Category: Community

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What’s for Dinner?

TKE_CoverOption2-500x500We’ve recently added a cookbook to our line of offerings: The Kale Effect! Co-written by one of our own Klesick customers, Christina Bandaragoda, this delightful cookbook will have you dishing up your dark leafy greens in some of the tastiest recipes ever! Our article this week is an excerpt from the cookbook. Enjoy!

Every Thursday afternoon the Klesick Family Farm delivery truck pulls up to my house with my weekly Box of Good – a box full of fruits and vegetables that are good for my family, good for my local economy and good for the earth. Thursday has become my favorite day of the week, my sigh of relief, a moment in time when my hope in the future is regularly renewed.  

How can a box of fruit and vegetables have this effect? The tangible benefits are obvious.  The time I save shopping I now spend with my family. The money I used to spend on fuel driving to the store is now allocated to buying food. The intangible benefits are less obvious and depend on my perception, attitude and meaning I attribute to how these fruits and vegetables made their way to my kitchen. I trust my local businessman. Based on my experience, I know that the produce will be of good quality, fresh, and free from toxic or harmful chemicals. As my family struggles with various allergies and food intolerances, I place a high value on toxin-free food. Why add more unknowns to the chemical cocktail we encounter in our modern industrialized lifestyle? 

I also consider the challenge of being introduced to new kinds of foods an intangible benefit. I know that if a vegetable I have never eaten before arrives in my box, I can find a delicious way to prepare it. I also believe that my Box of Good has the benefit of preserving open space.

Knowing that a portion of my grocery budget contributes to maintaining working farms in my county is valuable. I used to think of local farmers as guardians and stewards of our landscapes, soils and water. As each Thursday rolls around I become increasingly aware that it is us, the customers, who are guardians and stewards with each food purchase we make. Those with economic access to sustainably grown food should take this responsibility seriously.

Our buying habits determine the future of the farms in our surrounding communities as well as the health of our environment. The cultural perception that as a society we value nature, open space, clean air and water is an idea that has not been fully realized. This cloudy vision of a sustainable future can become a clear reality one grocery bill at a time.

Enjoy this Everyday Kale Salad from The Kale Effect Cookbook

Christina Bandaragoda
Christina is from Michigan, received her bachelors degree at Wheaton College, and later attended Utah State University where she received her masters and doctoral degrees in Civil Engineering. She now works as a hydrologist and environmental consultant.

 

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Picnic Time!

picnicWhen was the last time you went on a picnic? Now that Summer has officially started, why not enjoy it? Pack dinner, gather your friends and family, and head out on a lazy, sunny afternoon for a relaxed picnic.

Picnics are great for groups of all sizes. They feel romantic and intimate with your loved one, or fun and exciting with children. Even if you decide to go on a solo picnic with a good book you will end up feeling relaxed and re-energized.

If you're lucky enough to live in the Pacific NW, the options on where to go for a picnic are endless. If not, set up a blanket and plates in your own backyard! 

Here's a few helpful tips from our friends at Table Talk by Rosanna:

– Plan a menu that's easy to pack. Think sandwiches, bags of cut up fruit and veggies, salads – simple no-muss, no-fuss foods that you enjoy.

– Don't forget the beverages! Try sparkling water with chopped fresh fruit or fresh lemonade for a change! 

– Remember to pack the heaviest items at the bottom of your picnic basket – no one wants to eat a smashed sandwich!

– Keep one or two cold packs in your picnic basket to keep drinks and other chilled items cool.

– Don't forget the non-food essentials such as a good, heavy blanket (those with a waterproof bottom work best), flatware, napkins, plates, cups, and corkscrews. Fun items such as books, frisbees, horseshoes, playing cards, etc. And don't forget the sunglasses and SPF!

– Make sure to take trash bags – you don't want to leave a mess behind!

Have a great time!

Adapted from Table Talk by Rosanna.

 

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Ahhh…the Simplicity of Summer!

When I arrived at my son Baron’s school today, he and his kindergarten buddies were wearing leis and flip-flops freshly decorated with googly eyes and were eating Jell-O the color of the Caribbean Sea. Their cubbies were newly cleaned, aside from the stray and long-emptied juice box and the scruffed markings of a sticker, as if its removal was done frantically. Tomorrow we take him to school one last time as a kindergartner. He and his classmates will sing us some songs, we’ll celebrate at a nearby park and then walk away heralding in our summer.


