Category: Food and Farming

Two dear friends, Erin Mitchell of BlueGreen Acupuncture and Tracy Ward, publisher of Urbanite magazine, are live in Marin, CA, at the Bioneers conference. Here is the first of their dispatches.

I am busting at the seams with inspiration here in Marin County, San Rafael California at the 22nd annual national Bioneers Conference. The Agricultural institute of Marin took us on a 9-hour tour of what’s really going on with agriculture, food and farming. I was with a group of about 45 folks today on this tour of Marin County’s farms and the latest in “thrive-ability” projects. Just so you know…the new buzz word is “thrive-ability” to replace its less enthusiastic sister, “sustainability”. One comes from abundance and the other comes from mediocrity. And I assure you the former is what’s happening!!! Thrive-ability!

It’s been less than 24 hours and I’ve already learned so much:

• We will be able to sequester carbon emissions 4 times the amount of our output simply by using organic compost to fertilize grass-grazed pastures.
• We can harvest seeds in weeds that are native to the land for our food supply of necessary complex carbohydrates (and they taste AWESOME).
• Extra virgin olive oil purchased in the U.S. only has to be 10% virgin for it to count as being extra virgin. And that the only thing that can kill an olive tree is too much water (not even fire can kill it)
• Diversifying farms are key to viability. For example, a 140-year-old organic dairy farm (which was only 75% organic for a VERY good reason) has started a pumpkin patch and cheese factory in order to bring in more income to the land.
• From my lessons from Suzie Q I taught the group how to stick four fingers in a baby calf’s mouth and they will suck until the sun goes down – it’s gotta be one of the coolest feelings!
• You can ferment rice to make lactose and spray lettuce leaves to kill microbes and create greens that are full of nutrients instead of eating lettuce that’s only nitrogen and water (even the “organic” stuff may not be nutrient filled. )
• Growing rabbit is a very economical and sustainable way of producing protein and it doesn’t need refrigeration. Imagine.
• We are teaching the Rabbit growing techniques to emerging countries like Haiti. This was started by a mom helping her daughter with a 4H project in school and has now turned into an international model!
• You can be a beginner in change.
• You can stumble into your passion and world work if you stay open.
• What’s most astonishing is that the people who have discovered these things range anywhere from construction workers to software developers to graphic designers to children’s book writers. The common theme with all of them is they decided at a point in their lives not to focus on their failures but rather to focus on what was going right and making their successes thrive.

Quotes from ordinary people today….

“I want all the children to know that underneath the concrete is a beautiful garden.”

“We can measure democracy by what’s on the plate at school lunch.”

“Nature misses us.” (Referring to a native plant/weed that produces a delicious seed and it’s dying off. It only reproduces or grows if you pick it. HA!)

P.S. from Tracy:

Yesterday was equally inspiring with learnings from the CEO of Stonyfield Farms, a guy who started making organic yogurt in his backyard and now has a 310 million dollar company that is profitable and supports local farms. The company has figured out that making decisions that are good for the planet have boosted profitability every step of the way.

And later, we heard from a team of people who have figured out how to manage grazing in such a way to fully restore habitats lost to desertification (due to over grazing), all while increasing profitability, carbon sequestration, and amazingly the land’s capacity to handle more grazing. And, finally, a presentation by a totally inspiring woman from Brooklyn who has started an urban farm that makes me weep with possibility.

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Stay tuned for more updates. We’d love to hear your comments — what inspires you about this news?

Food security. Sustainable agriculture. Slow food. Healthy, locally-sourced food. Whatever it’s called, Baltimore is quickly taking the lead nationwide in the movement towards local, sustainable food.

This May, city leaders appointed a new Food Czar, Holly Freishtat, to improve demand for and access to healthy foods throughout the city. For a few years now, the City Schools Director of Food and Nutrition Services, Tony Geraci, has been busy reshaping the entire food-delivery system of the BCPS. There are at least eleven farmer’s markets throughout the week in Baltimore, numerous CSA’s to choose from, and places like the Mill Valley General Store, which offers only Maryland-sourced food products, both fresh and small-batch prepared. The Johns Hopkins University Center for a Livable Future promotes “Meatless Monday” on its website.

New job-creating and educational ventures have started up to focus on healthy, local food. For example, there’s the Hamilton Crop Circle, Real Food Farm in Clifton Park, and Great Kids Farm in Catonsville, to name just three.

What’s going on here? As a long-time advocate of and participant in the green movement, this reporter has observed that food is an excellent entry-point for so many people. We all have to eat, right? On a personal level, as well as from a business standpoint, food is hot!

Continue reading . . . .

Second in a four-part series from our colleague and friend Lori Hill, owner of lori hill event productions. Read the first article here.

