Today, investors joined the Food Revolution as Annie’s Homegrown, a little mac and cheese company that makes cheddar bunnies, went public.

Having worked as a financial analyst on a team that included several dads, there was not a doubt in my mind that the IPO was going to be a success (as I discussed back in this December 2011 interview). 

Little did I know by how much.  Annie’s initially hoped to price their shares between $14 and $16, but as interest continued to grow, it became clear that investors were as hungry for change as consumers, and Annie’s raised their offering price and ended up pricing above the range at $19 per share and closing up 89% on its opening day.

As Annie’s made its way around Wall Street, it set a precedent in the food industry, not only because it was started by a mom who wanted a healthier version of mac and cheese for her kids but also as a public food company, full of values and void of junk, promising to do good and do well.

And as we are quickly learning, it can’t come a moment too soon.  Because while other countries have chosen opt out of things like high fructose corn syrup, artificial growth hormones, artificial food dyes derived from petrochemicals and genetically engineered ingredients into their food supplies – particularly in the foods fed to children – they are still used in our products here.

The reason?  Because mounting scientific evidence (not the industry-funded kind used for marketing purposes) shows that these ingredients might play a role in conditions like hyperactivity, cancer and allergies.

But even beyond the double standard, what is truly jaw-dropping is the fact that our American corporations formulate their products differently for eaters in other countries.

We are lucky to have Annie’s here in the United States, adhering to this level of food production that focuses on maximizing health and minimizing harm, because here is a look at just how different a box of mac and cheese can be:

U.K. Version of Mac & Cheese:

Macaroni (Durum Wheat Semolina), Cheese (10%), Whey Powder (from milk), Lactose, Salt, Emulsifying Salts (E339, E341), Colours (Paprika Extract, Beta-Carotene)

U.S. Version of Mac & Cheese:

Enriched Macaroni Product (wheat flour, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin B1), riboflavin (vitamin B12), riboflavin (vitamin B2), folic acid), Cheese Sauce Mix (whey, modified food starch, whey protein concentrate, Cheddar Cheese (milk, cheese culture, salt, enzymes), Granular Cheese (milk, cheese culture, salt, enzymes), Salt, Calcium Carbonate, Potassium Cloride, Contains Less Than 2% of Parmesan Cheese (part-skim milk, cheese culture, salt, enzymes, dried buttermilk, sodium tripolyphosphate, blue cheese (milk, cheese culture, salt, enzymes), Sodium Phosphate, Medium Chain Triglycerides, Cream, Citric Acid, Lactic Acid, Enzymes, Yellow 5, Yellow 6).

Source for Ingredients Lists: Kraft Macaroni and Cheese, The Cheesiest Dinner (U.S. Version), Kraft Cheesy Pasta (U.K. Version)

When I first heard the term "organic" several years ago, I dismissed it. It connoted a "status" and conjured up two different images: lifestyles of the rich and famous or perhaps some alternative, hippie thing.

I was wrong.

The term "organic" actually refers to the way agricultural products are grown and processed and legally details the permitted use (or not) of certain ingredients in these foods.

The details are that the U.S. Congress adopted the Organic Foods Production Act (OFPA) in 1990 as part of the 1990 Farm Bill which was then followed with the National Organic Program final rule published by the U.S. Department of Agriculture (USDA).

The standards include a national list of approved synthetic and prohibited non-synthetic substances for organic production which means that organically produced foods also must be produced without the use of:

• antibiotics
• artificial growth hormones
• high fructose corn syrup
• artificial dyes (made from coal tar and petrochemicals)
• artificial sweeteners derived from chemicals
• synthetically created chemical pesticide and fertilizers
• genetically engineered proteins and ingredients
• sewage sludge
• irradiation

Wow, who knew that conventional, non-organic food could contain these ingredients?  Not many of us, since sewage sludge and artificial growth hormones aren't on the label.

What about cloning animals or those genetically engineered salmon, hard-wired to double their weight? Those would be considered inconsistent with organic practices, too, because of the laboratory intervention required.

In other words, what we call "organic food,"  our grandmothers would have simply called "food."  Because a lot of these new ingredients didn't exist when we were younger, having only been created in laboratories, patented and then introduced into our foods in the last few decades.

LOOK FOR THE SEAL

Products labeled “100% Organic” and carrying the “USDA Organic” seal adhere to a strict legal standard: national organic standards require that organic growers and handlers be certified by third-party state or private agencies or other organizations that are accredited by USDA. Anyone who knowingly sells or mislabels as organic a product that was not produced and handled in accordance with the regulations can be subject to a civil penalty of up to $10,000 per violation.

WHY ORGANICS COST MORE

Admittedly, the high price of organic food can irritate anyone.  But the scrutiny that these foods undergo is enormous and expensive, driving prices at the cash register and for those producing them on the farm.  Why the costs?  Because the cost structure on our food supply offers taxpayer-funded resources called subsidies to the farmers using genetically engineered seeds and saturating crops in insecticides and weed killers, while charging the organic farmers fees to prove that their crops are safe.

That's like getting fined to wear your seat belt.

