In the wake of the landmark passing of California’s Neighborhood Foods Act, urban farming is flourishing in Los Angeles. In October, City Councilmen Felipe Fuentes and Curren Price filed a motion to allow owners of vacant lots in the city to qualify for tax relief if they make their land available for agricultural use. Los Angeles has about 8,600 such lots. “By converting empty parcels into urban farms, we can encourage local economic development, green our more closely knit communities and provide produce…
As our landfills overflow and the Great Pacific Garbage Patch grows, some good news is that zero packaging grocery stores are spreading across the globe; from Germany to Colorado, more people can buy locally grown food in bulk without wasteful packaging.
Incredibly, some Spanish towns are now fining people who search through dumpsters for food the equivalent of nearly $1000; while elsewhere, other communities are beginning to understand the power inherent in salvaging and reusing resources gleaned from our garbage.
Monsanto is a company that does little to no good, and a whole world of bad. Such massive and largely unaccountable corporations have been economically ravaging our world by externalizing the hidden costs of their dirty business and decades of environmental destruction. So what’s a concerned citizen to do? Here’s how to hurt Monsanto in the only place that they care about: their wallet.
North Carolina’s city of Asheville is the most recent town in our nation to create a Food Action Plan. These sensible strategies address difficult issues, such as food deserts, community health, food insecurity, nutrition knowledge deficits, barriers to local food production and distribution, as well as food sovereignty. The plan was approved 6-0 on January 21, 2013 by the city council; this legislation will play an active role in improving healthy food access, and will also help to build a more sustainable local food infrastructure.
Grocery shopping is one of the basic foundations of our health. Learning how to do it well can help you save tons of time and money. If you incorporate these simple steps into your weekly routine, you will not only reap the benefits of home cooked meals, as well as delicious leftovers for lunch, but will also be able to maintain a busy work schedule and usually get everything done.
My friend and fellow Important Media editor, Becky Striepe, has just published a new e-book showing just how easy it can be to make a wide variety of delectable and nutritious beverages. 40 Days of Green Smoothies illustrates the simple step by step instructions to enable you to create all manner of affordable liquid lusciousness that will also help you to feel great.
Beautiful Asheville, North Carolina is famous for many things, including its bountiful array of diverse foraged edibles and medicinal plants; our region is now taking eating wild one step further by opening the first entirely wild crafting public market in the US. The upcoming weekly market will include vendors selling edible and medicinal mushrooms, plants.
Monsanto is trying to destroy California’s Proposition 37, a piece of legislation that they once supported.
Want to know if that spinach salad you are about to eat is really organic? Now there is a new app to help you find out.
Last year at the Slow Money Gathering in San Francisco, I was really impressed with a presentation that I heard from one of the founders of Stockbox Neighborhood Grocery in Washington. Her idea was simple and innovative — retrofit shipping containers to sell healthy food and produce in underserved neighborhoods. The easily portable container could be placed in industrial areas and regions where food deserts now prevail, instantly providing better access to fresh groceries.
The battle to avoid genetically modified foods may have just gotten a lot harder, as the world’s largest retail operation has recently announced that it plans to sell genetically modified corn without any labeling to warn consumers.
Sandor Katz’s The Art of Fermentation is a handsome hard cover volume which provides many easy to understand recipes explaining how to make everything from succulent sauerkraut, pickles and beer, to sourdough bread, cheese and tofu. However, this great work is also much more than just a cookbook. This essential reference book delves into fermentation concepts and food history from around the world, and explains relevant scientific concepts, like how bacterial cultures work.