Tag Archives: food

Tip #14: Don’t waste food

Food is arguably one of the most frivolously wasted resources on earth, especially here in the United States. According to the USDA, in 2010 31% of food sold in retail went uneaten. And that’s just the food that actually made it to retail, not losses of food on the farm. In store, about 10% of food went uneaten, and the remaining 20% is food that we consumers disposed of at home. That’s 90 billion pounds of food that we as consumers threw away in one year, in one country. The USDA also says that the majority of this food was meat, poultry, fish.

Considering the amount of resources that it takes to raise cows, chickens, or pools of fish, it’s especially egregious that these are the foods we waste the most in America. And a lot of the time, wasting food in the home just comes down to bad planning. And thank your lucky stars that you have the internet, because now you can google solutions to all your life’s problems.

Here’s a few of the best ways to avoid wasting such a wonderful, delicious resource:

  1.  Under buy, don’t over buy: This is probably number one for me. Unless it’s some insane sale food item that you can freeze and eat forever (like Lucky’s chicken for .$88/lb last week) don’t buy the entire deal they try to sell you. Most of the time, if a store says “10 for $10” you don’t actually have to buy 10 lbs of potatoes in order to save money. And even if you did, you might only eat 5 before they bruise and soften, and then you didn’t really save any money at all. Buying a lot more for less money is still spending money.
  2. Properly store your food: as a college student, this is the easiest rule to break. It’s so easy to forget to put the milk in the fridge, or the ribs in the freezer. Or improperly store your fresh fruits and vegetables in lesser known ways, such as:
    1. always store your fruits and vegetables separately: it not only is more orderly, but vegetables will actually age much slower when they aren’t exposed to the ethylene that fruits give off when aging (which causes them to age faster)
    2. wash and trim your vegetables before putting them in the fridge: take the rubber band off of them as well.
    3. store your leafy greens in ziploc’s with paper towels: this is a trick I learned from my grandmother, things like lettuce will stay for sometimes a week longer before wilting, I think because it helps keep the moisture in the food.
    4. don’t put banana’s in the fridge: I didn’t know that people did this, but it dries them out very fast.
  3. Buy a food processor or blender: Food processors and blenders are probably the way I save the most food from it’s garbage destiny. Fresh vegetables and fruits that look wilted, deteriorated, bruised, etc. have no physical appearance when you tear them up in a blender and put them in a smoothie. Or rip up the sad celery, the browned cauliflower, the weird broccoli in a food processor and put it in a hash, a stir fry or a soup. A lot of the reason that we throw these foods away is because they look weird, and we’re used to our food being pristine, our apples being robust and smooth, our bananas being a perfect golden yellow. If you tear them to shreds with a blade, you and your roommates will be none the wiser.

You’d be surprised how much of a difference these 3 practices alone make. These bullet points, like all of the Baby Steps we give on this site, are really just part of a larger consciousness that we hope to instill in our readers. Reduction of food waste is just a small portion of a potentially huge impact a single person can have on the environment around them. Even just being aware of how much food is being wasted currently is already a step in the right direction.


Certified Organic, Certifiably Confusing.

Picture this: a shopper, traversing the aisles of her local grocery store with every intention of purchasing organic food –- how hard can it be?  Everything’s labelled so nicely…

But after a few minutes, our plucky shopper’s head is swimming, inundated by “USDA Certified Organic”s, “100% All-Natural”s, “Safeway O Organic”s, and a plethora of other labels. What does it all mean? Which ones are real, what means what, why is buying organic so. hard.?!?

Never fear, Sustainability 101 is here. Go grab some popcorn, kids –– we’re gonna be here for a while.

First off,  just what is “organic food?”

According to the US Department of Agriculture, “organic crops” are processed without  “irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, [or] genetically modified organisms,” and “organic livestock” is livestock raised in a manner that “met animal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and provided animals with access to the outdoors.”

Now, in the words of Morrissey, “What difference does it make?”

First, there’s the obvious: it’s grown without harmful chemicals and hasn’t been made into a teenage mutant ninja vegetable –– trust us, you don’t need that in your system. Stick to getting super powers from eating sustainably farmed nutritious foods.

