EWGs 2016 Shoppers Guide to Pesticides in Produce

STRAWBERRIES, about to come into high season in our South Bay, have jumped above apples for the first time in a few years.  Buy them ORGANIC (along with the other ‘Dirty Dozen’ listed) to avoid multiple pesticide residues in your food choices.  Follow the link for more of the research and to print a copy of the lists for your next shopping trip.

Check out @EWG’s 2016 Shopper’s Guide to Pesticides in Produce! #DirtyDozen #CleanFifteen http://bit.ly/1VxUO3i

Source: EWGs 2016 Shoppers Guide to Pesticides in Produce

Consumer Reports Study: The Bacteria in Conventional Beef

Consumer Reports tested 458 pounds of ground beef and discovered alarming rates of bacterial contamination. 82% of conventionally produced and processed beef samples were found to have at least 2 types of bacteria.  CONVENTIONAL SAMPLES WERE MORE THAN TWICE AS LIKELY TO HAVE BACTERIA WHICH WAS RESISTANT TO 3  OR MORE CLASSES OF TYPICAL ANTIBIOTICS. 

 

Source: Ecocentric | The Bacteria in Our Beef

Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try | Bay Area Bites | KQED Food

Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try | Bay Area Bites | KQED Food

Our farmers markets are ripe with all colors of melons this time of year and there are as many different tastes as there are variations of orange, honey and green.

ambrosiaNetted melons (Reticulatus) are wrapped in a network of surface veins and come in  delicious shades.

 

Here are a dozen varieties reviewed and pictured so you’ll be ready for your next market shopping trip!

Source: Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try | Bay Area Bites | KQED Food

Michael Pollan Update: More About Microbes and Your Health

In a New York Times article a few months back, our local sustainable food system advocate-rockstar, Michael Pollan wrote about his journey in learning about how the microbial organisms in our intestines impact our overall feeling of health – or not.  With references to the crowd-sourced American Gut Project and other research activities afoot in our land, Pollan links food’s nutrition content to our digestive systems so we can ponder our next meal from a new vantage point.

 

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