It was an unexpected delight to read this piece on the Moringa plant! Unexpected because I have grown wary of the term “superfood”, but I was curious: what is this moringa? The delight was at discovering that the spotlight was on a favorite vegetable from my childhood, known to us as “drumsticks”.
The spotlight on the Moringa tree is welcome as it thrives under very hot and dry conditions which bodes well for its cultivation in times of climate uncertainty and water scarcity. And that is just the start, because here is what we learn about the Moringa:” it produces edible leaves that are unusually rich in protein, iron, calcium, nine essential amino acids, and Vitamins A, B, and C. Its seedpods, which are as thick as the meaty part of a drumstick and about a foot long, are also high in protein and omega-3 fatty acids. Jed Fahey, a biochemist at the Johns Hopkins Bloomberg School of Public Health who has collaborated with Olson on Moringa research for more than a decade, has found that the tree’s leaves and pods have strong anti-inflammatory and anti-diabetic properties, and may also contain enzymes that protect against cancer. Mature Moringa seeds can be pressed for vegetable oil, and the seed cake that is left over can be used to purify drinking water. (It contains a protein that makes bacteria glom together and die.) When dried, crushed seeds can also serve as a good fertilizer.”
As I read this, I can almost taste the steaming bowl of stems cooked in lentils from all those years ago, for once, “superfood” might just be an accurate description!
If one front in the effort to combat the impact of climate change on food production involves taking a second look at resources that have been neglected in the past, another strategy is to use technology to bring to farmers the information and data they need to make optimal decisions. An interesting read on how this is working in Africa is here.
Combating global hunger in a climate uncertain time will require all the tools we have, taking another look at old ones and trying out some shiny new ones as well.
(Image courtesy of zirconicusso at FreeDigitalPhotos.net)
Today is the Bengali New Year, so Happy New Year dear Readers! This calendar dates to a phase in our life when we we moved in tandem with harvesting and planting. Many of us have moved to towns, other states or even across the globe but the day is still marked for the diaspora with Facebook and Twitter wishes and much nostalgia for the sweets which are such an important part of the memories of past celebrations.
For the farmer of course, it is more than a matter of fun, the harvest determines his future and that of his family. The Green Revolution brought bumper harvests and cause for celebration to many and now there is the possibility of a second revolution bringing better times. And so this post is to celebrate a farmer who participated in both, was an active adopter and participant in research and is a strong believer in the benefits of science for agriculture. The International Rice Research Institute celebrates him with this story.
(Image Courtesy: Worakit Sirijinda at FreeDigitalPhotos.net)
Posted in Farm Technology, Farmers view, Food Security, GMO, India
Tagged biotechnology, Farmers voice, Farming Technology, food security, Genetically Modified Organisms, Hunger, India
At the IFAD (International Fund for Agricultural Development) website, there is an interesting series on the impact of climate change on staple foods around the world: recipes that were passed on over bubbling pots in the kitchen might have to adapt, memories of childhood meals might no longer be reflected on our children’s plates.
In the eastern highlands of Morocco, truffles (Terfass) that were a major ingredient in the local diet, are threatened by overgrazing and changing climate making the already vulnerable inhabitants of this area (75 % of the farmers here live below the poverty line) more food insecure. Rising sea levels push saltwater into the Mekong delta of Vietnam destroying rice fields and catfish, staples of the sweet and sour catfish soup , so beloved in the region. In Bolivia, the local favorite Chairo soup needs a key ingredient: freeze dried potatoes. The potatoes are frost resistant, so they are put out in freezing temperatures for 5 to 6 nights and exposed to the hot sun in the daytime for freeze drying. Once ready, they can be used up to years later! Now, potato harvests are pressured by uncertain growing seasons.
But there is good news as new varieties of crops are being developed to withstand the impact of climate change such as flood tolerant rice, or the 30 new varieties of beans that can grow in higher temperatures. Beans are an affordable, lasting source of protein for millions of people in the developing world so this is a crucial achievement. One of the varieties was developed by cross breeding the popular pinto beans with the less common tepary bean to come up with the heat resistant strain.
