We know about organic, and we know about local, and we know that many farmers are working to make their enterprises safe for people and the land. I’m happy to report that there is also a movement to make it possible for farming to co-exist with wildlife. This is important if you love nature, because protecting biodiversity is good for everyone’s future.

Biodiversity exists when a place has a variety (diversity) of plants and animals, living together in a complex ecosystem. A healthy, diverse ecosystem might consist of a stream with reeds and grasses growing on the bank, fish that live in the stream, trees nearby that host birds, and so on. This collection of different living things is the opposite of a gigantic field of one variety of corn.

An organization called the Wild Farm Alliance has been formed “to promote agriculture that helps to protect and restore wild Nature.” (site) True to this vision, Wild Farm Alliance offers tools, brochures, books, guidelines – good things a farmer can use to make his or her land hospitable to a variety of creatures.

Did you know that if farmers dedicate a strip of land just three feet wide to growing plain old grass, instead of a revenue-producing crop, this strip can remove most E. coli organisms from water overflowing? Or that hedgerows (strips of trees or bushes between fields) can reduce drifting dust and pesticides from neighboring areas?

You can download one of the brochures here:
http://www.wildfarmalliance.org/resources/fdsfty_brochure.htm

PS. They’re hiring! As of today, January 31, the website announces a search for a program assistant in Watsonville.

School lunches have been a nutritional scandal for decades–remember when ketchup was declared a vegetable during Reagan’s administration? Fortunately, that effort was ignominiously rescinded after public outrage. Still, it’s taken all these years for nutritionists and people interested in children’s health to gather the strength to outwit the system. But this week, the USDA finally released improved nutrition standards for school meals.

Look at the good news:
Fruit and vegetable servings will be doubled, with more variety
Sodium and transfat are now regulated
Milk must be low-fat or fat-free
Calorie standards must take obesity into account (not just hunger).

There are other improvements. Of course, Big Food didn’t give up all its power to dictate policy–French fries are still allowed, and pizza will still be counted as a vegetable. Even Reagan’s administration didn’t get the last point passed. A hundred years from now, no-one will believe that was once actually a government policy.

By the way, have you ever wondered if signing online petitions makes a difference? The 280-page report specifically says, “USDA received a total of 133,268 public comments during the comment period January 13 – April 13, 2011” and adds, “USDA greatly appreciates the public comments as they have been essential in developing a final rule that is expected to improve school meals in a sound and practical manner” (page 6).

As sustainable eaters, we know about organic, and we know about local, and we know that many farmers are working to make their enterprises safe for people and the land. I’m happy to report that there is also a movement to make it possible for farming to co-exist with wildlife. This is important if you love nature–and because protecting biodiversity is good for everyone’s future.

Biodiversity exists when a place has a variety of plants and animals – the total opposite of a gigantic field of one variety of corn grown with pesticides and heavy fume-belching machinery. A small organic farm, for instance, has numerous crops growing on a few acres, and may have trees and an undisturbed creek. Above and beyond the diversity of crops, this farm welcomes birds and provides a cleaner creek for fish and frogs. The farmers may also have geese or chickens. So a healthy small farm is an oasis for a range of creatures big and small.

An organization called the Wild Farm Alliance is working to support this way of life. With an advisory board that includes Frances Moore Lappe, Dave Foreman, Gary Nabhan, Wendell Berry, and Alice Waters, this organization is linked to the top minds in the field. I love WFA’s vision statement: “We envision a world in which community-based, ecologically managed farms and ranches seamlessly integrate into landscapes that accommodate the full range of native species and ecological processes.”

You can join the Wild Farm Alliance mailing list here  and download the brochure here.

One vignette on the website captures it all – “Farmer Catches Hedgerow Bug” which you can read here. Sonoma vineyard owners Lou and Susan Preston have integrated many sustainable practices on their land. And now they’re planting hedgerows, which are non-crop plantings between fields that serve as “living borders” and provide havens for biodiversity.

During the Holidays many of us are running on less sleep, yet are still trying to do it all. This is the time of year is when colds are being exchanged like presents among friends, family, and acquaintances. Try to remember to drink fluids, wash your hands, and eat healthy organic meals. We all know that it is hard to eat healthy when you’re short on time. Try investing in a one pot meal cooker like a crock-pot. This kitchen gadget will not only save time but it can provide you and your family a great meal without all the dishes. When you buy this handy tool you will be able to put together great organic minestrone soup and still go to work and accomplish all your holiday errands.
Organic Minestrone soup

Ingredients:
• 2 cartons organic vegetable stock
• Organic can of kidney beans
• 2 stocks organic celery
• 2 Organic can of diced tomatoes with basil
• ¼ cup organic chopped carrots
• Organic can of chickpeas
• ¼ cup chopped organic onions
• 1 cup of chopped organic green beans
• 1 1/2 cups organic elbow pasta
• 3 tsp organic tomato paste
• 2 tsp organic basil
• 2 tsp organic thyme

Add all of these ingredients to crock-pot and set on low for 2 hours and set on med for 3 hours. If you are going to work for 8 hours of more keep on low. Serves 4 people.

Recipe courtesy of Nikki Shimozaki

Have you ever thought about making your Holiday cookie exchanges healthier and more sustainable? Every year thousands of people get together and exchange their favorite Holiday cookies. Why not make this tradition an eco-friendly tradition too? Start off by buy all organic ingredients which as we know are healthier for you and the environment. Then chose a recipes and use smart healthier choice ingredients, like using ½ applesauce and half butter or shortening. This will keep your cookies tasting great and healthy. When going to you cookie exchange try and carpool with some of your friends, you’ll have a great time catching up while lowering your carbon foot print!

Ingredients

• 1/3 cup butter, softened
• 2/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 egg
• 1/2 cup applesauce
• 1 1/4 cups all-purpose flour
• 1 1/4 cups rolled oats

Directions

1. In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
2. Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!

Courtesy of Allrecipes.com