Tag Archives: food and ag

Tom’s Kitchen: Roasted Okra with Farro and a Fried Egg

by 1LymSlagter473 Posted on July 23, 2013

Mother Jones

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Recently, I scanned my fridge, looking for what I’ve neglected to cook from the previous week’s farmers market run, hoping to be able to avoid a trip to the food co-op. (I know, how Portlandia of me). I came across a treasure: a bag of okra I had picked up from Austin’s wonderful Green Gate Farms and had promptly forgotten about. To my relief, it was still crisp and vibrant.

Coming up with a quick meal with it wasn’t hard. In the pantry, there was a bit of pearled farro—an ancient relative of wheat that never stopped being consumed in Italy and has now found a vogue in the US. I also had eggs, an onion, some garlic, and a few small carrots. I decided to roast the okra, boil off the farro—which cooks in just 20 minutes—and toss it a quick saute of onions and carrots. I’d top that with the okra and a fried egg. And make enough for leftovers. So that’s what I did. And no, the okra wasn’t slimy at all!

Roasted Okra with Farro and a Fried Egg

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Cook Your Berries. Drink Dark-Roast Coffee Instead of Light. Let Your Garlic Sit.

by elvys303 Posted on July 20, 2013

Mother Jones

Normally I ignore the latest diet craze. But I can’t resist the message of Jo Robinson’s new book Eating on the Wild Side. In it, Robinson argues that humanity’s 10,000-year-old fixation on agriculture has stripped our most commonly eaten foods of most of their phytonutrients, which are plant-based chemical compounds that keep us healthy. Her recent New York Times op-ed on the topic inspired me to pen a paean to edible weeds. But you don’t need to go feral to boost your phytonutrient intake, Robinson shows. She gives tips on how to navigate the supermarket produce shelf and the farmers market to find phytonutrient-dense foods not very far off from what our hunter-gatherer ancestors thrived on. After a phone conversation recently, I hung up with the urge to crack open a hoppy beer—and not out of stress.

Mother Jones: What exactly is a phytonutrient?

Jo Robinson: The technical term for phytonutrients is polyphenols. They are substances produced by plants, a lot of them for self-defense. Twenty-five thousand different ones have been identified. Vitamins E, C, and beta-carotene are examples. Many of them are potent antioxidants, while some don’t have antioxidant activity but boost our own antioxidant defense system. Others are involved in communication between cells, many affect gene expression, and others have detoxifying functions.

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Farm Bill Passes House with Zero Funding for Food Stamps

by Gustavo Stanfield Posted on July 11, 2013

Mother Jones

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On Thursday, the House finally passed the farm bill, which provides funding for agriculture and nutrition programs—but only after Republicans stripped out all provisions concerning the $80 billion-a-year food stamp program.

The massive, five-year farm bill failed to pass the House in late June because conservative Republicans thought that the bill’s envisioned cuts to the food stamp program ($21 billion over 10 years) wasn’t enough, and Democrats thought it was far too much. The GOP devised a plan to pick up more votes by dividing the legislation, aiming to give the farm provisions a better chance of passage by splitting them from the controversial food stamp provisions. Meanwhile, GOP leaders hoped to garner more conservative votes for the nutrition bill by turning it into a vehicle to make further cuts to food stamps.

So far, their plan is working. The farm bill sans food stamps passed on a party-line vote of 216 to 208, with only 12 Republicans voting against. (Next, Republicans will draft up a separate food stamp bill.)

The President of New York City’s Food Bank, Margarette Purvis, slammed the split bill as an attack on the needy, saying it would leave “the fates of 47 million Americans in limbo. This is a sad statement of the priorities of the leadership of this House of Representatives,” she continued. “We need Congress to pass a farm bill that reduces hunger, not one that puts billions of meals at risk for the most vulnerable among us—especially when need remains so high.”

Rep. Rosa DeLauro (D-Conn.) echoed this Thursday. “A vote for this bill is a vote to end nutrition in America,” she said.

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Farm Bill Passes House with Zero Funding for Food Stamps

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Hemp Flag to Fly Over Nation’s Capitol on July 4

by David Green Posted on July 3, 2013

Mother Jones

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A hemp flag will fly above the Capitol on our nation’s birthday this year to celebrate a recent legislative victory for the cannabis lobby.

