66 Things You Can Grow At Home: In Containers, Without A Garden


66 Things You Can Grow At Home: In Containers, Without A Garden

From apples and figs to bananas and guavas — and hops.

Source: http://www.planetgreen/discovery.com/

By Rachel Cernansky | Mon Apr 26, 2010

Growing your own food is exciting, not only because you get to see things grow from nothing into ready-to-eat fruits and veggies, but you also don’t have to worry about the pesticides they might contain, and you definitely cut down on the miles theyand you—have to travel.

As it turns out, with pretty minimal effort, anyone can be a gardener. My boyfriend and I are essentially first-timers this season and so far have the beginnings of strawberries peeking out, tomatoes are on their way, the basil’s about ready for a big batch of pesto, and once the last frost hits, the peppers, kale, spinach, chard, and mesclun will be on their way, too. All on a tiiiny little terrace (with the help of a little DIY carpentry).

WATCH VIDEO: World’s Greenest Homes: Rooftop Garden

If you’re up to the challenge—and it really isn’t much of one—growing your own food can be so rewarding. And so much cheaper! Just be sure to choose the right planter or container, learn how to maintain it properly, and go find yourself some seeds! (Or starter plants.) Like this idea? Be sure to check out these 6 Crazy Concepts for Micro Gardens That Actually Work to get inspiration for designing your own garden in a small space. While you’re at it, check in with our Organic Gardening feature for tons more info on making your garden grow.


2012 Dirty Dozen Clean Fifteen update


For the eighth year in a row, the Environmental Watch Group (EWG) has published an updated ‘shopper’s guide’ based on a comprehensive analysis of government pesticide testing data of 45 different fruit and vegetables. The guide includes the ‘dirty dozen:’ the twelve foods most commonly contaminated with pesticides, as well as the ‘clean fifteen:’ the fifteen least contaminated foods. This year the dirty dozen also includes a ‘plus’ category, warning about two foods containing particularly concerning organophospates, insecticides that are known reproductive and neurotoxins. The use of organophosphates have been significantly reduced in the past decade, but is yet to be banned, and this year, a number of crops still tested positive. The journal Environmental Health Perspectives contains 25 articles published in the past weekanalyzing and discussing the dangers or organophosphates in our food supply.

Also new this year, researchers investigated the pesticide content of 190 samples of baby food, with rather alarming results.

As the EWG simply and frankly reminds us, ‘Pesticides are toxic by design. They are created expressly to kill living organisms — insects, plants, and fungi that are considered “pests.” Many pesticides pose health dangers to people. These risks have been established by independent research scientists and physicians across the world.” The U.S. and international government agencies have linked pesticides to health problems spanning brain and nervous system toxicity, cancer, hormonal disruption and skin, eye and lung irritation. However, the Environmental Protection Agency (EPA), under pressure from The American Crop Protection Association, largely representative of the pesticide industry, has failed to apply adequate protective measures in regulating our food supply. One might well ask whether it is wiser to protect a country’s crops or its population.

The Dirty Dozen

Without further ado, the dirty dozen:

  1. Apples
  2. Celery
  3. Sweet bell peppers
  4. Peaches
  5. Strawberries
  6. Nectarines (imported)
  7. Grapes
  8. Spinach
  9. Lettuce
  10. Cucumbers
  11. Blueberries (domestic)
  12. Potatoes

Plus 2 more to add to the dirty dozen:

  1. Green beans
  2. Kale/Collard Greens

Going into a little more detail for the dirty dozen, 100 percent of imported nectarines tested positive for pesticides, as well as 98% of apples and 96% of plums. Grapes had 15 pesticides in a single sample, while blueberries and strawberries each had 13. As an entire category, grape samples contained 64 different pesticides; bell peppers had 88 different residues, cucumbers 81 and lettuce 78.

The Clean Fifteen

And the clean fifteen:

  1. Onions
  2. Sweet corn
  3. Pineapples
  4. Avocado
  5. Cabbage
  6. Sweet peas
  7. Asparagus
  8. Mangoes
  9. Eggplant
  10. Kiwi
  11. Cantaloupe (domestic)
  12. Sweet Potatoes
  13. Grapefruit
  14. Watermelon
  15. Mushrooms

Highlights of the clean fifteen include pineapples, in which fewer than 10% of samples contained pesticides, mangoes and kiwis, both of which were completely free of pesticides more than 75% of the time, and watermelon and domestic cantaloupe over 60% of the time. Among vegetables, no samples of sweet corn and onions had more than one pesticide and more than 90% of cabbage, asparagus, sweet peas, eggplant and sweet potato samples contained no more than one pesticide.

