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We need to do something about all the plastic in our kitchens

Plastic use is ubiquitous in the kitchen, and it’s time to take a swing at that


Antiplasticestablishmentarianism – There, I said it – In fact, I think I just invented it, (the word, anyhoo…) The word today is plastic, and as my tongue in cheek neologism is meant to  imply, it’s a thing deeply entrenched in our world, and that’s not good – We need to do something about all the plastic in our kitchens.

The root word I bastardized means, in essence, that the user finds, ‘a nation’s policy or attitude corrupt and exploitative,’ among other diatribes. Frankly, I can’t think of a thing more demonstrative of that than our massive use and abuse of plastic – Not even politics. There’s zero doubt in my mind that this abuse focuses more around food than any other aspect of modern life.

Look through your kitchen as we have ours, and chances are, it’s a plastic rich environment, indeed. Granted, some of that is reasonable, to a degree – The large plastic storage jars with wide lids that we’ve had for years, for example, don’t seem all that bad, nor might the other, smaller storage boxes that get daily use. We bought all those because they were cheap, light, and they worked, of course. Plastic wrap? Got it, albeit it doesn’t get used much at all. Plastic bags? Oh my, yes, in everything from snack to gallon. Hmmm… The garbage and trash bags have been biodegradable versions for a while now, but all that other stuff – Hmmm.

We could probably assuage our growing guilt if we considered that we recycle diligently – Well, M does, anyway – She’s the recycle Nazi in our house. That doesn’t mean I cheat purposefully, but it does mean she has to remind me that wine corks and metal foil don’t go in recycling, and anyway, I haul the bins out to the curb each week – That aughta be worth some kinda dispensation, shouldn’t it?

All in all, according to a recent National Geographic piece, ‘The world generates at least 3.5 million tons of plastic and other solid waste a day, 10 times the amount a century ago, according to World Bank researchers. The U.S. is the king of trash, producing a world-leading 250 million tons a year—roughly 4.4 pounds of trash per person per day.’ To not know that plastic is choking our oceans, landfills, land in general, everything, you’d have to be living in a cave, under a rock. So the question is, what can we do about it, us little folk? That answer has to be formed with our kitchens in mind, because the lion’s share of the overall waste we produce, and especially plastic, lives there. The answer is, surprisingly, quite a bit.

One of the easiest things to do is get rid of plastic wrap and plastic bags, because that’s where most of the kitchen use comes from. There are reusable silicone zip lock bags and sheets out there, but they’re expensive, and frankly, that doesn’t seem like a very smart answer in a busy kitchen. Nobody that I could find makes recyclable zip lock or food grade plastic bags, yet, but I’ll bet it’s coming. In any event, it seems a lot smarter to just eliminate that crap.

Most community recycling programs don’t accept plastic bags in your curbside bins, albeit you can recycle a lot of that stuff at many grocery stores – The list of what’s OK to drop off there looks something like this –

plastic shopping bags (from any store — remove receipts, etc.)

food packaging (Ziploc-type bags)

bread bags

plastic liners from cereal boxes (do not include if they tear like paper)

produce bags

dry cleaning bags (remove staples, receipts, hangars)

plastic newspaper wrapping

product wrapping (such as covers a case of water bottles, etc.)

bubble wrap and air pillows (popped)

plastic shipping envelopes (remove labeling)

And you should make sure that what you drop off is clean and dry – Stuff with food waste on it is gross and unsanitary, no matter where you drop it off, and it’ll contaminate the clean stuff other folks left.

What they generally will not take includes, 

frozen food bags

cereal box liners that tear like paper

biodegradable bags

pre-washed salad bags

candy bar wrappers

chip bags

six-pack rings

There are makers of many things turning to non-plastic containers, and they’re worth pursuing if you can – Our laundry detergent even comes in what is, basically, paper packaging and is biodegradable – It’s found in the ‘natural’ stuff, which most mainstream grocery stores have at least some of these days. Those biodegradable trash bags are very decent by the way – Not super expensive, and they don’t fall apart with stuff in them, either.

The best route to go in your kitchen is to eliminate plastic wrap and bags, and that’s what we’re going to do – We’re transitioning to solid food containers across the board – Yes some of those are plastic, but a lot are glass – they last for many years, and as such, really can change the waste equation to a significant degree. The other side of that equation is to not collect a whole shitload of plastic when you hit the store. There are string and mesh bags designed for produce that you can bring with you, along with your reusable grocery bags – And if you bring those, you can get by without further plastic just fine. Stuff like lettuce, cabbage, cilantro, and so on does not need to sit in a plastic bag to last in your fridge. Moist paper towel, or clean kitchen towels work fine – Your crisper bins probably work better without an additional layer of plastic anyway, truth be told. If you get your meat, fish, poultry and such from the butcher counter, you get paper wrappers instead of plastic and foam, and that’s very good indeed. And frankly, not buying stuff like pre-whatevered produce is not only better for the plastic count, it’s better food as well. Better yet, find your local farmer’s market and buy there instead of the big name grocery stores. And frankly, if ever there was a plug for shopping as many parts of the world still do – What you need for a few days every few days – This strategy would be it.

