Last time we spoke I had been talking about basic steps for kitchen sustainability. Now it wasn’t nearly a comprehensive list, but it was a good building block to point you in the right direction if you’re starting out.  

In that post I said I would include a basic how- to for making your own stock. And then I didn’t.  

So today is the day. The stars have aligned. This is a pretty simple process, and I’ve included notes on varying it if you need/want to or for dietary reasons. It’s not really a precise recipe as much as it is a concept and process. 

All you need:  

• 1 tub for veggie scraps 
• 1 tub for animal scraps (if using) 
• Salt and pepper (optional) 
• Stock pot 
• Water (quantity varies on size of batch) 

As I mentioned previously, I keep a tub in the fridge for veggie scraps and any time I cook, my veggie scraps go in that bucket. The classic veggies used for Mirepoix are carrots, celery, and onions; but you can use almost any vegetable. ESPECIALLY if you are making a veggie stock and not a meat stock because it will deepen the flavor. Green onions, squash, broccoli, bell pepper scraps, cabbage, Brussel sprouts, asparagus. Anything that is not molding or decaying (let’s not confuse making stock with compositing here).  

I tend to keep my animal scraps in the freezer. This is both because they keep longer, but also because it saves room in the fridge. You can use any animal scraps, but I try to stick to bone and meat. It is up to you if you are just making generic stock, or if you want to specify an animal and keep them separate. Some people just make ‘stock’ if you eat enough meat and are using things regularly enough or have a particular left over you want to use that is fine too. Save all the casings from your seafood as you prep it and make “seafood broth” any time we have a bird of any kind I boil the carcass. “Duck,” “Turkey,” “Goose,” Even rotisserie chicken. The fattier the animal, the more flavor.  

So there’s the concept. Let’s get down to ratio and process. Below is the basic ratio. You can scale it up or down if need be. You can also technically increase the amount of “boiler” to water if you want to for fuller flavor, but it’s really not necessary. 

1 Gallon water 

4 Cups Boiler 

Put your water and filler into a large pot. Bring to a boil. Let boil until meat is broken down and veg is soft. For a small batch this can be roughly an hour. For a higher gallonage this can take up to 7 hours. IF you choose to season your stock, do so at the end as the seasoning will change as it cooks. I tend to not add salt and pepper as I prefer to do so when I cook, and you don’t want to end up with a final product that is too salty. Strain and store in an airtight container. 

*** A note on the ‘boiler’ section: This is at your discretion. If you are completely an herbivore, then this can be 100% plant matter. If you are using an animal element you can play with the ratios as you like. I tend to prefer that 75% of my boiler portion be animal because I want the fattiness as a base for a lot of dishes, but you can do 50% or even less if that’s what you have available and you will still get a functional and flavorful stock.  

**** stock can also be cooked down into a fattier and more concentrated form before straining (if you are making an animal stock it will kind of gelatinize as it cools). This can make it easier to store and then you will just dilute it with water before using.  

Have Fun and get cooking!  

All the best, 

Mikaela 

I’m so excited for today’s post because I get to merge two of my favorite subjects: Kitchens and Sustainability. Quite frankly this post is long overdue. But I’m not going to lie- between the move, starting a new and wonderful job adventure that is putting us farther on the path to success, and wedding planning I have simply not had enough hours in the day to give this topic the amount of space that I think it deserves. I think sustainability and being environmentally minded is one of those topics that everybody should be discussing and the kitchen is frequently a stressful area for families between day to day chaos and the rising cost of groceries; but it’s also ironically one of those places that is easiest to trim things from- metaphorically speaking, if you know what to do.  

So come, my little ducklings, and let me share my knowledge- because Mother knows best! (Insert catchy Disney song here). I am a believer that the little things are what give you big returns, so let’s talk littles in the kitchen! Some of these I think will surprise you with how innocuous of a change they are; but it’s the trivial things we do mindlessly that make the biggest difference. 

