The Associated Press reports that Colorado cantaloupe growers are promoting new safeguards as Rocky Ford melons return to grocery stores a year after a deadly listeria outbreak killed 30 people nationwide. Farmers near the Colorado town of Rocky Ford are trying to restore the sweet melon’s reputation. They have banded together to trademark the melons and fund a new $800,000 tracking system to prevent future outbreaks. A new group called the Rocky Ford Growers Association is also promoting safe-handling techniques on the social media sites Facebook and Pinterest. The farmers say they’re trying to salvage a crop decimated by sales declines after last fall’s outbreak. Several lawsuits are still pending against the farm located 90 miles from Rocky Ford identified as the source of the outbreak. Only 30 percent of Rocky Ford’s melon fields that have been planted with melons this year.
Is ‘big organic’ better than ‘big ag’?
A recent New York Times feature on how big companies are taking over the organic industry, and not for the best, prompted Nancy Coulter-Parker, Director of Insights and Product Development at Boulder’s New Hope Natural Media to write an insightful, personal blog post:
“Big organic is better than big conventional ag. Big organic doesn’t use pesticides, at least not intentionally (and there are organic regulations against pesticide drift from other farms). Big organic is more environmentally friendly. Now, if you’re asking me if an organic Oreo is any better than a conventional Oreo, then no, it’s all bad—and not just because I don’t like Oreos. Junk food is junk food. But if you pressed me, I’d still buy the organic Oreos. I would buy the organic Oreos because of the transparency built into the organic industry. I know exactly what is in the organic Oreos and how they have been made. I know how the ingredients were grown and, I can easily trace where the ingredients have been sourced. So while the New York Times may take issue with the non-organic ingredients that are allowed in organic foods, I at least still know exactly what is in my food and can choose to eat or not to eat it.”
Read the entire commentary at http://newhope360.com.
Kundalini French toast?
And in the “only in Boulder” category, the Bodywork Bistro hosted a Kundalini French Toast event July 9 at 7:30 a.m. According to the establishment, you could’ve experienced a “Kundalini (yoga) Class followed by a delicious breakfast of Yogi French Toast — a special concoction of spices, without eggs and on gluten-free bread, which will support the fiery Kundalini practice.”
First there’s the taste
“It starts with delicious food. I don’t care how ethical and sustainable food is — if it tastes bad, I don’t want it.” – Chef and author Bryant Terry
Naturally good Colorado granola cookies
Denver-baked Udi’s Granola shared the following recipe using its crunchy Au Naturel Granola containing only thick-cut rolled oats, wildflower honey, and canola oil.
Udi’s Granola Cookies
1 cup butter, softened
3⁄4 cup packed brown sugar
1 teaspoon vanilla extract
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3⁄4 cups Udi’s Original Granola
1 cup semisweet chocolate chips
Preheat oven to 375 degrees. In a medium bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine and sift flour, baking soda, and salt; stir into the creamed mixture. Finally, stir in the granola and chocolate chips. Drop dough by heaping teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake 12 to 15 minutes, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool. Makes about three dozen cookies.