Of all the animals in the world, certainly we have the widest selection of possible foods; we can eat meat, vegetables, grains, legumes, dairy, and even industrial chemicals (apparently). And yet while a squirrel can look at an acorn and know instinctively that it is good to eat, we have to consider our food options. With so much variety, the only way we know what is good to eat and what isn’t is through trial and error, cultural norms, and our sense of taste and smell.

This is the omnivore’s dilemma, and it forms the basis for the book by Michael Pollan, which explores how we modern humans produce, acquire, and prepare our food.

I’m a huge proponent of organic farming, grocers and food. As someone who got their bachelors in Urban & Environmental Policy, I have pretty strong knowledge of the impacts that agribusiness has had on our environment, food system and health. And yet I rarely leave a grocery store with nothing but organic food. Why not? The answer is simple: I can’t afford it, and I often have trouble finding an organic alternative to conventionally produced at mainstream grocers.

The Environmental Working Group (EWG), a non-profit organization specializing in research and advocacy related to public health and the environment, has released its 2011 updated “Dirty Dozen” list of the 12 fruits and vegetables containing the most pesticides. Topping this year’s list? Apples. This begs the question, “Can eating an apple a day really keep the doctor away?”

The answer may lie in where you get your apples.

I’ve always found freshly baked bread is comfort food of the highest order. There is something reassuring about the aroma of baking bread as it fills my kitchen and floats through the rest of my home. If I make a loaf early in the morning, I can almost guarantee that it will be devoured before the end of the day (with a little help from some little mouths in my house). And because I think about these thins, I began to wonder if I could find local flour to for my bread baking. After all I can find vegetables, fruits, eggs, dairy, and honey, could I do the same for flour? As it turns out the answer is, yes.

High demand requires high efficiency. But organic farmers can’t use the technologies common to conventional agriculture – like pesticides and genetic engineering – to increase yields. As such, there’s a misconception that they stubbornly shun technology, preferring age-old tradition over modern methods. But that’s not the case. Through recent technological developments, these farmers can use their understanding of natural processes – the mating habits of pests, for example – to optimize yields. The surprising results can make you wonder where to draw the line between technology and nature.

Although this topic is far from new, there have been startling developments in the debate regarding genetically modified food (GMOs, a.k.a. genetically engineered or GE), specifically with the recent ratification of GE alfalfa seeds produced by Monsanto. Here are some links to help our readers follow the story so that you can make a more informed decision on the matter.

Members of the sustainable food movement are furious and, frankly, we have a right to be. Last month’sdecision by the USDA to fully deregulate GE alfalfa isn’t just a minor skirmish in a long and exhausting battle. It threatens the existence of organic farming and organic food, and flies in the face of USDA’s mandate from Congress under the Organic Foods Production Act to promote and preserve organic agriculture.

Red Russian Kale and Blue Potatoes is a simple recipe that combines two great vegetables at the peak of their season into one dish for an accompaniment to meat or as a vegetarian entree.

During an agency briefing on the Know Your Farmer, Know Your Food initiative, the USDA revealed a preliminary study mapping the gaps in the current local meat processing infrastructure.  You can read the full report …

Tons of cool links, on factory farms, how the Iceland volcanic eruption is impacting food systems, and Earth Day.