Education You Can Eat


The wonderful chef, restaurateur, and leader o...

Leader of the Slow Food Movement, Alice Waters.

Forty years ago in Berkeley, Alice Waters started her restaurant Chez Panisse and brought rise to what is now the Slow Food Movement.

Today, Executive Director Nikki Henderson and author Michael Pollan are collaborating with The Chez Panisse Foundation to offer the first Edible Education course and lecture series at UC Berkeley Extension in the Fall of 2011.

She was inspired by her experience in France at age 18, “where food was woven into everyday life”, she explains. They ate what was in season and everything was fresh. If tomatoes weren’t available, they used what was.

This coursework will build on her Edible Schoolyard Program that’s been teaching children about growing and eating food for the past 16 years. “If they are involved with growing the food, then they will eat it – all of it.”

The Edible Education series examines multiple aspects of the food movement from the perspectives of experts in the field, including Frances Moore Lappe, Marion Nestle, Raj Patel and Eric Schlosser.

Enrollment in the course is closed but, keep tuned to the U.C. Berkeley Extension’s website for upcoming classes.

Resources:

Video of Alice Waters speaking about her inspirational experiences in France.

Soil Composting – Sustainable Means Local


Compost Bin

What does it take to build your own rich, organic soil and do it sustainably?

Many of you have heard of composting or may even have a bin out in the garden. But, is this system meeting your needs or do you find yourself making runs to the local garden store for a few bags of soil? Chances are that these bags came from many hundreds of miles away. A more sustainable system would be to make use of a local composting facility. That is, if there is one near you.

If you live in or near Sonoma, than consider yourself lucky. Sonoma Compost operates the Organic Recycling Program on behalf of the Sonoma County Waste Management Agency. They accept yard trimmings and vegetative food discards that are placed in curbside containers by local residents. Yard trimmings are also delivered directly to their site by landscapers, tree trimmers and the public.

Sonoma Compost’s program has already reduced 1,200,000 tons of yard and wood debris, then converted it into organic compost, mulch, recycled lumber, firewood and bio-fuel.Compost Bins

If you don’t have a composting facility in your area, here’s what can individuals do to produce sustainable, organic soil in their backyards or community gardens.

Backyard Compost Bins: Composting is nature’s own way of recycling and helps to keep the high volume of organic material out of landfills and turns it into a useful product. On-site composting reduces the cost of hauling materials and is generally exempted from solid waste regulations. Large scale facilities can handle more material and potentially produce a more consistent product.

Bokashi: This system relies on fermentation to decompose the matter rather than putrefaction, so no offensive odor is produced. In about 10 days, you can bury the nutrient-rich matter in the garden or empty the Bokashi kitchen compost bucket into your compost pile to help improve physical, chemical and biological environments in the soil.

Worm Bins: Vermiculture, or worm composting, allows you to compost your food waste rapidly, while producing high quality compost and fertilizing liquid. Best of all, it’s self-contained and nearly odorless.

The concept of a city run composting facility may not seem sustainable; especially if you consider that trucks burn fossil fuel to haul their loads through neighborhoods, causing air pollution, traffic and more wear and tear on the roads. Then, individuals make separate trips from the suburbs to the local composting center transporting soil back to their homes. The inefficiency of this system is obvious but, may be a means to an end.

I believe that the benefits to having a city-run composing program would outweigh the downside of having none at all. Once a program is up and running, people can utilize the service to enrich their backyard gardens, urban farmers would benefit greatly and there’s the benefit of a reduction in the volume of organic waste going to the landfill.

The following improvements could make this centralized composting system more sustainable:

1. Upgrade the trucks to bio-diesel or other renewables,
2. Encourage community involvement in home composting systems,
3. Run composting workshops,
4. Work with local entrepreneurs to start small, community-based composting stations in their neighborhoods.

To some, it might not seem that difficult to divert your organic waste to a compost bucket to your backyard, but many perceive it to be too time-consuming. There’s also a cultural barrier connected with the formation of soil: some perceive it to be dirty and smelly. Strangely though, many people also view composting as a socially-responsible effort rather than a common sense one, since they do not use the resulting soil in a garden.

