Our weekly roundup of links to tasty headlines and other tidbits we think you’ll want to read and watch…
No More Cheap Food
Americans have enjoyed cheap food for a long, long time. The Los Angeles Times‘ P.J. Huffstutter explains why that party may be over. She reports that food prices have shot up in the last year and are likely to remain high, due to diminishing crop yields, a week U.S. dollar, unrest in the Middle East and natural disasters like last week’s devastating earthquake in Japan, floods in Australia (which wiped out much of that country’s wheat crop) and drought in China. All of this is heating up the debate between supporters of sustainable farming (check out the United Nations in its new agro-ecology report) and biotech.
Organics on a Food Stamp Budget
Of course, one of the big misconceptions about organics is that it’s too expensive for shoppers on a tight budget. Watch Jennifer Grayson of The Red, White, and Green as she puts demonstrates how $33.40 average person on food stamps receives. Her tips are good for anyone on a tight budget and include:
- Shop at the farmers’ market near closing time, when you can haggle better prices
- Shop the bulk bins at the grocery store
- Buy small of amounts of flavor meat to add flavor (try that in our Spaghetti with Caramelized Cauliflower, Pepperoni and Capers)
Happy St. Patrick’s Day!
We can’t think of a better way to celebrate than with our Colcannon Soup with Oven-Roasted Kale. All you need is a handful of fresh ingredients to turn out this pot-o’-gold-hued soup with a bright green cap of gold. Erin go Bragh!
In this week’s news: Food costs are soaring and likely to stay high; shopping for organic food on a food-stamp budget (yes, it can be done!); and our lovely pot of gold (soup) for St. Patrick’s Day.
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