One additional concern to consider: sweet corn, although it may contain less pesticide residues, is quite commonly genetically modified in the U.S. While genetically modified organisms (GMO) are banned or significantly restricted in Australia, Japan and throughout the European Union, the industry is still at large in the U.S., and no labeling is required by the federal government. For this reason, it is recommended that sweet corn consumption also be limited to organic.

Among baby food, green beans and pears were especially disturbing: almost 10% of green beans contained the organophosphate methamidiphos in amounts that could easily increase risk for brain and nervous system damage in infants consuming a four-ounce serving of green beans on a regular basis. 92% of pear samples tested positive for at least one pesticide and over a quarter of samples contained five or more, including iprodione, categorized by the EPA as a probable human carcinogen, and not registered for use on pears. In fact, the presence of iprodione in pears of any kind constitutes a violation of FDA regulations and the federal Food, Drug, and Cosmetic Act.

While there is no question that Americans need to eat more fruits and vegetables, it’s worth taking an extra step to make sure that produce is delivering the nutrition it’s supposed to, and nothing it’s not. Pause for a moment. Want some neurotoxins with that salad? I didn’t think so.

Slim Sourdough Woman!

Here is a picture of one of my first and still a very regular customer, a German lady named Antje sporting her decidedly elegantly slim waistline. She usually goes through one or two loaves a week.

Some people do well with properly fermented grains. Some do not not matter how they are prepared. But I personally believe that nearly everyone, even those who quite possibly should be cutting back on grains, benefits from eating properly fermented ones. Mother Nature digests them first, and we absorb them far more easily afterwards.

It’s not rocket science and I believe our ancestors wouldn’t have been making, baking and enjoying sourdough breads for millenia unless there wasn’t something fundamentally good about them.

Anyway, as far as I am concerned: here is proof. Eat my bread and be BEAUTIFUL!

(Thanks to Antje for being such a charming model!)

Beer Bread

Today I ‘racked’ some home brew (from a kit). At the top of the primary fermentation container (aka ‘the big bucket’) is a whole lot of brown goo.

That brown goo is the source of modern test tube yeast which extracts one strain and then replicates it in sterile conditions.

To make your own ‘beer bread’, simply extract some of this scum using a spoon, finger, whatever into a bowl, add flour until the consistency is about 65% hydration (typical dough moisture content) and wait a while.

At room temperature you won’t have long to wait. Then you treat it as you would any starter.

I have found that when using a fresh batch, what you will have is an EXTREMELY vigorous starter culture which emphasises yeast over bacteria meaning you will get HUGE rises. Timing of course is important, but this depends so much on temperature, flour, humidity, timing of your method and so forth. Basically, it’s more like dealing with test tube yeast.

For myself I use ‘Method #2’ which involves building up the starter the day before baking to between 20% (in summer) and 38.2% (in winter) of the final dough weight and adding it in on Bake Day morning about 6 hours before baking (about 2 hours to soak and a couple of stretch and folds, then shaping and about 3-4 hours proof time). Method #1 adds in a smaller starter percentage – around 3% summer to 8% winter – letting the dough slowly ferment overnight so in the morning there is only shaping/proofing beginning about 4 hours before baking. Because the beer ferment culture is so dynamic, I find it best not to leave it overnight. No matter how little you put in, especially in warmer summer months if you are not retarding in a fridge, it gets ahead of itself.

Note on retardation in fridge: if you have a cool cellar, that is best. A fridge is fine. I just personally don’t have a fridge big enough to retard all my dough, though my second, and bakery, fridge could handle about 48 loaves and indeed I used it for this last year. But I got tired of having half my doughs retarded and the other halves not and have decided to learn how to work with higher temperatures without too many mechanical tricks. I now use the fridge to store the starter between bakes, and am extremely grateful because I don’t have to keep refreshing it every 7 hours or so to prevent over-population and then die-offs of part of the starter populations. But if I baked every day, frankly I wouldn’t need the fridge. It’s a good technique, though for home bakers. You can manage the fermentation more easily (if you like slow techniques like mine) which makes timing more forgiving and greatly deepens the flavour, but also you get much better oven spring. I think the yeast has been held back in the fridge and then goes wild as it warms up, but perhaps it’s the opposite: the bacteria get suppressed in the cold so the yeast predominate.  (I read somewhere what it is exactly but have forgotten, sorry!)

