This is the 3rd session of the 3 part series "LIVING GREEN"

1. SESSION 3 OF 3 PART SERIES GREEN FOOD GREEN YARD

2. GREEN FOOD

6. Most don’t farm, but forage at Grocery Store Chemicals from seed to table 3 Groups: Those that Kill (pesticides, herbicides, fungicides) Those that Grow (fertilizers, GH, antibiotics) Those that Beautify (artificial color/flavor, preservatives, additives) A dead zone the size of New Jersey in the Northern Gulf of Mexico appears every year! Cause? Conventional farming in the Midwest. FACTS

7. Livestock & manure methane alone directly release greenhouse gases equivalent to what’s produced by 33 MILLION cars DDT banned in 1973, yet over 3 decades later, still found in humans. Lead, Mercury, Arsenic & Copper all used as pesticides for over a century Gov’t limits, but no system for checking! What about my Strawberries from Chili.. Always summer somewhere! Fruit Salad = One Heck-of-Accumulation!!

8. U.S. Organic Market Statistics Fruits and Vegetables Growth… 20-25% per year for nearly 10 years U.S. Sales… $8 billion in 2001 … 1% of sales

10. Pollute water systems  shower/bathe/drink/wash/clean Compare “Apples to Apples” The Meat in Your Grocery: Like those larger-than-life athletes in professional sports who are on steroids. They don’t come that way naturally. It that what you want to eat? Fertilizers

11. Remember: Additives are NOT food, they only do things TO food. Common Additives: ~ BHA, BHT, Propyl Gallate ~ Potassium Bromate ~ Nitrates/Nitrites ~ Monosodium Glutamate (MSG) ~ Artificial Sweeteners ~ High Fructose Corn Syrup ~ Hydrogenated Fats/Trans Fats ~ Olestra ~ Dyes Food, by nature is perishable Additives

18. GREEN GARDEN

31. THANK YOU