Juicy, Red, Sweet.

If you haven’t heard about CA’s Department of Pesticide Regulation, you soon will.  It’s going to enter your thoughts as you bite into your first, juicy sweet strawberry of the summer.  That’s because they oversee part of a multimillion dollar farming industry and are responsible for allowing “exposure levels for methyl iodide that are 120 times higher than recommended by its own scientists and an eight-person panel the department commissioned to peer-review its work.”  Read more in the article at Civil Eats.

Ok, what is methyl iodide?  It’s a chemical pesticide that is expected to replace methyl bromide (which depletes the ozone).  But methyl iodide isn’t much better – it has the potential to be extremely hazardous, especially to the farm workers

strawberries.

continually exposed to it.  Because we know how important it is to understand the supply chain that brings food to our table, we have to take action against this health and environmental threat. 

The good news is – there are a lot of us who oppose this pesticide and are promoting alternative organic and sustainable practices.  Join the opposition and take action here.

NOFA/Mass Full Text Article

For those of you who have expressed interest in reading the full text of our published article in the NOFA/Mass June Newsletter, read it here below. 

WORTH THE WAIT: ADVENTURES IN CHEESEMAKING by Jaimee Rondeau, NOFA/Mass Member

I slowed my car as she peeked in my window. ―”Oh, the Lawton place! Right over there,” said the vigorous power-walker who obviously had warm feelings for the generational family farm located in Foxborough, MA. I was lost and running late for my NOFA workshop, a typical situation I often find myself in.

Round-Up Ban Stays in First GE Crop Case

This is a positive step forward in the fight against GE Alfalfa from Monsanto.  Even though support went to Monsanto, the planting of the GE alfalfa is still illegal.  It’s complicated and we still have a long way to go but we’re not going to stop.

Read the full story here from the True Food Network.

From the Share Box

Hydrating bok choy, purple radishes so spicy your eyes tear up, two types of kale, collards, swiss chard, broccoli, and leaf lettuce.  Clearly, an abundance:  our first crate harvested this season.  Worked by hand, from seed to savor.

photo by elena rego

This marks our second year reaping the benefits of organic, local produce.  As someone who focuses on a plant-based diet, this makes complete sense economically (full disclosure:  I have the great advantage of being partnered with an organic farmer who brings home tasty treats almost daily), and as a cook, this makes complete sense for the palate.

Pictures from the NOFA Cheese Workshop

photos curtesy of b. schwarz

kneading the mozzarella

cutting the curd