Category: Good Eats

Leftover Turkey Soup

By cwiesendanger on November 1st 2019

By: Lucinda, Sr. Product Development Manager and Queen of Waste-Free Living

Lucinda knows how to enjoy the finer things in life, so we trust her when it comes to all things food, drink, travel, and sustainability.

I must have been about four years old when I remember spending Thanksgiving with my grandparents, Nana and Dada. My Nana was an amazing cook and there were a ton of leftovers. We ate turkey sandwiches, turkey pot pie, and even turkey enchiladas. By Sunday evening, I was utterly tired of turkey.

When Nana served me a steaming bowl of soup, I surveyed it mutinously, with bits of what looked like turkey swirling around my spoon. “This had better not be turkey soup.”

“Oh no,” she replied. “It’s not turkey soup. It’s Kukuruku soup!”

Well, that was an entirely different matter altogether. We watched a TV show that featured astronauts time traveling back to the Stone Age, where the cavemen dined on some strange dinosaur soup called “Kukuruku.” I couldn’t believe that Nana had the recipe or the ingredients!

Since then, my family has always called the soup we make after Thanksgiving Kukuruku Soup. Because salvaging leftovers is one of my favorite ways to reduce waste in my everyday life, I’m passing along our Kukuruku tradition.

Kukuruku Soup Recipe

  1. 1. Roast the turkey carcass. I usually roast it at 375° for 45 minutes to 1 hour. But I recommend going off of how it looks—I take it out of the oven when it looks browned and you know, “roasty.”
  2. 2. Put the carcass into a stock pot and fill with water. Add salt, onion or garlic trimmings, dried herbs like oregano and thyme, and simmer for an hour.
  3. 3. Strain the solids from the stock pot and compost them. Let the stock cool and refrigerate overnight. The next day, skim off the fat that has congealed on the top.
  4. 4. Next, take the last little bits of turkey meat, and the carrots and celery left over from the crudité platter, and mix them with the stock you’ve made in a Dutch oven or stock pot over low medium heat.
  5. 5. I like to add a cup of barley and any leftover gravy to make it even heartier.
  6. 6. Cook for 30-40 minutes, adding in seasonings like dried oregano or chopped garlic (or whatever you’re feeling, really).
  7. 7. Freeze any leftovers and enjoy for a quick, but filling, meal during the busy holiday season.

The inventor of Kukuruku soup herself, Nana.

‘Tis the Season for Hops and Barley: Our Retailers’ Favorite Breweries

By cwiesendanger on October 4th 2019

Hoppy, light, sour, malty…Whatever your style, there’s no denying that it’s beer season. Munich’s Oktoberfest is in full swing, and cities all over the country (and world) are hosting their own celebrations where the spirit’s high and beer will be flowin’. So we asked a few of our retailers to share their favorite local breweries with us.

Can we get a Prost?!

Corridor is my favorite local brewery. Their Oktoberfest beer is perfect for the season! Also the artwork on the pint features art from Search Inc.’s Visibility Arts Program!

-Marta at The PAC Store in Chicago, IL

“Choosing a favorite brewery in Vermont is pretty challenging, but Zero Gravity definitely stands out…constant rotating selection of IPAs and a solid mix of pilsners, goses, sours, and porters…Best of all it’s walking distance from my home.”

-Ethan at Outdoor Gear Exchange in Burlington, VT

“Along with being dog-friendly, Maine Beer Company is also a 1% for the Planet member!”

-Abbie at Toad&Co in Freeport, ME

“I would say aside from the super legit beer they craft, Bonsai Brewing Project has the best yard and staff in town. Hands downs…it’s the best kiddie park with beer EVER!”

-Rene at the The Toggery in Whitefish, MT

Zilker Brewing Company has got to be on your list of Austin breweries. Not only is a pint of Parks and Rec my favorite pour in the whole city, but they also donate a portion of those sales to the Austin Parks Foundation!”

-Sean at Whole Earth Provision Co. in Austin, TX

Looking for more? Find a Toad&Co retailer in your neck of the woods (and they’ll probably point you in the direction of good beer, too).

 

 

Sustainable Coffee Just Tastes Better

By dweb247 on September 25th 2019

We drink a lot of coffee at Toad HQ (changing the status quo takes energy!), so we’ve become somewhat of an expert on what to look for in a good cup of Joe. Sure, a great roast is essential, but coffee made from conscious companies just tastes better. Here are some of our favorite sustainable coffee companies and fellow 1% for the Planet members (ie: at least 1% of their revenue is donated to environmentally friendly non-profits). Start your day with a cupful of good.

Fair trade coffee farmers in Yemen are part of Bivouac’s transparent supply chain.

