Podcasts about Industrial food

School World Order How is the global corporate technocracy controlling education? How do they intend to push children into a eugenic future? John Klyczek in his book, "School World Order: The Technocratic Globalization of Corporatized Education", breaks down the history, tactics and goal of the fascist "Public-Private Partnerships". Taking the Gospel to Marxist Rebels and Islamic Jihadis He didn't just take Bibles and the gospel into totalitarian Marxist and Muslim countries, he took it directly to the armed terrorists in those countries.African Christian missionary,  Dr. Peter Hammond, FrontlineMissionSA.org, joins to relay his experiences, arrests, imprisonments, being stabbed, shot at, etc and his successes as he saw God move in powerful ways. Resisting AI & Google Individually Andrew Riddaugh, LiberationTek.com.Dangers of AI, Google Gemini, Microsoft CoPilot, Chat4oSince the federal Uniparty is fully on board with surveillance, now what?How we fight tech with tech - getting around the censorship dragnetRaising Healthy Kids: Protecting Your Children from Hidden Chemical Toxins David Steinman, Director of the Chemical Toxin Working Group, joins with info about how to affordably protect your children's developmental health and your own health in your choices of cosmetics, personal care, water, and of course food.  David offers advice to help every family reduce their toxic exposures giving you the tools to shop for wise alternatives.  "Raising Healthy Kids: Protecting Your Children from Hidden Chemical Toxins". Find out more about the show and where you can watch it at TheDavidKnightShow.comIf you would like to support the show and our family please consider subscribing monthly here: SubscribeStar https://www.subscribestar.com/the-david-knight-showOr you can send a donation throughMail: David Knight POB 994 Kodak, TN 37764Zelle: @DavidKnightShow@protonmail.comCash App at: $davidknightshowBTC to: bc1qkuec29hkuye4xse9unh7nptvu3y9qmv24vanh7Money should have intrinsic value AND transactional privacy: Go to DavidKnight.gold for great deals on physical gold/silverFor 10% off Gerald Celente's prescient Trends Journal, go to TrendsJournal.com and enter the code KNIGHTBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-david-knight-show--2653468/support.

School World Order How is the global corporate technocracy controlling education? How do they intend to push children into a eugenic future? John Klyczek in his book, "School World Order: The Technocratic Globalization of Corporatized Education", breaks down the history, tactics and goal of the fascist "Public-Private Partnerships". Taking the Gospel to Marxist Rebels and Islamic Jihadis He didn't just take Bibles and the gospel into totalitarian Marxist and Muslim countries, he took it directly to the armed terrorists in those countries.African Christian missionary,  Dr. Peter Hammond, FrontlineMissionSA.org, joins to relay his experiences, arrests, imprisonments, being stabbed, shot at, etc and his successes as he saw God move in powerful ways. Resisting AI & Google Individually Andrew Riddaugh, LiberationTek.com.Dangers of AI, Google Gemini, Microsoft CoPilot, Chat4oSince the federal Uniparty is fully on board with surveillance, now what?How we fight tech with tech - getting around the censorship dragnetRaising Healthy Kids: Protecting Your Children from Hidden Chemical Toxins David Steinman, Director of the Chemical Toxin Working Group, joins with info about how to affordably protect your children's developmental health and your own health in your choices of cosmetics, personal care, water, and of course food.  David offers advice to help every family reduce their toxic exposures giving you the tools to shop for wise alternatives.  "Raising Healthy Kids: Protecting Your Children from Hidden Chemical Toxins". Find out more about the show and where you can watch it at TheDavidKnightShow.comIf you would like to support the show and our family please consider subscribing monthly here: SubscribeStar https://www.subscribestar.com/the-david-knight-showOr you can send a donation throughMail: David Knight POB 994 Kodak, TN 37764Zelle: @DavidKnightShow@protonmail.comCash App at: $davidknightshowBTC to: bc1qkuec29hkuye4xse9unh7nptvu3y9qmv24vanh7Money should have intrinsic value AND transactional privacy: Go to DavidKnight.gold for great deals on physical gold/silverFor 10% off Gerald Celente's prescient Trends Journal, go to TrendsJournal.com and enter the code KNIGHTBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-real-david-knight-show--5282736/support.

In this episode, we sat down with Dr. Bill Schindler—author of the book Eat Like a Human,  chef and restaurant owner of Modern Stone Age Kitchen, and the director & founder of Eastern Shore Food Labs.  We cover topics ranging from the historical context of food, ancestral eating, the myths about the Blue Zones, turning your favorite foods into nourishing foods, glucose monitoring and CGMs, and so much more. Find Dr. Bill:Instagram // @drbillschindler, @esfoodlab, @themodernstoneagefamily Website // eatlikeahuman.com Book // Eat Like A Human Restaurant // Modern Stone Age KitchenFood Lab // Eastern Shore Food Lab Find Homegrown:Instagram // @homegrown_education, @lizhaselmayer, @joeyhaselmayerWebsite // www.homegrowneducation.orgNatural Home Goods // @Haselmayergoods, shoptheh.com

I sat down with Texas Slim of the Beef Initiative and Farmer Jake Wolki for a hard hitting discussion on the societal causes of metabolic disease, commodity crops, the industrial food complex, decentralizing agriculture, curating your lifestyle inputs and much more.This episode was filmed on the occasion of the first Australian Beef Initiative event which was held on Wolki Farms on 12th Feb 2023.TIMESTAMPS 00:00:00 Intro00:02:36 Podcast begins00:03:40 What is the Beef Initiative? And Slim's backstory00:08:22 Food intelligence and the Industrial Food Complex00:11:18 Seed oils and the rise of ‘False commodities'00:16:11 Jake's start with the Beef Initiative00:19:03 Debasement of the money debases food and agriculture 00:22:50 Vision of the Beef Initiative00:26:35 Jake on decentralizing meat processing in Australia00:33:14 The rise of regulation in animal agriculture00:46:12 Your consumption model matters00:49:15 Jake on Nguni breed of cattle 00:55:23 Closing thoughts -------------------------------------------------------------------------------Follow TEXAS SLIM Twitter: @modernTmanI Am Texas Slim podcast: https://www.youtube.com/c/OvadiaHeartHealthBeef Initiative website - https://beefinitiative.com/-------------------------------------------------------------------------------Follow JAKETwitter: @JakeWolkiWolki Farm - https://www.wolkifarm.com.au/-------------------------------------------------------------------------------Follow DR MAXTwitter: @mgulhaneMDInstagram: @mgulhanemdApple Podcasts: Regenerative Health PodcastSpotify: Regenerative Health PodcastLinktree: https://linktr.ee/maxgulhanemd

