In an article titled "The 127 Lb Vegan," January 25, 2008, writer Reed Albergotti chronicles the odyssey of Tony Gonzalez of the Kansas City Chiefs, who switched to eating vegan after suffering a bout with Bell's palsy. Many doctors advise a vegetarian diet to combat this disorder. Gonzalez at age 31 was also concerned about shortened life span among athletes. Prior to his brush with disease, Gonzalez had subscribed to the conventional wisdom about athletic performance. He ate steak, drank a gallon of milk a day, and loved macaroni and cheese. In ten seasons with the Kansas City Chiefs, Gonzalez established himself as the best tight end in the league. When he decided to become vegan, he worried that a vegan diet would not sustain his athletic performance. Under advice from a vegan strength coach, Gonzalez learned to prepare protein drinks, select fish oils and eat breads dense with whole grains, nuts and seeds to maintain his weight and strength. In his 11th season Gonzalez made 99 catches, and a nagging foot condition cleared up. He found renewed energy and stamina. Like Gonzalez, Mac Danzig, a martial arts fighter, had encountered problems such as vertigo and ear infections. He discontinued milk and milk products, then gave up eating mammals and then poultry and fish in 2004, and eventually became vegan. Danzig says his diet improved his recovery from workouts while retaining his competitive edge. When questioned about his motives, Danzig, who is a nature enthusiast, cites environmental concerns. Brendan Brazier is a vegan triathlete from Vancouver, Canada, who describes himself as 80% raw. He became vegetarian in 1990, and in 1998, a strict vegan. Since information on how to become a successful vegan athlete is not widely available, Brazier used trial and error. He noted that when he consumed highly processed protein isolate powders, he experienced muscle stiffness and joint pain. When he began to eat all raw, natural, alkalizing foods his recovery time improved, and his stiffness and pain faded. Brazier is the author of "The Thrive Diet," and is a world recognized authority on plant-based nutrition. In 2006, Brazier won the National 50km Ultramarathon Championship, setting a new record. Brazier holds an impressive record of other triumphs. He credits his vegan diet to improved sleep and endurance. Brazier is a sought-after speaker who promotes environmental awareness, an interest also shared by Gonzalez and Danzig. |
Saturday, January 30, 2010
Athletes Eat Plant-Based Diet for Health, Longevity and Environmental Concerns
Saturday, January 9, 2010
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Thursday, January 7, 2010
Community Food Councils - For Cities, Regions And The World
examine how the food system is operating and to develop recommendations on how to improve it.
predominately a grassroots effort.
Food policy councils have been successful at educating officials and the public, shaping public policy, improving coordination between existing programs, and starting new programs.
Examples include mapping and publicizing local food resources;
creating new transit routes to connect underserved areas with full-service grocery stores;
persuading government agencies to purchase from local farmers; and
organizing community gardens and farmers' markets.
+++
http://www.foodsecurity.org/FPC/
Council List
NOTE: The following list includes councils of various types, with different approaches and at various stages of development. Due to the evolving nature of this work, we recommend that you check with the council to ensure accuracy of the information below. Also, if you would like us to add your council to this list or if the information included here for your council is incorrect, please email mark@foodsecurity.org.
Please use the clickable map to find a council near you. An "S" in front of a council name designates a state-level council and an "L" denotes a local-level council, including city, county, etc.
Native American Tribal Councils
Alabama
L: Food Security Coalition of Jefferson County
Birmingham, AL
Contact: Juanita Titrud
Email: mcharvest@bellsouth.net
Alaska
Arizona
S: Arizona Food Policy Coalition
Contact: Cindy Gentry
Coordinator, Arizona Food Policy Coalition
Community Food Connections
Phone: (602) 493.5231
cgentry@foodconnect.org
L: Pima County Food Policy Council
Contact: Varga Garland
Director, Community Food Security Center
Community Food Bank
Phone: (520) 622.0525
vgarland@communityfoodbank.com
Arkansas
S: Arkansas Food Policy Council *
Contact: Donna Uptagrafft
Email: duptagrafft@winrock.org
Phone: (501) 280-3078
* In development
California
L: Contra Costa Food and Nutrition Policy Consortium
Lindsay Johnson
Email: ljohnson@foodbankccs.org
L: Get Fit Fresno County
Central California Regional Obesity Prevention Project (CCROPP)
Contact: Reyna N. Villalobos, MPH
CCROPP Director for Fresno County
Fresno Metro Ministry
Phone: (559) 485-1416
Email: reyna@fresnometmin.org
Web: www.fresnometmin.org
www.ccropp.net
L: LA Food and Justice Network *
LA Food and Justice Network
Contact: Frank Tamborello
Hunger Action Los Angeles
961 S. Mariposa #205
Los Angeles CA 90006
Phone: 213-388-8228
Email: frank@hungeractionla.org
* in development
L: Marin Food Policy Council
Contact: Janet Brown
Email: janet@ecoliteracy.org
or
EECOM – Marin Food Systems Project
Executive Director: Catriona MacGregor
Phone: 415-663-1338
L: Oakland Food Policy Council
Contact: Alethea Marie Harper
Email: aharper.ofpc@foodfirst.or
Phone: 510-654-4400 x233
Web: www.oaklandfood.org
L: Pasadena Food Policy Council
Contact: Mary Urtecho-Garcia
Nutrition and Physical Activity Project
Phone: (626) 744-6163
Email: mugarcia@cityofpasadena.net
Web: www.ci.pasaden.ca.us/publichealth
L: Sacramento Hunger Commission
Contact: Melissa Ortiz-Gray
Phone: 916.447.7063 x 335
Email: Mortiz-Gray@communitycouncil.org
L: San Bernardino City Food Policy Council
Contact: Linda Ceballos
Environmental Projects Manager
City of SB, Public Service Dept
Phone: 909-880-8685
Email: ceballos_li@sbcity.org
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predominately a grassroots effort.
