Organics

www.TheCitizensWhoCare.org

Introduction
Facts about agriculture, Oregon's greenest industry
Synthetic Nutrients in Organic Foods
If it doesn't say GMO free, it probably isn't
The 9 Foods You Should Never Eat
Stop the 'Monsanto Protection Act' and Other Dangerous Riders!
The Traitor Boycott: Tell Naked Juice to Stop Lying
Was the Prop 37 Election Stolen?
Alert: Don't buy any corn-on-the-cob this summer that isn't organic!
Boycott These Brands - Pocket Card pdf
Top Ten Reasons to buy from Local Growers
Buying healthy, fresh produce in season - and on a budget
Why Grass Fed Meats are Better for You

Grass-Fed and -Finished (beef, lamb, bison)
How to Cook Grass Fed Beef

Do it yourself!
Eat what you can and what you can't you can
Why I Do Not Recommend Pork - Nearly 70 Percent Contaminated with Dangerous Pathogens
Discover What They're Hiding in Your Organic Food If you want to side step potentially dangerous food additives, just eat organic, right? Well, here's the absurd truth... There are almost 300 non-organic and synthetic compounds approved for use in organics, including a genetically mutated algae that's linked to cancer. Find out what you're eating right now...
12 Foods to Eat Organic Apples, Celery, Strawberries, Peaches, Spinach, Nectarines (imported), Grapes (Imported), Sweet Bell Peppers, Potatoes, Blueberries, Lettuce, Kale tied with Collard Greens
How about Fast Food restaurants?
Organic foods are better for the environment and your health, right?
Natural Products Association (NPA) Certifies Products Containing 100% GMOs as Natural
Drugs In Our Meat – Shouldn't We Know?
Stop the 'Monsanto Protection Act' and Other Dangerous Riders!
How to Protect Your Family from Hidden Antibiotics
The Hidden Threat of Radioactive Fertilizer Contamination
Product Reformulation: A beneficial outcome of menu labeling
Directory for local organic

Organic Farming
Farmer's Markets
Community Supported Agriculture (CSA)
Raw dairy
Grass fed livestock
Free-range poultry
Wild fish and seafood
Local Honey
Retail organic sources

Omaha Steaks - Not

How To Extend The Life Of Summer Produce
How To Interpret The New Egg Carton Labels
Hey, are you hungry? For food? For community?
Set up your own organic greenhouse
Videos
Books
Resources for new farmers
Summer Vacation = Hunger?
Current Farmers - Help Us Fight Hunger Today - Invest an Acre
Additional Web Articles of Interest
All About Genetically Modified Organisms (GMO)
Monsanto Spends Millions
Good Reason Not to Believe ANYTHING Monsanto Says!
Monsanto Convicted of Poisoning in the French city of Lyon
Brazilian farmers win $2 billion judgment against Monsanto
Opting for This "Cheaper (GMO) Food" Could Make You Age Faster
The Future of Food: Dr. Vandana Shiva "Food as a Weapon"
Unsavory Truth of McRib & Other Fake Foods & Why Russia Banned US-Raised Meat
Off with the Gloves
High Fructose Corn Syrup
Regulatory Process
Resources: cornucopia.org

Introduction: Did you know that the state of Oregon has been losing more than 20 acres of farmland per day? You have the power to help save our farms and farmland. You can support Oregon farmers and farmers markets by taking these simple actions.

Shop weekly at farmer's markets.

Spread the No Farms No Food® message by requesting a free bumper sticker

Donate to support American Farmland Trust's work to save our farm and ranch land, work with communities to secure a sustainable future for farms, and support policies that help farms thrive.

Support labeling of GMO products

Facts about agriculture, Oregon's greenest industry

• Egg shell color is determined by the breed of hen and has no effect on quality , nutrients, or flavor.
• The apples from one tree can fill 20 boxes every year.
• A cow chews her cud six to eight hours a day.
• Christmas trees take seven to 10 years to mature.
• American's et about 125 pounds of potatoes a year.
• Over 200 million pounds of blueberries are grown every year in North America.
• The name asparagus comes from the Greek language and means "sprout" or "shoot."
• Pumpkins were once recommended for removing freckles and curing snake bites.
• As bell peppers mature, their color changes from green to red and they become sweeter.
• 12 bees must collect the nectar from 2,000 flowers to make a tablespoon of honey.
• It is physically impossible for pigs to look up into the sky.
• More than half the nation's tomato consumption is in the form of ketchup and tomato sauce.

Synthetic Nutrients in Organic Foods

USDA Seeks Public Comment Due December 26, 2012

The United States Department of Agriculture (USDA) is seeking public comment on a rule that would continue its policy of allowing the indiscriminate and illegal addition of synthetic nutrients to organic foods.

Nutrients occur naturally in foods, and many are essential for good health. But organic consumers expect that any added nutrients in processed foods be derived from natural or organic sources rather than synthetic versions that are mass-produced in laboratories and factories by chemical corporations, often using hazardous petrochemical solvents.

If you agree that organic foods should be free from unnecessary synthetic ingredients, as the federal organic regulations require, please make your voice heard.

Make your voice heard. Full instructions for commenting to the USDA: www.cornucopia.org/instructions-for-submitting-public-comment

Additional Background

In the past six months, organic stakeholders won a string of victories at the National Organic Standards Board (NOSB) meetings, which upheld organic integrity and rejected corporate petitions for eight synthetic nutrients.

Rather than respect the organic law and accept the NOSB recommendation and the will of the organic community, corporate food manufacturers like Nestle have refused to remove the synthetic nutrients from organic foods, and have turned instead to the USDA for help.

Sadly, the USDA seems all too eager to help them out. Despite a 2011 public apology by USDA Deputy Secretary Kathleen Merrigan for the previous administration’s creation of a loophole in the organic standards, which led to the indiscriminate and illegal addition of synthetic nutrients to organic foods, the USDA is now unwilling to back this apology with concrete action, and is once again catering to corporate interests.

The USDA initially proposed closing the loophole in January 2012, and both the organic community and corporate food manufacturers supported their proposed rule. But that was before the NOSB voted on the petitions for synthetic nutrients. Food manufacturers, such as Nestle, likely supported the initial proposed rule because they expected that the NOSB would approve the synthetic nutrients that they are currently putting in organic food (in the past, the NOSB has all too often sided with corporate lobbyists in a desire to "grow" the organic market).

When the NOSB rejected Nestle’s and other corporate petitions, the USDA tabled its initial proposed rule and came out with a weakened rule that keeps the loophole and the illegal policy on nutrients in place.

The organic community must make clear that synthetic nutrients should be individually reviewed by the National Organic Standards Board, and if approved, should be individually listed on the National List of allowed materials. All loopholes and incorrect interpretations of the organic standards must end now.

The NOSB, after considering extensive public comment, has made clear that synthetic nutrients have no place in organic foods. The USDA must take immediate enforcement against any and all synthetic nutrients that are not on the National List of allowed materials and that have been rejected by the National Organic Standards Board.

Not strictly following the law passed by Congress to regulate organics (the Organic Foods Production Act of 1990), in this regard, will likely lead to a messy and expensive legal battle for both the USDA (US citizens) and The Cornucopia Institute. Together, we must demand that the spirit and letter of the law be followed.

For the full story and complete background, please click here to read Cornucopia’s position paper.

The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Its Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit.

Top Ten Reasons to buy from Local Growers

Rediscover Taste: Most local growers are not concerned with transporting their products for thousands of miles. Instead they can select varieties that are known for one primary quality: flavor. Thanks to processed foods, laden with fats and sugar, our taste buds have been numbed a bit. Warning: A visit to the farmers' market or a CSA delivery can introduce flavors that can alter future expectations for flavor. Taste at your own risk!

Explore the Diversity of Food: Step into a produce department of a grocery store and you will usually find two kinds of lettuce, one type of carrot, two kinds of onion, and two or three kinds of potato - selections that are designed to travel many miles and sill look good in the market weeks after the crops were picked. Stroll through a farmers' market and there is no way to predict what you will find! Local growers select crops for a variety of reasons: adaptation to geographical regions, exceptional taste, heirloom qualities, rarity, and for some, unusual physical traits can persuade a grower to give it a try. How many varieties at a farmers' market? One never knows.

Enhanced Quality and Nutrients: Shipping produce from other parts of the country and the world requires growers to pick it 4-7 days before it is ripe. Despite careful packaging and refrigeration, most produce will loose a significant amount of its nutritional value during its travels. Local growers often pick the morning of the market, or CSA delivery to ensure ripeness, freshness and nutritional quality.

Locally raised meat often lacks the additional antibiotics used with factory-farmed meat. Studies show that grass-fed, often available only from local sources, has a higher amount of omega-3s, a "good" fat that aids in brain function.

