Motherly Law

New Beginnings: State Laws Taking Effect January 1, 2012

Happy New Year

January 1^st....the start of a new year, a day a big sales at retail giants, the first day of a new diet for many and the day a number of new state laws take effect. January is definitely the month of new beginnings and that rings true for many laws too.

While I haven't surveyed every state, I did take a look at some of the new state laws from around the country. I have highlighted the new laws {or absence of pertinent new laws} that have just taken effect that concern parents, kids and/or families.

While you may think this is unimportant information, take a look; there may be a few that concern you and your family. With almost 40,000 new laws going into effect on January 1, 2012, there must be something that affects you or someone you know.

A Few New State Laws

Minnesota

No news laws that pertain to families. {Let it be noted that it was quite an argumentative year in MN.}

Texas

College students attending school in Texas to get a meningitis vaccine. This law is applicable to all state universities, community colleges and junior colleges. TX is the first state mandate this. The students must have had this vaccine within the last 5 years.

Texas homeowners will be protected from aggressive homeowner associations that try to foreclose on homes based on late dues, fees and fines.

New York

Hookahs, water pipes, and shisha (a product made of primarily tobacco and smoked) shall not be sold to minors.

A new law will strengthen DEC's authority to ban products that contain mercury.

Middle class tax cuts will reduce tax rates on middle to their lowest levels in more than 50 years About 4.4 million middle class taxpayers will receive a total of  $690 million in personal income tax relief.

California

Open carrying of guns is banned;

Children under 8 and those who are too small to wear regular seat belts must use a child safety seat or booster seat.

Florida

The federal government will no longer have a hand in control the Florida school meal programs This will allow the state of Florida to use more Florida-grown fresh fruit and vegetables on school menus.

Illinois

Hotels are now required to be equipped with at least one smoke detector within 15 feet of every room that is used for sleeping purposes. (HB 1398/ PA-97-0447)

Allows local school boards to, if federal grants are available, opt in to a full-year pilot plan if a school is on academic watch status for more than 2 years. Schools that opt in must increase their school calendar by 35 days, and requires students attend a minimum of 215 days. This pilot program affects only schools in Sen. James Meeks' district.

Requires criminal background information on an employee that has been obtained by a school district within the last year to be shared, upon request, with any other school district.

Changes legislation to reflect the current criminal penalty for making a false report of child abuse to DCFS, and updates the required posted warning to reflect that a false report is a Class 4 felony violation.

Allows people in divorce situations to use life insurance as a security for child support and maintenance obligations.

Requires all employees of licensed child care facilities who care for newborns and infants to complete training every 3 years on sudden unexpected infant death (SUID), sudden infant death syndrome (SIDS) and on the safe sleep recommendations of the American Academy of Pediatrics.

Requires adult passengers in the back seat of a vehicle to wear a seat belt, and also requires those 18 and younger riding in a taxi cab for school-related purposes to wear a seat belt.

Colorado

Coaches must not allow players as young as 11 to continue playing a sport if a head injury is suspected. In order to return to play, the athletics will be required to have medical clearance. Furthermore, coaches in public and private schools and even volunteer coaches of Little League and Pop Warner football are required to take a free annual online training to learn the symptoms to recognize a concussion.

Delaware

Same-sex couples can now enter into a civil union or domestic partnerships, which give them the same state rights and obligations of those who are married.

The Scoop

Does your state have any new laws worth checking out? I'll be touching base regarding distracted driving issues in this New Year on Wednesday and Thursday of this week. Over and out...

Anna

Hunger Pangs: Finding Ways to Help from Around the Globe

Empty Cabinets and Empty Pockets

There have been a few times in my life when I was close to being without food in my cupboards and no money with which to buy food. One time was during law school. It was the very end of the fall semester of my second year. I lived from loan to loan from semester to semester through law school.

That semester I must have spent more or spent it too soon. I don't remember why exactly I was in that position, but I was. My parents also helped me out with a monthly amount, but I must have already spent that too, and I couldn't bring myself to ask for more. All I had to do was make it through finals and then my family would be coming to visit me and that meant my parents would be paying for and cooking meals.

I recall feeling hungry. I recall feeling sorry for myself. I recall looking at mostly empty cabinets and trying to pull together enough for a meal. I recall my mom sending me a care package and hoping and praying there was money or food in the box, but there wasn't. There were lovely things to lift my spirits, make me smile and encourage me with my studying, but no food or money with which to buy the needed food.

All the while, I was studying nonstop for finals. This couldn't have been good for my brain or my grades, trying to absorb information without proper nutrition, but somehow I made it through those finals. I had enough to eat so that I did not truly starve or become malnourished. And I had only myself to worry about. I didn't have a family to think of or share my meager meals with; it was just me. But I certainly felt tinges of despair over not having enough food.

Feeling of Helplessness

Lately, one cannot escape the horrible, maddening, tear-inducing images of women, children and families in Somalia who are quite literally starving and thirsting to death. I almost can't bear to look at those photos or read those articles because it makes me feel so utterly helpless. Those stories make me think of my own family and how I would feel if we were in such a position.

I feel as though my hands and feet are bound and I have been rendered quite defenseless. When the blessed saint-like aid workers can't get to these vulnerable people; when basic human dignities can't reach these desolate people; how can I help them?

I want to stand up and shout, "This should not be!" "This is absurd!" I wonder how people can be so cruel; so despicable; so evil. And I know I'm seeing the devil himself when such horrors take place. But how can I stop this insanity? How can I help these people whose only goal in life at this moment is to survive another wretched day?

Helping the Horn of Africa

I read an article by Josette Sheeran, the Executive Director of the United Nations' World Food Programme (WFP), in which she shares ways that each of us can help out in little ways that can make a big impact all together. WFP provides food assistance to more than 105 million people in 75 countries.

