Three Spring Edibles
Spring has sprung, which means it’s time to stop hiding from the environment and start consuming it. Even now, months before the berries arrive, there are plenty of tasty morsels to be had in forests and by streams.
Health
Food & agriculture – Apr 2
-Push to Eat Local Food Is Hampered by Shortage
-Dwindling Food for Thought
-How a Band of Youthful Entrepreneurs Are Resuscitating an Ailing Vermont Town With a New Economy Based on Local Foods
-Restoring natural capital in degraded landscapes
Can urban agriculture help save our struggling cities?
-Urban farming touted as tool for neighborhood revival
-Project aims to turn empty Dallas plots into vegetable gardens
-A Damascus farmer’s ideas on sustainable urban agriculture are breaking new ground
-Mayor’s agriculture plan soon to bear fruit
What works: 98.6 degrees
I invested a lot of time into finding our post-carbon landing pad. I tend to side with realtors on this one: location, location, location.
Impacts of the economic crisis on public health, part II: Paradigms and the right questions
How should we think about the conundrum of mounting threats to the health of the public with declining resources to meet these threats?
Honeybees are still dying
Three years ago, honeybees started disappearing in the United States and other countries. Hives that had been thriving were suddenly found to be devoid of bees. The epidemic of catastrophic bee losses is called Colony Collapse Disorder (CCD). This last winter was the worst yet for beekeepers.
Why are we propping up corn production, again?
News flash: high-fructose corn syrup (HFCS) is a lousy product. As Tom Laskawy reported here Tuesday, a recent study by Princeton researchers found that rats fed chow laced with HFCS gained more weight than rats fed equal calories of table sugar. All processed sweeteners add empty calories to food; but calorie for calorie, HFCS appears to be even worse than white sugar. Although the two sweeteners have roughly the same fructose/glucose ratio, we mammals seem to metabolize the HFCS differently than we do cane sugar.
Movement Matriarch
Last spring, when hundreds of alums and faculty of the nutrition program of Columbia University Teachers College gathered to commemorate the department’s 100th anniversary, one speaker riveted the audience. Shoulders back, patrician chin jutting forward, Joan Gussow strode toward the stage. A recent octogenarian, she remains in remarkable shape.
Meet a young farmer leading a greenhorn ‘guerilla’ movement
Severine von Tscharner Fleming is the director of the forthcoming film The Greenhorns and founder of the crucial new young farmer organization of the same name. Here’s her no-nonsense, take-no-prisoners perspective on the young farmers movement. Make no mistake, this woman is dedicated and smart — and she’s recruiting.
Web & media – Mar 22
-A road not taken
-Our Obsession With Stuff Is Trashing the Planet, Our Communities and Our Health
-Richard Heinberg Lecture Peak Oil Pt 1
-Q&A with Chef Dan Barber: Can organic farming feed the world?
-The Global Food Market (VIDEO): Why Do Some Eat Well While Others Starve?
Food & agriculture – Mar 19
-Bees in the City? New York May Let the Hives Come Out of Hiding
-Produce to the People: Collaborating for Food Access
-Is Goat the New Cow? Why American Foodies and Environmentalists Are Reviving the Old-World Staple
-Ankeny forum to examine agricultural concentration
-New York rolls veggie carts into food deserts; can other cities follow?
-How guerrilla gardening took root
-New report reveals the environmental and social impact of the ‘livestock revolution’
-‘I’m not a slave, I just can’t speak English’ – life in the meat industry
Conscientious Cooks VII (Sooke Harbour House)/ Carlo Petrini & Slow Food Canada
The Sooke Harbour House is a 28-room inn in Sooke, British Columbia which has been owned and operated by Frederique and Sinclair Philip since 1979. The inn is home to a restaurant that has led the way in Canada (if not North America) in the practice of sourcing local and wild-crafted foods…Deconstructing Dinner’s Jon Steinman visited the restaurant to learn more about the restaurant’s unique approach…(Also) in this segment we hear a talk from Slow Food founder Carlo Petrini and discuss the Slow Food Canada organization with Canada’s international representative Sinclair Philip.
