Turkey, potatoes, apple pie and beef stew are some of the traditional winter meals we all love, offering enough warmth and spice to turn an otherwise cold and bleak season into something special. Considering the origins of these foods, however, we find that they are a recipe for environmental problems.

Tracing winter delicacies like roasted chicken and vegetables back to their roots, researchers pinpoint the methods and philosophies employed in raising and producing these foods as leading contributors to land degradation, greenhouse gas emissions and climate change, perhaps the ultimate environmental concern. Just how do these foods cause environmental problems? Here is a list of the top problems our food causes and their key culprits.
1. Land Degradation
Referring to the loss of nutrients in landscapes such as soils, land degradation is a primary result of many of the United States’ agricultural processes. Through poor farming techniques that leave soil susceptible to erosion and overgrazing by livestock, it is estimated that the cost of erosion in the U.S. is $44 billion dollars a year.

Cereals, vegetables and any animal that is fed a crop product including cows, chickens and pigs all affect the rate of land degradation. With U.S. cows eating up to 30 pounds of feed a day, we can get an idea of just how much corn, soybean and other grains are grown to feed them. To keep up with this demand (and government subsidies) many farmers are growing record-breaking amounts of feed– and destroying the land in the process.

2. Greenhouse Gas Emissions
Greenhouse gases like carbon dioxide , methane and nitrous oxide are released from a variety of sources along the food-processing chain. Between the equipment used on farms to cultivate crops to manage manure and to the machinery used to clean and process meats and other farm products after they leave the farm, our agricultural system is responsible for 6.3percent of U.S. greenhouse gas emissions, according to the Environmental Protection Agency.

Beef is one of the most environmentally hazardous foods, contributing 13 times as much carbon dioxide as chicken per pound.* Beef (and dairy) cattle are also responsible for the bulk of methane emissions from agricultural activities. Nitrous oxide emissions hail chiefly from soil management with potatoes bearing some of the heavier costs.

A tool that measures greenhouse gases emitted from the soil. Scientists are developing tools such as these to better measure agriculture's gas emissions.

Aside from the “maximize feed and maximize food” mentality employed on factory farms and feed lots across the U.S., the refrigeration and transportation of food also contributes to the environmental cost of food. In a world where climate change is being taken more seriously worldwide, it might be time for us to look beyond the pounds our foods are measured in– they weigh more than that.

For more information, check out the following government reports and news articles: EPA, Scientific American and Fat Knowledge.

-Alivia Ashenfarb

Photo Credit: Flickr/Just George 2, Flickr/LandLearnNSW, Flickr/CIMMYT

It’s sports fanatics’ favorite time of year . . . the Super Bowl! Well, to help you NFL lovers celebrate, even if you’re team isn’t playing, we’ve gathered some of our favorite organic, vegan, healthy treats for you, your family and friends to enjoy the 46th championship game on Feb. 5, 2012.

Sweet Potato Chocolate Chip Cookies
Once again, Family Fresh Cooking masters the transformation of turning a traditional recipe into a unique and healthy one. If you want to make your Super Bowl dessert stand out and vary from the norm, try this!

INGREDIENTS:
• 1/2 cup (1 stick) Softened Unsalted Butter
• 1 large Egg
• 1/2 cup Pure Maple Syrup
• 1/2 Cup Brown Sugar
• 1 Tbs Vanilla Extract or Vanilla Bean Paste
• 2 cups Unbleached All Purpose Flour -or- 2 cups Pastry Flour (or 1 cup of each) I used 100% pastry flour and ended up with a cookie with a very delicate, cakey crumb. All purpose flour has more Gluten so cookies will have a slightly chewier texture. To read more: Pastry vs. All Purpose flour
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1 Tsp Pumpkin Pie Spice, or Cinnamon
• 1 Cup Mashed Sweet Potatoes: I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin peels right off. You can also buy canned Organic Sweet Potatoes, just make sure the only ingredient in the can is Sweet Potato.
• 12 oz. High Quality Semi-Sweet Chocolate Chips
• Optional: Powdered Sugar for dusting
• Makes about 24 good sized cookies.

METHOD:
Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.
In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.

Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.

Stir in sweet potatoes and chocolate chips.

Preheat oven to 350˚F, lightly grease baking sheets.

Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.

