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Chelsea Green Blog

Back-to-School Resolution: Bring Lunch From Home! (VIDEO)

Your kids are going back-to-school soon–and thus marks the new year. What’s your resolution? Will you try to carpool more? Will you walk your kid to the bus stop? Go to more of their soccer games? Inspire them artistically? How will this school year be different? One suggestion: make your child’s lunch healthier. There are a zillion reasons to do this. Besides the moral and ethical issues surrounding school lunch, there are health issues as well. And unless you live in Berkeley and send your kids to Alice Waters-influenced farm-fresh school lunch programs, it’s more likely than not your school’s cafeteria uses meat that’s pumped with hormones, raised on a feedlot, and filled with antibiotics. It’s likely those mashed potatoes were grown with pesticides, the fruit cup is sprayed, and even the healthiest section of the lunch buffet–the salad bar–is covered with damaging preservatives, and GMOs. Not to freak everyone out. But there are hidden dangers in your kids’ meals. It’s worth it to know what’s in your child’s lunch. And what about those little harmless cartons of milk they’re consuming at snack time? Those are filled with growth hormones, most likely. And are not organic, nor from grassfed milking cows. Jeffrey Smith, author of Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You’re Eating, has a lot of good information about how our children’s milk is on drugs, and not good for them. You might want to consider packing juice boxes, or waterbottles (stainless steel, and BPA free) filled with milk from home. It’s probably worth noting that in many cases, school lunch (the hot one, the one with GMOs) might be the only meal a family can afford for their child. So for those who can afford to pack some leftovers, it’s worth it. For those who can’t afford it–we encourage all to join the fight–both political and social–for an affordable food system. Food is a human right, after all.


Recipe: Fast Ricotta Cheese

Why should making cheese at home be hard? It's not - and this recipe for one-hour ricotta is simple, quick, and delicious. Read More

Q&A with Pascal Baudar: The New Wildcrafted Cuisine

A Q&A with Pascal Baudar, author of The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir Go foraging with master forager Pascal Baudar this Spring! The School of the New American Farmstead at Sterling College presents a 2-week intensive course on Foraging and Wildcrafting. Learn to identify, process, preserve, cook, and EAT the […] Read More

RECIPE: Grilled Nopalitos for Cinco de Mayo

From The Occidental Arts and Ecology Center Cookbook Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Organic Mushroom Farming and Mycoremediation – Review in Small Farm Canada Magazine

This review was originally published in Small Farm Canada, Volume 12, Issue 5, September/October 2015If you could have only one book on mushroom production…Review by Janet WallaceTradd Cotter‘s book, Organic Mushroom Farming and Mycoremediation, is a masterpiece. I have long been interested in growing mushrooms and have read several books on the topic. This book, […] Read More
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