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Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.
  • Find out which fair trade products are available at which supermarkets
  • Get involved in fair trade campaigns.



Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Cook safely

Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.
Don't put oven gloves or tea towels down on the cooker after you've used them.





Pan Seared Scallops& Fennel Over Whole Wheat Pasta
Pan Seared Scallops& Fennel Over Whole Wheat Pasta Category Pasta Recipes 
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Ingredients And Procedures

2 ounces scallops -- or shrimp

1/8 teaspoon lemon pepper -- or Mrs. Dash

1 ounce Pernod, anise flavored -- aperitif

1/4 cup fennel, julienned -- optional

1 clove garlic -- minced

1/4 cup red and yellow bell pepper -- julienned

4 ounces orange juice

1 tablespoon cornstarch, slurry -- (mix with water)

(this item not used in class) 1/2 lemon -- fresh

1 tablespoon fresh herbs, chopped -- (we used thyme)

4 ounces soba noodle -- buy at Asian markets

1 quart water -- for cooking pasta

1 tablespoon tomatoes -- chopped

1 tablespoon green onions -- sliced, optional

Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side. Lightly coat saute pan with olive oil, put over heat, and once hot sear off the scallops that have been seasoned. Cook the scallops until golden brown, on both sides. Remove the scallops from the pan and place on a small baking dish or pan. Place it in the oven at 350#161#F for about 5 minutes or until scallops are firm. The scallops should be cooked medium-rare for the best flavor and texture. (This is the proper way to cook scallops). In the same saute pan used to sear off the scallops add and saute fennel, peppers, and garlic until fennel becomes tender. Add Pernod and deglaze. Add orange juice and squeeze the juice from the half of a fresh lemon. Add cornstarch slurry (for a thick sauce), until desired consistency.

Meanwhile, cook pasta in boiling water until 'al dente' (about 5 minutes). remove the pasta from the water and strain. Arrange pasta on a plate and top with scallops and vegetables. Garnish with fresh herbs, tomatoes, and green onions.

 
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