Wellesley College Sustainability Co-op
Members of Wellesley’s Sustainability Co-op, as active advocates of sustainable change, work to provide, grow, and cook food for ourselves in a sustainable conscious manner, educate the community on issues of the environment and sustainability, contribute to and strengthen sustainable action and understanding within our own college community and the broader local and global communities, and to be mindful and commit in our daily lives to measures that conserve all our resources. To that end, we present The Scoop Blog, where we will post ideas and inspirations, successfully sustainable meals, and issues that cause us to rethink and redefine sustainability. Ultimately, we hope to present the nuances and complications of living more sustainably, and that doing so brings not only delicious food, but also community.
Waffles with redbud blossoms graced our brunch to welcome new SCoopies (including veganadventures) — here’s to a sweet new year!
Baked beans
We love baked beans! Here’s a good recipe (adapted from http://allrecipes.com/recipe/boston-baked-beans/):
2 cups dry beans (I used white beans)
2 onions, diced
3 T molasses
2 t salt
1/4 t ground black pepper
1/4 t dry mustard
1/2 c ketchup (or substitute pureed tomato plus some apple cider vinegar)
1/4 c maple syrup
1. Soak beans overnight in water. Change water. Simmer beans until tender, about 1 to 1 1/2 hours. Drain and reserve liquid.
2. Layer beans and onion in casserole dish.
3. In a small pot, combine remaining ingredients. Bring to a boil and pour over beans. Add just enough of the reserved bean water to cover the beans. Cover with a lid or foil.
4. Bake at 325 degrees F for 3 to 4 hours, until beans are tender. Remove lid halfway through cooking. Add more liquid if necessary to prevent the beans from getting too dry. Since the oven will be on for so long, bake other things in it while the beans are cooking!
When Life Gives You Flax…
Last Friday night, I set out to make “Jewish New Year Honey Cake” using the recipe from The Enchanted Broccoli Forest, one of Molly Katzen’s delightful and delicious cookbooks. (Recipe at the bottom.) It looked easy enough, and the ingredients were pretty common, so I assumed the SCOOP kitchen would have them.
BUT I WAS WRONG. SO HORRIBLY, HORRIBLY WRONG.
Cyclical Kitchen: a kitchen that converts waste into energy
by Infrastructures
Intrastructures is developing and testing a ‘stomach’ for the kitchen in which organic waste is transformed into biogas through digestion. The biogas is then used for cooking and the digestate is recuperated as a fertilizer for crops. The radiator of the fridge is used to keep the ‘stomach’ on body temperature.
Come to our teas! Apply to SCoop!! Applications are here!
https://docs.google.com/a/wellesley.edu/spreadsheet/viewform?formkey=dGRDQ0xSbVRveExwRFBxNjRVeFhERFE6MQ
SCoop hosted Nathan Jones from Portland Oregon and our good friends Wellesley Energy and Environmental Defense (WEED) for Dinner last friday! YUM!
