antibiotics

If the current over-industrialized state of beef, pork and poultry production is getting your goat, then you may want to consider doing just that.

Many Americans may be more familiar with goat products made from its milk, like specialty soaps and artisanal cheeses (chèvre), and its fibers, which produce luxurious goat hair yarns such as Cashmere and Mohair, but for most of the world, it is goat meat that is top choice. Now, with growing demand from immigrants for whom goat meat is part of their food culture and savvy foodies interested in authentic ethnic cuisines and local sustainable food sources, Capra hircus is starting to stand out from the herd in the US as well. 

The Other Red Meat

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The cranberries have floated to the surface of shallow sandy pools, beginning their journey to market for their big debut. The rush of holidays has officially begun and yes, the organic cranberries of Wisconsin have arrived in the Twin Cities.

We could talk about food all day, so why talk when you can taste? That’s exactly what you’ll get to do at Valley Natural Foods during two Holiday Previews. It is a chance to taste the season’s best and freshest offerings from complete recipes to the barest nibble of artisan cheese.

I’m not generally prone to fear, but two pages into Maryn McKenna’s Suberbug: The Fatal Menace of MRSA, a chill ran down my spine. McKenna opens her book with a story about a teenager named Tony who scraped his elbow after taking a tumble in the school gym. His elbow healed, but days later his left knee began to swell and throb. He developed a fever and body aches. Bay the time he was taken to a hospital, Tony was in septic shock. The ICU staff pumped him full of drugs and surgeons sliced through his body, draining infection from his hand, knee and thigh that reached all the way to the bone. “They told me he was the sickest child on that ICU,” his mother recalled. “They didn’t expect him to live.”

Last Monday, Brenda Langton hosted a special buffet at Spoonriver, her Minneapolis restaurant. This event, co-sponsored by the Pew Campaign on Human Health and Industrial Farming, featured a delicious selection of naturally raised meats provided by local farmers Mike and Colleen Braucher of Sunshine Harvest Farm, and Doug and Connie Karstens of the Lamb Shop. While the food was a glorious celebration of spring, the purpose of the evening was dead serious: to discuss the problem of antibiotic resistance and the Preservation of Antibiotics for Medical Treatment Act (PAMTA).

Photo Credit: Kate NG SommersPerhaps you shop at the local coops and look for that label on all of your purchases. But with a limited budget, maybe you’ve wondered what makes the most sense to buy organic. As a nutritionist working with people to improve the quality of their diet, I get asked this question a lot. So here are six suggestions for prioritizing your spending to maximize your dollars and your health.

I read an excellent article in a recent New York Times Magazine about Tim and Liz Young of Nature's Harmony Farm in Elberton, GA. The whole thing is a good, quick read, describing the story of how Tim (a marketing service entrepreneur) and Liz (a special ed teacher) discovered beauty, balance, and justice on their 76 acre farm. Rather than raise animals to compete with those sold at Walmart, the Youngs are committed to the preservation of rare breeds, such as Ossabaw and Berkshire hogs and Murray Grey cattle. Here's an excerpt from the article: