We throw many vegetables away that can be regrown over and over. We are enjoying while onion greens we bought at the store. My wife cut the greens and used them and saved me the white bottom part with the roots. I planted them in a planter containers and placed them on our south facing dining room windows.
We've been enjoying white onion greens all winter. I'm now going to move them outside for the summer and if they are still producing I'll bring them back inside for the winter.
Fresh healthy produce that we know how it is grown, what's been put on it and guaranteed to be organic, not just called organic. The term organic is almost meaningless when we buy in the supermarket from Agribusinesses. It's that way on purpose. Buyer Beware is their motto.
btw, the Agribusiness Corporations who sell us GMO foods unlabelled and call toxic produce "organic" are the same Corporations Teabagging Right Wing Politicians want us to trust with our economy and our lives. You know, the same private Corporations we the public bailed out in 2008.
Thankfully these teabagger Right Wing supportings are eating the toxic slug at the private Corporate grocery store and the private Corporate fast slugs places. They're drinking the fracking water and breathing the toxic air.
We can mitigate private Corporate toxins by growing our own food and staying healthy enough to fight the pollution. We can drill our own water wells. We can learn what wild plants are safe and effective to forage. We can build communities of independent sovereign individuals that share talents and skills with each other.
An added advantage to growing your own food is the seeds cost pennies or you can save and exchange seeds. More so is the knowing every food you produce yourself is tax free produce!! That expensive grocery store bill also comes with a sales tax. Food you grow for pennies doesn't include no sales tax.
Small game hunting is a worthwhile endeavor as well as small livestock raised at your home. This also allows children to realize food is alive. Ham comes from a once live pig. Hamburger comes from a once live cow. Carrots, Apples and corn come from living plants.
All this lost to our modern world needlessly. We have technology and knowledge that makes it so easy to raise, harvest and prepare our food from plants and animals. It used to be a hard labor. Today it is easier and more better.
Like anything else you learn to do it also gets easier the more you do it. Gardening, Homesteading, Small Game Hunting and Foraging is healthy and connects us to ourselves, each other and brings us closer to nature.
Editor's Note: This article was originally published at The Conversation.
If you’re confused by food labels, you’re not alone. But don’t hold your breath for an at-a-glance food labelling system that tells you how much salt, fat and sugar each product contains.Australia’s proposed “health star rating” labelling scheme was put on hold in February,
following pressure from the food industry. And it’s unclear whether the scheme will go ahead.
Marketers use a variety of tricks to make foods seem healthier and more appealing than their competitors, particularly when it comes to products aimed at children. One of the most powerful advertising tools a food manufacturer has is the packaging, as it’s what we look at immediately before deciding which food to purchase.
Next time you’re shopping for food, look out for these seven common labelling tricks:
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Statistics from the U.S. Department of Agriculture show that Mexico by far is the most important supplier of fresh produce to the U.S., accounting for 69% of U.S. fresh vegetable import value and 37% of U.S. fresh fruit import value in 2012.
Imagine sitting space, lush greenery and planters, strategically placed around the city in mobile parks made from shipping containers. A public works committee on April 7 endorsed the mobile urban park initiative.
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I grew up, as probably many American children did, dipping everything possible in ranch dressing. It was such a staple in our house that my youngest brother called it "white ketchup," a name that still makes me giggle a little.
But as we started eating more healthily, it seemed just so wrong to drown our CSA vegetables in a mix of completely artificial ingredients.
Homemade ranch it was. And seriously, it's so easy to make (and doesn't have any weird or expensive ingredients, which is a huge annoyance to me in most ranch dressings). I throw everything in an empty yogurt canister, blend the whole thing with my immersion blender and pour it into a glass jar. I don't even bother measuring at this point, because I've made it so many times.
Compost is the rock star of our garden – helping to create beautiful, healthy, super-charged soil that our plants thrive on. We work generous amounts into our raised row beds each year, add to every hole at planting time – and use as a top-dressing mulch for our veggie plants. So always having enough on hand can be an issue.