With a little effort and a change in behavior, you could be producing many cubic feet of rich, organic compost in your very back yard. The qualitative benefits include a more abundant and productive garden for you and your family. This equates to better health and nutrition. Quantitatively, you are helping to divert from landfill, more than 25 percent your household’s waste and food scraps. In 1996, The Composting Council analyzed backyard composting programs and concluded that the average household in the study composted an average of 646 pounds per year, which amounted to more than 12 pounds every week.

Your family, your community and your tomatoes will thank you for it.

Your Home’s Most Underused Resource – The Roof


Insects collecting nectar unintentionally tran...

Honeybees are responsible for 80 percent of pollination, making up 1/3 of the human diet.

Forget tearing up that beautiful front lawn you have so beautifully landscaped. The roof is the most overlooked and underutilized space in your home. Let’s take a look at some of the possibilities and benefits to moving your sustainable ‘green thumb’ to the roof.

Bees On The Roof

When you think of bee keepers, you think of them on terra firma, right? Think again.

Once the colony is up and running, you don’t need to visit the hive(s) every day. Matter-of-fact, having your bees on the roof makes perfect sense. They’re out of the way and you won’t have to warn your guests every time they sit in your back yard.

Most of us seldom even consider the importance bees have in our ecosystem. But, consider that one-third of the human diet comes from insect-pollinated plants, and the honeybee is responsible for 80 percent of that pollination, according to the U.S. Department of Agriculture.

Not just the urban homesteader crowd is into keeping bees topside. Rooftop beehives are also a growing restaurant trend http://ow.ly/5oyM6.

Bees are also the ultimate locavores, as they look for food just within a three-mile radius. Try getting everything you eat from only 3 miles away.

Arvin Pierce places a brood of honeybees into one of the hives on the roof next to Maldaner's Restaurant in downtown Springfield.

The good news is that if you are gung-ho to get your rooftop producing sustainable, local honey, you’ll likely have no conflict with city hall. Unless of course they are prohibited in your municipality, which is unlikely. Ernie Slottag, spokesman for the City of Springfield, said he is not aware of any ordinance prohibiting beekeeping within city limits.

Roof Gardens

Roof gardens are being seen as the next frontier in the urban farming movement. And for good reason.

Many urbanites don’t have the space on their window sills or balconies for a descent garden. But, some are taking to their buildings’ roofs and making the most of the space with container gardening.

Rooftop gardener re-purposes old kiddie tubs for use as plant containers in Westerville, Ohio.

City rooftop gardens are also gaining momentum in the Big Apple. Gotham Greens in Brooklyn has just beg harvesting from the 15,000 square foot, state-of-the-art facility that will grow over 100 tons of fresh, local produce per year. See video: CNN – A farm on every rooftop. Created in 2008 with a mission of providing New Yorkers with local, sustainable, premium quality produce year round, they sustainably grow everything from seed to harvest, in their hydroponic rooftop greenhouse.

Chicago City Hall Green Roof

Living Roofs
The term green roof refers to the concept of covering the majority of the roof’s surface with flora. A key benefit to this coverage is the dissipation of solar energy in the summer months. Living roofs can also be used to indicate roofs that use some form of “green” technology, such as a cool roof, a roof with solar thermal collectors or photovoltaic panels. The term eco-roofs, has been used to describe any of these systems.

Depending upon your needs, budget and space, the possibilities are endless. As with any roof system you plan to install, you’ll want to consult an engineer or builder about the load bearing capacity of your own roof before starting construction.

Up On High

The views from your roof are seldom enjoyed unless you’re a kid. Why not enjoy a sunset, sunrise or just look around your neighborhood from atop your humble abode? Creating a space where you can sit and enjoy your urban homesteading efforts can be very rewarding and expand the livable area of your home.

Having a safe way to get to and from your new rooftop chill space is a must. But with a little planning and some forethought, you could soon be drinking margaritas at sunset from your new perch.

Water Catchment

Water catchment systems direct rainwater falling on your roof to a storage system for use in landscaping or sometimes even a new potable water source. Believe it or not, the average person uses 18,000 gallons of water per year! The importance in offsetting this consumption will only grow in a world of scarce water supplies.

Home systems range in scope and cost, but a modest home system can run you $5,000 – $8,000 to install, with a capture capacity of up to 100,000 litres of water or more per year.

Think you’re selfishly stealing the water for your own uses?

