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.
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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.
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Greek Communal Oven
For thousands of years in the Middle East and along the coast of the Mediterranean sea, small villages shared a communal oven for their baking and cooking needs. Traditionally, the ovens were made from a clay, sand and straw mixture known as “cob.” Villagers would bring their risen loaves of bread to the oven to bake their bread for the day. They would return later in the day for cooking lunch and dinner meals. The communal hearth became a gathering point where neighbors would share in the daily routine.
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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
Grow your own Slow Food
There are several answers that describe slow food. It depends who you ask. If you are impatient and you are at a restaurant with slow service, you might be inclined to assume that is “slow food.” If you really don’t like fast food, you might want to focus on the exact opposite and look for “slow food.” For purposes of this website, we are talking about food that is grown, harvested, prepared cooked and eaten without any involvement of packaging or processing and hopefully little transportation as well. You could say this site is about slow and local food since they both have tremendous benefits to those who partake of this way of eating and living. When you grow your own food or buy from local farmers, you’ll often get organic produce that uses little or no petroleum-based fertilizers. Therefore, we’re talking about slow, local, organic food. 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.
