Pesticide-free? Nurtured with organic fertilizer? No antibiotics?
Ask any shopper, and you're bound to find mixed answers for what an organic label means.
Now, an association is trying to draw funding from something called a "checkoff" to pay for consumer advertising and research. For a checkoff to work, each farmer pays a small amount. For example, a penny-per-bushel of wheat or a dollar per cow would generate millions of dollars in pooled funding that could pay for splashy ad campaigns.
Originally published on Tue March 31, 2015 1:54 pm
Roast rack of lamb or a platter of smoked, glazed ham â€” which dish should be the centerpiece of the Easter table?
Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish people on Passover, and Christians often refer to Jesus as the lamb of God. But ham feeds more guests and makes tastier leftovers.
Originally published on Thu March 19, 2015 1:57 pm
For the past two years, at an undisclosed location in the Upper Midwest, a large commercial egg farm has been probed with every tool of modern science. Researchers have collected data on feed consumed, eggs produced, rates of chicken death and injury, levels of dust in the air, microbial contamination and dollars spent. Graduate students have been assigned to watch hours of video of the hens in an effort to rate the animals' well-being.
Originally published on Thu March 19, 2015 5:06 pm
American state fairs have gotten competitive about wowing fair-goers (and the media) with their ever more outrageous concessions.
Among the immoderate new dishes of 2014? The cheeseburger stuffed with macaroni and cheese on a Krispy Kreme bun at the California State Fair, and the deep-fried breakfast on-a-stick at the Minnesota State Fair.
Cottage food laws are on the books in almost every state. These statutes allow people to make food products in their home kitchens and sell their goods directly to consumers. In Colorado two bills would expand the state's three-year-old Cottage Foods Act. Â
Monica Wiitanen is adding wood to her outdoor brick oven. She uses it to bake artisanal breads that she makes in her home kitchen.Â
Originally published on Thu March 12, 2015 2:23 pm
For many years, if a public school district wanted to serve students apples or milk from local farmers, it could face all kinds of hurdles. Schools were locked into strict contracts with distributors, few of whom saw any reason to start bringing in local products. Those contracts also often precluded schools from working directly with local farmers.
Many people will see the snow that's currently blanketing much of the Eastern seaboard of the U.S. as a nuisance coating sidewalks and roads. Others are celebrating it as an excuse to spend the day swooshing down a hill.
The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.
There are a lot of new trends and models when it comes to how we look at food.Â There have been broad shifts towards local and organic food, but thereâ€™s also specific, organized changes.Â To start off tonightâ€™s program, weâ€™ll talk with Mathew Coniset and Emma Stopher Griffin.Â They both came to the North Fork Valley three years ago as interns on a farm.Â Since then they became involved with a food movement known as Slow Food.Â
Originally published on Thu February 19, 2015 3:29 pm
As most people know, mushrooms love dark places. You can find them growing in the dim recesses of forests or at the foot of old trees. But is that where we get most of the mushrooms that end up in our hearty risottos and juicy portabella sandwiches?
Originally published on Tue February 3, 2015 12:58 pm
When it comes to organic certification, food producers must follow strict guidelines.
For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.
Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.
Originally published on Wed December 24, 2014 5:00 pm
When you think of the restaurant scene, Denver probably doesn't come to mind. But that's just the latest change for a city whose population has ballooned in the last couple of years, thanks in part to a nearby oil and gas boom. Top chefs are beginning to take notice.
Award-winning pastry chef Keegan Gerhard, for example, just opened a new location of his restaurant, D Bar, that is three times the size of his old one. His chef buddies wonder why he's in Denver.
Originally published on Fri December 12, 2014 4:22 pm
Does a cross between Brussels sprouts and kale sound like your vegetable dream come true? Maybe so, if you're someone who's crazy for cruciferous vegetables and all the fiber and nutrients they pack in.
Originally published on Wed November 26, 2014 8:43 am
More cities want to take eating local food from just a hip trend to an economic generator. But as with many grassroots movements, there can be some growing pains along the way. Northern Colorado advocates are trying a new model to spur growth and theyâ€™re borrowing ideas from the tech sector.
The cluster model is seen as a way to address those pains by bringing all the regional players together to solve problems affecting each piece of the supply chain that takes a locally-grown carrot from the ground to your plate.