On Thursday, July 2nd, Potter Baseball hosted the Annapolis Cook-Off at Arnold Ball Park in Arnold, Maryland, a wonderful event that reflected Jeff Potter’s vision and commitment to love and baseball the Potter Way.

Courtesy of Potter Baseball

Courtesy of Potter Baseball

Teach The Children Well.

What makes Potter Baseball so special?  This program utilizes the sport of baseball as the core of its theme and cleverly incorporates other concepts, namely community service, health, respect for self and others and charity work, thereby creating a  lesson in life.  Each summer the program participants gather on weekends to play in tournaments in Maryland, Pennsylvania and Virginia.  While on these tours, the team holds fundraisers for charities, collects food for donations and visits historic sites in the locales and supports their causes, such as the Bull Run Warrior Retreat.  Often they experience the hospitality of area teams and their families who offer them accommodations.

Read More →

With the NFL season underway and rapidly heating up, articles surrounding NFL-related topics are obviously trending.  Well, that got me to thinking, and then to reading, and now to sharing what I’ve learned…

credit: www.sportslogos.net

credit: www.sportslogos.net

As a New York Giants fan myself, I find it painful to share what I am about to, but since this blog is dedicated to the sharing of knowledge surrounding all things green, I find I have a duty to my audience.  The Philadelphia Eagles are leading the charge for greener football organizations, and more teams should be like them. There! I said it, and I refuse to ever repeat myself.  Nonetheless, the sustainability enhancements that the Eagles’ decision-makers have made should be admirable to any football fan, regardless of team colors.

On the roof areas of the stadium and parking lot at Philly‘s Lincoln Financial Field, over 11,000 solar panels work each day to generate energy for the stadium.  And if that’s not good enough for you, rest assured that those solar panels work in partnership with the 14 wind turbines on the top of stadium, which continuously help to pump energy back into the area’s power grid, even when the sun goes down.  So, how big of an impact could these small touches have on such a huge venue?  Factually, their impact is sufficient enough to propel Lincoln Financial Field to its current standing as the only carbon-neutral, off-the-grid stadium in the country.

This is obviously no small feat, but one we should look forward to other teams replicating soon.  As awareness continues to grow, the responsibility to implement change is increasingly taken by the professional sports organizations of today’s world.  With only three years under its belt, the Green Sports Alliance meets every year in NYC, providing one such outlet by which the sports industry’s leaders can gather for the collective exploration of options to better current practices and the furthered progression of green programs.  More and more changes are being seen as a result of new idea generation and new standards for comparable venues, and hopefully we will soon reach the point in time where the nature of these eco-friendly practices moves from future conception to modern convention.  Food for thought.

For fellow NY Giants fans, and even those of the NY Jets, here is some [older] information I dug up on our venue, MetLife Stadium.

travcranberry.With today marking the first official day of the Autumn season, I figured this week’s recipe should be a tribute of sorts to summertime cookouts with friends and family, but more importantly to distract us, at least in the northeast, from the idea that this is only a few months away.

Below is my fresh take on chicken salad, a summertime staple and favorite of barbequers across the country. One of the main differences in my interpretation is that it utilizes fresh cranberries, which are harvested in the fall (therefore linking the summer and autumn in one fell swoop of a recipe. See how clever I am!), and have shown the ability to prevent urinary tract infections. In addition, researchers are investigating whether the potent berries are beneficial in the prevention of stomach ulcers.[1] Needless to say, cranberries can have a profound impact on your health, which only makes this delicious ingredient even sweeter, and worthy of a highlight in my interpretation of chicken salad.

Now, without further ado here is the chicken salad that will make you think twice on this traditional barbeque staple.

