| Welcome to GoodFood World | April 1, 2012
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The more things change the more they stay the same! School lunch, when I was growing up, actually got cooked/baked/served in the same building as my classrooms and gymnasium. And in the 1950s, I ate my share of "mystery meat" and odd concoctions labeled "vegetables" - like an awful pickled corn salad that I despised. That said, we still got food that was fresher and better for us than some of the stuff kids have to face today.
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He is the reason why!
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This week's Whole Food Market's Consumer Conflict Speaker Series focused on healthy eating in our schools. The panel consisted of Chef Eric Tanaka, executive chef at the renowned Tom Douglas Restaurants; Stacey Sobell, Farm to School Manager for Ecotrust; Nona Evans, Executive Director of Whole Kids Foundation; and Sarah Wu, teacher in the Chicago School District and author of Fed Up With Lunch, a blog chronicling her experience eating school lunches every day for a year.
A lively and fascinating discussion ensued; read more about the Revolution in the Lunch Line here. Most school districts have about $3 to spend per lunch. And around $2 of that goes to labor and overhead, leaving just about $1 to cover the cost of the actual food. Could you feed your child a healthy, nutritious lunch for $1 a day? Didn't think so...
March was a month of new adventures for Ina Denburg, our Healthy Living correspondent. She began a class out of her kitchen called "Meatless Mondays in Ina's Kitchen."  For the month of March, Ina opened up her kitchen to 8 eager participants who came hungry and receptive to what she prepared and set before them.
Each week Ina has a theme or two, and a menu that exemplified the themes. The foods chosen reflect the transition into spring and the produce being as seasonal and local as possible. Read all about what happens when Ina's in the Kitchen - SANS the GMOs! There's more, keep reading! Get a cup of coffee and join us at GoodFood World, where we get to the source by talking to the people who produce, process, and deliver good food. Take care, eat well, and be well! |
Kate's in the Kitchen: Browsing the Budget Bin
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Our Good Food on a Budget contributor, Kate Hilmer, hits one out of the park this week! Here's how she deals with budgets:
 Confession: I have never mapped out a real budget. Not since that mock career class in junior high. That's not to say I don't know my limits. I still manage to eat well, pay rent, and have a little leftover. I'm living on a budget... I just don't have one. Somehow, it works. I would say that the trick to living on a budget is not allowing yourself to get obsessed with the idea of something. If you can't be flexible, you'll end up paying full price. Since we hunt for bargains on clothes and other items, why not use the same tricks at the grocery store? Here's Kate's advice and a look at some of her bargain treats, sweet and savory. |
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 Our Minnesota shepherdess, Lea McEvilly, is back at her keyboard and filling us in on life on the farm. Here are her latest installments:
Keep reading, there will be more!
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 Before Agro-Chemicals, Farming WAS Organic
We've pulled five books from the GoodFood World library, spanning a critical period in American agriculture - the 1880s through the early 1940s. Before the development of "agro-chemicals" as an off-shoot of chemicals used in both World Wars, farming methods were naturally "organic."
These books, while considered somewhat dated today, are our grandfathers and great-grandfathers teaching us how to care for the land and animals.
Pull a chair up to the fire, have a hot cup of tea, and read away these chilly, rainy spring days! Read about them all here.
There are more books on GoodFood World and more coming every week.
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Building The Global Village Construction Kit - Open Source Ecology
 Small farmers are desperate for appropriate tools at an appropriate scale. Many are buying used and patching together equipment with parts gleaned from older, smaller pieces of equipment.
In response to his own need for good quality, reasonably priced, appropriately sized farm equipment, TED Fellow Marcin Jakubowski is open-sourcing the blueprints for 50 pieces of farm and industrial machinery, allowing anyone to build their own tractor or harvester from scratch.
And that's only the first step in a project to write an instruction set for an entire self-sustaining village (starting cost: $10,000). Call it a "civilization starter kit." Watch the video here.
There are more audios and videos on GoodFood World and more coming every week.
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 We post a new food-related word or phrase every week. This week's phrase is: Bear Claws. Coffee and claws, anyone?
The Dictionary of American Regional English is a multi-volume reference that documents words, phrases, and pronunciations as they vary from place to place across the United States.
Read about today's GoodFood Word at DARE.
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Your Chance to Contribute Content, Advice, Input
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We welcome photos, tips, observations, and links to stories about the world of good food. Send us stories about what you've seen or heard. Tell us what we're doing right. We like "atta boys!" Got a beef? Send it on... we need to know! Here's the place to do it.
Or if you could make a much appreciated contribution to keep us online, do it here.
See you next week!
Gail Nickel-Kailing and Ken Kailing
Co-Publishers/Editors
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P.S. And as always, if you just want us to leave you alone, use the "unsubscribe" button below. |
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