1. Walmart’s New Line of Organic Food will Undercut Big Brands (New York Times)
The big news this week was the new partnership between Walmart and Wild Oats, the former natural grocery store chain, which is rolling out a line of inexpensive organic products. Walmart only plans to carry the company’s shelf-stable pantry items for now, but the move could make a splash with both consumers and farmers. Read more
If you don’t recognize all the high-tech ingredients available in food and drinks these days, you’re not alone. Some of these new additions—such as glucosamine hydrochloride, gamma-amino butyric acid (GABA), or soy isoflavone extract—might show up in product marketing, while others, such as milk protein concentrate, will not. But whether new food additives are being promoted or not, a report released this week by the Natural Resource Defense Council (NRDC) says their novelty isn’t the only reason we should be paying attention. Read more
Ordering food on the Internet can offer a reprieve from the drudgery of the grocery store. A few quick clicks and you have ingredients for dinner without getting in a car or lugging bags of food on a bus or train. But while it may seem like online services allow groceries to magically appear at our doorsteps, there are, in fact, still quite a few warehouses, refrigerators, and trucks involved. Read more
When I heard that farmworkers were being bussed from around California’s Central Valley to Delano, the town where the United Farm Workers (UFW) union was founded, to watch the new biopic, Cesar Chavez: American Hero, I had mixed feelings. Read more
First it was produce. Then the local food movement expanded to take on meat. Now it’s all about grains.
Nothing proves this point more than the packed room I found myself in last Sunday morning. At the point in the week when most people are unfurling their copy of the New York Times, or making their second leisurely café au lait, I filed in to the back of the dining area at Oliveto, a high-end Italian restaurant in Oakland, to join around 100 people gathered to discuss local grains. Read more
Around 750 farmworkers, student activists, and faith leaders marched on the Wendy’s corporate headquarters in Ohio yesterday, before heading to the chain’s flagship restaurant. The goal: To ensure that the tomatoes on Wendy’s burgers are picked by people being treated fairly. Read more
You don’t have to see a sturgeon in person to get a sense of just how monstrous and oddly majestic these ancient fish can be. But that’s exactly where Angela Köhler found herself a few years back–face to face with a giant, 30-year-old, 10-foot-long sturgeon that was being harvested for caviar.
The marine biologist and eco-toxicologist was in Iran for a conference, and she joined a tour visiting a sturgeon farm and caviar facility at the edge of the Caspian Sea.
“They brought in a huge female wild catch. They anesthetized it by a blow on the head, cut it open, and there were 7-8 kilos of caviar inside. They said, ‘this caviar is too mature to sell,’ so they discarded the whole fish, the caviar, everything,” Köhler recalls. Read more
By all accounts, Jude Becker is a very successful farmer. His organic, pasture-raised Becker Lane pork, is considered the best of the best. It’s for sale in several Northern California Whole Foods and at farmers’ markets in Chicago, as well as on plates in several high-end restaurants around the country. There’s even a small retail market for it in Japan. Read more
Earlier today, the U.S. Department of Agriculture (USDA) put out a preliminary draft of the 2012 agriculture census [PDF]. Released every five years, this census is intended to shed light on the state of farming in America. And it does—especially if you read between the lines. Read more
Food scientists don’t get the best rap in the sustainable food world. And that’s understandable, since most spend their days working to improve the mouth feel of Velveeta and perfect the flavorpacks in Tropicana.
But not all food scientists are the same. Take Joshua Klein, of Hampton Creek Foods, for instance. He’s the head of biochemistry research and development for a start-up working furiously to replace eggs in many of our most popular foods with more humane and more affordable plant-based proteins. And he might make some people think a little differently about the role scientists can play in fixing what’s wrong with our food. Read more