Activate your senses and your tastebuds with these multidimensional edibles and libations! From reviews to recipes, vegan or full-on Paleo, restaurants, festivals and pop-ups – even our favorite apps – we’re sharing our most toothsome comestible experiences with you.
We were so excited to adventure to The Container Yard downtown Los Angeles for the Milk and Eggs Food & Art Installations!
An artisanally arranged food pop-up, the Milk and Eggs art and food immersion lived up to its hype – people coming together, letting their imaginations (and tastebuds) run free.
Complimentary food was served by some of their favorite vendors:
Abbots Butcher | Barely Bread | Boxed Water | TheBu Kombucha | Domenico’s Pasta | Forager | Harmless Harvest Coconut Water | Kite Hill | Barely Bread | Stumptown Coffee | Laura Ann’s Jams | Petit Pot | Unisoy Foods …along with complimentary craft bar with cocktails created by @Barlingual and Sponsored by Ventura Spirits.
The Fried Chicken from Highland Park’s very own, new, restaurant, Partido was all gobbled up by the time we arrived. But no matter. We tasted some incredibly delicious local fare.
Domenico’s Porcini Ravioli was by far the best tasting item (and the most colorful display). But it was Unisoy’s Vegan Jerky that blew us away! Of any faux meat jerky we’ve every tasted, Unisoy’s had the best texture – like EVER! Other favorites were Kite Hill Cream Cheeses and Barely Bread. Sooooo yum!
Photos (above) by Tracey Paleo, Gia On The Move. Photo of woman in blue provided by Milk and Eggs.
Milk and Eggs – Fresh and Local:
Their goal is to directly connect customers to farmers of great food. Customers sign up for subscriptions of milk, eggs, dairy, meats, vegetables, and fruits on a weekly or bi-weekly basis. Delivery is FREE and orders can be changed anytime. All vegetables, fruits, dairy, eggs, and meats will be the freshest available, be locally sustainable, and environmentally friendly with their eco-friendly aggregation and delivery system.
All Milk and Eggs products are sourced from local growers or aggregators. That means they procure all products locally when possible. If not seasonally available, they will source through a local aggregator.
The Milk and Eggs delivery system allows for minimal carbon footprint, much less than customers going to the grocery store themselves. One emissary (driver) can deliver many orders in 1 efficient trip, saving on both emissions and the environment; not to mention saving you time.
The guide identifies and celebrates 1,000 U.S.-based groups who are cultivating a better food system in the areas of food and agriculture, nutrition and health, hunger and obesity, and food justice. At least 10 organizations were chosen from each of the 50 states so that wherever people live they can find nearby organizations working to cultivate a better food system.
The vision and objective of this annual publication is to focus attention on the hundreds of organizations who work every day in fields, kitchens, classrooms, laboratories, businesses, town halls, and Congress to create a better food system. Selected organizations and initiatives that spotlight efforts active in community building and engagement, advocacy, and service.
Distinguished experts, including past recipients of the James Beard Foundation Leadership Award and food and agriculture leaders, collaborated to generate the list.
Included in the Guide are these 46 groups from California:
- Monterey Bay Aquarium Seafood Watch
- HOPE Collaborative
- California FarmLink
- Second Harvest Food Bank of Santa Clara and San Mateo Counties
- Ceres of Community Project
- San Diego Food System Alliance
- California Institute for Rural Studies
- Nourish Wellness
- San Francisco – Marin Food Bank
- Orange County Food Access Coalition
- La Cocina
- L.A. Kitchen
- Imperfect Produce
- Agriculture and Land-Based Training Association (ALBA)
- Food Forward
- California Certified Organic Farmers Foundation (CCOF
- Food Craft Institute
- Community Food & Justice Coalition
- TomKat Ranch
- Alemany Farm
- Sierra Harvest
- California Alliance of Farmers’ Markets
- Acta Non Verba: Youth Urban Farm Project
- California Food Literacy Center
- California Women for Agriculture
- Californians for Pesticide Reform
- California Climate and Agriculture Network
- California Endowment
- City Slicker Farms
- Community Alliance with Family Farmers
- The Cooking Project
- Dig Deep Farms & Produce
- Center for Agroecology and Sustainable Food Systems
- The Center for Land-Based Learning
- The Center for Urban Education about Sustainable Agriculture
- Food Empowerment Project
- Ecology Center
- Farm to Fork
- People’s Grocery
- Roots of Change
- Ubuntu Green
- Life Lab
- Long Beach Fresh
- Los Angeles Food Policy Council
- Hidden Villa
Wishing you could shoot your own sizzling #foodporn social media shares? You know…like a professional photographer. But how?
