NEWS”We are what they eat” — and man, is it unappetizing!: Forget melamine and cyanuric acid in animal feeds — we should be at least as concerned about the “business as usual” ingredients routinely fed to U.S. farm animals. This op-ed discusses an Environmental Health Perspectives paper by the authors that examined the health effects of ingredients such as rendered remains from slaughtered animals (including those excluded from human consumption); animal excrement; animal fats that may contain dioxins and PCBs; food contaminated with rodent and roach excreta; byproducts from drug manufacture; and plastics.
archive for May 20th, 2007
Report from Australia: On biotechnology, sheep, and “beautiful lies”
The lead news story on the home page of my Yahoo! Australia account was an Australian Associated Press brief report that the Victorian government was expected to lift the ban on growing genetically modified crops when it expires at the end of February next year. “Pressure has come from farm groups and the federal government,” the story suggested. GM supporters claim a surge in agricultural productivity could happen, with farmers able to plant crops resistant to weeds, insects, and salinity, and that need less water.
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- eth•i•cu•re•an n. (also adj.) Someone who seeks out tasty things that are also sustainable, organic, local, and/or ethical — SOLE food, for short.
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• Weed’em and reap
• Defender of the seeds: Q&A with Claire Hope Cummings, author of “Uncertain Peril”
• Salon.com plays the locavoreanism-debunking game
• I can read you like a cook: A review of “Kitchen Literacy”
• The slippery slope of banana disasters
• The banana situation in Montreal
• Fighting climate change: Food miles vs. food choices
• Review: Carolyn Steel’s “Hungry City”
• Donate to Iowa Farm Aid fund, including via Edible San Francisco
• Rebuilding itself, New Orleans is reconstructing food community
• Defender of the seeds: Q&A with Claire Hope Cummings, author of “Uncertain Peril”
• Salon.com plays the locavoreanism-debunking game
• I can read you like a cook: A review of “Kitchen Literacy”
• The slippery slope of banana disasters
• The banana situation in Montreal
• Fighting climate change: Food miles vs. food choices
• Review: Carolyn Steel’s “Hungry City”
• Donate to Iowa Farm Aid fund, including via Edible San Francisco
• Rebuilding itself, New Orleans is reconstructing food community
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• Bill Moyers Journal looks at worker safety in the poultry industry
• Salmonella in tomatoes: Know your grower so you can pick your packer
• Tom Philpott issues a composting call to farms
• Brazil prepares to retaliate against U.S. cotton subsidies
• Bioplastics need time to grow up
• New European chemical safety regulations reach around the world
• How LOHAS can you go? Sales of organic processed food soar
• Salmonella in tomatoes: Know your grower so you can pick your packer
• Tom Philpott issues a composting call to farms
• Brazil prepares to retaliate against U.S. cotton subsidies
• Bioplastics need time to grow up
• New European chemical safety regulations reach around the world
• How LOHAS can you go? Sales of organic processed food soar
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Humor:- • Innovative process turns any vegetable organic in seconds
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- • Downer and out: The U.S. beef industry
- • FDA approves food from clones
- • Why is Alice Waters involved with the Ameya Preserve?
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- • Getting to the heart of state meat inspection law
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- • Bake on the wild side
- • Build a solar oven
- In the field:
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- • Eating local in Tucson
- • Winter on a New Hampshire farm
- • Local Burger in Kansas
- • Washington's Estrella Family Creamery
- • The Children's Studio School Garden in DC
- • Searching for raw milk in Vermont
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- • Finding common grounds: "Black Gold"
- • Good cob, bad cob: "King Corn"
- Most inexplicably trafficked:
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- • Smithfield's in deep shit
- • Dave Reichert on global warming
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