Food in the News by Shelley Lance Blog Editor
There’s an article in the Home Section of today’s New York Times called “In Obama Garden, Less Lead.” Apparently, when the soil of the South Lawn was tested before planting the White House kitchen vegetable garden, the lead results were 93 parts per million. That is “well below the 400 ppm considered hazardous by the Environmental Protection Agency, though not below the more stringent goals recommended by some countries like the Netherlands, at 40 ppm.”
Steps that were taken to improve the fertility of the soil reduced the lead level, and test results “just released by the White House indicate that levels are now so low (14 parts per million) that they are similar to those found in places where there are no automobiles.”
White House Food Initiative Coordinator and Assistant Chef, Sam Kass, (hey, have I mention that HE’S MY COUSIN?) has improved the soil by adding lime, green sand, and crab meal as well as compost. Also the pH of the soil was adjusted to be in the range of 6.5 to 7 which means lead in the soil will not be available to plants.
Experts say that composted leaves, non-acid peat, and well rotted manure can also be added to vegetable gardens to reduce the levels of lead and other contaminants.
By the way, be sure to click on the link to the article to see a photo of my handsome cousin checking out the crops in the White House garden.
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