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Archive for the ‘Organic Food’ Category

Get All The Hawai’i Snacks, Produce and Essentials You Need With These Pickup and Delivery Services – HONOLULU Magazine

Posted: September 20, 2020 at 10:52 pm

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Seriously, everything from local fruits, meat, fish and eggs to olive oil and ube tarts can be at your door.

By Kelli Shiroma Braiotta

Published: 2020.09.16 01:49 PM

Has running out for essentials lost its thrill? Maybe youre getting used to surfing the Internet for all your shopping needs? Look no further, Oahu. Local services that offer curbside pickup and delivery of everything from mangoes and rice to hot sauce and beef jerky are proliferating. So, sit back and surf away.

SEE ALSO: How Hawaii Farmers Markets Are Keeping Shoppers Safe During the Coronavirus

What: 808 Organics produce boxes come in different sizes and options, all with ingredients designed to make meal planning and prepping easier. Selections for family and individual boxes, greens boxes and fruit boxes vary depending on whats available and in season from local farmers.

Individual boxes: Lettuce, apple bananas, kale, sprouts and avocados with in-season fruits or vegetables like carrots, citrus, broccoli and papaya; serves 12 people; $28 per box

Family boxes: This is a larger version of the individual box and serves 23 people; $38 per box

Fruit boxes: Can include apple bananas, papayas, mangoes, lychee and other seasonal items; $28 per box

Greens boxes: Usually includes sprouts, avocados, leafy lettuce and cooking greens; $26 per box

Select a box type, decide on your subscription length, choose how often you want a box (weekly, bi-monthly, once a month) and select a pickup/delivery location. There is a one-time $5 registration fee; pay via credit card or PayPal.

Where to order:

What: Chef Mavro Restaurant and Island Olive Oil Company are collaborating on a $140 weekly gourmet M CSA box with all-local products from Hawaiis farmers, fishermen and purveyors. Contents can change each week but have included Kualoa Ranch ground beef, Petersons Upland Farm extra large eggs, Maui Farmers zucchini and green bell peppers, Mohala Farms fresh herbs and Ppkea Gardens aquaponic lettuce. Boxes come with a housemade baguette from Chef Mavro Restaurant, housemade restaurant sauces, a featured dessert and more.

Prices vary, since products change seasonally. There are two pickup options: Chef Mavro Restaurant on Thursdays and Saturdays from 10 a.m. to 5 p.m. or Island Olive Oil Company Kailua on Fridays from 10 a.m. to 5 p.m. All the sauces, produce and box contents are local products.

Where to order: Online at or call (808) 944-4714

SEE ALSO: HONOLULU Staff Picks Hawaii Favorites: Local Farm Fresh Eggs

What: Da CHEFS box by ChefZone features pre-cooked main dishes, fresh fish, fresh local produce, local eggs, fresh-baked bread and a family-size dessert: enough ingredients for up to five healthy home-cooked meals for a family of four. Boxes include fresh, locally sourced ingredients and produce and cost $135. Previous boxes have featured day-boat fresh fish, Oahu Fresh eggs from Eggs Hawaii and fruits and vegetables from Aloun Farms.

Where to order: Order online at and choose curbside pickup at ChefZone or home delivery. Pickups are behind ChefZone from 9 to 11 a.m. on the Saturday you select. You must bring your emailed order confirmation number. Delivery is between 9 and 11 a.m. on a designated delivery date. Delivery fees are shown when you order online.

What: This Oahu-based online food marketplace and delivery hub works with more than 75 Oahu farms to ensure each bag has a variety of high-quality produce. You order online and place an order by 6 p.m. Sunday for Wednesday delivery or pickup, or by 6 p.m. Wednesday for Saturday delivery or pickup, and pay by credit card. Buyers pay a flat $15 delivery fee ($50 minimum order); there are no fees for the majority of pickup sites.

Where to order:

What: Order a variety of local produce in advance for curbside pickup at these farmers markets:

Waimea Valley: Thursdays 26 p.m.

Pearlridge Uptown (by Macys): Saturdays 8 a.m.noon

Kakaako (Ala Moana Boulevard and Ward Avenue): Saturdays 8 a.mnoon

Kailua (Pali Lanes): Sundays 8 a.m.noon

Where to order:


Check out the featured menu posted on FarmLovers Markets Instagram and contact specific farmers for produce. For more info, visit

SEE ALSO: Support Hawaiis Farmers and Get Produce Delivered to Your Door

What: The local grocery chain features fruits and vegetables from local producers like Aloun Farms, Kauai Fresh Farms, Ho Farms, Frankies Nursery, Kumu Farms, Kunia Country Farms, MAO Organic Farms and others. Also available: Foodlands Maikai brand snacks like Kaki Mochi, Maui onion mustard and trail mix with names like Kapakahi and Hemajang; and prepared foods like the famous poke and chicken wings from in-store counters.

If you buy locally grown produce from Foodland, you can take advantage of the stores ongoing Eat Local Today program. You get 5 Maikai Points or 5 HawaiianMiles when you buy one or more local produce items every time you shop.

Where to order: When you shop for your groceries online, free curbside pickup is available for any order of $30 or more. The stores Foodland To You program is currently offered at:

Oahu: Foodland Farms Aina Haina, Ala Moana, Ka Makana Alii and Pearl City; Foodland Kailua, Mililani and Sack N Save Stadium

Maui: Khei; Foodland Farms Lahaina

Big Island: Mauna Lani

See Foodlands website for more details.

SEE ALSO:After 71 Years in Business, Hawaiis Family-Run Foodland is Swinging for the Fences

What: Forage Hawaii distributes top-quality USDA-certified and inspected meats through Oahu farmers markets. Choose from grass-fed beef, lamb, chicken, pork, wild venison and even wild Big Island boar. Meats are sold individually packaged in frozen, vacuum-sealed bags.

Updates on weekly cuts are posted on the Forage Hawaii website. Sign up for the newsletter to get the latest updates.

Where to order: Email with your name, phone number, desired farmers market pickup location (Kakaako Saturday or Kailua Sunday), and number of cuts/quantity.

SEE ALSO:Can We Ever Eat All Local in Hawaii?

What: Your weekly box of fresh local produce reflects whats fresh each week at Kahumana Organic Farms. Fresh harvest boxes contain vegetables and fruit or all fruit; prices vary with box size. Expect seasonal tropical fruits and vegetables like arugula, cherry tomatoes, cilantro, cucumbers, mango, coconut, papayas, apple bananas, lychee and more sourced from growers on Oahus Leeward Coast.

