GMO is Poison
I had a disturbing discussion with a local organic pig farmer this morning at our local farmer’s market. When I was buying some sausage I asked her if her pigs were GMO-free. She shook her head and told me that pretty soon no meat farmer will be able to guarantee their pigs are GMO-free.
Genetically Modified Organisms are here to stay. Continue reading
I spent last weekend at a Sustainable and Growing Local Conference in Tatnall County, Georgia. In addition to learning about organic and sustainable agriculture, I learned about a documentary on Genetically Modified Organisms and how they are destroying our food system and our families. Continue reading
Fall Crop of Spinach
I live in the SouthEastern United States. One of the disadvantages is the hot, dry summers but one of the nice perks of a warm climate is the extended growing season.
This year, I prepared a fall crop of spinach in a new bed just by my driveway. Spinach is a little difficult to get started in a warm climate but here’ s how I got the job done.
Adopting Slow Food practices in your home will involve careful selection of ingredients in your cooking and recipes. Slow Food Journal has partnered with the Old South Cooking Journal to develop a collection of recipes that promote slow food practices.
Forage Restaurant - Los Angeles, California
Some of my fondest memories from childhood are of hunting and fishing trips with my father where the game we caught was cooked by a local hotel or restaurant. I remember a fishing trip to Wyoming for cutthroat trout that ended at the hotel dining room with fresh trout fixed several different ways for our whole family.
In the spirit of providing your own ingredients, a restaurant in Los Angeles, CA has taken the local food movement one step closer to it’s customers. Instead of sourcing produce from local organic farms, Jason Kim, the chef/owner of Forage Restaurant, is working with his customers who have small gardens to provide produce to the restaurant from their backyards. Continue reading
One of my favorite parts in Michael Pollan’s book, The Omnivore’s Dilemma, was the section on Polyface Farms located in Virginia. What was so fascinating about Polyface is their focus on a sustainable system. Their values really lay out what makes them so impressive.
Read the whole article on Polyface Farms’ Sustainable Model on the Mapawatt Blog.