Bake for about 15 minutes, until cooked through and tops of cookies are golden. (At 10,000 feet in Telluride these cookies took quite a bit longer to cook through, about 19-20 minutes. Use your judgement and taste preference to determine baking time.)

Let cool about 5 minutes and place on cooling racks.

Dust with powdered sugar.

FRESH VARIATIONS:
You can use 1 Cup of Pumpkin instead of Sweet Potato.
Add 1/2 cup of Toasted Nuts: Pecans would be delicious.
Add 1/2 cup of Toasted Coconut.

Marla Meridith is the creator, photographer, stylist and go to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, and coffee. Look for her on Twitter, Facebook, Pinterest and StumbleUpon too.

Photo Credit: Marla Meridith Photography

It’s sports fanatics’ favorite time of year . . . the Super Bowl! Well, to help you NFL lovers celebrate, even if you’re team isn’t playing, we’ve gathered some of our favorite organic, vegan, healthy treats for you, your family and friends to enjoy the 46th championship game on Feb. 5, 2012.

No Bake Brownies
A party isn’t a part without dessert. Julie Morris’ fabulous No Bake Brownies are full of rich chocolate goodness, but are also easy to make. So, if you’re short on time, then this is the perfect choice!

INGREDIENTS:
• 1 cup medjool dates, pits removed
• 1 cup raw walnut pieces
• ½ cup cacao powder
• pinch sea salt
• 1 Tbsp – ½ cup Navitas Naturals Sweetened Cacao Nibs, or regular raw cacao nibs (use quantity to taste)

METHOD:
Mix: Place walnuts in a food processor and grind for a couple seconds to form a coarse flour. While machine is running, add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed.

Form: Spread into an 8×8 inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll brownie dough into small balls to make brownie bites.

Makes about 2 dozen small squares.

HEALTHY BENEFITS:
High antioxidants, magnesium and iron, dairy-free, gluten-free, refined sugar-free.

To see Julie Morris in action, and to make sure you’re making these treats correctly, watch the video below.

Photo and Video Credit: Julie Morris

It’s sports fanatics’ favorite time of year . . . the Super Bowl! Well, to help you NFL lovers celebrate, even if you’re team isn’t playing, we’ve gathered some of our favorite organic, vegan, healthy treats for you, your family and friends to enjoy the 46th championship game on Feb. 5, 2012.

Grilled Flatbread
Pizza can be so fattening, yet taste so good. To help make your Super Bowl party healthier, but still delicious, try these grilled flatbread recipes from The Healthy Voyager!

Flatbread Dough
INGREDIENTS:
• 1 1/2 cups warm water (105 to 110 degrees F)
• 1/2 teaspoon active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive, plus more for bowl

METHOD:
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

Roasted Garlic Oil
INGREDIENTS:
• 1/2 cup olive oil
• 6 cloves roasted garlic

METHOD:
Place oil and garlic in a blender and blend until smooth. Strain.

Flatten flatbread dough, gently press into a large rectangle, brush liberally with garlic oil, and throw on grill. Grill on both sides until golden brown.

Gourmet Pizza Bianca Grilled Flatbread
INGREDIENTS:
• Vegan ricotta cheese
• Salt and pepper, to taste
• 3 plum tomatoes, very thinly sliced
• 2 tablespoons chopped fresh basil

METHOD:
Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper.

Serve immediately.

Photo Credit: The Healthy Voyager

It’s sports fanatics’ favorite time of year . . . the Super Bowl! Well, to help you NFL lovers celebrate, even if you’re team isn’t playing, we’ve gathered some of our favorite organic, vegan, healthy treats for you, your family and friends to enjoy the 46th championship game on Feb. 5, 2012.

Gwyneth Paltrow’s Veggie Burger
Nothing says Super Bowl party like a hearty sandwich, especially when the recipe comes from a celebrity. Gwyneth Paltrow doesn’t back down when it comes to eating healthy, so thanks to the actress, and our friends at Greenwala, here is a delicious and healthy spin on a burger.

INGREDIENTS:
• 2 tbsp (30 mL) extra-virgin olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) each: ground cumin, coarse salt, freshly ground black pepper
• 14-oz (398-mL) can black beans, drained, rinsed
• 1/2 cup (125 mL) cooked brown rice (hot or cold)
• 1 tbsp (15 mL) finely chopped cilantro leaves
• 2 tbsp (30 mL) all-purpose flour
• 3 tbsp (45 mL) safflower or other vegetable oil
• 4 burger buns, preferably whole wheat or sprouted grain, grilled or heated as desired

OPTIONAL TOPPINGS:
• Avocado slices
• Tomato slices
• Red onion slices

METHOD:
Heat olive oil in medium skillet over medium. Add onion, garlic and cumin. Cook, stirring, 7 minutes. Season with salt and pepper. Add beans and rice. Cook, stirring, 2 minutes. Stir in cilantro. Mash with potato masher until just combined.

When cool enough to handle, divide into 4 portions. Pat into 4 patties, each about 4-inch (10-cm) wide. Refrigerate, covered, until ready to cook.

To cook, dust patties on each side with flour.

Heat vegetable oil in large skillet on medium-high. Add patties. Cook until browned and warmed through, about 90 seconds per side, reducing heat to medium if needed.

Serve on buns with toppings, if desired.

Recipe: Greenwala, Anil Kapur
Photo Credit: Caring Couture

It’s sports fanatics’ favorite time of year . . . the Super Bowl! Well, to help you NFL lovers celebrate, even if you’re team isn’t playing, we’ve gathered some of our favorite organic, vegan, healthy treats for you, your family and friends to enjoy the 46th championship game on Feb. 5, 2012.

Organic Beer
Well, no recipe needed here, but we thought it’d be a good idea to provide a few organic beer options for those who are looking for a healthier alcoholic beverage choice. Below, are just a few options thanks to The Daily Green.

A Toast to Life’s Peak Experiences:
The Peak Organic Brewing Company creates handcrafted ales offering some of the tastiest beer choices, like their seasonal flavors. What’s really unique is the beer labels are changed yearly with help from consumers. Patrons send in images of their “peak experiences” like sunsets, weddings or Super Bowl parties, with website visitors voting on their favorites, which in turn are featured on the packaging!

Be Natural, Drink Naked:
As America’s first certified organic brewery, we couldn’t leave the Eel River Brewing Company off of our list. Not only do they brew their beer in a sustainable fashion, but they also offer a variety of beers from IPA’s to Porter’s to Amber Ale’s. Sounds like a perfect drink for watching football!

For more choices, be sure to visit The Daily Green to browse other refreshing organic beers!

Photo Credit: The Daily Green

Meatball Lollipops
Here is another tasty snack from Family Fresh Cooking for your Super Bowl party that not only the adults will enjoy, but the kiddos as well.

NOTES:
• makes about 28 1″ pops

INGREDIENTS:
• 1 lb lean ground meat: Bison, Turkey, Chicken, Sirloin
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tbs Italian Seasoning blend or dried Parsley
• 1/4 cup Marinara sauce
• 1/4 cup Parmesan Cheese (or any hard grated cheese)
• Olive or Canola oil to coat pan (spray good)
• Additional: 10″Bamboo Skewers, you can break them in half to make smaller & more manageable.

METHOD:
Combine meat with all ingredients in large bowl. Shape into 3/4 to 1″ mini meatballs. Spray pan and heat over medium high flame. Add meatballs. Brown each side. Adjust heat to medium so your meatballs don’t burn. Flip them one or two times while cooking. When cooked through, drain any liquid if necessary. Pierce each meatball with a skewer.

Grab your favorite BBQ sauce, Ketchup, Marinara, Light Sour Cream, Light Ranch, Fat Free Greek Yogurt for dipping.

VARIATIONS:
Season your meatballs in a variety of ways. Here are a few ideas.

Indian: 1 tbs Curry Powder.
Tex Mex: add 1 tbs Chili Powder
Middle Eastern flair: 1 tbs dried Mint, instead of Marinara Sauce use 1/4 cup Light Sour Cream
Chinese: 1 tbs Chinese 5 spice blend

Marla Meridith is the creator, photographer, stylist and go to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, and coffee. Look for her on Twitter, Facebook, Pinterest and StumbleUpon too.

Photo Credit: Marla Meridith Photography

It’s sports fanatics’ favorite time of year . . . the Super Bowl! Well, to help you NFL lovers celebrate, even if you’re team isn’t playing, we’ve gathered some of our favorite organic, vegan, healthy treats for you, your family and friends to enjoy the 46th championship game on Feb. 5, 2012.