In other words, it's an un-level playing field right now.  And if we were all sitting down as a national family at our national dinner table, I don't think that any of us would want to be using our resources this way.  Wouldn't we rather have the organic food be the one that we fund, making it cheaper, more affordable and more accessible to all Americans?

But right now, it's not.  So should you choose to opt out of our conventional, chemically-intensive food production system and try something organic, you'll be joining a growing segment of the population and are not alone.

WHERE TO START?  Hop on over to Prevention, where I've written more.....

Source: The Organic Trade Association (OTA) and Organic Trade Association’s 2007 Manufacturer Survey (Because USDA does not yet do comprehensive market studies of organic sales, as it does for conventional U.S. agriculture.)

Anyone who has followed my work, knows that I sing a constant refrain:

None of us can do everything, but all of us can do something.

Thank goodness, right?  Especially when there are certain things that you know you are just not good at. 

For me, that lack in expertise revolves around tools for design technology.  I have never been trained in them, think they can be used to create pieces of work that are absolutely beautiful and am in awe (and so envious) of those who possess the talent.

So when someone reached out to share the work that she had created after hearing one of my TEDx talks, it absolutely blew me away.  It is something that leveraged her unique talents with her passion (which we happen to share about clean and safe food) and inspired me so much that I wanted to share it here.  

Hope it inspires you, too!

"You learn something every day if you pay attention."  ~Ray LeBlond

And that happened this morning, when in an online dialogue, a farming friend popped in, talking about his trip to DC for the "Corn Congress."

"What's a 'Corn Congress'?" I asked, never having heard the term.

To which another friend promptly chimed in that "Corn Congress" is a meeting in Washington DC of corn growers, members of the National Corn Growers Association and particularly those focused on "commercial corn."  

Sounded powerful, to me.

Since I wasn't entirely sure how they defined "commercial corn," I asked another question.

To which came the quick reply that 99.3% of the corn grown in our country is called "commercial corn" and is used for a string of alliterations, including convenience foods, colas, cows and car fuel. Only 0.7% of the corn we grow is "veggie corn", the sweet corn eaten as a veggie by humans.

Who knew?  (OK, besides Michael Pollan).  But I found those statistics fascinating, especially in light of the food and ethanol subsidies used to support the growing of these crops.  Corn subsidies in the United States, financed by taxpayer resources, totaled $77.1 billion from 1995-2010.  

Corn has earned the title "cash crop"for a reason, it appears, and as it is traded on the Chicago Board of Trade and bundled into derivative trades on the Goldman Sachs Commodity Index, you can't help but wonder if Big Ag is the fuel that will rival Big Oil.

It is certainly food for thought.

When I was asked to write the foreword for Kiwi Magazine's new cookbook, Allergy-Friendly Food for Families, I was totally intimidated.  Because in the beginning, I couldn't really cook.