Celebrate the Seasonal Abundance: With the exception of the last 50 years, humans have had a seasonal relationship with food. Food was grown, preserved when abundant, and treasured during the winter. The international infrastructure of modern agriculture has altered our expectations for food availability; fresh produce in the winter is a modern invention that most of us enjoy. Buying locally produced food is a wonderful way to celebrate the seasons of food. In addition, when an item is in full harvest, the abundance usually makes it more affordable.

Empower Regional Food Access and Security: Most people know the adage "don't put all your eggs in one basket" as a warning against risking losing everything in one event. But our centralized food structure does just that by relying exclusively on a global transportation system to deliver our food from distant places. For decades cheap oil has fostered the unusual arrangement of transporting food thousands of miles from its origin. Purchasing food from farmers and ranchers in your region builds an agricultural network that will be affordable and reliable when oil no longer is.

Contribute to the Local Economy: Buying food from chain grocery stores depends on a large infrastructure to support a global food system that removes about 93% of food dollars from a local economy. When you buy directly from a local grower, 90% of that money is returned to the grower and stays within your local economy.

Voice your Values: Kentucky farmer and acclaimed writer Wendell Barry wrote, "Eating is an agricultural act." Choosing to buy a portion of your food at a farmers' market, through a CSA or from a local meat producer is an opportunity to vote for a food system that supports regional growers and ranchers, nurtures a local economy, is kinder to the environment, assures high nutritional quality, and delights in diversity and exceptional taste.

Develop Community: Robert Putnam noted in his book, Better Together: Restoring the American Community, that since the late 1960s, Americans began "to join less, trust less, give less, vote less and schmooze less." Gathering our weekly food does not have to be a chore on a list; it can be an experience, even a celebration! Buying directly from growers at farmers' markets or through CSAs offers a weekly opportunity to meet your neighbors and know your farmers.

Witness Passion and Commitment: People who grow food for a living are well aware that farming is not a "get rich quick" scheme. Long hours that require physical stamina, risk factors beyond their control (weather, pests, etc.) and a lack of financial security can easily wear down the toughest farmers. Many factors can motivate people to grow food but it's likely that passion for both the process and the product plays a big role in their commitment to farming.

Reduce Environmental Impact:  Our current centralized agricultural system uses a significant amount of energy to grow, package and deliver food. Large factory farms generally use petroleum- based fertilizers and pesticides to produce crops (leading to soil depletion and erosion). Those crops are then encased in foam and plastic so they can travel in a refrigerated compartment 1,500 miles (average mileage for food product transportation). After delivery, refrigeration is often required so the crop remains presentable to consumers. This system is responsible for at least 20% of the United States' greenhouse gas emissions.

In addition, the plastic packaging used in this system has substantially impacted our waste system. In 2009, US consumers used 13 million tons of plastic containers and packaging. Only 9% of that plastic was recycled.

Locally produced food uses far less energy in all aspects of growing, packaging and transporting. Brining a bag or basket to the market eliminates much of the plastic used in our food system.

Buying healthy, fresh produce in season - and on a budget

When we talk about produce in our workshops, we are often asked whether “eating seasonal” is important. At first, we passed it off as a bit of an advanced topic – we just want you to eat your vegetables, people. However, after further consideration, we realized that eating seasonally keeps people moving in the right direction from a taste, nutrition and budget perspective. However, “eating seasonal” isn’t as easy as it sounds, considering in America, we can eat whatever we want, whenever we want. Grapes in March? Asparagus in October? It’s all available (even if it has to be shipped 3,000 miles to get here). So let’s demystify seasonality, and talk about five reasons to go seasonal.

1. Seasonal = Less Expensive

The aforementioned grapes in March are probably going to come from Chile, and will probably cost you upwards of $5 a pound. Buying things out of season means long shipping times, fuel costs and other factors that all add up to an insanely huge price tag. And even if they’re not shipped a great distance, growing out-of-season produce in a faux-summertime greenhouse in the U.S. still adds up to more energy consumed and costs incurred, which are (of course) passed along to the consumer. Eating seasonally means buying things that can be grown locally (or relatively locally), in their natural weather and climate conditions. Less energy, less transit time, cheaper price tag. Winner.

2. Seasonal = More Nutritious

Vegetables may not be as much fun to eat as, say, coconut butter, but we eat them anyway, because we know they’re so nutritious. So why would you purposefully buy produce that has lost so much of it’s nutritional kick? As soon as a fruit or vegetable is harvested, the nutritional breakdown begins. Many vitamins present in the fruit or vegetable before harvest are highly unstable and are largely depleted after a few days. Since out-of-season produce may be shipped from thousands of miles away, it spends many days in transit, all the while losing some of the key nutrients. Buying produce at its height of seasonality (freshness) means the naturally occurring vitamins, minerals and phytonutrients are also fresh.

3. Seasonal = Yummy

Kale, spinach and tomatoes may not make the top of our “fun foods” list – but they fall to the very bottom when they taste flat and dull. Fresh produce picked in-season is going to please our palates the most – think of a crisp Gala apple in October, or a juicy tomato in August. Out-of-season produce spends ten days in a transit crate, and arrives in your supermarket bruised, squishy and tired, lacking the vibrant flavors that make fresh vegetables and fruits so darn good.

4. Seasonal = Variety = Good

Eating seasonally means that every few month or two, we’re trying something new, and that’s a good thing for our taste buds and our health. Different vegetables and fruits contain a wide range of vitamins, minerals and phytonutrients… but we don’t get the good stuff that comes from asparagus, winter squash or nectarines if all we eat are peppers, onions and apples. Following the seasons forces us out of our produce comfort zone – and increases the chances that we’ll stumble upon a few new vegetables or fruits that we didn’t even realize we liked.

5. Seasonal = Natural

A big part of our Whole30 program is designed to help you reset your broken food and hunger mechanisms. We want to return you to the place where “hungry” means “hungry” (not “bored”, “depressed” or “cranky”), and we want you to be in tune with whether your body is craving a particular food, or whether your brain just pitching a sugar tantrum. Being more focused on eating seasonally will help you reset those ancient and beneficial connections between body and brain, between ancestral heritage and today’s unnatural modern world. Fruit in the middle of winter isn’t “normal”, but acorn squash or kale chips sure do feel… right. Try making seasonal eating a bigger part of your Whole30 program and see if those connections reset even faster.

Get Seasonal-Savvy

So now you’ve got five good reasons to go seasonal… but what exactly is in season today?

Here’s where we’ve really got you covered.

Check out our all new, updated for 2012 Seasonal Produce Guide, designed to take all the guesswork out of produce seasonality. We’ve categorized things into the four seasons, plus a small “year-round” category as a nod to some of the technological innovations that allow us to have some foods around the clock. There are some regional variances, but in general, stick to things that are in season (or close to it) for the freshest, healthiest, tastiest produce in town.

We’ve even given you some helpful hints as to our recommendations for nutrient density, and a “organic” indicator that indicates whether the particular item is generally ‘clean’ (pesticide-free) or ‘dirty’ (heavy on the chemicals, so buy organic if you can).
Source: whole9life.com/2012/01/seasonal

How To Extend The Life Of Summer Produce

One of the best things about summer is the vast bounty of fruits and vegetables. If you've visited a farmers' market or farm stand recently, you've seen that the season has already begun to provide us with beautiful produce. Many of us go to the market with the best intentions and buy as much as we can carry or afford, but then we're left with the duty of storing our haul. Produce simply doesn't last that long once it has left the farm. And sometimes we forget about the things we've bought and they spoil -- how unfortunate! But if you follow our guide on how to store your fruits and vegetables properly, you will be able to extend their storage life so you can enjoy them when you're ready to eat them.

Not all vegetables benefit from storage in a cold refrigerator: summer produce such as tomatoes, peaches, plums and nectarines should be kept on your counter -- only once they're really ripe should you place them in the fridge to slow down the ripening process, but it's best to eat them before that. Delicate fruits like berries or cherries and most green vegetables are best kept in the fridge where they can stay cool and moist (in most cases it's in the crisper drawer). It's all about finding the right balance of moisture and air circulation for each type of vegetable.

Summer Squash And ZucchiniSquash has a tendency to lose flavor and crispness when it's stored uncovered. Place dry, unwashed squash in a plastic bag and remove as much air as possible by wrapping the bag around the squash. Keep the squash in a crisper drawer for up to 5 days.

Lettuce When you get your lettuce home from the store, it's best to separate the leaves and wash them in a sink full of cold water. Spin the leaves dry in a salad spinner. Then roll them up in a kitchen towel or paper towel and place it in a sealable bag. Make sure to keep the leaves whole and keep them in an area of the fridge where they won't get shoved or damaged. Lettuce cleaned and stored this way will last for 1 week.

