News media this week picked up a Stanford study that found organically grown food was not any more nutritious than conventionally grown food. Reading between the lines, some of the data analyzed did suggest health benefits for organic foods, like decreased pesticides and antibiotic-resistant bacteria and higher levels of a specific antioxidant. But beyond the… Read more »
In the New York Times Magazine’s annual issue on food, Michael Pollan answers a great many questions about food. Pollan is able to boil down complex issues and give elegantly simple answers. The list includes some interesting questions on topics such as in vitro meat, frozen vegetables, raw milk, and cultural differences.
As always, worth… Read more »
Two years ago, the Ecology Center highlighted the fledgling efforts of this group at the Sustainability Summit. In two years, it has taken off to be something much, much bigger. Read on to see how students nationwide are joining the movement to change campus food.… Read more »
Joel Salatin, a third-generation alternative farmer in Virginia’s Shenandoah Valley, will be in Berkeley on January 21 to give a talk about symbiotic farming, local food, and the ethical and spiritual thread that “connects the field to the plate.” Joel’s family farm, Polyface Farm, is an innovative model of community-supported agriculture that seeks to develop… Read more »