Cook for Good's blog

Lawrence Lessig is coming to Raleigh on June 22nd. He's scheduled to talk from 11 to noon at 16 W. Jones Street and then from noon to 1 at 225 Hillsborough St. Thought I'd check that in Google maps to see how far he'd have to run.

Imagine my surprise to see that 16 W. Jones Street is labeled as the Asheville Citizen-Times! Last time I was downtown, it was the General Assembly Building.

Maybe I can get home delivery for the Citizen-Times now!

See below the fold for info on the Lessig event. I've long been a fan and am eager to hear him in person.

I recently resubscribed to my local newspaper, Raleigh's News & Observer. It's only been about two weeks now and I'm thinking about dropping my subscription again.

Yesterday, I marched with about 150 other people in the rain as part of the International Day of Climate Action. We went to the Governor's Mansion to ask Beverly Perdue to stop Duke Power from building the Cliffside Coal Plant and to ask President Obama to take strong action to stop global warming.

The News & Observer reported that six people were arrested. No mention of the rest of us chanting across the street to show our support and gratitude for those were arrested. No mention of global warming. No mention of the other 5,200 plus events around the world. Our local TV station, WRAL, did a much better job.

Follow me below the fold for a discussion of local news coverage and what we should do about it.

When my in-house recipe taster and I went to the North Carolina State Fair yesterday, we were looking forward to hot crisp french fries, the gardening exhibits, and the midway. We'd long ago given up planning to eat real meals at the fair and this year's publicity about chocolate-covered bacon didn't make us think it would be any different. We were wrong: the state fair is on its way to becoming a veritable vegetarian paradise!

The Evolution of Eating Habits: Veg becomes Visible

This diary offers a tour of some great vegetarian food at the fair. (For the photos, see cross-post at CookforGood.com) I feel that I witnessed a real change in American eating habits and tastes. The fair used to be all corn dogs, ham biscuits, smoked turkey legs, and deep-fried everything. To be sure, those foods still dominate, along with new confections like chocolate-dipped cheesecake on a stick. But the fair is a merciless environment in which profitable foods succeed and ones that don't sell don't return. People are clearly asking for and buying vegetarian and vegetable dishes at the fair. Consider joining them to cast your vote for the success of these meals.

The spring crops are filling the markets and the early summer crops are on their way. Cows and chickens produce more in the spring too. Prices for organic and sustainably raised food continue to drop as people cut back on their grocery bills. It's a better time than ever to support farmers who produce organic and sustainably raised food: they need your business and the prices are comparatively low.

Look below the fold for the monthly food-price report.

Organic food prices continue to drop to an average of $1.65 per meal per person since the high of $1.88 in February, using the Cook for Good menu plan. Regular meals are up a penny to $1.16. You can go green for $0.52 a meal or 44% more total for the month.

See more details below, plus learn why splurging on strawberry shortcake is an affordable indulgence after all.

It's another surprising month at Cook for Good. Organic meals on the Cook for Good plan now cost an average of $1.75 per meal, down from $1.88 last month and even lower than the $1.79 in January. All prices are from Raleigh or Durham. That's despite upgrading several ingredients: the organic basket now includes organic versions of cheddar cheese, mozzarella cheese, hot sauce, and couscous. Regular meals are up 3 cents to $1.15 on the average. You can go green for $0.60 a meal or 52% more total for the month.

I also did a little experiment weighing beans to see if dried beans are really the bargain I thought they were. Yes, indeed! Details below the fold.