tag:blogger.com,1999:blog-89116900738350379672024-03-13T06:02:43.995-04:00Searching for SustenanceSharing resources, recipes and mini-rebellions (FOOD FIGHTS!) about today's food while working on eating more healthy, responsibly.NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-8911690073835037967.post-91378246104194918652013-03-05T11:40:00.003-05:002013-03-05T11:41:20.396-05:00Rivera Runs Through ItTwo years ago I started a new blog called <a href="http://www.riverarunsthroughit.com/" target="_blank"><b>Rivera Runs Through It</b></a> where I decided I would blog about everything except the great "FOOD FIGHT". I wanted to keep these two worlds separate: my creative in one corner and my activist in another. It was a great idea at the time, and while I won't go so far as to say it has become a <i>bad</i> idea, I will say that it is one that is no longer serving its initial purpose.<br />
<br />
For the past couple of months I found myself silenced in both worlds, feeling that too much of what I wanted to say lived somewhere in the middle of them. I have decided there is only one solution: unification. Since Rivera Runs Through It was created with more diversity in mind, that is where this new unification will call home. It is my hope that when I do write "Searching for Sustenance worthy" posts, I will remember to come back here to redirect you to them, however, realistically, I know me - I am going to forget.<br />
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I understand that subscribers to Searching for Sustenance may not be interested in all of the meanderings of my mind, but I thought I would announce this "official" move thereby giving you the opportunity to make that decision yourself. Here is the new <a href="http://www.riverarunsthroughit.com/p/about-me.html"><b>About Me & This Blog</b></a> page for <a href="http://www.riverarunsthroughit.com/" target="_blank"><b>Rivera Runs Through It.</b></a> If you like what you read, I'd love to see you over there!<br />
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Thank you so much for all of your support and your reading all these years!NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-26937745158595394492012-12-21T15:37:00.001-05:002012-12-21T15:37:25.270-05:00Seed SavingLet's be honest here: I have no idea what I am doing. With that said, I am not going to let that stop me from trying something new.<br />
<br />
After Hurricane Sandy hit, my brother and I had some time to see where we stand in a state of emergency. Thankfully, I didn't get to really test out my resources, because... well, with the lack of any kind of solid financial backing in the last couple of years, I have none. My brother, on the other hand, had no power for nearly a week and found out he was pretty well equipped to hang out within his condo in relative safety. His one "weak link" in his prepping was food. He had enough to sustain himself for the short term, but had no real preparation for anything long term. He decided that he would like me to be the food expert in the family. (I'm guessing that's because I have the backyard!)<br />
<br />
Anyway, since I have already started some of the exploration in this area and I have been wanting to bring my garden to life, I figured I better take him up on this challenge this way I have someone to cheer me on when things start going right. Also, since we starting having this conversation in December and my health is crawling back to the somewhat quasi-normal, I think there is enough time to really make this happen.<br />
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I started saving seeds. (This is where the "I have no idea what I am doing," comes in). I was watching one of those prepping shows (maybe <i>Doomsday Preppers</i>) and there was this family that had a really great self-sustainable garden going. The kid in the family was in charge of seeds. He saved all the seeds from anything they ate so that he could plant them the following year. A couple of things passed through my mind when I read this:<br />
<ul>
<li><i>If a kid can do it, so can I!</i> and</li>
<li><i>Those seeds are FREE!!</i></li>
</ul>
I started researching seed saving and quickly saw how easy it was. The only problem is, I am not sure what I am doing is actual legitimate seed saving, or if my seeds will actually grow. Here's my problem: I did not have a garden this year. The seeds I am saving are from store-bought produce. I don't even know if they will germinate in the Spring. Every site that I research about seed saving only discusses saving seeds from the fruits and vegetables grown in your own garden. I've tried to see if I what I am doing will work, but I have not recieved any answers. I guess only time will tell. When it is is time to plant I will probably buy seeds also, just to make sure I have some guaranteed growers, but it would be really great if I could do this for free since funds are super low!<br />
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If you have any suggestions for where I should do my research or any tips on seed saving and growing seedlings, I'd love to hear from you in the comments!! <br />
<i> </i> <br />
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<br />NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-82941217473286589622012-02-14T23:14:00.000-05:002012-02-14T23:14:49.564-05:00Thank You McDonald's!<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcQ203SIcYr4rj93vTPt8HFQQze_b81TkMNq5Z5t1q_dk2MTgcowVg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcQ203SIcYr4rj93vTPt8HFQQze_b81TkMNq5Z5t1q_dk2MTgcowVg" /></a></div>While I am a big believer in positive change coming in all sizes, I can't help but get super-excited when big moves are made in the right direction. In reading <a href="http://opinionator.blogs.nytimes.com/2012/02/13/omg-mcdonalds-does-the-right-thing/"><b>Mark Bittman's Opinionator column</b></a> from yesterday's New York Times I was overcome with glee over the great news about McDonald's change in policy.<br />
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McDonald's is going to join Whole Food and Chipotle in banning the use of gestation crates for the pregnant pigs (sows) from their pork suppliers. The crates represent some of the saddest animal situations I have seen - the sows are packed individually into the crates and cannot even turn around. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.eathumane.org/images/full/6801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.eathumane.org/images/full/6801.jpg" /></a></div>You may wonder why they've been around, or why it has taken McDonald's so long to say they are not in support of them. Well, as with almost all cruelties imposed upon this planet, it has to do with convenience and economics.However, McDonald's executives are showing evidence that there might be more to business than those two classically capitalist ideals.<br />
<blockquote class="tr_bq">“McDonald’s believes gestation stalls are not a sustainable production system for the future. There are alternatives that we think are better for the welfare of sows,” said Dan Gorsky, senior vice president of McDonald’s North America Supply Chain Management. “McDonald’s wants to see the end of sow confinement in gestation stalls in our supply chain. We are beginning an assessment with our U.S. suppliers to determine how to build on the work already underway to reach that goal. In May, after receiving our suppliers’ plans, we’ll share results from the assessment and our next steps.”</blockquote> Here's hoping that those next steps take them back to the start, just like this wonderful video from Chipotle, because, as the fourth largest employer and the number one fast food chain in the world McDonald's is one company that has far-reaching influence!<br />
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<iframe allowfullscreen="" frameborder="0" height="284" src="http://www.youtube.com/embed/aMfSGt6rHos" width="500"></iframe>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-20502953890298227682012-01-05T00:40:00.005-05:002012-01-05T11:28:43.081-05:00New Year, New Body, New TechniqueI know what's going on this week.<br />
<br />
It's weight loss time! <br />
<br />
The gyms are packed (my brother, a gym rat by nature, hates this time of year).<br />
The diets are started.<br />
The promises made.<br />
Everyone is being so good.... Everyone is being so <i>healthy</i>...<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://static.seekingalpha.com/uploads/2009/10/29/saupload_beg.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="http://static.seekingalpha.com/uploads/2009/10/29/saupload_beg.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please try something new!</td></tr>
</tbody></table>Or are they?<br />
<br />
What's your plan? Is it the same as last year? Is it your "faithful routine" you fall back on whenever you need to shed some pounds that "works for you every time"?<br />
<br />
I have a suggestion. In fact,<b> it is a plea</b>.<br />
I want you to try something new this year.<br />
I want you to <i>truly</i> look out for your health.<br />
I want you to break this cycle, I want you to <i>feel better</i> and I want you to start off 2013 thinking about SOMETHING ELSE!!<br />
<br />
This is no quick fix, but I believe it is worth the investment of your time.<br />
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<b>The Plan</b><br />
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<ol><li><b>Assess your current health. </b>Do you know your numbers? Not your measurements, your really important numbers like cholesterol levels, sugar levels, and blood pressure<b> </b>come to mind, but also anything that may be in your family history (I've been getting an annual colonoscopy ever since I reached my 30s). How healthy are you according to <i>those </i>numbers? If your doctor advises that you need to be on medication, ask him/her if any lifestyle changes can help you prevent that course.</li>
<li><b>Find YOUR foods.</b> This is, to me, the most important step, but it must come second. With numbers and personal information in hand, find a nutritionist. Share your information with the nutritionist. Go through the tests for allergies and/or sensitivities to foods. Discuss your desire to lose weight and become more healthy. Be honest with him/her about your level of activity and your cooking/meal preparation habits.</li>
<li><b>Learn about food.</b> Stop eating take out. Avoid packaged food as much as possible. Prepare your own meals, read labels and start experimenting with new fun good for you food. </li>
<li><b>Be realistic about your activity.</b> Don't run to the gym every single day this week and workout for three hours each day if that is not sustainable. Pick out something you like doing and fit it into your life. Also, be ready to be flexible. If you have decided that the spinning class at your gym is the thing you want to do, but then keep getting locked out of it because the one you can get to after work is just too packed, you should not decide that your time would be better spent at the local Carvel with a frosty chocolate shake! Be flexible about your activity and find something else to stay active with.</li>
</ol><b>The Pros</b><br />
<ul><li><b>This is a plan for YOU specifically, no one else.</b>You know how people tend to look 1,000 times better when they are wearing an outfit that was customized for them? Imagine what a customized <i>lifestyle</i> does for you!</li>
<li><b>If followed correctly, you won't just look great, but you will feel great. </b>Your doctors will be able to back up all the "great feelings" with good news as well. Imagine just <i>being healthier</i>... it is possible.</li>
<li><b>You will learn more about yourself, your body and the food around you. </b>You will be empowered to make better decisions for yourself every single day. Before long all of the "adjustments" you are making will become habits and become second nature.</li>
</ul><b>The Cons</b><br />
<ul><li><b>This is a plan for YOU specifically, no one else.</b> This is not a type-o. This is both a pro and a con. If you aren't living on your own during this transition<b> </b> or tend to share meals with others most of the time, then you might find yourself in a situation where you have to eat different things than those around you (particularly if those others have found their own personal plans!)<b>.</b></li>
<li><b>You may not (initially) be a big fan of all of the parts of your personal plan. </b>I'll be honest, when my nutritionist first suggested that I had a sensitivity to gluten, I nearly smacked her upside the head and ran for the door. However, we are not perfect, so why should our plans be? I stuck it out, tried the crazy idea for a month and, in that short amount of time, I was a converted believer. Gluten (though I miss it so) has no place in my body.</li>
<li><b>Not everyone will understand.</b> "How do you do it?" they might ask. "Why don't you just cheat today?" they may tempt. However, after a couple of months of being strong, your body will tell the story for you.</li>
</ul><br />
There's no book for this. There's no formula or stories of how much weight was lost using this <i>exact</i> technique. There's no data until <i>you try it</i>. If you have, drop a note in the comments section about your successes, your set backs and your suggestions for others who are on the journey.<br />
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<div style="text-align: left;">Best wishes for a happy <i>HEALTHY</i> new year as you search for all of your sustenance!<br />
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<b>Further Reading</b><br />
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<a href="http://www.eatright.org/"><b>eat right</b></a>. -<i> Academy of Nutrition and Dietetics</i><br />
<a href="http://www.livingfithealthyandhappy.com/2012/01/uh-oh-eating-out-is-making-the-whole-world-fat.html?utm_source=feedburner&utm_medium=twitter&utm_campaign=Feed%3A+livingfithealthyandhappy%2FHGJv+%28Living+Fit%2C+Healthy+and+Happy%29"><b>Uh Oh! Eating Out Is Making The Whole World Fat </b></a><i> - Living Fit, Healthy and Happy</i><br />
<a href="http://www.cnn.com/2012/01/03/health/too-little-protein-too-much-fat/index.html"><b>Too little protein may equal too much body fat</b></a><i> - CNN Health</i><br />
<i> *Have a post or article you think should be shared here? Just let me know!* </i></div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-90110701071273741632011-09-21T13:31:00.000-04:002011-09-21T13:31:34.387-04:00"What the Heck Happened to Searching for Sustenance?"At some point back in June I imagine regular readers of this blog started asking, <i>What the heck is going on?</i> Well, at that point, so was I. There were really two major factors in the hiatus of the Searching for Sustenance's posts - one I am much less proud of than the other.<br />
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<b>Happening #1: Summer = Vacation</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SaUqWEclFfY/TiTugyGKIHI/AAAAAAAAAcg/zkiSxorI2Eg/s1600/IMG_2372.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-SaUqWEclFfY/TiTugyGKIHI/AAAAAAAAAcg/zkiSxorI2Eg/s320/IMG_2372.JPG" width="320" /></a></div><br />
I went straight from being a student to be a teacher. This last year was the first (since I was about five years old) that I was neither. Therefore, in my mind, summertime <b> </b>has come to mean <i>time of rest</i>, <i>relaxation and FUN! </i>This is not to say that I do not enjoy writing on this blog, however, it does come with a lot of reading, research and, well, work-like stuff.<i> </i> <br />
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As June pressed on, as the days got longer, and then when my husband was freed from his teaching responsibilities I found myself researching less and less which, in turn, lead to less and less information to share here. Ultimately, by the end of the month, I decided it was summer vacation, but I would keep my eyes open for any BIG stories out there (as you can tell from my archives, I didn't do such a great job of that).<br />
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<b>Happening #2: The Summer of Sugar (or "SOS" as it <i>really</i> was a cry for help!)</b><br />
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Two things happened as a result of taking my mind off the Search<br />
<ol><li>I missed out on most of the major foodie news in the last couple of months, and</li>
<li>THE SUMMER OF SUGAR ENSUED</li>
</ol><a href="http://2.bp.blogspot.com/-2CGxIiRrC8g/TnoTfvKtkvI/AAAAAAAAAio/II3jLo8pEPs/s1600/photo-44.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-2CGxIiRrC8g/TnoTfvKtkvI/AAAAAAAAAio/II3jLo8pEPs/s200/photo-44.JPG" width="200" /></a>It's that second one that is really quite terrifying.<br />
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If you recall, I can not have dairy, and I have been <i>very good </i>about that. However, as the days got hotter and the ice cream trucks started coming around <i>every day</i> with NOTHING I could buy to refresh myself, one day I finally cracked. I decided I needed Popsicles in the house to maintain my sanity. Not the end of the world, I know, but I remembered this when I was at my most favorite (and at times like these, most dangerous) store, CostCo Wholesale. While there I spotted (please forgive me, I still can't believe it myself) a CASE of FlavorIce Pops and <i>PUT THEM IN MY CART!</i><br />
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My dear readers, it does not end there...<br />
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On the <i>SAME EXACT TRIP </i>(a worse-timed trip to CostCo could not have been planned, obviously, I was having an <i>EXTREME</i> moment of weakness) I spotted a CASE of glass bottles of Coca-Cola "Hecho en Mexico" and PUT THEM IN MY CART.<br />
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That was, surprisingly, the bigger problem of the two. I say surprisingly because "Hecho en Mexico" means it is made with real sugar instead of high fructose corn syrup and at least the bottles can be recycled, whereas the ices are a disaster on both fronts! So what made the Cokes so bad? Upon first sip (which didn't happen until about two weeks after the purchase, we were really good about spacing them out), it opened up Pandora's box for me<br />
<div style="text-align: center;"><span style="font-size: large;">S U G A R ! ! !</span></div><div style="text-align: left;"><span style="font-size: small;">It took me most of the summer to figure out what the heck was going on, but without gluten and dairy for over a year I had <i>seriously</i> (albeit, unintentionally) decreased my sugar intake as well. Once I had the taste of the sweetly addictive additive, I was <i>doomed</i>. All summer I was craving sweet things like I never have. Resisting dessert tables at family BBQs became increasingly difficult and I started telling myself things like, "You can't have gluten or dairy, but you can still have SUGAR!" </span><br />
<br />
<span style="font-size: small;">Then we bought iced tea mix. You know what I'm talking about, right? The brown sugar-stuff you throw into water and mix around. We told ourselves this was better than soda, so it was OK. We practically <i>inhaled</i> the container in a week's time. <i>THAT IS WHEN I REALIZED HOW BAD I HAD GOTTEN.</i></span><br />
<br />
<span style="font-size: small;">In fact, that is when I realized how important the Searching for Sustenance blog is to ME.</span><br />
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<span style="font-size: small;"><b>What Happens Next?</b></span><br />
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<span style="font-size: small;">What happens next is in the works. I don't think I can commit to a 5-post per week schedule anymore now that I have my <a href="http://www.riverarunsthroughit.com/">Rivera Runs Through It</a> blog as well, so in the next couple of weeks I am going to get my planner out and set up a working schedule. I will keep you updated and get this Search back on its feet, because it is <i>needed</i>. I don't know if you need it, but I definitely know I do and I'd love it if you came along for the ride!! </span> </div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-89537886449559739482011-09-14T23:47:00.000-04:002011-09-14T23:47:00.136-04:00The REALITY Behind Climate ChangeJoin me at the 24 Hours of Reality Event where the world is coming together to talk about the REAL story of climate change.<br />
<br />
<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" height="296" id="utv354656" width="480"><param name="flashvars" value="autoplay=false&brand=embed&cid=8914362&v3=1"/><param name="allowfullscreen" value="true"/><param name="allowscriptaccess" value="always"/><param name="movie" value="http://www.ustream.tv/flash/viewer.swf"/><embed flashvars="autoplay=false&brand=embed&cid=8914362&v3=1" width="480" height="296" allowfullscreen="true" allowscriptaccess="always" id="utv354656" name="utv_n_560494" src="http://www.ustream.tv/flash/viewer.swf" type="application/x-shockwave-flash" /></object><br />
<a href="http://www.ustream.tv/" style="background: #ffffff; color: black; display: block; font-size: 10px; font-weight: normal; padding: 2px 0px 4px; text-align: center; text-decoration: underline; width: 400px;" target="_blank">Streaming live video by Ustrea</a><a href="http://www.ustream.tv/" style="background: none repeat scroll 0% 0% rgb(255, 255, 255); color: black; display: block; font-size: 10px; font-weight: normal; padding: 2px 0px 4px; text-align: center; text-decoration: underline; width: 400px;" target="_blank"> </a><br />
<br />
<br />
Here's the link if the video isn't working for you: <a href="http://ustre.am/Bp22">http://ustre.am/Bp22</a>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-70188616692351450942011-09-13T14:18:00.000-04:002011-09-13T14:18:02.828-04:00What The FRACK?!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://community.greencupboards.com/wp-content/uploads/2011/08/fracking-natural-gas-image.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="190" src="http://community.greencupboards.com/wp-content/uploads/2011/08/fracking-natural-gas-image.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image from the <a href="http://community.greencupboards.com/2011/08/25/fracking-debate/"><b>Green Cupboards Fracking Debate</b></a></td></tr>
</tbody></table>Sometimes when I open my e-mail I get really disappointed.<br />
<br />
Today was one such day, because today I saw an e-mail entitled "<a href="http://action.foodandwaterwatch.org/p/salsa/web/common/public/content?content_item_KEY=10211"><b>Obama's Plan to Frack</b></a>."<br />
<br />
I was hoping beyond hope that I read it wrong, or that it was some twisted play on words, but it was not. The subject line summarized the sadness within the e-mail itself, President Obama is planning to use fracking as a technique to unearth the natural gases his energy plan calls for.<br />
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<b>What is Fracking and What's the Big Deal?</b><br />
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It is quite possible you have been hearing/reading this term "fracking" a lot lately, but, perhaps are still not really sure what it means. While I have read lots and lots of definitions for hydraulic fracturing (that's what "fracking" is short for), I think this video by Food & Water Watch does an excellent job of showing us what fracking is and why it is so risky.<br />