Introducing Foodie, the dedicated camera app specifically for food photos!
Foodie is a new specialized camera app that offers a cornucopia of features with a singular goal: to make food pictures look more delicious.
Its 24 types of food filters are sure to make foods such as Meats, Sushi, Cakes, and other cuisines look delicious. Since the app’s “best angle” feature lets the user know through color when the camera is positioned horizontally above the subject, it’s a snap to take trendy flat lays like you’d see in a gourmet magazine.
What’s more, the app includes features like an auto blurring effect to give images the air of SLR photography, as well as brightness adjustment and flashlight features to increase your shooting options. Foodie also offers the basic features expected of a camera app including sharing to social networks like Instagram and Twitter.
And…there’s more on the way. Foodie intends to also develop more food-specific features, such as filters and effects.
Plus...the apps supports multiple languages: Chinese (Simplified/Traditional), English, Indonesian, Japanese, Korean, Russian, Spanish, and Thai.
Foodie Main Features
1. Food filters make culinary photos more enticing
With a selection of 24 filters optimized for food photography, users can take exactly the type of food photos they want.
2. Best angle feature for stylish flat lays
Uses on-screen color to let the user know when the camera is positioned flat, directly above the food on the table, for easy flat lay photography.
3. Auto blurring feature for pro-style images
Automatically recognizes food as the subject and defocuses the surrounding area that is not food, producing images like those photographed using a single lens reflex (SLR) camera.
4. Brightness adjust and flashlight features for shooting in dark locations
The user can manually make the image brighter or darker when taking pictures. Plus, the light can be turned on like a flashlight to enable shooting in dark environments.
Note: 40-step (-2.0 to +2.0) brightness adjustment is possible.
5. Sharing through a variety of services
Processed photos can be shared not only through LINE but also on social networks such as Facebook, Twitter, and Instagram.
Can you believe it? With all the information out there, STILL!, more than 90 percent of adults and children do not eat the amount of fruits and veggies recommended by the latest Dietary Guidelines for Americans.
So in order to tempt you into expanding your food horizons, we’ve decided to share an article written by Certified Holistic Health Practitioner and Lifestyle Coach Vanessa Chamberlain, who offers some tasty and easy to find items that can potentially become your new “staples”.
Six Plant-Based Foods You Should Try Today
The glorious thing about plant-based eating is that your grocery store or farmer’s market is full of an incredible array of foods, flavors, and textures that are just waiting to be discovered. Even a typical grocery store has a produce section that carries seasonal and ethnic foods that often get passed-over, but are convenient, inexpensive, and yummy.
If you’re stuck in a rut of getting the same lettuce-tomato-onion-type foods that you always get, take a walk! Look at some of the other plant-based foods and see how you can work them into your diet.
Not sure where to start? In the spirit of a number that signifies longevity, here are six plant-based foods I totally love that are healthy and tasty, but not part of the average diet. What are some delicious food discoveries you’ve made and put on your grocery list each week?
Jicama, also known as a Mexican potato, is a big, heavy, brown fruit that really does look like a weird potato. The excellent thing about jicama is that it is very crisp and crunchy, but has a mild flavor like a cucumber. Jicama can be sliced and used with dips as an alternative to chips, eaten in sticks like any other crunchy veggie, or added to salads for a snappy texture without confusing the flavor profile. It’s a great summer side dish served with a spritz of lime juice and a dusting of chili powder if you’d like a little kick!
