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Farm Sanctuary president & co-founder, Gene Baur, talks to Jon Stewart about choosing to eat mindfully and the amazing benefits of going to a plant-based whole food diet.


6 Words Worth More Than $66 million.

It’s a sad day for natural news in Washington State as 522 looks to have failed, and credit has gone to  the $22 million spent on the Big Food funded, misleading ads that ran prior to the election.  In California last year, Big Food spent a whopping $44 million to fight this labeling.  Who would have thought that a few words stating, “This product contains genetically modified ingredients” would be worth over $66 million dollars to the Big Food Industry.  These companies argue that GMO food is safe; and if it is, then what’s the big problem with letting consumers know they’re eating it? Why fight it?

The simple truth is that Big Food is  scared to print these words on packaging because it will make people think.  And consumers will start to wonder why they would want to eat something that has been genetically modified and buy (gasp!) organic food.   Unfortunately, as a result of this bill failing to pass, the majority of Americans will continue to obliviously ingest genetically engineered food and feed it to their families without giving it a second thought.

If you want to avoid being a testing ground for Big Food companies, look for the Non GMO Project label pictured in this post and buy certified organic food.  As I’ve mentioned before, 90% of the US corn, wheat, and soy are genetically modified. This includes cooking oils.  Factory farmed animals are also fed GMO product, so it resides in the majority of meat and dairy products.

Here’s an article that I liked on the Washington GMO battle:

You can also stop supporting the companies who want to keep customers in the dark by withholding information.  Here’s a list of them, and the power is in our hands.

Abbott Nutrition
Bimbo Bakeries USA
Bruce Foods Corp.
Bumble Bee Foods, LLC
Bunge North America, Inc.
Bush Brothers & Co.
Campbell Soup Co.
Cargill Inc.
Clement Pappas & Co. Inc.
The Clorox Co. (owner of Burt’s Bees brand)
The Coca-Cola Co. (owner of Odwalla)
ConAgra Foods
Dean Foods Co. (owner of Horizon milk)
Del Monte Foods Co.
Flowers Foods, Inc.
General Mills, Inc. (owner of Larabar)
The Hershey Co.
The Hillshire Brands Co.
Hormel Foods Corp.
The J.M. Smucker Co.
Kellogg Co. (owner of Pop-Tarts)
Knouse Foods Cooperative, Inc.
Land O’Lakes, Inc.
McCormick & Co., Inc
Mondelez Global, LLC.
Moody Dunbar, Inc.
Nestle USA, Inc.
Ocean Spray Cranberries, Inc.
PepsiCo, Inc. (owner of Naked Juice)
Pinnacle Foods Group, LLC.
Rich Products Corp.
Shearer’s Foods, Inc.
Sunny Delight Beverages Co.
Welch Foods, Inc.

What do you think about 522 failing to pass?


The GMO 522 Vote is today in Washington!


This issue is very important to our  food supply, and I’ve decided to post about GMOs again as the vote in Washington state is today.  I’ve compiled a bunch of info for you to chew on.  Here’s why we need a YES on this issue today.

Here’s an article on Big Food Companies who want to keep you in the dark about GMOs:

Here’s a great piece from my favorite soap guys, Dr. Bronner’s, on GMO use:

And here’s a list of what Big Food Companies actually own natural food brands. You may want to avoid buying from them in the future.

If you missed my original post, here are some basics on GMOs:


Our CSA introduced me to a new squash this Fall.  It’s the Delicata Squash, and I totally would have passed this up in a grocery store b/c I would think it’s too ‘gourd’ looking.  It has an extremely velvety texture, and it’s a nice addition to your diet if you are going gluten free.  Here’s a quick and easy way to prepare the Delicata Squash that I loved!


2 Delicata Squash

1 TBSP Coconut Oil

1 TBSP Earth Balance Vegan Butter

1 tsp Chili powder

Fresh Lime

Himalayan Pink Salt

Fresh Ground Pepper


Preheat the oven to 350 degrees.

Cut the Delicata Squash in half lengthwise and scrape out the seeds and stringy parts with a metal spoon.  (Bonus!  You can roast these seeds like pumpkin seeds alongside the squash!)

Place the  squash facedown on a baking sheet.  (I use USA Pan and don’t have to grease the sheet – if you don’t have a USA Pan, I would place a bit of coconut oil on the squash before putting it facedown on the pan).

Bake for 25-30 minutes or so at 350 degrees, until the squash is easily pierced with a fork.

While the squash is baking, place the coconut oil & vegan butter in an oven safe bowl and throw it in the oven with the squash for 2-3 minutes until the mixture is melted.  Add the chili powder and stir.

Cut the lime in half and squeeze half of the juice into the sauce.

Once the squash is cooked, turn over the halves and pour in the buttery mixture.

Salt & pepper to taste and serve.

I served my squash with some French Fingerling Potatoes, sautéd beet greens, and a veggie burger patty with tomatillo sauce.