It can be very easy to become discouraged when you’re working in the food/nurtition/agircultural world and have a vision dramatically different from what we currently subsist on. It’s very easy to overlook the small steps toward success that we are making, so I’m going to occasionally highlight a few changes I stumble on that relate to food/health/nutrition. They might be policy, or a great organization, or a study, or simply an encouraging anecdote.

Mark Bittman
Essay About Decreased Meat Consumption

Free will is good, and the meat industry should appreciate that we consumers can actually make decisions based on health, taste, and environment rather than simply marketing and pricing. Are you eating less meat these days? (Ironically, my meat consumption in 2010 and 2011 was possibly the highest it’s ever been. Which is not very.)

American Cancer Society
Environment Matters, folks, But We Can Change It!

Seeing large organizations with backing like ACS send out formal statements in support of actions is always a good sign. The public may not read the report, but policy makers (or their flunkies) will and ACS will doubtless rally their members around the goals.

Comment on CAFOs – they want your opinion!

I missed the first deadline– we have until today. Am I in favor of EPA regulating all farms? No, but large CAFOs produce an absurd amount of waste that is not always well managed. Somebody needs to pay attention.

Vegetables and Whole Grains Reduce Strokes!

Basically, eat your vegetables. More greens and whole grains can reduce your risk of stroke– about 8% for every 100 mg of magnesium consumed in foods. Specifically, buckwheat flour has 75 mg per 1/4 cup (typical serving), cooked spinach has 157 mg per 1 cup, black beans have 120 mg per 1 cup, and almonds have 112 g per 1.5 oz (42 g).

P.S. I am still cooking, but pending a move soon, but I’m mostly cooking odd things with remnants. Anyone got any suggestions for nori?