On the Kahumana website, select a box size (half share or full share), choose your frequency (weekly or bi-weekly), upgrade with additional items like ulu flour, farm fresh hummus or macadamia nut pesto, then choose pickup or doorstep delivery. Doorstep delivery to Waianae, Mkaha, Nnkuli, Kailua, Enchanted Lakes, Lanikai and Aikahi costs $10. Pickup locations include Kahumana Organic Farms & Cafe (free), Kalapawai Market in Kapolei($5), Kakaako Farmers Market ($5), Rokaru Shabu Shabu in Pearl City ($5) or Ka Waiwai Collective ($5).

Where to order: Online via the Kahumana website.

What: This service delivers products from local farms and businesses to your doorstep without delivery fees or required membership. Aside from fresh produce, you can find things ranging from Hawaiian Chip Company sweet potato and taro chips to K Hana Hawaiian honey. Deliveries are on Thursdays; $30 order minimum.

Where to order: Online via Keo & Companys website.

SEE ALSO:These Local Farmers are Taking Eggs to the Next Level

What: Joining Kolea Farms CSA program is free. Customers come to the farm weekly to pick up fruit and vegetable boxes for $25 each. Previous boxes have featured avocados, kabocha pumpkin, mixed greens, basil and root vegetables.

Where to order: Fill out the CSA program form on Kolea Farms website.

What: Local Ia Hawaii is a distribution and subscription-based seafood business: You can sign up for a subscription, preorder for farmers market pickup or order the all-in-one box with enough assorted local produce from Eds Little Farm to feed a family, two pounds of fresh sashimi-grade ahi or fresh local fish and a dozen local eggs.

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Get All The Hawai'i Snacks, Produce and Essentials You Need With These Pickup and Delivery Services - HONOLULU Magazine

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September 20th, 2020 at 10:52 pm

Posted in Organic Food

Why cheap groceries will hurt us all in the long run – DW (English)

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Roughly 3 ($3.50) for half a kilo of meat, 2 for 10eggs and less than a euro for a liter of milk international tourists often wonder about the cheap prices in German supermarkets. How can animal products cost so little?

It'sbecause the true cost of foodishidden, researchers from the University of Augsburg and the University of Greifswald have found. The real price tag would be much higher if the social and ecological impact of production were considered,saidAmelieMichalke,a co-author of their report who has been researching external food prices and the true costof food for the past four years.

Minced meatwouldcostabout three times as much, and the price for milk and goudacheese wouldalmost doubleifenvironmental costswereadded, the researchers calculated.

Michalke and her colleagueslooked atfour different indicators: land-use change, greenhouse gasemissions, reactive nitrogenand theproduction'senergy demand.Other indicators like the use of pesticides and antibiotics weren't consideredfor thisparticular study.

"The biggest difference that we were able to see between the productswasbetween plant-based and animal-based products, because the animal-based value chains are way more complicated and way longer,"Michalkesaid. "And the highest costs are, of course, for meat products."

Prices for fruit and vegetablesas well as organic producewould not be affected as much, but even they become considerably more pricey: bananas go up 19% (organic 9%), tomatoes and potatoes 12% (organic 5% and 6% respectively) and apples 8% (organic 4%).

The price for fruit and vegetables would not increase that much, the researchers found

Earlier this year,GermanAgricultureMinister JuliaKlcknerblamed discounter supermarkets for their"dumping prices,"especially when it comes to meat. She also criticized thedouble standards ofcustomers,who are often not willing to pay fair prices for their groceries.

Now one of Germany's discounters, Penny, part oftheRewesupermarketgroup,has asked the researchers to calculate the true cost of eight of theirproducts. Customersshopping at one of their stores in the Berlin district of Spandau are shown the true cost of these products next to thestore'sretail price.

And the result may well be a shock to many of them.The price of meat risesthe most, with conventionally farmed products going up 173% and even organic ones more than doubling their cost. Milk also greatly goes upin price, with a 122% rise when coming from a normal dairy and a69% increase when from an organic source.

Researcher Michalke said the idea behind the experiment is to show that organic produce is actually cheaper in the long run than conventional farming.

"Consumerswouldbe incentivized to buy these products. And thenproducers would also be incentivized to maybe switch theiragricultural practices," she said.

However, only eight out of roughly 3,500 products available at the supermarket currently carry that true cost price tag.

"If we realize the experiment is working, for example because people start buying organic produce more, then as a next step we would have the true costs of more products calculated and roll out the experiment in more branches to increase visibility," Penny spokesperson AndreasKrmertold DW.

Researchers calculated milk prices would increase by 122%, gouda cheese by 88% and mozzarella by 52%

"I believe the trend is that even discount customers want to go shopping with a good conscience and want to know where their food is coming from, how it was produced and whether it harms the environment,"he said.

He alsopointed outthe goalwas not to suddenly raise prices and sell products based on their real costs."We just want to sensitize our customers. Food has to remain affordable for everyone, so of course we have to think about how we can support people who do not have much leeway in their budget,"Krmersaid.

He believes it's a long way until the true cost of food will be implemented.

Michalkebelievesa CO2 taxwouldhelp allocate costs to make all the stakeholders along the value chainpayup and not just the customers.

However, shebelieves educating people is an important first step.

"People do have to understand that it is not normal to have these cheap prices for food before we can shift the dynamics and shift the system,"she said.

'It is quite shocking how high the external price factors are for some animal products,' said researcher Michalke

At the grocery store, some customers have welcomed the initiative.

MonikaLanzke said she knew food would be a bit more expensive if we cared for our climate, but said she wasn't aware of how huge the difference would be."But I'd be happy to pay more if this benefits our environment."

Andrea Leo believes if food were to get more expensive in the future, people may also be less wasteful and buy more consciously."I come from a large family that didn't have a big budget for food and in thosetimesthere weren't all these cheap offers, so we just had meat and animal products on the weekend and that was totally fine,"she said.

Others, likeIngoJucht, who came to Penny to buy some groceries with his daughter, are worried when they see how much the prices would increase and don't want to change their shopping behavior.

"I'm a little shocked,because the costs for my shopping would basically triple and that is not nice for an average person. I like the fact that groceries are so cheap in Germany, and I would continue buying the cheaper product if I have the choice,"he said.

Compared to other Europeancountries, Germany's prices are cheaper because of fierce competition between large retailers.

"We have a comparatively high concentration of supermarkets on the German market and a merciless competition between large retailers, which leadsto prices being very low. This competition is further fueled by discounters, where prices play a huge role, which then bringsprice levels down across the country,"Krmersaid.

Headmittedthat discount supermarkets are part of the problem,but he also believes they can be part of the solution if they give customers more information and alternatives.

"We don't value food as much as other countries just because it has always been socheapor it has grown to be so cheap,"Michalkesaid.

Apart from current research in the Netherlands that's looking into nitrogen emissions from pork production, there isn't a single country in the world that currently factors in ecological and social impacts of food production, according to Michalke. "And that's a conversation that we shouldbehavingacross the world."

