Good Food is Everybody's Business
We are hooked by the insatiable bait of savings in the face of size. We love getting twice or three times as much for something – anything – because it feels “free.” But it isn’t free… it comes loaded with consequence (in the form of calories), and we can never feed this gaping maw with enough dollar savings. Our only way out is to unplug from believing in its value.
How far exactly are our colleges and universities able to embrace our current food/health crisis? Or should we teach the science of food at all? Of course we should. People should indeed know where their food comes from but college may not be the only place to learn.
Ian and I set off on our cross-country honeymoon. First stop: Chico Hot Springs, Montana, known for the natural springs that warm the pool and hot tub. And where we discovered gardens and greenhouses and hyper-local food!
The Snoqualmie Valley Farmers Cooperative, this week made their first delivery of organic produce to 21 Acres Food Hub to be distributed to 100 low-income, home-bound seniors in Seattle.
Food and farm prices have been a major concern for politicians and pundits alike for more than a century, and the food supply chain has become ever more complex. How things change and how they remain the same!!
Devil’s Club is a deciduous shrub related to the healing herb ginseng and common ivy. It is an unmistakable denizen of Seattle’s wet ravines and unsuspecting hikers regularly fall victim to its barbed spines. The surprise is that its roots and young are rather tasty.
According to the World Resources Institute (WRI), each year an estimated one third of all food produced ends up spoiling in the bins of consumers, retailers, farmers and transporters. Together, this spoiled food totals 1.3 billion tonnes and is worth an estimated $1 trillion every year.
Do you have a happy brain? Mine has had its ups and downs, but just hearing that the American Psychiatric Association’s (APA) annual meeting last …
