What You Should Ask a Personal Trainer
Personal Trainer Primer
What You Should Ask
By Pia Hinckle
It used to be that personal trainers were only for the rich and famous. Today, they are everywhere, from chain gyms where trainers have long been available for extra cash to small independent fitness centers popping up in urban neighborhoods from San Francisco to New York. Here are some tips for finding the right personal trainer for you.
Beneath the Headlines
Organics Study Buried Key Findings
By Dave Lawrence
In September, a research team led by Dena Bravata and Crystal Smith-Spangler of Stanford University published a paper in the Annals of Internal Medicinethat set the media ablaze with its contrarian punch line: organically grown foods are no healthier than their conventionally grown counterparts. The initial uncritical press reports provoked a vigorous counter-attack, read more about the Stanford organic study here.
Subsidizing Big Ag
Small Farms Left Out of Farm Bill
By Charlene Oldham
When the first “farm bill” was created in the late 1930s to help family farms, horses and hand plows were as common on farms as Model As and mechanized tractors. Today the $300 billion farm bill up for revision in Congress is a complex web of extensions and additions to laws originally designed to help farmers rebound from the Great Depression and Dust Bowl. The farm bill has now become a major source of subsidies for factory farms and private crop insurance companies. See why we think the farm bill needs reform.
How to Can Perfect Pears
Nonagenarian Marie Seppa Cans it Like it is
By Pia Hinckle
Marie Seppa knows her way around a canner. A spry 92-year-old with bright blue eyes, Marie has been canning since she was a child growing up on a farm in Eastern Oregon in the ‘20s. Her specialty: pears. In nearly sixty years of competing in the canned pears category at the Sonoma County Fair in Northern California, she has only been beaten once. Marie advises to get all your canning supplies ready ahead of time. Here is Marie Seppa's raw-packed, steam-preserved, pear canning technique.
Some States Require
Sexual Harassment Prevention Trainings
By Cynthia Cristilli
Federal law prohibits sexual harassment in the workplace. Many, but not all, states mandate regular education and training of supervisors and/or workers. Rather than creating sterile, antiseptic offices free of laughter, friendship, and camaraderie, sexual harassment prevention training educates everyone about what is considered improper conduct. And it can be fun. Knowing if your company is in compliance with state law is your responsibility, learn more here.
Know Your Farmer
“Organic” Label May Not Tell the Whole Story
By Mary Risley, Tante Marie’s Cooking School
Aren’t you getting tired of all the talk about organics? Recently, the media was full of news about a report by Stanford University analyzing 237 studies that said there were not necessarily any more nutrients in organic versus conventionally grown foods. How silly! The truth is that it really doesn’t matter! Growing fruits and vegetables organically has to be better for the land and for the environment. If we can afford it, we need to support the small farmers doing their best to bring us fresh, responsibly grown food.
Flu Prevention Tips
Wash Your Hands!
By Pia Hinckle
Raise your hand if you have already gotten the fall cold that’s in circulation. Did you wash that hand? Probably not — or not enough. Fall heralds the beginning of the flu season in the office and on the playground.
Gabriel Farm 2.0
How About a U-Pick CSA?
By Heidi Lewis
There is such a thing as too much love. Lucy and Torrey Olson’s Gabriel Farm in Sebastopol, CA (Sonoma County) was one of the few U-Pick apple farms in the San Francisco Bay Area. People loved to come pick Fuji apples, persimmons, and blackberries at their lovely 14-acre organic family farm. “Somewhere in the last few years of overwhelming popularity, we began to be unable to provide visitors with the education we wanted about life on a working small organic family farm,” said Lucy Olson. Education is important to the Olsons. See what they have planned for their small family farm and how you can participate.
WHAT'S IN SEASON?
EAST Apples, apples, apples!!! This year's growing and harvest season has been a couple of weeks ahead of schedule, so many October varieties have already been around, including Cameo, Nittany (cross between a Golden Delicious and a York), plus late season Fujis, and Mutsu apples. November will bring fresh local Granny Smith apples. Regional pears are coming to a close, flying off of the trees faster than they can ripen! Pears from Washington state will continue to provide variety in all sorts of colors, from Green Bartletts and Red d'Anjous to Golden Boscs. And pomegranates are coming. Florida citrus will arrive up the coast to us here in Philadelphia this month. Tangerines, navels, and grapefruit have been in the mixes already! The closer we get to colder weather the sweeter these will become. For veggies, the potatoes are here and in so many colors and varieties: There's blue on gold, red on red, gold on gold, blue on blue, red on gold, and some are even purple... so many choices, and that doesn't even include the sweet potatoes they are digging out of the ground!
