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Happier chickens part II, GMO alfalfa, and forest pinto beans recipe

Cook for Good news March 3, 2010 — There's lots going on in this newsletter! Read more on Perdue's chickens, help stop Monsanto's GMO alfalfa, learn about a talk and a class, and get the recipe for Forest Beans.

Happier chickens, part II

Last week, I wrote about Perdue's new line of chicken that is labeled "USDA process verified." Since then, I've talked and corresponded with Luis A. Luna, Perdue's V.P. of Corporate Communications, and also received an email questioning Perdue's practices. Luna assures me that these are broiler chickens who are fed vegetarian feed, can support their own weight, and are not de-beaked. They don't use antibiotics to promote growth or as a matter of course, but only if "absolutely necessary." It turns out that the Process Verified program is only available right now in North Carolina, so if you live elsewhere or can't find that chicken in your local store, call 1-800-473-7383. Whole Foods Market goes further with their farm-animal standards by not using antibiotics at all. And if you can, get organic, pastured chickens from local farmers who are happy to tell you about their good standards and perhaps welcome you to visit during farm tours.

Am I urging you to start eating chicken if you don't now? No. But if you do eat chicken, please eat the best chicken and support the best producers you can.

Speak up to protect organics.

The comment period on the USDA's environmental review of Monsanto's GMO alfalfa ends today, March 3rd. Please tell USDA Secretary Vilsack that you care about organics and ask him to reject Monsanto's GMO alfalfa. Read more and submit your comments via the Food Democracy Now website.

Talk and Class.

I'm looking forward to meeting students in Tessa Thraves' Food Systems class in the Sustainable Agriculture program at Central Carolina Community College on Monday. I'll be talking about how Cook for Good encourages healthy eating and a healthy statewide food system. It's wonderful to see this program extend the Sustainable Ag program to include cooking and eating.

On Saturday, March 13th, I hope to meet many of you at my baking class: Healthy, Homemade Bread, Quick or Slow. Learn how to make delicious, nutritious bread at home. Whether you whip up a fast bread or keep a bowl of slow-rising yeast dough in the fridge, you can make whole-grain, fresh bread with very little money or effort. Get hot biscuits and great recipes, too. Cost: $10. See class details or call Whole Foods to register: 919-828-5805.

Recipe: Forest Beans (Pintos with Mushrooms and Spring Onions)

Earthy meets fresh in this recipe. Mushrooms bring out the rich umami taste of the pinto beans while spring onions add liveliness, color, and a little crunch. It's a great way to take advantage of the early onions that are starting to appear in the farmers' markets.

Thanks for supporting kinder, more sustainable food systems. Every purchase and choice that we make helps influence what will be available in the future.