In Asian cuisine, Bok Choy is a staple! For most of us, though, we’d never think to work bok choy into a dish, which is unfortunate because of how versatile and healthy this veggie is. Bok choy can be added to a salad, but it can also be eaten like you’d eat celery with a little hummus or nut butter. It can also be added to soups or stir-frys, or braised or grilled on its own, and given a little seasoning to become a brilliant side dish.
Pluots are an incredible, juicy little snack that comes from mixing a plum with an apricot. They’re so good! Plums aren’t terribly uncommon, but not a lot of people are familiar with pluots. It’s a shame because they’re easy to carry in a lunch for you or for your children, they’re a little sweet with the benefits of both plums and apricots, and they’re another inexpensive fruit. They might be seasonal depending on where you live, but look for a fruit that’s a little smaller than a plum, and more yellow, in the plum area of your grocery store.
Rutabaga is popular in some countries around the world, but it frequently gets forgotten in the US. With a little bit of a punch like a radish, rutabaga is an awesome root vegetable. If you like the spicy snap of it, it’s great to be eaten as a raw veggie. Others would enjoy rutabagas along with things like potatoes, parsnips, and squash in a cold-weather harvest stew!
A lot of people feel strange about eating cactus, but Prickly Pear Cactus (also known as Nopal) tastes great and is SO good for you! It can have positive effects on blood sugar and managing diabetes, and it can help lower cholesterol. I suggest buying it cleaned already because the spines can be difficult to deal with if you’re new to the food, but many average grocery stores (and I imagine every Mexican or Hispanic market) carry cleaned nopal ready to cook. Similar in texture to something like a green pepper, nopal is great in dishes like scrambled tofu, or really anything sautéed. It tastes like other green veggies (think green peppers or green beans) with just a little lemony tartness. It goes really well with spicy dishes.
The wonderful world of leafy greens leaves us with plenty of options at pretty much every grocery store, but Dandelion Greens aren’t something most people eat every day. The green leaves are great in salads and slaws, but they can also be boiled like spinach or sautéed and seasoned. They’re just a little bitter, but fun to try, and you can even forage for them if you’re really up for an adventure!
When people tell me that they don’t do plant-based eating because they don’t want to limit themselves, I have to laugh. People limit themselves all the time! Even with great options and an endless menu of flavors and colors, most people fall into a routine of eating the same things all the time. This is your wake-up call to use plant-based eating as a way to EXPAND your diet, and bring in fantastic fruits, vegetables, nuts, seeds, and beans that you otherwise never would have enjoyed.
SEED Food & Wine Festival, presented by Whole Foods Market, is the nation’s only plant-based food and wine experience!
“We’re beyond thrilled with the lineup that’s shaping up for 2015. Some of the biggest names in the plant-based world will be joining us and helping to make history on the sexy sands of South Beach” ~Alison Burgos, co-founder of SEED Food & Wine Festival.
This November, the conscious culinary fete will welcome ultra-athlete and author Rich Roll, chef and restaurateur Matthew Kenney, former NBA star and vegan wine owner John Salley, and many, many, other notable names to be announced soon. The celeb-studded five-day festival will kick off on November 18 through November 22, featuring chef dinners, a grand tasting, film screenings and many other activities, all dedicated to a message of conscious consumption—and delicious cuisine.
The weekend kicks off on Wednesday night with a compelling film screening, TBA.
Thursday night, the 1st annual Burger Battle (complete with a green carpet) will showcase the best veggie burgers America has to offer.
Friday night brings the return of the Farm to Table Dinner, hosted by five celebrity chefs and local farms. Saturday morning starts with the new 5k SEED RUN, followed by the Outdoor Yoga Experience.
In the afternoon, the flagship Festival Day and Tasting Village will showcase an unparalleled display of food, wine and spirits served with a side of celebrity at the culinary demo stage.
Saturday night closes with a Modern Dinner Experience, Sunday morning will begin with a new Mantra Yoga Brunch presented by Mantra Yoga & Healthy magazine, and the festivities will conclude with a celebration for mini foodies at Sprouts Kids Day.
