The Challenge of Cheap Food

In the rush to insure cheap and plentiful food for our nation, we have inadvertently created a much greater problem and we are now experiencing a very high cost for our cheap food.
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Peas (and Love) in the City

After spending 20 years with Seattle Tilth in a variety of posts, including everything from office and event manager to education program manager and children’s program manager, Lisa Taylor has moved on to concentrate on using her skills as urban farmer, garden educator, speaker and workshop organizer, and consultant.

Lisa has taught everyone from
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If It Isn't Broken, Don't Try To Fix It!

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As they say (more or less): “inquiring consumers want to know…” GoodFood World recently received a comment from a reader that made it clear consumers are concerned – and confused – about genetically engineered foods being developed and brought to market.
Read more: If It Isn’t Broken, Don’t Try To Fix It!

The Difference Between Grass-fed and Feedlot Beef

Happy Cattle

If asked, most people could not tell you where the meat on their plate came from. In fact, if they wanted to know, it would be darned difficult – if not impossible – to find out. On the other hand, while imagining that the beef cow they will be eating is frolicking on lush green pastures, the average American today does NOT want to meet their dinner while it is still standing.
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The Disconnect

Organically grown, local, whole, affordable, planetary stewardship, food justice, sustainably farmed, humanely raised and slaughtered, slow cooked and seasonally eaten, nutritionism, vegan, healthy lifestyle – these are just some of the words that come to mind around the conversation of How, What, When, and Where we eat these days. There is so much to talk about, and these words do not exist in isolation from one another.
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The Business of Baking at SHIFT

If you see fudge sauce or marshmallows on the dessert menu, you can bet they’re made from-scratch. No food dyes, corn syrup or hydrogenated oils. Fruit is used when it’s in season and bulk ingredients are organic. No, the sugar’s not local and neither is the chocolate; these are fundamental building blocks of dessert as we know it. I can’t figure a way around that one, but considering everything else we do I’m comfortable with the compromise.
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FAQs About GMOs

It can be tough to figure out why there’s so much fuss over genetically modified ingredients in food. This reprint from the upcoming March 2015 issue of Consumer Reports will help you sift through the facts.
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Guess Who's Coming to Thanksgiving Dinner?

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Just the words “Thanksgiving dinner” can strike fear into the hearts of the “kitchen challenged.” After all, there are romantic images of beautiful crispy brown turkeys, delicate pastry, and robust gravies and sauces plastered across the walls in nearly every supermarket, spread throughout
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Cooking Is Not For Everybody, But Eating Is!

Jes Clay, proprietress of the (soon to be) Shift restaurant.

Make food simple, make the methods transparent. People will be amazed. They’ll try it at home. They’ll come back for more. Cooking is not for everybody. Eating, on the other hand, is and that’s good enough for us.
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Ma Petite Chou!

When life – or your CSA – hands you not one, not two, but THREE cabbages (OK, so we collected them over three weeks), it’s time to make cabbage soup. In the GoodFood World kitchen we turned an assortment of meats and vegetables into enough soup for an army – or at least a family of 8!
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