Sustainability Club Newsletter: April
Hello Woodward Post reader! You are looking at an exciting new addition to the post, a monthly Sustainability Club newsletter! The club was founded two years ago, and works to promote sustainable initiatives throughout the community. We hope to offer fun eco-friendly tips or recipes while also overviewing what the club has been up to and important climate news updates.
Club Updates:
April was a big month for the club, since the 22nd was Earth Day! The club created a vegetable/herb pot sale again this year to raise funds for a nonprofit. This year, we pooled funds for the Carbon Lighthouse Association, an organization that buys carbon allowances to keep companies from using them to release carbon. We also showed The Lorax during lunch on that Friday.
Climate News:
Increased gas prices are pressuring Biden to open up more public land to oil drilling
Gina Mccarthy (Biden’s climate advisor) is set to leave office triggered by frustration of slow pace of action
California plans to phase out new gas-powered cars by 2035
A study published Wednesday in the scientific journal Nature concluded that there is now a slightly higher than 50 percent chance that global warming can be kept from rising an average of 2 degrees Celsius above pre-industrial levels if governments adhere strictly to the timelines of their pledges
May Vegetarian Recipe:
The animal agriculture industry is severely harmful to the environment. Raising livestock is one of the top causes of forest & other habitat destruction because we not only need land for the animals but also need land to grow crops as food for the animals. The industry also accounts for a massive 18% of our overall greenhouse gas emissions. Going vegan/vegetarian isn’t plausible for everyone, but reducing your animal product consumption even just by a few meals a week can help prevent this. We will share promising vegan/vegetarian recipes in case anyone is interested in trying something new and reducing their meat consumption.
Buffalo Tempeh Sandwiches
2 oz of tempeh (0.04 lbs CO₂) replaces 3 oz of chicken (1.29 lbs CO₂)
Ingredients for buffalo tempeh:
1 8-oz package tempeh
3/4 cup buffalo sauce 170 mL
1/2 cup all-purpose flour 65 g
1 large egg or flax egg*
1 cup panko breadcrumbs 50 g
1/4 tsp each salt and pepper
To serve: ranch or bleu cheese, celery
For sandwich:
4 slices provolone cheese
4 buns or bread rolls
4 Tbsp ranch or bleu cheese dressing 60 g
Veggies toppings: tomato, lettuce, onion, cucumber
Preparation of buffalo tempeh:
Marinate: Cut tempeh into thin rectangular tenders. If you're not used to the taste/texture of tempeh, cut them thinner so you'll get more of the breadcrumb crunch. Set in a deep dish and cover with buffalo sauce, tossing to evenly coat. Let marinate at least 1 hour (or up to 12) in the fridge.
Prep: Preheat oven to 375 degrees F (190 C). Shake excess sauce from the tempeh and set on a plate, reserving the buffalo sauce marinade. Place flour in one bowl, egg in another, and panko + salt and pepper in the last, with a parchment-lined baking sheet at the end. Add half of the reserved buffalo sauce to the egg and whisk.
Bread: Coat each tempeh tender lightly in flour, then egg, then bread crumbs, and set on the baking sheet.
Bake: Bake for 10 to 15 minutes, flipping halfway through, until golden brown. Brush each tender with remaining buffalo sauce, then return to the oven for 5 minutes, until slightly dry.
Preparation of sandwich:
Sandwich: While tenders bake, prepare remaining ingredients. When tenders are hot from the oven, place 2 or 3 tenders on each roll, immediately topping with cheese so it melts. Assemble with desired veggies, drizzle with sauce, and serve.
Thanks for checking us out! If you’re interested in joining Sustainability Club, DM the Instagram: @iss_sustainability_club.
Sources:
-https://www.liveeatlearn.com/buffalo-tempeh-sandwiches/
-https://www.nytimes.com/section/climate
-https://insideclimatenews.org/todaysclimate/
- https://www.tamborasi.com/environmental-benefits-reducing-meat-consumption/