Don Huber – the prescient on the abuses of glyphosate
February 24, 2025
Don Huber – the prescient on the abuses of glyphosate
I was very fortunate to be the executive director at NOFA back in 2018(?) when we invited Don Huber to be the keynoter at the NOFA Summer Conference, and thus was Don’s handler all weekend. He was 84 then and now at 90, he did a podcast with friends Jaye and Bill in Great Barrington.
Don has dedicated most of his long career as a scientist to educating others about the mechanisms of how glyphosate works on plants and also the rest of us. He was up against the huge agricultural chemical industry and at one point an attempt on his life was made. Don’s immense integrity has shone through his entire life as he has taken on this giant of an environmental and health scourge. Would that I had his courage. Listen to him here.
What can you do? Don’t use roundup on your invasives and poison ivy. Don’t buy conventionally raised foods, and plead with your localities, condo associations and land trusts to stop using glyphosate.
Expressing Gratitude This Week
Thank you to the MHOF staff who stepped in to manage the farm while Jack and I have been away February 15-23. We went to Scotland and England with our original 4 children – reports later.
Thanks, Marissa, Drew, Paula, Danny, Jim, Marcia, Stu, Matt, Justin, Amanda for giving us this opportunity.
2025 MHOF CSA
This week we will take a closer look at beets and arugula.
Although I was eating lots of vegetables growing up, neither of these two were on the menu at my house.
We shared beets 11 times last year, and hope to do the same this year. Beets, particularly red beets, which can be categorized into three primary areas: antioxidant properties, cardiovascular health support, and anti-inflammatory effects. Firstly, beets are rich in antioxidants, which play a crucial role in combating oxidative stress in the body. The presence of betalains, carotenoids, and polyphenols in beets contributes significantly to their antioxidant capacity. Betalains, the pigments responsible for the vibrant color of beets, exhibit strong radical scavenging activity, thereby protecting cells from damage caused by free radicals. Additionally, studies have shown that raw beetroots have a higher total antioxidant potential compared to processed forms.
Secondly, the cardiovascular benefits of beets are primarily attributed to their high nitrate content. Dietary nitrates are converted into nitric oxide in the body, which is known to enhance vascular function and lower blood pressure, making it a natural option for managing hypertension. Furthermore, the consumption of beetroot has been linked to improved endothelial function, which is critical for maintaining cardiovascular health. This effect is particularly beneficial for individuals at risk of cardiovascular diseases, as it aids in improving blood flow and reducing the workload on the heart.
Lastly, beets possess anti-inflammatory properties. The bioactive compounds found in beets can help mitigate chronic inflammation associated with various diseases such as heart disease, diabetes, and cancer. Additionally, the fiber content in beets supports gut health, which is increasingly recognized as a critical component of the body’s inflammatory response.
I had no idea what arugula was when growing up, and later always felt it was one of those high brow vegetables. Silly me didn’t know the beautiful taste nor the health benefits.
Arugula has a rich nutrient content, antioxidant properties, and potential anti-inflammatory effects. It is a significant source of essential vitamins and minerals, including vitamins A, C, K, and several B vitamins, as well as minerals such as calcium, iron, potassium, and magnesium. These nutrients play crucial roles including immune support, bone health, and metabolic processes. The high vitamin C content in arugula is particularly noteworthy, as it contributes to collagen synthesis, enhances iron absorption, and acts as a potent antioxidant. Furthermore, the presence of vitamin K is vital for blood clotting and bone metabolism.
Secondly, arugula is rich in antioxidants, which help combat oxidative stress and protect cells from damage caused by free radicals. The vegetable contains various phytochemicals, including glucosinolates, flavonoids, and carotenoids. These compounds not only contribute to the distinctive peppery flavor of arugula but also enhance its health benefits. For instance, glucosinolates have been linked to cancer prevention, as they can help detoxify carcinogens and reduce inflammation. The antioxidant activity of arugula can also support cardiovascular health by reducing oxidative damage to blood vessels and improving overall heart function. The presence of bioactive compounds such as phenolic acids and flavonoids in arugula has been associated with reduced inflammation in the body. Chronic inflammation is a risk factor for various diseases, including heart disease, diabetes, and certain cancers.
Additionally, the fiber content in arugula supports gut health, which is increasingly recognized as a key factor in regulating inflammation throughout the body.
Download the 2025 CSA Order Form
Farm Zoom Interviews: Why are you a CSA member?
This week we will hear from CSA members Matt Cali, co-owner of Crossfit Nutrition 696 in Gardner, and another one from friend of the farm Neil Anders. We are very grateful for their perspectives and insights!
