Well, fellow Food Renegades, it’s that time of the week yet again! We are bringing together another collection of recipes, tips, anecdotes, and testimonies — each from a lover of Real Food.
Last week’s carnival stole the show! A record-breaking thirty-nine bloggers participated. We also welcomed quite a few first timers. If you didn’t check it out, you should. You’ll find a wealth of great articles and posts there. It’s my personal hope that Fight Back Fridays will continue to unite many of us coming from within different circles of the Real Food Revolution.
Who are the members of the Real Food Revolution? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.
If you want to participate but aren’t sure how, please read these guidelines for how Fight Back Fridays will work. The two most important things you can remember to do are:
- Share a relevant post from your blog with us using the Mr. Linky Widget below.
- In your post, be sure to link back to this post (not the home page) so that your readers can have access to all the information and encouragement we’ll be sharing.
Please also feel free to make use of any of the banners below by saving the image to your desktop then uploading it to your own server. (You don’t have to use them, but they’re there for you!)
If you don’t have a blog but are interested in joining the conversation, you can leave your comments below!
This week, I contributed a little rant about a new nutritional scoring system being implemented by grocery stores across the country. I also invited you all to have a little fun by joining me in knocking down some of their more ridiculous recommendations.
I can’t wait to see what you all share.
Fight Back Friday Banners
PLEASE NOTE: The smaller banners are also available as badges/buttons for your sites over on my sidebar so that you can sport your Real Food Lovin’ Pride and inspire others to join us in the Real Food Revolution. Just copy the code and paste it into your sidebar. (Again, you don’t have to use them to participate in the carnival.)
Come on, people. Let’s change the way America (and the industrialized world) eats!
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I’d like to say that I stayed up much later than normal tonight because I wanted to be first on the FBF list, but it was just dumb luck… 🙂
My post this week follows up on an earlier post about Disney Garden, a fast-growing Disney-branded fruit and vegetable product line. I am thinking out loud whether having an internationally recognized, non-food brand getting into produce is a good or bad thing (or somewhere in between).
I hope you will take the time to read the post AND comment regarding your thoughts.
Cheers,
Rob Smart
Rob Smart
How many people in the world do you know of who talk about getting more probiotics into their diets? Only “food renegades” and “real foodies” do that! I just put up a couple posts with easy recipes using yogurt cheese to help us eat more super nourishing and healing probiotic foods.
By the way, be sure to join us for Real Food Wednesday this week to share anything related to Real Food – a recipe, a rant, whatever is your passion at the moment. 🙂
Kelly
I review Mark Bittman’s Food Matters for the blog this week. Fun book, an important read! I even take a shot at bittman…but the book is great and the review was fun
Zachary Cohen
My post this week celebrates my first CSA bounty of the spring. Sorrels, Ramps, burdock, and other odd-but-wonderful local foods.
Thanks Kristen!
-Lee
For Some reason it posted me twice, once with an OLD post, so if you want to delete number 17 — I don’t know what happened. But http://happydish.wordpress.com/2009/05/08/eating-light/ or what became number 18 was the FBF post!!!
Lindsay (The Happy Dish)
I have a yummy pancake recipe that I just have to share. These are the most tender little critter I have ever made.
First you make a starter to set over night.
1 cup whole wheat pastry flour
1/4 cup rolled oats
2 cups kefir, I used water kefir that was made with organic cane sugar and molasses.
Mix this together and let set over night. You might want to mix it every once in a while as it separated on me.
Now it’s morning,
Add
1 egg
1 tsp vanilla
2 tbsp maple syrup
3 tbsp melted coconut oil
1tsp baking soda mixed with 1 tbsp warm water (add last)
Mix well and cook like pancakes. Very yummy! I served mine with nut butters on top.
We eat grass fed beef, but I’ve been curious about the other ‘natural’ brand our health food store sells, especially in regards to GMO’s. I did some research and share my results today.
Thanks, as always for doing this Kristen!
Hi! This is my first time joining Fight Back Fridays! It is a great carnival; thanks for hosting it.
Our family is giving up sugar of all kinds during the month of May, and my post shares my strategy for making it through the first (hardest) week.
~Wardeh
Wardeh @ GNOWFGLINS
My post revolves around a hot topic for me – school lunches – and one that I spearheaded in our city last May. It’s a difficult fight, but one that is definitely worth the struggle.
Rosy, your recipe looks great, I am going to try it when my sprouted flour arrives in the mail (hopefully by tomorrow!).
Raine Saunders
My post today looks specifically at Piima Yogurt Starter. Adding a Piima culture to pasteurized milk is a fantastic way to add beneficial bacteria back into the milk that was lost during the pasteurization process (an alternative for those who don’t have ready access to raw milk). Although technically a yogurt, Piima is much thinner than standard yogurts and produces a cultured beverage rather than a yogurt you would eat with a spoon.
Julie
Your site is awesome! I love it! Thanks for your food revolution!
Yoga Witch
LOVED reading everyone’s entries today. I always love Fridays because of Fight Back Friday.
I stumbled a number of the posts on StumbleUpon — hope it helps you guys get some more traffic. The more people who know about real food, the better!
CHEESESLAVE
I had a hard time choosing what to post today but decided to write one I’ve long had in draft form about grocery quality beef. I know as much as anyone how tempting is is to buy beef at the supermarket – the price is great and really, the chance of getting seriously sick from it is low. But the subject was top of mind for two reasons. First, there was a lot of publicity this week around President Obama’s decision to order burgers cooked to “medium” rather to USDA/FSIS recommendations of 160 degrees. Second, my husband brought home some ground beef from our local butcher and I found myself hesitating to eat it, especially because I prefer rare beef.
So many people to whom I talk want to buy beef from producers or retailers who support best practices, but it’s a hard choice, especially these days. My hope is that by talking to people’s taste buds at least as much as their desire to do the right thing, we can lead change in this industry.
Thank you for any and all feedback, and I can’t wait to read the other FBF posts 🙂 And wait until next week’s post building on this one.
Carrie Oliver
My link is about Earth Day friendly food and links to videos that celebrate the everyday miracles in the natural world; a world we often take for granted.
thanks for visiting and for your kind comments. I’ve been so busy getting our buying club going (literally waking at 4am and some all-nighters) so sadly I wasn’t able to post or join your carnival. I’ve missed it and hopefully can keep up this pace and join regularly again – love what you do! Thanks-
Annie – Hip Organic Mama