Beans

—by Roxanne Bergeron

Thousands of years....

That’s how long we’ve been eating beans on this planet. Thousands of years. And I mean the collective “we.” Beans are part of the foodways of countless cultures. From the bean in a medieval Epiphany cake to Cuban black bean soup to Indian dal to the bowl of black-eyed peas on a southern supper table on New Year’s Day, from the Old World to the New World, beans have been there for us. For thousands of years.

—by Caroline Daykin

The current economic recession that followed close on the heels of a global increase in food prices has been enough to discourage even the most ardent supporter of the organic movement. With organically produced chicken as high as $9 per pound, and certified organic skim milk at around $3.50 for a half gallon, budget-focused organic consumers face a challenge in procuring their protein.

Fortunately, nutrient-rich plant seeds, otherwise known as beans, are still available for next to nothing. Ranging from $1.75 to $2.29 per pound, dried beans are one of the most affordable ways to eat organically.