There was an interesting article in NatGeo(May '09) about the carbon foot print of wine. It seems it is more carbon efficient for a New Yorker to raise a glass of French Wine than a California one.
The wine journey from Napa Valley, Calif by less efficient and more carbon emitting trucks has a larger carbon foot print than the wine container shipped from France or even Sydney. So even though "distance" does matter, efficiencies in transportation might overcome that.
Though the article is not there on the net, the research findings which provided the numbers for NatGeo are here
All this makes me think it might not be all that environmentally prudent to buy local food always and shun food based on "food miles" alone
Who said "Going Green" would be easy ?
Green is back in my neighborhood though and so is Spring.
Hostas are back, overcrowded, need to space them out, didn't
Annual azalea bloom in the garden
Green is back
We used to be quiet afraid of Brown Rice when we first heard about it. We even made fun of it and like ignorant bumpkins made statement that rice which was available for free in Indian ration stores were packaged and sold in super market aisles here at a high price.
Truth be told we had tried neither, the ration rice or the brown rice. But like true browns we chased the white until we fell for the goodness of brown.
With great trepidation we tried our first brown rice and liked nothing much about it. The only way we could eat this stuff is as a Khichuri or a Fried Rice, proclaimed the other half. So that is how it was, Brown Rice Khichuri or Fried Rice occasionally, on days we felt our body should ingest some goodness. Eating it felt morally so good that we could chomp on a burger later without any guilt.
Slowly we ventured into making regular brown rice, flavoring the cooking liquid with cardamon, cloves and what not. We got hooked onto the nutty taste, it tasted best with a gravy thing or with dal. We even graduated to having fish curry with Brown Rice. Yes, we have come a long way on the Brown Rice Trail.
We still continue having white rice though and haven't switched completely but weekends are always brown and so are most of the one pot rice meals.
Some weekends back D made a Tomato Rice. He used Brown Rice instead of the white rice that is normally used. He followed Sailaja's Recipe down to making the spice powder. It tasted beautiful.
Next day I made some to pack for lunch. I skipped the spice powder as I wanted a non-South Indian Tomato Rice. Instead I added some fresh home made Garam masala powder. That tasted great too.
And we had one more Brown Rice recipe that worked great for us. Are you afraid to try Indian dishes with Brown Rice, give it a try, you just might love it.
Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine