Food.Farmer.Earth Newsletter: Corn has become organic farmer Anthony Boutard’s passion, so much so that he wrote a book about it called “Beautiful Corn: America’s Original Grain from Seed to Plate.” Chef and restaurateur Kelly Myers of Xico, in Portland, Oregon, shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking.
Channeling America’s largest growing commodity crop—corn—40% of it to be exact—toward ethanol production for fuel, may be less than a stellar idea.
Earl Blumenauer feels that the 2012 Farm Bill should benefit the majority of hard working farmers— not a small minority as currently exists.
Paul Hawken eloquently explains how the price of food is divorced from its true costs, and what this really means for society.
Brief summary: from the New York Times, July 30, 2010— Even before the recent BP oil spill disaster, the Gulf of Mexico has been America’s dumping grounds for decades dating back to the 1930’s. In part, the dumping of old weapons ordinances, yearly oil spills from nearby land seepage, and refinery operations, along with agricultural […]