Thursday, October 2, 2008

Why Grass Fed Beef

We've all heard the saying, "you are what you eat," right? Maybe a more accurate statement is, "you are what your food eats." In the past I have talked about how important healthy organic soil is to grow healthy organic fruits and vegetables. The same is true for the meats we eat. What a cow eats greatly affects the nutritional value of the meat we eat from the cow. The difference between grass fed and grain fed animal products is dramatic.

  • Grass fed products tend to be as much as three times leaner that grain fed fed beef. This means up to 15 fewer calories per ounce than meat from a grain fed cow.

  • Grass fed beef can contain 2-6 times more omega-3 fatty acids. Omega 3's are formed in the chloroplasts of green leaves (and algae) and grass (60% of the fat in grass is omega 3's!). Therefore a diet high in grass, clover and alfalfa is not only the most natural diet for a cow it is also rich in Omega 3's. As soon as a cow is taken off grass and shipped to a feedlot to be fed grain to fatten it up, it starts to lose the valuable stored essential fatty acids

  • Omega 3's help guard against a variety of ailments including high blood pressure, heart attack, depression, schizophrenia, ADD, Alzheimer's disease and reduce the risk of cancer.

  • Grass fed animals contain more beta carotene, vitamin E and folic acid and grain fed animals.
What is not found in grass fed animals is just as important as what is found.
  • Organic grass fed beef means that no hormones or antibiotics were given to the cattle.

  • Grass fed beef contains almost no Omega 6 fatty acids (that's the saturated fat that clogs arteries).

  • Grass fed animals are eating a diet that is natural to their constitution and therefore develop less digestion problems and require no antibiotic treatment. A diet largely consisting of grain is not natural to cattle and causes severe digestive problems (for all 7 of their stomachs...yuck). Conventional cattle is often given doses of antibiotics throughout their lives to lessen the effects that a corn based diet has on the animal.

  • No cases of Mad Cow disease were from grass fed animals. Until 1997 cows were given feed containing "animal by-products". This feed contained ground up bones, blood, feces, feathers and waste products from sheep, chickens and other cows. Feed manufacturers wanted to create cheaper cattle feed and use up piles of waste found in a typical feed lot by blending waste products into food. It is widely accepted that mad cow disease arose because of this unnatural practice.

In San Diego I have found that Trader Joe's, Whole Foods and Henry's carry grass fed beef. There are some local ranches and butcher shops that specialize in grass fed beef. Please check out their websites below. Salud!

Monday, September 22, 2008

Beyond Organic

Just when you thought you had the "organic" thing down, new food terms are popping up everywhere; sustainable, local, transitional, Fair Trade. What do they mean? Isn't organic good enough? What should we be looking for as consumers?
What has happened is that when large corporations entered the organic market, things changed. As little as 10 years ago we could be sure that organic food offered wholesome nutrition, a safer growing environment and a smaller carbon footprint. We assume that every company using the "certified organic" label adheres to the same standards. Not true. While some organic farmers follow the same traditional principals of organic farming they always have, others meet the bare minimum required to use the organic label. Some food is actually more organic than others and many farmers are seeking alternatives to big-business organics. The following is a list and explanation of the new terms we see popping up.

Sustainable: Sustainable agriculture refers to the ability of a farm to produce food indefinitely, without causing severe or irreversible damage to the ecosystem. They incorporate ways of farming that will not deplete or permanently damage their resources, thereby sustaining them. Sustainable practices include raising a mixture of animals and plants. Plants are rotated among fields to help enrich the soil, prevent disease and minimize insects. The grazing, rooting, or pecking behaviors of the animals acts as natural tilling and provides for a more natural diet, generating more nutrient rich foods.

Local: The local food movement encourages consumers (or Locavores) to buy food that is grown within 100 miles of their home. Buying local is an extremely environmentally friendly way to shop. The transportion of our food makes up an extremely large percentage of fossil fuel usage in this country, not to mention pollution. The average item in the grocery store has traveled 1500 miles to get to your shopping cart! Although is can be quite challenging to eat primarily local, visit your local farmer's markets as much as possible. Every bit helps.

Transitional: This term simply refers to a farmer that is using organic methods but hasn't reached the 3 year requirement to use the "certified organic" label.