The big picture view of all this is changing radically – China and various other countries don’t want our trash any more, because they’re all generating a hell of a lot more of their own – That makes our first world problems 100% ours, and we really can’t afford to be callous and clueless any more. We’re taking some significant strides to clean up our act, and we invite y’all to do the same – If every household does what they can, it’s a firm step in the right direction.

Unknown's avatarAuthor urbanmoniquePosted on June 4, 2018June 4, 2018Categories Current Issues, Get Involved, Y'all Share!Tags food and plastic, plastic in the kitchen, reducing plastic useLeave a comment on We need to do something about all the plastic in our kitchens

Making May Day Memorable


if you’re here often, you know I’ll occassionally address things other than food and cooking, and today is such a day – It’s May Day, and that used to mean more than it seems to now.

It’s serendipitous that the night before my Sis wrote the piece that follows herein, Monica was reminiscing about how her Gramma would have her cut flowers and take them ‘to the older neighborhood ladies,’ on May Day as well. As my Mom did with me, though I’d forgotten it until now.

The world is kind of a mess these days, especially here in the U.S.. It’s at times like this that simple, forgotten gestures of community and humanity can and do have far greater weight. Give a read and a think to Annie’s words, and maybe cut a few flowers of your own today. It’s a good day to feed our souls.

Flowers for May Day
Flowers for May Day

Making May Day Memorable

Ann Lovejoy

CHelping Community Blossom

Growing up in Massachusetts, May Day was definitely a day to celebrate. If it fell on a school day, we made paper cones or little baskets to take home. If not, we made them at home, filling them with simple flowers for our neighbors. These days, neighborliness seems like a quaint, outdated concept in far too many places. Programs like Welcome Wagon used to greet newcomers with baskets of homemade cookies, packets of tea, and gift certificates from local businesses. The practice was still going strong when we moved to our island home back in the mid 80s but like so many remnants of the old island community culture, it’s long gone. Now you get a few coupons from big box stores along with your postal change of address forms.

Since WWII, our national culture has made some profound shifts, moving steadily to the political right. We increasingly seem to prize privacy and individual rights over community and connection. Sadly, the erosion of community and connection underlies the enormous wave of addictions and violence that are wreaking havoc all over our country. There are compelling studies that indicate that the root cause of addictions, opioid or social, and of social terrorism, is not weakness of character but a disphoric sense of disconnection that can be exacerbated by trauma and major losses. When we are most in need of connection, we are apt to end up in a hospital or mental facility, usually with a constantly changing cast of caregivers.

Basic Community Building

Humans need to be in community yet we are rapidly losing critical social skills. Maybe screen time is part of the problem, but it can also be community building in some ways. Certainly international news travels at light speed these days, and social media makes international connections easy and effortless. I used to scorn Facebook, but I admit that I love checking in with various horticulture groups, seeing what’s growing in Juneau or Arizona or closer to home on Vashon Island or Portland; following international plant identification groups; getting glimpses of wildflowers in places I can’t get to in person; experiencing virtual garden tours around the world. I love being able to post a picture of a plant I’m not sure about and getting an almost immediate confirmation or clarification. Brilliant!

I also feel enriched when I’m gardening in public places and can meet people face to face. Real time interactions allow us to answer questions, explain how to grow this or that, demonstrate a pruning technique, or share a plant division. It also offers the chance to look someone in the eye, to hear their thanks or their ideas, and to engage in an actual conversation. Imagine! I especially love talking with our oldies, listening to their stories about gardens long gone, and learning more about this beautiful place where we both live.

Maturing Together

Tomorrow I’m offering a workshop at the Senior Center, featuring May Day baskets as well as tips on container gardening and anything else people want to talk about. I’m making little paper cones and tussy mussies to hand out, hoping to spark some happy memories and hear some great stories. Our local Senior Center is a thriving, busy place, despite the fact that, these days, nobody wants to be identified as a senior. Actually, the older oldies don’t mind a bit, but a lot of Boomers really resent the label. It’s not just an island thing; when the long standing ElderHostel program was failing, the directors renamed it Road Scholars and today it’s a very successful, revitalized program with many younger members.