While scientists don't yet know exactly how COVID-19 originated, recent pandemic virus threats such as swine flu and bird flu almost certainly evolved at pig and chicken factory farms. With a link already established between intensive animal agriculture and an increased pandemic risk, it might be the moment to rethink factory farming at its current scale.

The pandemic has also cast a light on the poor conditions in the meat processing industry. Germany has seen several coronavirus outbreaks among meat factory employees, and has even put two districts in western Germany in quarantine after more than 1,550 workers at the Tnnies slaughterhouse were infected with the disease. Calls are growing for better regulations throughout the meat branch.

Experts believe the coronavirus likely came from wildlife sold at a wet market in Wuhan, China. In the wake of the pandemic, China clamped down on the wildlife trade, shutting down almost 20,000 wildlife farms. Some Chinese provinces are now offering government support to help wildlife farmers transition away from the practice, and switch to growing crops or raising pigs or chickens instead.

The pandemic has impacted our food supply chain. An industry evolved to feed a globalized world has been scaled back to the local level in some cases. From reduced access to animal fodder to shortages of labor, farmers are having to consider how to adapt to a new and uncertain future.

Forced to spend more time at home, increasing numbers of people have been trying their hand at growing their own food. This could be a positive development in the long run. With more than two-thirds of the world's population projected to live in cities by 2050, urban farming will become more crucial - and it requires less fossil fuel for transport and less land than conventional agriculture.

With our planet's population expected to reach 10 billion by 2050, there's no escaping the fact that food production around the world needs to increase. While opening up more land was once seen as an obvious solution to this problem, a stronger focus on urban farming and concerns over the consequences of encroaching into nature could spark a rethink of how we use land.

As awareness of the potential health costs of the meat market grows, China has witnessed an increasing interest in plant-based products. The West has already experienced a trend towards plant-based diets over the past few years, and that is likely to continue as consumers become more concerned over the origins of meat products.

The COVID-19 pandemic is expected to impact developing countries heavily particularly in terms of food security. The UN has already warned of famine "of biblical proportions" as resources become scarcer. Alongside immediate aid, mitigating widespread famine in the long-term will require better land protection, more diversified crops and more support for smallholder farmers who are most at risk.

Author: Ineke Mules

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Why cheap groceries will hurt us all in the long run - DW (English)

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September 20th, 2020 at 10:52 pm

Posted in Organic Food

Health & Natural Foods Market is Expected to Witness a Steady Growth by 2025 – Verdant News

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Covid-19 Impact Update Global Market Research Industry

A new business intelligence report released by AMA with title Health & Natural Foods Market Size, Status and Forecast 2019-2025 is designed covering micro level of analysis by manufacturers and key business segments. TheGlobal Health & Natural Foods Market survey analysisoffers energetic visions to conclude and study market size, market hopes, and competitive surroundings. The research is derived through primary and secondary statistics sources and it comprises both qualitative and quantitative detailing. Some of the key players profiled in the study are Nestl SA (Switzerland), Philip Morris International (United States), Procter & Gamble (United States), PepsiCo (United States), Unilever N.V. (United Kingdom), JBS S.A. (Brazil), Coca-Cola Co. (United States), LVMH Mot Hennessy Louis Vuitton (France), Tyson Foods (United States), Nike, Inc. (United States), 3M Co. (United States), GlaxoSmithKline (United Kingdom) and Kellogg (United States).

Health food refers to food marketed which provides human health and a healthy diet. The Health & Natural Foods Market is expected to grow significantly owing to the growing demand of Fresh, Natural and Organic Product and increased awareness about the benefits of organic food and healthy eating habits. As people have developed food sensitivity and their levels of disposable incomes rise, they are spending more on health and wellness food products.

Get Free Exclusive PDF Sample Copy of This Research @

Market Drivers

Market Trend




Market Competition

This report covers the recent COVID-19 incidence and its impact on Health & Natural Foods Market. The pandemic has widely affected the economic scenario. This study assesses the current landscape of the ever-evolving business sector and the present and future effects of COVID-19 on the market. Each company profiled in the research document is studied considering various factors such as product and its application portfolios, market share, growth potential, future plans, and development activity like merger & Acquisitions, JVs, Product launch etc. Readers will be able to gain complete understanding and knowledge of the competitive landscape. Most importantly, the report sheds light on important strategies that key and emerging players are taking to maintain their ranking in the Health & Natural Foods Market. The study highlights how competition will change dynamics in the coming years and why players are preparing themselves to stay ahead of the curve.

Furthermore, the years considered for the study are as follows: Historical year 2014-2019 Base year 2019 Forecast period** 2020 to 2026 [** unless otherwise stated]

According to the Regional Segmentation the Health & Natural Foods Market provides the Information covers following regions: *North America *South America *Asia & Pacific *Europe *MEA (Middle East and Africa)

The key countries in each region are taken into consideration as well, such as United States, Canada, Mexico, Brazil, Argentina, Colombia, Chile, South Africa, Nigeria, Tunisia, Morocco, Germany, United Kingdom (UK), the Netherlands, Spain, Italy, Belgium, Austria, Turkey, Russia, France, Poland, Israel, United Arab Emirates, Qatar, Saudi Arabia, China, Japan, Taiwan, South Korea, Singapore, India, Australia and New Zealand etc.

Have Any Questions Regarding Health & Natural Foods Market Report, Ask Our [emailprotected]

The titled segments and sub-section of the market are illuminated below:

Type (Naturally health food, Functional food, Better-for-you (BFY) food, Food intolerance products, Organic food), Distribution Channel (Online Retail, Offline Retail)

Read Detailed Index of full Research Study at @

Strategic Points Covered in Table of Content of Health & Natural Foods Market:

Chapter One: Global Health & Natural Foods Market Industry Overview

1.1 Health & Natural Foods Industry

1.1.1 Overview

1.1.2 Products of Major Companies

1.2 Health & Natural Foods Market Segment

1.2.1 Industry Chain

1.2.2 Consumer Distribution

1.3 Price & Cost Overview

Chapter Two: Global Health & Natural Foods Market Demand

2.1 Segment Overview



2.1.3 Other

2.2 Global Health & Natural Foods Market Size by Demand

2.3 Global Health & Natural Foods Market Forecast by Demand

Chapter Three: Global Health & Natural Foods Market by Type

3.1 By Type

3.1.1 TYPE 1

3.1.2 TYPE 2

3.2 Health & Natural Foods Market Size by Type

3.3 Health & Natural Foods Market Forecast by Type

Chapter Four: Major Region of Health & Natural Foods Market

4.1 Global Health & Natural Foods Sales

4.2 Global Health & Natural FoodsRevenue & market share

Chapter Five: Major Companies List

Chapter Six: Conclusion

Finally,Health & Natural Foods Market is a valuable source of guidance for individuals and companies.