Also, from an environmental standpoint, when we buy foods farmed organically, we’re supporting sustainable agricultural practices. The pesticides used in non-organic agriculture contaminate the soil and water supply, and they can even cause crops to become disease-resistant –– gross, huh?

(We think so, too).

“Okay, Sustainable Godmother, that’s great, but how do I know the foods I’m buy are really organic?”

Foods that meet these criteria feature a green “USDA Certified Organic” logo on their labels:


Now, what about brands with enticingly organic-sounding names like “Safeway O Organic” and Giant’s “Nature’s Promise?” Rule of thumb: guilty until proven innocent. Often, these brands aren’t really organic; brands often use words like “all-natural” to cash in on consumers’ increasing desire for organic food, even when their products aren’t organic in the slightest. Check for the green label to see whether or not they’re legit.

Now that you know the benefits of organic food –– and how to outsmart clever marketing ploys –– go forth and veg(gie) out.

Pasteurized Milk vs. Raw Milk

By Laura Ebone

Drinking milk fresh from the cow, Dalwood Home, 1929 / Sam Hood from the State Library of New South Wales

The process of pasteurization was first discovered in the 1800s by Louis Pasteur, a French scientist. Pasteurized milk is heating milk to a certain high temperature in order to kill any bacteria within the milk possibly passed on through the dairy cow it came from. Most milk and milk products sold in the United States in commercial grocery stores contain pasteurized milk or cream. Pasteurization kills many bacteria such as ones that cause diseases.

Milk and milk based products naturally contain both good and bad bacteria. Some of the good bacteria is found in yogurt and promote gastrointestinal health. Harmful bacteria may get into milk due to cross contamination with feces or other byproducts. These bad bacteria flourish in milk since it is a prime growing spot due to all of its natural nutrients. These pathogens cause complications especially in persons with compromised immune systems including diarrhea, nausea, vomiting and dehydration. Due to this nature of milk to harbor bad bacteria, milk is pasteurized to kill it and maintain human health. After pasteurization, milk should be kept in cold temperatures to help prevent spoilage and keep milk safe to drink.

The FDA recommends against the consumption of unpasteurized or raw milk or milk products. There have been several instances of endemics where a small number of people have gotten sick and has been linked to the consumption of raw milk. Therefore, laws have been past banning the sale of raw milk in some states but in most, a ban of transporting raw milk across state lines. There have been many scientific studies conducted concluding that raw milk does not have specific health benefits over pasteurized milk.

Raw milk has its own advocates which generally does not include anyone with significant power. Most advocates are farmers and small local farmer markets. Proponents of raw milk claim that the process of pasteurization destroys naturally occurring nutrients, good bacteria, and useful enzymes for calcium absorption.

A recent documentary titled Farmageddon investigates the issue. Across the country, small independent raw milk producers have been shut down and had their entirety of their products seized, thereby halting their ability to make money. These farmers have been blamed for e.coli and salmonella outbreaks without strong evidence. The belief put forth in the documentary is that it is the FDA’s way of showing the population that it is acting against food-borne illnesses. These farmers probably have the best treated dairy cows in the nation by allowing them to eat grass (their natural food) and kept in the most sanitary conditions. In comparison to the large farms that are subsidized by the government who keep their cows in overcrowded barn factories where animals are kept in less than sanitary conditions and force fed corn because it is abundant, cheap, and more efficient.

As mentioned before, most of the dangerous illnesses contracted come from milk (or meat) that has come in contact with fecal matter. This scenario is much more likely to occur on the large farm rather than the small family farm. Consumers who have made the switch from pasteurized milk to raw milk have contended that it has great health benefits including eliminating allergies and lactose intolerance. There are no formal studies confirming these beliefs. Raw milk advocates contend that due to returning the cow to the pastures nature intended it to feed off of, the cows and their byproducts contain a much more complex system of good bacteria and nutrients helpful for the cow to grow happier and the persons it feeds to cope better with the complex sugars contained within. Most raw milk supporters do not support raw milk from corn fed cows however due to the natural turn to organic and natural.


“The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk.” U S Food and Drug Administration Home Page. FDA, 28 Oct. 2011. Web. 01 Feb. 2012. <http://www.fda.gov/Food/ResourcesForYou/consumers/ucm079516.htm&gt;.

