Fashion Conscious

Conscientious Consumerism at its Best: Fashion Choices that Support a Better World

There are lots of ways that we can be catalysts for change, and work towards improving the world that we all share. One of the most effective tools we have is voting with our wallets. As mentioned previously, I believe in being a conscientious consumer, because what we choose to buy sends strong messages about our values to retailers, investors, and those and around us. Especially in today's economy, the places we shop matter.

Let's be honest, looks matter too. Being an artist, VOGUE reader, and fan of fashion- the design and aesthetics of my wardrobe are important to me. At the same time, I apply the principle conscientious consumerism when shopping for clothes. I enjoy my clothes all the more knowing that by wearing them I support local businesses, and green, ethical, companies.

Today I am sharing my favorite picks for fashion and shopping (click the links to find out more)

Best Local Retailer:
Renew Denim
222 D Street Davis, CA 95616 (530) 297-5326

This is the kind of store that is dreamt of by tree-huggers and fashionistas alike. Renew Denim is a cutting edge 'green boutique,' locally owned and operated. They carry designer denim (7 for all mankind, Citizens of Humanity, Paige, Rock & Republics, etc), at steep discounts. The owner buys current denim trends at a discount from suppliers and retailers who have overstock or imbalances in their inventory. Prices for all jeans are $99 or less. These are honestly the exact same jeans you can buy in Nordstroms, or specialty boutiques, for 2-3 times the price. Renew also sells one of a kind fashion and jewelry from local designers, and jeans embellished by local art and design students. The store gives a free reusable eco-bag with each purchase, and offers a 5% discount to every shopper who brings the bag back to use again. They also have special events for charitable causes (recently offered 50% off regularly priced merchandise to all shoppers who brought in a donation of gently used jeans for STEAC), and support the local economy by participating in special Davis Business Association events. They send sale alerts via Facebook, and report that they will be opening an online store soon!

Which brings me to my pick for....
Best Denim:
Paige Jeans, Premium Organic

I stopped by Renew Denim on my way home today, to check out their 1/30 - 30 event. They had special $30 prices on some of the samples, and were offering $30 off for purchases of $100. Paige Jeans are by far my favorites- they fit well and last forever, but they can be pretty expensive. As part of today's event, I was able to get a pair of Paige Jeans Premium Organic, which retail for $210, for only $69! The best part? Paige's organic label offers the same level of style and quality that one would expect from Paige Jeans- but with a higher level of social responsibility. The label (above) says it all- and the choice to purchase organic cotton , and biodegradable dyes has a HUGE impact. Cotton is the biggest non-food agricultural crop in the world, and its' production accounts for 16 percent of global chemical pesticide use, more than any other single crop. The pesticides and fertilizers used to grown non-organic cotton contaminate the air and soil where the cotton is grown, and contaminate water supplies with chemical infused run-off. Traces of chemicals linger in the cotton after harvest, and can make it into the clothing we wear. Organic cotton has to be grown in accordance with special USDA standards. Traditional denim dyes and dying methods rely on a synthetic, version of Indigo dye, which is created using petroleum, then treated with various environmentally harmful chemicals to ensure colorfastness. Plant based natural dyes are a renewable, safer option.

Favorite Footwear:
Rocket Dog Sheriff Boots
(pictured at right, with my new Paige organic cotton jeans)

I'd been looking for the perfect cowboy-style boots for quite some time, but was having a hard time swallowing the price tag, which generally runs between $150-$350. Part of the expense is due to the fact that this style of boot is generally made with high quality leather... beautiful and comfortable, but pricey. Imagine my delight when I came across these adorable boots, and was able to find a sweet deal for only $40 (originally $80). Why the low price? No bovines were harmed in the making of these boots. They are made out of fabric! I have been wearing them for several weeks (even out in the rain)- they are extremely comfortable and durable, and it is impossible to tell that they aren't real leather until you touch them. Rocket Dog is currently working with Soles4Souls to provide shoes and relief supplies to earthquake victims in Haiti. Added bonus- a tiny, cute, rocket-dog logo (looks like our Westie) is embroidered on one of the loops.

Happy shopping!

