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Ambassador, Crusader, Rebel and Lunatic Farmer

By Jan Buhrman

Joel Salatin with one of his flock Joel Salatin is a rebel with a cause, a lobbyist against “food laws and bureaucratic decisions for the food industry that don’t make sense.” He is one of the most influential farmers in America. He is an advocate of holistic, natural farming and a crusader of being...

PLU – meaning behind the numbers

By Jan Buhrman

80% of all processed foods in the US are genetically modified. The FDA does not require genetically modified food to be labeled. How is one to know while they are shopping how the food is grown? Do you wonder if the tomato you’re eating has been crossbred with frog genes to render the tomato...

Who Owns Organic?

By Jan Buhrman

Dr. Phil Howard, an Assistant Professor at Michigan State, is responsible for the creation and updating of the organic food business chart. He teaches in the University’s Community, Agriculture, Recreation and Resource Studies program. The latest update of major corporate ownership and involvement in the organic food sector is now out. The chart graphically...

Sustainable Jewish Delis?

By Jan Buhrman

I was recently in Las Vegas and came across the Carnegie Deli (they recreate EVERYTHING in Vegas!). I found myself staring at the menu outside the deli and wondering: Are there any Jewish delis that commit to seasonal menus, regional produce and locally sourced meats? Every time we are in New York, just as...

Meatless Monday

By Jan Buhrman

My husband says “everything in moderation” as I have been talking about giving up meat. This idea is hard for a family who raises our own pigs and barters chickens, lamb and beef for eggs, pork and time! I have been heavily influenced by the China Study.  The study, initiated by T. Colin Campbell,...

Shrimp…

By Jan Buhrman

I have been ordering Maine wild shrimp this past month. They truly are delicious delicacies that pop in your mouth.  Whichever way I cook them (sautéed, or in a soup), I cook them until they are ‘just cooked’ and then serve them.  Very similar to cooking scallops, I pull them off  the heat before...

Bee My Honey

By Jan Buhrman

I am reading about bees. Since 2006, 30-90% of honey bees have left their hives, never to return. Pesticides are one of the culprits that have been fingered.  A group of beekeepers has called on the EPA to remove Poncho, a commonly used pesticide, from store shelves.  The group claims that Poncho may be...

Eggs continued…

By Jan Buhrman

With my ongoing belief that we should only be eating pastured chickens, I listened to an August NPR segment by Anna Vigran as she presented information about healthy chickens and how they have natural antibodies that fight bacteria that could make us sick. First I will clarify that pastured is not the same as...

Turkeys & cranberries ~ local fare

By Jan Buhrman

Thanksgiving is a day of mourning for our Native American neighbors. A day to be full of gratitude and celebrate the turkey and the cranberry for many others. I don’t love turkey, but I do love being with friends and family, coming together around the table, and all of us going for walks along...

Strawberry Season – Always Worth The Wait

By Jan Buhrman

Strawberries… I love them when they are picked still warm from the vine in summer. As I enjoy the current strawberry season, I am reminded of the stack of strawberries at my local grocery store that I am not tempted by… The list of toxic chemicals to facilitate the growth of those hard tasteless...

Farmers and a Slaughter Facility Brought Together by Michael Pollan: Food Systems Being Rebuilt in Healthy Human Ways

By Jan Buhrman

When I enter Lorentz Meats in Cannon Falls MN, I am greeted with a sign that reads: “We cannot live harmlessly at our own expense; we depend on other creatures and survive by their deaths. To live, we must daily break the body and shed the blood of Creation. The point is, when we...

Battle in the aisles…

By Sheryl Dagostino

Between BPA’s in canned foods and plastic food containers and pesticides on our fruits and veggies, synthetic vitamins being added to just about anything processed, artificial this that and the other thing (taking a breath), what is a cook to do? I feel like I’m armed to the max when I go to the...

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