Food sovereignty is foundational to climate justice and must be built from the ground up.

Social and environmental movements from around the world gather at the 3rd Nyéléni Global Forum this week, as the need for food sovereignty could not be more urgent.

The supermarket is one of the strangest and most powerful inventions in human history. Grocery shopping is often perceived as a simple, mundane activity. And for many, access to food has never been more effortless. But supermarkets hold far more power than we realize. The journey our groceries take to reach the shelves touches every part of our lives – from our health, to our culture, to the environment.

In this episode of Human Footprint, Shane Campbell-Staton embarks on a global investigation into the supermarket’s origins, revealing how they transformed the world and grappling with what the future may bring. He explores how innovations in food production, packaging, transportation, advertising, and retail design revolutionized how we buy our food.

Today, supermarkets offer endless choices and low prices, but behind the shelves lies a darker truth. In pursuit of efficiency, we’ve surrendered control of our food system to vast corporations, promoted global supply chains that hide labor and environmental abuses, and flooded our diets with ultra-processed foods.

Shane travels from surreal supermarket art installations to apple orchards, commercial film sets, shrimp farms, urban food co-ops, and beyond, connecting with people whose lives are intertwined with this system. What he uncovers is a complex story of the modern grocery store, the true cost of convenience, and the urgent need to reimagine the way we feed ourselves.

Author: James McKendry | Assistant Professor in Nutrition and Healthy Aging, University of British Columbia

Excerpt:

Protein is having its moment: From grocery store shelves to Instagram feeds, high-protein foods are everywhere. Food labels shout their protein content in bold, oversized fonts, while social media overflows with recipes promising to pack more protein into your favourite dishes.

And according to the International Food Information Council’s Food and Health Survey, “high protein” topped the list of popular eating patterns in 2024. But does the hype match the science?

Yes and no.

Protein is essential to good health and boosting protein intake can support healthy aging and fitness goals, but the rush to pile on grams — often driven by marketing more than medical need — raises questions. How much do you really need? Can you overdo it? What’s the best source of protein?

This article breaks down the facts, debunks common myths and answers the most pressing questions about protein today.

Like dang, I know the food's amazing. But still

cross-posted from: https://piefed.ca/post/131336

cross-posted from: https://discuss.online/post/24020529

Throwing food away because capitalism

cross-posted from: https://sh.itjust.works/post/42383668

This lazy ginger bug has been going for a couple months now, fed with refined white sugar and whole ginger. I'm going to try invert cane sugar when this is done because my hooch ferments with that have been going really strong!

On the left is a plain black sweet tea made with invert cane sugar. It didn't take very strongly so i topped it up with extra bug and now it's starting to fizz.

In the middle is the same sweet tea mixed with orange mango juice. This one took off right away and seems to be making some very nice bubbles.

These have been going a couple days now and tomorrow i'll pop them in the fridge.

I have had little luck on the counter but putting these fellas in sunlight seems to make them happy and they look so pretty in my kitchen.

I highly recommend everyone experiment with this fun and easy fermentation!

It's tree ice cream time, yet again! And you might be asking yourself, why on earth are you talking about Christmas trees in the middle of summer? WELP, spruce tips are a summertime crop! And they make for an excellent ice cream flavor if you ask me!

Cooking portion starts at 6:30

Woodworking portion starts at 11:00

The globalization of trade has given the wealthier share of the global population the impression that you can eat what you want. This fits well with the neoliberal ideology that portrays capitalism as democratic where people “vote with their wallets”. But it is an illusion – even for the rich countries. Rather than putting our faith in green consumerism we should strive to de-commodify food.

cross-posted from: https://beehaw.org/post/20217731

cross-posted from: https://lemmy.dbzer0.com/post/44591531

Two weeks ago I bought a gallon of pickles, because I thought: Oh, that'll last me a while and its only $7 and I can use the jar for something after. It did not last me a while, but I can still use the jar IG. The only remaining decision is what for? My thought is to store beans in it (so that the beans don't have to be stored up high to be away from mice and so I can do a custom blend more easily, and then if I got a second gallon jar (of pickles or otherwise) I could use that as a dedicated bean soaking vessel, which would make it easier to remember to get beans soaking) or use it for making/storing lemonade (tight sealing lid makes the mixing easier, I can just shake it.) But I wasn't just going to commit to something without asking for recommendations.

Before you ask, no, there's no chance I'll use it for making pickles, I would never want to make that many at a time (though I definitely will get a smaller pickle jar for making fridge pickled onions).

Source: Bon Bagay: Permaculture, Abundance and Autonomy (scroll to bottom)

I cannot find malt vinegar in Brussels. I think it would help to know if there were a kind of cuisine that uses malt vinegar frequently other than British and American food. E.g. if the Japanese use it, then I could look for an importer that specialises in Japanese food.

Nonagenarian cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

Guidance for safe foraging

Some love it, some hate it,some have never tried it alone (though is on almost all flavored "snack" chips, Doritos, etc). If you like it, or think is "ok, but a little blah" try adding some smoked paprika, and or a little cayenne pepper. If you don't love "smoke" flavor OR heat just a little of either can intensify it a bit, or a lot with more and you may find it becoming a good low or no salt table or cooking seasoning that works for a lot of things around the kitchen or at the table. Add garlic, onion, etc. all to one jar/shaker as a good all-purpose seasoning base.

This seems like a tasty, [email protected] way to use an ingredient thought of as trash around these parts.

The recipe doesn't state this, but the bananas should be washed prior to cutting and should not be overripe (no to minimal brown spots).

I haven't tried making this yet, but I also found other recipes using banana peels in curries or in whole banana bread.