Test-Tube Meat

Test-Tube Meat

Feb 21

First Synthetic Test Tube Meat Due Out This Fall The idea of eating meat grown in a lab is admittedly unappetizing. For many, this is an unfortunate step beyond the genetically mutated animals currently waiting to be approved for use in retail foods. But for me, it’s a welcome alternative to our current industrial meat system. Test tube meat may not be so far-fetched, according to the above...

Crushing Meat Myths?

Crushing Meat Myths?

Feb 12

As a weak reaction to the recent documentary Food, Inc., it seems the meat industry has launched a couple of web initiatives, SafeFoodInc.com and MeatMythCrushers.com. As a natural devil’s advocate, I like seeing and researching both sides, so I was excited to see what these web sites have to offer. Even though I’m a little biased, I still found some interesting details about carbon...

Egg Products Inspection Act

Egg Products Inspection Act

Feb 11

Although the federal government has some regulations in place for egg inspection, most of the heavy lifting is left up to state and local governments. Soon, though, we may see some welcome changes in that area. Two unlikely partners — the United Egg Producers (producing most of the eggs in the US) and the Humane Society — have teamed up to write some legislature to make egg-laying hens’...

Meatless Mondays

Meatless Mondays

Jan 23

Most of us could use a little less meat in our lives. Of course, it tastes delicious, has unmatchable texture and mouthfeel, and is chewy like no plant-based substance could be. But, despite all that, meat is a huge drain on our farmland, on our fossil fuels, on our environment, and on our hearts and arteries. Giving up meat is a lot more like giving up sugar or smoking than just changing the way...

A happy year for our blog!

A happy year for our blog!

Jan 02

At the close of our first full year committed to eating only happy animals, we’d like to share some stats from our blog. We’ve had no meteoric rise to success, but we’re happy to see that our eagerness to share tips, updates, and information has kept you interested over the last twelve months. Our top five most popular posts in 2011 were: About Us They’re Eating...

Bison: The other red meat

Bison: The other red meat

Dec 27

I may be late to the party, but I just found out that American Bison (not to be confused with the Asian water buffalo or the African cape buffalo) come with some special regulations by the USDA. Because they were endangered for a while — they were hunted aggressively and are naturally sensitive to climate changes — they have to be pasture-fed and cannot receive hormones or antibiotics....

Eating Local in Italy

Eating Local in Italy

Sep 26

Our focus is and always will be the Central Florida area, but we recently experienced an incredible two weeks in Italy, where we saw a lot of art and ate a lot of food. In a sense, we were poor stewards of our own message, eating with respect for food, because we were not diligent at all about investigating where the food we were eating originated. The majority of restaurants in the three cities...

New Labels for Raw Meat?

New Labels for Raw Meat?

Jul 22

The USDA just announced a proposal to make meat labels more clear by adhering to stricter guidelines. According to the Under Secretary for Food Safety Dr. Elisabeth Hagen: “Consumers should be able to make an informed choice in the store, which is why we need to provide clear, informative labels that will help consumers make the best decisions about feeding their families.”...

Diamond P Ranch Chicken

Diamond P Ranch Chicken

Jul 21

This post is way overdue, but Laura and I have been very preoccupied buying a house! We are currently in the final stages of the purchase process (which has gone on for some time, due to short sale paperwork and approvals), so we have left our blog alone for the past couple weeks. Not too long ago, we drove to Diamond P Ranch to pick up our very first freshly-harvested chicken. (That means the...

The Cost of Food-Borne Illnesses

The Cost of Food-Borne Illnesses

Jul 09

The rise of our industrial food system has also brought an increase in food-borne illnesses, like e. coli and salmonella infections. According to this Washington Post article, 100,000 Americans are hospitalized due to food-born illnesses and 3,000 of them die! It cites a recent study comparing the cost of various illnesses to American taxpayers, about half of which are carried in or cause by...

Spreading Awareness with Technology

Spreading Awareness with Technology

Jun 30

Laura and I are notorious among our group of family and friends for being wary of social technology. I am a multimedia designer, so I work with technology every day, yet I am a very late adopter of most new devices and networking tools. So it was with some trepidation that we started to move a lot of our thoughts and ideas to our new Facebook page in May. However, I think it’s been a...

Fighting the Pocketbook

Fighting the Pocketbook

Jun 28

Have you ever visibly shuddered upon seeing the price of “natural, cage-free” eggs? I have. Have you ever stared down an organic piece of fruit, knowing that it’s probably cleaner, healthier and safer than the alternative, and still walked out of the store with conventionally grown fruit because it’s half the price? I’ve done that, too. Have you ever talked to a...

