Greetings All,
In just a few short weeks we will enjoy the 2nd annual Local Food Dinner co-sponsored by Food Works for Middle Way House!
On Friday, November 13th, at 6:00pm, "Simply Healthy: Creating Sustainable Communities" Simply Living Fair and Wellness Expo presents the LOCAL FOOD DINNER co-sponsored by Food Works for Middle Way House. The dinner will again take place in the Unitarian Universalist Church, 2120 N. Fee Lane. This year Dr. Kellie Osmon, a Bloomington Acupuncturist, Herbalist and Chinese Medicine Doctor will be speaking on the "Healing Properties of Foods". Her talk will address foods role in health and specifically some of the healing attributes of the foods prepared for this feast! Again, some local growers and producers will be on hand to speak about their products. This event is a fundraiser.
The cost of the dinner is the same as last year, only $35. We hope that keeping the fee low will make it easier for a wider spectrum of our community to join us. Tickets are now on sale and available at Wandering Turtle Art Gallery and Bloomingfoods Grocery Stores; and through the Simply Healthy website at http://www.simplyhealthyfair.net/tickets.htm.
We hope you will join us!
Sunday, October 18, 2009
Wednesday, September 16, 2009
Green Drinks Bloomington
Every fourth Wednesday is Green Drinks in Bloomington, IN. I have attended many of these informative network meetings. Each has been different and filled with some really interesting people. There is also an opportunity to make an amazingly brief announcement about "green" related activities and events. I have made a few. Hope to see you there some month.
State Representative Matt Pierce will give a legislative preview of issues expected to be before the legislature that impact renewable energy in Indiana and update constituents on other state and federal initiatives that relate to energy efficiency and renewables.
Green Drinks Bloomington is a lively, informal social networking event for people from all walks of life who are interested in making a greener world. Folks gather every month to share libations and ideas, discuss, debate, explore and make new friends and business connections.
There's a $5 suggested donation, some food will be provided.
Bring a friend along!
Upland Brewery Banquet Facility
350 West 11th St.
Bloomington, IN 47404 US
State Representative Matt Pierce will give a legislative preview of issues expected to be before the legislature that impact renewable energy in Indiana and update constituents on other state and federal initiatives that relate to energy efficiency and renewables.
Green Drinks Bloomington is a lively, informal social networking event for people from all walks of life who are interested in making a greener world. Folks gather every month to share libations and ideas, discuss, debate, explore and make new friends and business connections.
There's a $5 suggested donation, some food will be provided.
Bring a friend along!
Upland Brewery Banquet Facility
350 West 11th St.
Bloomington, IN 47404 US
2nd Annual Local Growers Guild Harvest Dinner
2nd Annual HARVEST DINNER
An elegant five-course meal featuring locally-grown food by talented chefs.
WHAT: Five local chefs are paired with farmers to present this one-of-a-kind event, celebrating the abundance of Indiana’s fresh, in-season foods. Diners will enjoy a delicious five-course meal while listening to participating growers and chefs share their thoughts on the ingredients and preparation of each course.
Participating farms include: Harvest Moon Flower Farm, Fiedler Family Farms, Grass Harvest, Homestead Growers, The Chile Woman, Meadowlark Organic Farm, Stranger's Hill Organics, and Capriole.
Featured chefs will be Corbin Morwick, One World Enterprises, Bob Adkins, FARMbloomington, Neil Riley & Chris Blinde, Upland Brewery, Greg "Rags" Raggo, Nick's English Hut. Wine & beer will be generously donated by Upland Brewery & Oliver Winery.
WHERE: Upland Brewery Banquet Facility, 350 W. 11th St.
WHEN: Thursday, October 29. Doors open at 5:30 pm and dinner will begin promptly at 6 pm.
HOW MUCH: Tickets for LGG members are $68; $75 for non-members. Or, purchase a table for 10 for a 10% discount off the $75 price. Tickets go on sale October 1 at all Bloomingfoods locations, Upland Brewery, and Wandering Turtle Art Gallery and Gifts. 100% of the proceeds benefit the Local Growers Guild.
WHY: Savor fresh, in-season foods prepared and grown by Southern Indiana's finest chefs & farmers. Help the Local Growers Guild grow and sustain a strong and vibrant local foods economy. This event will culminate our fall membership drive. For more information about joining the Local Growers Guild, go to www.localgrowers.org.
EVENT BROUGHT TO YOU BY: The Local Growers Guild. In addition, this event is made possible through the support of our featured chefs & farmers, Cartridge World, Indiana Memorial Union, Bloomingfoods Market & Deli, Harmony School and Wandering Turtle Art Gallery & Gifts.
ABOUT THE LOCAL GROWERS GUILD: The Local Growers Guild is a cooperative of farmers, community members and retailers dedicated to strengthening the local food economy in southern Indiana through education, direct support and market connections.
For more information about the Local Growers Guild, visit www.localgrowers.org.
CONTACT:
Katie Zukof, Assistant Director
812-340-9400
katie@localgrowers.org
An elegant five-course meal featuring locally-grown food by talented chefs.
WHAT: Five local chefs are paired with farmers to present this one-of-a-kind event, celebrating the abundance of Indiana’s fresh, in-season foods. Diners will enjoy a delicious five-course meal while listening to participating growers and chefs share their thoughts on the ingredients and preparation of each course.
Participating farms include: Harvest Moon Flower Farm, Fiedler Family Farms, Grass Harvest, Homestead Growers, The Chile Woman, Meadowlark Organic Farm, Stranger's Hill Organics, and Capriole.
Featured chefs will be Corbin Morwick, One World Enterprises, Bob Adkins, FARMbloomington, Neil Riley & Chris Blinde, Upland Brewery, Greg "Rags" Raggo, Nick's English Hut. Wine & beer will be generously donated by Upland Brewery & Oliver Winery.
WHERE: Upland Brewery Banquet Facility, 350 W. 11th St.
WHEN: Thursday, October 29. Doors open at 5:30 pm and dinner will begin promptly at 6 pm.
HOW MUCH: Tickets for LGG members are $68; $75 for non-members. Or, purchase a table for 10 for a 10% discount off the $75 price. Tickets go on sale October 1 at all Bloomingfoods locations, Upland Brewery, and Wandering Turtle Art Gallery and Gifts. 100% of the proceeds benefit the Local Growers Guild.
WHY: Savor fresh, in-season foods prepared and grown by Southern Indiana's finest chefs & farmers. Help the Local Growers Guild grow and sustain a strong and vibrant local foods economy. This event will culminate our fall membership drive. For more information about joining the Local Growers Guild, go to www.localgrowers.org.
EVENT BROUGHT TO YOU BY: The Local Growers Guild. In addition, this event is made possible through the support of our featured chefs & farmers, Cartridge World, Indiana Memorial Union, Bloomingfoods Market & Deli, Harmony School and Wandering Turtle Art Gallery & Gifts.
ABOUT THE LOCAL GROWERS GUILD: The Local Growers Guild is a cooperative of farmers, community members and retailers dedicated to strengthening the local food economy in southern Indiana through education, direct support and market connections.
For more information about the Local Growers Guild, visit www.localgrowers.org.
CONTACT:
Katie Zukof, Assistant Director
812-340-9400
katie@localgrowers.org
Tuesday, August 11, 2009
Vegan RAWLUCK - Free August 16th
FREE!! VEGAN RAWLUCK: SUN AUG. 16 2PM-5ishPM
Also Don't Miss :
"Indianapolis Star" Raw Foods article featuring Bloomington Raw! July 23 edition
Here is the link to the article if you missed it:
http://www.indystar.com/article/20090723/LIVING01/907230315/1083/LIVING01/In+the+raw
Also a show on August 12 with an extended interview only available on the website: eartheats.org.
3) Upcoming Raw Foods Demos and Seminars in Indy at Whole Foods!! see details below :-)
4)NEXT FREE!! Bloomington Raw! RAWLUCK:
SUN Aug 16 2-5ish PM @ Kathie's Again
Same Location: The Gullick residence, 505 South Meadowbrook Drive, 47401.
Meadowbrook is a few streets east of Bloomingfoods east. Look for
white house on a hill with a white picket fence, long narrow drive.
Parking: best on street, unless you don't mind getting parked in for the entire event,
probably good idea to bring chairs.
:-) BRING OWN PLATE/BOWL/CUP AND CHOPSTIX/FORK/SPOON :-)
This is a ***zero trash event***, no paper plates please!!!!
New to Raw Foods? Just bring yourself or a simple bowl of fruit,
there will be plenty of food. For recipes see www.living-foods.com .
July Rawluck was a marvelous experience of harmonious celebration, music, the most AMAZING nutritious spread of food in IN if not the universe. The joy and healing contained fierce grace in action. Take a front seat to the GLOBAL CHANGE IN CONSCIOUSNESS! and treat yourself to the best Bloomington RAW! has to offer.
LOOKING FOR September HOST.....contact Andy
AGAIN ENJOY!! Bhakti Yoga Devotional Kirtan Sound Healing Group
"Baraka"
will again help us devote our love for the divine miracle of FOOD!
On Namo Shivaya!!
Jai Hanuman!!
There will also be a FREE DEMO by Raw Andy to learn how to make your own
Probiotic Coconut Milk Kefir!!
Thanks to the Gullicks for hosting our group last month and again this month!!
Indy Whole Foods Raw Events:
1)Raw Food Sampling
Eighty-Sixth St.: Saturday, August 8th, 12-2pm
FREE
Join Kathie Gullick, Live Food Chef, and Andy Reed, Living Foods Educator & Acupuncturist, for delicious recipes and information on living foods. Kathie and Andy together have over 50 years of experience in Living Foods and Healing with Foods. Enjoy samples of a Dark Green Smoothie (great for breakfast or a snack), a Chai Cashew NutShake and Jicama fries with Raw Ketchup. (Sampling event. No RSVP needed.)
2)Raw-some Cuisine
Carmel: Thursday, August 13th, 6-7:30pm
FREE
Join Kathie Gullick, Live Food Chef, and Andy Reed, Living Foods Educator & Acupuncturist, for delicious recipes and information on living foods. Enjoy samples of Raw Coconut Curry Salad, Raw Chocolate Cashew Mylk Shake and a Raw Peach Cobbler. Kathie and Andy together have over 50 years of experience in Living Foods and Healing with Foods. You won’t want to miss this! Please RSVP at 569.1517. Leave message for Sarah Smith.
RECIPES AND PICS FROM JULY
__________________________________________________________________________________
Sprouted Quinoa Tabouleh
Sprouted Quinoa (soaked for 24 hours, rinsed once at 12 hours)
Tomatos
sea salt
lemon juice
chopped fresh mint
diced burdock root
diced cucumber
chopped parsley\
minced garlic
minced ginger
minced Jalapeno
Olive Oil
______________________________________________________________________
Sesame Milk
Blend one cup Soaked Whole Hull Black and White Sesame seeds
with 1/4 cup Coconut Oil, one Banana, and tsp dulse/kelp
________________________________________________________________________
Andy's Organic Peach Cobbler
7 Peaches sliced thin
Crust
3c walnuts
1c dried apricots
Sauce
2 Peaches
5 Dates
Cinn nutmeg 2:1 ratio to taste
1 tsp finely grated Lemon peel
Tbsp hydrated kelp
Press crust into 1/4 inch or more layer at bottom of cake pan, lay in thinly sliced peaches, cover with sauce!
