Tag Archives: organic

The billion dollar growth of local food at the 2012 Seedstock Sustainable Agriculture Conference

Local food is an $8 billion industry and growing rapidly every year. But all that success has brought a series of problems, mostly because the food industry is not set-up for sustainable agriculture. Which means focusing as much on the land as on the food, with such ideas as organic, seasonal, free range, grass-fed, non-GMO, and more.

The 2012 Seedstock Conference discussed those problems and successes with a diverse crowd including venture capitalists and tomato farmers, and talks covering an interesting range of topics:

  • Scaling sustainable agriculture
  • Urban farming
  • Buyers perspective
  • Digital technology
  • Investment in sustainable agriculture
  • Agripreneur Fast Pitch Competition

Each talk contained the right assortment of experts and business owners. I was particularly impressed with the buyers perspective panel where representatives from Whole Foods and Fresh Point discussed getting local foods into stores and hospitals and hotels. It was a lot more about logistics, getting food into boxes and keeping things refrigerated, than I thought it would be. They said this is mostly due to the informal nature at farmers markets - cash and plastic bags – where these farmers operate.

And often the best part of these sustainable conferences is the food. Jason Reed, the founder of Seedstock, filled the breakfast, lunch, and networking receptions with superb fare. The coffee was from local favorite Groundworks and the lunch from Chef Erik Oberholtzer, cofounder of Tender Greens, was amazing. I don’t usually eat exotic grains like quinoa, but combined with local and seasonal vegetables and with a mint lemonade drink – I enjoyed it.

It was a premier conference with sophisticated people and I look forward to the next event from Seedstock.

 

Periodontist: remove plaque by brushing, toothpaste doesn’t help – only adds sweetener

The more I research toothpaste the scarier it becomes. Not only does it contain sweetener and chemicals, but it may not even help our teeth:

As a Periodontist, I get asked about recommendations for toothpaste all the time. What most people don’t know is that plaque is removed by the mechanical action of the toothbrush bristles against the teeth and gum whether toothpaste is used or not. Much to the toothpaste manufacturers chagrin they have never been able to prove that using toothpaste increases plaque removal, it simply makes for a better experience by adding some flavor, thus the title.

Which is Toothpaste is just a spoon full of sugar.

If we could only get more dentists and periodontists to go on record and offer support for alternatives, like this mom received when she took her family off toothpaste.

 

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The key to losing weight – the mindless margin

In writing the last post on WordPress development, I came across an interesting lesson on food. Here is Matt Mullenweg on the book, Mindless Eating:

“It’s not actually a book about food, it’s a book about people. About the human condition and human behaviors. I love food because it’s intrinsic to the human experience, it brings us all together. What Brian talks about in the book is the mindless margin. Most people who overeat don’t overeat by a lot. They overeat by about a 100 calories/day.

We’re talking about a cookie here, 1/6th of a Snickers bar. 100 calories/day over a year adds up to 10 lbs.

On the other end, less 100 calories a day is below the threshold for what many people notice. Over the course of a year it can cause a 10 lb weight loss.

This is what I thought of when researching WordPress development.”

 

I have not read the book but the idea is something I practice. In my daily habits I try to extend the time between meals and eat a bit less. If I can say no to even the tiniest amount then I feel like a conqueror, knowing I am losing some weight. It also reminds me I will eat again so no need to overload on this meal.

I think it’s those tiny, daily victories that make a big difference in weight loss. Again, from Mindless Eating, this time from Wikipedia:

The encouraging premise behind Mindless Eating is that the obesigenic environment that people have set up for themselves in their homes and at work can be reversed. Just as this environment has led many people to slowly gain weight, it can be re-engineered to help them mindlessly lose weight. Consuming 200 fewer calories a day would lead a person to weigh approximately 9 kilograms (20 lbs) less in a year than they otherwise would. The first sentence and the last sentence of the book are, “The best diet is the one you don’t know you’re on.”

Instead of deprivation dieting, Mindless Eating recommends a person choose three small changes in their environment that would lead them to eat 200-300 fewer calories a day.

