Since a new year is upon us, it’s that time again when we
decide to make positive changes in our lives. It usually has to do with
shedding excess poundage accumulated since Thanksgiving and Christmas.
Sometimes it involves starting an exercise regimen that was recommended almost
a year ago by our doctors with the threat of chronic medication looming if we
didn’t lower our blood pressure or cholesterol or blood sugar. Sometimes it
simply involves being more charitable to our fellow citizens whether it’s
donating money to worthy causes or something as simple as random acts of
kindness. I applaud any of these positive changes and any change continued for
at least 3 months eventually becomes a habit. But I’d like to propose one
additional change – if you haven’t already started – make a positive change for
this little orb that over 7 billion of us inhabit.
As a species, we do tend to consume quite a lot and those
consumables aren’t always readily replaceable or they are at quite a cost. And while
consuming, we tend to produce quite a lot of expendables, namely trash. Along
with “stuff” that goes into the water supply or the ocean or gases that
increase the global temperature. So while I fully embrace the City and County of
Honolulu’s recycling program, I know there’s a lot more I can do. And believe
me, I’m borderline fanatical about recycling. Any plastic that’s a “1” or “2”
goes to the recycle bin. Ditto all empty wine bottles. Ditto all corrugated
cardboard. And while I may not be as fanatical about recycling as a certain
retired Bay Area news anchor (who I hear will go through YOUR trash at parties
to reclaim recyclables and green waste), I know there is quite a bit more that
I can do to help preserve this little orb.
Seafood Watch
I occasionally view the Monterey Bay Aquarium’s Seafood
Watch to see what types of seafood are the “Best Choice”, “Good Alternative”
and “Avoid” but haven’t really paid attention to the list when making grocery
purchases. I will try to change that behavior. Which will be difficult because
I love salmon especially raw and the two types of sashimi blocks of salmon that Marukai Wholesale Mart sells is
farmed – one is farmed Atlantic from Scotland and the other is farmed Atlantic
from Canada. The only farmed Atlantic salmon listed as a “Good Alternative” is
from Chile. I guess I’ll have to limit my salmon sashimi to wild caught West Coast salmon from now.
Another change will be my shrimp purchases. Because
Hawaii doesn’t have a significant shrimp industry (what’s farm raised locally
usually is sold to restaurants), most of what is available at the supermarket
is farmed and there only are a couple of farmed shrimp that meets the Seafood
Watch list. Farmed in the US, Pacific white shrimp from Thailand or tiger
shrimp from Southeast Asia in verified farms. The problem is that most package
labeling simply list the country of origin, not the specific farm or if it’s
verified. I guess I’ll have to keep my eye open for those farmed shrimp from
Thailand.
And because all forms of this fish is either a “Best
Choice” or “Good Alternative” including fish from China, I should increase my
consumption of… tilapia. Growing up in the 50th, no self-respecting
Hawaii resident really considered tilapia a food fish. When you saw a specimen,
you were simply reminded of possibly the only fish that could live in the Ala
Wai Canal or the fish used to keep the State Capitol ponds algae free. It also
doesn’t help when Dirty Jobs featured them in a “processing” tank. But they can
help to “clean” the underwater environment and are a good source of protein and
someday will be the fish of the future.
And finally, instead of simply looking for preferred
Seafood Watch choices we should also lower our consumption of seafood on the
“Avoid” list. Like Bluefin tuna and Japan yellowtail. Or otoro and hamachi at the sushi bar. Thankfully, this doesn’t mean
a big change for me as the price of either fish means I hardly consume them at
all. Tilapia sashimi anyone? With a
touch of Ala Wai umami?
Magnetic Cooking
Another means of prolonging the usable lifetime of Mother
Earth is by reducing the production of greenhouse gases by cooking with
magnets. Well, not really magnets but by utilizing induction cooking which
basically uses magnetic energy to excite molecules and everyone knows that
excited molecules create… I know you know it… HEAT! Almost like two humans that
are excited by one another, they cause a LOT of heat. Kinda the same principle.
But unlike traditional gas fired or electrical burners that waste at least 2/3
of their energy simply heating the surrounding air, induction cooking is at
least 80% energy efficient. Which means less energy consumption and less
greenhouse gas production. I mean, just cooking beef in the traditional manner
never mind that those inconsiderate bovine release their fair share of
greenhouse gases in the form of methane farts is enough to raise global
temperatures to unsafe levels! So for your first pot of ozoni this year, how about cooking it on an induction cooker with loads
of sustainable vegetables.
The only caveat to induction cooking is that your
cookware needs to be induction compatible. The simplest way to determine this
is to look at the package labeling. If it isn’t listed on the labeling, just
place a magnet on the bottom of the cookware. If it sticks, it’s induction
compatible. Cast iron. Induction compatible! Aluminum. No. Copper. Not so much
unless it’s only a thin coating with more steel. Stainless steel. Variable.
Look for the labeling or do the magnet test.
Going Green
Another way to conserve is by using sustainable products
and one of the most sustainable is probably sitting right at your home entrance
right now as the primary component of your kadomatsu;
bamboo. Growing anywhere from 1 to 4 feet every day, it almost seems like we
can’t overuse the product. And since it’s part of the grass family, it doesn’t
require a lot of soil tilling or fertilizers or pesticides to propagate. Not
only is bamboo shoots or takenoko a
vital part of Japanese cuisine, it also can create the implements used to
indulge in said cuisine as chopsticks, forks, plates, bowls and cups. Bamboo
also makes great cutting boards for your kitchen as well as beautiful kitchen
cabinets and flooring. And the more bamboo “wood” products you use means less
consumption of those other woods like redwood, oak and maple which takes years
if not centuries to reach a harvestable size.
So for your first meal (or side dish) of the year, slice
either fresh or canned bamboo shoots on your bamboo cutting board and quickly
grill over an open fire. Top with shaved bonito flakes and chopped green onions
then enjoy served on a bamboo plate along with bamboo chopsticks with some sake poured in a bamboo cup! Along with
your contribution of utilizing sustainables, you’ll also be assisting that
other New Year’s promise of losing weight as takenoko have very little calories, it’s mainly water, fiber and
flavor!
So let’s all do our part this year (and in the future) to
be good stewards of the earth. Protect the globe now and for future
generations. Malama the aina. And once again, may this little orb experience
more peace and tolerance in the New Year and may we all be blessed in 2014 with
health and happiness and above all, peace of mind. Shinmen akemashite omedetou
gozaimasu!
Comments