For the first three months of 2007, the focus of my columns is a new phenomenon: the recognition by scientists, and increasingly by the public, that dietary choice has an immense impact on global warming and the environment. In other words, it’s not just big ticket items like buying a hybrid car, or replacing our […]
An Even More Inconvenient Truth? (Part 3) Read More »
In the January issue of Common Ground magazine, this column addressed the report released late in 2006 by the United Nations’ Food and Agriculture Organization, stating that cattle in the meat and dairy industries generate more global warming greenhouse gases than can be blamed on transportation and use of vehicles.(1) Here we continue with a
An Even More Inconvenient Truth? (Part 2) Read More »
An Inconvenient Truth is a superb documentary, and well worth seeing, if you haven’t already. You might get the DVD (www.climatecrisis.net or from video store) and view it with family, friends, and members of your clubs or organization. This film, featuring former Vice President Al Gore and his traveling show on global climate change, received
An Even More Inconvenient Truth? (Part 1) Read More »
Organic eating has gone mainstream. Responding to consumer demand, supermarkets now feature centrally placed organic produce sections. Over the past decade, the organic food industry has increased at 20 percent per year. What drives this growing support for organic food? Not surprisingly, savvy consumers figure that if a whiff of pesticides can kill bugs dead,
Organic: Simple, Healthful, and Close to Nature Read More »
In wandering through the aisles of Capers, Choices and even Save-On Foods, we may be surprised to observe the proliferation of veggie “meats” that have found a secure place in supermarket coolers and freezers. We discover “ground round”, nuggets, and deli slices made from plant protein and without a trace of animal ingredients. Our company
Why Veggie “Meat”? Read More »
Not long ago, fish was considered a health food. Yet in 2004, we are getting some mighty confusing advice. We are told by an expert on Canadian fish Dr. J. Sheeshka that people who are concerned about organochlorines can simply cut off and drain away as much fat as possible when cooking fish. She says
Something Fishy about Fish Read More »
The last two decades have been a time of maturation for many of us, and a coming of age for the vegetarian movement. In 1982, the year of Common Ground’s birth, vegetarians were typically regarded as part of the counterculture. Yet the seeds of change from the 70’s had fallen on fertile soil and taken
Veggie Goes Mainstream Read More »
