Local Re-usable Snack Bags!

I really meant to share this earlier. But, as you can see, time has gotten away from me.

I recently was given a link to an Etsy shop for "The Barefoot Seamstress" because a friend of mine knew I was looking for re-usable snack bags and that I prefer to support local business. Plus, while Snack Taxi and Chico (and dozens of others) have a great product...they cost more than I really want to spend ($7.95 to $14.95).

But, I found the holy grail of snack bags....

Photos and Prices available at Buzzy Bee Creations at Etsy.

Affordable - available lined in cloth or nylon - velcro seal - large enough for a good-sized sandwich.

I bought two sets; one for me and one for my son. Becky was so workable - even tried to find Spiderman fabric for my son's bags. She has a well-made product and a great price. I totally plan to buy more as gifts for this holiday season!

Check out her blog:


The Barefoot Seamstress

NEW BUSINESS!!!! Opening July 1 in Port Angeles

I am SO looking forward to this -

A new brewery is opening in downtown Port Angeles on July 1 -
BARHOP BREWERY

2 pm
110 N. Laurel

Website: http://www.barhopbrewing.com/
Facebook: http://www.facebook.com/pages/Barhop-Brewing/164569466907289

"The Future of Food" - Pharming?

So, earlier this week I watched The Future of Food (sort of in the tradition of Tapped), and I highly suggest it. I learned a lot (probably a lot I didn't want to know, but definitely should know).



I'm addicted to documentaries. I'll admit it. I'm a nerd. And these kind are my favorite, not because they are fun to watch (well, actually they are for me), but because they teach me about things that directly affect me and my family. And because they don't just say what's wrong without offering a solution or some hope at the end.

So what did I learn from this one?


--Though FDA scientists supported regulations on the use of GMOs, the U.S. government does not require companies to label products that contain GMOs (genetically modified organisms) because they are considered to be GRAS (generally recognized as safe) - according to who, is what I want to know. All 15 nations of the European Union DO require labeling.

--Two particular ingredients that often contain GMOs are high fructose corn syrup (the devil) and soy lecithin (his right hand man).

--The crops most often genetically modified are corn, wheat/grains, and soybeans.

--Interestingly, GMOs may be directly responsible for the rise in food allergies.

--Products to watch carefully include: pre-packaged mixes, cereals, ready made meals, soft drinks, baby food and formula (Gerber has said NO! to GMOs), bread, and chocolate (good lord, kill me now...and stay tuned for my "sad, but necessary post on chocolate, coming soon).

--Foods containing GMOs that have been tested on lab animals have elicited negative effects on their immune systems, growth, and life span.

--Many of the politicians at the head of committees that impact decisions about our food have worked for companies responsible for encouraging the use of GMOs. And several EPA officials have, too.

--Companies can now patent seeds and plants, which allows them to buy the rights to thousands of species, put them on the shelf, and monopolize the market with their own genetically engineered products. As a result, biodiversity is decreasing.

--Corporations are also patenting genes, which means they can't be used in any other research.

--Multinational corporations are suing farmers for the unintended presence of their product. And they are winning!

--It is predicted that the consolidation of companies and food retailers will leave us, within 10 years, with only 6 companies controlling the supply, and only one of those being in the U.S. (Wal-mart).

--Currently, 80% of U.S. beef products come from 4 companies (most use hormone additives) and seed supply is dominated by 4 clusters of companies.

--Terminator Technology creates "suicide seeds" that self-destruct after one growing season. These seeds pollute and kill other species near-by.

--Some bio-engineered seeds have to be sprayed with a proprietary chemical in order to grow at all.

--GMOs not seen in the 1980s now account for large numbers of farms in the U.S.

--Legislation has been introduced to control or stop the use of genetically engineered foods (The Right to Know Act).

--The EU and Japan have said no to bio-engineering crops and refuse to buy products from the U.S. that have been modified.

--Genetic engineering is not a plant-only problem - we now have genetically altered fish, livestock, poultry, insects, and trees.

So what's the good news?

--Most of our foods are NOT yet being genetically modified.

--Sustainable agriculture on small-scale farms is on the rise.

--Farmers Markets have increased exponentially.

--Small organic farms that boast diverse crops are better for the land and for the people who eat what grows there.

--Farm cooperatives are making organic farming more affordable.

--More and more people are choosing organic produce.

