For those of us who often wonder where our food comes from, but don’t exactly want to visit the abattoir, themeatrix.com has the power to open your mind a bit. Before you click the video and take the red pill, I offer you the blue pill if you want to bail out now.
If you have gone this far, there is no turning back now.
Cross-posted at http://www.lavidalocavore.org/…
I will let these videos speak for my views on factory farming. Im my opinion, these videos are a must see for the whole family, and especially our children. The difference of one food from another is not calories, but nutrition. The difference between one human and another is the actions we take, and those actions, even the small ones like what to have for breakfast make all the world of a difference.
In the past few months I have cut down the amount of red meat and poultry that I eat. Having worked as a chef and a restaurant manager in the past, I have become very interested in educating myself about nutrition, farming and other food production methods and sciences. Since changing diets last year and cutting out take out food and pre-packaged starches I have lost 20+ pounds and gained back a lot of energy and self esteem.
First thing first, organic is the way to go!
As a result of irresponsible management practices, inadequate regulation, and insufficient oversight, factory farms are among the worst polluters in the U.S. The fundamental problem: too much poop. Every animal needs to eat, drink, and eventually eliminate its waste (manure and urine). When thousands of animals are confined in one small area on a factory farm, the waste accumulates very quickly. For instance, every day, an average dairy cow produces about 21 times as much waste as an average human1 – so a mega-dairy CAFO with 15,000 cows generates as much animal waste as a city of 315,000 people! But unlike cities, factory farms aren’t required to install hi-tech sewage treatment facilities; instead, animal waste is stored in manure lagoons and periodically sprayed onto the surrounding land. This process spews toxins into the air, and can pollute surface water and groundwater, damaging the environment, killing aquatic organisms, and threatening human health.
Websites like La Vida Locavore (which features our own Jill Richardson) and The Natural News offer everything from nutrition advice, to news about new scientific studies on what our food does and how we respond to it ( both positive and negative ), to the political ramifications of what we put on our dinner tables, even recipes. I would suggest checking these sites and others out. Whether we recognize it or not, we become what we consume.
As a piece of parting food for thought, I would like to share this.
Astaxanthin is Age and Disease Defying Miracle Nutrient from Microalgae
Summer is the season for astaxanthin, the carotenoid that blocks ultra violet damage to the skin. Astaxanthin has been referred to as nature’s sunscreen, but it does a whole lot more to keep people looking good by promoting beauty and radiant health from the inside out. It improves fine lines and wrinkles, skin elasticity and moisture content while reducing inflammation and cell damage that leads to premature aging. Astaxanthin keeps people feeling good too. Recent research has documented its ability to increase cellular energy, protect against and treat cancer, protect against damage to the brain and nervous system, and halt the progression of complications from diabetes. In fact, astaxanthin may truly be considered a miracle nutrient.
And one of my latest favorite dishes for the culinary crowd
Creamy Sweet Potato Soup Recipe
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* 2 Tbsp (1/4 stick) butter
* 1 cup chopped onion
* 2 small celery stalks, chopped
* 1 medium leek, sliced (white and pale green parts only)
* 1 large garlic clove, chopped
* 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
* 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
* 1 cinnamon stick
* 1/4 teaspoon ground nutmeg
* 1 1/2 cups half and half
* 2 Tbsp maple syrup
* The leafy tops of the celery stalks, chopped
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.