Personally I like rye sourdough better than beer fermented. But the beer fermentation is very interesting especially with whole grains because you can get really monstrous rises even with whole grain doughs.

I’ll be making a whole grain whole wheat batch and a Red Fife White batch tomorrow and will take pictures of the results, posting them with this entry.

Computer Use and Mental Stress/Illness


““High quantitative use was a central link between computer use and stress, sleep disturbances, and depression, described by the young adults,” Thomee said in the study. “It was easy to spend more time than planned at the computer (e.g., working, gaming, or chatting), and this tended to lead to time pressure, neglect of other activities and personal needs (such as social interaction, sleep, physical activity), as well as bad ergonomics, and mental overload.”

I have been on the computer and accessing daily online data since the mid 1980’s. I have also always had a bit of an issue with over-stimulation and sleep problems leading to mental instability (of a mild, rather typical, nature). I have no doubt that there is some truth to the above report. Not a week goes by, if not a day, when I don’t at least briefly wonder to myself about whether or not to just unplug the computer for a while. Or at least use it only for reading articles, watching movies, but not for any interaction, since cyber-interaction, blending as it does the mechanical with the organic, the immediately present with the distant, the real and tangible with the fictive and intangible etc., is highly questionable in and off itself and perhaps already, by its very nature, a little mad.

Of course, there is nothing wrong with a little madness. If there weren’t just a little in every man, I suspect that the vast majority of females would be entirely uninterested in propogating the species! But still, there must be moderation in all things.

Maybe I should try once-a-week being entirely unplugged….

No, I couldn’t do it……!!

Corporatization of Organics – Mainstream analysis

Two articles, the second linked to from first:

Mother Jones:5 Surprising Ingredients Allowed in Organic Food


Sunday’s New York Times piece on the corporatization of organics (which I commented on here) got me to thinking: What are the weirdest additives the USDA allows in food labeled “organic”? Here are five.

1. Carrageenan
Made from seaweed and used as a thickener and stabilizer for certain dairy products like cottage cheese and yogurt, carrageenan is probably the most controversial organic additive. Joanne K. Tobacman, an associate professor of medicine at University of Illinois-Chicago, claims that carrageenan causes intestinal inflammation, and she petitioned the USDA not to approve it for organic food. The organic watchdog group Cornucopia Institute notes that according to USDA organic code, nonorganic ingredients like carrageenan can only be introduced into certified-organic food when they are deemed “essential” to the manufacture of a given product. The group argues that carrageenan should not have been deemed essential, because some organic dairy companies don’t use it at all, proving it can be done without. For example, Horizon and Whole foods 365 use it in their cottage cheeses, while Organic Valley and Nancy’s don’t.

2. Synthetic DHA (a fatty acid)
This omega-3 fatty acid supplement, derived from algae in some dairy products, is made by Martek Biosciences Corp., a subsidiary of the Dutch conglomerate Royal DSM. Its critics (including me) argue it’s a dubious addition to organics because it’s not essential to producing any product. You don’t need it to produce milk; you only need it to produce milk that contains synthetic DHA. According to Cornucopia, Martek’s DHA is is derived from a strain of algae generated through “induced mutations with the use of radiation and/or harsh chemicals.”

3. Acidified sodium chlorite
This synthetic chemical, used as a disinfecting wash for poultry and other meats, hasn’t been connected to any health problems. It’s made by chemical giant Dupont.

4. Tetrasodium pyrophosphate
A mixture of phosphoric acid with sodium carbonate, this compound is used is soy-based meat alternatives. “It promotes binding of proteins to water, binding the soy particles together, and is used for the same purpose in chicken nuggets and imitation crab and lobster products,” writes Simon Quellen Field, author of Why There’s Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients. 

5. Ethylene
This fossil fuel derivative is used to speed ripening of tropical fruit and “degreen” citrus. While its use in food doesn’t harm people, using fossil fuels sure does.

#2: New York Times: Has ‘Organic’ been Oversized?