These are the suggestions as outlined on their website:

Horn of Africa: 10 Ways You Can Help

1. Make an online donation;
2. Donate by text message;
3. Take the quiz and give a child a warm meal provided for by an anonymous donor; then challenge your friends to do the same;
4. Share a video;
5. Stay current by watching or reading the latest news regarding this crisis;
6. Get Social by following on Facebook, Twitter and YouTube;
7. Grab a banner;
8. Get ads published by asking your local newspaper(s) to publish a print ad on this crisis;
9. Be creative by taking up a collection at school or in the neighborhood, holding a garage sale or bake sale or cutting back on unnecessary items at the grocery store and donating the saved money to this food crisis; and
10. Keep WFP posted on your efforts.

No Satisfaction

I can do many of these things, although I must admit this list doesn't make me feel better about these dire situations. When there are more than 400,000 refugees crowded into a camp in Kenya built for 90,000 displaced persons; when women are beaten and raped along this death march in search of water and food; when robbers take every drop of water from families and children die from dehydration, how I can possibly be satisfied with giving a little money or sharing the information in hopes that others will also donate in some way?

I can't. And I won't be satisfied. I will teach my children about the pain, the suffering, the need, all caused by man's greed, selfishness and cruelty. I will pray. And I will do my part when and where I can whether here in the U.S. or abroad. And I will play the Rice Game to donate a meal and grab a banner and follow and read and share information and more. But I won't be satisfied and I won't forget.

For more information about WFP and ways that you can help, follow the link above or go to www.wfp.org.

The Scoop

Now I am not so naïve to think that lack of food and nutrients is an isolated crisis in some faraway land. The rest of this week I will be talking about resources for families in need of groceries and meals in the U.S. Additionally, as school begins again, families may find themselves in need of free or reduced rate breakfasts and lunches for the first time. I will provide information and resources regarding these issues, as well. The face of poverty is changing.

I know some of you are already making an effort to help get food and clean water to people in need, both here and abroad. What tips or resources or additional information can you add? Thanks for listening. Over and out....

Anna

Food for Thought: Food-Borne Illnesses, Contaminants & Recalls

Gambling at the Grocery Store

As I sit down to write this post, I have just returned from doing our weekly grocery shopping at Super Target. Prior to making the run to Target, I had done the research for this post. You know the feeling you have in a dirty, public restroom? Yeah, that's how I felt.* The information I had quickly absorbed was still on my mind, and I stood there inspecting produce and looking at labels to decipher from whence the product originated a little longer than usual. {I'm sorry to say that the majority of the produce I checked was grown in Mexico, but that's a story for my organic, locally grown, etc. post}.

Target was out of the smaller-sized, locally grown, greenhouse tomatoes that I usually buy, but still had plenty of the smaller-sized tomatoes grown in Mexico. I opted for the larger-sized tomatoes just so that I could still get the local produce. I thought about getting sprouts to make my absolutely delicious hummus and veggie sandwich, and then decided against it due to my research. I bought locally grown ground beef to make chili later this week. I passed by the celery and after VERY careful inspection of the strawberries thought better of buying them. And, in general, I wondered which foods in my cart are truly safe to be consumed and which foods are tainted, even just slightly; it's truly a gamble.

Recalls

Just this past weekend there was a ground beef recall in CA. A thoughtful reader tipped me off to this recall today. According to the Food Safety Inspection Service (FSIS):

Feb. 5, 2011 - American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 3,170 pounds of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

FSIS reports that it became aware of the issue when another federal regulated establishment contacted them to report receiving the suspect product. For detailed information on this recall, click here.

Recalls occur due to various issues: contaminants found in food through testing; food-borne illnesses traced back to a particular product; unsanitary conditions or other issues at the processing plant, farm, ranch, animal lots, etc.; or incorrect labels.

Commonly Contaminated Foods

There are a few foods that typically have more recalls issued than other products due to food-borne illnesses. According to the Center for Disease Control (CDC) these are the top foods associated with food-borne illnesses:

1. Raw Meat
2. Poultry
3. Raw Eggs
4. Raw Shellfish
5. Unpasteurized Milk
6. Fruits, consumed raw
7. Vegetables, consumed raw
8. Sprouts

CDC states that the reasons for these issues with these particular products are:

"filter-feeding shellfish strain microbes from the sea over many months, and are particularly likely to be contaminated if there are any pathogens in the seawater.   Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are particularly hazardous because a pathogen present in any one of the animals may contaminate the whole batch.  A single hamburger may contain meat from hundreds of animals.  A single restaurant omelet may contain eggs from hundreds of chickens.  A glass of raw milk may contain milk from hundreds of cows.   A broiler chicken carcass can be exposed to the drippings and juices of many thousands of other birds that went through the same cold water tank after slaughter."

The issues involving raw fruits and vegetables are different, but just as concerning:

"Washing can decrease but not eliminate contamination, so the consumers can do little to protect themselves.  Recently, a number of outbreaks have been traced to fresh fruits and vegetables that were processed under less than sanitary conditions.  These outbreaks show that the quality of the water used for washing and chilling the produce after it is harvested is critical.  Using water that is not clean can contaminate many boxes of produce.  Fresh manure used to fertilize vegetables can also contaminate them.  Alfalfa sprouts and other raw sprouts pose a particular challenge, as the conditions under which they are sprouted are ideal for growing microbes as well as sprouts, and because they are eaten without further cooking.  That means that a few bacteria present on the seeds can grow to high numbers of pathogens on the sprouts.   Unpasteurized fruit juice can also be contaminated if there are pathogens in or on the fruit that is used to make it."

Source: www.CDC.gov

According to the Environmental Working Group (EWG), there are 12 fruits and vegetables that contain more pesticides than other produce. They've termed this list of 12 fruits and veggies, the Dirty Dozen. The EWG suggests that if you can't afford to buy all organic products at least buy organic versions of these 12 fruits and veggies:

The 2010 Dirty Dozen

1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes (Imported)

Source: www.EWG.org

Our household consumes a lot of the produce on this list on a regular basis. Eek! Check out the EWG's site for their list of 15 Clean Fruits and Veggies.

