Hi Gang, Happy Earth Day! My long-term readers may have noticed the monthly section that launched in January, Sustainable Suggestion, but this edition is one massive ode to sustainability. I’ve decided it’s time to really put my money where my mouth is and make an effort to live with the health of our world in mind.
This year Earth Day has more meaning to me. If I were to do an animation of myself on the holiday in years past, it would look like a black-and-white version of me gazing hard at the ground while technicolor crowds adorned with flowers and plants danced around me in technicolor. I used to feel bad, guilty, and tuned out. But today I’m smiling humbly and holding a little seedling that is growing slowly but surely.
In January, I committed to making one small change every month in my life and business, with sustainability at the top of the list. So far these incremental steps have worked seamlessly into my life. Let’s recap, shall we?
January: No more plastic, ziplock bags.
February: Give plants instead of cut flowers for Valentine’s Day.
March: Say no to wipes! Makeup removal, disinfecting wipes…no more.
April: BUY BULK!
Inspired by recent trips to RE: here in Los Angeles, this idea of exclusively getting ingredients from bulk grocery stores without packaging is pretty miraculous. These stores are popping up all over; a similar concept in NYC is Precycle. You roll in with your own jars and containers, or fill them onsite after purchasing reusable containers from the store. The mix of supplies and ingredients is a revelation. RE: stocks everything from laundry detergent to teas, snacks, and inspiring spices.
In San Francisco, co-op Rainbow Grocery has been doing the bulk food thing for decades. And of course Whole Foods has bulk bins nationally.
But even beyond bulk buying, Gang, let’s dive in even further and talk about everything from fashion to recipes to composting.
Oh and are you a paid subscriber?? This month you’ll get a bonus issue of Hi Gang with my detailed London guide and recipes inspired by my recent travels. Become a paid subscriber and get in on the good stuff.
XO,
Valerie
Fast fashion. It hurts.
Oh, yes, girl…I’m guilty here too. You know I bought those $5 dresses at H&M when my daughter was little and growing rapidly. But now the focus is on longevity and reuse. And I’m far from alone. Have you noticed all the celebrities wearing Vintage pieces a la QUEEN Beyonce in 1992 Versace?
Vintage is chic AND reused, or is that upcycled? Teenagers are begging to shop at Goodwill in Los Angeles, and fashion brands are even encouraging patrons to resell their worn items for resale. These are inspiring steps away from overconsumption and waste.
A few brands have activated reuse into their business models, and I’m loving the results. Frank & Eileen, one of my favorite labels for wardrobe essentials, has launched a ReLoved resale program to reduce waste. And at denim specialist Madewell, you can bring in an old pair of jeans from any brand and get $20 off a new pair. The company makes sure the pants are recycled and don’t end up in landfills.
As a longtime veteran of the food industry, I am guilty, GUILTY of phenomenal food waste. I test recipes kind of constantly (?), participate in quality control every day, and dine out pretty regularly. Historically my primary goal was tasting, but now I’m retraining myself to taste without waste. The number of times I’ve broken one bite off a cookie and thrown the rest away is embarrassing!! A perpetual palate overage.
Eater LA recently ran an interesting piece on taking those leftovers home in containers that you bring to the restaurant yourself in an effort to reduce waste. And why not? Slip a few in a tote and go to town.
Here are some of my favorite food containers:
Stasher
The Container Store
W&P
Caraway
Are you excited? Wanting more outlets for your green life? I’ve gotta ask: What’s your composting situation look like? Mine was non- existent until 2023…I know, a little shameful but forward movement is clearly happening! It’s all about habits, right?
Previously, I was in the habit of just tossing outer lettuce leaves, the butts of onions, kale stems, and such right into the GARBAGE. Now, I take two routes: When I start cooking at home, I place two bowls in front of my cutting board. One becomes the receptacle for the green bin and the other goes into a highly eccentric bag of bits I keep in the freezer for broth and stock production. Things like the ends of carrots, celery tips, greens of leeks, and wilting herbs all go in that bag for future use while molding ends of fruits, egg shells, etc. go directly into the green bin.
But really, this feels stage one and I’m looking into more advanced composting systems that break down components into soil nutrients. And that feels really exciting.
Want to up your composting game? In Los Angeles, you can now get a free green composting bin, but there are plenty of bins available on Amazon.
