Feeding the 9 Billion


As organic food continues to make inroads into the marketplace, the conventional agricultural industry is turning up the volume on their “Feeding the World” argument.

In October, roughly 60,000 rural high school students gathered in Louisville, KY for the annual FFA (formerly known as Future Farmers’ of America) convention. Huge chemical and biotechnology companies carpeted the convention’s trade show area with pavilions proclaiming their commitment to feeding the 9 billion people expected to inhabit the globe in the next decade. The common theme: More chemicals and genetically modified crops and animals on U.S. farms will feed the world.

A few weeks later, I was hosting a booth for the National Bison Association at the annual convention of the National Association of Farm Broadcasting (NAFB). You may not be familiar with NAFB, but farmers on tractors and ranchers in pickup trucks rely on farm broadcasters to keep them posted on the hourly fluctuations of the price of a bushel of wheat, or a pound of pork.

So, I guess I wasn’t surprised at the NAFB convention when a college intern for one of the major conference sponsors approached me to ask, “So, how is your group going to help feed the nine billion?”

My response: My response: “We’re not.”

The young intern looked shocked. “What do you mean?” she asked.

“Wouldn’t it be better if we helped the nine billion feed themselves?” I answered.

We had an interesting conversation at that point.

Don’t get me wrong, I am a huge proponent of food security. For too long, though, the conventional wisdom in conventional agriculture has focused upon the idea that a shrinking number of American farms are going to feed the world’s increasing population. In fact, the American Farm Bureau Federation yearly publishes an estimate of how many people are fed by the average American farmer. In 1960, the figure was 28. Last year, it was 155.

For some odd reason, I just can’t buy into the national fewer farmers, using more chemicals and genetically modified crops, hold the key to solving world hunger. In fact, one recent study from a team of European scientists projects that climate change—much of it fueled by conventional farming practices, could reduce global food production by 18% over the next 35 years.

Across much of the globe, small, indigenous farmers provide the backbone of local food systems. Those farmers don’t have the capacity to buy the GMO seeds, the chemicals and the large equipment that dominates the American countryside. A smarter path will be to provide those farmers with low-tech tools and practices to produce more food while conserving scarce soil and water resources.

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Wild Oats Pasta with Broccoli and Beans Recipe

One way to bump up the fiber content in pasta recipes is to add a magical legume- like beans! Beans are packed with lots of good stuff, like B vitamins and iron, which are important especially for vegetarians to consume from non-meat sources to prevent against feeling run down. The Italians have been combining pasta and beans for centuries, known as pasta e fagioli.

The vegetarian beans and pasta combo is an inexpensive way of forming a complete protein because the beans contain the essential amino acids that pasta lacks, and vice versa. While it’s not absolutely necessary to combine vegetarian protein sources together in the same meal, it’s good to at least mention it because I personally like when my meals are complete- it makes me feel a little more secure in maintaining my balanced eating mindset.

Beans absorb the flavor of the dish when cooked along with the other ingredients. You can even puree the beans ahead of time and stir them into the dish at the end of the cook time to go unnoticed by your picky little ones, and add a creamy texture to the dish.

The great thing about recipes is that they are just a guide, and you have the freedom to use them how you like to make your own special creations.

Here’s a healthy, hearty winter pasta recipe that uses chicken broth instead of water for cooking. My mom has been making her own version of this recipe for years, and is still one of my favorite recipes.

Vegetarians, feel free to sub chicken broth for vegetable broth. I love the extra layer of richness added by using broth instead of water.

I also like to use rotini pasta because it’s spiral shape seems to hold in flavors the best compared to other pastas with less surface area.

