food
pronald | January 7, 2013So just how evil are GMOs anyway? A noted opponent apologizes - latimes.com.
aardvarchaeology | January 5, 2013
I found some slightly mouldy bread in the cupboard, cut off the mould and made toast. And I thought about bread and microbes.
For flavour, not as a raising agent, I make sour dough. My method is simple: I mix rye flour with water in a glass, cover it with cling film and put it on the countertop for a week or so. Lactic acid bacteria soon colonise the mix, lowering the pH to make the environment cosy for themselves and deter any other opportunistic microbes.
When the sour dough smells like vinegar I make bread dough with it, adding a second microbe: yeast fungus. The yeast eats sugar in the…
cmonforton | December 18, 2012McClatchy Newspapers' Lindsay Wise reports in two stories today (here and here) on the USDA's proposal to "modernize" the poultry inspection process. The proposal, part of the Obama Administration's offerings in the name of eliminating burdensome regulations, will eliminate hundreds of Food Safety Inspection Service (FSIS) inspectors, allow line speeds to increase to 175 birds per minute, and cede to the poultry companies the task of spotting diseased and defective birds. USDA estimates the financial benefits to the poultry industry will exceed $250 million annually. Without those pesky…
sastyk | December 7, 2012One of the questions I get asked a lot by people new to food storage and local eating is "But what about my COFFEE!!!???" Unless you are fortunate enough to live in a coffee-growing region, (which a majority of my readers don't) local coffee ain't gonna happen - and while chicory has its adherents, I'm told it isn't the same (Eric and I are actually among the very few people we know who went through graduate school without ever getting addicted to coffee ;-)). Neither will true tea (herb teas can be produced almost everywhere), vanilla, many tropical spice, citrus, olive oil, etc... for…
cmonforton | November 28, 2012It's no secret that the U.S. has a weight problem. Nearly 36% of U.S. adults are obese and another 33% are overweight, with respective body mass indices of 30 or higher and 25 to 29.9. Strategies to address this public health problem rely heavily on individuals' changing their behavior, such as increasing physical activity and reducing calorie intake. These interventions are easier said than done, and may not be making a dent in the U.S. obesity epidemic. A result analysis suggests that by 2030, 51% of the U.S. population will be obese.
A new report explores the potential links between…
cmonforton | November 21, 2012It's become a Thanksgiving tradition: The President of the United States appearing in the White House Rose Garden to pardon a live turkey so the bird is spared from being part of the feast. This year, the Obama White House really got into the tradition. They created a Facebook page to allow all of us to decide whether a 40 pound turkey named Cobbler or one named Gobbler would forever avoid the butcher's knife.
But, this silly PR stunt isn't fooling food safety advocates. Cobbler and Gobbler were donated by the corporate giant Cargill from a grower in Rockingham County, Virginia. These two…
cmonforton | September 24, 2012[Update below, 9/26/2012]
When Secretary of Agricultural Tom Vilsack announced in January the USDA's proposal to modernize the poultry slaughter inspection system, he promised several things. He said the new system would save taxpayers and poultry producers money while improving food safety. (In "The Age of Greed," law professor Rena Steinzor explains on whose backs those savings are borne.) Secretary Vilsack also insisted that USDA inspectors
"will continue to conduct on-line carcass-by-carcass inspection as mandated by law."
That requirement is a long-standing provision of the Poultry…
sastyk | September 19, 201240% of all food produced worldwide, and nearly half of all food produced in the US goes to waste. When you break down the realities of food waste, you see that in the developing world, much of the waste is due to lack of ability to preserve food - no refrigeration means that sheep you slaughtered is waste if all of it isn't eaten or dried or otherwise preserved immediately. Lack of energy to run grain dryers means that rain at the wrong time results in moldy grain, etc...
In the Global North, however, the vast majority of food is wasted not in the field, but in the process of getting to our…
lborkowski | September 13, 2012by Elizabeth Grossman
“Organic, schmorganic,” wrote New York Times foreign editor and International Herald Tribune editor-at-large Roger Cohen, summing up his “takeaway” from the study by Stanford University researchers that examined studies comparing the nutritional value and pesticide residues in organic and “conventionally” grown food. The study concluded that evidence was lacking to show that organic food is more nutritious than conventionally grown food, but that organic food did have about 30 percent fewer pesticide residues. “I’d rather be against nature and have more people better fed…
sastyk | September 6, 2012There has been a fair amount of hoohah about a Stanford Study that suggests that organic foods are no more nutritious than conventional foods. This shouldn't be a shock, but many health claims have been waved about over the years that say otherwise. The Atlantic's Brian Fung rightly points out that only over the last few years has the discussion shifted to imply that nutritional content is why we grow organic - in fact, that's not how the organic movement started. The reality is that such claims are hard to evaluate - what varieties are you comparing? Is this industrial or small scale…
lborkowski | August 29, 2012by Elizabeth Grossman
What industry employs approximately 20 million Americans, or one out of five US private-sector workers, but whose median wage has workers taking home less than $20,000 a year? Clue: It’s the same industry in which it’s actually legal to pay $2.13 an hour, for workers who qualify as “tipped” employees. Answer: The food service industry, which includes agricultural and farmworkers, food processing and slaughterhouse employees, as well as those working in food distribution, retail, restaurants, and other food service businesses.