_________________________________________________________
Andy's Ice cream
Ingredients:
One Vanilla bean chopped fine
16 Medjool dates
600 ml of chilled pure water
4 cups of soaked chilled cashews
Directions:
Blend the cashews with the water to create cashew milk.
Add in remaining ingredients and blend well.
Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
__________________________
Falafels
clove of garlic
3 dried portobello mushroom caps broken
1 c. zuchini
Buzz well and put in a bowl.
3/4 c. almonds soaked overnight and drained, and buzzed then add:
3/4 c. sunflower seeds
1 tbl. white miso
1 tbl. tahini
Buzz really well and add to the bowl.
2 ears corn kernels
Buzz slightly and then add and buzz a little more:
1 tbl. ground flax
1/3 c. sprouted buckwheat
shake of hot paprika
a palm of dried mint
a palm of chives
2 tsp. ground cumin
Mix everything very well, and mash it down with a spatula or spoon. It sticks pretty well, especially if you let it sit for a little with a plate on top of it. Make balls, and dehydrate on aerated tray. 3 hours later, Turn balls on the slatted tray to dehydrate as much as desired. Voila!
_______________________________________________________________________________________
Watermelon Soup
Blend watermelon, cilantro, pineapple, mint, and a tiny bit of agave nectar or raw honey.You can even use the scooped out watermelon for a serving bowl.
Bloomington Raw! Raw and Living Foods Group Mission:
Bloomington Raw! is a FREE local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. Bloomington Raw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. Bloomington Raw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
--
Om Namah Shivaya
Contact Andy Reed, L. Ac., Dipl. Ac. NCCAOM
Living Foods and Ancient Folk Healing
Wind-River Acupuncture
windriveracupuncture@gmail.com
Also Don't Miss :
"Indianapolis Star" Raw Foods article featuring Bloomington Raw! July 23 edition
Here is the link to the article if you missed it:
http://www.indystar.com/article/20090723/LIVING01/907230315/1083/LIVING01/In+the+raw
Also a show on August 12 with an extended interview only available on the website: eartheats.org.
3) Upcoming Raw Foods Demos and Seminars in Indy at Whole Foods!! see details below :-)
4)NEXT FREE!! Bloomington Raw! RAWLUCK:
SUN Aug 16 2-5ish PM @ Kathie's Again
Same Location: The Gullick residence, 505 South Meadowbrook Drive, 47401.
Meadowbrook is a few streets east of Bloomingfoods east. Look for
white house on a hill with a white picket fence, long narrow drive.
Parking: best on street, unless you don't mind getting parked in for the entire event,
probably good idea to bring chairs.
:-) BRING OWN PLATE/BOWL/CUP AND CHOPSTIX/FORK/SPOON :-)
This is a ***zero trash event***, no paper plates please!!!!
New to Raw Foods? Just bring yourself or a simple bowl of fruit,
there will be plenty of food. For recipes see www.living-foods.com .
July Rawluck was a marvelous experience of harmonious celebration, music, the most AMAZING nutritious spread of food in IN if not the universe. The joy and healing contained fierce grace in action. Take a front seat to the GLOBAL CHANGE IN CONSCIOUSNESS! and treat yourself to the best Bloomington RAW! has to offer.
LOOKING FOR September HOST.....contact Andy
AGAIN ENJOY!! Bhakti Yoga Devotional Kirtan Sound Healing Group
"Baraka"
will again help us devote our love for the divine miracle of FOOD!
On Namo Shivaya!!
Jai Hanuman!!
There will also be a FREE DEMO by Raw Andy to learn how to make your own
Probiotic Coconut Milk Kefir!!
Thanks to the Gullicks for hosting our group last month and again this month!!
Indy Whole Foods Raw Events:
1)Raw Food Sampling
Eighty-Sixth St.: Saturday, August 8th, 12-2pm
FREE
Join Kathie Gullick, Live Food Chef, and Andy Reed, Living Foods Educator & Acupuncturist, for delicious recipes and information on living foods. Kathie and Andy together have over 50 years of experience in Living Foods and Healing with Foods. Enjoy samples of a Dark Green Smoothie (great for breakfast or a snack), a Chai Cashew NutShake and Jicama fries with Raw Ketchup. (Sampling event. No RSVP needed.)
2)Raw-some Cuisine
Carmel: Thursday, August 13th, 6-7:30pm
FREE
Join Kathie Gullick, Live Food Chef, and Andy Reed, Living Foods Educator & Acupuncturist, for delicious recipes and information on living foods. Enjoy samples of Raw Coconut Curry Salad, Raw Chocolate Cashew Mylk Shake and a Raw Peach Cobbler. Kathie and Andy together have over 50 years of experience in Living Foods and Healing with Foods. You won’t want to miss this! Please RSVP at 569.1517. Leave message for Sarah Smith.
RECIPES AND PICS FROM JULY
__________________________________________________________________________________
Sprouted Quinoa Tabouleh
Sprouted Quinoa (soaked for 24 hours, rinsed once at 12 hours)
Tomatos
sea salt
lemon juice
chopped fresh mint
diced burdock root
diced cucumber
chopped parsley\
minced garlic
minced ginger
minced Jalapeno
Olive Oil
______________________________________________________________________
Sesame Milk
Blend one cup Soaked Whole Hull Black and White Sesame seeds
with 1/4 cup Coconut Oil, one Banana, and tsp dulse/kelp
________________________________________________________________________
Andy's Organic Peach Cobbler
7 Peaches sliced thin
Crust
3c walnuts
1c dried apricots
Sauce
2 Peaches
5 Dates
Cinn nutmeg 2:1 ratio to taste
1 tsp finely grated Lemon peel
Tbsp hydrated kelp
Press crust into 1/4 inch or more layer at bottom of cake pan, lay in thinly sliced peaches, cover with sauce!
_________________________________________________________
Andy's Ice cream
Ingredients:
One Vanilla bean chopped fine
16 Medjool dates
600 ml of chilled pure water
4 cups of soaked chilled cashews
Directions:
Blend the cashews with the water to create cashew milk.
Add in remaining ingredients and blend well.
Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
__________________________
Falafels
clove of garlic
3 dried portobello mushroom caps broken
1 c. zuchini
Buzz well and put in a bowl.
3/4 c. almonds soaked overnight and drained, and buzzed then add:
3/4 c. sunflower seeds
1 tbl. white miso
1 tbl. tahini
Buzz really well and add to the bowl.
2 ears corn kernels
Buzz slightly and then add and buzz a little more:
1 tbl. ground flax
1/3 c. sprouted buckwheat
shake of hot paprika
a palm of dried mint
a palm of chives
2 tsp. ground cumin
Mix everything very well, and mash it down with a spatula or spoon. It sticks pretty well, especially if you let it sit for a little with a plate on top of it. Make balls, and dehydrate on aerated tray. 3 hours later, Turn balls on the slatted tray to dehydrate as much as desired. Voila!
_______________________________________________________________________________________
Watermelon Soup
Blend watermelon, cilantro, pineapple, mint, and a tiny bit of agave nectar or raw honey.You can even use the scooped out watermelon for a serving bowl.
Bloomington Raw! Raw and Living Foods Group Mission:
Bloomington Raw! is a FREE local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. Bloomington Raw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. Bloomington Raw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
--
Om Namah Shivaya
Contact Andy Reed, L. Ac., Dipl. Ac. NCCAOM
Living Foods and Ancient Folk Healing
Wind-River Acupuncture
windriveracupuncture@gmail.com
Monday, July 27, 2009
Call Hershey to ask for more Fair Trade Certified Chocolate In the Us
Action: Call Hershey to ask for more Fair Trade Certified™ chocolate in the US
Earlier this spring, Green Business Network told its members how Cadbury is taking steps to bring more Fair Trade chocolate to Europe via its popular Dairy Milk bar. But there's still no conventional US chocolate company that is stepping up to make Fair Trade Certified™ chocolate widely available on US supermarket shelves.
Green America Business Network members have led the way (companies like Divine, Equal Exchange, Ithaca Fine Chocolates, Sweet Earth Organics, and Theo Chocolates), and it's time for the conventional companies to follow. Hershey needs to take a stand against abusive child labor in the cocoa supply chain, and the best way to do that is to go Fair Trade.
Why Hershey?
* For years, major chocolate companies have known that the worst forms of child labor and trafficked labor are used in the production of the cocoa beans they purchase from West Africa, particularly Cote d’Ivoire. Many companies use third-party certification programs in order to ensure that certain labor and environmental standards are met in the production of the cocoa they use in their chocolate. There are a number of certification programs related to cocoa production and many of them involve labels that communicate to consumers what standards were used in the production of the cocoa they are about to enjoy.
* This past March, Cadbury announced that it would achieve Fair Trade certification for its Dairy Milk bar (the top selling chocolate bar in the UK) in England and Ireland by the end of this summer, with plans to expand Fair Trade cocoa further in their product line.
* Major chocolate companies like Mars, Cargill, Heinz, Kraft and Starbucks have all agreed to various certification programs for their cocoa. While some of these programs do include labor rights standards, they are not as strong and comprehensive as they need to be to ensure workers’ rights are protected. They also do not address the problem of the low prices paid to cocoa farmers for their beans – a critical component of why child labor persists in this sector.
* Fair Trade certification ensures that farmers are both able to meet the basic needs of their families and to continue to grow cocoa in the future by offering a fair price for cocoa. Fair Trade provides a path for farmers to increase their livelihoods and improve labor and environmental conditions in cocoa production. Fair Trade also has additional benefits like encouraging the development of democratic cooperatives where farmers have a greater voice in the market.
* On the other hand, Hershey has not agreed to any third-party certification programs for their cocoa supply. Additionally, Hershey owns the license to produce Cadbury products in the US. Hershey is well placed to be a leader in Fair Trade cocoa sourcing for US consumers, but they need to know that we want our chocolate to be Fair Trade Certified™! More on website.
When you call Hershey today, you'll be joining with Fair Trade supporters across the country who want to see US chocolate companies upholding a higher standard for their supply chains. (If you place a call, please e-mail us later and let us know how it went.)
Find phone numbers and a sample calling script "
Find Fair Trade chocolate companies (and other retailers) in our business network to support "
Download or order our Fair Trade Guide "
Earlier this spring, Green Business Network told its members how Cadbury is taking steps to bring more Fair Trade chocolate to Europe via its popular Dairy Milk bar. But there's still no conventional US chocolate company that is stepping up to make Fair Trade Certified™ chocolate widely available on US supermarket shelves.
Green America Business Network members have led the way (companies like Divine, Equal Exchange, Ithaca Fine Chocolates, Sweet Earth Organics, and Theo Chocolates), and it's time for the conventional companies to follow. Hershey needs to take a stand against abusive child labor in the cocoa supply chain, and the best way to do that is to go Fair Trade.
Why Hershey?
* For years, major chocolate companies have known that the worst forms of child labor and trafficked labor are used in the production of the cocoa beans they purchase from West Africa, particularly Cote d’Ivoire. Many companies use third-party certification programs in order to ensure that certain labor and environmental standards are met in the production of the cocoa they use in their chocolate. There are a number of certification programs related to cocoa production and many of them involve labels that communicate to consumers what standards were used in the production of the cocoa they are about to enjoy.
