The Case for Wooden Utensils
Posted on January 24 2018
I remember leaning over the kitchen table to peak in and check out what my mom was up to. Frugal and creative before it was cool – she did it to save for the family. A lot of times that meant baking the birthday cake rather than buying one, making biscotti or pizzelles to give teachers as Christmas presents rather than buying store bought.
All this time in the kitchen meant her bakeware and utensils got a good work out. Out of everything that was going on, one thing always caught my eye – the size of her spatula. The whitish turning orangey yellow plastic rubber spatula wore down over time and got smaller and smaller. At the time I only noticed the size of it and didn’t think anything beyond that.
As I get longer in the tooth and my beard turns gray I realize that the slimming down of the spatula could only mean one thing – that plastic was making its way in to our food and then us! I’m relatively confident eating plastic didn’t do any temporary or permanent harm – but I think is safe to say that less plastic in our diets is probably a good thing. To think of all the things potentially more dangerous than tiny bits of plastic that I have ingested over the years is not a healthy exercise in a good nights sleep – but I did those things on purpose.
Not having a healthy diet of plastic is another reason why I avoid most seafood and fish – as it seems that is their main diet these days. From microbeads to the Great Pacific Garbage Patch the ocean is a plastic dumpster and I try not to be any part of it.
Of course, my mom had a wooden spoon – several in fact I don’t think any kitchen is complete – no matter what era we are talking about without a compliment of wooden spoons – but the 70’s and 80’s brought so many fantastic plastic kitchen gadgets why not take advantage of them?
Things have been swinging back the other way for the last ten years or so and those voices of change only seem to be getting louder. A return to the earth, all natural products we know are not harmful to our children or the environment. The wood we use in making our kitchen utensils, cherry, black walnut and maple are all Connecticut grown and harvested hardwoods. We are not importing olive wood or bamboo to produce these utensils. Also, these trees are not being cut down simply to make these- I use the cast offs – the pieces too small for furniture makers or other hobbyists to use.
Digging around the cast-off trailers at Board Silly in Wilton, CT, I hunt through the pieces too small to use for anything bigger than what I am doing, too beautiful to be destined for kindling wood – but just right for me.
Look at your spatulas and other assortment of plastic utensils – are they worn down, melted and hardened? Maybe it is time for an upgrade. My utensils are made from all natural Connecticut grown New England hardwoods. Guaranteed not to melt in to your food. Sanded, smoothed and sanded again then treated the same way we treat out cutting and charcuterie boards. We use an all-natural beeswax oil compound to treat and protect the wood.
We hope you buy one , two or a few for friends and family and enjoy them for the rest of your cooking days.