Week 6: Decoding the USDA organic label

Taste of India…the plate included paneer butter masala, garlic naan, onion pakora, aloo gobi, chana dal, and masala chai. This was the best meal I’ve had in weeks. I possess the skills to cook, but lack the will. On average I subsist on a mixture of yogurt, cereal, fruit, and crudités. Taking this class however has inspired me…

Week 2: Cows & Pesticide

  Inspired by last week’s reading, which went into some detail about “mega-dairy farms” I found myself questioning my own food habits. When I first became interested in where and how my food was produced in Sophomore year, I eagerly switched to dairy-alternatives, trying coconut yogurt, soy milk, and even on one occasion “imitation cheese”…