In this video we learn a bit about eating locally. Many of us aren't aware how much food is grown right around our homes. Many of us haven't ever thought about it, but when you do the math, the savings on several fronts will astound and please you...


Propeller Sustainability Series: "FOOD, Part 2" from Alexia Prichard on Vimeo.

Check out "The 100-Mile Diet" for some great insight into eating locally. Then look around your own area to see what you have available in your foodshed. One way to find some great resources is to check LocalHarvest.org and the website for your local "CSA," or Community Supported Agriculture (you can find CSAs around via LocalHarvest). These sites will get you on your way.

Lastly, for the Ready-To-Be-Hardcore, check out the National Center for Home Food Preservation so you don't poison yourself with that pickle

Shout out: Many thanks to Jennifer Kongs of Media & The Environment at Kansas University, and Joanne Poyourow of Environmental Changemakers for all their help!

Good eating everyone!

Welcome to the second segment in the Propeller Sustainability Series. For the next few videos we're going to be talking about FOOD. Given the enormity of the issues around food production and consumption in America and the wealth of information available, for the purposes of these videos I will focus only on organic produce. Although I won't be talking about animal products, I have provided links to some information about them.


Propeller Sustainability Series: Food, Part 1b from Alexia Prichard on Vimeo.

LINKS:

• There are currently four distinctions for food production sanctioned by the USDA's National Organic Program (NOP):

1. "100 PERCENT ORGANIC"
2. "ORGANIC"
3. "MADE WITH ORGANIC INGREDIENTS"
4. "PRODUCT WITH LESS THAN 70 PERCENT ORGANIC INGREDIENTS."

Read more about them here.

• In addition to the governing bodies of the USDA and the NOP, substances used in the production of organic foods are reviewed by the Organic Materials Review Institute, an independent nonprofit.

• There is no distinction under federal law with respect to the word "natural." So, if you see it being used, be cautious. It could mean "minimally processed" or it could be there just to lure you in.

• Fascinating correspondence between author Michael Pollan, The Omnivore's Dilemma, and CEO of Whole Foods, John Mackey. You can also find videos of Mr. Pollan and Mr. Mackey talking about food at the Whole Foods video blog, but I warn you that the very first video in this series-the one at the very bottom of the page where Mr. Mackey gives a long talk--is incredibly graphic and heartbreaking. He shows some very sobering and extremely disturbing images of animals being abused on their way to being food for us. PROCEED WITH CAUTION.

• My personal favorite beef producer: Lasater Grasslands Beef. Yummy...

In a new video series on sustainability, Propeller Anchor Alexia Prichard focuses on shelter, food, water, waste and community--how we relate to them, and how they affect us.

Sometimes our house isn't home. Sometimes it's just the place we come back to after a hard days' work--but it really should be more than that.

In this first installment of a series on the ins and outs of sustainability, Alexia Prichard talks with architect and author Sarah Susanka about the true meaning and importance of "home," and how truly sustainable it can be.