50 Reasons to Eat & Grow Local Food
Preparing and preserving local food preserves culinary culture. For example, making your own pickles using the old no-vinegar lacto-fermentation method supports a delicious, healthful and ancient way of preserving as part of our human heritage (see this storehouse of info by Sandor Ellix Katz, aka Sandorkraut, a self-described “fermentation fetishist” at http://www.wildfermentation.com/). Teaching others how to do the same is one great way of keeping traditional (and ‘living’) foods, well, alive! In a world inundated by highly processed or Genetically Modified foods that use chemicals as preservatives, to the point where animals will not even consider what we eat to be edible (see note below), it’s important for us to share the culinary culture to show that there is another (and better) way.
According to Jeffrey Smith, author of “Seeds of Deception”, in one of the first studies in the early 1990’s, rats were fed GM tomatoes. Actually, they refused to eat them, so they had to be force fed. And, rats aren’t the only animals who’ve declined a snack of GMOs. Smith says “eyewitness reports from all over North America describe how several types of animals, when given a choice, avoided eating GM food. These included cows, pigs, elk, deer, raccoons, squirrels, rats, and mice.” from: http://healthychild.org/blog/comments/animals_dont_want_to_eat_gmos_so_why_are_we/