--Consumers have power - USDA organic products did not have pure standards until consumer backlash forced the issue.

--Some states have banned non-family owned farms in an effort to force out mega-corporations that plant genetically-altered seed.

Consumers are learning, speaking out, and demanding healthy products. Companies will only make products that sell. If we refuse to buy them, they'll stop making them. But, how can we make informed decisions if companies aren't legally required to label their products?

The best way to avoid the problem altogether is to do what you already know is best: buy local produce, meat, eggs, poultry and fish - try not to buy ready-made meals, boxed mixes, pre-packaged foods, processed foods - avoid preservatives, soy lecithin, high fructose corn syrup, fast food, junk food, soda...

And really check out your soy products. GMOs have been found in baby formula, "health" drinks, yogurt...you name it - anything that says "soy". It seems to be the latest fad, but just because it contains soy doesn't make it healthy...or natural.

Also, just because it ISN'T labeled USDA Organic doesn't mean it ISN'T organic. Lots of small farms can't afford the costs of having their foods certified. If it is a local or regional farm, it shouldn't be too hard to find out if they use antibiotics, hormones, or other additives.

All in all, I didn't learn anything new about what I should be doing as a consumer. I just learned that it is even important than I thought - to fanatically read labels and spend hours researching companies and ingredients. Luckily, once you find your staple products, it takes much less time and effort.

And it makes me awfully happy that I started doing this before my son was born - so that most of what I put in my body at that time was "acceptable". Now, I'm even better at it (though I've got a ways to go). I'm hoping it will rub off on my kiddo and that he'll grow up thinking it's important to buy local, eat natural, and read labels.

Funny...it was D's idea, initially, to start buying hormone-free products so our son didn't develop a third eye or too many limbs in the womb. And now look at how far we've come.

If it is possible for us, anyone can do it.

And yes, it is more expensive in some ways. Our meat costs a bit more, but we use less. The dairy products cost more. And the produce is less diverse sometimes (especially if you eat what's in season in your own region). But, if it will give my kid a better chance at a cleaner body-burden test later in life...it's worth it.

What does lye have to do with tomatoes?

Some time ago (I may have even blogged about it), D. found a website that delved into the atrocities of canned tomatoes: something having to do with the BPA in the can being released into the fruit because of the acidity of the fruit and the processing agents. The culprit? Lye. Seems that most companies that sell canned tomatoes use lye to help in the peeling process (Cento, Redpack, and Furmano's to name a few). Other companies don't disclose their processing agents. And then there are the few who use steam only (Hunt's and Muir Glen, which are also rated highest for taste according to a test done by Cook's Illustrated magazine).

What I love about this is that, just days before a friend brought me the article on product comparison, I had just bought a bottle of Muir Glen ketchup at Sunny Farms. I chose it over the Annie's Organic brand because it was distributed by Small Planet Foods, which is based in Sedro-Wooly, WA. Small Planet Foods (which makes Muir Glen and Cascadian Farm organic labels) is a General Mills company (which is headquartered in Missouri). I did a little research and could only find out that many of their tomatoes are from California, but that the company is based in Washington.

Now for actual canned tomatoes? Well, since I am a Costco bargain shopper...I usually buy their S & W brand (which is not mentioned in the article from Cook's Illustrated). I tried to find specific info. about the S & W brand and couldn't find much, but upon finding that they are a Del Monte company, I went to Del Monte's website and found out that, while they use lye to process their peaches and some other canned fruits, they use steam to process their tomatoes. I'm not sure if that means S & W does, too. Hmmm...anyone know?

So, there's that.

Runny Peanut Butter...yuck!

Okay, a few months ago, I found "natural" peanut butter...by Skippy and Jif. I was excited, because I'm kind of a peanut butter snob. I don't like the type that separates. I opened a jar of Skippy Natural, and lo and behold, it was just like the "normal" stuff. It tasted the same, too.

I hoped and hoped that Costco would begin to carry it.

I haven't see it there yet, but the last time we went, I was pleased to see Organic Peanut Butter. So, I bit. I bought some.

When I opened it yesterday morning, I was greeted by a 1/4 inch of oil. So, I dipped in the knife to stir it up, only to end up with a gloppy, oily mess. Hoping that it was just a "bad jar", I opened the second jar. I dumped out the oil on top and dipped in my knife. Like melted butter. Ewwww.