Research Methodology:

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Key questions answered Who are the Leading key players and what are their Key Business plans in the Health & Natural Foods market? What are the key concerns of the five forces analysis of the Health & Natural Foods market? What are different prospects and threats faced by the dealers in the Health & Natural Foods market? What are the strengths and weaknesses of the key vendors?

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Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.

About Author:

Advance Market Analytics is Global leaders of Market Research Industry provides the quantified B2B research to Fortune 500 companies on high growth emerging opportunities which will impact more than 80% of worldwide companies revenues.

Our Analyst is tracking high growth study with detailed statistical and in-depth analysis of market trends & dynamics that provide a complete overview of the industry. We follow an extensive research methodology coupled with critical insights related industry factors and market forces to generate the best value for our clients. We Provides reliable primary and secondary data sources, our analysts and consultants derive informative and usable data suited for our clients business needs. The research study enable clients to meet varied market objectives a from global footprint expansion to supply chain optimization and from competitor profiling to M&As.

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Craig Francis (PR & Marketing Manager) AMA Research & Media LLP Unit No. 429, Parsonage Road Edison, NJ New Jersey USA 08837 Phone: +1 (206) 317 1218[emailprotected]

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Health & Natural Foods Market is Expected to Witness a Steady Growth by 2025 - Verdant News

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September 20th, 2020 at 10:52 pm

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Increasing Demand of Organic Food Expected to Enhance the Growth of the Global Organic Food Market during the Forecast Period – Exclusive Report [137…

Posted: September 6, 2020 at 1:54 pm

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September 02, 2020 20:00 ET | Source: Research Dive

New York, USA, Sept. 02, 2020 (GLOBE NEWSWIRE) -- The Global Organic Food Market is expected to garner a revenue ofUSD416,049.7 Million at a CAGR of 12.4% during the forecast period, according to a report published by Research Dive . The exclusive report offers a brief outlook on the prevalent scenario of the market including significant facets of the market such as growth factors, market dynamics, challenges, restraints and numerous opportunities during the forecast period. The report also features all the market figures making it easier and helpful for the new participants to understand the market.

Download Sample Report of Organic Food Market Study at

In recent years, the popularity of organic food has been increased because of its multiple health benefits. These naturally grown fruits, vegetables, eggs, or meat helps build our immune system. These benefits have increased the demand of such foods in the market. This is one of the major attributors behind the growth of the market. Moreover, improved distribution channel and rise in the income level among the population is predicted to be another major driving factors for the global organic food market during the forecast period.

The production cost of the organic food is typically higher because of labor inputs and greater diversity of enterprises. This increases the retail price, which is predicted to be the biggest restraint for the global market growth in the forecast period.

The report has segmented the market based on food type and regional outlook. Based on food type, the market is further divided into fruit & vegetables, meat, fish & poultry, dairy products, frozen & processed foods and others.

Request to Download Sample of COVID-19 Impact on Organic Food Market at

Fruit and Vegetables Segment to be the Most Lucrative

Fruits and vegetable accounted for $63,549.4 million in 2019 and is further predicted to grow at a CAGR of 12.1% during the forecast period. The rising demand of organic products has also increased the cultivation of various organic fruits and vegetables across the globe which is going to boost the segment in upcoming years.

North America Organic Food Market Insights:

North America market accounted for $59,305.4 million in 2019 and is predicted to rise with a CAGR of 13.1% during the forecast period. Increasing demand of organic food among the population is predicted to be the biggest driving factor for the global market, according to the report. The presence of large number of retail shops such as Walmart, Costco and many others is predicted to create more growth opportunity for the investors in the regional market in the estimated timeframe.

Top Key Players and Business Strategies:

The report has also enlisted the major players of the global organic food market.

The report also recapitulates some other important aspects of the leading players of the market including product portfolio, financial performance, SWOT analysis, and recent strategic steps and developments.Inquire and Download Sample Report Study

Formats available:

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Increasing Demand of Organic Food Expected to Enhance the Growth of the Global Organic Food Market during the Forecast Period - Exclusive Report [137...

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September 6th, 2020 at 1:54 pm

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Jesse Cool and Flea Street Cafe feted on the restaurant’s 40th anniversary – InMenlo

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Four decades ago, before sundried tomatoes and kale were trendy, before chefs were celebrities, and before sustainability was a buzzword, there was Jesse Ziff Cool.

Cool, a self-described hippie chick and untrained cook, found her way to the Bay Area and founded one of the nations first organic restaurants, Menlo Parks Late for the Train, in 1976. Her Flea Street Cafe (one of five restaurants in total) followed in 1982 and is a favorite of Silicon Valleys tech set. She authored seven cookbooks; became a lecturer at Stanfords education department; created Farm Fresh (an organic, local menu) for patients at Stanford Hospital; pivoted to takeout after the pandemic hit; and with the Meals of Gratitude nonprofit began providing food to frontline workers and wildfire responders and evacuees in recent months. She also has 19 awards to her credit for efforts to promote organic food, local farming and women in the male-dominated food industry.

To foodies, shes something of a saint, like Alice Waters and Nora Pouillon. Which is why, yesterday evening (September 4), five dozen family and friends gathered for a brief, but heartfelt Zoom chat to celebrate the 40th anniversary of Flea Street Cafe, a milestone. The event was delayed a week from the actual anniversary out of respect for people affected by the wildfires.

If the get-together was virtual, the emotions were real, starting with Cool, whos known to speak frankly. Here I was, she said of her beginnings, a braless hippie chick, hair in purple, extremely committed to food that would not poison anyone in the community or the water or the soil.

She said neither she nor her then-husband, Bob Cool, knew what they were doing when they founded Late for the Train, which operated for 13 years. She was a member of the Briar Patch Co-op, a waitress at the Good Earth in Palo Alto and dedicated to organic food. At the time, organic was considered so far outside the mainstream they had to be cautious using the word. She didnt consider herself a pioneer; it was just intuitive to her that clean ingredients would have positive impacts on the environment and wellbeing, all are now borne out by science.

Late for the Train served breakfast and lunch. After it closed in 1989, the pair began working on Flea Street Cafe. Bob didnt think theyd be real restaurateurs unless they served dinner. Despite their experience, opening night was a mess, Cool recalled in the Zoom chat, with a line to get in that stretched down the street. Among those waiting was Kirk Cunningham, who recalled he didnt actually get dinner that night. Jesse came out, and said, Kirk, were out of food, he told the Zoom gathering. I thought that was so funny. Its like going to the Nike outlet on their grand opening and saying, Were out of shoes, folks.

