Which plastic containers are best?

I talk to my mom every Monday morning because it's my day off and since she's in sales I can usually catch her at home while she's getting ready and answering calls. Like many mother-daughter relationships, our conversations can meander in numerous directions, often ending on a path I didn't expect. Today after we'd gotten the usual dating, work and rugby updates out of the way, we got talking about her weekend purge of old clothes and shoes, which led to our unanimous approval of discount stores like Marshalls, to her saying she bought glass food containers on sale the last time she was there. She finally got rid of her old Tupperware containers, some she's had for 25 years. Yikes, that's bad, but at least she knew they needed to be thrown away and were so old they could be leaching chemicals into her food. She doesn't microwave her plastic containers but she does pour hot soup into them so after many years of use, I'm sure they were not safe anymore.

She said she also wanted to buy new plastic containers since she didn't want to have only glass ones, but planned to do some research into which ones were safest and didn't contain the chemical BPA (bisphenol A). I remembered a useful article I read a year ago in National Geographic's Green Guide magazine. I bought the magazine when I moved into my apartment so I could find out which kitchen gadgets and items were the greenest. I still had the magazine so I just looked over the article again.

It recommended glass, ceramic and stainless steel, plus for lighter options that are easier to carry to work, it suggested "stainless steel or reusable storage containers made from #5 polypropylene plastic, but avoid exposing plastic to heat." The items they recommended included GladWare round #5 plastic bowls with blue lids and Ziploc "Twist 'n Loc" #5 plastic containers. I must have studies this article carefully because I have the Ziploc containers. I like them because they're the perfect size for storing leftovers and snacks for work, although a little small to pack a full meal into. But I also forgot the cautionary advice about using single-use yogurt and butter containers. They can get scratches that are hard to see, and you should store only cold food in them, not hot food (heat speeds deterioration). I've been collecting and using old yogurt, cottage cheese, butter and hummus containers since I moved in and since I've been here a year, it's probably time to rotate out the old ones with new ones.

I couldn't find that article on the Green Guide website, but I did find a handy plastic containers buying guide. So Mom, I've saved you some research time. Check it out before you hit Target (or Marshalls again) to update your kitchen.

Fishy business part 2

Two months ago I posted a blog entry that began: "Today I ate a tasty meal of catfish, corn on the cob and sauteed new potatoes." I am nothing if not consistent because today's blog entry could have began almost the same way: "I just finished a delicious dinner of pan-fried catfish coated in soy flour with broccoli and roasted potatoes on the side." My blog entry from August was about a Washington Post article on the "greenest" fish, based on fishing or farming practices, the energy used in transport and overfishing. But I commented at the end that while helpful, the article didn't take into account health factors like mercury levels. So today is the follow up.

I came across a great website by the nonprofit Environmental Working Group. Their "Fish List" tells you which fish pregnant women (and as an extension everyone in general) should avoid because of high mercury levels. I searched for "catfish" and was disappointed that it fell under the "eat no more than one serving per month" category. Good thing I haven't eaten it since that August entry!

These fish have low mercury levels:
Blue crab (mid-Atlantic)
Croaker
Fish Sticks
Flounder (summer)
Haddock
Trout (farmed)
Salmon (wild Pacific)
Shrimp

In cross-referencing the EWG list with the Seafood Watch list of ocean-friendly seafood, I'd say the big winner is ... (ding, ding, ding) ... wild Pacific salmon. It gets high marks for being an excellent choice in several categories. It's good for the environment, has low mercury levels and is recommended by doctors because it's high in healthy omega-3 fats.

I was sad to see canned tuna on the EWG "avoid" list because that's been a staple in my diet my whole life. I remember many Sundays when my mom would make classic tuna sandwiches with mayonnaise, onion and celery. For some reason they always tasted better when she made them. Then when I became an insolent teenager I'd make her set aside some of the tuna in a bowl so I could make it less fattening with mustard and just a little mayonnaise. As a college student and later as an adult I experimented with new ingredients like curry, raisins and nuts. I can't imagine how many tuna sandwiches and tuna salads I've eaten over the years, thinking I was being healthy.

But how much canned tuna is safe to eat? I plugged my weight into the EWG's handy tuna calculator and the result said that women of child-bearing age should eat no albacore tuna. Chunk light tuna is lower in mercury.

But as an alternative, the fish besides wild salmon that both lists consider the best choice are blue crab, farmed trout, flounder and shrimp (as long as they are not imports). I haven't cooked with crab, trout or flounder before so I have some new types of fish to experiment with. I'll keep you posted on how it goes. There may be more blog posts in the future that begin with a scrumptious menu.