Cooking advice

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.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Tomato Pepper Steak Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 1/2 pounds round steak (1/2 inch thick)

1 tablespoon cooking oil

1 cup beef broth

2 celery ribs -- chopped

1 garlic clove -- minced

3 tablespoons soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 1/2 oz) diced tomatoes -- undrained

2 medium green peppers -- julienned

1 medium onion -- cut into thin wedges

1 cup sliced fresh mushrooms

2 tablespoons cornstarch

3/4 cup cold water

Hot cooked rice

Cut beef into 3-in x 1/4-in strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 mintues. Serve over rice.

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<h1>Tomato Pepper Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 pounds round steak (1/2 inch thick) <P>1 tablespoon cooking oil <P>1 cup beef broth <P>2 celery ribs -- chopped <P>1 garlic clove -- minced <P>3 tablespoons soy sauce <P>1/2 teaspoon ground ginger <P>1/2 teaspoon salt <P>1/4 teaspoon pepper <P>1 can (14 1/2 oz) diced tomatoes -- undrained <P>2 medium green peppers -- julienned <P>1 medium onion -- cut into thin wedges <P>1 cup sliced fresh mushrooms <P>2 tablespoons cornstarch <P>3/4 cup cold water <P>Hot cooked rice <P>Cut beef into 3-in x 1/4-in strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 mintues. Serve over rice. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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