Serious Solutions and the Food Revolution

"You say you want a revolution / Well, you know / We all want to change the world...
You say you got a real solution / Well, you know /We'd all love to see the plan..."
The Beatles, Revolution

There is a powerful movement going on right now- the movement away from processed, artificial foods and towards sustainable, local, real foods. The most exciting thing about this is, it's truly a win-win situation- we can eat foods are healthier and taste better while using our power as consumers to make a positive difference for farmers, farm animals, the economy, and the environment! You don't need to be an extremist or have a particular political viewpoint to participate in this revolution. It's a movement for realists, who want to make positive changes and take responsibility for their impact on the world. The food we eat at home and the recipes we post on this blog are part of the solution- examples of how we enjoy a real-food diet, cooked with local and sustainable ingredients. I provide vegetarian variations, and links to products that support the movement towards sustainable and responsible foods. Here are some great resources about how you can easily shift towards making the world better while enjoying great food. (Please check these out- just a click of the mouse and a couple of seconds!)


http://www.localharvest.org/
We are so fortunate to live in Davis- our farmer's market is open twice each week, year round, and offers a staggering variety of produce, eggs, meat, and local goodies. In fact, it was just voted the America's Favorite Farmer's Market! Use this website to find farmer's markets and family farms near you!




http://www.michaelpollan.com/omnivore.php
The Omnivore's Dilemma is a great read. It is a truly ground-breaking non fiction book, in which the author, Michael Pollan, tries to answer the question "what should we have for dinner?" A very even handed and fact based account of the history of the American dinner table. Pollan debunks fad diets, points out the reality that 'organic' and 'natural' have quickly become little more than marketing jargon, explains the historical events and political forces that have shaped our diet, and examines the dynamic and disconnect between Americans and our food. Pollan has also created a version for kids (age 10-16). Check out the resources on his website for more information about how you can improve your quality of life and make a huge difference for our world by becoming a conscious eater and conscientious consumer.



http://www.eatwild.com
Where's the beef? Right here! Eatwild.com is a great resource that can direct you towards local, natural, grass-fed meat! Support small farmers and improve the quality of life for farm animals by buying locally and consuming animals that were treated well and kept in good health.



http://www.cornucopia.org/dairysurvey/index.html
Cornucopia provides a list of organic dairies, and rates them. If you want to go organic, this website will help you to use that choice to make a difference. It is easy to compare top-rated dairies, and see which brands are complete failures. Most brands are listed, so it's easy to investigate. For example, Archer Farms- the organic milk sold at Target stores nationwide only receives a rating of 1 (out of 5, with 5 being best). Target's organic milk is actually from cows living on factory farms. Their conditions are no better or healthier than cows on factory farms producing standard milk products, and they are likely exposed to all of the same stresses and pathogens, yet they do not receive antibiotics to prevent the spread of disease.



http://www.templegrandin.com/templegrandinbooks.html
Temple Grandin PhD, is an expert in animal science, and is famous for her lectures, books, and unique perspective. She is one of the most well known adults with autism in the world, and is passionate about making the world better for animals. In her book Animals Make Us Human, Grandin and uses her unique way of looking at the world and her expertise in animal science to explain realistic steps and innovative ways that we can improve the lives of millions of farm animals and pets in our country. She does not ask everyone to become vegan or vegetarian, and is a realist who eats meat herself- she simply takes an honest look at the factory farms, meat processing facilities, and lives of animals and farm workers, and she gives clear information about what each of us can do and how the industries need to change.



http://www.foodincmovie.com/
Food Inc is an eye opening documentary that takes the viewer behind the scenes of American factory farms, and examines what aspects of the food industry need to change. It features Michael Pollan, and is available for streaming/instant view on netflix. I highly recommend it. This film is not all doom and gloom- the ending will inspire and motivate, as well as give specific ideas about small changes and steps that you can take.



Think it over...

"Just because we can ship organic lettuce from the Salinas Valley or organic cut flowers from Peru doesn't mean we should do it, not if we're really serious about energy and seasonality and bioregionalism."

excerpt from The Omnivore's Dilemma, by Michael Pollan

Marinated New York Steaks & Wild Rice, with Mushrooms in a Red Wine and Cream Reduction (Recipe)

A rich and flavorful meal for 4. The mushroom sauce is the highlight- so tasty that it can be made to compliment many other dishes. Check out the links to favorite brands- chosen for their high quality and good flavor, but also because they are environmentally responsible / ecologically sustainable.

