Food Inc.

PBS was showing Food Inc. the other night. I watched it.
Seriously, the next morning I woke up and couldn’t shake the images from my head.
Every time I thought about what to make for a meal, my mind wandered back to the movie. It impacted me more than I was prepared for.
But I am happy about that.
Watch it. Really, just do it.
Or live in bliss.
It’s your choice really, but don’t you want to know what you are putting into your body?

Where it comes from?

How it is affecting you, your family, and other people in the world?
After watching it, ask yourself “What can I do?”
Here is what they suggest:
“Stop drinking sodas and other sweetened beverages.

Eat at home instead of eating out.

Support the passage of laws requiring chain restaurants to post calorie information on menus and menu boards.

Tell schools to stop selling sodas, junk food, and sports drinks.

Meatless Mondays—Go without meat one day a week.

Make a point to know where your food comes from—READ LABELS.

Demand job protections for farm workers and food processors, ensuring fair wages and other protections.

Buy organic or sustainable foods with little or no pestisides.

Protect your family farm; visit your local farmers market.

Make a point to know where your food comes from-READ LABLES

Tell Congress that food safety is important to you.

Demand job protections for farm workers and food processors, ensuring fair wadges and other protections.”

These are a few things to start with. I know it all won’t happen at once.

Rome wasn’t built in a day.

Here is a great idea for Meatless Monday. It is a throwback recipe I created and posted a couple of years ago. But it is delicious, and in season.
Need other ideas? There are countless vegetarian dishes available. Click on the vegetarian tab to your right.

Grilled Asparagus Salad

serves 6

2 bunches of Asparagus

2 Tb Olive Oil

1 Tsp Ground Pepper

1/2 cup Walnuts

2 Tb Balsamic Vinaigrette Dressing

3 Tb soft goat cheese

Preheat grill. If you have a vegetable attachment for your grill place it on the grates so stalks do not slip through. If not, cover with tin foil. Prep Asparagus by snapping off the bottom of each stalk. Toss stalks in Olive Oil.

When grill is heated, place Asparagus in it and close the lid. Let cook for about 3-4 minutes. Open lid and turn stalks on other side. Let cook for an additional 2 minutes. Remove from grill and let cool.

Place a large piece of tin foil on the grill and pour on walnuts. Let cook until nicely roasted, about 3-5 minutes. Remove from grill and let cool.

Chop asparagus and walnuts. Toss with Balsamic Dressing and Pepper. Crumble goat cheese over salad and serve.

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