1. Scraps!

This is my number one “Big” little. Taylor touched a bit on this in her ComPosting (ha! see what I did there?) If you missed that post- check, it out {here} there’s a ton of valuable info in it. But I want to elaborate a tidbit on it. whilst many of your kitchen scraps CAN get composted, there are a select few things that have BETTER uses than compost. Uses that go right back into your kitchen to save you money while being environmentally friendly. These scraps include carrots, celery, onions, parsley, and any form of bones- beef, poultry, even shrimp casings and clam shells. These, I store in a small tub in my fridge for the veggies and the freezer for the meat bones/ scraps. When I have enough, I throw it all into a large stock pot with water and boil it into the best stock you’ll ever have, then it can be used for anything you’d use stock for. I also do this anytime we have a turkey (at the holidays) or a rotisserie chicken, you just boil the whole carcass with the veggie waste from your stuffing and go. If you’re short on space, you can even cook it down really far until it’s concentrated and then freeze it. If you want a super basic stock recipe that anybody can do, click HERE. 

2. Grow your own veggies from scraps.

This can take a bit more space and planning obviously. BUT it can hugely cut down on your carbon footprint and in theory, can make a large impact over time in “single crop farm” system; which has been proven to be very detrimental to the environment and the nitrogen cycle. some of the easiest to learn to regrow are lettuce, onions, peppers of all varieties, and cucumbers. We’ll be going more over that in future posts- so keep your eyes peeled. It will also save you money on your grocery bill after the initial investment. 

3. Mindfulness with your kitchen utensils.

This one is a bit more abstract- but hear me out. Kitchen upgrades, small wares, the age of plastic, and a serious case of FOMO combined with the human need to have the “latest and greatest” of whatever is on the market has led to a “disposable culture” that is altogether blatantly wasteful with little to no regard for the consequences. I have even seen people forget Tupperware’s in their fridge and not feel like cleaning out the goo inside, so they’ll throw away an entire, perfectly fine Tupperware. “It’s just one.” you say. but when you have 55,000 people (and I’m being incredibly conservative here) do that- that’s a lot of plastic. So, when I talk about Mindfulness in your kitchen utensils, I’m meaning think about the longevity of the tools you’re using. I’d rather have one or two things that cost me more money but will last forever than have to replace 30 of something else because it doesn’t last as long even if it’s cheaper. Now this doesn’t mean go out and swap everything in your kitchen- that’s just as wasteful. and it doesn’t mean live beyond your means- that’s a slippery slope. But it does mean be mindful of what you’re choosing as things wear out and you need to replace them; start to be more intentional and more informed as a consumer. here are some of my favorite “eco-friendly” kitchen tools (some might surprise you). 

