Archive for February, 2013

Food News Fast – February 28th, 2013

Food News Fast – February 28th, 2013

Parents may not have eyes in the backs of their heads after all. According to a recent piece from NPR children are not eating nearly as well as their families think. As one Oakland, CA youth says, “My breakfast, I can say on the daily, is a pack of Skittles. I make sure I get one every morning.” In unsurprising news, vegetarians are healthier than omnivores once again. Apart from their having a lower average BMI than […]

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February 28, 2013 at 9:00 amFood News Fast

Oregon Presents: March’s Baked Salmon with Lemon Dill Butter and Sunchoke Purée

Oregon Presents: March’s Baked Salmon with Lemon Dill Butter and Sunchoke Purée

This recipe is a final foray into the comforting simplicity of winter foods. Even though I live in temperate Southern Oregon, I always experience a bit of shock when fall turns to winter, particularly in the kitchen. Settling in to a time without the abundance of summer and fall is daunting. What am I going to eat? I always forget the creativity and lusciousness that comes along with the challenge of a seemingly endless season […]

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February 28, 2013 at 7:30 amSeasonal Recipes West

The Farm Bill: Why Farmers Need to Be Activists Too

The Farm Bill: Why Farmers Need to Be Activists Too

Many small family farms switch into gear in late winter and early spring to get the farm season on track. On our farm we are busy ordering seeds, building new hoop houses, fixing fences, tuning up tractors, signing up our CSA customers, and dreaming of a great season. Soon we will have tens of thousands of seeds to plant in trays in the hoop house. Spring season is a super busy time for farmers and […]

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February 27, 2013 at 7:00 amAgriculture Culture

The Big Picture on Nano-Foods

Photo: Metallurgy for Dummies

Picture the head of a pin. Then, picture two million of something fitting snugly together on top of it. Now you can understand the almost inconceivably small scale of a nanoparticle. Nanotechnology, the study and manipulation of material on an atomic or molecular level has only existed since the 1980s when the invention of a Scanning Tunneling Microscope allowed us to see atoms for the first time. Fewer than twenty short years later, we began […]

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February 26, 2013 at 9:38 amFeatures

There’s Something About GE Salmon

There’s Something About GE Salmon

In America, over 500,000 pounds of salmon are consumed a year, third only to shrimp and canned tuna. It’s easy for consumers to conjure up the image of an old, crusty fisherman decked out in a rain-slicker catching their salmon straight from the ocean. In reality, most salmon are farmed in a controlled environment. Recently the FDA has taken steps to approve genetically engineered (GE) salmon—the first GE animal for human consumption. Expected to pass […]

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February 25, 2013 at 12:00 pmPolicy

Food News Fast – February 25th, 2013

Food News Fast – February 25th, 2013

Writer Michael Moss looks closely at the science of addictive junk food. As one man tells a room of big food executives, “If anyone in the food industry ever doubted there was a slippery slope out there. I imagine they are beginning to experience a distinct sliding sensation right about now.” [NY Times Magazine] As part of group Food Forward, “Glean Teams” are distributing unsold, donated foods from farmers’ markets to the people who need it most. [Grist] Civil […]

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February 25, 2013 at 9:15 amFood News Fast

Interview: Melinda James of “16 Seeds,” a Film about Food Justice in Oakland, CA

Interview: Melinda James of “16 Seeds,” a Film about Food Justice in Oakland, CA

The above video is a trailer to Melinda James’ short documentary-film “16 Seeds” which can be watched in full on her website.  The film examines the roles that people of color play in the struggle for food justice, through the perspectives of three people and their connection to this movement. Below is a short interview with Melinda James that took place on 1/31/13. Can you tell us a little about the video and what it means […]

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February 25, 2013 at 8:00 amCulture Multimedia

Taking Back Bread

Bread. Today it is a junk food. Hundreds of years ago it supported armies and spawned Western civilization. In the twenty-first century it is sterile, tasteless and void of nutritional value. But why is this? How did it happen? And is there a way we can make bread healthy again? There are two, deep-seeded problems with today’s bread: processed flour and baker’s yeast. Throughout most of human history, flour was ground locally, by stone and […]

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February 24, 2013 at 2:00 pmCulture

North Carolina Presents: Sliders with Local Red Pepper Jelly

North Carolina Presents: Sliders with Local Red Pepper Jelly

This recipe was originally posted on Lucky 32’s blog and appears here in a shortened form. Four or five years ago, sliders were everywhere. At the time, I said I’ll never do sliders as long as they’re on the menu at Burger King. When it’s ubiquitous, you’ve gotta have a really good reason to do it. I was more interested in trying to figure out how to feature lamb on the menu. I’m pretty picky about […]

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February 24, 2013 at 8:00 amSeasonal Recipes Southeast

Obesity is Walking Out of Memphis

Obesity is Walking Out of Memphis

I’m from Memphis, the most obese city in America. In 2011, the Gallup Poll redefined Memphis as more than just the home of the blues, Elvis, and pork barbecue. They ranked us as the number one most obese city, thank ya, thank ya very much. With 12.4% of the Memphians diagnosed with diabetes, 29.7% of Memphians defined as obese, and only 56.7% who eat produce on a regular basis, we took the cake and ate it […]

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February 23, 2013 at 5:45 amPolicy