I don’t think of myself as especially hard working. I started my career at The New Yorker as a young staff writer—and in those days in New York publishing circles, the day began at ten a.m. That’s when the receptionist arrived, the switchboard opened. As a result, twenty-five years later, if I’m sitting at my computer by nine-thirty I still think to myself, “I’m early!” (Not only that, but twenty-five years later every place else I’ve ever lived still seems cheap by comparison.) Still, even with that laggardly start, I’ve managed to get done most of what I set out to do, and I’ve never spent a lot of time whining about how hard it all is. If Americans are supposed to be good at anything, it’s hard work.
When the Organic Consumers Association learned that San Francisco, where Gavin Newsom was named “World’s Greenest Mayor” by Organic Style magazine, was pulling off this scam to trick organic gardeners into using sewage sludge, the first person we thought would want to help was Alice Waters. Waters, the celebrity chef who founded Chez Panisse, is one of the world’s most famous organic advocates. Plus, she’s a Bay Area community gardener who started the Edible Schoolyard movement. We were sure that she would be appalled by San Francisco’s attempt to get people to dispose of toxic sewage sludge in their organic gardens.
Given the fact that the direct (CO2, nitrous oxide, and methane) and indirect (deforestation, draining of wetlands) greenhouse gas emissions from factory farms and chemical and energy-intensive industrial agriculture constitute the majority of greenhouse gases, we call on U.S. elected officials, political candidates, and regulatory agencies to support and implement the following three public policies:
(1) Implement Truth in Labeling
(2) Stop Subsidizing Destructive Policies
(3) Build an Organic and Green Economy
Fourteen years ago, a burgeoning Boulder company — White Wave Inc. — was responsible for launching Silk soymilk, a brand that is now the category leader.
So when Whole Foods Market wanted to boost its organic soymilk options a year after Dean Foods’ WhiteWave Foods shifted most of its Silk products away from certified organic soybeans, the Austin, Texas, grocer turned to a burgeoning Boulder County firm — one stocked with former White Wave employees.
Sustainable Food News published a bizarre article last week concerning a letter sent to USDA Secretary Tom Vilsack from 75 members of Congress asking for farmers to be allowed to plant genetically engineered alfalfa this fall.
A nonprofit environmental group has sued the U.S. Food and Drug Administration, claiming the agency failed to regulate toxic chemicals found in “antimicrobial” soap and other personal care products.
The White House is screaming like a stuck pig. WikiLeaks’ release of the Afghan War Documents “puts the lives of our soldiers and our coalition partners at risk.”
Chair of the Senate Agriculture Committee Sen. Blanche Lincoln (D-Ark.) called on the U.S. Senate yesterday to pass the stalled renewal of the National School Lunch Program known as the Healthy, Hunger-Free Kids Act of 2010. Time is running out for the bill, with precious few working Senate days left before the election.
San Francisco-based food journalist Stett Holbrook and documentary filmmakers Todd Dayton and Greg Roden are in the middle of raising the money to shoot a pilot episode of “Food Forward,” which will focus on “people who are changing how we eat in America.” Instead of the dire, depressing images of the Oscar-nominated documentary Food, Inc., they’re looking at the people who’ve rejected the industrial model in favor of small-scale, sustainable food production.
A new online film from WhyHunger, “The Food and Climate Connection: From Heating the Planet to Healing It,” highlights the impact of today’s global food system on the climate and how a community-based food movement around the world is bringing to life a way of farming and eating that’s better for our bodies and the planet. Featuring interviews with farmers, community leaders, and sustainability advocates, the film highlights how the industrial food system is among the greatest contributors to global warming and how sustainable farming practices can pose a powerful solution to the crisis.