Food policy councils have been successful at educating officials and the public, shaping public policy, improving coordination between existing programs, and starting new programs.
Examples include mapping and publicizing local food resources;
creating new transit routes to connect underserved areas with full-service grocery stores;
persuading government agencies to purchase from local farmers; and
organizing community gardens and farmers' markets.
+++
http://www.foodsecurity.org/FPC/
 FPC Home Council List Government Affiliation Documents Policy Resources & Tools Meetings & Conference Calls CFSC Homepage | Welcome to the Community Food Security Coalition's North American Food Policy Council Webpage What is a Food Policy Council? Food Policy Councils (FPCs) bring together stakeholders from diverse food-related sectors to examine how the food system is operating and to develop recommendations on how to improve it. FPCs may take many forms, but are typically either commissioned by state or local government, or predominately a grassroots effort. Food policy councils have been successful at educating officials and the public, shaping public policy, improving coordination between existing programs, and starting new programs. Examples include mapping and publicizing local food resources; creating new transit routes to connect underserved areas with full-service grocery stores; persuading government agencies to purchase from local farmers; and organizing community gardens and farmers' markets. While FPC's are not a new concept, their structures, practices, and policies are still evolving. Although the first Food Policy Council started 20 years ago in the city of Knoxville, only in the last five years have Food Policy Councils really gained momentum, and today there are almost 50 councils nationwide. Currently no U.S. government entity has a Department of Food, so food-related issues are addressed by various agencies. This severely limits the potential for coordination, and for government to address broad goals such as improving access to healthy foods. Since they bring together a cross-disciplinary group of stakeholders, Food Policy Councils can help to bridge this gap and identify ways to address interconnected issues and improve the food system. What can we offer? The Community Food Security Coalition (CFSC)'s national Food Policy Council (FPC) Program is designed to support, free of charge, the development and operation of current and emerging Food Policy Councils. The Program provides:
For more information, contact: Mark Winne Food Policy Council Program Phone: 505.983.3047 Email: mark@foodsecurity.org New to the program? Tell us about your work and what kind of support you could use. Want to give feedback on the support you’ve received? Please fill out our Food Policy Council Program survey. Join CFSC's Food Policy Council listserv! It's a new way for Councils across the country to share resources, gain feedback, and discuss challenges and opportunities. Learn more. |
Council List
NOTE: The following list includes councils of various types, with different approaches and at various stages of development. Due to the evolving nature of this work, we recommend that you check with the council to ensure accuracy of the information below. Also, if you would like us to add your council to this list or if the information included here for your council is incorrect, please email mark@foodsecurity.org.
Please use the clickable map to find a council near you. An "S" in front of a council name designates a state-level council and an "L" denotes a local-level council, including city, county, etc.
