Tomatoes ripening on the vine

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In July, farmers’ markets in mid-Atlantic states are overloaded with fresh ripe tomatoes. Ask anyone who’s eaten a store-bought tomato – they just aren’t what they used to be… It’s true, tomatoes have come a long way through selection and breeding practices — but not all their flavor has been lost – and there are …

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How to choose the best apple

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The most colorful apples are the ones that have been exposed to the greatest amount of sunlight and therefore contain more phytochemicals that benefit your health (Robinson, 2013). In her recent book Eating on the Wild Side Jo Robbins talks about how apple trees are trimmed so that more of the fruit is exposed to sunlight …

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Industrial agriculture and losing ground

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If you believe that industrial agriculture is great because it ensures that we have plenty of cheap food to choose from in the marketplace, think again about its environmental cost. The The Losing Ground Website set up by the Environmental Working Group tells the story of soil erosion which leads to dangerous pesticides and herbicides …

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All of our eggs in one of five baskets?

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As 500 million eggs are recalled, the salmonella scare underscores the way in which the U.S. food system, that values “free trade,” comparative advantage and idolizes efficiency and specialization, may not be the safest model to be trusted with our daily breakfast. In a recent Food and Water Watch statement, Assistant Director, Patty Lovera states …

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The Faces of Food Production

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When I lived in Guatemala I remember that when I said grace before each meal and asked God to bless the hands of the farmers who produced the food on my table, actual faces of people like Rosa farming her peanuts or Ruben harvesting his beans came to mind. Here in the U.S. my mind …

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