Amy Thielen

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EDITOR’S NOTE: EACH TUESDAY MY GREEN SIDE BRINGS SIMPLE TIPS FOR GREEN LIVING TO THE CHRISTOPHER GABRIEL PROGRAMWE ALSO HIGHLIGHT A FAVORITE GREEN SITE EACH WEEK. YOU CAN STREAM THE SEGMENT AT APPROXIMATELY 1220PM (CENTRAL) EVERY TUESDAY AT WDAY.COM OR, IF YOU’RE IN NORTH DAKOTA OR WESTERN MINNESOTA, LISTEN ON YOUR RADIO AT AM970 WDAY.

GREEN TIP: When grilling for your friends and family this summer use these simple tips to reduce waste and keep your grilling a little greener.

  • Use a Better Grill
    • Conventional charcoal burns dirty and produces greenhouse gases. If you have a charcoal grill, look for organic or natural lump brands. Natural gas is the most energy-efficient; however, infrared grills are the greenest as they heat quickly, use the least energy, and use less gas than regular gas grills.
    • Grills made of cast iron or stainless steel are the safest because they remain non-toxic at any temperature. Watch out for models made from chrome-coated aluminum, which can become toxic if the aluminum oxidizes. Stay away from lighter fluids, which release volatile organic compounds (VOCs) into the air.
    • Buy a grill that is sized to fit your needs. A larger grill uses more energy because it takes longer to heat.
  • Non-Toxic Cleaning
    • Before you turn on your grill, clean the grate with baking soda instead of store-bought chemicals. Use a wire brush and a paste of equal parts baking soda and water.
    • After your cookout, take a halved onion and rub it over the grate to get rid of excess food. Brush olive oil over the grate afterwards so the food won’t stick the next time you grill.
    • When cleaning up in the kitchen, find products with ingredients you can trust to be better for you and for the environment like Seventh Generation and Earth Friendly Products.
  • Set a Sustainable Table
    • When serving your guests, go with reusable cutlery, glasses and plates. Use cloth napkins instead of paper. If you can’t use reusable dishware, cutlery or napkins, choose biodegradable, recycled or unbleached picnicware.
  • Serve Sustainable Foods
    • Fill your menu with greener options by choosing USDA certified organic or local grass-fed meat. If you’re a The Gabriel at a Prairie Roots Food Co-op picnicvegetarian, try certified organic soy hot dogs and burgers. Instead of using tomatoes and onions sprayed with pesticides, shop at your local farmer’s market to pick up your produce. You’ll also find pesticide-free meat products.
  • Recycle & Compost 
    • Make it easy for guests to recycle by placing recycling bins next to the trashcan. Make sure each can has a label clearly marked: paper, plastic and aluminum. If you have a lot of leftover food scraps, compost the proper foods. Remember to never compost dairy or meat products.
  • Prevent Pests 
    • To keep pests from plaguing your cookout, throw sage and rosemary on the hot grill. Mosquitoes hate these plants and will stay away, and the herbs add a pleasant aroma to your get-together. Another mosquito prevention trick is to set out a cup of sugar water. The mosquitoes will flock to the sugar water and stay away from your guests.
    • For more information on preventing pests, check out Green Tip – Natural Ways to Deter Mosquitoes at http://mygreenside.org/?p=6881.

My Green Side’s web pick of the week:

Amy Thielen at www.amythielen.com/

Along with her Food Network gig, Amy is a regular on The Christopher Gabriel Program when she comes on to talk about Adventures in Eating. Her site isn’t my typical web pick of the week but it is definitely worth a look. Amy talks about recipes, gardening, eating and life in general. Her photos are also gorgeous.

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