Chelsea Green Publishing

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: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
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