We spend less of our money on groceries than we did 30 years ago, and a dramatically bigger share of that on processed foods: (full story, NPR)
NeverSeconds, a blog started by 9-year-old Martha Payne of Scotland to document the unappealing, non-nutritious lunches she was being served in her public school, was shut down by school authorities this week (she had over two million viewers!): (full story, Wired)
I can’t stop reading about the proposed ban on mega-size sodas, and was staggered by this interview with a Coke exec; one choice snippet: “There is a large portion of the population that relies on the carbohydrates and energy in our regular beverages. When my son gets home from school, he needs a pick-up with calories and great taste.” (full story, USA Today)
And another battleground regarding government intervention in personal health: broccoli has arisen as a trigger topic in the Supreme Court during arguments over the constitutionality of Obama’s health care legislation. If Congress can require Americans to buy health insurance, could it force people to buy a green vegetable that many find distasteful? (full story, NY Times)
A group called Georgians for Pastured Poultry, whose membership springs from the hotbed of Big Chicken, is throwing the first annual Pastured Poultry Week this month to inspire change in how chickens are raised for eating: (full story, Wired)
Fun story on a local grocer who responded to community feedback: a Korean-owned market in Missouri has expanded their selection to include smoked catfish, frozen red snapper, dried ugu leaves and cassava that customers of West African background have asked for; about 10% of the store’s business now comes from these products: (full story, Missourian)
Sandor Katz, today’s fermentation poster child, says “the creative space between fresh and rotten is the root of most of humanity’s prized delicacies”; here are some of his other wisdom on this most flavorful genre of foods: (full story, NPR)
Bokashi, an obscure composting method based on an ancient Japanese practice, makes it possible to ferment food waste without producing foul odors as with other composting methods: (full story, SF Chronicle)