Good Food is Everybody's Business
All about living a healthy life, having safe and nutritious food, growing and making good food.
In summer it’s often too hot to eat warm or hot food. But on a cool night, a rainy day, NOW in June, or late August into September, red lentil, roasted tomatoes and dill soup tastes divine with fresh garden tomatoes! You can also just cut them up and plop them in the lentil pot.
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.
Around the time the chicks turned four weeks old, things started to get really hairy … err, feathery around here. They weren’t the fluffy chicks they once were; down had been replaced with real feathers, and the girls had a new set of priorities. Mainly using those new wings to launch themselves to the highest available perch, where they sat and preened their pretty little feathers.
Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers.
Dr. Chensheng (Alex) Lu, Associate Professor of Environmental Exposure Biology at the Harvard School of Public Health, explains why reducing pesticides in your diet is critical to reducing the toxic effects of pesticide exposure for you and your family.
These past few weeks have been a flurry of activity in our little house. As we shake off the shreds of winter to welcome in spring, the birdsong outside our window is echoed by an entirely new sound inside – the nearly constant chirping coming from a box in the corner of our living room.
It’s the 21st Century and one would think that by now human beings would have figured out creative and efficient ways to produce sufficient healthy and nutritious (good) food to feed us all and to eliminate costly and destructive food waste. It turns out that we not only haven’t figured it out; the whole process is getting more and more problematic and the amount of food waste – at least in the United States and other developed countries – is increasing.
In Washington’s King County most of that waste ends up heading to one of two Cedar Grove Composting facilities where it is mixed with grass clippings, yard waste, and other wood scrap. A visit to Cedar Grove is a fascinating and educational view into the use of unique technology to turn dross into gold.