We add compost to each hole when we plant our young vegetable seedlings.
The problem is that it can take forever for that “pile out back” to deteriorate into any type of usable material – in some cases a full year or more to fully decompose if left to its own natural ways. However, with just a few simple steps – you can speed up the process and turn your pile into fertile, sweet-smelling compost in just a month or two this growing season.
We always have our big slow-composting pile in our bin – but during the warmer months of spring, summer and fall – we set up smaller “hot piles” to make quick compost.
It is one of the reasons we keep extra bins – one for our main area – one for finished compost – and the final bin for setting up and making hot batches of quick compost. (See: How To Make An Inexpensive Compost Bin From Pallets)
The Proper Blend Of Materials – Getting The Right Mix To create a hot, fast composting pile – the key is in getting the right mix of brown and green ingredients – or more exactly, the right mix of carbon and nitrogen. Compost works best when there is a ratio of about 2/3 brown material (carbon) and 1/3 green (nitrogen).
Carbon materials are your dry additions like leaves, straw, wood, wood chips, ashes, corn stalks, coffee filters, paper, egg shells, dry grass, etc.
Coffee grounds are a great source to add to piles- providing nitrogen
Nitrogen materials are those that heat up the pile – like chicken, rabbit, horse or cow manures, food scraps, green lawn clippings and coffee grounds.
When you start a hot pile – you want to create a mix of 2/3 brown to 1/3 green – and mix it thoroughly. In addition – make sure your pile is at least 3’ x 3’ when starting – it allows for maximum heating of the ingredients.
Size Matters – The Importance of Shredding and Chopping
When it comes to faster composting – it all starts with the size of materials you are putting into the pile. Large pieces take longer to break down that those that are chopped or shredded. A great example – leaves. Left whole – they can take two to three years to completely break down in a pile - but shred them up and they can break down in as little as two to three weeks.
Shredding materials prior to adding to the pile speeds up the process
On November 6, in the wake of one of the most expensive and scurrilous smear campaigns in history, six million voters scared the hell out of Monsanto and Big Food Inc. by coming within a razor’s edge of passing the first statewide mandatory labeling law for genetically modified organisms (GMOs).
Prop 37, a citizens’ ballot initiative that would have required the mandatory labeling of billions of dollars of genetically engineered (GE) foods and put an end to the routine industry practice of fraudulently marketing GE-tainted foods as “natural” or “all natural,” lost by a narrow margin of 48.6% to 51.4%. Opponents couldn’t claim anything close to a landslide, even though they outspent the pro-labeling campaign almost six to one.
The Grocery Manufacturers Association (GMA) immediately put a happy face on the narrow victory, repeating its tired old propaganda in a public statement: “Proposition 37 was a deeply flawed measure that would have resulted in higher food costs, frivolous lawsuits and increased state bureaucracies. This is a big win for California consumers, taxpayers, business and farmers.”
But Jennifer Hatcher, senior vice president of government and public affairs for the Food Marketing Institute, came closer to expressing the real sentiments of the big guns who opposed Prop 37, a measure she had previously said “scared us to death,” in her official statement:
“This gives us hope that you can, with a well-funded, well-organized, well-executed campaign, defeat a ballot initiative and go directly to the voters. We hope we don’t have too many of them, because you can’t keep doing that over and over again . . .”.
Maybe they can’t. But we can. Unlike the Food Marketing Institute and its friends at the GMA, consumers can – and will – “keep doing that over and over again.” We can – and will – propose state laws and state ballot initiatives as often as we need, in as many states as we must, until we have what 61 other countries have: truth and transparency in the form of mandatory GMO labeling laws. Far from giving up, the alternative food and farming movement that was narrowly defeated in California has evolved into a battle-savvy, seasoned national movement, bigger and stronger than ever.