Wild Oats Pasta with Broccoli and Beans Recipe

½ box of Wild Oats Rotini Pasta

½ a can of Wild Oats Organic Garbanzo Beans , or White Beans, as pictured

Wild Oats Organic Extra Virgin Olive Oil

1 32 ounce container Wild Oats Organic Chicken Broth

1 teaspoon Wild Oats Organic Garlic Powder

1 teaspoon Wild Oats Organic Onion Powder

1 Tablespoon Wild Oats Organic Italian Seasoning

1 teaspoon black pepper

1 head broccoli, cut into bite sized pieces, or 3 cups broccoli florets

Bring the chicken stock to a boil. You will notice that you are using less liquid than you normally would why cooking pasta. This is the way it should be because the objective is for most of the liquid to absorb into the pasta by the time it’s done cooking.

Add the garlic powder, onion powder, black pepper and italian seasoning and pasta to the boiling stock. Reduce the heat to medium-low. Let the pasta boil in the simmering stock and stir occassionally. When the pasta is about half way cooked, add the beans and the broccoli. Stir occasionally.

If more liquid is needed, add some more stock or some hot water. The pasta will take longer to cook than the cook time given on the box, so do a taste test when you think it looks about finished. Drain and transfer to a large bowl for serving. Drizzle a few tablespoons of extra virgin olive oil on top and toss.

Serve with grated parmesan cheese.

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My experience attracting love and success with crystals

Few know about crystal healing, yet those who use crystals to heal and attract good things into their lives report powerful experiences. If this is something that interests you, approach it with an open mind and you might be surprised at the positive results. While using crystals may feel foreign to Westerners, it’s something that people throughout the world have been doing for thousands of years. Here is one of my experiences attracting love and success with crystals.

This article came about after my experience with Rose Quartz. It’s an interesting story and one that might make you want to delve further into the possibilities of using crystals in your own life. The story goes like this: Around 15 years ago I went to a crystal shop and decided to purchase two matching rose quartz crystals. I was attracted to rose quartz because of its connection with love and self-fulfillment. For some unknown reason I felt that I had to purchase two identical carved rose quartz stones. This was a feeling I can’t really explain.

After purchasing the stones for a small amount of money, I soon forgot about them and carelessly packed them while moving to different places throughout the years. Soon, I forgot about them completely. Then, I was in a horrible car accident and suddenly located one crystal in my wreaked car, which surprised me because I had no idea it was even in my car. I held onto it and then found the other matching crystal in an old purse.

When I held the two crystals together for the first time in several years, I had a strong feeling of love and peace that is hard to describe. I felt like they were somehow protecting me and helping me all these years and I didn’t even realize it. I also felt like I could use them together to help me find what I was looking for in my life. Sometimes when I am looking for an answer, I hold them in my hands and the answer comes to me. This has led to new career success. Also, they seemed to help draw important people into my life. They say that you can never really lose a crystal, and they will come to you when you need them and now I truly believe that.

Have you ever had a positive experience with crystals? Please comment below and share your experiences!

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How Room Temperature Effects Body Fat

I will never forget the shock I felt shivering under the down comforter of my husband’s New England relatives the first time we went to visit. Looking at the deliberately cracked window I realized, to my horror, – that they meant for it to be freezing in there. Either that or they wanted to get rid of me. O.K., never mind… The point is, I was used to my comfortable suburban home where I could go barefoot inside in the winter. I could see no good reason for icicles to be growing from my nose while I slept…until now. It appears that whether they actually liked it that way or were just being thrifty New Englanders, my in-laws were onto something.

Results of the Impact of Chronic Cold Exposure In Humans (ICEMAN) study by Dr Paul Lee and colleagues presented in 2014, have shown that mild cold about 66.2 degrees Fahrenheit, increases brown fat amount and activity by about 30-40%, while the mild warmth at 80.6º Fahrenheit decreases the amount of brown fat.

This is important because brown or adipose fat, actually helps burn white fat, increasing insulin sensitivity and bringing blood sugar levels down. Brown fat also plays a significant role in regulating body weight when someone overeats.

According to the report from the Garvan Institute, “…people with plentiful brown fat stores tend to be lean and have low blood sugar levels.” The study also shows that ordinary human white fat cells can change into brown fat cells. (Yay!)

