community snapshot
Farm Fresh Food Movie Series
W
ind Hill Community Farm is presenting its Farm Fresh Food Movie Series with
the showing of three films, beginning with My Father’s Garden, April 2 at 6pm in the Friends Room at Welles Turner Memorial Library in Glastonbury. The film series is designed to explore the transformation of our food system into an industrialized, over-packaged, and over-processed production system that in- creasingly contributes to unhealthy diets and lifestyles. My Father’s Garden tells the story of two farmers facing that transformation and their very different responses to it. On April 14, at 2pm, What’s On Your Plate
will be shown at Welles Turner Library. It is the story of two 11-year-old city kids discovering fresh farm produce. They find innovative ways to bring healthy food back to their neighborhood and for their families. The girls address questions about the origin of the food they eat, how it is prepared and packaged, and how far it travels to our plates. On May 3, at 7pm, the series finale is
FRESH, an award-winning film which cel- ebrates the farmers, thinkers, and entrepre- neurs across American who are re-inventing our food system by motivating people to re- think their diets and choose healthier, fresher, local foods. (Location to be determined.) There is no charge for attending these
shows, although donations will be accepted. These films have been chosen for people who are interested in understanding the forces that have altered our existing food system, how those changes affect our food choices, the envi- ronmental damage they are causing, and their impact on the health of our population. Most importantly, people interested in discovering healthier, sustainable alternatives to their fam- ily’s food choices are urged to attend the series.
For more information about the film series, please see
www.windhillfarm.org, contact wind-
hillfarmcom@gmail.com or Barbara Wagner at 860-657-4345. Wind Hill Farm is a new organic farm and nonprofit learning center located in eastern Glastonbury on the former Longo dairy farm. It is in its first full season of production of organic and heirloom (non-GMO) vegetables.
8 Hartford County Edition
globalbriefs
News and resources to inspire concerned citizens to work together in building a healthier, stronger society that benefits all.
Egg-ceptional Fun Natural Easter Colors to Dye For
From toddlers to tweens, many children eagerly anticipate one of spring’s most pleasurable rituals: coloring Easter eggs. This shared family activity allows kids to be hands-on artists, as they choose from a palette of cheerful hues to fashion little edible treasures. But youngsters that dip their hands into synthetic dyes can absorb chemicals through the skin that have been linked with allergic reactions, according to the Centers for Disease Control and Prevention, and with ADHD and hyperactivity, per a 2011 report by Science News. Keep their creations healthy and chemical-free by avoiding commercial food coloring and using easy-to-make, fruit- and veggie-based dyes instead. The simplest way to use Earth-friendly shades is to add natural materials when boiling the eggs. Some suggestions: purple grape juice or crushed blueberries, for blue; liquid chlorophyll or spinach, for green; organic orange peels or ground turmeric, for yellow; cranberries, pickled beets, cherries or pomegranate juice, for pink and red; and yellow onion skins, cooked carrots, chili powder or paprika, for orange. Then, follow these directions: Place the eggs in a single layer in a pan and add
water to cover. Add one teaspoon of white vinegar (this helps the eggshells absorb color) and the natural dye material; use more material for more eggs or a more intense color. Bring the water to a boil and then reduce the heat and simmer the eggs for 15 minutes. Remove the eggs and refrigerate them. These naturally colored treats, more beautiful than their artificially enhanced cousins, will mimic Mother Nature’s softer, gentler tints. For a shiny appearance, rub some cooking oil onto the eggs when they are dry. Also remember that hard-cooked eggs are more perishable than raw ones, and should remain outside the refrigerator no more than two hours (so the one possibly found the day after Easter needs to hit the compost pile) and be consumed within one week.
Whale Watching One Small Step for Man, One Giant Leap for Whales
Greenpeace Executive Director Philip Radford reports that the discredited practice of vote buy- ing at the International Whaling Commission (IWC) has been ended. “Countries like Japan can no longer bribe poorer countries to support their pro-whaling stance. This means that whale conservation finally has a fighting chance.” The U.S. delegation supported a measure intended to increase transparency in membership
fees after hearing from millions of whale lovers. Initiated by the United Kingdom and backed by a number of countries, the proposal passed via a rare consensus among the 89 participating countries. It is believed that payment of membership dues in cash allowed wealthy coun-
tries to purchase the votes of other nations. Dues for the commission must now be paid via bank transfer from government accounts.
www.NAHRT.com
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