Get the Kids to Help You, Says Award-Winning Michel Nischan

Michel Nischan is CEO of Wholesome Wave, sustainable food pioneer, and James Beard Award-winning chef and author. He will present a cooking demonstration at The Edible Garden Conservatory Kitchen on Monday, October 11, at 1 p.m. and sign copies of his book Sustainably Delicious after the presentation.

I am so looking forward to my Edible Garden presentation on October 11. And this time I am bringing two of my sons: Ethan and Chris.

In my book Sustainably Delicious: Making the World a Better Place, One Recipe at a Time, from Rodale, I talk about my experience with my kids in the garden. There is one passage that describes how Ethan discovered the amazing and sweet taste of young carrots pulled directly from the earth. And while my oldest son, Chris, complains about having to turn compost in the summer, I have heard him telling his friends how much it helps the soil and how good the food from our garden tastes.

In “The Sustainable Family” section of Sustainably Delicious, I explain how important it is to bring that same philosophy into the kitchen. Get the kids to help you, and set aside time on a weekend morning or afternoon. Divide and conquer and see how much food gets prepped for weeks to come. These can be happy hours spent working together. While the kids may grumble at the beginning, I guarantee, in the end they won’t mind much. Talking and joking while you work is easy, and you might be surprised at how much fun you end up having. When it’s time for supper, everyone will be eager to taste the fruits of their labor.

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Authors of Books on Healthful, Sustainable Eating Come to the Garden

John Suskewich is Book Manager for Shop in the Garden.

No, “eating local” does not mean going to the Burger King that is down the block. It involves a set of conscious decisions about sourcing your chow in a way that emphasizes sustainability, nutrition, appearance, and taste, while leaving a smaller carbon trail.

Greenmarkets, community supported agriculture (CSA), produce exchanges, and farm stands are all manifestations of this concept. So, too, are celebrations like The Edible Garden, our summer into fall exhibition here at The New York Botanical Garden that is showcasing a number of chefs who create healthful recipes using harvest-based, seasonal, and organic ingredients.

Throughout The Edible Garden, Shop in the Garden is featuring a number of works by authors who believe that transforming our diet is critical not just to our own health but planet Earth’s health, too.

Louisa Shafia’s Lucid Food: Cooking for an Eco-Conscious Life is a cookbook with integrity. The first thing the author does is share all her “tried-and-true methods for putting a beautiful meal on the table while keeping a clear conscience.” Humane, seasonal, and sustainable are not bandied about like buzzwords but are used with passion and commitment. All this does not lead to cream of boiled water soup: the food is lovely, flavorful, and exotic, with concise recipes that don’t require specialized equipment or hard-to-find ingredients that need a flight to Damascus to get. The red-as-rhubarb jacket design is especially alluring. Louisa Shafia presented cooking demos at our Conservatory Kitchen and signed copies of Lucid Food this past Sunday (July 18).

Our grandparent’s secrets of putting food by (yes, we ate their homemade pickles that came out of a dubious-looking, scum-covered barrel set like a secret in a curtain-covered pantry—and lived to tell about it) are revealed by Eugenia Bone in Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods. Sure I can freeze my own blueberries, but after that I’m all thumbs and a bit of a nervous Nellie, as I’m a little afraid of sending a houseful of dinner guests to the emergency room even if they have health insurance. Eugenia Bone describes even difficult techniques like water bath canning, curing, and smoking in a reassuring way so that even a novice will be turning out house-made gravlax in no time. Eugenia Bone will show how to do it and sign copies of her book this Sunday, July 25.

The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget, by Leda Meredith, is an introduction and guide to eating locally for everyone, but seems especially geared for budget-minded city folk. The virtue of this book is that it actually is practical, showing you how to consume sustainably without breaking your (grass-fed, humanely raised) piggy bank. It has very useful money-saving tips on menu planning, growing and harvesting (even when your back 40 is that many inches of balcony), bartering, even packaging. Leda Meredith, an instructor here at NYBG, will be talking about her life as a locavore and signing copies of her book on Sunday, August 15.

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