; she is unremittingly involved in a number of causes that support environmental and farm-based efforts.

The purveyance of fine food imbues the building’s very history, as the main dining room was constructed in the 19th century as a grocery market. Today’s customers are surrounded by wall-hung Amish quilts that lend a certain quaint and comfortable charm to an elegant meal. The menu incorporates seasonal delights and innovative tastes — and the impressive wine list, featuring many organic selections, encourages customers to “be adventurous.”

So, for the all-American set: the “Pennsylvania Grassfed NY Strip Steak with Roasted Fingerlings, Carrots, Green Beans, Charred Red Onions, Blue Cheese, and Cabernet Sauce” will have to do. Perhaps accompanied by a glass of Napa Valley wine and topped off with the “Local Roasted Peaches” with homemade (of course) “Bourbon Ice Cream and Cookie.” And when Nora humbly says, “cookie,” we are sure that what she means is some sort of delightfully artistic adornment that tastes as good as it looks (without the nuisance of sub-par ingredients).

For more information: www.noras.com