In 2015, with the help of a grant from the sustainability council, Professor Susanne Goetz (Textile/Surface Design) started a pilot project upcycling used screen print drop cloth into FIT tote bags.
Mexican Gazpacho is the Answer!
When it’s hot you want something to cool you off and keep the kitchen cool, too. Raw recipes are low impact because you can choose organic, seasonal, local produce that did not travel hundreds of miles. You also keep your flavor high and your carbon footprint low by not cooking it. Keeping it raw preserves all of the healthy nutrients for maximum nutrition, not to mention it tastes great! You can’t lose.
2 1/2 pound, about 4 largeripe tomatoes, preferably from your local green market
2 jalapenos, seeds removed (unless you are feeling adventurous)
4 garlic cloves
1 medium (10-ounce) cucumber, peeled
1/3 cup chopped cilantro
1/2 small white onion, finely chopped
1 1/2 cups croutons (try yesterday’s bread toasted and cubed)
1/4 cup quality vinegar (I like ARLOTTA BALSAMIC)
1 thick slice stale bread (this is optional for a low carb version)
2 tablespoons extra virgin olive oil
Sea salt to taste
Place everything in the blender except for the croutons. Blend, keeping some chunks for texture. Chill the gazpacho and serve in frozen coffee cups or glasses, garnished with the croutons.
Another sustainable green cuisine bonus comes when clean up is just rinsing the blender instead of running the hot water down the drain doing all kinds of dishes.
Join the FIT Sustainability Council for a vegetarian pot luck dinner on September 19, 5PM, Great Hall. Bring your own dish and make some “low impact” friends.
For more information about joining Culinary Arts Club contact [email protected].