Slow Food Upstate

Earth Market Supports Clean Food from Clean Soil and Clean Water

Sat, 15 Jan 2011 19:59:00 +0000

This week, the Greenville Community Journal in the Jan.14, 2011 publication, posted two articles on page 14. The articles “Slow Food's Plan" just before "Don't Eat the Fish" create and interesting connection in being a conscious consumer.

The "Plan" refers to the current study underway by the board of Slow Food Upstate for the creation of an Earth Market, a type of Farmer’s Market that only accepts farm products that are guaranteed to be free of chemicals, steroids, growth hormones, Genetically Modified seed, pesticides, and other unnatural elements. Slow Food Upstate draws attention to matters that ultimately affect the food and water systems, and these two articles demonstrate the enormous need for soil and water conservation education, and education towards these matters is a major component of the proposed market hopefully will arrive in the spring on the grassy slope in front of the Michael McDunn Gallery on the corner of Rutherford Rd. and North Main St.

“Don’t Eat the Fish” describes a vital warning from DHEC and very sad picture of our lakes and rivers, contaminated by “Polychlorinated Biphenyls” more commonly called “PCB’s” a tasteless, odorless, dangerous substance that was used to make coolants, transformers, pesticide extenders, caulking, flame retardants, and carbonless copy or “NCR” paper and many other items before 1979 in the US.

Many species of fish in South Carolina have been made poisonous by PCB’s, made by our own hands, and by what we put in to the landfill, what we put into our shopping carts or purchased when we bought a home, or painted our decks. Even all those little self-copying shopping receipts have made it so that we can not enjoy a day of fishing in local waters. Then, we did not know, but now it is very difficult to change.

In the United States, commercial production of PCBs was taken over in 1929 by Monsanto Company from Swann Chemical Company. So many items were made with PCB’s that the landfills worldwide are full of these items, and which continue to affect our water and soil. Due to PCB's toxicity and classification as a persistent organic pollutant, PCB production was banned by the United States Congress in 1979 and by the Stockholm Convention on Persistent Organic Pollutants in 2001.

Although now banned, the years of use of PCB’s, which seemed at the time a great invention for mankind, saving the world of electrical fire hazards, weeds in our gardens, and water-proofing our decks; giving us with computerized copying paper, heat resistant PVC pipes, treated railway ties and telephone poles, and, ways we did not see, like those small capacitors in our car radio, and nearly every electrical product on the planet. All these items met their death in our landfills, and as the rain fell, the residue of PCB’s washed into the streams. Once in the water, it arrived on your dinner plate. Fish obviously, but also chicken, pork and cattle because the seed crops to feed these animals have traces of PCB’s in the seed and your vegetables as well due to irrigation water.

See the full report by DHEC here: http://www.scdhec.gov/environment/water/fish/docs/donotEat.pdf

This is the trickle down theory in a real way.

For years, PCB’s were manufactured and distributed under the following names, among others:

• Aroclor xxxx (used by Monsanto Company)

• Inerteen (used by Westinghouse)

• Pyranol/Pyrenol (used by General Electric)

One of these same companies, Monsanto, has another product on the market, that has been scientifically proven to cause dangerous effects for animals and humans, and it is not yet banned.

This is not OK.

Read what the EPA has to say about the components of Monsanto’s “Roundup”. http://www.epa.gov/iris/subst/0057.htm

“Roundup is the brand name of a systemic, broad-spectrum herbicide produced by the U.S. company Monsanto, and contains the active ingredient glyphosate. Glyphosate is the most used herbicide in the USA,[2];[4] the overall Roundup line of products (which includes GM seeds) represents about half of Monsanto's yearly revenue.[5]

Pesticides based on these poisonous chemicals, including Roundup have been banned in various countries due to their toxic effects on humans and wildlife.

A Slow Food Upstate Earth Market would be able to offer consumer’s a real choice in their food. It would also create a stronger financial base for farmers who pursue clean farming methods, and who go the extra mile to plant non-Genetically Modified foods from seeds that are not pre-engineered to tolerate glyphosate chemicals (or the chemical found in “Roundup”) which has been shown to create health risks, and risks that will affect the health of our water and soil.

Will we read soon that this other Monsanto product has been banned?

How long will it take before DHEC is writing an article on “Roundup” as they have for PCB”S?

