Dear lovers of life’s diversity and lovers of freedom,
It is time to organise and concentrate our energies to liberate our seeds and our food from the toxic, greedy and lethal clutches of global corporations like Monsanto; from the laws the corporations are writing, stealing our democracies in order to steal our seeds and food, our health and livelihoods, our cultures and our lives. We need to break from the sense of powerlessness the corporations would like us to experience to make us believe they are all powerful and we have no power to change. But we do. We just have to combine our collective energies. We must become the change we want to see. -Dr. Vandana Shiva
Austin’s Whirlaway Farm & Garden has a dream of rehabilitation, reclamation and restoration . Let’s help them realize it!
A century ago in the United States, almost everyone knew how to grow, build, and make things. Produce was local, and there was an astonishing variety of it available. Gardeners and farmers alike saved seed and shared it with friends and neighbors. Food tasted different, because it was different. Things have changed. The art of growing, building, and making things by hand is being lost..
This post originally appeared on James Clear’s blog.
Most of us know that junk food is unhealthy. We know that poor nutrition is related to heart problems, high blood pressure, and a host of other health ailments. You might even know that studies show that eating junk food has been linked to increases in depression. But if it’s so bad for us, why do we keep doing it?
There is an answer. And the science behind it will surprise you.
Steven Witherly is a food scientist who has spent the last 20 years studying what makes certain foods more addictive (and tasty) than others. Much of the science that follows is from his excellent report, Why Humans Like Junk Food. According to Witherly, when you eat tasty food, there are two factors that make the experience pleasurable.
First, there is the sensation of eating the food. This includes what it tastes like (salty, sweet, umami, etc.), what it smells like, and how it feels in your mouth. This last quality— known as “orosensation”—can be particularly important. Food companies will spend millions of dollars to discover the most satisfying level of crunch in a potato chip. Their scientists will test for the perfect amount of fizzle in a soda. These factors all combine to create the sensation that your brain associates with a particular food or drink.
The second factor is the actual macronutrient makeup of the food—the blend of proteins, fats, and carbohydrates that it contains. In the case of junk food, food manufacturers are looking for a perfect combination of salt, sugar, and fat that excites your brain and gets you coming back for more.
Here’s how they do it…
A curated list of important food and agriculture stories from Chef Jenny Huston
Lessons from a Pay-It-Forward Restaurant: The Importance of Gratitude (Yes!) http://bit.ly/18LWDh0
South Korea: Ground Zero for Food Sovereignty and Community Resilience (Truthout) http://bit.ly/HOLcic
The Economy of Smallness: Making Economic Exchange a Loving Human Interaction (Yes!) http://bit.ly/HiA8KK
Day 1: ‘Hey, What’s The Neighbor Doing To His Lawn?’ Day 60: ‘OMG!!” (Viralnova) http://bit.ly/HIzPcF
Where’s the (grass-fed) beef? Expanding ‘locavore’ products (Smart Planet) http://smrt.io/19qLcj7
Much, much more…
It’s a good question. In recent weeks, salmonella on chicken has officially sickened more than 300 people (the Centers for Disease Control says there are 25 illnesses for every one reported, so maybe 7,500) and hospitalized more than 40 percent of them, in part because antibiotics aren’t working. Industry’s reaction has been predictably disappointing: the chicken from the processors in question — Foster Farms — is still being shipped into the market. Regulators’ responses have been limited: the same chicken in question is still being sold.
Food safety advocates are demanding to know why there has been no recall of Foster Farms chicken. The U.S.D.A.’s Assistant Administrator for F.S.I.S. Field Operations, Daniel Engeljohn, talks about the current state of the inquiry.
Until the Food Safety and Inspection Service (F.S.I.S.) of the Department of Agriculture (U.S.D.A.) can get its act together and start assuring us that chicken is safe, I’d be wary.
This is not a shutdown issue, but a “We care more about industry than we do about consumers” issue. Think that’s an exaggeration? Read this..
The effects of eating genetically engineered (GE) foods are still largely unknown. The studies that led to the market release of certain genetically modified seeds were conducted by the same companies that manufacture the seeds themselves, and the raw data for these tests have not been released for the public to see. There have been independent, peer-reviewed studies that suggest that there could be harmful effects to human health caused by the use of GMOs and the chemical pesticides and herbicides that go along with them, but again, there has not been enough research done and the jury is still out. Also, without labeling GE foods, we cannot associate any health problems with people who ate them — because we do not know who ate them. Since the FDA has no way to track adverse health effects in people consuming GE foods, and because there is no requirement that food containing GE ingredients be labeled, there is no effective way to gather data on health problems that may be happening.
Chef Jenny Huston, MA, CEC, CDM, CFPP is the founder of Farm to Table Food Services in Oakland and currently a member of the Oakland Food Policy Council.
Chef Huston’s Food and Ag Update is periodically posted to the COMFOOD email discussion list of the Community Food Security Coalition, a North American non-profit made up of 325 member organizations who focus on social and economic justice, the environment, nutrition, sustainable agriculture, community development, labor, anti-poverty, and anti-hunger initiatives.
Edible Aria is honored to feature Chef Huston’s timely and topical posts on our website. For previous posts, please visit “Jenny’s Food and Ag Update” on the menu tab at the top of our site.