This American Life covers an industrial pig farm

This American Life covers an industrial pig farm

Jun 11

For more than fifteen years and four hundred episodes on Chicago Public Radio, This American Life has been telling honest human interest stories without an angle. Each episode deals with a theme, though how the stories relate to the theme aren’t always immediately obvious. For two years, this radio show also produced a TV series, which aired on Showtime. One of these TV episodes, entitled...

The Story of Stuff

The Story of Stuff

Jun 09

We just discovered this video, thanks to a Facebook friend. It’s a great and simple look at our consumer culture and the ways in which it is unsustainable.

Obesity Undermines Military … ?

Obesity Undermines Military … ?

Jun 08

A recent USDA e-mail update I received described a press conference concerning MyPlate (the new national food icon, replacing the pyramid) and the high costs of obesity. One of the high costs, said one retired Air Force Lieutenant General, is the undermining of our military. It’s a small thing, an opinion by one man, but the Secretary of Agriculture chose him to speak at this press...

Saving Water, Saving Sunlight

Saving Water, Saving Sunlight

May 30

As most of our friends are already aware, Laura and I quit television months ago. (You can do it, too! It’s just a simple eight-step program.) As a result, we are often the last to hear about major headlines. However, I’ve recently seen a couple things in the Orlando Sentinel that I want to share. First, a company called Blue Chip Energy has acquired the rights to turn a 200-acre...

Blueberry Jamz

Blueberry Jamz

May 23

Have you ever tasted fruit preserves or juice “with no added sugar” that still tasted really sweet? Have you ever passed these products up in the grocery store because they’re so expensive? Well, I just made blueberry jam, and let me tell you: It takes A LOT of fruit to make a sweet concoction without adding any processed sugar. I used about 6 cups of berries, added what felt...

Veg Boot Camp

Veg Boot Camp

May 20

Vegetarian Times magazine is currently doing a Veg Boot Camp, where they have an all vegetarian, 28-day diet plan. They of course want everyone to try it and go veghead full time, I just like it because I think it’d be a great way to get everyone to eat a more plant based diet (and for those of us who already do, there is a lot of yummy, innovative recipes to freshen up your meal...

Farm to Fork Dinner

Farm to Fork Dinner

May 17

Last Thursday John and I attended the Osceola County Grown Farm to Fork Dinner. Amidst a sprawling green farm with cows, a garden and gorgeous house, was three long tables beautifully decorated and chairs for about a hundred. The dinner was delicious, and again like we say every time tasted even better because it was fresh, local and prepared with some serious love! Turns out the chefs, all from...

Doubts

Doubts

May 15

Like John, I’ve been reading through The Town That Food Saved, and I came across a great quote (It’s lengthy but bare with me). Bill Hewitt towards the end of the book talks about how a local food system and it’s benefits haven’t been quantified, both in terms of output and cost, and how it’s hard to really tell if a completely localized food system would work, since...

Can food save a town?

Can food save a town?

May 08

I’ve been reading The Town That Food Saved by Ben Hewitt recently, all about a few “agripeneurs” in Hardwick, Vermont, who are trying to build a model for a local food economy. Part of the book is dedicated to questioning the motives and methods of these enterprising individuals, which has sparked some thoughts in my own mind. Local food is always perceived as being expensive...

Osceola County Farm to Fork Dinner

Osceola County Farm to Fork Dinner

May 07

This Thursday, May 12, we will be gong to another farm to fork dinner hosted by Osceola County Grown, an organization dedicated to bringing small farmers of Osceola County together. Our first farm to fork dinner, where all the ingredients come fresh from the producers and are assembled by a local chef on-site, was at the Winter Park Harvest Festival. The cost was prohibitive for many, but the...

Waiting for Our Food to Change

Waiting for Our Food to Change

May 02

Laura and I have both been reading a lot of anecdotal books about agriculture and community, like the one I’m currently reading about the town of Hardwick, Vermont, and how a few enterprising individuals there are trying to build a model for a local food economy. Throughout many of these books, I’ve noticed a common thread, a shared sentiment that something is awry with the American...

Pickled Perfectly

Pickled Perfectly

Apr 30

Wednesday we retrieved our Pickler and opened it up to enjoy our first pickles! I hadn’t looked at it for the full four days it was pickling, the beauty we’ve found is that the pickles needed to be kept at the same temperature as John’s beer he’s brewing, so they both go shut away in the mini fridge at a constant 70 degrees. It was fun to see the color change from the...

Forks Over Knives

Forks Over Knives

Apr 28

A new documentary about food is out in select theaters this month. It’s called Forks over Knives, and it suggests that if you eat a diet of foods that can be easily cut with a fork (i.e. plant based foods; meaning less meat and processed foods) that you can live a longer, healthier life, as well as reverse and prevent many diseases we are plagued by today. John and I tout eating less meat...