Native American Tribal Councils
Alabama
L: Food Security Coalition of Jefferson County
Birmingham, AL
Contact: Juanita Titrud
Email: mcharvest@bellsouth.net
Alaska
Arizona
S: Arizona Food Policy Coalition
Contact: Cindy Gentry
Coordinator, Arizona Food Policy Coalition
Community Food Connections
Phone: (602) 493.5231
cgentry@foodconnect.org
L: Pima County Food Policy Council
Contact: Varga Garland
Director, Community Food Security Center
Community Food Bank
Phone: (520) 622.0525
vgarland@communityfoodbank.com
Arkansas
S: Arkansas Food Policy Council *
Contact: Donna Uptagrafft
Email: duptagrafft@winrock.org
Phone: (501) 280-3078
* In development
California
L: Contra Costa Food and Nutrition Policy Consortium
Lindsay Johnson
Email: ljohnson@foodbankccs.org
L: Get Fit Fresno County
Central California Regional Obesity Prevention Project (CCROPP)
Contact: Reyna N. Villalobos, MPH
CCROPP Director for Fresno County
Fresno Metro Ministry
Phone: (559) 485-1416
Email: reyna@fresnometmin.org
Web: www.fresnometmin.org
www.ccropp.net
L: LA Food and Justice Network *
LA Food and Justice Network
Contact: Frank Tamborello
Hunger Action Los Angeles
961 S. Mariposa #205
Los Angeles CA 90006
Phone: 213-388-8228
Email: frank@hungeractionla.org
* in development
L: Marin Food Policy Council
Contact: Janet Brown
Email: janet@ecoliteracy.org
or
EECOM – Marin Food Systems Project
Executive Director: Catriona MacGregor
Phone: 415-663-1338
L: Oakland Food Policy Council
Contact: Alethea Marie Harper
Email: aharper.ofpc@foodfirst.or
Phone: 510-654-4400 x233
Web: www.oaklandfood.org
L: Pasadena Food Policy Council
Contact: Mary Urtecho-Garcia
Nutrition and Physical Activity Project
Phone: (626) 744-6163
Email: mugarcia@cityofpasadena.net
Web: www.ci.pasaden.ca.us/publichealth
L: Sacramento Hunger Commission
Contact: Melissa Ortiz-Gray
Phone: 916.447.7063 x 335
Email: Mortiz-Gray@communitycouncil.org
L: San Bernardino City Food Policy Council
Contact: Linda Ceballos
Environmental Projects Manager
City of SB, Public Service Dept
Phone: 909-880-8685
Email: ceballos_li@sbcity.org
L: San Francisco Food Systems Council
Contact: Paula Jones
Phone: (415) 252-3853
Email: Paula.jones@sfdph.org
Web: www.sffoodsystems.org
L: Santa Barbara Food Policy Council
Contact: Megan Carney
TGIF Sustainable Food Coordinator, University of California, Santa Barbara
Phone: (805) 729-2452
Email: megcarney@gmail.com
L: Santa Cruz Food System Network
Contact: Tim Galarneau
(831) 761-8507
Phone: (805) 264-5752
Email: solseeker3@aol.com
foodpolicy@baymoon.com
Web: www.scfoodsystem.org
L: Sonoma County Food Matters
Contacts: Ellen Bauer, James Johnson
Phone: 707-829-6353
Email: e.bauer@earthlink.net, shanjam@igc.org
L: Stanislaus Nutrition and Fitness Council
Contact: Lynsey Lomeli
Health Educator
Stanislaus County Health Services
Phone: 209-558-7150
Email: Llomeli@schsa.org
L: Yolo County Food Policy Council
Contact: Jose Martinez
Yolo County Food Bank
Phone: (530) 668-0690
Email: jose@foodbankyc.org
in development
Colorado
S: Colorado Food & Agriculture Policy Council
Contact: Jennifer Kemp
Director of Government Relations
Rocky Mountain Farmers Union
Phone: (303) 772-8179
Email: kempwick@msn.com
Web: www.oakhavenpc.org/FoodAgPolicy
L: Boulder County Food and Agriculture Policy Committee
Contact: Cindy Torres
Phone: 720-480-9951
ctplant@hotmail.com
L: Boulder/Adams Chapter of Northern
Colorado Food and Agriculture Policy Council*
Contact: Adrian Card
Extension Agent, Coordinator
CSU Cooperative Extension, Boulder County
Phone: (303) 678-6383
Email: acard@co.boulder.co.us
Web: www.coopext.colostate.edu/boulder/AG/marketing.shtml (scroll down to "Policy")
L: Denver Food and Agriculture Policy Council
Contact: Kathryn Colasanti
Denver Urban Gardens
3377 Blake St, Suite 113
Denver, CO 80205
Phone: 303.292.9900
Fax: 303.292.9911
Email: denverfapc@gmail.com
Web: www.coopext.colostate.edu/boulder/AG/FAP.shtml
L: Larimer/Weld Chapter of Northern
Colorado Food and Agriculture Policy Council*
Contact: Dawn Thilmany
Co-Coordinator, CSU Cooperative Extension
Department of Agriculture and Resource Economics
Phone: (970) 491-7220
Email: thilmany@lamar.colostate.edu
Contact: Laura R. Tanaka
Phone: (970) 224-2960
laurartanaka@yahoo.com
L: San Luis Valley Working Group
Contact: Karma Anderson
District Conservationist
NRCS San Luis Field Office
Phone: 719-672-3673 x106
Email: karma.anderson@co.usda.gov
L: Sustainability Alliance of SW Colorado
Contact: Jim Dyer
SW Marketing Network
970-588-2292
Email: jadyer@frontier.net
Web: www.sustainableswcolorado.org
L: West Slope Working Group
Contact: Ed Page
CSU Cooperative Extension Service
Phone: 970-249-3935
Email: epage@coop.ext.colostate.edu, Edward.page@colostate.edu
L: Western Colorado Food and Agriculture Council
Contact: Elaine Brett
Phone: 970-210-9717
Email: embrett@paonia.com
Connecticut
S: Connecticut Food Policy Council
Linda T. Drake, M.S.