Growing hemp is illegal under federal law. Even in the 11 states where cannabis cultivation is technically allowed under state law, federal law trumps that unless the feds grant farmers specific permission. In June, Rep. Jared Polis (D-Colo.) introduced an amendment to the farm bill in the House that would allow colleges and universities in states that permit cultivation of the plant to grow industrial hemp for research purposes. The amendment passed by a vote of 225 to 200. The farm bill it was attached to failed in late June, but Polis’ request to commemorate the amendment’s success by flying a hemp flag on July 4 had already been submitted. On Wednesday, the Capitol’s flag office granted the request.

“Last month, I was proud to hold an American flag made of hemp on the floor of the House of Representatives as I joined my colleagues from both sides of the aisle in favor of a commonsense amendment to the farm bill,” Polis said in a statement Wednesday. Reps. Thomas Massie (R-Ky.) and Earl Blumenauer (D-Ore.) cosponsored the amendment.

Hemp is a type of cannabis plant and a cousin of marijuana. It is used to make a range of products, from paper and cloth to biofuel and auto parts. Polis, whose home state allows hemp cultivation, wants to see the plant made legal throughout the US. In the statement Wednesday, he touted “the important role hemp can play in America’s economic future.” As Pierce Willans of Policy Mic explains:

The US is the world’s number one consumer of hemp, with total sales reaching $500 million dollars in 2012. Unfortunately, that money is benefiting Canadian, rather than American farmers. 90% of the hemp consumed in the United States is produced in Canada, where it has been legal since 1998… Many farmers would love to see hemp made legal here, so that money could be used to boost the U.S. economy, rather than Canada’s.

Colorado wasn’t the only state pushing for hemp legalization through the farm bill. Sens. Rand Paul (R-Ky.) and Mitch McConnell (R-Ky.) also advocated for an amendment to the Senate version of the bill that would have removed hemp from the federal government’s list of controlled substances. Senate Democrats blocked consideration of the amendment.

The lawmakers argue that hemp is unfairly stigmatized; the plant is different from weed in that it contains negligible amounts of the mind-altering compound THC. “Hemp is not marijuana,” said Polis, “and at the very least, we should allow our universities—the greatest in the world—to research the potential benefits and downsides of this important agricultural commodity.” (Polis has also introduced legislation to legalize marijuana nationwide.)

Besides, nothing could be more patriotic. George Washington and Thomas Jefferson grew hemp. And the first American flag was made of hemp. The hemp flag flying over the Capitol on Thursday will be the first since the government began outlawing the plant in the 1930s.

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Hemp Flag to Fly Over Nation’s Capitol on July 4

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4 Veggie Burgers That Don’t Suck

by N0bodyh56 Posted on July 3, 2013

Mother Jones

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It’s a warm summer evening, and you’re on a back porch with a group of friends, drinking a beer and getting ready for dinner. Someone passes you a paper plate, a seeded bun, and—wait, you don’t eat meat? Oh. Well, here’s a tomato and some lettuce.

If you steer clear of beef, you’ve probably experienced a similar scenario. If you’re lucky, you maybe even found a frozen soy patty masquerading as a burger that, when grilled, sort of tasted like nothing, and drenched it in mustard.

I know: Vegetarians need to stop whining about missing out at barbecues because we choose to cut delicious juicy hamburgers out of our diets. But even if you’re just trying to cut back on meat, or trying to impress a vegetarian, the alternatives usually offered are lackluster at best, and unhealthy and environmentally questionable at worst. As my colleague Kiera Butler reveals, it can take just as much energy to produce a veggie burger as a beef burger, and many soy-based fake meats are processed with hexane, a neurotoxin.

Luckily, there are savory alternatives to this dilemma, made from ingredients you probably have at home. I reached out to a few vegetable-oriented chefs and cookbook authors for their favorite burger recipes, which are shared below. Some of them are vegan and gluten-free, too. And you can always freeze them after you’ve made a bunch, so next gathering, you’ll come prepared with a burger made with unprocessed ingredients and devoid of mystery chemicals.

Mushroom Burgers with Barley (vegan)

Lukas Volger takes his vegetarian burgers very seriously, as evidenced by his book on the topic. He also hosts the cooking show Vegetarian Tonight; see below for the episode featuring the Mushroom Burger with Barley, which Volger cooks while clad in a neatly arranged apron and hipster glasses. Volger opts for potatoes rather than eggs when binding his burger, meaning the result is vegan. Writes Volger: “This burger, based in part on the fortifying soup, is simple and delicious and abundant in mushroom flavor. Substitute other mushroom varieties, such as oyster mushrooms or plain button mushrooms.”

