The word sustainability is on so many tongues, with so many associated words… Green, organic, free-range, the list goes on. And some may be wondering for the amount that it is uttered, what is this idea at its core? What is everyone thinking; even more so, what are they trying to say? Let us take this question to the dictionary instead of the greater lexicon of marketing and political talking points. Some state the definition as being capable to withstand or the ability to remain… But what does this mean in terms of food, and its environmental extensions? This topic is beyond vast and has a veritable plethora of thoughts, ideas, and approaches. But in its essence, sustainability is a call to stewardship for our planet – its creatures and plants, water, and life in its multiple forms.

So why is it on our minds? With recent events such as the 2008 release of Food Inc., the current daily pictures of oil leaking in the gulf, the pollutant chemicals used to fertilize crops that wash out to sea, over-fishing and again, the list goes on, sustainability becomes an endless discussion that is often defeated by a greater culture’s unwillingness to change the subconscious needs for the everyday items we so often take for granted. With so many roads leading toward I and away from it, it’s easy to get lost. At a basic level – we as individuals, societies, cultures, nationalities, and most of all as consumers, have a responsibility to live, produce and survive while planting a seed for our continual survival on this planet.

Sustainability holds three major focuses, environmental, social, and purely economic. If you can, picture three circles – one social, one environmental, and one economic. Now take these circles and make an overlapping Venn Diagram, so it brings the Celtic symbol of the trinity to mind. From where the social overlaps with environmental there comes the bearable, and then when social is overlapping economical there is equitable. When environmental is overlapped with economical, the issue arises as viable. When all three aspects and thoughts meet this is where sustainability resides.

The recipe below is sustainable in this outlook. Scallops are a filtering life form, as they clean the ocean floors. This makes them a sustainable seafood, but to be sure they were collected responsibly you will need to ask the provider how the scallops were caught. In most situations scallops are collected by divers, however if they are collected by trolling you may want to think twice about purchasing them due to the seabed destruction this causes. To learn more about what to look for and what to think about when purchasing seafood, the Monterey Bay Aquarium has many resources and guides to help. The other sustainable ingredient in this recipe is beets. They are a root vegetable that can be stored in a root cellar for the winter and will remain fresh until you use them. The best option for purchasing this delectable is doing so from a farmer’s market. You can also make the best use of the vegetable and reduce waste by using the beet greens. These can be sautéed with the scallops and will provide a nice added texture to the dish.

As these articles continue, there will be a focus on seasonality and sustainability, taking a look at where food comes from and the environmental implications associated with it. For additional insight, consider viewing Food Inc. (should you have happened to live in a box these past two years) and Fresh – both films have a vast amount of potential to educate and change your personal food philosophies as an engaged consumer.

******

Scallops with Beet Carpaccio and Spiced or Herb Cream

Serves 2

6 Large Scallops

2 Medium Beets

1 Cup Sea Salt

1 Head Garlic

½ Zested Lemon

¼ Cup Olive Oil

Pinch Tarragon (option)

Pinch Dill (option)

Pinch Curry (option)

Pinch Wasabi powder (option)

¼ Cup Heavy Cream

Rinse the scallops, dry with paper towel, and refrigerate for later. Pre-heat Oven at 400 F. Wash the beets (a mixture of red and golden will give a more dramatic presentation). Place the cup of sea salt on a cookie sheet. Place beets and garlic on top of the salt and roast in the oven for about 12 minutes, then remove garlic and continue to roast the beets. They will take around 30 minutes, and you want them to be tender. Extract the garlic into a blender or food processor with a garlic pinch and add the zest of lemon. Slowly add the olive oil to the blender and let rest. When the beets are cool peel them, then with a sharp knife slice thinly. Arrange the sliced beets on a piece of parchment paper or wax paper, then refrigerate. In a medium mixing bowl whip the cream untill it peaks. Be careful not to over whip. Add the pinches of tarragon and dill to taste. Wasabi or curry powder can also be used if you prefer.

Heat a nonstick pan or cast iron skillet to medium temperature. Sear the scallops for no longer than 2 minutes on each side. Remove from heat.

Place the papers lined with the beets on a chilled plate, beet side down and remove the paper. Brush the beets with the garlic and lemon oil. Place the scallops on top of the beets in a creative arrangement. Place the cream on top of the scallops, using a scoop or a star tipped pastry bag. Be creative! And most of all… Enjoy!

James Hebb | Contributor

James Hebb is a Colorado Native who was born in Salida, Colorado, where he attended classes at Denver University developing his post-modern existential philosophies in psychology. He set up residence in Steamboat Springs where he worked in many kitchens gaining much needed skills in cooking and kitchen management while writing under his pen name of James Nodding about his worldview and life experiences. He then moved to Canton, New York to open a café, bistro with his older brother focusing on local product and fair trade items and now attends New England Culinary Institute, where the Executive Chef Tom Bivins is a founder and board member of Vermont Fresh Network, a collaborative effort of farm to table principles in sustainability. He is currently finishing up his last residency for his Bachelor’s degree in Culinary arts with a specialization in sustainability, while honing his skills in food writing.

Read more by James on RootSpeak