Editorial: Now is the Time to Ask Some Questions
Dear brothers and sisters,
Those picture-perfect tomatoes and raspberries currently in the stores are nurtured on factory farms, in Mexico. They are lovingly grown in chemical soup. Assuredly… they are organic.
And what about milk and dairy products from cows, tenderly crowded into feedlots without adequate pasture? What of the eggs from hens, humanely jammed into buildings without real outdoor access? Assuredly… they too, are organic.
It seems to us that its time to reclaim our heritage. Dave Chapman,a Vermont family farmer, urges us to ask questions at our local natural foodstores. Ask them which of their “organic” fruits and vegetables are hydroponically grown? Ask them where are the almonds grown that go into that almond butter, wondrous cheap? Sicily or southern Spain?
Also, if you click on the link, you’ll find a letter that you can sign on to.
Organic is your birthright. Surely, brothers and sisters, its time to reclaim it.
Please accept our springtime best wishes for good health, prosperity and success to you and family,
Jesse Schwartz PhD
Campaign: “Just Ask”
One of the programs we are most excited about is the “Just Ask” campaign, urging eaters all over the country to ask the staff where they shop whether the certified organic tomatoes and berries offered are hydroponic or are they real organic grown in the soil. And eaters will ask if the eggs and meat and milk came from CAFOs or from farms where the animals got real access to pasture every day.
The “Just Ask” campaign has the same goal as the current effort from Cornucopia Institute to Demand Real Organic Food From Real Organic Farmers. Cornucopia wants all organic eaters to send them a card asking major retailers to offer genuine organic choices. If we speak up, the stores will respond. Please visit them and support this campaign:
Recipe: Pasta With Smoky Chipotle Sauce
by Barbara Kessler of Rawfully Tempting
Pasta with Smoky Chipotle Sauce
Alive, Organic Bonus Program – Heritage Olive Oil and Free Shipping
Please note that we’ve lowered our free shipping threshold to $100 and eliminated the Medjool date bonus.
Teff is a tiny whole grain best known as an ingredient in injera, a traditional Ethiopian spongy sour flatbread on which salad and stews are served. Injera is made with fermented Teff Flour, often in combination with wheat. Teff flour can also be used to make pancakes, as a substitute for part of the flour in baked goods and breads, and as a thickener for soups, stews, gravies, and puddings.
Brown Teff Flour has a taste reminiscent of hazelnut, with a hint of chocolate. Our Teff Flour is stone-ground at Camas Country Mill in Eugene. The mill also grinds other grains, so this flour is not guaranteed gluten free.