Rainwater harvesting, as it is also called, is actually viewed by many, as a partial solution to the problems posed by water scarcity: droughts and desertification, erosion from runoff, over-reliance on depleted aquifers, and the costs of new irrigation, diversion, and water treatment facilities.

True, harvested rainwater in the U.S. is used mostly for irrigation. But, with water becoming a growing issue, there is a growing interest in using rainwater for drinking and other indoor uses. Over 50% of household water is used indoors; bringing rain indoors could save the expense and environmental costs of treating and transporting water.

Rooftop System Benefits
Increased thermal efficiency is one main benefit to rooftop systems. By covering your roof with greenery, your inside temperatures remain cooler in the summer and warmer in the winter. You save money and energy in the process.

  • They cool and shade buildings, which reduces the ‘heat island‘ effect of a city.
  • Retains and utilizes rainwater, provides wildlife habitat, and enhances the roof membrane life.
  • Has an aesthetic appeal creating a private haven.
  • Removes heavy metals such as: cadmium, copper, and lead from runoff.

A Call To Farms – Why America Needs A New Victory Garden Movement


WWII-era U.S. War Garden poster

Victory gardens, also called war gardens or food gardens for defense, accounted for the production of nearly 40 percent of the nation’s produce at its peak in 1943.  Vegetable, fruit and herb gardens were planted at private residences and public parks in United States, United Kingdom, Canada and Germany during World War I and World War II to reduce the pressure on the public food supply and build morale. The U.S. government considered this effort a matter of national security. So, what has changed in the past 50 plus years?

Today, home and community gardeners grow only a fraction of what our parents and grandparents grew during the War. Meanwhile, agribusiness has grown out of control. Monsanto, who holds patents on about 80% of all genetically modified seeds, sues small farmers when their fields are contaminated with the patented seed. (see Rodney Nelson’s family farm) Monsanto spent almost $9 million lobbying Washington lawmakers during 2009, an off-election year for national politics.

The U.S. government gives millions of dollars every year, in the form of farm subsidies, to multinational conglomerates who grow monoculture crops like corn. Most of this corn is not even edible and is used solely to make high fructose corn syrup and fillers for highly processed, low ANDI scoring foods. These government subsidies make foods with high sugar content very cheap, according Marion Nestle, a nutrition professor at New York University and author of Food Politics: How the Food Industry Influences Nutrition and Health, referring to the most prevalent sweetener: high fructose corn syrup, which sweetens most soda pop while upping the calories. (Read a PBS interview with Nestle.)

The politics of food has become a global phenomenon, with nations like China purchasing hundreds of thousands of acres of Brazilian farmland to feed its growing population. Food prices have soared around the world in recent years pushing many impoverished peoples to the brink of starvation. While most of us in the U.S. have been spared this type of shock, nearly all of us have felt the squeeze on our food budgets. If this trend is to be reversed, a different system of food production is needed.

What we need is a brand new Victory Garden Movement.

National Security Is Food Security

Victory gardens were planted in backyards and on apartment-building rooftops, all in support of the war effort to protect our national security. Vacant lots were actually “commandeered for the war effort” and were utilized to grow whatever was needed. During World War II, sections of lawn were publicly plowed for plots in Hyde Park, London to publicize the movement. In New York City, the lawns around vacant “Riverside” were devoted to victory gardens, as were portions of San Francisco’s Golden Gate Park.

Today however, we are facing a new threat – not only to our national security, but to our food security. In 1870, 70-80 percent of the US population was employed in agriculture. As of 2008, that number has dwindled to approximately 2-3 percent of the population.

The cultural heritage of growing of food has been systematically hijacked from the American people over the past 60 years. In response to this shift, the urban farming movement in the U.S. and around the world has taken off. This movement is the result of many factors, food security being only one of them.

A distributed system is a resilient system. DARPA (the project that ultimately resulted in the creation of the Internet) was originally created in response to the Soviet launching of Sputnik during 1957, with the mission of keeping U.S. military technology ahead of the Soviets. The World Wide Web therefore was designed not from a small number of large supercomputers, which would be vulnerable to attack, but a distributed model with thousands of servers located all over the United States.

Urban farms, community and backyard vegetable gardens, represent this same systems model. By having tens, if not hundreds, of thousands of small urban farms located in communities all over the U.S., we can be resilient and practice sustainable agriculture on a small scale. Price spikes will be cushioned by those who, not only grow their own food, but share, barter, trade and sell to one another.

