Our global food system is the single biggest driver of climate change. According to an excellent analysis by GRAIN, the way we grow and transport our food accounts for about half of all the greenhouse gases produced by humans. Here are three things you can do right now to opt out of the industrial food system that threatens our global environment.
Mindless eating is not uncommon; in fact, it's something I discuss regularly with clients. And the good news is this: you don't have to be a zen master or nutrition guru to become a mindful eater, you just need to start with a few simple steps. Here are three tips to help you build your mindful eating practice.
Food companies and restaurants will do anything to get you to buy their products, including using bogus marketing claims. And by bogus, I mean "has no official meaning, but makes you think you're buying mom's home cooking when you're buying a piece of mass produced crap." Here are the most popular food claims that are seen tricking people all over the place.
Did you know that gardening is not only good for the environment, but it also promotes both mind and body health? Just like the soil and plants in the garden, we need to make sure we are adequately fueled and hydrated. Before or after a few hours of planting flowers and pulling weeds, I recommend these two simple, delicious go-to recipes to help keep you energized all day long.
The flourishing organic farm movement in North America proves that we can grow food economically and sustainably without resorting to an accelerating chemical arms race. Systemic pesticides are causing harm to our environment on a massive scale. We don't need them. There is no conclusive evidence that systemics are harmful to humans, but we've been consuming a cocktail of different systemic chemicals for decades now, and there's been virtually no study of what that might mean for our long-term health.
Every few years there's a revolution in children's food and the way it's presented. The most current trend is pouched food and from what I can tell, its popularity is only increasing. They are convenient and clean with no spoon necessarily required. But are they necessarily the best choice for your family?
We've been at it for almost 10 years, and grow about 10 acres of vegetables every season. We're absurdly tiny compared to most conventional vegetable farms, but we don't plan to get any bigger, because we're doing just fine. Our farm is debt-free, profitable and employs both of us full-time. And we're far from alone.
With jumping izakayas, creative sushi chefs and thoughtful takes on tradition, a creative Japanese food scene is blossoming in Montreal. So raise your plum wine, and let's salute a spring season of bright culinary adventures inspired by the meeting of new and old, east and west, elegance and pub and street.
A great spring dish is grilled asparagus salad with morels. Early spring will give you a quick crop of things like baby lettuce, asparagus and strawberries. Wild mushrooms also come into play -- as soon as we get the warm rains in April, you'll find morels popping up in the woods, followed closely by chanterelles.