* This past March, Cadbury announced that it would achieve Fair Trade certification for its Dairy Milk bar (the top selling chocolate bar in the UK) in England and Ireland by the end of this summer, with plans to expand Fair Trade cocoa further in their product line.
* Major chocolate companies like Mars, Cargill, Heinz, Kraft and Starbucks have all agreed to various certification programs for their cocoa. While some of these programs do include labor rights standards, they are not as strong and comprehensive as they need to be to ensure workers’ rights are protected. They also do not address the problem of the low prices paid to cocoa farmers for their beans – a critical component of why child labor persists in this sector.
* Fair Trade certification ensures that farmers are both able to meet the basic needs of their families and to continue to grow cocoa in the future by offering a fair price for cocoa. Fair Trade provides a path for farmers to increase their livelihoods and improve labor and environmental conditions in cocoa production. Fair Trade also has additional benefits like encouraging the development of democratic cooperatives where farmers have a greater voice in the market.
* On the other hand, Hershey has not agreed to any third-party certification programs for their cocoa supply. Additionally, Hershey owns the license to produce Cadbury products in the US. Hershey is well placed to be a leader in Fair Trade cocoa sourcing for US consumers, but they need to know that we want our chocolate to be Fair Trade Certified™! More on website.
When you call Hershey today, you'll be joining with Fair Trade supporters across the country who want to see US chocolate companies upholding a higher standard for their supply chains. (If you place a call, please e-mail us later and let us know how it went.)
Find phone numbers and a sample calling script "
Find Fair Trade chocolate companies (and other retailers) in our business network to support "
Download or order our Fair Trade Guide "
Friday, July 17, 2009
"Jamfest" Saturday
Playful “Jammin’”for a Serious Cause
Saturday, July 18th, 6-10pm at the John Waldron Arts Center in Bloomington, IN
4 HOURS
of PEACE
& MUSIC
& FUN
Phone: 812-336-8677 - Admission: $10 for students and low income; $15 for adults; $25 for a couple; $50 for a family.
JamFest for Community Justice and Mediation Center Offers Family Friendly Evening of Local Talent
Read more about JamFest and Community Justice and Mediation Center in Bloomington, Indiana
Saturday, July 18th, 6-10pm at the John Waldron Arts Center in Bloomington, IN
4 HOURS
of PEACE
& MUSIC
& FUN
Phone: 812-336-8677 - Admission: $10 for students and low income; $15 for adults; $25 for a couple; $50 for a family.
JamFest for Community Justice and Mediation Center Offers Family Friendly Evening of Local Talent
Read more about JamFest and Community Justice and Mediation Center in Bloomington, Indiana
Tuesday, July 14, 2009
BLOOMINGTONRAW Recipes and Pics from June Rawluck
Recipes and Pics from June Rawluck:
___________________________________________________________
Raw Pasta Alfredo with Vegan Sausage Bits
Sausage (recipe from the Boutenkos):
1 cup pumpkin seeds
1/2 head lettuce
1/2 cup olive oil
5 cloves garlic
1/2 cup onion powder
1 tbsp caraway seeds
1 tbsp dired sage
1/2 bunch fresh basil
Blend all ingredients in food processor, shape into bits or
patties. (This recipe made about twice as much as I put into the dish
I brought. Also, recipe is very sticky - it helps to put the shaped
bits into the dehydrator for an hour or so at 105 degrees to make them
easier to handle.)
Pasta:
2 small zucchini, spiralized or sliced or shredded into
spaghetti-like pieces.
(In hindsight I would have put this in a strainer for twenty
minutes or so, since the liquid from the zucchini watered down my
sauce more than I would have liked!)
Alfredo Sauce (recipe from Jackie Ayala & David Steinberg):
1/2 cup organic stone-crushed olive oil
1 drop each therapeutic grade basil, thyme, and oregano essential oils
water and meat of 1 young Thai coconut
1/3 cup citrus juice blend (I used orange and lime)
1 tbsp Celtic sea salt
2 large cloves garlic w/ skins
1/2 cup macadamia nuts
In glass bowl combine olive oil and essential oils.
In vita-mix blender, combine coconut water and meat, citrus juice
blend, salt and garlic. Blend on "5" until mixture is smooth. Slowly
add macadamia nuts while machine is running and increase speed to "9."
Scrape sides to be sure everything is well blended. Turn speed down
to "7," add olive oil, and continue to blend for another 5 seconds.
(Sauce will be warm from all the blending - be careful with the
vita-mix not to blend too long or sauce will get too hot to be raw!)
Arrange pasta in serving dish, pour alfredo sauce over top, then drop
sausage bits on top of sauce. Enjoy!
_________________________________________________________________
Maggie's Raw Berry Pie
Crust:
Almonds Dates Coconut Lemon Juice
Filling:Cinnamon, black rapberries, red rasspberries, blueberries,
peaches, and a pinch of salt
___________________________________________________________________
Cabbage w/Ginger
Cabbage
Carrot
Bockchoy
avacado
lemon juice
celtic sea salt
grated ginger
ground cumin
cayenne
grapeseed oil
filtered water
_______________________________________________________________________
Simple is Beautiful Desert!
I Quart Blueberries
1 Pint Strawberries
Squeezed Lemon Wedges
Drizzled with honey
and dressed with fresh mint
____________________________________________________________________
Layered cabbage and sprouts
Layer these (as you would a truffle) in a loaf pan:
french lentils sprouted
shredded red cabbage
shredded celery
shredded napa cabbage
more sprouted french lentils
Make cashew sauce--two fists of raw cashews buzzed until it balls
around the blade. Add a generous splash of lime juice, two minced
garlic cloves, some dried chives and mild green chilies. Then add
enough water to make it pourable. Pour over layered loaf pan. Voila!
___________________________________________________________________
Watermelon Gazpacho
6 cups watermelon, seeded and cubed
1 1/4 cups orange juice
1/4 cup olive oil
1 large english cucumbers, peeled, seeded, & diced
1/2 large red peppers, seeded and diced
1/2 medium onion, diced
1 3/4 cloves garlic, minced
1 tablespoon jalapeno chile peppers, diced fine
2 tablespoons balsamic vinegar, or lime juice
1/4 cup cilantro, chopped
1/2 teaspoon salt
1. Process 4 cups of watermelon with orange juice and oil in blender,
food processor, or with hand blender and puree. 2. Transfer to bowl
and mix with remaining ingredients. Blend with hand blender to desired
consistency. Season with salt & pepper to taste.3. Refrigerate until
ready to use.
Jan Bulla-Baker
Bloomington Cooking School
115 N College Ave., Suite 014
Bloomington, IN 47404
___________________________________________________________________
Kale Avocado Salad
2 bunches Kale
2 avocados
2 celery sticks chopped
1/2 cup pine nuts
cup of cherry tomatoes sliced
Dulse
2 tsp sea salt
juice of one lemon
De-stem kale, sprinkle on salt and massage until the kale is tender.
blend avocado and lemon * add water as needed to blend. Mix all
ingredients and enjoy!
___________________________________________________________________
Summer Cucumber Salad
1/4 cup organic olive oil
1/4 cup organic brown rice vinegar
2-3 Tbsp Indiana clover honey (adjust amount to taste)
1/2 organic white onion minced
2 organic cucumbers peeled and thinly sliced
10-12 fresh basil leaves cut into thin stripes
leaves from 2-3 sprigs of fresh oregano removed from stems
1 tsp of thinly sliced shoots of fresh garlic
The herbs were organically grown in a friend's garden, and the cucs
and garlic came from farmer's market.
Begin by mixing the liquid ingredients, add onion, then cucumber, add
herbs and sliced garlic shoots at the end.
May additionally season with sea salt and black pepper to taste.
For additional information or to contact BloomingtonRaw - Andy Reed, L. Ac., Dipl. Ac. NCCAOM, windriveracupuncture(at)gmail.com, 812-320-3557
BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
___________________________________________________________
Raw Pasta Alfredo with Vegan Sausage Bits
Sausage (recipe from the Boutenkos):
1 cup pumpkin seeds
1/2 head lettuce
1/2 cup olive oil
5 cloves garlic
1/2 cup onion powder
1 tbsp caraway seeds
1 tbsp dired sage
1/2 bunch fresh basil
Blend all ingredients in food processor, shape into bits or
patties. (This recipe made about twice as much as I put into the dish
I brought. Also, recipe is very sticky - it helps to put the shaped
bits into the dehydrator for an hour or so at 105 degrees to make them
easier to handle.)
Pasta:
2 small zucchini, spiralized or sliced or shredded into
spaghetti-like pieces.
(In hindsight I would have put this in a strainer for twenty
minutes or so, since the liquid from the zucchini watered down my
sauce more than I would have liked!)
Alfredo Sauce (recipe from Jackie Ayala & David Steinberg):
1/2 cup organic stone-crushed olive oil
1 drop each therapeutic grade basil, thyme, and oregano essential oils
water and meat of 1 young Thai coconut
1/3 cup citrus juice blend (I used orange and lime)
1 tbsp Celtic sea salt
2 large cloves garlic w/ skins
1/2 cup macadamia nuts
In glass bowl combine olive oil and essential oils.
In vita-mix blender, combine coconut water and meat, citrus juice
blend, salt and garlic. Blend on "5" until mixture is smooth. Slowly
add macadamia nuts while machine is running and increase speed to "9."
Scrape sides to be sure everything is well blended. Turn speed down
to "7," add olive oil, and continue to blend for another 5 seconds.
(Sauce will be warm from all the blending - be careful with the
vita-mix not to blend too long or sauce will get too hot to be raw!)
Arrange pasta in serving dish, pour alfredo sauce over top, then drop
sausage bits on top of sauce. Enjoy!
_________________________________________________________________
Maggie's Raw Berry Pie
Crust:
Almonds Dates Coconut Lemon Juice
Filling:Cinnamon, black rapberries, red rasspberries, blueberries,
peaches, and a pinch of salt
___________________________________________________________________
Cabbage w/Ginger
Cabbage
Carrot
Bockchoy
avacado
lemon juice
celtic sea salt
grated ginger
ground cumin
cayenne
grapeseed oil
filtered water
_______________________________________________________________________
Simple is Beautiful Desert!
I Quart Blueberries
1 Pint Strawberries
Squeezed Lemon Wedges
Drizzled with honey
and dressed with fresh mint
____________________________________________________________________
Layered cabbage and sprouts
Layer these (as you would a truffle) in a loaf pan:
french lentils sprouted
shredded red cabbage
shredded celery
shredded napa cabbage
more sprouted french lentils
Make cashew sauce--two fists of raw cashews buzzed until it balls
around the blade. Add a generous splash of lime juice, two minced
garlic cloves, some dried chives and mild green chilies. Then add
enough water to make it pourable. Pour over layered loaf pan. Voila!