In preparation for these long, sun-filled days, we started our list of things we hope to accomplish during these next few months. There are books to read, stories to write and games to play. There’s also the return of his lemonade stand and the hope of a booming business. And then there are the activities that without their presence in the coming months, it just wouldn’t feel like summer.


I can’t wait to feel the dirt under my nails and crusted on my knees while tucked in between the tight rows of lush strawberries. When the warm air sweeps between the plants and carries up a sweet scent, that’s when I know it’s summer. Or when the kids are content to play in the frigid water from the hose for hours, pausing for a quick break to snap off a blueberry from our bushes or a crisp sugar snap pea with its tender tendrils wrapping around the pole tucked into the dirt, that’s when I know it’s summer.


In the kitchen, it’s summer when a salad of fresh sliced vegetables shimmies up to a grilled piece of fish or chicken. It’s when a bowl of freshly picked strawberries, blueberries or peaches bathing in cream is just about the best you’ve ever tasted. When pasta tossed simply with a heap of freshly chopped vegetables and a bit of soft goat cheese is about as complicated as dinner gets, that’s summer. Even better yet, is a crusty and craggy piece of bread slathered with butter or mayo with flecks of basil throughout and topped with a thickly sliced ruby red tomato sprinkled with salt and maybe a splash of extra virgin olive oil, if I’m feeling fancy.


These months beg for simplicity—days unplanned and toes wet and cold from having spent the afternoon chasing the waves. The food of this season confirms this ease by being naturally sweet, intensely flavorful and bountiful. It’s as if summer has already cooked for us. So let’s enjoy the long days and return the favor by eating simply and well.


by Ashley Rodriguez    
food blogger
www.notwithoutsalt.com  

 

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Give the Gift of Good!

431892_10151632556921145_254187675_nThis May, Give the Gift of Good! No strings attached.  

We want to partner with you in our mission to bring GOOD FOOD to as many families as we can! During this month, every new or returning customer* will receive 25% off their first produce purchase.*
 
By referring your friends to Klesick Family Farm, you are not only connecting people with a good source of healthy food, you are also helping support sustainable organic farming and the local food economy, while reducing the toxic load on the planet. More importantly now than ever – together – we are saying NO to genetically engineered foods, chemical fertilizers, and pesticides with each box of good delivered! More organic and sustainable agriculture means less industrial factory farming, less chemical toxins, healthier soil structures, and stronger communities.

* Must mention this ad to receive the discount.

* A returning customer needs to have been inactive for eight months or longer in order to receive the discount. Please contact us for more information.

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Farm Musings

farm musingsFinally, a good stretch of planting weather! This is an awesome time of year. Things just start ramping up when the weather breaks. Every farm in the valley is going “hog wild” right now. But after the last few years, every one of us is pushing our equipment to get as much done as possible before…well, we just don’t know what the future holds and the weather is good now.

This last week, we were able to plant the potatoes. We are upping our planting by 500 lbs. this year. When it comes to potatoes, we are “plain Jane” around here. I like to plant one red variety called Red Lasoda. I like its flavor and it consistently performs well on our farm. The yellow variety is called Satina and it has to be one of the most flavorful creamy tasting “taters” for the fresh market. The plants are luscious and really respond to our valley soils. It feels good to have these planted and checked off the list.

June strawberries—I should have some, but that patch is weedy; oh man, is that patch ever weedy. I haven’t decided to weed or not. Sadly, it is a matter of economics. The cost to weed the patch would be more than the crop is worth. As you can infer, I am leaning towards just picking it. The strawberries for August are looking good and less weedy, at this time.

Our sugar snap peas are up and going. They will probably be ready to start harvesting mid-June. We just planted our second crop of them. I love those peas—plump, sweet, juicy peas—can’t wait!

We planted our first round of green beans. This planting may be a tad early—time will tell.

We have also started the first batch of winter squash in the greenhouse and will probably direct-seed a second batch as well. There are so many kinds of winter squash. We have settled on one acorn variety, three different varieties of Delicata and, of course, we planted a splash of Cinderella pumpkins.

