Most of our readers know that the Ecology Center dates its founding to the first Earth Day celebration back in 1970, so we are really geeked to see the different ways the holiday is observed all over the world these days.
Earth Day this year was Monday, April 22.
“While we all know that we should be considering the earth in our actions every day, Earth Day does give us a reminder to recharge our initiatives,” according to Hillary Bisnett, director of the Ecology Center’s Healthy Food in Health Care program.
“The focus on my work is on healthier eating, and healthier means both for us as humans and also for the whole planet, “ Bisnett says. “So in the last few weeks, I’ve been turning my attention to how can we think about Earth Day in our kitchens and at the grocery store and farmers’ markets.”
Here are five pretty easy ways we can change our food behaviors for the good of the earth, as well as a pretty tasty looking recipe that takes advantage of some of these principles.
And after adopting some or all of these ideas, reward yourself with a taste of this zucchini-and-chicken salad from marthastewart.com that can be made without turning on the oven.
1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
EcoLink — April 2013 Ecolink
An online publication of the Ecology Center
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