Ingredients:

Canola oil for coating
Salt and pepper
Garlic and onion powders
1-1/2 chicken breasts
¼ of a red onion
1 clove garlic
1 small stalk of celery
½ jalapeño pepper
5 leaves fresh basil
1 tablespoon of parsley
¼ cup unsalted peanuts
¼ cup fresh cranberries
1 wedge lime
1 cup of mayonnaise

Method:

Step1: Clean the chicken wash and dry.  Rub oil over it (preferably canola oil because it does not add flavor to the chicken, but will help to tenderize and break down the protein), sprinkle some salt, black pepper, onion, and garlic powder to both sides of the chicken.

Step 2: Grill chicken on the barbeque.

Step 3: While chicken is cooking, cut up the vegetables including onion, garlic, celery, jalapeño, fresh basil and parsley.

Step 4: When chicken is finished cooking, let cool to room temperature, cut into cubes and mix in with the remaining ingredients. Refrigerate for an hour and serve cold.

*In this recipe the mayonnaise acts more as a binder rather than a central ingredient. This is to highlight the rest of the ingredients in the recipe, while still staying true to form as a traditional chicken salad*

Makes about three servings                                                                                       


[1] http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145

English: Fall in Napa Valley

English: Fall in Napa Valley (Photo credit: Wikipedia)

This Sunday, September 22nd, is the autumn equinox, signaling the official start of fall, and we here at LGBG would like to mark this occasion by discussing ways to put green in your fall season.  While many of us lament the passing of spring and summer with warmer temperatures and opportunities for longer days with outdoor activities and parties, as well as easier access to local fresh fruits and vegetables, we must not forget that the autumn or harvest season is a wonderful time for the same, often in greater abundance.  We do acknowledge that with vacation time over and children back in school, we often have to work a little harder to live green, but the opportunities to do so are present in the fall.

Perhaps the first and most important step to have a green autumn is to view the new season as a time for change and welcome the chance to embrace this period.  Here is a list of good and green things about autumn that we hope will interest you.

  • The fall is a great time for outdoor activities.  With cooler temperatures, walking, running, jogging and biking activities are more enjoyable.  Youth football, soccer and field hockey seasons are in full swing, and the children get to hone their skills while getting good exercise.  This is a great chance to get in the game– kicking or throwing the ball around with your children is good for the whole family in terms of exercise and time spent together.  Also, while children are attending practices, this is a perfect time to go for a walk or run.
  • Football also is a huge fall attraction.  Hosting a college or NFL football party or celebrating a child’s team with a focus on healthy green fare or simply having a family party where each family member prepares a green dish can be a lot of fun.  As a bonus, take your game outside and throw the football during halftime.
  • Autumn is an opportune time to enjoy many delicious foods and to experiment with recipes.  This is the time of color, and that color transcends to fruits and vegetables, whose nutritional benefits are well documented.  Scientific evidence shows that pigmented fruits and vegetables are rich in phytonutrients — compounds that fight off free radicals that cause cancer and that can increase the risk of heart disease and other enemies to the body that cause diabetes, osteoporosis and more.  Of particular note is the fall apple harvests and fall festivals celebrating the apple with enjoyable offerings.
  • The autumn season provides each of us an opportunity to realign with nature.  While we often scramble around enjoying the warmer months, now is the time to slow down, use the cooler evenings as a time to rest, relax, read, meditate and spend time on yourself.  Take the time to enjoy the changing leaves.  Hiking with family and walking pets can be very relaxing.

Autumn is a very special and beautiful season, dramatically ushered in by that big harvest moon.  To embrace this time with its bounty in nutritious food and opportunities for great family fun, as well as the chance for self introspection and renewal, is to live green be green.

Heavens Garden

Sources:

1.  http://www.care2.com/greenliving/seven-food-colors-of-health.html.
2.  http://www.mindbodygreen.com/0-6480/5-Tips-to-Stay-Healthy-in-Autumn.html.


  

Deviled eggs are a staple for NFL Sunday football, and this recipe adds shrimp and bacon to the mix, making this a particularly tasty treat.  The addition of instant potato flakes gives extra body to the filling.  Any extra yolk can be sprinkled over a spinach salad, adding another healthy and delicious dish for your football celebration.  An added plus is that this dish can be prepared the day before and chilled until game time.

