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.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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