By Cate Nelson •
April 2, 2009
McDonald’s, the States’ largest purchaser of potatoes, is taking preliminary steps to go pesticide-free, Reuters reports. Investor groups had been pushing for the move, and now McDonald’s looks like it’s bending.
It will now take steps to reduce pesticide use in potato production for its supply.
Our U.S. potato suppliers are already working with their growers to advance sustainable pesticide practices, such as reductions and alternative methods.
And because it accounts for a huge chunk of U.S. spud use, I suppose it’s good that they’re leaning toward organic. But this isn’t some charitable thing, though they’re gonna spin it that way (of course).
By Brenda Keener •
March 28, 2009
Every day, we are faced with the question of whether it is greener to serve meals on reusable dishes and waste water to wash them with, or contribute to the landfill problem by using paper plates and plastic utensils. Biodegradable Food Service Products (abbreviated BDFS) has a solution to this dilemma by using the humble potato to manufacture a whole line of food service products that include clam shell take-out trays, “silver”ware, plates, cups with lids, and deli [...]
By Sharon Troy •
March 4, 2008
Ah, comfort foods. Whether you’re snowed in with the winter blues, sick as a dog, or suffering from a sadness that only carbs can fix, comfort foods make us feel warm and relaxed. I had a painful run-in with the dentist this weekend, so not only am I craving a little comfort, but something soft and mushy… and potatoey, and buttery… Ok, I’ll stop drooling now. It’s mashed potato time!
And of course, what’s more comforting than knowing that you’ve bought local, quality ingredients to add to your dish as well? Comfort foods should be as easy to make, as they are pleasing to eat. The great thing about mashed potatoes is, there’s no exact science to it.
Peel your potatoes (7 russet potatoes makes about 5-6 servings) and cut them into medium sized chunks. Boil for about 25 minutes, or until soft. Add in small doses salt, milk product, and butter product (I use soy milk and Earth Balance margerine). Mash, and experiment with the ingredients until you’ve got the desired consistency and flavor.
While I tend to be a bit of a potato purist, I know that the same old thing can get a little bland after a while, so here are three mashed potato varieties:
By Max Lindberg •
January 29, 2008
You’d think in January, Sweden would be cold, blanketed with snow and ice, but not this year.
According to The Local, a hobby gardener in southern Sweden has already harvested the first potatoes of the New Year, with a garnish of strawberries and daisies.
Like tuna salad? Then you'll love Colleen's Better-than-Tuna salad: all the taste, without the fish.As much as we don't like to admit it, much of what we do on a daily basis is out of habit, including the way we eat and the food choices we make. They may be borne out of familial, cultural, social, personal traditions,
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McDonald’s, the States’ largest purchaser of potatoes, is taking preliminary steps to go pesticide-free, Reuters reports. Investor groups had been pushing for the move, and now McDonald’s looks like it’s bending.
