Tolerating Chemicals in our food.

Whenever conversations around me are going on about chemicals in our food people are always talking about how it didn’t used to be like this. It is only in the last three four decades or so that chemicals have been added to our food. I went along with this, thinking it made sense since the average number of people who are ill or plagued with various conditions continues to grow. But last night I was reading Julia Child’s book “My Life in France” when I found this passage and thought I might need to rethink my time line a little....more

First, I think we are subjected to so much advertising that it's hard to go against the ...more

Really missing the farmers market

I suddenly came to the realization that eating organic, market-fresh, good for me fruits and vegetables was going to be nearly impossible here in GiTMO and I am disappointed because this is, after all, a tropical island...more

How to kill a turkey, forage for fresh clams, and get organic local lunches in schools

If you've watched Food, Inc., you likely have a pretty good, overall sense of what's wrong with our food system today -- which helps put all the continued news reports of foodborne illnesses and obesity problems in context. Of course, all that continued bad news still gets depressing even if you know what's creating the problems. ...more

Oh no! You'll have to balance them out with your own backyard garden!

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Learning Where My Food Comes From: A Field Trip to Straus Dairy Farm

After reading Michael Pollan's book, The Omnivore's Dilemma and seeing the film, Food Inc., I added "Visit farms and ranches where my food comes from" to my ongoing, never-ending "To Do" list. And the task sat there. And sat there. Until a couple of incidents spurred me to get serious. First, reading about the very sad fate of male chicks to which I have been inadvertently contributing even though I buy Certified Humane eggs and second, seeing how much fun Colin Beavan had visiting a local farm in the film No Impact Man. How many of us really understand how our food is produced? Labels on meat and dairy products are full of pictures of happy animals in beautiful rustic settings with plenty of space to roam and be free. But is that the truth? And how can we make decisions about what food products are healthy, sustainable, and in line with our values if we don't have complete information and may not even know what our values are?...more

@ClizBiz  Make the switch!  Go you!  Okay, enough with the cheering.  It ...more

Monday...a new beginning

Like I said last week I was looking forward to do over monday once again.  It is here and I have to say I am really glad that it finally is.  I loved all of your comments and especially Hanlie's advice on not waiting until monday to get started.  Although I did not jump right back on at the moment I did start researching and really thinking about what I was going to do.  Since my last post ...more

Room and Board

Hello, out there. I'm attempting to set up a blog called "Room and Board." Primarily planning to focus on issues related to room (home), board (food), and room and board (travel and places). I'll also probably go off on a lot of tangents related to all the tags I've chosen. Not sure if I'm doing this the right way. I'm finding blogher.com to be a little less intuitive than wordpress.com. ...more

How we think about food

This past weekend I went out with some of my foodie girlfriends to see the movie Food, Inc. ...more

Organic Food & Home Supplies: Just How Much Cost Difference is There?

By Janice @ www.GreenMoms.com Over and over you hear a variation of the statement, "I'd love to buy more organic products but it's just SOOOO expensive." And locally there's a new variation: "I love our new local store focused on organic and natural products, but Whole Foods is less expensive." So I set out to find out for myself. Not a huge scientific study, just a few observations. I went to 3 fairly local markets (Safeway, Whole Foods, New Leaf Community Markets) and noted the regular and sale prices for leading brands: ...more

Mariel's Kitchen: A Simple green cookbook for the new eco-foodie

"Eat food. Not too much. Mostly plants" is The Omnivore Dilemma author Michael Pollan's simple, haiku-esque advice for healthy, sustainable eating. But even doing just a little research into sustainable food can bombard you with all sorts of complicated advice -- and conundrums (Local or organic? Frozen or fresh?) -- that could tempt newbie eco-foodies throw up their hands and gorge on Twinkies.... ...more

Sounds like another good cookbook -- Are the recipes pretty simple? I'm not that patient a ...more

Simply Raw: Can an eco-friendly diet reverse diabetes?

A burger a day will kill you, basically, was the big health news this week. And since burgers are no friend of the environment, carnivores who cut back on red meat will be saving both themselves and the planet. Which begs the question (at least for me): If too many burgers can be so deadly, how, um, lively(?) can an anti-burger diet be? ...more

This is not the only story I've heard of diabetics successfully lowering their numbers with food ...more