Ingredients:

Makes four 4-inch burgers

1 small potato, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil, divided
1 portabello mushroom
12 cremini mushrooms
10 shiitake mushrooms
½ teaspoon dried thyme
2 Tablespoons balsamic vinegar
1 cup cooked barley
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steam or boil the potato until tender. Mash with a fork. Trim off the stem of the portabella mushroom and scoop out the gills. Chop into 1/2-inch pieces. Thinly slice the crimini and shitake mushrooms. Preheat oven to 375° F.

Heat 1 tablespoon of the oil over medium heat. Cook the portabello mushrooms and dried thyme for 6 to 8 minutes, until the mushrooms begin to soften and sweat. Add the crimini and shitake. Cook for 10 minutes, until the mushrooms have sweat off their moisture and it has dried up in the pan. Deglaze with the vinegar, scraping off browned bits with a wooden spoon.

Transfer mushrooms to a food processor and coarsely purée. (Alternatively, chop the mushrooms finely by hand.) Combine the mushroom mixture with the potato, barley, salt, pepper, and mushroom mixture in a mixing bowl. Shape into patties.

In a large oven-safe skillet or nonstick sauté pan heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Don’t forget to “go crazy with the condiments,” adds Volger: Yogurt sauce, caramelized onions, homemade pesto, or more sauteed mushrooms, as pictured above.

Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC.

Beet and Bean Burger

Courtesy www.theKitchn.com

Recipe editor Emma Christensen loved the legendary beet burgers at the Northstar Cafe in Columbus, so she and fellow Kitchn bloggers set out to recreate their own version. The resulting burger, writes Christensen, “had a deep, savory umami flavor” and unlike other veggie burgers, “captured that unique hamburger texture.” Dice the beets really small, she notes, and don’t use a food processor if you’re trying to avoid mushiness. I liked how this burger uses lots of cheap and readily available ingredients; find the full recipe here.

Falafel Burger (vegan and gluten-free)

“Whole-food dishes like falafel—chickpeas ground up with spices and then deep fried—might be a better beacon towards a less meat-intensive future,” writes MoJo‘s food and agriculture blogger, Tom Philpott. Falafel might be the ticket to a better burger, too.

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4 Veggie Burgers That Don’t Suck

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VIDEO: Ag Gag in Action at Utah Slaughterhouse

by Shicsshaw Posted on June 26, 2013

Mother Jones

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Animal rights activist Amy Meyer was the first person to be prosecuted under an ag gag law for a disturbing scene she caught on tape in February at the Dale T. Smith and Sons Meat Packing Co. in Draper, Utah.

Meyer was standing on a public easement outside the barbed wire fence that encloses the slaughterhouse and recorded a tractor carrying away a downer cow and flesh coming out of a chute on the side of a building. She was approached by the manager of the company who told her she had to leave, citing Utah’s ag gag law: “If you read the rights here and the laws in Utah, you can’t film an agricultural property without my consent.”

Check out Meyer’s footage, first published this week by environmental blogger Will Potter:

Utah’s law, enacted in March 2012, makes it illegal to record, “an image of, or sound from, an agricultural operation while the person is committing criminal trespass.” Like many other states’ ag gag laws, Utah also forbids obtaining, “access to an agricultural operation under false pretenses.” As Ted Genoways’ reveals in a recent investigation for Mother Jones, laws criminalizing whistleblowing on Big Ag have been sweeping the country in the past few years. Ag gag laws were introduced in 12 states just this year, and are currently pending in Pennsylvania and North Carolina. Check out MoJo’s map to see where these bills have passed and failed.


Gagged by Big Ag


You Won’t Believe What Pork Producers Do to Pregnant Pigs


Has Your State Outlawed Blowing the Whistle on Factory Farm Abuses?


Timeline: Big Ag’s Campaign to Shut Up Its Critics


The Cruelest Show on Earth

Meyer used to pass by the slaughterhouse on her way to volunteer at a local animal sanctuary in Draper, where the mayor is a co-owner of the meat-packing plant, and felt compelled to, “do more to fight what’s happening to cows inside factory farms and slaughterhouses,” she told Mother Jones. After she filmed the downer cow incident and then a confrontation with Smith and Sons’s manager, police arrived to question Meyer, but did not detain her. She was later charged with “agricultural operation interference.” As shown by the video, Meyer was standing on public property while recording, which was why the prosecutor ultimately dropped the charges on April 30, after Potter publicized the case.