Fair Trade: You will often see this label on imported foods such as handicrafts, coffee, cocoa, tea, chocolate, and bananas. This is a social movement and market based approach to empowering developing country producers and promoting sustainablity. Often times farmers depend upon a middle man to move their products through the chain to reach industrialized nations. The middle men receive much of the profit, leaving little for the farmer. The strategy of the Fair Trade movement is to work with marginalized producers and workers to help them move from a position of vulnerability to security an self sufficiency.

Burke, Cindy. To Buy or Not to Buy Organic. New York, 2007

Saturday, August 30, 2008

Strawberry Vinaigrette

The strawberries seem to be particularly sweet this year. I created this dressing when they first came into season and have been making it all summer long. We Californians are lucky to enjoy fresh strawberries for several months. I think the sweetness of the dressing is a great contrast for peppery arugula or even a spinach salad.

1 cup fresh farmer's market strawberries
1 Tablespoon shallot, minced
1 garlic clove, minced or put through a press
2 Tablespoons balsamic vinegar
2 teaspoons dulse flakes (optional, but a great way to incorporate nutrients from sea vegetables)
1 teaspoon salt, more to taste
pepper to taste
1/3 to 1/2 cup olive oil

Place strawberries, shallot, garlic, vinegar, dulse, salt and pepper in a blender and blend well. Slowly drizzle in olive oil with blender running until dressing is smooth and creamy. Adjust seasoning as needed. Makes a little over 1 cup of dressing.

You may add a little water before the olive oil if you like a thinner consistency. Try adding some avocado for a nice creamy dip.

Monday, August 11, 2008

The Clean 15

In response to the last blog discussing what fruits and vegetables are essential to buy organic due to pesticide residuals, I thought I would give you some good news. Below is a list of the "Clean Fifteen" as outlined in Cindy Burke's book To Buy or Not to Buy Organic. These rankings show fruits and vegetables least likely to contain pesticide residue, even if they are not organically grown. These foods have shown little or no residue year after year.
1. Asparagus
2. Avocados
3. Bananas (however, I do try to buy fair trade bananas)
4. Blueberries
5. Broccoli
6. Cabbage
7. Garlic
8. Kiwi
9. Mango
10. Onions
11. Papaya
12. Pineapple
13. Shelling Peas
14. Sweet corn
15. Watermelon (domestically grown)

Some of these foods have thick outer skins, making it difficult for insects to feed on them. Others have a taste that is unappealing to insects and pests. If the bugs aren't interested there is less motivation to spray pesticides. Salud!

Tuesday, July 29, 2008

What to eat organic

Earlier this month I provided reasons we should all buy organic when possible. Since then, several people have asked me if there are certain foods that should be highlighted as especially important. Below is a partial list of fruits and vegetables that should be purchased as organic due to the high level of pesticides used in their cultivation and pesticide residue remaining on the fruit or vegetable when ready for purchase. The model used by the government to quantify "safe" levels of pesticide use for conventional farming is based on a 154 pound male. It should be noted that due to their small size in relation to how much food they eat and the developmental stages of their organ, endocrine and nervous systems, children are at particular risk to pesticide exposure from their food.
Apples-Rank #8 as most contaminated. Multiple pesticides are used. A favorite food of children.
Apricots-Rank #9 as most contaminated. All stone fruits are likely to contain pesticide residue.
Basil-A leafy green grown close to the ground.
Bell Peppers (all colors)-Bell peppers rank #2 as the most contaminated fruit/veg
Carrots-they are so good at absorbing heavy metals from soil they are often grown as a throw away crop to rid a field of lead or arsenic contamination.
Cantaloupe (Mexico)-Ranks #6. Best to buy domestic or local.
Celery-Ranks #7 as most contaminated fruit/veg
Cherries (USA)-Rank #4. They are sprayed 8-10 times during the growth cycle.
Collard Greens-Leafy greens that grow close to the ground have high pesticide residuals.
Cucumbers-Rank #12.
Figs- due to their thin skins and the amount they are sprayed, figs are likely to contain high residuals.
Grapes (Chile)-Rank #11.Grapes are often fed to children.
Green Beans-Rank # 10.
Kale-A leafy green vegetable that is grown close to the ground.
Lemons-Most residue is found on the peel.
Lettuce-A leafy green grown close to the ground
Limes- Most residue is found on the peel.
Mint-A highly toxic organophosphate malaithon is used as a pesticide.
Napa Cabbage-Sprayed several times during its growth cycle and highly likely to contain residue.
Oranges-Again the peel will contain most of the residue.
Parsley-A leafy green grown close to the ground and highly sprayed.
Peaches-Most likely to contain multiple pesticides residue
Potatoes-Conventionally grown Russets are highly likely to contain multiple pesticides.Choose organic or another variety.
Pumpkins-If used for eating
Raspberries-Always buy organic raspberries.
Salad Greens
Spinach-Ranks #3 as most contaminated.
Strawberries-Rank #1 as most contaminated and often fed to children. ALWAYS buy organic.
Swiss Chard-A leafy green grown close to the ground.
Winter Squash-nonorganic is acceptable if you don't eat the skin.