 

BIVOUAC

Bivouac coffee is all about letting nature take its course. Specializing in “natural coffee,” the method allows the sun and heat to dry the coffee beans versus the more water-intensive process of washing the coffee beans. All of their packaging is 100% compostable and their work benefits non-profits like the American Alpine Club and Big City Mountaineers.

High Brew Coffee

A favorite of the Toad weekend warriors, High Brew’s canned coffee is about as packable a punch as they come. The real bonus is that they give a portion of sales to support the delosAndes Cooperativa in Columbia. The co-op has invested over $2 million dollars in education, sent 1,069 people to university, and constructed three Micro-Wet Central Mills to promote environmental sustainability in the community. Farmers only use 3 liters of water to produce each pound of coffee (vs. the traditional 30L) and save over 20 million liters annually. High Brew gets high quality coffee beans while farmers achieve greater profitability with less environmental impact. Win, win, win.

The Humblemaker team at an event aimed at enriching the lives of children with autism.

 

Humblemaker Coffee Co.

If this coffee doesn’t warm you from the inside out, then we don’t know what will: They give back 10% of annual profits to programs for children who are affected by Autism Spectrum Disorder. And 25% of sales from special blends go to local schools to help raise funds for student programs. And they source organic and fair trade ingredients for their coffees and cold brews. AND it happens to be delicious. We really can’t say enough about HMC’s awesome coffee.

Kind Coffee

“It is the responsibility of life in the present to preserve for life in the future. That is why we choose Kind, because a business should share no less in that responsibility than the people who support it.” Can we get an Amen? Based in Estes Park, CO, Kind Coffee strikes the perfect balance between living well and doing good with their chemical free, fairly traded, and certified organic beans. And if you’re a decaf drinker, they use the Swiss Water decaffeination process, the ONLY decaf process achieved without the use of chemicals.

Kind Coffee is dedicated to environmental preservation in beautiful Estes Park, CO.

 

Freezeout Coffee

When CEO Jim Cole wanted to make a difference in local land preservation, he set out to make a company in which he could give away most of the profits. Started as a joint venture business partner of the Sonoma Land Trust, the sales of all Freezeout Coffee directly benefit the preservation of land and water in Northern California. Change starts on a local level – and is best served with cream and sugar.

Grounds for Change

They’re a B-Corp, they’re carbon-free, they source organic and fair trade beans, they give back 1% to organizations like Rainforest Trust and Save Our Wild Salmon… the name “Grounds for Change” certainly seems fitting. With an awesome commitment to sustainability and a strong cup of brew (we like their Coffee of the Month to try new blends), we tend to stand a little taller after a cup of this stuff.

For more tips on how to shop sustainably, check out our Sustainability Cheat Sheet.

Save the Planet, Wear Sustainable Tour: The Best Breweries in the U.S.

By dweb247 on July 18th 2019

Ah, beer. That nectar of the gods, that hops scotch, that oh-so-potent potable…today on International Beer Day, we cheers to YOU. Now we’re not here to claim cicerone status, but the Toads have been known to enjoy mighty good beer and yes, we have a kegerator in the office (which definitely gets used more than our fax machine). We’ve also been on the road as part of our national Save the Planet, Wear Sustainable Tour, so we’ve had the pleasure of stopping into some of America’s best breweries. We checked in with Drew, Rob, and Rachel (our trusty captains and volunteer beer tasters) for their favorite beers across the states:

Drew’s picks:

  • ALABAMA – Good People Brewing in Birmingham; according to them, the first micro-brewery in the state. They host Birmingham Mountain radio in the brewery, so check them out while you’re drinking. Say hey to the owner, Mike—he’s a good dude.
  • SOUTH CAROLINA – Birds Fly South Project in Greenville (Pronounced “Green-vull” by the locals); tons of beers on tap and a great grass field to chill with your dog. Bonus: Epic food trucks, like Golden, Brown and Delicious.
  • NORTH CAROLINA – Vecino Brewing in Carrboro; Vecino means “neighbor” in Spanish, so they’re staying true to the name by supporting local non-profits and hosting lots of fundraisers. Dave, the owner, is an awesome guy.
  • PENNSYLVANIA – Victory Brewing (a few locations). I went to the one in Kennett Square; great food (pretzels on point!), wash it down with a Golden Monkey, a spiced Belgian-style ale.

 

Rachel and Rob’s picks:

  • MAINE – Maine Beer Company in Freeport; “A Tiny Beautiful Something” is their signature pale ale for a reason.
  • VERMONT – Foam Brewers and Zero Gravity Craft Brewery in Burlington, VT ( the Little Birdy is delish), and Fiddlehead Brewing in Shelburne, VT (Awesome hazy NEIPAs and according to Rachel, “the Ghost Hits is hands down best beer I’ve had on the tour so far”).
  • OHIO – In Cleveland, Platform Beer Co. is great (go there after hitting up the Rock n’ Roll Hall of Fame!). In Columbus you’ve got lots of options: Antiques on High, North High Brewing, and Seventh Son are all great and in the super cool Short North Neighborhood.

