Category Archives: Food

Jenny’s Food and Ag Update for September 20, 2014

Jenny's Food and Ag Update

A sprinkle of compost helps rangeland lock up carbon (SF Chronicle)

Record gourd tips scales at Half Moon Bay pumpkin fest (SFGate)

LA City Council introduces plan to encourage urban farming (LA Times)

Save the climate, pay a farmer (Grist)

Farm-to-Table Gives Us Food That Tastes Good- but Chef Dan Barber Wants More (Takepart)

New SF restaurant’s mission: Save the environment (SF Chronicle)

Zero Food Footprint

Americans on Food Aid Document Their Hunger in Photos (Yes!)

Whole Foods Is Now Ranking Produce By Eco-Friendliness (Huffington Post)

Wait Till You See Whole Food’s Newest Food Label (Takpart)

Should big business get out of the food business? (Grist)

Read the rest..

Jenny’s Food and Ag Update for September 15, 2014

Jenny's Food and Ag Update

Migrant Farmworkers Find Paths Out of Poverty Through Incubator Farms (Yes!)

Imports, small harvest hit famed New Mexico chili peppers (Yahoo!)

We Must Degrow the ‘Corporate Food Regime’: Food Sovereignty Advocate (Common Dreams)

The Awful Reign of the Red Delicious (The Atlantic)

Reports Says ‘Green’ Businesses Donate Millions to Congressional Climate Deniers (EcoWatch)

Report: #Disrupt Denial: How Big Business is Funding Climate Change Denial in the 113th Congress and Why They Should Stop (Forecast The Facts)

10 Ways to Grow a Better Food System (Food Tank)

Endless War in the Fertile Crescent: How Modern Crises Threaten Ancient Food Supply (Common Dreams)

Just because you can go foraging doesn’t mean you should (The Guardian)

Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime (NPR)

Read the rest..

Four Ways Industrial Ag Is Destroying the Soil – and Your Health

industrial agriculture

Does an apple a day really keep the doctor away? Not anymore, according to soil health experts—unless the apple comes from a tree grown in healthy, organic soil.

According to Australian soil scientist Christine Jones, as reported by Courtney White in his book, Grass, Soil, Hope, apples have lost 80 percent of their vitamin C.

And that orange you just ate to help ward off a cold? It’s entirely possible that it contains no vitamin C at all.

study looking at vegetables from 1930 to 1980, found that iron levels had decreased by 22 percent, and calcium content by 19 percent.  In the United Kingdom, from 1940 to 1990, copper content in vegetables fell by 76 percent, and calcium by 46 percent. The mineral content in meat was also significantly reduced.

Food forms the building blocks of our bodies and health. Soil forms the basis for healthy food. Unhealthy soil grows poor quality food. And poor quality food means poor health.

Even our mental health is linked to healthy soil, rich in microbes.

So what’s happened to our soil? It’s been under assault since the advent of modern industrial agriculture, with its monocrops, fertilizers, pesticides and insecticides.

The term “biodiversity” evokes images of a rich variety of plants—trees, flowers, grasses, fruits, vegetables—mixed in with an equally diverse collection of animals, insects and wildlife, all co-existing in a lush environment.

But there’s a whole world of biodiversity that lives beneath the surface of the earth—at least in areas where the soil hasn’t been destroyed. And that biodiversity is essential for the growth of nutrient-rich foods.


Jenny’s Food and Ag Update for September 9, 2014

Jenny's Food and Ag Update

To Save Family Farms from Corporate Buyout, Retiring Farmers Connect with a New Generation (Yes!)

This Is What a Farmer Looks Like (Mother Jones)


School Administrators: Kids Like Healthy Lunches Just Fine (Time)

If Only American Kids Could Eat School Lunches Like They Do in France (Truthout)

Climate Change and Food Riots: Learn to Farm (Buzzfalsh)

In America, Only The Poor’s Eating Habits Aren’t Improving (Huffington Post)

The Food Gap Is Widening (The Atlantic)

Study: Trends in Dietary Quality Among Adults in the United States, 1999 Through 2010 (JAMA Internal Medicine)

Food stamp use is falling, and even the Wall Street Journal has noticed (Daily Kos)

Chips before pawpaw: Cook Islanders lose taste for healthy, local food (The Guardian)

The Secret Pot-Growing Operations in America’s Cornfields (The Atlantic)

Invasion of the corn snatchers (Grist)

Read the rest..

Tamatem Ma’Amrine

Tamatem Ma’Amrine is a Moroccan dish of roasted tomatoes stuffed with albacore, capers, olives and preserved lemon..

Tamatem Ma'Amrine (click to enlarge)

Adapted from a recipe by Claudia Roden

Carve a lid out of the tomatoes and scoop out the insides as you would a jack-o’-lantern.  Don’t let the walls get too thin, or the tomatoes will split while roasting. Turn the tomatoes upside down and let the water drain.

Meanwhile, flake apart US Pacific troll or line-caught albacore and toss gently in extra virgin olive oil with bits of roasted red pepper, coarsely chopped capers and black olives, thinly slivered preserved lemon and chopped flat-leaf parsley.

Season tuna mixture with cracked coriander, fennel and white sesame seeds and stuff into the tomatoes.

Drizzle with a little more olive oil and season with sea salt and cracked pepper.  Roast in a 375 degree oven until slightly blackened, perhaps 30 minutes.

Serve warm or refrigerate and serve cold; a crisp salad goes well in either case.

This post is part of Food Renegade’s Fight Back Fridays

© Monterey Bay Aquarium
© Monterey Bay Aquarium

Seafood Watch: Tuna, Albacore

Jenny’s Food and Ag Update for September 1, 2014

Jenny's Food and Ag Update

Tractors, Ritual Baths, and Dismantling Racism: Welcome to Black and Latino Farmers Immersion (Yes!)

Vandana Shiva to March with Organic Consumers Association ‘Cook Organic, Not the Planet’ Activists at the People’s Climate March in New York (OCA)

Thu hunger crisis in America’s universities (MSNBC)

How much of the world’s cropland is actually use to grow food? (Vox)

3 Tips for Transforming Hospital Food Into Something More Sustainable (Triple Pundit)

There’s Nothing New About Farm-to-Table (Takepart)

The terroir of cheese (The Sustainable Food Trust)

Chefs start to see real cost savings from kitchen gardens (Washington Business Journal)

Celebrity Chefs Tout Bug Cuisine (WSJ)

Is There an Upside to Processed Food? (Yahoo)

Read the rest..