An e-mail recently appeared in my inbox that really got me thinking about the sustainability of current conventional farming practices. The e-mail contained a link to a report by the Center for Food Safety as part of its Save Our Seeds (SOS) initiative (http://www.centerforfoodsafety.org/campaign/save-our-seeds/). The report, Seed Giants vs. U.S. Farmers, highlights the ongoing practice of seed companies suing farmers for patent infringement when their fields are discovered to contain genetically engineered (GE or trangenic) crops, even though the farmers hadn't purchased GE seeds from the companies. The seed companies allege that farmers are knowingly saving seeds from prior year GE crops, or are obtaining GE seeds from “seed cleaners,” who specialize in the practice of processing seeds from prior years to use for subsequent plantings. According to the seed companies, these practices are expressly prohibited by the technology agreements signed by farmers who use GE seeds.

Read more...

On Saturday, October 6, I had the pleasure of attending Harvest Day at Walnut Way, on 17th and North Avenue.  The entire 2200 block of N. 17th Street was blocked off for the celebration, with a large sound truck on the north end, providing a stage and sound system for talk and music.

Read more...

 

The president of the Wisconsin Technology Council felt a need to weigh in on the issue of organic foods in Sunday’s Journal Sentinel, taking a shot at hippie gardeners and even your local co-op at the same time.

Read more...

The folks growing our food, right here in our own state, are either dealing with near drought conditions in the south or flooding up north. Either way, their crops are being affected. You might not notice it or think about it, because there usually isn’t a sign reading, “Sorry, no strawberries this year. The heat ate them.” But what if there was?

Read more...

Swiss chard is one of those beautiful, mysterious vegetables that many people don't know. A staple in Mediterranean kitchens, it is closely related to the beet family and has beautiful large green leaves. The sometimes thick stems, which look like celery stalks, can be red, white or a combination of vibrant reds, yellow and oranges – called rainbow or bright lights chard. The stems and leaves are both edible and can be cooked pretty much any way that spinach is, although the stems should be cooked before the greens as they may take a bit longer to soften.

Depending upon whom you ask – chard can have an earthy, sweet, sometimes bitter or salty flavor. It seems to have a sweeter flavor in cooler weather.

In case you’re wondering where the name comes from - Swiss Chard was named by a Swiss botanist and was so named Swiss Chard.

Read more...

I love sprouts, but they don’t lend themselves to vivid and colorful descriptions. They are not sensual and they aren’t complicated. They’re green.

Read more...

A news report today says an approval of the first genetically-modified animal for human consumption is now in final review at the federal level.

Read more...

Keeping chickens is now legal in the city of Milwaukee.

Read more...

Since 2006, the number of honeybee colonies in the United States has dropped precipitously. What are all those empty and abandoned hives telling us? A new documentary that tries to answer the question will air next week at the Time Cinema on Milwaukee's west side.
 

Read more...

A series of rallies demanding that foods containing Genetically Modified Organisms (GMOs) be labeled is planned for this coming weekend.

Read more...

A new program run by Milwaukee's Growing Power that hopes to boost inner city food production and provide up to 150 jobs has received funding from the city.

Read more...

The city of Milwaukee today will consider a proposal by Growing Power to create urban farms that would offer employment and training to inner city residents.

Read more...

Can't see past the snow drifts? Treehugger has a great feature today listing the top ten garden veggies you can grow this summer that'll warm your green thumbs.

Read more...

Here's a great idea for local libraries - maintain a lending collection of seeds for local gardeners.

Read more...

A new study touts the health benefits of organic milk over conventional.

Read more...

That’s my story for week 25 – unexpected tomatillos. We believed the small batch of salsa in week 18 would be our only batch, since somewhere around week 20 or 21, said tomatillo plant was “gleaned” by other friends.
Read more...

Read more...

I’ve estimated that recently, on average, I’m spending about 8-10 more hours each week on food prep (and this project) than when I was eating conveniently.
Read more...

What better time to pick to stand over a boiling pot of water and skin those little “apples of paradise” as my German Grandmother would have called them.
Read more...

A series of rallies demanding that foods containing Genetically Modified Organisms (GMOs) be labeled is planned for this coming weekend.
 

Read more...