Corrine Asturias' front yard vegetable garden produces an overabundance and shares the surplus with her neighbors.

Community

The intrinsic nature of farming in an urban or suburban setting creates opportunities for community interaction. When one family replaces their front lawn with a series of raised beds, it has a ripple effect. People peer over their neighbors’ fences and are intrigued. Some even get inspired and start their own vegetable gardens or mini urban farms.

These interactions are only the beginning of the benefits to the community. For example, the Marin Open Garden Project encourages backyard gardeners to bring the excess from your garden to exchange with other gardeners every Saturday in San Anselmo.

Jobs

Urban farming offers the promise of safe jobs that are local and sustainable to the millions of unemployed. Many of them are struggling to pay their mortgages and feel trapped to look for work within commute distance. Putting people back to work in urban farming jobs could be a boon to our economy and put millions of Americans back to work – work that is necessary, healthy and safe.

Unlike conventional large-scale farming, organic urban farming is small scale (even micro-scale), uses no heavy equipment, toxic pesticides or herbicides. Conventional agriculture is among the most hazardous of industries. Farmers are at high risk for fatal and nonfatal injuries, work-related lung diseases, noise-induced hearing loss, skin diseases, and certain cancers associated with chemical use. Farming is one of the few industries in which the families are also at risk for injuries, illness, and death.

Sustainability

Growing food close to where it will be prepared and consumed exemplifies the path to sustainability. The savings in fuel from not having to transport food from long distances is a compelling reason alone. Add to that, the energy needed to refrigerate and store perishables, and we’re talking significant reductions in carbon emissions.

Nutrition

Produce begins to loose nutritional value immediately after harvest. When food is grown close to home, the time between harvest and consumption is often reduced to mere hours rather than days or weeks. This maximizes the nutritional benefit.

There is also an unquantifiable value to growing your own vegetables or knowing the people who do. You feel connected to your community in a real way and often wind up eating a more healthy diet, while wasting less of this precious resource.

“I probably spend as much time working in my garden each day as I spend making coffee only it is a lot more interesting”, said Corrine Asturias about her front yard vegetable garden that used to be a dry, eye-sore of a front lawn.

Physical Activity

The modern lifestyle is one of convenience and reduced physical effort.

Our forefathers were far more physical than the average American is today. Thomas Jefferson, for one, worked long hours on his own personal farm at Monticello and considered himself to be “a man of the land”. He was an avid farmer and is considered to be one of America’s early agronomists.

Vegetable gardening and urban farming is a wonderful way for people of all ages and abilities to get daily exercise, sunshine and fresh air. Modern growing techniques allow us to grow far more produce in a smaller space and with much less effort than before.

People of all ages and backgrounds can benefit from just a short time spent in the garden. “I probably spend as much time working in my garden each day as I spend making coffee only it is a lot more interesting”, said Corrine Asturias about her front yard vegetable garden that used to be a dry, eye-sore of a front lawn.

Flint River Farm in Flint, Michigan, the city’s largest urban farm.

Conclusion

The Dowling Community Garden in Minneapolis, Minnesota is the last vestige of the original Victory Gardens from World War II.

Fortunately, there is a sea change on the horizon. Places like Flint, Michigan and Detroit are experiencing a Renaissance in the urban farming movement.  Michelle Obama’s digging up the front lawn of the White House to plant a Victory Garden of her own is reminiscent of Eleanor Roosevelt’s own Victory Garden as first lady.

Our nation is ready for a new approach to growing our own food. History is again our great teacher, as we rediscover the ways our ancestors worked the land, sustainably and for the betterment of society.

Superfoods At A Glance


Here is a brief list of the most talked about superfoods available today.

Açai bowl with granola and bananas

Açai (ah-sah-ee)
Açai is known as the “King of Superfoods” because it is low in calories, but high in omega-3 fatty acids, fiber, vitamins, minerals and antioxidants. Açai contains substantial amounts of omega-3 fatty acids and is high in fiber, vitamins and minerals.

You can enjoy açai like they do in Rio de Janeiro by having the frozen pulp of the fruit served with sliced bananas and granola, as it is shown here. This makes  a wonderful desert, quite like like a sorbet. You can also find this superfruit in powder or pill form.