I’ve heard suggestions that we rename our Senior Center and I know that other communities are having similar conversations. Having long looked forward to crone status myself, I’m a little baffled. What happened to honoring our elders? Who wouldn’t want to earn that status? Maybe I’m especially blessed to know so many wise, compassionate, thoughtful, imaginative and adaptable elders but I doubt it. However, I do think that my good fortune might be increased because a few years ago I realized that I was going to a lot of memorial services and finding out that way too many people I “knew’ had fascinating lives I knew nothing about. As a result, I started spending a little more time asking questions and actually listening to the stories they sparked. It turns out that you can simply approach someone you know a little and say, “I’d love to know more about you. Please tell me some of your life experiences,” and get not rebuffs but rich and sometimes astonishing answers.

Listening With Intent

Maybe we Boomers can make peace with maturity if we explore the experiences of our oldies with open ears and minds. Perhaps it’s best to start building such refreshing relationships with people we enjoy but don’t know well. Family can be tricky: When the parent/child relationship shifts into caregiving, such opportunities may be increased, but depending on the personalities involved, they may also diminish. I was delighted to find that my daughter-in-law could get stories from my mom that my brothers and I had never heard (and never would have, for sure!). As a friend, I’ve in turn heard sometimes painful stories that weren’t to be shared with birth family folks.

I’ve heard some of the most eye-opening stories from church family. I belong to a free-spirited, open and affirming UCC church that’s full of marvelous people old and young with intriguing lives and lively minds. In that group, the deeper you dig, the richer the golden veins of viewpoints, stories and ideas. I’m finding the Senior Center to be another great place to connect with elders with wide perspectives and unusual lives. Ever since I moved to this island community, I’ve loved seeking out long time islanders and exploring the past by conversing with people who are still present. After thirty some years here, so many are gone and those who remain seem more precious than ever. So tomorrow I’ll hand out flowers and treasure the stories I glean in sweet return.

Unknown's avatarAuthor urbanmoniquePosted on May 1, 2018Categories Health & Diet, Inspiration, Y'all Share!Tags Ann Lovejoy, ann lovejoy blog, Green gardening with Ann Lovejoy, May DayLeave a comment on Making May Day Memorable

It’s Spring Cleaning Time!

Just like adjusting your clocks every spring and fall, you should get in there and clean your fridge and freezer.


This coming weekend, we leap out of Daylight Whatever Time. Smart folks recommend that we use that marker to change the batteries on all the smoke alarms in our houses, which is brilliant. Annually, I piggy back on that stacked logic to remind y’all of another somewhat onerous but necessary task – So here we go again – it’s spring cleaning time.

Question – Got a freezer? Of course you do. And even if it’s part of a fridge/freezer combo, wanna bet it has a tendency to act kinda like a junk drawer? S’truth. Next question – How often do you clean and organize that fridge and freezer? Typical answer – ummmmmmmm…. Thought so. In that case, my friends, it’s time to seriously clean your freezers.

Look familiar? Time to clean that freezer!
Look familiar? Time to clean that freezer!

Just as we spring forward and fall back, it’s a great time to throw in a genuine cleaning of your primary cold food storage vessels.

Overloaded, nasty freezer - Spring cleaning time!
Overloaded, nasty freezer – Spring cleaning time!

Grab a cooler or two, pull everything out of said freezer and fridge, and get crackin’. If you’ve got ice build up in your freezer, unplug it. Don’t use any kind of sharp tool to break ice loose – That’s a busted appliance waiting to happen, or a hand injury. Very hot water, drizzled over the build up will loosen the ice and let you remove it by hand. Then move on to hot, soapy water, and give everything a good scrub. Use a clean kitchen towel to remove any detritus and toss that into the trash. In the fridge, remove the shelves, baskets, etc and clean everything thoroughly. Next comes more hot water with a capful of bleach – give every surface a good wipe down with that, then dry everything off with another clean towel. Let the appliances air dry for about 10 minutes. If you’ve unplugged to clean, plug it back in.

While your appliances are air drying, go through the stuff in the freezer. Take a look at this handy guide from the FDA – fresh meat and poultry, properly wrapped and sealed, can be safely stored for up to a year, while raw ground meat and sausage is more in the 3 to 4 months max range. Lean or cooked fish, properly packaged can last for 6 months, fatty fish more like 3 months. Cooked meat, soups and stews are 3 months or less. Frozen veggies and fruit will depend on how well their packaged and sealed, but 4 to 6 months is about the longest they’re still gonna taste good. Pretty much of anything that’s over a year old should probably be tossed – Remember that freezing radically slows bacterial growth, but does not stop it, so better to be safe than sorry. And yes, it does need to be said – If you can’t identify it, chuck it.