“More than 40 years ago, Mr. Potter bought into a hippie cafe and “whole earth” grocery here that has since morphed into a major organic foods producer and wholesaler, Eden Foods.

The fact is, organic food has become a wildly lucrative business for Big Food and a premium-price-means-premium-profit section of the grocery store. The industry’s image — contented cows grazing on the green hills of family-owned farms — is mostly pure fantasy. Or rather, pure marketing. Big Food, it turns out, has spawned what might be called Big Organic.

Bear Naked, Wholesome & Hearty, Kashi: all three and more actually belong to the cereals giant Kellogg. Naked Juice? That would be PepsiCo of Pepsi and Fritos fame. And behind the pastoral-sounding Walnut Acres, Health Valley and Spectrum Organics is none other than Hain Celestial, once affiliated with Heinz, the grand old name in ketchup.

Over the last decade, since federal organic standards have come to the fore, giant agri-food corporations like these and others — Coca-Cola, Cargill, ConAgra, General Mills, Kraft and M&M Mars among them — have gobbled up most of the nation’s organic food industry. Pure, locally produced ingredients from small family farms? Not so much anymore….

He calls the certified-organic label a fraud and refuses to put it on Eden’s products.”

Here we have a dedicated organics pioneer with ‘insider’ knowledge declaring that certified organic labelling is now a fraud.

I agree.

Again: buy local. Push your farmer’s markets vendors (like me) to deliver quality and then be willing to pay a slightly higher price for it so that vendor can stay in business, and remind yourself that giving him or her your money keeps it in the community rather than it going to replenish international banker-funded lines of credit, long-distance trucking companies and the oil which they consume – also from international banker funded lines of credit etc. etc.

Buy local!

Corn alert – US drought


These drought conditions have also played a major role in the huge number of wildfires that we have seen lately.

There are a few northern states that are not feeling the drought right now, but otherwise the rest of the country is extremely dry.

So what does all of this mean for you and I?

A recent article by Holly Deyo summarized why we should all be praying for rain….

Since 75% of grocery store products use corn as a key ingredient, expect food prices to skyrocket. Corn is also a staple in many fast foods. Corn is in ethanol and the main food source or chickens. In addition to this, maize is in many things that aren’t obvious like adhesives, aluminum, aspirin, clothing starch, cosmetics, cough syrup, dry cell batteries, envelopes, fiberglass insulation, gelatin capsules, ink, insecticides, paint, penicillin, powders, rugs and carpets, stamps, talcum, toothpaste, wallpaper, and vitamins. That’s just for starters…

This is a huge heads up for you to purchase corn-using products NOW before these conditions reflect in grocery goods. It will be a narrow window of opportunity.

These thoughts are being echoed by many agricultural economists as well.  According to Businessweek, the outlook for U.S. food prices is bleak….

“When people look at rising prices for hamburger, butter, eggs and other protein sources from higher corn costs, that’s when more money ends up in the food basket,” said Minneapolis- based Michael Swanson, a senior agricultural economist at Wells Fargo & Co., the biggest U.S. farm lender. “We were hoping for a break, and we aren’t going to get it.”

Unfortunately, the fact that the corn is dying all over America is not just a problem for the United States.

As Businessweek also recently noted, the fate of U.S. corn affects the entire globe….

When rain doesn’t fall in Iowa, it’s not just Des Moines that starts fretting. Food buyers from Addis Ababa to Beijing all are touched by the fate of the corn crop in the U.S., the world’s breadbasket in an era when crop shortages mean riots.

This year they have reason to be concerned. Stockpiles of corn in the U.S. tumbled 48 percent between March and June, the biggest drop since 1996, the U.S. Department of Agriculture said last week. And that was before drought hit the Midwest.

The United States is the world’s biggest exporter of corn by far, and if there is a massive corn crop failure in America it is going to be felt to the four corners of the earth.

Just check out what Abdolreza Abbassian, a senior economist with the U.N. Food & Agriculture Organization, said the other day….

“Everyone watches the U.S. because they can rely on it. Without it, the world would starve.”

Back in February, I wrote an article that suggested that we could see dust bowl conditions return to the middle part of this country in the years ahead.

A lot of people were skeptical of that article.