 

Basically, we love beer almost as much as we love sustainability. If you’re like us, you’ll want to wear your heart on your sleeve. This 100% organic cotton tee can help.

 

And we’re still on the road, headed west through the Midwest and into the Pacific Northwest. So where should we grab a beer?? Follow along on Instagram and send us your favorite beer recs by messaging or tagging us @toadandcoclothing.

 

How to Have an Eco-Friendly BBQ

By dweb247 on June 27th 2019

So you’ve got your organic cotton apron and your bamboo utensils and you stopped buying plastic-bottled beverages a decade ago. You’re off to a stellar start! Here are a few more ways to turn your BBQ/cookout/tailgate/meet-and-eat into a sustainable Iron Chef spectacular.

SUSTAINABLE GRILLING

Gas vs. Charcoal – We’ll stay out of the flavor debate, but we’ll pass on the facts about these fuel sources: Charcoal briquettes are typically made from a combination of lighter fluid, sawdust, and other chemical additives; when burned, charcoal briquettes can produce 105 times more carbon than propane and nasty little air pollutants called VOCs (Volatile Organic Compounds). Propane, on the other hand, does come from non-renewable fossil fuels but produces fewer and cleaner emissions. So propane is the way to go, BUT here’s the catch: if you can find true charcoal (generally called lump or chunk charcoal), this fuel is made from a non-additive hardwood material and burning it is carbon neutral.

Cookin’ With the Sun – If you’re in the market for a zero emissions option, go for a solar grill or oven. Solar grills are a renewable take on the traditional “electric” grill, while solar ovens magnify and maximize sunlight to do the actual cooking. Science is so cool.

FOOD & DRINK

Get Local – There are about a million and one reasons to buy local food. To name just a few, buying local: reduces your carbon footprint thanks to short-distance transportation, supports local farmers, stimulates biodiversity in your ecosystem, and generally sidesteps all that plastic packaging you find in chain grocery stores. Co-ops, farmer’s markets, farm carts, community gardens, local grocery stores… we’d bet there are tons of great options near you.

DIY Dips – Do you know how easy it is to make hummus? REALLY easy. Say buh-bye to single-use plastic tubs and hello to your new party trick. Google your favorite dip recipes (we like these for hummus, salsa, and green goddess dip) and put that food processor to work. Twice as much dip for half the cost and 0% the amount of plastic. Wins all around.

DIY Chips – Potato chips, pita chips, tortilla chips, bagel chips, kale chips…there is literally no end to what you can slice and bake. Pick your base, toss with olive oil and salt (or other spices if you’re feeling, well, spicy) and bake low n’ slow. (Addendum: If you’re like our copywriter, Daisy, and “just loooove Doritos,” just make sure to repurpose that empty Doritos bag and reuse it as a trash bag. But also, the internet even has a DIY Doritos recipe… so no excuses).

Chill Properly – This one is tricky, but we understand ice is useful (hello, margaritas). When buying ice, opt for one big bag instead of multiple smaller ones. Reuse the bag as a trash bag or dry out before recycling (BTW, here’s a quick rundown on what’s recyclable and what’s not). If you have a bucket or a cooler to keep cold, fill it with cold water and ice packs.

The Bottle and The Can – We know you know, but it’s a good reminder: Cans and bottles are the best materials to recycle, with clean plastic next, but avoid juice boxes or things that come in cartons – they’re coated with a thin film on the inside that renders them unrecyclable.

SUPPLIES & MATERIALS

Plate & Wipe Responsibly – Skip single use plastic or styrofoam and look for paper plates and napkins that are made from recycled materials. When you’re done, toss in the compost or the fire. Don’t have a compost? Make one.

Get Real (With Real Utensils) ­– We challenge you to avoid single-use materials (even if they’re compostable and made out of corn oil…). Use the utensils you’ve got and ask a friend to bring all their utensils, too. If you host often, hit up a local thrift store and get a bunch of cheap utensils as a backup BBQ set.

Bees Have Your Back – Ditch plastic wrap if you know what’s good for ya! We’re big fans of reusable beeswax wraps that come in all different sizes and keep your leftovers just as fresh. You can find them in lots of stores now (even in Trader Joe’s), or you can make them yourself ­– just be sure to the get beeswax beads from a local store, not delivered via the interwebs!

Raise a Cup to Mother Nature – Say it with us, “No more plastic cups!” Grab a 12-pack of mason jars (about $8 at the grocery store). Or just ask your friends to BYOC – tell them it’s just like camping.

Spread the word with our No More Plastic Stainless Steel Pint

Happy BBQ-ing – save us some leftovers!