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<iframe allowfullscreen="" frameborder="0" height="405" src="http://www.youtube.com/embed/urj3EqhZ5U8" width="500"></iframe><br />
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Needless to say, this is a big deal. Our land, the cleanliness of our water and our water resources are all at risk.<br />
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In this country we are <i>extremely</i> lucky to have the clean water we do. I fear that too many people take that for granted and do not fully grasp the horrors of a tainted water system. The types of things that can result from fracking can not be solved with a Brita filter!<br />
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<b>What Can We Do?</b><br />
<br />
As the video explained, you can let your representatives know that you wish to have fracking banned. To raise the bar a little bit higher, why not let the President know? That, in fact, was the purpose of the e-mail sent to me today - not to e-mail the president, or sign a petition, but, in fact, give him a call TODAY. <a href="http://action.foodandwaterwatch.org/p/salsa/web/common/public/content?content_item_KEY=10211"><b>Food & Water Watch has declared today a National Day of Action</b></a>.<b> </b><br />
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I know you're busy, but you stopped to read this, so stop to <b><a href="http://action.foodandwaterwatch.org/p/dia/action/public/?action_KEY=7554">make a phone call</a></b>, please. <br />
<blockquote><b style="font-family: "Trebuchet MS",sans-serif;">"Join Thousands: Make a Call Today to End Fracking!</b><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">President Obama needs to put an end to fracking and put clean water ahead of dirty energy and put an end to fracking.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Call the White House comment line</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">(888-498-2945)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">and tell them that President Obama must protect all Americans by banning fracking in the United States.</span>"<br />
<span style="font-family: inherit;"></span></blockquote> <span style="font-family: inherit;">from <a href="http://action.foodandwaterwatch.org/p/dia/action/public/?action_KEY=7554"><b>Food & Water Watch</b></a></span><br />
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Thank you.NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-53672175232660660942011-07-27T10:13:00.000-04:002011-07-27T10:13:42.934-04:00Food, Inc. is Coming to PBS!Gather your family and friends. Set your DVR. Mark your calendars: August 9, 2011. That's the day Food, Inc. will be airing on PBS for everyone to see das part of their POV listings.<br />
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<b>What is POV on PBS?</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.pbs.org/pov/"><img border="0" height="56" src="http://1.bp.blogspot.com/-L84tAmNpL7I/TjAN4N4Lo6I/AAAAAAAAAdc/f4BAnm7N_Jo/s400/POV.jpg" width="400" /></a></div><br />
POV, or "Point of View" is PBS' way of supporting independent films and programming for the public audience. <b> </b>Their tagline is "Documentaries with a point of view." They air new independent documentaries on Tuesdays throughout the summer and the fall (the <i>Food, Inc.</i> presentation is actually a repeat for POV, who first aired it in April 2010). The schedule may differ depending on your local PBS station, but for me the new films air at 10pm and usually re-sir on the following Thursday at 2:30am (this is where the DVR comes in very handy!). I high recommend checking out the <a href="http://www.pbs.org/pov/"><b>POV website</b></a> for your local listing, or, if you do not have access to PBS, merely for a chance to see some of th fantastic documentaries that are out there to be seen.<br />
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<b>What is Food, Inc.?</b><br />
<a href="http://www.amazon.com/Food-Inc-Eric-Schlosser/dp/B0027BOL4G?ie=UTF8&tag=searchingfo-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Food, Inc." height="200" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B0027BOL4G&tag=searchingfo-20" width="141" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B0027BOL4G" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
In case you have missed the litany of posts that I have already written with some reference to this film, or you missed its Oscar nomination, then at least know this - the issues raised in <i>Food, Inc.</i>, the people who made the film, are in the film and those who continue to fight the good fight for the issues in that film are the ones who largely inspire all that I write about here on the Searching for Sustenance blog.<br />
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The <a href="http://www.pbs.org/pov/foodinc/"><b>POV site</b></a> give a nice synopsis of the film along with a trailer, and <a href="http://www.foodincmovie.com/"><b>Food, Inc.'s official website</b></a> is a fantastic place to go for information on the film <i>and</i> resources about joining the food movement.<br />
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<b>Why You Should Watch Food, Inc. (again)</b><br />
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If you have never seen this film, then it is time to do so. While things are changing every single day, sadly not <i>that</i> much has changed in our food industry since the creation of this film. It is time to lift the veil and <i>see</i> what's going on. It is one thing to read about the food industry (which is how I began this search), and something completely new and different to <i>SEE</i> it.<br />
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If you've already seen this film and you are wondering why you should bother to tune in to POV in a couple of weeks, well I've got two reasons for you:<br />
<ol><li><a href="http://www.pbs.org/pov/notesonmilk/"><b>Notes on Milk</b></a> ~ Apparently POV will be airing Food, Inc. along with a short film about milk. I'm curious! I've never seen it before, so why not tune in?</li>
<li>SHARE THIS FILM ~ Take this opportunity to share Food, Inc. with someone you wish to enlighten. Perhaps do dinner and a movie: plan and prepare a simple dinner created with great finds at the week's farmers' market, from the organic selection at your local store, or better yet, grown from your own land! Then watch the movie and discuss (the <a href="http://searchingforsustenance.blogspot.com/2011/03/food-inc-discussion-guide-for-teachers.html"><b>Food, Inc. Discussion Guide for teachers</b></a> has some great questions you may want to adapt for a small group viewing!).</li>
</ol><br />
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There are lots of documentaries out there about food in the United States and in the world. They each have their own point of view and relevance to our discussion. Perhaps <a href="http://www.amazon.com/Food-Inc-Eric-Schlosser/dp/B0027BOL4G?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Food, Inc.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=B0027BOL4G" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> holds such a prominent place in my opinion of these films because it was among the first that I saw. However, I believe it is something a bit more than that: Food, Inc. is one of the most comprehensive food films I have seen. It gives a great view of the "big picture" - from a consumer's standpoint, a farmer's standpoint, from the perspective of animal welfare and human health, the politics and business involved and the activism that we can embrace to help to make change. I consider <a href="http://www.amazon.com/Food-Inc-Eric-Schlosser/dp/B0027BOL4G?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Food, Inc.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=B0027BOL4G" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> to be Food Movement 101 - a prerequisite to all "courses" (films, books, articles, etc...) that come later, so go set your foundation to make a greater change and watch the film!<br />
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<b>Related Posts</b><br />
<ul><li><b><a href="http://searchingforsustenance.blogspot.com/2010/03/baby-steps-toward-solution.html">Baby Steps Toward a Solution</a> </b>(post after my first-ever viewing of <i>Food, Inc.</i>)<b><br />
</b></li>
<li><a href="http://searchingforsustenance.blogspot.com/2011/03/food-inc-discussion-guide-for-teachers.html"><b>The Food Inc. Discussion Guide for Teachers</b></a></li>
<li><a href="http://searchingforsustenance.blogspot.com/2011/02/five-movies-to-nurture-your-eating.html"><b>5 Movies to Nurture Your Eating Conscience</b></a></li>
</ul>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-25051859394082364812011-06-10T14:53:00.000-04:002011-06-10T14:53:15.632-04:00Fridays Food Finds<b>Food Web Sites and Tools</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.forkandbottle.com/images/new_icons07/wine_613x84e.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="43" src="http://www.forkandbottle.com/images/new_icons07/wine_613x84e.gif" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><ul><li><b><a href="http://www.forkandbottle.com/resources/forums.htm">Fork & Bottle: Best Food Forums</a> </b>Do you like to talk about food, wine, or even coffee? Then you need to check this site out. There is a list of various forum links with ongoing discussions in each one of these topics! Although it says this site hasn't been updated since September 2008, the list of forums offered is pretty extensive and each of them is still going. I have found a forum to my liking - the Sustainability one, of course (although it is in the process of moving right now), and I may even start to explore some of the others! *Note: this link is part of a larger site <a href="http://www.forkandbottle.com/index.htm"><b>Fork & Bottle</b></a>, that you may want to check out in full!<br />
<b> </b></li>
</ul><b>Food Reads</b><br />
<ul><li><b><a href="http://bittman.blogs.nytimes.com/2011/06/02/what-if-the-u-s-d-a-subsidized-gardens/">What if the U.S.D.A. Subsidized Gardens?</a> </b>I absolutely love this post, probably because I LOVE stories through pictures - make sure you click on the graphic in Bittman's post and truly <i>read it</i>. Then ask yourself - <i>What do you think about where our country spends its food money?</i></li>
<li><b> <a href="http://www.foodpolitics.com/2011/06/sedentary-work-and-obesity-another-view/">Sedentary Work and Obesity: Another View</a> </b>This is a MUST READ. It is short, but I want you to think about this. I will have a post to share my own viewpoints about this and I am disappointed that the Times did not publish this letter.</li>
<li><a href="http://www.skinnymomskitchen.com/2011/06/06/5-ways-to-sabotage-weight-loss/"><b>5 Ways to Sabotage Weight Loss</b></a> If you are on the path to a healthier weight and you are wondering what things you could be doing to make sure it sticks, this post by <a href="http://www.skinnymomskitchen.com/"><b>Skinny Mom's Kitchen</b></a> will at least give you 5 things to AVOID! </li>
</ul></div><div style="text-align: left;"><b>Good Food (Recipes)</b><br />
<ul><li><a href="http://dailydishrecipes.com/homemade-peanut-butter-banana-oatmeal-recipe/"><b>Homemade Peanut Butter and Banana Oatmeal Recipe</b></a> I have to give this a shot. Since I was trying it, I thought I'd share it too!</li>
<li><a href="http://www.foodnetwork.com/recipes/kathleen-daelemans/oven-baked-salmon-recipe/index.html"><b>Oven-Baked Salmon</b></a> I had salmon, I decided to look for something to do with it. This came up. It was so common sense, so simple, so ridiculous, I said, "Sure, why not?" It was awesome. We had some lemon on the side while we ate. I feel like I want to make salmon every night now :)</li>
<li><a href="http://thegonzogourmet.com/?p=1994"><b>Baked Eggs with Herbs</b></a> I have written of my obsession with eggs on this blog before - <i>Why haven't I ever BAKED them?</i> This seems brilliant to me. It's on my list!!</li>
</ul><b>Food FIGHTS</b><b> </b><br />
<ul><li><b><a href="http://searchingforsustenance.blogspot.com/2011/06/tell-girl-scouts-how-big-gluten-free.html">Tell the Girl Scouts How Big the Gluten-Free Market Is!</a> </b>If you missed my ONE post this week, please check it out. I can't believe the Girl Scouts' argument. If they said <i>anything else</i> I probably wouldn't be this adamant, but our grocery stores are being overrun by gluten-free products - there <i>MUST BE</i> a demand for them!</li>
<li><a href="http://www.foodandwaterwatch.org/water/fracking/fracking-action-center/"><b>Get to the Fracking Action Center</b></a> at Food & Water Watch to find out what you can do to ensure that fracking is not happening in your community, and to learn how you can support efforts to protect the nation's water.</li>
</ul><b> </b><b> </b></div><div style="text-align: left;"><span id="userfly_253" style="font-style: italic;">Do you have a food website, tool, food read, recipe </span><i id="userfly_254">or food fight you think I should check out and share with the readers of Searching for Sustenance? If so e-mail me at <a href="mailto:BlogWithNV@gmail.com" id="userfly_255"><b id="userfly_256">BlogWithNV@gmail.com</b></a></i>!</div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-24151244577775272852011-06-07T21:52:00.000-04:002011-06-07T21:52:07.711-04:00Tell The Girl Scouts How Big the Gluten-Free Market Is!<div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/en/e/e4/Girl_Scout_cookies_%28Girl_Scouts_of_the_USA%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://upload.wikimedia.org/wikipedia/en/e/e4/Girl_Scout_cookies_%28Girl_Scouts_of_the_USA%29.jpg" width="170" /></a></div>I have to say that I was late to the party. I didn't understand how delicious Girl Scout cookies were until just adulthood. I don't know how I missed it...<br />
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However, I made up for lost time. There are three separate girl scout families that would vie for my business because if yesterday's post about my Costco shopping has taught you anything about me, I like to stock up. So the Riveras would buy multiple boxes of multiple flavors: Thin Mints would go right in the freezer for a cool treat in the summer, or mixed into ice cream (YUM!). I'd buy multiple boxes of peanut butter cookies of all types for my husband and for surprise treats when my brother would visit. I always love a basic shortbread cookie, so I'd get some Trefoils and All Abouts, and, lord help me, I'd get the Samoas and I'd hide them all over the place (some at work, some at home). I was a master at making them last the entire year, so that I'd be finishing up my last Thin Mints when the next year's order was coming in.<br />
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Then last year, in June, I was told I could no longer have gluten. I had to give away my Thin Mints. I had to give away all the cookies I bought - I could eat none of them. That wasn't surprising to me. I had to give away a lot of things. What <i>did </i>surprise me, however, was when I investigated the Girl Scout's gluten-free offerings this year and found NONE. I was heart-broken and confused. So many of the sites where I find gluten-free information are designed for parents of Celiac children or children on a gluten-free diet. I asked my husband, "What if your kid is a Girl Scout and they can't have gluten?"<br />
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Sometimes, when I ask questions answers come from unexpected sources. Here's the girl I was, unknowingly, thinking of on the day I did my own GF Girl Scout cookie search:<br />
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<div style="width: 320px;"><a href="http://www.myfoxny.com/dpp/good_day_ny/good_day_cafe/petition-for-gluten-free-girl-scout-cookies-20110601">Petition for Gluten-Free Girl Scout Cookies: MyFoxNY.com</a></div><br />
Her name is Elle. She lives right here in New York and she has Celiac disease. Her mom is helping her to tell the Girl Scouts that she, and others like her (ME!!) have been left out. So far all the Girl Scouts have to say about it is THERE ISN'T ENOUGH DEMAND TO INVEST IN SUCH A PRODUCT.<br />
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You know what that means - we're making today another TAKE ACTION TUESDAY! Ladies and gentlemen of the gluten-free community and our supporters, <i>please </i>take a moment now to sign this petition created by Elle's mother to let the Girl Scouts know THE DEMAND EXISTS and some of it is within their own troops!<br />
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<div id="change_BottomBar"><span id="change_Powered"><a href="http://www.change.org/" target="_blank">Change.org</a></span><a href="http://www.blogger.com/post-create.g?blogID=8911690073835037967">|</a><span id="change_Start">Start an <a href="http://www.change.org/petition" target="_blank">Online Petition</a> »</span></div><script src="http://e.change.org:80/flash_petitions_widget.js?width=300&petition_id=45160&color=1A3563" type="text/javascript">
</script><br />
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<i>(Petition Link in case the widget isn't showing up: <a href="http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie">http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie</a>)</i><br />
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Please share this with others and spread the word!!NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-36584197615328935242011-06-07T00:01:00.000-04:002011-06-07T00:01:56.200-04:00The Foods I Buy at CostCo<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ibabuzz.com/hayword/files/2008/09/costco.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.ibabuzz.com/hayword/files/2008/09/costco.gif" width="200" /></a></div>When I first got married I had a really serious cooking problem: there were only two people in the house and I kept cooking as if there were at least five! I immediately began to blame my CostCo shopping - How could I continue to buy in bulk and be expected to make sensible meals? I thought it was impossible, but I was wrong.<br />
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I can happily say that I have gotten my cooking portions under control and I am <i>still </i>able to shop at my local CostCo to get some deals and stock up on things we need without going back and forth to the grocery store every couple of days.<br />
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These are some of the staple items my husband and I buy at CostCo:<br />
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<a href="http://www.amazon.com/Pacific-Natural-Foods-Organic-Low-sodiumchicken/dp/B003VIFH1K?ie=UTF8&tag=searchingfo-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Pacific Natural Foods Organic Low-sodiumchicken Broth, 4-Count, 8-Ounce Cartons (Pack of 6)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B003VIFH1K&tag=searchingfo-20" /></a>1. <b>Pacific Natural Foods Organic Free Range Chicken Broth</b> - This is my favorite chicken broth. It is organic and, for me, thankfully, it is GLUTEN-FREE. I use this <i>daily</i> and we go through it very quickly. At Costco we get a 6 pack of 32 ounces cartons for $10.99. Before they are opened they can be stored in the pantry, then the opened cartons must be refrigerated.<br />
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<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B003VIFH1K" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
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<a href="http://www.amazon.com/Earthly-Delights-Organic-Premium-Resealable/dp/B0036FB6FY?ie=UTF8&tag=searchingfo-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Earthly Delights Organic Premium 100 Percent Quinoa Whole Grain 4 Pound Resealable Bag" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B0036FB6FY&tag=searchingfo-20" /></a> 2. <b>Nature's Earthly Choice Quinoa</b> - We <i>love </i>quinoa in this house! I have written about quinoa a couple of times (<a href="http://searchingforsustenance.blogspot.com/2011/02/quinoa-black-bean-and-tomato-salad.html">a yummy salad recipe</a>, learning about all about <a href="http://searchingforsustenance.blogspot.com/2010/12/quinoa-mother-grain.html"><b>"the mother grain"</b></a>), and probably should a couple more with the amount of plate-space it takes up in this house! When I look for it in regular grocery stores I keep finding very small boxes and/or bags that were perfect when I didn't know what I was getting into, but now that we moved to big time quinoa consumers, we gladly snag up the 4lb. bags for $9.39 each.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B0036FB6FY" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
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3. <b>Premio Italian Sweet Sausages</b> - I nearly <i>fell over</i> when I first realized that Premio Italian Sausages were GLUTEN-FREE. We are super fans of Italian sausage here - we have it with homemade <a href="http://searchingforsustenance.blogspot.com/2010/10/comfort-food-my-ritual-and-recipe.html"><b>marinara sauce</b></a> and pasta, we have sausage and peppers and we've even had some sausage and quinoa meals that have been pretty yummy. When I had to go gluten-free, I thought I lost sausage forever and then I found <a href="http://www.premiofoods.com/UI/ListOfProducts.aspx?mcid=132&pcid=132&ccid=133&pid=216"><b>Premio</b></a>! <i>Then </i>I discovered that they are sold at Costco - so we get 4 six packs for $13.99. We keep them in the freezer until we are ready to use them!<br />
<a href="http://www.amazon.com/Food-Should-Taste-Good-Multigrain/dp/B001B13THI?ie=UTF8&tag=searchingfo-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Food Should Taste Good Multigrain Tortilla Chips, 7 oz" height="200" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B001B13THI&tag=searchingfo-20" width="142" /></a><br />
4. <b>FOOD SHOULD TASTE GOOD MULTIGRAIN CHIPS</b> - I know I've written about these before! I <i>love</i> these chips!! I like to have them with salsa. My husband likes them with hummus. We eat them all the time and whoever <i>dares</i> to eat the last chip in the bag knows that he/she will receive the hairy eyeball until apologies are made.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B001B13THI" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B001W59NKA" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> At Costco we get a nice giant 24 oz. bag for $6.29 that is more than enough for us to share for <i>quite </i>a while.<br />
<br />
<a href="http://www.amazon.com/Blue-Diamond-Nut-Thins-Cracker-4-25-Ounce/dp/B003I567W4?ie=UTF8&tag=searchingfo-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Blue Diamond Almond Nut-Thins Cracker Snacks, Hint of Sea Salt Nut, 4.25-Ounce Boxes (Pack of 12)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B003I567W4&tag=searchingfo-20" /></a>5. <b>Nut Thins<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B003I567W4" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> </b>- We were super happy today to find out that Costco just started carrying another of our favorite snack foods: NUT THINS!! And they were in OUR FAVORITE FLAVOR (almond with a hint of salt)! They had a box with two 10 ounce bags for $7.89. I can not remember off-hand what the size or price of the regular box is in my regular grocery store, but we found it simply impossible to pass up such a large box of these yummy crunchies!<br />