If you buy prewashed, bagged lettuce, store it with a dampened piece of paper towel stuck in the bag. It will last for up to 1 week.

Green beans are hardier than most people think -- if you buy them fresh, bright green and blemish-free you can store them for as long as 1 week. Place dry, unwashed green beans in a sealable plastic bag and keep them in the crisper.

Herbs Most hardy herbs like rosemary or thyme can be stored in sealable plastic bags with perforations. Herbs like parsley and cilantro should be stored in a glass of water with a bag placed over top of them in the refrigerator (make sure to cut an inch or so of the stems so they can drink the water). They will last for about 1 to 2 weeks. Basil and mint don't do well in the cold so store them in a glass of water on the counter.

Berries are some of the most perishable fruits. Arrange dry unwashed berries in a single layer on a tray or shallow container lined with paper towels. Cover them loosely with additional paper towels so they stay moist but also have air circulation to prevent mold. Berries will last up to 5 days this way. Wash them before eating.

Asparagus benefits from being stored in water. Without washing the asparagus, cut an inch or so off the stems and place in a container with 2 inches of water. Cover with a plastic bag and store in the refrigerator for up to 5 days.

Beets Cut off the greens from the beets once you get them home. Store the unwashed beetroots in a perforated plastic bag in the crisper drawer. Or if you buy beetroots already in a bag, punch a few holes in the bag and store them that way. The beets will last for up to 2 weeks.

Artichokes The key to storing artichokes is keeping them moist. Remove about 1/2 inch from the stem. Place unwashed artichokes in a sealable plastic bag. Sprinkle the stem with some water and seal the bag. Store on the refrigerator shelf for 5 to 7 days.

Corn One mistake people make with corn is husking them at the supermarket before buying them. The husk is a built-in storage device. When you get your unhusked, unwashed corn home, cut off any long stem, wrap the corn in a plastic bag and keep them in the crisper. Corn will last for 2 to 3 days -- any longer and you risk the corn turning starchy.

Carrots need the right balance of moisture and air circulation in storage. First remove the leafy greens as they deplete the nutrients from the carrots. Wrap the carrots in bubble wrap and store in the crisper. The bubble wrap helps the carrots retain moisture but also allows for air circulation. Carrots will last like this for 2 weeks.

Cucumbers Improperly stored cucumbers either go slimy or shrivel up in the fridge. Wrap each cucumber (dry and unwashed) in a paper towel and place them in a plastic bag. Keep in the crisper for up to 1 week.

Radishes can easily go soft when not stored properly. When you get them home, cut of the tops. Store the radishes in a container of shallow water in the refrigerator for up to 5 days. The water bath will keep them crisp.

Okra tends to go slimy if not stored properly. Keep dry, unwashed okra in a paper bag or wrapped in paper towels in a perforated plastic bag. Keep in the crisper for 2 to 3 days.

Peppers and chiles need a bit of moisture as well as air circulation. Place dry, unwashed peppers in a plastic bag with perforations. Keep them in the crisper for up to 5 days.

Scallions, Spring Onions, Green Onions Scallions easily go slimy when stored improperly, which is usually when it's wrapped in plastic. Instead place unwashed scallions in a jar filled with a couple of inches of water. Cover with a plastic bag and keep in the refrigerator for up to 1 week.

Cherries Since cherries bruise easily, store them (unwashed) in a shallow container to distribute their weight. Cover loosely with a towel or plastic wrap to allow for some air circulation and keep in the refrigerator for about 2 to 4 days.

Peas are very delicate so they won't last long in storage, but if you can't cook with them immediately it's best to pack the dry, unwashed pods in a plastic bag. Keep the peas in the crisper for up to 2 days.

Eggplant can easily shrivel up and dry out in the refrigerator when not stored properly. Store it wrapped in a plastic bag with as much air removed as possible. Keep on a shelf near the front of the refrigerator or in the crisper for up to 1 week.

Source: www.huffingtonpost.com/2012/06/21/extending-the-life-of-summer-produce_n_1616857.html?ref=topbar

Eat what you can and what you can't you can

We also have links to simple instructions on canning, freezing and drying many fruits and vegetables, such as how to make jam, apple butter, applesauce, spaghetti sauce, salsa, pickles, ketchup or freezing corn.

Nutritional Content of Fresh Fruits and Vegetables Compared with Canned

Food safety - what is botulism?

This page provide basic facts regarding food poisoning and pathogenic microorganisms and natural toxins related to home food preservation (canning, bottling, drying, jams, salsas, pickling, sauces, etc.). Look up any pathogen (botulism, salmonella, Staph, etc.) and find out what it does and how to prevent it.

All About Home Canning*, Freezing and Making Jams and Jellies

Buying healthy, fresh produce in season - and on a budget

12 Foods to Eat Organic

Apples, Celery, Strawberries, Peaches, Spinach, Nectarines (imported), Grapes (Imported), Sweet Bell Peppers, Potatoes, Blueberries, Lettuce, Kale tied with Collard Greens

The benefits of eating organic food go straight to the farm, where no pesticides and chemical fertilizers are used to grow the organic produce shipped to grocers. That means workers and farm neighbors aren't exposed to potentially harmful chemicals, it means less fossil fuel converted into fertilizers and it means healthier soil that should sustain crops for generations to come.

For individuals, organic food also has benefits. Eating organic means avoiding the pesticide residue left on foods, and it may even mean more nutritious varietals, though research into that subject has yielded mixed results. While there are few if any proven health impacts from consuming trace quantities of pesticides on foods, a growing number of people take the precaution of avoiding exposure just in case, particularly in the cases of pregnant women (growing babies are exposed to most of the chemicals that mom consume) and the parents of young children.

But organic food can cost more, meaning many families are loathe to shell out the extra cash for organic produce on every shopping trip. That's what makes the Environmental Working Group's annual list of the dirty dozen foods so useful. The group analyzes Department of Agriculture data about pesticide residue and ranks foods based on how much or little pesticide residue they have. The group estimates that individuals can reduce their exposure by 80% if they switch to organic when buying these 12 foods.

The USDA and farm and food industry representatives are quick to remind consumers that the government sets allowable pesticide residue limits it deems safe, and the produce for sale in your grocery store should meet those standards. Watchdogs like Environmental Working Group see those limits as too liberal, and see the dirty dozen list as a teaching tool to educate consumers about the benefits of organic food.

Even Environmental Working Group says that the benefits of eating fresh fruits and vegetables outweighs the known risks of consuming pesticide residue. At TheDailyGreen.com, we always favor educating consumers so that we can make the decision for ourselves.

Note: The 2011 dirty dozen list reflects testing data from the 2010 harvest, and because some pesticide use is dependent on weather conditions that vary by farm, it may not reflect the pesticide residue on produce in your grocery store. That's why we include not only those fruits and vegetables on Environmental Working Group's current list, but produce that has made the list in the past, as well as information about pesticides used to produce meat, dairy and some other favorite foods that aren't on Environmental Working Group's latest dirty dozen list. In general, tree fruits, berries, leafy greens dominate the list. Since the USDA tests produce after a typical household preparation, fruits and vegetables with thick skins that are removed before eating (melons, avocado, corn, etc.) tend to have the lowest amounts of pesticide residue. If you don't see a favorite food here, check What's On My Food, a project of the Pesticide Action Network that makes the same USDA pesticide residue testing data available in an easy-to-use database.

Organic foods are better for the environment and your health, right?
Yes. But...

Are the foods you're buying truly organic? You might be surprised when you CHECK this out...

Yesterday I went to our local grocery store and found the following foods that said "ORGANIC" on the front, but in really small print on the back it read "Made in China"...

1. Spinach
2. Sugar snap peas
3. Strawberries
4. Eggs
5. Peanut butter

Be careful when shopping for organic foods, as they might be more toxic than beneficial. Here's why...

Many stores outsource their products from China. The problem?

China doesn't ensure that "organic" products meet the USDA health standards.

Food manufacturers in the US must meet the USDA's requirements of how a product is grown, processed, and handled. When you see "ORGANIC" on packaging, it ensures that no chemical pesticides were used and that the food was made in environmentally-friendly conditions.

Manufacturers from China, on the other hand, don't follow the same protocol. They have "organic" on the label, but no one is actually inspecting or verifying this to be true.

China's over-use of pesticides has contaminated both the food and the land. What's more, human waste is widely used in farms as fertilizer, which is a potential source of deadly bacteria, such as E. coli. (I wish I was kidding)

In addition to dangerous chemicals and sewage, Chinese groundwater is terribly contaminated. It's estimated that 10% of China's groundwater is contaminated by arsenic and/or lead.