In a survey for a report released earlier…
sastyk | August 23, 2012I find the ways we define ourselves by what we eat fascinating. We do this project of self-definition both through what we DO eat and what we refuse to eat. In Martin Jones' fascinating book _Feast: Why Humans Share Food_, he observes that our taboos about food can be so powerful that they are actively detrimental - observing that are indications that ancient peoples in coastal areas have had such a strong taboo against the ocean and fishing that they starved to death with easy access to plenty of fish. Most of us have a powerful sense, instilled culturally, about what we do and don't…
lborkowski | July 13, 2012by Kim Krisberg
Hunger in America can be hard to see. It doesn't look like the image of hunger we usually see on our TVs: the wrenching impoverishment and emaciation. Talking about American hunger is hard because, well, there's food all around us. Everywhere you look, there's food — people eating food, people selling food, people advertising food, people wasting food, people dying of eating too much food. The obesity epidemic alone is getting so big that it's slowly swallowing the health care system in billions of dollars of care.
We have a food problem.
But food cost money. So for some…
sastyk | June 7, 2012I really wish I could share pictures of K. and C., who are having their first farm springtime, complete with baby goats, dam building in the creek, their own gardens, finding nests of newly hatched chicks, catching toads and salamanders, eating salads made with wild greens they collect themselves, but that would violate their privacy. Still, I think I can give you at least a sense of the Hun-like decimation of food that goes on in my house with six little guys - they all stuck their hands in over the jambalaya to show how a pan the size of Idaho makes just over one meal:
Meanwhile the…
sastyk | June 5, 2012Greenpa asked me to talk about how we cook in the summer, and that's a very good subject to talk about - what does a woman who "dances with wood" and cooks on a wood cookstove all winter long do in the summer? Well, part of the answer is that when we're lazy, we use the electric stove that came with the house. Now from an environmental standpoint, electric stoves are a pretty lousy option. Using electricity to create heat mostly means burning coal in the US. Now my family purchases renewable electricity and also my region uses a fair bit of hydro-power, but that's something of a grey area…
cmonforton | May 31, 2012The Obama Administration's quest to appease business interests' claims about burdensome and outdated regulations awoke a giant in the form of the civil rights, public health and workers' safety communities. From the Southern Poverty Law Center and the National Council of LaRaza, to the American Public Health Association and Nebraska Appleseed, the feedback is loud and clear: USDA should withdraw the regulatory changes it proposed in January (77 Fed Reg 4408) which would shift the responsibility for examining and sorting poultry carcasses with obvious defects from USDA inspectors to the…
lborkowski | May 9, 2012The Institute of Medicine has released a new report, Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation. The committee behind it assessed nearly 800 recommendations that had been previously published, and prioritized those that could have a big impact when undertaken together. They identified five critical areas for change:
environments for physical activity
food and beverage environments
message environments
health care and work environments
school environments
Their goals and corresponding recommendations focus on these environments:
Goal 1: Make physical…
sastyk | May 8, 2012it has been quiet around here because late last Tuesday we got a placement of two boys, C., 7 and K., 8. In the chaos of getting everyone settled, dealing with all the legal requirements, paperwork and appointments that a foster placement entails and getting them back to school, the blog has taken a backseat, but I'm more or less back. The boys are doing great, and are truly sweet, wonderful kids. They've had a really rough time, but everyone is really getting used to each other and having a blast. They'll be with us until at least mid-June, so we are in for some spring fun with six boys…
cmonforton | April 26, 2012Gabriel Thompson writes today in The Nation about a summer job he had a few years back, working on the assembly line at a Pilgrim's Pride poultry plant in Alabama. The chickens flew by on hooks at 90 birds-per-minute as he sliced and cut the meat non-stop. It didn't take long for him to meet co-workers who suffered from painful and debilitating musculoskeletal disorders caused by the high-speed, repetitive work. Thompson writes:
"One was unable to hold a glass of water; another had three surgeries on her wrists; a third had discovered, after a visit to the doctor, that her thumb joint had…
sastyk | April 16, 2012"Context is everything. Breastfeeding is almost universally beneficial in infants, but in an elderly cardiac patient, it can be fatal." - Spider Robinson
Quite a number of readers suggested I respond to James McWilliams' piece in the New York Times "The Myth of Sustainable Meat." McWilliams has garnered quite a bit of attention by critiquing the idea of local food, and in some cases, some of his analyses, as far as they go, are right. For example, McWilliams is quite right that if everyone in America eats as much beef as they always have, but converts to grassfed beef his figures are…