How Do You Miss Putting Entire Farms on the Map?
In a story by Tammy Webber from the Associated Press this week, the EPA (Environmental Protection Agency of the United States) dropped the ball as they failed to pass adequate regulation against some livestock farms across the U.S. And why, you might ask? Simple. Because they didn’t know the farms were there in the first place, in order to regulate them.
So why is this such a big deal, anyway. So there are some farms that have gone undetected. Well — when you consider the fact that some of the livestock farms that the EPA failed to notice are large enough that the waste produced by the cattle there is equal to or greater than the waste we produce in a small American city — then you get the picture.
So how could the U.S. EPA not have noticed that these farms existed? Continue reading
We found this really interesting, well-designed and completely interactive infographic today on the website of the Bill & Melinda Gates Foundation. The information attempts to depict the fact that “Half of all farmers in the developing world are women, and women farmers can grow 30% more food if they have access to the same resources as men. By helping women farmers boost production, we could reduce global hunger by 150 million people.”
Check out the complete infographic now.
Press Release: Alliance for Food and Farming Gives Consumers 12 Reasons Not to Use the ‘Dirty Dozen’ List
June 20, 2012, 9:00 a.m. EDT (reprinted here in full)
WATSONVILLE, Calif., Jun 20, 2012 (BUSINESS WIRE) — Scientists, nutritionists, health and farming experts all agree that consumers should not rely on the Environmental Working Group’s “Dirty Dozen” list when deciding which fruits and vegetables to purchase. Instead, consumers should simply follow the advice of health experts everywhere and eat more conventionally and organically grown fruits and vegetables since both farming methods produce very safe foods. In fact, recent consumer research has shown that EWG’s Dirty Dozen list is actually causing some people to consider dismissing this “eat more” advice from health officials. Read on to see a dozen reasons NOT to use EWG’s “Dirty Dozen” list. Continue reading
New-ish Movements in Sustainable Eating
It seems there’s a revolution in eating, being healthy, or dieting — just about every single day. We’re a lucky bunch in the U.S., with so much time to think about, analyze, and then change the way we put things in our mouths. Some of these movements stick around, others disappear after a while, and a few make so much sense that we just weave them into the ordinary fabric of the rest of our lives. So what about this Locavore Movement we’ve been hearing so much about in the last several years?
Defined in brief, a Locavore is someone who prefers to put effort towards eating food that has been produced locally, rather than food that has been grown elsewhere, typically far away, and then shipped or moved any amount of distance before it arrives at the market place. Tied up tightly with things like the resurgence in farmers markets, seasonal dieting, and sustainable agriculture, the Locavore movement has found some very logical, comfortable partners and has fast been attracting loyal followers too. Continue reading
National Garlic Day Celebrates the Stinking Rose We Love So Much
It’s tough to think about life without garlic, especially if you’re an avid cook, or just a plain old fashioned fan of eating. Are we wrong on this? If you’re of some cultural persuasions, then you might even be inclined to throw a few bulbs in the oven from time to time, cover it in a bit of butter or salt, roast it to a golden yellow, and eat it whole, or spread over a bit of toasted baguette like it’s a savory, special jam. Garlic, beloved for both its heartiness in the ground as well as its ability to flavor just about any dish from just about any cultural cuisine, has so much to offer beyond mere flavor, including a ton of health benefits.
The garlic bulb is a considered to be a native plant of central Asia whose history has been noted by some to be as long as six thousand years. Gracing the kitchens, cooking, and dishes of disparate cultures from the Mediterranean to Africa, all over Europe and especially Asia, garlic is a staple that has more than proven its dietary worth. Continue reading