<br />
6. <b>Wild Alaskan Sockeye Salmon Frozen Filets</b> - This makes things very easy for me. The package has eight 5 ounce individually wrapped filets. Whenever we are going to have salmon, I take two filets out of the freezer in the morning, put them in the fridge and then prepare them at dinner time. It is not necessarily cheap, but it is the one fish we eat regularly and it is nice to have them handy for a quick meal. The package costs $28.00, so we space out our salmon eating to make sure it lasts for a long time. Since there are just two of us, the package is good for four meals, so I guess $7 per meal isn't too bad, but it is one of our pricier purchases so we consider it a luxury! <br />
<br />
There are more foods that we buy at Costco, but, aside from the snacks, those four items we buy exclusively at Costco to make sure we are stocked up!NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-64260894361705895362011-06-02T15:15:00.000-04:002011-06-02T15:15:23.346-04:00Time to Choose My Plate with the USDA<div class="separator" style="clear: both; text-align: center;"><a href="http://www.choosemyplate.gov/images/MyPlateImages/JPG/myplate_green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://www.choosemyplate.gov/images/MyPlateImages/JPG/myplate_green.jpg" width="320" /></a></div>The Plate is here! Upon first glance, I must honestly say, I wasn't too impressed, but after a closer examination, I am changing my tune. Here are some of the things I really like about the USDA's new nutritional icon:<br />
<br />
<b>The Halves Have It</b><br />
<br />
When we think of a good, nutritious meal the picture in our mind often is of a plate full of all that satiates us. Our problem, however, is how we stack that plate. Look closely at how this place setting is arranged - vertically, our plate has been cut down the middle.<br />
<ul><li><b>The Left-Hand Side </b>The entire left hand side of the plate is dedicated to fruits and vegetables. <i>How often does your plate look this way?</i><b> </b>One of the first changes I have made in my quest for healthier eating was to make sure that half of my dinner plate had vegetables on it - it is a simple visual change you can make to every meal you eat.</li>
<li><b>The Right-Hand Side </b>On the other side of the plate are the grains and proteins, but look closely at how that space is divvied up. The protein, often what people think of first when designing their meal, is actually a very small proportion of it! <i>How much plate real estate does your protein usually require?</i> Again, with no measurements, just visualizing your plate you can be on the road to more healthful eating by following this diagram.</li>
</ul><br />
<b>The Education Series is User-friendly & Jam-Packed</b><br />
<br />
The USDA website created a bunch of other materials to go along with the plate icon, in order to help people, who are curious, to further delve into their new Nutritional plate information. One of my favorite and, I think, essential add-ons is their <a href="http://www.choosemyplate.gov/tipsresources/tentips.html"><b>Ten Tips Nutritional Education Series</b></a> where 10 Tips to a Great Plate sheet is Tip Sheet #1.<br />
<iframe class="scribd_iframe_embed" data-aspect-ratio="0.772727272727273" data-auto-height="true" frameborder="0" height=" 600" id="doc_43804" scrolling="no" src="http://www.scribd.com/embeds/56951669/content?start_page=1&view_mode=list&access_key=key-egsgc23wl2wmp3pl4n8" width="100%"></iframe><br />
<br />
In addition to this sheet, you will find sheets for each of the following that are just as simple and concrete. They are understandable actions we can take to walk the path to healthier eating!<br />
<table border="0" id="table5"><tbody>
<tr> <td width="5"><br />
</td> <td width="13"><br />
</td> <td><br />
</td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet2AddMoreVegetables.pdf" target="_blank">Add More Vegetables to Your Day</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet3FocusOnFruits.pdf" target="_blank">Focus on Fruits</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet4MakeHalfYourGrainsWhole.pdf" target="_blank">Make Half Your Grains Whole</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet5GotYourDairyToday.pdf" target="_blank">Got Your Dairy Today?</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet6ProteinFoods.pdf" target="_blank">With Protein Foods, Variety Is Key</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet7BuildAHealthyMeal.pdf" target="_blank">Build a Healthy Meal</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet8HealthyEatingForVegetarians.pdf" target="_blank">Healthy Eating for Vegetarians</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet9SmartShopping.pdf" target="_blank">Smart Shopping for Veggies and Fruits</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet10LivenUpYourMeals.pdf" target="_blank">Liven up Your Meals With Vegetables and Fruits</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet11KidFriendlyVeggiesAndFruits.pdf" target="_blank">Kid-Friendly Veggies and Fruits</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet12BeAHealthyRoleModel.pdf" target="_blank">Be a Healthy Role Model for Children</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet13CutBackOnSweetTreats.pdf" target="_blank">Cut Back on Your Kid's Sweet Treats</a></td> </tr>
<tr> <td width="5"></td> <td width="13"><b><span style="font-family: Verdana; font-size: x-small;">•</span></b></td> <td><a href="http://www.choosemyplate.gov/downloads/TenTips/DGTipsheet14SaltAndSodium.pdf" target="_blank">Salt and Sodium</a></td> </tr>
</tbody></table>And, according to the web site there are even more tips to come!!<br />
<br />
<b>The Website Feel Promising</b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-z_UydK_Aafg/TefZJshI3FI/AAAAAAAAAaA/AxQHoG_EGaU/s1600/myplate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="http://3.bp.blogspot.com/-z_UydK_Aafg/TefZJshI3FI/AAAAAAAAAaA/AxQHoG_EGaU/s400/myplate.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.choosemyplate.gov/"><b>www.ChooseMyPlate.gov</b></a></td></tr>
</tbody></table>With talks of more tips to come, <b> </b>and a box containing a "Tip of the Day" it does not seem too far-fetched that this website will continue to have something to offer users as time goes by. Some of the interactive tools still have the "MyPyramid" title on them, but, otherwise, almost everything I checked out seems to be updated to work with the new "MyPlate" system.<br />
<br />
Some of the reasons why I think everyone should check into www.ChooseMyPlate.gov for themselves are:<br />
<ul><li>The sections on guidelines for <a href="http://www.choosemyplate.gov/specificaudiences.html"><b>Specific Audiences</b></a> - such as those Breastfeeding, looking to lose weight or with kids.</li>
<li>Play around with some of the interactive tools, like making your own <a href="http://www.choosemyplate.gov/myplate/index.aspx"><b>Personal Daily Food Plan</b></a> based on your physique and physical activity.</li>
<li>Just to learn more about the basic food groups or your food, in general!</li>
</ul>There's lots to do over there, so just pop in and out, see what you find, see what you learn and share it with others!<br />
<br />
<b>Some Quick Reservations</b><br />
<b> </b><br />
There are just a couple of things I am a little disappointed in at this point and I am hoping are on their way.<br />
<br />
In terms of the "Special Audiences" section of the website, I was expecting to see something for vegetarians, those with food allergies, or even those with food-related illnesses such as Diabetes or Celiac. While it could be argued that such information should be dealt with medical professionals and not in such a broad-strokes fashion that the Internet requires, I think some mention of even this fact would be appreciated.<br />
<br />
I was disappointed to find the "MyPyramid" label on some of the Interactive tools. I doubt this changes the effectiveness of these tools, but if I have decided to <i>Choose</i> My Plate, I would like the Tracker and Meal Planner to coincide with that choice. Hopefully it does, or at least maybe it will. The difference can't be <i>that</i> extreme, can they? <br />
<br />
<b>Conclusion</b><br />
<br />
All in all, I have to say Kudos to the USDA!<b> </b><br />
<br />
The food groups are back, clearly labeled, proportioned and laid out, ready to eat. The resources on the site are helpful, the tips are doable, and understandable to a wide audience. I can <i>look</i> at each of my meals and pretty much determine where I stand in terms of the new guidelines, without the help of tons of tools, but if I wish to dive deeper into my nutrition there are even more specific guidelines and tools to personalize my experience.<br />
<div style="text-align: center;"><i>How does the plate look to you?</i></div><div style="text-align: center;"><i>Are you already doing this?</i></div><div style="text-align: center;"><i>Is there something you wish the USDA added/subtracted?</i><br />
<br />
</div><div style="text-align: center;"></div><a href="http://www.weaddup.com/home.php?bid=9&partner=Nicole%20Rivera"><img alt="We Add Up - Get Counted" border="0" src="http://www.weaddup.com/banner.php?bid=9&partner=Nicole%20Rivera" /></a>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-89541450628177304302011-05-31T16:36:00.001-04:002011-06-05T13:02:00.658-04:00The Age of the Pyramid Has Ended (at least in the Food World)<div class="separator" style="clear: both; text-align: center;"><a href="http://cdn.theatlantic.com/static/mt/assets/food/assets_c/2011/05/index-thumb-300x233-52521.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://cdn.theatlantic.com/static/mt/assets/food/assets_c/2011/05/index-thumb-300x233-52521.png" /></a></div>Have you ever tried to eat a pyramid? I did. For years, in fact. I remember one night - out of exasperation and confusion - printing out the <i>entire</i> USDA Nutritional Guide, for myself on my personal printer in my bedroom, in full color and then, like a <i>complete nut</i> taking all of the info in the pyramid and translating it into a fancy little food diary for myself.<br />
<br />
Using nothing more than the clip art provided in Microsoft Word I made a line for each type of food (I so desperately just wanted to be back to the food groups at the time!) so that I could cross off each serving as I ate it each day. I used little chunks of cheese to represent servings of dairy, green beans for vegetables, a sprig of wheat for the grains, an apple for fruits, a cooked chicken for meats and a skull and cross-bones for the fats & sweets section. I thought I was quite clever. I even added a line with eight glasses of water to make sure I got my daily hydration.<br />
<br />
I made these diaries (each one lasted two weeks) in order to simplify the craziness that was the pyramid. Friends and family thought it was a great idea and said I should patent it and start selling them, but I could see the writing on the wall: paper was dying, someone would make an APP for this soon enough! Alas, it doesn't matter, because it seems that the USDA has finally figured out that those of us who <i>cared</i> to follow these guidelines all along have been deconstructing their pyramid all along!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cdn.theatlantic.com/static/mt/assets/food/mypyramid-page1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="http://cdn.theatlantic.com/static/mt/assets/food/mypyramid-page1.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To me, this was the most upsetting & confusing version of the Pyramid.</td></tr>
</tbody></table>The Pyramid, in all of its re-imaginations is finally being replaced! HOORAY I say! This Thursday the pyramid will be replaced with a... are you sitting down? Because this actually might make some sense, so I don't want to shock you!... The pyramid will be replaced with a dinner plate!! Can you believe it? Food on a plate? Ingenious, I say!<br />
<br />
As you can probably tell, I am looking forward to the big reveal and I'm hoping I don't need to do any translating, reconfiguring or analyzing unless I decide to out of some geeky desire.<br />
<br />
Expect my review of the new plate later this week, but until then I optimistically await what they will be serving up!!<br />
<div style="text-align: center;"><i> What are your experiences with the Food Pyramid?</i></div><div style="text-align: center;"><i>What are your hopes for USDA's new plate? </i></div><br />
<b>Reference/Further Reading:</b><br />
<ul><li><b><a href="http://www.theatlantic.com/life/archive/2011/05/goodbye-food-pyramid-usda-to-announce-a-new-food-icon/239645/">Goodbye Food Pyramid: USDA to Announce New Food Icon</a> </b><i>The Atlantic</i><b><br />
</b></li>
<li><b><a href="http://www.foodpolitics.com/2011/05/mypyramid-r-i-p/">My Pyramid R.I.P.</a> </b><i>Food Politics</i><b><br />
</b></li>
<li><a href="http://www.cnn.com/2011/HEALTH/05/28/usda.food.icon/index.html"><b>USDA to replace food pyramid with plate, sources say</b></a> <i>cnn</i></li>
</ul><div style="text-align: center;"><span style="font-size: large;"><b>UPDATE: <a href="http://searchingforsustenance.blogspot.com/2011/06/time-to-choose-my-plate-with-usda.html">Time to Choose "MyPlate" With the USDA</a></b></span></div><ul></ul>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-18392224866341968352011-05-30T00:01:00.001-04:002011-05-30T00:01:01.844-04:00Bob's Breakfast Best: Home Fries (the Recipe)There are some weekends, some very, very special weekends, when my husband wakes up extra early and cooks up some delicious Home Fries. This was one of those weekends.<br />
<br />
He learned this tradition from his dad, who is famous for his delicious weekend morning breakfasts that bring children from afar - nieces and nephews, in-laws and the like. We all wake up nice and early and scurry over to his kitchen in the hopes that we just <i>happen</i> to visit at the right hour.<br />
<br />
When I told my husband that I wanted to take photos for a blog post of this wonderful, tasty treat he said, "That's a secret family recipe! It could be worth <i>millions!</i>"<br />
<br />
My response, "Which is <i>exactly </i>why it should be shared with the world!"<br />
<br />
He did not give me a line-by-line recipe (I think it has been too long since such a thing existed for the home fries), so I had to make do with sneaking in and out of the kitchen and asking clarifying questions. Here it goes:<br />
<br />
<b>Step 1: What You'll Need</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-w_HsC2LuzGg/TeLKjHcCa3I/AAAAAAAAAYk/KaCWukQeCro/s1600/photo-21.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-w_HsC2LuzGg/TeLKjHcCa3I/AAAAAAAAAYk/KaCWukQeCro/s320/photo-21.JPG" width="240" /></a></div>The amounts below were enough for the two of us with leftovers (could probably serve four without a battle if you are going to use as a side dish with your favorite eggs).<br />
<ul><li><b> </b>2 potatoes cleaned, peeled and cut into thin discs</li>
<li>1/2 green bell pepper cut into strips</li>
<li>1/2 red bell pepper cut into strips</li>
<li>1 onion cut into strips</li>
<li>2 packets of <a href="http://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sazon</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=B001M073SO" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li>salt and pepper</li>
<li>olive oil</li>
<li>water</li>
<li>1 pot large enough to boil the potato discs in</li>
<li>1 pan large enough for all of the ingredients<b> </b></li>
<li>a plate or two for spicing up the potatoes and your vegetables in waiting (my husband has lots of plates floating around during this process and I am not permitted to try to streamline the process)<b><br />
</b></li>
</ul><b>Step 2: Preparing the Potatoes</b><br />
<br />
The potatoes are a key element to this dish, so there is much to be done with our spuds. Once they have been sliced into discs, you should boil them for two minutes. The potato discs are then laid out on a plate to be spiced up. Sprinkle one packet of <a href="http://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sazon</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=B001M073SO" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and salt and pepper all over the potatoes (one packet on each side). It is in this step where you can control the kick of your home fries (more pepper = more kick). This is what the seasoned potatoes look like:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-u9pyjIIlxFM/TeLNOZUnibI/AAAAAAAAAYo/qKQdkb6B0jY/s1600/photo-22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-u9pyjIIlxFM/TeLNOZUnibI/AAAAAAAAAYo/qKQdkb6B0jY/s320/photo-22.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spicy spuds</td></tr>
</tbody></table><b>Step 3: Putting It All In The Pan</b><br />
<br />
<b> </b>First you want to saute the peppers and onions in a bit of olive oil (enough to coat the bottom of the pan). Once they have softened and the onions have begun to get translucent, remove them from the pan.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LHk9IuzVDdQ/TeLPLhOya4I/AAAAAAAAAYs/kiabJ-sYfzk/s1600/photo-23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-LHk9IuzVDdQ/TeLPLhOya4I/AAAAAAAAAYs/kiabJ-sYfzk/s320/photo-23.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooked peppers and onions</td></tr>
</tbody></table>If necessary add more oil to the pan to ensure it is still coated, because now the potatoes are coming to the party! Lay the potatoes in the pan, cover and cook for 2-4 minutes, or until they brown. Then flip them over and add the onions and peppers on top.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lEE8KFygl04/TeLP6m5e6zI/AAAAAAAAAYw/S-ru7aHwEKo/s1600/photo-24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-lEE8KFygl04/TeLP6m5e6zI/AAAAAAAAAYw/S-ru7aHwEKo/s320/photo-24.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flipping the potatoes. Notice the brown ones in the bottom left corner.</td></tr>
</tbody></table>While the second side is browning, the vegetables get to cook too!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8JCcrC_4VvI/TeLQloKo5pI/AAAAAAAAAY0/FdX5vflKHoc/s1600/photo-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8JCcrC_4VvI/TeLQloKo5pI/AAAAAAAAAY0/FdX5vflKHoc/s320/photo-25.jpg" width="240" /></a></div>Cover and cook and cook for another 2-4 minutes.<br />
<br />
<b>Step 4: Serve and Enjoy!</b><br />
<br />
We usually have our home fries with scrambled eggs, but you can have them with just about any other yummy breakfast protein. They are a nice spicy vegetable party in my tummy early in the morning and I love them! (Of course, the best part for me is the fact that they were made for me, but perhaps you can send this post along to a loved one as a helpful hint!!).<br />
<br />
Now I have to apologize for the missing grand finale picture... it's just that when my plate showed up all responsibilities to my readers was swept away by the magnificent aroma and the fork placed in my hand. I saw. I ate. They were gone. Then I thought, "Oops!" So maybe next time I will be strong of spirit and be able to share this with you!<br />
<div style="text-align: center;"> </div><div style="text-align: center;"><i>What's your favorite weekend breakfast meal?</i></div><div style="text-align: center;"><i>Do you know any Weekend Breakfast Dads in your family?</i></div><div style="text-align: center;"><i> How do you like your home fries?</i></div><div class="separator" style="clear: both; text-align: center;"></div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-17993689535836763902011-05-27T16:11:00.000-04:002011-05-27T16:11:48.459-04:00Friday's Food Finds<div class="separator" style="clear: both; text-align: center;"></div><b>Food Web Sites and Tools</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.localharvest.org/images/lh_logo_330x58.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="56" src="http://www.localharvest.org/images/lh_logo_330x58.gif" width="320" /></a></div><div style="text-align: left;"><ul><li><a href="http://www.localharvest.org/images/lh_logo_330x58.gif"><b>Local Harvest</b></a> While I know I have written about this amazing site before, I have never featured it in a Friday Food Find which it totally deserves. Local Harvest is the site I go to find local farmers markets, coops, CSAs an online vendors as well. I guess it is because it is Farmers Market season over here that I've got Local Harvest on the mind. I want <i>everyone</i> to have the same yummy experiences I am having here in New York!<b> </b></li>
</ul><b>Food Reads</b><br />
<ul><li><b><a href="http://cloud9ranch-tn.com/blog/index.php/sustainable-or-organic-farming/">Sustainable or Organic ~ Which is Healthier?</a> </b>This is an interesting blog post from a sustainable farmer discussing the differences between these two techniques of farming. I love to read everyone's opinions on these two and their experiences with both.</li>
<li><b> <a href="http://www.ithoughtiknewmama.com/2011/05/antibiotics-overuse/">**Antibiotics: Are They Overused in My Food?</a></b> A great question and an equally great post about an issue we should all be aware of. Read this. Take action.</li>
<li><b><a href="http://megappleby.com/10-reasons-to-retweet-for-clean-water/">**10 Reasons to Retweet for Clean Water</a> </b>Here in the States we're getting ready for the unofficial start to summer fun this Memorial Day Weekend with many opening up their pools and planning other fantastic water adventures to keep cool. However, there are so many that do not have the luxury of clean water for fun or even for their own survival - take a moment to read Meg's post to find out what's going on and how easy it is to help! </li>
</ul></div><div style="text-align: left;"><b>Good Food (Recipes)</b><br />
<ul><li><a href="http://www.mynewoldschool.com/2010/02/23/homemade-powdered-sugar/"><b>Homemade Powdered Sugar </b></a>This is another great post from the Damsel for a quickie (no... <i>REALLY</i> quick) and easy technique for making powdered sugar in a pinch.<b> </b></li>
<li><a href="http://www.huffingtonpost.com/food-52/memorial-day-cookout_b_867997.html#s283938&title=Summer_Radler_and"><b>10 Cook Out Hits for Memorial Day</b></a> Leave it to the <i>Huffington Post</i> to give us 10 recipes for the price of one! Who can pass up an article like this. They look delicious, I'll have to run through the list with the hubby to which ones we'll check out first. Let me know how your selections go!</li>
</ul><b>Food FIGHTS</b><b> </b><br />