“Raw Milk Misconceptions and the Danger of Raw Milk Consumption.” U S Food and Drug Administration Home Page. FDA, 1 Nov. 2011. Web. 01 Feb. 2012. <http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/ConsumerInformationAboutMilkSafety/ucm247991.htm&gt;.

Wallner, Stephanie, Mary Schroeder, and Pat Kendall. “Raw Milk: Why Pasteurize?” Colorado State University Extension. Colorado State, 2006. Web. 01 Feb. 2012. <http://www.ext.colostate.edu/safefood/newsltr/v10n2s04.html&gt;.

Farmageddon: Documentary. Released 8 July 2011.

Rice Cooker Party!

For this, the final installment of the How to use a Rice Cooker series, only two recipes remain.

I’ve saved the best for last, so I hope you’re ready for a Rice Cooker Party!


The first surprise is…. Popcorn!

Micro-pop is a staple in dorm rooms, but why suffer through too-tough pieces and fake butter flavor when you can make the real deal with hardly any extra effort? Traditional popcorn is tastier, healthier, and much cheaper than the micro-wave variety.

Simply pour a tablespoon or so of oil into the rice cooker along with a few kernels of unpopped popcorn. Tape down the ‘on’ switch so that the cooker will get the oil hot enough. When you hear the kernels you put in pop, CAREFULLY open the lid and pour in a few more – about enough to cover half the bottom of the rice cooker to a depth of one kernel. Close the lid again, and wait for the magic…

Warning: This is the most dangerous rice cooker application featured in Footprint Magazine. It involves heating oil to high temperatures. Spilling hot oil can cause severe injuries, and, if you’re not careful with the lid, the popcorn kernels can fly out at you as they pop and cause painful little burns. Using a rice cooker to make popcorn is no more dangerous than using any other oil based popcorn-popping method, however – just remember to exercise caution.


Or, you can go classy with Fondue!

The cooker will melt everything down into a perfect, gooey mess – and keep it that way throughout an evening of dipping, dripping gluttony

For chocolate fondue, just melt down a cup and a half of heavy cream, and stir in about 16 oz of chocolate chips until the mixture is smooth. Feel free to get creative with dark, milk, or white chocolate, peanut butter, toffee, vanilla, almond, orange or peppermint extract, alcoholic add ins, or whatever you can dream up!

Cheese or Broth fondues are a little trickier. But recipes such as this one for a simple cheddar fondue, this one for a classy three-cheese affair, and others abound on the internet. Bestfondue.com is a great resource for learning how to create dozens of unique fondues and hot pots.

So look at your humble little Rice Cooker in yet another new light, and let the party begin!

How to Use a Rice Cooker – Level One

If you’ve read last week’s piece about the marvelous Rice Cooker, and it’s done it’s job, then you’re now ready and excited to start preparing fabulous meals in it – everything from soups and stir-fries to the promised fondue.

We’ll get there. But before you can become an extreme rice cooker chef, you have to become familiar with the basics. In this case, logically enough, “the basics” = rice.

In How to Use a Rice Cooker – Level One, we’ll cover how to cook different kinds of rice and even other grains like quinoa, as well as how to use the rice cooker as a steamer and cook veggies and more at the same time! We’ll also cover some important points in the care and keeping of your new rice cooker.

Rice cookers were designed with rice first and foremost in mind. Not only do they cook rice easily and quickly, they also cook better rice than any other method – just ask the millions of Asians who have forgotten how to live without them!

Most rice cookers work in the following way: they slowly heat up the water, boil and steam the rice over a period of about 20 minutes, and then, detecting that the majority of the water has evaporated since the temperature is rising above the boiling point, switch themselves into Keep Warm mode. Some very expensive rice cookers use a method called “Fuzzy Logic” which magically senses all sorts of things about the rice’s readiness to eat, but for the cheap models, this simple temperature switch works wonders.

Goodbye burnt rice and scrubbing out pans – even if you forget about your rice cooker for days at a time, they won’t burn your rice and they wont start a fire. This is why they’re allowed in dorm rooms. If you have a really nice cooker, it will keep the rice safe to eat for up to DAYS at a time. In my cooker, I find that the rice gets sort of mushy after three or four hours, and I wouldn’t eat anything that had been in it longer than overnight. But still, that’s not bad!

