sharing a meal

In Praise of Feasting: The Magic of Coming Together for Meals

December 30, 2019

This is the in-between time. A one week lull between holiday blow-outs 1 and 2. While our individual traditions and beliefs may vary, some persistent themes dominate the season: we gather indoors with friends and family, and we eat. There is power in that simple act. Regardless of the Happy Holidays and Merry Whatevers, there… » Read more

Butterfly

Seeds, Soils and Snacks: The Beauty of Legumes

December 23, 2019

In part 1 of our deep dive on legumes, we looked at how the powerful proteins of the families Fabaceae and Leguminosae can replace animal-derived products in our diet. But did you know legumes are just as powerful in the fields as they are on our plates? They are the gift that keeps on giving. While modern industrial agriculture is based… » Read more

Legumes

Everything You Ever Wanted to Know About Legumes (but didn’t know you wanted to know)

December 10, 2019

In the developed world, we eat, on average, too many animal products. In fact, we eat way too many animal products. Not just too many for our own health, but too many for the health of the planet. These animal proteins aren’t just delicious, they’re valuable sources of protein, which is vital to growth, tissue… » Read more

Field of Schemes: How GMO Alfalfa Messed Up a Perfectly Good Thing

December 2, 2019

Most of us don’t think about alfalfa very much. Outside of agricultural communities and die hard fans of Our Gang, it is safe to say alfalfa is not a hot topic. We’d like to challenge that notion. Bear with us: In the US, alfalfa is grown on roughly 23 million acres annually, most of which… » Read more

Cornhole board

Au Revoir, Non-GMO Month!

November 22, 2019

Congratulations and heartfelt gratitude to our retail, brand and distribution partners who joined us for the 10th annual Non-GMO Month. More than 1,000 stores across North America used posters, infographics and pamphlets to celebrate our right to know what’s in our food and to choose non-GMO. This year’s theme, “Make Your Mother Proud,” represented a… » Read more

Moon and bat

Halloween Horror Stories: I Know What You Did to Your DNA

October 31, 2019

‘Tis the season for scary movies. One of our favorite genres is “science experiments gone awry,” including the rich world of fictional human/insect hybrids, creature features of all denominations, and, of course, Frankenstein. These are some of the images that populate streets and screens each Halloween. So where does the line between science and science… » Read more

Apple tree

GMO Apples: An apple a day may not brown right away

October 29, 2019

It’s lunchtime at your local supermarket and like many people, you head to the convenient grab-and-go aisle. Maybe you want to add fruit to your meal so you pick up a package of pre-sliced apples with a little snowflake sticker. These apples show not a single sign of damage or any brown discoloration marks. It… » Read more

Potatoes in hands still dirty from being harvested

No Joy in Spudville

October 22, 2019

From their humble brown beginnings beneath the soil, potatoes have become a staple in the North American diet. They are currently the most consumed vegetable in the US, with a yearly average intake of nearly 50 lbs per person. That means events in the world of the potato affect the lunch bags and dinner plates… » Read more

fish swimming upstream

Hidden GMOs in the Seafood Aisle 

October 15, 2019

GMOs show up almost everywhere in our food—even in our seafood products. If you are a savvy shopper you may wonder how a seafood product could have GMOs, since fish come directly from the ocean. Unfortunately, it is not that simple. GMOs as an added ingredient Many fish products we purchase contain added ingredients, which… » Read more

Beyond Burger Plant-Based Patty

Navigating Meat Alternatives

October 11, 2019

In the past few years, new plant-based meat alternatives have inundated the market. These products resemble meat, but contain no actual animal tissue. They are created with plant-derived ingredients like soy or pea protein. With as many as a quarter of North American millennials describing themselves as vegetarians or vegans, and plant-based diets on the… » Read more