And it's this same groundwater that is used in growing the crops that are found in our stores.

You may be wondering what it takes to be considered Organic...

To be classified as "organic" in the US, foods must be:

"...produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives."

So, when looking at the labels on food products, don't just examine the Nutrition Facts and Ingredients. Also pay attention to where it's from. If you see "Made in China" - I'd suggest putting it back for another brand.

To your health!

Organic Farming

Clearwater Cranberries Sixes. Fruits, berries 541-332-3381 evenings, or smckenzie525@yahoo.com

Coastal Tomatoes , 19058 Woodton Ln, Brookings, OR 97415 541-469-6090

Curry Foods is sponsored by the Curry County Economic Development Department, in partnership with the Curry Soil and Water Conservation District (SWCD). It offers a search for products from some of the more than 200 Curry County family farms, as well as farmer profiles www.curryfoods.org/ E-Mail

Daisy Field Produce (Crescent City, CA) Fresh, local, organic food is our specialty. Our family grows vegetables, herbs and flowers in our gardens. We use all-natural growing practices and are registered as "organic" producers in California. Wholesale: Please email us to get your fresh, local, sustainable produce! We appreciate your business and every time you spread the word by enjoying our produce with friends or forwarding this email. Contact Information. Kelly Troyna sites.google.com/site/daisyfieldproduce/home , E-Mail

GB&K Farm Enterprises . They have eggs, greens, shortly beets, tomatillos, chard, kale, and more. 25025 Pistol River Loop, Gold Beach, OR 97444 541-247-7223

Goat Haven Farm, providing specialty herbs and vegetables for culinary uses.....medicinal herbs planned. Brookings E-Mail (cell) 707.951.1882

OregonFresh.net Agri-Business Council of Oregon provides lists of farmers' markets, farm-direct markets, roadside stands, garden centers, nurseries and Oregon food producers and processors. Organized by county and searchable by name.

Valley Flora Farms Langlois, Vegetables, 541-348-2180 zoe@groundswellfarm.com

Wynndom Rose Farm, Gold Beach, Vegetables - Chetco Grange, 541-247-2182 after 6pm or lwynnj@yahoo.com

Direct to the public

Creating a positive food safety culture at farmers' markets; training materials available for download

Farmer's Markets
Raise the next generation of Farmer's Market shoppers! Bring the kids.

Brookings-Harbor Farmers and Artisans Market (Brookings, OR) Enjoy produce, fresh eggs, food and crafts offered by local farmers, family businesses and artisans, every Saturday morning from June 2 through mid-October (on the boardwalk by the water in the Port of Brookings Harbor). Outdoor market featuring over 40 vendors from the coast and nearby Rogue Valley. Local musicians add to the festival atmosphere. Now in its 9th season Enjoy the ambiance of an open-air market by the water. No animal policy except for service animals. Lower Harbor Road off Highway 101, June 2 - Oct 13, Sat, 10 am - 4 pm Boardwalk at Port of Brookings-harbor, Saturdays, 10am to 4pm. 2-day markets are July 21/22; August 4/5 . .We are a certified farmers market with the state of Oregon Agriculture Department. Contact Information about us: Accepts food stamps and WIC. Violet Burton E-Mail

Chetco Grange Farmer's Market (Wed, 10am - 3pm ) We get weekly fresh organic produce and eggs and get to try new veggies! We are supporting locally grown food and local people. Our family is healthier!

Crescent City Farmers' Market , begins on the 3rd Saturday of June and ends on the last Saturday of October. Held at the Del Norte County Fairgrounds, the market celebrates the summer harvest of fruits and vegetables at their freshest, as well as plants, eggs, baked goods, and products handcrafted by local artisans. 707-464-7441

Gold Beach Farmer's Market - information to come

Port Orford Farmer's Markets Sat 9am-`12m, (June-September, weather permitting) Hawthorne Galley Sculpture Garden at Battle Rock Park. Vegetable and flower starts, organic greens, herbs, garlic and produce, local eggs from pasture raised chickens, local pastured pork and grass fed beef (some lamp when available). Artisan cheese, local fish from Port Orford Sustainable Fishery (halibut, salmon, ling cod, rockfish, black cod depending on availability) and local honey. As the season progresses there will be lots more produce. 541-287-2000 or laurieprounty@gmail.com

Do it yourself!

10:46
A guerilla gardener in South Central Los Angeles

37:06
Best Crop to Grow When Guerrilla Gardening & more Organic Garden Q&A

10:35
The two perennial crops you should grow in your home

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What to grow in your vegetable garden if you want to juice

Community Supported Agriculture (CSA)

Choosing a CSA
Questions You Might Ask your CSA
Tips for Potential CSA Members

Advantages for consumers:

• Eat ultra-fresh food, with all the flavor and vitamin benefits
• Get exposed to new vegetables and new ways of cooking
• Usually get to visit the farm at least once a season
• Find that kids typically favor food from "their" farm – even veggies they've never been known to eat
• Develop a relationship with the farmer who grows their food and learn more about how food is grown

Ocean Air Farms (Fort Dick, CA) is a small scale family run organic farm operating a C.S.A. (Community Supported Agriculture) and selling at farmers market, local stores, and restaurants. We grow over 30 different vegetables, herbs, and flowers. Along with all the veggies, we also have a herd of dairy goats, a flock of Icelandic sheep for wool and meat, a heifer named Bessie that we hand-milk, a couple calfs, a few bee hives, seasonal hogs and meat chickens, two dogs a worker "hershey" and a guardian "Bowdie", and several barn cats. We make and sell home made goats milk soaps, and are exploring the art of cheese making. We offer an internship program (details found at www.attra.com.) and volunteer days on Wednesdays. We also offer a "Market Membership" program for farmer's market shoppers. Contact Information: Paul and Julie Jo Madeira, Ayer Williams www.oceanairfarms.shutterfly.com , E-Mail Mailing Address: P.O. Box 287, Fort Dick, CA 95538. CSA Details: Season: June through November. Type: single farm. # of Shares: 60. Full Share: $450-550/growing season (sliding scale) Work Req? No. Pick Up/Drop Off Points: St. Paul's Church (Fri) members pick up their shares every Fri in Crescent City between 2pm and 7pm. the raintree's (Tue). members pick in Fort Dick once a week on Tuesdays anytime after 2pm.

OtterBee's Farm & Fungi , (Brookings-Harbor, OR) owned and operated by Rich & Kathleen Dickson, allows us to combine our two main passions in life - farming in the Spring and Summer, and harvesting wild mushrooms in the Fall and Winter! Fortunately, we live in Brookings-Harbor, Oregon - known locally as the "banana belt" of coastal Oregon - and the temperate climate here in our region makes both farming and wild-harvesting possible. (more ...) (From $250.00) Enjoy 20 weeks of fresh, locally-grown, mostly organic fruits and veggies, June 20th through October 31st). Contact Information: Rich & Kathleen Dickson, 14387 Highway 101 South, Brookings-Harbor, OR 97415, 541-813-1136 E-Mail

Raw dairy

United States raw milk debate Note: In the United States, the CDCP estimated there were 47.8 million foodborne illnesses from 2000-2007. 3,037 people died. None from unpasturized fluid milk. Source: wwwnc.cdc.gov/eid/article/18/3/11-1370-f1.htm

What's wrong with Milk? Dr. Mercola
State-by-State Review of Raw Milk Laws Retail sale legal in 10 states including three of our neighbor states - Washington, Idaho and California. Farm sales are legal in 16 states including Oregon. It is illegal in 10 states and DC.
Where can I find Real Milk? List of Real Milk Oregon Dairies
Alexandre EcoDairy Farms (Crescent City, CA) is a family grass-based organic dairy on the northern California Coast, producing organic milk in Crescent City, Smith River and Ferndale. Our organic raw milk from grass-fed cows is a nutrient dense, whole food package of essential vitamins, minerals, live enzymes, amino acids and proteins. Contact Information: Paul and Julie Jo Madeira, Ayer Williams. www.oceanairfarms.shutterfly.com , E-Mail

Cattle feeding

Why Grass Fed Meats are Better for You
Beef and lamb that graze on grass deliver a healthy dose of good-for-you omega-3 fats compared to animals fed a mix of cereal, corn and soy, says recent research out of Northern Ireland. Keep in mind that oily fish, such as salmon and sardines, are still the best source with more than 10 times the omega-3s. When buying beef and lamb, look for cuts labeled “grass-fed” or “grass-finished.”
Source: www.eatingwell.com/food_news_origins/green_sustainable/why_grass_fed_meats_are_better_for_you