Information Sources

If you have questions concerning food-borne illnesses, also referred to as food poisoning, check these site for more information:

• FoodSafety.gov: Detailed information regarding specific causes of food-borne illnesses and how to report any such illness.
• CDC: Answers to many questions regarding food-borne illnesses.
• FDA: Food Safety information and specific information regarding contaminants in food, etc.
• FSIS: Food safety alerts and information regarding meat, poultry and processed eggs products.

The Scoop

Our household has had our fair share of food-borne illnesses over the years, but don't worry I'll spare you the details. Considering the number of reported food-borne illnesses is 48 million Americans per year, all of us have had our fair share of food poisoning. While there have certainly been times that DH and I were sure it was the whipped cream on a slice of cheesecake gone bad or a Swedish smorgasbord or this or that, we have actually never filed a report of any such illnesses. Have you ever formally reported food poisoning? Over and out...

Anna

*You know I'm paranoid like that. Remember my story of air travel after Sept. 11, 2001? Or the Stalking Awareness post? Or... I may sound crazy, but aren't you glad I'm doing this research for you?

You might also like:

Sippy Cups: BPA-Free or Not. What’s the Big Deal?

The Perils of Feeding a Child: Food-Related Choking Hazard Warnings

Stand in the Place Where You Live, Think About the Earth and Wonder Why You Haven’t Before

Alphabet Soup: Food Safety Standards; USDA, FDA, HHS & Now FSMA

Food Snob

I've been accused of being a food snob. I'm not denying this charge either. I'm not one to dine in a chain restaurant with a few select sandwich-shop exceptions. I'm the offspring of good cooks. My family gets excited about a great meal. And I'll admit it... I love good food.

And by "good food" I don't necessarily mean expensive food. Good food is fresh, well-prepared fare. It could come from an award-winning chef, a street vendor on a busy corner, the kitchen of a friend or family member or a local market. Later this week, I'll be writing more about my favorite places to eat in the Twin Cities as well as other places across the country.

Dangers of Our Food

We have all experienced a food-borne illness of some sort or found a fly congealed in a jello cup {I actually have} or a hair in a sealed bag of chips {once again, true story}, etc. at some point in time. The thing about the food we eat these days is that in many instances it's not locally produced from the farmer or rancher down the road. In fact, it may not even have been grown or produced in the U.S. Many of the foods we buy have traveled hundreds of miles, been processed and packaged in factories, then shipped to our local grocery stores.

While all foods sold commercially must be inspected by the United States Agricultural Department (USDA) or the Food and Drug Administration (FDA), contaminated foods still make it into our supermarkets and restaurants and on to our tables. Well-prepared food can still be contaminated, as has been the case with sprouts, chives, greens, etc. in recent years where the pollutant was not something that could be washed-off and made safe for eating. One of the latest, wide sweeping recalls was for contaminated eggs; often it's ground beef that's tainted, but it can be anything.

We take a risk every time we dine out; every time we buy food at the grocery store; every time we eat anything we, ourselves, did not grow or raise and butcher. In recent years, we have seen tainted vegetables, peanuts, meats, canned foods, eggs, infant formula, medicines and pet foods pulled from shelves. Millions of people are sickened each year, a hundred thousand are hospitalized and thousands killed by food-borne illnesses.

Who is Responsible for the Safety of Our Food?

In general, the USDA, or more specifically, the Food Safety and Inspection Service (FSIS), a part of the USDA, is responsible for the inspection of meat, poultry and egg products, and the FDA oversees all other foods. But, in actuality, the exact division of who regulates what is more complicated. For more information check out this great article regarding the tangled web of food safety regulations from Food Safety News dot com published in December.

Food Safety Modernization Act

The good news is that in late December of 2010, the Food Safety Modernization Act (FSMA) was passed by the U.S. legislature and signed into law by President Obama in early January. The FSMA provides the Secretary of Health and Human Services (HHS) with significant power to execute FDA & FSIS policies. This Act promises to focus on prevention of food-borne illnesses. The White House says the FSMA will "strengthen accountability for prevention throughout the entire food system – domestically and internationally." The FSMA will accomplish this by: requiring processors of food "to evaluate the hazards in their operations, implement and monitor effective measures to prevent contamination, and have a plan in place to take any corrective actions that are necessary"; mandating that "importers verify the safety of food from their suppliers"; and giving the FDA the power to "block foods from facilities or countries that refuse our inspection." The FSMA strives to strengthen the collaboration of all levels of food agencies by improving "training of state, local, territorial and tribal food safety officials and authorizing grants for training, conducting inspections, building capacity of labs and food safety programs, and other food safety activities."

Our existing system, shared between the USDA and FDA, has been more focused on responding to outbreaks rather than preventing such occurrences in the first place. Some agencies are able to perform more inspections than others due to amounts and sources of funding. FSMA should shift this focus and hopefully reduce the frequency of recalls and contaminations, but only time will tell.

The Scoop

In general, the food sold in the U.S. is safe to eat and well-prepared by restaurants and processors, but when such food-borne illness breakouts occur it's scary and can be very serious. To me, it always seems as if these outbreaks could have been prevented through more thorough inspections, testing and reporting. I'm optimistic that the FSMA will aid in reducing the number of food contamination incidents. Tomorrow I'll be discussing food that's most commonly associated with food-borne illnesses. Over and out...

Anna

You might also like:

Trying to Stay Focused: Making Time to Save Money on Organic Products

The Organic, Sustainable, Grass-Fed, All-Natural, Free-Range, Fair Trade Grocery List: What Do All These Adjectives Mean??

To BPA or Not to BPA? That is the Question: Tips for Limiting Your Family’s Exposure

Welcome to the "Best of Motherly Law" Week!