Burke, Cindy, To Buy or Not To Buy Organic, Marlowe and Company, New York, 2007.
Natural Chef Handbook, Bauman College, 2007.

Thursday, July 10, 2008

Friday's at the Farm

Another documentary was suggested to me by my good friend (thanks Lucia!) regarding food. If you haven't joined a local CSA (Community Supported Agriculture) this might help convince you. There are several in the San Diego area that provide dropoffs to your home or a convenient location. For more information check out the links listed on my page or go to the Slow Food website to find one near you. Please look for the following movie Fridays at the Farm:


Wednesday, July 2, 2008

Why Organic?

Organic farmers rely on natural pest control, nurtured and maintained rich soils, complimentary plant grouping, lunar cycles, etc. Below is a list of why we as shoppers, eaters and earth dwellers should buy from and support organic farms/farming.

1. IT TASTES BETTER!!!! Try it, you will see a difference.

2. Organic Farming Practices and Products are Sustainable. Sustainable farming means to produce food indefinitely without irreversible damage to the ecosystem.

3. Keep Chemicals Off Your Plate-Many pesticides have been linked to cancer and other diseases. These chemicals were approved before much research was done to prove the ill effects on health.

4. Healthy Soil, Healthy Food, Healthy Planet-Eliminating the use of herbicides, pesticides, un-organic fertilizers, protects the microbiotic activity of the soil. The plant is able to produce and retain all of its complex components with no toxic residue, yielding a more nutrient rich food.

5. Protect Farm Workers-The use of toxic pesticides threatens the health of farm workers. A study conducted by the National Cancer Institute found that farmers exposed to herbicides were 6 times as likely to be diagnosed with cancer than non farmers.

7.Protect Water Quality-The EPA estimates pesticides contaminate the groundwater in 38 states, polluting the primary source of drinking water for more than half the population.

8. Save Energy- Modern farming uses more petroleum than any other single industry and more energy is used to produce synthetic fertilizers than to cultivate crops. Organic farming relies on labor intensive practices which help stimulates local economies. Initially it can mean higher prices, but the long term cost of health effects caused by synthetic output and pollution will soon outweigh this initial cost. Buying from local growers (within 100 miles) will stimulate the local economy and cut down on petroleum used for transportation of food.

9. Support a True Economy- Conventional food prices do not reflect hidden costs born by taxpayers including $74 billion in federal subsidies in 1988. Other hidden costs include regulation and testing, hazardous waste disposal and cleanup, environmental damage and cost to the health care system.

10. Help Small Farmers, Protect Organic Farming Practices, Support Your Local Economy.

Tuesday, June 10, 2008

Food Matters Trailer

Wow! This trailer to the movie Food Matters is fantastically eye opening. Please take a minute to watch this. I couldn't have said it better myself...

Also please check out to learn more about the contributors to this film and links to additional important websites.