What about GM seed? Will it really save the world from hunger like the Gates Foundation believes? Or will it actually harm our health, the health of our water and soil, so that many years later we are not able to turn back the tide?

http://water.epa.gov/drink/contaminants/basicinformation/glyphosate.cfm#seven

Check your garage, your garden shed, and your conscious thoughts. When you plant your garden this spring, will you choose NON GM seed? Will you spray herbicides that will drain into the water systems? Do you really want to put that in to your water and on your plate?

Non GM seed available from:

Baker Creek Heirloom Seeds Cook's Garden Fedco Seeds The Natural Gardening Company http://www.survivalistseeds.com/Seed_Catalog.php

Please show your support for our Market plan. Write me and say so.

janettewwesley@yahoo.com

From Wikipedia, below a simple description of “Roundup” and it’s effects.

http://en.wikipedia.org/wiki/Roundup_(herbicide)#cite_note-44

Monsanto developed and patented the glyphosate molecule in the 1970s, and marketed Roundup from 1973. Pesticides based on these poisonous chemicals, including Roundup have been banned in various countries due to their toxic effects on humans and wildlife.

The main active ingredient of Roundup is the isopropylamine salt of glyphosate. Another important ingredient of Roundup is the surfactant POEA (polyethoxylated tallow amine), which is known for its toxicity in wildlife.[6] It increases herbicide penetration in plant[7] and animal[8][9] cells.

Monsanto also produces seeds which grow into plants genetically engineered to be tolerant to glyphosate, which are known as Roundup Ready crops. The genes contained in these seeds are patented. Such crops allow farmers to use glyphosate as a post-emergence herbicide against most broadleaf and cereal weeds. Soy was the first Roundup Ready crop, and was produced at Monsanto's Agracetus Campus located in Middleton, Wisconsin.”

“A recent study concluded that certain amphibians may be at risk from glyphosate use.[44] One study has shown an effect on growth and survival of earthworms.[45] The results of this study are in conflict with other data, and have been criticized on methodological grounds.[33] In other studies, nitrogen fixing bacteria have been impaired, and also crop plant susceptibility to disease has been increased.[40][46][47][48][49][50][51]”

“Glyphosate is rated least dangerous in comparison to other herbicides and pesticides, such as those from the organochlorine family.[34] Roundup has a United States Environmental Protection Agency‎ (EPA) Toxicity Class of III (on a I to IV scale, where IV is least dangerous) for oral and inhalation exposure.[35] It does not bioaccumulate, and breaks down rapidly in the environment.[36]”

“Statistics from the California Environmental Protection Agency's Pesticide Illness Surveillance Program indicate that glyphosate-related incidents are one of the highest reported of all pesticides.[41][42]”

“Glyphosate is one of the pesticides that pose the greatest danger to amphibians.[67] Fish and aquatic invertebrates are more sensitive to Roundup than terrestrial organisms.[43]”

Other Sources:

http://news.bbc.co.uk/2/hi/europe/8308903.stm

JP Giesy, KR Solomon, S Dobson (2000). "Ecotoxicological Risk Assessment for Roundup Herbicide". Reviews of Environmental Contamination and Toxicology 167: 35-120

http://www.huffingtonpost.com/eric-holt-gimenez/monsanto-in-gates-clothin_b_696182.html

http://www.economist.com/node/14904184?story_id=14904184

http://www.economist.com/node/14904184/print

http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/environ/pcb-bpc-eng.php#wh

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2267460/?tool=pmcentrez

http://www.environmentalhealthnews.org/ehs/news/roundup-weed-killer-is-toxic-to-human-cells.-study-intensifies-debate-over-inert-ingredients

http://pubs.acs.org/doi/abs/10.1021/tx800218n

http://www.scdhec.gov/environment/water/fish/docs/donotEat.pdf

http://www.guardian.co.uk/global-development/poverty-matters/2010/sep/29/gates-foundation-gm-monsanto

Posted by the WHO in Atlanta, GA: “An additional source of PCB pollution is volatilization from landfills containing transformers, capacitors, and other PCB waste and from contaminated bodies of water, such as the Great Lakes in North America. Because of possible health implications and environmental impacts, the use and production of PCBs are severely restricted or banned in many countries. Sweden restricted their use and production in 1972, the USA in 1977, Norway in 1980, Finland in 1985, and Denmark in 1986.” “Human studies have identified associations between exposure to PCB mixtures and adverse immunological, reproductive, and dermatological effects and cancer.”