In the history of Flea Street, there were quieter near-disasters, too. In a pre-Zoom interview, Cool recalled the time she was sitting at the restaurant during a break in her sons soccer game and answered a phone call. Where are you? a woman asked. Here at Flea Street in flip flops, Cool replied. You are catering our wedding for 100 in four hours, the woman reminded her. We made it happen, Cool recalled. Need I say more?

Cool was not a classically trained chef, but someone whose favorite recipes came from the Joy of Cooking and were made better with local ingredients at their seasonal best.

We love you, we love Flea Street, toasted Nikiko Masumoto of Masumoto Family Farms, a peach and grape operation near Fresno. To the all the crew at Flea Street, you embody the type of champion we as farmers need.

Vintners applauded Cool, too. When customers asked for French and Italian wines, Cool irked them by serving labels produced in the Santa Cruz Mountains and trained them to appreciate local bounty in the process. You did a wonderful job supporting the local wineries with your belief in organic and clean, said winemaker Michael Martella of Fogarty Vineyards and Martella Wines fame. They came along with you.

Environmental activist Wendy Schmidt said she became a regular at Flea Street after moving to Atherton in 1990. Sensing a shared environmental ethos, she walked into the restaurant with an under-counter composter and gave it to Cool as a gift in 1996. Ive always thought of you as someone way ahead of your time, Schmidt told her. Youve been able to pivot and pull on your network of farmers and ranchers to create a gift of food for the caretakers in our community. Im proud to be your friend and so happy this restaurant has survived and will go forward because you are the future.

Amid the plaudits, there was self-recrimination. Cool apologized to her sons for being a busy and imperfect mother for four decades. Brushing it aside, Joshua Danovitz characterized his mother as the ultimate entrepreneur, someone who could take a swift kick in the nuts one day and come back the next day with more power and focus and move the rails forward. Jonah Cool said he and his brother were brought up by the restaurant, with the restaurant, and that it is without a doubt the coolest sibling everything Josh and I ever did was through fun things the restaurant introduced us to or to people we didnt know.

As the chat wound down, Cool tipped her hat to her understanding landlord, and to Bob Cool because he talked me into opening a dinner house and I didnt want to, and to anyone who had ever worked for her because they are who made Flea Street what it is right now.

What form the restaurant will take when the pandemic lifts is unclear. But when it does, said Cool, Heres my promise: I will have a f*ing big party. The food will all be on biscuits. Plenty of drinks. It will be in the parking lot of Flea Street. And we will celebrate community.

Menlo Park resident Carolyne Zinkos journalism career includes stints at the Peninsula Times Tribune, San Jose Mercury and San Francisco Chronicle and most recently as editor-in-chief at Modern Luxury Silicon Valley

Photos: Jesse through the years: top with Managing PartnerMichael Biesemeyer by Scott R. Kline (c) 2018; Jesse with artist Mitchell Johnson whose paintings hang on Flea Street walls by Irene Searles (c) 2015; in backyard garden by Scott R. Kline (c) 2012; at Flea Street by Chris Gulker (c) 2010

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Jesse Cool and Flea Street Cafe feted on the restaurant's 40th anniversary - InMenlo

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September 6th, 2020 at 1:54 pm

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Organic Food Additives Market Forecast to 2023 Driven by Industry Major Players, Dynamics, Future Opportunities, Revenue, Growth – Scientect

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Organic Food Additives market report: A rundown

The Organic Food Additives markets business intelligence report extensively offers a summary of vital factors including the product classification, critical explanation, and other industry-connected data.

The report also encloses the crucial aspects connected with the recent events such as new product launches, mergers & acquisitions, and alliances. The report, in addition, provides a strong blueprint for gathering myriads of information that likely purchasers can use for assuring greater profits at reduced capitals. The data depiction on Organic Food Additives market segmentation by type, application, and geography offers a critical viewpoint of, what manufacturers are seeing for the stipulated timeframe,2019 2026.

This article will help the Organic Food Additives manufacturers recognize the volume accrual overlook with influencing trends.

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An in-depth list of key vendors in Organic Food Additives market include:

Segment by Type, the Organic Food Additives market is segmented into By Nutrients By Product Type

Segment by Application, the Organic Food Additives market is segmented into Beverages Bakery and Confectionery Dairy Products Other

Regional and Country-level Analysis The Organic Food Additives market is analysed and market size information is provided by regions (countries). The key regions covered in the Organic Food Additives market report are North America, Europe, Asia Pacific, Latin America, Middle East and Africa. It also covers key regions (countries), viz, U.S., Canada, Germany, France, U.K., Italy, Russia, China, Japan, South Korea, India, Australia, Taiwan, Indonesia, Thailand, Malaysia, Philippines, Vietnam, Mexico, Brazil, Turkey, Saudi Arabia, U.A.E, etc. The report includes country-wise and region-wise market size for the period 2015-2026. It also includes market size and forecast by Type, and by Application segment in terms of sales and revenue for the period 2015-2026. Competitive Landscape and Organic Food Additives Market Share Analysis Organic Food Additives market competitive landscape provides details and data information by players. The report offers comprehensive analysis and accurate statistics on revenue by the player for the period 2015-2020. It also offers detailed analysis supported by reliable statistics on revenue (global and regional level) by players for the period 2015-2020. Details included are company description, major business, company total revenue and the sales, revenue generated in Organic Food Additives business, the date to enter into the Organic Food Additives market, Organic Food Additives product introduction, recent developments, etc. The major vendors covered: DowDuPont(US) Archer Daniels Midland Company (US) Cargill (US) Chr. Hansen Holding A/S (Denmark) Kerry Group Plc (Ireland) BASF SE (Germany) Novozymes (Denmark)

The market study highlights the covered segments based on BPS, market share, profit, and other crucial factors. Our business report explains the effect of various segments to the growth of the global Organic Food Additives market. It also accords insights on key trends regarding the segments enveloped in the report. This aids market participants to address worthwhile areas of the global Organic Food Additives market. The market research also offers individual examination on the segments based on absolute dollar opportunity.

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Organic Food Additives Market Forecast to 2023 Driven by Industry Major Players, Dynamics, Future Opportunities, Revenue, Growth - Scientect

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Organic Produce and Kitchen Gardens Are Changing the Nutritional Landscape – Adventist Review

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August 31, 2020

By: Northern Caribbean Conference and Inter-American Division News

One hundred families in Sint Maarten were the initial beneficiaries of organically grown produce, thanks to the Adventist Development and Relief Agency (ADRA) in Sint Maarten or ADRA.SX. The initiative was a prelude to the launch of a new community project to promote kitchen gardens among families in need. The 100 bags of fresh produce were grown by SXM Fisheries N.V., a local organic vegetable and fruit farm on the island that ADRA has partnered with to provide healthy food to families.

