Media Buzz: My recent appearances on NBC and CBS affiliates in Minneapolis/St. Paul gave me an opportunity to talk about a favorite subject: sustainability. Using common grilling mistakes as an angle, I introduced viewers of KARE 11 News at 4 and WCCO Mid Morning to my favorite grilling oil, Malaysian certified sustainable palm oil.
Malaysian certified sustainable palm oil is the perfect complement to the area’s live-local ethos. Many of us are trying to eat locally, but if you can’t get a product that is produced nearby, choose one that is sustainable. I’m always looking for sustainable products, whether it is seafood, vegetables or cooking oil. Malaysian certified sustainable palm oil is the world’s most efficient vegetable oil crop. Palm oil plantations use ten times less land to produce the same amount of oil as soybean or canola fields.
There are also practical reasons for using palm oil. As KARE11 news anchor Zachery Lashway pointed out, mistakes don’t start on the grill, they start when you select your food at the store.
I grew up Italian, cooking everything in olive oil. But when it comes to the grill, olive oil doesn’t have a high enough smoke point, so I use Malaysian certified sustainable palm oil. It helps keep those delicious locally grown vegetables from developing a strange, burned flavor.
I’m the culinary educator at the non-profit Passionfish, and I believe that if you take care of yourself, the environment and your community, everything is going to work out well. And Malaysian certified sustainable palm oil fits into that philosophy. The growers respect the environment, they care for the animals and they take care of their people.
I enjoy finding new ways to insert sustainability into America’s culinary vocabulary, and introducing people to ingredients such as Malaysian certified sustainable palm oil is a great way to do it.
Choosing sustainable products such as Malaysian certified sustainable palm oil is a great way to kick off the summer grilling season in a sustainable manner. The producers are good stewards of our environment, and it’s a pleasure to mention their number-one export – sustainable palm oil – during my media appearances.
Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.