**This week our food fights are embedded in our food reads! Check out the actions you can take to get the word out to the FDA about Antibiotics in our food and how you can tweet to the world about clean water in those important reads!<br />
<b> </b><b> </b></div><div style="text-align: left;"><span id="userfly_253" style="font-style: italic;">Do you have a food website, tool, food read, recipe </span><i id="userfly_254">or food fight you think I should check out and share with the readers of Searching for Sustenance? If so e-mail me at <a href="mailto:BlogWithNV@gmail.com" id="userfly_255"><b id="userfly_256">BlogWithNV@gmail.com</b></a></i>!</div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-47256547540839167352011-05-19T14:36:00.000-04:002011-05-19T14:36:55.082-04:00Recipe: Roasted PotatoesIn our house, we <i>love</i> potatoes!<br />
<br />
While we prepare them in all different ways, this ranks as one of our top go-to recipes because of the wonderful crispy outside followed by a tender warm taste of the inside of a delicious, fresh potato. The only reason why we don't have them every time potatoes are around is that they take about 45 minutes to roast in the oven.<br />
<br />
<b>Step 1: Cleaning the Potatoes</b><br />
<br />
<a href="http://www.amazon.com/OXO-Grips-Flexible-Vegetable-Brush/dp/B00004OCL2?ie=UTF8&tag=searchingfo-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="OXO Good Grips Flexible Vegetable Brush" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00004OCL2&tag=searchingfo-20" /></a>I love cleaning potatoes (I know this is a little nutty...). My brother kept bugging me around my birthday for a gift idea and I just kept telling him, "I need a new veggie-cleaning brush and I don't feel like getting it myself." This annoyed him greatly, but he rose to the challenge and bought me the coolest-ever <a href="http://www.amazon.com/OXO-Grips-Flexible-Vegetable-Brush/dp/B00004OCL2?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">veggie cleaning brush by OXO</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=B00004OCL2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. This thing is no joke and cleans my potatoes better than anything else.<br />
<br />
I just grab a spud, grab the brush and scrub under a little running water. It helps me scrub away the frustrations of my day! Each potato takes just a couple of seconds with my new super-brush and now I realize how clean a potato can <i>really</i> get!<br />
<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=bil&camp=213689&creative=392969&o=1&a=B00004OCL2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
<br />
<b>Step 2: Deciding How Many Potatoes You Should Use</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BW4TCRI-6hc/TciIBRoz-3I/AAAAAAAAAXs/-pR0C6k_jg8/s1600/photo-12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BW4TCRI-6hc/TciIBRoz-3I/AAAAAAAAAXs/-pR0C6k_jg8/s320/photo-12.JPG" width="320" /></a></div>OK, OK... We would probably have counted our potatoes before we washed them, but I forgot about it just then! How many potatoes do you want to prepare? I've looked at lots of different recipes - some tell you how many in weight, some tell you in cups and, to be honest with you I have come to the conclusion that, at least with potatoes, I am entirely too lazy to pull out all of the equipment required for these measurements.<br />
<br />
Here's how I decide: I take a look at the potatoes I have and decide, how many of these each of us ("us" being the people at the dinner table) will want to eat. This is helpful for me because potatoes are all different sizes, so, for example, I may decide two potatoes for me and two for my husband, but they could be entirely different sizes, that are appropriate to our respective eating patterns and needs. Using this technique, I have never made too little or too much.<br />
<br />
<b>Step 3: Prepping Potatoes & the Oven</b><br />
<br />
At this point you'll want to put the oven on at 425º to preheat. While that's going, gather up some other stuff you'll need:<br />
<ul><li>a baking pan (I use a<a href="http://www.amazon.com/Pyrex-Grip-Rite-3-Quart-Oblong-Baking/dp/B000MFBXPO?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank"> 9"by13" glass Pyrex baking dish</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=B000MFBXPO" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> that I use for this!)</li>
<li>a knife and cutting board</li>
<li>olive oil</li>
<li>sea salt </li>
<li>pepper</li>
<li>your cleaned potatoes</li>
</ul>Cut each potato into close to uniform chunks (this is so they all cook at the same time). I usually shoot for one to two inch chunks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3ekqf8BEo38/TciIaoj855I/AAAAAAAAAXw/WGLOrlZRkYM/s1600/photo-13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3ekqf8BEo38/TciIaoj855I/AAAAAAAAAXw/WGLOrlZRkYM/s320/photo-13.JPG" width="320" /></a></div><br />
Place the chucks into the baking pan and pour 1.5 tablespoons of olive oil over the potatoes.<br />
<br />
Sprinkle with some salt and pepper, but be sure to save some for later to add to your liking.<br />
<br />
Mix the potatoes, salt, pepper and the oil with your hands (this is the <i>best</i> way to ensure the oil gets all over every potato and it is also so wonderful to <i>feel </i>your food!).<br />
<br />
<b>Step 4: Cooking it Up! (and Getting on With the Rest of Your Meal)</b><br />
<br />
This is actually the easiest step of all! Place your baking dish in the oven and let her go for about 20-22 minutes. At that point you want to get in there and turn the potatoes (I use a pair of thongs for this) so that both sides get nice and crispy. Then leave them in for another 20-22 minutes. You can check to see if they are done by poking a potato with a fork making sure the inside is tender.<br />
<br />
When they are done, you can serve them warm with some salt and pepper and ENJOY!!<i><br />
</i>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-49538100051175964982011-05-10T00:01:00.000-04:002011-05-10T00:01:01.634-04:00Recipe: Wilted Spinach with Red Pepper FlakesThis is <i>my favorite</i> way to eat spinach.<br />
<br />
When I have fresh spinach it makes it ten times more delicious!<br />
<br />
This recipe can be made with bagged spinach, baby spinach, or full leaf - I've done them all. On this particular day, though, I prepared it with a nice full bunch from the farmers' market.<br />
<br />
<b>Step 1: Cleaning the Spinach</b><br />
<br />
For me, spinach is one of the most annoying things to clean. It <i>always</i> needs to be cleaned, even if you have a bag that says "pre-washed" and if it is not pre-washed, it has to be washed numerous times!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-aeqdzhiQDUs/TciUyBUpRpI/AAAAAAAAAYM/BlDEQDMt9vA/s1600/photo-20.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-aeqdzhiQDUs/TciUyBUpRpI/AAAAAAAAAYM/BlDEQDMt9vA/s200/photo-20.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach in my salad spinner!</td></tr>
</tbody></table><b> </b><br />
<b> </b>Jack Bishop suggests in his book, <i><a href="http://www.amazon.com/Vegetables-Every-Day-Definitive-Cooking/dp/0060192216?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Vegetables Every Day</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=0060192216" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i>, that you rinse the spinach in a bowl with cold water and swoosh it around with your hands. Take the spinach out, dry it off, rinse out the bowl, and repeat. You have to repeat over and over until the water in the bowl is clear.<br />
<br />
I used to do this. Then I got a salad spinner from IKEA for two dollars. Now I put the spinach leaves in, rinse with cold water, pour the water out, spin and repeat until the water runs clean. This saves me - I was using a <i>ridiculous </i>amount of paper towels before, now I use NONE!<br />
<br />
<b>Step 2: Get the Rest of Your Meal Done & Gathering Ingredients</b><br />
<br />
Wilting spinach takes a short amount of time, so I makes sure it is the last thing I do usually.<b> </b>I'll clean it early and get my ingredients together, but then I wait until there is only about 7-10minutes left until dinnertime.<br />
<br />
Ingredients you need:<br />
<ul><li>olive oil</li>
<li>clove of garlic, minced</li>
<li>crushed red pepper flakes</li>
<li>spinach, cleaned **Note: Whatever amount of spinach you make will shrink to at least a third its size in this recipe. Please consider this when you decide how much to make!**</li>
</ul><b>Step 3: Cooking it Up!</b><br />
<br />
In a pan with a cover, heat 1.5-2 tablespoons of oil<b> </b>with the clove of garlic and 1-2 teaspoons of red pepper flakes (for a bigger kick, just add more, but remember a little gos a long way!).<br />
<br />
Before the garlic browns (you should be able to smell the red pepper and garlic cooking), add all of the spinach and begin to turn it. You want all of the spinach to touch the oil. It may seem like there is not enough oil, but keep turning it, until it all the spinach has a gloss and begins to look a bit darker in color.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-edav4T4cL5w/TciUEi6d5KI/AAAAAAAAAYI/kgSwYyWoXDQ/s1600/photo-19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-edav4T4cL5w/TciUEi6d5KI/AAAAAAAAAYI/kgSwYyWoXDQ/s320/photo-19.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice how dark and glossy the spinach is. It is already starting to wilt.</td></tr>
</tbody></table>When all of the spinach is covered in oil (this shouldn't take long), lower the heat and put the cover on the pan. Let it cook this way for 2-3minutes.<br />
<br />
Remove the lid. Stir the spinach once more. Then turn off the heat. If you are not ready to serve, put the lid back on to contain the heat until it's time to eat, otherwise - <i>plate it up and ENJOY!</i><br />
<i> </i>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-47102637441525915612011-05-09T20:54:00.003-04:002011-05-19T14:38:09.523-04:00The Yields from the Farmers' MarketSaturday was the first new farmers' market of the season here in Staten Island. I was excited. I was ready. And then, as I made my way over to the market I realized I had only $17 to celebrate with! GASP!<br />
<br />
Luckily there was not a lot of heart break since it was the beginning of the season and there was not a ton of selection for me to miss out on. So here's what happened:<br />
<br />
I got potatoes:<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BW4TCRI-6hc/TciIBRoz-3I/AAAAAAAAAXs/-pR0C6k_jg8/s1600/photo-12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BW4TCRI-6hc/TciIBRoz-3I/AAAAAAAAAXs/-pR0C6k_jg8/s320/photo-12.JPG" width="320" /></a></div>Which I roasted for dinner tonight:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3ekqf8BEo38/TciIaoj855I/AAAAAAAAAXw/WGLOrlZRkYM/s1600/photo-13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3ekqf8BEo38/TciIaoj855I/AAAAAAAAAXw/WGLOrlZRkYM/s320/photo-13.JPG" width="320" /></a></div>Then I got spinach:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ktIyLsxMWmk/TciI4R5nVDI/AAAAAAAAAX0/AhbxxY4Xyes/s1600/photo-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ktIyLsxMWmk/TciI4R5nVDI/AAAAAAAAAX0/AhbxxY4Xyes/s320/photo-14.jpg" width="240" /></a></div>Which I also made with dinner tonight:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PTx8L-iOluA/TciJJu5ArAI/AAAAAAAAAX4/EYquv0qPItI/s1600/photo-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-PTx8L-iOluA/TciJJu5ArAI/AAAAAAAAAX4/EYquv0qPItI/s320/photo-15.jpg" width="240" /></a></div>And I got three herb plants: cilantro, basil and rosemary, that I have transplanted and placed in my backyard:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dIF4EAImjFs/TciJhVttGlI/AAAAAAAAAX8/Vqq_I3yeMTM/s1600/photo-16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-dIF4EAImjFs/TciJhVttGlI/AAAAAAAAAX8/Vqq_I3yeMTM/s320/photo-16.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of basil up front with cilantro bringing up the rear.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uP-dvA3rCw4/TciJ2lGmSAI/AAAAAAAAAYA/F_VRLiQH4HE/s1600/photo-17.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-uP-dvA3rCw4/TciJ2lGmSAI/AAAAAAAAAYA/F_VRLiQH4HE/s320/photo-17.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little rosemary sprigs.</td></tr>
</tbody></table>It wasn't much, that's for sure, but I have plants that will continue to produce and I made a delicious dinner for my husband, my brother and myself tonight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zHwOeGSXE1U/TciK8KsT88I/AAAAAAAAAYE/-FHFcj56Zvc/s1600/photo-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zHwOeGSXE1U/TciK8KsT88I/AAAAAAAAAYE/-FHFcj56Zvc/s400/photo-18.jpg" width="300" /></a></div><br />
Tonight's dinner included:<br />
<ul><li>Roasted lemon-garlic chicken thighs</li>
<li><a href="http://searchingforsustenance.blogspot.com/2011/05/recipe-roasted-potatoes.html">Roasted Red Potatoes</a></li>
<li><a href="http://searchingforsustenance.blogspot.com/2011/05/recipe-wilted-spinach-with-red-pepper.html">Wilted spinach with red pepper flakes</a></li>
</ul>The recipes are on their way!!NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-13089624055573399352011-05-06T14:00:00.000-04:002011-05-06T14:00:54.900-04:005 Things I am Looking Forward to at Tomorrow's Farmers' MarketEarlier this week I received the <i>fantastic </i>news that one of the two Staten Island Farmers Markets will be open for business starting this Saturday, May 7th. While this isn't what I consider "my" Farmers Market, as I can not walk to it, it is still a reason to celebrate and it will be receiving my business until "my" Market comes back to town!<br />
<br />
Here's what I am looking forward to tomorrow morning at the market:<br />
<ol><li>Buying food in a relaxed, stress-free atmosphere, where people wear smiles, breathe the outside air and are lit by the sun.</li>
<li>Smelling the fresh fruit as I walk by each stand in my preliminary first round walk-by before any purchases.</li>
<li>Garlic. According to the e-mail I received, one of the garlic farmers will be there tomorrow. Last year I made the mistake of overlooking garlic at the market until its last week of availability - I have longed for it ever since.</li>
<li>All of the unexpected goodies I will be grabbing on my trip! I have planned nothing beyond the garlic, so I am excited to see what I end up with. </li>
<li>Talking to the farmers from the Staten Island Family Farm. I don't think they have a stand over at "my" market, so I would like to talk to them about their farming on this island and whether or not they have any tips for my small growing adventure. </li>
</ol>Following all of that, I look forward to a week a delicious delights! Tune in to this blog to see what I come home with.<br />
<br />
If you are curious about the details of this Greenmarket, here is a copy of the e-mail I received earlier this week:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.grownyc.org/" rel="nofollow" shape="rect" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="100" src="http://i804.photobucket.com/albums/yy327/lizcarollo/57st.jpg" vspace="5" width="400" /></a></div><div style="text-align: center;"><span color="#515151" face="Arial, Helvetica, sans-serif" style="color: #515151; font-family: Arial, Helvetica, sans-serif;"><b> </b></span></div><blockquote><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 14pt; margin-bottom: 0px; margin-top: 0px;"><span>The St. George Greenmarket reopens this Saturday, May 7th</span></div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 14pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;">Overlooking New York Harbor and the downtown Manhattan skyline, the </div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><a href="http://www.grownyc.org/saintgeorgegreenmarket" rel="nofollow" shape="rect" style="color: #990000; text-decoration: underline;" target="_blank">St. George Greenmarket</a> has a dedicated following and an excellent selection of products that have been grown and raised on regional family farms making it a one-stop shopping destination. Six vegetable growers, including the Island's very own Staten Island Family Farm, sell an array of items from Bulich Creekside Farm's mushrooms to Rabbit Run Farm's heirloom tomatoes, greens, and meat. Don't miss Fantasy Fruit Farm's juicy summer berries, Red Jacket Orchard's famous apricots and juices, breads, baked goods and granola from Not Just Rugelach, and American Seafood's fresh caught fish.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><br />
<strong>Farmers Attending:</strong></div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>American Seafood </strong>Wild caught seafood from Suffolk County, NY.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Bulich's Creekside Farm</strong> Vegetables from Greene County, NY.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Charlie's Garlic and Produce</strong> Vegetables and garlic from Delaware County, NY.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Dipaola Turkey </strong>Turkey from Mercer County, NJ.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>El Mirador Farm </strong>Vegetables, Mexican specialty produce, and herbs from Monmouth County, NJ. A New Farmer Development Project Participant.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Fantasy Fruit Farm</strong> Strawberries, raspberries, blueberries and small fruits from Chenago County, NY.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Gerardi's Farm</strong> Orchard fruit from Cumberland County, NJ.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Not Just Ruguleh</strong> Baked goods from Hudson County, NJ.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>R & G Produce</strong> Vegetables from Orange County, NY. </div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Rabbit Run Farm</strong> Certified Organic vegetables and meats from Bucks County, PA.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Red Jacket Orchards</strong> Apples, plums, cherries, apricots, peaches, berries from Ontario County, NY.</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Staten Island Family Farm</strong> Vegetables, Mexican specialty produce from Richmond County, New York. A New Farmer Development Project participant</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"><strong>Market Information </strong></div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;">St Marks Place and Hyatt St, in the parking lot next to the St George Theater</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;">Saturdays 8am - 2pm May 7 - Nov 19</div><div style="font-family: Calibri, Helvetica, Arial, sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;">EBT/Food Stamps, Debit/Credit, and WIC & FMNP checks accepted! </div></blockquote> <br />
<blockquote><div style="font-family: Calibri,Helvetica,Arial,sans-serif; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;"></div></blockquote>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-54722443069230519352011-05-05T12:18:00.002-04:002011-05-06T00:05:20.888-04:00Forget the Royal Wedding! Did You See The Royal Keynote?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3v65Yo_S_-I/TcLEsOuCAII/AAAAAAAAAXo/xBsZcGScre8/s1600/HRH.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="http://3.bp.blogspot.com/-3v65Yo_S_-I/TcLEsOuCAII/AAAAAAAAAXo/xBsZcGScre8/s320/HRH.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Screen capture from webcast.</td></tr>
</tbody></table>Don't get me wrong, I got swept up in the romantic royal madness last week when Prince William and Lady Catherine showed me where every Disney animator got their inspiration for their "happily ever after" princess movie endings, but, as a self-proclaimed foodie, it was yesterday's Royal Keynote that <i>truly</i> knocked my socks off! <i> </i><br />
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<i>The Washington Post </i>and Georgetown University hosted <a href="http://searchingforsustenance.blogspot.com/2011/05/future-of-food-live-stream.html"><b><i>The Future of Food</i> Conference</b></a> from about 9am to nearly 5pm yesterday where His Royal Highness Prince Charles was invited to be a keynote speaker. To be honest with you, I had little understanding as to why that should be, <i>until</i>, of course, I heard him speak.<br />
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I have been trolling the Internet to find a place to direct you so you, too can see not only the keynote, but also hear and see some of the other moving talks and panels from people like Eric Schlosser, Wendell Berry, Dr. Robert Ross, and Dr. Marion Nestle, just to name a few. The one resource that seems to be available is <a href="http://washingtonpostlive.com/conferences/food/archive"><b><i>The Washington Post Live</i> Archive</b></a> where they have a couple of brief clips of highlights [<b>UPDATE:</b> <i>The Washington Post </i>Archive now includes the FULL speech given by His Royal Highness] .<br />
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However, I am extremely happy to say that I did find the beautiful, elegant <i>words</i> His Royal Highness shared.<br />
<blockquote>[<b>UPDATE: </b>A link to the video of the speech can be found <a href="http://www.iencode.net/Player/Player.htm?id=1088&uid=1500560&co=171&g=37862a95-8e70-42d2-95e1-72e66f81cdb7&sid=all"><b>here</b></a>. I am getting a little bit of feedback on mine, but that may be a Mac vs. Microsoft issue!] </blockquote>So without any further adieu, here is the speech, in its entirety, given by the Prince of Wales as transcribed on <a href="http://www.princeofwales.gov.uk/speechesandarticles/index.html"><b>his website</b></a>:<br />
<blockquote><h3>A speech by HRH The Prince of Wales to the Future for Food Conference, Georgetown University, Washington DC</h3><div class="publishDate">4th May 2011</div>President de Gioia, Ladies and Gentlemen. Having such fond memories of my last visit, it is a great joy to be invited back to Georgetown to speak at this conference. It certainly makes a change from making embarrassing speeches about my eldest son during wedding receptions...!<br />
I’m afraid my one regret today is that I have missed the first panel discussion, chaired by Eric Schlosser, who has done so much, if I may say so, to raise awareness of the key issues in his important film and in his writing. I know that Eric has outlined why this conference is so vital. The world is gradually waking up to the fact that creating sustainable food systems will become paramount in the future because of the enormous challenges now facing food production.<br />
The Oxford English Dictionary defines “sustainability” as “keeping something going continuously.” And the need to “keep things going” for future generations – in other words, for all of you students and your families, whether here at Georgetown or, through the wonders of modern technology, elsewhere across this vast country – is quite frankly the reason I have made the long journey to Washington, and probably losing my voice now through jetlag!<br />
One or two of you may have noticed that over the past thirty years I have been venturing into extremely dangerous territory by speaking about the future of food. I have all the scars to prove it...! Questioning the conventional world view is a risky business. And the only reason I have done so is for the sake of your generation and for the integrity of Nature herself. It is your future that concerns me and that of your grandchildren, and theirs too. That is how far we should be looking ahead. I have no intention of being confronted by my grandchildren, demanding to know why on Earth we didn’t do something about the many problems that existed, when we knew what was going wrong. The threat of that question, the responsibility of it, is precisely why I have gone on challenging the assumptions of our day. And I would urge you to do the same, because we need to face up to asking whether how we produce our food is actually fit for purpose in the very challenging circumstances of the twenty-first century. We simply cannot ignore that question any longer.<br />