Grass-Fed and -Finished (beef, lamb, bison)
Grass-fed animals eat nothing but their mother’s milk, fresh grass and cut hay for their entire lives—versus animals raised conventionally, which graze until they reach a certain weight, then are sent to feedlots, where they are “finished” on grain diets until they reach market size. Health benefits: Some research suggests that grass-fed meats are richer in omega-3 fats and conjugated linoleic acid (CLA) than those raised on grains. Eco-benefits: Grass-fed-meat farms voluntarily certified by the American Grassfed Association (AGA, americangrassfed.org) or the USDA do not use antibiotics (which can end up in water systems) or grains (which require land to grow them and fuel to transport). Not all grass-fed beef is organic.
Source: www.eatingwell.com/healthy_cooking/healthy_cooking_101/shopping_cooking_guides/green_choices_meat_poultry_buyer_s_guide

How to Cook Grass Fed Beef
Avoid overcooking your meat by following our easy preparation tips. You can cook grass-fed ground beef and cuts, such as chuck, that are recommended for moist-heat cooking very much like you cook conventional beef. When cooking grass-fed steaks or roasts you need to make adjustments. Reduce the cooking temperature and take care not to overcook them. You may prefer grass-fed steak slightly rarer than conventional steak. Let the meat rest after cooking and remember that the internal temperature will increase by 5 to 10 degrees during resting. If you are marinating beef to tenderize it, allow at least 6 hours, but no more than 24 hours (longer makes it mushy).

Test kitchen note: We tested these recipes with several types of grass-fed beef as well as conventional beef (the two can be used interchangeably here). The fat percentage is not always shown on packages of grass-fed ground beef, especially when you’re buying from a local supplier. If you can, choose ground beef that is at least 90% lean. (We use 93%-lean in our analyses.)

So how does it taste? The EatingWell Test Kitchen did a blind taste test of conventional versus grass-fed beef. We found that when it comes to beef, taste and texture are a matter of personal preference. Our recommendation? Try your own taste test at home and see what you prefer.
Source: www.eatingwell.com/food_news_origins/green_sustainable/how_to_cook_grass_fed_beef

True Meat Eaters Don't Get Fat

I always wanted to meet the Masai tribe in Kenya. I heard stories from warriors and met with some of the most respected herbalists in their villages. In fact, I’m currently working on a project with some Masai herbalists… but I’ll share more about that next time…

Today I wanted to share with you something about the Masai that I found most impressive…

I didn’t see one overweight person the entire time I was there. Everyone I came across in every single village was lean and strong.

The Masai eat very few vegetables and almost no grains. They love to eat red meat and drink raw milk.

Yet their rate of heart disease is almost zero. There’s a complete absence of dental cavities, obesity and they don’t suffer from chronic aging problems like our culture does.

It doesn’t prove cause and effect… but I believe the reason is because of red meat. And you can experience the same thing if you eat the right kind.

Today’s inferior cattle – raised on grains instead of grasses – don’t get enough natural compounds in their diet to keep them healthy. Plus the cattle are pumped up with hormones and antibiotics that get transferred into your system when you eat it for dinner.

The meat today is a far cry from the meat our ancestors enjoyed just a few generations ago. Back then it was full of nutrients that not only nourished their bodies, but literally burned fat off their bodies.

The reason is one of red meat’s most hard-to-come-by nutrients, the amino acid l-carnitine.

L-carnitine plays an essential role in maintaining a lean, well-functioning body. Here are just a few examples of what it can do:

Slows aging. L-carnitine shuttles fatty acids into the energy centers of the cells, where the fat can be burned to produce energy. When the body has sufficient carnitine reserves, the cells can burn more fat and generate more energy. Every cell in your body works better when it has optimal energy available to it.

Helps you lose weight. L-carnitine is important in weight loss because it helps convert body fat into fuel. It also raises levels of certain enzymes needed to metabolize sugars, starches and other carbohydrates. Plus 95 percent of all cells in your body rely on l-carnitine to melt fat away.

Increases mental alertness. L-carnitine converts to acetyl-l-carnitine (ALC). ALC enhances brain activity. It also prevents brain-cell death and protects nerve cells from degeneration due to aging or disease.

Protects your heart. L-carnitine reduces arterial plaque, lowers LDL (bad) cholesterol, and increases HDL (good) levels. These benefits appear in healthy people as well as in patients with heart disease.

Boosts potency in men. Sperm count, motility, and maturation are related to carnitine concentrations. Supplementation with L-carnitine improves sperm quality.

Enhances exercise. L-carnitine improves performance in sports and endurance. It also reduces the damage caused to the body that can occur during exercise.

Improves diabetes. Test data suggest that supplementing with l-carnitine can improve insulin sensitivity in individuals with type 2 diabetes.

The problem is your body can’t make enough l-carnitine on its own. The research on this is solid: you’re losing it with each passing year.

A groundbreaking study out of Spain spelled it out. Scientists looked at levels of this vital nutrient in muscle tissue across a range of age groups. They found “a drastic reduction” in older people.

Why? Because you can’t get enough of it from nature’s richest source… red meat.

That’s why I started using it as a critical component of anti-aging therapy in my medical practice years ago. After testing scores of patients, I realized that most people just weren’t getting enough through the food they ate alone.

After I started some of my patients on l-carnitine, they felt a difference in a matter of days. More energy and motivation. Clearer thinking. Greater confidence. Their health markers improved across the board.

To start increasing your l-carnitine levels, here’s what you can do:

Instead of nutrient-depleted grain-fed beef, switch to grass-fed beef. I like to get my grass-fed beef from a local farm, but you can also find it at your local farmer’s market, The Health Store and Rays or, in larger cities, a specialty grocery store such as Whole Foods or Fresh Market.

Make sure that it is labeled grass fed. Don’t be fooled by meat labeled organic. Most organic cattle eat grains. Plus, the organic label only means that the cattle do not have detectable levels of antibiotics or hormones in their body at the time of slaughter. It does not mean that ranchers have never subjected cattle to antibiotics or hormones.

Here’s a short list of healthy meats and how much l-carnitine they contain:

Food	Amount (oz)	Carnitine (mg)
Beef Steak	3.5	95
Ground Beef	3.5	94
Pork	3.5	27.7
Bacon	3.5	23.3

You can also supplement with l-carnitine. I recommend 1000 mg a day in the liquid form. It’s more absorbable compared to the powders and capsules. Make sure you choose a supplement that uses naturally occurring l-carnitine. Just one tablespoon a day is all you need.
Source: E-Mail from Al Searsm MD

Drugs In Our Meat – Shouldn't We Know?
Ever heard of the drugs oestradiol-17, zeranol, trenbolone acetate and melengestrol acetate? Probably not. That's because meat producers aren't required to tell you that these synthetic growth hormones - linked to increased risk of breast and prostate cancers in humans - are routinely injected or implanted into animals raised for meat in the U.S.

The European Commission has banned the use of these drugs in animals raised for human consumption in Europe, and forbids the import of meat containing these hormones from the US. But here in this country? The FDA not only allows these and other antibiotics and hormones to be routinely injected, implanted, or laced into farm or feedlot animals raised for meat, dairy or eggs, but it also doesn't require meat producers to tell you which drugs they use, or in what quantities.

While GMO labeling has taken center stage this past year in the fight for truth-and-transparency in labeling, there's another labeling battle looming: the labeling of meat, eggs and dairy products coming out of factory farms. These products routinely contain residues of dangerous antibiotics and hormones. The OCA plans to make the labeling of these products a priority in 2013.

Meanwhile, this week, the Government Accountability Project (GAP) announced it is suing the FDA - that agency that's supposed to be looking out for public health - because it won't release detailed information about which antibiotics are being used in what quantities in the animals raised for meat on our grocery shelves. We do know this: 80% of all antibiotics sold in the US are sold for use in animals raised for meat. Why? To make the animals grow faster and survive the hellish conditions in factory farms, or CAFOs (Confined Animal Feeding Operations). This means two things. Humans are indirectly consuming these antibiotics and hormones. And, as public health experts have warned repeatedly, the rampant and reckless use of antibiotics on factory farms is making antibiotics less and less effective as cures for diseases that affect humans. Learn more about hormones in meat . Learn more about antibiotics in meat . Learn more about the FDA's failure to protect consumers .

Stop the 'Monsanto Protection Act' and Other Dangerous Riders!
There's still time to let legislators know that we won't tolerate Congress's latest proposed giveaways, including immunity from federal law, to Monsanto and the rest of the biotech bullies.