Indications are that warmer room temperatures over the last few decades could be a contributing factor in the rise in obesity and diabetes in the US and UK, and that reducing temperatures in order to grow brown fat could be a viable strategy in the treatment of both.

Pulling out the long underwear now.

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Cold-temperatures-help-brown-fat-good-fat-grow-stimulates-metabolic-balance-lower-blood-sugar-levels

Good’ brown fat stimulated by cold, study shows

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Could this be the healthiest cookie ever?


Somewhere along the way, cookies have been given a bad rap.

And that’s a shame, because cookies can be much more than a sweet treat. With the right ingredients, they can be an amazingly healthy snack (or even meal).

Now, one of my favorite cookies happens to be the macaroon. But not just any macaroon.

My macaroon would be made out of organic ingredients, the coconut would be unsweetened and not contain any sulfites. It would be crunchy on the outside and soft and chewy on the inside. And it wouldn’t be too sweet, or too big either. An adorable little cookie to take along for snacking or even a wonderful breakfast cookie.

Oh, and it would be super easy to make, with as few ingredients as possible!

Sounds like a tall order, but an irresistible urge to have that perfect macaroon is how I came up with this recipe. And, surprise! The resulting macaroons were easy, fast and simple to make – and a big hit with everyone who tried them.

But before I get to this really cool recipe, here’s what you’ll “get” from these delicious cookies. For one thing, there’s that that amazing tropical wonder, the coconut, responsible for most of the health benefits (or healthy “side effects”) of these cookies.

Now, if you’ve been avoiding coconut meat or oil because you’ve heard that it’s high in fat, don’t.

Coconut, as well as the oil that comes from this fruit (or nut), is a source of very healthy saturated fat.

And yes, saturated fat can be healthy! Numerous studies have found coconut can reduce LDL, or “bad” cholesterol, along with triglyceride levels, while increasing HDL, or “good” cholesterol. In fact, Pacific islanders for whom coconut is a staple are known to have an extremely low rate of heart disease.

Coconut is also very high in lauric acid – something that’s anti-bacterial, anti-viral and a very strong immunity booster. And for the icing on the cake (or maybe coconut pie), some new research has discovered that a high-fat diet can reduce, and even postpone brain aging. And the fat found to be most beneficial to our brain is the kind found in coconut oil!

So don’t think of these little cookies as being a guilty pleasure. Think of them as a delicious way to benefit your heart and brain!

Organic macaroon marvels

Makes around 30 small cookies (although it was hard to count them as they kept “disappearing” so fast!)

  • 2 cups Wild Oats organic, unsweetened coconut flakes
  • 3 egg whites (preferably from organic eggs)
  • 1/3 cup organic sugar
  • ¼ cup honey
  • 2 tablespoons coconut flour (you can use all-purpose flour if you don’t have coconut flour)
  • 1/8 teaspoon salt
  • ¼ teaspoon real vanilla or almond flavoring
  • Optional: around a ¼ cup of chopped walnuts

Preheat oven to 350.

Separate your eggs, and beat the egg whites with the salt until bubbly.

Add the sugar to the egg whites, and beat some more until it thickens slightly (the whites don’t need to “peak”).

Add the vanilla or almond flavoring to the egg mixture.

In another bowl combine the coconut with the flour and mix it together. If you’re adding walnuts, put them in now, however, I would suggest making one batch without them to see which you like better.

Combine the coconut mix with your whipped egg whites, add honey and stir until everything is mixed together well.

Drop via teaspoon on a well-greased or parchment-paper covered cookie sheet.

Bake at 350 for approximately 15 minutes. Check at the 10-minute mark to see how they look. You’ll want some browning, but once they start to brown they can burn very quickly.

If you have any left over – which is unlikely considering how fast they went in my house – put in an airtight bowl or bag.

The best part is, you get to have some while they’re warm and fresh from the oven!

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