As for BPA, I just went through my entire kitchen last year, getting rid of plastics (not all plastics have BPA but I got rid of them anyway) and switching over to glass and stainless steel. (And of course, you shouldn’t be heating anything in plastic bags or plastic in the microwave or the plastic will leach into your foods. )Instrasigentia…The Fresh Preserving Store sells Ball glass jars with BPA Free Plastic Lids-they were the only place that I could find plastic lids that were BPA free (The jars will come with canning lids and you’ll have to purchase the BPA lids separately. You can also find these jars at Walmart and you can purchase the BPA free lids there-it will say BPA Free on the box now. Of course, most infant formula and canned formula (for kids like mine that are on gtube feeds) come in cans lined with BPA; there aren’t really any alternatives. BPA is also found in the plastic of blenders, food processors and many other kitchen appliances. To date, I don’t think there are any food processors that come with a glass versus plastic jar.

Eden Organics is the only manufacturer that makes cans that aren’t lined with BPA. I purchase Eden Organic black beans at Whole Foods. As for tuna in BPA free cans, there is one manufacturer for that but the canned tuna is high-something like $7.50/can.

As for beef/bison, it’s tough to purchase grass fed/pasture raised off the shelf at a grocery store. I shop at Whole Foods and often their beef and bison will say “vegetarian fed” which means they feed them soy. I go online to learn about the farms. You can purchase and have the beef/bison shipped but you have to do your homework. I saw Food Inc as well and I wrote one place that sold organic beef/bison and asked them if their soy feed was organic since most soy is GM. Many farms have websites and photos so it’s important to do your research. But it’s not just the grass fed and pasture raised that makes a difference in the meat-things like the distance to slaughter (longer time equals more stress to the animal and chemicals are released which can alter the flavor of the beef) and a multitude of other factors play into the taste and nutrition.

Nourishing Traditions is a great book for guidance on what to eat, etc.

How about home canning? Is there BPA in the rubber that seals those jars? I’ve got enough salsa to last a decade; maybe if this year is a good one for tomatoes I could just can them plain.

Incidentally, will you be tomato-blogging this summer?

drc – thanks for the (albeit disappointed) comment. I did look into the project, and it was not a hoax, but one blogger did state that the lack of mold was more of a dessication issue, common to all hamburgers left out to rot or not. I think I’ll have to do my own experiment. I’ve updated my post. Otherwise, I’m sorry you feel fearful about the rest… perhaps you can at least take home some knowledge through the links to eatwild and blue ocean institute.