 

I’ve already mentioned two of my small changes, extending periods between meals and eating a small amount less, and the third would be learning to only eat when I’m hungry. This means skipping the urge to snack in between meals. I think of it like this, “if I’m craving chocolate am I also craving a vegetable? If no, then I should wait until I’m craving the vegetable.” Every time I do so it works. The craving goes away and I eat proper food later when I’m truly hungry.

What about you, do you have any tips for small changes?

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Finding the best food – what do they really mean, organic, GMO, and seasonal?

There is a lot of confusion about healthy, high-quality food. Does organic mean high-quality? What does genetically modified (GMO) mean? What about fruits and vegetables in supermarkets?

The explanation starts with organic food. This is a farming method that focuses on the land, not food. Organic farming started in opposition to the use of chemical sprays, petroleum-based fertilizers and other harmful substances. That opposition continues to this day and is having a great impact on our land, waterways, and the health of farmers.

When it comes to food the great value is not in nutrition but avoiding health problems. Those with allergies have a hard time with the pesticides, bleaches, and other toxics used. Parents love it because they are concerned for their children’s health. Janitors love it because they get to use non-toxic cleaning supplies. I could go on and on, and this is what makes organic healthy, but it doesn’t mean much for nutritional value.

What does is the seed used to grow the fruits and vegetables. GMO seeds are modified to be low in nutrition. A great benefit for supermarkets because it allows food to stay on the shelf longer, look ripe earlier, and grow quicker. Not such a great benefit for us.

The opposite type of seed is an heirloom, which is used for high nutritional content. Some offer better flavor, others juicy cores, but all focus on the same thing – high quality. The side effect is that supermarkets won’t carry them because they don’t last as long as GMO.

Farmers markets do carry them, and are one of the few places to find them. These markets offer exceptional fruits and vegetables and are the best places to shop, hands down. Not only do they sell heirloom foods, but also seasonal items. Seasonal means grown with the right weather and harvested at their peak. It makes them amazing, gushing with juices, incredible flavors, and the most nutrient-dense food possible.

Seasonal organic heirloom fruits and vegetables are the kings and queens of the food world. They avoid the toxics found in non-organic foods and are not genetically modified to be low in nutrition, like GMO’s. This may sound like a lot to learn, but you can skip all that by switching over to farmers markets. Once there it’s not hard to find seasonal organic heirloom foods, they will be everywhere!

Good luck with your eating adventures.

 

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How Farmers Markets can give you a superior workout

Ok, you’re probably starting to think I’m crazy. First, I suggest you buy all your food at farmers markets. Then, I tell you it will improve your health and start talking about getting to know your baker and making winter stores. Now, I’m going to make the argument that it will give you a superior edge in your workouts.

The explanation is pretty simple. Most of us workout once-a-day (if that) while we eat three times-a-day. This means food has a greater impact on our bodies than any individual workout does. Or, put another way, a workout breaks down the muscles in the body and recovery requires high-quality food to rebuild.

Right now, the popular advice is to eat protein bars and protein shakes, hearty meals of protein and vegetables, and energy drinks with electrolytes and vitamins. None of which is based on a solid foundation of science or nutrition. It’s all marketing.

Let me repeat that, none of the health claims coming from these food manufacturers are true. Hard to believe, I know, but the following explanation, from the Harvard School of Public Health, will help out.

On protein:

Surprisingly little is known about protein and health. The Institute of Medicine recommends that adults get a minimum of…about 8 grams of protein for every 20 pounds of body weight. Beyond that, there’s relatively little solid information on the ideal amount of protein in the diet, a healthy target for calories contributed by protein, or the best kinds of protein.

Harvard, a trusted name in medicine, is basically saying they have no idea. So how do food companies know the right amount? Aren’t we buying these products because of their health claims?

If you read the rest of the Harvard article it actually lays out the answers for you. Protein is a general term referring to the 20+ amino acids that our bodies need. These “building blocks” are found in all foods, with some containing more than others. Meats tend to contain all of them, a “complete package”, while beans, fruits, and vegetables contain varying amounts.

It goes on to recommend that we eat a diverse diet of high quality foods, while making sure to not over-indulge on meat. In this way, you guarantee yourself a diverse source for the 20 amino acids, as well as other nutrients and vitamins.