Sunday, June 1, 2008

MSG Info

One of my very good friends just found out she is pregnant. YEA! Along with many other changes soon to come to her body and life, she wants to make healthy diet choices including limiting and/or avoiding MSG. I remembered an article I had read that listed other names MSG "hides" under. So in an effort to help her identify foods with this flavor enhancer I started doing research on the subject. Oh boy! Now my head is spinning. I have some bad news for her. MSG, at first glance, seems to be in EVERYTHING from canned soup, lunch meats, snack foods, salad dressings all the way to the more obvious Chinese food and Doroitos. What is this thing called MSG? MSG or Monosodium Glutamate is a flavor enhancer that can be extracted from grains or beets. Of course it is also synthetically produced and used in many prepared and packaged foods that we eat. Is MSG bad for you since it is found in nature? This is where the debate begins. Of course the manufacturers of MSG argue that the synthetic version is exactly like the glutamate found in our bodies and therefore cannot be "bad" for us. However, some people encounter problems even with naturally occurring glutamate, not too mention that most synthetic products contain contaminates of some form. And this is just the beginning. Others link excessive MSG consumption to such health concerns as Diabetes, migraines and headaches, Autism, ADHD and Alzheimer's Disease. So rather that present both sides of the argument (that goes on and on...), I will leave you with a couple of websites that I found to give clear and concise information. I will provide the list of key words to look for on labels if you are trying to avoid this product. Some words of encouragement. There are delicious food choices that are MSG free. It takes a little research, deligent label reading and a willingness to cook at home. Salud!

Foods ALWAYS contain MSG when the following words appear on the label:
MSG, Monosodium Glutamate, Monopotassium glutamate, Gluatamate, Glutamic Acid, Gelatin, Hydrolyzed Vegetable and Plant Protein (HVP and HPP), Autolyzed Plant Protein, Sodium Caseinate, Calcium Caseinate, Textured Protein, Yeast Extract, Yeast food or nutrient, Atolyzed Yeast.
Below are useful websites that provide great information:

Wednesday, May 21, 2008

Memorial Weekend Recipe

The holiday weekend is right around the corner and I can already smell the BBQ's heating up. I'm sure we all have a number of BBQ parties to attend, and maybe even one or two we are expected to bring a dish to share. Here is a quick and easy side dish that will bring a taste of freshness to any gathering.

Sweet and Tangy Slaw

1 small head green cabbage, shredded or thinly sliced
1/2 head red cabbage, shredded or thinly sliced
2 carrots, grated
1/2 cup green onions, chopped
1 apple, julienned (I'm really into the Pink Lady apple right now, but for a more tart taste experiment with Granny Smiths)
2 Tablespoons cilantro, chopped

1 orange, juiced, reserve peel
1 teaspoon orange zest
1 Tablespoon yellow miso
1 Tablespoon water
1 teaspoon rice vinegar
salt to taste (start with a little..miso is a little salty)
2 Tablespoons olive oil
1-2 Tablespoons sesame seeds, garnish (I like to use black sesame seeds for color contrast)

Add green and red cabbage, carrots, green onions, apple and cilantro to large mixing bowl and toss.
In a medium bowl whisk together orange juice, zest, miso, water, rice vinegar and salt together until well blended.
Whisk in olive oil, with a slow drizzle
Pour dressing over salad and toss to evenly coat. Sprinkle in sesame seeds on top.Enjoy!

Tuesday, May 13, 2008

Seafood Watch

West Coast Seafood Guide 2008
Lately people have been asking me which seafood is environmentally friendly and safe to eat. The following is a list comprised by the Monterrey Bay Aquarium to help shoppers make educated choices while shopping for their food. For readers in parts of the country other than the west coast, please visit the website listed above for regional seafood lists. Please help support fisheries and fish farms that practice sustainable fishing and buy from the green or yellow lists.

Best Choices
: These choices are abundant, well-managed and caught or farmed in environmentally friendly ways.

Abalone, Barramundi (US farmed), Catfish (US farmed), Clams, Mussels, Oysters (farmed), Cod: Pacific (Alaska longline)++, Crab: Dungeness, Halibut:Pacific++, Lobster: Spiny (US), Pollock(Alaska wild)++, Rockfish: Black (CA, OR), Sablefish/Black Cod (Alaska++, BC), Salmon (Alaska wild), Sardines, Scallops: Bay (farmed), Shrimp: Pink (OR), Spot Prawn (BC), Striped Bass (farmed), Sturgeon, Caviar (farmed) , Tilapia (US farmed), Trout: Rainbow (farmed), Tuna: Albacore (US++, BC troll/pole), Tuna: Skipjack (troll/pole), White Seabass

Good Alternatives:
These choices are an option, but there are concerns with how they’re caught or farmed or with the health of their habitat due to other human impacts.