Since the rice cooker does all of this work for you, all you really need to do is measure the rice and the water, dump them all in the pot together, and switch the cooker to ‘on’. When the cooker switches itself to ‘keep warm’, wait about 5 minutes, then open the cooker and enjoy the rice!

————————–  Level One FAQ ————————–

How Much Rice and How Much Water?

The old formula says that one cup of dry rice + two cups of water = three cups of cooked rice. In reality, rice cookers are usually more efficient with water than the old open-pan method, so the ratio to keep in mind is more like one cup of rice to one-and-one-quarter cups of water. But rice cookers vary, types of rice vary, and people’s texture preferences vary, so experiment and you’ll find what works best for you. If you rinse your rice first – recommended if you have any doubts about the cleanliness of your rice, as well as if cooking short grained, starchy rices like Japanese or Korean rice – some water will remain after draining, and you can adjust the added water accordingly.

What about Brown Rice?

Cooking brown rice can be a little bit trickier. If your cooker has a brown rice setting, use it. Otherwise, just add more water (start with 2 cups of water to 1 cup of rice), and give yourself a few batches to experiment. Most rice cookers are designed for use with white rice, so while a lot of people have great success making brown rice in them, it can take a little longer to figure out the best way to do so in your cooker.

What about Other Grains?

I have read about using rice cookers to make Amaranth, Quinoa, Millet, and more! The guidelines are similar to those I have recommended for brown rice – start with 2 cups of water to 1 cup of grain, be patient, and experiment until you get it right.

What about Pasta?

If you have easy access to a stovetop, I don’t recommend a rice cooker to make perfect pasta. It’s tricky to get good, al-dente noodles in the lower, slower heat that a rice cooker provides. However, I’ve had excellent luck with noodle side-dishes like the broccoli and cheese noodle mixes that come out of the bags. I’ve used the same instructions that are on the package for use on the stove – and they’ve turned out great! Same goes for Ramen noodles. If a rice cooker is all you have, by all means use it for spaghetti or any other sort of pasta. The result will be edible if not gourmet.

Is Plain Rice the Only Option?

No! Just as with stove-top rice, feel free to get creative. Substitute a flavourful broth for the water, or add in chopped vegetables, mushrooms, or whatever else before you hit the switch or while the rice is cooking.

What about Steaming?

One of my favourite things about rice cookers is how good they are for steaming food. While your rice is cooking, why not put some veggies, or even some thin pieces of fish or meat, over it to be cooked to perfection with no extra time, energy, or space used? Many rice cookers come with a steamer basket for this very purpose, but if yours doesn’t, never fear. You can put quick-to-steam items on top of the rice when its halfway through cooking, or you can get a set of bamboo steamers (try to get a set the same size as your cooker). These steamers can be stacked up to three high on top of the rice cooker – so you can have, for example, meat on the bottom level, carrots on the second, and broccoli on the third, all cooking away together! Besides, bamboo steamers are cheap, lovely, and look really cool when you serve food in them as well.

What precautions should I take?

Rice cookers are impressively safe devices to use. Their temperature switches turn them off before they get hotter than boiling water, and they have anti-fire devices as well. They’re hard to knock over as well. The only real danger I see when making rice is that you should be wary of the hot steam that comes out when you open the lid. Also, use the ‘keep warm’ feature responsibly, and don’t blame your cooker if you get sick eating 4-day-old rice out of it.

And how can I keep my rice cooker in good condition?

If you have a non-stick rice cooker, don’t use metal objects in it to stir or scoop your rice. Removable parts of the cooker can be taken out and washed in a sink or a dishwasher. Also, don’t forget to occasionally wash the whole cooker by unplugging it and wiping it thoroughly with a damp towel and maybe a little bit of soap. Over time, the hot steam and the occasional water bubbling out of the lid will leave a starchy residue on the handles and sides of the cooker, which feel nasty and can be susceptible to mold and bacterial growth if you let it go indefinitely. Rice cookers require almost no maintenence – mine is five years old and still working fine!

It’s a hoot! Everything you need to know about Harvest Hootenanny 2011

It’s a HOOTENANNY!! What’s a Hootenanny? It’s a hoot, in every sense of the word.