“The evidence suggests that exposure to PCBs is associated with increases in risk of cancers of the digestive system, notably of the liver, and of malignant melanoma. However, limitations of exposure information and the presence, in some cases, of further confounding exposures preclude a clear identification of an exposure–response relationship. PCB exposure is also associated with reproductive deficiencies, such as reduced growth rates, retarded development, and neurological effects (although some neurological deficiencies at early ages may disappear later during childhood); immunological changes, manifested as increased infection rates and changes in circulating lymphocyte populations; and dermatological changes, including chloracne and pigmentation disturbances of skin, nails, and gingivaes, as well as nail deformation after exposure to highly chlorinated congeners.”

http://www.inchem.org/documents/cicads/cicads/cicad55.htm

An Upstate SC Earth Market?

Sat, 18 Dec 2010 13:24:00 +0000

Picture South Carolina and you may see a long tradition of weighty oaks dripping in Spanish moss beside lazy rivers dotted with clapboard houses, strewn with rocking chairs on long wooden front porches, slow moving characters with a mint julep or iced tea in hand while watching the cows graze on the growing grass or the paint peel from the wood on the fence.

"Summertime" by George Gershwin floats through your mind, and yes, (Thank God!)

This is us.

Many confuse us with North Carolina, or the Carolinas somewhere, and thinking back, they may have made a pilgrimage to our rich sandy beaches at Charleston or Hilton Head, but most have foggy perceptions about the slow moving south or rely on word of mouth reputations. Get to know us, and you will make no mistake about South Carolinians, “lazy” is not in our job description. We do things with exacting purpose much like nature and her seasons, each one with its own work, in its own time, growing and changing in an excellent artful manner.

This is, after all, how the earth moves, how animals live, how vegetables grow and food is made, and what an Earth Market is all about.

The Slow Food Upstate board has moved with purpose towards researching our creation of an Earth Market, a network of farmer’s markets based on Slow Food’s philosophy, of “Good, Clean and Fair”. We hope to join the ranks this spring with Milan, Bologna, Alba and many smaller towns in Italy, and in other countries cities like Tel Aviv, Bucharest, and Tripoli, who all have Earth Markets. Another chapter in Redlands, CA, has begun the process as well, and someone will be first as a certified Earth Market in the USA. For the Upstate of South Carolina, being first is not our top priority, rather insuring proper ground work to create a fabulous market primarily run by the farmers, that salutes the earth in all her glory, celebrates the people who tend to her properly, and brings to the community fresh and flavorful products at fair prices for both the consumer and the producer is our goal.

But wouldn’t it be fun to beat California to the finish line? Fire up the cannons!

Would you support such a market in Greenville?

More at www.earthmarkets.net/

Let us know.

www.slowfoodupstate.com

janettewwesley@yahoo.com

October in the Kitchen Garden and Fall Day Trip

Fri, 01 Oct 2010 13:39:00 +0000

October Sow seeds of chives, cilantro, dill and parsley directly in the ground for a good spring harvest.

Divide chives, thyme, mint and tarragon when new growth emerges.

Plant onion sets and garlic cloves.

Plant spinach.

Take a great fall day trip to the

Historic Gist Mills in the Upstate

Suber’s Mill, Greer, SC http://www.sciway.net/sc-photos/greenville-county/subers-corn-mill.html

Yoder’s at Meece Mill http://www.scmills.com/yoders.php

The Hagood Mill, Pickens, SC http://www.scmills.com/hagood.php

Issaqueena Mill at Collin’s Ole Towne http://www.scmills.com/hagood.php

Dorn Grist and Flour Mill, McCormick, SC http://www.scmills.com/dorn.php

Golden Creek Mill, 201 Enon Church Rd Easely, SC

Timm’s Mill, Pendleton, SC 150 Timms Mill Road

Pendleton, SC. 29670

864-261-3366

www.TimmsMill.com

For more information visit: web site http://www.scmills.com/history.php

September 25, 2010 Slow Food National Volunteer Day

Wed, 25 Aug 2010 20:44:00 +0000

In preparing for the Slow Food National Volunteer Day, my husband and I paid a visit to the Project Host Soup Kitchen, and wow, were we impressed.

