Actually, I haven’t read his book In Defense of Food yet. It’s on my list, along with Marley and Me, but if you don’t know Michael Pollan. Check out his shopping tips and this great interview.

Via Colbert Nation.

You certainly wouldn’t classify locally grown organic produce as processed food. Even if it were pre-sliced by the farm that grew it—right?

No, the USDA doesn’t see it that way. According to legislation, organic fruits and veggies, grown locally, but pre-sliced outside the school cannot be given to school kids. It’s considered processed.

The catch-22, as it were, is almost too ridiculous to talk about, but here goes. In 2008, The Farm Bill, via the Fresh Fruits and Vegetables Program, allows schools to buy local produce that has not been processed for students to snack on outside of the school cafeteria.

And for schools’ convenience, the program works best when small farms wash, slice and bag produce ahead of time. However, the interpretation of the United States Department of Agriculture bill considers these prepared fruits and vegetables processed: The Albany Project reports.

As a result, local farms, who like much of the country are struggling financially, miss out on an additional revenue opportunity and young students, who already eat to many unhealthy foods, like hotdogs and grilled cheese, the chance to enjoy fresh fruits and veggies.

Now, U.S. Senator Kirsten Gillibrand and Darrel J. Aubertine N.Y. State Senator recently wrote a letter Secretary U.S. Department of Agriculture Thomas J. Vilsack, imploring him to revise the legislation. And you can too!

Here’s the address: Thomas J. Vilsack, Secretary, U.S. Department of Agriculture 1400, Independence Ave., S.W., Washington, DC 20250.

Those of us who shop for organic food are usually pretty good about watching our salt intake. I’m certainly not anti-sodium (a main component of salt), as it’s essential to keeping the body functioning, but I tend to watch my salt intake.

Sodium helps transmit nerve impulses, makes muscles work and maintains the proper balance of body fluids. Some of us, however, are sodium-sensitive (swollen ankles and water retention, anyone?). Others suffer from hypertension and need to reduce their sodium intake. But even if you don’t have high blood pressure, limiting sodium as part of a healthy organic diet may decrease your risk of developing future problems.

Our taste for salt is both acquired and reversible. As we use less salt, our preference for it diminishes. The February issue of Mayo Clinic Women’s HealthSource offers several ideas for controlling sodium intake:

• Eat more fresh foods and fewer processed foods. Fresh foods are naturally low in sodium. Most sodium in the average American’s diet (77%) comes from eating processed and prepared foods, such as preserved meats, canned foods, frozen foods and commercial baked goods.
• Shop for products low in sodium. A low-sodium product contains 140 mg or less of sodium per serving—5% or less of the recommended daily sodium intake.
• Limit use of sodium-rich condiments. About 11% of sodium in the average diet comes from adding salt or condiments (ketchup, mustard, salad dressing, soy sauces) to foods while cooking or eating.
• Use herbs and spices for added flavor. To enhance vegetables, try parsley, basil, chives, ginger, cumin, oregano or lemon. For meats, add bay leaves, peppercorns, ginger, rosemary, sage or even cranberries.