A new kind of green beer

The following blog post appears on my “Media and the Environment” class blog and on the Localvores blog on the WellCommons site. I’ve posted it on my blog to share some of what I’ve learned this semester.

I’ve always wanted to have a green beer on St. Patrick’s Day, and with this being my first Patty’s Day as a 21-year-old, I’ve been getting excited to enjoy one.

I guess I get a small thrill from drinking an unnatural-colored beverage for the wow factor. But the concept of green-colored beer got me wondering about the other type of green beer — beer brewed in a sustainable way. Green, or sustainable, beer can include anything from organic beer to beer brewed in breweries that use solar energy or use waste to help fuel the process.

When I went to Brooklyn Brewery this summer, I didn't even know it was a top green brewery in the U.S. (Huffington Post). I had a local beer with New York honey and orange peel.

I’ve heard my parents or my friends say they like local beers more than generic beers, and I agree. Until recently, I had been under the impression that it was a matter of taste. I’ve tried both beers from local breweries (Ad Astra Ale from Free State Brewery being my favorite) and beer, such as Budweiser, Miller, etc., and I definitely notice a difference in quality.

But drinking local means so much more than just quality or taste. Because beer is made from ingredients that are grown outside of where it’s brewed, local breweries are likely to get most of beer’s necessary ingredients from local areas. Of course, this means less emissions because less travel goes into getting those ingredients to a brewery.

I spoke with executive chef at Free State Brewery Rick Martin about the beer at Free State Brewery. He said although the beer at Free State isn’t organic it’s still a natural product because of its ingredients.

Martin also said their beer is almost a zero-waste product because leftover grain from the brewing process at Free State Brewery is sent to local farms to serve as feed for animals.

Until now, I just thought there were local beers and generic beers. Maybe it’s because I’m relatively new to the drinking scene, but I didn’t even consider that there would be such a thing as organic beer. I’m always quick to assume that the word “organic” always applies to food when it really can be applied to items from clothing to beauty products.

Like any other organic item, organic beer’s ingredients are grown without the use of pesticides. Brewing organic beer even produces a clearer beer and a faster fermentation, which I know people like my uncle (who brews his own beer) are always looking for.

There are even green breweries around the U.S. that brew in a sustainable way, using wind energy or recycling waste products.

Thinking about drinking green-colored beer now kind of freaks me out. Most green beer is made by adding food coloring, which is made of food and color additives, to beer.

Not that I’ll now only be drinking organic beer, but I have found ways in which to make smarter beer choices.

— Lauren Cunningham

Looking at food pantries as a mirror

The following blog post appears on my “Media and the Environment” class blog. I’ve posted it on my blog to share some of what I’ve been learning this semester.

In case you missed it this week, The Associated Press reported that a woman claimed that the fat around her midsection, otherwise known as love handles, saved her life from a gunshot. She was quoted in the story saying, ‘I want to be as big as I can if it’s going to stop a bullet.’

My mom often is my hook-up for healthy, locally-grown food, such as this ground beef from Santa Fe Trail Meats. (Photo taken with my iPhone TiltShiftGen app)

Now, not only did I think her quote was one of the most illogical statements I’ve read in a while, but the story got me thinking about how the types of foods people eat show in appearance or beliefs about nutrition.

I’ll be the first to admit I don’t always eat what I should. (I don’t think anyone really does.) But since taking time to learn about the importance of healthy, sustainable and local foods, I really try to pick out items in the grocery store that reflect this awareness. Unfortunately, because I am a college student and don’t have a lot of money, I can’t always afford the best foods.

I think my food pantry and refrigerator reflects my conflict of “Do I buy all fresh, local or organic food or do I buy cheap junk food?” pretty well. In my kitchen, you can find anything from ground beef from Santa Fe Trail Meats or whole grain bread to Velveeta shells and cheese or off-brand cereal.

Honestly if I can get twice as much cereal in a big off-brand bag for half the price of a cereal like Kashi, I’m going to choose the off-brand bag. Yes, I would love to buy Kashi everytime I buy cereal, but that’s extra money each grocery trip I could use for bills, rent, etc.

For me, primarily focusing on buying higher quality proteins, fruits or vegetables is the best option for the income I have right now. Once I have a steady income, I definitely want to be able to shop primarily at places like The Merc. The reality is that I can’t afford it now. It’s enough for me to try to find fresh or healthy foods, let alone organic or locally-grown foods.

Luckily, I do have healthier opportunities around me even now that I always try to take advantage of. One of our family friends shares the vegetables she grows in her garden with my parents and with me, which I love. As a teacher, my mom also regularly tries to buy local foods from her students’ families or co-workers (hence, my supply of meat from Santa Fe Trail Meats).

No, not all of the foods in my kitchen reflect someone who always chooses the healthiest option of food. But I’m not that person just yet anyway. I think my food selection still shows that I am constantly thinking of the smartest, most sustainable food choices for my budget.

— Lauren Cunningham

Getting a trend to stick

The following blog post appears on my “Media and the Environment” class blog. I’ve posted it on my blog to share some of what I’ve been learning this semester.

Trends are a funny concept to consider.

No one person makes any explicit rules or regulations, yet trends can occur locally, nationally, sometimes even internationally.

I know I jumped on the bandwagon when everyone started to claim to eat organically or eat organic food. To be honest, I don’t know if I could even give the correct definition of “organic.” I know some of the major points — no antibiotics, no herbicides — but I have never really taken the time to do my part when it comes to learning about organic foods. USDA organic label? I’ll take it.

Oh, good. Only 17,500 entries to consider.

It seems as though I’m currently succumbing to another food trend: eating local. After watching Food Inc. for the first time, I couldn’t stop telling my boyfriend things like, “We really should think about where we eat out more,” or “I’ve really got to start looking at what I buy at the grocery store and where that food’s coming from.”

The piece of this puzzle that remains to be solved is if I will really, truly learn about this trend and be able to define what “local” means.

Luckily, our focus in “Media and the Environment” is food, and I’ll have numerous opportunities to read material on local food systems and what being a locavore might really mean. But I’m still worried about how others might react to this food trend.

Of course, the public supporting a local food system would be fantastic. But if uneducated individuals account for the majority of this new trend, no local food system can be upheld in Lawrence.
The local economy-boosting aspect of local food systems excites me, but also concerns me. The obvious upside is that it would make convincing others to beginning a strong local food system easier. The downside: the economy won’t always be terrible, believe it or not, so will people continue to care about the economic benefits even years after a recession?

Fortunately, my guess and my hope is that people will notice how beneficial eating locally can be and will want to work to maintain a system. But education and involvement are key to ensuring this.

As a community, Lawrence needs a strong and easy-to-grasp definition of “local.” “Localvore” on the LJWorld.com can be a great beginning to tools that can educate people in Lawrence and in Douglas County. The blogs provide an easy way to get people talking about the possibilities of eating local in Lawrence, which I think is the best way to generate interest. The newly-formed Douglas County Food Policy Council provides helpful resources on a local food system as well.

I learned valuable information after reading the “Localvore” blogs and from the DCFPC, and I’m proud of myself for already being more informed on the next food trend. Now it’s just a matter of educating others.

— Lauren Cunningham