___________________________________________________________________
Watermelon Gazpacho
6 cups watermelon, seeded and cubed
1 1/4 cups orange juice
1/4 cup olive oil
1 large english cucumbers, peeled, seeded, & diced
1/2 large red peppers, seeded and diced
1/2 medium onion, diced
1 3/4 cloves garlic, minced
1 tablespoon jalapeno chile peppers, diced fine
2 tablespoons balsamic vinegar, or lime juice
1/4 cup cilantro, chopped
1/2 teaspoon salt
1. Process 4 cups of watermelon with orange juice and oil in blender,
food processor, or with hand blender and puree. 2. Transfer to bowl
and mix with remaining ingredients. Blend with hand blender to desired
consistency. Season with salt & pepper to taste.3. Refrigerate until
ready to use.
Jan Bulla-Baker
Bloomington Cooking School
115 N College Ave., Suite 014
Bloomington, IN 47404
___________________________________________________________________
Kale Avocado Salad
2 bunches Kale
2 avocados
2 celery sticks chopped
1/2 cup pine nuts
cup of cherry tomatoes sliced
Dulse
2 tsp sea salt
juice of one lemon
De-stem kale, sprinkle on salt and massage until the kale is tender.
blend avocado and lemon * add water as needed to blend. Mix all
ingredients and enjoy!
___________________________________________________________________
Summer Cucumber Salad
1/4 cup organic olive oil
1/4 cup organic brown rice vinegar
2-3 Tbsp Indiana clover honey (adjust amount to taste)
1/2 organic white onion minced
2 organic cucumbers peeled and thinly sliced
10-12 fresh basil leaves cut into thin stripes
leaves from 2-3 sprigs of fresh oregano removed from stems
1 tsp of thinly sliced shoots of fresh garlic
The herbs were organically grown in a friend's garden, and the cucs
and garlic came from farmer's market.
Begin by mixing the liquid ingredients, add onion, then cucumber, add
herbs and sliced garlic shoots at the end.
May additionally season with sea salt and black pepper to taste.
For additional information or to contact BloomingtonRaw - Andy Reed, L. Ac., Dipl. Ac. NCCAOM, windriveracupuncture(at)gmail.com, 812-320-3557
BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
RAWLUCK POTLUCK - July
Saturday, JULY 25th, from 5 - 8 PM !! RAWLUCK POTLUCK, The Gullick residence, 505 South Meadowbrook Drive., Meadowbrook is a few streets east of Bloomingfoods east. Look for white house on a hill with a white picket fence. Parking best on street, probably good idea to bring chairs. :-) BRING OWN PLATE/BOWL AND CHOPSTIX/FORK/SPOON :-) (recipes from June on Local Food Bloomington) - This is a zero trash event, no paper plates please!!!!
New to Raw Foods? Just bring yourself or a simple bowl of fruit,
there will be plenty of food. For recipes see www.living-foods.com .
Come meet our July host Kathie Gullick and family. Kathie is a raw
foods mom with extensive experience and training in raw and living
foods, including living and studying with Gabriel Cousens at the Tree of Life
Rejuvenation Center in AZ. Kathie will share some of her life
experience and wisdom about success and challenge raising children raw
in the modern world. Kathie is currently finishing her book on
motherhood and raw foods. Enjoy more of our local talent at the July
rawluck!!
The Bhakti Yoga Devotional Kirtan Sound Healing Group "Baraka" !!!! will be performing before and after the food and free seminars. On Namo Shivaya!! Jai Hanuman!!
There will also be a FREE DEMO to learn how to make your own RAW
PROBIOTIC MISO!! Wild Foods Expert and Herbalist Eric Edgin and myself will make a
Quinoa and a Chickpea miso. More probiotic vibrations emanating
health into our bodies!
Master Raw Foods Chef and Yogi Christopher Cook is coming again as
well if anyone needs to contact him for some E3 Live. Congrats to Dr.
George Cromack on getting hired at Tree of Life!
Thanks to Maggie, Nathan, and LauraLynn for hosting the last rawluck!!!
It was SO much fun, and beautiful gardens and new orchards. Wonderful
garden tour and permaculture class by Nathan!! See pictures below.
BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
Also - Don't Miss Raw Andy on Earth Eats WFIU - Aug 8 @ 1130 AM!! Andy interviewed about Living Foods lifestyle and ethics by Chef Dan Orr of The Farm Restaurant!!!Also a show on August 12 with an extended interview only available on the website: eartheats.org.
Recipes from BLOOMINGTONRAW POTLUCK - JUNE
--
Andy Reed, L. Ac., Dipl. Ac. NCCAOM
Living Foods and Ancient Folk Healing
Wind-River Acupuncture
The Center for Wholism
windriveracupuncture@gmail.com
812-320-3557
New to Raw Foods? Just bring yourself or a simple bowl of fruit,
there will be plenty of food. For recipes see www.living-foods.com .
Come meet our July host Kathie Gullick and family. Kathie is a raw
foods mom with extensive experience and training in raw and living
foods, including living and studying with Gabriel Cousens at the Tree of Life
Rejuvenation Center in AZ. Kathie will share some of her life
experience and wisdom about success and challenge raising children raw
in the modern world. Kathie is currently finishing her book on
motherhood and raw foods. Enjoy more of our local talent at the July
rawluck!!
The Bhakti Yoga Devotional Kirtan Sound Healing Group "Baraka" !!!! will be performing before and after the food and free seminars. On Namo Shivaya!! Jai Hanuman!!
There will also be a FREE DEMO to learn how to make your own RAW
PROBIOTIC MISO!! Wild Foods Expert and Herbalist Eric Edgin and myself will make a
Quinoa and a Chickpea miso. More probiotic vibrations emanating
health into our bodies!
Master Raw Foods Chef and Yogi Christopher Cook is coming again as
well if anyone needs to contact him for some E3 Live. Congrats to Dr.
George Cromack on getting hired at Tree of Life!
Thanks to Maggie, Nathan, and LauraLynn for hosting the last rawluck!!!
It was SO much fun, and beautiful gardens and new orchards. Wonderful
garden tour and permaculture class by Nathan!! See pictures below.
BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
Also - Don't Miss Raw Andy on Earth Eats WFIU - Aug 8 @ 1130 AM!! Andy interviewed about Living Foods lifestyle and ethics by Chef Dan Orr of The Farm Restaurant!!!Also a show on August 12 with an extended interview only available on the website: eartheats.org.
Recipes from BLOOMINGTONRAW POTLUCK - JUNE
--
Andy Reed, L. Ac., Dipl. Ac. NCCAOM
Living Foods and Ancient Folk Healing
Wind-River Acupuncture
The Center for Wholism
windriveracupuncture@gmail.com
812-320-3557
JamFest - Jamin' for Justice
July 18th JamFest: Jammin' for Justice from 6:00pm - 10 pm in the John Waldrom Arts Center Auditorium, Phone: 812-336-8677 - Admission: $10 for students and low income; $15 for adults; $25 for a couple; $50 for a family. Community Justice & Mediation Center (CJAM) is excited to announce JamFest: Jammin’ for Justice, a concert benefit for CJAM. WHO: Community Justice & Mediation (CJAM), a nonprofit organization committed to promoting a civil and just community through mediation, education and restorative justice. WHAT: JamFest: Jammin’ for Justice; Four hours of Peace & Music & Fun. Featuring Blues/Rock band Bated Breath, soloist Eric Radoux, performer Sophia Travis, and other local luminaries--4+ musical acts, powerfully witty MC Brad Wilhelm, games of "pin the heart on Indiana," a cash bar and homemade Justice Jams--Preserves canned specially for us by FoodWorks! Family Friendly, serious fun for a serious cause! http://www.cjam.org
Saturday, June 20, 2009
Green Drinks and Simpy Healthy Update
Much of today has been spent doing work for the Indiana Holistic Health Network CRANE Newsletter, the IHHN Calendar and Green Dove work. I am excited about all people and work being done in Bloomington to assist our city toward a greater sustainability. At the top of my list is the November 12-14th, 2009 - 4th Annual "Simply Healthy: Creating Sustainable Communities" Simply Living Fair and Wellness Expo! At present, Diana Leafe Christin is a keynote presenter! She is Editor of Communities magazine and will be speaking on Ecovillages through a visual presentation! Check the website, and if you are interested, we welcome sponsors, vendors, workshop presenters,volunteers, etc.
Another interesting Green Drinks will take place on June 24th, 2009, presented by Green Drinks Bloomington - 5:30 - Upland Banquet Center, Dan Killion, owner of Sherlock Homes Home Inspection Service, V.P. of Monroe County Building Association & a member of Bloomington Environmental Commission. He will talk about making existing homes more energy efficient. Teachers from Gary, Indiana will also be showcasing their photography of Griffy Lake taken as part of a program to create community-based environmental units of their own.
Thursday, May 14, 2009
Green Drinks Bloomington
Green Drinks Bloomington premiered the fourth Wednesday in March so I made the mistake of thinking it was a Green Drink event with lots of green drinks, and I was not interested. Then a friend called inviting me to hear someone speak about solar panels in Bloomington - at something called Green Drinks. So I went, saw quite a few familiar faces and learned more about who was doing what with local solar development. After the brief presentation, the mic is open for others to announce something about themselves and their green work.
The second time I went, the program featured Scott Russell Sanders speaking about some key themes in his latest book, A Conservationist Manifesto. I got us the nerve to go up and make an introduction. It was a brief one as I was quite shaken. But, I will return, and it will be easier next time, as I will plan ahead and write may announcement.
This month Green Drinks Bloomington gathering is May 27th with Maggie Sullivan speaking about "the Local Growers Guild", 5:30 - 8:00pm at Banquet facility of Upland Brewing Company, 11th Street (off College St.)
This event is open to anyone who is interested in green issues and each is encouraged to bring a friend.
Cost: There's a requested donation of $5. Some finger food will be provided.
Green Drinks Bloomington will be on the fourth Wednesday of every month at locations to be announced.
Contact: To be added to the monthly evite or if you're interested in presenting: greendrinksbloomington@gmail.com
Monsanto Fights Farmers
(I have been known to say a thing or two about seeds, about what is being done to farmers, food, and what it means to us and all life. Yes, I want farmers and gardeners and people who love seed and soil, and who work to sustain healthy food possibilities for all of us to have control of seed, health of the food produced consume, and the water we need to sustain it all. I am in support of all who wish to strengthen our already tenuous seed sources. We are hanging genetically on a few threads, and mutating what is left doesn't sound like a good idea to me. So, again, I say, we must be aware of what is happening with our basic resources.)
-------------------------------------
By Linn Cohen-Cole
People say if farmers don’t want problems from Monsanto, just don’t buy their GMO seeds.
Not so simple. Where are farmers supposed to get normal seed these days? How are they supposed to avoid contamination of their fields from GM-crops? How are they supposed to stop Monsanto detectives from trespassing or Monsanto from using helicopters to fly over spying on them?
Monsanto contaminates the fields, trespasses onto the land taking samples and if they find any GMO plants growing there (or say they have), they then sue, saying they own the crop. It’s a way to make money since farmers can’t fight back and court and they settle because they have no choice.
And they have done and are doing a bucket load of things to keep farmers and everyone else from having any access at all to buying, collecting, and saving of NORMAL seeds.
1. They’ve bought up the seed companies across the Midwest.
2. They’ve written Monsanto seed laws and gotten legislators to put them through, that make cleaning, collecting and storing of seeds so onerous in terms of fees and paperwork and testing and tracking every variety and being subject to fines, that having normal seed becomes almost impossible (an NAIS approach to wiping out normal seeds). Does your state have such a seed law? Before they existed, farmers just collected the seeds and put them in sacks in the shed and used them the next year, sharing whatever they wished with friends and neighbors, selling some if they wanted. That’s been killed.
