Here we go. The final stretch run for the most important and historic vote of our time. No, I’m not talking about the presidential election.
I’m talking about Proposition 37, a citizen’s initiative on the ballot of California to mandate labeling of Genetically Modified Organisms (GMOs).
GMOs foods have never been proven safe. And yet they’ve unknowingly been in our food supply since the early 1990s. We’ve all been eating them without knowing it. What’s worse is that they’re almost impossible to avoid. They’re in the majority of supermarket foods and they’re in the oils that virtually every restaurant uses.
Countries around the world are banning them as the negative health and environmental impacts become clearer.
Monsanto, Dupont, Coca-Cola, Kellog’s and many more from Big Ag have a donated tens of millions of dollars to defeat Proposition 37 on November 6th.
First, don’t buy GMO foods! Look for the Non-GMO Project label on foods.
Second, support companies that support voting YES on Proposition 37.
One such company is Eden Foods.
Eden Foods is the oldest natural and organic food company in North America. They started out as a small natural food co-op in the late 1960s and have been a pioneer ever since. In the early 1970s they were one of the first to establish relationships with artisan Japanese traditional food makers.
I regularly purchase their sea vegetables, rice vinegar and sesame oil in my local health food store.
They also pledge to NEVER use GMOs in any of their products.
Third, enter the giveaway and help support Prop 37!
Eden Foods is generously giving away this gift basket valued at $40 to help raise funds for YES on Proposition 37!
One lucky winner will receive an assortment of Eden’s organic pasta products including:
All you have to do is use the Rafflecopter widget below and (1) Sign up for my weekly newsletter (or send in a postcard — see official rules for details) and (2) Make a voluntary donation to Yes on Prop 37 (or comment below about why you support Prop 37).
You don’t have to donate to win — this is voluntary — but hopefully you’ll find a way to donate something! Even if you can only donate $10, every little bit helps!
PLEASE NOTE: This sweepstakes is open to US residents only; residents of Florida, New York or Rhode Island are not eligible.
Click here for the official rules.
Good luck and thanks for your donation. And don’t forget to tell anyone you know in California to vote YES on Proposition 37!
Welcome to the second edition of my new monthly feature where I highlight some of my favorite fearless links from the previous month. These links challenge the nutritional status quo like the belief that saturated fat and cholesterol are going to kill you.
They also challenge you to step out of the industrial food system, to support local farms and maybe even to cook more. And along the way they may even challenge you to reclaim your health through REAL food.
If you find something that resonates here, please pass it along! (more…)
I’m excited to announce the winner of the new online cooking class, Go Grain-Free: Cooking for Ancestral and Healing Diets!
You wouldn’t believe how easy it is to ferment summer squash and zucchini. Better yet, it’s a great way to use up all that extra summer squash and zucchini.
But first, a quick tidbit. A lot of people ask what the difference is between summer squash and zucchini.
Zucchini is a type of green summer squash but you can use any type of summer squash in these recipes. In the first picture below you’ll see a variety of summer squashes. (more…)
Did you know that when you go out to eat you’re probably eating genetically-modified organisms (GMOs)?
They’re in the oils that restaurants use.
Namely, corn, cottonseed, canola and soybean oils. The majority of these are genetically-modified.
They’re probably also in the foods in your house. Go to your cupboards and fridge right now. You’ll see them in there. They’re also hidden in things like soy lecithin, hydrolyzed soy protein, soy flour, soy milk, high fructose corn syrup, cornstarch, corn meal, dextrose, glucose, maltodextrin and so many more of those bizarre ingredients you see in packaged foods. (more…)
Welcome to my second ever giveaway!
My fellow Long Islander, Dr. Jill Tieman of Real Food Forager has just released her new online cooking class, Go Grain Free: Cooking for Healing and Ancestral Diets (more…)
When I meet with clients and recommend a grain-free diet, I have to admit, I cringe a bit inside. I can see the look on people’s faces as they start to mentally compute all the things they’ll no longer be able to eat.
Good-bye breakfast cereals. Good-bye muffins, pastries, donuts, pizza, sandwiches, pasta, etc etc.
Yikes! I know it can be a little intimidating.
But here’s the good news: it’s not as hard as you think! (more…)
Making ginger ale is so easy you wouldn’t believe it. That being said, when I made ginger ale for the first time, it was a comedic disaster. The ginger ale recipe I used called for fresh lime juice. But instead of using the juice of fresh limes I used concentrated bottled lime juice (which I mistook for fresh lime juice).
It was limey, to say the least.
It was also gross.
When I realized my mistake, I tried it again. And it came out beautifully. But I know what you’re thinking…
I will give you five reasons: (more…)
Can you believe it’s September 1st? Where does summer go?! It seemed like just yesterday the strawberries were coming in and summer would last forever.
Well, I’m not ready to give up on summer yet. That’s why I’m starting my first post of September with a look back at August.
This is also the first edition of what I’m calling my “Top Five Fearless Links”, a monthly recap of my favorite blogs of the previous month.
In no particular order, here are my top five favorites of August: (more…)
I love when the teacher becomes the student.
This happens every so often with clients that so embrace traditional foods that they start teaching me new tips and tricks around the kitchen.
And this happened recently with Amy, my client that I featured in my last blog series on autoimmune diseases.
Amy has really embraced fermentation. She makes her own yogurt, whey, cream cheese and fermented vegetables.
And when she told me she was going to make her own ginger ale, I was inspired to try it myself. (more…)