But my favorite crop this year has been all the birds. With the addition of an orchard and a few hundred new trees planted around the farm, we have seen an explosion of wildlife. When we moved here there were the usual suspects like robins, swallows, a few Steller’s Jays and crows. Of course, there are lots of bald eagles and hawks, too. But this year we have a huge resident flock of finches and sparrows. 

I am really excited about a new addition to the mix of birds this spring—a nesting pair of Mourning Doves. Those doves are so beautiful and make great farm help. They have upwards of ten offspring a season and their favorite meal is weed seeds. And as far as I am concerned, they can have the whole crop of weed seeds. ☺ 

 

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Spring is here! Share the Good Contest

share-the-good

Get ½ off, Give ½ off, Win a Juicer!

Are you ready to shed those bulky winter clothes? It is not unusual to let your attention to healthy eating lapse a bit in the winter. After all, aren’t those cozy — and bulky — woolen sweaters sometimes just a little too comfy? But spring is here, and it's time to get back out there and show the world what you're made of.

A strong support system is key when it comes to keeping healthy eating habits. Friends, family members, and neighbors are not only a pivotal part of your success, you can play a huge roll in their health as well! This season, we want to partner with you in the goal to Share the Good!

Here are the details: Refer your friends to our delivery service and get your next Box of Good 50% OFF. PLUS, you’ll be entered into our contest for the chance to win a Champion Commercial Juicer valued at $320!

How it works: 
    •    The contest takes place April 1-30, 2013.
    •    When we receive a referral from you, BOTH you and your referral will receive 50% OFF your next box of good when the person whom you refer to our service signs up for delivery, he/she must give your name as the person who referred him/her.
    •    Each time you refer a person, your name will be entered into the prize drawing once. The more people you refer, the more times your name will be entered into the drawing and the greater your chance of winning. 
    •    We will choose the winner through random selection on May 1, 2013. The winner will be notified immediately thereafter.

Now for the small print:
    •    You must be a current customer to win.
    •    Your referral person must actually sign up and place an order to qualify. New customers who create an account, but do not place an order within the April 1-30, 2013 time period do not qualify as a referral.
    •    For each person you refer, you will still receive one of our standard referral gifts as a thank you.

We are excited about making your referrals more rewarding! So spread the word—email, Facebook, tweet—and share the good!

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KFF's Meat Program 2013 / How it works


LOCAL GRASS-FED BEEF

WHY

  • Our cattle are free from growth hormones, free from antibiotics for at least one year, raised and finished on quality grass pasture, and moved often to maintain their health and the health of our pastures. 
  • The ratios of Omega 6 fatty acids to Omega 3 fatty acids are exactly what they are supposed to be for healthy meat.
  • Research shows that beef raised on grass is high in conjugated linoleic acid (CLA) which is anti-carcinogenic, anti-diabetic, anti-atherosclerosis (heart-disease), and reduces body fat. Grass-fed beef is also shown to be extremely higher in vitamin E, vitamin A, and beta carotene.
  • We are offering natural grass-fed beef as an alternative to the deplorable practices and ethics that exist in animal farming today. 

PROGRAM SCHEDULE 

  • March – We start accepting beef orders. Shares are limited and so orders are on a first-come, first-served basis. Orders are not secured until the deposit is received. 
  • June, August or October – This year we are offering three options for when your beef will be ready: June, August or October. A month before it is ready, the meat shop will contact you to discuss how you would like your beef cut and wrapped. Approximately three weeks later, your beef will be ready for you to pick up at the meat shop (we do not deliver the beef). KFF will also contact you to notify you of any remaining balance due for your share. 

COST BREAKDOWN

  • KFF costs – You will pay KFF $3/lb. for the hanging weight. Hanging weight refers to the weight of your share before it is cut and wrapped. All of your costs are based on the hanging weight. So, if you buy a • share of beef the average hanging weight is around 144 lbs. Therefore, an estimate of what you might owe KFF for a • share of beef is $3 x 144 lbs. = $432. 

