Are genetically modified organisms (GMOs) a threat to organic agriculture? Are they dangerous when consumed? Do they lead to higher use of chemical herbicides and pesticides? And why aren’t GMOs labeled so we know which foods are made with them? We find and discuss the latest news on this critical issue.
It’s time for honest nutritional information on all food products.
News this week from the Aspen Ideas Fest that Agricultural Secretary Tom Vilask suggested some day consumers might have an app on their smart phones or a barcode reader that would reveal a trove of nutritional information about the products it scanned, including whether or not it contained genetically modified ingredients. (Video of his complete and wide-ranging discussion with former ag secretary Dan Glickman is here.)
In a follow-up interview, Vilsak said, “The F.D.A. and U.S.D.A. could help coordinate the compilation of information. That way you wouldn’t create a misimpression about the safety of a product, which could happen depending on how something was labeled.” Shoppers would use their phones or scanners at the store to read the codes that would reveal all the information gathered on their make-up and nutritional values. (more…)
Documentary film on master gardener Paul Gautschi’s got the spirit.
In the battle over what constitutes healthy food, it’s no longer surprising to see the documentary film as an effective weapon, most often deployed on the side against corporate agriculture and for public health and well-being. Films including Food Inc (watch it here), 2004′s Supersize Me, a month of nothing but McDonald’s, and most recently Fed Up which implicates a government-corporate collaboration to promote and reward refined sugar, are all convincing, visual arguments of the dangers of the commercial food culture.
Broadly about food, these films are specifically about processed foods, organic and locally raised farming, the health consequences of certain refined foods and fast-food diets. Related films include GMO/OMG , a study of the corporate takeover of farming through seed production, GMOs, and related pesticides. Now even documentaries championing organic gardening are getting into the act. (more…)
Supporting locally grown food means supporting local farms; time line of GMO measure.
Farm-To-Table Controversy: An ongoing discussion erupted into a full-scale controversy over the weekend when Dan Barber, co-owner of New York City’s ground-breaking, local-sourced Blue Hill Restaurant, published an opinion piece in The New York Times that seemed to accuse supporters of the farm-to-table movement of being naive. How dare he?
Turns out that Barber was just taking a deeper look at something that we’ve come to accept as absolutely good: small farmers bringing their crops directly to consumers. He uses his own experience — Barber is also on the board of directors and runs the restaurant at the Stone Barns Center for Food and Agriculture in New York’s Hudson River Valley — to discover just what we’re leaving out of our conception of the farm-to-table revolution. But first — and this is the part that surprised many people — he starts out with a contradiction. (more…)
Passage complicated by state’s “Monsanto Protection Act.”
Oregon, now one of the major battlegrounds in the battle against GMOS, made news again last week when Jackson and Josephine counties on the state’s southern border with California voted overwhelmingly to ban the growing of crops that are genetically modified (PDF). The area, like much of Oregon, has a large number of organic and local farms who are threatened by genetic pollution spread from GMO crops.
The victory in Jackson County came despite a massive infusion of cash from outside interests to defeat the measure. As reported by Oregon Live, $1 million was collected in the attempt to defeat the measure. Some $455,000 of that total was donated by six bio-tech companies including Monsanto, Syngenta, and Dow. The rural county, with a population of 206,000, has 120,00 registered voters. Supporters of the bill raised some $300,000. (more…)
State passes GMO labeling bill despite lies, corporate threats.
The Vermont House of Representatives on Wednesday of last week passed a bill requiring the labeling of foods with genetically modified ingredients. The bill, passed earlier by the Senate, will now go to the governor’s desk. Vermont Governor Peter Shumlin has indicated he will sign it.
The vote capped a 20 year effort in Vermont to pass various types of legislation designed to protect consumers and organic farmers from GMO products. Unlike Maine and Connecticut, which earlier passed bills to label GMO products contingent on being joined by labeling in other states, the Vermont bill is stand alone, putting the requirement in effect regardless of the action of other states. (more…)
Kansas Representative wants to make your right-to-know illegal.
Representative Mike Pompeo, Republican of Kansas, introduced a bill earlier this month that would effectively block labeling of foods containing genetically modified ingredients at both the state and the national level. Pompeo’s bill is a nearly exact copy of a legislative proposal released in January and written by big agricultural and grocery business interests. The Grocery Manufacturers Association was instrumental in defeating Washington State’s GMO labeling initiative last year after flooding the contest with money from its corporate sponsors.
The Environmental Working Group has the story here and an interesting opinion piece that dubs Pompeo’s bill the “Deny Americans the Right To Know” or “DARK” act (a name that seems to have caught on) here. Surveys consistently show that some 95% of American support labeling of foods containing genetically engineered or modified (GMO) ingredients. (more…)
Keep pesticides off your dinner table by raising your own chemical-free, heirloom potatoes.
Potatoes have always been a family favorite and for good reason. We associate them with Sunday dinners, Monday hash, and home-made Saturday night fries. We love baked potatoes topped with homemade salsa and home-fries with salsa and eggs. We use diced potatoes with cheese and green chile as an enchilada stuffing. In the fall, we make a delicious cheese and mushroom tart with a potato crust. We’ve even been known to make a potato and onion pizza with rosemary. And yes, like everybody else, we love garlic mashed potatoes. (more…)
New FDA labeling rules include added sugars. And why the bread on that sandwich might taste like a yoga mat.
The big food news this week is the Food and Drug Administration’s announcement that it will update its Nutrition Facts Label requirements “to reflect the latest scientific information, including the link between diet and chronic diseases such as obesity and heart disease.” Part of this change deals with portion size. These have been changed in some cases — like increasing the single portion of soda from 12 to 20 ounces — to reflect sizes that are more commonly consumed. We’ll agree that’s a good thing if indeed the change makes figuring what you’re getting from what you consume without having to do any extra math. (more…)
Using a dibble, deception from a GMO front group and $50 billion worth of pest control done by flying mammals.
More on planting onions: A cranky computer kept us from getting in everything we wanted in our previous post on long-day, short-day onions. Starting onions from seed indoors is easy enough. What’s difficult is setting the delicate transplants or sets in the ground (transplants usually just have roots, sets have developed a small onion bulb). Burying sets too deeply means slow growth and small onions. Putting transplants in the ground requires getting the root to hang vertically and not twisted or laying on itself. How to get it right?
Use a dibble. The dibble, or onion tool as it’s sometimes called makes a straight hole as deep as the dibber allows. This allows you to hang the delicate root of the transplant vertically inside the dibble hole. To make sure the root stays straight, lower it to a depth that’s deeper than you want it set, then carefully lift it up as you fill the dibble hole with soil. Onions, depending on their size, should be spaced a good five inches from one another. The dibble is also useful when planting garlic. (more…)
News items on student gardening programs, marketing food by resisting factory farms, and the complications of climate change.
Learning about gardening one cabbage at a time: Let’s start with some good news. Bonnie Plants, one of the nation’s largest suppliers of plant starts, has announced the winners of its 3rd Grade Cabbage Program. A winner, randomly chosen from each state, will receive a $1,000 savings bond to be applied to the student’s future education.
While only one winner gets the savings bond, there are no losers in this program. Bonnie supplies millions of cabbage starts around the country to classrooms that choose to participate. Included with the starts are lesson plans that help teachers teach the fundamentals of plant growth. That the students learn their lessons well can be seen in the pictures of the cabbages they’ve grown. (more…)