The Weekly GOOD, vol. 41

I’ve spent some time in California lately. Kind of enamored…
 September 25, 2018

We’ve been traveling a bit for work as of late, so I’ve been on an every-other-week schedule. And, with everything going on, I kinda like it. Anyway, let’s get to this edition of the ol’ EO…


GOOD ADVICE

Read/Watch: California finally legalized… homemade food. There are rules and designations of course, but CA Assembly Bill 626 is a step in the right direction for a bit of food freedom, where MHK (microenterprise home kitchens) can cook and sell food on the same day. “Supporters of the bill, including its author, Assemblyman Eduardo Garcia, argue that the law is aimed at providing protections and opportunities for members of historically marginalized communities such as women, immigrants and people of color, according to a legislative analysis of the bill.”

> Tamales anyone? New California law legalizes sale of homemade food


ON SUSTAINABILITY

Read: After a California man won a lawsuit against Monsanto for aiding in his development of terminal cancer, the sustainability of agriculture opened back up in major media. And, in that discussion, once again we look to the (re)development of regenerative practices as a likely candidate for getting out of this damn mess. (See also: what’s happening back home in NC with Florence’s fight with pig waste) With a reported 60 harvests left (thanks to soil degradation), farmers and groups representing farmers are looking to… earth. How we treat it to treat us. What that has to do with you? Or your business? Says Sara Newmark of MegaFoods: “I would also leave all industries with the following message: Take note of this work, at what consumers are asking for. It boils down to wanting their food, supplements, and other products to come from companies who are leading revolutionary work and doing it transparently. That can, and should, be applied to any industry.” Also, food = life.

> Agriculture has a sustainability problem. Here’s why it affects your business.


DOING GOOD

Read: There’s always a loophole. Right? Turns out “Product of the USA” doesn’t really mean what most consumers likely think it means. Advocacy groups including the American Grassfed Association have petitioned the USDA and FSIS (Food Safety and Inspection Services) to look further into the matter. Ambiguous language may be allowing products to gain the USA stamp without really being grown in the USA. Huh? “They state that due to an ambiguity in the language in a regulatory policy, imported meat that is processed in a USDA-inspected facility is being labeled ‘Product of U.S.A.’ despite the fact that the animal source was born, raised and slaughtered in another country.” While I’m not against eating quality beef from New Zealand or other countries, I’m all for transparency in labeling. And not having that negatively affect farmers actually producing in the USA.

> Why your ‘Product of the USA’ steak may not actually be from a cow raised on American soil


EATING WELL

Make: Any recipe that starts with bacon can’t be bad. I mean, right? Well, that’s where we begin with this weeknight shrimp recipe. Then, we toss it with olive oil and fennel for a really nice (and not-so-typical) flavor and texture. On a bed of fennel, spinach, and leeks, this weeknight shrimp dish has no chance to be anything other than absolutely amazing.

> Make this tasty Fennel Dusted Shrimp with Fennel, Spinach, and Leeks


AND… ONE LAST THING BEFORE WE GO…
 > What might be the oddest thing you think you’d find in search for vegetarians? Survey says…
cannibals…?


Originally published at The Ethical Omnivore.