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Is a Food Revolution Now in Season? / In DC, the Gardener-in-Chief Embraces the Activists


Business  (tags: agribusiness, industry food, organic, White House, Alice Waters, local food, Department of Agriculture )

Larry
- 3713 days ago - nytimes.com
After being largely ignored for years by Washington, advocates of organic and locally grown food have found a receptive ear in the White House, which has vowed to encourage a more nutritious and sustainable food supply.



   

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Larry S (38)
Sunday March 22, 2009, 9:46 pm
from article:

AT the heart of the sustainable-food movement is a belief that America has become efficient at producing cheap, abundant food that profits corporations and agribusiness, but is unhealthy and bad for the environment.

The federal government is culpable, the activists say, because it pays farmers billions in subsidies each year for growing grains and soybeans. A result is an abundance of corn and soybeans that provide cheap feed for livestock and inexpensive food ingredients like high-fructose corn syrup.

They argue that farm policy — and federal dollars — should instead encourage farmers to grow more diverse crops, reward conservation practices and promote local food networks that rely less on fossil fuels for such things as fertilizer and transportation.
 

Larry S (38)
Sunday March 22, 2009, 9:50 pm
from article:

While the idea of sustainable food is creeping into the mainstream, the epicenter of the movement remains the liberal stronghold of Berkeley, Calif.

It was there in 1971 that Ms. Waters started a restaurant, Chez Panisse, that used fresh, organic and locally grown products, a novelty at the time that has been widely copied by other chefs. In the years since, she has become a food celebrity, the “mother of slow food,” as a “60 Minutes” profile called her.

Mr. Pollan teaches journalism at the University of California, Berkeley, and is among a group of authors who have tapped into a wide audience for books that encourage local or organic foods while detailing what they view as health and environmental risks of processed foods and large-scale agriculture.
 

laurel w (207)
Sunday March 22, 2009, 10:12 pm
Great article Larry. Thanks for posting!
 
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