real-farmer@1020

I can’t remember how I stumbled on Kasha Bialas’s blog The Farm Girl Cooks, but I know I was immediately charmed by her photography and the clear integrity of her words about life on a working, small-scale farm, Bialas Farms, about 70 miles north of New York City. I asked her if she had anything she wanted to say on my site about the work. It turns out she did, about farm size, farm income, farm work, and what she would like you to know about buying from local farmers.—M.R.   By Kasha Bialas   I was raised on our 55-acre Orange County, NY, vegetable farm, as my father was before me, and as I’m raising my son now. Our family has owned and operated this business for 75 years. Sure, it sounds romantic, but it’s Read On »

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Cleveland Clinic Preventative Medicine Physician Roxanne Sukol (photos by Donna). I injured my knee this spring during my travels and, home for just two days in April, was able to make an appointment; my usual doctor was out, but another internist had an opening. She entered and I introduced myself. She said, “I know who you are.” Why? She is medical director of the Wellness Enterprise at The Cleveland Clinic and has her own well-trafficked food blog, Your Health Is on Your Plate, which addresses how to eat well. I, a Fat-Is-Good-For-You-Eat-More-Pork-Well-Salted proselytizer, well aware that the august Cleveland Clinic hews to the old-school fat-and-salt-are-evil party line, went on guard. Yet within moments Dr. Sukol was rattling away excitedly about stripped and intact carbs and fiber matrixes, riveting me. With what seemed near despair, she said, “We Read On »

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Barber-Moca-@1020

I had the great good fortune to interview Dan Barber before a sold-out crowd at Cleveland’s MOCA last night, talking to him about his fine book, The Third Plate (NYTimes review here). Barber, chef and owner of New York’s Blue Hill restaurant and maestro of Stone Barns Center for Food and Agriculture, is the most vocal and articulate chef soap-boxing for a sustainable food future. The problem has long been that, while he’s been very good at articulating the problems, he’s never had a realistic solution. Americans can’t completely opt out of the industrial food system by relying exclusively on CSAs and farmers’ markets (much as we cherish them). And chefs must cherry-pick the best ingredients if they are to keep their restaurants filled. Until this book, that is. Barber, through excellent reporting (how many chefs record interviews Read On »

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  My thoughts on seeing “Fed Up,” the documentary about the causes of the American (and now increasingly global) obesity epidemic are not complex. It’s all pretty mortifying, if completely unsurprising. Sugar is bad for you if you eat too much of it. So is lettuce. The problem is, sugar is turning out to be the most dangerous nontoxic compounds you can eat, and it’s in 80% of the 600,000 items stocking our grocery stores. Whereas it would be really hard to eat too much lettuce. And there isn’t much difference between eating a bowl of sugar and eating a bowl of cereal. Most people in America are unable to eat anything other than products with added sugar. And the Grocery Manufacturers Association, the Food Marketing Institute, and other Big Sugar factions are doing all Read On »

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This infographic shows the dangers of the artificial food dyes, via Food Tech Connect.

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