University of Connecticut EFNEP
Chair, Connecticut Food Policy Council
Phone: (860) 486-1783
Email: Linda.Drake@uconn.edu
Web: www.foodpc.state.ct.us
L: City of Hartford Food Policy Commission
Jerry Jones
Hartford Food System
Phone: (860) 296-9325
Email: jjones@hartford.org
Web: www.hartford.gov/government/FoodCommission/default.htm
L: New Haven Food Policy Council*
Contact: Jennifer McTiernan
Founder and Executive Director
CitySeed, Inc
Email: NHFPC@cityseed.org
Phone: 203-773-3736
Web: www.cityseed.org
Delaware
District of Columbia
L: DC Mayor’s Commission on Food and Nutrition
Contact: Kimberly Perry
Email: Kp4kids@yahoo.com
Florida
L: Palm Beach County Community Food Security Council
Contact: Tracey Padian Lamport
Director, Impact Area
United Way of Palm Beach County
Phone: (561) 375-6686
Email: Traceypadian@unitedwaypbc.org
L: Sarasota County Agriculture Policy Council (SAPC)
Contact: Robert A. Kluson
Phone: (941) 232-3090
Email: rkluson@scgov.net
Web: sarasota.extension.ufl.edu/AG/agpolicy.shtml
L: Tampa Bay Food Policy Council*
Contact: Rob Alicea
C (727) 460-1709
H (727) 393-8049
Email: ralicea2@tampabay.rr.com
* In development
Georgia
L: Atlanta Regional Food System*
Contact: Peggy Barlett
Researcher and Professor of Anthropology
Emory University
Phone: (404) 727.5766
Email: pbarlett@emory.edu
L: Athens Area Food Policy Council
Contact: Shannon McBride
Phone: (706) 354-8080
Email: hands4sg@bellsouth.net
Hawaii
Idaho
Tables of Hope (previously North-Central Idaho Food Sustainability Collaborative)
Lewiston, ID
Contact: David Knittel, Chairman
Phone: (208) 743-5580
Email: d.knittel@cap4action.org
L: Treasure Valley Food Coalition
Contact: Janie Burns
Email: medowlrk@sitestar.net
Phone: (208) 466-4806
Illinois
S: Illinois Sustainable Food Policy Council*
Contact: Gayle Keiser
Illinois Stewardship Alliance
Phone: (217) 498-9707
Email: gayle@illinoisstewardshipalliance.org
Web: http://www.illinoisstewardshipalliance.org
L: Evanston Food Policy Council
Network for Evanston’s Future
Contact: Debbie Hillman
Phone: (847) 328-7175
Email: DLHIllman@sbcglobal.net
Web: http://evanstonfuture.org
L: Chicago Food Policy Advisory Council*
Contact: Rodger Cooley
Phone: (773) 279-9696
Email: Rodger.cooley@heifer.org
Web: www.chicagofoodpolicy.org
OR
Contact: Erika Allen
Co-Chair, Chicago Food Policy Advisory Council
Growing Power Illinois
Phone: (773) 324-7924
Erika@growingpower.org
Indiana
Iowa
S: Iowa Food Policy Council
Contact: Matt Russell
Phone: 515-271-4956
Email: Matthew.Russell@drake.edu
Web: www.iowafoodpolicy.org
Kansas
S: Kansas State Food Policy Council*
Contact: Dan Nagengast
Coordinator
Phone: (785) 748-0959
Email: nagengast@earthlink.net
L: Salina Food Policy Council
Contact: Kirk Cusick
Coordinator
Phone: (785) 827-6276
Email: whisperingctnwd@sbc.net
Kentucky
L: Knoxville/Knox County Food Policy Council
Contact: Caroline Perry-Burst
Phone: 865-594-1706
Email: Perryburst@k12tn.net, gharris@knxcac.org
Louisiana
L: Grow New Orleans (temp name)
Contact: Marilyn Yank
Phone: 504-864-2009
Email: marilynyank@gmail.com
Web: www.noffn.org
Maine
S: Maine State Food Policy Council
Contact: Jane Aiudi
Phone: 207-287-3702
Email: jane.aiudi@maine.gov
Web: www.maine.gov/agriculture
Maryland
Massachusetts
S: Massachusetts Food Policy Council *
Contact: Betsy Johnson
11 1/2 Greenwich Park, Boston, MA 02118
Phone: 617-536-1711
Email: betsy@bgjohnson.com
* In development
L: Boston FPC *
Contact: Judith Kurland
Mayor's Office, City of Boston, 1 City Hall Plaza, Boston, MA 02201
Phone: 617-635-4500
* In development
L: Holyoke Food Policy Council
Contact: Kristin Getler
Coordinator, Holyoke Food Policy Council
Holyoke City Health Department
Phone: (413) 322.5595
Email: kgetler@ci.holyoke.ma.us
L: Springfield Community Food and Nutrition Coalition*