Camu Camu Berry

Camu Camu is best known for its Vitamin C content (30 to 60 times more naturally occurring Vitamin C than oranges) plus many of the minerals needed to aid in vitamin C absorption.

The camu camu berry is also an excellent source of calcium, phosphorus, potassium, iron, the amino acids serine, valine and leucine, as well as small amounts of the vitamins B1 (thiamine), B2 (riboflavin) and B3 (niacin). Camu camu also contains high levels of anthocyanins (a powerful antioxidant).

Camu Camu berries

Camu Camu has a long history as a key folk medicine by people living in the Amazon. Recently,  Camu Camu has been marketed as a nutritional supplement claiming to provide antioxidant and anti-inflammatory support for infertility, herpes, gum disease, infections, connective tissue and even depression. However, there is very little science supporting the nutritional claims. The berry is exported around the world with Japan being a major consumer.

Despite Camu Camu’s impressive vitamin C content, the fruit is extremely acidic, and the flavor can be masked by adding small amounts to smoothies diluting with milk, water and adding a sugar substitute like honey or agave nectar.

Camu Camu is 4-5 times more expensive as compared to other sources of comparable fruit pulps and even concentrates containing high levels of vitamin C.

The camu camu tree can live several decades and be cultivated to produce as much as a ton of fruit per acre. However, the over-harvesting of wild Camu Camu threatens to make it an endangered species. Efforts are underway to encourage the commercially sustainable growing of Camu Camu in the Amazon River Basin.

Dulse (Ocean Vegetable)

Dulse, edible algae

Dried Dulse - an edible ocean vegetable

Dulse (Palmaria palmata) is a red algae seaweed or sea vegetable with fan-shaped fronds that grows from the moderate to frigid zones of the North Atlantic and Pacific. It has been harvested as a source of food for thousands of years, and continues to be popular in Northern Ireland, Iceland, and parts of Canada.

Dulse is a good source of iron, manganese and iodine. It also contains all trace minerals (or micronutrients) needed by humans, and a comparatively large amount of protein. It also has a high fiber content.

Dulse makes a great addition to salads, soups,tomato and fruit juices, and as a nutritious salt substitute.

Hemp Seed

Organic Hemp Seeds

Hulled Hemp seeds contain all the essential amino acids and essential fatty acids necessary to maintain healthy human life. The seeds can be eaten raw, ground into a meal, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. Products range from cereals to frozen waffles, hemp tofu to nut butters.

About 30-35% of the weight of hempseed is hemp oil, an edible oil that contains about 80% essential fatty acids (EFAs). Hempseed also contains about 20% of a highly-digestible protein. Its amino acid profile is close to “complete” when compared to more common sources of proteins such as meat, milk, eggs and soy.

Hempseed is an adequate source of calcium and iron. Whole, toasted hempseeds are also a good source of phosphorus, magnesium, zinc, copper and manganese.

I like to use hempseed in my bread recipes to add protein and a rich nutty taste. Best of all, hempseed contains no gluten, so it’s great for those who are gluten intolerant.

Chia Seeds

Organic Chia Seeds

The mighty chia seed is a powerhouse food, high in protein, fiber and the essential omega-3 fatty acid ALA (alpha-linolenic acid), as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family. It has a long history, cultivated by the Aztecs and Mayans in pre-Columbian times. It was a staple to their diets, and the diets of their warriors.

Enjoy chia seeds sprinkled over your favorite muesli, in smoothies, on yogurt, in energy bars, or healthy salad. If you soak the chia in water for 30 minutes, they absorb 10-12 times their weight, and turn to a gel because of their high level of soluble fiber. Unlike flax seeds, they can be enjoyed as is, since they don’t need to be finely ground to be utilized by the body.

Chia is 16% protein, 31 % fat, and 44% carbohydrate of which 38% is fiber. Most of its fat is the essential omega-3 fatty acid alpha-linolenic acid or ALA, according to the USDA National Nutrient Database for Standard Reference, Release 20 (2007).

Maca
Maca is the powdered root of the Lepidium Meyenii plant. Known for its ability to support healthy energy levels, maca has been used by the Incas as a kind of “Incan superfood” for thousands of years and was a central part of the Incan diet when they built Macchu Picchu.