Sun-Dried Tomato Hummus with Crispy Chips
Nothing says Super Bowl party like a bowl of chips with some yummy dip. Try this healthy twist from Family Fresh Cooking that will surely spice up your party!

NOTES:
• You can make your hummus thinner or thicker by adjusting the sun dried tomato olive oil or tomato paste ratio.
• Season to taste with your favorite spices.
• Makes about 2 cups of hummus.

INGREDIENTS:
• 1 15 ounce can Chickpeas (garbanzo beans) drained and rinsed
• 1 clove Garlic
• 1/4 cup Sun-dried Tomatoes in Olive Oil
• 1/4 cup Tahini Paste
• 1/4 cup Lemon Juice (about 2 lemons)
• 1 tablespoon Tomato Paste
• Sea Salt to taste (about 1/4-1/2 teaspoon)
• Smoked Paprika to taste
• Ezekiel Sprouted Grain Tortillas (or your favorite tortillas)
• Olive Oil Cooking Spray

METHOD:
Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil and diced sun-dried tomatoes on the top.

Pre-heat broiler on low heat with the rack in the middle of the oven. Trim tortillas into wedge shapes. Place them on a baking sheet in a single layer and lightly spray with oil, sprinkle with salt. Broil about 4 to 5 minutes until lightly browned and crispy. Sprinkle with some smoked paprika, or your favorite spices.

Marla Meridith is the creator, photographer, stylist and go to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, and coffee. Look for her on Twitter, Facebook, Pinterest and StumbleUpon too.

Photo Credit: Marla Meridith Photography

The Agricultural Justice Project and Organically Grown Company proudly announce the domestic fair trade certification of two LADYBUG brand farms, Gathering Together Farm in Philomath and Spring Hill Farm in Albany.

By recognizing their workers’ rights, treating them with respect and making the commitment to paying living wages, these farms have earned the Food Justice Certified label, the first time any Pacific Northwest farm has become certified. This certification guarantees that buyers pay fair prices that cover a farms’ full costs of production, allowing them to enhance the quality of life for everyone involved in the farm.

Food Justice Certification is domestic fair trade with integrity. It is a third party certification system based on standards created by stakeholders, farmers, farm workers and social justice advocates who all contribute equally to the process. The rigorous verification includes interviews of the workers by trained representatives of a farm worker organization who speak their language.

Gathering Together Farm is a 50-acre, certified organic, family operation located in Philomath, Ore. growing over 100 varieties of 50 different vegetables for fresh sales and seed. Owners Sally Brewer and John Eveland work with their crew of more than 100 employees to supply produce to their wholesale and retail customers, 300 community supported agriculture (CSA) members and an on-site restaurant.

“Our employees are the heart and soul of GTF,” says Eveland on why they applied for Food Justice Certification. “We are very proud of our team and want to be a great employer. Being Food Justice Certified allows us to communicate this commitment to the world.”

Spring Hill Farm is a 45-acre, certified organic, family operation located in Albany, Ore. with 45 employees that grows over 60 crops, specializing in leafy greens. Being able to provide a good place to work is important for owners Jamie Kitzrow and Lisa Schwartz. Jamie says they wanted to create a place “where people want to continue working for us year after year.”

In announcing the official launch of the Agricultural Justice Project domestic, fair trade program, Michael Sligh, of RAFI-USA, a member of the AJP Management Committee, declared, “Just as the certified organic label took years and input from thousands of individuals to become the gold standard for how to grow and produce our food, the creation of Food Justice Certified has involved a broad base of committed individuals and groups from all sectors of the food system.

“The process has been transparent and rigorous and aims to set a high bar for integrity and fair relations among the people who grow, process and sell our food. A truly digestible food product is one in which farmers, farm workers and those who sell the fruits of this labor all work collaboratively.”

The Food Justice label is available both to farms and other food businesses, from seed to table. It can be used as an additional claim along with certified organic or as a stand-alone label for advanced, integrated pest management farms.