     

    • In order to reserve your share of beef you will pay KFF a deposit of $300 per • share. So, if you order a • share of beef your deposit will be $600. Once we know the final hanging weight of your share of beef, we will be able to calculate any remaining balance you may owe to KFF, which you would pay at that time. 
  • Meat shop costs – The meat shop fees are separate from what you would pay KFF. You will pay the meat shop directly for their cutting and wrapping service when you pick up your beef. The meat shop charges a separate processing fee of $13.75 per • share, plus a cutting and wrapping fee of $0.55/lb. An estimate of what you might owe them for a • share of beef is $13.75 + ($0.55 x 144 lbs.) = $93. 
  • In the end – What you will bring home is approximately 65% of the hanging weight of your share. 65% of 144 lbs. equals 93.5 lbs. of actual cut and wrapped beef per • share. With all costs considered, your estimated total cost for a • share of beef (93.5 lbs. of beef) will be $432 to KFF + $93 to the meat shop = $525. This, divided by the average 93.5 lbs. of finished cut and wrapped meat, means that you would have brought home local all natural grass-fed beef at a cost of only $5.60/lb.! This is a very competitive price for grass-fed, hormone and antibiotic-free ground beef, and an exceptional price for the premium cuts. 

HOW TO ORDER

  1. Decide how much you want – The beef is sold by the share: • beef, • beef, • beef, or 1 whole beef. A • share of beef will fill two shelves of a large upright freezer. 
  2. Place your order – You can order and pay online or over the phone. To order online: from our Home page, select the Products category, then select the Meat category, select the Beef category, and then order the share for the month and size you want. Your account will then be invoiced for the deposit and your share will be reserved. Your order is not secured until the deposit is received. 

     

    • Please note: If you are a current produce customer and you are set up for us to automatically charge your credit/debit card for your produce deliveries, if you order your beef online but do not pay online at that moment, your card will be automatically charged on your next scheduled billing cycle. 
  3. Cancelling your order – Please understand that if you decide to cancel your order we will make every effort to find another buyer for your share. If we are able to find another buyer w 

LOCAL, ALL NATURAL, GRASS-FED LAMB

SCHEDULE

  • March-May – You reserve your lamb by paying the deposit. Lamb is only available as a whole share, so smaller portions will not be available. In May, we will e-mail you information on contacting the meat shop to discuss with them how you would like your share cut and wrapped. 
  • May/June – The lamb is processed and prepared for you to pick up at the meat shop sometime in late May/early June (we do not deliver the lamb). Once we know the final hanging weight of your share, we will contact you to notify you of any remaining balance due to KFF. 

COST BREAKDOWN

  • KFF costs – KFF charges $5/lb. for lamb, based on the hanging weight. (Hanging weight refers to the weight of your lamb before it is cut and wrapped.) This amount is broken up into two payments to KFF: 1) the deposit of $200 to reserve your lamb and 2) any remaining balance due, which we calculate once we know the final hanging weight of your lamb. Since the average hanging weight of a lamb is around 65 lbs., an estimate of what you might owe KFF is $5/lb. x 65 lbs. = $325. This total, minus your $200 deposit, would leave you with a remaining balance due of $125 to KFF. 
  • Meat shop costs – The meat shop (Del Fox Custom Meats) fees are separate from what you would pay KFF. You will pay the meat shop $90 for their processing, cutting and wrapping service when you pick up your lamb in May/June. 

HOW TO ORDER

  1. Place your order – You can order and pay online or over the phone. To order online: from our Home page, select the Products category, then select the Meat category, select the Lamb category, and then order the lamb share for June. Your account will then be invoiced for the deposit and your share will be reserved. Your order is not confirmed until the deposit is received. 

     

    • Please note: If you are a current produce customer and you are set up for us to automatically charge your credit/debit card for your produce deliveries, if you order your lamb online but do not pay online at that moment, your card will be automatically charged on your next scheduled billing cycle. 
  2. Cancelling your order – Please understand that if you decide to cancel your order we will make every effort to find another buyer for your share. If we are able to find another buyer we will gladly refund your deposit; however, if we are unable to find another buyer your deposit cannot be refunded. 

LOCAL, ALL-NATURAL, NON-GMO PORK

PROGRAM SCHEDULE

  • January-May – You reserve your share of pork by paying the deposit. In May, we will e-mail you information on contacting the meat shop to discuss how you would like your share cut and wrapped. 
  • June – The pork is processed and prepared for you to pick up at the meat shop (we do not deliver the pork). Once we know the final hanging weight of your share, we will contact you to notify you of any remaining balance due to KFF. 

