Google Peace Schnitzel
It comes right up on the first page.
Not on the second where it is said that dead bodies are buried.
I was forever young and hopeful when I wrote it.
Passionate about food and peace,
and of course, schnitzels.
So, I penned a piece for HuffPost called Peace Schnitzel. It’s there if you search.
California has always been at the forefront of change in the food movement. It’s the state that first passed organic regulations in 1990 and birthed the first certifier, California Certified Organic Farmers (CCOF).
The first Farm-to-School projects also sprang forth in the Golden State in 1997, at Santa Monica-Malibu United School District and The Edible Schoolyard in Berkeley.
At long last, both Farm-to-School and Organic-to-School may come together. On February 21st, Assembly Member Cecilia Aguiar-Curry introduced AB 958 which would create the first-ever Organic-to-School pilot program in California. Continue reading
I have witnessed Cathy Calfo’s vivacious drive since 2011 when she became the Executive Director of CCOF. Since that time, she has been a friend, mentor, confidant and co-conspirator in advancing all things organic.
During her eight-year tenure, she achieved many policy and advocacy successes for organic agriculture in California and the Nation.
Cathy will leave the organization in March, in the good hands of Kelly Damewood.
I recently had the privilege of speaking with Cathy about her work at CCOF, commitment to organic and vision for the future. Continue reading
Conventional wisdom would tell us that eating food sprayed with toxic chemicals can’t be good for us. Avoiding flesh or fruit grown without poisons seems like a much healthier alternative.
Now a groundbreaking study led by researchers at UC Berkeley, UC San Francisco and Friends of the Earth (FOE) reveals the benefits of an all-organic diet. The study, “Organic Diet Intervention Significantly Reduces Urinary Pesticide Levels in U.S. Children and Adults” found that eating organic significantly reduces the amount of measurable pesticides present in our body. Continue reading
You may ask why I should choose to reflect on the lowly onion. So pale and strong in its commonplace role in the kitchen. It marches forth into stews and soups alongside routine bedfellows of celery, carrot and spuds. We barely give onions a second thought as we shop and chop and cook. Yet, they were once of prominent importance and played a role in love and war and cuisines of the ages. Not always so mundane were these tender, translucent orbs of pungency.