The Food Justice Certified label rewards honest and open relationships throughout the food chain. Its third party verified seal certifies that the highest standards of equity and fairness have been met on farms, in food manufacturing and in stores. The standards cover:

• Farmers and all food system workers’ rights to freedom of association
• Fair wages and benefits for workers
• Fair and equitable contracts for farmers and buyers
• Fair pricing for farmers
• Clear conflict resolution policies for farmers, workers and buyers
• The rights of indigenous peoples
• Workplace health and safety and decent farmworker housing
• High quality training for farm interns and apprentices
• The rights and protection of children on farms
• High quality training for farm interns and apprentices
• The rights and protection of children on farms
• The elimination of the use of toxic materials

To read the full standards, go to http://www.agriculturaljusticeproject.org/.

Photo Credit: Gathering Together Farm

Recently, blogger Jane Bills, traveled to New Orleans where she was lucky to experience the culture, the food, the environment, the green housing and have her own personal “green tour” of the city that endures several environmental challenges. Check out this piece by Bills and see how she captures “The Big Easy” in her own words.

The sunset over the Mississippi River as we landed. Hate to ruin the moment, but we soon learned that the agricultural runoff draining from 31 states to the north has created ecological dead zones in the Gulf of Mexico.

But First, The Food

Before we get into the environmental challenges this city endures, let’s enjoy the amazing tradition of food it has cultivated. There was one restaurant I just had to fit in to my visit: Cochon. All I knew is that 1) everyone who goes to New Orleans talks about it, and 2) it has pig parts. The waitress made two recommendations and they were the best things we ate (believe me, we ordered much more than this after an all-day flight and an abandoned airport salad).

Cochon’s wood-fired oysters with butter and hot sauce. We were going to order these again for dessert but the kitchen closed on us with no warning. Buzzkill alert!

Cochon’s smoked pork ribs in a tangy sauce with a kick of vinegar and “watermelon pickle”; and yes, the meat fell right off the bone. The finger-licking flavors reminded me of my long-coveted Cajun wings at NYC’s Great Jones Café. If I lived here, I would probably. live. here.

I dare you to pronounce the name on the street sign, especially after the “Swinekiller” cocktails we had.

Speaking of cocktails, I dragged a few of the conference ladies to Cure in Uptown on the advice of a friend who said it was one of the best places for drinks in the South. Here, the signature Sazerac, with Thomas H. Handy cask strength rye whiskey, Vieux Pontarlier absinthe (wait, what?), Demerara sugar, and lemon peel. Yep, I’m pretty sure this was the reason I was unusually chatty at dinner that night.

On the sweet side, a mandatory tourist stop is Café du Monde for coffee and beignets (fried dough covered in powdered sugar) and any of the fancy restaurants has a version of Bananas Foster (this one is at Arnaud’s—ooh, lookie here, I found the recipe!). I’m not a dessert person, but I could have easily gone for seconds (I blame the absinthe).

New Orleans and the Oil Refineries

We were honored to preface dinner at Arnaud’s with a visit from Mayor Mitch Landrieu, who had a handful of Southern-charm stories to keep the ladies laughing, but he also didn’t escape without a proper grilling over the stranglehold the oil companies have on this city. That’s when I knew I liked this group. There is deference and respect paid to busy people who have taken valuable time to speak with them, but they also seize the opportunity to speak directly about the contradictions they see, and they have a low tolerance for political spin.

The next day, we took a bus to the Barataria Preserve in Jean Lafitte National Historic Park, south of New Orleans, and outside of the levee perimeter. This gave a sense of the rapidly receding marshland, as did a boat tour on the bayou that afternoon, where we saw signs that warned of “no dredging” due to the presence of underwater oil pipelines. According to Mayor Landrieu and the Louisiana Oil & Gas Association, the state is the leading domestic producer of crude oil and the second highest producer of natural gas, accounting for 30 percent of the domestic oil supply. Tie that output to jobs and it’s hard to break the bond between oil companies and Louisiana politicians.

Is Gulf Seafood Really Safe?

So what does oil have to do with food? A lot, actually. Many synthetic preservatives, food dyes, flavorings, and pesticides are petroleum-derived. And the problems created by the oil industry in New Orleans are not just limited to one unfortunate disaster like the British Petroleum (BP) spill last year. As Anne Rolfes of the Lousiana Bucket Brigade told us, “The oil industry has an accident problem. I plan to repeat this sentence again and again until it becomes public knowledge.” She went on to say that there are nine oil industry accidents per week in Louisiana and thousands per year. When a conference member asked the panel if they eat the local seafood, Anne and her colleagues sheepishly admitted that they do not, and that, just the week before, a shipment of shrimp had arrived contaminated with oil—a result not necessarily from the BP spill but perhaps from the numerous other accidents that have followed it.