Here's what's at stake. Attached to the Agricultural Appropriations Bill is the "Farmers Assurance Provision" (Section 733) which is nothing more than a sneak attack on American farmers, consumers and the environment. If passed, this rider, aptly renamed the "Monsanto Protection Act," would give Monsanto immunity from federal law by allowing the biotech industry to plant genetically modified crops, even if a federal court has ordered the planting be halted until an Environmental Impact Statement is completed.

On the Farm Bill side, Monsanto lobbyists have bought themselves several anti-regulatory riders that would effectively gut the USDA's ability to regulate the use of genetically engineered organisms (GMOs). The riders would speed up the review and approval process for new GE crops, and authorize the USDA to consider exempting certain GE crops from any review at all.

Now that Congress has returned, both bills are on the agenda. The Agriculture Appropriations could become part of an Omnibus Appropriations Bill and the Farm Bill could be included in a deficit-reduction agreement to avoid the "fiscal cliff.

Don't let Monsanto get away with this latest attack on farmers, consumers and the environment!

The Traitor Boycott: Tell Naked Juice to Stop Lying

Naked Juice probably doesn't want you to know that it's owned by Pepsi, which donated $2.5 million to help defeat Prop 37, the California Right to Know Genetically Modified Food Act.

But there's a lot more the product that sells itself as "100% juice," "all natural" and "non-GMO" doesn't want you to know. Like that it contains genetically modified soy. And synthetic compounds such as calcium pantothenate, produced from formaldehyde. And Fibersol-2, a synthetic digestion-resistant fiber produced by Archer Daniels Midland. Naked Juice probably doesn't want you to know that it's full of fructooligosaccharides, a synthetic fiber and sweetener, and inulin, an artificial and invisible fiber added to foods to increase fiber content without the typical fiber mouth-feel.

This week, let's let Naked Juice know that we're all done with its product until it cleans up its act. And, oh yeah, we think PepsiCo and Naked Juice should support I-522, the Washington State initiative to label GMOs. Please use the link below to write to Mike Torres, senior director of Communications for PepsiCo. And please join the hundreds of others who are publicly boycotting Naked Juice on its Facebook page.

Was the Prop 37 Election Stolen?
The most recent official vote tally released from the California's Secretary of State office on Dec. 3 claims that Prop 37, the California Right to Know Genetically Engineered Food Act, was defeated by a narrow margin of 51.5%-48.5%.

Or was it? Statisticians in California have uncovered a series of near-impossible "statistical abnormalities" affecting over 150,000 votes that could have swung the election. Their research strongly suggests that electronic vote tabulators in a number of California counties switched Yes on 37 votes into No votes. Statisticians found that Yes on 37 fared worse, on the average, in larger precincts in a number of California's most populous counties than it did in smaller precincts. These findings fly in the face of polls and common sense, given that the strongest support for Yes on 37 came from young people, younger moms, minority communities and low-income residents who are concentrated in these same larger urban precincts.

On Dec. 10, a donor to OCA and the Yes on Prop 37 campaign filed an official request for a recount in Orange and numerous other counties in California. OCA supports this recount request and will keep you informed on the results of the recount. We will not be satisfied by the "official" Prop 37 election results issued by the Secretary of State's office until there is a complete recount of the votes in all the counties exhibiting statistical abnormalities.

We've already reported extensively on the lengths Big Biotech and Big Food went to defeat Prop 37. On how they spent $46 million on non-stop ads full of lies and misinformation, and on false mailers pretending to originate from the Democratic Party. Were they desperate enough to flip enough votes to ensure their narrow victory?

We hope a recount will shed more light on this. For an overview of how electronic "vote flipping" may have stolen the Prop 37 Ballot Initiative, you can listen to this one-hour, in-depth radio show hosted by Bob Fitrakis, Ohio political science professor and expert on electronic voter theft. Among his guests are Francois Choquette, respected California statistician who is investigating electronic voter fraud on Prop 37.

How to Protect Your Family from Hidden Antibiotics

Conventional medicine needs to curtail its prescriptions for antibiotics, but even if you use antibiotics judiciously you're still exposed to significant amounts of antibiotics from the foods you eat. This is one of the primary reasons why organic, grass-fed, free-range meats and organic pasture-raised chickens, as non-medical use of antibiotics is not permitted in organic farming. These foods are also far superior to CAFO-raised meats in terms of nutritional content.

• Apart from growing and raising your own foods, your best option is to get to know a local farmer—one who uses non-toxic farming methods. If you live in an urban area, there are increasing numbers of community-supported agriculture programs available that offer access to healthy, locally grown foods, even if you live in the heart of the city.

  The Weston Price Foundation also has chapters all over the world and many of them are connected with buying clubs in which you can easily purchase these types of foods locally. Another resource you can try is Local Harvest , which you can use to find farmers' markets, family farms, and other sources of safe, sustainably grown food in your area. Source: articles.mercola.com/sites/articles/archive/2012/06/20/gaps-and-antibiotics-health-risk.aspx?e_cid=20120620_DNL_art_1
  

  Omaha Steaks. They run ads in USA Today promoting their steaks. The latest was a package deal for $49.95 plus shipping. It contained 3.5 pounds of beef (including hamburgers), 1 pound of chicken and 4 stuffed potatoes. That works out to over $11 a pound. So I wrote them the following. "Are all your livestock grass fed from start to finish. No added hormones, no steroids, no antibiotics. No grain, soy or corn?"

  Their reply:

  Dear Valued Customer,

  Thank you for your inquiry. At Omaha Steaks, we strive to provide the very best products and we appreciate your concerns.

  Omaha Steaks buys the very best beef from cattle producers and processors in the Midwest. To the extent that these producers prudently use growth hormones in their cattle raising process, our beef MIGHT have come from cattle raised with hormones. According to the FDA and reputable scientific bodies worldwide, the use of hormone growth enhancers is safe.

  The beef that Omaha Steaks purchases is fed a grain-based diet, predominantly but not exclusively corn (which may contain soybeans and wheat). The same holds true of the poultry; the feed used may contain corn and/or soybeans.

  If you have any further questions, please contact us via email or at 800-329-6500. Thank you.

  Sincerely,

  Julie Davis
  Omaha Steaks Customer Care

  Emily Mountain Ranch Grass Fed Beef, pasture based, 100% grass fed from start to finish. No added hormones, no steroids, no antibiotics. No grain, soy or corn. Our beef is processed in the field in October. Keith Smith, 99590 N Bank Chetco, Brookings, OR 97415, 541-469-4321

  Hastings Natural Beef , pasture based, 100% grass fed from start to finish. No added hormones, no steroids, no antibiotics. No grain, soy or corn. Our cows are never confined in a feed lot. Our beef is processed one animal at a time, which means your ground beef is guaranteed to come from a single source and not a blend of processing "leftovers". You can even request that all your cuts come from a single source to ensure product consistency. Grass-fed beef is not only leaner with lower levels of fat and cholesterol, it has been shown to have much higher levels of beta carotene (Vitamin A), conjugated linoleic acid (CLA_ and Omega-3 fatty acids. Our cattle are born and raised on the lush pastures of the Southern Oregon and Northern California coast. The cool climate and frequent rainfall create a sweet-spot with year-round ability to graze grass, naturally. Find us at the Vista Pub and the Chetco Grange Farmer's Market. The ranch is at 15342 Oceanview Drive, Brookings, 541-469-3759 www.hastingsnaturalbeef.com

  The Health Shop, 604 Railroad St, Brookings, OR 541-469-4184 (packaged grass-fed beef)

  Hildebrand Ranches, LLC, P.O. Box 12, Langlois, OR, 97450, 541-348-2571. We sell Beef. Contact: Steve Kalina By Phone in the evening, 541-348-2571 or E-Mail Take a tour of our farm.

  We sell: lamb, occasionally pigs. P.O. Box 43, Langlois, OR, 97450 Contact: Terry Wahl By Phone any time 541-260-4055 or E-mail Take a tour of our farm.

  Oregon Grass Fed Premium Blacklock Beef . All our cattle are born and raised in Oregon. Owned and managed by Oregon farmers. Processed and packaged by Oregon owned USDA facilities. Labels and boxing from an Oregon company. Distributed by OregonGrassFed. Sold in Oregon stores employing Oregon workers. Nutritional Facts My family's farm is located along 3 miles of river-front and the Pacific Ocean, at the mouth of the Sixes River and south of Blacklock Point. Starting with just 33 cows in 2008, I began expanding the herd to the capacity of the farm's pastureland. Oregon's strict water-use laws soon limited expansion at the Sixes River Ranch, so in 2011 I partnered with Mike Brown and Brown Livestock LLC to utilize his pastures and water rights. In 2013, I will completely convert the Sixes River Farm into a Cow-Calf operation, leaving all the grass finishing operations to Brown Livestock. Come visit the farms and I'll show you how these animals are raised from start to finish. Contact: Joe Pestana By Phone. Best Time to Contact: any time. 541-260-8969 E-mail or www.oregongrassfed.com Take a tour of our farm. All our pastures are all located in Curry County Oregon, located along the Sixes River, Floras Creek, Willow Creek, and Euchre Creek. PO Box 1011 Langlois, OR 97450 or E-Mail or 541-260-8969

  Ray's Food Mart - Grass-few beef in season, organic vegetables

  Wahl Ranches, LLC Langlois Grass-fed sheep. 541-260-4055 wahlnut55@aol.com

  You can find out more about how to get pasture-raised meat delivered right to your house, and where to buy it online, by visiting these websites:

  • American Grassfed Association (americangrassfed .org ) – Certifies farms and ranches around the country, works with the USDA to standardize what pasture-raised means, and has news and even recipes.

