Earthbound Farms has grown from a few acres of organic produce to 28,000 acres and 100 types of fruits and vegetables.

What started two decades ago as a three-acre roadside farm in this valley 90 miles south of San Francisco has grown into the country’s largest grower of organic produce, with more than 100 types of fruits and vegetables on 28,000 acres in the U.S. and abroad.

Organic farms are a growing concern - MSNBC

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"It's Not Easy Being Organic" - New York Times

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"The fact is that, down at the farm, organic can be a hard sell. For starters, it takes at least three years for most conventional farms to complete the transformation to organic and win USDA certification. Most farmers are afraid of the costs and risks involved in such a move."

Going Organic: The Profits and Pitfalls - Businessweek

Sowing Success Through Organics - Businessweek

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I love the Weekly World News. The incredible headlines usually make me laugh. As a matter of fact, I have purchased it from time to time, only to find out that the alien baby was discovered in a cave in Peru and not in any place I can get to easily to verify. But when I saw another paper pushing "The Diet Code: Revolutionary Weight Loss Secrets from Da Vinci and the Golden Ratio by Stephen Lanzalotta (Warner Wellness, 356 pages, $25)", I said, now THAT is outrageous! So did Karen Heller of the Philadelphia Inquirer.

Feeding the Appetite for Diet Books - Philadelphia Inquirer - (includes a recipe for Cilantro Chicken with Nuts - reprinted from The Sonoma Diet (Merideth Books)

abc news entertainment - article

[thank you - diet-blog]

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Joan Baez, Daryl Hannah and other celebrities make last-ditch effort to save a South Los Angeles community farm leased to the Los Angeles Regional Food Bank. Article includes slide show.

Celebrities Crop Up at Farm Protest - LA Times

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Another recipe from Joan Nathan's highly recommended new book "The New American Cooking" (Knopf; $35). See previous item here.

GUATEMALA-INSPIRED FRIED CHICKEN

The following is Nathan's version of the wildly popular Pollo Campero (Country Chicken) made by a Guatemalan fried-chicken company of that name, that she says has created a sensation within the Latin American communities in the United States. After being marinated in lemon, garlic, oregano and other strong seasonings, the chicken is dipped in flour and fried.

1 (3-pound) chicken, cut into 8 pieces
Juice of 1 lemon
3 cloves garlic, thoroughly crushed
1 teaspoon ground cumin
2 tablespoons dried oregano
2 tablespoons kosher salt
1/2 teaspoon ground black pepper
Vegetable oil for deep-frying
1 cup cake flour

Sprinkle chicken with lemon juice, then rub in garlic and sprinkle on cumin, oregano, salt and pepper. Place in a bowl and refrigerate, covered, overnight.

When ready to cook chicken, heat about 5 inches of oil to 340 degrees F in a wok or deep pot.

While oil is heating, dip chicken in flour briefly, shaking off any excess flour.

Fry, turning once, until golden brown, about 6 minutes per side. Remove chicken pieces from oil with tongs and drain on paper towels. Eat immediately.

Makes 6 to 8 servings

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