Tag Archives: sustainable

They Will Squash You

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Kevin’s marrow is as heavy as a baby hippo (it’s arriving on the back of a tractor), and Ian’s pumpkin makes a nice chair (six humans are hoisting it onto a scale). Meanwhile, a prize-winning cabbage takes up most of a park bench, freaking out a toddler.

The U.S. produces impressively swollen pumpkins, there is a world-record marrow in the Netherlands, and strong competition from Germany, Switzerland, and Canada. But the culture of growing giant vegetables to show off is decidedly British. In the Wallace and Gromit movie The Curse of the Were-Rabbit, a village’s annual giant-veg competition comes under threat from the titular beast, and the citizens take it very seriously. In towns up and down the UK, during September and October, you can find giant-vegetable competitions wherever cell phone service gets spotty. The prizes are never as good as Gromit’s golden carrot (spoiler!), yet the competition is fierce, the anticipation high, and the parsnips twisted as all hell. (The thing to know about giant vegetables is that they are not just big; they are unrecognizable. There is the mangled hell of a giant parsnip, writhing and twisting on itself, and there is the shapely magnificence of a giant onion, shrouded in layer upon layer of golden skin.)

Urban Gardening on the Third Floor

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Kerry Trueman and Matt Rosenberg began by growing tomatoes on the roof of their third-floor walk-up in the West Village more than 20 years ago.

“We didn’t know anything — we used Miracle-Gro,” said Ms. Trueman, 54, who blogs about the politics of food for Civil Eats and writes about climate change for Moms Clean Air Force. “But it changed the way I viewed things in cities. Whenever I was on a high floor, looking down, I would see all this roof space and say: ‘Wow, you could grow so much. There are no woodchucks or deer, no Japanese beetles. And so many things grow so well in containers.’ ”

They used a ladder to climb through the roof hatch then. They built large planters for strawberries and 20 different kinds of roses. They grew blueberries and corn and hops. They had to dismantle the roof garden in 1998 during a legal battle to keep their building rent-stabilized. But by then, they were hooked. “Tomatoes are the gateway drug,” Ms. Trueman said.

The Piscivore’s Dilemma

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The oceans are in serious trouble, creating a tough question for consumers: Should I eat wild fish, farmed fish, or no fish at all? The author, a longtime student of marine environments, dove into an amazing new world of ethical harvesters, renegade farmers, and problem-solving scientists. The result: your guide to sustainably enjoying nature’s finest source of protein.

 

So much food is wasted because it’s ugly

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Food is simply too good to waste. Even the most sustainably farmed food does us no good if the food is never eaten. Getting food to our tables eats up 10 percent 12 of the total U.S.energy budget, uses 50 percent of U.S.land, and swallows 80 percent of freshwater consumed in the United States.3 Yet, 40 percent of food in the United States today goes uneaten.4 That is more than 20 pounds of food per person every month.5 Not only does this mean that Americans are throwing out the equivalent of $165 billion each year,6 but also 25 percent of all freshwater7 and huge amounts of unnecessary chemicals, energy, and land. Moreover, almost all of that uneaten food ends up rotting in landfills where organic matter accounts for 16 percent of U.S. methane emissions.

Big Meat: The indie butcher business grows up – Quartz

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Big Meat: The indie butcher business grows up – Quartz.

 

It turns out the challenge facing the meat business doesn’t come from the consumer side. Americans like meat. They didn’t need a primal food craze to convince them of that. But in places where the animals don’t come with a provenance, the butchery trade doesn’t attract new entrants because the labor economics just plain suck.

It’s getting harder to know what you’re eating these days and for some, more dangerous

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Consumer Reports just published a comprehensive study of the safety of frozen shrimp that uncovered some appalling results. It turns out that all those people who call shrimp “the cockroaches of the sea” are kinda right.

The magazine’s investigators bought 342 packages of frozen shrimp, some raw and some cooked, from several major supermarket chains. They tested the shellfish for pathogens and antibiotics, and found that 60 percent contained one of four types of bacteria that can be cause disease in humans — including 16 percent of the cooked, ready-to-eat samples. These bacteria included vibrio, a potentially lethal bacteria closely associated with raw oysters that is becoming more common as the temperature of the world’s oceans rises.

Article:

http://www.huffingtonpost.com/2015/04/28/frozen-shrimp_n_7164248.html?utm_hp_ref=taste&ir=Taste