Contact: Synthia Scott-Mitchell
Director of Community Services
Springfield Partners for Community Action
Phone: (413) 263-6500 x6518
Email: synthiam@springfieldpartnersinc.com
Web: www.springfieldpartnersinc.com
L: Worcester Food Policy Council
Contact: Liz Sheehan
Project Manager, Hunger-Free & Healthy
c/o Worcester Advisory Food Policy Council
484 Main Street, Suite 300 (United Way) Worcester, MA 01608
office: 508-757-5631 x304
mobile: 508-723-4550
hungerfree@worcesterfoodpolicy.org
Michigan
S: Michigan Food Policy Council
Contact: Kirsten G. Simmons
Executive Coordinator
Phone: 517-335-4184
Email:simmonsk@michigan.gov
Web: www.michigan.gov/mfpc
L: Greater Grand Rapids Food Systems Council
Contact: Cynthia Price
Phone: 231-578-0873
Email: skyprice@gmail.com
Web: www.foodshed.net
Minnesota
L: Minneapolis - St. Paul Food Policy Council *
Contact: Brian Noy, Local Foods Organizer
The Institute for Agriculture and Trade Policy
Phone: 612:701:8346
Email: briannoy@gmail.com
* in development
Mississippi
Missouri
Missouri Farmers Union *
Jefferson City, MO
Contact: Jake Davis
Email: jdavis@missourifarmersunion.org
* in development
Montana
L: Community Food and Agriculture Coalition-Missoula
Contact: Bonnie Buckingham
Missoula Food Bank
Phone: 406-880-0543
Email: cfac@montana.com
Web: www.umt.edu/cfa
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
S: New Mexico Food and Agriculture Policy Council
Contact: Pam Roy
Phone: 505.473.1004
Email: pamelaroy@aol.com
Web: www.farmtotable.info
New York
S: New York Food Policy Council on Food Policy
Contact: Commissioner Patrick Hooker
NYS Department of Agriculture & Markets
Chairman, NYS CFP
Phone: (518) 485-7728
Email: nyscfp@agmkt.state.ny.us
Web: www.nyscfp.org
L: Onondaga Food System Council*
Phone: (315) 424-9485
L: Food Systems Network NYC
Contact: Fern Gale Estrow
Phone: 212-691-5154
Email: festrow@FGEteam.org
North Dakota
S: North Dakota Food Policy Council
(Info not available)
Ohio
L: Cleveland/Cuyahoga County Food Policy Council - Development Group
Contact: Morgan Taggart
Ohio State University Extension, Cuyahoga County
Phone: 216.429.8238
Email: taggart.32@cfaes.osu.edu
Web: http://cccfoodpolicy.org
S: Ohio Food Policy Advisory Council
Ohio Department of Agriculture
Contact: Amalie Lipstreu
Phone: 614-728-6200
Oklahoma
S: The Oklahoma Food Policy Council
Contact: Anita Poole
The Kerr Center for Sustainable Agriculture
Phone: 918-647-9123
Email: apoole@kerrcenter.com
Web: www.kerrcenter.com
Oregon
S: Oregon State Food Policy Council *
Contact: Patti Whitney-Wise
Executive Director
Oregon Hunger Relief Task Force
Phone: (503) 595-5501
Email: patti@oregonhunger.org
Contact: Sharon Thornberry
Community Foods Programs Advocate
Oregon Food Bank
Phone: (541) 929-7412, (800) 777-7427 x228 (voicemail)
Email: sthornberry@oregonfoodbank.org
* In development
L: Lane County Food Policy Council
Contact: Deb Johnson-Shelton, Chair
Email: debj@ori.org
Web: www.foodforlanecounty.org, www.fpclanecounty.org
L: Portland-Multnomah Food Policy Council
Contact: Steve Cohen
City of Portland, Office of Sustainable Development
Phone: 503-823-4225
Email: scohen@ci.portland.or.us
Web: www.portlandonline.com/osd/index.cfm?c=42290&
Chair: Suzanne Briggs
Phone: 503-288-0824
Email: sbriggs@att.net
L: Ten Rivers Food Web
Corvallis, OR
Contact: Liv Nevin Gifford
Email: lgifford@emoregon.org or info@tenriversfoodweb.org
Phone: 541-929-4167
Web: tenriversfoodweb.org
L: Tillamook Community Food Security Council
Contact: Shelly Bowe
Community Food Program, CARE Regional Food Bank
Phone: (503) 842-5261
Email: sbowe@careinc.org
Pennsylvania
Rhode Island
South Carolina
Contact: Beth Crocker
General Counsel
South Carolina Department of Agriculture
Columbia, SC 29211-1280
Phone: (803) 734-2193
Email: bcrocker@scda.sc.gov
South Dakota