(for vegetarian version, see footnote)



Ingredients

Steaks and Marinade:
4 New York steaks
1 diced shallot
2 cloves minced garlic
olive oil
favorite red wine (dry)
2 splashes Worcestershire sauce
2 teaspoons fresh rosemary, diced
freshly ground salt and pepper

Rice:
2 tablespoons olive oil
1 cup dry wild rice
1 cup stock
1 cup water

Mushrooms and Sauce:
4 tablespoons butter
1 lb mushrooms (shiitake, baby bella, or favorite), cleaned and sliced
freshly ground salt and pepper
2 shallots sliced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, diced
1 teaspoon dried parsley
1 cup red wine (dry)
3 tablespoons cream

Step 1: Make marinade. Mix together diced shallot, minced garlic, 2 tablespoons olive, red wine, Worcestershire sauce, and freshly ground salt and pepper in a baking dish or large pyrex container with a cover. Coat steaks thoroughly (I like to use a sealed pyrex because I can flip the container every 15 minutes or so and make sure the tops of the steaks get coated well). Marinade steaks at room temp for 1 hour, or in refrigerator for several hours.

Step 2: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 cup of dry wild rice. My favorite is Lundberg wild blend Toast rice in oil until lightly browned, then add 1 cup water and 1 cup stock (I like to use Pacific Natural Foods Organic Free Range Chicken Broth- available by the case at Costco) Reduce heat, cover, and cook rice until liquid is absorbed.

Step 3: Make the mushrooms in sauce. Heat a large skillet or saute pan over medium-high heat. Add 3 tablespoons butter. When foam begins to subside, add mushrooms. Spread into a thin layer, and saute for 5 minutes. Toss/stir periodically until mushrooms are golden brown. Season with salt and pepper, then add 1 tablespoon butter, shallots, garlic, rosemary and thyme. Saute for 2-3 minutes, then add red wine. Simmer and stir, reducing wine until only 1-2 tablespoons of liquid remain. Add cream, and remove from heat. Stir until mushrooms in sauce have a pleasing, even, brown and creamy consistency. Cover dish to keep warm, and set aside.

Step 4: Grill steaks (medium-rare). The grill master of the house used his new Weber Baby-Q Grill to make these lovely steaks.



Step 5: Serve- Plate steaks next to a scoop of wild rice. Top steaks/rice with mushrooms and sauce. I serve with a salad of fresh romaine lettuce in a light blue cheese dressing. Enjoy!

Variations: For a vegetarian dish, skip steaks. Use a vegetable stock when cooking rice. Double the mushrooms and sauce. Grill or saute several bunches of cleaned and trimmed asparagus, brushed lightly with a mixture of minced garlic and olive oil. Serve mushrooms over wild rice with asparagus on the side.

Coriander Crusted Cod (Recipe)

Coriander Crusted Cod with Smashed Garlic Potatoes in Creamy Dijon Sauce

This is a simple but satisfying dish for 4. I like coming up with light "hunter gatherer" meals- lots of veggies, fruits, greens, and lean protein elements such as nuts and seafood.



Ingredients


4 medium sized fillets of cod, or favorite fresh, white fish
2 Tablespoons coriander seeds
3 teaspoons freshly ground black pepper
1 teaspoon freshly ground salt
olive oil- twice around the pan
1/2 stick butter
2 Tablespoons Dijon mustard
freshly squeezed lemon juice
4 whole large yellow potatoes (peel on)
4 Tablespoons sour cream
4 cloves garlic, minced

Step 1: Cut potatoes in half, and put in a large sauce pan. Cover with at least 1 inch water, and boil until easily pierced with a fork (~15 minutes)

Step 2: Meanwhile, grind together coriander seeds, salt, and pepper in a mortar and pestle. Spread a layer of ground spices over both sides of each cod fillet.

Step 3: Heat olive oil (twice around the pan) in a large skillet over medium heat. Add fillets to heated oil. Sear undersides until nicely browned (~2 minutes). Do not overheat. Oil should not be smoking or popping. Flip each piece of fish and cook for another 2-3 minutes, until just cooked through (fish should be moist throughout, and just turning opaque). Remove fish once cooked, and set aside- cover with foil to keep warm.

Step 4: Once potatoes are tender, drain water. Leaving skins on, place halved potatoes into a bowl. Mash together with sour cream and garlic. Salt and pepper to taste.