This year’s event will continue to add to the nation’s growing—and sometimes controversial—conversations about food and health.
The 2015 lineup includes chefs Chad and Derek Sarno of Wicked Healthy Food; Julie Piatt, co-author of The Plantpower Way; Charles Chen of RawYouth.org; Jay Astafa of 3 Brothers Vegan Cafe, and Jeremy Ford of Matador Room; Bad Ass Vegan John Lewis; entrepreneur Maranda Pleasant; yoga instructors Dawn B and Corbin Stacy; life coach sand author Jennifer Grace; ultra-marathoner Brendan Brazier; Sexy Fit Vegan Ella Magers; YouTube sensation Megan Elizabeth; and even more plant-based celebrities to be announced. Miami’s amazing local culinary scene will also be strongly represented. Participating chefs include Jonathan Seningen of DIRT, Brad Kilgore of Alter, Jamie DeRosa of Tongue & Cheek, Chef Taco of Jugofresh, Todd Erickson of Haven, Amber Antonelli of The Naked Bite, Mark Reinfeld of Vegan Fusion, and South Florida blogger Burger Beast who will be guest-judging the country’s first-ever Veggie Burger Battle.
Proudly sponsored by Whole Foods, SEED is designed to showcase the delicious side of plant-based living, helping to fuel mainstream acceptance of sustainability and prompting a major change going forward.
Admit it. You KNOW it’s on your mind…that nagging annual remorse centered on end of year festivities – indulging (and imbibing), weight gain, pop dieting and the dreaded New Year’s resolution that never seems to stick. You just can’t shake it. Honestly, all that guilt is probably a good thing if the Top 20 Holiday Snacks list has almost replaced your regular meals entirely. We’re not saying that’s a bad thing. All those cheese plates, spreads and dips were certainly a better alternative to most of the carb and sugar loading. But the salt! My blood pressure is boiling already. You? Why not love yourself better and get back on track with healthier eating now? And why not make it easy? Make it delicious. No pressure!
Here at Gia On The Move we are in love with “raw foods”. So when we got these tips and recipes forwarded to us from Omega Nutrition and Excaliber companies, we definitely needed to share.
To reduce intake of processed food, incorporating natural and/or raw foods into your diet can improve health and aid in weight loss. While changing aspects of your current diet can seem a bit intimidating, taking small and simple steps to include raw fruits and vegetables into any meal can be easy and yes, even fun, with the right kitchen tools.
Below are a few tips to effectively start a raw food diet.
Change Your Mind Set – Many people think of starting a diet as being deprived of tasty foods. However, incorporating raw foods into your meals is about taking steps to increase vitality and feed your body the fuel it needs to get and stay healthy. Fruits and vegetables taste good and are packed with vitamins, minerals and anti-oxidants. Think of including eating raw ingredients into your meals as a pleasurable experience that is both delicious and satisfying.
Planning and Preparation – Be prepared to be a bit frustrated in the beginning. Your mind and body need time to process the change. Research raw food recipes (two provided below) and create grocery lists accordingly. To fulfill your urge to eat when traveling or running errands, keep raw snacks at your disposal such as raw nuts, fruit or baby carrots.
Get a Healthy Kitchen – Stocking your kitchen with the necessary cooking and preparation tools is an essential step in sticking to a healthy eating regimen. You may already own an immersion blender or steamer, which can be resourceful tools to puree soups or lightly cook vegetables. However, if you’re looking to get creative with your raw dishes, a food dehydrator or masticating style juicer are great ways to whip up exciting creations that harness the most nutrients and vitamins possible. From making homemade nut butters, nut milks, fruit and veggie juices and more, Omega’s Nutrition Centers are a versatile tool for transforming raw foods into culinary creations. Excalibur’s units on the other hand, help you re-create store bought favorites such as granola, yogurt and fruit leathers, right in your own home. These commercial grade units (now available to consumers) are making it easy and fun to create healthy meals at home
Join a Community – Whether it’s gathering a group of friends to take a trip to the farmer’s market or joining online communities via Facebook or forums, enlist the help and support of others on your journey to eat healthier.