This dish can be made healthier by purchasing eggs from local farmers.  Also, be mindful of your shrimp purchase by buying shrimp raised here in the United States as opposed to farm raised products imported from other countries, particularly southeast Asia where the seafood may have been treated with high levels of antibiotics or may not have been inspected.

deviled-eggs-ck-1599652-x

Photo: Becky Luigart-Stayner; Styling: Cindy Barr (Credit)

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1.  8 large hard-boiled eggs shelled.
2.  1/4 cup instant potato flakes.
3.  1/4 cup of fat-free mayonnaise.
4.  1 tablespoon chopped fresh chives.
5.  2 teaspoons Dijon mustard.
6.  1/4 teaspoon salt.
7.  1/8 teaspoon freshly ground black pepper.
8.  1/8 teaspoon of ground red pepper.
9.  1/2 cup of cooked medium shrimp peeled and chopped.
10.  2 tablespoons chopped fresh parsley.
11.  3 slices of center cut bacon, cooked and crumbled.

Directions

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Source:  Julianna Grimes Bottcher & Ann Taylor Pittman, Cooking Light 
APRIL 2007

 

If you are planning to have a special, healthy menu that satisfies those with discerning tastes, I suggest that you make this dish part of your Sunday NFL celebration.  You definitely will be a hit, and win or lose, everyone will be happy and smiling.  Figs, especially the fresh ones, are a good source of potassium.  They help lower the blood pressure (which is especially important if your team is losing).  They are a rich source of manganese and Vitamin B6.  Also 8 oz of figs have only 37 calories.

Balsamic Fig Glaze for Grilled Chicken Kebabs

Travis4 

 

 

 

Travis3

Ingredients

  • 5 lbs of fresh organic figs
  • 4 cloves of garlic
  • ¼ Spanish onion
  • ½ jalapeño
  • ¾ cup balsamic vinegar
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon ginger
  • salt and pepper
  • 1 tablespoon olive oil

Serving size 10 cups

 Directions

Travispic1 

 

 

 

 

 

 

Step 1: Place figs on the grill on high heat for 15 minutes or until figs have a nice char on the outside and begin to break apart

Step 2: in a large pot sauté the chopped onion, garlic and jalapeño in olive oil for five minutes.

Travis5

 

 

 

 

 

 

 

Step 3: Add whole grilled figs, balsamic and apple cider vinegars, along with cumin, coriander, paprika, ginger, salt and pepper into the pot. Bring pot to a boil then reduce heat to low and allow mixture to simmer for 30-45 minutes until desired texture.

*Note: this recipe also works well if you desire vinaigrette for a salad with the desirable cooking time being 25 minutes.

Step 4: Allow glaze to cool for 15-30 minutes.

Step 5: Blend mixture until smooth.

Travis6

 

 

 

 

 

 

 

Step 6: Place grilled chicken on skewers, dip in fig glaze and enjoy!

 

The return of football season is, as President Calvin Coolidge put it, a return to normalcy for many of us: the fantasy football leagues, the trash-talking amongst friends, the stats, and of course, what football discussion would be complete without discussing a factor that on occasion eclipses the importance of the game (especially if you are a Jets fan like myself), the tailgate. Even if you are not at the game, though, Sunday football is always an occasion to treat yourself and continue in many ways that great summer barbecue-potluck tradition.   We here at LGBG feel exactly the same way. However, despite popular belief, just because we are going big, we do not have to go against the environment. It is actually incredibly easy to make great food for Sunday football and still be eco-friendly. The eco-friendliness of one’s food depends merely on how it is prepared and how it is served. Today I am going to help walk you through making a great recipe, while still doing our duty as citizens committed to a greener world. With that said, let us get down to business so we may move  on to the more important part, eating.