    US Wellness Meats (grasslandbeef .com ) – A resource for naturally produced meat, with videos and insight from experts.

    Local Harvest (localharvest .org ) – A complete index of farms near you.

     

  Free-range poultry

  Phil's Farm Fresh Eggs & Chicks, E-Mail, 541-661-4034 At the Grange

  How To Interpret The New Egg Carton Labels

  It used to be our choices were brown eggs or white eggs, small, medium or extra large. Now there are many other factors to consider when buying eggs.

  Unless you have a chicken coop in your own backyard, one time or another you've probably spent time staring at the vast display of eggs at the supermarket, wondering what to buy. If you've been confused and ended up leaving with the cheapest carton, you're not alone.

  Those egg labels are complicated to understand, to say the least, and many cartons carry so many different labels that it's hard to know how they relate at all. But there is a big difference between the conventional eggs that sell for $1.69 and the certified organic eggs that sell for $4.99 -- it has a lot to do with how the chickens are handled (abused vs. humanely treated). You may not want to pay up for the organic eggs, but once you realize what goes into producing those eggs, you will.

  We're helping you decode all those labels so you can get to the bottom of what each one means -- we've made it easy for you by pointing out the recommended ones.

  Regulated/Highly Recommended

  Certified Organic Organic eggs must come from chickens that are uncaged and have some access to the outdoors, even if limited. The hens are fed an organic vegetarian diet free of animal by-products, pesticides and genetically modified food as regulated by the USDA.

  Animal Welfare Approved The Animal Welfare Approved labeling is limited to family farms. It is one of the highest animal welfare standards. Hens have continual access to pasture and to shelter. They are also provided with vegetarian feed. No antibiotics are used for egg-laying hens. Beak cutting is not allowed.

  Regulated/Recommended

  Certified Humane Certified Humane means the hens are uncaged inside barns or warehouses but are kept indoors at all times. The hens are allowed to engage in natural activities (nesting, perching, dust-bathing) and are given space to do so (stocking density is regulated). Also no antibiotics or hormones are administered. Beak cutting is allowed.

  Food Alliance Certified Food Alliance certification means hens are uncaged and have access to outdoors. They are allowed to engage in natural behavior and there are specific requirements as to stocking density and space. But beak cutting is allowed.

  Not Regulated/Recommended

  Vegetarian Hens are fed an all-vegetarian diet free of any animal by-products. It's a superfluous label if the eggs you're buying are certified organic.

  Omega-3 Omega-3 labeling means the hens were fed fish oil or flaxseed, but there is no way of knowing the amount since it isn't regulated.

  Regulated/Not Recommended

  United Egg Producers Certified Most major producers comply with this voluntary program. Unfortunately this certification permits routine cruel and inhumane farm practices and caging. This is the worst, most misleading certification in that regard.

  Not Regulated/Not Recommended

  Cage-Free Cage-free means the hens are uncaged, but it doesn't mean they're free-range or roaming in the great outdoors. The hens are actually held inside a barn or warehouse where they can do pretty much as the please, but the living conditions can vary greatly.

  Natural There are no regulations for the term "natural." Any producer can put this label on their eggs -- it has no meaning.

  Free-Range Free-range means the hens are uncaged and have some access to the outdoors from the barn or warehouse, but since this term is not certified by the USDA there is no way of knowing how long those hens actually do spend outside.

  No Antibiotics/No Hormones The label "no antibiotics" or "antibiotic free" is superfluous if the eggs are Certified Organic, Animal Welfare Approved, Certified Humane or Food Alliance Certified. In any other case it's hard to know the validity of the claim since it would't have been regulated. All eggs have been free of hormones since the practice of using hormones in poultry was banned in the 1960s -- it's a redundant label.
  Source: www.huffingtonpost.com/2012/06/19/how-to-read-egg-labels_n_1609012.html?icid=maing-grid10%7Chtmlws-main-bb%7Cdl16%7Csec1_lnk3%26pLid%3D172088
  

  Wild fish and Seafood
  As of the early 21st century, fish is humanity's only significant wild food source.

  National Sustainable Seafood Guide

  Why do your seafood choices matter? Worldwide, the demand for seafood is increasing. Yet many populations of the large fish we enjoy eating are overfished and, in the U.S., we import over 80% of our seafood to meet the demand. Destructive fishing and fish farming practices only add to the problem.

  By purchasing fish caught or farmed using environmentally friendly practices, you're supporting healthy, abundant oceans.

  You can make a difference. Support ocean-friendly seafood in three easy steps:

  1. Purchase seafood from the Best Choices list, or, if unavailable, the Good Alternatives li. Or look for the Marine Stewardship Council blue eco-label in stores and restaurants.

  2. When you buy seafood, as where it comes from and whether it was farmed or wild-caught.

  3. Tell your friends about this.

  Learn more. Our recommendations are researched by Monterey Bay Aquarium scientists. For more information about your favorite seafood's, including items not listed here, visit www.seafoodwatch.org .

  Pocket guides are updated twice yearly. Get current information on your mobile device, at www.endofthelinecom , or by adding a free app to our iPhone.

  Best Choices: are abundant, well-managed and caught or farmed in environmentally friendly ways.

  • Arctic Char (farmed)
  • Barramundi (US farmed)
  • Catfish (US farmed
  • Clams (farmed)
  • Cobia (US farmed)
  • Cod: Pacific (Alaska longline)*
  • Crab: Dungeness, Stone
  • Halibut: Pacific *
  • Mussels (farmed)
  • Oysters (farmed)
  • Sablefish/Black Cod (Alaska* or British Columbia)
  • Salmon (Alaska (wild)*
  • Scallops: Bay (farmed)
  • Shrimp, Pink (Oregon)*
  • Striped Bass (farmed or wild**)
  • Tilapia (US farmed)
  • Trout: Rainbow (US farmed)
  • Tuna: Albacore (troll/pole, US* or British Columbia)
  • Tuna: Skipjack (troll/poll)

  Good Alternatives:  are an option, but there are concerns with how they're caught or farmed - or with the health of their habitat due to other human impacts.

  • Caviar, Sturgeon (US farmed)
  • Clams (wild)
  • Cod: Pacific (US trawled)
  • Crab: Blue**. King (US), Snow
  • Flounder, Soles (Pacific)
  • Herring: Atlantic
  • Lobster: American/Maine
  • Mahi Mahi/Dolphinfish (US)
  • Oysters (wild)
  • Pollock (Alaska wild)*
  • Sablefish/Black Cod (California, Oregon or Washington)
  • Scallops: Sea (wild)
  • Shrimp (US, Canada)
  • Squid
  • Swai, Basa (farmed)
  • Swordfish (US)*
  • Tilapia (Central America, farmed)
  • Tuna: Bigeye, Yellowfin (troll/pole)
  • Tuna: Canned Skipjack and Albacore*

  Avoid: for now as these items are caught or farmed in ways that harm other marine life or the environment.