Carbon markets are emerging as a leading tool for tackling our climate crisis, but are they actually getting to the root of the crisis?  In this episode, we speak with Tom Goldtooth (Dine' and Dakota), executive director of the Indigenous Environmental Network, an organization of Indigenous Peoples building economically sustainable, environmentally just, healthy communities. Tom is particularly knowledgeable about the growing use of regenerative agriculture to capture carbon in our soils to sell as carbon credits, but has concerns about how it is progressing as a new form of colonization and corporate ownership of lands, and through that, our food supply. So in this conversation, we speak with him about how businesses and communities might approach the climate and social crises. We discuss: Tom's take on carbon marketsThe commodification of nature and how corporations can decolonize themselvesWater rightsCultivating an indigenous mindset both at an individual level and from a business perspectiveThe role of technology in food sovereigntyWhat an ‘Indigenous Just Transition' should look like Tom has been recognized for his achievements throughout the past 40 years as a change maker within the environmental, economic, energy and climate justice movement and is the recipient of numerous awards including the 2015 Gandhi Award and in 2016 was presented Sierra Club's highest recognition, the John Muir award. He co-produced an award-winning documentary film in 1999, Drumbeat for Mother Earth, addressing the effects of the bio-accumulation and biomagnification of toxic chemicals in the natural food web and bodies of Indigenous Peoples. Links & Resources: Indigenous Environmental Network: https://www.ienearth.org/ Drumbeat for Mother Earth (film): http://www.bullfrogfilms.com/catalog/dfme.html  Just Transition: https://www.ienearth.org/justtransition/ Vandana Shiva: http://navdanya.org/ Global Alliance on Rights of Nature: https://www.garn.org/ Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect This series is sponsored by Foodshot Global & New Hope Network. New Hope Network New Hope Network is a media, events and business intelligence company, covering natural products trends, industry insights and marketplace data that educate the industry about key issues, like regenerative agriculture, sustainability, responsible sourcing and more. Visit newhope.com. FoodShot Global FoodShot leverages resources from investors around the world to provide non-dilutive, equity, and post-investment capacities to innovators. Find out more at foodshot.org. New Food Order is brought to you by AgFunder and Food+Tech Connect. Visit agfunder.com and foodtechconnect.com to find out more. And a huge thank you to everyone who helped us bring this podcast to life:  Production: Cofruition, Anna de Wolff, Pamela Rothenberg  Audio Editing: Mercy Barno  Original Music: Rodrigo Barbera  Art: Lola Nankin & Rekai E. Campbell  Project Management: Patrick Carter

This week we are revisiting one of our interviews with Dr. John Ikerd. Dr. John Ikerd is a retired Professor Emeritus of Agricultural & Applied economics at the University of Missouri, author, speaker as well as a leading figure in the sustainability revolution—one who is capable of deep insights but also has the capacity to engage everyone in the conversation and work. Tune in to learn more about: - Lessons learnt from the past, especially the 1980s farm crisis and the current lessons we are learning from the COVID-19 pandemic; - The industrial food system operating as an assembly line; - Food insecurity and how sustainable, regenerative agriculture can change rural communities; Dr. Ikerd emphasizes, "The only way that we can actually deal with the problems and we can create a healthy sustainable food system is to fundamentally change the system". For more information about Dr. Ikerd's work, visit his homepage at www.johnikerd.com.

Douglas Raggio, the founder of Pass the Honey, joins the podcast to share his inspiring entrepreneurial story to “reclaim honey” by introducing new ecological diversity practices beyond what is perceived to be possible. According to Douglas, honey is the third most fraudulent food that we eat. Nearly 80% of all liquid honey on retail shelves … Read More »

In this episode, Robb Wolf joins Dr. Wolfson to discuss how the industrialization of food has left us with an overabundance of calories but a severe deficit of nutrients.The author of The Paleo Solution, Wired To Eat, and co-author of Sacred Cow discusses how agriculture and food has evolved and its impact on human health. Robb also dives into the polarization of public health and the loss of critically thought-out discourse. Love the show? Subscribe, rate, review, and share! https://naturalheartdoctor.com/

BTC $ 55,036 --------------------- Pleb Service Announcement. Do you want to attend the biggest #Bitcoin conference of the year? Bitcoin 2022 will be held on Miami Beach from 6-9th April and you can use code BITTEN at check out to get a 10% discount. All tickets are transferrable and 100% refundable if you are unable to travel due to Covid Restrictions. http://tixr.com/pr/BITTEN/26217 ------------------------------ Today's guest on the show is @ModernTman who comes back to update us on what he has been uncovering in the Big Ag and Industrial Food Complex Industry. Are you questioning the food you are putting in your body and wondering why you can't shift that weight? Do you have an inkling something is not right with the current narrative? Are we being played at the cost of our own and our families health? Prepare to get triggered and look yourself in the mirror as we try to unearth the BS that is being fed to us both literally and figuratively speaking. A huge thanks to @MioderTman for coming back on the show and I look forward to our next rip! Sign up to slims Newsletter here and get on the bandwagon of real food, nutrition and #foodintelligence https://inititive.substack.com/ I stand on the shoulders of giants, these guys are amazing. Thank you: @coincorner @TheBitcoinConf @swanbitcoin @relai_ch @ShiftCryptoHQ for your trust and support. @jimreapermusic for creating www.once-bitten.com @hodlerthanthou and the Britcoiners @twentyoneism. You can also support the show by using the @Breez_Tech App and @fountain_app by searching for the Once BITten Podcast! Apple Pods - https://podcasts.apple.com/gb/podcast/once-bitten/id1497540130 Spotify - https://open.spotify.com/show/4wWzXFEyAJtM6aOLA6c4Q2 Shills and Mench's: https://b.tc/conference - Code BITTEN www.coinfloor.co.uk/bitten www.swanbitcoin.com/oncebitten/ www.relai.ch/bitten - Code BITTEN http://shiftcrypto.ch/bitten Code BITTEN

BTC $ 43,066 Today's guest is @modernTman who has embarked on a mission to expose the Industrial Food Complex and educate us as to what has happened throughout history and what is being planned for the future. Join @modernTman and I as we discuss why there are so many food-related illnesses in the modern day and how interlaced Big Pharma is with the Industrial Food Complex. Why did @modernTman blag his way into a Harvest Company and spend 6 weeks on the job driving combines, tractors and semis in the middle of nowhere to learn about the grassroots of modern-day Big Ag? What are 'False Commodities' and how have we been tricked into eating them? How are children on the front line in receiving the despicable dogshit that is passed as food in our diets? Why does the USDA think pizza should be what you eat every day and how does #bitcoin fix this? If you don't get triggered by what you learn in this episode you are probably already aware or need to seek some further truths. I will follow up with @modernTman as he drops his next few articles, the first one that we discuss in the pod can be found here. https://inititive.substack.com/p/harvest-of-deception?r=spdyw&utm_campaign=post&utm_medium=web&utm_source=copy A huge thanks to @modernTman for coming on the show and huge respect to our boy Bubba for putting us in touch! @coolbeansranch I stand on the shoulders of giants, these guys are amazing. Thank you: @coinfloor @swanbitcoin @relai_ch @ShiftCryptoHQ for your trust and support. @jimreapermusic for creating www.once-bitten.com @hodlerthanthou and the Britcoiners @twentyoneism. If you would like to support the show you can listen via @sphinx_chat and join the tribe! https://tribes.sphinx.chat/t/oncebittenpodcast You can also support the show by using the @Breez_Tech App and searching for the Once BITten Podcast! Apple Pods - https://podcasts.apple.com/gb/podcast/once-bitten/id1497540130 Spotify - https://open.spotify.com/show/4wWzXFEyAJtM6aOLA6c4Q2 Shills and Mench's: www.coinfloor.co.uk/bitten www.swanbitcoin.com/oncebitten/ www.relai.ch/bitten - Code BITTEN http://shiftcrypto.ch/bitten Code BITTEN