Very nearly thirty years ago I began by talking about the issue, but I realized in the end I had to go further. I had to put my concern into action, to demonstrate how else we might do things so that we secure food production for the future, but also, crucially, to take care of the Earth that sustains us. Because if we don’t do that, if we do not work within Nature’s system, then Nature will fail to be the durable, continuously sustaining force she has always been. Only by safeguarding Nature’s resilience can we hope to have a resilient form of food production and ensure food security in the long term.<br />
This is the challenge facing us. We have to maintain a supply of healthy food at affordable prices when there is mounting pressure on nearly every element affecting the process. In some cases we are pushing Nature’s life-support systems so far, they are struggling to cope with what we ask of them. Soils are being depleted, demand for water is growing ever more voracious and the entire system is at the mercy of an increasingly fluctuating price of oil.<br />
Remember that when we talk about agriculture and food production, we are talking about a complex and interrelated system and it is simply not possible to single out just one objective, like maximising production, without also ensuring that the system which delivers those increased yields meets society’s other needs. As Eric has highlighted, these should include the maintenance of public health, the safeguarding of rural employment, the protection of the environment and contributing to overall quality of life.<br />
So I trust that this conference will not shy away from the big questions. Chiefly, how can we create a more sustainable approach to agriculture while recognizing those wider and important social and economic parameters – an approach that is capable of feeding the world with a global population rapidly heading for nine billion? And can we do so amid so many competing demands on land, in an increasingly volatile climate and when levels of the planet’s biodiversity are under such threat or in serious decline?<br />
As I see it, these pressures mean we haven’t much choice in the matter. We are going to have to take some very brave steps. We will have to develop much more sustainable, or durable forms of food production because the way we have done things up to now are no longer as viable as they once appeared to be. The more I talk with people about this issue, the more I realize how vague the general picture remains of the perilous state we are in. So, just to be absolutely clear, I feel I should offer you a quick pen sketch of just some of the evidence that this is so.<br />
Certainly, internationally, food insecurity is a growing problem. There are also many now who consider that global food systems are well on the way to being in crisis. Yield increases for staple food crops are declining. They have dropped from three per cent in the 1960’s to one per cent today – and that is really worrying because, for the first time, that rate is less than the rate of population growth. And all of this, of course, has to be set against the ravages caused by climate change. Already yields are suffering in Africa and India where crops are failing to cope with ever-increasing temperatures and fluctuating rainfall. We all remember the failure of last year’s wheat harvest in Russia and droughts in China. They have caused the cost of food to rocket and, with it, inflation around the world, stoking social discontent in many countries, notably in the Middle East. It is a situation I fear will only become more volatile as we suffer yet more natural disasters…<br />
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Set against these threats to yields is the ever-growing demand for food. The United Nations Food and Agriculture Organisation estimates that the demand will rise by seventy per cent between now and 2050. The curve is quite astonishing. The world somehow has to find the means of feeding a staggering 219,000 new mouths every day. That’s about 450 since I started talking! What is more, with incomes rising in places like China and India, there will also be more people wealthy enough to consume more, so the demand for meat and dairy products may well increase yet further. And all that extra livestock will compete for feed more and more with an energy sector that has massively expanded its demand for biofuels. Here in the U.S., I am told, four out of every ten bushels of corn are now grown to fuel motor vehicles.<br />
This is the context we find ourselves in and it is set against the backdrop of a system heavily dependent upon fossil fuels and other forms of diminishing natural capital – mineral fertilizers and so on. Most forms of industrialized agriculture now have an umbilical dependency on oil, natural gas and other non-renewable resources. One study I have read estimates that a person today on a typical Western diet is, in effect, consuming nearly a U.S. gallon of diesel every day! And when you consider that in the past decade the cost of artificial nitrogen fertilizers has gone up fourfold and the cost of potash three times, you start to see how uncomfortable the future could become if we do not wean ourselves off our dependency. And that’s not even counting the impact of higher fuel prices on the other costs of production – transport and processing – all of which are passed on to the consumer. It is indeed a vicious circle.<br />
Then add the supply of land into the equation – where do we grow all of the extra plants or graze all that extra stock when urban expansion is such a pressure? Here in the United States I am told that one acre is lost to development every minute of every day – which means that since 1982 an area the size of Indiana has been built over – though that is small fry compared with what is happening in places like India where, somehow, they have to find a way of housing another three hundred million people in the next thirty years. But on top of this is the very real problem of soil erosion.<br />
Again, in the U.S., soil is being washed away ten times faster than the Earth can replenish it, and it is happening forty times faster in China and India. Twenty-two thousand square miles of arable land is turning into desert every year and, all told, it appears a quarter of the world’s farmland, two billion acres, is degraded.<br />
Given these pressures, it seems likely we will have to grow plants in more difficult terrain. But the only sustainable way to do that will be by increasing the long term fertility of the soil, because, as I say, achieving increased production using imported, non-renewable inputs is simply not sustainable.<br />
There are many other pressures on the way we produce our food, but I just need to highlight one more, if I may, before I move on to the possible solutions, because it is so important. It is that magical substance we have taken for granted for so long – water.<br />
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In a country like the United States a fifth of all your grain production is dependent upon irrigation. For every pound of beef produced in the industrial system, it takes two thousand gallons of water. That is a lot of water and there is plenty of evidence that the Earth cannot keep up with the demand. The Ogallala Aquifer on the Great Plains, for instance, is depleting by 1.3 trillion gallons faster than rainfall can replenish it. And when you consider that of all the water in the world, only five per cent of it is fresh and a quarter of that sits in Lake Baikal in Siberia, there is not a lot left. Of the remaining four per cent, nearly three quarters of it is used in agriculture, but thirty per cent of that water is wasted. If you set that figure against future predictions, then the picture gets even worse. By 2030 it is estimated that the world’s farmers will need forty-five per cent more water than today. And yet already, because of irrigation, many of the world’s largest rivers no longer reach the sea for part of the year – including, I am afraid, the Colorado and Rio Grande.<br />
Forgive me for labouring these points, but the impact of all of this has already been immense. Over a billion people – one seventh of the world’s population – are hungry and another billion suffer from what is called “hidden hunger,” which is the lack of essential vitamins and nutrients in their diets. And on the reverse side of the coin, let us not forget the other tragic fact – that over a billion people in the world are now considered overweight or obese. It is an increasingly insane picture. In one way or another, half the world finds itself on the wrong side of the food equation.<br />
You can see, I hope, that in a global ecosystem that is, to say the least, under stress, our apparently unbridled demands for energy, land and water puts overwhelming pressure on our food systems. I am not alone in thinking that the current model is simply not durable in the long term. It is not “keeping everything going continuously” and it is, therefore, not sustainable.<br />
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So what is a “sustainable food production” system? We should be very clear about it, or else we will end up with the same system that we have now, but dipped in “green wash.” For me, it has to be a form of agriculture that does not exceed the carrying capacity of its local ecosystem and which recognizes that the soil is the planet’s most vital renewable resource. Top soil is the cornerstone of the prosperity of nations. It acts as a buffer against drought and as a carbon sink and it is the primary source of the health of all animals, plants and people. If we degrade it, as we are doing, then Nature’s capital will lose its innate resilience and it won’t be very long, believe you me, before our human economic capital and economic systems also begin to lose their resilience.<br />
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Let’s, then, try and look for a moment at what very probably is not a genuinely sustainable form of agriculture – for the long term, and by that I mean generations as yet unborn. In my own view it is surely not dependent upon the use of chemical pesticides, fungicides and insecticides; nor, for that matter, upon artificial fertilizers and growth-promoters or G.M.? You would have perhaps thought it unlikely to create vast monocultures and to treat animals like machines by using industrial rearing systems. Nor would you expect it to drink the Earth dry, deplete the soil, clog streams with nutrient-rich run-off and create, out of sight and out of mind, enormous dead zones in the oceans. You would also think, wouldn’t you, that it might not lead to the destruction of whole cultures or the removal of many of the remaining small farmers around the world? Nor, presumably, would it destroy biodiversity at the same time as cultural and social diversity.<br />
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On the contrary, genuinely sustainable farming maintains the resilience of the entire ecosystem by encouraging a rich level of biodiversity in the soil, in its water supply and in the wildlife – the birds, insects and bees that maintain the health of the whole system. Sustainable farming also recognizes the importance to the soil of planting trees; of protecting and enhancing water-catchment systems; of mitigating, rather than adding to, climate change. To do this it must be a mixed approach. One where animal waste is recycled and organic waste is composted to build the soil’s fertility. One where antibiotics are only used on animals to treat illnesses, not deployed in prophylactic doses to prevent them; and where those animals are fed on grass-based regimes as Nature intended.<br />
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You may think this an idealized definition – that it isn’t possible in “the real world” – but if you consider this the gold standard, then for food production to become more “sustainable” it has to reduce the use of those substances that are dangerous and harmful not only to human health, but also to the health of those natural systems, such as the oceans, forests and wetlands, that provide us with the services essential to life on this planet – but which we rashly take for granted. At the same time, it has to minimize the use of non-renewable external inputs. Fertilizers that do not come from renewable sources do not enable a sustainable approach which, ultimately, comes down to giving back to Nature as much as it takes out and recognizing that there are necessary limits to what the Earth can do. Equally, it includes the need for producers to receive a reasonable price for their labours above the price of production. And that, ladies and gentlemen, leads me to the nub of what I would like you to consider.<br />
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Having myself tried to farm as sustainably as possible for some twenty-six years in England, which is not as long as other people here I know, I certainly know of plenty of current evidence that adopting an approach which mirrors the miraculous ingenuity of Nature can produce surprisingly high yields of a wide range of vegetables, arable crops, beef, lamb and milk. And yet we are told ceaselessly that sustainable or organic agriculture cannot feed the world. I find this claim very hard to understand. Especially when you consider the findings of an impeccably well-researched International Assessment of Agricultural Knowledge, Science and Technology for Development, conducted in 2008 by the U.N. I am very pleased, by the way, to see that the co-chair of that report, Professor Hans Herren, will be taking part in the International Panel discussion towards the end of the conference. His report drew on evidence from more than 400 scientists worldwide and concluded that small-scale, family-based farming systems, adopting so-called agro-ecological approaches, were among the most productive systems in developing countries. This was a major study and a very explicit statement. And yet, for some strange reason, the conclusions of this exhaustive report seem to have vanished without trace.<br />
This is the heart of the problem, it seems to me – why it is that an industrialized system, deeply dependent on fossil fuels and chemical treatments, is promoted as viable, while a much less damaging one is rubbished and condemned as unfit for purpose. The reasons lie in the anomalies that exist behind the scenes.<br />
I would certainly urge you, first, to look at the slack in the system. Under the current, inherently unsustainable system, in the developed world we actually throw away approximately forty per cent of the food we have bought.<br />
Food is now much cheaper than it was and one of the unexpected consequences of this is, perhaps, that we do not value it as once we did. I cannot help feeling some of this problem could be avoided with better food education. You only have to consider the progress your First Lady, Mrs Obama, has achieved lately by launching her “Let’s Move” campaign – a wonderful initiative, if I may say so. With manufacturers making their “Healthy Weight Commitment” and pledging to cut 1.5 trillion calories a year from their products; with Walmart promising to sell products with less sugar, salt and trans-fats, and to reduce their prices on healthy items like fresh fruits and vegetables; and with the First Lady’s big drive to improve healthy eating in schools and the excellent thought of urging doctors to write out prescriptions for exercise; these are marvellous ideas that I am sure will make a major difference.<br />
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Alas, in developing countries approximately forty per cent of food is lost between farm and market. Could that be remedied too, this time by better on-farm storage? And we should also remember that many, if not most, of the farmers in the developing world are achieving a fraction of the yields they might do if the soil was nurtured more with an eye to organic matter content and improved water management.<br />
However, the really big issue we need to consider is how conventional, agri-industrial techniques are able to achieve the success they do, and how we measure that success. And here I come to the aspect of food production that troubles me most.<br />
The well-known commentator in this country on food matters, Michael Pollan, pointed out recently that, so far, the combined market for local and organic food, both in the U.S. and Europe, has only reached around two or three per cent of total sales. And the reason, he says, is quite simple. It is the difficulty in making sustainable farming more profitable for producers and sustainable food more affordable for consumers. With so much growing concern about this, my International Sustainability Unit carried out a study into why sustainable food production systems struggle to make a profit, and how it is that intensively produced food costs less. The answer to that last question may seem obvious, but my I.S.U. study reveals a less apparent reason.<br />
It looked at five case studies and discovered two things: firstly, that the system of farm subsidies is geared in such a way that it favours overwhelmingly those kinds of agricultural techniques that are responsible for the many problems I have just outlined. And secondly, that the cost of that damage is not factored into the price of food production. Consider, for example, what happens when pesticides get into the water supply. At the moment, the water has to be cleaned up at enormous cost to consumer water bills; the primary polluter is not charged. Or take the emissions from the manufacture and application of nitrogen fertilizer, which are potent greenhouse gases. They, too, are not costed at source into the equation.<br />
This has led to a situation where farmers are better off using intensive methods and where consumers who would prefer to buy sustainably produced food are unable to do so because of the price. There are many producers and consumers who want to do the right thing but, as things stand, “doing the right thing” is penalised. And so this raises an admittedly difficult question – has the time arrived when a long, hard look is needed at the way public subsidies are generally geared? And should the recalibration of that gearing be considered so that it helps healthier approaches and “techniques”? Could there be benefits if public finance were redirected so that subsidies are linked specifically to farming practices that are more sustainable, less polluting and of wide benefit to the public interest, rather than what many environmental experts have called the curiously “perverse” economic incentive system that too frequently directs food production?<br />
The point, surely, is to achieve a situation where the production of healthier food is rewarded and becomes more affordable and that the Earth’s capital is not so eroded. Nobody wants food prices to go up, but if it is the case that the present low price of intensively produced food in developed countries is actually an illusion, only made possible by transferring the costs of cleaning up pollution or dealing with human health problems onto other agencies, then could correcting these anomalies result in a more beneficial arena where nobody is actually worse off in net terms? It would simply be a more honest form of accounting that may make it more desirable for producers to operate more sustainably – particularly if subsidies were redirected to benefit sustainable systems of production. It is a question worth considering, and I only ask it because my concern is simply that we seek to produce the healthiest food possible from the healthiest environment possible – for the long term – and to ensure that it is affordable for ordinary consumers.<br />
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There are, after all, already precedents for these kinds of measures, particularly, for instance, in the way that governments around the world have stimulated the growth of the renewable energy market by the provision of market mechanisms and feed-in tariffs. Could what has been done for energy production be applied to food? Is this worth considering? After all, it could have a very powerful, transformative effect on the market for sustainably produced food, with benefits all round.<br />
Certainly, the U.N.’s Environment Programme inspires hope when it estimates that the “greening” of agriculture and fisheries would increase economic value per year by eleven per cent by 2050. The hugely overstretched stocks of the North East Atlantic Blue Fin Tuna is a case in point, where it is estimated that a transition to sustainable fisheries management could generate a profit of more than 500 million dollars every year, as compared to the current figure of seventy million dollars – and that is after having received 120 million dollars in subsidies. It is also worth bearing in mind that these sorts of policies which encourage more diversity, in terms of landscape, community and products, often generate all sorts of other positive results too – in tourism, forestry and industry.<br />
This all depends upon us deepening our understanding of the relationship between food, energy, water and economic security, and then creating policies which reward producers who base their farming systems on these principles. Simply because, if we do not consider the whole picture and take steps with the health of the whole system in mind, not only will we suffer from rising food prices, we will also see the overall resilience of our economies and, in some instances, our ecological and social systems too, becoming dangerously unstable.<br />
If we do take such important steps, it seems to me that we would also have to question whether it is responsible in the long-term to have most of our food coming from highly centralised processing and distribution systems. Raw materials are often sourced many thousands of miles away from where we live; meat is processed in vast factories and then transported great distances before being sold. In light of the kinds of events we have been witnessing more frequently of late, such as the horrific floods in Pakistan last year and in Australia a few months ago, it is very easy to imagine that with systems concentrated in such intense, large-scale ways, these events could quickly escalate into a global food crisis. We have to consider how we achieve food security in a world where commodity food prices will inevitably rise. So, could one way be to put more emphasis on re-localising the production and distribution of key staple foods? Wouldn’t that create the sort of buffer we will need if we are to face increasingly volatile and unpredictable world market prices?<br />
