Bread: One Good Loaf
What the world needs is one good loaf of bread, crafted in the 18th-century tradition. That means using organic grains and natural starter, shaping by hand, and baking with fire.
Author: GoodFood World
Heirloom Khorasan Wheat – From 36 Kernels to 35,000 Acres
As demand soars across the globe, Kamut International founder Bob Quinn details how it’s the small things that have helped achieve major success. There are many versions of how KAMUT brand wheat made its way to the U.S. and into the hands of Bob Quinn, founder of Kamut International. Every good legend has its roots in folklore.
Toxic Chemicals: Banned in Organic, Common in “Natural” Foods
As consumers, we often assume “natural” on packaged foods to mean that there is no artificial ingredient or added color and the product is minimally processed. Nothing could be further from the truth.
Pacific Coast Oysters, Louisiana Oysters, and Food Safety
A plate full of raw oysters is a delicious treat for discriminating diners. But that treat can be risky too, if contaminated with the Vibrio vulnificus bacteria, relative of V. cholerae, which causes cholera, or Karenia brevis, a microscopic marine algae that causes “red tide.” The algae that causes red tide is clearly visible and occurs irregularly, however the V. vulnificus bacteria is invisible and can be persistent.
Michael Pollan Riles up Big Meat
It looks like Michael Pollan – journalist and critic of industrial ag – has stirred up the ire of one of big meat’s younger converts. The latest issue of Mother Jones looks at the beef industry crusade to stop the “Pollan-ation” of America’s college students.
Houses Passes Sweeping Child Nutrition Reauthorization Legislation
Two thumbs up for the House! Passage of the “Healthy, Hunger-Free Kids Act” is a long needed step in the right direction. Since the days when President Ronald Regan allowed school lunch programs to consider ketchup a vegetable, we’ve fed kids some of the poorest quality meals available.
Cautious Optimism for California 2010 Chinook Salmon Fall Run
Vancouver had a huge fall run of sockeye salmon up the Frazer River last month; as many as 35 million returned inland to spawn. Who knows what the Chinook salmon run will look like in California?
Crowdfunding the Future of Food
How many great ideas for starting or expanding small community-based food businesses have gone languishing for lack of access to capital – even relatively small amounts? One of the frustrations in growing our regional food economies has been the Securities and Exchange Commission (SEC) rules preventing most Americans (all but the richest 2%) from investing in small, local enterprises.
Unless a business can afford $50,000 to $100,000 (or more) to spend on lawyers to prepare private placement memoranda or public offerings, it is effectively prohibited from soliciting funds from private investors in return for a stake in the business. Yet, often it is a budding entrepreneur’s friends, family and community who would love to pitch in to help launch a local company.