So, we tried to cook the Christmas tree…

It was the morning of Epiphany, and as we lifted the ornaments off the branches, it seemed like the most logical thing in the world. Why not cook the Christmas tree? Surely, that was far better aligned with our values than simply getting the thing mulched.

In retrospect, it was probably the guilt getting the better of me. The decision to get a tree had not been reached easily, as the whole idea seemed to be at odds with our approach to sustainability. What’s more, trees have never really been a tradition for us. In Japan, getting a tree simply wasn’t an option – and even before that, we had rarely spent Christmases at home. It wasn’t a choice we were 100% comfortable with. So we had hemmed. Then we had hawed. And, after careful deliberation, we had decided to indulge, just this once. A tree would allow us to hang ornaments that have sat largely unused for years, act as a festive backdrop to our Epiphany Eve party, and (perhaps most importantly) provide the cats with hours of entertainment.

Now that all that was in the past, all I saw was a tree that had been chopped down for no justifiable reason. It didn’t help that the cats, who go insane when a single flower enters the house, and who took great joy in beating up our little paper tree in Japan, had doggedly ignored the eight foot giant covered in shiny baubles from the day it had been put up. That had been a particularly cruel twist of the knife.

Obligatory family Xmas portrait

Cooking the tree would make all this right.

Yes, guilt was definitely a factor, as was the knowledge that such guilt lingers. The 1993 tree still haunts me … it haunts both of us. This was the only other real Christmas tree we’d ever bought. Our then nascent concern for the planet had compelled us to get a living tree for Christmas that year, one that would stay with us for years to come. Even before New Year’s came around, though, it was clear that we had managed to kill the thing. We didn’t have the gardening skills to even keep an evergreen green. As stewards of the planet, we were batting 0.

It’s also probably important to point out that I’d had a few drinks the night before, and that was definitely affecting my judgement – though not because there was still alcohol coursing through my veins. What I’d drunk the night before were some Dark ‘n Stormy’s, made with our homemade ginger beer. The ginger beer was dry, exploding with ginger, and had been a hit with the guests. I felt some lingering pride over the brew … and somehow that pride convinced me that I could do wonders with tree.

Dark 'n stormy night ahead

Pride and guilt alone, however, were not solely responsible for my new plans for the tree – nostalgia also played a role. Christmas trees and ornaments come with thoughts of childhood, and with those thoughts a memory of something I hadn’t thought of in years emerged: bierre d’épinette, a.k.a. spruce beer. This was a drink of childhood – a very regional one – and I the last time I’d had any was a home-brewed version at a little greasy spoon in Montreal, over 20 years ago. I can still taste it.

So, once Bonnie Lee was on board, we pruned off a few branches, boiled them for a while, then added some sugar and yeast and waited for the magic to happen, happy in the knowledge that we’d have a new recipe to share soon – one that would not only turn Christmas trees into food, but also cure scurvy.

Cooking the tree

It’s really hard to describe what a good bierre d’épinette tastes like. It has a pleasant complexity, and like many great local foods, the ability to repulse anyone who was not raised with it. Our version lacked some of that complexity, and, with it’s distinct pine freshener tones, lacked the charm to win over even the most diehard spruce beer aficionado.

Someday, if we move back to the land of pine trees, I will try this again – and if I make a good batch, I’ll share the recipe here. In the meantime, I’ll just leave you with my recipe for homemade ginger beer.

Ginger beer (8 cups)

Ingredients

  • 8 cups water
  • 1.5 lbs ginger, unpeeled, chopped coarsely
  • ½ cup brown sugar (or to taste)
  • 4 limes, unpeeled and coarsely chopped

Directions

  • Toss everything in a blender, and blend at highest speed for 2 or 3 minutes.
  • Strain through cheese cloth – and make sure you squeeze all the gingery goodness out of the pulp.
  • You’ll note that I don’t ferment my ginger beer, so technically, it’s not beer. If you want a little fizz, you can leave the ginger beer out for a few hours. Depending on how sweet the ginger beer is, the temperature, and how much yeast was hanging out on your ginger to begin with, you may get some small bubbles. If you want something more like a commercial soft drink, you’ll need to approach this differently than I do.

Dark ‘n Stormy

  • Pour about 3 ounces of ginger beer over ice.
  • Add 1 ounce of dark spiced rum.
  • Squeeze the juice of ¼ lime over top, and drop the lime wedge in.
Fun facts
2L Coca Cola 2L of our ginger beer
Carbon footprint 500 g 350 g*
Sugar 240 g 100 g
Plastic waste 1 bottle 0 bottles
Gingery goodness (on scale of 0 to 10) 0 10

* Used published value for brown sugar, and calculated results from Food Carbon Emissions Calculator for other ingredients (using conservative assumptions and reasonable substitutes).

Weekend food waste roundup – 6 January 2012

Dumpster Diver TV: Austrians Cook Up Food Waste Reality Show | The Salt : NPR Dumpster diving goes prime time in Austria. “Although I was prepared for large amounts,” the director for the project, David Gross, says, “the amount of waste left me speechless.”

Tiffins for all: Food cart owner wants to wean Vancouverites off disposable takeout containers | The Vancouver Sun – One Naan Kebab food cart owner wants to wean everyone off of disposable containers, Gandhidham style. The motivations and logistics aren’t the same in Vancouver as in India, but he thinks there is something to be learned from tiffins and dabbawalas.

Mark Lynas, environmentalist who opposed GMOs, admits he was wrong. | Slate – A big turnaround by Mark Lynas. The full text of his speech is here, or, if you prefer to watch it, I’ve embedded it below.

07 Mark Lynas from Oxford Farming Conference on Vimeo.

Giving thanks

Another year has passed, and it’s time for those of us in the US to give thanks for what we have. What many of us will have today is turkey – and what we’ll have tomorrow is plenty of leftover turkey. Sadly, way too much of that will end up in the trash (about 200 million pounds of it, with a value of roughly 280 million dollars, according to the Natural Resources Defence Council).

Brussels sprouts

Thanksgiving sprouts, ready to be carved…

So, if you’re partaking in a feast today (with or without turkey), enjoy! And remember to store and freeze leftovers properly so that none of that great holiday food goes to waste.

And, while we’re on the topic of thanks, thanks to all of you who have followed and commented on 222 million tons in the past year. I know I’ve been a little quiet for a couple of weeks (thanks to a hectic work and travel schedule), but I’m hoping to be able to give 222 a bit more attention soon. In the meantime, you may want to look at these:

Food waste infographic

The food waste infographic below was created by Door to Door Organics (a company that delivers organic vegetables). It highlights the fact that food waste isn’t just about wasting food; it’s about wasting the water, oil and land that went into producing that food. The sheer volume of that waste is staggering – and we can all do a little something about it: plan better.

You can see the original blog entry in which this was published by clicking on the image.