Once you’re ready to reload, it’s time to think about FIFO – That’s First In First Out, and it’s what we do every day in the cafe. It’s how you organize your stuff so that things don’t go to waste. Now, you’re probably thinking, ‘OK, but I’m not a restaurant, so why would I need this?’ Lemme answer it with a few questions of my own.

Do you throw out what could and should be good leftovers out ’cause they didn’t get used in time?

When you did that cleaning of your your fridge and freezer, did you have to chuck a bunch of stuff that didn’t get used in time?

Can you afford all that waste?

If you answered too yup, yeah, and no, then it’s FIFO time in your house. A little discipline will go a long way toward correcting those problems.

In restaurants, every time we prep, open, use or otherwise handle food, we slap a label on them that says what it is, when we opened or made it, and how long it’s good for. If you have a food waste problem, here’s a big part of the solution. This simple manifestation of FIFO at home is so often not done, it’s scary; how often have you looked at a leftover and asked ‘When did we make that; is it three days or seven?’ Sound familiar?

The easy fix is to label it every time and it’s problem solved. Use a non-permanent marker on storage containers in the fridge. Use a permanent marker in the freezer and in your shelves. Get some little stick on labels for anything else. Do it with spices, herbs, and stuff from your dry storage that tend so last a long time.

A well organized freezer is a happy freezer
A well organized freezer is a happy freezer

The next manifestation is to physically FIFO your fridge, freezer and cabinets; oldest stuff goes to the top or the front and gets used first, before it goes bad and before anything newer is opened or bought. You spend a bunch of money, time and effort on food and cooking; spend a little more an incorporate FIFO practices in to your menu planning. If you don’t menu plan, start. There’s simple, easy, smart food management. Get your family involved so the effort isn’t wasted.

Do you buy stuff in bulk like we do? Do you sometimes cook a bunch more of something than you need for than next meal, to save time and energy? Does it always get used in time when you do that? If not, think about it and start FIFOing your leftovers. If you did a bunch of chicken and it needs to be used in three days or so, stack that container front and center where it can’t be missed. If you don’t want to eat chicken for three days straight, portion and freeze what won’t get used right away. Food and money not wasted = good practice.

Again, we do this in the cafe every day without fail; it’s how we keep you well fed and safe. Do the same at home and you’ll save money and eat better.

Unknown's avatarAuthor urbanmoniquePosted on March 6, 2018March 6, 2018Categories Basics & Process, Food Safety, Leftovers, Preserving, Y'all Share!Tags clean your freezer, clean your fridge, FIFO, FIFO for home kitchens, Spring cleaning2 Comments on It’s Spring Cleaning Time!

The Next Wave


This weeks post is short, but oh, so sweet – 

We have moved into our new home, and that includes a truly magnificent kitchen! As you can see, the days of tiny and no room to do much of anything are over. 

Yes, it’s a total mess right here on Day 2 post move in, but it’s gorgeous, incredibly well equipped, and has a veritable plethora of storage – We’re in kitchen heaven!



Along with that will come some very exciting changes and anhenacments to the website – More on that in the near future. Suffice it to say, y’all are gong to live where we’re all going together.

So, stay tuned, and thank you so much for following and being a part of this big culinary family of ours!

Unknown's avatarAuthor urbanmoniquePosted on June 5, 2017June 5, 2017Categories Community, Cool Stuff, Shameless Promotion Department, Y'all Share!Tags cool things coming soon, new kitchenLeave a comment on The Next Wave

Crap, by any other name.


Just as was done with MSG, the Feds have allowed another serious travesty of justice to quietly slip into our food world.

It used to be plainly called High Fructose Corn Syrup – Now, the FDA in all its lack of wisdom is allowing it to be called, and I’m not making this up, ‘natural sweetener.‘

This stuff is insidious, responsible for major health problems all over the world. 

Call bullshit when it’s when it’s necessary, and this is – Caveat emptor, gang!

Unknown's avatarAuthor urbanmoniquePosted on May 30, 2017May 30, 2017Categories Current Issues, Food Safety, Get Involved, Health & Diet, Y'all Share!Tags ' is High Fructose Corn Syrup renamed, 'natural swetener, call bullshit on the FDA, high fructose corn syrup renamedLeave a comment on Crap, by any other name.

Love that Today’s Boomer Magazine!


The folks at Today's Boomer do a bang up job of making us look really good!
The folks at Today’s Boomer do a bang up job of making us look really good!

Maybe you missed our post on house made Sriracha, (which was fantastic, by the way.)

If so, you can catch it done up in style, on the pages of Today’s Boomer magazine.

Unknown's avatarAuthor urbanmoniquePosted on May 24, 2017May 24, 2017Categories Shameless Promotion Department, Y'all Share!Tags House Made Sriracha, Today's Boomer MagazineLeave a comment on Love that Today’s Boomer Magazine!

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