Good Food is Everybody's Business
We’re all busy people, and we can easily be overwhelmed by the bewildering array of products on the supermarket shelves. According to the FMI (Food Marketing Institute), the average supermarket today carries nearly 39,000 items. How those products make it to the shelf is something that most of us don’t know. Why is this product available and not another one? Who determines what it is that you get to buy?
A growing trend among restaurants, food producers and butchers has some consumers scratching their heads and wondering “what’s in the beef?” It’s not what you’d expect to be on the menu, but chances are you have eaten meat that’s been bonded together with a product called “meat glue.” Or even more descriptive: “blood glue.”
What’s with eggs these days? It’s déjà vu, all over again! This time we’re talking hard-boiled, not “shell eggs.” Summer of 2010 saw the recall …
Overwhelmed by bread options at the grocery store? How about lettuce? You’re bound to find 10 different options just for romaine lettuce, and more for bread, water, cheese, broccoli — everything! Do you simply guess which product to buy?
Logsdon explains historically effective grazing practices and new techniques that have blossomed during the past decade. His narrative is enriched by profiles of successful grass farmers and by his experience as a “contrary farmer” on his own artisan-scale farm.
Louis Sukovaty, Crown S Ranch, Winthrop WA, talks about the inter-relationships between the forage plants and the cattle he grazes on them.
Known primarily for its spectacular castles and fortresses—not to mention the legend of Vlad the Impaler—Romania is also a country abundant in arable farmland. Romania’s allocation of organically-farmed land may seem small but its rate of growth indicates that there is both interest and intent in adopting the practice.
Last week, we heard Heidi’s story of the beginning of Wise Choice Farm; this week we celebrate the farm’s first anniversary.
