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What is Sprayed on Produce After Harvest?

What is Sprayed on Produce After Harvest?

While most of us know by now that processed foods often contain a host of unhealthy additives, from fake flavors and colors to chemical preservatives, what do we know about fresh produce? When you buy an apple, a bag of potatoes or an orange, you…

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Ractopamine in Pork: What Is It?

Ractopamine in Pork: What Is It?

Another reason to buy meat from a trusted local source, or not at all. E.U., China, Russia, Malaysia and Taiwan are among over 100 countries that have banned the use of ractopamine in meat animals. Ractopamine is a drug administered to pigs, usually as a feed additive, to increase the amount of lean meat or fat (depending on dosage). It's typically fed to pigs in the weeks just before slaughter.…

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Farmers’ Market Romance

I dreamed I was at a farmers’ market trying to promote fresh, clean wholesome food. A very handsome, young man came to join me at the booth, sharing my enthusiasm for organic food. Naturally, I became absolutely smitten.…

The Solar Powered Kitchen

Will the kitchen of the future run on alternative energy? What does the kitchen of tomorrow look like now that we are well on our way into the 21st century? Although many of the solar powered kitchen devices…

Panettone: Read the Label

A label should resemble an ingredient list for a recipe. For instance, if you pick up store bought mac and cheese, it should be made out of the same things the home made version is made of. If not, you have to wonder why.…

Why Choose Heritage Breed Turkey

Most turkey sold in the US is a product of inhumane breeding practices that produce birds that grow so fast their bones can't keep up. They are bred to have abnormally large breasts, and they can't even walk or keep their balance. The alternative is to choose free range heritage breed turkey for daily enjoyment or your holiday feast.…

Humanely Raised Eggs & Enriched Colony Housing

People pay a premium for eggs with a Humane certification, yet different certifiers have differing definitions of what constitutes a humanely raised hen. Until there is some clarity on this issue, we will be treated to more opaque, nuanced labels that may or may not represent what you think is humane.…

Braised Escarole With Bacon and Mustard Recipe

There are so many leafy greens to eat, and so little time! Don't get stuck eating the same rounds of spinach, chard and kale. Perhaps you've never eaten escarole, or maybe you've just forgotten about it. Here's a tasty autumn refresher: braised escarole with bacon and mustard.…

The GrowHaus Urban Farm Oasis

In just two years, The GrowHaus, a 20,000-square-foot Denver greenhouse and education space, has become a veritable food oasis. Based in Elyria-Swansea, a neighborhood with Superfund designation and few healthy food options, The GrowHaus is providing fresh, local, affordable produce to the surrounding community…

Grass Fed: The Movie

What's the big deal about 100% grass fed meat, and is it worth the extra cost? If you eat beef, goat or lamb, this short video explains why raising animals on pasture and 100% grass is important.…

Grim Seasonal Dairy

Eric Grim, of Grim Dairy, switched from conventional, year round production to seasonal, pasture based methods in 1994.…

UK 2012: From Drought To Flood

Last year, the United Kingdom saw two opposite ends of the weather spectrum—drought and flooding—causing millions of pounds in property and crop damage. Learn how climate change is affecting crops, livestock, farmers, prices and lives in the UK.…

Your Chef and Climate Change: Jonathon Sawyer of Greenhouse Tavern

As Ohio's first certified green restaurant, The Greenhouse Tavern maintains two core principles- to use local, organic and sustainably produced ingredients and to operate under environmentally conscious guidelines. In an interview with EthicalFoods.com, Chef Sawyer talks about how interconnected his businesses are to local farms.…

Your Chef and Climate Change: Tory Miller of Graze

As Executive Chef for both Graze and L'Etoile in Madison, Wisconsin, Tory Miller chooses only the finest farm-fresh ingredients from his local producers. At his restaurant, Chef Miller produces a grand selection of artisan cured meats, breads, butters, fruit preserves, pastas, pickled vegetables—all from scratch. In an interview with EthicalFoods.com, Chef Tory Miller shares his thoughts on sourcing locally and the difficulties that climate change has brought to the restaurant industry.…

Regional, Seasonal Texas Holiday At Dai Due

Dai Due, based in Austin, Texas, has a lot of figurative irons in the fire. They’re a farmer’s market stand. They’re an educational organization. They’re a butcher shop. And sometimes, they’re a supper club.…