In Illinois, which has such a seed law, Madigan, the Speaker of the House, his staff is Monsanto lobbyists.
3. Monsanto is pushing anti-democracy laws (Vilsack’s brainchild, actually) that remove community’ control over their own counties so farmers and citizens can’t block the planting of GMO crops even if they can contaminate other crops. So if you don’t want a GM-crop that grows industrial chemicals or drugs or a rice growing with human DNA in it, in your area and mixing with your crops, tough luck.
Check the map of just where the Monsanto/Vilsack laws are and see if your state is still a democracy or is Monsanto’s. A farmer in Illinois told me he heard that Bush had pushed through some regulation that made this true in every state. People need to check on that.
4. For sure there are Monsanto regulations buried in the FDA right now that make a farmer’s seed cleaning equipment illegal (another way to leave nothing but GM-seeds) because it’s now considered a “source of seed contamination.” Farmer can still seed clean but the equipment now has to be certified and a farmer said it would require a million to a million and half dollar building and equipment … for EACH line of seed. Seed storage facilities are also listed (another million?) and harvesting and transport equipment. And manure. Something that can contaminate seed. Notice that chemical fertilizers and pesticides are not mentioned.
You could eat manure and be okay (a little grossed out but okay). Try that with pesticides and fertilizers. Indian farmers have. Their top choice for how to commit suicide to escape the debt they have been left in is to drink Monsanto pesticides.
5. Monsanto is picking off seed cleaners across the Midwest. In Pilot Grove, Missouri, in Indiana (Maurice Parr), and now in southern Illinois (Steve Hixon). And they are using US marshals and state troopers and county police to show up in three cars to serve the poor farmers who had used Hixon as their seed cleaner, telling them that he or their neighbors turned them in, so across that 6 county areas, no one talking to neighbors and people are living in fear and those farming communities are falling apart from the suspicion Monsanto sowed. Hixon’s office got broken into and he thinks someone put a GPS tracking device on his equipment and that’s how Monsanto found between 200-400 customers in very scattered and remote areas, and threatened them all and destroyed his business within 2 days.
So, after demanding that seed cleaners somehow be able to tell one seed from another (or be sued to kingdom come) or corrupting legislatures to put in laws about labeling of seeds that are so onerous no one can cope with them, what is Monsanto’s attitude about labeling their own stuff? You guessed it - they’re out there pushing laws against ANY labeling of their own GM-food and animals and of any exports to other countries. Why?
We know and they know why.
As Norman Braksick, the president of Asgrow Seed Co. (now owned by Monsanto) predicted in the Kansas City Star (3/7/94) seven years ago, “If you put a label on a genetically engineered food, you might as well put a skull and crossbones on it.”
And they’ve sued dairy farmers for telling the truth about their milk being rBGH-free, though rBGH is associated with an increased risk of breast, colon and prostate cancers.
I just heard that some seed dealers urge farmers to buy the seed under the seed dealer’s name, telling the farmers it helps the dealer get a discount on seed to buy a lot under their own name. Then Monsanto sues the poor farmer for buying their seed without a contract and extorts huge sums from them.
Here’s a youtube video that is worth your time. Vandana Shiva is one of the leading anti-Monsanto people in the world. In this video, she says (and this video is old), Monsanto had sued 1500 farmers whose fields had simply been contaminated by GM-crops. Listen to all the ways Monsanto goes after farmers.
Do you know the story of Gandhi in India and how the British had salt laws that taxed salt? The British claimed it as theirs. Gandhi had what was called a Salt Satyagraha, in which people were asked to break the laws and march to the sea and collect the salt without paying the British. A kind of Boston tea party, I guess.
Thousands of people marched 240 miles to the ocean where the British were waiting. As people moved forward to collect the salt, the British soldiers clubbed them but the people kept coming. The non-violent protest exposed the British behavior, which was so revolting to the world that it helped end British control in India.
Vandana Shiva has started a Seed Satyagraha - nonviolent non-cooperation around seed laws - has gotten millions of farmers to sign a pledge to break those laws.
American farmers and cattlemen might appreciate what Gandhi fought for and what Shiva is bringing back and how much it is about what we are all so angry about - loss of basic freedoms. [The highlighting is mine.]
-------------------------
This may be a version of above
Monsanto's Many Attempts to Destroy All Seeds but Their Own
Some say that if farmers don’t want problems from Monsanto, they simply shouldn’t buy Monsanto’s GMO seeds. But it isn’t quite that simple. Monsanto contaminates the fields, trespasses onto the land taking samples, and then sues, saying they own the crop.
Meanwhile, Monsanto is taking many other steps to keep farmers and everyone else from having any access at all to buying, collecting, and saving of normal seeds:
1. They’ve bought up the seed companies across the Midwest.
2. They’ve written Monsanto seed laws and gotten legislators to put them through, that make cleaning, collecting and storing of seeds so onerous in terms of fees and paperwork that having normal seed becomes almost impossible.
3. Monsanto is pushing laws that ensure farmers and citizens can’t block the planting of GMO crops even if they can contaminate other crops.
4. There are Monsanto regulations buried in the FDA rules that make a farmer’s seed cleaning equipment illegal because it’s now considered a “source of seed contamination.”
Monsanto has sued more than 1,500 farmers whose fields had simply been contaminated by GM crops.
Sources:
Surviving the Middle Class Crash February 5, 2009
Dr. Mercola's Comments:
There is a reason why I believe Monsanto to be one of the most evil companies on the planet, and this is in large part due to its activities relating to controlling food production through controlling the seeds to produce it.
For nearly all of its history the United States Patent and Trademark Office refused to grant patents on seeds, viewing them as life-forms with too many variables to be patented. But in 1980 the U.S. Supreme Court allowed for seed patents in a five-to-four decision, laying the groundwork for a handful of corporations to begin taking control of the world’s food supply.
Since the 1980s, Monsanto has become the world leader in genetic modification of seeds and has won at least 674 biotechnology patents, more than any other company.
This is not surprising, considering they invest over $2 million a day on research and development!
But Monsanto is not only patenting their own GMO seeds. They have also succeeded in slapping patents on a huge number of crop seeds, patenting life forms for the first time -- again without a vote of the people or Congress. By doing this, Monsanto becomes sole owner of the very seeds necessary to support the world’s food supply … an incredibly powerful position that no for-profit company should ever hold.
How do they defend this blatant attempt to control the food supply? They write on MonsantoToday.com:
“Patent protection allows companies to see a return on their investment which enables further investment in R-and-D and product development. This profit-investment cycle drives product innovation that is responsive to farmer needs.”
Farmers’ needs?
Farmers who buy Monsanto’s GM seeds are required to sign an agreement promising not to save the seeds or sell them to other farmers. The result? Farmers must buy new seeds every year, and they must buy them from Monsanto.
Meanwhile, these same farmers who Monsanto is claiming to help are being aggressively targeted and pursued for outrageous patent infringements on these same seeds.
The “Seed Police”
Monsanto employs an arsenal of private investigators and agents who secretly videotape farmers, snatch crop samples from their land and even fly helicopters overhead to spy -- all to catch farmers saving or sharing seeds.
As of 2005 Monsanto had 75 employees and a $10-million budget solely to investigate and prosecute farmers for patent infringement.
And until recently, Monsanto has even been known to sue farmers for GM crops growing on their land that got there via cross-contamination. In other words, a neighboring farm’s GM seeds blew over onto their land, and Monsanto slaps them with a lawsuit.
I realize this seems incredible, but it is true.
Have You Heard of Terminator Seeds?
Creating and promoting GM crops is, in my opinion, a major threat to public health. Patenting those same seeds takes it to an even higher level of evil. But there is another reason why I don’t believe for one second that Monsanto has the virtuous intentions they claim: terminator seeds.
Monsanto is considering using what’s known as terminator technology on a wide-scale basis. These are seeds that have been genetically modified to “self-destruct.” In other words, the seeds (and the forthcoming crops) are sterile, which means farmers must buy them again each year.
This solves their problem of needing “seed police,” but they are obviously looking the other way when it comes to the implications that terminator seeds could have on the world’s food supply: the traits from genetically engineered crops can get passed on to other crops, and often do.
Once the terminator seeds are released into a region, the trait of seed sterility could be passed to other non-genetically-engineered crops, making most or all of the seeds in the region sterile.
Not only would this mean that every farm in the world could come to rely on Monsanto for their seed supply, but if the GM traits spread it could destroy agriculture as we now know it.
How Can You Get Through to Monsanto?
First, I urge you to get informed on the issue by watching The Future of Food. This in-depth investigation into the disturbing truth behind genetically modified foods is one of the best documentaries I have ever viewed. It will help you understand the very real threat that ALL future generations face as a result of genetic engineering.
Next, hit Monsanto where it counts … their bottom line. By boycotting all GM foods and instead supporting organic (and local) farmers who do not use Monsanto’s GM seeds, you are using your wallet to make your opinions known.
This means abstaining from virtually all processed food products (most are loaded with GM ingredients) and sticking to fresh, locally grown, organic foodstuffs instead.
The True Food Shopping Guide is a great tool for helping you determine which brands and products contain GMO ingredients. It lists 20 different food categories that include everything from baby food to chocolate.
I’ve also compiled an excellent list of resources where you can still find pure, GM-free foods, and I encourage you to refer to it often and also share it with your friends and family.
Related Links:
A Fake Group Fights for Monsanto's Right to Deceive You
This Company May Be the Biggest Threat to Your Future Health
Some Farmers Now Protected Against Monsanto Lawsuits
-------------------------------------
By Linn Cohen-Cole
People say if farmers don’t want problems from Monsanto, just don’t buy their GMO seeds.
Not so simple. Where are farmers supposed to get normal seed these days? How are they supposed to avoid contamination of their fields from GM-crops? How are they supposed to stop Monsanto detectives from trespassing or Monsanto from using helicopters to fly over spying on them?
Monsanto contaminates the fields, trespasses onto the land taking samples and if they find any GMO plants growing there (or say they have), they then sue, saying they own the crop. It’s a way to make money since farmers can’t fight back and court and they settle because they have no choice.
And they have done and are doing a bucket load of things to keep farmers and everyone else from having any access at all to buying, collecting, and saving of NORMAL seeds.
1. They’ve bought up the seed companies across the Midwest.
2. They’ve written Monsanto seed laws and gotten legislators to put them through, that make cleaning, collecting and storing of seeds so onerous in terms of fees and paperwork and testing and tracking every variety and being subject to fines, that having normal seed becomes almost impossible (an NAIS approach to wiping out normal seeds). Does your state have such a seed law? Before they existed, farmers just collected the seeds and put them in sacks in the shed and used them the next year, sharing whatever they wished with friends and neighbors, selling some if they wanted. That’s been killed.
In Illinois, which has such a seed law, Madigan, the Speaker of the House, his staff is Monsanto lobbyists.