#028: Agricultural economist John Ikerd walks us through the very intentional strategy of overproduction as a precursor to market takeover, as we've just seen with the organic milk glut and subsequent cancellation of contracts with close to 100 organic dairy farmers in the Northeast by Horizon/ Danone. He also explains why industrial farming, with its focus on profitability and efficiency, is in opposition to sustainable practices from the outset unlike small-scale family farming.John Ikerd is an agricultural economist, livestock expert, and Professor Emeritus and the University of Missouri. His books include: Crisis and Opportunity Sustainability in American Agriculture; Small Farms Are Real Farms; Sustainable Capitalism; The Essentials of Economic Stability; A Return to Common Sense; and Revolution of the Middle and the Pursuit of Happiness. To watch a video version of this podcast please visit:https://www.realorganicproject.org/john-ikerd-industrial-farming-can-never-be-sustainable-episode-twenty-eightThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce. It also identifies pasture-raised meat, milk, and eggs as compared to products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be. But the current lack of enforcement of those standards is jeopardizing small farms that follow the law. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but are still paying a premium price. The lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Dr. Rachel Engler-Stringer is an Associate Professor in the Department of Community Health and Epidemiology in the College of Medicine at the University of Saskatchewan and a researcher with the Saskatchewan Population Health and Evaluation Research Unit. She is currently the chair of the Saskatoon Food Council, has a doctorate in nutrition and her research interests include community food security, food environments and food access, food system sustainability, health promotion, and community-based and participatory research. We talk about many things in this wide ranging conversation including global food systems and the upscaling of industrial, mechanized food production following the second world war. We talk about how the distance between ourselves and our food has increased with the commodification of a few food staples, and the impact this has had on human and environmental health. We talk about food sovereignty and how food was used as a weapon during colonization, and about how our current food systems faces significant challenges and vulnerabilities in the context of climate change. We also discuss Dr. Engler-Stringer's current research into school food programs and how these can helps us re-connect with producing food, and create more sustainable, local food systems. To support the podcast, be sure to leave a 5-star rating and review!

Gene Baur is an author, activist and the President and Co-founder of Farm Sanctuary. Questions explored on this episode. Should we minimize harm within the dominant industrial food model or focus efforts to develop a decentralized, local/regional, community-oriented food system? Can plant-based foods truly be a solution to the problems with our current system, or will they get swept up by a model that thrives on extraction, exploitation, oppression, and appropriation of land? Is big meat getting involved in the plant-based space good or bad? https://eftp.co/gene-baur-2

AAG.org.nz - the Agriculture Action Group has been founded across New Zealand to push back and question Government intrusion, especially when it has not been announced in the Governments manifestos. This is all about the lack of consultation and enforced regulations and fees at a localised level - via NZ Councils on how we use our land.  These requirements are now being foisted on an unsuspecting NZ public. This has all been arranged and 'agreed upon’ with the United Nations and is known as   Agenda21 & Agenda 2030. In addition to the above is the inclusion from Davos in Switzerland, of the World Economic Forum’s  'Great Reset’   'Where we are told 'that by 2030 we will own nothing and we'll all be happy!' That together these two models are going to be superimposed over all nations that will lead to the long planned for NEW WORLD ORDER. These words were uttered by US President George Herbert Bush when he first mentioned them back in September, 1990.   Now, today, there is an urgent need to ask, why are these two critical global ecological and economical initiatives being inserted into everyday life especially in the Western World and here in NZ. Note that recent NZ governments have made no effort at all to announce this in their political manifestos or brought any of this to the NZ public's notice via MainStream Media. Now farmers in particular are finding that they are  being regulated and having to fulfil certain conditions having had no local community input from Councils or Central Government - prior to what is happening today. Where once ‘we the people’ elected servants to act on our behalf. There was always open dialogue and consultation, with meetings and written submissions. Resulting in questions being answered so that the  electorate were ‘ kept in the loop, but in this interview we hear that farmers, essentially the backbone of the economy of our vast rural sector, have been sidelined. Instead they have found themselves controlled by bylaws and legislation that has been enacted with no consultation or their knowing.   What we are learning is that there has been a huge level of secrecy in relation to how these ‘programs' have been developed and deployed. Though, certain astutely placed ‘buzz’ words have been used to soften the story line, when finally put under the microscope we learn that, ‘we' are being told what to do and what's to happen and that we must ... comply. Agenda21 & Agenda2030 along with the Great Reset are a 'top down game plan' for planet earth. However, there is an urgent necessity to have 'grass roots' input from communities on the ground that takes localised situations and conditions into consideration and be acknowledged. Not a ‘one size fits all’.  But, this has not happened.  Yes, we are very aware of all the many serious environmental challenges within the biosphere that have to be acknowledged and dealt with. As well as the completely unsustainable failing 'casino economic system' that we are ensnared in - that is essentially corrupt to the core.   But, if we as a democratic country based on the Rule of Law - believe in an honest system of Government, are not allowed to have a country wide discussion with local town hall meetings and full media coverage - especially at 6 pm ‘ every' night - we will realise that our long held cherished freedoms - have been hijacked. This we can not allow.  Question; did you give permission to our Prime Minister to make this decision that she made in New York in 2019?   See video below  https://www.youtube.com/watch?v=1XsUV7pwSRg&t=448s The Interview: Listen, this is critical information …  too much to write here. AAG.org.nz    The Agriculture Action Group. What is happening or about to happen is all an extension of the Fourth Industrial Revolution - an omnipresent  computerised wireless world - where we are immersed in escalating oscillating frequencies 24/7.  This wireless radiation coming from both ground towers and the 40,000 plus 5G satellites that Elon Musk and SpaceX are deploying as of now. These technologies will be overlaying and bombarding all of nature and every square millimetre of the biospheres surface.      Notice with spokesman Klaus Schwab of the Great Reset who oversees the World Economic Forum’s  videos - that no ‘love' is mentioned in them - that there is a lack of heart in the narrative. Yes, they point out what the problems are - however all the answers to our planetary problems are coming from the top of the pyramid of power. That they are not coming up from the grass roots, from you and I at a localised level. What we want to hear and see is that we are included in this narrative and that there is heart in this equation.  Question …  is there any warm joy in what the Great Reset is going to do for you?  Time to mobilise - share this …. Some Talking Points of the Great Reset: A global omnipresent digital society with zero cash. The absence of small business owners - only Corporations.  Living in Smart Cities totally connected to overhead satellites. Unable to save organic seeds, or rainwater off one's own roof. Decreasing access to the great outdoors. 24/7 Surveillance and zero privacy. Breathing questionable air. Drinking fluoridated and chlorinated water.  Eating Factory and Industrial Food - non organic - no life force. Submitting to edicts around health requirements - e.g Covid.  Sourcing information via search engines that censor. Enforced ‘Gag' Orders when employed by the system. The lack of Love and connection within the Community.  These above statements need to be addressed ASAP.  More to come.