Not quite as many people are skeptical today…

Comment: this might be a bit of an alarmist site, but sounds like he called this drought ahead of time so obviously he is getting some things right. Personally, I don’t shy away from controversial opinions but that doesn’t mean I necessarily buy into them either. Most people have no idea what is going to happen in the next five minutes in a 500 yard radius around them (or even one yard if you think about it more deeply, or one second!), let alone the future of the world.

One item I found of especial interest there is how ubiquitous corn usage is in so wide a variety of products. And remember corn is pretty much entirely GM at this point, certainly all the stuff used in those products listed. Even organic corn can be GM because of widespread contamination at this point. In any case, YET AGAIN:

a good reason to buy organic and more especially shop local as much as possible.


Bread History


I was browsing around for old recipes today, mainly Roman or Egyptian and frankly didn’t’ get far. Every single one uses modern test tube yeast which is obviously ridiculous. It seems the Romans used grape juice to accelerate fermentation, and clearly the Egyptians made some sort of sourdough. Given that all you have to do is leave grains out in a warm place soaking in water and after 2 days or so it is bubbling away, and seeing how grains are way too hard to chew and digest unless at the very least soaked, I suspect that basic bread making was discovered long before the Egyptians.

This is the sort of thing you find (when searching for Sumerian bread recipe in this case):

24oz organic barley flour
16oz warm water
8oz grape nuts cereal (flour, malted barley flour, salt, yeast)
8oz honey
generous amount of freshly ground coriander
generous amount of freshly ground cardamom
generous amount of ceylon (true) cinnamon

Mix everything. The dough tastes pretty good, and the grape nuts give some texture to it, but without the bits of hull the original probably had. Form into flat, cookie shapes on a baking stone. Bake for 35 min at 375F, then flip ‘em over and bake again.

Now this is an unleavened bread, though if you soaked it slowly for 2-3 days, of course it would naturally start to leaven itself.

But ‘grape nuts cereal’ for a Sumerian recipe? Why do people come up with such clearly ridiculous stuff?! I just don’t understand…. Anyway, the linked article is simple and has some good information especially about what is lost with white flour production and modern processing methods. This is towards the end of the article:

Early bread was made from mixtures including wheat, acorns, nuts, millet, barley, rye, oats, peas, beans and whatever weed seeds were harvested along with the grain. Since wheat is the best source of gluten making it most suitable for producing a light, risen loaf, its use soon predominated over that of other grains.

Mediaeval European peasants also ate bread made from mixtures of grains, peas, acorns and weed seeds, but since Roman times, all ‘refined’ and ‘civilised’ people have preferred soft, white, wheaten bread. Although rye and barley were the chief bread grains in Britain until about AD 1700, coarse breads containing flours other than white wheat flour became very rare after that time.

Grain milling became simplified in Rome in about 500 BC with the introduction of a rotary quern in which a circular stone wheel turns against a fixed stone wheel (this was the basis of milling up until the nineteenth century). The top stone was turned by animals or domestic slaves, later by waterwheels. This process enabled the Romans to mill four or five grades of flour, reserving the finest and whitest for the wealthy. Coarse wholemeal, which also contained other grains such as millet, was favoured by wrestlers and gladiators to build up their strength, so the Romans were aware of the nutritive value of wholemeal flour but chose to use refined white flour.

Modern milling of wheat to 70 per cent extraction white flour removes 50 per cent of the vitamin B5, two-thirds of the folic acid, 72 per cent of the vitamin B6, 77 per cent of the vitamin B1, 80 per cent of the vitamin B2, 81 per cent of the vitamin B3, 86 per cent of the vitamin E, 60 per cent of the calcium, 40 per cent of the chromium, 71 per cent of the phosphorus, 76 per cent of the iron, 77 per cent of the potassium, 78 per cent of the zinc and sodium, 85 per cent of the magnesium, 86 per cent of the manganese and 88 per cent of the cobalt. And this is before storage, the addition of flour improvers and other chemical additives, and baking all take their further toll on nutrients. The refinement of grains, along with the processing of other foods, has been linked with the growing epidemic of modern degenerative diseases.

Chemicals and Mass Production

Recipes for modern commercially produced bread may include many additives to make mass production more convenient for the factory. These additives include chemicals to retard staling (which is otherwise very rapid in a refined-flour loaf; white bread becomes cardboard in half a day), mould inhibitors, softeners, emulsifiers, taste-enhancers, free-flowing agents, yeast stimulants, and stiffeners to reduce the rising time of the dough.

