“…For perspective, in 1950, the total catch of fish in the ocean was at 18.5 million metric tons. Just half a century later that number spiked to 73.5 million metric tons, an increase of nearly 400 percent. Since then, as many as 90 percent of the ocean’s large fish have been fished out, according to the World Wildlife Foundation…”  Here at Nourish the Planet, we’ve created sustainable, scalable, shrimp growing systems.  We know the state our oceans are in and we’re working hard to find solutions.

I wonder how many times these numbers have to be published, talked about, and reported on before we start to make real changes in the way we live on this planet?

Great article – it’s neat to see how the numbers behind how and what we eat work.  BUT – what frustrates me about these kinds of articles is that the authors inevitably ignore grassfed, pastured meats.  Why?  Meat can be sustainable, and grazers can heal and improve land and soil.  Let’s start talking about those facts alongside the facts about unsustainable factory farmed meat.

Here in Northern Colorado, we can all see the High Park Fire as it continues to burn.  All those who have lost loved ones, homes and property are in our thoughts.

“…For every dollar that’s invested into the SNAP program, we get $1.71 back in return. This money pays the salaries of grocery clerks as well as the truckers who haul the food and produce across the country. In addition, the USDA estimates that 16 cents goes back to the farmer who grows the produce. As Moody’s economist Mark Zandi put it, “The fastest way to infuse money into the economy is through expanding the SNAP/food stamp program….  In the end, however, the Farm Bill that passed out of the Agriculture Committee last month proposes cutting $4.5 billion from the SNAP program over 10 years in the name of fiscal belt-tightening. Under this current bill, families will be less food secure than they are right now.”

Dock, oxtails, creeping jenny, stinging nettles and chickweed…  Insightful article on eating weeds.

~Compiled by Ariel Chesnutt