After growing up on a small dairy farm without running water and electricity and milking cows by hand, Dr. Ikerd initially supported the industrial food system, just to realize years later that it was having a severe impact on our environment, health and economy. Dr. Ikerd is hopeful that the way we farm can change. "We changed it in the past and we can change it in the future. We can fundamentally transform and change our whole food system." In this episode, Dr. Ikerd talks about: - Lessons learnt from the past, especially the 1980s farm crisis and the current lessons we are learning from the COVID-19 pandemic. - The industrial food system operating as an assembly line. - Food insecurity and how sustainable, regenerative agriculture can change rural communities. Dr. Ikerd emphasizes, "The only way that we can actually deal with the problems and we can create a healthy sustainable food system is to fundamentally change the system". For more information about Dr. Ikerd's work, visit his homepage at www.johnikerd.com.

Consumer trends and eating habits will be varied post COVID-19 How this ultimately affects those making industrial food products Education is the key Commercial market intelligence helps establish timing for negotiations Congrats to all the 2020 Grads! Host: Michael Caughlan, President & CEOExpert: Craig Ruffolo, Vice President – Commodity Specialist

Jacob Cates and Aron Mill, research associates at the Alliance to Feed the Earth in Disasters (ALLFED), explore the scope for industrial production of food should the sun become blocked from soot in a nuclear war. ALLFED considered two methods for constructing facilities producing suitable alternative foods, such as cellulosic sugar: new construction and retrofitting … Continue reading EAG London 2019: Scaling industrial food production in nuclear winter (Jacob Cates and Aron Mill)

INGREDIENTS OF THE DAY:  None This is another show dedicated to news stories about processed foods and trends.  The food industry never stays static, so you and I have to stay on our toes to be aware of the changes constantly happening.  In this episode I’ll discuss the following: (1) the evolution of a very old product that your great grandma probably used; (2) how scientists can observe the effects of junk food at the cellular level; (3) the missing nutrient from our diet that undermines our health; and (4) how fast food can get even more unhealthier than it is. Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store or using most of the podcast apps available for smart phones or tablets.  Just search under Food Labels Revealed. References: New Food Economy: “How Crisco Toppled Lard and Made Americans Believers in Industrial Food” https://tinyurl.com/wbysgtp Daily Mail:  “Junk Food’s Immediate Impact on Your Cells” https://tinyurl.com/rmsha6x NPR:  “The FDA Will Decide Whether 26 Ingredients Count As Fiber” https://tinyurl.com/r5dnxph FDA:  “The Declaration of Certain Isolated or Synthetic Non-Digestible Carbohydrates as Dietary Fiber on Nutrition and Supplement Facts Labels: Guidance for Industry” https://tinyurl.com/vtv3uxz BBC:  “The Bizarre Rise of Fast Food Fused with Snack Foods” https://tinyurl.com/wcu33ak Music: Intro music is the "Peter Gunn Theme" by Henri Mancini Outro music is " Concerto for 4 Box Cello in Bb Minor " courtesy of David Hilowitz

In this episode I speak with Nina Yozell-Epstein all about taking on the industrial food system through farm to restaurant partnerships. We dig deep into the logistics of her ethics-based business and her ambitious vision for restructuring our local food economy. Find Nina online at https://www.squashblossomlocalfood.com/on Instagram https://www.squashblossomlocalfood.com/facebook https://www.facebook.com/squashblossomlocalfoodnm/

In this episode we have our friend Miia from Fazer speaking with us about how food (cookies in particular) is made in an industrial scale. How are new products developed and then what is research in the food industry.  Not surprising that a lot of the food is produced in a factory similar to at home but on a bigger scale. Most of the problems are coming from making a lot of the same food in an optimized and cleaver way. Enjoy the discussion and ask questions if you have some, Miia will surely be back at some point! And as usual follow us on twitter @STG_podcast and share this episode around, I'm sure there are people that would like it. Find us also on PocketCasts, iTunes and now Spotify! Podcast music by: Punch Deck

Kristin Lawless has written a highly provocative book that assigns the blame for many of society's ills on a food industry run amok. Whether its how we feed our young, the impact of chemicals on our bodies, the incidence of chronic disease, and the economic, gender, and racial disparities, a surprising number of connections can be made between big food and social injustice. Its a fascinating and scary read, as well as a thoughtful analysis of what will be required to take back food, and return people and the environment to good health. What Doesn't Kill You is powered by Simplecast

Kristin Lawless has written a highly provocative book that assigns the blame for many of society's ills on a food industry run amok. Whether its how we feed our young, the impact of chemicals on our bodies, the incidence of chronic disease, and the economic, gender, and racial disparities, a surprising number of connections can be made between big food and social injustice. Its a fascinating and scary read, as well as a thoughtful analysis of what will be required to take back food, and return people and the environment to good health. What Doesn't Kill You is powered by Simplecast

Fellow Cascadian Wray joins Devin to discuss the violence of industrial foods in relation to local food production, while applying those understandings to how humans and the natural world actually function.

What's Making Our Children Sick?: How Industrial Food Is Causing an Epidemic of Chronic Illness, and What Parents (and Doctors) Can Do About It by Dr. Michelle Perro and Vincanne Adams Exploring the links between GM foods, glyphosate, and gut health With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children’s declining health, often with little medical guidance from the experts. What’s Making Our Children Sick? convincingly explains how agrochemical industrial production and genetic modification of foods is a culprit in this epidemic. Is it the only culprit? No. Most chronic health disorders have multiple causes and require careful disentanglement and complex treatments. But what if toxicants in our foods are a major culprit, one that, if corrected, could lead to tangible results and increased health? Using patient accounts of their clinical experiences and new medical insights about pathogenesis of chronic pediatric disorders―taking us into gut dysfunction and the microbiome, as well as the politics of food science―this book connects the dots to explain our kids’ ailing health. What’s Making Our Children Sick? explores the frightening links between our efforts to create higher-yield, cost-efficient foods and an explosion of childhood morbidity, but it also offers hope and a path to effecting change. The predicament we now face is simple. Agroindustrial “innovation” in a previous era hoped to prevent the ecosystem disaster of DDT predicted in Rachel Carson’s seminal book in 1962, Silent Spring. However, this industrial agriculture movement has created a worse disaster: a toxic environment and, consequently, a toxic food supply. Pesticide use is at an all-time high, despite the fact that biotechnologies aimed to reduce the need for them in the first place. Today these chemicals find their way into our livestock and food crop industries and ultimately onto our plates. Many of these pesticides are the modern day equivalent of DDT. However, scant research exists on the chemical soup of poisons that our children consume on a daily basis. As our food supply environment reels under the pressures of industrialization via agrochemicals, our kids have become the walking evidence of this failed experiment. What’s Making Our Children Sick? exposes our current predicament and offers insight on the medical responses that are available, both to heal our kids and to reverse the compromised health of our food supply. This is the first doctor-authored book to convincingly explain how pesticides and genetically modified foods have contributed to the current epidemic of chronically ill children. Veteran pediatrician Michelle Perro, MD and medical anthropologist Vincanne Adams, PhD (both based in CA) map out the connections between toxic food and poor health, using moving patient case studies and succinct, but evidence-based, accounts of the science. They describe the perfect storm between a medical system that has failed to fully address food issues, reluctant scientists who have ignored the mounting evidence of pesticide impacts on health, and the movement among parents and food-focused physicians to change things.

