Food Choices for Healthy People and a Healthy Planet

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Putting our money where our mouth is – event this evening in San Francisco

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  • Posted on September 16, 2013
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Wouldn’t you love to be able to change our food system? We hear so much about how billion-dollar agribusiness corporations defeat legislation and citizen initiatives, and then strangle the regulations that do pass. But a hopeful movement arose a few years ago that allows people with a lot or a little money to invest in sustainable food.

It’s called Slow Money (obviously emulating the Slow Food movement that began in purposeful opposition to fast food). Its goal is to support entrepreneurs who are building the new food economy.   From its website: Through Slow Money national gatherings, regional events and local activities, more than $30 million has been invested in 221 small food enterprises around the United States since mid-2010.

I attended a Slow Money conference a few years ago and it was fascinating! The range of ideas people presented was impressive, and the business plans looked feasible. Tonight in San Francisco you can go find out what it’s all about. Here’s the agenda:

Agenda overview
6:00 Slow Start – Greetings
6:15 What is Slow Money?
Community introductions
6:40 Entrepreneur Spotlight:
Bittersweet Cafe (community cafes and chocolate makers), Penny Finnie
6:50 Focus topic
Taking control of investment tools Direct Public Offering – a tool for businesses Self-Directed IRA – a tool for investors Overview by Zac Swartout, Cutting Edge Capital
Discussion in breakouts
7:30 SOIL Investor Network – update about current opportunities
7:40 Announcements and upcoming events
7:45 Networking

 

 

 

 

 

 

 

 

 

Go here for information on time and place of tonight’s meeting.

If you can’t make it tonight (I know, I was SLOW about telling you about this) and are in the Santa Rosa area, you might try the meeting of the Slow Money North Bay Group, which meets tomorrow at 6 pm at the Coddingtown Whole Foods Market.


Another brave move by New York Mayor – food composting

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  • Posted on June 16, 2013
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Today, the New York Times reported that outgoing mayor Michael Bloomberg will follow up on his February comment deploring food waste by establishing a program to allow (and some day require) households to recycle it through city-collected bins.

This is good news to everyone who knows that food waste is one of our most unnecessary losses. San Francisco, of course, required food recycling starting in 2009. The East Bay city of Lafayette has been collecting food waste for years.

As I wrote in The Green Foodprint, “There is no waste in nature. Every plant, animal, rock, and drop of water is broken down and reused. Fallen trees, leaves, the shells left by a nut-eating squirrel, and the fur or feathers left by a predator are recycled in the ecosystem, decaying and becoming soil in which new plants and animals can live and grow.” Yet 30% of food produced, worth billions of dollars, is wasted every year.

The mayor’s administration, we are told, is about to hire a composting plant to receive and process 100,000 tons of food scraps a year. According to reporter Mireya Navarro, that’s still only one tenth of the waste generated by city’s residents, but that this measure could save $100 million a year. Not to mention the topsoil or energy that can be generated by skillfully recycling it.

Some day we’ll look back and be amazed at what people used to throw away.

Related links:
Bloomberg Plan Aims to Require Food Composting
Bloomberg Wants Restaurants to Compost – The New York Times

 


Tomatoes as nature intended them

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  • Posted on June 15, 2012
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Tomato lovers rave about the lively, distinct taste of genuine fresh tomatoes, which they say is infinitely superior to the hard round red billiard balls you can get at the supermarket any time of year. I can’t vouch for this, not being a raw tomato fan, but there isn’t much debate that conventional tomatoes are hard and tasteless. Here’s what author Barry Estabook said in his 2011 book Tomatoland:

“Perhaps our taste buds are trying to send us a message. Today’s industrial tomatoes are as bereft of nutrition as they are of flavor. According to analyses conducted by the U.S. Department of Agricul­ture, 100 grams of fresh tomato today has 30 percent less Vitamin C, 30 percent less thiamin, 19 percent less niacin, and 62 percent less calcium than it did in the 1960s. But the modern tomato does shame its 1960s counterpart in one area: It contains fourteen times as much sodium.”

Here in the San Francisco Bay Area, we’re blessed to be near the Central Valley, one of the world’s great breadbaskets. We also have lots of small farms and urban farmers, so those juicy red tomatoes are not too hard to find here. Farmers’ markets can be found in Berkeley, San Francisco, Walnut Creek, Moraga, San Rafael – go here to find one near you. The newest one opened this week in Lafayette.

You can always GROW tomatoes, as they are very forgiving and brown-thumb-friendly. Even a single potted plant can, with minimal human intervention, provide those tasty red tomatoes that are so prized.


