Calgary: City fluoridation ending within weeks Medical magazine notes shift from treating tap water By Jason Markusoff For Calgarians wary of the side-effects of water fluoridation, it will be the day the taps can flow freely. For dentists, it will be the day that more tooth rot begins to set in. Some undetermined day in the next few weeks will mark the end of Calgary adding fluoride to its water supply. Council repealed its 20-year-old fluoridation bylaw Monday, and within two weeks Alberta Environment will give formal authority for the change, a report to aldermen says. “Once the order is issued, we can turn the taps off,” Mayor Naheed Nenshi told reporters before the evening vote. The bylaw repeal passed 10-4 on Monday, with Nenshi among those voting against it. It’s been an issue that previous councils and voters have grappled with for decades, with repeated plebiscites and council decisions. It could someday return to the ballot box with another plebiscite, as some doctors have suggested in the weeks since February, when council voted in a surprisingly definitive 10-3 vote to scrap fluoridation. The move got attention Monday from the influential Canadian Medical Association Journal, which also noted the recent decision from the US Department of Health and Human Services to lower the recommended fluoride concentration to 0.7 parts per million, from 1.0. Calgary had long been adding the hydrofluroislic acid chemical to city water to achieve …Click here to read the original post.
Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More
Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More
Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
We’re always looking for ways to put our summer garden blossoms and herbs to good use in the kitchen. These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard.These recipes are from The Occidental Arts and Ecology Cookbook, the 2016 IACP Cookbook Awards WINNER! (“Food […] Read More
Sandor Ellix Katz returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut (see the fun image below), which describes his joyful and demystifying approach to making and eating fermented foods, […] Read More
Michael Ableman, the cofounder and director of Sole Food Street Farms, is one of the early visionaries of the urban agriculture movement. He has created high-profile urban farms in Watts, California; Goleta, California; and Vancouver, British Colu......