Families received a bag of produce on July 28, 2020, with various organic items such as lettuce, bok choy, swiss chard, collard greens, breadfruit, plantain, radish, squash, cantaloupe, and carambola, among others. Every month until October, 100 different families will receive the bags of produce.

ADRA is seeking to develop sustainable, healthy lifestyle initiatives that will promote kitchen gardening and poverty alleviation, said ADRA Sint Maarten director Silvanico Pauletta. The initiative was part of a four-month project that will also provide selected families with what has been coined as 100 Grow Bag, in which vulnerable families who have insufficient income can support a healthy eating habit, he explained.

Each family will receive a portion of seeds and seedlings, a plant, and starter soil each month to motivate and inspire them to grow their own fruit and vegetables. The project will also offer continuous guidance for growing the produce, Pauletta said.

The concept came together based on a brainstorming session with ADRA Aruba and ADRA Curaao, nearby entities within the Dutch Caribbean islands, he said.

The concept has a special appeal to us in ADRA Sint Maarten, as we believe that promoting kitchen gardens will help develop the community resilience on an island state where nearly all fresh produce is imported, Pauletta said.

The distribution was done in coordination with the Adventist Community Services Federation on the island, which oversaw the distribution of bags to nine Adventist churches on the islands and the Sint Maarten Seventh-day Adventist School, where families in the surrounding community were selected as part of the project.

The ADRA Grow Bag project is the first project for ADRA Sint Maarten since it became an official foundation in June 2020.

Jacqueline Barry contributed to this report.

The original version of this story was posted on the Inter-American Division news site.

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Organic Produce and Kitchen Gardens Are Changing the Nutritional Landscape - Adventist Review

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Textured Soy Protein Market Forecast to Reach Revenue of $3.16 Billion by 2025 – Reported Times

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By Type Segment Analysis

Based on the types, the Textured soy protein market is segmented into Non-GMO, Conventional, Organic and Other types. Non-GMO product type held largest share of the global textured soy protein market and is estimated to dominate the forecast period in 2020-2025. Harmful effects of Genetically modified crops and demand for non-GMO products are likely to drive the segment. With an increase in demand for organic food products across the globe, the organic segment is projected to witness fastest growth rate during the period under consideration. Hectic work schedule has fueled demand for organic food and beverages containing textured soy protein in recent time.

By Application Segment Analysis

Based on the applications, Textured soy protein market is segmented into Food and Beverages and Feed industry. Food segment lead the application segment and tends to grow during the forecast period with CAGR of 4.37%. Food and Beverage segment includes major applications in different subcategories such as Meat Substitutes, Dairy Alternatives, Infant Nutrition, Bakery products, Cereal and Snacks and Other Applications. Textured vegetable proteins are becoming popular owimg to increasing demand for meat alternatives, which is likely to fuel the segment growth.

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By Geography Segment Analysis

Based on the geography the Textured soy protein market is covered globally viz North America, South America, Europe, Asia Pacific (APAC) and Rest of World (ROW). Market in North America accounts for major share of 32% in terms of revenue and is projected to maintain its position over the forecast period. Growing adoption of vegan lifestyle, coupled with increasing demand for vegan food products are factors driving growth of the target market in respective countries in these region. Asia Pacific market in estimated to register highest CAGR in terms of revenue over the forecast period 2020-2025, owing to growing soy production especially in emerging economies such as China and India in this region.

Market Drivers Textured Soy Protein Market

Consumer demand for meat alternatives has grown over the past years as consumers have been on a journey of realization regarding how their lifestyle choices and purchases have an impact on our planet. An increased number of consumers are switching to plant-based diets for many reasons, including protecting animals, preserving the environment, general health concerns or changing taste preferences. Manufacturers are looking at plant-based proteins that offer functional, sustainable and nutritional attributes, inclusive of non-GMO and certified organic options. The combination of consumer concerns with an updated approach from the food industry to develop and deliver meat alternatives with excellent flavor, texture and mouthfeel properties has contributed to the large growth in the meat alternatives market.

Soy is a nutrition powerhouse. In U.S consumers currently enjoy soy as a fresh vegetable dish in the form of edamame, and as a protein-providing legume that can be eaten in the same ways as other types of canned beans. There is huge demand of growing soybean substitutes that meets consumer needs and tastes around the world.

Challenges Textured Soy Protein Market

Consumer trends toward cholesterol-free food products have helped increase the demand for textured soy protein, impacting the demand for animal proteins. The main factor that has limited the use of soy products in western countries was the unpalatable taste of soy products, which is linked to the action of the lipoxygenase enzyme on the soybean oil. This flavor is caused due to the presence of compounds such as aldehydes, ketones, furans, and alcohols. Medium-chain aldehydes are one of the major reasons for the beany and grassy taste of soy products. The low cost of soy and high nutritional value are the main factors that motivate researchers to develop innovative and likable flavors in soy products. Efforts are being made to identify ways to neutralize the unpleasant flavor during the extraction process or by the addition of sugar compounds during the processing phase.

Textured Soy Protein Industry Outlook

Product launches, mergers and acquisitions, joint ventures and R&D activities are key strategies adopted by players in the Textured Soy Protein Market. In 2019, Textured Soy Protein market share is consolidated by the top ten players present in the market. Textured Soy Protein Market Top 10 companies include Cargill, Linyi Shansong Biological Products, ADM, Sonic Biochem, Hung Yang Foods, Dutch Protein & Services, DowDuPont, Wilmar International, Victoria Group, Bremil Group etc among others.

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Textured Soy Protein Market Forecast to Reach Revenue of $3.16 Billion by 2025 - Reported Times

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Organic September: Could farming be a solution to the climate crisis and better health? – The Independent

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In that total hopelessness and in the face of impending climate crisis theres something very humble about farming, says Lynne Davis, who swapped a career in software for farming when she was in her twenties and now runs The Open Food Network, which connects food hubs with local communities.

You know you can do something good to restore the planet and give people what they need at the same time. It feels a very practical and tangible way of doing something useful.

Its no secret that agriculture has been vilified as a primary cause of the climate crisis, with food and farming regularly linked to a third of climate emissions, 70 per cent of water use and 60 per loss of biodiversity.

But, what if farming could be a way to reduce emissions rather than adding to them? What if it could be a way to store water in the ground, for plants to call upon in times of drought? And begin to restore biodiversity?

What if farmers all across the world were already doing this? Organic, biodynamic, regenerative, regenerative organic whatever label you wish to attribute to them; farmers have not only been preventing more harm being caused, but actually reversing this harm, for years.

Until recently, these nature-focused farming methods and buying food produced in this way felt almost philanthropic because the environmental benefits were positioned as nice-to-haves.

The foods and wines are luxury items, offering the promise of guilt-free indulgence thanks to better animal welfare and no nasties, for a more expensive price.