As previously mentioned, I have declared this "the best of" week. So, on Monday, Wednesday and Friday of this week, you will find posts from previous weeks that have been voted the best of Motherly Law. Thanks to all the loyal readers who participated in the survey last week. I really appreciate you taking the time to take the survey. I also value the feedback you all provided through your answers, and am glad that you are enjoying the posts and getting something out of the Motherly Law. The results were close, but according to the people's choice,The Organic, Sustainable, Grass-Fed, All-Natural, Free Range, Fair Trade Grocery List: What Do All These Adjective Mean? is the winner for Monday's post. You will find the other "Best of Motherly Law" choices listed on the left sidebar between Recent Posts and Archives by the end of this week.

If you have already read this post, please take this time to peruse the other topics/posts and read one or two that you may have missed or check out Motherly Reads (right sidebar), my blog roll, and find some other great blogs to read. Remember I love to get comments and feedback! You can find me on Twitter, Facebook and BlogHer besides leaving a comment here or sending me an email at motherlylaw@yahoo.com. Without further adieu here is the post:

The Organic, Sustainable, Grass-Fed, All-Natural, Free-Range, Fair Trade Grocery List: What Do All These Adjectives Mean??

 

The Grocery Shopping Experience

 

When did buying groceries get so complicated? You basically have to have a Ph.D in Food Science and work for the United States Department of Agriculture (USDA) to understand what is meant by all of the labels tossed around these days? My grocery shopping experience goes something like this: "Yes, could I have a pound of the free-range, preservative-free, all-natural turkey breast. And I'll take a ½ pound of the organic, fair trade, sustainable coffee, please. Can you tell me 0n which aisle the all-natural, preservative-free granola bars are located? Oh, are you all out of the hormone-free, locally-produced whole milk? Where is the grass-fed, humanely-treated-until-murdered-to-become-my-dinner beef? The organic, free-range eggs are how much?" I mean, really, does our food have to have this many adjectives? And what does all of this mean anyway?

 

The thing is, I do care. I do read labels. I happen to be horribly offended by any food with high fructose corn syrup in the list of ingredients! I do not buy anything with that irritatingly, evil ingredient (Please note one exception: Mama's Coke Zero… You know, Mama don't get much sleep!). The part that really bothers me is that it's in EVERYTHING. Alright…I'm exaggerating, but not much! I do buy organic, as much as I can afford; I don't feed my kids hot dogs or other highly processed foods, colored-liquid pretending to be juice; or cookies chock-full of trans fats and other hard-to-pronounce, synthetic ingredients; and I am a bit of a food snob. You might have already guessed that though.

 

So, every week I go to Target Superstore (preferably without my two Darling Distractions); read the labels; buy about 60% organic; buy nothing made with the afore-mentioned evil ingredient (besides the one noted exception); load up on fruits and veggies; avoid canned items that are BPA-laden; get to the register and spend enough to feed a football team. The up side is that I feel good about the food I feed my family, especially my rapidly-growing, brain-developing kiddos. The frustrating part is that in order to eat well, I spend a lot of hard-earned mullah.

 

I think it's important to fully comprehend what is meant by these USDA-implemented food adjectives. If you are clear on the official government-regulated definition of organic, fair trade, sustainable, grass-fed, all-natural, free-range products, then you can decide how important each of those items (and the price tags they warrant) is to you and your family.

 

Breaking Down the Adjectives

 

Organic Food/Farming

In 1990, Congress passed the Organic Food Production Act (OFPA) which required the USDA to develop national standards for organically produced agricultural products to assure consumers that agricultural products marketed as organic meet consistent, uniform standards, whether grown in the U.S. or imported from other countries. There are several overall controlling doctrines governing certified organic farming, including biodiversity, integration, sustainability, natural plant nutrition, natural pest management, and integrity.

 

• Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. 
• Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. 
• Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  
• Before a product can be labeled 'organic,' a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. 
• Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too."

 

However, organic farming means much more than simply avoiding conventional chemicals in fertilizers, etc. or trading natural fertilizers for synthetic ones. Instead, organic farmers focus on tried and true techniques, using farming practices from thousands of years ago.

Organic products will always have the word "organic" on the package or produce sign and/or have the "UDSA Organic" seal on the package or piece of produce. The seal is voluntary though, so packaging or produce signs don't have to have the seal to be certified organic. It's a crime, with a fine of up to $11,000, to sell food labeled as "organic" when the seller knows the product doesn't meet USDA organic standards.

Sustainable Agriculture

The term "Sustainable" is one that is often used in conjunction with "organic" products. Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer and supports and enhances rural communities. Sustainable agriculture integrates three main goals--environmental health, economic profitability and social and economic equity. When a process is sustainable, it can be maintained indefinitely because sustainable farmers do not take more resources to produce food than they give back. Sustainable farmers see nature as an ally rather than an obstacle, and are able to produce more wholesome food while using less fossil fuels (thus lessening the impact on global warming), and without using any synthetic pesticides, artificial hormones, or antibiotics. Here are principles sustainable agriculture farmers adhere to:

• Conservation and Preservation. What is taken out of the environment is put back in, so land and resources such as water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm's ecosystem and cannot cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use, and is as locally-based as possible.

   

• Biodiversity. Farms raise different types of plants and animals, which are rotated around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary; many sustainable farms do not use any form of chemicals.

   

• Animal Welfare. Animals are treated humanely and with respect and are well cared for. They are permitted to carry out their natural behaviors, such as grazing, rooting or pecking and are fed a natural diet appropriate for their species.

   

• Economically Viable. Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.
  
  
• Socially Just. Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and food.

The confusion with sustainable agriculture is that the definition is more a philosophy or way of life than a strict set of rules, and farmers can interpret the meaning differently. In addition, there is no legal obligation to follow any of the criteria for sustainability, so food can be labeled sustainable when in actuality it isn't. Many terms that describe this type of food, such as natural or cage free, do not have a legal or clear definition (though the USDA is currently working on this). http://www.sustainabletable.org/home.php

It's important to note that "sustainable" and "organic" don't always mean the same thing. For example, an organic tomato might not adhere to sustainable principles if it was grown organically, but then shipped across the country to be sold. And on the flip side, some produce you find at your local farmers' market might not have been grown organically.