This powerful superfood is packed with 18 amino acids, minerals such as calcium, phosphorus, magnesium, potassium and sodium and minute amounts of trace minerals essential for healthy cell functioning (copper, zinc, manganese, iron, selenium, boron). Maca also contains vitamins B1, B2, B6, C, D3 and P.

You can spoon the powder into smoothies or over cereal. A little goes a long way. 1/4 to 1 teaspoon per day is an average daily amount.

Pomegranate

Pomegranate
Pomegranates are a source of polyphenols, which help the body rid itself of cancer-causing agents; tannins, which lower blood pressure and stimulate the immune system; and anthocyanins, which reduce inflammation and protect blood vessels.

The fruit is rich in vitamins A, C and E, and in iron, which helps the blood maintain an effective supply of oxygen to the body. It is a good source of iron for pregnant women.

Goji Berries

The berries actually have a unique component called Lycium barbarum polysaccharides. This substance actually has a similar structure  to substances found in Echinacea and maitake mushroom, both are known herbs for their immune system  boosting ability. According to research, the compounds found in Goji berries enhance our body’s ability to resist a disease.

Goji Berry Plant

Moreover, each berry is a rich source of vitamin C and zinc, both are powerful protection from diseases and assist our body for recovery. A previous study from Case Western Reserve University has results that show the ability of zinc to shorten the length and severity of cold.

Spirulina

Spirulina is a single-celled, spiral-shaped blue green microalgae grown in tropical salt lakes. Being one of the oldest organisms on the planet, spirulina is anywhere from 62-71% essential amino acids. It also contains beta carotene (ten times more concentrated than that of carrots), along with other carotenoids.

It also contains chlorophyll, GLA (Gamma Linolenic Acid), and vitamin B12.  B12 is important for healthy tissues, energy, and nerves, especially for strict vegetarians.

As a super concentrated source of chlorophyll, spirulina also cleans the blood while alkalizing the body. Containing a full spectrum of bio available minerals, spirulina is rich in Magnesium and Iron, two minerals lacking in the average diet and responsible for many imbalances. Spirulina ranks second to mother’s milk in concentration of natural gamma linolenic acid (GLA).

The phytonutrient in spirulina that gives it the striking blue green color is phycocyanin. In animal studies, it is showing great promise in the stimulation of the production of stem cells in bone marrow. These stem cells will mature into red blood cells and white blood cells.

Largest spirulina farm in the world.

Spirulina has promise at being a high protein food source that can be grown sustainably to provide valuable nutrient rich food to the under-served populations of the world.

Oils are not typically thought of as a superfood but, because our brains are nearly two thirds fat. We need fat for healthy functioning brains as well as cells, connective tissues and a whole host of bio-chemical processes. Here’s a quick rundown on the good and not so good sources of oils.

Olive Oil
Organic olive oil is a monounsaturated fat, and is considered a good fatty acid (high density lipoproteins, HDLs) protect against bad cholesterol, or low density lipoproteins (LDLs).

Delicious organic olive oil contains all the vitamins and nutrients of the olive fruit, and if you get a premium organic olive oil, it will taste better and have a full aroma.

Organic olive oil is also filled with antioxidants, vitamins and nutrients that may protect you against illnesses. Studies have shown that organic olive oil can help:
  • Protect You from Heart Disease [1]
  • Promote Healthy Digestion [2]
  • Ease the Symptoms of Ulcers & Gastritis [3] [4]
  • Lower Gallstone Formation [5]
  • Balance the Fatty Acids in Your Body

Coconut Oil
Coconut oil has gotten a bad rap when decades old health studies characterized the oil as hydrogenated. Some foods did contain the hydrogenated form of the oil and the media proclaimed coconut an “unhealthy fat”. Actually, it contains absolutely no trans fats in its pure form, but contains medium-chain fatty acids (MCFAs). The food industry instead promoted polyunsaturated fats (such as canola, soybean, safflower and corn), which easily go rancid when exposed to oxygen and produce harmful free radicals in our bodies.

In Polynesian culture, coconut oil has been used as a traditional food since ancient times, and they have among the lowest rates of heart disease in the world.

