by Catherine Haug, from Cedron Jones of Montanans for Corporate Accountability (MCA)
A four-part series on Local Food Production in Montana, presented at Carroll College in Helena (January – March 2010) completed recently. Below are links to articles concerning topics discussed at these events, provided by event participants. (more…)
by Catherine Haug
It may surprise you to learn that certain diseases or health conditions that are now commonplace, were practically unheard of until the early 1900s. This includes:
In fact, type-1 diabetes was quite rare, and type-2 diabetes was unheard of. Yes, people did have heart attacks, but it was not the frequent killer, and at such young ages, that it is today. Even cancer was not as common then as now. (more…)
by Catherine Haug
Sheep near Flam, Norway
One reason why vegetarians and vegans espouse their diet is because livestock production is bad for your health and the environment.
While this is certainly true of meat from animals raised commercially in confinement pens, you do have another option: choose meats from animals raised in a natural, earth-friendly manner, and improve your health in the bargain.
See Jan 25, 2010 article in Time Magazine for a mainstream take on this subject: How Cows (Grass-Fed Only) Could Save the Planet
Or read on…
by Catherine Haug
Last year we had a gathering on the topic of Pollinators and their Habitat, which included presentations by three guests:
This topic continues to be of interest to ESP. See below for:
by Catherine Haug
Update log:
by Catherine Haug (April 6, 2010; updated Feb 9, 2011)
Recent polls indicate most shoppers consider “Natural” to be better (more healthful) than “Organic.” If this is also your opinion, you’re in for a shock. Check out this 4 minute video from the Cornucopia Institute, comparing ‘Natural’ boxed cereals and granola with Organic: Natural vs Organic Cereal.
So between these two choices on similar products, you’d be better off with the ‘Organic’ label than the ‘Natural’ label. That is, unless the ‘Natural’ grower/producer is local and you can verify his methods.
You can view a video from NBC’s Today Show, discussing food labeling at Food For Thought: Understanding Labels (aired March 26, 2010).
See also related ESP posts: Report on Organic Eggs (2010) and Eggs: A Buyer’s Guide.
Single-ingredient foods such as produce and eggs have only one label, “Organic.”
But things get confusing when the food has more than one ingredient (processed food and pasteurized dairy products). There are three different levels of “Organic” (From the Certified Organic Label Guide): (more…)