Voters are already mailing in ballots for food labeling initiative I-522 in Washington State, where large food corporations have set a state record, contributing 17.1 million dollars, to defeat the truth-in-labeling initiative. A ‘Yes’ vote supports labeling of foods to reflect that genetically modified organisms (GMOs) are in food where genetic enginnering was utitized.
|By: Crane-Station Wednesday October 23, 2013 3:11 pm|
|By: Ruth Calvo Sunday October 20, 2013 8:01 am|
There’s a head cold going around in my household, so it occurred to me that this would be a good time to see what’s right and what’s wrong about this old saying. While we usually are inundated with ads for medical solutions to the wheezing and sneezing, I tend to stay away from anything artificial so would be applying the chicken soup and raw onions instead.
|By: Lisa Derrick Monday October 14, 2013 4:59 pm|
In The Ghosts in Our Machine Director Liz Marshall follows acclaimed animal photographer Jo-Anne McArthur as she creates her book We Animals, a profound look at at how humans use animals daily as the food, clothing, animal tested goods and entertainment/companions. Through McArthur’s photographs we learn the stories of the animals she photographed, becoming intimately close with their stories and their brethren. The richness of the film and its warm, at times melancholy, tone enhances McArthur’s photography which features prominently along with her compassionate voice and writings as she meets, studies and interacts with her subjects.
|By: DSWright Tuesday October 8, 2013 10:20 am|
Enjoy seafood? Well according to one report 90% of seafood imports are going uninspected due to the shutdown.
|By: Ruth Calvo Sunday September 29, 2013 5:14 pm|
Halloween is coming, and we ran across a cookie that had to be second cousin to rum balls, so for a big costume party coming up, I am inspired to make up a batch of rum balls. They’re something to make ahead of time since they get better as they age.
|By: Paul Hardej Sunday September 29, 2013 1:59 pm|
During the recent decade or more, thousands of the “irate minority” (urban farmers, locavores, small organic farmers, co-op growers, independent organic grocers, local restaurateurs, non-for profits) began challenging the food system in many different ways. The spur of urban farms began well before Dickson had written his book, but somehow they have not been able to make a real dent in the hyper-centralized food system. Coincidentally, the market has spoken as well. When consumers became more educated about their food choices and began demanding better, healthier and fresher food, local grocers and restaurants responded to growing demand by providing what is left of the local food to fork. Many good food activists and promoters have been searching for an economically sustainable solution to developing a healthy, thriving local-urban food system.
|By: Peterr Saturday September 21, 2013 9:00 am|
It seems the Almighty has sent a memo to the Republican Caucus of the US House of Representatives, reflecting on their recent vote to cut billions from SNAP.
Shorter God: Let me refresh your memories about my priorities . . .
|By: Phoenix Woman Saturday September 14, 2013 6:45 am|
For more on the good done by the Sustainable Food Program, and to find out what to do to bring it back, go to http://standforfood.com/ .
|By: Lisa Derrick Sunday August 4, 2013 12:45 pm|
There are way more bugs than people on earth (and way more microbes in our body than human cells, but that’s another story). Bugs and grubs are protein rich and plentiful, and use far fewer resources to produce protein than say, an Angus steer.
|By: spocko Wednesday July 31, 2013 8:00 pm|
A couple of years ago Mrs. Spocko and I were doing some fine dining in the lovely North Beach section of San Francisco. This was a white tablecloth, soft-lighting restaurant so we expected something a bit better than our local taqueria. We both ordered green salads. When they arrived I started trying to break the land speed record for fastest fork to mouth. Mrs. Spocko is much more dignified. She noticed that there were several slimy black pieces of lettuce clinging to the green pieces. I looked down to my half finished salad and noticed the same.
We called over the waiter, who felt the need to stand up for the salad’s wholesomeness. He said, and I quote, “It comes in a bag.”