3. Monsanto is pushing anti-democracy laws (Vilsack’s brainchild, actually) that remove community’ control over their own counties so farmers and citizens can’t block the planting of GMO crops even if they can contaminate other crops. So if you don’t want a GM-crop that grows industrial chemicals or drugs or a rice growing with human DNA in it, in your area and mixing with your crops, tough luck.
Check the map of just where the Monsanto/Vilsack laws are and see if your state is still a democracy or is Monsanto’s. A farmer in Illinois told me he heard that Bush had pushed through some regulation that made this true in every state. People need to check on that.
4. For sure there are Monsanto regulations buried in the FDA right now that make a farmer’s seed cleaning equipment illegal (another way to leave nothing but GM-seeds) because it’s now considered a “source of seed contamination.” Farmer can still seed clean but the equipment now has to be certified and a farmer said it would require a million to a million and half dollar building and equipment … for EACH line of seed. Seed storage facilities are also listed (another million?) and harvesting and transport equipment. And manure. Something that can contaminate seed. Notice that chemical fertilizers and pesticides are not mentioned.
You could eat manure and be okay (a little grossed out but okay). Try that with pesticides and fertilizers. Indian farmers have. Their top choice for how to commit suicide to escape the debt they have been left in is to drink Monsanto pesticides.
5. Monsanto is picking off seed cleaners across the Midwest. In Pilot Grove, Missouri, in Indiana (Maurice Parr), and now in southern Illinois (Steve Hixon). And they are using US marshals and state troopers and county police to show up in three cars to serve the poor farmers who had used Hixon as their seed cleaner, telling them that he or their neighbors turned them in, so across that 6 county areas, no one talking to neighbors and people are living in fear and those farming communities are falling apart from the suspicion Monsanto sowed. Hixon’s office got broken into and he thinks someone put a GPS tracking device on his equipment and that’s how Monsanto found between 200-400 customers in very scattered and remote areas, and threatened them all and destroyed his business within 2 days.
So, after demanding that seed cleaners somehow be able to tell one seed from another (or be sued to kingdom come) or corrupting legislatures to put in laws about labeling of seeds that are so onerous no one can cope with them, what is Monsanto’s attitude about labeling their own stuff? You guessed it - they’re out there pushing laws against ANY labeling of their own GM-food and animals and of any exports to other countries. Why?
We know and they know why.
As Norman Braksick, the president of Asgrow Seed Co. (now owned by Monsanto) predicted in the Kansas City Star (3/7/94) seven years ago, “If you put a label on a genetically engineered food, you might as well put a skull and crossbones on it.”
And they’ve sued dairy farmers for telling the truth about their milk being rBGH-free, though rBGH is associated with an increased risk of breast, colon and prostate cancers.
I just heard that some seed dealers urge farmers to buy the seed under the seed dealer’s name, telling the farmers it helps the dealer get a discount on seed to buy a lot under their own name. Then Monsanto sues the poor farmer for buying their seed without a contract and extorts huge sums from them.
Here’s a youtube video that is worth your time. Vandana Shiva is one of the leading anti-Monsanto people in the world. In this video, she says (and this video is old), Monsanto had sued 1500 farmers whose fields had simply been contaminated by GM-crops. Listen to all the ways Monsanto goes after farmers.
Do you know the story of Gandhi in India and how the British had salt laws that taxed salt? The British claimed it as theirs. Gandhi had what was called a Salt Satyagraha, in which people were asked to break the laws and march to the sea and collect the salt without paying the British. A kind of Boston tea party, I guess.
Thousands of people marched 240 miles to the ocean where the British were waiting. As people moved forward to collect the salt, the British soldiers clubbed them but the people kept coming. The non-violent protest exposed the British behavior, which was so revolting to the world that it helped end British control in India.
Vandana Shiva has started a Seed Satyagraha - nonviolent non-cooperation around seed laws - has gotten millions of farmers to sign a pledge to break those laws.
American farmers and cattlemen might appreciate what Gandhi fought for and what Shiva is bringing back and how much it is about what we are all so angry about - loss of basic freedoms. [The highlighting is mine.]
-------------------------
This may be a version of above
Monsanto's Many Attempts to Destroy All Seeds but Their Own
Some say that if farmers don’t want problems from Monsanto, they simply shouldn’t buy Monsanto’s GMO seeds. But it isn’t quite that simple. Monsanto contaminates the fields, trespasses onto the land taking samples, and then sues, saying they own the crop.
Meanwhile, Monsanto is taking many other steps to keep farmers and everyone else from having any access at all to buying, collecting, and saving of normal seeds:
1. They’ve bought up the seed companies across the Midwest.
2. They’ve written Monsanto seed laws and gotten legislators to put them through, that make cleaning, collecting and storing of seeds so onerous in terms of fees and paperwork that having normal seed becomes almost impossible.
3. Monsanto is pushing laws that ensure farmers and citizens can’t block the planting of GMO crops even if they can contaminate other crops.
4. There are Monsanto regulations buried in the FDA rules that make a farmer’s seed cleaning equipment illegal because it’s now considered a “source of seed contamination.”
Monsanto has sued more than 1,500 farmers whose fields had simply been contaminated by GM crops.
Sources:
Surviving the Middle Class Crash February 5, 2009
Dr. Mercola's Comments:
There is a reason why I believe Monsanto to be one of the most evil companies on the planet, and this is in large part due to its activities relating to controlling food production through controlling the seeds to produce it.
For nearly all of its history the United States Patent and Trademark Office refused to grant patents on seeds, viewing them as life-forms with too many variables to be patented. But in 1980 the U.S. Supreme Court allowed for seed patents in a five-to-four decision, laying the groundwork for a handful of corporations to begin taking control of the world’s food supply.
Since the 1980s, Monsanto has become the world leader in genetic modification of seeds and has won at least 674 biotechnology patents, more than any other company.
This is not surprising, considering they invest over $2 million a day on research and development!
But Monsanto is not only patenting their own GMO seeds. They have also succeeded in slapping patents on a huge number of crop seeds, patenting life forms for the first time -- again without a vote of the people or Congress. By doing this, Monsanto becomes sole owner of the very seeds necessary to support the world’s food supply … an incredibly powerful position that no for-profit company should ever hold.
How do they defend this blatant attempt to control the food supply? They write on MonsantoToday.com:
“Patent protection allows companies to see a return on their investment which enables further investment in R-and-D and product development. This profit-investment cycle drives product innovation that is responsive to farmer needs.”
Farmers’ needs?
Farmers who buy Monsanto’s GM seeds are required to sign an agreement promising not to save the seeds or sell them to other farmers. The result? Farmers must buy new seeds every year, and they must buy them from Monsanto.
Meanwhile, these same farmers who Monsanto is claiming to help are being aggressively targeted and pursued for outrageous patent infringements on these same seeds.
The “Seed Police”
Monsanto employs an arsenal of private investigators and agents who secretly videotape farmers, snatch crop samples from their land and even fly helicopters overhead to spy -- all to catch farmers saving or sharing seeds.
As of 2005 Monsanto had 75 employees and a $10-million budget solely to investigate and prosecute farmers for patent infringement.
And until recently, Monsanto has even been known to sue farmers for GM crops growing on their land that got there via cross-contamination. In other words, a neighboring farm’s GM seeds blew over onto their land, and Monsanto slaps them with a lawsuit.
I realize this seems incredible, but it is true.
Have You Heard of Terminator Seeds?
Creating and promoting GM crops is, in my opinion, a major threat to public health. Patenting those same seeds takes it to an even higher level of evil. But there is another reason why I don’t believe for one second that Monsanto has the virtuous intentions they claim: terminator seeds.
Monsanto is considering using what’s known as terminator technology on a wide-scale basis. These are seeds that have been genetically modified to “self-destruct.” In other words, the seeds (and the forthcoming crops) are sterile, which means farmers must buy them again each year.
This solves their problem of needing “seed police,” but they are obviously looking the other way when it comes to the implications that terminator seeds could have on the world’s food supply: the traits from genetically engineered crops can get passed on to other crops, and often do.
Once the terminator seeds are released into a region, the trait of seed sterility could be passed to other non-genetically-engineered crops, making most or all of the seeds in the region sterile.
Not only would this mean that every farm in the world could come to rely on Monsanto for their seed supply, but if the GM traits spread it could destroy agriculture as we now know it.
How Can You Get Through to Monsanto?
First, I urge you to get informed on the issue by watching The Future of Food. This in-depth investigation into the disturbing truth behind genetically modified foods is one of the best documentaries I have ever viewed. It will help you understand the very real threat that ALL future generations face as a result of genetic engineering.
Next, hit Monsanto where it counts … their bottom line. By boycotting all GM foods and instead supporting organic (and local) farmers who do not use Monsanto’s GM seeds, you are using your wallet to make your opinions known.
This means abstaining from virtually all processed food products (most are loaded with GM ingredients) and sticking to fresh, locally grown, organic foodstuffs instead.
The True Food Shopping Guide is a great tool for helping you determine which brands and products contain GMO ingredients. It lists 20 different food categories that include everything from baby food to chocolate.
I’ve also compiled an excellent list of resources where you can still find pure, GM-free foods, and I encourage you to refer to it often and also share it with your friends and family.
Related Links:
A Fake Group Fights for Monsanto's Right to Deceive You
This Company May Be the Biggest Threat to Your Future Health
Some Farmers Now Protected Against Monsanto Lawsuits
Kitchen Incubator - Hannah's Homemade Granola
Hannah had some of here granola available at this years Luna Festival for local tasters to enjoy.
Hannah's Homemade Granola birthed from the scenic north woods of Minnesota and Canada. I began making the granola this past summer, and it soon came to be quite the popular snack among my family and friends. Its chewy texture sets it apart from all other granolas; making it easier to chew and offering more consumption options. My granola can be eaten hot, cold, with milk, alone, hot and with milk (oatmeal anyone?!) or with a favorite yogurt. Its high protein content makes it a breakfast food that really keeps a person full all morning long, and its long shelf life allows them to take it just about anywhere. Made with a peanut butter base with added dried cranberries, honey, wheat bran and rolled oats, it's an absolute kid favorite. But with no added sugar, it's a parent favorite as well. Alternatives are orders with melted bittersweet chocolate and chopped walnuts- a combination to be savored! Hannah's Homemade Granola is a tribute to the treacherous backcountry, the memories I have of it, and hopefully the times to come. For more information you can email me at hanibolecter@hotmail.com.
To keep up with progress of the Incubator Kitchen, visit the Local Growers Guild website at http://www.localgrowers.org
Hannah's Homemade Granola birthed from the scenic north woods of Minnesota and Canada. I began making the granola this past summer, and it soon came to be quite the popular snack among my family and friends. Its chewy texture sets it apart from all other granolas; making it easier to chew and offering more consumption options. My granola can be eaten hot, cold, with milk, alone, hot and with milk (oatmeal anyone?!) or with a favorite yogurt. Its high protein content makes it a breakfast food that really keeps a person full all morning long, and its long shelf life allows them to take it just about anywhere. Made with a peanut butter base with added dried cranberries, honey, wheat bran and rolled oats, it's an absolute kid favorite. But with no added sugar, it's a parent favorite as well. Alternatives are orders with melted bittersweet chocolate and chopped walnuts- a combination to be savored! Hannah's Homemade Granola is a tribute to the treacherous backcountry, the memories I have of it, and hopefully the times to come. For more information you can email me at hanibolecter@hotmail.com.