I suppose it would be good for Thai peanut sauce, but for my sandwich? No way. I'll stick with the "natural" for now. Full sugar. Smooth. Creamy. Yum.

Drink Clean!

Well, it was time. Past it, probably. Time to ditch the plastic travel coffee mugs (they were tasting a bit like soap, anyhow) and this year's stainless water canteens. But, don't worry, we didn't throw them away. We simply passed them on the thrift store.

We opted, instead, for some new stainless mugs and two new wide-mouth (easier to clean) water canteens. Got the mugs at Ross ($7) and the canteens at Wholesale Sports in Silverdale ($4).

And while we are on the subject of drinking clean - I think it's time to clean the coffee pot (add about a cup of vinegar in a full pot of water and let it run through a drip cycle once, then do another cycle with just water...guaranteed, your coffee will taste better) and check the water filter on the fridge (don't think we've done that since we bought it.

One last thought...don't just drink clean, drink water like it's going out of style. Winter dehydrates our skin and bodies, so it's even more important to hydrate continually throughout the day. It's something I struggle with, which is why we try to take our water canteens everywhere. I challenge myself to drink two full ones per work day and then a full 20 oz. glass in the morning and two after work. Plus, if you drink coffee like me, usually about 2-3 cups in the morning...the caffeine dehydrates you, too. So it's important to drink extra water to make up for it. I'm by no means great with that, but I'm trying and have definitely done better this year than last. It helps that I've nixed the caffeine in every other way and don't drink soda except for on very rare occasions. That stuff will rot your tummy and your teeth! But, then, you knew that.

Also, water replenishes the brains ability to work well. A dehydrated brain is a slow one. It doesn't remember like it is supposed to or problem-solve well.

So, do yourself a favor this holiday season...buy yourself a water canteen.



They're everywhere nowadays. Plus, they make an excellent stocking stuffer for others.

And to go with the stainless steel travel mugs...coffee cards from your local coffee shop. Easy, inexpensive, and appreciated by all.

All Hail Hales Ales!

So we went shopping in Silverdale the other day...a periodic adventure to the "bigger city" to get the things we can't find here in town. Our plan was to hit TJ Maxx and Ross (love those deals), JCPenneys to pick up our family photos (Christmas gifts!), and Toys R Us to do our Santa shopping for the kiddo. Then, it was off to the mall to hit Barnes and Noble and World Market...and...Hales Ales Brew Pub (a local Seattle company). What a novel idea...a brew pub in a mall. I can't imagine that it isn't increasing business for the retailers.

It's a huge restaurant. When we got there at 5:30, it was fairly empty, but by the time we left, it was packed - a line of customers waiting to get in.

The review? It was good. The food was good (D. had the pot pie and I had a Reuben). The beer was, of course, good, too. I tested the Super Goose and the Aftermath Imperial IPA, finally settling on the the Super Goose because the Aftermath was a bit sweet for my taste. D. tried the Wee Heavy Winter Ale and the Cream Special Bitter, enjoying both.

The menu is a pretty traditional pub menu...lots of comfort foods and items that go well with beer (duh). A few highlights: Sweet Corn Cakes, Smoked Salmon Chowder, Rockfish and Chips, Troll Porter Meatloaf, Bangers and Mash, Alehouse Brisket Stroganoff, Smoked Brisket. Of course there are pizzas and sandwiches and burgers and stand-by appetizers like nachos and wings. Portions and prices were acceptable. The most expensive thing on the menu is the Top Sirloin Steak (10 oz. is $19.25). But most dinners range between $8 and $15.

The ale selection is nice...something for everyone - pale ales, IPAs, ambers, porters, seasonals, cream ales, and barleywine. You can get 5 oz. samples, 10 oz., 14 oz., 16 oz., and 20 oz. mugs.

What did I like best? Hales commitment as written on the menu. Here's a taste, in my own words. They use fresh, whole unprocessed ingredients, locally grown produce, dairy and fair-trade sustainable products when available and devise their menu to follow the season, so that ingredients can be bought from in-state and close to home. They have no deep fryers. Their jojo potatoes are baked, their fried chicken is pan-fried, and their fish and chips is grilled. It finishes with: "Mike and Kathleen's philosophy is simply to support your local community, make and serve the best product possible at a fair price and think about and participate in the world we all live in." Then they list the company's they purchase ingredients from: Liberty Bay Bakery, Essential Baking Company, Charlies Produce, Boar's Head Meat, Corfini Gourmet, Painted Hills Natural Beef, Grounds for Change Coffee, Cascioppo Brothers Meats, Darigold Dairy Products.

