Beating Whole Foods at Its Own Game


An urban PCC Natural Market (left) and a suburban Whole Foods (right), in Seattle (Click on either image for a larger view)

A major slow down at Whole Foods is no surprise. Last quarter’s sales growth for Whole Foods (NASDAQ: WFM) slowed to 3.6 percent at stores nationwide, much lower than
Read more: Beating Whole Foods at Its Own Game

Good Grass Makes Good Beef - And Good Soil


Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
Read more: Good Grass Makes Good Beef – And Good Soil

If It Isn't Broken, Don't Try To Fix It!


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.
Read more: The Difference Between Grass-fed and Feedlot Beef

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.
Read more: The Disconnect

Baking Pies: Pizza and Apple

Baking pies – pizza or apple – doesn’t need to be tricky or intimidating! Some flour, some salt, some water, maybe some yeast or fat, and there you go. Start with the best ingredients you can find and you can’t go wrong.
Read more: Baking Pies: Pizza and Apple

Food, First Hand in Cameroon

The local market

Located in the “hinge” of sub-Saharan West Africa, Cameroon is home to about 19 million people. Because the country’s natural resources are suited to agriculture, an estimated 70% of the population farms. External forces of globalization are now putting pressure on African countries such as Cameroon to shift agricultural production from subsistence-scale local production to large-scale commercial production.
Read more: Food, First Hand in Cameroon

Building Local Solidarity Economies With a Global Reach


New businesses launched by transborder migrants are not limited to farms and ranches and many small shops are also finding their place in the inner cities where they are revitalizing Main Street. They include specialty (ethnic) grocers and small market operators; restauranteurs, bakers, and caterers; tailors and cobblers; dry cleaners and other service providers; pharmacists and botanists; notary publics and accountants; the list is very long.
Read more: Building Local Solidarity Economies With a Global Reach

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.
Read more: The Business of Baking at SHIFT

If SMALL is Beautiful, Why Has BIG Taken Over the World?

Even as we face globalization (and standardization) of nearly every element of our lives, including the food we eat, there are between 25 and 27 million small and medium independent companies working separately to deliver us diversity and quality. It’s time we recognized the value that these businesses deliver to us, and to our communities.
Read more: If SMALL is Beautiful, Why Has BIG Taken Over the World?