So, yes, some things will change: the beans may look a little different, the rice may taste a little different but the important thing is that we can find solutions to the challenge of growing food in a climate uncertain world. There will be new memories and new stories to share!
(Image Courtesy Sira Anamwang from freedigitalphotos.net)
When Chipotle made its pork shortage announcement recently, I was somewhat skeptical. How low were the standards that Chipotle was concerned about?One could be led to think that this was some horrible factory farm scenario gone wrong. But, in fact, it was simply that Chipotle objected to two standard and widely accepted practices used by farmers: farrowing crates which enable them to ensure the safety of newborn pigs and slatted floors which are critical to maintaining cleanliness. NPR spoke to a farmer whose standards meet and extend those of Chipotle but who was skeptical of this demand from Chipotle. He pointed out that while a small farm with fewer pigs could allow them to roam outside, this is not practical in a large scale operation. And the demand for pork, not juts from a particular fast food chain but from the market as a whole is huge. To meet this, large scale operations are essential. While no one wants a dilution in the care of animals, the demands often come from the consumer side. Most of us, to be perfectly honest, have little or no clue about the raising of pigs.
Yes, as this farmer describes it, we want to think about pigs being raised outdoors because we have a mental image of a gorgeous , sunny summer day. Th reality of a winter day in Minnesota, as she relates might mean broken legs and frost bite for the animals. The writer also takes issue with the vilification of farmers for brand enhancement. Perhaps it is not so much about the pork as it is about nudging consumers toward other options: Chipotle recently debuted a tofu item in an effort to keep costs down. Maybe the concern over animal welfare would make us pick that instead. And for those who would like their usual options but worry about how green it is, there may soon be an app for that!
(Image Courtesy: freedigitalphotos.net)
It is a cold, rainy Saturday, and the plan was to catch up some long deferred reading and stay off grid. The first worked beautifully , the second, not so much!
The first sentence that jumped out at me: “…urging a back-to-the-land movement as a cure for what ails America. Nostalgia for a direct, uncorrupted relationship between between people and animals and plants that sustain us may be as old as civilization itself, and it cycles in and out of fashion, but it seems particularly potent in times of economic crisis..” An excellent explanation of the pull toward “natural” that takes up so much space in the food debate, from “Off The Land” by David Treuer in the November issue of Harper’s Magazine (paywall). Writing about people following a path of subsistence living, the author finds that “Subsistence…isn’t a philosophy of quiet, inward-turning wonder about how we relate to the land. It’s a mad, violent pragmatism intent on extracting calories and advantage.”
A very interesting piece on how and why development solutions are effective or not and what might be the ways to go forward suggests a change of perspective. Instead of fixating on one, big, perfect idea and trying to, as the author puts it, unfurl it over the whole world like a picnic blanket, perhaps the answer lies in thinking small, trying what works in a particular context and tweaking as we go. Also relevant in the food world where there seems to be so much conviction that there is only a single perfect solution, when a more realistic focus would be to incorporate different approaches in the most optimum combination for the particular problem/part of the world.
In an NYT article, the writer is convinced of the need to stop interpreting “eating locally” in a narrow way, but is equally sure that organic agriculture is the only solution to food system issues. Looking into the future however (via the popular YA novel, Divergent) shows us that a very different solution could unfold: “Most of what we eat is frozen or canned, because farms these days are far away. My mother once told me that, a long time ago, there were people who wouldn’t buy genetically engineered produce because they viewed it as unnatural. Now we have no other option.”
Hope you enjoy the reads, and let me know what you think!