The next terms are all related sustainable farming:

• Free-Range: In the U.S., USDA regulations apply only to poultry and indicate that the animal has been allowed access to the outside. However, the USDA regulations do not specify the quality or size of the outside range, nor the amount of time the animal must have access to the outside. Although the USDA regulations may not apply, the term free-range can be applied to eggs, meat or dairy farming. In ranching, free-range livestock are permitted to roam without being fenced in, as opposed to fenced-in pastures.
• Grass-Fed/Open Pasture: "Grass-fed" on a label signifies that the livestock received a diet of natural forage outdoors, but sometimes cows are fed grass while indoors or in a pen or only for the first few months of their lives. So "grass-fed" could mean "pasture-raised" or "open pasture." Pasture-raised animals roam freely outdoors where they can eat the grasses and other plants that their bodies are best suited to digest. Grass-fed meat is low in both overall fat and artery-clogging saturated fat, and it provides a considerably higher amount of healthy Omega-3 fats than corn-fed meat, and host of other health benefits.
• Fair Trade Certified: Fair Trade Certification empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace. Fair Trade is much more than a fair price!  Fair Trade principles include:
  • Fair price
  • Fair labor conditions
  • Direct trade
  • Democratic and transparent organizations
  • Community development
  • Environmental sustainability

Fair Trade Certification is currently available in the U.S. for coffee, tea and herbs, cocoa and chocolate, fresh fruit, sugar, rice and vanilla.

100% All Natural

 

According to the Mintel Global New Products database, which monitors the appearance of new household products, one third of all new U.S. food and beverage products in 2008 highlighted claims of being "natural" or "all natural," or something similar, including "organic," "no additives or preservatives" and "whole grain." The term "Natural" generally refers to food items that are not altered chemically or synthesized in any form. They are products derived from plants and animals. The USDA says those products can be labeled "natural" if they don't contain any artificial ingredients or added color, and are only minimally processed. But if "natural" is used on the label, it must also give an additional explanation, such as "no added colorings or artificial ingredients." When considering purchasing a product with the "Natural" label, keep in mind that there is no "USDA Natural" certification and there is much more wiggle room with this term. Natural does not mean organic, although a certified organic product might also bear the label "Natural." OK, I never claimed this food label system wasn't confusing and mixed up.

 

Why Does Food with Organic, Sustainable, Natural Labels Cost So Much More?

 

Organic, sustainable, natural foods simply costs more to produce than conventional foods. Food prices reflect the costs of growing, harvesting, transportation, storage, processing and packaging. To be certified organic, food must meet stricter regulations that govern all these steps in the process. Organic or sustainable food production also means more labor that is management intensive and happens on a smaller scale.

 

Why Spend the Money for Organic?

While the USDA does not claim that organic foods are safer or more nutritious than those produced conventionally, many people who produce, buy and eat organic foods believe that they are. People are buying more organic foods, with sales rising more than 20% every year in the past decade and the Food Marketing Institute says that more than half of Americans buy organic food at least once a month. Buying organic is a personal decision. I buy organic items when I can and as much as I can afford it. We also shop at our local Farmers' Market from May through October and grow some herbs and vegetables ourselves. Much of it is sustainable, some certified organic, and all very fresh and local.

The Scoop

 

Do you buy organic? Some? Not at all? Please leave a comment here, on Facebook or Twitter and tell me what your thoughts are regarding Organic, Sustainable, Grass-Fed, Free-Range, Natural and/or Fair Trade foods. On Wednesday, I will post tips on how to save when shopping for organic products, finding a local farmers' market and some related websites. Over and out…

 

Anna

 

 

Trying to Stay Focused: Making Time to Save Money on Organic Products

Poor Time Management Skills

I'm late, I'm late, for a very important date! Unfortunately, this is my most common mantra. I admit I have a problem with time management. Ask anyone that knows me well or has had an appointment to meet with me, especially doctors, and they will agree. My DH has been annoyed by this since meeting me 15.5 years ago. He just accepts it now though…I think. No matter how hard I try I can't be on time. There are a few exceptions: job interviews, airplanes, work deadlines, weddings, the births of my boys; and sadly that is probably about it. I don't set out to be late. I almost always think I have enough time to get somewhere for something in time. I am usually wrong. I have been this way at least since getting my driver's license when I was 16. I was never actually late for school (I'm too Type A for that), but I did walk, make that run, directly from my car to the classroom every morning. This trend has continued with age. In fact, I've gotten worse since adding kids to the mix.

 

How is one always late, you ask? In my case, there are two scenarios: In the first instance, I look at the clock and think, "Oh, I've got loads of time. I could fold the clothes, check email, pick up toys, paint my toenails, whatever." Once finished with said task, I look at the clock and realize I now have 20 minutes to take a shower, put on makeup, dry hair, get dressed, dress the boys, probably change a diaper, pack diaper bag, wrestle the little Darlings into the car seats and drive to a location somewhere in the metropolitan area of the Twin Cities. The second scenario is similar, but in this case, I have already gotten ready to go, look at the clock and think, "Oh I've got loads of time. I think I'll make a phone call, clean the windows, unload the dishwasher, read a magazine, etc." Then, when finished with said task, look at clock and realize, "Holy Guacamole, I should have left 10 minutes ago." Either scenario ends the same way: I arrive late. I know, I need some kind of time management guru to do intensive therapy with me. I have tried several techniques on my own. All of the clocks in the house and the car are set 20 minutes fast, but I can subtract 20 pretty easily to figure out the time. I'm smart like that. So, we have even tried setting different clocks for different times. Now that one really confuses the nanny. I try to convince myself that the start time of the event or meeting, etc is a half hour earlier than it is, but I can't outsmart my brain. Nothing seems to work, despite my good intentions.

 

Clearly, due to my time management disabilities and my crazy, busy, tight-rope walking, balancing act I call life, I need everything I do, especially grocery shopping, to be convenient and time efficient. I can't run to 5 different co-ops, natural foods stores, conventional superstores/discount warehouses and farmers' markets to find all the good deals being offered on organic products each week. It simply can't be done considering all the other important tasks that barely get done around here, like paying bills, washing clothes, completing work projects that actually pay me. But I'm not giving up yet, I have a plan for our family and lots of great tips to offer you, as well.

