Ultra Processed Food Is Under the Gun Again This Week.

The WALL STREET JOURNAL HAS PUBLISHED NEW INFORMATION this week about America’s “dangerous addiction” to machine made food.
Read Their Article Here…

“The way we learn, remember and feel,”  has now been altered  by “ ultra processed food disorder.” Mental health and sleep problems just joined the perils of eating at the public trough. . (We thought we only had to think about obesity, type 2 diabetes, cancer and cardiovascular disease!)

It is important to note that some chemicals  can never be removed from  food  made with our machine technology. Solvents and degreasers keep our machines running on their 24-7, Day After Day schedule. These compounds crept into  the machine’s crevasses and corners long ago when the epic Day After Day film emerged from the Canadian Film Board   . Without solvents and degreasers all machines will seize up,  break down and become fully dysfunctional.  

In the 1990’s,  Congressional hearings were held to admit “organic” factory  food to our tables. Legislators at the time waived the solvents and degreasers issue aside as “necessary.”  Solvents and degreasers assured the continuity of what has now become our “food supply.”

Should we now find that making our food in this way is effectively  poisoning us, we might want to change up the template. Maybe making food in small batches from fresh local food is a better idea.

Maybe the myriad and wonderful student volunteers now aiding Farmers Kitchen from the UCD Sustainability Department can help us return to the kitchens of old cookhouses, longhouses and French cafes where dinners happen at 4. And to a world where freshly plattered and plated meals have happened over millennia in various communities and  at many ancient and communal tables worldwide.

Maybe. At Farmers Kitchen we will be redesigning ourselves as a non profit with the hope of further reviving our real local food within our community and  a return to ancient food ways at table. The climate desperately needs this revival. And all of the rest of us do as well.

The “American Way of Food”

New studies describing what could be called “the American Way of Food”are at their  best unnerving.  This week’s new study set off more alarm bells.
An outlawed chemical, called chlormequat, lives on-today,  in your Cheerios.  4 out of five Americans now have the chemical,  linked to reproductive and developmental problems, in their bloodstream.

Eating the standard American processed food  diet is now linked to dementia in your 50’s, and a 20 percent shorter lifespan than our parents. Colon cancer menaces young people in their 20’s and 30’s.

The planet is newly burdened with a food transport system that exists solely to provide us with either “fast Fritos” from Chicago, out of season fruit from South America, or their unreal equivalents at a jillion places on the global map.

The Fritos, Cheetos and Cheerios could  be easily emulated with variants on quick, freshly made corn chips from a stove near you.  Or apple fritters with local fruit from your local real food  place, or..what are Cheetos anyway?

Maybe we don’t need new tech… maybe we just need a better, more reality based, local fresh food system.  Our customer from the Sierra Club leadership, and others, (like a customer from the top tier of the USDA in Washington, who should know,) estimated the American processed food and transport system is responsible for more than half of our  climate change problem.

( Footnote; while we are solving unsolvable problems; We also think real food improves the lives and potential of our homeless friends and neighbors. Join us today and everyday in building the infrastructure that could make this happen.)

EWG finds little-known toxic chemical in four out of five people tested

Chlormequat GHS Classification


Harvard nutritionist lives by these 6 rules to keep her brain sharp and happy

By Dr. Uma Naidoo

If you’re burdened with constant brain fog and anxiety, you’re not alone.As a Harvard nutritionist and psychiatrist, I’ve spent decades researching how anxiety affects many aspects of physical health, including immunity, inflammation, diet and metabolism.

I always tell people that food and nutrition are invaluable tools that can help us relieve anxiety, boost focus and improve overall mental health.

Here are six rules I live by for a calmer, stronger and happier brain…

Continue reading “Harvard nutritionist lives by these 6 rules to keep her brain sharp and happy”

Nutritional psychiatrist Felice Jacka: ‘The global food system is the leading cause of early death’.

We usually think of food as having an effect on us from the mouth down. Why study its impact on our brain?
Our gut microbiome affects virtually every aspect of health. It affects our metabolism, our blood glucose, our body weight. It affects the way genes turn on and off, and the amount of serotonin in our brain by altering the way the gut breaks down tryptophan [from protein] in our diet. It influences the stress response system. It affects the way the [energy-producing] mitochondria in our cells work, and it very profoundly influences our immune system.

Continue reading “Nutritional psychiatrist Felice Jacka: ‘The global food system is the leading cause of early death’.”


Quoted From The Atlantic Monthly

The podcaster Chris van Tulleken has strong opinions about soft bread and candy that never decays.

Chris van Tulleken refuses to tell me what to have for breakfast. “Everyone thinks that I have a strong opinion about what they should eat,” he tells me, as I hesitate between the eggs benedict and the full English. “And I have almost no opinion.”


The Biggest Ideas in Farming Today Are Also the Oldest

Georgia cattle raiser Will Harris left behind the destructive techniques of modern agriculture, charting a new path forward for the livestock industry.