Some may call me a heretic, but a great place to start to ensure an eco-friendly recipe is not to bring the grill with you to the parking lot or to turn it on at home. Simply put, burning charcoal is terrible for the environment and for those around you. A natural gas grill would be a better option for those who are environmentally conscious, but the best option is to skip it altogether. This, however, as my recipe will show, does not mean we will not have a mouth-watering dish that will be the talk of the crew (also a great release for your passive-aggressiveness against your neighbor, Steve). Everyone loves his potato salad with bacon in it; however, you know he buys it from that gourmet deli two towns over, but you are too much the man to be petty about these things. You have to beat him with your own two hands. Maybe that way your wife will stop talking about how many more vacations Steve and his family get to take. I don’t know, this is how the suburbs work right: mellow drama, hidden rivalries, and “friendships” based on convenience).

Now that we’ve eliminated the grill, we still need to figure out the specifics of serving our mouth-watering dish. The simple and common answer is to go out and buy a large number of plastic utensils and paper plates.  It may be the easy option but the momentary convenience of this option results in both wasted money, as well as a contribution to waste in our landfills (if they even reach them). The eco-friendlier, as well as cheaper option, is to merely bring your own plates and utensils. While it may mean more cleanup at the end of the day, you are doing yourself and the environment a favor.

Now we are getting to the recipe itself, but before we start cooking, we need our ingredients and if we want to eco-friendly we want them local.

In the process of buying local for Sunday football, you can benefit yourself, your community, and the environment: locally grown food tastes better, has a greater and more beneficial impact on your local economy, and reduces your carbon footprint. The longer it takes for food to reach your plate, the less nutritional value it holds for you. Food purchased at big box stores, unless noted as being locally grown, has usually been in cold storage for days.  The food you purchase at a local farmers market has typically been picked in the last twenty-four hours, and as such, has a greater nutritional value than food that has been in cold storage. This ties in with the taste factor; locally grown food tastes better. It is picked at the peak of ripeness, and you have it on your plate within a day of that. With regards to produce that has been put in cold-storage, it has most likely been picked while still green and gassed in order to make it ripe. Simply put, fresher is always better.  Another great benefit of buying local is the benefit to your local community. By buying local, you are pumping more money into your local economy which will have a greater multiplier effect than if you were to buy from a big chain store. You are supporting a local business whose entire infrastructure is based in your area, and as such, all of their expenditures take place in your local economy; this is as opposed to a big chain store whose produce comes from all over the country and through overhead sends a great deal of the money spent in these stores to areas other than the local economy.

It is also important to recognize the beneficial environmental impact that buying local provides. The ingredients of the average American meal travel 1,500 miles to reach your plate.  By switching to one locally grown meal a week, Americans could save 1.1 million barrels of oil. Overall organic local systems leave a carbon footprint equivalent to 40% of that of non-locally grown food through cutting out long transportation, as well as utilizing organic methods.  Furthermore, when you buy local, you are promoting more open space in your area. You are giving a viable economic reason to have more space, which is carbon absorbing as opposed to carbon producing high rises or commercial/industrial districts. If you don’t know where to start when looking for locally grown food or farmers markets, http://www.localharvest.org/farmers-markets/ is here to help you.

Lastly, we come to the recipe, which I freely admit is not my own. You can ask the editor (my former roommate), I am the farthest thing on the spectrum from a Chef so I have turned to more capable hands.

Slow Cooker Barbecue Nachos

GDE-PasstheSushi-twoIngredients:

  • 2 chicken breasts, about 3/4 lbs.
  • 2-3 tbs chipotle sauce (found in the Hispanic food aisle near the adobo pepper in chipotle sauce – otherwise, just pulse some of those with the sauce and use as a substitute)
  • 1/2 cup barbecue sauce
  • 1/2 cup black beans, drained and rinsed (I store my extra in the fridge in an airtight container to throw onto salads and in other things throughout the week)
  • Tortilla chips
  • 1/2 red pepper, sliced
  • 1/2 green pepper, diced
  • 1/2 red onion, chopped
  • 1/2 – 1 cup shredded cheese of choice (just discovered a chipotle Cheddar that I’m kind of obsessed with)
  • 4 scallions, chopped, green part only
  • 1 jalapeno
  • Sour cream, guacamole, salsa

 Preparation:

Place the chicken in a slow cooker with chipotle sauce and barbecue sauce. Cover and cook on high for 3 – 4 hours, or until easily shred with a fork. Reduce heat to warm setting, shred chicken, add additional barbecue sauce if desired. Stir in the black beans.

