Despite the company’s explosive growth, Mr. Moore fended off numerous offers by food giants to buy Bob’s Red Mill. He opted instead for an employee stock ownership plan, instituted in 2010, on his 81st birthday; by April 2020, the plan had put 100 percent of the company in the hands of its more than 700 employees.“The Bible says to do unto others as you would have them do unto you,” Mr. Moore, an observant Christian, said in discussing the plan in a recent interview with Portland Monthly magazine.
Source: Bob Moore, Who Founded Bob’s Red Mill, Is Dead at 94 – The New York Times
If that doesn’t work try this link: https://archive.li/Xpkgo
The long read: Nicholas Saunders was a counterculture pioneer with an endless stream of quixotic schemes and a yearning to spread knowledge – but his true legacy is a total remaking of the way Britain eats
Source: Hippy, capitalist, guru, grocer: the forgotten genius who changed British food | Food | The Guardian
1. All food must be prepared or at least packed on the premises.2. The ingredients must be “wholefoods” ie pure, without any additives, such as flavouring, colouring or preservatives. Highly refined ingredients must be avoided.
3. Prices must be reasonable.4. Descriptions (both verbal and written) must be straightforward, down to earth and objective. Persuasive, enticing or glamorising descriptions must not be used.
5. The size and style of notices must be simple – not attention-seeking, enticing, image-building or making any use of advertising or merchandising techniques.6. “Point of sale aids” must not be used.
7. Information about recipes, ingredients, quality and suppliers must be freely available. 8. The neighbours must be given consideration and cooperation.
9. All staff must be free to see the accounts and attend meetings where they can freely express their views.10. Jobs should be rotated as far as possible, and in particular no one should be left with the unpopular jobs.
11. Outside contractors should be avoided if the work can be done by the regular staff.12. In the event of a business growing, it should not expand or set up branches, but instead assist and encourage some of its staff to split off and start another independent business.
Getting Real About the High Price of Cheap Food – TIME
Read this and be scared.
The U.S. agricultural industry can now produce unlimited quantities of meat and grains at remarkably cheap prices. But it does so at a high cost to the environment, animals and humans. Those hidden prices are the creeping erosion of our fertile farmland, cages for egg-laying chickens so packed that the birds can’t even raise their wings and the scary rise of antibiotic-resistant bacteria among farm animals. Add to the price tag the acceleration of global warming — our energy-intensive food system uses 19% of U.S. fossil fuels, more than any other sector of the economy.
And perhaps worst of all, our food is increasingly bad for us, even dangerous. A series of recalls involving contaminated foods this year — including an outbreak of salmonella from tainted peanuts that killed at least eight people and sickened 600 — has consumers rightly worried about the safety of their meals. A food system — from seed to 7?Eleven — that generates cheap, filling food at the literal expense of healthier produce is also a principal cause of America’s obesity epidemic. At a time when the nation is close to a civil war over health-care reform, obesity adds $147 billion a year to our doctor bills. “The way we farm now is destructive of the soil, the environment and us,” says Doug Gurian-Sherman, a senior scientist with the food and environment program at the Union of Concerned Scientists (UCS).
Then check out Food, Inc
and King Corn (if you have Netflix you can get it there)
That’s the technical term for collecting sap, and making syrup out of it. We have one maple on our property, and I thought I’d experiment with making syrup this year. I bought a tap and some tubing (to go to the bucket) today for $2 and change. The bucket was free (something I already had), and I’m storing the sap in a plastic tote until I get enough to boil down. I’m going to use the gas burner on my gas grill for that. We’ll see how it goes. I think it’ll be fun, and cheaper than buying real maple syrup at the store but more expensive than fake maple flavored syrup.
I’ll get back to you all on how it goes.
Here’s a tutorial on it.
And the book Maple Sugaring by Helen and Scott Nearing