MantraMeds is big on sustainability. One of the most pressing issues today is our out-of-whack eating habits. Jamie Oliver has started a Food Revolution – bringing healthier eating to communities & schools across America & the UK. Will you Join the ‘Food Revolution’?
Jamie Oliver’s Food Revolution Day Aims To Inspire ‘Better Food, Better Life’
Read full article here: http://www.huffingtonpost.com/2012/04/28/jamie-oliver-food-revolution-day_n_1461430.html
He’s a chef, author, restaurateur and TV personality who has launched a food revolution, bringing healthier eating to communities, schools and homes across America and his native U.K.
“There are so many incredible people working on this issue, so we wanted to provide a platform for anyone with skills and knowledge around food — chefs, gardeners, food bloggers, food educators, etc. — to offer experiences/events (classes, seminars, tours, sessions) to kick start a real food movement in their community. They can go to the website and create a local food event and it will be in our global event listings for the public to attend. It can be an event for five people or for 50, and the more creative the better. We hope that this will inspire future projects at a grassroots level and connect neighbors who can support each other in standing up for real food,” Oliver says. “The other way that people can get involved is to host their own dinner party. There will be people in over 45 countries around the world hosting their own dinner parties in support of food education.”
For Oliver, who sums up his food philosophy as “Better food, better life,” has made it his life’s mission “to get people to eat real food, made from scratch. I believe — and research has shown — that by eating a diet of real food (meats and vegetables, carbohydrates and the occasional treat) that you cook for yourself and your family will make you a healthier person. When I look around the world at the rising rates ofobesity and diet-related disease, I am saddened and angered because this is entirely preventable. People just need food education and a few cooking skills.”
He’s proud that his television programs and campaign initiatives have produced tangible results and inspired people to make changes in their lives.
“After ‘Jamie’s School Dinners’ aired in the U.K., the people petitioned the government to serve better food to our children and they actually listened and voted more than $500 million into the system. In America, after the ‘Food Revolution’ aired, we inspired people to petition against flavored milk and pink slime in our schools, which not only got the USDA to change the regulations around flavored milk, but led fast-food companies and grocery stores to stop selling pink slime.”
Although he encountered bureaucratic red tape and resistance while making “Food Revolution,” he nevertheless considers it a win. “Just getting the ‘Food Revolution’ series on national prime time television was an accomplishment, but then to have the entire town of Huntington [West Virginia] transform and getting Los Angeles on the journey is a huge deal. We’ve started a national dialog around food issues that many more people in America are participating in part because of exposure to our shows and campaigns. And winning an Emmy was pretty cool, too.”
Currently, Oliver is running a restaurant empire that includes “Three Fifteens, one Barbecoa next to St. Paul’s Cathedral in London, two Union Jacks with Chris Bianco, and 31 Jamie’s Italians, which I hope to bring to the USA at some point.” His latest print effort is the U.S. version of “Jamie’s Great Britain,” due out in October. “It is my love letter to British food, and I am hoping after everyone falls in love with the country after the Summer Olympics that they will want to give the food a try too,” he says.
As a father of four, Oliver keeps the food he serves at home and at his restaurants local, sustainable and impeccably sourced. “A lot of what we eat at home comes straight from the garden so that helps, particularly from this time of year right through until Christmas when there’s plenty to harvest. As for the restaurants, we source everything very carefully so we know all about the food provenance. We go to all the farms to check on the animal welfare and we always use higher welfare chicken, for example.”
Looking ahead, he plans to “keep doing what I’m doing, raising my family, writing books, making telly, and making noise around issues that I believe in,” Oliver says. He has a simple solution for improving the food situation, and it starts with us. “Demand better,” he says. “More fresh, less processed. More access to good fresh food and food education so that the lovely people at home actually know what to do with a fresh vegetable.”
Get inspired: Learn about others who are making a difference with MNN’sInnovation Generation project.
Written by Jessica Reeder
A miserable winter cold can prevent you from doing all the things you love: going out with friends, enjoying the outdoors, getting intimate with that certain someone… Lucky for you, those same activities can actually keep a cold from surfacing in the first place. In fact, there are plenty of ways to ward off sickness that might seem more like plain old fun. Here are a few: http://www.organicauthority.com/health/how-to-prevent-a-cold-with-fun.html
Peace, love, iPod
Shanthini Naidoo | 04 December, 2011 02:06
Hippie-ism started to fade like a bad tie-dye at the tail end of last century. Then we focused on making money quickly. It was cool to own stocks and bonds, to build empires in grey suits and to have stress-related heart attacks. Now hipsters, ancestors of the hippie, are everywhere. The Bohemian has woken up from a 30-year slumber. But this time, dreadlocks and mind-evolving drugs are not a prerequisite.
From the soccer mom to the socialite, we all carry a bit of the inner hippie and the world is a better place for it.
Find your inner hippie! Are you a food hippie, an activist, a benevolent boho, a nomad, or (our personal favorite) a shopper hippie? Read full article: http://www.timeslive.co.za/lifestyle/2011/12/04/peace-love-ipod
Like the t-shirt above? It’s made of recycled X-ray film & recycled cotton – Check out Earthspun Apparel on Facebook!
Written by Whitney Lauritsen
This time of year is an immune system’s nightmare – coughing, sneezing, fever, chills, exhaustion – yep, it’s flu season. If you feel the onset of these dreaded symptoms, take a look at what’s in your kitchen before getting shot up with a vaccine. If you find lots of salty chips and sugary cookies, your sick coworker’s germs may not be the blame; the saying is true: You are what you eat. Processed foods stripped of sustenance will leave you run down and defenseless, while fresh, nutritious fare results in an energized, resilient body.