Did you know that today’s children are suffering from increasing rates of auto-immune illnesses, asthma, autism, ADHD, and digestive disorders?  Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Michelle Perro, M.D., author of “What’s Making Our Children Sick? How Industrial Food is Causing an Epidemic of Chronic Illness, and What Parents (and Doctors) Can Do About It.” Perro describes the changes in children’s health she’s witnessed from over 35 years of practice as a pediatrician, how she became interested in integrative medicine, and the connection between genetically modified foods (and related increasing herbicide use), gut integrity and health. She also explains the importance of the Precautionary Principle when protecting children’s health: https://www.sehn.org/ppfaqs.html Related website: https://www.gmoscience.org/whats-making-children-sick-can/

We know that environmental health and human health are inextricably linked. So, when we talk about sustainable agriculture and organic food as the foundation for social and environmental justice – we also mean human health. This episode is about human health, for the most vulnerable of us, our children. Two doctors have made an assessment of the environmental impacts of pesticides and other chemicals in our food part of their practice in their work of healing children. And with it, they have become experts in just how much the food we eat – or rather the food we feed our children - can make them sick. Guests:  Dr. Michelle Perro, Co-Author Dr. Vincanne Adams, Co-Author What's Making Our Children Sick? How Industrial Food Is Causing an Epidemic of Chronic Illness, and What Parents (and Doctors) Can Do About It Bay Area, California

All too often health care providers prescribe medications and treatments without digging deep into the root causes of illness. My guests Dr. Michelle Perro and Vincanne Adams, Phd. will discuss their new book, “What's Making Our Children Sick?” The post Industrial Food and Chronic Illness appeared first on KPFA.

Industrial food contributes to chronic illness in children. Find out how.A lot of chronic disease begins in childhood. An unhealthy gut microbiome contributes to susceptibility for chronic disease. What are we feeding our kids? Genetically modified foods and pesticides can alter cells and disrupt the gut. A non-industrial, organic-based diet can heal the gut. Regulatory agencies typically rely on manufacturers themselves to provide most of the data supporting safety of genetic modification. Not all foods are tested on people before they are taken to market. Genetic modification isn't absolutely bad. Innovations can come from genetic modification. Listen as Dr. Vincanne Adams and Dr. Michelle Perro join Dr. Mike Fenster to discuss genetic modification and pesticide use impacting food in detail.

Industrial food contributes to chronic illness in children. Find out how.A lot of chronic disease begins in childhood. An unhealthy gut microbiome contributes to susceptibility for chronic disease. What are we feeding our kids? Genetically modified foods and pesticides can alter cells and disrupt the gut. A non-industrial, organic-based diet can heal the gut. Regulatory agencies typically rely on manufacturers themselves to provide most of the data supporting safety of genetic modification. Not all foods are tested on people before they are taken to market. Genetic modification isn’t absolutely bad. Innovations can come from genetic modification. Listen as Dr. Vincanne Adams and Dr. Michelle Perro join Dr. Mike Fenster to discuss genetic modification and pesticide use impacting food in detail.

McKay Jenkins has been writing about people and the natural world for 30 years. His new book is Food Fight: GMOs and the Future of the American Diet (Avery, an imprint of Penguin Random House, 2017). He is also the author of ContamiNation (Avery, 2016, previously published in hardcover by Random House as What’s Gotten Into Us), which chronicles his investigation into the myriad synthetic chemicals we encounter in our daily lives, and the growing body of evidence about the harm these chemicals do to our bodies and the environment. Jenkins holds degrees from Amherst, Columbia’s Graduate School of Journalism, and Princeton, where he received a PhD in English. A former staff writer for the Atlanta Constitution, he has also written for Outside, Orion, The New Republic, and many other publications. Jenkins is currently the Cornelius Tilghman Professor of English, Journalism and Environmental Humanities at the University of Delaware, where he has won the Excellence in Teaching Award. He lives in Baltimore with his family. ORIGINS is powered by Simplecast

David Bronner, CEO of Dr. Bronner's Magic Soaps, the top-selling brand of natural soaps in North America dishes some hard facts and truth about sustainable agriculture. David starts off by getting into the fascinating backstory of Dr. Bronner's soaps, and he shares his thoughts on a range of issues related to food, including how he helped make Dr. Bronner's palm oil supply sustainable – something many companies have attempted unsuccessfully, the problems with monoculture crops, CAFOs/factoring farming, why “organic” has its limitations, why regenerative agriculture is better and how everyone (from vegans to meat eaters) can help foster a more sustainable world with their food choices. Show notes for this episode: https://eftp.co/david-bronner Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach    

On this Election Eve edition of What Doesn't Kill You, host Katy Keiffer is joined in the studio by Heritage Radio Network's current and soon-to-be executive director, Erin Fairbanks and Caity Moseman Wadler! Tune in to hear them discuss ballot initiatives, right-to-farm laws, U.S. food policies, and the varying complexities of the progressive food movement as a whole.

On this Election Eve edition of What Doesn't Kill You, host Katy Keiffer is joined in the studio by Heritage Radio Network's current and soon-to-be executive director, Erin Fairbanks and Caity Moseman Wadler! Tune in to hear them discuss ballot initiatives, right-to-farm laws, U.S. food policies, and the varying complexities of the progressive food movement as a whole.

There’s nothing left to say. I’ve read every editorial, every FaceBook post, every HuffPo screaming front page rant. I’m done. I’m done with the election, and I’m done even discussing it, or him. He who shall not be named. I had been calling him the apricot barbarian, but you know what? I love apricots, they’re delicious and pretty and when they’re ripe, they smell how I imagine Eden might have smelled, if Eden had been a real place and not just a setting for a fairy tale. Apricots are an incredible fruit, and they don’t deserve the association with that walking pile of shit. No, you know what? That’s an insult to shit, too. How about we call him…Fake-n-Bake Hitler? I have no problem insulting fake tanning, it’s an abhorrent practice, and nothin’s worse than Hitler, so that’s a good moniker. That works. Fake-n-Bake Hitler. Perfect. FBH for short. Or Tang-Stained Goon? Or Dehydration-Pee-Color Monster? Fanta-Face? So here I am this fall season, thinking about color, and there it was, the NY Times Magazine. With their food issue article about how the big industrial food companies, think Kraft, M&M Mars, you know, Foodiness, Inc., are all scrambling to find new ways to color their garbage non-food products with natural colors, because all of a sudden, American consumers are freaking out. Not because a Sunkist-Soda-faced demagogue could be our next president, but because all of the shit food they’ve been cramming into their gaping maws has been artificially colored for years, and now the moms of America are calling on the major food corporations to STOP THE MADNESS? “GET THE BLUE DYE OUT OF OUR KIDS M&M’s and SQUEEZY YOGURT”. They’re DEMANDING that the big food co’s ditch the color, and replace it with natural colors. Nobody’s demanding that we label GMO’s, or stop dumping raw sewage on our crops as fertilizer, or stop using what accounts to slave labor to harvest our food, or demanding that we clean up the trillions of tons of plastic in the ocean…no. Just give us our blue food, but please make it less chemically so we can feel better about eating shit. Wait a second, moms of America, NOW you’re upset? You still haven’t figured out that you’re feeding chemical-sugar crap to your children, but are really upset at the big issue of the COLOR of the foods? Yes, the artificial color is terrible, and made from stuff like coal-tar sludge, but like FBH himself, the artificial color is merely the petrochemical-stained surface of a much, much deeper, larger problem. A tremendous problem, a HUGE problem! The problem of the fact that we CARE so much about what’s in our SHITTY processed junk food, and don’t give a crap about what’s being done to real food. And that’s a problem. Live at 2:00 pm EST on heritageradionetwork.org or later on www.letsgetrealshow.com