To keep up with progress of the Incubator Kitchen, visit the Local Growers Guild website at http://www.localgrowers.org
Thursday, April 30, 2009
May Day at the Bloomington, IN Farmers Market!
The Bloomington Quarry Morris Dancers will be at the Bloomington Farmers Market at noon—ITS MAY and they will perform their annual dances! Image is from their website at http://www.bloomington.in.us/~morris/
From 10 a.m.- noon enjoy the 2009 Asian Fest at the Bloomington Farmers' Market takes place in the Showers atrium and outdoor stage area, in conjunction with the farmers' market.
Enjoy the diversity within Asian cultures through a children's art and poster exhibition, cooking demonstrations, cultural performances, art crafts and games. There will be a free henna and calligraphy demonstration, face painting, caricature art and a raffle drawing.
Cooking demonstrations will feature Japanese, Chinese, Indian, Vietnamese and Filipino dishes. Games include making masks from Asia, learning Korean folk games, Go game, Asian roulette and the Skittles Chopstick Challenge.
Entertainment includes Bollywood dances, sword dances, folk songs, music on the Japanese shakuhachi and "Kokdugakshi" (a form of marionette).
Among the performers: - a selection of Japanese folk and ensemble traditions to contemporary compositions, played on Japanese shakuhachi, by Tyler Fry and flute by Minori Inada;
- folk songs, Bhajans, and classical dance from India, Parts 1 and 2 by Rama Cousik, Jyotsna Sundaresan, Paresh Mishra, with percussion by Hari Shankar and Shiva Shankar and dance by Dhanalakshmi;
- Mongolian folk song by Delgerbat and Ochmaa Escue Dasheveg;
- Indian Dance to Desh Rangeela by Bindi-ana South Asian Girls' Club.
Dance choreographed by Ruchi Shah and Preya Dave;
- Indian Bollywood Dance by Ruchi Shah, who will perform a style of Indian dance frequently featured in Bollywood films;
"Bayad" by Solongo Tseveen;
- Taiji Sword Dance by Xiuyu Cai, Kiuyomi Macy, Sue Kim and Jiangmei Wu;
- "Dadas" by Erin Wilson - a traditional healing dance (adapted for the
stage) from the island of Borneo in Indonesia;
- "Kokdugakshi" (a form of marionette) by Korean School of Bloomington;
- and Indian dance to a medley of popular Bollywood songs by Nishi Patel, Nikhita Bhateja, Anisha Kumar, and Priyanka Dube.
For more information, e-mail acc@indiana.edu or call 856-5361.
Monday, April 27, 2009
Bloomington Kitchen Incubator
About the Bloomington Kitchen Incubator
The Bloomington Kitchen Incubator is a non- profit organization supporting farmers and entrepreneurs as they develop new successful food businesses that strengthen and expand the regional food economy. Members can take advantage of a variety of services that include business planning and development, access to a licensed kitchen, food product development, identifying
market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. This work is done in a cooperative atmosphere, which allows members to share in best practices, negotiate for bulk discounts and other benefits.
To learn more about the BKI, please contact Bobbi Boos at 812-272-3656 or
bobbiboos@gmail.com, or check out our developing website:
http:www.bloomingtonkitchenincubator.org
Our previous posting was about the Test Pilot Incubator Businesses!
The Bloomington Kitchen Incubator is a non- profit organization supporting farmers and entrepreneurs as they develop new successful food businesses that strengthen and expand the regional food economy. Members can take advantage of a variety of services that include business planning and development, access to a licensed kitchen, food product development, identifying
market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. This work is done in a cooperative atmosphere, which allows members to share in best practices, negotiate for bulk discounts and other benefits.
To learn more about the BKI, please contact Bobbi Boos at 812-272-3656 or
bobbiboos@gmail.com, or check out our developing website:
http:www.bloomingtonkitchenincubator.org
Our previous posting was about the Test Pilot Incubator Businesses!
BLOOMINGTON KITCHEN INCUBATOR 2 0 0 9 P i l o t C l i e n t s
I participated in the Luna Festival Sunday in the Showers building and to my delight the BLOOMINGTON KITCHEN INCUBATOR 2 0 0 9 P i l o t C l i e n t s were there giving out samples of their delicious products! They are all a delicious addition to local food products available in Bloomington, Indiana. I will share what information comes my way.
Katherine (Kat) Forgacs founded Kat’s Kitchen to provide South Central Indiana with “Good Food, Gluten-Free.” Kat’s Kitchen will source the best available
organic and/or local ingredients to create gluten-free, dairy-free prepared meals and baked goods at an affordable price. No more frustration over a gluten-free lifestyle! All of Kat’s products will clearly identify the presence of the most common allergens, including soy, nuts, corn, rice, and potato. No gluten or dairy ingredients will be used, and cross-contamination will be diligently avoided.
Kat’s Kitchen evolved out of a need for more freshly-made, gluten-free and dairy-free food choices in Central Indiana. Kat strives to create interesting, unique, and healthy alternatives to allergen-laden foods. Consumers will benefit by increasing their take-home meal options, by avoiding shipping fees and higher prices of non-local gluten-free bakers, and by knowing that they are supporting their local farmers and food producers.
For more information on products or special orders, contact Kat at kforgacs@gmail.com, or visit http://katskitchenglutenfree.blogspot.com for recipes, tips, and more information on life after gluten.
Alex Kroh says, “Bread Spreads was started
to celebrate the special relationship between the grain and legume. Bread Spreads is taking locally grown edamame and fava beans to create two delicious recipes, Edamame
Hummus and Fava Bean Salad.
“What is so special about these two foods, you ask? Just about everything, depending on who wants to know. Want a healthy snack? Both grains and beans are non-processed/
whole foods packed with nutrients that help to lower your cholesterol while being
virtually fat free. Don’t eat meat? The grain and legume combo is important because
complimentary amino acids allow your body to synthesize protein, which can be scarce in a meat free diet. In a recession? Since grains and legumes are widely grown throughout the world in large amounts, they come together to create inexpensive food for people who are on a budget. Enjoy unique, delicious food? Almost every culture has their own version of a grain/legume combination so the pantry of humanity is full of authentically tasty recipes waiting to be enjoyed.” Find out more at http://breadspreads.blogspot.com.
Joy Shayne Laughter, Founder and President
of Spreadable GOOD and a Bloomington
native, developed Mo’ Buttah! as a healthier
peanut butter alternative. Mo’ Buttah! blends whole-food sources of calcium, iron, and minerals with peanut butter and sunflower butter to make spreads
with a lighter texture than other nut butters, perfect for spreading, dipping, and mixing into your own recipes. Peanut and Sunflower offer their ingredients’ familiar robust flavors, while Peanut Spice and Sunflower Spice are exciting taste alternatives for adventurous palates. Sunflower flavors are made without soy products. All Mo’ Buttah! is dairy-free and vegan-friendly. Healthy and delicious
has got to be Mo’ Buttah!
Spreadable GOOD was founded to develop healthful snacks for low-income children
and teens who rely on non-profit programs for regular meals. Profits from sales of Mo’ Buttah! support production of Mo’ Buttah! for this mission.
HOPE’S HOMEMADES by Hope Lukens
will be coming soon to Bloomington. Hope’s products will include homemade cheesecakes, custom desserts, and baked goods including unique cookies, brownies
and “down-home” style cakes and breads - “Baked goods like you would if you could.”
All products will be highest quality, contain no added preservatives and will feature whole and locally-produced ingredients as much as possible. Hope says, “I am a Bloomington resident of 24 years, a graduate of Indiana University with a diverse past and work history including retail, banking, domestic work as a nanny and customer service and sales. I have worked for the past fifteen years to establish a
consistent and secure home for my children.
About the Bloomington Kitchen Incubator
The Bloomington Kitchen Incubator is a non- profit organization supporting farmers and entrepreneurs as they develop new successful food businesses that strengthen and expand the regional food economy. Members can take advantage of a variety of services that include business planning and development, access to a licensed kitchen, food product development, identifying
market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. This work is done in a cooperative atmosphere, which allows members to share in best practices, negotiate for bulk discounts and other benefits.
To learn more about the BKI, please contact Bobbi Boos at 812-272-3656 or
bobbiboos@gmail.com, or check out our developing website:
http:www.bloomingtonkitchenincubator.org
Katherine (Kat) Forgacs founded Kat’s Kitchen to provide South Central Indiana with “Good Food, Gluten-Free.” Kat’s Kitchen will source the best available
organic and/or local ingredients to create gluten-free, dairy-free prepared meals and baked goods at an affordable price. No more frustration over a gluten-free lifestyle! All of Kat’s products will clearly identify the presence of the most common allergens, including soy, nuts, corn, rice, and potato. No gluten or dairy ingredients will be used, and cross-contamination will be diligently avoided.
Kat’s Kitchen evolved out of a need for more freshly-made, gluten-free and dairy-free food choices in Central Indiana. Kat strives to create interesting, unique, and healthy alternatives to allergen-laden foods. Consumers will benefit by increasing their take-home meal options, by avoiding shipping fees and higher prices of non-local gluten-free bakers, and by knowing that they are supporting their local farmers and food producers.
For more information on products or special orders, contact Kat at kforgacs@gmail.com, or visit http://katskitchenglutenfree.blogspot.com for recipes, tips, and more information on life after gluten.
Alex Kroh says, “Bread Spreads was started
to celebrate the special relationship between the grain and legume. Bread Spreads is taking locally grown edamame and fava beans to create two delicious recipes, Edamame
Hummus and Fava Bean Salad.
“What is so special about these two foods, you ask? Just about everything, depending on who wants to know. Want a healthy snack? Both grains and beans are non-processed/
whole foods packed with nutrients that help to lower your cholesterol while being
virtually fat free. Don’t eat meat? The grain and legume combo is important because
complimentary amino acids allow your body to synthesize protein, which can be scarce in a meat free diet. In a recession? Since grains and legumes are widely grown throughout the world in large amounts, they come together to create inexpensive food for people who are on a budget. Enjoy unique, delicious food? Almost every culture has their own version of a grain/legume combination so the pantry of humanity is full of authentically tasty recipes waiting to be enjoyed.” Find out more at http://breadspreads.blogspot.com.
Joy Shayne Laughter, Founder and President
of Spreadable GOOD and a Bloomington
native, developed Mo’ Buttah! as a healthier
peanut butter alternative. Mo’ Buttah! blends whole-food sources of calcium, iron, and minerals with peanut butter and sunflower butter to make spreads
with a lighter texture than other nut butters, perfect for spreading, dipping, and mixing into your own recipes. Peanut and Sunflower offer their ingredients’ familiar robust flavors, while Peanut Spice and Sunflower Spice are exciting taste alternatives for adventurous palates. Sunflower flavors are made without soy products. All Mo’ Buttah! is dairy-free and vegan-friendly. Healthy and delicious
has got to be Mo’ Buttah!
Spreadable GOOD was founded to develop healthful snacks for low-income children
and teens who rely on non-profit programs for regular meals. Profits from sales of Mo’ Buttah! support production of Mo’ Buttah! for this mission.
HOPE’S HOMEMADES by Hope Lukens
will be coming soon to Bloomington. Hope’s products will include homemade cheesecakes, custom desserts, and baked goods including unique cookies, brownies
and “down-home” style cakes and breads - “Baked goods like you would if you could.”
All products will be highest quality, contain no added preservatives and will feature whole and locally-produced ingredients as much as possible. Hope says, “I am a Bloomington resident of 24 years, a graduate of Indiana University with a diverse past and work history including retail, banking, domestic work as a nanny and customer service and sales. I have worked for the past fifteen years to establish a
consistent and secure home for my children.
About the Bloomington Kitchen Incubator
The Bloomington Kitchen Incubator is a non- profit organization supporting farmers and entrepreneurs as they develop new successful food businesses that strengthen and expand the regional food economy. Members can take advantage of a variety of services that include business planning and development, access to a licensed kitchen, food product development, identifying
market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. This work is done in a cooperative atmosphere, which allows members to share in best practices, negotiate for bulk discounts and other benefits.
To learn more about the BKI, please contact Bobbi Boos at 812-272-3656 or
bobbiboos@gmail.com, or check out our developing website:
http:www.bloomingtonkitchenincubator.org
Free Discussion on Organic Gardening with Daniel Atlas
Free Discussion on Organic Gardening with IU Alumni Daniel Atlas
On Monday, April 27, 2009, Daniel Atlas will be discussing the importance of organic gardening and local agriculture. The format is a meet and greet and will be at Finch's Brasserie, 514 E Kirkwood Ave, 5:30pm-8pm. The discussion will include the release of his debut book titled Gardening with SPROUTS: A How-To Guide to Organic Gardening and Design. The book is an 83 page, full-color instructional guide detailing information ranging from setting up a garden and planting seeds to harvesting crops, to treating and preventing common garden pests and diseases. The book is essentially gardening through the eyes of SPROUTS (Students PRoducing organics Under The Sun), a student organization and organic garden at the corner of 8th Street and Fess Ave on the Indiana University campus.
Daniel is a 2008 IU alumni who received degrees in an IMP titled "Sustainability, Awareness, and Community Development," and a second major in Religious Studies. He is a cofounder of the SPROUTS garden which was established in 2005.
Come celebrate this joyous occasion with Daniel and learn how to start your own garden too! There will be food, drinks, a raffle drawing, and a gift for those who purchase a book.
#####
For more information, please contact sprouts@indiana.edu. SPROUTS (Students Producing Organics Under The Sun) is a student organization and student garden at Indiana University. Their mission is to promote sustainably and locally grown produce and food literacy. *SPROUTS is looking for volunteers for the summer too.
If interested please email the contact above or come to one of our workdays which are every Saturday 11am-3pm.* Come learn how to garden with us!!
#####
On Monday, April 27, 2009, Daniel Atlas will be discussing the importance of organic gardening and local agriculture. The format is a meet and greet and will be at Finch's Brasserie, 514 E Kirkwood Ave, 5:30pm-8pm. The discussion will include the release of his debut book titled Gardening with SPROUTS: A How-To Guide to Organic Gardening and Design. The book is an 83 page, full-color instructional guide detailing information ranging from setting up a garden and planting seeds to harvesting crops, to treating and preventing common garden pests and diseases. The book is essentially gardening through the eyes of SPROUTS (Students PRoducing organics Under The Sun), a student organization and organic garden at the corner of 8th Street and Fess Ave on the Indiana University campus.
Daniel is a 2008 IU alumni who received degrees in an IMP titled "Sustainability, Awareness, and Community Development," and a second major in Religious Studies. He is a cofounder of the SPROUTS garden which was established in 2005.
Come celebrate this joyous occasion with Daniel and learn how to start your own garden too! There will be food, drinks, a raffle drawing, and a gift for those who purchase a book.
#####
For more information, please contact sprouts@indiana.edu. SPROUTS (Students Producing Organics Under The Sun) is a student organization and student garden at Indiana University. Their mission is to promote sustainably and locally grown produce and food literacy. *SPROUTS is looking for volunteers for the summer too.
If interested please email the contact above or come to one of our workdays which are every Saturday 11am-3pm.* Come learn how to garden with us!!
#####
Sunday, April 19, 2009
Bale Out the Gardeners!
Yes, it would be quite fine if bale out monies would be given to communities instead of banks and car companies to establish community gardens and educational programs!
Open Polinated Seeds Only, Please!
I have often been asked, "When did you decide to garden organically and why do you prefer open pollinated seeds"? It was in the late 70's while living in Arizona. I knew that I wanted to pursue a simple lifestyle that included gardening. I was reading some Ruth Stout, Scott and Helen Nearing and Communities Magazines. One Tucson spring, I signed up for a class presented by "Meals for Millions"; a group working to develop a traditional approach to local gardening. I fell in love with the entire process of growing my own food, consuming it and saving seeds for the next season. I poured over Farmstead Magazine and Organic Garden and became very interested in saving seed, which led me to the Seed Savers Exchange, Gardens for All, biodynamics and alleopathy.
By the time I arrived in Bloomington, I was very interested in seed saving and establishing an heirloom garden. It was in searching for info on setting up my seed storehouse, that I found the Graham Center. I think that was in 1982 or 83. Some information in the publication sent ( I still have it in my garden files) shocked me. There was information about the poor state of our USDA Seed Banks and a statement (this is not verbatim) that of all the food resources that the USDA had cataloged at the turn of the century, less than three percent were left according to the current catalog and that the majority of the seeds maintained were mostly in tomatoes! I was horrified at the staggering losses and have never gotten over the shock of those numbers. The thousands of years of human work in creating a stable food source, and its loss in a short time, because of lack of attention and appreciation. I was already for open-pollinated seeds, and now knew that I would have trouble purchasing any other type.
Even then, it was clear that there were patterns at work to take control of food away from people. I learned that a number of countries had seed laws, that other countries were fighting to keep them off of their seeds. That there were places where it was illegal for farmers to save, and in some cases to sell, saved seeds.
That there are seed list and that there were a few companies beginning to buy up seeds. I saw companies pushing hybrid seeds out left and right, and people gobbling them up along with the fertilizers. I had never been fond of fertilizers. Even as a kid, I had decided that they were connected to my allergies.
Something in me said that the greedy folks were going to make things worse for everyone. I became further committed to open-pollinated seeds and in 1983 I hosted my first seed exchange in Brown County. I shared seeds I had gotten from gardeners all over the country. I shared seed I had gotten on my search in the community. I contacted old farmers and got seeds or starts. One year, I had a small seed business, Clear Sky. I saw the blooming of people interested in sustainability and community on my local level.
Now I leap into the present, and the nightmare of seed loss has increased. The seed companies have been reduced in numbers, of course the varieties available for use have been reduced, farmers are being sued. Some companies are working hard to make laws to take control of our food (and water), modify them and couple the seeds ability to grow with varieties of chemicals, many petroleum based.
Genetically modified seeds and chemical weed killers, are poison and toxic to the life on this planet.
By the time I arrived in Bloomington, I was very interested in seed saving and establishing an heirloom garden. It was in searching for info on setting up my seed storehouse, that I found the Graham Center. I think that was in 1982 or 83. Some information in the publication sent ( I still have it in my garden files) shocked me. There was information about the poor state of our USDA Seed Banks and a statement (this is not verbatim) that of all the food resources that the USDA had cataloged at the turn of the century, less than three percent were left according to the current catalog and that the majority of the seeds maintained were mostly in tomatoes! I was horrified at the staggering losses and have never gotten over the shock of those numbers. The thousands of years of human work in creating a stable food source, and its loss in a short time, because of lack of attention and appreciation. I was already for open-pollinated seeds, and now knew that I would have trouble purchasing any other type.
Even then, it was clear that there were patterns at work to take control of food away from people. I learned that a number of countries had seed laws, that other countries were fighting to keep them off of their seeds. That there were places where it was illegal for farmers to save, and in some cases to sell, saved seeds.
That there are seed list and that there were a few companies beginning to buy up seeds. I saw companies pushing hybrid seeds out left and right, and people gobbling them up along with the fertilizers. I had never been fond of fertilizers. Even as a kid, I had decided that they were connected to my allergies.
Something in me said that the greedy folks were going to make things worse for everyone. I became further committed to open-pollinated seeds and in 1983 I hosted my first seed exchange in Brown County. I shared seeds I had gotten from gardeners all over the country. I shared seed I had gotten on my search in the community. I contacted old farmers and got seeds or starts. One year, I had a small seed business, Clear Sky. I saw the blooming of people interested in sustainability and community on my local level.
Now I leap into the present, and the nightmare of seed loss has increased. The seed companies have been reduced in numbers, of course the varieties available for use have been reduced, farmers are being sued. Some companies are working hard to make laws to take control of our food (and water), modify them and couple the seeds ability to grow with varieties of chemicals, many petroleum based.
Genetically modified seeds and chemical weed killers, are poison and toxic to the life on this planet.
Wednesday, April 15, 2009
Rawluck Raw Food Pot Luck and Raw Food Day!
Next Rawluck April 19 Sun 6 PM!!
Location: Steph's House, 1032 East Maxwell Lane (near Bryan Park)
PLEASE BRING LAWN CHAIRS if you want to sit :-)
Parking: On Sunday it is legal to park on Maxwell without permit,
please do not park at Steph's as we may need carport to eat under if
it is raining.
For recipe ideas, see http://www.living-foods.com/recipes/
If new to Living and Raw Foods, bring a pineapple, salad, bowl of raw nuts, etc.
We prefer all foods to be organic, please bring dish for 6-8 people.
If you bring enough to share leftovers we exchange foods when
finished.
contact Andy at windriveracupuncture@gmail.com with any questions.
UPCOMING
CONSCIOUSLY ALIVE! RAW FOOD DAY CONFERENCE
IN INDY JUNE 6,
see attached poster for details!!
Last Rawluck Mar 28 was HUGE success!!! We had nine people bring some
awesome savory dishes, including pizza, gazpacho, amazing cookies,
salads, living quinoa tabouleh, raw hummus, pineapple, walnuts, et al
--
The Center for Sustainable Living
323 South Walnut St.
Bloomington, IN 47401
(812) 332-8796
www.simplycsl.org
Location: Steph's House, 1032 East Maxwell Lane (near Bryan Park)
PLEASE BRING LAWN CHAIRS if you want to sit :-)
Parking: On Sunday it is legal to park on Maxwell without permit,
please do not park at Steph's as we may need carport to eat under if
it is raining.
For recipe ideas, see http://www.living-foods.com/recipes/
If new to Living and Raw Foods, bring a pineapple, salad, bowl of raw nuts, etc.
We prefer all foods to be organic, please bring dish for 6-8 people.
If you bring enough to share leftovers we exchange foods when
finished.
contact Andy at windriveracupuncture@gmail.com with any questions.
UPCOMING
CONSCIOUSLY ALIVE! RAW FOOD DAY CONFERENCE
IN INDY JUNE 6,
see attached poster for details!!
Last Rawluck Mar 28 was HUGE success!!! We had nine people bring some
awesome savory dishes, including pizza, gazpacho, amazing cookies,
salads, living quinoa tabouleh, raw hummus, pineapple, walnuts, et al
--
The Center for Sustainable Living
323 South Walnut St.
Bloomington, IN 47401
(812) 332-8796
www.simplycsl.org
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