On May 18, hundreds of local activists gathered outside the slaughterhouse to protest the state’s ag gag law. A spokesperson for the plant told ABC News, “the meat processing facility is inspected daily and has a good record for animal care,” and the company maintained in a written statement that their “animal handling and treatment practices are humane and responsible.”

However, as Meyer points out to the plant’s manager in the video, more transparency is in order: “Why are you concerned about being filmed, if you think this is a legitimate business?”

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VIDEO: Ag Gag in Action at Utah Slaughterhouse

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House Sinks the Latest Version of the Farm Bill

by wjtydf3g Posted on June 20, 2013

Mother Jones

Earlier today the House defeated the most recent version of the Farm Bill, a $940 billion piece of legislation that regulates both food stamps and farm subsidies in the US, by a vote of 195-234.

Both Republicans and Democrats voted against the bill: Republicans complained that it didn’t create enough savings while Democrats took issue with the bill’s deep cuts to food stamps. “What is happening on the floor today was major amateur hour,” Nancy Pelosi (who was speaker when the last Farm Bill passed, in 2007) told Politico. “They didn’t get results and they put the blame on somebody else.”

The House bill would have saved an estimated $33 billion over ten years, with the majority of that savings ($21 billion) coming from cuts to food stamps, which account for almost 80 percent of farm bill spending. Part of those savings would come from requiring “asset tests” that ensure the 48 million Americans who participate in the food stamp program don’t have more than $2,000 in the bank, or own a car worth more than $5,000. Democrats including Pelosi have been saying for days that they wouldn’t vote for the bill if it included the cuts to food stamps.

The Senate’s version of the farm bill, passed last month, cut food stamps but only to the tune of $4 billion dollars. This chart from the congressional research service shows where the cuts would come from in each bill (“Nutrition” is the food stamps program):

When it comes to farm subsidies, the farm bill’s other main set of policies, the bills in the House and the Senate are roughly the same. USA Today explains:

The Senate and House farm bills are largely similar when it comes to farm policy issues, with both measures streamlining conservation programs, expanding the federally subsidized crop insurance program and slashing subsidy payments—including the elimination of the $5 billion a year in direct payments doled out to farmers regardless of whether they grow crops. In a bid to help Southern growers who depend on direct payments, each bill would set higher support prices for rice and peanut farmers, meaning growers would see subsidy payments kick in sooner.

But a significant divide exists between the two chambers in the scope of proposed cuts to the country’s food stamp program, now known as the Supplemental Nutrition Assistance Program, that will likely continue to be a sticking point in determining whether the farm bill passes.

Congress now has until January 1st to pass a new Farm Bill, though it’s unclear when the House will bring the bill back up for a vote again. “If it doesn’t pass, I don’t know if it’s going to come up again in this Congress,” Congressman Frank Lucas (R-Okl.), chair of the House agriculture committee who had steered the bill to a vote today, told the New York Times before today’s vote.

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Maine Is Second State to Pass GMO Labeling Law

by Aaron Dempsey Posted on June 14, 2013

Mother Jones

Just nine days after Connecticut passed its genetically-engineered food labeling law, Maine lawmakers approved their own legislation requiring food manufacturers to reveal genetically engineered ingredients on products’ packaging. The governors in both New England states are expected to sign the bills into law soon.

Last week, Paul Towers, a spokesman for the Pesticide Action Network, described Connecticut’s bill as “important” but also “cautious.” Both it and the Maine bill include stipulations requiring other states—including at least one border state—to pass their own GMO labeling laws before they go into effect—so Maine’s bill, for example, does nothing unless New Hampshire and a few other states pass similar bills. Still, members of the Right To Know movement consider the bills a victory—especially after last November’s narrow defeat of California’s GMO labeling bill Prop. 37.

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Maine Is Second State to Pass GMO Labeling Law

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Will Connecticut lead the way on GMO labeling?

by SuzanneBl Posted on June 5, 2013

Mother Jones

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On June 3, the Connecticut legislature passed a bipartisan GMO labeling bill, making it the first state to require food manufacturers to reveal whether their products include genetically engineered ingredients. The bill passed both chambers by a landslide, and right-to-know activists have declared it a major victory. But the bill comes with a catch. Before it goes into effect, similar legislation must be adopted in at least four other states, including one that borders Connecticut, and those states must have an aggregate population of at least 20 million residents.

