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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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.
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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.
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Building Local Solidarity Economies With a Global Reach

MendozasMarket6

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.
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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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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.
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Agri-Culture

Ed Hamer Thumbnail

What is most important? That people be employed and happy or that investors become rich? The healthy alternative to more unmanaged – and ungoverned – growth is consciously building resiliency to meet climate change and provide young people a future they can feel good about, not scared to death over. This to me is seriously the “bright side of life” as long as we keep believing in it. Ed Hamer is doing it.
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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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Position Statement on GMOs in the Food System

GoodFood World Position Statement on Genetically Engineered or Modified Organisms (GMOs) in the Food System

From the beginning of time, food has been the foundation of culture throughout the world and often the seat of wealth and prosperity. However, food system dynamics are characteristically influenced by external conditions such as
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To Save Our Wild and Native Seafood, We Have to Eat It

If you live on the East Coast, West Coast, or Gulf Coast or even the Great Lakes, and if you’ve looked closely at the fish in your local supermarket – regardless of where you live – chances are you’ll find your fish originates from just about anywhere else in the world.
Read more: To Save Our Wild and Native Seafood, We Have to Eat It