An Amazing Night with the Environmental Working Group at Suite ThreeOhSix in NYC
Last week in NYC, I went to a fantastic event hosted by the Environmental Working Group (EWG) and its Executive Director, Heather White.
Not only did we get a chance to meet Heather White in person, but we were updated on the many exciting things that EWG has in the works.
Aside from being a huge champion of GMO-labeling and organic farming, EWG puts out some incredible resources for consumers, including the Dirty Dozen (the 12 most pesticide-laden foods), the Skin Deep Cosmetics Database (a database of more than 71,000 body care products and the risk profile of each ingredient), Guide to Healthy Cleaning (a database of more than 2,000 cleaning products and the risk profile of each ingredient), and many others.
In the coming months, EWG will be releasing its 2014 Shopper’s Guide to Pesticides in Produce and 2014 Guide to Sunscreens.
This fall, however, EWG will roll out its potentially most exciting product yet – The Food Database. It will list more than 80,000 supermarket foods from 1,500 brands in a simple, searchable online and mobile format. Each product will be rated on three factors: nutrition, hazard concerns, and degree of processing.
The Food Database will be a serious game-changer for consumers because they’ll have unprecedented, easy-to-access information about the food that they are consuming. This tool will allow them to shop smarter and eat healthier.
The EWG dinner was held at Suite ThreeOhSix, a private vegan supper club in Tribeca, and approximately 80-90% of the food was organic. Though I had never been to Suite ThreeOhSix before, I had heard great things about Daphne Cheng, the chef/owner, and she did not disappoint in the slightest.
With many of my friends from the health and wellness world in attendance, all of whom care about the same things that I do, it was truly a wonderful night with some fantastic food.
Here was the six-course tasting meal that we had.
YUCCA FRIES WITH RED WATERCRESS AND SZECHUAN PEPPER PONZU
ASPARAGUS WITH SLICED ALMONDS AND THAI CHILI AIOLI
GOLDEN BEET GAZPACHO WITH WHITE PEPPER CREME, CANDIED BUCKWHEAT AND CILANTRO OIL
FENNEL, TATSOI, ORANGES, AND SUNFLOWER SEEDS WITH A VINAIGRETTE DRESSING
LEMON LEAF COUSCOUS, MUSHROOMS, BRUSSELS SPROUTS, CORN CREAM AND TARRAGON
MOSCATO RICE PUDDING WITH COCONUT CHIPS AND TOASTED CHIA SEEDS
(With Heather White, Executive Director of the Environmental Working Group)
In order for EWG to continue its very important work, this organization needs the support of all of us.
Please make sure that you’re on its email list and consider making a donation, however small or large it may be. I am a proud financial donor and support this great non-profit because I know what amazing work EWG does.