Coconut Oil Benefits:

  • Promotes weight loss and helps maintain healthy body weight
  • Reduces the risk of heart disease
  • Supports thyroid function
  • Increases metabolism and energy
  • Prevents bacterial, viral, and fungal infections
  • Helps control diabetes and chronic fatigue
  • Improves digestive disorders such as Crohn’s disease and IBS
  • Protects against alcohol damage to the liver
  • Rejuvenates skin and prevents wrinkles

Make sure to buy organic, unrefined, unbleached  and undeodorized coconut oil. Even if the label reads “cold-pressed”, it has still  been fermented or heated to remove water, and in the process will lose the natural vitamin E and tocopherols needed for stability and protection against rancidity.

And be sure to stay away from Canola oil – this is toxic!

The New Era of Food Politics


Food for Life distributes food on an internati...

Food for Life distributes food on an international level.

Most of us have heard a great deal about food lately.

Michael Pollan‘s book Omnivore’s Dilemma caused the agribusiness conglomerates to refer to the millions of his fans as having been, “Pollan-ated”. Food Inc. grossed over $4 million worldwide and was nominated for an Oscar, making it one of the highest viewed documentaries of all time. And recently Michelle Obama just announced the USDA’s program to educate us about proper nutrition by replacing the decades old Food Pyramid.

Multiple factors are fueling this focus on food and nutrition;

  1. Health Care today is eroding American‘s ability to pay for their own health insurance
  2. Food security is breaking down with numerous outbreaks of federal recalls of meat and produce
  3. Increased information about antioxidants and the importance of eating fruits and vegetables
  4. Food prices have soared worldwide, powering a surge in urban farming
  5. The aging Babby-Boomers are demanding better nutrition through food and food supplements

Millions of Americans are now more concerned than ever about what goes in their bodies. Many different definitions have been used to describe people’s choices of what they eat. Vegetarian refers to those who do not eat meat or anything with eyes. Lacto-ovo vegetarians add milk products and eggs to their diets.

Mycena Interrupta is one of many organisms that belong to detritivores.

Unfamiliar to most are the lesser known terms such as “vegcurious”, referring to those that do not identify themselves as vegan or vegetarian but are curious about reducing the amount of meat and dairy in their diet. “Flexitarians”are people who occasionally eat meat, fish and dairy, but stick to a mostly vegetarian lifestyle.

There are also “pescetarians”, who eat fish and seafood to supplement their vegetarian diet. Then there are the “freegans,” who eat only free food, particularly food about to be tossed in the dumpster. This group is out to make a political statement while acting as the human equivalent of the detritivore.

Whatever group you fall into, there is one overwhelming conclusion – we are becoming aware not only of the personal benefits to a more healthy diet, but of the impact our decisions about food have on our planet. We are approaching a time of awakening for human kind (akin to the Age of Enlightenment) where we take a fresh look at the effects of all food related systems that affect our health and our environment.

World Population Chart

This new perspective will be a critical element to our ability to create sustainable agricultural systems that build economic stability, improve quality of agricultural lands and insure the viability of a world population that is on track to reach 10 billion by the year 2040.

Indigenous Cultures Rediscover Sustainable Farming Practices


In writing “Hope’s Edge“, Frances Moore Lappé and Anne Lappé traveled to India, Bangladesh, Brasil, Poland, England, France, and the California Bay Area to look at the different ways food is grown and distributed. What they discovered about the systems of food production in places like Belo Horizonte, Brasil and Andhra Pradesh, India are inspiring and surprising.

“Hunger is caused by a scarcity of democracy, not a scarcity of food.”

– Diet For A Small Planet by Frances Moore Lappé

What is Belo Horizonte doing that every city in the world should do? They took the challenge of poverty and hunger that was afflicting their city head on.

Belo Horizonte, Brasil - Population 5.4 million

In so doing, they realized that access to nutritious, healthy food was a basic right and, as a group of elected officials, they had a responsibility to the people of Belo Horizonte to make sure the market worked for them, in providing access to healthy, local and organic food. Out of this realization, a strong social movement to transform their food system took hold.

Seven years after this shift in consciousness, dozens of innovative projects emerged.  They looked at where government money was being spent and where new initiatives could better serve the people.

One of the projects that came out of this initiative was a fresh look at how the school food program was being run.