So, overall...they get my seal of approval. I'd definitely go back.

ChicoBags

So, I was walking downtown and just happened to spot these in Country Aire's store window and thought to myself, "Crap, that's exactly what I was looking for!"

I bought a starter set, and immediately used them at the grocery store. I'll be buying a second set, I'm sure. I think the full-hemp ones will be the most useful for what I buy.

Just thought I'd pass on the link and let the locals know they are available in town. And...they're not overpriced. For the set of three and a carry-tote...$15.95. Considering the price of materials and the labor, I'd say it's a great deal.

Visit their website.

Red Rooster Market

I went searching for a website for the Red Rooster Market so I could add it to my "Locally Speaking" list, but it doesn't appear that they have one yet. Instead...I found an article from back in April when they first opened. If you haven't had a chance to stop in, please do! It's small and has some room to grow, but the staff is friendly and knowledgeable and a great deal of what is sold in the store is of local origin. Nice little place.

Red Rooster opens today in Sequim -- Port Angeles Port Townsend Sequim Forks Jefferson County Clallam County Olympic Peninsula Daily news

Canning Pickles!

Oh my goodness! I'm finally back from my whirlwind month of travel. What a summer. I worked all June and into July...tutored through the rest of July, went to the Writers Conference, traveled home to visit my parents--stopping to see some friends along the way (all this alone with a 2-year-old), came home for a brief respite, and then headed back down to the Oregon coast to spend time with D's family. Needless to say, I had little time or inclination to update this here blog.

But, now that I am home, it's back to the grind...in lots of ways.

We head back into another action-packed year this Monday, so these final days must do double duty: projects must be finished and fun must be had.

Summer Goals

At the beginning of the summer, I set myself a few goals. To make my own bread, yogurt, granola and pasta and learn how to can. While the yogurt didn't turn out quite like I planned, at least I tried it, so I can easily attempt another batch at some point. We acquired a bread machine and have purchased the necessary ingredients for a honey/whole wheat style bread...but we've yet to make it, and the granola turned out to be more expensive and a bigger hassle than just buying it in bulk. We have yet to buy a pasta maker (just couldn't swing the cost this summer with all the traveling). But...the big winner this summer is canning! (I'll add tortillas onto the to-do list for next summer.)

In fact...this week it was pickles. And boy were they cheap to make (quite a bit less expensive than the strawberry jam we made earlier in the summer). We ended up with 24 pounds at 65 cents per, all the ingredients, and an additional 12 jars plus lids to add to the community collection (the friend I can with gets most of her jars for pennies at thrift shops) all for around 40 bucks. It would have been even cheaper if we hadn't needed the extra jars (about 10 bucks). We each ended up with 13 jars of various sizes, so each jar cost roughly 3 dollars.

We won't be able to enjoy them until around Thanksgiving, but they look lovely in my pantry.



Here's the recipe we used (measurements for one batch):

30-35 pickling cucumbers (3-4 inches long, roughly 6 pounds)
3 cups white vinegar
3 cups water
6 tablespoons pickling salt
4-8 fresh dill heads
1 head of garlic
1 small package of dill seeds

First, we scrubbed the cucumbers clean and snipped of both ends of each. We then heated the lids in a crock pot while we boiled clean jars and mixed the vinegar/water/salt combination. Once the jars had boiled for roughly 10 minutes, we pulled them out and filled each with a clove of garlic, a head of dill, and a generous pinch of dill seeds. We packed each jar as full of cucumbers as possible, filling in the nooks and crannies with various peppers, beans, and carrots to fill the spaces and make the jars look pretty. When the jars were fully packed and the vinegar/water/salt combo had come to a boil, we poured the solution into the jars to the very brim and let it settle for a minute or two to be sure the jars were as full as possible. Then we put the lids on, screwed the caps on tight, and put them in the boiling water bath for 15 minutes. Easy as pie!

Next, it's TOMATOES!!!! But that won't be until later in September or October.

Berries are ripe for the picking!

