Live from Coachella
But it's not what you think. Also, shallots, electric stoves and BYO takeout containers.
It’s Earth Month! And since food is indelibly intertwined with the environment, and contributes to both greenhouse gas emissions and different kinds of waste, I’m going to mix some sustainability topics into this digest.
I recently wrote about:
🌯 Chipotle’s missed opportunity to promote real positive climate impact. I teamed up with Dustin Cote from Sustainable Advantages to publish a data-backed critique of the burrito chain’s sustainability marketing strategy. Read the post: Dark mode vs veggie mode.
🍻🍷🍹 ICYMI I also wrote about how to pick out wine, beer and cocktails for your big party (ie wedding).
I endorse:
🧅 Shallots, more than just a small onion. Culinary science tells us they’re a little sweeter, a little mellower, a little softer. Like a smaller, gentler red onion. But je ne sais quoi tells us they are elegant, fancy and more refined. Bonus, they’re smaller, which makes it easier to use a small amount instead of storing halved onions for later. I most often caramelize them as a sauce base, but also love dredging them in a little rice flour and crisping them up on a rack in the oven.
⛱ Coachella but for the dates. Did you know that 90% of the dates grown in the US come from the Coachella Valley? Take a deep dive into a (brief) history of dates in the US.
What do we think about:
♻️ BYO takeout containers?
Eater LA ran a piece about this in February with a “do your part no matter how small” ethos, which at this point doesn’t seem sufficient to address climate change or the global plastic crisis, and yet as someone who almost always has a fork and reusable shopping bag in my purse, I can relate.
Good news for Earth:
☕️ If we really want to reduce single-use food and drink packaging, the Starbucks and Walmarts of the world need to be involved, so this announcement that Starbucks is adding a reusable cup option to drive-thru and app orders is good news since that’s where they get 70% of their orders (the reusable cup option was previously only available in person). Starbucks has set a goal to reduce their waste output by 50% by 2030, so let’s see that utilization data!
And finally for all the kitchen remodelers out there, a real world review of the Bertazzoni induction stove from a very serious home cook.
Hi, I’m Caetie Ofiesh and I’m a designer and project leader working in food and beverage, sustainable design and climate solutions. I’m also a good eater and a good drinker. I’ve worked as a professional chef and produced community-centered food events. These days I work with food and beverage businesses on design and marketing projects.
I use this space to write about the good eating and good drinking that inspire my design work. Come see me at caetieofiesh.com.