Our Blog | Food

Missing Your Fresh, Leafy Greens? Get Sprouting!

by: Heather on 02/02/2012
Posted in: Food

It's a damp, dreary, chilly, day on the West Coast. It seems like eons since the last lovely, fresh garden salad, and I haven't even started ordering my seeds for spring planting yet. Far from growing, everywhere I look things are in a state of advanced, soggy decay. I don't know about anyone else, but I could sure use some sunshine in my life …

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Exploding Watermelons, or How I Learned to Stop Worrying and Grow my Own

by: Heather on 05/19/2011
Posted in: Food

Like many of us, I have occasionally been guilty of buying the occasional box of Chinese Mandarins or  off-season package of snow peas. I steadfastly ignore my inner voice - you know the one that berates you for all the excessive food miles and says "it's from China - you don't really believe that organic label, do you"? After all, the kids love …

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Soy Storm: Hexane in Processed Veggie Burgers?

by: Heather on 04/16/2010
Posted in: Food

A storm of controversy has erupted over a Mother Jones article referencing a Cornucopia study exposing the use of a potentially dangerous toxin used in manufacturing many soy foods, including veggie burgers.

From the report:

Hexane is strictly prohibited in organic food processing, but is used to make "natural" soy foods and even some that are …

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Lessons Learned from Dandelion Wine

by: Heather on 04/13/2010
Posted in: Food

In the heat of last summer, I surveyed our extremely prodigious dandelion crop and was possessed with the urge to turn weeds into wine. A little time on the internet yielded a recipe that would take care of the dregs of our rhubarb as well, and a mission was born. A couple of hot, sunny summer afternoons were whiled away plucking and collecting …

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Frankenmeat Edges One Step Closer to Your Fork

by: Heather on 12/01/2009
Posted in: Food

Scientists at Holland's Eindhoven University have successfully cultured meat for the first time. According to The Sunday Times, cells extracted from a live pig were incubated and grown in a laboratory into a sticky muscle mass. From the article:

"You could take the meat from one animal and create the volume of meat previously provided by a million …

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