We hope you enjoyed our 3-part video series on local, organic, and sustainable food in San Diego! Now for something a little different: a cooking segment that shows you how to make one of my favorite dishes, classic Ligurian pesto.
Organic food is what we are meant to be eating. It contains no additives, preservatives, fertilizers, or pesticides—widely associated with various types of cancer. It is not genetically modified—widely believed to cause organ damage and other serious health problems. It has not been sterilized with radiation or ammonia, like most fast food meat. Organic farms are required to constantly test both their products for nutrients as well as their irrigation water (non-organic farms use “sewer water” that can contain biosolids like heavy metals, lawn pesticides, gas, detergents). Convinced yet?
“30th on 30th“—held on 30th Street on the 30th of each month in North Park, San Diego—is a food and drink event that promotes a handful of neighborhood restaurants while also encouraging the community to come together and celebrate chefs who value sustainable and local ingredients. Eaters can enjoy an affordable bite and one of San Diego’s renowned craft beers in front of the establishments, so people can essentially “food hop,” if you will, from one place to another. In the end, it’s a bit like a food-obsessed block party, and—in the eighth largest city in the country—patrons are able to enjoy the communal bounty of just one tasty street.
High fructose corn syrup (HFCS) has an image problem. As this Saturday Night Live parody demonstrates, the HFCS industry has launched a series of commercials over the past year to clarify misconceptions and “state the facts about corn sugar.” That’s right, it’s no longer “high fructose corn syrup,” but “corn sugar”—an almost identical, warm-and-fuzzy twin that will subtly convince you that “sugar” and “corn sugar” are interchangeable ingredients. Wrong.