“Earth’s soil can sequester vast amounts of carbon — I’ve known this for years. But it wasn’t until I stood at the boundary between two farms in southern Georgia recently that I appreciated the enormous potential of that fact…”

Will Harris
Fourth-generation cattleman

Read the whole story…

Reverse Climate Change with Real Food

“We have to recognize the way we are living, eating and consuming energy are all having an impact on the planet—and increasingly it is reacting.”
Fareed Zacaria 2020 *

Industrialized food shapes us today, and alters our world tomorrow. As we struggle to find  obscure paths back to real food, our planet will follow, calming itself, and us, as we reinvent an only recently lost ancient, food-centric life

Healthier, happier and stronger, we may discover that our new nutrient dense meals have become a miraculous, affordable healing force.

Watch for Farmers Kitchen’s monthly e-books, with simple seasonal recipes, tapping Into local and ancient food wisdom; bringing year round, super fresh, nutrient dense foods to your table. (Complimentary upon monthly renewal for Premium Subscribers!) Look for the first e-book around mid November.

Today’s industrialized “food system” is responsible for 1/3 of climate change, depending, as it does, upon fuel intensive transportation systems, vast refrigeration and manufacturing processes. Big Ag’s machines create heavily compacted soil, now rendered unable to sequester carbon. And factory made food necessitates toxic chemicals to disguise lack  of freshness and nutrients.

Save the world with real food? What a delicious idea!

*United Nations  Climate Report 2020
Cited by Fareed Zacaria
“Nature is declining globally at rates unprecedented in human history.” 75% of all land has been “severely altered” by human actions, as have 66% of the world’s marine environments. Ecosystems are collapsing, and biodiversity is disappearing. As many as 1 million plant and animal species (of 8 million total) are threatened with extinction, some within a few decades.”
*From Fareed Zacaria’s new book “10 Lessons for a Post Pandemic World”
Copyright (c) 2020 by Fareed Zakaria. Published by W. W. Norton & Company, Inc. All rights reserved.

Food for Difficult Times

We all know the right thing to bring to a funeral. A “covered dish; ” placed on the table, brightens many dark days. Since ancient times humans have buffered losses and hardships with food.

Jose Andres knows this. When tragedy, fear and loss strike in the form of earthquakes or hurricanes, the world renowned chef and his mobile food minions are among the first to arrive. They set up field kitchens.

Should we take our best covered dishes to long tables where people whose hearts are broken gather to protest injustice? Food helps humans survive heartbreak with their humanity intact. It provides the irreplaceable element of community support.

Imagine offering generous quantities of good or great food to first responders, families, and victims of illness in a pandemic. Would we see fewer deaths from Covid if we ate as well as people in a food centric culture? The United States, the wealthiest country in the history of the world,  has suffered far more COVID damage than any other country on earth.

◦The US has deliberately “saved” both time and money by skimping, since the 1950’s, on food quality, freshness, and access for all. (Think TV dinners, preservatives, food deserts, and Sci Fi faux food GMOs.) Huge collateral damage costs now loom. We may not have enough protective nutrients to buffer a blunder of such historic proportions.

Processed food belongs with polyester in the dustbin of history. File it away as another dreary “tech fail.” Can we cook our way out?

Put Down That Veggie Burger…

These farmers say their cows can solve the climate crisis

Reitz, South Africa (CNN) Danie Slabbert points toward the cattle that brought his farm back to life. Down the slope ahead of him, 500 black Drakensberger and mottled Nguni cows graze cheek by jowl. The Free State farmer gestures with his giant shepherd’s crook. Climate change may doom 1 in 3 species of plants and animals in the next 50 years Climate change may doom 1 in 3 species of plants and animals in the next 50 years “If cattle are part of nature, like they are now, then my cows are keeping the system alive,” he says. “How could you think that meat is the problem?” Calls for plant-based diets to save the planet from the climate crisis are growing louder. But there is another, quieter, revolution reshaping the agricultural world. Farmers like Slabbert and their supporters say that what people eat is not as important as how they farm. They believe cattle and cropland could help save the planet… Read More

Vote With Your Fork… Dr. Mark Hyman

Climate Friendly Local Food, for the Future of the Planet-the best holiday gift to our families and community! We love Dr. Hyman’s  take on this topic. Watch his brilliant synopsis here…..

Choosing to eat as our predecessors ate, we can vastly improve our health and turn our darkening future bright again. How do people achieve that in the modern world? It’s simple.

Real Food  turns our face  back about 70 years, to a time when people routinely got up before the sun and often worked deep into the night to make sure good food was on the table three times  every day.

Traditional cultures used efficiencies of scale (the big pot and the big spoon) to feed wonderful meals to large groups. My favorite example is the 40-50 people trooping in to the long food  laden tables in the cookhouse on my family’s ranch in the 1940’s in Nevada.. Today we see José Andres of Spain rushing into disaster areas with armies of chefs, not military MREs (meals ready to eat). He knows.

Farmers Kitchen draws on old world models,  cooking big batches for many and offering fresh good food, free of factory chemicals and planet burning food miles. As we embrace the “social capital” imbedded  in our local food community, it begins to make sense and things can get better. Civilization began with food and it could end there ..

Watch for our local meal kits, bringing us all together at the same metaphoric table

“Unless we recognize the overall failures of our current systems, we most probably don’t stand a chance.” Greta Thurnberg.