1. They’re packed with antioxidants. Tart cherries, also called sour cherries, are rich in antioxidant compounds including anthocyanins and quercitin, which may play a role in reducing total body inflammation as well as fighting free radicals.

2. They soothe sore muscles! Tart cherries have been getting a lot of attention lately based on new research suggesting that they may speed recovery and relieve muscle aches and pains after working out. In one study, one group of participants drank 12 ounces of tart cherry juice, two times per day, seven days before running a long race, while another group drank a placebo cherry-flavored drink. The group that drank the tart cherry juice reported significantly less pain following the race.Clarke and Jarosh add that while tart cherry juice is the type that has been involved in the research so far, sweet cherries are also packed with other antioxidants and nutrition — they just haven’t been the subjects of as much research yet.

Many companies are selling tart cherry juice without added sugar, but it’s pretty tart, say Clarke and Jarosh. But it’s also sold as a juice concentrate, so you can choose to mix it into other foods (like a smoothie) to temper some of the tartness.

3. They’re rich in vitamins and fiber. Since cherries (both tart and sweet) are a good source of vitamins A and C and fiber, they’re a nutritious fruit to include in your diet as another way to strengthen your body’s defenses and improve overall health.

If fresh cherries aren’t available at your grocery store (yet), here are some of Clarke and Jarosh’s tasty ways to incorporate cherries into your diet:

- Add dried cherries to cereal, yogurt parfaits, pancakes, muffins and breads.

- Top salads with dried cherries.

- Make a cherry crisp and top with Greek yogurt for dessert.

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The latest “feed the world” scare tactic has been a really good way for Big Ag folks to shut down arguments for any agricultural path other than the one they promote. And we’re now seeing it repeated verbatim as a fact over the dining room table, across the kitchen counter, and in the grocery store aisles.

Here are a couple of good sound bites to throw back the next time friends, family members, or even strangers tell you we need super-chemicals and GMOs to feed the world:

1.  Chemical farming isn’t “feeding the world” now. Despite more than 70 years of chemical- and petroleum-reliant farming practices, about 1 billion people are malnourished or starving in today’s world.

2.  It takes three calories of energy to create one calorie of edible food with conventional farming.These facts from a report from Johns Hopkins Bloomberg School of Public Health don’t even include the energy used in transportation or processing. Our current system relies on practices that actually diminish the resource base that is needed to sustain it.

3.  Biotech crops falter and fail without expensive herbicides, pesticides, fertilizers, and irrigation. While enormously productive in ideal conditions, biotech crops gobble up incredible amounts of resources to produce that yield.

4.  Organic methods can produce harvests 180 percent larger than chemical farming in communities that struggle to feed themselves. Although global population is on the rise, population in the developed world is actually on the downturn. Most of the growth is in the developing world, where organics have been shown to have the most beneficial effects.

5.  We could double food production in just 10 years using organic practices and other agroecological farming methods, according to a report from the United Nations. Agroecological practices, such as organic farming, attempt to mimic natural processes and rely on the biology of the soil and environment rather than synthetic sprays and other inputs.

6.  Organic farming creates more of the resources on which our food supply relies, while conventional farming destroys them. Conventional farming leeches nutrients from the soil, puts a strain on our water supplies, and relies heavily on fossil fuels to make it work; organic farming builds better, more self-sufficient land, creates cleaner water, recycles nutrients, and leaves us with a cleaner atmosphere.

In a 30-year research trial at Rodale Institute it was found that for corn and soybeans, organic yields matched conventional yields,
organic outperformed conventional in years of drought, and organic farming systems built rather than depleted soil organic matter, used 45% less energy, and were more efficient. Organic fields were more profitable than conventional, and while conventional growers battle herbicide-resistant superweeds with bigger, badder chemicals, the organic crops held their own against weeds, producing just as much food as the conventional fields without the assistance of herbicide.

Even in the face of a rising global population, organic techniques provide a more secure, more stable, and more sustainable food system. A food-production system based on organic principles is the only hope the world has, according to a global study produced by the United Nations World Food and Agriculture Organization. We like to say, “Organic has the strength to not only feed the world, but feed the world well.”

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For over 100 years, the Utah Food Bank has stayed true to its mission of serving those in need throughout our state.  It takes a village to raise a child. And sometimes it takes a village just to feed one. The Utah Food Bank is here to help with after-school programs and a belief that no child should go without.

Hunger in Utah

1 cup firmly packed organic curly parsley, stems removed
1 garlic clove
2 tablespoons, organic almonds, slivered
¼ cup (1 ounce) grated Parmesan or Asiago cheese
Juice of 1 large organic lemon
¼ cup organic extra virgin olive oil (or enough to create a smooth, loose paste)
4 red snapper fillets (about 1½ pounds total)
1 teaspoon paprika

Preheat the broiler.

Place the parsley, garlic, almonds, and cheese in a food processor or blender. Pulse until pureed. Add the lemon juice. Gradually add the oil and puree until the sauce is smooth.

Brush both sides of the fillets with the pesto. Sprinkle with the paprika.

Lightly oil the broiler pan. Place the fillets on the pan and broil for 5 to 10 minutes, or until opaque.

Makes 4 servings

Quick Tip: I also like to serve this fish chilled on top of a bed of salad greens. Or, pack it in a picnic basket along with a baguette for sandwiches in the park or on the beach

Recently the National Ability Center was kind enough to let the Allgood Provisions team  stop by their beautiful facilities to donate some organic snack food and show our support for this very cool organization.

About the NAC

The National Ability Center is committed to the development of lifetime skills for people of all ages and abilities by providing affordable sports and recreational experiences in a nurturing environment. The objective of these experiences is to build self-esteem, confidence and physical development, thereby enhancing active participation in all aspects of community life. As a national role model, the Center promotes the concept of ability through integration, public awareness and education. Our motto is “If I can do this, I can do anything.”