But as I leaned into it, the words began to flow, and with the release of this extraordinary resource for food-sensitive and food-allergic eaters, I thought I'd share them below, because the book is an incredible tool, offering 120 gluten-free, dairy-free, nut-free, egg-free and soy-free recipes everyone will love.

~~~~~~~~~~~~~~~~~~~~

The landscape of childhood has changed. In the last several years, we have seen jaw-dropping increases in the rates of allergies, autism, ADHD and asthma, earning these conditions the nickname “the 4 As” and our children the title, “Generation Rx.”

Today, it is estimated that food allergies affect at least 1 out of 17 kids under the age of three, with a study showing a doubling of the peanut allergy between 1997 and 2002. And according to an October 2008 study by the Centers for Disease Control and Prevention, there has been a 265% increase in the rate of hospitalizations related to food allergic reactions.

And as we work to protect our food allergic families from the hidden dangers that foods can present, a growing number of us are finding our ways into the kitchen in an effort to prepare foods that are both safe and nutritious for our families.

For some, like me, this may be an intimidating task. Because a few years ago, I couldn’t cook. But when my youngest child had an allergic reaction one morning over breakfast, which in all candor included blue yogurt, frozen waffles and scrambled eggs, life changed. And like so many of you, I was thrown onto this new landscape of childhood and into the kitchen in an effort to manage these food allergies.

And in learning to cook, I realized that we can take the fear out of food and make it fun.

To be honest, I’ve burnt everything from pancakes to noodles, but I’ve also learned that the most important ingredient in any recipe is love.

So I invite you to pull up a chair, flip through Allergy-Friendly Food for Families and soak in the love and wholesome goodness that are tucked into these pages. Because Allergy-Friendly Food for Families is an invaluable resources for those interested in protecting the health of their families.

And remember, while none of us can do everything, all of us can do something. So pick a recipe and get started,

Because with inspiration, practical suggestions, heartfelt instructions and real world solutions, Allergy-Friendly Food for Families is both a sound investment in the health of your family and a resource that will pay dividends for a lifetime.

You can pick up a copy of Allergy-Friendly Food for Families at Barnes and Noble, your local retailer or on Amazon. To learn more, please visit Kiwi Magazine.

In the last week, extraordinary things have happened to our food supply.  

Coca Cola and PepsiCo agreed to alter their formulas in order to reduce the risk of a potentially cancer-causing caramel color in their product, Campbell's Soup announced they are kicking a hormone-disrupting chemical out of their soup cans, the USDA agreed to school lunch programs a choice around "pink slime" and 55 members of Congress sent a letter to the FDA calling for the labeling of biotech's genetically engineered ingredients - ingredients, not unlike "pink slime," that industry claims is safe. 

And what is remarkable about all of these things is that these changes were driven by consumer demand - consumers flat out wanted the right to know what was going into their foods and beverages.  

So here's a thought: thank them. All of them for stepping up and making these changes.  Sure, it might have taken some time, but hop on their websites and send in an email.  It won't take long.  And an attitude of gratitude goes such a long way.  For every voice that they hear, they recognize that there are dozens if not hundreds behind it.  

Send a quick thank you to your local Congressman for being one of the 55 who sent a letter to the FDA calling for the labeling of genetically engineered foods.  

Or if yours wasn't on the list, and you want to give them a heads up, you can find a link to who your state senator is right here. 

Plug in your zip code (you probably already know this) and it will bring up the list of the entire delegation, from federal to local. 

All you're doing is sending a little "thank you" note, or maybe a simple: "Hello.  Like you, I am concerned about the health of my loved ones, our community and our food supply..."

Remember: Together, we can do this.  Don't make the perfect the enemy of the good.  A little gratitude can go a long way.  And you may just begin an unlikely conversation (and find out that, like you, your local Congressmen has loved ones that might have allergies, diabetes, ADHD or cancer...).

Together, we can create a much-needed dialogue around restoring the health of our country.  

Sometimes something comes across your desk that is so obvious, so common-sense worthy, that it is almost too much.  

That happened this morning when an email from The Well Daily hit my inbox, offering up a safe and hugely affordable way to keep your house clean.  

Now, that's not to say that I like cleaning. I don't.  

But the message was full of information that any of our grandmothers could share, and I couldn't help but think our grandmothers might also shake their heads and ask us "Why on earth we were spending so much money on products that are so full of things that could do such harm?"  Great question, especially in light of a recent report in the New York Times which reveals that with over 80,000 chemicals in our every day products, the societal costs attributable to this toxic exposure is $76.6 billion for a single year!  

There's certainly a smarter way to spend our money. And while none of us can do everything, all of us can do something.  So maybe a money-saving tip like the one below can serve as an entry point:

Toxic cleaners: aside from the fact that they're terrible for us, our kids, our pets and the planet, they're also expensive and wasteful. We're on a mission to get back to the basics with natural cleaning products straight from the kitchen pantry. We already let you in on our love of lemon. Next up on our list of powerful old school cleaners: vinegar.

White vinegar is the superhero of natural cleaning products. Not only can it replace the majority of the products under the kitchen sink, it’s safe, completely natural and dirt cheap. And if you’re worried about the smell, don’t be—it disappears when it dries and even acts as a mild deodorizer.

Here's how to put vinegar to work in every room of the house:

• Fill a spray bottle with 1 part white vinegar and 1 part water for an all-purpose kitchen cleaner great for counters and floors.
• Prevent oven buildup and shower mildew by wiping down surfaces with a cloth and vinegar.
• Add 1/2 cup to the rinse cycle of your wash for a natural fabric softener.
• Use pure vinegar to get rid of rings in your toilet bowl.
• Mix 1 part vinegar with 4 parts water in a spray bottle for the perfect window cleaner.
• Use vinegar with a higher concentration of acetic acid for apesticide-free weed killer. (Most household vinegar is 5% acetic acid, so look for 10% or higher at the hardware store.)

Like most parents who are trying to feed picky eaters on a limited budget with limited time, I am grateful for any support that I can get.  So when my friend, Ken Cook, the founder of the Environmental Working Group, shared the tips that he uses to feed his family clean and healthy food on a budget, I was thankful.  His team of scientists have done the research for us, and the tips are smart, savvy, and time and money-saving.

EWG's Shopper's Guide to Pesticides in Produce. I always check it when trying to decide which fruits and vegetables to buy organic and which are OK to buy conventional. And keep your eyes open - they will be updating this popular guide with new data soon.

The Know Your Farmer, Know Your Food compass just released by the U.S. Department of Agriculture. This interactive map shows where to find USDA-supported projects in your area that support local food.

The Label Decoder in EWG's Meat Eater's Guide to Climate Change + Health. EWG included this handy explainer on how to read labels on meat and dairy products. From free-range to lean, it helps you know what you're buying.

Organic vs. Natural. What's the difference between natural and organic anyway? Our friends at The Organic Center have published this handy tip sheet to help us out on that one.

EWG's Sugar in Children's Cereal Report. In researching this report, published in December, EWG discovered that many popular cereals have more sugar than Twinkies or chocolate chip cookies. When I'm looking for an alternative breakfast choice, I check out the recipes in EWG's Five Healthy Breakfast Tips.

Now, I know it's a juggling act, so I always remind myself not to make "the perfect" the enemy of "the good", and to do the best I can, with the resources and time that I have, remembering that this is about progress, not perfection.