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The Food Safety Saga and Why It Matters

Posted 5/1/2013 8:54pm by Reuben DeMaster.

The title of this article has been swiped from a blog entry written by Brian Snyder, executive director of the Pennsylvania Association for Sustainable Agriculture (PASA).  Willow Haven Farm has been a proud member of this organization since we started farming.  Brian has been writing a series of articles relating to the ongoing food safety debate in congress.  If you haven't been paying close attention to this debate, the public comment period for the Food Safety Modernization Act has been extended for another 120 days.  The proposed rules in this bill will affect many small farms. PASA has been involved in the process of discerning who will be affected.

 

Like many things debated in Congress, most of us don't pay close attention.  I believe that we are either too busy or too frustrated to care.  However, if you would like to learn more about this issue, Brian's blog is called www.writetofarm.com and he has a gift for explaining these issues in a sensible way.  He also includes some helpful information about the Farm Bill.  It took me several years to understand that the Farm Bill doesn't primarily support farms or farmers.  Brian writes about this in the article "Agriculture at the Crossroads".  These articles are worth reading and I hope some of you find the time to learn more about the food safety debate.

 

 

New recipe: Fettucine with ham and napa cabbageOctober 9th, 2017

1/2 pound fettuccine 1 onion, chopped 2 cups chopped Napa cabbage 1 tablespoon vegetable oil 1/4 pound cooked ham, chopped 1/2 teaspoon caraway seeds 1/3 cup heavy cream In a large saucepan of

New recipe: Napa Cabbage SaladOctober 9th, 2017

2 (3 oz) packages ramen noodles, crushed (flavor packets discarded) 1 cup blanched slivered almonds 2 tsp sesame seeds 1/2 cup butter, melted 1 head napa cabbage, shredded 1 bunch green onions, choppe

New recipe: Beef and Napa Cabbage Stir FryOctober 9th, 2017

1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 2 teaspoons oyster sauce 1 tablespoon cornstarch 1 pound flank steak 3 tablespoons vegetable oil, divided 3 garlic cloves, smashed 1 (1

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