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U.S. Farm Subsidies Up For Debate

March 2, 2011 Ian Petrie, Marketing No Comments

Here’s a name you don’t hear everyday, Earl Butz, but he’s had a profound effect on what we eat as consumers, and the economic well-being of farmers. Here’s what Wikipedia says about him:

In his time heading the USDA, Butz revolutionized federal agricultural policy and reengineered many New Deal era farm support programs. His mantra to farmers was “get big or get out,” and he urged farmers to plant commodity crops like corn “from fencerow to fencerow.” These policy shifts coincided with the rise of major agribusiness corporations, and the declining financial stability of the small family farm.

 

And we know that corn in turn lead to cheap soft drinks, chicken mcnuggets, and a lot of overweight North Americans.

 

On the farm, the multi-billion dollar farm subsidy programs, and new subsidies to support ethanol production, mean U.S. farmers have had record earnings, while many Canadian farmers have been struggling.  Think of the Maine potato grower getting a cheque in the mail for grain in a rotation crop. The Maritime potato farmer doesn’t.

 

And despite lots of saber rattling by U.S. Republicans to slash the U.S. budget deficit, it looks like agriculture subsidies are safe.

http://ictsd.org/i/news/bridgesweekly/101373/

and a response today:

http://opinionator.blogs.nytimes.com/2011/03/01/dont-end-agricultural-subsidies-fix-them/?ref=opinion

 

More on the impact of U.S. Farm subsidies here:

http://foodmatters-petrie.blogspot.com/

 

Ian Petrie

Recipe: Oriental Egg Stir-Fry

October 7, 2010 Egg Producers of PEI, Issue 3, Recipes No Comments
oriental eggs

Serves 4  /  Preparation 10 minutes  /  Cooking 15 minutes

Ingredients:
Cooking spray
3 medium carrots, cut in matchsticks
1 cup (250 mL) snow peas
1 large red or yellow pepper, cut in strips
1 can (199 mL) sliced water chestnuts, drained
8 eggs
1/4 (50 mL) cup water
2 tbsp (30 mL) flour
½ tsp (2 mL) salt
3 green onions , sliced including tops
1 cup (250 mL) bottled Szechwan stir-fry sauce

Method:
Spray a large non-stick skillet with cooking spray. Heat skillet over medium heat. Sauté carrots, snow peas, peppers and water chestnuts for 5 minutes or until vegetables are tender-crisp. Keep warm. Whisk eggs with water, flour and salt, set aside. Spray a 10 “(23 cm) non-stick skillet with cooking spray. Heat over medium heat. Sauté green onions for about 1 minute. Pour egg mixture over green onions. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set; invert omelette back into skillet to cook the other side. Remove omelette from skillet and cut into 1” (2.5 cm) squares. Stir egg squares into sautéed vegetables and heat over medium heat. Stir in stir-fry sauce. Cook for 2-3 minutes or until heated thoroughly. Serve over rice.

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