I'm lucky enough to live in a rural area where berries grow all over my yard, wild, without any input from me. Since I don't really have a green thumb (mine's sort of a bruised mix of black, blue, and yellow), I feel fortunate that nature has taken over for me in this regard. And what nature hasn't done, the local "U-Pick" farms have.

A few weeks ago, a friend and I got together and headed out to Graysmarsh Farms to pick strawberries for jam. It was my first time going strawberry picking, and even though the season was at its end, we managed to dig out 16 pounds of very ripe berries, cover our fingers in red, and keep track of a roving 2-year-old who seemed more interested in running up and down the rows and eating whatever he picked (I'm convinced that these farms should weigh small children before they go in and then once again on the way out to determine how much parents owe).

We pooled our berries into one giant bucket and headed home to get canning; which turned out to be way easier than I had expected.

Supplies we gathered:
1) berries
2) pectin (the regular kind, not the low sugar)
3) sugar
4) two very large pots
5) canning rack
6) lots of towels
7) tongs (a few pairs if you have them)
8) a few large spoons
9) jars, screw-tops, and new sealing lids

Here are the steps we took:
1) put the sealing lids in a crock pot to heat while we worked
2) heated water in one of the large pans for the "sealing" water bath
3) cored the berries and got rid of the stems
4) smashed the berries up in large bowls
5) measured out 10 cups of berries and 10 cups of sugar (we used significantly less than the recipe required because we had very ripe organic berries which tend to be much sweeter than regular store-bought berries
6) put in the requisite amount of pectin for a double batch (I believe this was two whole boxes)
7) heated the mixture in a large pot until it rose to a rolling boil
8) set the timer for one minute and let the mixture continue to boil
9) removed the mixture from heat and skimmed off the top layer of foam
10) poured the berries into jars (all the way to the very top of the jar, leaving no room for air once sealed)
11) capped the jars with sealing lids and screw-tops (using hot towels to hold the jars, being careful to keep the outside temperature of the jar the same as the inside)
12) placed the jars inside the canning rack and lowered into the water bath (boiling water in another large pot)
13) set the timer for 10 minutes
14) removed the jars and let cool...listening for the lids to "pop" signaling the the jar was now sealed
15) started another double batch

Because we used various sized jars, we ended up with a few half-filled jars. We went ahead and sealed these, too, but we just put these right in the fridge for immediate use.

We also ended up with enough berries to do one more single batch, but ran out of pectin. So, we just poured the smashed berries into a ziploc and made the final batch a few days later.

That brought us to a total of 24 jars...5 full batches.



And I must say, the jam is outstanding...I'm completely motivated to do pickles and tomatoes now (should be sometime in August). The tomatoes are an especially high priority...several months ago, Devin found an article about the lining of canned tomatoes releasing chemicals (BPA) into the fruit because their high acid content eats away at the inside of the can. Of course, there is debate over this...some people think it's fine (I actually found a comment that read: "Hello! If they sell it, it's fine!" and was mildly frightened about the mental capacity of this individual), others think we're all going to die if we eat them. I prefer to avoid the debate altogether and just make it myself. Avoidance plus self-sufficiency is my chosen way of dealing with most situations like this.

Anyhow, jam is great...we made 24 jars of various sizes, some for us and some to use as gifts.

But what else can you do with berries? Deserts, of course! The day before last, I took the little one into the back yard and picked huckleberries, blackberries, and black caps - pretty decent family quality time.



D. made shortcakes, home-made whipped cream, and heated up the berries with a little sugar. Delicious! It was the center-piece of our meal that night.

How far does your food travel?

I suppose I didn't used to think about it. I just perused the produce, picked what I wanted, visited the butcher and chose the least fatty cut of beef. I thought I was being healthy. I ate fewer carbs because I'd done some research on how that could make me gain weight. I started eating real butter and gave up margarine. I started avoiding sugar substitutes and began scrutinizing labels. Every year, I learn more.

This year...one goal is to avoid imports (of all sorts) and choose local food options. This isn't always easy (or possible, for some things like spices and seasonings). For example, I'm not giving up olive oil, and since I haven't seen any local olive trees, I think it's safe to deduce that I will have to continue getting that from across the water. But...I'm sad to say, that while shopping at Sunny Farms the other day, I came across a beautiful bin of plump Brussels sprouts. They looked perfect for dinner, and since we haven't had them in a while, they'd have been a welcome change. But, gasp, lo-and-behold...the sign above designated them "a product of Mexico". Doh!