Which brings us back to that superior edge you can get in your workouts. If you can find high quality food and eat that three times-a-day then you will maximize the growth, health, and weight loss your body can attain from working out.

What is high quality food? It’s grass-fed beef, sustainable seafood, free-range chicken and pork. Vegetables and fruits that are ripe and in peak season form. Bread made from heirloom grains. Cheese and milk from grass-fed cows.

All things you will find at a farmers market. No need to read labels or learn about the differences among organic/local/grass-fed. Just visit your local market, build a relationship with the farmers there, and start making your post-workout meals from the food you buy.

I promise you will notice a marked increase in energy, weight loss, muscle gain, stamina, and more. You will be eating the finest food money can buy and sometimes you may even see restaurant chefs buying at the market too. They will be from those high-end restaurants searching out the highest quality food with you. There is a reason they are shopping there and when you start eating the food you will soon see why.

 

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Homemade organic sunscreen with only 4 ingredients

A few weeks ago, I wrote about the best beach and sport sunscreens for your skin, products free of the wrong chemicals and containing the right ones. A solid way to avoid those nasty sunburns.

In the spirit of Zero Waste, and avoiding those plastic bottles, here is an even better product – homemade sunscreen.

 

 

DIY Organic Sunblock

In this episode (of Surf Sufficient) we teach you how to make your own high spf, water proof sunblock from organic and natural ingredients for pennies on the dollar compared to buying it off the shelf.  Ingredients include- zinc oxide (sunblocking agent), coconut oil (soothes and conditions skin), bee’s wax (waterproofing agent), and tea tree oil (soothes and repairs skin and smells good too).

Mexico’s wine country – Valle de Guadalupe – is on the rise

Baja California seems like the perfect place to recreate that Italian sense of wine. Both are peninsulas with rolling hills of heat and fresh ocean breezes, perfect for a multitude of grape varieties. Food is central to the culture, like it is in Italy, with most Mexicans in the area practicing some sort of agriculture, aquaculture, or livestock herding. Finally, both have a bustling tourist industry more than ready to accommodate wine loving visitors.

Mark my words, Baja California is on the rise as a wine destination.

A review of Deckman’s seasonal restaurant located on the El Mogor winery:

My dear pal took me to Baja’s wine country – the Valle de Guadalupe near Ensenada – to lunch under the pine trees at Drew Deckman’s new seasonal restaurant at the charming Mogor Badan winery…there is no dearth of fine eateries in the Ensenada area.

And all take full advantage of what the region offers including organic produce; regional cheeses in both the farm and European styles; hand-crafted wines that are winning accolades throughout the world, and meats and seafood that are cultivated locally.

 

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The era of micro-spacecraft is here – ultra small satellites are everywhere

There is big news on the small satellite front. From super-secret agencies to the U.S. military, academia, private firms, world space agencies, and NASA, ultra-small satellites are the big thing.

In sizing up “smallsats,” there are a range of classifications in the less-than-500- kilogram department, be they minisatellites, microsatellites, nanosatellites, picosatellites, palm-size CubeSats, even the diminutive Femto satellite, weighing in at less than 100 grams.

Cornell University has begun to delve into a postage stamp-size “satellite on a chip” design, called Sprite, envisioning a swarm of these tiny probes exploring planetary atmospheres for organic compounds.

“The knowledge of how to make and use smallsats has passed the tipping point,” Matt Bille told SPACE.com. “It exists worldwide and has fostered a global generation of satellite builders and engineers. It used to be only a few organizations could build a satellite. Now, a smart teenager with a CubeSat kit and a soldering iron is a space agency. We’ve only begun to grasp the implications of that.”

“The age of microspacecraft is on solid ground now.”

 

Source: Space.com - Small Satellites Prompt Big Ideas for Next 25 Years

 

 

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Dr. Weil’s Anti-Inflammatory Food Pyramid

Imagine this for a food pyramid – topped off by dark chocolate and red wine, dairy nowhere to be seen, and fruits/vegetables as the foundation.

 

(drweil.com)

 

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