• Wooden spoons and spatulas vs plastic: I own 1 plastic spatula, because there are some specific things (like candy making) that you can’t use wood for. but otherwise, I prefer wooden. BUT here’s the caveat: Bamboo is porous and can absorb flavors and odors and wears down faster- though it is fast to regrow, and therefore marketed as a ‘sustainable’ material; but not all sustainable things are created equal. Personally- I prefer Teak. Teak is a hardwood that is non-absorptive, won’t get little wooden fuzzies on them, and will last you FOREVER. next time you go to replace your tools- take a look. 
• Stainless steel over plastic: this is just due to breakage. They will last longer, you don’t even have to consider BPA and contaminates, the material is recyclable at the end of its life, and easier to keep clean. 
• Knives: This one is hard, because knives can be pricey. But if you invest in the right set of knives- they will serve you for the rest of your life. cheap ones are prone to breakage and chipping and the need for repairs. as an example, when my grandfather was a meat cutter, he bought himself a VERY nice set of carving knives and French knives. They got prodigious use for probably 30 years before he retired and then continued using them for personal use for another 30 years; and whilst I do have my knives from culinary school- I’ll be honest, they’re in storage for when my grandpa’s knives eventually die. My grandfather passed away in 2017, I inherited his knives and they’re still kicking.  
• Cutting boards: Again- Plastic or Mylar may be ‘sturdy’ but they have a higher carbon footprint and eventually will land in a landfill. HARDWOOD cutting boards- again, I prefer teak. These require a bit more upkeep; but they look nicer, they last longer and they’re better for the environment.  
• Analog vs digital: Sounds wacky. What do I mean by digital vs analog? When it comes to your smaller electric/mechanical kitchen appliances (blenders, crock pots, rice cookers, pressure cookers, toasters, toaster ovens, air fryers etc.). Being eco-friendly doesn’t mean not using them. They’re useful things, especially for those of use that are short on time; it means being smart about how we use them and what we purchase. Prior to the advent of everything “instant” a lot of these products existed but in more mechanical or “analog” forms. Here’s the biggest clincher with digital appliances and screens: They wear down faster. Which means you have to replace them faster because ‘repairs’ are not always practical or possible. things with “push buttons” and smart cookers etc.- if the digital wiring components malfunction or wear down, fixing them is almost impossible or so expensive that cost wise you may as well buy a new one. but the older mechanical ones can usually be easily repaired, or parts replaced. It’s almost like dealing with a mechanic for a car: the mechanical bits are easy to fix, if it’s a problem with your wiring harness- you’re both going to be swearing. I still use a push lever toaster; I prefer crock pots to quick cookers 90% of the time. My toaster oven is electric but it’s not digital (don’t confuse the two) same with my blender. Just think twice before you go buy your latest and greatest. 
• Nonstick pans: Not all non-stick is equal. If you’re a kitchen nerd, then I am sure you know that sometimes you buy non-stick only to discover it was a cheap coating and it peels within months and you’re angry and annoyed. If you want non-stick, invest in some Hex-Clad pans and learn to take care of them. Alternately- copper is great and will last forever and they heat evenly and quickly because copper is a great conductor. For everything else I use cast-iron, which WILL last you forever.  

4. Change the framework of your diet.

This is where I lose some people. Please take a deep breath and open your mind for a few moments. If you are reading this, I am hoping it’s because you are either passionate about sustainability or interested in the subject as well as passionate about food. If you’ve tuned into the blog previously then you’ll know that those are two of my favorite topics. You’ll also have heard me cite Michael Polan’s Masterclass on food. The modern food chain has become incredibly automated, overproduced, and over processed. in addition to that; food ethics plays a huge role in the food chain as well. I will be doing future posts more in depth on the food chain, and ethics in the near future starting with the ‘dirty dozen’ so I’ll be brief here- but in summary: changing the framework of your diet does not mean going ON a diet. It means changing the core structure of your diet and being a mindful consumer.  

Many Americans in particular eat far too much meat and a heavily processed diet. whilst there is a growing wave of plant-based movement, the overwhelming majority is still a meat and potatoes culture. This is where I tell you to take deep breaths. I’m not telling you to go vegetarian. I’m certainly not telling you that you have to go vegan. I am an omnivore- genetically and morally. BUT everything in moderation. And most people do not eat a moderate amount of meat, they eat A LOT of meat. Again, I cannot urge you enough to take Michael Polan’s master class on food and I am excited to expand on some of those topics coming up but in the meantime- the bones of the rules are: reduce your animal protein intake, increase your plant intake, be aware of who is growing your food and how, and if you can’t pronounce it- don’t eat it (this means the processed foods, the box dinners etc.). 

I promise, I will help you break this down in the coming months- it sounds complicated and like a lot but it’s not.  

5. What foods are you buying?

Are they sustainable? Are their ingredients sustainably sourced? This one is fairly straightforward, and it does overlap a bit with changing the STRUCUTRE of your diet. However, this is where we’re really looking at not only who grew it but also what was used to grow it as far as fertilizers, pesticides, what the animals were fed with, what the carbon footprint is, what the farming practices are. This is where you get up close and personal with the underbelly of the food industry. Things will surprise you (both negatively AND positively.)  

I hope this gives you some generic building block knowledge and sparks some new questions and thoughts for you. I’m so excited to continue this topic with you in the future as these are things that we plan to integrate into the fundamentals of our brick-and-mortar location and our company culture as we grow.  

All the best,  

Mikaela