We need water to survive and so does our food. Our agriculture system depends on this resource for watering crops and sustaining animals. California is a big agriculture state and 2014 was its fourth driest year on record. There's a renewed focus on water and our food (for ways to conserve at home click here). Here are some staggering numbers you should know when it comes to food and water.
The amount of California's water usage that is dedicated to irrigation for agriculture.
The amount of the nation's fruits, nuts and vegetables grown in California.
I’m a bit of a CSA junkie.
I’ve been a CSA member for the better part of the last 12 years. I love supporting local farmers and being challenged to sometimes cook things I don’t typically buy or finding ways to make my family love certain veggies (or at least accept them for that meal).
For those new to the idea, CSA stands for community-supported agriculture. Here’s how it works: You pay a local farm up front, usually in the spring when the farmer has lots of expenses—seeds, soil amendments, etc.
Then once the farmer starts harvesting, you get a weekly pickup of freshly picked produce. Sometimes the pickup is at the farm, sometimes it’s at a local business. Some farmers bag everything up for you in advance—this makes pickup fast but you don’t get any choices. Other farmers set up tables and provide...read full post »
Now that the heat of summer has arrived, staying hydrated is even more important, especially if you’re exercising outdoors. Women should get about 11 cups of water per day, men 15 cups—about 20% of that comes from food, the rest you'll need to drink. Here are 3 new sipping “rules” to follow when working out.
Chill Before You Sweat
If you’re looking to set a new record in that 10K or sprint triathlon, slurp an ice slurry, essentially an unflavored snow cone, 45 minutes before your event. When runners did this prior to a 10K in 82-degree weather, they ran 15 seconds faster on average, per a study from the International Journal of Sports Medicine. “The ice slurry increased body heat storage capacity, which allowed runners to push harder,” says Jason Kai Wei Lee, Ph.D., study principal investigator from the Defence Medical &...
I love enjoying an ice-cold beverage on my deck in the summer. But I hate when the ice meant to keep my drink cold melts and waters it down instead. Flavored ice cubes to the rescue!
Don’t Miss: Our Best Summer Cocktails & Mocktails
The “it” bartenders of the world got the memo and have for years been making ice cubes with neat ingredients to chill down their well-crafted libations. As these creative ice cubes melt, another layer of flavor gets added to your drink. Genius!
I’ve already been freezing leftover coffee and tea in ice cube trays to cool down my favorite nonalcoholic summer beverages. But now I’m pushing the envelope a bit further. Flavored ice cubes can jazz up...read full post »
Some fruits and vegetables play nicely together, others you should keep apart.
Are you wasting food because it ripens—then rots—faster than you can eat it? (We’re sheepishly raising our hands along with you.) Storing food the right way can make all the difference. Ethylene, a natural gas that’s released from some fruits and vegetables, speeds up the ripening process. That can be an advantage—to ripen an avocado quickly, seal it in a paper bag—but too much ethylene can cause produce to spoil. Fruits and veggies that release high amounts of the gas shouldn’t be stored alongside ethylene-sensitive produce. And it’s not all about ethylene; temperature plays a role, too, in getting the most from your produce.
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