Transition Brockville archive

Tag : Cooking from scratch (49)

Why the food movement is unstoppable

Independent Science News / Jonathan Latham / 20 September 2016

jose-bove-farmer-activistNot long ago, the New York Times asserted that the centre aisles of US supermarkets are being called “the morgue” because sales of junk food are crashing; meanwhile, an international consultant told Bloomberg magazine that “there’s complete paranoia“, at major food companies where the food movement is being taken very seriously.

The context of that paranoia is that food movements are rapidly growing social and political phenomena almost all over the world. In the US alone, there have been surges of interest in heirloom seeds, in craft beers, in traditional bread and baking, in the demand for city garden plots, in organic food, and in opposition to GMOs. Simultaneously, there has been a massive growth of interest in food on social media and the initiation or renewal of institutions such as SlowFood USA and the Grange movement, to name just a few.

Even at the normally much quieter farming end of the food value chain, agribusiness has had to resort to buying up “independent” academics and social media supporters to boost the case for GMOs and pesticides.

[ FULL ARTICLE ]

Cut cost, not quality: How to afford better food

Mother Earth News / Tabitha Alterman / December 2011/January 2012

better-food-2There’s growing evidence which shows that industrial food just ain’t what it oughta be. Lucky for us, the path to super-nutritious food at affordable prices offers many entry points. Let us pilot you through the diverse options in this guide to shopping smart and eating better food.

[ FULL ARTICLE ]

Edible flowers from the garden

Mother Earth News / Celeste Longacre / 14 June 2016

pansiesNothing brightens up a salad or serves as a better garnish than edible flowers. Who can resist smiling when served a plate complete with the happy faces of some pansies or violas looking up at you?

Many restaurants are taking advantage of this phenomenon and including chives, calendulas, clovers, nasturtiums and marigolds in their meals. If you want to truly astonish your guest at your next dinner party, it might be time to include some edible flowers in the menu.

There are actually quite a number of flowers that are edible. Besides the squash blossoms and day lillies that most of us are familiar with, there are some easy to plant and even beneficial blooms that can be incorporated into a garden.

[ FULL ARTICLE ]

100 things you can do to get ready for peak oil

resilience.org / Sharon Astyk / 17 December 2006

These suggestions go far beyond the usual stale sustainability tips for consumers, and into the kind of adaptations which can reduce our energy usage not by percentage points, but by orders of magnitude. At the same time they offer rich challenges, good food, and meaningful family and community experiences. -AF

[ FULL ARTICLE ]

This single change to your diet can save calories and cash

Globe and Mail / Leslie Beck / 19 April 2016

Bring you own lunchPacking your own lunch allows you to get more protein, whole grains, fibre, vitamins and minerals and less of the things you don’t need, such as excess calories, refined starch, sodium and added sugars. Doing so also prevents you from giving in to cravings when you hit the food court or drive-through.

The benefit: Eating the right foods in the right portions will make you feel energetic and alert, not lethargic and bloated, in the afternoon.

You’ll also save money if you pack your own lunch – not surprising, I know, but the savings may be more than you think. According to a 2012 national poll conducted by Visa Canada, 61 per cent of Canadians buy lunch at least once a week – many do so at least three times a week – and spend between $7 and $13 a meal. That adds up over the course of a year: Spending $10 on lunch five days a week, for example, means $2,500 not sitting in your bank account.

[ FULL ARTICLE ]

Growing and cooking with parsnips and sorrel

Mother Earth News / Barbara Damrosch / April/May 2016

parsnips-and-sorrelSorrel is the horse to bet on — so early that it’s up as snowdrops bloom. What a welcome sight it is! When it comes, we’re ready to use its lemony flavor to spark up salads and give a fresh taste to soups.

Meanwhile, the root cellar empties out as remaining stores turn spongy and sprout new growth. Even in the dark, they know it’s spring. But one root vegetable remains crisp in the garden, still in fine form. That’s the parsnip, and it will be waiting to be dug as you eagerly start picking sorrel’s bright, young leaves.

They make a good pair of opposites, as extra-early leaf meets patient root. Their flavors are complementary. Parsnips get sweeter and more flavorful when cold sets in, and by spring they’re like honey. Sorrel’s tartness is the perfect foil.

[ FULL ARTICLE ]

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The Transition Framework

Resilience is the ability of a system or community to withstand impacts from outside. An indicator is a good way of measuring that. Conventionally, the principal way of measuring a reducing carbon footprint is CO2 emissions. However, we firmly believe that cutting carbon while failing to build resilience is an insufficient response when you’re trying to address multiple shocks such as peak oil, climate change and the economic crisis together.

— Transition U.S.
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