GoodFood World
Welcome to GoodFood WorldJanuary 14, 2013

All those New Year's resolutions (lose weight, be healthier, etc.) can be rolled up into one: Eat good food!


Bet you thought that you would have to eliminate meat? Nope, if you choose to have meat as part of your diet, just eat a reasonable amount and make sure it has been raised responsibly and fed an appropriate diet. "Meatless Mondays," flexitarian, vegetarian - it all works when you serve good food.

Happy, organic, grass-fed cattle
Happy organic grass-fed cattle!

While imagining that the beef they will be eating came from a cow living a happy-go-lucky life, frolicking on lush green pastures until a gentle and painless end, the average American does NOT want to meet their dinner while it is still standing.


Louis Sukovaty, Crown S Ranch

However, the idea that you could if you wanted, or at least you could meet the farmer who raised your dinner, is not so far-fetched.


In one of the early episodes of Portlandia, Carrie and Fred discuss in detail the origin of the chicken they are offered for dinner. Colin (the prospective entré) has a bound CV to document his birthplace.


While a book that weighs more than the chicken in question makes for good satire, how DO we learn more about the origins and sources of the meat on our plates? Colin may have had references, but very few of the animals slaughtered for your dinner get such recognition.


Read Meat Your Meat where we talk about why pastured and grass-fed meat is good for the animals and good for you. You can shake hands with beef growers and meet your meat; it's good to know your farmer!


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.

Food, Medicine, Culture

Salal (Gaultheria Shallon), a native shade-tolerant shrub that produces little hairy berries, has a long affiliation with Puget Sound First Peoples as a source of food, medicine, lore, and much more.

Salal Berries  


Sadly, while the salal plant has long been part of the culture of Coast Salish peoples, the arrival of settlers led to the exploitation of the land, forests, and workers.


Four University of Washington students in Professor Devon Peña's ethnoecology class give us the past and present of salal as food, medicine, and culture. And recipes for Salal Berry Ice Cream Sandwiches and Salal Berry Jam! Read the whole story here.

The Reading LIst

Farms With a Future, Rebecca ThistlethwaiteFarms with a future

The world does not need yet another "Hey-Guys-Farming-Is-So-Much-Fun-Let-Me-Teach-You-How-To-Be-A-Farmer" book or another "Here-Are-A-Bunch-Of-Successful-Farmers-You-Can-Do-It-Too" book, thank you very much!  


Behind a cover that resembles so many other "So-You-Want-To-Be-A-Farmer" books, Rebecca Thistlethwaite, has put together a carefully thought out course for entrepreneurs of any age who want to start a business called a "Farm."


Food Lovers' Guide to Montana, Seabring DavisFood Lovers' Guide to Montana 

No one has ever called Montana a gourmet food destination. However we've discovered through several "drive abouts" in the state that some really nice people are raising some darned good food. Most of it you have to make yourself, though...


Read more, get a copy of the book, and take your own drive-about through Montana. You'll meet some great folks!


There are  more books on GoodFood World and more coming every week.

Green Line

Kamut International

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Keep GoodFood World Online and On the Road!

At GoodFood World we're committed to providing information and education to help our readers understand how good food gets to their plates. It's sad that we have become separated from our food sources; so separated that children no longer know that milk comes from cows and strawberries don't grow on trees.  


We believe that good food should be grown on soil that is carefully managed with concern for the environment; the plants and animals that we eat should be raised and harvested with respect; the workers who grow and prepare our food should have safe working conditions; and we should be willing to pay the true costs so everyone who brings us our food can earn a living wage.


We've shown how mono-cropping of wheat and corn has devastated our soil; how restrictions on access to quality slaughterhouses has limited the ability of small farmers to sell their meat; and how control by Big Food has reduced the quality and increased the danger of industrially manufactured food products - both those produced here in the US and those imported.  


We work for - and with - small dairies, small farms, family fishermen, local bakeries, regional flour mills, and other struggling producers to help them take their products to market and help consumers buy those products. And we don't intend to stop now.


GoodFood World is also about you. How you can buy, prepare and eat good food; how you can support local and regional growers and processors; how you can help connect farmers with their markets; and how you can insure that good food is not for a privileged few, but for everyone.


We need your help to stay online and on the road. Here are some of the things you can do:

  • Make a donation - mail it or go to GoodFood World and click on the Donate tab.
  • Take out a banner or newsletter ad, or recommend someone you know do it.
  • Underwrite our coverage of an event, a farm visit, or more.
  • Donate products or services - we are currently looking for a 5 cu. ft. commercial refrigerator to store cheese samples, a flatbed scanner, etc.
  • Refer clients to whom we can provide services; see what we do here: Services.

Please make your contribution here. 


Many thanks for all your support. We're glad to have you as part of our great adventure.

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Contribute Content, Advice, Input

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.   


Take care, eat well, and be well!


Gail Nickel-Kailing and Ken Kailing



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