While public health advocates have sung the praises of tap water for years, Coca-Cola has been focusing on its own covert assault on the affordable, healthful, and refreshing beverage. Unbeknownst to many in the nutrition and public health world, the soft drink giant launched a “Cap the Tap” program–aimed at restaurants–in 2010, described in the following manner on the Coke Solutions Web site:
Growing up in a small town in northern Michigan, I learned that big, important things happen in other places. Sitcoms and movies did not take place near our cornfields or cherry orchards. The news was always about other places, unless it was about people losing their jobs. Being successful meant leaving town.
With the disappointing results now in from I-522, the initiative in Washington State that would have required labeling of genetically-engineered food (aka GMOs), the looming question is, what’s next? At least for the junk food lobby, that answer in painfully clear: stop this state-level movement at any cost. In today’s New York Times, Stephanie Strom reports on the dirty details contained in industry documents that I obtained from the Washington State attorney general’s office in the wake of a lawsuit brought against the Grocery Manufacturers Association for illegally concealing donors to the No on 522 campaign.
If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.
Known as the “world’s premier source for advances in science and technology,” the Scientific American (SA) magazine and its editors have done themselves and the American people a disservice by claiming in a recent editorial that, “Labels for GMO Foods Are a Bad Idea.”
It’s tough to turn down any invitation to a dinner thrown by the James Beard Foundation (JBF), one of the country’s leading food enthusiast organizations. The events are always carefully sourced meals created by great chefs in a roomful of people who care about a sustainable food system.
Tomorrow Washington State voters will decide on The People’s Right to Know Genetically Engineered Food Act, also known as I-522. This initiative will mandate labels on all foods made with genetically modified organisms (GMOs) sold in grocery stores. It follows on the heels of last year’s Proposition 37, a similar ballot measure in California that drew national attention and massive campaign coffers on both sides of the issue. Proposition 37 was narrowly defeated, 51-49 percent.
Daily menus, open kitchens, and women chefs may seem commonplace in today’s restaurants, but 40 years ago they were downright radical. Coming out of the social upheavals of the 1960s, California chefs, farmers, and food artisans of the 1970s bucked tradition in the kitchen and the fields, stirring a culinary revolution that has reverberated around the world.
Joyce Goldstein, one such pioneer, assembles this complex history in her new book, Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (University of California Press), weaving together nearly 200 interviews with farm-to-table visionaries such as CUESA founder Sibella Kraus, Warren Weber of Star Route Farms, Steve Sullivan of Acme Bread, and Sue Conley and Peggy Smith of Cowgirl Creamery.