Originally brought to the United States in the late 1700s, the Red Wattle hog initially adapted well to the land. However, it fell out of favor as westward-moving settlers demanded breeds with higher fat content to produce lard and soap.
The rejected breed was left to roam the forests of eastern Texas, where it was hunted to near extinction. The Red Wattle’s survival was ultimately secured when breeders like H.C. Wengler and Robert Prentice discovered wild herds and began breeding them.
Today, the breed’s survival is supported by a renewed market demand for its lean, beef-like meat and its hardiness in pasture-based farming, earning it a place on the Slow Food USA Ark of Taste
Our food choices are deeply connected to climate change. Food will play a critical role in the next frontier of our efforts to solve the environmental crisis.
Unbroken Ground, a compelling new film by Chris Malloy that explores four areas of agriculture that aim to change our relationship to the land and oceans.
The perfect poached egg. Tender whites around a warm liquid yolk that oozes out like liquid gold when you cut into it. They’re an essential part of Eggs Benedict, they can turn any salad into a meal, or any vegetable into brunch.
The problem is, they’re really tough to make right. So you’ve probably read all the tricks and know all the secrets: Add vinegar to your water. Add salt to your water. Don’t add salt to your water. Stir a vortex into the water. Wrap your eggs in plastic wrap. And guess what? None of them really work.
There IS one method that works every single time, and all it requires are two things.
The first is: a really fresh egg. Fresh eggs have tighter whites and yolks that help them retain their shape better as they cook.
The second tool you need is a fine mesh strainer..
Directions:
1. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
2. Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.
When did chicken, pound for pound, become cheaper than bread? Find out by watching the story of two chickens, one raised on a FACTORY FARM, the other PASTURE RAISED.
By illuminating the vocabulary of sustainable agriculture, and with it, the conversation about America’s rapidly evolving food culture, the Lexicon project will educate, engage and activate people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America. Learn more at https://www.lexiconoffood.com/
The Berkeley Healthy Child Coalition wants to tell the story of how Berkeley took on Big Soda and won – so communities everywhere can watch, learn, and think about their own strategies to stand up for health.
Ron Finley plants vegetable gardens in South Central LA — in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where “the drive-thrus are killing more people than the drive-bys.”
“I’d like to buy the world a drink that doesn’t cause disease,” the song goes. “I’d like to teach the world about what sugar did to me.”
“For the past 45 years, Coca-Cola and other makers of sugar drinks have used the most sophisticated and manipulative advertising techniques to convince children and adults alike that a disease-promoting drink will make them feel warm and fuzzy inside,” said CSPI executive director Michael F. Jacobson. “It’s a multi-billion-dollar brainwashing campaign designed to distract us away from our diabetes with happy thoughts. We thought it was time to change the tune.”
Many of the issues that those in the food movement feel are wrong with our dominant food system can be found in the poultry egg industry at large. Whether it’s examining our food production through the lens of animal welfare concerns, environmental impacts, worker’s health, deceptive consumer marketing practices, weak government oversight—the egg industry could serve as the poster child of much that is wrong with our industrial agriculture system.
Right off the bat, two things should concern those of us that enjoy eating fresh chicken eggs. First, does it really require almost a 15-minute video to explain what we are actually buying when we purchase a dozen eggs at the supermarket?
And second, ask yourself this question. If we were permitted to visit any egg production farm in the country without notice and without any on-site viewing restrictions, would we likely purchase those eggs if we saw how the chickens lived and what they were fed?
On March 20 2015 the World Health Organisation’s cancer agency IARC declared that glyphosate is a probable human carcinogen. IARC reached its decision based on the view of 17 top cancer experts from 11 countries, who met to assess the carcinogenicity of 5 pesticides.
Over 80% of genetically modified (GM) crops grown worldwide are engineered to tolerate being sprayed with glyphosate herbicides. GM glyphosate-tolerant crops have led to a 239 million kilogram (527 million pound) increase in herbicide use in the US between 1996 and 2011, compared with the amount that would have been used if the same acres had been planted to non-GM crops. People and animals that eat GM glyphosate-tolerant crops are eating potentially high levels of Roundup residues.
Over 80% of genetically modified (GM) crops grown worldwide are engineered to tolerate being sprayed with glyphosate herbicides,1 the best known being Roundup. The herbicide kills all plant life in the field apart from the crop. These crops are known as glyphosate-tolerant or “Roundup Ready” (RR) crops.
The idea behind such crops was to simplify weed control for farmers. The farmer could douse the entire field with glyphosate herbicide, killing all weeds without killing the crop.
But this is not the way things turned out. Weeds have quickly become resistant to glyphosate herbicide through a process called selection pressure, in which only those weeds that tolerate the herbicide survive to pass on their genes. The resulting epidemic of glyphosate-resistant “superweeds” has caused huge problems for farmers in countries where glyphosate-tolerant crops are widely planted.
The fourth episode in our new PBS series (The Victory Garden’s Edible Feast) takes us to New York City where we learn to make rooftop salt, go foraging in the city’s parks, and learn some gardening tips on its rooftops.
“In the seed and the soil, we find the answers to every one of the crises we face. The crises of violence and war. The crises of hunger and disease. The crisis of the destruction of democracy.” – Vandana Shiva
Ever since the commercial introduction of its Genetically Modified Seeds in 1996, Monsanto has launched intense persecution against hundreds of farmers and seed dealers in the US and Canada alone, blaming patent infringement of their GMO seeds in what seems to be their drive for a complete control of crops.
Like Jim Gerritsen and his family, hundreds of farmers, organizations, activists and citizens around the world are fighting Monsanto Corporation policies every day.
They work to ensure the rights of consumers and to hold corporations accountable for their actions.
As consumers, our every day choices are the best weapons we have.
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