Today’s topic is: What you eat and what you eat the food ON

Food

Michael Pollan hit the nail on the head when he wrote in In Defense of Food: “Eat food. Not too much. Mostly plants.” What he means is eat REAL food — not the processed stuff that has names you can’t pronounce. Don’t eat too much and try to have a vegetarian diet. It takes 25 gallons of water to produce one pound of wheat, while it takes 2,500 gallons of water to produce one pound of meat. So when planning your menu for your special event, be sure to provide some vegetarian options (or go all vegetarian!). Also, ask your caterer where they source their food from. You want it to be local and/or organic. If you have to choose, always pick local over organic since it travels a shorter distance from farm to table. Organic options are ideal because they don’t include all those evil “ides” – pesticides, insecticides and herbicides — that have been proven toxic and cancer-causing. Local is fresher and therefore tastes better and it supports your local economy! We all need to do that these days!

Beverages

Every single day, 40 MILLION plastic bottles go into landfills. (Julie’s note: There is also a place in the Pacific Ocean where the world’s plastic tends to congregate, because of the ocean currents – really. It’s called the “Pacific Trash Vortex,” and it’s already twice the size of Texas.) That is why you need to say NO to bottled water and serve it in pitchers or large dispensers because even if you provide recycle bins, not everybody will recycle their bottle.

When serving coffee, go for fair trade/shade grown/organic coffee and fair trade/organic hot tea. Alcoholic beverages can be eco, too! Choose organic vodka, wine or beer OR support your local winery or brewery. If you can do it, say no to sodas. The artificial sweeteners in them are truly toxic and have no redeeming qualities. Opt for an organic beverage instead. I’m a fan of Honest Tea. You can drink it cold or at room temperature and it comes in lots of flavors. If this former diet Coke addict can kick the habit, so can you.

China and Disposables

I think fondly of the time when the world was a more genteel place and not the disposable economy it is today. I often think of a scene from Out of Africa with Meryl Streep and Robert Redford are camping in the African wilderness and they are eating off china! CHINA in the WILDERNESS!!! I opt for the “permanent stuff” whenever I can, but if I’m going to be outside with hundreds or thousands of guests, I’m usually forced to use disposables. Luckily, we now have affordable compostable options instead of that evil plastic that takes decades and decades to biodegrade. For small events, you can purchase these yourself at earth friendly grocery stores. Talk to your caterer about using compostable disposables if you are planning a large event.

(Note: this is only part of the job. You have to make sure a good waste station is set up, conveniently-located, for the guests to dispose of things properly. We’ll get to that in the final installment.)

Next topic: Greening your event decor.

A question I hear a lot from my clients is, what else can I be doing to go green? In addition to helping them to organize what they are already doing in a more systematic way, I always have suggestions of how to take it further. (For a first-hand experience of organizing your thoughts in a systematic way, tune into my special FR*EE call this Thursday, 11/12 at 4:00 p.m. EST, “How to Overcome Green Overload in Your Small Business: 5 Steps for Cutting Through the Clutter.” Follow this link for more info, and to register.)

So. . . .on the topic of taking green a little further. . . .You’re probably aware of studies that have been done on the links between eating animal protein and human health. But have you heard that commercial meat production is a major contributor to climate change? The UN’s Food and Agriculture Organization estimates the global meat industry generates 18% of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation.

Why not try going meatless one day a week? Since everything is interconnected, you’ll find that the benefits ripple through several other areas, including your health and your wallet. Read more at Meatless Monday, a great resource from the Johns Hopkins University Bloomberg School of Public Health.

This is the first in a series of posts that will preview some aspect of my upcoming FR*EE teleclass  “How to Overcome Green Overload in Your Small Business: 5 Steps for Cutting Through the Clutter.” At the end of this post, there is a bit more detail about the class.

The other day I had a conversation with a client who was rationally trying to decide where to go next in greening her household, which she rightly thinks of as a small business. Having effectively reduced her family’s energy use, she now wants to turn to their diet. She’s weighing all the options, to decide what actions might be feasible, based on their preferences, schedules, and budget.

She got on the subject of industrial agriculture and its terribly negative impacts on the Chesapeake Bay. For example, in the past, farmers were pressured by the chicken industry to produce vast quantities of chicken as cheaply as possibly, despite pollution and health risks. We can easily become paralyzed by worry and overwhelm from the messages we get in the media about how bad things are and especially our role in the destruction.

These messages speak to our inner sense of shame, turmoil, guilt, and anxiety. And it’s paralyzing because we don’t like feeling that way, so we tend to push away and avoid the subject. And rightly so – these dark feelings are a survival technique, part of how we are designed and wired. The problem is, we cannot act effectively from a place of negativity and avoidance.

During the call, I advised her to focus on things she really likes doing. Pass up the actions that blow her schedule, require her to drive a lot, or completely overhaul her family’s eating habits. Even if she did implement some dramatic changes, they would be at great cost and so would be only short-term fixes without lasting power in their lives. They would eventually drop them, because they are just too hard to maintain over the long haul.

A lot of messages about going green are genuinely helpful lists of things you should be doing – emphasis on the word, “should.” Rather than trying to conform to somebody else’s list of “shoulds,” it’s a much more fruitful and enjoyable exercise to notice, in looking at one of those lists, what things pop out, which appeal to you and which are simply irrelevant.

