Tuesday, October 4, 2016

Ethical ❤ Local

Environmental concerns in the use of fertilizers, herbicides, pesticides, and hormones. High volumes of animal wastes produced by CAFOs (concentrated animal feeding operations) all of which can contaminate soil, air, and water. 
Contributors to global warming include the overreliance on fossil fuels for food production, the methane produced by animals, cattle, sheep, and pigs and the long-distance transport of the food. 
Expanding agriculture and animal farming often removes natural habitats and reduces natural biodiversity. 
An additional environmental concern is the deterioration of the oceans and their life forms due to overfishing and pollution.
Human Health concerns include producers' use of growth promoters, pesticides, and antibiotics that can affect child development, antibiotic resistance, and other health conditions. 
Concerns about the Humane Treatment of Animals include intensive confinement and abuse in CAFOs, and inhumane conditions during production, transport, and slaughter.

Local food has more nutrients. Local food has a shorter time between harvest and your table, and it is less likely that the nutrient value has decreased. 
Local food supports the local economy. 

Local food benefits the environment. By purchasing locally grown foods you help maintain farmland and green and/or open space in your community.

Locafoods promote a safer food supply. The more steps there are between you and your food’s source the more chances there are for contamination. 

Asparagus Soup with Lemon Crème Fraîche


  • 1/4 cup (1/2 stick) butter
  • 1 cup sliced shallots (about 6 large)
  • 2 pounds asparagus, trimmed, cut into 2-inch lengths
  • 2 teaspoons ground coriander
  • 2 14-ounce cans vegetable
  • broth
  • 1/4 cup crème fraîche or sour cream
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon finely grated lemon peel


Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

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