Tennessee
L: Knoxville/Knox County Food Policy Council
Contact: Gail Root
Email: gail@secondharvestknox.org
Web: www.cityofknoxville.org/boards/food.asp
L: Middle Tennessee Food Security Cooperation
Nashville, TN
Contact: Del Ketcham
Email: delk1111@comcast.net
Contact: Darcy Freedman
Email: darcy.a.freedman@vanderbilt.edu
Phone: 615-322-5638
Texas
Utah
S: Utah Food Council
Contact: Jim Ure
Phone: (801) 467-0893
Email: jimure@jimure.com
Contact: Gina Cornia, Director
Utahns Against Hunger
Phone: 801-328-2561 or 800-453-3663
Email: cornia@uah.org
Vermont
L: Burlington Food Council
Contact: Mandy Davis
Agricultural Development Services, Intervale Center
Phone: 802-660-0440 x108
Email: mandy@intervale.org
Web: www.cedo.ci.burlington.vt.us/legacy
Virginia
S: Virginia Food System Council
Contact: Eric Bendfeldt
Phone: 540-463-6029
Email: ebendfel@vt.edu
L: Accomack-Northampton Planning District Commission (A-NPDC) council
Contact: Barbara Schwenk
Phone: 757-787-2936
Web: www.a-npdc.org/projects.html
Washington
L: Seattle/King County Acting Food Policy Council (AFPC)
Contact: Tammy Morales
Acting Food Policy Council Coordinator
WSU King County Extension
Phone: 206-205-3131
Email: Tammy.morales@kingcounty.gov
Web: http://king.wsu.edu/foodandfarms/foodpolicycouncil.htm
L: Clark County Food Policy Council, Vancouver, WA
Contact: Tricia Mortell
Clark County Public Health
Phone: 360-397-8000 x7211
Email: Tricia.mortell@clark.wa.gov
L: Tahoma Food Policy Coalition
Contact: Sarah Garitone, Pierce Conservation District
Email: sarahg@piercecountycd.org
Web: www.tahomafoodpolicy.org
West Virginia
Wisconsin
L: Dane County Food Council*
Contact: Martin Bailkey, Vice-chair
Phone: 608-218-9478
Email: bailkey@sbcglobal.net
Web: www.co.dane.wi.us/foodcouncil
L: Milwaukee Food Council
Contacts: Marcia Caton Campbell, The Center for Resilient Cities, marcia@resilientcities.org
Young Kim, Fondy Food Center, young@fondymarket.org
Paulette Flynn, SHARE, pflynn@sharewi.org
Martha Davis Kipcak, The Kitchen Table Project, mdk@bricofund.org
Wyoming
NATIVE AMERICAN TRIBAL COUNCILS
Oneida Community Integrated Food Systems
Contact: Bill Ver Voort
OCIFS Coordinator
Phone: 920-869-1041
Email: wvervoor@oneidanation.org
Tohono O’odham Community Action
Contact: Tristan Reader
Co-director
Phone: 520-386-4966
Email: wynread@earthlink.net
Phone: 520-383-4966 (from Jill)
www.tocaonline.org
CANADIAN COUNCILS
L: Calgary Food Policy Council
Contact: Paul Hughes
Chair
Phone: 403-383-3420
Email: paul@calgaryfoodpolicycouncil.ca
L: Farm Folk/City Folk Society
Contact: Herb Barbolet
Co-Founder
Phone: 604-730-0450
Email: herb@ffcf.bc.ca
L: Kamloops Food Policy Council
Contact: Laura Kalina
Chair and Founder
Phone: 250-372-0815
Email: Laura.kalina@interiorhealth.ca
L: Ottawa Food Security Council
Contact: Moe Garahan
Coordinator
Phone: 613-236-9300
Email: ofsc@spcottawa.on.ca
L: Peterborough Food Policy Coalitions
L: Toronto Food Policy Council
Contact: Wayne Roberts
Project Coordinator
Phone: 416-338.7937
Email: wrobert@toronto.ca
L: Vancouver Food Policy Council
Contact: Devorah Kahn
Food Policy Coordinator, City of Vancouver
Phone: 604-871-6324
Email: devorah.kahn@vancouver.ca
L: Victoria Food Policy Council
CR-FAIR (Capital Region Food and Agriculture Initiatives Roundtable)
Victoria, British Columbia, Canada
Contact: Christina Peacock
Phone: 250-383-6166
Email: christina@communitycouncil.ca
Community Council
www.communitycouncil.ca/activities.php#food
L: Northwestern Ontario
Rainy River Valley Food Council
Jarrod Gunn-Mcquillan
Email: Jgunn-mcquillan@nwhu.on.ca
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Tuesday, January 5, 2010
Eating Better Food - Reduce Health Care Issues
the answer was shockingly simple:
eat real food, not too much of it, and more plants than meat.