Start with the things that appeal to you, and start small. Small changes can ripple through with big effects. For instance, if you are thinking about not eating meat altogether, for health, environmental, or even spiritual reasons, the best way to start could be to cut out meat one meal a week or one day a week. (This site, Meatless Monday, is a great resource.) That gives you the experience of planning, preparing, and eating a meatless meal. It allows you to test-drive that change, rather than making it wholesale across the entire week.

This way of customizing green actions from a place of desire, rather than obligation, is one aspect of my upcoming FR*EE teleclass, “How to Overcome Green Overload in Your Small Business: 5 Steps for Cutting Through the Clutter.” This call is on Thursday, Nov. 12, at 4:00 p.m. EST. I’ll show you how to:

• Bring your desire to go green into alignment with your need to grow your business;
• Create new opportunities for your business by going green; and
• Find reliable yet innovative eco-friendly resources

There’s just so much information out there, and I will teach how to put on a pair of green-colored glasses. How to see through all the clutter to the strategies, goals, and vision that really fit you, that are uniquely tailored to your needs, your business, your life.

I had the luxury while on our sailing trip to read an entire book, start to finish. I didn’t just read it – I DEVOURED it. Fitting, then, that it was a book about food and eating: In Defense of Food by Michael Pollan.

I’ve been a Michael Pollan devotee forever. I still remember where I was sitting when I read his brilliant essay, "Weeds Are Us," in the NYTimes Sunday Magazine. That wonderful meditation on the push-pull of nature and culture is in his book, Second Nature: A Gardener’s Education . But I digress. We’re talking food here.

This book is so full of great observations, factoids for those of us who are info-obsessed, philosophy, and downright good sense. All packaged in Pollan’s signature intelligent, pleasure-to-read prose. It’s conversational, but not condescending. Among the MANY gems, three themes particularly spoke to me.

1. Good for us = good for the earth

Right off the bat, he makes the observation that good personal choices are usually good ecologically. I completely agree! It’s at the heart of our EcoBlueprint program; right down to my example showing how Thanksgiving dinner meets multiple needs beyond simple sustenance: family connection, aesthetics in choice and arrangement of the food, expressing love, giving care, pleasure, support of local economies, participation in the great cycle of life. I LOVE that he defends the pleasure of eating, and I’m just so glad that he’s not the only one singing that song lately.

2. All about relationships

Another great theme is that of food relationships. In nature, food is all about relationships among species: we call them food chains. Pollan takes a clear-eyed look at our place in this chain. Who better to guide us than the man who has spent much of his writing life on the topic of the intertwining of nature and culture? Culture, he says, has played a critical role in helping to mediate people’s relationship to nature. Eating is one of the most important manifestations of that relationship.

This is likely why, in the ever-growing sustainability movement, food is often a first entry point. We all have to eat! Buying our food directly from farmers is an excellent way to experience this connection . Pollan’s advice is to shake the hand that feeds you: meet the people who grow and raise the food you eat.

3. Traditional + now = a way forward

In another brilliantly creative passage, he likens traditional diets to vernacular architecture . Continued

A guest article by Stefanie, founder of the Focus Organic website. Stefanie is, like many of us, trying to live a more green life herself. She shares what she’s learning with the visitors to her site, and also learns from them. She believes that, in our quest to be more eco-friendly, we can better ourselves, our lives, and the planet. Implementing even just small changes into our daily lives can make a big difference. Welcome, Stefanie!

In spite of tough economic times, people are still slowly realizing that switching to an organic lifestyle may be an important decision. While the growth of the U.S. organic food industry has slowed, down from 18.3% growth in 2007 to 15.8% growth in 2008, reaching a sales total of 22.9 billion USD, it is still growing, and seems it will continue to grow. The organic industry as a whole, including non foods, grew 17.1% in 2008, while organic non-food sales alone grew 39.4%. Organic food sales now account for 3.5% of all food sales in the U.S. (Source: Organic Trade Association )

Says something, doesn’t it? In spite of tough times, more people are still willing to pay a bit extra to ensure their health. We’ve heard it all when it comes to naysaying the organic lifestyle – "There’s no proof organic food is better for you," "We don’t know the chemicals are doing us any harm," "Organic food tastes like dirt," etc. I’m calling the nonsense police on these claims.

"There’s no proof organic food is better for you"
Besides the obvious chemical problem traditionally grown food has, which we will get to in a minute, there have also been studies done comparing nutrient value of organically grown to traditionally grown foods. One study, whose results were published in March of 2008, says, "There were 236 valid matched pairs across the 11 nutrients. The organic foods within these matched pairs were nutritionally superior in 145 matched pairs, or in 61% of the cases, while the conventional foods were more nutrient dense in 87 matched pairs, or 37%. There were no differences in 2% of the matched pairs." Want to read the full (53 page) report? "New Evidence Confirms the Nutrititonal Superiority of Plant-Based Organic Foods"

"We don’t know the chemicals are doing us any harm" Continued