{"id":151,"date":"2020-01-30T00:16:41","date_gmt":"2020-01-30T00:16:41","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/food-experience\/?p=151"},"modified":"2020-01-30T01:03:34","modified_gmt":"2020-01-30T01:03:34","slug":"the-bottom-line-joel-salatin-in-food-inc","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/food-experience\/2020\/01\/30\/the-bottom-line-joel-salatin-in-food-inc\/","title":{"rendered":"The bottom line"},"content":{"rendered":"<p>Joel Salatin from Poliface Farms shares a crucial point in the film &#8220;Food Inc&#8221;.<\/p>\n<p><iframe loading=\"lazy\" title=\"Natural Farming @  Polyface Farms\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/VnfE721NKDw?start=313&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<h3><em><span style=\"color: #993300\">Cashew\u00a0<\/span><\/em><\/h3>\n<p>Cashew was my number one consumption item. It is an external seed and a household favorite.<br \/>\nBut I learned that the shell is toxic, containing an acid that causes an allergic skin rash on contact.<br \/>\nThis clip gives a look in on what goes on during harvest and the cashew processing.<\/p>\n<p><iframe loading=\"lazy\" title=\"Cashew nuts: Painful working conditions behind popular snack\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/F7o8OrstCAw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<h3><span style=\"color: #993300\"><em>Grapes from Peru<\/em><\/span><\/h3>\n<p>The grapes I consumed, were purchased at Aldi&#8217;s (German based grocer) and came from Piura in the north of Peru.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-155\" src=\"http:\/\/blogs.dickinson.edu\/food-experience\/files\/2020\/01\/Screen-Shot-2020-01-29-at-7.22.05-PM-300x285.png\" alt=\"The distance grapes travel\" width=\"671\" height=\"637\" srcset=\"https:\/\/blogs.dickinson.edu\/food-experience\/files\/2020\/01\/Screen-Shot-2020-01-29-at-7.22.05-PM-300x285.png 300w, https:\/\/blogs.dickinson.edu\/food-experience\/files\/2020\/01\/Screen-Shot-2020-01-29-at-7.22.05-PM-1024x973.png 1024w, https:\/\/blogs.dickinson.edu\/food-experience\/files\/2020\/01\/Screen-Shot-2020-01-29-at-7.22.05-PM-768x729.png 768w, https:\/\/blogs.dickinson.edu\/food-experience\/files\/2020\/01\/Screen-Shot-2020-01-29-at-7.22.05-PM-676x642.png 676w, https:\/\/blogs.dickinson.edu\/food-experience\/files\/2020\/01\/Screen-Shot-2020-01-29-at-7.22.05-PM.png 1034w\" sizes=\"auto, (max-width: 671px) 100vw, 671px\" \/><\/p>\n<p>A grape producer from Agricola Andrea speaks about his business and product exportation.<\/p>\n<p><iframe loading=\"lazy\" title=\"Peru: great for growing grapes\" src=\"https:\/\/player.vimeo.com\/video\/145672889?dnt=1&amp;app_id=122963\" width=\"676\" height=\"380\" frameborder=\"0\" allow=\"autoplay; fullscreen\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Joel Salatin from Poliface Farms shares a crucial point in the film &#8220;Food Inc&#8221;. Cashew\u00a0 Cashew was my number one consumption item. It is an external seed and a household favorite. But I learned that the shell is toxic, containing an acid that causes an allergic skin rash on contact. This clip gives a look [&hellip;]<\/p>\n","protected":false},"author":3048,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-151","post","type-post","status-publish","format-standard","hentry","category-uncategorized","post-preview"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/users\/3048"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts\/151\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/media?parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/categories?post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/tags?post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}