Come to the Urban Farm, located at 1209 Smith Street, to celebrate the fall harvest with food, fun and games. The second annual Harvest Hootenanny Fundraiser will be Saturday, October 1, from 4-7 p.m.

Our talented local urban farmers at CCUA are celebrating a successful growing season and want you to be there! Food and drink are free, so come out and come let some skilled grill masters make you Legacy Beef hamburgers, Patchwork Farms Bratwurst, Urban BBQ Chicken, along with grilled Urban Veggies.

Visit the silent auction for local art and sweet prize packages and a live auction will begin at 6pm. While you have your mouth full of delicious local grub, listen to live music! Volunteers will be giving tours and information will be available about the CCUA’s programs. If you haven’t been to any of CCUA’s events, this is the opportunity to come meet your urban farmers! The suggested donation is $5 – $20. For more information about the Harvest Hootenanny, visit ColumbiaUrbanAg.org or call 573-514-4174.

Also, after the Hootenanny, you can go see the film Farmegeddon at the Citizen Jane Film Festival. Find more information here.

CCUA still need volunteers to help set up and run the event. To sign up for a shift, contact Billy Polansky BillyP@ColumbiaUrbanAg.org or 540-226-3806.

Your New Favorite Kitchen Appliance

There exists a device that can cook delicious oatmeal or pasta or quinoa, steam carrots or dumplings to perfection, whip up a stew or a stir-fry or scrambled eggs, keep chocolate fondue hot and delicious, and even pop a batch of old-fashioned popcorn.

This device is cheap, often costing under $20. It’s lightweight and portable, easy to clean, low on energy use, approved for use in most dorm rooms, and requires only about a square foot of counter or floor space and a standard electric outlet to be used anytime, anywhere. It’s no recent invention, and I can almost guarantee you’ve heard of it.

If you’ve ever seen a television advertisement for a set of “magic knives” or a fit-in-your-lunchbox blender, you’ll probably agree that the versatility of most kitchen items is exaggerated and overrated. That’s why it astonishes me that this device is normally sold as a one-use contraption – the humble Rice Cooker.


If you had no idea what rice cookers were capable of, you’re hardly alone. I myself made the discovery out of a spirit of desperation – I was a freshman at the University of Missouri, sick of dorm food and microwave meals alike and craving a good stew. I’d received a rice cooker from my parents when I left home, mostly because it was one of the few items on the list of dorm approved appliances, and now I turned towards it suspiciously.

My first Rice Cooker - 5 years old now and working fine

How did it work, exactly? Was there any magical property about it that made it rice-specific? What was a rice cooker, really, other than a sturdy little hot pot? What harm would it do to try to heat up a little stew in it?

None, as I found out. The stew turned out hot and delicious, bubbling away in the corner of my dorm room, and I was hooked. I haven’t stopped experimenting since, and the rice cooker has rarely failed me.

During the next few weeks, I’ll be posting how-to’s to help you make all sorts of delicious recipes in your rice cooker – all the way from ordinary rice to exotic fondues and honey-popcorn. I’ll end the series with a Footprint Magazine study of the energy efficiency of what I hope will have become your new favorite kitchen appliance.

But the first step, naturally, is…

Picking a Rice Cooker

Keep in mind that just about any rice cooker will serve your needs just fine. Prices for rice cookers range from $10 for a small, no-frills device up to $500 for top-of-the-line Japanese appliances – and all of them will make delicious food. That said, here are four main considerations to have in mind when shopping for your first rice cooker:

My second rice cooker - bigger and fancier but less often used... usually only for parties or when freezing leftovers.

1.) Size

2.) Material

3.) Features

4.) Accessories


1.) Size – This is pretty straightforward. How much food do you see yourself preparing in your cooker? Stated volumes for rice cookers can be somewhat confusing because they are measured in number of cups of rice – and because 3 cups of dry rice is equivalent to 6-9 cups of cooked rice, you’ll need to keep reading to make sure they’re talking about the former. Generally, the two most common sizes are 3-cup and 10-cup cookers. A 3-cup (dry rice) cooker is likely all you need as a college student, unless you plan to cook party-sized portions of anything in it.