 

My Summer Plan

Here is my plan:

• Grown own tomatoes, broccoli, cauliflower, peppers and herbs, and maybe try a few new ones. Freeze pureed tomatoes and make soup from other veggies and herbs and freeze for winter;
• Shop at local Farmers' Market and buy local, sustainable and some organic, produce, meats, cheeses, breads, etc;
• Go to local pick-your-own berry farm and pick enough blueberries, raspberries and strawberries to eat and freeze to last into winter;
• Go to local apple orchard and pick apples for eating and freezing in slices for winter baking; and
• Check around for best deals for organic meat and poultry; stock up when on sale or have coupons

We always grow a summer garden, and it's our Saturday morning tradition from May through October to shop at our local Farmers' Market (OK, well, sometimes it's our tradition that mommy sleeps in and daddy and the boys go to the market and bring mommy a yummy muffin for breakfast). Going to the apple orchard in the fall is a family tradition that we love doing. I always intend to go the berry farms, but surprise, surprise, I run out of time, get preoccupied and miss the berry-picking season. Not this year, we are going to go, maybe several times! The biggest challenge on the list is the organic meat and poultry.

 

While I have been buying a lot of other organic products, I have not been willing to dole out the dollars for grass-fed, certified organic beef. However, based on my research and the comments I received after Monday's post I am going to try buying it. We have been missing out on the health benefits, taste and good stewardship points by buy conventionally raised beef. In order to be able to afford it, I will have to find good deals on the meat and/or eat less of it. Both are doable.

 

Tips for Saving Money on Organic Food

Here are some great, very user-friendly tips for saving money while shopping for organic products:

 

1. Prioritize your purchases.

   If your main concern is eating healthfully, you can have the biggest impact buying organic peaches, apples, nectarines, strawberries, cherries, pears, grapes, sweet bell peppers, celery, lettuce, spinach, and potatoes. Buying organic meat, poultry, eggs, and dairy can reduce your risk of exposure to the agent believed to cause mad cow disease and potential toxins in nonorganic feed.

2. Join a co-op.
   Most co-ops won't charge non-members to shop at their stores, but even if yours doesn't, there are great incentives to becoming a part owner. You'll get some profits back, become part of a tight community, have a definite voice in the day-to-day operations of the store, and support your local economy. Oh, yeah—and you'll get great savings. Not all co-op items are a steal, of course, but co-ops often give out special coupon books or run sales just for members that provide significant markdowns.
3. Clip coupons.
   Look through those weekly junk bundles you get in the mail every week, and comb the Sunday paper add-ons for grocery-store coupons. Plenty of manufacturers offer coupons for their organic products or general coupons that can be used on organics. You can also find store coupons ($5 off a $25 purchase, for example) that you can use to buy whatever you want at the retailer.
4. Print coupons.
   Manufacturers' Web sites and companies such as Mambo Sprouts offer downloadable and printable coupons for a wide variety of natural and organic products. Some are only a few cents off and won't save you too much, but many will knock a dollar or more off the purchase price, which can make those organics look a lot more appealing. Many major organic brands, including Stonyfield Farm, Annie's Homegrown, Organic Valley, Earthbound Farm and Health Valley offer coupons at their Web sites.
5. Buy in bulk.
   Here's a good guideline: Even if you think you're buying a lot in bulk now, buy more. I don't mean more in terms of quantity (although that could also save you money, especially on nonperishables); I mean more in terms of variety. At co-ops and health-food stores, particularly, there are things sold in bulk that you may have never considered buying out of a container: cinnamon, baking powder, rolled oats, molasses, and cooking oil, for example. In the vast majority of cases, the per-ounce price for a natural or organic bulk item is far cheaper than the packaged price.
6. Look for store-brand organics.

   Examples include Whole Foods Market's 365 Organic Everyday Value, Safeway's O Organics, Stop & Shop's/Giant's Nature's Promise, Kroger's Private Selection Organic, Trader Joe's, and others that often cost less than national name brands. Costco, for example, says its private label Kirkland Signature organics offer at least 20 percent savings compared with the leading national brand. 

7. Buy in season.
   You can almost never tell what's in season and local and what's imported from thousands of miles away when you go to the grocery store because everything is grouped together. But Sustainable Table (a featured website in this post) and similar sites aim to change that by letting you plug in your location and season and showing you a list of the freshest stuff available in your area. And when something is fresh and in season, it's usually cheaper than it is at other times of the year. You can save a lot of money on organic, local food by buying it during peak harvest times.
8. Join a CSA.
   The prices of CSA (Community Supported Agriculture) shares can seem intimidating ($400+ for one share) until you do the math, break down the weekly costs, and realize that you're purchasing enough vegetables to sustain your family for an entire season for just the cost of a few trips to the grocery store. If it's still too scary to dole out that much at once, try splitting a share with another family or purchasing a half-share instead of a full. Most CSAs grow their fare organically, even if they're not certified by the USDA. Local Harvest (another featured website in today's post) will show you a list of CSAs in your area so you can choose what you want.
9. Shop farmers' markets.
   Farmer's Markets are a cheery relic of old times and a throwback to community values—plus, they offer great food at fantastic prices. If you want the freshest organic and natural produce available in your area, you can find it at your local farmers' market for prices that undercut every store around. To really save, go right before closing, when merchants are more likely to cut deals on items. Markets are also a good place to pick up organic jams, jellies, and baked goods.
10. Grow your own.
    You don't have to start a full-fledged garden. All you need are a few organic seed packets, or organic seedlings, some good soil, and compost, and you're ready to go. Early spring is the perfect time to think about growing, so start now! Even if you don't have land space to garden, start a few herbs or a tomato plant in pots. Before long, you'll have a bumper crop that will keep you going all summer for just pennies.
11. Cook more.
    This might seem like a paradox—cooking more means you have to buy more fresh produce, after all—but it's a lot cheaper than eating out.. Depending on how often you go to restaurants or pick up fast food, see if your family can cut those meals to just once a week or even once a month. That way, even if you buy organics that cost a little bit more, you'll still be saving money.
12. Check out sales.
    Think organic food never goes on sale? Think again. Many co-ops and health-food markets carry almost exclusively organic items, and they have sales just like big-box stores do. The sales aren't always dramatic markdowns, but they do make natural foods a lot more affordable, so swing by these stores every so often and see what they have to offer. And with that said . . .
13. Shop big-box stores.
    Don't shop the big guys exclusively, because they don't always offer the best selection of organic stuff (or even the best price points), but it's not uncommon for them to undercut the competition, so you shouldn't rule them out. Some big-box stores even make deals with local farmers to sell natural, local produce at prices that aren't much more expensive than you'd find at the farmers' market.
14. Go vegetarian.
    Meat is expensive. You don't have to take the full-out vegetarian plunge, but if you do, you'll likely save even more, especially if you can convince everyone else for whom you buy food to eat less meat, too. Finally, if you care about sustainability issues, buying less meat is one step you can take to dramatically reduce your carbon footprint.
15. Fresh isn't always best (or cheapest).
    Frozen, canned, and dried natural foods often have just as many nutrients as their fresh counterparts, and they're almost always cheaper. If fresh organic strawberries are too expensive to buy by the pint, check out the cost of frozen, and try those instead. During the summer, when fresh organic produce is bountiful and affordable, stock up and freeze some of your supply to use during the rest of the year.