Preheat oven to 425 degrees F. In an oven proof skillet, or on a baking sheet lined with parchment paper, arrange a single layer of chips. Top with 1/2 of the pulled chicken, peppers, onions and cheese making sure to go from edge to edge. Cover with another layer of chips and repeat with the top layer. Cover everything with cheese.

Bake for 10 – 15 minutes until cheese is melted. Sprinkle with scallions and jalapenos. If using a skillet, place a hot mat on the table and serve right from the skillet and serve with sour cream, guacamole, and salsa for dipping.

Enjoy, and remember it is you who makes this eco-friendly and you who empowers the sustainability movement through your wallet! Also, I hope the Jets beat the Bills in Week 3, and I hope the editor allows this through.

Sources:

http://passthesushi.com/slow-cooker-barbecue-nachos/

http://www.localharvest.org/farmers-markets/

http://observer.com/2008/05/the-environmental-benefits-of-organic-and-local-food/

http://www.bidmc.org/AboutBIDMC/EnvironmentalInitiatives/ConserveEnergyandFuel/eatlocallygrownfood.aspx

US Open Is Going Green With Viridian

I bet you have never heard of the company, Viridian Energy.  Didn’t think so.  Neither had I until a couple of days ago.  But you know what?  I am glad I finally did, and I am also willing to bet that after reading this post, you’ll be damn glad you did so.

After reading up on the Norwalk, Connecticut-based company, I can honestly say Viridian is looking to change the landscape of energy supply and has gotten off to a great start doing just that.  As a retail energy supplier, the company aims to be socially responsible in its operations and deliverables.  In addition to providing green energy within their current markets — including New York, New Jersey, Pennsylvania, Maryland, Illinois, and of course, Connecticut — Viridian places extra emphasis on making those resources affordable, as well.  It is the company’s hope that this can facilitate consumers’ decisions to switch to their eco-friendly energy solutions, from those of more traditional providers.

In fact, resting on the core values of environmental sustainability, reliability, empowerment, integrity, and customer focus, Viridian Energy views affordability to be of fundamental importance in is overall aim and purpose:

Viridian Energy provides greener electricity at an affordable price, allowing our customers and independent Associates to make a difference in the environment and their personal lives simply by switching energy providers.

We are proud to stand out among competitors who charge a significant premium for green electricity. We understand that you may not be able to pay more but still want to do your part. We take a lower profit in order to deliver a higher quality product, offering the best of both worlds – greener electricity and affordable prices.

Needless to say, LGBG by PMD United is in support of everything Viridian stands for.  However, what we loved even more than learning about Viridian Energy’s products, was learning about the initiatives they have taken in the world of tennis, specifically in relation to the US Open taking place in Flushing, Queens, in New York City.

Viridian Energy understands the impact that widespread travel of participants and spectators to and from the US Open can and will have on the environment.  For this reason, the company has taken it upon itself to purchase 455 metric tons of carbon offsets in an effort to negate the environmental impact of the estimated 2.2 million miles of local and air travel associated with the tournament.  The carbon offsets to be used are Green-e Climate and Carbon Standard certified and were purchased domestically.  This is a fantastic program to help the US Open go green, and we applaud the company for its pledge and commitment to its initiatives.

For more about carbon offsets,we recommend reading Sarah Dowdey’s great article on How Carbon Offsets Work.

For even more on Viridian Energy’s full sustainability initiatives and programs, we recommend you start reading up on them here.