CENTRAL October brings the full swing of fall colors and produce. Winter squash and root veggies are coming in. Some veggies that may pop up in your mix include radish, spinach, lettuce, kale, chard, fennel, beets, mushrooms, broccoli, cauliflower, cabbage, potatoes, peppers, eggplant, turnips, pumpkin, winter squash, and Brussels sprouts. Apples and pears traditionally are harvested through October, but due to the spring frost, many local fruits are already done for the season. The following local apples should be available for at least part of October: Jonathan, Ida Red, Jonagold, Gala, and Golden Delicious.
SOUTHWEST The temperatures are finally dipping below 100 degrees here in Arizona, which should translate into some local Swiss chard, kale, cucumber, okra, and arugula.
WEST Summer fruit is winding down, so enjoy the last of the peppers, squash, cucumbers, and Elephant Heart Plums before they are gone. We have some fantastic organic Granny Smith apples from Coco Ranch in Dixon, CA, where they let them hang on the tree until they sugar up to perfect tart-sweet taste. This also causes them to turn from green to yellow, they’re the sweetest Granny’s you’ll ever eat! Excellent Bartlett pears are coming from Johnson Family Orchard, as well as lovely organic Asian pears from Torrey Olson's Gabriel Farm. Which variety of Asian pear is your favorite? Mine is the Shinseiki! Remember, these are best eaten firm, so don’t wait for them to soften up – they're ready to go as is. Time for P fruits: Passion fruit are still around, pomegranates are appearing, and persimmons are around the corner. Fall veggies will be an abundance of root veggies and greens – get your pots ready!
ASK THE FRUITGUYS
Q: Where does my fruit come from?
A: The FruitGuys buys the best produce we can find from small and local farms whenever possible. Ourregional hubs (San Francisco, Chicago, Phoenix, Philadelphia) allow us to create local networks of farms and produce wholesalers so that we can deliver produce that is grown as local as possible.
The farms that participate in our Farm Direct program meet our quality standards for unique produce and environmental stewardship. Our goal is to bring in produce as soon as it is harvested and send it out to you.
Based on your recurring orders, we source our weekly or daily deliveries of apples, pears, citrus, bananas, stone fruit, berries, and specialty fruits. After our 3-step inspection and packing, we deliver it directly to you. The goals of our Farm Direct program ensure that you receive seasonal produce that is only 1-3 days from the field or orchard. Bananas, which come from Mexico and Central America, are not part of our seasonal produce program. They arrive green and are ripened until they are yellow with green tips, which we consider the perfect stage for delivery.
Our premium Harvest Flyer mixes (both organic and conventional) tend to highlight what’s in season: this means that in winter you will see more citrus; in fall, lots of pears and apples; and in summer, stone fruit and berries. Throughout the year we try to keep our Flyer mix interesting by adding unique seasonal fruits such as kiwi berries, persimmons, passion fruit, and figs.
We value transparency and consumer education at every step of the way. To find out exactly what a piece of fruit in your box is, and where it was grown, go to fruitguys.com and click on the ladybug "What's in the Mix" button. Choose your region and refer to your box type. (Your box type is listed on the shipping label on the outside of your delivery crate.) Each piece of fruit has a photograph and a description and its source.
If you ever have a question about your fruit, or the farm it came from, don't hesitate to click or firstname.lastname@example.org and 1-877-FRUIT-ME. Your 100% satisfaction is our goal.
Want to know more? Sign up for our monthly FruitGuys Almanac newsletter.
Free Recipe of the Week: Toasted Cheese with Apples or Pears Free Recipe: Toasted Cheese with Apples or Pears
Get The FruitGuys TakeHome case and you’ll receive organic fruits and veggies delivered to you at work to take home, or directly to your home. The easy-to-carry case includes two free recipes each week. Choose all fruit, fruits and veggies, or all veggies.
Support your local farmers. We buy organic and regional produce sourced from local farms to the extent possible. Our TakeHome case provides food that is good for your family, good for the farmers, and good for the planet. Get fruits and vegetables delivered right to you! 25% off your first order, use promo code: ORGANIC.
THIS HOLIDAY SEASON, SEND THE GIFT OF GOOD HEALTH!
Order your holiday gifts this year with The FruitGuys and support local family farms
with healthy treats for your clients, family & friends!
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Food Day is a nationwide celebration and a movement for healthy, affordable, and sustainable food.
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Enjoy and be fruitful!