-
Cooking
-
Blog Menu
Upcoming Events
View Full Calendar
My Favorite Links
Beyond The Measuring Cup
Subscribe Now Podcast
Full Feed
Blog
The Dirty Dozen PDF Print E-mail
Thoughts
Friday, 27 March 2009
There are lots of reasons to buy organic food.  Not least of which is that there are more nutrients in the food from the really good soil they are grown in.  And there is also the fact that local food grown nearby, produces a much smaller carbon footprint.  We have got to stop shipping from one state to another when we can buy the same food right here.  And doesn't it make asparagus taste that much better when you can only get it fresh when it is growing in your own area?  The anticipation is a big part of the enjoyment.  The following foods, when tested, are the foods that are most likely to have pesticide residues and therefore, if that is the main concern you are using in your decision to buy organic, these would be the ones you would absolutely need to buy organic.
1. Peaches
2.  Apples
3.  Bell Peppers
4.  Celery
5.  Nectarine
6.  Strawberries
7.  Cherries
8.  Kale
9.  Lettuce
10. Imported Grapes
11. Carrots
12.  Pears.

On the other hand there are 15 vegetables that are the least likely to carry pesticide residues on them
1.  Onion
2. Avocado
3. Sweet Corn
4.  Pineapple
5.  Mango
6.  Asparagus
7.  Sweet peas
8. Kiwi
9.  Cabbage
10.  Eggplant
11. Papaya
12.  Watermelon
13.  Broccoli
14.  Tomato
15.  Sweet potato
This list is published by the environmental working group at: http://www.ewg.org/
There is also a good article published by Center for Science in the  publics interst in the July/August 2007 issue of Nurtition Action Health Letter.  http://www.cspinet.org/
I would love to hear your reactions. 

Be first to comment this article | Add as favourites (21) | Quote this article on your site | Print | E-mail | Read more...

 
Preserving the Harvest PDF Print E-mail
Classes and talks
Thursday, 26 March 2009
I recently had the wonderful opportunity to present a class called Preserving the Harvest at the Georgia Organics 12th Annual Conference & Trade Show on March 21, 2009. 
Here are some of the references for this class:
References: 
Really good Internet references from our own University of Georgia: National Center for Home Food Preservation
Stocking Up: The Third Edition of America's Classic Preserving Guide (Paperback) by Carol Hupping , published by Rodale Press, 1990. (640 pages).  ISBN: 0671693956
Ball Blue Book of Preserving,  Published by Alltrista Consumer Products, 2004. (124 pages)   ISBN: 0-9727537-0-2
Putting Food By, 4th Revised edition: by Janet Greene, published by Plume, in 1992. (432 pages)  ISBN: 978-0452268999
Complete Guide to Home Canning and Preserving , Published by the USDA, in 2008. (156 pages)   ISBN: 978-0486409313
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, published by Chelsea Green Press in 2003. (187 pages)  ISBN: 1-931-498-23-7
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by the Gardeners & Farmers of Terre Vivante, Published by Chelsea Green Publishing in 1999.(197 pages)  ISBN: 1-890132-10-1
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon, New Trends Publishing, 2001.(688 pages) ISBN:0-9670897-3-5.
I would love to hear from people who have experience with preserving food.  Please leave your comments and questions.  I look forward to a community being formed around this topic. 
Charli

Be first to comment this article | Add as favourites (18) | Quote this article on your site | Print | E-mail | Read more...

Last Updated ( Thursday, 26 March 2009 )
 
Thoughts for Feb 2009 PDF Print E-mail
Thoughts
Thursday, 05 February 2009
It has been quite a while since I added something to this blog.  Recently we started a pracitice group in NVC (Nonviolent Communication) in Decatur at my office.  This is a way to make the practice of NVC REAL.  We have the opportunity to practice difficult conversations, either before or after they take place and have the support of other wonderfully loving people.  The support and insight of this group of people is an amazing thing to behold.  I long for a time when the majority of our interactions with people will be so loving and so supportive.  We are moving to a place where we can acknowledge everyone's needs.... not necessarily meet them all, but acknowledge them and give them consideration.  At the same time, being aware of the judgments that we have in the process and working to separate them out from our observations of what is happening.  That is an unusual thing in our culture.  My heart feels full when I think of this group.  Thanks to everyone involved.

