Food & Drink 39.4

Published: July 2013

We are what we eat, and with more dysfunction, complexity and opportunity in our food systems than ever before, what we choose to put in our bodies has never been more critical. From the unsettling trajectory of genetically modified alfalfa to where fish fits into the local food movement, Food & Drink tackles some of the most important food choices Canadians are facing today. It also includes our reviews of six locally derived Canadian spirits and some mouth-watering recipes!

We hope this crop of stories feeds your mind and fuels your next step forward.

Backstage at A\J: Get the story behind the mouldy cover.

Jump to selected articles & web extras from this issue

Listen up: In this issue's podcast you’ll learn that the Canadian government doesn’t care about organic food or healthy drinking water. Web Editor Emily Slofstra interviewed Taarini Chopra, author of this issue's "Be Warned," about how genetically modified alfalfa could impact the organic food system. Daryn Caister interviewed Chris Wood about his book Down the Drain: How We are Failing to Protect Our Water Resources.

Here's what else you get when you buy the issue:

Letter to the Editor: Why Wellington County Is Standing Up to Nestlé – Maude Barlow

Research Digest

In Brief: Fixing Chains & Making Change, Restitching Bangladesh's Social Fabric

Head First – Julie Bélanger
Next-generation bike helmets come from free-wheeling minds.

Comfort Food – Emily Van Halem
How scientists, farmers and new Canadians are welcoming world crops to Ontario soil.
+ What Are World Crops?
+ World Food Lab
+ Recipe – Curried Chicken and Okra

Hidden Streams – Leeza Shabekov
We can save several billion drops of the blue gold by watching our waste lines.

A Rotten Shame
Klaus Pichler's One Third project illuminates our worldwide waste problem.

Drowning in Neglect – Ralph Pentland & Chris Wood
If the government treated Attawapiskat like Afghanistan, Canada's First Nations communities would have safe water.
+ Listen to the podcast to hear Chris Wood use the term "genital equipment" (and learn why that's related to water issues).

The Grapes of Math – Kyrke Gaudreau
Advancing the science of wine production in Israel's Negev Desert.
+ Why Do Wines Taste Different?

Are There Limits to Solar Power? – Andrew Nikiforuk
The short answer – yes – highlights five inconvenient truths.

The Secret's Out – Semini Pathberiya
A Montreal chef is on a mission to prove how decadent vegan food can be.
+ Recipes – Ancho chocolate truffle pie with sea salt & Butternut squash walnut ice cream

Spectrum – Bob Gibson
Political colours were originally based on blood. Adding chlorophyll changes things.

In Review:
Enough is Enough: Building a Sustainable Economy in a World of Finite Resources by Rob Dietz and Dan O'Neill – Reviewed by Gideon Forman
Kent Monkman: The Big Four, Glenbow Museum – Reviewed by Glen Anderson
Nothing Like Chocolate, directed by Kum-Kum Bhavnani – Reviewed by Wendy Guymer Tutt

We acknowledge the financial support of Canada's International Development Research Centre (; ECO Canada; EJLB Foundation; Friends of the Greenbelt Foundation; The McLean Foundation; Ontario Arts Council; Ontario Media Development Corporation; Ontario Work Study Plan; the Sustainability Network; the Region of Waterloo and the University of Waterloo Work Placement Program. We acknowledge the financial support of the Government of Canada through the Canada Periodical Fund for our publishing activities. The support of the Faculty of Environment at the University of Waterloo and the Waterloo Environmental Students Endowment Foundation is appreciated.

Here's what's online:

Full article available online
If Monsanto's Roundup Ready Alfalfa is commercialized, the flow of genes and traits from GM to non-GM alfalfa will be inevitable and irreversible.
From bean to bar in Grenada, this documentary shows how chocolate can be made organically and without child slaves.