Dining Out – Eating raw doesn’t have to alienate you from your friends and family. You can still enjoy meals out at restaurants. Be sure to check the menu prior to attending a restaurant to plan your meal options. Salad is always one of the safest choices if you are not eating at a strictly raw or vegan restaurant. Ask servers to hold the egg or cheese on salads.
***Always consult a physician prior to making major diet changes.
Tasty Raw Recipes
Raw Veggie Burger
Moderate | Time: 6 hours | Servings: 3-5
- 1/2 cup Hemp Hearts (hemp seeds)
- 1/2 cup Sunflower Seeds
- 1/2 cup Walnuts or Pecans
- 1/4 cup ground Flax Seeds
- 3/4 cup finely chopped Veggies (combination of celery, onion, fresh parsley, and/or red pepper – some of each is best, but ratio does not matter)
- 2 tbsp ground Chia Seeds
- 1 tbsp Water
- 2 tsp Lemon Juice
- 1 clove Garlic
- 1 tsp Sea Salt
- 2 tsp dried Dill (optional)
- 1 tbsp Nutritional Yeast (optional)
- 1 set Paraflexx Sheets
- Add all ingredients except hemp hearts and veggies to your food processor
- Process until well mixed and transfer into a large bowl
- Add remaining ingredients to mixture in the large bowl
- Mix with a spoon until thoroughly combined
- Line your Excalbiur Food Dehydrator trays with paraflexx sheets
- Form patties with your hands, similar to burger patties – about 1/2 to 3/4 inch thick
- Place on trays so patties do not touch each other
- Dehydrate on highest temperature for 1.5 hours
- Reduce heat to 125 degrees F and dehydrate for another 5 hours
- Once burger patties are holding together and firming nicely, remove paraflexx, and continue dehydrating until they reach desired veggie burger consistency
Servings : 2
Prep Time : 5m
Cook Time : 5m
Ready In : 5m
- dash of ground dried Basil
- 1/2 head of medium Cauliflower
- 1 Cucumber
- 2 cups of Cherry Tomatoes
Step 1: Wash produce well
Step 2: Juice all ingredients except for basil in your Omega Juicer
Step 3: Add basil and mix well
Step 4: Serve and enjoy!
Step 5: If you would prefer your juice warm, in a small pot add juice and basil. Steep for an hour for a warm, pizza-like drink. Mix well and enjoy!
More information on the above highlighted raw food tools:
Omega Nutrition Center 800 and 900. Nutrition Centers are masticating style juice extractors that have the ability to juice at low speeds to minimize heat build-up and oxidation that destroy nutrients. The machine is engineered with powerful components that can easy extract juice from wheatgrass and leafy vegetables. Nutrition Centers are not just for juicing; they turn nuts into nut butter, extrude pasta, grind coffee and spices, mince herbs and garlic, make baby food, and whip up soy milk in a flash. $379.95
Dehydrating offers a better way to dry and preserve food while maintaining vitamin content and antioxidants. Excalibur Dehydrators, offers commercial-grade results. Equipped with patented Parallex™ Horizontal Air Flow and Hyperwave™ Fluctuation Technology, Excalibur allows the most efficient heating and drying combination on the market. Additionally, its adjustable Thermostat (95◦F to 155◦F) keeps the temperature range low enough to preserve active enzymes but high enough to meet safety standards for dehydrating meat products. Available in 4,5,9 and 10 Tray. Price range: $129.00 – $999.95
Photo (above): RawFoodRecipes.com
What if you decided to eat only the most expensive dishes all day long.
Would you try an exquisite Anqui Pho soup in Santa Monica? Or maybe a $1000 salad by a celebrity chef Raymond Blanc?
Our friend David Adelman over at Finances Online did a fun experiment and compared the prices for various most expensive dishes in the world.
