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.


The Etymology of Stock and Broth

Question: When you make soup, do you start with stock or broth? Answer: It depends. Rachael Mamane answers that question and others in Mastering Stocks and Broths, the definitive and most comprehensive guide on stocks, broths, and how to prepare and use them. As a special treat to celebrate the book launch, we’ve got an excerpt […] Read More

How well do you know your charcuterie?

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later […] Read More

4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] 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 Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More
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