Good Food is Everybody's Business
In a city where everyone seems to shop at one of the ten Seattle Farmers’ Markets, one of the 11 natural food co-op stores, or one of three Whole Foods Markets, a chef can be challenged to deliver on his or her claim of local sourcing. The good news: Stumbling Goat Bistro’s Joshua Theilen has farmers, ranchers, cheesemakers, fishermen, and millers beating a path to his door.
Netting argues that smallholder farming, wherever it takes place, is a viable alternative to today’s dominant idea of industrial agriculture, with its dependence on fossil fuels, chemical fertilizers, pesticides, and herbicides.
From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
Craving. It doesn’t just happen to food addicts. Most people have experienced the impulse to seek out and consume a favorite packaged snack food. Big Food knows you can’t stop at just one, because they’ve done the research necessary to make it happen.
Organicology – a “portmanteau word” meaning the study of organics – is the biggest conference/trade show focused entirely on organic seeds and produce in the country. This year more than 700 people attended the three-day conference that included a trilogy of key note speakers, five daylong intensive sessions, 15 workshops, an educational (and practical) “seed swap,” winter vegetable tasting, and a trade event featuring nearly 60 vendors.
Whether you are a farmer, an orchardist, or a home gardener, good tools make the job! And you can’t do a quality job without quality tools. It has become harder and harder to find well-made, long-lasting tools! How do you find good hand tools that are sturdy, repairable, and properly sized to your hand or height?
On the corner of Seventh Avenue and Virginia Street in Seattle is a restaurant. It’s a restaurant much like many other downtown restaurants: tall glass windows, comfortable seating, a view into a bustling kitchen and a creative – sometimes edgy – menu. But there is something that makes this restaurant different.
John Navazio, Senior Scientist for Organic Seed Alliance and a Plant Breeding and Seed Specialist for Washington State University Extension, talks about breeding healthy and robust organic spinach varieties at Nash’s Organic Farm, Sequim WA. In this video, John explains why organic seed is important and why you can’t just sow any seed for a healthy crop!
