FreeRangeClub.com

Mission Statement

The Pleasures and Benefits of Eating For Health
And How to Navigate Our Increasingly Unsafe Food Supply

Climb aboard the Healthy Gourmet Train and take an exhilarating ride to the Good Life. No fare, no fee, no passport.
Log on anytime you want to know:
* how to avoid toxic foods—as well as foods of questionable quality and/or low nutritional value;
* how to find and identify safe, nutritious and healthy foods from reliable sources; and
* how anyone can have fun cooking delicious and healthy meals, quickly and easily.We research, investigate and report to you about the food industry and its production practices, as well as about the government’s agricultural and consumer safety policies that affect them. We keep you up to date on outbreaks of food-borne illnesses, the latest findings about the health benefits or hazards of certain foods, and what you can do to improve the safety and quality of our food supply.
We check and recheck all information and welcome input and corrections from you.

* Articles of Interest as “Big Ag: Let Them Eat Chemicals…”, What’s So Special About Organics”, “Slaughterhouse Blues,” “Tasty Meals…, etc.;
* Food Safety News and Information postings.
* “Recipes With Pizzazz” section with its mouthwatering dishes dedicated To Your Good Health! by the FreeRangeClub crew;
* the “Kids Kornercopia – The Best in Kid Cuisinology”;
* “Comments From the World-Wide FreeRangeClub,” etc.

Read how we help you break the junk food addiction with the article Passport To The Good Life

No strings, no fee, not even a registration form to fill when you ‘virtually’ JOIN the FreeRangeClub. The benefits, however, are huge as your voice is added to the debate about the health and safety of our food supply. Especially since they are inextricably connected with world-wide food production, trade, transportation and the intense influence these and global climate change have upon each other.So, speak to us… Send us your concerns, hopes, opinions and information to the FRC.

Catharine’s Book

Jolene loves junk food. She loves it so much she wears red licorice in her hair—and pink taffy underwear! The Munch Bunch calls her "The Junk Food Queen." Then, one night in her dreams, she meets a bunch of cool characters who take her on an incredible, edible journey into a world of juicy fruits, super salads and yummy smoothies.
Book acclaimed by The Diabetes Research Institute Foundation - which uses it in its fundraising drives.

Our International Friends

Bridging Two Continents
The Movable Festa Of Aroma Cucina

by Dina Eliash Robinson

Ciao Dina, Thanks so much for your interest in Aroma Cucina!. My wife, Jude, and I are honored to be part of the FreeRangeClub.com. Jeff

My discovery of the bi-continental Aroma Cucina while surfing the Internet for food sites and recipe ideas, turned out to be a case of mistaken identity—specifically, my mistake in thinking it was a restaurant. Not.

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Subscribe to the FreeRangeClub to receive regular updates of our articles on the pleasures and benefits of eating for health and how to navigate our increasingly unsafe food supply!

We want to hear from you!

Your corrections, critiques, contributions of recipes and other information are welcomed and appreciated. Email Free Range Club!

Organics Controversy

FreeRangeClub Editor Corrects “Is It Organic?” Author’s Perception of Flaws in Organic Food Industry

Our Catharine “The Kitchen Shrink” Kaufman recently received the following comment from Mischa Popoff in Osoyoos BC Canada , under the heading of “The inside story of the organic industry.”

Mr. Popoff’s e-mail was forwarded to me for reply—mostly because researching all things pertaining to organic foods, from production to consumption, has been my task since FRC first hit the Web. Far from claiming expertise—the topic is too vast and changeable—I merely admit to passionate interest in factual information that leads to safe foods and healthy nutrition.

We decided to share this exchange to answer some questions and perhaps come up with new ones. Hope you won’t hesitate to chime—opinions, conclusions, different information are all welcome. Post your comments, corrections, critiques, messages and contributions to this discussion directly on this site or e-mail them to me at FreeRangeClub.

E-mail from Mr. Mischa Popoff to The Kitchen Shrink:

Dear Catharine,

To listen to some media outlets you’d think the multi-billion-dollar organic industry was infallible. I’m trusting you’ll be a bit more objective.

As you may already know, I worked for five years in the United States and Canada as an organic inspector. I believe fervently in the principles of organic farming but maintain that we have to prove those principles instead of operating on the politicized, bureaucratic honor system that’s been the organic industry’s mainstay for the last decade.

See remainder of Mr. Popoff's Email & Dina's Reply

Video Section

Mother’s Day Cooking Class By the Kitchen Shrink

Seeds at San Diego City College Wins Awards For It’s Urban Agriculture

Healthy Cookin with the Kitchen Shrink – Veggie Fried Rice

KIDS KORNERCOPIA VIDEOS

Catharine Kaufman, the Kitchen Shrink, appears in a series of five videos. In the first video she is seen interviewing Dr. Lisa Loegering, MD, a pediatrician, concerning children's eating habits. The other four videos take place in Catharine's kitchen, as she instructs her two daughters, and two of their friends, in the preparation of various dishes.

Children’s Eating Habits-Interview w/Pediatrician

Catharine and her Pizza Chefs

Making Baked Stuffed Apple

Fruit Sparklers and Feast

Make Your Own Salad

Jamie Oliver’s Food Revolution

English chef Jamie Oliver has come to the U.S. to start a revolution, to help save America's children from obesity and other food-related Illnesses. His successful efforts in the U.K. has resulted in improved school lunches in many communities there, as well as a total overhaul of the school dinner (lunch in the US) programs in that country. Following is a video of Jamie Oliver speaking before an audience at a TED conference.

A Video of Zoie (11) teaching us to make healthy sushi!

        Zoie (11 years old) is teaching us to make healthy sushi, with organic brown rice and organic avocado. Please click on healthy sushi to view the video.

Tender Greens Restaurant