Belo Horizonte’s School Lunch Program Goes Sustainable

The City realized that they were spending significant amounts of money to purchase government processed food that was not very nutritious and needed to be trucked in from long distances. They said why don’t we support our local farms and in doing so, provide local, organic produce that is nutritious and supports local, organic farmers. The goals were to;

  • Supply healthier food to children
  • Support local organic farmers
  • Support regional economy
  • Become more self-reliant

Fast food companies were advertising in schools in an effort to influence the buying habits of young children. So, they launched a public education program to inform and educate children on what foods are healthy and nutritious.

The Results Speak For Themselves

After 7 years and spending 1% of the city’s budget (equivalent to 1 penny per person per day), they have dramatically improved basic childhood health indicators. The result has been decreased hunger overall and has lowered child mortality rates by 60% in the span of only 10 years.

Deccan Plateau, in Andhra Pradesh, India

Even in New York, food deserts do exist. New York City has just launched ‘Green Carts‘ to mitigate this urban phenomena. Small carts are filled with fresh produce and delivered into areas where access to fresh fruits and vegetables is non-existent.

The Thinking Around ‘Food Scarcity’ Needs To Change

People often cite that those most in need cannot concern themselves with eating local organic foods when they are faced with just putting food on the table. The claim has been that the organic food movement has been elitist and ruled by the ‘global north’.

Ms. Lappé counters by saying that what is elitist, is the current food production model because it excludes the many to favor the few. The global north is not where the only shifts are taking place in the effort to regain our agricultural heritage. Some of the poorest regions in the world are showing that a return to indigenous farming practices are yielding impressive results.

Leaders in Global Sustainable Farming Movement

The women living in villages of the Deccan Plateau, in Andhra Pradesh, India are becoming leaders in the “global movement” toward sustainable agricultural practices. They have rejected the disaster resulting from local farmers growing GM (genetically modified) seeds supplied to them from Monsanto. GM seeds need to be purchased from Monsanto after each harvest often causing the farmers to go in debt. Using non-regenerative seeds them has only brought devastating crop failures, resulting in farmers that are committing suicide at an alarming rate.

The local farmers are now going back to the indigenous practices of their ancestors, by teaching each other the ritual of seed sharing, diverse cropping methods and creating their own safety nets for their village in times of drought. They are even filming this whole process and sharing it with the world.

Balwadi grain contribution

One village seed-keeper showed samples of the 25-30 varieties of seeds (no wheat or rice) that she cares for and grows on about one hectare of land. The basic staple crops are a diversity of millets and sorghums. Millet seeds are tiny, but they do well in the dry Deccan plateau.  All had their value for both food and cattle fodder and together provided a balanced diet. As a seed-keeper, she does not own the seeds, and others in the village ‘borrow’ seeds from her, returning 1.5 to 2 times the quantity of seeds borrowed after harvest. Thus, the village stock of seeds grows and diversifies.

People in this region are some of the poorest in the world and they are in leadership roles within the sustainable food movement. The key is rebuilding food production systems that are not reliant upon synthetic fertilizers, which use huge amounts of fossil fuels and natural gas to produce. Changing to a more sustainable system of growing crops will reduce the impact to the poorest regions of the world, that are most affected by climate change.

Farming in Ethiopia Undergoes Ground Breaking Shift

Women of the Deccan Plateau, India filming indigenous seed-saving practices

Small-scale farmers in Ethiopia are also turning back to the native crops that are indigenous to the region. Historically, these indigenous plants have survived countless droughts while providing subsistence farmers a reliable livelihood.

The sustainable practices in the most drought prone regions in Ethiopia are having dramatic increases on crop yields using techniques that are affordable and safe. These farmers can’t afford to buy seeds that will put them in debt. Organic and sustainable farming practices mean the farmers are not reliant on chemical fertilizers, which are costly and deplete the soil of their organic matter over time.

Plant Resilience Means Human Resilience

When people begin to have the capacity to feed themselves from the land, to not be in debt to the corporations and to do it in a sustainable way, they build confidence in themselves.  Then, with this new-found self-reliance, they begin to experiment with crops, well-suited to their particular soil and weather pattern. They begin to break away from the dogma of conventional agriculture sold to them by the Monsantos and DuPonts of the world.

To survive in the 21st century, these farming communities need to adapt to a constantly changing climate pattern due to global warming. They can do this without GMOs and interference from agribusiness. Farmers that grow drought resilient crops native to their land, are themselves, becoming more resilient to an ever changing and unpredictable climate future.

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