Combined tips from www.greenerchoices.org and www.budgetlife.com

 

The great things about these tips is that whether you follow 1, 5 or all of them and whether you buy all organic products or just a few, you can save money on your grocery bill.

 

Awesome Websites

I love this site. It has so much great information about finding a local CSAs, co-ops, family farms and particular products, etc. Check it out:

http://www.localharvest.org/

 

Looking for a Farmers' Market near your home? If you live in the Twin Cities, you won't have to look far. We have a multitude of beautiful, fresh, yummy Farmers' Markets, but I digress. Check out this link in the UDSA website to find a local Farmers' Market:

http://www.ams.usda.gov/AMSv1.0/farmersmarkets

 

The Sustainable Table is another great site with all kinds of great information from shopping for to preparing meals with sustainable foods. For all your sustainable needs:

http://www.sustainabletable.org/home.php

 

Lastly, if looking for the USDA regulations regarding food label standards or general information about produce, meat, dairy, poultry, farming, etc go to the source, the USDA:

www.usda.gov

 

The Scoop

I loved all the tips and comments after Monday's post. I can see this is an issue you care about. Try making your own plan for how you are going to eat more organic, local, sustainable food this summer. I would love to hear what your plan is and if it's working. One more thing, check out the ads on the right side. There are some good resources for buying organic. Click on a few that interest you, and Mama can afford to buy more wholesome, organic meat and veggies for my darling growing boys. On Friday, I will post a bit of Motherly Advice. Next week's post is the much awaited hazards of using your cell phone while driving. Over and out…

 

Anna

The Organic, Sustainable, Grass-Fed, All-Natural, Free-Range, Fair Trade Grocery List: What Do All These Adjectives Mean??

The Grocery Shopping Experience

 

When did buying groceries get so complicated? You basically have to have a Ph.D in Food Science and work for the United States Department of Agriculture (USDA) to understand what is meant by all of the labels tossed around these days? My grocery shopping experience goes something like this: "Yes, could I have a pound of the free-range, preservative-free, all-natural turkey breast. And I'll take a ½ pound of the organic, fair trade, sustainable coffee, please. Can you tell me 0n which aisle the all-natural, preservative-free granola bars are located? Oh, are you all out of the hormone-free, locally-produced whole milk? Where is the grass-fed, humanely-treated-until-murdered-to-become-my-dinner beef? The organic, free-range eggs are how much?" I mean, really, does our food have to have this many adjectives? And what does all of this mean anyway?

 

The thing is, I do care. I do read labels. I happen to be horribly offended by any food with high fructose corn syrup in the list of ingredients! I do not buy anything with that irritatingly, evil ingredient (Please note one exception: Mama's Coke Zero… You know, Mama don't get much sleep!). The part that really bothers me is that it's in EVERYTHING. Alright…I'm exaggerating, but not much! I do buy organic, as much as I can afford; I don't feed my kids hot dogs or other highly processed foods, colored-liquid pretending to be juice; or cookies chock-full of trans fats and other hard-to-pronounce, synthetic ingredients; and I am a bit of a food snob. You might have already guessed that though.

 

So, every week I go to Target Superstore (preferably without my two Darling Distractions); read the labels; buy about 60% organic; buy nothing made with the afore-mentioned evil ingredient (besides the one noted exception); load up on fruits and veggies; avoid canned items that are BPA-laden; get to the register and spend enough to feed a football team. The up side is that I feel good about the food I feed my family, especially my rapidly-growing, brain-developing kiddos. The frustrating part is that in order to eat well, I spend a lot of hard-earned mullah.

 

I think it's important to fully comprehend what is meant by these USDA-implemented food adjectives. If you are clear on the official government-regulated definition of organic, fair trade, sustainable, grass-fed, all-natural, free-range products, then you can decide how important each of those items (and the price tags they warrant) is to you and your family.

 

Breaking Down the Adjectives

 

Organic Food/Farming

In 1990, Congress passed the Organic Food Production Act (OFPA) which required the USDA to develop national standards for organically produced agricultural products to assure consumers that agricultural products marketed as organic meet consistent, uniform standards, whether grown in the U.S. or imported from other countries. There are several overall controlling doctrines governing certified organic farming, including biodiversity, integration, sustainability, natural plant nutrition, natural pest management, and integrity.

 

• Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. 
• Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. 
• Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  
• Before a product can be labeled 'organic,' a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. 
• Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too."