get off
processed food, refined grains and sugars
[eat more]
vegetables, whole grains and fruit.
+++
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eat real food, not too much of it, and more plants than meat.
get off
processed food, refined grains and sugars
[eat more]
vegetables, whole grains and fruit.
+++
The idea for this book came from a doctor--a couple of them, as a matter of fact. They had read my last book, "In Defense of Food", which ended with a handful of tips for eating well: simple ways to navigate the treacherous landscape of modern food and the often-confusing science of nutrition. "What I would love is a pamphlet I could hand to my patients with some rules for eating wisely," they would say. "I don't have time for the big nutrition lecture and, anyway, they really don't need to know what an antioxidant is in order to eat wisely." Another doctor, a transplant cardiologist, wrote to say "you can't imagine what I see on the insides of people these days wrecked by eating food products instead of food." So rather than leaving his heart patients with yet another prescription or lecture on cholesterol, he gives them a simple recipe for roasting a chicken, and getting three wholesome meals out of it -- a very different way of thinking about health.
Make no mistake: our health care crisis is in large part a crisis of the American diet -- roughly three quarters of the two-trillion plus we spend on health care in this country goes to treat chronic diseases, most of which can be prevented by a change in lifestyle, especially diet. And a healthy diet is a whole lot simpler than the food industry and many nutritional scientists -- what I call the Nutritional Industrial Complex -- would have us believe. After spending several years trying to answer the supposedly incredibly complicated question of how we should eat in order to be maximally healthy, I discovered the answer was shockingly simple: eat real food, not too much of it, and more plants than meat. Or, put another way, get off the modern western diet, with its abundance of processed food, refined grains and sugars, and its sore lack of vegetables, whole grains and fruit.
So I decided to take the doctors up on the challenge. I set out to collect and formulate some straightforward, memorable, everyday rules for eating, a set of personal policies that would, taken together or even separately, nudge people onto a healthier and happier path. I solicited rules from doctors, scientist, chefs, and readers, and then wrote a bunch myself, trying to boil down into everyday language what we really know about healthy eating. And while most of the rules are backed by science, they are not framed in the vocabulary of science but rather culture -- a source of wisdom about eating that turns out to have as much, if not more, to teach us than nutritional science does.
What follows is a small sample of "Food Rules", a half dozen policies that will give you a taste of what you'll find in the book: sixty-four food rules, each with a paragraph of explanation. I think you'll see from this little appetizer that "Food Rules" is a most unconventional diet book. You can read it in an hour and it just might change your eating life. I hope you'll take away something you can put to good use, and maybe get a chuckle or two along the way. And do let me know if have any food rules I should know about. I'm still collecting them, at pollanfoodrules@gmail.com.
#11 Avoid foods you see advertised on television.
Food marketers are ingenious at turning criticisms of their products -- and rules like these -- into new ways to sell slightly different versions of the same processed foods: They simply reformulate (to be low-fat, have no HFCS or transfats, or to contain fewer ingredients) and then boast about their implied healthfulness, whether the boast is meaningful or not. The best way to escape these marketing ploys is to tune out the marketing itself, by refusing to buy heavily promoted foods. Only the biggest food manufacturers can afford to advertise their products on television: More than two thirds of food advertising is spent promoting processed foods (and alcohol), so if you avoid products with big ad budgets, you'll automatically be avoiding edible foodlike substances. As for the 5 percent of food ads that promote whole foods (the prune or walnut growers or the beef ranchers), common sense will, one hopes, keep you from tarring them with the same brush -- these are the exceptions that prove the rule.