And remember the point I made earlier. The fact that food production is part of a wider socio-economic landscape. We have to recognize that social and economic stability is built upon valuing and supporting local communities and their traditions. Smallholder agriculture therefore has a pivotal role. Imagine if there was a global food shortage; if it became much harder to import food in today’s quantities, where do countries turn to for their staple foods? Is there not more resilience in a system where the necessary staple foods are produced locally, so that if there are shocks to the system, there won’t be panic? And what is more, not only can it be much more productive than it currently is, strengthening small farm production could be a major force in preserving the traditional knowledge and biodiversity that we lose at our peril.<br />
So might it be wise, given the rather difficult situation we appear to be in, that if we do look at re-gearing the way subsidies work, we include policies that focus funding on strengthening economic and environmental diversity? This diversity is at the root of building resilient economies that have the adaptive capacity to deal with the increasingly severe and frequent shocks that affect us all.<br />
Ladies and gentlemen, I am a historian, not an economist, but what I am hinting at here is that it is surely time to grasp one of the biggest nettles of all and re-assess what has become a fundamental aspect of our entire economic model. As far as I can see, responding to the problems we have with a “business as usual” approach towards the way in which we measure G.D.P. offers us only short-term relief. It does not promise a long-term cure. Why? Because we cannot possibly maintain the approach in the long-term if we continue to consume our planet as rapaciously as we are doing. Capitalism depends upon capital, but our capital ultimately depends upon the health of Nature’s capital. Whether we like it or not, the two are in fact inseparable.<br />
There are alternative ways to growing our food which, if used with new technology – things like precision irrigation, for instance – would go a very long way to resolving some of the problems we face. If they are underpinned by smarter financial ways of supporting them, they could strengthen the resilience of our agriculture, marine and energy systems. We could ensure a means of supply that is capable of withstanding the sorts of sudden fluctuations on international markets which are bound to come our way, as the price of oil goes up and the impact of our accelerating disruption of entire natural systems becomes greater.<br />
In essence what I am suggesting here is something very simple. We need to include in the bottom line the true costs of food production – the true financial costs and the true costs to the Earth. It is what I suppose you could call “Accounting for Sustainability,” a name I gave to a project I set up six years ago, initially to encourage businesses to expand their accounting process so that it incorporates the interconnected impact of financial, environmental and social elements on their long-term performance. What if Accounting for Sustainability was applied to the agricultural sector? This was certainly the implicit suggestion in a recent and very important study by the U.N. The Economics of Ecosystems and Biodiversity, or T.E.E.B., assessed the multi-trillion dollar importance to the world’s economy of the natural world and concluded that the present system of national accounts needs to be upgraded rapidly so they include the health of natural capital, and thereby accurately reflect how the services offered by natural ecosystems are performing – let alone are paid for. Incidentally, to create a genuine market for such services – in the same way as a carbon market has been created – could conceivably make a substantial contribution to reducing poverty in the developing world.<br />
This is very important. If we hope to redress the market failure that will otherwise blight the lives of future generations, we have to see that there is a direct relationship between the resilience of the planet’s ecosystems and the resilience of our national economies.<br />
Ladies and gentlemen, I hope you have begun to see my point – and that the other universities are still with us! Essentially, we have to do more today to avert the catastrophes of tomorrow and we can only do that by re-framing the way we approach the economic problems that confront us. We have to put Nature back at the heart of the equation. If we are to make our agricultural and marine systems (and therefore our economies) resilient in the long term, then we have to design policies in every sector that bring the true costs of environmental destruction and the depletion of natural capital to the fore and support an ecosystem based approach. And we have to nurture and support the communities of smallholders and family farmers.<br />
I trust that these thoughts will help to fire your debates and focus your thoughts for the rest of the conference. Who knows, perhaps at the end of it, we might be able to herald a new “Washington Consensus?” Like the previous version which has so dominated economic thinking around the world, it could be a consensus that acknowledges the need for markets and the role of the private sector, but which also embraces the urgent need for a rounded approach – one that recognizes the real opportunities and trade-offs needed to build a food system that enhances and ensures the maintenance of social, economic and environmental capital.<br />
The new food movement could be at the heart of this Consensus, acting as an agent for truly transformational change; not just by addressing the challenges of making our food systems more sustainable and secure but also because, as far as I am concerned, agriculture – not agri-industry – holds the key to the improvement of public health, the expansion of rural employment, the enrichment of education and enhancement of quality of life.<br />
Critically, such a new Washington Consensus might embrace the willingness of all aspects of society – the public, private and N.G.O. sectors, large corporations and small organisations – to work together to build an economic model built upon resilience and diversity, which are the two great characteristics of your nation. Such a partnership is vital; indeed, it has never been needed more and I am tremendously inspired by recent initiatives here in the United States. You cannot help but feel hopeful when such huge corporations like Walmart back local sourcing of food and decide to stock their shelves with sustainable or organic produce. Industry is clearly listening. Everyone has to work together and we all have to recognize the principle that Mahatma Gandhi observed so incisively when he said that “we may utilize the gifts of Nature just as we choose, but in her books the debts are always equal to the credits.”<br />
It is, I feel, our apparent reluctance to recognize the interrelated nature of the problems and therefore the solutions, that lies at the heart of our predicament and certainly on our ability to determine the future of food. How we deal with this systemic failure in our thinking will define us as a civilisation and determine our survival. Ladies and gentlemen, let me end by reminding you of the words of one of your own founding fathers and visionaries. It was George Washington who entreated your forebears to “Raise a standard to which the wise and honest can repair; the rest is in the hands of God” – and, indeed, as so often in the past, in the hands of your great country, the United States of America.</blockquote><br />
Prince Charles has written a number of books about sustainability such as <a href="http://www.amazon.com/Harmony-New-Way-Looking-World/dp/0061731315?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Harmony: A New Way of Looking at Our World</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=0061731315" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (which also has a <a href="http://www.amazon.com/Harmony-Childrens-Vision-Our-Future/dp/006173134X?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">children's edition</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=006173134X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />), and gardening in <a href="http://www.amazon.com/Garden-at-Highgrove-Prince-Charles/dp/1841881422?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Garden at Highgrove</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=1841881422" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and <a href="http://www.amazon.com/Elements-Organic-Gardening-Prince-Wales/dp/0967007690?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Elements of Organic Gardening</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=0967007690" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. <br />
<br />
I hope you have the time to check out the clips from the conference yesterday, I only wish more was made available to you. If it becomes so, I will b sure to post. For now, if you are on twitter, there is still a continuing conversation about the event going on if you search #FoF and/or #eatwell. Also, my twitter handle is <a href="http://twitter.com/#%21/riverand"><b>@riverand</b></a> and I LOVE to RT the big news in the foodie world!<br />
<br />
<div style="text-align: center;"><span style="font-style: italic;">What did you think of the speech?</span></div><div style="text-align: center;"><span style="font-style: italic;">Were you already aware of HRH's passion for this topic? When/how did you first learn?</span></div><div style="text-align: center;"><span style="font-style: italic;">Of the <a href="http://searchingforsustenance.blogspot.com/2011/05/future-of-food-live-stream.html"><b>speakers listed </b></a>at yesterday's event, who's words would you most like to hear/read?</span></div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-22316116029478273222011-05-04T11:12:00.001-04:002011-05-04T11:38:54.204-04:00The Future of Food LIVE STREAMAnother important discussion about food is going on right now at the Washington Post Live website. To join the live stream of <i>The Future of Food Conference</i>, follow this link:<br />
<div style="text-align: center;"><a href="http://washingtonpostlive.com/conferences/food/live"><span style="font-size: large;"><b>http://washingtonpostlive.com/conferences/food/live</b></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Here is the list of speakers participating in this conference:</div><div class="wp-row" style="z-index: 4120;"><h2>Speakers </h2></div><div class="views-row views-row-1 views-row-odd views-row-first" style="z-index: 4060;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 4050;"><div class="wp-row" style="z-index: 4040;"><div class="views-field-image-attach-images" style="z-index: 4030;"><span class="field-content"></span><br />
<div class="image-attach-node-638" style="width: 80px; z-index: 4020;"><span class="field-content"><img alt="Glover Blackwell_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Glover%20Blackwell_web.jpg" title="Glover Blackwell_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 4010;"><div class="wp-row" style="z-index: 4000;"><div class="views-field-title" style="z-index: 3990;"><h3 class="wpl-speaker-name field-content" rel="#639"><a href="http://washingtonpostlive.com/conferences/speakers/angela-glover-blackwell">Angela Glover Blackwell</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3980;"><div class="wpl-speaker-position field-content" style="z-index: 3970;">Founder and Chief Executive Officer, PolicyLink</div></div><div class="views-field-field-short-description-value" style="z-index: 3960;"><div class="field-content" style="z-index: 3950;">Angela Glover Blackwell, Founder and Chief Executive Officer<b>,</b> founded PolicyLink in 1999 and continues to drive its mission of advancing economic and social equity.</div></div></div></div></div><div class="views-row views-row-2 views-row-even" style="z-index: 3930;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3920;"><div class="wp-row" style="z-index: 3910;"><div class="views-field-image-attach-images" style="z-index: 3900;"><span class="field-content"></span><br />
<div class="image-attach-node-669" style="width: 80px; z-index: 3890;"><span class="field-content"><img alt="Chester Gillis_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Chester%20Gillis_web.jpg" title="Chester Gillis_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3880;"><div class="wp-row" style="z-index: 3870;"><div class="views-field-title" style="z-index: 3860;"><h3 class="wpl-speaker-name field-content" rel="#670"><a href="http://washingtonpostlive.com/conferences/speakers/chester-gillis">Chester Gillis</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3850;"><div class="wpl-speaker-position field-content" style="z-index: 3840;">Dean, Georgetown College</div></div><div class="views-field-field-short-description-value" style="z-index: 3830;"><div class="field-content" style="z-index: 3820;">Chester Gillis was appointed Dean of Georgetown College in April 2009. </div></div></div></div></div><div class="views-row views-row-3 views-row-odd" style="z-index: 3800;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3790;"><div class="wp-row" style="z-index: 3780;"><div class="views-field-image-attach-images" style="z-index: 3770;"><span class="field-content"></span><br />
<div class="image-attach-node-624" style="width: 80px; z-index: 3760;"><span class="field-content"><img alt="Blanck_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Blanck_web.jpg" title="Blanck_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3750;"><div class="wp-row" style="z-index: 3740;"><div class="views-field-title" style="z-index: 3730;"><h3 class="wpl-speaker-name field-content" rel="#625"><a href="http://washingtonpostlive.com/conferences/speakers/cmdr-heidi-michels-blanck">Cmdr. Heidi Michels Blanck</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3720;"><div class="wpl-speaker-position field-content" style="z-index: 3710;">Division Chief, Centers for Disease Control and Prevention</div></div><div class="views-field-field-short-description-value" style="z-index: 3700;"><div class="field-content" style="z-index: 3690;">Commander Heidi Michels Blanck, MS, PhD, U.S. Public Health Service, is Chief of the Obesity Prevention and Control Branch at CDC in the Division of Nutrition, Physical Activity, and Obesity.</div></div></div></div></div><div class="views-row views-row-4 views-row-even" style="z-index: 3670;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3660;"><div class="wp-row" style="z-index: 3650;"><div class="views-field-image-attach-images" style="z-index: 3640;"><span class="field-content"></span><br />
<div class="image-attach-node-646" style="width: 80px; z-index: 3630;"><span class="field-content"><img alt="Dan Barber_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Dan%20Barber_web.jpg" title="Dan Barber_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3620;"><div class="wp-row" style="z-index: 3610;"><div class="views-field-title" style="z-index: 3600;"><h3 class="wpl-speaker-name field-content" rel="#647"><a href="http://washingtonpostlive.com/conferences/speakers/dan-barber">Dan Barber</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3590;"><div class="wpl-speaker-position field-content" style="z-index: 3580;">Chef, Blue Hill</div></div><div class="views-field-field-short-description-value" style="z-index: 3570;"><div class="field-content" style="z-index: 3560;">In May of 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber. </div></div></div></div></div><div class="views-row views-row-5 views-row-odd" style="z-index: 3540;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3530;"><div class="wp-row" style="z-index: 3520;"><div class="views-field-image-attach-images" style="z-index: 3510;"><span class="field-content"></span><br />
<div class="image-attach-node-612" style="width: 80px; z-index: 3500;"><span class="field-content"><img alt="Deb_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Deb_web.jpg" title="Deb_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3490;"><div class="wp-row" style="z-index: 3480;"><div class="views-field-title" style="z-index: 3470;"><h3 class="wpl-speaker-name field-content" rel="#613"><a href="http://washingtonpostlive.com/conferences/speakers/debra-eschmeyer">Debra Eschmeyer</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3460;"><div class="wpl-speaker-position field-content" style="z-index: 3450;">Outreach Director, National Farm to School Network</div></div><div class="views-field-field-short-description-value" style="z-index: 3440;"><div class="field-content" style="z-index: 3430;">Co-Founder and Program Director of FoodCorps, Outreach Director of the National Farm to School Network, and a farmer, Ms. Eschmeyer has 15 years of farming and sustainable food system experience. </div></div></div></div></div><div class="views-row views-row-6 views-row-even" style="z-index: 3410;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3400;"><div class="wp-row" style="z-index: 3390;"><div class="views-field-image-attach-images" style="z-index: 3380;"><span class="field-content"></span><br />
<div class="image-attach-node-640" style="width: 80px; z-index: 3370;"><span class="field-content"><img alt="Schlosser_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Schlosser_web.jpg" title="Schlosser_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3360;"><div class="wp-row" style="z-index: 3350;"><div class="views-field-title" style="z-index: 3340;"><h3 class="wpl-speaker-name field-content" rel="#641"><a href="http://washingtonpostlive.com/conferences/speakers/eric-schlosser">Eric Schlosser</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3330;"><div class="wpl-speaker-position field-content" style="z-index: 3320;">Author</div></div><div class="views-field-field-short-description-value" style="z-index: 3310;"><div class="field-content" style="z-index: 3300;">Eric Schlosser known for investigative journalism, is the author of the books FAST FOOD NATION,REEFER MADNESS, and CHEW ON THIS.</div></div></div></div></div><div class="views-row views-row-7 views-row-odd" style="z-index: 3280;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3270;"><div class="wp-row" style="z-index: 3260;"><div class="views-field-image-attach-images" style="z-index: 3250;"><span class="field-content"></span><br />
<div class="image-attach-node-584" style="width: 80px; z-index: 3240;"><span class="field-content"><img alt="Bauccio Fedele_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Bauccio%20Fedele_web.jpg" title="Bauccio Fedele_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3230;"><div class="wp-row" style="z-index: 3220;"><div class="views-field-title" style="z-index: 3210;"><h3 class="wpl-speaker-name field-content" rel="#585"><a href="http://washingtonpostlive.com/conferences/speakers/fedele-bauccio">Fedele Bauccio</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3200;"><div class="wpl-speaker-position field-content" style="z-index: 3190;">Co-founder Bon Appétit Management Company</div></div><div class="views-field-field-short-description-value" style="z-index: 3180;"><div class="field-content" style="z-index: 3170;"><div class="MsoNormal">When Fedele Bauccio co-founded Bon Appétit Management Company, he set out to revolutionize the food service industry by bringing fresh, made-from-scratch food to the contract market.</div></div></div></div></div></div><div class="views-row views-row-8 views-row-even" style="z-index: 3150;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3140;"><div class="wp-row" style="z-index: 3130;"><div class="views-field-image-attach-images" style="z-index: 3120;"><span class="field-content"></span><br />
<div class="image-attach-node-586" style="width: 80px; z-index: 3110;"><span class="field-content"><img alt="Fred_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Fred_web.jpg" title="Fred_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 3100;"><div class="wp-row" style="z-index: 3090;"><div class="views-field-title" style="z-index: 3080;"><h3 class="wpl-speaker-name field-content" rel="#587"><a href="http://washingtonpostlive.com/conferences/speakers/frederick-l-kirschenmann">Frederick L. Kirschenmann</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 3070;"><div class="wpl-speaker-position field-content" style="z-index: 3060;">President of Stone Barns Center for Food and Agriculture</div></div><div class="views-field-field-short-description-value" style="z-index: 3050;"><div class="field-content" style="z-index: 3040;">Frederick L. Kirschenmann, a longtime national and international leader in sustainable agriculture, shares an appointment as Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University and as President of Stone Barns Center for Food and Agriculture in Pocantico Hills, New York.</div></div></div></div></div><div class="views-row views-row-9 views-row-odd" style="z-index: 3020;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 3010;"><div class="wp-row" style="z-index: 3000;"><div class="views-field-image-attach-images" style="z-index: 2990;"><span class="field-content"></span><br />
<div class="image-attach-node-616" style="width: 80px; z-index: 2980;"><span class="field-content"><img alt="Gary Field_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Gary%20Field_web.jpg" title="Gary Field_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2970;"><div class="wp-row" style="z-index: 2960;"><div class="views-field-title" style="z-index: 2950;"><h3 class="wpl-speaker-name field-content" rel="#617"><a href="http://washingtonpostlive.com/conferences/speakers/gary-hirshberg">Gary Hirshberg</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2940;"><div class="wpl-speaker-position field-content" style="z-index: 2930;">Chairman, President, and CE-Yo of Stonyfield Farm</div></div><div class="views-field-field-short-description-value" style="z-index: 2920;"><div class="field-content" style="z-index: 2910;">Gary Hirshberg is the husband of freelance writer Meg Hirshberg and the father of three yogurt eaters. He is Chairman, President, and CE-Yo of Stonyfield Farm, the world’s leading organic yogurt producer.</div></div></div></div></div><div class="views-row views-row-10 views-row-even" style="z-index: 2890;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2880;"><div class="wp-row" style="z-index: 2870;"><div class="views-field-image-attach-images" style="z-index: 2860;"><span class="field-content"></span><br />
<div class="image-attach-node-642" style="width: 80px; z-index: 2850;"><span class="field-content"><img alt="Greg Asbed_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Greg%20Asbed_web.jpg" title="Greg Asbed_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2840;"><div class="wp-row" style="z-index: 2830;"><div class="views-field-title" style="z-index: 2820;"><h3 class="wpl-speaker-name field-content" rel="#643"><a href="http://washingtonpostlive.com/conferences/speakers/greg-asbed">Greg Asbed</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2810;"><div class="wpl-speaker-position field-content" style="z-index: 2800;">Co-Founder, Coalition of Immokalee Workers</div></div><div class="views-field-field-short-description-value" style="z-index: 2790;"><div class="field-content" style="z-index: 2780;">Greg Asbed is a Co-Founder of the Coalition of Immokalee Workers (CIW), a worker-based human rights organization. </div></div></div></div></div><div class="views-row views-row-11 views-row-odd" style="z-index: 2760;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2750;"><div class="wp-row" style="z-index: 2740;"><div class="views-field-image-attach-images" style="z-index: 2730;"><span class="field-content"></span><br />
