Only a couple of weeks after I wrote about fish and shellfish I’m no longer eating, I find this compelling op-ed in the New York Times (via CookThink) about why we should add salmon to that list. It seems that only wild Alaskan salmon is not endangered this season, but since it’s selling at record high prices, you may not have to think twice about whether to avoid it. Farmed salmon is not an option; the article tells you why.
Food additives are in the hot seat as well. The best rule of thumb is to stick to eating foods in their least processed state, but if you have to buy processed foods, here is a list of 10 additives to avoid from The Consumerist.
And if you’re trying to cut down on eating meat, Mark Bittman provides some good tips in his Minimalist column.
Speaking of Mark, here is a nice article from his Bitten blog on how to find simplicity through reduction. Good advice as we’re constantly reducing the number of foods that are safe and sustainable to eat.