Chelsea Green Publishing

Chelsea Green Blog

Our Chemical Diet

The ContraCostaTimes is running a story by Steve Butler about the chemical content in our foods. He argues that the antibiotics in our meat and diary, the pesticides on our vegetables, and our growing resistance to conventional medical treatments may be linked. Is an epidemic next? Will Allen, author of The War on Bugs, makes a similar argument in his book. Eating locally produced, organic food, is the only way to eat sustainably—for your health, the environment, and the economy. From the article:
How can we expect to live long enough to enjoy a hard-earned retirement if the food industry is trying to kill us? A friend who just returned from Scotland said that his cattle-farming host had pointed out that antibiotics in cattle were banned in Britain 14 years ago. Meanwhile in South Korea, people are rioting as the country lifts the ban on U.S. beef. What do they know? Are we like sheep to some slaughter? The story with the meat processing industry is that it has been dramatically consolidated from lots of small farms into giant industrial complexes that grow cattle and hogs as fast as possible. Massive doses of antibiotics are the only hope for keeping these animals alive long enough to slaughter. And then there are those “free-range” chickens. Apparently, to earn this designation for its fowl, a chicken processor has only to make available an open fenced-in area at the end of a large chicken “coop.” Unfortunately, for those of us who would like to think we are eating chickens that got a lot of fresh air and sunshine in place of antibiotics, the chickens tend not to want to go outside. They like to hang out with a few thousand of their friends — inside.Let’s start connecting the dots. Today, in hospitals across the country, staff infections resistant to antibiotics seem to be an epidemic. It’s a safe guess that all the antibiotics in meat may have contributed to our resistance to antibiotics.
Read the full article here.

Easy Fall Recipes for the Adventurous Eater

Fall is in full swing!There’s a chill in the air, the leaves are starting to turn, and it’s nearly impossible to resist working pumpkin into every meal.While autumn favorites like pumpkin pancakes and warm apple cider are sure to please, take advantage of the season’s harvest and try out some new dishes as well. Our […] Read More..

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until next Spring. With author and gardener Peter Burke’s innovative method of growing soil sprouts indoors, you can grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s new book, Year-Round Indoor Salad […] Read More..

Recipe: How to Make the Perfect Pancake

When most people think pancakes, they think breakfast. But for Amy Halloran, breakfast is only the start.Halloran, author of The New Bread Basket, is a self-described pancake connoisseur. From a young age, she was entranced by the magic of bubbly batter rising to fluffy cakes on the griddle. Over time, her love of pancakes developed […] Read More..

What in the World is a Pawpaw?

Have you heard of the pawpaw? A few generations ago, most would say “yes!” You could ask just about anyone and they could tell you what this fruit looked and tasted like, and more importantly, where to find it. But today, the pawpaw remains a mystery to some and entirely unknown to others. In Pawpaw: […] Read More..

5 Creative Summer Drinks to Help You Cool Off

Now that we’re in the “dog days” of summer, the heat can feel a little unrelenting. There’s no better way to cool off than with a refreshing, cold beverage – especially when that beverage is made with local, organic ingredients and can give you an added health boost! While our experienced foragers and nutrition experts […] Read More..