 

However, organic farming means much more than simply avoiding conventional chemicals in fertilizers, etc. or trading natural fertilizers for synthetic ones. Instead, organic farmers focus on tried and true techniques, using farming practices from thousands of years ago.

Organic products will always have the word "organic" on the package or produce sign and/or have the "UDSA Organic" seal on the package or piece of produce. The seal is voluntary though, so packaging or produce signs don't have to have the seal to be certified organic. It's a crime, with a fine of up to $11,000, to sell food labeled as "organic" when the seller knows the product doesn't meet USDA organic standards.

 Sustainable Agriculture

The term "Sustainable" is one that is often used in conjunction with "organic" products. Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer and supports and enhances rural communities. Sustainable agriculture integrates three main goals--environmental health, economic profitability and social and economic equity. When a process is sustainable, it can be maintained indefinitely because sustainable farmers do not take more resources to produce food than they give back. Sustainable farmers see nature as an ally rather than an obstacle, and are able to produce more wholesome food while using less fossil fuels (thus lessening the impact on global warming), and without using any synthetic pesticides, artificial hormones, or antibiotics. Here are principles sustainable agriculture farmers adhere to:

• Conservation and Preservation. What is taken out of the environment is put back in, so land and resources such as water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm's ecosystem and cannot cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use, and is as locally-based as possible.

   

• Biodiversity. Farms raise different types of plants and animals, which are rotated around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary; many sustainable farms do not use any form of chemicals.

   

• Animal Welfare. Animals are treated humanely and with respect and are well cared for. They are permitted to carry out their natural behaviors, such as grazing, rooting or pecking and are fed a natural diet appropriate for their species.

   

• Economically Viable. Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.
• Socially Just. Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and food.

The confusion with sustainable agriculture is that the definition is more a philosophy or way of life than a strict set of rules, and farmers can interpret the meaning differently. In addition, there is no legal obligation to follow any of the criteria for sustainability, so food can be labeled sustainable when in actuality it isn't. Many terms that describe this type of food, such as natural or cage free, do not have a legal or clear definition (though the USDA is currently working on this). http://www.sustainabletable.org/home.php

It's important to note that "sustainable" and "organic" don't always mean the same thing. For example, an organic tomato might not adhere to sustainable principles if it was grown organically, but then shipped across the country to be sold. And on the flip side, some produce you find at your local farmers' market might not have been grown organically.

The next terms are all related sustainable farming:

• Free-Range: In the U.S., USDA regulations apply only to poultry and indicate that the animal has been allowed access to the outside. However, the USDA regulations do not specify the quality or size of the outside range, nor the amount of time the animal must have access to the outside. Although the USDA regulations may not apply, the term free-range can be applied to eggs, meat or dairy farming. In ranching, free-range livestock are permitted to roam without being fenced in, as opposed to fenced-in pastures.
• Grass-Fed/Open Pasture: "Grass-fed" on a label signifies that the livestock received a diet of natural forage outdoors, but sometimes cows are fed grass while indoors or in a pen or only for the first few months of their lives. So "grass-fed" could mean "pasture-raised" or "open pasture." Pasture-raised animals roam freely outdoors where they can eat the grasses and other plants that their bodies are best suited to digest. Grass-fed meat is low in both overall fat and artery-clogging saturated fat, and it provides a considerably higher amount of healthy Omega-3 fats than corn-fed meat, and host of other health benefits.
• Fair Trade Certified: Fair Trade Certification empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace. Fair Trade is much more than a fair price!  Fair Trade principles include:
  • Fair price
  • Fair labor conditions
  • Direct trade
  • Democratic and transparent organizations
  • Community development
  • Environmental sustainability

Fair Trade Certification is currently available in the U.S. for coffee, tea and herbs, cocoa and chocolate, fresh fruit, sugar, rice and vanilla.

  100% All Natural

 

According to the Mintel Global New Products database, which monitors the appearance of new household products, one third of all new U.S. food and beverage products in 2008 highlighted claims of being "natural" or "all natural," or something similar, including "organic," "no additives or preservatives" and "whole grain." The term "Natural" generally refers to food items that are not altered chemically or synthesized in any form. They are products derived from plants and animals. The USDA says those products can be labeled "natural" if they don't contain any artificial ingredients or added color, and are only minimally processed. But if "natural" is used on the label, it must also give an additional explanation, such as "no added colorings or artificial ingredients." When considering purchasing a product with the "Natural" label, keep in mind that there is no "USDA Natural" certification and there is much more wiggle room with this term. Natural does not mean organic, although a certified organic product might also bear the label "Natural." OK, I never claimed this food label system wasn't confusing and mixed up.

 

Why Does Food with Organic, Sustainable, Natural Labels Cost So Much More?

 

Organic, sustainable, natural foods simply costs more to produce than conventional foods. Food prices reflect the costs of growing, harvesting, transportation, storage, processing and packaging. To be certified organic, food must meet stricter regulations that govern all these steps in the process. Organic or sustainable food production also means more labor that is management intensive and happens on a smaller scale.

 

Why Spend the Money for Organic?

While the USDA does not claim that organic foods are safer or more nutritious than those produced conventionally, many people who produce, buy and eat organic foods believe that they are. People are buying more organic foods, with sales rising more than 20% every year in the past decade and the Food Marketing Institute says that more than half of Americans buy organic food at least once a month. Buying organic is a personal decision. I buy organic items when I can and as much as I can afford it. We also shop at our local Farmers' Market from May through October and grow some herbs and vegetables ourselves. Much of it is sustainable, some certified organic, and all very fresh and local.

The Scoop

 

Do you buy organic? Some? Not at all? Please leave a comment here, on Facebook or Twitter and tell me what your thoughts are regarding Organic, Sustainable, Grass-Fed, Free-Range, Natural and/or Fair Trade foods. On Wednesday, I will post tips on how to save when shopping for organic products, finding a local farmers' market and some related websites. Over and out…

 

Anna