COST BREAKDOWN

  • KFF costs – KFF charges $5/lb. for pork, based on the hanging weight. (Hanging weight refers to the weight of your share before it is cut and wrapped.) This amount is broken up into two payments to KFF: 1) the deposit of $450 per 1/2 share to reserve your order and 2) any remaining balance due, which we calculate once we know the final hanging weight of your share. Since the average hanging weight of a 1/2 share of pork is around 100 lbs., an estimate of what you might owe KFF is $5/lb. x 100 lbs. = $500. This total, minus your $450 deposit, would leave you with a remaining balance due of $50 to KFF. 
  • Meat shop costs – The meat shop (Del Fox Custom Meats) fees are separate from what you would pay KFF. You will pay the meat shop directly for their cutting and wrapping service when you pick up your pork in June. The meat shop charges a separate processing fee of $25 per 1/2 share, plus a cutting and wrapping fee of $0.52/lb. hanging weight. An estimate of what you might owe them for a 1/2 share of pork is $25+($0.52 x 100 lbs.) = $77. The meat shop charges an additional $0.65/lb. hanging weight for curing/smoking. 
  • In the end – What you will bring home is on average 73% of the hanging weight of your share. (This percentage can vary wildly depending upon how your share is cut. On complete bone-out hogs you will bring home more like 50% of the hanging weight.) 73% of 100 lbs. equals 73 lbs. of actual cut and wrapped pork per 1/2 share. With all costs considered, your estimated total cost for a 1/2 share of pork (73 lbs. of pork) will be $500 to KFF + $77 to the meat shop = $577. This, divided by the average 73 lbs. of finished cut and wrapped meat, means that you would have brought home local all natural pork at a cost of only $7.90/lb. 

HOW TO ORDER

Decide how much you want – The pork is sold by the share: one half (0.5) share or one whole (1.0) share. 

  1. Place your order – You can order and pay online or over the phone. To order online: from our Home page, select the Products category, then select the Meat category, select the Pork category, and then order the share for the month and size you want. Your account will then be invoiced for the deposit and your share will be reserved. Your order is not confirmed until the deposit is received. 

     

    • Please note: If you are a current produce customer and you are set up for us to automatically charge your credit/debit card for your produce deliveries, if you order your pork online but do not pay online at that moment, your card will be automatically charged on your next scheduled billing cycle. 
  2. Cancelling your order – Please understand that if you decide to cancel your order we will make every effort to find another buyer for your share. If we are able to find another buyer we will gladly refund your deposit; however, if we are unable to find another buyer your deposit cannot be refunded. 
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Grass-fed Beef, Lamb and Pork

order beefA few years ago, I was invited by the director, Robert Kenner, to attend a screening of Food, Inc. in Los Angeles. This invitation was all thanks for my brother who filmed much of the movie. I jumped at the opportunity to see the film.

Food, Inc. “lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA” (www.foodincmovie.com). It does so in a way that is honest and not intended purely for shock value but to inform and educate the often misguided and undereducated consumer. If you haven't seen the movie yet I highly recommend it.

What struck me the most while viewing the film is that food works best if we let it do what it was created to do. Tomatoes left to ripen on the vine are sweeter, have a much greater nutritional value and a flavor that cannot even compare to the tomatoes that were plucked while still green and left to ripen on the truck while in transit. The same goes for cows.

Cows were created to eat grass. Their digestive systems were designed to consume grass and yet lately, due to ease, cost and control, many cows are being fed grain. Now we all know that grain, in and of itself, is not a bad thing, but when cows start eating something other than grass things start to go wrong.

As things have started to go wrong for cows because of their unnatural diet, science has solved the problem by creating antibiotics that combat the diseases that arise. Rather than solving the problem by changing their diet, which would eliminate the need for antibiotics, we are now consuming meat from "cows that are essentially being kept alive by drugs" (baronbeef.com).

So now that we got that out of the way, let's focus on the benefits of grass-fed beef. For me the most important part is that it just plain tastes better. Richer, meatier and more complex in flavor. But there are other reasons as well. "The animal itself thrives because it is getting the food it was designed to eat and it converts that food to muscle and fat that is higher in minerals, vitamins, CLAs (conjugated linoleic acid) and Omega 3 fatty acids, and lower in cholesterol and fat" (baronbeef.com). Even though grass-fed beef isn't injected with antibiotics you have a much lower risk of getting diseases associated with beef such as E-Coli and Mad Cow Disease.

