Seattle P-I: Seattle-based Jones Soda — maker of root beer, cream soda and quirky drinks with flavors such as turkey and gravy — is switching from high-fructose corn syrup to pure cane sugar. Sweet! And in related news, the New York Times has an article about how several entrepreneurs are developing high-end tonic waters using cane sugar, and in one case agave nectar. [Dairy Queen hints: If only Square One Organic Vodka would send us that review bottle I requested — I'd love to bypass old Absolut and Schweppes entirely for my v&t's.]
E/The Environmental Magazine: A member of one of the families followed in Peter Singer and Jim Mason’s recent book, “The Way We Eat,” interviews Mason about the interesting tradeoffs involved in trying to eat ethically. For example: Mason says Napa Valley residents can buy local rice to help the environment, but it takes so much energy input to grow rice the agribusiness way in California that it is actually more energy efficient to buy rice shipped in from Bangladesh — even figuring in the transportation from Bangladesh.
C News (Canada): An Ontario cabinet minister wants his province to consider becoming the first in Canada to allow consumers to purchase raw (unpasteurized) milk in a regulated system. Finance Minister Greg Sorbara and his family prefer raw milk, and he says he might even purchase it from organic farmer Michael Schmidt, who is currently on a hunger strike to protest the governement crackdown on his dairy. Michael Gumpert has more on his blog, The Complete Patient.
New Zealand Herald: Activists stole 20 battery hens and warn that they intend to steal more. What’s annoying about this article is the misinformation spouted by the victimized “farmer” and blithely quoted by the reporter without fact-checking, such as “‘We use less drugs, in fact we don’t use any drugs whereas free range, they have to use antibiotics’…Mr Turk also said caged hens did not require de-beaking, as free range hens did. The birds were also healthier.” Uh huh. And their eggs are made of gold!
Off topic but amusing:
Willamette Weekly: One woman’s attempts to recreate food-porn depictions of meals in cookbooks and magazines — even doing her own “fluffing.”