Wednesdays at Whole Foods – A FANTASTIC New Rating System, Craft Time, Gone Fishing in Peru

Written by Max Goldberg on December 4, 2013. Follow Max on Twitter: @livingmaxwell.

On the first Wednesday of every other month, I have a column called Wednesdays at Whole Foods. It showcases the most interesting news, products, store events, and happenings at the company.

HOW DOES YOUR PRODUCE RATE?

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While it may not have received as much national attention as the decision to label all GMOs in its stores by 2018, the announcement by Whole Foods Market to introduce a new rating system for flowers and produce could prove to be equally as important.

Beginning in September 2014, Whole Foods Market will present customers with a three-tier rating system and begin displaying ratings of “GOOD,” “BETTER” and “BEST” throughout the produce and floral departments. Read More »

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TAKE ACTION: Tell the USDA to Say “No” to Genetically-Engineered Apples…..That Don’t Turn Brown

Written by Max Goldberg on December 2, 2013. Follow Max on Twitter: @livingmaxwell.

If you’re a citizen of the U.S., you know that apple pie, baseball, and July 4th day parades are just a few examples of classic Americana.

But if a biotechnology company gets its way, one of these iconic symbols will lose its purity forever and could put the health of our children at risk.

A Canadian company is close to receiving USDA approval for a genetically-engineered (GE) apple. And the most scary part about this GE-apple is that it doesn’t turn brown when sliced open, a normal part of the oxidation process. Read More »

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The Health Risks of Eating Conventional Potatoes

Written by Max Goldberg on November 30, 2013. Follow Max on Twitter: @livingmaxwell.

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Whenever I think about a lot of the food that I ate growing up, it isn’t overly pleasant. It was the standard American diet with all of the processed, fast food that most of the country still consumes today.

Fortunately, my childhood took place before the emergence of GMOs (mid-90s) and growth hormone milk (late 80s), so I escaped some of the really bad things when my body was in its crucial stage of development.

One food that I fondly remember eating, and loving, at family dinners was potatoes. And it wasn’t just the insides of the potatoes. I particularly loved eating the skins. Yet, little did I or my parents know just how toxic they were.

When many people think of the most important foods to be eating organic, potatoes do not immediately come to mind as quickly as apples, grapes, or spinach do. But they should and here’s why. Read More »

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GMO-Labeling Failed in Washington, So Now What? Here’s What MUST Be Done

Written by Max Goldberg on November 20, 2013. Follow Max on Twitter: @livingmaxwell.

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As you may very well be aware of right now, the organic food movement recently lost I-522, the GMO-labeling initiative in Washington State, 51% to 49%.

Our opponents outspent us by approximately $22M to $8M, and from what I hear, the negative and relentless ads were absolutely pounding the airwaves, similar to what happened in last year’s California vote with Proposition 37.

I am greatly appreciative of the effort that the campaign leaders put forth and the tremendous generosity that every donor exhibited, most notably David Bronner from Dr. Bronner’s. Despite the fact that we lost, more Americans than ever know about GMOs and the importance of GMO-labeling. This fact cannot be underestimated.

Yet, the majority of politicians in Washington D.C. still do not support a federal GMO-labeling law, and the only two states that have passed GMO-labeling bills, Connecticut and Maine, have serious requirements that must be met in order for the laws to kick in. The truth is that we are nowhere close to where we need to be. Read More »

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The Green Radish, a Vegan Organic Food Truck in NYC, is PHENOMENAL

Written by Max Goldberg on November 14, 2013. Follow Max on Twitter: @livingmaxwell.

green-radish-organic-vegan-food-truck-nyc

I know that food trucks are the rage these days but to be perfectly honest, they’ve never really excited me too much.

Maybe that’s because so few of them are organic, and the majority of the ones that line the streets in New York City don’t look appetizing at all.

So, when I heard about a new vegan organic food truck here called The Green Radish, I was a little hesitant.

Yet, what spurred me to go check it out was that owner/operator James Rafferty has some serious credentials. Not only is he a Culinary Institute of America graduate, but he was formerly the sous chef at Bouley, one of the top restaurants in NYC, and has also logged time at other Michelin star restaurants.

Needless to say, I was blown away by the quality of the food at The Green Radish and here are a few dishes that I tried. Read More »

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