On this week's episode of Eat Your Words, host Cathy Erway is joined by Los Angeles Magazine food critic Patric Kuh, author of the James Beard award-winning Last Days of Haute Cuisine, a history of the American restaurant business. The magazine’s chief restaurant critic since 2000, he was the recipient of the 2006 James Beard Foundation award for best magazine restaurant critic in America. Kuh's latest book is titled Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, and profiles major figures in the so-called “artisanal” food movement.

This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird. Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.

This week on A Taste of the Past, host Linda Pelaccio is joined via phone by Patric Kuh, the multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine and author of Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food. Industrialization and mass production stripped many foods of their original flavors, but there's been a growing movement over the past 50+ years to get back to those flavors and restore the natural goodness of our food. In Finding the Flavors We Lost, Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.

This week on A Taste of the Past, host Linda Pelaccio is joined in the studio by Andrew F. Smith, author of the book Fast Food: The Good, The Bad and The Hungry. He is also the editor of the Edible Series, a revolutionary new series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. Tune in to hear them discuss the history of the fast food industry, from the streets to the franchises.

Here, in corporate Big Food America, we apparently hold certain Foodiness truths to be self-evident, which is that all industrially produced foods are created Equal, that they are endowed by their corporate Creators with certain unalienable Rights, that among these are potentially destroying Life, crushing the Liberty of the small farmer and the pursuit of profitable Happiness for those running the corporations.- Sorry, I’ve been thinking about American holidays, and the 4th is right around the corner, so I thought I’d rewrite the Declaration of Independence, to make it more appropriate for today’s world. The whole Memorial day/Independence day/Labor day structure of the summer got me thinking, about how the season is bookended by holidays, and peaks with one. July 4th, Independence day, is really the beginning of the end of the summer. What do you have, like 6 weeks after that? And the back-to-school ads start running by the 4th, and the Xmas crap starts to show up in stores alongside the Halloween candy, it’s like time doesn’t really exist, the whole year is a mashup of pre-and post holiday sales, for every holiday, all at once. There’s a dollar store near my summer house, and one year, in early July, they had leftover Father’s day and graduation party crap, alongside 4th of July star-spangled junk, and an early display of Xmas decorations…All at the same time. It was like the time-space continuum had totally collapsed! I’m already getting nostalgic for and feeling the loss of this summer, and it’s only May 24th!! But back to the agenda for today’s show, which is primarily about truth…Truth, Justice, and the American Foodiness way. If you’re under 40, that’s a variation on the tagline from the old Superman TV show. Superman fought for truth, justice, and the American way, because…the cold war. Here in the fallout shelter, we’re fighting for truth, and justice, and definitely the American foodiness way, or more correctly, against, the American foodiness way, because…our food systems are so effed. So come on down the rabbit hole, and into the shelter, where’s it dry and cozy and we have snacks, too! The CBS news team was here last week, and the place is all spiffed up and tidy.

This week on A Taste of the Past, host Linda Pelaccio is joined by Roger Horowitz, an historian of American business, technology, and labor, and an expert on the nation’s food. He is the author of the book Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History). Horowitz traces the history and dramatic rise of kosher food products, specifically how they made their way into American food culture and were later popularized in the mass market of consumer products.

On the season premiere of The Farm Report, Erin Fairbanks returns to hosting duties! She sits down with Kamal Mouzawak, who started Souk el Tayeb, the first farmer’s market in Beirut, Lebanon. Souk el Tayeb promotes unity around a common respect for food, land, and agricultural traditions. It aims to preserve food traditions and the culture of small farming in Lebanon, to protect the interests of the small farmers and producers and to enable them to compete with industrial and globalized food trade. The literal translation of Souk el Tayeb means “the good market” – both good in taste and character.

Generating over $12 billion in annual sales, kosher food is big business. This week on Eating Matters, host Kim Kessler and guest co-host Talia Ralph welcome Timothy Lytton, law professor and author of “Kosher: Private Regulation in the Age of Industrial Food” to the show. Discussing how kosher food came to be a successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety, Tim divulges the factual evolution of the kosher certification. Currently, a network of over three hundred private certifiers ensures the kosher status of food for over twelve million Americans, of whom only eight percent are religious Jews. However, Tim explains in detail that this system was not always so reliable. After the break, Tim speaks on the Vinegar Scandal of 1986 and how the horrible instance went on to further improve kosher regulations and how private kosher certification holds important lessons for improving food regulation in general. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today’s vastly complex, globalized system of food production. Tune in for a wonderfully informative show. This program was brought to you by Cain Vineyard & Winery. “What we find in kosher is that people want different levels of stringency.” —Timothy Lytton on Eating Matters.

Carolyn Skelton, a Registered, Licensed Dietician works at the Cerner Corporation Health Clinic and volunteers as the Wellness Coordinator for the K.C. Food Circle.  She will discuss nutritional deficiencies in […] The post “Nutritional Issues in Our Industrial Food System” with Carolyn Skelton, R.D.N. appeared first on KKFI.

An alumna of Holy Cross, Gabriella Petrick '89 is associate professor at George Mason University and an expert on the history of industrial foods and food technology. Her talk traces the development of canned food and the processing of fresh vegetables through much of the 20th century and questions: can industrial food be ethical?

Norway, British Columbia V ("Organic" Salmon?) The presence of open net-cage salmon farms are an ongoing and contentious debate off the coast of British Columbia and around the world where such farms exist. Norway, Chile, Scotland and Canada are some of the most notable locations for these controversial operations. By all accounts these farms are industrial factory farms with many of the sites in Canada being home to half a million fish in a surface area no larger than a football field. The farms interact directly with the marine environment raising concerns over their concentrated accumulations of waste, disease and parasite transfer between the cultured and wild fish, animal welfare concerns, and the list goes on. So when salmon eaters around the world are slowly being introduced to salmon labelled as "organic", we certainly need to inquire into what exactly that means? Salmon after all are most commonly recognized as a wild food... and is wild food not as organic as any? Co-operatives: Alternatives to Industrial Food VI This edition of our ongoing series on the co-operative model features a production produced by New York City's Christine Black titled "Will Work for Food - the Park Slope Food Co-op". The Co-op is one of the last remaining member-run food cooperatives in the United States and Christine's half-hour production appeared on Pacifica Radio's weekly radio show Sprouts - Radio From the Grassroots. Guests Shauna MacKinnon - markets campaigner, Living Oceans Society (Vancouver, BC) - Before earning her Masters in Geography at the University of Guelph, Shauna worked on salmon farming issues for a New York City foundation, which later led to work developing funding strategies for small B.C. NGOs. Her research and work interests have focused on the economic development opportunities that are being created through more local and organic food systems. In her current position Shauna works with retailers and the public to bring attention to how our food choices really can make a difference.  

