OlyKraut has just won another Good Food Award, which honors the very best of all the delicious local food products that are produced across our nation. The small company’s delicious sea vegetable and curry ferments took the prize this year.
Last month we returned to our beloved Latona Community Garden in San Francisco’s Bayview District for a spring party, which was attended by scores of local families. Years ago my spouse and I helped to transform this former dump, and create this shared neighborhood space, so it was especially gratifying to see that the urban garden is continuing to thrive.
Muckleshoot Tribe member and author, Valerie Segrest, was the keynote speaker at an educational event hosted by the Chehalis Tribe and Oakville High School this week. Segrest has been working to promote food sovereignty, the use of traditional foods, plant medicines and better nutrition, to help create a more sustainable and culturally appropriate local food system. She explained that what we eat is not just a commodity, but that we must value where our food comes from, and that plants can become our greatest teachers.
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.
Starting this month my friend Summer Bock will begin regularly contributing some of her extensive nutritional and health wisdom to Ecolocalizer in our new weekly blog feature, Wellness Wednesdays. Ms. Bock will be helping to educate us about everything from how to make a diverse variety of your own fermented foods and plant-based medicinals, to better understanding and treating food allergies and persistent digestive problems.
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.
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.
Good news about chocolate has been recently published by the Archives of Internal Medicine, and being healthy has never been so delicious. Here is a fun and easy chocolate covered fruits and nuts recipe to celebrate.
Earlier this year our friends at the successful locally-owned sauerkraut business, OlyKraut, won a prestigious Good Food award in San Francisco. Their hugely popular kraut flavor, Eastern European, was given the prize in the pickled foods category. Congratulations to all of the hard-working different folks who grow the organic produce, make and locally distribute the fermented deliciousness that is OlyKraut, the best tasting and most addictive sauerkraut that I have ever had the pleasure of eating.
Interested in learning what all of those mysterious sounding ingredients listed on a loaf of manufactured bread really are? Please read on to find out.
Kale is a beautiful dark leafy green that is packed with nutrition and cancer fighting properties. High in manganese, as well as vitamins A, C and K, this vegetable is often referred to as a superfood. Gaining quickly in popularity for its ease to grow, hardiness and wonderful taste, kale is becoming a staple in home gardens everywhere.