Basa, Swai (farmed), Clams, Oysters** (wild), Cod: Pacific (trawled), Crab: King (Alaska), Snow, Imitation, Dogfish (BC)**, Flounders, Soles (Pacific), Lingcod**, Lobster: American/Maine, Mahi mahi/Dolphinfish (US), Rockfish (Alaska, BC hook and line), Sablefish/Black Cod (CA, OR , WA), Salmon (CA, OR, WA wild), Sanddabs: Pacific, Scallops: Sea (Canada and Northeast), Shrimp (US farmed or wild), Spot Prawns (US), Squid, Sturgeon (OR< WA wild), Swordfish (US longline)**, Tuna: Bigeye, Yellowfin (troll/pole), Tuna: canned light, canned white/Albacore**

AVOID: These choices are currently caught or farmed in ways that harm other marine life or the environment.
Chilean Seabass/Toothfish**, Cod: Atlantic, Crab :King (imported), Dogfish (US)**, Grenadier/Pacific Roughy, Lobster: Spiny (Carribbean imported), Mahi mahi/Dolphinfish (imported), Monkfish, Orange Roughy**, Rockfish (trawled), Salmon (farmed, including Atlantic)**, Scallops: Sea (Mid-Atlantic), Sharks**, Shrimp (imported farmed or wild), Sturgeon**, Caviar (impoted wild), Swordfish (imported)**, Tuna: Bluefin**, Tuna: Albacore, Bigeye, Yellowfin (longline)**

** Limit consumption due to concerns about mercury or other contaminants
++ Some or all of this fishery is certified as sustainable to the Marine Stewardship Council standard

Wednesday, May 7, 2008


One of my favorite things, is to share new and unfamiliar ingredients and cooking ideas. About a year and a half ago I became familiar with a great new superfood, called quinoa. It quickly became one of my favorite things to eat. I love to add it to salads or eat on its own. I recently had the opportunity to teach an in-home cooking class for 9 women. I thought that by highlighting quinoa in one of the recipes, I could turn on even more people to this fantastic and yummy food. These delightfully adventurous ladies really seemed to enjoy this new food (to some of them) and all the nutrition highlights I shared with them that evening. I thought I would share with you.
An ancient “grain” from South America was once called “the gold of the Incas”. Considered a grain, quinoa is actually more closely related to beet, chard and spinach plants. Recent research shows that quinoa is one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants and phytonutrients. Quinoa seeds come in a variety colors including orange, pink, red, purple and black, although the most common color is yellow. After it is cooked it takes on the consistency of a grain (similar to couscous) and makes a great grain replacement. It is light and fluffy with a mild nutty flavor.

Quinoa is abundant in nutritional value. Quinoa is wheat and gluten free, making it a great substitute for those with wheat allergies/sensitivities. Quinoa is considered a complete protein, meaning that it contains all 9 of the essential amino acids that are required by the body for the building blocks of muscles. It is a very good source of magnesium and manganese, copper, B2, vitamin E and dietary fiber. Magnesium helps relax muscles, blood vessels and effects blood pressure (helps with migraines too!). Manganese and copper are important antioxidants that help eliminate cancer and disease causing substances. The high fiber content aids in colon health and helps regulate blood sugar. Other health benefits achieved from eating quinoa include prevention and treatment of artherosclerosis, breast cancer, diabetes, insulin resistance, gallstones, heart disease, and childhood asthma.
The best part is that quinoa is easy to prepare! It is prepared in the same manner of rice and only takes about 15 minutes. Make sure to rinse quinoa completely and set aside to drain. Measure out twice the amount of stock or water as you have quinoa and heat to a boil in a separate pan or kettle. While your liquid is heating to a boil, dry roast your quinoa in a medium saucepan over medium high heat until you start to smell a nutty aroma. Add the heated liquid to the quinoa, cover and reduce heat to low. Cook over low heat for 15 –20 minutes. When all liquid is absorbed, fluff with a fork and serve.
Add quinoa to salads, soup, enjoy with sautéed veggies or as a replacement for your favorite breakfast grain.


Friday, May 2, 2008

Here is a quick and easy recipe for tomatillo salsa. A great accompaniment to any of your favorite Mexican dishes!
Easy Tomatillo Salsa
*Try to find organic veggies
1 pound tomatillos, husked and rinsed
1 white onion, sliced
4 cloves garlic
2 jalapeno peppers
2 teaspoons ground cumin
2 teaspoons salt
½ cup cilantro, chopped
½ lime juiced

Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12-15 minutes.
Transfer roasted vegetables and any juices on the bottom of the pan to a food processor or blender.
Add cumin, salt, cilantro and lime juice.Pulse several times until mixture is well combined but still chunky. Spice up any meat or veggie entree or serve with baked chips.