(Image Courtest: freedigitalphotos.net)
The school lunch is in turmoil: efforts to ensure that students get nutritious food that will keep them healthy have run up against problems. Sometimes, schools do not have the resources to provide all the recommended elements of a healthy lunch, sometimes parents object to what they perceive as an imposition by the government on their child’s diet, and sometimes the children reject the new menu. Still, it is good to know that the efforts to make sure kids eat properly continues. In Washington DC, a chef and a dietician collaborated to offer new choices to the students in a local school. Instead of the usual carrot sticks, children were presented with three differently prepared options and the Asian style version won the day and will form a part of the school menu. This experiment gives an interesting insight: today kids, specially in an area as diverse as Washington DC are exposed to a variety of cuisines, what they eat at home might be quite different from the food served at their friend’s home and also differ from what is offered at school. Where possible, substituting the somewhat sad looking boiled sides with more flavorful options might mean that less food is thrown out. of course, a major stumbling block remains: school kitchens are often equipped with only heating and freezing appliances, so the possibility of actually cooking food is limited.
When we hear demands for changes or objections to the new rules, we must remember that these need to be looked at in the context of the troubling problem of childhood hunger. In many households, children are going to bed hungry and rely on school meals for a significant source of nutrition. All too often, we read about children who have to go hungry when snow days are called. In such cases, the school lunch is not so much a matter of taste or liking but one of making sure children do not go hungry.
In another example, experimenting with the school lunch not only helps to achieve the goal of keeping children from going hungry but it also addresses the problem of malnutrition. In India, a government sponsored program provides freshly cooked meals to children in an area with high rates of anemia. The program serves the dual purpose of bringing the children in to school with the promise of a meal and getting them an education; and by incorporating iron fortified rice in the meal, the widespread problem of anemia is also being tackled.
The shape that a lunch program takes would seem to rest in the context of its use, we can use it to address big challenges. That is an important lesson to remember when we start to get disappointed because the lunch plate does not look exactly as we might want.
(Image Courtesy: freedigitalphotos.net)
Posted in Food Choices, Food Security, Hunger, India, Living, Nutrition
Tagged food decisions, food security, Hunger, India, nutrition, school lunch
It seems like fretting over the kind of turkey on the table is becoming a new Thanksgiving tradition. There is certainly an air of my-turkey-is-better-than-yours creeping into daily chats at the bus stop; based, not on the crispiness of the skin, the moistness of the meat or the flavor of the glaze but on how the turkey was raised. A flippant reaction this is, of course, that no matter how humane the raising, if the objective is killing and eating then the superiority sort of loses steam.
But let’s get serious and see why we should pay what seems to be a really high price for an organic turkey: while “conventional” turkeys cost about a dollar a pound at regular grocery stores; heritage, free range, organic turkeys cost almost four times as much per pound. Organic here relates to the feed and organic feed costs more, the processing of the organic turkey also costs more. Organic producers may lose more birds to disease as they are limited in the methods to cope with sickness so that adds to the cost as well. The cost of turkeys that are not confined is higher also because they can contract more diseases from being outdoors.
“Conventional” is generally supposed to convey that the turkey was raised on regular feed and the feed may consist of GMO corn. Being less expensive, the customer gets more for his dollar and is able to put as huge a turkey at the center of the meal as he/she likes. And that bring us to the “too big” issue: why are turkeys so huge? the answer lies in consumer demand. The most commonly bred turkey, called the broad breast white, is popular because consumers want big portions of lean white , breast meat instead of dark so turkeys have been bred (conventionally, there are no GMO turkeys) to meet that demand. The disproportionately large breasts also means that they cannot breed naturally and must be artificially inseminated.
Now that we have this information, how will this impact what we buy? One, perhaps some might stop eating turkeys altogether if the process of bringing them to the table causes discomfort. Second, for many among us, the organic version just will not fit the budget so it helps to have alternatives so the two markets might coexist for a while. Third, if you want a turkey, then using the whole turkey instead of only a certain portion is a better option, and a better use of the resources needed to raise turkeys. No matter what we choose, we are thankful to have choices and not be in the grim circumstances that preceded the very first Thanksgiving dinner.
(Image courtesy: freedigitalphotos.net)