Cooking the Whole Hog...er...Head

Tom Winterrowd, who farms near Canby, Oregon, said that the minute he saw the announcement for the hog head cooking class he knew he’d be in it. Portland Meat Collective recently offered the class, bringing in Ben Meyer, the chef at Grain and Gristle Restaurant as the instructor.
Read more: Cooking the Whole Hog…er…Head

Global Soy Trade: Economic, Environmental and Social Impacts

Globalization has fundamentally changed agriculture across Europe. The idyllic image of small farms with sustainable agriculture has been replaced with agricultural cogs producing food-ingredient inputs for international industrial agri-businesses. In every link of the new global food chain, agriculture has become more intensive, larger in scale, and more environmentally and socially unsustainable.
Read more: Global Soy Trade: Economic, Environmental and Social Impacts

Whole Foods adopts animal welfare rating system

Whole Foods Market, four animal advocacy groups (including the Humane Society of the United States), and industry partners such as CROPP Cooperative (Organic Valley and Organic Prairie brands), have come together to support the Global Animal Partnership to encourage better animal welfare practices.
Read more: Whole Foods Adopts Animal Welfare Rating System