In other words, the Nutmeg State will continue to do nothing on GMOs until New York, Massachusetts or Rhode Island and some combination of other states also decide to take on Big Ag and Big Biotech. This trigger clause was meant to protect Connecticut businesses from being put at a competitive disadvantage and to keep the state from “going it alone,” says Paul Towers of Pesticide Action Network. Towers called it “a cautious but important step.”

With a population of 3.5 million, Connecticut doesn’t hold the same sway as a large population state like New York or California that, just by acting alone, could force GMO labeling nationwide. (Since so much of their product is sold in those states, if one of them passed a labeling bill, food manufacturers would most likely just label all of the products they sell in the US, for the sake of efficiency.) That’s why the biotech and food industries dropped $46 million last year against California’s Prop. 37, out-spending right-to-know supporters 5 to 1 and ultimately defeating the measure.

Even with Connecticut’s trigger clause, advocates are optimistic. Tara Cook-Littman, the head of GMO Free CT, said her group fought against the clause throughout the legislative session. But ultimately, she said, the group felt that the integrity of the bill wasn’t compromised by its inclusion. “The truth is we really think we have nothing to fear from the trigger clause,” Cook-Littman told Mother Jones. “We’re hoping that the clause will end up being a catalyst to encourage other states to join us.”

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Will Connecticut lead the way on GMO labeling?

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Is the US About to Become One Big Factory Farm for China?

by KetaHeadraf Posted on May 29, 2013

Mother Jones

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The small number of companies that dominate global meat production is about to get smaller. The Chinese corporation Shuanghui International, already the majority shareholder of China’s largest meat producer, has just bought US giant Smthfield, the globe’s largest hog producer and pork packer, in a $4.7 billion cash deal. (It still has to get past Smithfield’s shareholders and the US Treasury Department’s Committee on Foreign Investment, which reviews takeovers of US companies.)

Now, I hope this merger of titans doesn’t provoke a xenophobic reaction. Shuanghui has strong ties to China’s central government, but it also counts Goldman Sachs among its major shareholders. And the US meat industry is already quite globalized. Back in 2009, a Brazilian giant called JBS had already barreled into the US market, and now holds huge positions in beef, pork, and chicken processing here. And true, as China has ramped up its food production—and rapidly reshaped hog production on the industrial US model—it has produced more than it share of food safety scandals, including recent ones involving hogs.

But as I have pointed out, the US pork industry is no prize either—it pollutes water as a matter of course, hollows out the rural areas on which it alights, relies heavily on routine antibiotic use, recently inspired a government watchdog group to lament “egregious” violations of food safety and animal welfare code in slaughterhouses, and uh, has an explosive manure foam problem.

So forget about where HQ is for the vast conglomerate that ultimately profits from running Smithfield’s factory-scale hog farms and slaughterhouses. The real question is: What does this deal telling us about the global food system and the future of food? Reuters offers a hint:

The thrust of the deal is to send the U.S. made pork to China, a factor that one person familiar with the matter said would help during Shuanghui’s CFIUS Committee on Foreign Investment review.

If Reuters is right that deal’s purpose is to grease the wheels of trade carrying US hogs to China and its enormous domestic pork market, then we’re looking at the further expansion of factory-scale swine farming here in the US: all of the festering troubles I listed above, intensified. For Smithfield itself, the deal is savvy, because Americans are eating less meat. In order to maintain endless profit growth, the company needs to conquer markets where per capita meat consumption is growing fast, and the China market itself represents the globe’s biggest prize in that regard.

As for China, the Institute for Agriculture and Trade Policy showed in a blockbuster 2011 report, the central government strived for years for self-sufficiency in pork, even as demand for it exploded, by rapidly industrializing production along the model pioneered by Smithfield. By essentially buying Smithfield, the government may be throwing in the towel—saying, essentially, let’s just offshore our hog production, or at least a huge part of it, to the US.

In an ironic twist, China appears to be taking advantage of lax environmental and labor standards in the US to supply its citizens with something it can’t get enough of. Industrial pork: the iPhone’s culinary mirror image.

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Is the US About to Become One Big Factory Farm for China?

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