We all know the old saying, “You are what you eat.” And it’s true. What we eat literally becomes a part of us. What we eat doesn’t just go in our gut, but it ends up in our blood, our veins, our muscle tissue, our fat deposits, our brain, our hair and fingernails, our organs, …
Nov
02
Apr
29
A Brief History Lesson
At the end of WWII, our munitions plants were morphed into plowshare factories and began turning our ammonium nitrate surplus into chemical fertilizers (if you follow that link, start reading about half-way down, at the paragraph that starts with “Unfortunately…”). But fertilizers and machinery are not the only things linked to war. Most chemical warfare …
Mar
15
Meatless Monday #25: Black Bean Fiesta
This is my absolute favorite thing to bring to parties. It is incredibly easy and always gets rave reviews. It can be eaten as a salad, or you can dig in with tortilla chips. In a large bowl, mix: 1 can black beans, drained & rinsed 1 can corn, drained 1 avocado, chopped 1 large …
Mar
09
Why Are Vegetarians So Depressing?
by Martha Flumenbaum, from The Huffington Post Animal agriculture is a bigger cause of global warming than cars. You’d be better off driving a Hummer than eating a steak. Eating too much meat can cause heart disease and cancer. Factory farms cause pollution and the people who live near them are getting asthma. Animals on …
Jan
28
Movie Review: Food, Inc.
Food, Inc. is a fantastic summary of all the food-related issues in the US today. Marketing The way we eat has changed more in the past 50 years than in the previous 200. But we still use the same images of agarian America to sell food. Hillshire Farms, owned by Sarah Lee, a $12.8 billion …
Jan
07
High Fructose Corn Syrup
I’ve seen this ad SO MUCH lately! It is one of three commercials that the Corn Refiners Association created to “change the conversation about high-fructose corn syrup.” The ad features a mother delivering the Corn Refiners’ message about high-fructose corn syrup, “It’s made from corn, doesn’t have artificial ingredients, and like sugar, it’s fine in …