The National Ability Center offers a wide variety of year-round activities, which include alpine and cross-country skiing, snowboarding, swimming, cycling, waterskiing, horseback riding, rafting and camping trips, challenge course activities, leadership development training, and more.

Individuals of all ages and abilities take part in the Ability Center’s programs, including those with orthopedic, spinal cord, neuromuscular, visual and hearing impairments, as well as those with cognitive and developmental disabilities.

Learn more about the NAC here.

When products are labeled with the USDA Organic symbol, here’s what you can expect and trust:

• No toxic synthetic pesticides, herbicides, or fumigants
• No chemical fertilizers or sewer sludge used as fertilizer
• No planting of genetically engineered crops or use of cloned animals
• No synthetic hormones or antibiotics
• No artificial preservatives
• No artificial colors or synthetic flavors and sweeteners
• No trans fats
• No irradiation

And what is the definition of “natural?” Well, it varies. According to the USDA, there is no clear definition, nor any enforceable standard within the food industry, though many natural products are marketed as “sustainable” with one or more of the following claims:

• No pesticides or artificial chemicals
• No artificial colors, flavors, sweeteners, preservatives, or other additives
• “Family farm” raised
• “Only natural ingredients”
• “Whole ingredients” or “natural” foods
• “GMO free”

But “natural” foods are often grown on farms applying synthetic pesticides, including several posing risks to people and the environment.  “Natural” foods are manufactured from crops grown with conventional, energy-intensive fertilizers, and frequently contain one or more products derived from genetically engineered corn or soybeans.

“Natural” foods often do contain one or a few ingredients grown using sustainable agriculture methods, both avoiding applications of dangerous chemicals and protecting soil and water resources, but what about other ingredients with hard to pronounce names buried in the ingredients list?

The world of “natural” foods gets even murkier on farms raising livestock, where claims are made implying that animals are raised in “natural” settings and are not given drugs and high-energy feeds to promote rapid growth. Some brands selling “natural” meat and dairy products do require farmers to not administer low doses of antibiotics to boost animal growth, while others discourage use of added hormones, but these claims are not backed up by meaningful enforcement and penalty provisions.

Only organic requires farmers to develop and follow a detailed farm system plan, and inspects farmers every year to make sure they are following all organic requirements set forth by the USDA.  Those that don’t lose their certification and may no longer display the organic seal on their product labels.

These are the reasons people should seek out products bearing the organic label whenever possible.  Organic food and farming is the safest and surest way to promote both your health, and the health of farmers, animals, and the environment. It’s as simple as that.

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Established in 2002, the Summit Land Conservancy is a 501(c)(3) non-profit organization. It holds conservation easements on over 2,000 acres, and is currently working with several landowners to place another 1,700 acres under conservation easement. Through a combination of land conservation, stewardship, and education/outreach, the Summit Land Conservancy is dedicated to preserving Utah’s open land and natural resources.  To learn more click here!

A special thanks to the wonderful staff at the Summit Land Conservancy: Megan, Cheryl, & Greg.

by guest blogger Maya Rodale

It’s relatively easy to eat organically at home when one has access to farmers markets, supermarkets, gardens and a kitchen. Eating organically when traveling is hard and for better or for worse, it often requires packing your own snacks. Frankly, given the airplane food these days, I’d bring my own lunch whether it’s organic or not. Being a devotee of organic food, a picky eater and a grouchy bear if I’m not fed, I’ve developed some travel snacking strategies that keep me healthy and happy on the road.

• “Just add water” snacks: It’s fairly easy (and free!) to score a cup of hot water from an airport restaurant or a flight attendant. I love oatmeal packets and miso soup packets because they take up almost no room in my bag, but any cup o’ soup would work.

• Chocolate: Let’s face it, as soon as I see all those candy bars at the newsstand, I’m going to want one. I pack my own dark organic chocolate for my cravings.

• Fruit: Pack fresh for the way out (clementines are ideal!) and dried fruit for the flight home.

• Homemade popcorn with butter: This is my go-to fix when I’m craving junk food. I get the salty, fatty, crunchy deliciousness…but without a ton of mystery ingredients or guilt. Tip: Mix the popcorn and melted butter in a bowl and then transfer to a Ziploc bag; otherwise, you’ll melt the plastic. Yeah, I learned that the hard way.

Other great go-to snacks: beef jerky, organic nuts, and granola bars.

On the return flight, when I’m tired and my clothes are dirty and vacation is over and I just want to go home, then I indulge in junk food. It’s a rare treat.

What’s your travel snacking strategy?

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“It is, I feel, our apparent reluctance to recognize the interrelated nature of the problems and therefore the solutions, that lies at the heart of our predicament and certainly on our ability to determine the future of food.”
— HRH Prince Charles, The Prince of Wales

1/2 cup crunchy orgnaic peanut butter
1/4 cup (1 stick) butter, softened
1 banana
1 egg
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup flour
1 1/4 cup rolled oats
1 cup organic dried cranberries (organic raisins work too)
3/4 cup flaked coconut
1 cup dark chocolate chips or nuts (chopped pecans, almonds) or a combination

Preheat oven to 350° F. Cream the peanut butter, butter, egg and banana. Add the sugar, baking soda, cinnamon, vanilla and flour. Beat until well-blended. Stir in the oats, cranberries, coconut and chocolate chips.

Drop by tablespoons onto an ungreased cookie sheet. Bake for 10 minutes in the preheated oven. They probably won’t look done at 10 minutes, but take them out and let them cool on the pan.

Makes about 15 largish cookies.

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