If Europes farmland all followed organic principles, agricultural emissions could drop by 40-50 per cent by 2050

But, the destruction caused by not farming in tune with nature is becoming much more apparent now.

Even 10 years ago, wheat and barley growers in the east of England were still rejecting the idea that their soil was going to run out of steam, says Helen Browning, chief executive of the UKs largest organic certifying body, The Soil Association.

In the past five years the impacts have been felt; organic matter in the soil is running really low, the chemicals arent working so its costing a lot to cultivate these crops, and across the board farmers are recognising that we havent done enough to care for our soils.

The Soil Association claims if Europes farmland all followed organic principles, agricultural emissions could drop by 40-50 per cent by 2050, with plenty to feed the growing population of healthy diets.

The secret is in the soil

It is only fairly recently that we have started to appreciate the significance of what Sir Albert Howard, a founder of the organic movement in the early 1900s and the Soil Association in 1946, always knew: The health of soil, plant, animal and man is one and indivisible.

Its a rare example of a win-win situation a variety of nutritious fruits, vegetables and free-range meat practically become the bi-products of farming healthy soil.

One teaspoon of healthy soil has up to a staggering nine billion microorganisms in it. But industrial farming is pretty much killing off that life in the soil. So, the essential conversation is now all about how to restore it.

To increase soil fertility we need biodiversity. This relies on practices like agroforestry planting forests as a way of building soil resilience, and increasing crop diversity by planting crops that are native to the environment. No-till, so as not to kill off soil life, is becoming increasingly common and can prevent soil erosion and allow more water to infiltrate the soil. Mob-grazing where a field is split up and farmers move cattle every day or so, leaving the grass to recover for longer periods of time improves soil fertility. Allowing chickens to freely roam afterwards has a similar impact and are a good source of eggs and, well, chicken.

From a food and environment point of view, its a rare example of a win-win situation a variety of nutritious fruits, vegetables and free-range meat practically become the bi-products of farming healthy soil.

And when unfertile soils are affecting yields, from a purely financial point of view you can make the case for soil management really quite quickly, says Browning.

So, why isnt every farmer farming in this way?

Of course it makes so much sense once youve removed the economics and practicalities of everyday farming, says Davis.

Farming is a high capital industry. You have to change a lot and its a big gamble there are so many variables and if you get it wrong you dont get to try again for a whole year.

The other question we have to ask is, why isnt everyone eating in this way already?

Without a doubt, the pandemic has highlighted the fragility of our food system. Supermarkets struggled to fill their shelves with fresh produce, as farmers struggled to find workers to pick crops. Dairy farmers were forced to pour millions of litres of milk down the drain, as millions of children went to bed hungry.

In a YouGov survey, 42 per cent of respondents said the outbreak has made them value food more. Some three million people, six per cent of the population, tried a veg box scheme or ordered food from a local farm for the first time. The Open Food Network saw a staggering 900 per cent increase in signups across its platform.

Organic sales soared by 18.7 per cent in the 12 weeks ending 30th May, including the 10 weeks of lockdown, according to Nielsen data. The same report reveals that so far this year, annual organic food and drink sales have seen annual growth of 6.1 per cent, almost double the growth of non-organic food and drink products.

A street food vendor waits for customers seated next to a row of brightly-coloured syrup bottles at his street gola (shaved ice) stall, at Girgaon Chowpaty in Mumbai. Gola or barf ka gola or chuski are the most popular street desserts. The ice-based dessert is made by shaving an ice-block and pouring various flavored syrups on to the snow-like crushed ice


A woman prepares yomari, or Nepalese steamed dumplings, in Lalitpur. Yomari consists of an external cover of rice flour and an inner content of sweets known as chaku and the mild-based khuwa. They sell for about 65 Nepali rupees or 60 US cents per dumpling. The yomari were traditionally prepared as a specialty dish by members of the ethnic Newari community in Nepal for their festival, but demand became so great that they are now sold throughout the year. According to myth Kubera, the Hindu god of wealth and prosperity, liked the yomari so much upon tasting it that he foretold anyone who makes it will be blessed with wealth and prosperity


A vendor selling seekh kebabs and other non-vegetarian food on Mira Road, in the outskirts of Mumbai. Seekh kebabs are popular, especially among Muslim people. They are made of meat, most often mutton, lamb, beef or chicken, and served with various accompaniments. Kebabs are often cooked on a skewer over a fire like a grill or baked in an oven


An elderly street cook cuts lap xuong or Chinese sausage, a traditional ingredient when ordering xoi or sticky rice, at a street food stall in Hanoi. Sticky rice is usually served with meat or egg, but there are many variations, such as sticky rice with steamed chicken, sticky rice with mung beans, sticky rice steamed with peanut, and sticky rice with sliced coconut


People take a meal at a food stall along a street in Manila. Amid Manila's dense population, ambulant food vendors earn a good profit selling rice porridge mixed with meat, chicken feet, pork intestines, eggs on sticks, and beef stew with rice. Price ranges from 20 cents euro to 50 cents euro


Men cook snail soup at the Omega street food restaurant in Koh Pich (Diamond Island) in Phnom Penh. The snail soup is made with lake snails, caught by hand by farmers in the provinces around Phnom Penh. The dish offers customers a traditional provincial style of food compared to the majority of restaurants in Cambodia that offer Chinese, western or neighboring Asian nations cuisine, only a few offer traditional Cambodian fare. The restaurant specialises in cooking snail soup and steamed frog with small rocks


A woman puts a betel package, called quid, into her mouth made and sold at a street stall in Naypyitaw. Betel quids, known as Kunya, are very popular in Myanmar, made of tobacco and small pieces of betel nut wrapped in a betel leaf and spread with a lime paste that are placed into the mouth to suck and chew. Betel is the seed of the Areca palm, and while it's consumption is common in Asia and the Pacific, it is banned in many western countries due to its negative health effects. It also leads to the red stained teeth and mouths, and the red pavement spit that goes along with the experience


La Loma district, in Manila, is famous for its roasted pig stores known as Lechon, a popular Filipino delicacy. Lechon is the Spanish word for a young suckling pig, that is then slowly roasted over charcoal. Lechon is often cooked during national festivities, the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers


Women sit as they eat bakso at a street in Depok. Bakso consists of meatballs and noodles mixed with tofu, mustard greens, fried onions and chili sauce. It is one of the most popular street foods in Indonesia


