foodperson.com

Dave, the “webminion” of the Kansas City Food Circle, contacted me with this bit of information:
KC Food Circle’s latest Update newsletter includes a number of Farm Bill connections and suggestions for local growers. Here’s the link:  http://www.kcfoodcircle.org/docs/updates/2007-Summer.pdf
Sorry to have missed a couple of days while earning a living. Pity, that. More to come in days [...]

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In Part 5 of a 5-part series on Real Food: What to Eat and Why, we note that individuals can make some changes to eating local foods and less-processed foods, but U.S. farm policy needs to change before Americans’ diets change significantly. She convincingly reports the advantages of real versus industrial foods but doesn’t show how people on a large scale can get real foods.

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In Real Food: What to Eat and Why, author Nina Planck asserts that livestock raised on grass and in pastures is healthier and produces healthier meat, eggs and dairy products. Planck also praises raw milk as better than pasteurized milk. These aren’t always easy to find and can be very expensive.

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Rolling up dough as for cinnamon rolls is easy and neat work with the help of a tea towel. Roll out a soft dough onto flowered towel, then lift edge of towel to roll it over onto itself.

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In Real Food: What to Eat and Why, author Nina Planck argues that “industrial fats” such as vegetable (soy) oil and corn oil cause of numerous U.S. health problems, especially heart disease, because their excess Omega 6 fats and oxidation properties promote inflammation.

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Lawrence Farmers Market introduces a monthly “Market Meal,” with recipe provided by me. It debuted today with Composed Spring Salad, a salad with beets, raw squash, raw peas and rib eye steak. Vegetarian substitutions are provided. The salad is pretty, too, with the addition of green onions and radishes sprinkled over the top.

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