Farmers’ markets – sustainable in 3 ways

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  • Posted on June 7, 2012
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Farmers’ markets have grown explosively in the last decade, now amounting to 7,125 nationwide – and that’s just the ones that the USDA is tracking!

What makes them so valuable?  First, you’re buying (usually) directly from small growers themselves, supporting enterprises separate from the gigantic agribusiness industry. This helps us maintain a sliver of independence from the corporations that are responsible for cheap food that harms the planet with monoculture, pesticides, antibiotics – you know the drill.  Second, you can find certified organic produce – and we know how important that is for health of person and planet!  Third, less packaging and less fuel to transport the goods from farm to your kitchen.

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The social benefits are extra. You can meet the people who grow your food, run into your neighbors and make new friends, hear live music (in some locations), purchase prepared meals, and give kids a chance to learn about fresh, healthy food.

The newest one opens this Sunday morning (9 am – 1 pm) in Lafayette (Contra Costa County) in the BART parking lot. Sustainable Lafayette tells us, “The new “year-round” market will feature roughly 60 vendors, and will offer fresh produce, lots of organic items, specialty foods, baked goods, Blue Bottle Coffee, fresh-cut flowers, a pizza oven, freshly prepared crepes and much more. Live music and hand-crafted art will round out the shopping experience.”


Restaurant discovery in Dunsmuir

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  • Posted on May 27, 2012
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On a trip north to Lassen and Shasta, I discovered a brand-new little restaurant that was amazingly sophisticated for its out-of-the-way location. Dunsmuir is a tiny town (population about 2,000) on state route 5 near Redding, with railroad tracks running down the center. There are boarded up empty storefronts and a little place called Dogwood Diner. It’s only been there a few months and doesn’t even have its own website yet – but it’s growing by word of mouth and garnering raves on the reviewing sites.

What makes it sustainable? Well, the chefs choose as many organic ingredients as possible and offer many creative meatless options, such as arugula salad with red quinoa, toasted almonds, and grape tomatoes with a lemon vinaigrette. You can order sweet potato gnocchi. I had a stuffed acorn squash with mixed grains and curried lentils – delightful! The papardelle noodles come with walnut pesto, broccoli rabe, kale, and parmesan.  So the biodiversity mantra to go beyond the half-dozen obvious foods  (“eat wider on the food chain”) is honored here. Fried portabella mushrooms came with cashew gravy and a puree of white beans and cauliflower – also tasty and memorable.

Our waiter showed us a really unusual touch: since the building was erected long ago on top of a creek, the owners have punched out a square hole in the floor and covered it with thick glass, making a window you can look through to see the flowing water underneath.

Dogwood Diner, 5841 Sacramento Avenue, Dunsmuir CA  (530) 678 3502.


Fun with food

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  • Posted on May 12, 2012
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Diversity in our food choices is a good thing. As I wrote in my book,

“The Earth provides an astounding variety of edible life forms. Do you know what a red daikon is? (A delicious mild radish). Have you ever heard of feijoa? (A fruit, also called pineapple guava). Not so long ago, kiwis were unknown in America, and now they are familiar fruits. Many other foods are just waiting to reach your table.  Yet we’re putting all our eggs in a few genetic baskets. Three quarters of the world’s calories consumed by humans come from seven crops (wheat, rice, corn, potato, barley, cassava, and sorghum). The genetic diversity of even these few crops is rapidly disappearing, as their native habitats are being destroyed and fewer varieties of each species are being cultivated.”

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Choosing a wide variety of foods is good for you. The vitamins, minerals, fiber, and other nutrients we need are best consumed from food, not pills, since we evolved to eat things in the combinations that nature gives us. Science, on the other hand, operates by eliminating as many variables as possible in order to identify if factor X caused condition Y. That works in many situations (such as tracing the source of a food poisoning outbreak) but not always with regard to diet. That’s one reason we get so much conflicting health advice!

All this is to introduce today’s fun topic, food varieties. Did you know that there are over 4,000 edible varieties of potato? Most of these are found in the Andes Mountain areas of South America. The one pictured here isn’t an unusual variety, just an odd shape. If you’ve ever grown food, you’ll know that not everything is perfect in shape and color. Here’s a link to some really fun and beautiful oddball apple, eggplant, bell pepper, and other familiar fruits and vegetables. The other photos are of beautiful or unusual fruits and vegetables that I discovered while writing about food diversity. So liven up your plate and your palate by finding and buying some new foods.

Where to find them? In Berkeley, where I used to work, there’s the Berkeley Bowl and Monterey Market. Please add to the comments and tell us some other places you find wild and exciting foods.


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