<div class="image-attach-node-626" style="width: 80px; z-index: 2720;"><span class="field-content"><img alt="DeGioia_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/DeGioia_web.jpg" title="DeGioia_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2710;"><div class="wp-row" style="z-index: 2700;"><div class="views-field-title" style="z-index: 2690;"><h3 class="wpl-speaker-name field-content" rel="#627"><a href="http://washingtonpostlive.com/conferences/speakers/john-j-degioia">John J. DeGioia</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2680;"><div class="wpl-speaker-position field-content" style="z-index: 2670;">President, Georgetown University</div></div><div class="views-field-field-short-description-value" style="z-index: 2660;"><div class="field-content" style="z-index: 2650;">John J. DeGioia is the 48th President of Georgetown University. </div></div></div></div></div><div class="views-row views-row-12 views-row-even" style="z-index: 2630;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2620;"><div class="wp-row" style="z-index: 2610;"><div class="views-field-image-attach-images" style="z-index: 2600;"><span class="field-content"></span><br />
<div class="image-attach-node-630" style="width: 80px; z-index: 2590;"><span class="field-content"><img alt="Laura Anderko_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Laura%20Anderko_web.jpg" title="Laura Anderko_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2580;"><div class="wp-row" style="z-index: 2570;"><div class="views-field-title" style="z-index: 2560;"><h3 class="wpl-speaker-name field-content" rel="#631"><a href="http://washingtonpostlive.com/conferences/speakers/laura-anderko-rn-phd">Laura Anderko, RN, PhD</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2550;"><div class="wpl-speaker-position field-content" style="z-index: 2540;">Professor, Georgetown University</div></div><div class="views-field-field-short-description-value" style="z-index: 2530;"><div class="field-content" style="z-index: 2520;">Laura Anderko RN PhD holds the Robert and Kathleen Scanlon Endowed Chair in Values Based Health Care at Georgetown University School of Nursing & Health Studies. </div></div></div></div></div><div class="views-row views-row-13 views-row-odd" style="z-index: 2500;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2490;"><div class="wp-row" style="z-index: 2480;"><div class="views-field-image-attach-images" style="z-index: 2470;"><span class="field-content"></span><br />
<div class="image-attach-node-644" style="width: 80px; z-index: 2460;"><span class="field-content"><img alt="Lucas Benitez_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Lucas%20Benitez_web.jpg" title="Lucas Benitez_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2450;"><div class="wp-row" style="z-index: 2440;"><div class="views-field-title" style="z-index: 2430;"><h3 class="wpl-speaker-name field-content" rel="#645"><a href="http://washingtonpostlive.com/conferences/speakers/lucas-benitez">Lucas Benitez</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2420;"><div class="wpl-speaker-position field-content" style="z-index: 2410;">Co-Founder, Coalition of Immokalee Workers</div></div><div class="views-field-field-short-description-value" style="z-index: 2400;"><div class="field-content" style="z-index: 2390;">Mr. Benitez is a co-founder of the Coalition of Immokalee Workers (CIW).</div></div></div></div></div><div class="views-row views-row-14 views-row-even" style="z-index: 2370;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2360;"><div class="wp-row" style="z-index: 2350;"><div class="views-field-image-attach-images" style="z-index: 2340;"><span class="field-content"></span><br />
<div class="image-attach-node-601" style="width: 80px; z-index: 2330;"><span class="field-content"><img alt="Marion Nestle_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Marion%20Nestle_web.jpg" title="Marion Nestle_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2320;"><div class="wp-row" style="z-index: 2310;"><div class="views-field-title" style="z-index: 2300;"><h3 class="wpl-speaker-name field-content" rel="#602"><a href="http://washingtonpostlive.com/conferences/speakers/marion-nestle">Marion Nestle</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2290;"><div class="wpl-speaker-position field-content" style="z-index: 2280;">Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University</div></div><div class="views-field-field-short-description-value" style="z-index: 2270;"><div class="field-content" style="z-index: 2260;">Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. </div></div></div></div></div><div class="views-row views-row-15 views-row-odd" style="z-index: 2240;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2230;"><div class="wp-row" style="z-index: 2220;"><div class="views-field-image-attach-images" style="z-index: 2210;"><span class="field-content"></span><br />
<div class="image-attach-node-622" style="width: 80px; z-index: 2200;"><span class="field-content"><img alt="Taylor_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Taylor_web.jpg" title="Taylor_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2190;"><div class="wp-row" style="z-index: 2180;"><div class="views-field-title" style="z-index: 2170;"><h3 class="wpl-speaker-name field-content" rel="#623"><a href="http://washingtonpostlive.com/conferences/speakers/michael-r-taylor">Michael R. Taylor</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2160;"><div class="wpl-speaker-position field-content" style="z-index: 2150;">Deputy Commissioner for Foods at the U.S. Food and Drug Administration</div></div><div class="views-field-field-short-description-value" style="z-index: 2140;"><div class="field-content" style="z-index: 2130;">Michael R. Taylor, J.D., was named Deputy Commissioner for Foods at the U.S. Food and Drug Administration, on Jan. 13, 2010. </div></div></div></div></div><div class="views-row views-row-16 views-row-even" style="z-index: 2110;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 2100;"><div class="wp-row" style="z-index: 2090;"><div class="views-field-image-attach-images" style="z-index: 2080;"><span class="field-content"></span><br />
<div class="image-attach-node-618" style="width: 80px; z-index: 2070;"><span class="field-content"><img alt="Patrick Holden_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Patrick%20Holden_web.jpg" title="Patrick Holden_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 2060;"><div class="wp-row" style="z-index: 2050;"><div class="views-field-title" style="z-index: 2040;"><h3 class="wpl-speaker-name field-content" rel="#619"><a href="http://washingtonpostlive.com/conferences/speakers/patrick-holden">Patrick Holden</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 2030;"><div class="wpl-speaker-position field-content" style="z-index: 2020;">Founder, The Sustainable Food Trust</div></div><div class="views-field-field-short-description-value" style="z-index: 2010;"><div class="field-content" style="z-index: 2000;">After a London upbringing Patrick Holden trained in Biodynamic farming at Emerson College in Sussex. Patrick's 250 acre mixed hill farm near Lampeter is now the longest established organic dairy farm in Wales.</div></div></div></div></div><div class="views-row views-row-17 views-row-odd" style="z-index: 1980;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1970;"><div class="wp-row" style="z-index: 1960;"><div class="views-field-image-attach-images" style="z-index: 1950;"><span class="field-content"></span><br />
<div class="image-attach-node-620" style="width: 80px; z-index: 1940;"><span class="field-content"><img alt="Ron Schaich_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Ron%20Schaich_web.jpg" title="Ron Schaich_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1930;"><div class="wp-row" style="z-index: 1920;"><div class="views-field-title" style="z-index: 1910;"><h3 class="wpl-speaker-name field-content" rel="#621"><a href="http://washingtonpostlive.com/conferences/speakers/ronald-m-shaich">Ronald M. Shaich</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1900;"><div class="wpl-speaker-position field-content" style="z-index: 1890;">Founder and Executive Chairman of the Board, Panera Bread</div></div><div class="views-field-field-short-description-value" style="z-index: 1880;"><div class="field-content" style="z-index: 1870;">Ron Shaich is the Founder and Executive Chairman of the Board of Panera Bread Company, where he previously served for over 25 years as the company’s Chief Executive Officer. </div></div></div></div></div><div class="views-row views-row-18 views-row-even" style="z-index: 1850;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1840;"><div class="wp-row" style="z-index: 1830;"><div class="views-field-image-attach-images" style="z-index: 1820;"><span class="field-content"></span><br />
<div class="image-attach-node-632" style="width: 80px; z-index: 1810;"><span class="field-content"><img alt="Sam Kass.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Sam%20Kass.jpg" title="Sam Kass.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1800;"><div class="wp-row" style="z-index: 1790;"><div class="views-field-title" style="z-index: 1780;"><h3 class="wpl-speaker-name field-content" rel="#633"><a href="http://washingtonpostlive.com/conferences/speakers/sam-kass">Sam Kass</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1770;"><div class="wpl-speaker-position field-content" style="z-index: 1760;">White House Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives</div></div><div class="views-field-field-short-description-value" style="z-index: 1750;"><div class="field-content" style="z-index: 1740;">Sam Kass serves as Assistant Chef and Senior Policy Advisory for Healthy Food Initiatives at the White House. </div></div></div></div></div><div class="views-row views-row-19 views-row-odd" style="z-index: 1720;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1710;"><div class="wp-row" style="z-index: 1700;"><div class="views-field-image-attach-images" style="z-index: 1690;"><span class="field-content"></span><br />
<div class="image-attach-node-598" style="width: 80px; z-index: 1680;"><span class="field-content"><img alt="Stephen McDonnell_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Stephen%20McDonnell_web.jpg" title="Stephen McDonnell_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1670;"><div class="wp-row" style="z-index: 1660;"><div class="views-field-title" style="z-index: 1650;"><h3 class="wpl-speaker-name field-content" rel="#599"><a href="http://washingtonpostlive.com/conferences/speakers/stephen-mcdonnell">Stephen McDonnell</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1640;"><div class="wpl-speaker-position field-content" style="z-index: 1630;">Founder and CEO of Applegate Farms</div></div><div class="views-field-field-short-description-value" style="z-index: 1620;"><div class="field-content" style="z-index: 1610;"><div class="MsoNormal">Stephen McDonnell is the founder and CEO of Applegate Farms, a leading producer of organic and natural meats sold in supermarkets and natural food stores throughout the U.S. </div></div></div></div></div></div><div class="views-row views-row-20 views-row-even" style="z-index: 1590;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1580;"><div class="wp-row" style="z-index: 1570;"><div class="views-field-image-attach-images" style="z-index: 1560;"><span class="field-content"></span><br />
<div class="image-attach-node-614" style="width: 80px; z-index: 1550;"><span class="field-content"><img alt="Susan Crockett_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Susan%20Crockett_web.jpg" title="Susan Crockett_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1540;"><div class="wp-row" style="z-index: 1530;"><div class="views-field-title" style="z-index: 1520;"><h3 class="wpl-speaker-name field-content" rel="#615"><a href="http://washingtonpostlive.com/conferences/speakers/susan-j-crockett">Susan J. Crockett</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1510;"><div class="wpl-speaker-position field-content" style="z-index: 1500;">Vice President and Senior Technology Officer for Health and Nutrition at General Mills</div></div><div class="views-field-field-short-description-value" style="z-index: 1490;"><div class="field-content" style="z-index: 1480;">Susan J. Crockett, Ph.D., R.D., FADA is Vice President and Senior Technology Officer for Health and Nutrition at General Mills where she leads the Bell Institute of Health and Nutrition. </div></div></div></div></div><div class="views-row views-row-21 views-row-odd" style="z-index: 1460;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1450;"><div class="wp-row" style="z-index: 1440;"><div class="views-field-image-attach-images" style="z-index: 1430;"><span class="field-content"></span><br />
<div class="image-attach-node-596" style="width: 80px; z-index: 1420;"><span class="field-content"><img alt="Wendell Berry_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Wendell%20Berry_web.jpg" title="Wendell Berry_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1410;"><div class="wp-row" style="z-index: 1400;"><div class="views-field-title" style="z-index: 1390;"><h3 class="wpl-speaker-name field-content" rel="#597"><a href="http://washingtonpostlive.com/conferences/speakers/wendell-berry">Wendell Berry</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1380;"><div class="wpl-speaker-position field-content" style="z-index: 1370;">Author</div></div><div class="views-field-field-short-description-value" style="z-index: 1360;"><div class="field-content" style="z-index: 1350;">The author of more than 40 works of fiction, nonfiction, and poetry, Wendell Berry has been the recipient of numerous awards and honors.</div></div></div></div></div><div class="views-row views-row-22 views-row-even" style="z-index: 1330;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1320;"><div class="wp-row" style="z-index: 1310;"><div class="views-field-image-attach-images" style="z-index: 1300;"><span class="field-content"></span><br />
<div class="image-attach-node-594" style="width: 80px; z-index: 1290;"><span class="field-content"><img alt="Will Allen_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Will%20Allen_web.jpg" title="Will Allen_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1280;"><div class="wp-row" style="z-index: 1270;"><div class="views-field-title" style="z-index: 1260;"><h3 class="wpl-speaker-name field-content" rel="#595"><a href="http://washingtonpostlive.com/conferences/speakers/will-allen">Will Allen</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1250;"><div class="wpl-speaker-position field-content" style="z-index: 1240;">Founder and CEO of Growing Power Inc.</div></div><div class="views-field-field-short-description-value" style="z-index: 1230;"><div class="field-content" style="z-index: 1220;">Will Allen, son of a sharecropper, former professional basketball player, ex-corporate sales leader and now farmer, has become recognized as among the preeminent thinkers of our time on agriculture and food policy. </div></div></div></div></div><div class="views-row views-row-23 views-row-odd" style="z-index: 1200;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1190;"><div class="wp-row" style="z-index: 1180;"><div class="views-field-image-attach-images" style="z-index: 1170;"><span class="field-content"></span><br />
<div class="image-attach-node-667" style="width: 80px; z-index: 1160;"><span class="field-content"><img alt="Prince Charles_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Prince%20Charles_web.jpg" title="Prince Charles_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1150;"><div class="wp-row" style="z-index: 1140;"><div class="views-field-title" style="z-index: 1130;"><h3 class="wpl-speaker-name field-content" rel="#668"><a href="http://washingtonpostlive.com/conferences/speakers/the-prince-of-wales">The Prince of Wales</a></h3></div><div class="views-field-field-short-description-value" style="z-index: 1120;"><div class="field-content" style="z-index: 1110;"><div class="MsoNormal">The Prince of Wales is the Heir to the British Throne. He is a lifelong environmentalist, one of the world's foremost charitable entrepreneurs and an organic farmer. Among the many environmental initiatives set up by His Royal Highness is the International Sustainability Unit, which was established in 2010 to facilitate consensus on how to resolve some of the key environmental challenges facing the world, specifically those to do with food security, ecosystem resilience and the depletion of Natural Capital.</div></div></div></div></div></div><div class="views-row views-row-24 views-row-even" style="z-index: 1090;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 1080;"><div class="wp-row" style="z-index: 1070;"><div class="views-field-image-attach-images" style="z-index: 1060;"><span class="field-content"></span><br />
<div class="image-attach-node-648" style="width: 80px; z-index: 1050;"><span class="field-content"><img alt="Jon Tester_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Jon%20Tester_web.jpg" title="Jon Tester_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 1040;"><div class="wp-row" style="z-index: 1030;"><div class="views-field-title" style="z-index: 1020;"><h3 class="wpl-speaker-name field-content" rel="#649"><a href="http://washingtonpostlive.com/conferences/speakers/sen-jon-tester">Sen. Jon Tester</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 1010;"><div class="wpl-speaker-position field-content" style="z-index: 1000;">D-Montana</div></div><div class="views-field-field-short-description-value" style="z-index: 990;"><div class="field-content" style="z-index: 980;"><div class="MsoNormal">A third-generation farmer, Jon Tester currently serves as United States Senator from Montana. He and his wife Sharla still farm 1,800 acres in north central Montana. </div></div></div></div></div></div><div class="views-row views-row-25 views-row-odd" style="z-index: 960;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 950;"><div class="wp-row" style="z-index: 940;"><div class="views-field-image-attach-images" style="z-index: 930;"><span class="field-content"></span><br />
<div class="image-attach-node-142" style="width: 80px; z-index: 920;"><span class="field-content"><img alt="Jordan Thumbnail" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/thumbnail_maryjordan.jpg" title="Jordan Thumbnail" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 910;"><div class="wp-row" style="z-index: 900;"><div class="views-field-title" style="z-index: 890;"><h3 class="wpl-speaker-name field-content" rel="#97"><a href="http://washingtonpostlive.com/conferences/speakers/mary-jordan">Mary Jordan</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 880;"><div class="wpl-speaker-position field-content" style="z-index: 870;">Moderator</div></div><div class="views-field-field-short-description-value" style="z-index: 860;"><div class="field-content" style="z-index: 850;">Mary Jordan, editor of Washington Post Live, is a Pulitzer Prize-winning correspondent who has written from 40 countries.</div></div></div></div></div><div class="views-row views-row-26 views-row-even" style="z-index: 830;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 820;"><div class="wp-row" style="z-index: 810;"><div class="views-field-image-attach-images" style="z-index: 800;"><span class="field-content"></span><br />
<div class="image-attach-node-650" style="width: 80px; z-index: 790;"><span class="field-content"><img alt="shiva_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/shiva_web.jpg" title="shiva_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 780;"><div class="wp-row" style="z-index: 770;"><div class="views-field-title" style="z-index: 760;"><h3 class="wpl-speaker-name field-content" rel="#651"><a href="http://washingtonpostlive.com/conferences/speakers/vandana-shiva">Vandana Shiva</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 750;"><div class="wpl-speaker-position field-content" style="z-index: 740;">Director, Navdanya</div></div><div class="views-field-field-short-description-value" style="z-index: 730;"><div class="field-content" style="z-index: 720;"><div class="MsoNormal">Dr. Vandana Shiva is trained as a Physicist and did her Ph.D. on the subject “Hidden Variables and Non-locality in Quantum Theory” from the University of Western Ontario in Canada. She later shifted to inter-disciplinary research in science, technology and environmental policy, which she carried out at the Indian Institute of Science and the Indian Institute of Management in Bangalore, India.</div></div></div></div></div></div><div class="views-row views-row-27 views-row-odd" style="z-index: 700;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 690;"><div class="wp-row" style="z-index: 680;"><div class="views-field-image-attach-images" style="z-index: 670;"><span class="field-content"></span><br />
<div class="image-attach-node-658" style="width: 80px; z-index: 660;"><span class="field-content"><img alt="Jane Black_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Jane%20Black_web.jpg" title="Jane Black_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 650;"><div class="wp-row" style="z-index: 640;"><div class="views-field-title" style="z-index: 630;"><h3 class="wpl-speaker-name field-content" rel="#659"><a href="http://washingtonpostlive.com/conferences/speakers/jane-black">Jane Black</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 620;"><div class="wpl-speaker-position field-content" style="z-index: 610;">Food Writer</div></div><div class="views-field-field-short-description-value" style="z-index: 600;"><div class="field-content" style="z-index: 590;"><div class="MsoNormal">Jane Black is a food writer who covers food policy, trends and sustainability issues. Her work has appeared in The Washington Post, where she was a staff writer, the New York Times, Slate, New York magazine and other publications. She also hosts a podcast, Smart Food, on Edible Radio. Jane is a fellow of the IATP Food and Community program, which recognizes and supports food-reform advocates, thought leaders, writers and entrepreneurs.</div></div></div></div></div></div><div class="views-row views-row-28 views-row-even" style="z-index: 570;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 560;"><div class="wp-row" style="z-index: 550;"><div class="views-field-image-attach-images" style="z-index: 540;"><span class="field-content"></span><br />