What was so delicous that it sold for $330,000 at an auction? What is the most expensive spice in the world? How much can a slice of 1937 royal wedding cake cost? Caviar in 24-Karat tins, sushi wrapped in 24-Karat gold leaves, truffle salad, and ‘bacon bling’ — these are just some of the outrageously expensive meals you can encounter in the culinary world and he’s gathered them all in an awesome infographic.
When buying soft drinks, which brand do you choose: 7Up, Dr Pepper or Schweppes? It doesn’t matter. Your choice is just an illusion, since you’re still buying from a single company that makes all these brands – Dr Pepper.
The same is true for other product groups like coffee, butter or soda. In the competition for a slice of America’s $603-Billion grocery business there are only 4 big companies that count in each product category. Alex Hillsberg of FinancesOnline.com analyzed food reports from US Department of Agriculture and other credible sources and gathered the findings in a new infographic that paints a very grim picture of the food industry today.
For instance, did you know that:
- Quaker Oats, which you may view as a healthy food, is produced by PepsiCo, a company which is known for its notorious love for junk food.
- 91% of the soda market is owned by only Coca-Cola, PepsiCo and Dr Pepper Group?
- Nestle is the world’s largest food company and owns almost 8,000 brands?
As part of my annual trek to the Natural Foods Expo West I picked up several bite-sized sample items to take home and chew on. Not being a fan of noshing personally, I was surprised when a sudden hankering for a salty snack didn’t turn into a walk down guilt trip lane.
I had been anticipating that heavy, weighty taste of a regular pretzel snack. Not to be. Glutino Pretzel Twists were light, flavorful and only a small serving size, less than 1 ounce, satisfied the craving.
Free of wheat, gluten, milk, and casein, the remaining ingredients are not completely worth cheering about. Nevertheless, if you are looking for a gluten-free snack, it’s one more choice to add to the list. Here’s the breakdown:
MAY CONTAIN: Sesame
INGREDIENTS: INGREDIENTS: CORN STARCH, POTATO STARCH, RICE FLOUR, SOLUBLE CORN FIBER, PALM OIL, SUGAR, SALT, CELLULOSE GUM, SOY LECITHIN, YEAST EXTRACT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, CITRIC ACID. CONTAINS SOY.
You can shop online for these treats, get coupons, recipes and join their community. There are special information and support sections for people with Celiac Disease which is the best thing about this product.
This January, at San Francisco’s 39th annual Winter Fancy Food Show, Victoria Amory’s new Fine Herbs Mayonnaise, one of nine creations in her latest artisan condiment line, was named one of the food and beverage show’s Top Trends by a panel of expert food writers and journalists. The panel – which included Specialty Food Association senior director Denise Purcell, Nancy Hopkins of Better Homes and Gardens, and PBS cooking host Joanne Weir – selected five top trends from over 80,000 specialty food and beverage products and 1,350 exhibitors at the specialty show and chose Victoria Amory & Co. for its newest creations selected Amory’s Fine Herb Mayonnaise as the leading product in the Condiments Dressed Up trend!
Follow her on twitter @vixmam.
About Victoria Amory
This week our wonderful friends Ellen Gustafson and Danielle Nierenberg, over at Food Tank released their personal list of 2014 resolutions that they think anyone can do in order to bring about positive, sustainable change that will not only nourish people but also our planet. We love these ladies here at Gia On The Move and have to agree — most of the items on the list are a no-brainer. What’s more, you’re probably doing at least half of them already. The rest are aimed at food consciousness, food choice, real farm support and sharing with others – including a fun meal together. And let’s face it — most of us have a Twitter, Tumblr, Facebook or Instagram account. You can do it!
Change happens one small decision at a time, one single person at a time. You can read the full article on their website for more information.
Here are 14 food resolutions for 2014:
1. Meet Your Local Farmer
Know your farmer, know your food (KYF2) aims to strengthen local and regional food systems. Meeting your local farmer puts a face to where your food comes from and creates a connection between farmers and consumers.
2. Eat Seasonal Produce
By purchasing local foods that are in season, you can help reduce the environmental impact of shipping food. And your money goes straight to the farmer, supporting the local economy.