This is probably not something that Chef John Besh (left) and his guest at our dinner, shrimp fisherman Lance Nacio, want me to report, and surely they have their own data to refute it. (I’m guessing it has to do with whether you have a trusted supplier or not.) However, just one day before this trip, the New York Times reported that this year’s white shrimp harvest is all but nonexistent, with some reports saying it’s declined as much as 80 percent. It’s not yet certain that oil contamination is the culprit, but many have their suspicions.

At Besh’s flagship restaurant August, Nacio sat at our table and intrigued everyone with his friendly demeanor and honest assessment of both the seafood and oil industries. When Nacio couldn’t fish because of the oil spill, he worked for BP collecting and burning off the surface oil. He passed around photos of shrimp boats dwarfed by massive plumes of fire and smoke on the water. Nacio is now working diligently to get his sustainable shrimp business, Anna Marie Seafood, back on track, and that includes speaking out at events like this. Chef Besh told our group that he works with people like Nacio not to “eat local,” but because it’s the right thing to do, “to teach ourselves to be sustainable and not wait for federal help.”

Maybe it’s the discipline he honed as a U.S. marine, but Besh’s belief in self-reliance was in evidence again when, in the days after Hurricane Katrina, he cooked rice and beans in a front yard to feed people, and then partnered with emergency reconstruction specialists to create ready-to-eat meals for distribution in the U.S. and abroad. The immovable commitment that people like he and Mayor Landrieu have to this city—that they never even considered living anywhere but New Orleans—is certainly inspiring. In that spirit, Besh sponsors the Chef’s Move! scholarship, which awards a year’s tuition at NYC’s French Culinary Institute to a minority recipient from the New Orleans area. The catch? They have to come back and cook in New Orleans afterward.

The Rebuilding of the Ninth Ward After Hurricane Katrina

Of course, one cannot come to New Orleans and not see the daily reminders of Hurricane Katrina, whether it’s the looming Superdome that provided shelter to so many residents, or some houses in the Ninth Ward that are still—six years after the disaster—boarded up and spray painted with rescue codes for emergency responders.

In 2005, for reasons that are still debated, a levee gave way directly adjacent to the Lower Ninth Ward and more than 4,000 homes were flooded and destroyed. In all, more than 1,800 people lost their lives.

Brad Pitt, who has an affinity both for New Orleans and for architecture, wanted to help. He started the Make It Right foundation to build sustainable and affordable housing in the Ninth Ward that he hopes will become a prototype for other communities. Pitt asked thirteen architects to design various housing models (free of charge) that returning residents could choose from. They had to be environmentally friendly, energy-efficient, and storm-resistant, because no one disputes that the area will flood again. With heavy subsidies from Pitt’s foundation, each house costs $150,000 to build. At this time, about 70 of the planned 200 homes have been built or approved.

Design elements include solar panels, energy-saving appliances, non-toxic materials, and details like the ability to convert rainwater into irrigation for the garden.

The sidewalk is made with a pervious type of concrete meant to absorb water and each house stands at least five feet off the ground.

The “Floating House” is designed to rise and fall with a water surge of up to 14 feet.

With the closest grocery store more than seven miles away (it takes three times longer to get to a store than from any other New Orleans neighborhood), Make It Right also installed community gardens, open to all residents. (Periodically, goats are released to trim the grass.) It was recently reported that plans are in motion to build a grocery store here by 2013.

Looking from the Ninth Ward toward downtown New Orleans

One thing is for sure: a lot of people are working very hard to restore and rebuild this historical place, and it was inspiring to meet with them and understand their passion. Leaving here, you can’t help but want them all to succeed.

Restaurant recommendations:
August
Bayona
Cochon
Commander’s Palace
Coquette
Domilise Sandwich Shop (po’ boys)
Drago’s
Emeril’s
Herbsaint
Mother’s
Restaurant Stella
Sylvain
Willie Mae’s (fried chicken)

-Jane Bills, Let There Be Bite

Jane Bills is the owner of Let There Be Bite, a comprehensive food website that hand-picks the best ingredients in stores and online; shows you how to prepare them; and has zero tolerance for preservatives, pesticides, or GMO. Because life is too short for bad food!

All photos credited to Jane Bills.