<div class="image-attach-node-664" style="width: 80px; z-index: 530;"><span class="field-content"><img alt="Robert Ross_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Robert%20Ross_web.jpg" title="Robert Ross_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 520;"><div class="wp-row" style="z-index: 510;"><div class="views-field-title" style="z-index: 500;"><h3 class="wpl-speaker-name field-content" rel="#665"><a href="http://washingtonpostlive.com/conferences/speakers/robert-k-ross-md">Robert K. Ross, M.D.</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 490;"><div class="wpl-speaker-position field-content" style="z-index: 480;">President, California Endowment</div></div><div class="views-field-field-short-description-value" style="z-index: 470;"><div class="field-content" style="z-index: 460;">Robert K. Ross, M.D., is president and chief executive officer for The California Endowment, a health foundation established in 1996 to address the health needs of Californians. Prior to his appointment in September 2000, Dr. Ross served as director of the Health and Human Services Agency for the County of San Diego from 1993 to 2000, and Commissioner of Public Health for the City of Philadelphia from 1990 to 1993. </div></div></div></div></div><div class="views-row views-row-29 views-row-odd" style="z-index: 440;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 430;"><div class="wp-row" style="z-index: 420;"><div class="views-field-image-attach-images" style="z-index: 410;"><span class="field-content"></span><br />
<div class="image-attach-node-671" style="width: 80px; z-index: 400;"><span class="field-content"><img alt="Dennis Belcastro_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Dennis%20Belcastro_web.jpg" title="Dennis Belcastro_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 390;"><div class="wp-row" style="z-index: 380;"><div class="views-field-title" style="z-index: 370;"><h3 class="wpl-speaker-name field-content" rel="#672"><a href="http://washingtonpostlive.com/conferences/speakers/dennis-j-belcastro">Dennis J. Belcastro</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 360;"><div class="wpl-speaker-position field-content" style="z-index: 350;">Executive Vice President, Industry Affairs & Collaboration, Grocery Manufacturers Association</div></div><div class="views-field-field-short-description-value" style="z-index: 340;"><div class="field-content" style="z-index: 330;"><div class="MsoBodyText">Dennis J. Belcastro<b> </b>is executive vice president, industry affairs and collaboration, at the Grocery Manufacturers Association (GMA), where he is responsible for GMA’s strategic industry collaboration platforms and key initiatives serving the Association’s membership. </div></div></div></div></div></div><div class="views-row views-row-30 views-row-even" style="z-index: 310;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 300;"><div class="wp-row" style="z-index: 290;"><div class="views-field-image-attach-images" style="z-index: 280;"><span class="field-content"></span><br />
<div class="image-attach-node-673" style="width: 80px; z-index: 270;"><span class="field-content"><img alt="Hans Herren_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Hans%20Herren_web.jpg" title="Hans Herren_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 260;"><div class="wp-row" style="z-index: 250;"><div class="views-field-title" style="z-index: 240;"><h3 class="wpl-speaker-name field-content" rel="#674"><a href="http://washingtonpostlive.com/conferences/speakers/hans-rudolf-herren">Hans Rudolf Herren</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 230;"><div class="wpl-speaker-position field-content" style="z-index: 220;">President and CEO, Millennium Institute USA</div></div><div class="views-field-field-short-description-value" style="z-index: 210;"><div class="field-content" style="z-index: 200;">Dr. Hans Rudolf Herren is a leader in holistic, integrated and sustainable development. </div></div></div></div></div><div class="views-row views-row-31 views-row-odd" style="z-index: 180;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 170;"><div class="wp-row" style="z-index: 160;"><div class="views-field-image-attach-images" style="z-index: 150;"><span class="field-content"></span><br />
<div class="image-attach-node-660" style="width: 80px; z-index: 140;"><span class="field-content"><img alt="Tim Beach_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/Tim%20Beach_web.jpg" title="Tim Beach_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 130;"><div class="wp-row" style="z-index: 120;"><div class="views-field-title" style="z-index: 110;"><h3 class="wpl-speaker-name field-content" rel="#661"><a href="http://washingtonpostlive.com/conferences/speakers/tim-beach">Tim Beach</a></h3></div><div class="views-field-field-position-title-value" style="z-index: 100;"><div class="wpl-speaker-position field-content" style="z-index: 90;">Professor, Georgetown University</div></div><div class="views-field-field-short-description-value" style="z-index: 80;"><div class="field-content" style="z-index: 70;"><a href="http://www.blogger.com/post-edit.g?blogID=8911690073835037967&postID=2231611602947827322" name="_GoBack"></a>Tim Beach holds the Cinco Hermanos Chair in Environment and International Affairs and is Professor of Geography and Geoscience at Georgetown University. </div></div></div></div></div><div class="views-row views-row-32 views-row-even" style="z-index: 50;"><div class="wpl-column twenty-percent left wp-pad-right" style="z-index: 40;"><div class="wp-row" style="z-index: 30;"><div class="views-field-image-attach-images" style="z-index: 20;"><span class="field-content"></span><br />
<div class="image-attach-node-675" style="width: 80px; z-index: 10;"><span class="field-content"><img alt="JoeYo_web.jpg" class="image image-thumbnail " height="72" src="http://washingtonpostlive.com/sites/default/files/images/JoeYo_web.jpg" title="JoeYo_web.jpg" width="80" /></span></div></div></div></div><div class="wpl-column eighty-percent left wp-pad-right" style="z-index: 0;"><div class="wp-row" style="z-index: -10;"><div class="views-field-title" style="z-index: -20;"><h3 class="wpl-speaker-name field-content" rel="#676"><a href="http://washingtonpostlive.com/conferences/speakers/joe-yonan">Joe Yonan</a></h3></div><div class="views-field-field-position-title-value" style="z-index: -30;"><div class="wpl-speaker-position field-content" style="z-index: -40;">Food Editor, The Washington Post</div><div class="wpl-speaker-position field-content" style="z-index: -40;"><br />
And here is the AGENDA:<br />
<div class="wp-column ten"> <div class="wp-row region region-content"> <div class="node clear-block" id="node-681"> <div class="content"> <div class="wp-row"><div class="wpl-conference-banner"><img src="http://washingtonpostlive.com/sites/default/files/images/11-200_Food_banner_.jpg" /></div></div><div class="wp-row"> <h2>Agenda </h2><div class="MsoNormal"><strong>9:00 a.m.</strong> Welcome remarks by Chester Gillis, Dean, Georgetown University; Remarks by The Washington Post</div><div class="MsoNormal"><strong>9:05 a.m. </strong> <em>Panel I: Impact on Ordinary People</em></div><div class="MsoNormal">Opening remarks by Eric Schlosser, Author</div><div class="MsoNormal">Will Allen, Founder and CEO, Growing Power</div><div class="MsoNormal"> </div><div class="MsoNormal">Greg Asbed / Lucas Benitez, Co-Founders, Coalition of Immokalee Workers</div><div class="MsoNormal">Cmdr. Heidi Blanck, Division Chief, Centers for Disease Control and Prevention</div><div class="MsoNormal">Angela Glover Blackwell, Founder and CEO, PolicyLink</div><div class="MsoNormal">Ronald M. Shaich, Founder and Executive Chairman of the Board, Panera Bread</div><div class="MsoNormal">Moderator: Mary Jordan, Editor, Washington Post Live</div><strong>10:25 a.m.</strong> John J. DeGioia, President, Georgetown University<br />
<div class="MsoNormal"><strong>10:30 a.m. </strong> Keynote Address by The Prince of Wales</div><div class="MsoNormal"><strong>11:00 a.m.</strong> Break</div><div class="MsoNormal"><strong>11:30 a.m.</strong> <em>Panel II: Future of Agriculture</em></div><div class="MsoNormal">Opening remarks by Wendell Berry, Poet and Farmer</div><div class="MsoNormal">Fedele Bauccio, Chief Executive, Bon Appétit Management Company</div><div class="MsoNormal">Dennis Belcastro, Executive Vice President, Industry Affairs & Collaboration, Grocery Manufacturers Association</div><div class="MsoNormal">Fred Kirschenmann, President, Stone Barns Center for Food and Agriculture</div><div class="MsoNormal">Wes Jackson, President, The Land Institute</div><div class="MsoNormal">Stephen McDonnell, CEO, Applegate Farms</div><div class="MsoNormal">Moderator: Jane Black, Food Writer</div><div class="MsoNormal"><strong>12:45 p.m.</strong> Lunch</div><div class="MsoNormal">Dan Barber, Chef and Owner, Blue Hill Restaurant</div><div class="MsoNormal">Sam Kass, White House Chef</div><div class="MsoNormal">Moderator: Joe Yonan, Food and Travel Editor, The Washington Post<strong> </strong></div><div class="MsoNormal"><strong>2:15 p.m.</strong> <em>Panel III: Health and Nutrition</em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Opening remarks by Robert K. Ross, President, California Endowment</div><div class="MsoNormal">Susan Crockett, Vice President, Senior Technology Officer, Health and Nutrition, General Mills</div><div class="MsoNormal">Debra Eschmeyer, Outreach Director, National Farm to School Network</div><div class="MsoNormal">Marion Nestle, Professor of Nutrition, New York University</div><div class="MsoNormal">Michael Taylor, Deputy Commissioner for Food, FDA</div><div class="MsoNormal">Moderator: Mary Jordan, Editor, Washington Post Live</div><div class="MsoNormal"><strong>3:15 p.m.</strong> <em>Panel IV: Future of International Food</em></div><div class="MsoNormal">Opening remarks by Patrick Holden, Director, Sustainable Food Trust</div><div class="MsoNormal">Tim Beach, Professor of Environmental and International Affairs, Georgetown University</div><div class="MsoNormal">Hans Herren, Chair, IAASTD</div><div class="MsoNormal">Gary Hirshberg, CEO, Stonyfield Farms</div><div class="MsoNormal">Vandana Shiva, Director, Navdanya</div><div class="MsoNormal">Moderator: Laura Anderko, Professor, Georgetown University</div><div class="MsoNormal"><strong>4:15 p.m.</strong> Closing Remarks by U.S. Senator Jon Tester</div><div class="MsoNormal"><br />
</div></div></div></div></div></div></div><div class="wpl-speaker-position field-content" style="z-index: -40;">References:<br />
<a href="http://washingtonpostlive.com/conferences/food/speakers">http://washingtonpostlive.com/conferences/food/speakers</a><br />
<a href="http://washingtonpostlive.com/conferences/food/agenda">http://washingtonpostlive.com/conferences/food/agenda</a> </div></div></div></div></div><div style="text-align: left;"></div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-38467920118811930832011-05-03T15:05:00.000-04:002011-05-03T15:05:07.787-04:00Thinking About Food WasteI live in Staten Island, New York - one of the five boroughs of New York City. Here we are required to recycle paper products, glass and plastics. They must be separated into separate bins and are collected once a week separately from the rest of our trash. If a mistake is made (ie. a plastic bottle is accidentally found in the regular trash, as happened to me once while in college) you are slapped with a fine upwards of one-hundred dollars.<br />
<br />
It's to save the Earth, believe me, I get it. However, if I screw up my Thanksgiving dinner and no one in the family wants to eat it and the <i>entire feast</i> makes its way into the regular trash - no one bats an eye. It is an extreme case, but think for a moment <i>how much food do we really throw away every single day?</i><br />
<br />
I just finished listening to a webinar on Food Waste in the United States and it got me thinking: <i>Why ISN'T this a bigger deal?</i> It seems that most of us recognize the importance of recycling paper, plastic (when possible), glass and we have even stopped littering, but food, the thing I just mentioned <a href="http://searchingforsustenance.blogspot.com/2011/05/what-does-foodie-really-mean.html"><b>I value above all else</b></a>, is getting frivolously wasted by all of us.<br />
<br />
I have to still absorb all that I heard this afternoon before I can truly compose a well-thought out post for you to read, but I need to blow off a little steam.<br />
<br />
For now I will leave you with a link to the book <a href="http://www.amazon.com/American-Wasteland-America-Throws-Nearly/dp/0738213640?ie=UTF8&tag=searchingfo-20&link_code=btl&camp=213689&creative=392969" target="_blank">American Wasteland</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=searchingfo-20&l=btl&camp=213689&creative=392969&o=1&a=0738213640" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, which I now want to read. The author, Jonathan Bloom, was the first speaker in the webinar and he was quite compelling. <i> </i><br />
<div style="text-align: center;"><i>Anyone interested in reading this book with me?</i></div><div style="text-align: center;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=searchingfo-20&o=1&p=8&l=bpl&asins=0738213640&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-50167445243256875432011-05-02T22:38:00.000-04:002011-05-02T22:38:10.189-04:00TAKE ACTION AGAINST GE FOODSThere will be a meeting in Canada in the coming week concerning food labeling as a global issue. Of course, when it comes to food labeling, one of the topics up for discussion is genetically engineered foods. There will be delegates from the United States sharing their opinion that labeling - unfortunately, that opinion is that genetically engineered foods should not be labeled. If you are one of the very many people that feel that this particular opinion does not reflect your own, then please take a moment to sign the petition put together by the Alliance for Natural Health that will be sent directly to the committee. <br />
<br />
<h2 class="styled" style="text-align: center;"><a href="http://www.blogger.com/">Ask the CCFL to Revise Its Draft Position on the Labeling of Genetically Engineered Foods!</a></h2>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-29889979332851025152011-05-02T13:53:00.002-04:002011-05-04T01:41:33.486-04:00Why I Call Myself a "Foodie"<div class="separator" style="clear: both; text-align: center;"><a href="http://blastmagazine.com/wp-content/uploads/2009/11/clip_art_food_foodie-299x300.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://blastmagazine.com/wp-content/uploads/2009/11/clip_art_food_foodie-299x300.gif" width="198" /></a></div><br />
I love food. I always have and I believe I always will.<br />
<br />
As an infant I was categorized as, "a healthy eater," to the relief of my parents who didn't have to battle with me to eat. As I grew into a young child I would gladly partake in all of our home-cooked meals and be baffled by my brother's picky pallet. As an adult I have come to truly appreciate my food thoroughly - from its creation and preparation to its aroma, flavor and nutritional support.<br />
<br />
<b>Foodie, Defined </b><br />
<b> </b> <br />
For these reasons, I have considered myself a foodie, which is defined as follows,<br />
<blockquote><a href="http://en.wikipedia.org/wiki/Foodie"><b>Foodie</b></a> is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook. </blockquote>So, in short, a foodie is a fan of food. That's how I always thought of it. I am a fan of food. Perhaps you would prefer that I call myself a food nerd, as I am already a math nerd and book geek? To me, they are one in the same, except that "food nerd" has a term already developed for it: "foodie."<br />
<br />
<b>Foodie, Interpreted</b><br />
<b> </b> <br />
However, it has come to my attention that this term foodie has a negative connotation to it for some. I guess it comes from that part of the definition that says a foodie is "a particular class" of food fan. It seems, when some people here the term "foodie," they hear things like:<br />
<ul><li>food know it all</li>
<li>food snob</li>
<li>blind follower of food professionals</li>
<li>food elitist (I was inspired to write this post after reading Eric Schlosser in <i>The Washington Post</i> called "<a href="http://www.washingtonpost.com/opinions/why-being-a-foodie-isnt-elitist/2011/04/27/AFeWsnFF_story.html"><b>Why being a foodie isn't 'elitist'</b></a>")</li>
</ul>It makes me wonder: <i>What do others hear when I am coined a "foodie"?</i> Since it seems this term is subjective in meaning, I guess it is important that I state <i>my</i> intent of the term.<br />
<br />
<b>Foodie, As <i>I</i> Use It</b><br />
<br />
I believe that food is the most valuable product on this planet. In my eyes, its value dwarfs that of the dollar, of gold and even of oil - strip all of those away and we can still survive because food and water are <i>the keys</i> to our very existence.<br />
<br />
I <i>value</i> food.<br />
<br />
I <i>appreciate</i> food.<br />
<br />
I want to <i>learn</i> more about food because I think food is <i>that</i> important to my health, my existence and my family's future. I call myself a foodie for all of these reasons. In my life as a foodie I am learning, cooking, eating, gardening and shopping.<br />
<br />
<div style="text-align: center;"><i>Do you consider yourself a foodie? Why/why not?</i></div><div style="text-align: center;"><i>What does the term "foodie" mean to you?</i></div><div style="text-align: center;"><i>Is there some other term, aside from "foodie" that you prefer to use? </i><b> </b></div><b> </b>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0tag:blogger.com,1999:blog-8911690073835037967.post-50858950251674592742011-04-29T14:30:00.000-04:002011-04-29T14:30:57.713-04:00My Composting Conundrum - GARDENERS I NEED YOUR HELP!Yesterday it rained, the day before I spent writing for three different blogs, so Tuesday must have been the last time I ventured into my backyard.<br />
<br />
<b>Spring Has Sprung</b><br />
<b> </b> <br />
As I stepped out about an hour ago, I noticed that life had spring up all over - I was overcome with weeds throughout the walkway, at least three baby maple trees springing up within the weeds (how apropos for Arbor day!), the peach tree is in bloom, my tiger lilies have grown up to my knees and the wisteria is readying to climb all over the back fence again this year. After witnessing all of that I don't know why I was surprised when I opened my compost bin, but having visited it and layered it only three days ago, I was. The <i>last</i> thing I expectd to see in my compost bin was this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2D7TBKKYSRM/Tbr3ypeizfI/AAAAAAAAAWw/9JUnokeP-oU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-2D7TBKKYSRM/Tbr3ypeizfI/AAAAAAAAAWw/9JUnokeP-oU/s320/photo.JPG" width="320" /></a></div> It's beautiful. It's exciting. However, I have <i>no idea</i> what it is!<br />
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And one more thing - it's not alone!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Sg4A69q9lGs/Tbr4osR5DuI/AAAAAAAAAW0/vbe6iXJrcIY/s1600/photo-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Sg4A69q9lGs/Tbr4osR5DuI/AAAAAAAAAW0/vbe6iXJrcIY/s320/photo-3.jpg" width="240" /></a></div><br />
Here's another baby one<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z4Hsp78mXMs/Tbr45BFvzwI/AAAAAAAAAW4/PkO5e1hOXNg/s1600/photo-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-z4Hsp78mXMs/Tbr45BFvzwI/AAAAAAAAAW4/PkO5e1hOXNg/s320/photo-4.jpg" width="240" /></a></div>And the other corner...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CiexVWqPTpQ/Tbr5KFgPClI/AAAAAAAAAW8/XbJxD3zdZIk/s1600/photo-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-CiexVWqPTpQ/Tbr5KFgPClI/AAAAAAAAAW8/XbJxD3zdZIk/s320/photo-5.jpg" width="240" /></a></div><br />
A couple of weeks ago I gave up my hopes of having a hot compost pile when I discovered that all of the "brown" materials I had been using were among the slowest to decompose. Alas, without steam emanating from my pile I simply had to trust that I was doing the right thing and that, in time, my rich soil would be produced. One issue with a compost pile that is not hot is that any seeds added to the mix will not be killed with the heat. ...Although I consciously understood I there would be no hot compost, I seemed to have forgotten that very important detail about the seeds until seeing my beautiful new babies.<br />
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<b>The Good News</b><br />
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As an insatiable optimist, I am always looking for the positive spin on things. So here are the pluses:<br />
<ul><li><b> </b>The soil in my bin can support life, perhaps even better than I can! (I am never very good at growing anything from a seed.)</li>
<li>My goal this summer has been to grow food in my backyard, while I am still waiting for my tomato and asparagus plants, potato and pepper seeds to arrive (along with a nectarine tree!!) <i>some food</i> has already started growing! I am on my way!</li>
</ul><b>The Puzzling Part - Gardeners WHAT DO YOU SEE?</b><br />
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I called this post "My Compost Conundrum" for a reason - I am <i>completely</i> confused. I have no idea what I am growing back there and I am afraid I might kill it if I just start digging it out to find out! Here are some of the things that I have put in the compost bin that may have had seeds with it:<br />
<ul><li><b> <i>bell peppers </i></b>~ this would be awesome since the bell pepper plants were all sold out and I am relying on my ability to grow something from a seed (see above for reference to my lack of confidence in this area) to get my bell peppers going in the back. </li>
<li><i><b>pumpkin</b> </i>~ while cleaning out my backyard I noticed someone simply moved a jack-o-lantern from the front of the house to an ignored corner of the backyard after Halloween. I shoveled the orange goo (which did include seeds) up and threw it in my compost bin.</li>
<li><i><b>apples</b> </i>~ I have been eating apples like crazy lately and I have been chucking the whole cores right into the compost. <i>Could I have an orchard growing in my bin?</i></li>
<li><i><b>potatoes... maybe?</b> </i>~ I have put potato skins/peelings in the compost. They might have included "eyes." I worry about this possibility because I know if you grow potatoes in a patch of soil, then that soil should not be used for potatoes or a number of other plants in the following growing season. If they are potatoes is my compost ruined?? </li>
<li><i><b>zucchini</b> ~ </i>I feel like I had to compost a part of a zucchini that got gross because I didn't use it in time. It was either a zucchini or a yellow squash - something like that. I was sad about it, but flt a little bit better about it knowing I was composting it and not just throwing it away.</li>
</ul><i><b></b></i>Beyond that, I am stumped. I am sure I will be thinking of new things every hour, but those are the biggies. I know one of you fabulous gardeners took one look at those pictures and knew INSTANTLY what we are looking at here - so let me know!! Even if it is not on my list above, that probably means I just forgot to list it!<br />
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<b>My Questions for ANYONE to Answer</b><br />
<ul style="text-align: left;"><li><i>What the heck am I growing in my compost bin?</i></li>
<li><i>How did this happen? Is my compost too wet? Is it because I didn't turn my compost? </i></li>
<li><i>Is this good news or bad news for my compost?</i></li>
<li><i>How and where should I transplant these plants? Should they go in a pot/container, or into my garden?</i></li>
<li><i>Did this ever happen to you?</i><br />
</li>
</ul>NVhttp://www.blogger.com/profile/17267219296647761938noreply@blogger.com0