Step 5: Heat Dijon mustard and several squirts of freshly squeezed lemon juice in pan over medium heat. Add softened butter, stirring smooth. Do not overheat. sauce should be warm and creamy, but butter should not foam or sizzle.

Step 6: Scoop 1/4 of smashed yellow potatoes onto each plate. Set a piece of coriander crusted cod atop each mound of potatoes. Drizzle with mustard sauce.

Step 7: Serve with favorite veggies or salad. Pictured: mixed greens, shredded carrots, and walnuts, in a light vinaigrette.

Chicken Pot Pie (Recipe)

This recipe, a favorite in our house, makes one 13"x9" dish, or 4 individual pot pies in 16 oz souffle dishes (pictured). For vegetarian variation see footnote.

Ingredients:

2 chicken breasts
3 cups chicken stock
1 stick butter
1/2 cup flour
1 cup whole milk (or cream/milk combination)
1 medium onion, diced
3 medium carrots, sliced into 1/4 inch thick rounds
2 stalks of celery, sliced 1/4 inch thick
1 cup frozen peas
3 tablespoons chopped fresh parsley
1 batch pie dough (enough for 2 large pie crusts)


Step 1: Poach 2 chicken breasts in stock. Place 2 large chicken breasts in a large saucepan. Add 3 cups chicken stock, and make sure chicken pieces are covered by at least 1/4 inch of liquid. (If you have added 3 cups stock and the chicken isn't covered, you can also stretch it by adding water until the pieces are submerged). Bring to a simmer, and cook over medium heat until chicken breasts are cooked through (around 10 minutes- less if pieces are small, longer if they are partially frozen or very large).

Step 2: Use tongs to remove chicken from poaching liquid, and set aside. Reserve the poaching liquid in a large bowl (there should be at least 2 1/2 cups of liquid remaining. If there is slightly less than 2 1/2 cups, add chicken stock to poaching liquid until you have 2 1/2 cups). When the meat is cool, shred or dice into bite sized pieces.

Step 3: Melt a half stick of butter in the saucepan over medium heat. When butter is melted an just begins to foam, add 1/2 cup flour, whisk until smooth. Cook flour/butter mixture for 1 minute, whisking vigorously.

Steps 4-6: Whisk in reserved stock (poaching liquid). When texture is even and smooth, add 1 cup whole milk (or substitute by adding 1/2 cup cream and 1/2 cup skim milk, this is what I usually do because that's what I have on hand). Be sure not to scorch, and stir constantly. Add cooked chicken pieces.

Step 7: Season with 2 pinches of grated nutmeg, a squirt of lemon juice, and freshly ground salt and pepper to taste. Set aside (this can be reserved in a large bowl).

Congratulations! You have just made creamed chicken. This is the main component in chicken pot pie, but is also a tasty dish in and of itself, and can be used in various other dishes.

Step 8: Preheat oven to 400 degrees. Prepare baking dish(es). Butter 13"x9" baking dish, or 4 individual souffle dishes. Roll out pie dough into pieces, one larger piece to fit inside of dish(es), and one to fit over top. Line buttered baking dish(es) with rolled pie dough.

Step 9: In sauce pan melt 2 tablespoons butter over medium heat. When foam begins to subside, add vegetables- onion, carrots, celery, frozen peas, & parsley, stirring occasionally. Cook until just tender (onions will become translucent, ~ 5 minutes). Stir the vegetables into the creamed chicken.

Step 10: pour chicken mixture into prepared baking dish(es). Place pie dough over top, and tuck the edges in against the sides of pan. For a nicely browned top, dab a little bit of butter on upper crust. Bake until the chicken is bubbling and the crust is a nice golden brown (20-35 minutes).

Step 11: Serve and enjoy!



Variations: For a vegetarian dish: Begin at step 3. Add 2 1/2 cups vegetable stock instead of chicken stock/poaching liquid, to create a creamy vegetable base. Add 2-3 cups extra vegetables to dish- I recommend 1 1/2 cups diced, sauteed mushrooms, 4 cloves garlic - minced, 2-3 potatoes peeled and diced, and a few shallots, thinly sliced.

For ease of preparation and fewer calories, the bottom crust can be omitted.

nerdy by nature

nerdy by nature the blog Chris has sporadically updated for a couple of years, has fallen by the wayside. The adventures continue here, with Busy Dogs.