Cornucopia Institute Requests that the USDA National Organic Program be Investigated for Corruption Charges over its Approval of Synthetic DHA and ARA Supplements

Written by Max Goldberg on January 26, 2012. Follow Max on Twitter: @livingmaxwell.

Let me say right up front that I support the USDA’s national organic certification program. Why?

Because it is the only nationally-recognized and accepted system we have in place for organic standards.

I firmly believe that the more people we have participating and engaged in the system, the stronger it will become. Conversely, the more people who opt out of the system, the weaker it will become.

That being said, it is by no means perfect. And just as is in every other area of our society, big companies in the organic sector use lobbyists in Washington D.C. to enact policies that will benefit them financially.

Even though organic has social ideals that many other industries do not, we can’t forget that organic is big, big business – $27 billion a year.

As I wrote about recently, the USDA’s National Organic Standards Board (NOSB) agreed to allow illegal, synthetically-derived additives – commonly marketed as DHA and ARA — into certified organic products. Read More »

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Beet Kvass – What is it and Why am I Drinking it?

Written by Max Goldberg on January 24, 2012. Follow Max on Twitter: @livingmaxwell.

Organic beet kvass isn’t exactly a household name, similar to a coconut water or even kombucha.

And I don’t believe that it will ever come close to having the same name recognition as these other two drinks.

Yet, its health benefits and utility may surpass them both.

A lacto-fermented beverage of Russian origin, beet kvass provides the body with beneficial bacteria and aids in digestion.

It is also touted as a blood purifier and an excellent way to cleanse the liver.

Unlike kombucha, which uses sugar in the fermentation process, the beet kvass from Hawthorne Valley uses no sugar at all. And because it is a raw drink, all of the vitamins and minerals remain intact.

While I tend to drink it straight, the other great thing about beet kvass is that it can be used as a base for soups, salad dressings or marinades. Read More »

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My Friday Night Dinner at The Natural Gourmet Institute in NYC

Written by Max Goldberg on January 23, 2012. Follow Max on Twitter: @livingmaxwell.

The Natural Gourmet Institute, a cooking school in NYC that places a very strong emphasis on organic, hosts Friday night dinners that are open to the public.

I had been hearing very good things about these fixed-price, four-course dinners at The Natural Gourmet Institute and finally decided to check it out last week. Here’s what I had:

HIJIKI CAVIAR BLINI

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A Fantastic Tasting Organic Dinner for Two for Under $15…Here’s How

Written by Max Goldberg on January 20, 2012. Follow Max on Twitter: @livingmaxwell.

The one criticism that I hear all of the time about organic is that it costs too much.

Yet, if you take the time to shop correctly and cook at home, organic can definitely be affordable.

Here is how the costs broke down to make this great tasting quinoa dinner, and every single ingredient was organic. Read More »

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IMPORTANT: Brand New Video for the “Just Label It” Campaign and Recap of Yesterday’s Conference Call

Written by Max Goldberg on January 19, 2012. Follow Max on Twitter: @livingmaxwell.

Yesterday, I was on the media conference call for Just Label It, the nationwide campaign to get genetically-modified foods (GMOs) labeled.

On the call we saw a preview of the fantastic new Just Label It video (WATCH BELOW) and we also heard from:

* Gary Hirshberg, Chairman of Stonyfield, who recently resigned as CEO to dedicate more time to this very important cause.

* Robyn O’Brien, leading food safety advocate and author of the acclaimed book The Unhealthy Truth: One Mother’s Shocking Investigation into the Dangers of America’s Food Supply — and What Every Family Can Do to Protect Itself.

* Robert Kenner, writer, director and producer of the documentary Food, Inc. and the Just Label It video below.

KEY HIGHLIGHTS DISCUSSED

- The general benchmark for labeling, of any sorts, is materiality. Is something about the food materially different that would warrant a label? Read More »

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