Listen to a few broadcasts of Deconstructing Dinner, and choosing food may suddenly become an intimidating adventure. Of course there are alternatives to the industrial food system. Enter the co-operative model of operating a business. Long an example in Canada of how people can assume control over our needs and resources, co-operatives is the focus of this ongoing series. How does a co-operative differ from a traditional business? A co-operative is owned and democratically controlled by the people who use the services or by those working within the co-op. A co-op is operated for the benefit of members and members have a say in decisions affecting the co-op. Part V The Common Ground Food Co-op in Urbana, Illinois is a very promising and inspiring sign that communities can indeed come together and build or expand upon their very own co-operative grocery store. The urban area of Urbana-Champaign, Illinois has a population of around 200,000, but up until recently did not have a natural food store easily accessible to the public. There was however, an underground food co-operative in the basement of a church operating for over 30 years. In late August 2008, the Common Ground Food Co-op surfaced and it now sits above ground in a brand new building. At a time where the economy in the United States is being hit hard and loans are a hard thing to come by, the Common Ground Co-op implemented an innovative financing model that sought close to half of its financial support from members themselves. Certainly a sign of a supportive community wishing to take greater control over their local food supply. Guests Jacqueline Hannah, General Manager - Common Ground Food Co-op (Urbana, IL) - Jacqueline has worked in retail and service management for over fifteen years and after my her first job working for a corporate bookstore chain, she has worked exclusively for independently owned shops. She pursued joining the co-op staff because she wanted to work somewhere that was truly in line with her ideals; where community always came before profit and where it was believed that fiscally sustainable business is not only possible when putting people and the planet first, but that its actually the way to thrive. Clint Popetz, Board Chair - Common Ground Food Co-op (Urbana, IL) - Clint has been involved with the co-op since 2000, and has previously served as a Tuesday night coreworker, an outreach liaison at the farmer's market, a store operations coordinator, a facilitator for coordinator meetings, and a bread baker. Through his role as board chair he hopes to help build a strong and stable future for the co-op, helping to increase the level of empowerment and accountability within our organization in order to create a co-op that can achieve its goals of spreading the joy of good food and cooperation to a larger and more diverse community.

Co-operatives: Alternatives to Industrial Food IV (Community Farms Program) It's been a topic of discussion throughout many broadcasts of Deconstructing Dinner: While there is clearly a widespread interest in supporting more localized food systems, the bigger picture of how such systems can be physically, economically and politically sustained is a far more complicated and serious matter. So long as our food and farming continues to be built upon the same market-based systems of economics that govern all else, the preservation and access to farmland in close proximity to urban centres will only become increasingly harder to maintain. In most parts of the country agricultural land has become next to worthless for the production of food and we now watch cities sprawl into the fertile soil. So what's the solution? One solution is a project currently being expanded upon by The Land Conservancy of British Columbia (TLC) and Vancouver-based FarmFolk/CityFolk. The program is called The Community Farms Program; first mentioned on Deconstructing Dinner on April 19, 2007. While specific to British Columbia, this is a model that could be applied anywhere in North America. 'Community farms' represent a more holistic model of food production than the more conventional approaches. They produce additional outputs to food and fibre, such as: ecological services, bioenergy, landscape preservation, employment, cultural heritage, food quality and safety, and animal welfare. A farm that becomes a part of the Community Farms Program is collectively owned in public trust, long-term leases are assigned for local food production, and farmers are housed on the land. Agricultural activities are small-scale and intensive, and are carried out by a group of people working collaboratively or cooperatively. This segment uses recordings compiled by Deconstructing Dinner at the 2008 conference of the Certified Organic Associations of BC (COABC) held in Saanich. Cross-Canada Trike Tour III On May 7, 2008, Darrick Hahn and Sinisa Grgic departed Victoria from the 0-Mile mark of the Trans-Canada Highway and embarked on a cross-Canada journey to raise awareness of Deconstructing Dinner. The pair are travelling by recumbent tricycles (or trikes). This third installment of the Cross-Canada Trike tour begins at the Manitoba border and takes us through their time in Ontario. Guests/Voices Ramona Scott - Manager, Agricultural Programs The Land Conservancy of British Columbia (TLC) (Victoria, BC) - In 2006, Ramona established two farm co-ops. The land was purchased and co-operatively managed by their respective communities. These operations are the first of its kind in Canada and provide models for future projects. Heather Pritchard - Executive Director FarmFolk/CityFolk (Vancouver, BC) - Heather has over 40 years experience assisting non-profits, co-operatives and small businesses with financial planning, organizational development and personnel management. She is a member of Glorious Organics Cooperative, a certified organic farm business operating from Fraser Common Farm Cooperative in the Fraser Valley. Darrick Hahn and Sinisa Grgic - Cross-Canada Cyclists Deconstructing Dinner Cross-Canada Trike Tour (Monkton, ON / London, ON) - Cyclists Sinisa Grgic and Darrick Hahn are old high-school friends based in Southwestern Ontario and are the proprietors of Fresh Entertainment. Darrick grew up on a farm in Monkton, Ontario and Sinisa, who is originally from Croatia, moved to Canada 17 years ago.  

On this Part III of the "Co-operatives: Alternatives to Industrial Food" series, we look at the Islands Good Food Initiative and the Heritage Foodservice Co-operative. The co-operative is looking to reclaim greater control over the regional food system on Vancouver Island. Once producing 85% of the food consumed on the Island, Vancouver Island now only produces less than 10% of the food consumed! The Island represents an important window into the future of food security in North American communities. This new co-operative will challenge the common supply chain model whereby farmers most often receive the short end of the stick, and replace it with what is known as a value chain. Within a value chain, every link is ensured a fair price of that final food dollar. The Heritage Foodservice Co-operative will look to connect farmers with labour, with processing and packing facilities, with transportation/distribution and with institutional food purchasers (restaurants, colleges, public facilities, etc.). Is this a model for other communities to adopt? Guests Sandra Mark and Frank Moreland, Edible Strategies Enterprises (Fanny Bay, BC) - A small consulting group working with partners to develop approaches to relocalize the food system. They offer a variety of services to enterprising non-profit organizations and co-operatives. Edible Strategies has been integral in the creation of the business plan for the Heritage Foodservice Co-operative. Karin Lengger, General Manager - Vancouver Island, SPUD (Small Potatoes Urban Delivery) (Victoria, BC) - In business since 1998, SPUD is Canada's largest organic grocery home delivery service. The business serves over 6000 customers in the Lower Mainland, Greater Victoria, Vancouver Island, Calgary and Seattle. SPUD is committed to protecting the environment by buying local, organic, minimally packaged, and eco-friendly products. Bill Code, President, Island Farmers Alliance (Duncan, BC) - The IFA is an alliance of farmers on Vancouver Island and surrounding islands who work to ensure the sustainability and growth of Island agriculture by promoting local foods and farmers. Graham Morry, Executive Director, Nanaimo Associaiton for Community Living (NACL) (Nanaimo, BC) - NACL supports and advocates for citizens with developmental disabilities and the people that care for them by promoting inclusion through various residential and community opportunities, activities, and services. They currently operate seven residences and a day program in the Nanaimo area. They also provide respite care and community respite by referral. Marjorie Stewart, Chair, Nanaimo Foodshare (Nanaimo, BC) - Whether they're developing small-scale businesses, teaching a canning workshop, or distributing locally grown produce through the Good Food Box program, Foodshare helps people develop the skills they need to increase food security, build community, and be self-sufficient. Through programs, workshops, and community networks, their aim is to educate and empower by sharing not just food -- but also information, resources, workloads, and new opportunities. James Street, President, North Vancouver Island Chefs Association (Courtenay, BC) - Founded in 1979 to represent chefs and cooks from Bowser to the northern tip of Vancouver Island, the Association is a branch of the Canadian Culinary Federation. Their goals are to promote culinary excellence, aid the growth and development of the industry, and provide a network for membership.