A street vendor prepares deep-fried curry fish balls, a street snack especially loved by young people, in Mong Kok, a busy night life district of Kowloon in Hong Kong. Since the so-called ' fish ball revolution' riot in Mong Kok in 2016, where a crowd of New Year revellers tried to push a cart of boiling oil towards health officials who were checking for unlicensed street hawkers, the snack has also become a symbol of identity of the Hong Kong people's resistance to perceived creeping authoritarianism from China. Traditionally, fish balls were made of local fish species once widely available in Hong Kong waters. However, due to over-fishing and the industrialisation of food production, the iconic snack is now said to contain only 20 per cent fish or less, with substitute ingredients such as flour, chemical enhancers, pork and lard sometimes making up the bulk of the product. Despite this, in 2012, local media Apple Daily reported that 375,000,000 fish balls were consumed per day


A vendor arranges fried insects on her street food cart on Khao San Road in Bangkok. The road houses many kinds of food but the most popular are fresh fruits, fried insects and pad thai. Fried insects attract the attention of tourists from all over the world. Bugs have been on the menu in Thailand for ages but a few years ago they have migrated from the forests to commercial farms and factories. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. They are crunchy and taste like fried shrimp. Pad thai is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand


A man sells baozi, or Chinese steamed meat buns, at a business district in Beijing. The traditional Chinese dish is commonly eaten as breakfast. The baozi are steamed over high heat in a bamboo steamer. According to the legend, baozi has a long history, as it was invented by the Chinese military strategist Zhuge Liang during the Three Kingdoms period (third century AD)


A vendor cooking satay meat skewers at her stall in the Lau Pa Sat food centre. Singapore has announced that it will be nominating its hawker culture, comprising over 6,000 hawkers who provide street food local dishes, for a Unesco's Representative List of the Intangible Cultural Heritage of Humanity. Hawker centres were started in the 1970s in Singapore by moving street vendors into purpose-built facilities. There are over 110 such hawker centres in the country. The announcement is reported to have angered some Malaysians, as both nations share a long street food culture heritage and similar dishes


A bowl of bakso


A woman makes yomari in Lalitpur


A street food vendor sells a variety of common street snacks in Kolkata


A vendor fries duck at a street stall in Binangonan, Rizal province. The duck is deep fried after a boiling process with garlic, onions and other spices, resulting in its trademark of crispy duck skin and meat


A seller prepares chuan on a skewer at the Wangfujing food market in Beijing. Chuan, pronounced as chwan, are small pieces of meat, but on rare occasions can be seafood, roasted on skewers. The food originated from the Xinjiang region of China and has been spread all across China's cities, where street food is popular. Usually, it is cooked with spices like dried red or black pepper, salt, cumin seeds, and with sesame oil, and sometimes served with small round bread


Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. Traditionally, Nasi lemak is served with a sambal (hot spicy sauce) and usually includes various garnishes, including fresh cucumber slices, small fried anchovies, roasted peanuts, and hard-boiled or fried egg


A street food chef prepares bang trang nuong or Vietnamese pizza at a street food stall in Hanoi. Vietnamese pizza is a thin sheet of rice paper with many kinds of toppings, such as beaten egg, sausage, cheese, dried pork, and is a popular Vietnamese street food


The incentives are not just environmental. Although more difficult to prove, as studies that restrict diet and behaviour over a number of years are hard to conduct, the human health benefits appear significant. We all know it, we just cant say it, more than one organic expert has said to me.

Last month a peer-reviewed study, published in the journal of Environmental Research and funded by Friends of the Earth, revealed that eating an organic diet can reduce the amount of glyphosate the worlds most widely-used weed killer in your body by 70 per cent within a week.

One of the biggest studies is Newcastle Universitys peer reviewed research, published in 2015 in the British Journal of Nutrition. It found there are between 18 per cent and 69 per cent more antioxidants, which defend cells from damage, in food produced using organic methods. Choosing organically produced foods can also lead to a reduced intake of potentially carcinogenic cadmium and pesticides.

It also found both organic dairy milk and meat contain around 50 per cent more beneficial omega-3 fatty acids, which help to maintain a healthy heart, than conventionally produced products and organic meat has slightly lower concentrations of two saturated fats linked to heart disease.

More and more research is connecting the diversity of organisms in the human gut to the diversity of microorganisms in the soil.

When you talk to organic farmers, regenerative farmers, farmers who farm traditionally and resist being labelled, it is nearly always this deeper understanding of our connection with nature that drives them.

They are not only building our soils and growing better food, they are harvesting hope.

Lizzie Rivera is the founder of online sustainable lifestyle guide, Live Frankly

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Organic September: Could farming be a solution to the climate crisis and better health? - The Independent

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5 Reasons to go for organic food products post pandemic – Times of India

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In recent times, the demand for healthy food has increased drastically. With Covid-19 bringing in various changes in the behavior pattern of every individual, the way we consume food has also transformed considerably. Increasing awareness about the role of food in our daily life and its corresponding impact on our health has compelled people to re-think about the most important component of our life which is Food. With various options available for the people to pick from, organic food has often occupied a prime spot when it comes to consuming safe nutritious and healthy food. Let us take a quick look at various reasons why organic food products should be a part of your diet and how it can help you in improving your health. Enhanced overall health As we all are aware that organic food is produced in a natural way and is free from harmful chemicals/pesticides, therefore it doesnt affect human health in harmful ways. The organic products are produced using techniques such as green manure to fertilize the land and crop rotation to enhance the soil health; therefore the yields are safer and healthier. Consequently. consuming organic produce leads to a better nourished body with improved health and enhanced quality of life. Rich in Antioxidant content It has been proven that antioxidants play an imperative role in enhancing the overall health, especially the ones obtained from organic food. As organic products are free from foreign chemicals, therefore are rich in antioxidants. Presence of antioxidants in food helps us to prevent problems like heart disease, premature ageing, cognitive malfunction etc. It also acts as an excellent immunity booster. Tastes better The process of growing food organically often leaves it with better taste as compared to the conventionally grown food. It is often believed that when the food is grown organically without the use of pesticides, it tastes better and is healthier. The presence of high levels of antioxidants leads to enhanced taste, aroma and mouth feel . On the contrary, when food is produced with the help of chemicals, its quality deteriorates, thereby affecting the taste of the product. Stronger Immune system The traditional and industrial methods of producing food aims at increasing the amount of produce and at a faster rate, by all means therefore farmers often end up using high amounts of chemicals and pesticides. Such methods though increase the yield but their long term side-effects cant go unnoticed. With excessive use of chemicals, there is a high chance that such food can lead to compromised immunity systems in the people consuming them. By indulging in organic food, the risk of decline in immune system can be reduced as organic products are grown without being altered, are of higher quality and are packed with various vitamins and minerals Environment friendly As organic food is grown without the use of harmful chemicals, it does minimum or no harm to the environment. With organic farming methods, there is minimum water, air or soil pollution which eradicates the chances of long-term health issues caused by air, water or soil. Therefore, with rising demand for organic products, the risk of increasing pollution goes down, leading to a better environment and superior quality of life.

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5 Reasons to go for organic food products post pandemic - Times of India

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