Thursday, April 24, 2008

Seasonal Food Calendar for San Diego

This lists includes fruit, vegetables, poultry and fish. It was adapted form a list found on the slow food website for San Diego.I can't wait for Summer!
When shopping at your local Farmer's Market, get to know your vendors. Ask if they are organic, and if not "Certified Organic," what type of farming practices are used. Ask where they are located, do they participate in CSA's? You never know who you can meet and what new interesting tidbits you can learn just by chatting. Salud!

Cabbage, cauliflower, celeriac, forced rhubarb, leeks, parsnips, turnip, shallots, squash
goose, lobster, scallops
Cabbage, cauliflower, celeriac, chard, chicory, forced rhubarb, kohlrabi, leeks, parsnips, spinach, swede, turnip
mussels, halibut, guinea fowl, lobster
Beetroot, cabbage, cauliflower, leeks, mint, mooli, parsley, broccoli, radishes, rhubarb, sorrel
sardines (fresh ones!), lobster
Broccoli, cabbage, cauliflower, morel mushrooms, wild garlic, radishes, rhubarb, carrots, kale, watercress, spinach, rosemary flowers
spring lamb, cockles
Broccoli, cabbage, cauliflower, gooseberries, parsley, mint, broad beans, rhubarb, new carrots, samphire, asparagus
sea bass, lemon sole, sardines, duck, sea trout
carrots, cherries, elderflowers, lettuce, strawberries, peppers, asparagus, redcurrants, peas, rhubarb, gooseberries, tayberries, tomatoes, courgettes, broad beans
welsh lamb, crab, salmon, grey mullet
carrots, gooseberries, strawberries, spinach, tomatoes, watercress, loganberries, sage, cauliflower, aubergine, fennel, asparagus, cabbage, celery, cherries, lettuce, mangetout, nectarines, new potatoes, oyster mushrooms, peas, peaches, radish, raspberries, rhubarb, French beans
Trout, pilchards, clams, pike, pigeon
carrots, gooseberries, lettuce, loganberries, raspberries, strawberries, cauliflower, aubergines, nectarines, peaches, peppers, courgettes, rhubarb, sweetcorn, greengages, basil, peas, pears, apples, French beans, tomatoes
crayfish, hare, skate, john dory (that’s a fish)
apples, aubergines, blackberries, cabbage, carrots, cauliflower, cucumber, damsons, elderberries, figs, French beans, grapes, kale, lettuce, melons, mushrooms, nectarines, onions, peppers, parsnips, peas, peaches, pears, potatoes, pumpkin, raspberries, rhubarb, spinach, sweetcorn, tomatoes
duck, venison, oysters, sea bass, grouse, mussels, partridge, wood pigeon, brown trout
apples, aubergines, beetroot, cabbage, carrots, cauliflower, courgettes, grapes, lettuce, marrow, mushrooms, parsnips, potatoes, squash, tomatoes, watercress
guinea fowl, partridge, mussels, grouse, oysters
cabbage, pumpkin, swede, cauliflower, potatoes, parsnips, pears, leeks, quinces, chestnuts, cranberries, beetroot
grouse, goose
Celery, cabbage, red cabbage, cauliflower, celeriac, pumpkin, beetroot, turnips, parsnips, sprouts, pears, swede
wild duck, goose, sea bass, turkey

Wednesday, April 23, 2008


Hello and welcome to Green Goddess Goodies! It seems so fitting that my first blog is the day after Earth Day! Let me tell you why...Green Goddess Goodies is an extension of Green Goddess Gourmet. GGG is a personal chef, catering and cooking education business that emphasizes the use of organic, seasonal, local and unrefined foods in delicious meal preparation. The idea is to form a true symbiotic relationship with our Mother Earth. By treating ourselves to tasty, well intentioned, thoughtful, organic foods from local sources we can reduce the need for fuel, eliminate waste and encourage a greater responsiblitiy and repect for our Earth and her resources. And we feel better! And the food tastes better! And we support our neighbors!

On this blog I hope to share such goodies as recipes, websites and other information that can allow all of us to make better food and lifestyle choices. Salud!