3. End Food Waste
More than 1.3 billion tons of edible food is wasted each year. Tips to reduce waste include planning meals ahead, buying ‘ugly’’ fruits and vegetables, being more creative with recipes, requesting smaller portions, composting, and donating excess food. (Hey there are some apps for that! Check out Gia’s article New Foodie Apps Help Minimize Food Waste.)
4. Promote a Healthy Lifestyle
Many diseases are preventable, including obesity, yet 1.5 billion people in the world are obese or overweight. Promote a culture of prevention by engaging in physical activity and following guidelines for a healthy diet. Gaps in food governance must also be addressed to encourage healthy lifestyles, including junk food marketing to children.
5. Commit to Resilience in Agriculture
A large portion of food production is used for animal feed and biofuels–at least one-third of global food production is used to feed livestock. And land grabs are resulting in food insecurity, the displacement of small farmers, conflict, environmental devastation, and water loss. Strengthening farmers’ unions and cooperatives can help farmers be more resilient to food prices shocks, climate change, conflict, and other problems.
6. Eat (and Cook) Indigenous Crops
Mungbean, cow pea, spider plant…these indigenous crops might sound unfamiliar, but they are grown by small-holder farmers in countries all over the world. The U.N. Food and Agriculture Organization (FAO) reports that approximately 75 percent of the Earth’s genetic resources are now extinct, and another third of plant biodiversity is predicted to disappear by the year 2050. We need to promote diversity in our fields and in our diets!
7. Buy (or Grow) Organic
The Environmental Working Group (EWG) has found that at least one pesticide is in 67 percent of produce samples in the U.S. Studies suggest that pesticides can interfere with brain development in children and can harm wildlife, including bees. Growing and eating organic and environmentally sustainable produce we can help protect our bodies and natural resources.
8. Go Meatless Once a Week
To produce 0.45 kilograms (one pound) of beef can require 6,810 liters (1,799 gallons) of water and 0.45 kilograms (one pound) of pork can require 2,180 liters (576 gallons) of water. Beef, pork, and other meats have large water footprints and are resource intensive. Consider reducing your “hoofprint” by decreasing the amount and types of meat you consume.
In Michael Pollan’s book “Cooked,” he learns how the four elements-fire, water, air, and earth-transform parts of nature into delicious meals. And he finds that the art of cooking connects both nature and culture. Eaters can take back control of the food system by cooking more and, in the process, strengthen relationships and eat more nutritious–and delicious–foods.
10. Host a Dinner Party
It’s doesn’t have to be fancy, just bring people together! Talk about food, enjoy a meal, and encourage discussion around creating a better food system. Traveling in 2014 and craving a homemade meal? For another option try Meal Sharing and eat with people from around the world.
11. Consider the ‘True Cost’ Of Your Food
Based on the price alone, inexpensive junk food often wins over local or organic foods. But, the price tag doesn’t tell the whole story. True cost accounting allows farmers, eaters, businesses, and policy makers to understand the cost of all of the “ingredients” that go into making fast food–including antibiotics, artificial fertilizers, transportation, and a whole range of other factors that don’t show up in the price tag of the food we eat.
12. Democratize Innovation
Around the world, farmers, scientists, researchers, women, youth, NGOs, and others are currently creating innovative, on-the-ground solutions to various, interconnected global agriculture problems. Their work has the great potential to be significantly scaled up, broadened, and deepened—and we need to create an opportunity for these projects to get the attention, resources, research, and the investment they need.
13. Support Family Farmers
The U.N. FAO has declared 2014 the International Year of Family Farming, honoring the more than 400 million family farms in both industrialized and developing countries, defined as farms who rely primarily on family members for labour and management. Family farmers are key players in job creation and healthy economies, supplying jobs to millions and boosting local markets, while also protecting natural resources.
14. Share Knowledge Across Generations
Older people have challenges–and opportunities–in accessing healthy foods. They’re sharing their knowledge with younger generations by teaching them about gardening and farming, food culture, and traditional cuisines. It’s also important to make sure that older people are getting the nutrition they need to stay active and healthy for as long as possible.