Running like a Swiss clock, the volunteers were chopping cutting, baking, washing pots and pans and preparing for the beautiful faces already forming a line at the door by 10 am. We were shown the whole operation, kitchen to garden, to cooking school. Not only does this kitchen address hunger but also addresses the root causes of hunger, and the cooking school offers a life changing experience to those who would like to work in the food service industry but never had proper training. Lynn Denny, the head of the school, trains folks in a twelve week program to cook, budget, manage conflicts, develop interview and resume' skills in order to maintain employment at the completion of the course. All of this is free of charge to those in need.

The school and the kitchen are able to choose fresh vegetables from their enormous garden, maintained by the Master Gardeners program, and it is full of tomatoes, squash, peppers, and herbs, plenty to make any gardener jealous.

The Upstate is a vast Universe, and difficult to pull everyone in to one place for one day of volunteering. We are asking you to participate with all of the Slow Food Chapters across the United States in National Volunteer Day, “Dig In! Breaking Ground, Breaking Bread” and to join your fellow friends of Slow Food Upstate as we direct our mission towards Soup Kitchens and Food Banks all across the Upstate.

Here are ways you can help:

Donate food from your garden, from your farmer’s market or retail grocer
Donate your Time-call your local soup kitchen or food bank to make an appointment.
Donate your money-send a check to your local food bank or soup kitchen.
Donate your used cook books or write down your favorite recipes and send them to Lynn Denny, cooking class instructor at Project Host Soup Kitchen in Greenville.

Please e mail us and let us know your experiences and send us your photograph and we will post them on the Slow Food Upstate website blog. Here is a list of area locations where you can help.

Soup Kitchens and Food Banks

Abbeville

Golden Harvest Food Bank http://www.goldenharvest.org/
Aiken, S.C.
Vikki Adkins, vbadkins@goldenharvest.org
803-648-0752

Serving Abbeville, Aiken, Allendale, Anderson, Bamberg, Barnwell Edgefield, Greenwood, McCormick, Oconee and Pickens

Anderson

Anderson Emergency Soup Kitchen

306 West Franklin Street

– 864-224-4763

Operation Care (864) 716-0885
Location is 7.44 miles from city center Anderson
101

Mitchell Rd
Belton, SC 29627

Operation Care (864) 847-7090
Location is 12.61 miles from city center Anderson
3 Middleton Blvd
Williamston, SC 29697

Destiny’s Food Bank Ministries (864) 886-9722
Location is 20.43 miles from city center Anderson

400 E South 6th St
Seneca, SC 29678

Anderson Interfaith Ministries

http://www.aimcharity.org/

Food bank, emergency assistance

1202 South Murray Ave.

Anderson, SC 29624

Phone: 864-226-2273

Golden Harvest Food Bank
Food pantry serving 11 SC counties

Cherokee County Soup Kitchens & Shelters

Miracle Hill Ministries
Gaffney –

227 Henderson Street

– 864-488-0376
Homeless shelter and food, always open

Second Harvest Food Bank of Metrolina
Charlotte, NC Serving Cherokee, Lancaster, Spartanburg, Union and York
Kay Carter, kcarter@secondharvest.org
864-376-1785

Greenwood

Golden Harvest Food Bank http://www.goldenharvest.org/
Aiken, S.C.
Vikki Adkins, vbadkins@goldenharvest.org
803-648-0752

Serving Abbeville, Aiken, Allendale, Anderson, Bamberg, Barnwell Edgefield, Greenwood, McCormick, Oconee and Pickens

Greenville

Harvest Hope Food Bank
5200 Pelham Road, Suite A – 864-281-3995
Distributes food to local pantries; individuals may call if emergency assistance is needed

Miracle Hill Ministries

575 West Washington Street

– 864-242-6933
Homeless shelter and food, always open

Loaves & Fishes

25 Woods Lake Road, Suite 812 –

864-232-3595
Collecting and distributing excess perishable food to organizations helping the homeless

Project Host Soup Kitchen

525 South Academy Street

PO Box 345, Greenville, SC 29602

– 864-235-3403
Soup kitchen serving lunch daily

Greer

Greer Relief
Greer –

202 Victoria Street

– 864-848-5355
Food pantry and emergency financial assistance

Pickens

Golden Harvest Food Bank
Aiken, S.C.
Vikki Adkins, vbadkins@goldenharvest.org
803-648-0752

Serving Abbeville, Aiken, Allendale, Anderson, Bamberg, Barnwell Edgefield, Greenwood, McCormick, Oconee and Pickens

