Vegetarian Star

Olivia Wilde "Women'sHealth Magazine"

Veg actress Olivia Wilde is on the latest cover of Women’s Health Magazine.

You’ll want to pick this up next week on December 21st when it’s available on the stands because inside, there’s a recipe for one of Olivia’s favorite vegan pasta recipes featuring tempeh.

Yum!

She also shares with the mag that she enjoys picking  up “leafy things” from either the farmers’ market or her personal garden.

Now’s a good time to locate your nearest market through the Local Harvest Directory, which also makes finding natural foods stores, local farms and other sustainable producers as easy as a click of the mouse.

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How food gets from the farm to your plate is becoming an increasingly popular topic, given the fact most conscious eaters want to know what they eat was grown under environmentally friendly conditions for the planet and farm workers and had minimum impact, if any, on animals.

The farm is also where many food education programs take children as part of an initiative to get them to eat better once they’ve become acquainted with how produce is grown and harvested.

Skinny Bitch author Rory Freedman and Jenny and Heather Goldberg of Spork Foods, a company that offers organic, vegan cooking classes in the LA area, visited a farm to learn the ins and outs of produce growing.

In between chit chatting with the “meat-eating farmer,” Freedman discusses vegan issues, such as cruelty to male chicks in the egg industry and what motivated her to give up animal products as well as environmental changes that have affected the nutrition and safety of our food.

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Alicia Silverstone has blogged about the truth behind the dairy industry, even farms labeled “organic” and what it means to millions of dairy cows in the world.

Organic dairy requirements basically require the farmer comply with the following rules:

* All feed must be organic
* Animals must have unrestricted access to pasture
* No antibiotics or hormones are allowed, with the exception that sick animals must be treated as needed and removed from the herd

But, as Silverstone points out, organic does not necessarily mean animals are treated more humanely and ultimately every cow that becomes depleted of the ability to produce milk is sent to slaughter.

(more…)

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George Washington Carver

From now until February 27th, 2011, the Henry Ford Museum in Dearborn, Michigan will feature an exhibit chronicling the life of what may be one of the first black champions of sustainable farming and most definitely a pioneer for inventors, farmers and conservationists of all races.

According to USA Today, George Washington Carver believed, “nature produces no waste” and neither should humans. He invented hundreds of uses for the peanut, sweet potato and soy bean, using much of what he already had, making instruments from pieces of worn equipment from other tools.

Here are a few ways in which Mr. Carver, the first black American to attend Iowa State Agricultural College, which is now Iowa State University, exemplified sustainable farming, upcycling and using local labor and resources.

Soil Conservation: When the Deep South faced eroding soil from growing cotton, Carver suggested alternative crops of peanuts and soybeans one year and then cotton the next, a method that helped restore nitrogen to the soil.

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“Carrots, beets, celery, fennel and apple. I have carrot and apple in everything. It’s amazing what carrots do to your skin. It gives you a glow.”

—Carl Lewis, Olympic medalist, on what he juices with during an interview he gave to Express Night Out, while in town to inaugurate the Carl Lewis 3K walk/5K run, as part of the Eunice Kennedy Shriver Challenge, which highlights sporting events for individuals with developmental disabilities.

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“We should be interested in knowing where our food comes from. If it comes from soil that is organic, that is grown by our family farmers, we know that it’s more healthy than the food grown by big corporations that saturate the soil with chemicals and pesticides and fertilizers.Thank you for those farmers who are doing their part, doing organic farming, and who need our support. That’s why we’re here, 25 years in a row.”

—Willie Nelson, during the Farm Aid 25: Growing Hope for America concert, a fundraiser for the organization, Farm Aid, which supports local family farmers.

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CAFO: The Tragedy of Industrial Animal Factories

CAFO: The Tragedy of Industrial Animal Factories is meant to offer a behind the scenes look at the factory farms that sadly produce so much of America’s food, such as meat, poultry, fish and dairy. The book edited Daniel Imhoff is said to provide a behind the scenes look at these operations, illustrating the conditions with more than 400 photographs and over 30 essays written by experts in the food, sustainability and animal rights industry such as Wendell Berry, Wenonah Hauter, Fred Kirschenmann, Anna Lappé, Michael Pollan, Eric Schlosser, and Matthew Scully.

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Michelle Obama will host diplomat spouses to a luncheon at an organic, sustainable, non-profit, educational farm. The First Lady will give the spouses a tour at Stone Barns Center, then take them to the Blue Hill restaurant for lunch.

Once featured on Top Chef, Stone Barns Center in Tarrytown, New York, provides education experiences and tours in organic farming. Programs are geared for both adults and children. The After School Programs, for example, are designed to get children to the farm on a weekly basis. On the agenda for some of the upcoming after school programs include learning about herbs, harvesting vegetables and seasonal cooking.

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