Save the tissue for wrapping presents – here are the top 5 foods you should be eating for a healthy holiday season.
More families are shunning the traditional frozen bird for free-range fowl or heirloom breeds that carry a higher price tag.
By Tiffany Hsu, Los Angeles Times
November 23, 2011
By long-standing tradition, the centerpiece of Thanksgiving dinner has been purchased rock-hard, frozen and cheap.
That’s starting to change. Turkeys are going Godiva.
The same passion for eating that brought us gourmet food trucks and swelled ratings for TV cooking shows has boosted demand for top-drawer turkeys with fancy names and even fancier price tags — up to $150 for a prized Bourbon Red heritage variety.
“People want a bird that has a name, a provenance, a pedigree — a bird you can brag about,” said Kathy Gori, a 60-year-old screenwriter who splits her time between Sonoma and Santa Monica.
Lindsay Calev of Redondo Beach usually steers away from pricier items at the store, but was willing to pay extra for a Diestel brand organic turkey at Whole Foods.
“I don’t eat organic every day of the year — wish I could afford to,” said Calev, 28, who helps create graphics for advertising. “But Thanksgiving is a time where we’re really valuing the food we’re making. I was willing to spend a few extra dollars for that.”
If you haven’t bought a premium bird by now, it’s probably too late. Many purveyors say they are sold out.
“My phone is ringing nonstop,” said Mary Pitman, whose family raises heritage turkeys, the priciest of the elite varieties,on a farm near Fresno. “Everyone’s on a mad hunt for heritage turkeys and there’s almost not enough left for my own family. It’s the most sought-out bird in the U.S.”
Despite the growing appetite for premium varieties, most of the 46 million turkeys that the National Turkey Federation says Americans will gobble down this Thanksgiving will be acquired for as little as 50 cents a pound at local supermarkets.
The trade group doesn’t break down sales of the fancy fowl, but retailers, farmers and customers all say that demand is soaring.
Heritage Foods USA, which sells turkeys online and ships viaFedEx, said it sold out of all 6,000 of its heritage birds, despite a $150 price tag for a 22-pounder. Sales of the bird are up 82% since last year, the company said.
Whole Foods, which operates about 300 upscale markets nationwide, said sales of organic turkeys have tripled in the last three years and now account for about 40% of the chain’s turkey sales.
“Customers are much more into food now than they were a few years ago because of food magazines and TV shows,” said Theo Weening, global meat coordinator for Whole Foods. “People want to know where the bird comes from, what breed it is, how it’s been raised.”
Standard frozen turkeys, which are sometimes kept in cold storage for six months or more, generally cost less than $2 a pound. Some supermarkets have even given them away as part of a buying incentive for customers.
Beyond that, there are four major upscale varieties.
Free-range fowl, which have access to the outdoors, start at about $3 a pound. Next up the ladder are organic gobblers, which usually sell for at least $4 a pound and are certified by the USDA for their chemical-free feed and processing.
Heirloom turkeys are the next rung up, and are a type that date back more than a century to the earliest domesticated breeds.
Heritage turkeys cost the most, at about $6 to $12 a pound. They are comparable to the wild breeds used for the original Thanksgivings and are allowed to live months longer than most turkeys, helping them develop more flavor and dark meat as a result of heavy outdoor running and flying.
According to the Heritage Turkey Foundation, there are a limited pool of breeds — including Bourbon Red, Jersey Buff and Black Spanish — that are considered to be heritage birds.
Written by Jessica Reeder
Americans drink more wine on Thanksgiving than on any other day of the year. Maybe it’s because a couple of glasses take the edge off awkward family interactions, or maybe, as Andre Simon claimed, “wine makes every table more elegant.” But don’t be mistaken: You won’t need expensive bottles to create that elegance. In fact, Slate recently made a case for cheap vino — a mighty convincing one at that.
Unless you’re serving sommeliers and wine critics, you don’t need to go for broke. Let your delicious meal speak for itself, and pair it with these tasty organic wines that’ll enliven your table without killing your bank account.
Award-winning wine blogger Dr. Debs calls Snoqualmie Vineyards’ 2009 “Naked” Chardonnay“beautifully balanced” with clean mineral flavors and notes of apples and lemon peel. Unlike many Chardonnays, it’s fermented in stainless steel, not oak — and it’s an amazing bargain at $13 a bottle.
Domaine Eugene Meyer in Alsace has been making wine since the 1600s with organically-grown grapes. Their vegan-friendly Riesling is listed in the Organic Wine Company’s “Outstanding Wines” for this season. The winemaker describes it as having a “delicate fruitiness,” citrus nose and suggestion of elderflower. The 2010 is listed at $24; other vintages may be cheaper still.
Pinot Noir is the traditional choice for Thanksgiving, so I’m giving you two choices. The first isCooper Mountain Winery’s 2009 Pinot Noir “Reserve” ($24), an organic and biodynamic wine with dark fruit and spice flavors. Dr. Debs described the 2006 vintage as “cheerful,” “pure,” “intense” and “lively.” For an even more intense flavor, try Domaine Carneros’ “Avant Garde” Pinot Noir ($24), which boasts black cherry and cranberry flavors, spices, orange peel and oak. The catch: It’s only available at the winery in Napa.
For something just a smidge different, try Terlato & Chapoutier’s Shiraz-Viognier blend, an Australian-Californian mashup with a dark earthiness surrounding berry flavors. It consistently scores well in Wine Spectator, but you can get the 2008 for about $15.
When it comes to holiday bubbles, look no further than Domaine Carneros’ Brut Cuvee ($20-26), which has been called to as the best sparkling wine in America. Yes, it’s organic — and despite its low price, it may just be the definition of a California “champagne.”