So, I had to pass them by and settle for some scrumptious looking bib lettuce for a salad. Not as exciting. Especially since our local Brussels sprouts are so yummy. Guess, I will just have to wait until they are in season. Besides, a natural consequence of eating in season is that it sure makes it easier to support your local farms...or you could think of it the other way around: supporting your local farms naturally leads to a season appropriate diet.

So for now, it's green beans (which I'm not a huge fan of). And there will be strawberry picking and freezer jam this week.

If you're at all wondering why I worry about the travel distance of my food (other than supporting local farms and such), check out this link:

Food miles: How far your food travels has serious consequences for your health and the climate




Counting down the days...like a little kid...until "writing camp"!

Late July Organic Snacks

MMMMMMM....can I just say, sinful? Dark Chocolate "Intense and Decadent" Sandwich Cookies are pure heaven and kick the pants off Oreos with one bite! And, as far as cookies go, they aren't too bad for you. I'm certainly not going to argue that they are good for you, either, but...they could definitely be worse.

Whole grains, organic ingredients, no high fructose corn syrup, artificial flavors, colors or preservatives. AND...they actually taste good. I definitely recommend them...plus, they can be found at Safeway. Even better.

Check out their website...Late July

Banning High Fructose Corn Syrup?

Could I be so lucky? What on earth would the snack-food industry do?

Today, while on his daily internet surf, D. found an interesting blog to share here:
The Ban of High Fructose Corn Syrup in the U.S.

If this country actually banned hfcs, it would be the end of food as we currently know it, at least the pre-packaged variety. There are a lot of other unhealthy ingredients that need to go, too.

And, apparently, the public is catching on and gaining momentum in their fight against them.

Read up on the push to ban artificial food dyes:
Group Calls for Ban on Artificial Food Dyes

While this is far from a new debate (there are articles available reaching back into previous decades), it should be a debate that we continue. I'm all for people making their own conscious decisions about what to eat or not to eat, but when our food is made with unnecessary additives, it seems that if the FDA won't police it, the public should.

In all fairness, there are lots of foods, snacks, and pre-packaged foods that do not contain harmful additives or unnatural substances. But, because they are not the norm, they tend to be expensive and hard to find.

Finding healthy, inexpensive food options should not be difficult.

I will also admit that "finding healthy, inexpensive food options" is not all that difficult for me if I stick to the perimeter aisles at the grocery store, hit the farmers market, or carefully sift through items at Sunny Farms.

Shopping Hint: If you notice, grocery stores are all set up the same: produce on one side, a butcher at the back, a deli, a bakery, the diary coolers...as you move inward to the aisles, you find the chips and soda and crackers and frozen or canned items. The frozen and canned foods are further toward the perimeter. The soda, candy, and snacks are furthest in.

The idea is, stick to the outside, and you'll find your best options. However, sometimes, a bag of chips or a box of cereal sounds good. Maybe a soda. And while there are healthier options here, it shouldn't be so hard to find them. The fact that so many products can tout the "natural", "organic", or "healthy" logo simply because of lax regulations makes it hard to wade one's way through these snack choices.

I suppose I could just give them up all together, which is virtually what has happened. But, in a perfect world, where I was queen...

So, there you go...more labels to peruse and wring your hands over. Good times. Is your pantry calling your name? Be wary...some foods you think are perfectly fine hold sinister little secrets: applesauce, fruit cocktail, pretzels, English muffins, granola bars, baked beans, reduced fat peanut butter (yep...to make it "reduced fat" they take a small amount of real peanut butter and then fill the rest up with fillers, sugars, and other additives - best to just stick with the real thing), protein shakes (unless you work out like a maniac, overloading on protein will only make you fatter), Vitamin Water and Gatorade (all sports/energy drinks, for that matter), yogurt, fruit juice, even vitamins!

Beware of labels that say:
* Fat Free
* Reduced Fat
* Low Fat
* Sugar Free
* No Added Sugar
* Diet

The things to be wary of are all the other ingredients that aren't being advertised on the front of the package. If it was already "good" for you...they wouldn't need to suck you in with these phrases.

I'm not saying that you shouldn't eat anything that hasn't come straight from the earth sans any human intervention or processing. I'm just saying, we need to be label-conscious consumers. For our health and the health of our children.

Cheers!