I asked a co-worker what she and her boyfriend had planned for Christmas Day. As we work in a store that makes hundreds of connections with local farmers and ranchers while also providing organic meats, fruits and vegetables, I was a little irritated when she told me it was their tradition to eat breakfast at McDonald’s. Very few people eat a perfect diet and many of us still consume some meat. Having said that, however, I would at least like to see people have a greater understanding of how the foods they choose to eat have an impact on their health and the environment.
One simple way of gaining an understanding of what the corporate food lobby is doing in order to make a profit is to read the nutrition labels on the backs of all processed food. Even buying a can of organic beans requires a peek at the back as the levels of sodium can be dramatically different. One brand can have 30 mg while another 300 mg. While rinsing the beans can reduce sodium amounts considerably, I don’t see any reason to buy the brand with more sodium. Similarly, many people are under the impression that drinks such as those made by Odwalla, a brand owned by Coca-Cola are healthy. These drinks, however, do contain roughly 40 grams of sugar for every 12 ounce bottle. The World Health Organization has stated that no one should consume more than 25 grams of sugar a day. The good news is that roughly 60% of Americans do in fact read the nutrition labels. The bad news being, of course, that nearly half do not.
And eating meat is considered by many to be one of the worst contributors to a host of human ailments as well as having the greatest negative environmental impacts. Even a fanciful disappearance of factory farms would do little to change the fact that beef and lamb constantly release substantial amounts of methane, and methane is a greenhouse gas that’s 25 times more potent than carbon dioxide. The New York Times’ definition of a Climatarian is one who chooses “a diet whose primary goal is to reduce climate change.”
The definition specifically suggests that one refrain from eating beef and lamb but allows pork and poultry as those animals do not emit methane. People who continue to eat beef and lamb, however, can at least buy meat from well-managed local farms where less energy is required. Eating meat from fast food companies promotes excessive use of pesticides and fertilizers, much of which ends up as runoff that pollutes rivers, groundwater and oceans. Eating factory meat means promoting the production of 500 million tons of manure with no place to go but to our waterways.
Eating food that’s locally produced is also beneficial for everyone. The oddly named group, “Strolling of the Heifers,” a Vermont based local food advocacy group, has released a list of reasons to eat local food. Among other things, buying local supports family farms, boosts the local economy, generates fewer greenhouse gases by eliminating travel, promotes better soil management and builds more connected communities.
The good news here as well is that local food sales are increasing. The USDA reported to Congress early this year (January 2015) that local food sales in the U.S. continue to rise. Part of the reason for these increases is that many states have passed laws that provide support for local food systems.
Aside from a few window dressing positions taken by the federal government to promote local foods – the 2014 Farm Bill establishes increased access to “locally and regionally marked food” – the primary agricultural focus remains on the promotion of Big Ag. Subsidies are still being handed out to companies growing GM corn and soy, foods that are mostly used to produce the processed foods high in sodium, sugar and fat.
No one has to forgo the occasional treat in order to live a healthy life. Being mindful of what you eat, however, is essential to both personal health and the health of the planet. I ask that people educate themselves about the foods they eat and choose well. Eating locally is by far the best option and puts fewer pennies into the hands of corporations that certainly do more damage than good.
Recipe of the Week
Years ago I found this recipe for spinach pie and made it more than once. I stopped making it as I found it had too much meat. I made it recently and it was still very good even as I eliminated much of the meat.
Spinach Pie
2.5 cups organic white flour
3 tbls butter
2 lbs fresh spinach, washed and trimmed
1 large onion, chopped
1/2 lb pancetta or bacon,, chopped
1 cup Parmesan cheese
Put the flour in a food processor with the butter and pulse until mixed. Add enough tepid water until a soft dough is formed. Knead for a few moments then wrap in plastic and set aside.
Put the spinach in a large pot, turn the heat to high and stir until wilted. Drain, let cool, squeeze out the excess moisture and chop.
Put a little olive oil in a frying pan and cook the pancetta or bacon until the onions are golden. Add the spinach and stir in well. Allow to cool somewhat and add the cheese.
Roll out 2/3rd of the pastry and line a pie tin. Add the spinach mixture and cover with the rest of the rolled out pastry. Prick the pastry and smooth it with a little cold water.
Cook in a 350 degree oven for 45 minutes to an hour, or when pie is bubbly and crust is browned.