2.) Material – Within your budget, get the sturdiest feeling rice cooker you can find. Most rice cookers have a non-stick inner pot, and I recommend this type. I also like having a clear lid so I can see what the cooker is up to without opening it up and letting the heat out.

3.) Features – The simplest rice cookers have a single switch with two options – Cook and Warm. “Cook” will take water to a boil, and most rice cookers will maintain a boil until they sense that the rice is cooked and the water has been absorbed, at which point they switch to the much lower “Warm” setting. Fancier (and more expensive) cookers have all sorts of buttons for brown rice or sushi rice, oatmeal or Chinese porridge or even a ‘sauté’ feature that lets you temporarily heat the rice cooker above the boiling point of water. There are even some very high end rice cookers that have special options for making bread, or which can be used as deep-fryers – these rice cookers are beyond the scope of this blog series. With some creativity, all of the recipes I will mention can be cooked with the cheapest, simplest sort of rice cooker.

4.) Accessories – Most rice cookers come with a little rice-measuring cup and a rice scooper, which is a sort of spoon/spatula. Another very useful item that is sometimes included is a steamer tray, which you can attach to the top of the cooker to hold vegetables or whatever else you want to steam along with the rice. If your rice cooker doesn’t have a steamer tray, however, there are plenty of ways around it. Two un-included items that you may find it useful to buy are a wooden spoon (better for stirring, especially hot oil, than the included scooper), and a ladle (for scooping out liquids like soups).

Most importantly, don’t let all the different options slow you down. After several years of cooking with my first rice cooker – a very cheap model which I chose because it was on sale at Walgreens – I upgraded and now own a much larger and fancier second model. However, as often as not I still use my older cooker. I don’t usually need to cook enough food to fill the bigger one, and there’s something very relaxing about having only one button.

Happy shopping and come back next week for How to Use a Rice Cooker – Level One!

Summer: great for eating and reading about food

Dr. Roth also teaches American folklore and film studies, with an emphasis on food's role in culture.

This list of summer sustainability recommendations comes from Dr. LuAnne Roth, who serves as the education coordinator for Mizzou Advantage, which has sustainability initiatives including one called “Food for the Future.”  She says she has been gathering book recommendations in hopes of someday having a Mizzou Advantage component of Mizzou Reads. Of course, it’s not too early to start in on some of these food and community-centered titles.

Sarah Stone’s summer reading picks for food

If you’ve climbed all the trees, watched all the movies and swam all the creeks you can handle, maybe it’s time for a good book.  This week, we asked some environmentally minded stars at Mizzou what they suggest for a little summer reading.

Sarah Stone, technical director for MSA/GPC tech and advisor to the Student Sustainability Office, says, “As the school year just ended, I’ve had limited time to read. But, what I have had a chance to look over is mostly related to what Americans eat and how it’s produced.”  Here’s what she recommends:

The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan

What should we have for dinner? The question has confronted us since man discovered fire, but according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at the dawn of the twenty-first century, may well determine our very survival as a species. The surprising answers Pollan offers to the simple question posed by this book have profound political, economic, psychological, and even moral implications for all of us. Beautifully written and thrillingly argued, The Omnivore’s Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.

The Way We Eat: Why Our Food Choices Matter by Peter Singer

Sarah picked a good quote from this one: “as environmental science has advanced, it has become apparent that the human appetite for animal flesh is a driving force behind virtually every major category of environmental damage now threatening the human future — deforestation, erosion, fresh water scarcity, air and water pollution, climate change, biodiversity loss, social injustice, the destabilization of communities and the spread of disease.”


Chipotle’s “Dress to Kill” starts in just one hour!

From their website:

“Come in after 6pm this Halloween dressed as a horrifying processed food product and we’ll give you a burrito, bowl, salad, or an order of tacos filled with freshly cooked, naturally raised ingredients for only $2.

Up to $1,000,000 of the proceeds from Chipotle’s Boorito promotion will be donated to Jamie Oliver’s Food Revolution — a non-profit campaign (part of America Gives Back, a registered 501(c)(3) charity).”

Be sure to check out the “horrors of processed food,” or just watch this video. It’s scarier than any creatures you’ll see wandering the streets tonight.