This last is what enables the so-called instant fermentation of bread. It is becoming common practice to make bread that needs no rising: chemical stiffeners such as potassium bromate and potassium iodate allow unleavened bread to be beaten with powerful beaters in a few minutes. Such bread lacks flavour, so artificial flavours need to be added.

Flour is often called ‘enriched’, but of all the nutrients lost, only thiamine (vitamin B1), riboflavin (B2), niacin (B3), iron, calcium and sometimes pyridoxine (B6) are replaced. Since more vitamins are still being discovered, it is likely that all that has been lost in the refining and storage of flour has not been identified. Nutrients tend to work with each other: certainly the benefit obtained from a whole food can never be duplicated by returning some isolated components to a refined product. There is also the question of how assimilable is the form in which these nutrients are added.”

Many of the Roman recipes I found (all using instant yeast!) featured about 2-1 mix of wholewheat to rye. Now they had white flour in Roman times, so it looks to me like their bread was very similar to ours with various combinations of spelt/emmer/wheat/rye. Often they added a little olive oil, and they liked garlic, rosemary, onions and fennel seeds. So it seems that quite a few of my recipes are very close to ‘Roman’ bread.

And according to one article, the Romans picked up high quality baking from their Greek slaves at some point since the Greeks were better at it. But then Greece was civilised long before Rome.

I suspect the key difference between ancient and modern bread is not technique (assuming basic natural/organic leavening such as I and many others still use) but the strains of wheat.

A Cape Breton farmer is going to grow a strip of rye this year just as an initial experiment. We’ll see if we can conquer the threshing hurdle. But I would love to have island-grown rye for my fresh-ground loaves. The starter cultures from those ryes will also be true, island-grown cultures. THE BEST!!

Nature may overcome Monsanto


“…Will nature adapt to Monsanto’s genetically modified creations and lead to their downfall in the end? Time and time again researchers and agricultural professionals have been calling upon Monsanto and the United States government to return to traditional and sustainable farming practices — even citing the fact that Monsanto’s GMOs produce even less yield. Instead, the modified crops have overtaken much of the food supply. Now, in the face of collapse, the only answer provided by Monsanto is to drench crops in even more pesticides and modify their genetic coding to an even greater degree. “

“Pesticides, ubiquitous among not only the food supply but farms and homes worldwide, have been found to be creating lasting changes in overall brain structure — changes that have been linked to lower intelligence levels and decreased cognitive function. Previously linked in scientific research to the massive obesity crisis, pesticides are now known to impact the mind in ways that are still not entirely understood. Despite these findings, they are continually touted as safe by the profit-hungry chemical industry.The study, published in the Proceedings of the National Academy of Sciences, observed pregnant mothers in New York who were exposed to a pesticide known as chlorpyrifos (CPF). Banned in 2001 from household use, the chemical is still used worldwide in agriculture. That’s right, this is a chemical that is not permitted to be used in your home, though it is perfectly fine to spray on your food. What the researchers found was that women who had higher levels of CPF had children with ”significant abnormalities” in brain structure compared to mothers with lower exposure levels.

Perhaps the most startling finding by the academic team is that all of the women in the study, of which there were 369 total, were actually below the US established thresholds of acute exposure. Therefore, even low to moderate levels of exposure can seriously impact brain function. A large amount of exposure could be even more dangerous and destructive.

Lead researcher Virginia Rauh, a professor at the Mailman School of Public Health, summarized the findings:

“Toxic exposure during this critical period can have far-reaching effects on brain development and behavioral functioning.”

The findings will certainly cause a ripple in the pesticide industry, though the larger issue is why this pesticide is being used in your food after it was banned from being used indoors. If the pesticide is damaging by simply being used in the same living space as human, how could it be considered safe to put into your body?”

Comment: Do I eat stuff with pesticides on it? Sure. But this is yet another article showing why it is better, when you have the choice, to opt for organic and ideally local and organic. The most effective form of voting is what you choose to purchase.
If we keep buying the bad stuff in order to save a few bucks (which is often spent on optional junk extras like chips, ice cream and so forth), we are rewarding them for supplying us with inferior food and also failing to support those who are providing us with the good stuff.
So think twice before choosing to save $1.00 on the broccoli or cabbage or whatever….
And another: