|Fall a busy time preparing for next year’s garden|
Bangor Daily News - 9/11/2010.By Reeser Manley – My favorite time of year has arrived. At the end of the workweek, after days of classroom confinement and evenings spent in front of a computer screen, I can spend blue-sky Saturdays helping Marjorie prepare the garden for winter.
|Sticky solution: Vermonters pan ‘all natural’ syrup|
Portland Press Herald - 9/10/2010.By Lisa Rathke – Montpelier, Vt.: A new Log Cabin syrup touted as "all natural" looks a lot like the pure, 100 percent maple product that's the pride of Vermont, right down to its packaging in a plastic beige jug. But Vermont officials, seeking to protect the state's signature commodity, contend that Log Cabin All Natural Syrup is not what it seems, enticing consumers into dousing their pancakes with ingredients that include caramel color, xanthan gum and a paltry 4 percent maple.
|Drought tolerance critical, say DuPont and Monsanto. We couldn’t agree more.|
Rodale Institute - 9/9/2010.By Amanda Kimble-Evans – The Rodale Institute Farming Systems Trial has been tracking the performance of organically managed fields and conventionally managed fields for the last 30 years. The yield results dispute the oft-cited misconception that organic farming uses more resources to produce less food. And, the resilience of the organically-managed fields in drought years is incredible.
|Our energy-gulping industrial food system revealed|
Grist - 9/9/2010.By Tom Philpott – In his recent The New York Times op-ed, "Math Lessons for Locavores," Stephen Budiansky shows that transportation and "modern" (i.e., highly mechanized and chemical-intesnsive) farming make up relatively small parts of industrial food's energy footprint. Consumers in their kitchens, in Budiansky's view, are the real energy guzzlers – so locavores should stop worrying and learn to love industrial food.