Making Sustainable More Attainable by lael@gumbomarketing.com Many Chefs know that the South is the home of peanuts. Afterall, Georgia alone produces over half of the peanuts in the US. (Peanuts are the State’s #1 cash crop.) But even chefs are surprised to learn that peanuts are one of the most sustainable, plant-based proteins in the US. This is important, because sustainability is one one of the hottest food topics today. Chef Steven Satterfield is nationally-recognized voice on issues related to food sustainability, The James Beard “Best Chef Southeast” Winner and Executive Chef / co-owner of Miller Union in Atlanta, GA feels a natural connection to peanuts, being born and raised in Georgia. In this series of videos, he discusses how the peanut plant is one of the most sustainable sources of plant-based protein available. And while he’s at it, he also demonstrates three of his favorite peanut-related recipes. These are all from his book Peanuts, published in 2017. You’ll find a link to each video – along with the recipes that correspond to each – below. Field Pea Salad As he demonstrates his recipe for his popular peanut & field pea salad, Chef Steven discusses how peanuts actually conserve water, using just a fraction of what other plants, especially other nuts, require. crispy_chicken (720p) Next up is Chef Steven’s crispy chicken thighs with spicy peanut sauce. While he’s showing us the how-to, he discusses how peanuts improve the quality of the soil, while minimizing the need for excess tilling and fertilizers. snapper (540p) For his last dish, Chef Steven demonstrates his snapper in peanut-tomato broth with coconut rice. In the process, he explains how peanuts are nature’s original zero waste crop, utilizing 100% of the plant for multiple applications that go well beyond food! Steven Satterfield, executive chef/co-owner Miller Union Steven Satterfield is the executive chef and co-owner of Miller Union, an award-winning, restaurant located in Atlanta. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine and Esquire. In 2017, Satterfield released his second cookbook, the short stack edition titled Peanuts. Later that year he was named “Best Chef: Southeast” by the James Beard Foundation. Satterfield’s dedication to seasonal cooking and local, sustainable farming is the driving philosophy behind everything he does.