We're currently reading the book "Don't Be Nice, BE REAL:  A Handbook for Nonviolent Communication"  by Kelly Bryson. 

Be first to comment this article | Add as favourites (35) | Quote this article on your site | Print | E-mail | Read more...

Last Updated ( Thursday, 05 February 2009 )
 
A New Way of Looking at Money PDF Print E-mail
Thoughts
Wednesday, 07 May 2008
I'm reprinting this article from  a year ago. I'm very interested in hearing your comments.
A New Way of Looking at Money $$$$
     Money is a strategy we use to meet our needs. When I offer individual sessions and classes, I meet a variety of my own needs, including making a contribution, creating meaning, having a connection, and personal growth. I intend to meet my need for support in my livelihood through my individual work & teaching.  Hoping to meet these needs, I ask that each person contribute the most they can.
      At the same time, I have a deep joy in and commitment to making my work available to all people regardless of their financial means. This meets my need for inclusion, hope, and concrete action toward bringing peace and change to our world. Hoping to meet these needs, I  ask that each person contribute no more than they are able.
    Money is a charged issue for most of us in this culture. In this context, I want to shift our relationships to money.  One of my ways of doing this is to create a wide sliding-scale rather than the usual quite narrow sliding-scale for my individual sessions. I hope that you will see my sliding-scale as an opportunity to consider the variety of  needs that exist within your relationship to money * your needs for sustainability, security, ease, comfort, and contribution, among others. I hope that you will consider those needs of yours along with mine which I described above, and arrive at an amount that reflects your financial reality grounded in your needs. Hoping to meet both your and my needs I ask that you contribute the most that you would like to.
     I am excited about this approach as I have found that, over time, it  contributes to meeting all of our needs for learning and for moving toward a society in which everyone's needs can be considered, and hopefully met.
      I have set a sliding scale of $75-$150 for an hour session.  If you have questions or comments about this please call or email me at:
 
404-377-1257    This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Be first to comment this article | Add as favourites (80) | Quote this article on your site | Print | E-mail | Read more...

Last Updated ( Wednesday, 07 May 2008 )
 
Beef Stock from Sally Fallon's Nourishing Traditions PDF Print E-mail
Recipes
Friday, 07 December 2007
This is a recipe that can be used for some of Joel Salatin's beef or some from some of the sustainable farmer's in our local area.  Check out  www.Georgiaorganics.com  for a list of those farmers.
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 c. vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery stick, coarsely chopped
several sprigs of fresh thyme, tied  together
1 t. dried green peppercorns, crushed
1 bunch parsley
Place knuckle and marrow bones and calves foot in a very large pot with vinegar.  Cover with water.  Let stand for 1 hour.
Place meaty bones in a roasting pan and brown at 350 degrees in the oven.. When well browned, add to the pot along with the vegetables.  Pour the fat out of the roasting pan and add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.  Add this liquid to the pot.  Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot... it will cook over if it is higher.  Bring to a boil.  Remove scum that rises to the top with a spoon.  After you have skimmed, reduce heat and add the thyme and crushed peppercorns.  Simmer the stock for at least 12 and as long as 72 hours.  Just before finishing, add the parsley and simmer another 10 minutes.  Strain, remove bones with tongs or a slotted spoon.  Let cool in the frig.  Remove the congealed fat from the top.  Transfer to smaller container and to the freezer for long-term storage.  You may eat the marrow spread on bread or leave it in the broth.

Be first to comment this article | Add as favourites (104) | Quote this article on your site | Print | E-mail | Read more...

 
Joel Salatin from Polyface Farm and author of Everything I Want to Do is Illegal PDF Print E-mail
Beyond the Measuring Cup
Friday, 07 December 2007
December 6, 2007- Joel Salatin from Polyface Farm
Hear the interview on www.radiosandysprings.com/tastebuts/charli
Check out Joel’s website at: www.polyfacefarm.com   

Be first to comment this article | Add as favourites (97) | Quote this article on your site | Print | E-mail | Read more...

Read more...
 
<< Start < Prev 1 2 3 4 5 Next > End >>

Results 1 - 10 of 47
Newsletter
 
- - - - - - - - -