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Sustainably Delicious: Making the World a Better Place, One Recipe at a Time

Sustainably Delicious

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Update: Congrats to athoughtforfood, who is lucky enough not only to participate in a CSA, but also a CFS, so the more than a dozen seafood recipes in Sustainably Delicious will prove quite useful.

Thanks for your comments, everyone!

Win this Book:
Post a comment and share your approach to cooking and eating orgnically raised, locally produced, responsibly harvested food. In short, I want to know how you eat “sustainably delicious!” I’ll pick a comment at random on Wednesday, June 23. The winner gets a free copy of the book.

The Review:
Sustainably Delicious by Michel Nischan with Mary Goodbody (Rodale, $35)

More than just a cookbook, this is a manifesto on how to eat today. According to chef Michel Nischan, who, with Paul Newman, founded the Dressing Room restaurant, in Westport, Connecticut, we should cook with wholesome, seasonal ingredients for the health of ourselves, our families, and the planet. His cheerful enthusiasm for this lifestyle is contagious, and the evocative anecdotes that precede his recipes will certainly compel you into the kitchen. One such instance: Musing on his garden’s bountiful harvest, Nischan offers a recipe for refreshing Garden Gazpacho, thick with avocados, peppers, and homegrown tomatoes. Good food that’s kind to the planet—surely there’s no lesson more relevant for today’s cook.

Excerpted Recipes:

Butter-Roasted Oysters Lobster Breakfast Risotto-Style Summer Heirloom Farro
Butter-Roasted Oysters Lobster Breakfast Risotto-Style Summer Heirloom Farro

Recipe photos: Andre Baranawski © 2010

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  • rioazul | 06/29/2010

    To me organic and sustainability is key in my life and in my family. I tried to instill in my son the concept and essence that we need to contaminate less, save more, create more, use our land and never, ever waste. This applies completely to our food, we have been growing year after year a garden that provides us with the food for a great part of the year, and although we don't have too much land we try to use as much as possible and make it productive and rich. We compost, we fertilize our garden with that compost, we pick the bugs from the garden, we don't use pesticides, we don't use herbicides and we don't use chemical fertilizers. I planted perennials to decorate the garden, and we planted blackberries to make juice for all year round. We freeze (Strawberries locally picked, our beans, our peas, squash, onions) We preserve fruit, we can tomatoes and make the best spaghetti sauce, salsa, pasta etc. What a wonderful feeling is to know that you are being self-sufficient, help the world and at the same time eat fresh and without artificial chemicals in my family's food.
    I have learn this since I moved to Canada in 2001, I was not used to look at the food by the seasons, I lived in a country where I had food year round.
    I still learn more and more from books, my neighbors, friends and the internet. My next step I would love to buy a goat, so I don't have to pick weeds or cut my grass, and I can make goat cheese. :)

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