Good Clean Food For Everyone! The Food Security Revolution and Environmental Health

by Gramma Willi

Relatives – like so many of us, I find myself more and more pleased that being an activist has become an easier road to walk. Victories for human rights and for the Earth increase in number and significance and we hear about them sooner than we used to. Everyone’s talking about green jobs. Our hopes are up, we may actually have an activist leading the free world – Yes We Can! It’s quite a time to be a part of it all, isn’t it?

One of my favorite stories about the changes in public attitude towards environment and health concerns feeding our children. So much has changed in my lifetime. As a young mother, it was almost impossible to find, let alone afford, organic baby food; it was tricky to find a place to breast-feed a baby in peace. These days, parents can find a wide variety of organic baby foods and formula in almost any supermarket; my grand-babies were all breast-fed (even the twins!) and fed organic baby foods. Now that the monopolies have more “natural” offerings available to consumers, are we happy with the production? Is there a next step that we need to take?

IICPH (International Institute of Concern for Public Health), whom I have worked with for many years, has a stellar reputation for providing independent, thoughtful analysis and corroborating community environmental health concerns. Most of our works for communities report on contamination of the air, land and water. It has always given me sadness when we report arsenic, tritium, mercury, lead or other highly damaging pollution where people have food gardens or farms. Food discussions at our youth and elder gatherings took on sad notes when realizing how very careful we must be where we grow our food, where it comes from and how it is prepared. We can make sensible choices when we consider our health.

The good news is, learning to choose, grow and cook good food provides not only sound environmental education, but when applied, benefits everyone’s health and saves people money! The truth is out there, people want clean food and groups like IICPH are uniquely positioned to help them to learn about it. Never has environmental health education been more timely and important… and good food is a delicious place to focus.

Perhaps the silver lining of the economic collapse is that the cards are on the table. Finally, the voices of old hippies and tireless activists are welcome and needed. The public continues to become informed and grows in wisdom as the next generation begins making its mark in history books and business reports. Let’s fill their bellies and minds with good things.

Remember that I love you

All My Relations,

Gramma Willi

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Gramma Willi has been working with IICPH since 1997. Expressions of her dedication to the clean food revolution can be found at http://roughtimes.ca and http://YouTube.com/roughtimescooking.

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Here are a few more resources to get you started if you want to do more about clean food:

http://www.foodsecurity.org/
The Community Food Security Coalition (CFSC)
is a non-profit 501(c)(3), North American organization dedicated to building strong, sustainable, local and regional food systems that ensure access to affordable, nutritious, and culturally appropriate food for all people at all times.

http://www.toronto.ca/health/tfpc_index.htm
Toronto Food Policy Council
, 277 Victoria Street, Suite 203, Toronto, Ontario M5B 1W1l: Wayne ““Taking control of our food” Roberts, Project Co-ordinator: 416-338-7937. Friends of Toronto Food Policy Council is on Facebook.
Their aim “is a food system that fosters equitable food access, nutrition, community development and environmental health.

http://www.foodsecuritynews.com/Resources.htm
The Food Security Network of Newfoundland and Labrador
have a great page full of links to action going on all over!

Please email to Gramma Willi if you know of any more independent and reliable resources to help our Rough Times mission:

Good Clean Food For Everyone!

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Published in: on November 17, 2009 at 2:00 PM  Leave a Comment  
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Baked Beans

Home Style Baked Beans

Click here for Baked Beans Video recipe

An all-time, slow-cooked favorite with country and city folk alike. It’s amazing how many cultures claim to have the best baked beans – and how mouths can be fed from one little bag of dry beans – this is Rough Times Cooking at it’s finest! To make sure that you get complete protein without eating meat, add a “grain” food to the meal (flour-bread/cookies/pie/cake, rice, corn, etc.). I like to serve mine with Corn Bread or Bannock.

2 cups navy beans soaked in water to cover 3-4 in. above beans, overnight
1 cup molasses
1/2 C brown sugar
1 tsp. Prepared mustard or 1/2 tsp. Mustard powder
1-2 strips of bacon (or small piece of pork fat) – optional
1 tsp. Salt (added after cooking, so the beans cook nice and soft)

Discard soaking water from beans, add water to cover and cook until almost tender (Hint: adding boiled water at this stage speeds up the cooking.)
Add rest of ingredients, mix well, and place in an oven proof dish. Bake all day or overnight if you can, or at least 3-4 hours. Serve with home made bread or bannock.

Options: Vegetarians can skip the meat entirely and add a little soya sauce, smoke flavoring and/or tomato sauce. Keeping kosher? Use smoked turkey for that nice smoky flavor. Yellow eye or other small, light colored, mild flavored beans work well too.
Hints: Some folks add a teaspoon of baking soda to the soaking water to make them less “gassy” – the beans will cook quicker, but tend to get mushy. I like to put a little piece of dried seaweed (kombu, kelp or dulse) in the soaking and cooking water, and remove it before baking – I find that it makes the beans more digestible too!
If you don’t have time to soak the beans, add them slowly to boiling water, keep them at a rolling boil for 15 minutes, simmer until tender.