Piedmont

Piedmont Emergency Relief Center

3 Main Street

– Piedmont, SC 29673 – 864-845-5355
Emergency food assistance

Slater-Marietta

Foothills Family Resources
Slater –

3 Main Street

– 864-836-1100

Post Office Box 246
Slater, S.C. 29683
Food pantry Monday-Friday with canned and non-perishable items

Spartanburg

SC Hunters for the Hungry

864-585-9218
507 Amelia Avenue

- Spartanburg, SC 29302
info@schuntersforthehungry.org

Community Food Bank of the Upstate

Scott Larsen

P.O. Box 873
Mauldin, SC 29662

Visit our Warehouse at:

20 Maple Creek Circle, Greenville, SC 29607

864-277-0298 (phone) 864-277-0299 (phone) 864-277-0297 (fax)

South Carolina Food Bank Association

Harvest Hope Food Bank
Columbia, S.C.
Marsha Thompson, mthompson@harvesthope.org
803-254-4432 ext.113

Calhoun, Clarendon, Chester, Chesterfield, Darlington, Dillon, Fairfield, Florence, Greenville, Kershaw, Laurens, Lee, Lexington, Marion, Marlboro, Newberry, Orangeburg, Richland, Saluda and Sumter

Lowcountry Food Bank
Charleston, S.C.
Miriam Coombes, mcoombes@lcfbank.org
843-747-8146

Berkeley, Beaufort, Charleston, Colleton, Dorchester, Georgetown, Hampton, Horry Jasper and Williamsburg

Second Harvest Food Bank of Metrolina
Charlotte, NC
Kay Carter, kcarter@secondharvest.org
864-376-1785

Cherokee, Lancaster, Spartanburg, Union and York

Golden Harvest Food Bank
Aiken, S.C.
Vikki Adkins, vbadkins@goldenharvest.org
803-648-0752

Abbeville, Aiken, Allendale, Anderson, Bamberg, Barnwell Edgefield, Greenwood, McCormick, Oconee and Pickens

Your Fall Vegetable Garden Starts NOW

Mon, 19 Jul 2010 14:05:00 +0000

…and how to cook Collard Greens

According to Bob Polomski, Extension Consumer Horticulturist, Clemson University, it is time to start your fall vegetable garden if you live in the Piedmont (Upstate) of South Carolina. Starting plants from seed or young plant is an inexpensive way to add fresh organically grown vegetables and fruit to your table, as you can harvest much, and enjoy the pleasure of food grown at home, picking it at the height of maturity and waltzing it direct from the garden to the kitchen without having to stop at the store on your way home from work. If you live in an area with limited planting space, try a container garden. Many plants can make the most of vertical space. Try a pot with stakes for the branches to climb like pole beans, ready to eat after 60-70 days or peas, ready 65-80 days after planting. Visit this link for more information on Planning a Garden.

How to Cook Collard Greens, contributed by Renato Vicario

If you have more space, try a Southern favorite, Collards, and plant July 1-Aug. 30. As they grow choose some leaves for a quick sauté. According to Renato Vicario, Slow Food Upstate Board member-and a really good cook- To prepare, pour a small amount of good olive oil in a pan in order to prevent sticking, and warm at medium heat, adding when warm, a sliver or two of Habanero pepper. This hot pepper with a floral and citrus like flavor being an acid will decrease the bitterness of the collards and create an interesting heat that does not remain on your pallet unlike the flavor of the Jalapeno. Add a bit of fresh garlic for taste and a sliver of fresh ginger. Ginger contains gingerols, an oil in the plant which increase the motility of the gastrointestinal tract, and helps to break down the fibrous quality of the collards and aid in digestion, by stimulating production of saliva. The Gingerols also have analgesic, sedative, and antibacterial properties and have been shown to fight skin cancer and ovarian cancer. You may also opt to add a sliver or two of lemon peel, yellow only, for an added tanginess. The pepper, ginger, garlic and lemon peel should go into the heated oil before the collards, as the oil will extract the properties of the ingredients. Then toss the cleaned and dried leaves of the collards and sauté until wilted, turning with a spoon until the leaves are mixed well in the oil and spices without overcooking. Remove from heat and eat while hot.

Resources: The Archives of Family Medicine, http://archfami.ama-assn.org/cgi/content/full/7/6/523#SEC8 and http://www.thefoodpaper.com/features/health/ginger.html