Category Archives: Food

High-Bionutrient Crop Production Using Green Basalt Rock Dust

http://ruralmadison.org/
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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) http://bit.ly/1prpYqO

Record gourd tips scales at Half Moon Bay pumpkin fest (SFGate) http://bit.ly/1w4zRhR

LA City Council introduces plan to encourage urban farming (LA Times) http://lat.ms/1vPbPbG

Save the climate, pay a farmer (Grist) http://bit.ly/1F6SgRj

Farm-to-Table Gives Us Food That Tastes Good- but Chef Dan Barber Wants More (Takepart) http://bit.ly/11RGU4l

New SF restaurant’s mission: Save the environment (SF Chronicle) http://bit.ly/1vzrfTG

Zero Food Footprint http://bit.ly/1DfhZ8j

Americans on Food Aid Document Their Hunger in Photos (Yes!) http://bit.ly/1s4YwSM

Whole Foods Is Now Ranking Produce By Eco-Friendliness (Huffington Post) http://huff.to/1w8ZhMj

Wait Till You See Whole Food’s Newest Food Label (Takpart) http://bit.ly/1vxUipw

Should big business get out of the food business? (Grist) http://bit.ly/1vzqB7j

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!) http://bit.ly/1peSCdn

Imports, small harvest hit famed New Mexico chili peppers (Yahoo!) http://yhoo.it/WBnZYh

We Must Degrow the ‘Corporate Food Regime’: Food Sovereignty Advocate (Common Dreams) http://bit.ly/1CPIS3e

The Awful Reign of the Red Delicious (The Atlantic) http://theatln.tc/1umvUWU

Reports Says ‘Green’ Businesses Donate Millions to Congressional Climate Deniers (EcoWatch) http://bit.ly/1qJmxOL

Report: #Disrupt Denial: How Big Business is Funding Climate Change Denial in the 113th Congress and Why They Should Stop (Forecast The Facts) http://bit.ly/1xE9GU4

10 Ways to Grow a Better Food System (Food Tank) http://bit.ly/WCVmtU

Endless War in the Fertile Crescent: How Modern Crises Threaten Ancient Food Supply (Common Dreams) http://bit.ly/1pNpr0Q

Just because you can go foraging doesn’t mean you should (The Guardian) http://bit.ly/1uCm9TQ

Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime (NPR) http://n.pr/1qC68Nn

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.

 Continue..

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!) http://bit.ly/1up19j7

This Is What a Farmer Looks Like (Mother Jones) http://bit.ly/1lv9Vvs

FarmHer http://www.farmher.com/

School Administrators: Kids Like Healthy Lunches Just Fine (Time) http://ti.me/1qYvORI

If Only American Kids Could Eat School Lunches Like They Do in France (Truthout) http://bit.ly/1AcKpMG

Climate Change and Food Riots: Learn to Farm (Buzzfalsh) http://bit.ly/1riCSv1

In America, Only The Poor’s Eating Habits Aren’t Improving (Huffington Post) http://huff.to/1rJPCgx

The Food Gap Is Widening (The Atlantic) http://theatln.tc/1pF7qrr

Study: Trends in Dietary Quality Among Adults in the United States, 1999 Through 2010 (JAMA Internal Medicine) http://bit.ly/1rLzA5M

Food stamp use is falling, and even the Wall Street Journal has noticed (Daily Kos) http://bit.ly/1lQ238g

Chips before pawpaw: Cook Islanders lose taste for healthy, local food (The Guardian) http://bit.ly/1CmNldF

The Secret Pot-Growing Operations in America’s Cornfields (The Atlantic) http://theatln.tc/1qxxGlo

Invasion of the corn snatchers (Grist) http://bit.ly/1uwlt12

Read the rest..

Tamatem Ma’Amrine

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

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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