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| news | photo: mconnors |
The mother who stood up to Monsanto in Argentina - Monsanto and their agrochemicals are not only problematic here in the US, but are having a hugely negative effect around the world. We often don't hear much about what is happening in other countries, sometimes leading us to believe we are the only ones fighting. Sofia Gatica plans to take on Monsanto not only in Argentina, but all across South America.
Canadian nutrition labels often misleading - This is, to put it bluntly, extremely frustrating. Calories, fat, sugar, were all potentially understated. And positive ingredients were possibly overstated. This means that some foods looked far healthier than they actually are. If you can't rely on the nutrition label to accurately relay the facts of the food it becomes even more difficult to make appropriate choices. Whole food still is the best way to go. However we live in a real world and that does include the influence of other foods. The label is one way to help you navigate prepared or processed foods. Unfortunately it appears that this was widespread across a wide variety of manufacturers. Kraft and Heinz were included, but so were companies such as Eden Organic, Kashi, and Amy's Kitchen. While the issue will hopefully be resolved, this situation does beg the question, what about the other locations where these companies sell their products. Like the United States.
Football fields to farms - Given how committed many schools are to their football teams this article caught my eye. Becoming partners in the community and helping to support agriculture in an area that was classified as a food desert, the college is making a difference. Even better they have added farming as part of the curriculum so their students can learn how to take care of the land. Knowledge that they will surely take with them when they graduate.
A week in the life of a food stylist - I've always been interested in food photography and food styling. I'm not very good at it and really appreciate the beautiful work of those who are. But the truth is sometimes a little sad because the food isn't always how it appears. "1:40pm: We got some sad mangos today. It happens. I had to give them a soak in water with a little bit of food coloring added to so that I could boost the color and "mango-ness" of them." Artificial colors...rats.
Fermentation - that's on my mind a lot as I make fermented foods such as kefir and fermented vegetables. I was really pleased to come across this BBC Radio 4 program on The Fermentation Revival which included some members of the UK chapters of the Weston A. Price Foundation, an organization which promotes traditional foods, as well as an interview with Sandor Katz.
Here's a video of Sandor Katz demonstrating making fermented saurkraut.
Two books on fermentation that have recently come out which need to go on my purchasing list:
Wardeh Harmon is a wonderful and knowledgeable traditional foods expert who I met at the Wise Traditions Conference 2011 in Dallas. It was great to get to spend a little bit of time with her at the conference and I've enjoyed following her online. The book looks great and is sure to be a wonderful addition to any traditional, nourishing foods kitchen.
If you're going to get into fermenting foods I strongly recommend that you purchase a set of pickle weights made by my friend Sandy Der. I bought mine two years ago and love using them. They're cute, functional, and work very well.
And if you want to get serious about fermenting foods you'll need to pay a visit to the nice folks at Cultures for Health, they've got just what you need to get started. My water kefir culture, also known as tibicos, came from them and is going strong. I'm thinking about separating some of them to try to make ginger beer which my husband used to drink as a kid and loves.
disclaimer: cmp.ly/5
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