Lomi: This ingenious countertop gadget heats and grinds your food waste so you can use it directly in your lawn, garden, and plants.
The Mill: While pricey, this food recycling bin is brilliant. It shrinks food by 80% and turns your scraps into nutrient-rich grounds.
Need some more inspiration? Luckily there are so many books, podcasts, and yes, even influencers that can help you lead a more sustainable life.
@going.zero.waste: Kathryn Kellogg offers sustainable recipes, shopping tips, and
Remodelista: The Low-Impact Home: a stylish guidebook for everything home-related from the geniuses behind Remodelista.
Sustainable Minimalism: A guide that helps you live more consciously and get off the consumption cycle.
Silo: The Zero Waste Blueprint: Silo is London’s revolutionary zero-waste restaurant. This is the chef’s mainfesto on how he’s made that happen.
Sustainable(ish) podcast: An informative podcast that offers doable advice without beng
Plant You: Scrappy Cooking: A cute cookbook with ideas for using all the scraps and bits and bobs in your fridge.
@trashifsfortossers: Lauren Singer is one of the top zero-waste influencers.
Perfectly Good Food: This cookbook helps you to change the way you approach cooking to make your kitchen a zero-waste operation.
Do you ever over-purchase citrus in the spring and then wonder what to do with all of it? Or maybe you’ve gone a little crazy with the discounted boxes of “imperfect fruit” at the farmer’s market? I’ve got you.
Here’s a slightly modified version of the fantastic recipe for Vin de Pamplemousse, an aperitif made with grapefruit and white wine. from Kevin West’s Saving The Season. Vin de Pamplemousse is highly flexible: I’ve make it with blood orange and lime, as well as Oro Blanco and Meyer lemon. Really any kind of citrus works. And if you adjust the vodka a little higher it results in a beverage more similar to limoncello that you will sip all summer long…
Vin de Pamplemousse
2 five-quart glass jars with seals or lids, very clean!
INGREDIENTS:
6 white grapefruits
6 pink grapefruits
2 limes or lemons
5 cups sugar
2 vanilla beans
1 bottle (750 ml) vodka
6 bottles light, crisp white wine
Chamomile tea bags or fresh
Slice all the citrus in 1/2 inch segments pieces, horizontally.
Divide the sugar evenly between the two jars and add a split vanilla bean to each jar. Layer the sliced fruit in the jars, alternating colors as you go.
Divide the vodka evenly between the two jars, and cover the fruit with wine. You will have one bottle remaining.
Add the chamomile branches or tea bags.
Place the jars in a cool, dark place. Agitate the jars and fruit once a day for the first week to move the flavors and infusion.
Once a week, top off the fruit with wine so it stays submerged in liquid.
After 30 days, unseal and strain the Vin. Add a bit of honey if you want more sweetness.
Store in the refrigerator for up to 3 months. Cheers!
Hot off the presses! Valerie Confections was recently featured in Pasadena Weekly, and I shared some of my favorite spots around town and beyond with Found LA, a very cool new Substack that everyone reading here from LA should sign up for.
The next BBQ Bootcamp is coming up very soon from May 5th to 7th. Join me and some amazing pitmasters at the Alisal Ranch in the Santa Ynez Valley. Find more info here.
Starting June 8th, I’ll be teaching a week of hands-on cooking classes in Valle de Guadalupe, a wine growing region with stunning landscapes and a growing arts and culinary community. Join me at the historic Rancho La Puerta! Plus, first-timers can get 20% off by using the code RLP-PRP VALERIE GORDON at check-out.
Before we close out, I have a couple of other great discount codes for you: Get 20% off a Lettuce Grow farmstand, which uses 95% less water than standard garden boxes, with the code EARTHDAY24. I am seriously obsessed with the fresh produce we get from ours at the Valerie Confections Glendale location.
And can we talk about boxed wine for a moment? Boxed wine results in a 90% reduction in carbon footprint vs. bottled wine, and one of my favorite woman-owned wine brands, Nomadica, is dipping their toes in the boxed game. Use the code VALERIECFNS20 at checkout for 20% OFF your order.
And with that, thanks for reading and Happy Earth Day! Take it from me, it’s never too late to kickstart changes in your approach to daily plastic use, climate awareness, and reducing waste in your home. Keep your goals realistic and take it slow. It’ll start to add up in no time.