 Posted 4/25/2007 9:03:21 AM
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| Who owns what in the "Organic" food industry:"http://www.certifiedorganic.bc.ca/rcbtoa/services/corporate-ownership.html"
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Posted 4/25/2007 9:10:24 AM
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I was trying to make that a live link..hmmpfff, actually trying to show the image of the chart.
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Posted 4/25/2007 12:37:59 PM
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| Let's see if this works on that link, Michele. http://www.certifiedorganic.bc.ca/rcbtoa/services/corporate-ownership.html 
How about that! Just click on the IFCode Shortcuts to the left of the post composition box, and go between the bracketed commands. BTW, yesterday you mentioned you wanted some beef (grass fed/all natural). I am picking up about 500 lbs of it from the packing house today, should be really nice. If we had an online site to do the transaction over, we could do it right online! Wait a minute! We do, we do, we DO have an online place to do it. Local Food Exchange! Let me know what you want. But we'll probably end up doing it in person anyway. 
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Posted 4/25/2007 4:07:30 PM
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Thanks Thomas!
I need to be educated about meats, I know very little about meats. In fact my diet has been meat free for some time but I read that a good source conjulated linoleic acid (CLA) is produced by cows and other grazing farm animals. Since I turned midle age I'm very concerned with fighting the battle of the bulge and more than 300 studies have proven that CLA's help with weight control. CLA helps to convert fat to lean muscle tissue according to Dr. Michael Pariza, M.D. of the University of Wisconsin.
Not only do I need to be educated on what kinds of meats are available I also need to learn how to cook meats, I never learned how .
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Posted 4/25/2007 5:08:09 PM
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| Well, Michele, I know you are a terrific cook, so it will be easy for you to become an artiste culinaire with meats in no time. Lots of it is pretty easy. For example, do you grill soyburgers now? Then you already know my favorite way to fix a hamburger, or a steak. Between learning how to broil a steak, roast a roast, or add stew beef to your crockpot, all of which are really simple to do .. you will have learned the basics. Understanding all the different cuts of meat will come along, once you undertake to learn what you like. I just finished putting 650 lbs of all grass fed Scottish Highlander beef in the freezer. In the next day or two, I'll post up a list of all the various cuts I have, and their weights. Then you can look up a few simple things you might want to try, and I will either send you or bring you what you want, if you decide to take the plunge.
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Posted 4/26/2007 8:00:23 AM
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That sounds great Thomas, I definitely want to buy some grass fed meat, a tender cut I think. I'm looking forward to seeing what you have available.Thanks 
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Posted 4/26/2007 12:43:13 PM
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Posted 4/26/2007 12:47:31 PM
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| Thanks for that reading recommendation Charlie, it does look very good!
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Posted 4/26/2007 1:05:22 PM
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| I have some time this weekend, and I am hoping to dive into it. I will let you know what I think.
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Posted 4/28/2007 1:27:59 PM
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| *Local is the ''New'' Organic POSTED BY Dr. Mercola www.mercola.com April 11, 2007 The theme behind this interesting "think" piece isn't the organic movement. Rather, it's geared to encourage folks to find local sources for their foods, the safest and most affordable way to eat "happier" meals, leading some to call themselves localtarians and locavores. When major retailers like Wal-Mart sell organic food, it still requires an industrial model of farming and long-distance shipping remains the same. Growing, chilling, washing, packaging and transporting a box of organic salad from California to the East coast takes 57 calories of fossil fuel for every calorie of food. If eating locally captures national attention, the movement could reinvent the model of industrial farming in a way that organic food never could. It could eventually lead to more money for local economies, more fresh produce in the diet, and a greater appreciation for the natural cycles of the Earth. COA News April 10, 2007 Dr. Mercola's Comment: I have found that it is helpful to have a positive view of events, as it is difficult to predict how they may work for our long-term good. In this case, the news reports of Wal-Mart's overly publicized move to sell organic foods, coupled with the organic spinach scare during the past 12 months, seem to have had an upside after all. Combine those accounts with the realization that most fruits and vegetables travel as far as 2,500 miles just to reach your corner grocery store, with predictable results both for their freshness and environmental impact; it's no surprise people are beginning to wonder if that organic label they're seeing plastered everywhere really means anything at all, beyond a corporate symbol. There currently seems to be a very serious reevaluation of the entire perception and value of "organic" with the recognition that it has been recently perverted and is not to be considered the certification of healthy that it used to be. That honor seems to have shifted to locally grown produce grown organically. Not only is it fresher and healthier for you but it is far more environmentally friendly, as large amounts of fuel are not wasted in transporting it to you. However, considering the massive farm subsidies keeping some farmers solvent at the U.S. taxpayer's expense, don't expect the U.S. government to publicly sanction or encourage consumers to buy local foods. Of course, that doesn't mean you can't start a health and environmental revolution on your own by seeking out more wholesome sources for your food near you. And if you're wondering about the reasons why you should stay away from substandard, cheap factory food, I urge you to review my newest resource page, supporting the great need for sustainable agriculture with many links.
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