From "Food Rules":
#19 If it came from a plant, eat it; if it was made in a plant, don't.
#36 Don't eat breakfast cereals that change the color of the milk.
This should go without saying. Such cereals are highly processed and full of refined carbohydrates as well as chemical additives.
#39 Eat all the junk food you want as long as you cook it yourself.
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day. The french fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes -- and cleaning up the mess. If you made all the french fries you ate, you would eat them much less often, if only because they're so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you're willing to prepare them -- chances are good it won't be every day.
#47 Eat when you are hungry, not when you are bored.
For many of us, eating has surprisingly little to do with hunger. We eat out of boredom, for entertainment, to comfort or reward ourselves. Try to be aware of why you're eating, and ask yourself if you're really hungry -- before you eat and then again along the way. (One old wive's test: If you're not hungry enough to eat an apple, then you're not hungry.) Food is a costly antidepressant.
#58 Do all your eating at a table.
No, a desk is not a table. If we eat while we're working, or while watching TV or driving, we eat mindlessly -- and as a result eat a lot more than we would if we were eating at a table, paying attention to what we're doing. This phenomenon can be tested (and put to good use): Place a child in front of a television set and place a bowl of fresh vegetables in front of him or her. The child will eat everything in the bowl, often even vegetables that he or she doesn't ordinarily touch, without noticing what's going on. Which suggests an exception to the rule: When eating somewhere other than at a table, stick to fruits and vegetables.Labels:
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Monday, January 4, 2010
70% Uncooked - Raw Foods - Benefits Nutrition
Raw Food Diet: Enjoy Nutrition as Nature Designed
Sunday, January 03, 2010 by: Kim Evans, citizen journalistSee all articles by this author
Email this author
http://www.naturalnews.com/027858_raw_food_nutrition.html
(NaturalNews) Raw food diets are becoming increasing popular, and with good reason. Foods in their raw state are truly as nature designed and they are the most biocompatible with our bodies. In fact, it's interesting to know that a boiled potato has 420 more molecular compounds than a raw potato. These new compounds are created in the cooking process, but part of the problem is that our bodies aren't always able to process new compounds - even if someone created them in a kitchen and they taste good.
Our bodies have specific enzymes for digestion, and they work like a lock and key. But when we keep changing the locks, the keys don't always fit. The result is that cooked foods aren't always digested well and particles of them end up stored in our bodies as toxic sludge, instead of used for fuel with the remainder eliminated.
Interestingly, studies have shown that cooked foods increase our white blood cell activity. This essentially means that our bodies see cooked foods as invaders, and work to defend against them. Raw foods don't have this effect.
Another reason raw foods diets are becoming popular is that raw foods contain enzymes whereas cooked and processed foods are devoid of enzymes, as heating destroys them. Enzymes are critical factors in the health equation; they're often called our life force. Enzymes are the catalysts for every function of the body, including blinking and breathing. When we run out of enzymes, we die.
Digestion requires enzymes and by eating raw foods, we're doing little to deplete our enzyme reserves. In contrast, cooked foods demand that the body give up some of its enzymes for digestion. In this manner, cooked foods literally speed our death and hasten all of the processes along the way, including aging and disease.
Unfortunately, most cultures and social circles aren't geared towards raw foods. Many don't understand the benefits of raw food diets, or understand that a diet geared around cooked foods causes problems. Many people also think raw foods are boring or difficult to prepare. In truth, they don't have to be either.
Adding Raw Foods to Your Diet
An easy way to increase your raw food consumption is to drop the cereal or toast for breakfast and start eating fruit. People often say they'd be hungry doing that, but the solution is to eat more. A pineapple or half watermelon is a delicious breakfast. Your favorite fruit can also replace candied or processed snacks.
You can also boost your raw food intake by eating more salads, and making them more substantial in the process. A salad doesn't have to be all lettuce and half a tomato. Salads can skip the lettuce entirely and can bulk up with a quarter cabbage, two tomatoes, an avocado, and perhaps half a cucumber. With a great dressing, it'll be delicious, and most people will be quite satisfied afterward. So, forget conventional salad wisdom and bulk your salads up with lots of your favorite veggies.
Raw foods can also be added to cooked foods, when the cooking is complete. For example, shredded cabbage, fresh thyme, and a diced tomato can be added on top of a boiled potato to make a great half raw "potato salad." Just season with coconut oil and sea salt.
If you're not ready to go completely raw, you can benefit by simply adding more raw foods to your diet. Many health experts recommend a diet of about 70 percent raw foods, which would be two meals a day, plus snacks. However, in truth, the more you add, the better off you'll be.
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