“The truth is that even though our foods have been scientifically manipulated to have lower amounts of fat (whatever type it may be), they (the food industry) are replacing those fats with carbohydrates or fructose, which doubles as fat and sugar. What’s more, he’s come to prove that the effects of fructose have nothing to do with calories, and everything to do with our body’s aversion to it.” -Chef Marcus Samuelsson
Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.
On Feb. 20, the UVa Food Collaborative is showing “A Place at the Table,” cosponsored with Market Central and Whole Foods. This film wakes us all up to the fact of prevalent hunger/food insecurity, this time not in developing poor nations across the globe, but in widespread neighborhoods of our own notably wealthy nation. Featuring Jeff Bridges, a long-time hunger activist, it follows three Americans and their challenges dealing not with any shortage of food overall but with poverty and “food desert” areas that ironically contribute to obesity.
Join us at Nau Hall 101 for a Whole Foods reception just outside 101 in Manley Commons at 5:30-6:00, the film at 6:00 pm, and a rich panel of experts following the film at 7:30. Bring your comments/questions for Dr. Jewel Hairston, Dean of the Agriculture School, VSU, and primary author of the newly released “Food Desert Report for Virginia“; Dominic Barrett of Shalom Farms, Richmond, and of the Va. Food System Council; and Ryan Blosser, a JMU permaculture educator and creator of Project GROWS and Dancing Star Farm, Waynesboro. We’ll hear about the Food Desert Report, called for by last spring’s General Assembly, and now being rolled out to State administration, legislators, and other stakeholders. Moderated by Paul Freedman, Associate Professor, Dept. of Politics.
EASY FREE PARKING: lot adjacent to NAU Hall. From JPA turn onto Brandon; Brandon is approximately across JPA from the back of Old Cabell Hall, slightly in the direction of the hospital. After turning on Brandon, the lot will be on the right.
Fire Cider is a traditional cold remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.
This is a perfect remedy for someone who needs a fiery kick to his or her immune system.
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves
1 tbsp organic turmeric powder
organic apple cider vinegar
raw local honey to taste
Prepare all of your cold-fighting roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well! Store in a dark, cool place for one month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
High-Bionutrient Crop Production Workshop
Friday, Feb. 7 and Saturday, Feb. 8, 2014
Hosted by SoilSHARE (Soil – Soil Health Assists Rural Economies)
Growing Nutrient-Dense Food Is the “Next Big Thing” in the Food Movement
We’re fortunate that Dan Kittredge, a second-generation organic farmer and nutrient-rich food grower, is coming to Madison to teach an intensive two-day workshop on biological farming (click the image on the left to download the flyer). You’ll learn how to test and analyze your soils so you can apply the right mix of nutrients to build your soil up to peak vitality. Dan will share how he saves time and money to grow the high-quality food that his customers have grown to appreciate and have made his business a success.
This is a rare opportunity to learn biological farming from a successful commercial grower. Go to http://bionutrient.org/workshops to register, click the“Sign Up Online” button near the bottom of the page and select the “Madison, VA”class location. The fee is $150.00 for the two days with scholarships available for farmers (contact email@example.com to apply).
How to Test Your Soil & Bring Lab Report to Class
- Download and print the form. Note: enclose a payment of $30 (not $25) per test with the completed form (make sure to check the box for “AEA Base Test Plus EC, Mo, Co, Se, Si”).
- Collect your soil sample(s) following the instructions at http://bionutrient.org/soil-test (be sure to include your email address so Logan Labs can send you a digital copy of your report).
Please allow 4-5 business days to receive the test results and be sure to bring your lab report to class.
SoilSHARE is a Madison-area group dedicated to helping our local growers, gardeners and farmers improve soil and raise food quality. Successful farms will stimulate our economy, attract visitors, and celebrate our agricultural heritage. For more information, please contact Steven Schwartz.