We are taking shares right now. Here is the form:
Volunteering at MHOF
For now, we are only working Mondays and Fridays, but by April we will be working M, T, W, F, with a 2 ½ hour stint on Saturdays for those who can’t come during the week. Now is a good time to sign up for a season at the farm. Presently we are pruning apple trees, fixing bird houses and cutting, splitting and stacking firewood.
This Week’s Recipe from Jennifer: Golden Harvest Quinoa Bowl
This Golden Harvest Quinoa Bowl is a beautifully balanced meal, integrating the grounding properties of sweet potatoes and beets, the lightness of quinoa, and the revitalizing nature of spinach and seeds. The warming spices gently stimulate digestion, while the lemon juice enhances nutrient absorption and adds a refreshing contrast.
Vata: Root vegetables and ghee provide grounding, warmth, and moisture, helping stabilize Vata’s airy nature.
Pitta: The natural sweetness of quinoa and root veggies soothes excess heat, while the lemon juice and onion should be moderated for those highly Pitta-dominant.
Kapha: Light and gently detoxifying, but reducing ghee and increasing warming spices like black pepper or cayenne can enhance balance.
With a perfect blend of the six tastes, this dish satisfies the body’s needs while aligning with seasonal energy shifts.
Get the recipe at Jen Zen Living
Now Available at the Farm
We have much available at the farm right now.
Frozen Foods including lard, chicken, apple and pear sauce and more, Fresh Eggs, Shelf Stable items including juices and dried peaches, tinctures, and personal care soaps and salves.
Gut Health
I am still hanging with butyrate this week because I understand that keeping those colonocytes in the intestine happy, is paramount to inflammation reduction in the entire body.
What are the best butyrate producing foods?
Resistant starch and other fermentable fibers, is essential. Butyrate is a short-chain fatty acid (SCFA) produced by the fermentation of these fibers by gut microbiota. Here are key dietary components and strategies that can effectively promote butyrate production:
High-Fiber Diets are fundamental for increasing butyrate levels. Foods rich in soluble and insoluble fibers, such as whole grains, legumes, fruits, and vegetables, provide the necessary substrates for fermentation by gut bacteria. Specifically, resistant starch is found in foods like green bananas, cooked and cooled potatoes, and legumes These resistant starch foods lead to increased fecal butyrate levels. This type of starch resists digestion in the small intestine and is fermented in the colon. Incorporating fermentable fibers such as inulin, oligofructose, and arabinoxylan can also stimulate butyrate production. These fibers are selectively fermented by beneficial gut bacteria, leading to increased SCFA production, including butyrate. Foods such as chicory root, garlic, onions, and asparagus are excellent sources of these fermentable fibers.
A diverse plant-based diet not only provides various types of fibers but also supports a diverse gut microbiome, which is crucial for optimal butyrate production because different bacterial species have varying capabilities to ferment different types of fibers.
High-fat diets can negatively impact butyrate production by reducing the abundance of butyrate-producing bacteria and increasing the levels of other SCFAs like succinate, which may promote inflammation. Limiting saturated fats and incorporating healthy fats from sources like nuts, seeds, and fish can help maintain a healthy gut microbiome conducive to butyrate production.
Whole grains, such as oats, barley, and brown rice, are rich in dietary fiber and resistant starch. Regular consumption of these grains has been associated with higher fecal butyrate levels and improved gut health.
Next week, sauerkraut!
Farm Doin’s
from guest editor, Amanda Iglesias, while we are gone
It felt like New England was in a deep freeze this week and the farm was no different. Our fearless leader left us with a wonderfully detailed list of tasks to keep the farm running in her absence, but Mother Nature had her own plans.
Nonetheless, the MHOF crew bound together against this icy adversity and did the best we could to keep things moving along!
Stu and Jim and Danny and Justin worked on the tractor bay door, which took almost all of Monday to repair. Thanks to them it’s back “on track” 🙂
Marcia not only made sure we had a good lunch plan to feed the crew, she used her organizational skills to help Justin and Paula sort and neatly store the remay in the barn.
With the help of the tractor, we were able to finish stacking wood and tending to the chickens.
Paula, Justin, Danny and Amande then spent the afternoon planting lettuce in the hoop house. It was a real treat to shelter from the gusty winds and get our hands in the soil!
We also managed to squeeze in some socialization time with Beba’s kittens, who are growing by the minute!
While Friday afforded us slightly better weather, most of the farm was iced over. We focused on chores, did some extra cleaning up, and spent some more quality time planting asian greens in the hoop houses before calling it an early day.
We hope Julie, Jack and their kids made some wonderful memories in Scotland and look forward to their return!
Julie
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