Kitchen Cabinet

Category: Food choices

  • Kitchen Cabinet Meeting Minutes 3-23-2010

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    Gustease

    Kitchen Cabinet Meeting Minutes 3-23-2010 Present: Mike S., Lori S., Sujay R., Joe L., Steve K., Judy D., Bob D., Deborah D-M., Kim B., Susan K., Sara B., The group discussed the well written work of Hannah Twitton that was published in the March 19 issue of the Weekly. Steve hopes that raising awareness of…

  • Kitchen Cabinet Minutes: 3-1-2010

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    Gustease

    Present: Joe L., Mike S., Aaron B., Sujay R., Steve K., Judy D., Jim D., Susan K., Sara B., Stacy G., Bob Douglas, and Deborah D.M. Over a breakfast of fruit, lemon cream pancakes, fresh raspberry syrup, bacon, and caramel bran muffins, the group introduced themselves and the particulars of their involvement on the most…

  • Ode (walla) to sugar: is 52 grams really so much?

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    heldke

    (Second in a series) Our story so far: We were looking at a bottle of juice, remember? The bottle of real, honest-to-goodness, 100% juice, no added sugar. The one with “only” 52 grams of naturally occurring sugar in it. What’s the big deal about 52 grams (a.k.a. 12 teaspoons) of sugar?  That’s a good question.…

  • Who’d Walla drink all that sugar?

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    heldke

    (First in a sugary series) When’s the last time you sat down to a bowl of 12 or 13 teaspoons of sugar? (Translation: just over a quarter cup of sugar. Translation: 52 grams of sugar. Translation: one-eighth of a pound of sugar. Translation: thirteen sugar cubes. Translation: a whole lotta grittiness in your mouth.) The…

  • Who Owns Your Favorite Organic Brands?

    Who Owns Your Favorite Organic Brands?

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    jlencion

    Do you drink Odwalla smoothies? That’s a Coca-Cola product. Horizon milk? Dean owns that. Dagoba chocolate? You’re eating a Hershey bar. Philip H. Howard, PhD, an assistant professor at Michigan State University has produced a set of Information Graphics that give a good overview of the organic industry structure.

  • Meat, Death and Compassion: More on “The Compassionate Carnivore”

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    heldke

    (Part Two of two) Last week, I wrote some thoughts about The Compassionate Carnivore, Catherine Friend’s book about how to satisfy her meat love in the most humane, just and sustainable ways possible. My first entry explored this whole matter of love; I confronted the similarities between Friend’s love of meat and my own love…

  • Eating What You Love: Ruminations on “The Compassionate Carnivore”

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    heldke

    (Part One of two) I’ve been reading a book called The Compassionate Carnivore, by Catherine Friend, the southeastern Minnesota farmer who wrote Hit by a Farm. It’s an extremely thoughtful, readable book about how to make the choice to eat meat a responsible, sustainable, ethical, and (most of all) compassionate choice. Friend undertakes this project…

  • Who grew your rice?

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    heldke

    In this BBC story,  British student Stacey tells her story of spending five weeks in southeast Asia, working in the industries that supply Britain with its seafood and rice. Stacey came away from the experience confident in the quality and safety of the food being produced, but stunned and shocked by the toll it takes…

  • Low carbon choices at the table

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    heldke

    Here’s some handy information from the folks at the University of California Davis: Science for Stewardship and Human Wellbeing Food and Global Warming: The “Hotspots” What the research tell us… Highest energy and greenhouse gas emissions are associated with: Livestock-related methane and nitrous oxide emissions Synthetic nitrogen fertilizers Heated greenhouse production Air freight Post-retail, consumer…

  • It’s not just miles that count.

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    heldke

    Wouldn’t it be nice if all our food were locally grown? Wouldn’t the world be a better place? Well, not necessarily. As a study at the University of Wales showed, the energy used in transporting food to market represents just a tiny fraction of the energy used to grow food. Conventionally raised foods (i.e. raised…