Listen to a few broadcasts of Deconstructing Dinner, and choosing food may suddenly become an intimidating adventure. It is of the utmost importance that we also bring our listeners examples of alternatives to the industrial food system that is spiraling out of the control of Canadians. Enter the co-operative model of operating a business. Long an example in Canada of how people can assume control over our needs and resources, co-operatives as an alternative to the industrial food system will be the focus of this series. This is an exciting series, as we ourselves at Kootenay Co-op Radio are a co-operative too. How does a co-operative differ from a traditional business? Most importantly, a co-operative is owned and democratically controlled by the people who use the services or by those working within the co-op. A co-op is operated for the benefit of members and members have a say in decisions affecting the co-op. In the case of food, such a premise directly challenges many of the pressing issues Deconstructing Dinner explores on a weekly basis. On this Part II of the series, we look at how co-operatives can provide an alternative to agricultural land ownership and how farmers can receive a fair price by working together to market their product. Guests Rob Diether and Lorraine LeBourdais - Horse Lake Community Farm Co-operative (100-Mile House, BC) - An innovative plan to protect a unique piece of farmland in British Columbia is providing a model of how a community can take ownership of the land that feeds them, and guarantee access to locally grown food. Working with The Land Conservancy (TLC), a co-operative has been formed to purchase and preserve a 133-acre farm at the east end of Horse Lake. Joining the Co-op provides many benefits. These include community involvement in the farm's operation with preferred access to the farm's organic produce, educational and cultural activities and special programs and events on the property. Cathleen and Brewster Kneen - The Ram's Horn (Ottawa, ON) - In October 2006, Deconstructing Dinner recorded Cathleen and Brewster speak at the Bridging Borders Towards Food Security Conference held in Vancouver, BC. Their workshop told the story of the Northumberland Lamb Marketing Co-operative in Truro, Nova Scotia, which recently marked its 25th anniversary. Their workshop explored the factors that made Northumberlamb a voluntary supply management system, setting prices, controlling quality, negotiating delivery times and volumes with farmers, and supplying the major supermarkets in the province with local lamb year round. Cathleen and Brewster publish The Ram's Horn - a monthly journal of food systems analysis. Audio Clips Grassroots Groceries - Produced and hosted by Wajid Jenkins for Sprouts - a weekly news magazine of the Pacifica Foundation. Wajid hosts The Compost Pile at WORT Madison, Wisconsin. Grassroots Groceries looks at the past, present and future prospects for grassroots groceries in Madison, Wisconsin. With a globalized food system that favors centralized, large-volume brokers, small-scale grocers face huge obstacles. One of the original food cooperatives in the United States, the Mifflin Street Community Cooperative in Madison, Wisconsin was forced to close its doors on Friday December 8, 2006. Established in January 1969, Mifflin Coop played a pivotal role in the progressive movement for food justice in the Midwest and beyond. With roots in the radical politics of the movement against the Vietnam War, Mifflin has remained true to its original values and mission. It is a collectively managed, member-owned small-scale grocery. Mifflin was central in the formation and support of other cooperative businesses in the Midwest, loaning money, inspiring discussion and forging new paths. It struggled with debt, changing neighborhood demographics and runaway globalization of the food system. Now, after 38 years, it has closed it's doors, leaving a small but obvious hole in the local food scene in Madison.

Listen to a few broadcasts of Deconstructing Dinner, and choosing food may suddenly become an intimidating adventure. It is of the utmost importance that we also bring our listeners examples of alternatives to the industrial food system that is spiraling out of the control of Canadians. Enter the co-operative model of operating a business. Long an example in Canada of how people can assume control over our needs and resources, co-operatives as an alternative to the industrial food system will be the focus of this series. This is an exciting series, as we ourselves at Kootenay Co-op Radio are a co-operative too. How does a co-operative differ from a traditional business? Most importantly, a co-operative is owned and democratically controlled by the people who use the services or by those working within the co-op. A co-op is operated for the benefit of members and members have a say in decisions affecting the co-op. In the case of food, such a premise directly challenges many of the pressing issues Deconstructing Dinner explores on a weekly basis. On this Part I of the series, we look at how co-operatives can provide an alternative to the retail and distribution sector of Canada's food system. The province of British Columbia has some of the most innovative cooperatives in the country, and the two co-operatives featured on today's broadcast are both located within the province: the Kootenay Country Store Co-operative in Nelson, and FoodRoots, a newly established distributors co-operative in Victoria. Guests Abra Brynne, Board President - Kootenay Country Store Co-operative (Nelson, BC) - The Kootenay Co-op is a large, member-owned cooperative offering natural, organic foods and products in Nelson. Since its inception in 1975, the Co-op has taken a leading role in promoting natural, organic foods and products, sustainable living and supporting local, organic farms and businesses and fair trade organizations. With over 7,000 members, the store is a leading example in Canada of an alternative to the conventional model of food retailing. Abra has been a member of the store since 1991, was a staff member until 2000, and is now the President of the Board.  Jocelyn Carver, Human Resources Director - Kootenay Country Store Co-operative (Nelson, BC) - In March 2007, Jocelyn helped organize an event/meeting for the 55 staff members of the Kootenay Country Store Co-operative. The meeting explored food sovereignty and food security, and invited local farmers and suppliers to come and speak to the staff. Such a meeting would be unheard of within the conventional retail system, and Jocelyn was invited onto the show to share this experience. Staff of the Kootenay Country Store Co-operative - Joy Farley, Anneke Rosch, Niels Petersen, Allana McConachy and Ben Morris Lee Fuge and Susan Tychie, Co-Founders - FoodRoots (Victoria, BC) - Incorporated in October 2006 as a co-operative, FoodRoots has been formed to promote a local sustainable food system by creating the infrastructure link between the eaters/consumers and the growers and processors in the Victoria region. They promote sustainable food grown naturally as close to home as possible, and place a priority on Certified Organic. FoodRoots works hard to educate eaters/consumers about local agriculture and food security issues, and the co-operative challenges the conventional distribution systems controlling Canada's food system.