Basil and Cheese

An article by the New York Times, That Chicken in Your Soup, discusses many of the hazards that come from or are found in food from China. Stories like “eggs with toxic levels of melamine” and “rat labeled as lamb in Shanghai” are some reasons why America doesn’t import some foods from China. And now there is another threat of bird flu breaking out which is why America doesn’t import chicken from China normally. But recently the department of agriculture certified 4 production facilities in China as similar to those in America. “As a result, chicken growers in the United States, Canada and Chile could soon send their poultry to these Chinese facilities where the meat could be processed and then shipped back to the United States primarily for use in products like potpies or noodle soups.” The article goes on to say that it is right to question these changes because of China’s history with contaminated foods.

-Basilio Sambanidis

In In Manhattan, Alex Atala Offers a Sense of São Paulo, the author Jeff Gordinier took a visit to Brazilian chef Alex Atala’s restaurant in Manhattan and oversaw the entire process of how the chef’s handling the overwhelming demand for food and how he’s bringing a taste of his hometown through the food. Are you hungry?

Annual crops are wastefull, and need to be replanted each season

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from an article published on october 22 (http://www.nytimes.com/2013/10/23/opinion/bittman-now-this-is-natural-food.html) Wes Jackson, at 77 a farmer and scholar, pushes the idea of Perennial Polyculture farms. These farms will closer resemble plant growth in nature and has “ecological stability.” This is a style of agriculture that is revolutionary. Since the beginning of farming we have always used an Annual Monoculture, which is to say it needs to be replanted every spring. If the idea catches on, farms will begin to rely less on chemical fertilizers and pesticides, stop the need to tear up the soil every year, and reduce the pollution of our number 2 source of greenhouse gases, land use.

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