To learn more about this and in general where our food comes from I can't recommend the film Food, Inc. enough. Also, any of Michael Pollen's best-selling books like the Omnivores Dilemma provide a very thorough look into the world behind the food on our plate.

In the meantime, I highly encourage you to take advantage of this great opportunity to purchase and enjoy grass-fed beef. Not only can you eat it in good conscience but you will be thrilled with the wonderful taste that comes from cows that eat a diet they were created for.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. You can read more of her writings at www.notwithoutsalt.com

 

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Sunday Morning Breakfast

Klesick Family Portraits

Sunday is the one day where our family sits down together for breakfast. The rest of the week is a blur, but on Sunday all the schedules align. 

On a normal Sunday morning we eat around 8:45 and I am the chef. As Chef Dad, I usually provide French toast, waffles or pancakes. My favorite pancake recipe is “Fluffy Pancakes” from the Allrecipes.com website. I usually substitute the butter for oil, add whole wheat flour to the recipe, and then quadruple the servings and start making pancakes. Pancakes are topped off with mixed berries and maple syrup—nothing quite like dessert for breakfast!

My gang can really mow through pancakes! Even little Joanna, at 3 years old, can eat two or three, and the teenagers, well let’s just say they could keep IHOP hopping! But when we all sit down to the table and thank the Lord for His provision, I take a moment to look around our old farm table and I get to quietly thank Him for all His goodness.  

There was a time when Maleah, Maddy, Alaina and Emily were just about to turn 3 just like Joanna, but now Emily is living on her own. And the same can be said, of the boys. It was just yesterday that Andrew, Aaron and Micah were turning 6 like Stephen. But now Micah is a full-time firefighter living in Vancouver, WA and when he comes to visit he brings his fiancé, Elise. It makes me smile. The farm table, once again, gets a little fuller. 

As Joelle and I get older and the kids start to leave the farm, what seemed like a small house for all of us, grows a little (emphasis on “little”) quieter and a little bigger. I find myself both looking back at and forward to our breakfasts. It is the one place where my family gathers and reconnects with our past, our present, and our future.  

We are always a family and we do share other meals together when it works out, but Sunday mornings are a priority, and now a tradition and a memory-maker. 

I would love to hear about how your family connects, so we can encourage each other in the ways we make family important. Drop me an e-mail or post it on Facebook. Who knows, your way to connect might be a perfect fit for another family in our box of good community. 

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From where I sit…

LabelGMOFoodstwibbon_940x150Our national food policy is dominated by the likes of Monsanto and the other agribusinesses. Sadly, our elected officials and the USDA are all too willing to listen to Monsanto and other multinational farm and food companies. Those companies have a stranglehold on public policy and the elected officials are far too compliant or complicit on the issue of genetic engineering in our food supply. 

I think it is a travesty that Americans and Canadians have to be the proponents of genetic engineering, forcing it upon other countries. Over the next few months, I will be addressing the issues of genetically engineered foods from a farming standpoint, a parent’s standpoint and a public policy standpoint. 

When it comes to food safety, food security and healthy food, it doesn’t seem to matter if you are a republican or democrat—Monsanto and their proponents have had their way in Washington D.C. and Olympia. This has to stop. But meaningful change is only going to happen when American citizens stop being “the Sheeple,” exercise our rights as “the People” and demand a level playing field. We are going to find out very quickly in Washington State where our local elected officials stand on this issue and also where our U.S. congressmen and women and senators stand as well.

I-522 “The People’s Right to Know Genetically Engineered Food Act”
This is an important issue. Please read the complete text found at www.labelitwa.org. This is at its heart a labeling issue. I am not proposing we shut down Monsanto or any other company, but I am in wholehearted agreement that genetically engineered foods need to be labeled as ingredients and that consumers be given the information to make informed choices on the products at the grocery stores or other food outlets. 

Yes, I know how to avoid GE foods and so do many of you, but the majority of citizens are uniformed and the biotech food industry prefers it that way. But I believe that if people are given the choice, they will choose non-genetically engineered foods and the free market will decide what type of food and products will go forward, not Monsanto or other multinational food companies.

I am voting for I-522 because labeling is a fair and free market solution to food security, food safety and a healthy food supply.

How about you?

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