  • Caviar, Sturgeon* (imported wild)
  • Chilean Seabass/Toothfish*
  • Cobia (imported farmed)
  • Cod: Atlantic, imported Pacific
  • Flounder, Halibut, Soles (Atlantic)
  • Grouper*
  • Lobster: Spiny (Caribbean)
  • Mahi Mahi/Dolphinfish (imported)
  • Marlin: Blue*, Striped*
  • Monkfish
  • Orange Roughly*
  • Salmon (farmed, including Atlantic)*
  • Sharks*, Skates
  • Shrimp (imported)
  • Snapper: Red
  • Swordfish (imported)*
  • Tilapia (Asia farmed)
  • Tuna: Albacore, Bigeye, Yellowfin (longline)*
  • Tuna: Bluefin*, Tongol, Canned (except Albacore and Skipjack)
  • Yellowtail (imported farmed)

  Key:

  • * Limit consumption due to concerns about mercury or other contaminants. Visit www.edf.org/seafood health

    ** Some or all of this fishery is certified as sustainable to the Marine Stewardship Council standard. Visit www.msc.org

  Local Honey

  CSAs Hive home of the Happy Honeybee, Chetco Gold Money. Our hives are nestled up the Chetco River at the edge of an old growth myrtle wood and acacia forest in the foothills of the Kalmopsis Wilderness Area. We are a nonmigratory apiary. We are dedicated to the organic/ecological management of bees. We never use pesticides. Our honey is local, raw, pure and natural. We hand extract and bottle out honey so that you may enjoy the full health benefits - because of this granulation will occur over time. Available at: The Cape Cafe in Gold Beach, The Health Shop in Brookings, Farmer's Market Chetco Grange. E-Mail

  Retail organic sources

  Fred Meyer - 325 5th St, Brookings 469-9035 Produce
  The Health Shop - 604 Railroad, Brookings, 469-4184 Meat
  Ray's Food Place - 615 5th St. 469-3113 Produce. Meat
  

NPA Certifies Products Containing 100% GMOs as Natural. Are they Working for You Or Big Pharma and Big Biotech?
The Natural Products Association (NPA), the leading trade association for so-called "natural" products, says it works for consumers. But does it? So far, no, says Dr. Mercola. But there's still time to do the right thing.

The NPA opposed Prop 37, the California Right to Know Genetically Engineered Food Act, which was narrowly defeated on Nov. 6. Taking a line straight from the No on 37 campaign playbook, the NPA argued that "Proposition 37 places every supplier, manufacturer, and retailer of food products at risk of unreasonable and frivolous litigation." Not true, but that didn't prevent the NPA from siding with Big Biotech on the issue of labeling genetically modified organisms (GMOs). Maybe because its members include DuPont, Bayer and BASF?

Or could it be that the NPA didn't like the fact that Prop 37 would have prohibited the use of the word "natural" on products containing GMOs? Polls show that many consumers believe that "natural" means "almost organic" or even "better than organic." The truth? "Natural" products are typically cheaper than the organic varieties, yet more expensive than conventional products that don't bear the word "natural." This allows companies to make billions selling "natural" products to consumers who think they're getting a premium product, when in fact, there's little or no difference between many "natural" and conventional products.

And what about NPA's "natural" certification process for personal care products? The truth? An NPA-certified "natural" personal care product can contain 100% GE ingredients!

Roxanne Green of PCC Natural Markets, a certified organic retailer that supported Prop. 37, is the newest member of the NPA's Executive Committee of the Board of Directors. Unlike NPA's CEO John Shaw, she supported Prop 37 and is also supporting I-522, Washington State's initiative to label GE foods in the state. Will Green be able to move the NPA toward its stated mission of protecting consumers? We hope so!

Hey, are you hungry? For food? For community? (http://bit.ly/KRnNqs)

Here are a few places around Brookings where you can enjoy a wonderful, hot, and healthy meal and a great feeling of community and fellowship. Please come visit and please help us to spread the word to others. If you would like to volunteer, make a donation, or have any questions, please come by or call Roger at 541-813-1178 or Ernie at 541-251-0148

Community Kitchens - Feeding those in need. Donations accepted from those not in need but who are looking for more community. Join us for lunch.

Mondays 12-1pm at the kitchen of Brookings Seventh Day Adventist Church, 102 Park Ave, 541-469-3030 (Corner of Chetco/Fern look up hill to the left of Chetco Inn.

Tuesdays 11:30am-1pm at the kitchen of St. Timothy's Episcopal Church, 401 Fir St, 541-469-3314 (The red church right by Azalea Park.

Wednesdays 12-1pm at the kitchen of Star of the Sea Catholic Church, 820 Old County Rd, 541-469-2313

Thursdays 12-1pm at the kitchen of Brookings Presbyterian Church, 540 Pacific Ave, 541-469-3725

Fridays 12-1pm at the kitchen of Trinity Lutheran Church, 1200 Easy St, 541-469-3411 (Follow 101 to Easy Street, intersection of 2nd and Easy Street)

Saturdays 12-1pm in the cafeteria at the Azalea Middle School, 505 Pacific St

Brookings-Harbor Community Helpers - Emergency food bank. Monday-Friday, 10A-1P, 539-A Hemlock St. 541-469-6988 (next to Abba Heating)

Free Medical Clinic for the uninsured. Clients are seen on a walk-in basis only. First come, first served. Tuesdays 1-4p at St. Timothy's Episcopal Church, 401 Fir St (The red church by Azalea Park.

Set up your own organic greenhouse

Aeroponics

www.ebay.com/itm/RainForest-318-Aeroponics-Growing-System-/300463584455#vi-content

Hydroponics

Q&A

• Northcoast Horticulture Supply - Crescent City, 1070 Hwy 101 N., Crescent City CA, 95531, 707.464.1200

  How to Grow

Videos

Bitter Seeds - Trailer
Blue Gold: World water wars **
Fast Food Nation **
Fat, Sick & Nearly Dead
Flow: How did a handful of corporations steal our water
Food, Inc. Michael Pollan is interviewed in some depth. (Food Rules)
Foodmatters
Forks Over Knives See Dr. Mercola's review
Fresh: New thinking about what we're eating
The Future of Food **
King Corn: You are what you eat ** Includes interview with Michael Pollan (Food Rules**)
Milk War

To learn more about Michael Schmidt, visit the Glencolton Farms
Campaign for Real Milk for an advocate’s viewpoint on raw milk
“Tip Sheet for Raw Milk.” for the Canadian government’s position@whoops

Supersize Me
Tapped
Vanishing of the Bees

** Available at the Chetco Public Library

Books

Food Rules: An Eaters Manual **, Michael Pollan 1:08:36
Why We Get Fat and What to do about It, ** Gary Taubes

** Available at the Chetco Public Library

Resources for new farmers

Partially due to the increased public awareness about where food comes from, American agriculture has experienced a renewed interest by young people - many of whom don't hail from established farming families.

Acknowledging this trend, American Farm Bureau was instrumental in the development of a new, valuable resource for beginning farmers and ranchers: Start2Farm.gov

This online portal includes links to training, financing, technical assistance, and other support services specifically for first-time agriculturalists. The sit also features a "Thinking about farming?" tutorial, an event calendar, and case studies about young people who have successfully launched a career in agriculture.

Other resources for new farmers:

The OFB Young Farmers & Ranchers Program provides a social and informational network for Oregon's next generation of ag producers. Lean more at oregonfb.org or contact Amber McKinney at E-Mail or 503-399-1701 x 314

AFBF's Rural Community Building Blog at ruralcommunitybuilding.fb.org

Oregon State University's Growing Farms Workshop Series, information at smallfarms.oregonstate.edu

Oregon Farm Service Agency offices for information about grants, loans, and other programs for beginning farmers.

Friends of Family Farmers (FoFF), a grassroots organization promoting sensible policies, programs and regulations that protect and expand the ability of Oregon's family farmers to run a successful land-base enterprise while providing safe and nutritious food for all Oregonians. Through education, advocacy, and community organizing, Friends of Family Farmers supports socially and environmentally responsible family-scale agriculture and citizens working to shape healthy rural communities. Their website, which explains their different campaigns and programs, can be viewed at: www.friendsoffamilyfarmers.org or E-Mail or 503-759-3276

Current Farmers - Help Us Fight Hunger Today - Invest an Acre

ADM, The Howard G. Buffett Foundation, and Feeding America have partnered to launch Invest an Acre, a program to encourage farmers across the country to donate one acre or more of crop proceeds to help fight hunger in their own communities.

Don’t miss your chance to make an impact, dial 877-698-8228 now!

Summer Vacation = Hunger?

More than twenty-one million children receive free and reduced price meals during the school year, yet only 2.3 million of those children access free meals from U.S. Department of Agriculture’s (USDA) Summer Food Service Programs in the summer. In an effort to raise awareness of where families can find free and nutritious meals for their children this summer. Feeding America and the Ad Council are distributing a new localized Public Service Advertisements (PSAs). The new campaign highlights that “summer isn’t fun when you’re hungry.” The PSAs direct families to contact their local food bank for help or visit FeedingAmerica.org/SummerMeals to find more information on the program in their area. (Editor's note: The news release didn't have contact information. We have requested this information and will post it as soon as it becomes available.)

The GMO Battle is Heating Up, Big Time

This week we’re replaying three Food Revolution Summit interviews on the truth about Genetically Modified Organisms (GMOs).

A majority of Americans say they would choose not to purchase a genetically modified product if given the choice, and yet more than 70% of the foods in US supermarkets and restaurants contain genetically modified ingredients.

FDA scientists warned that GM foods could create unpredictable, hard-to-detect side effects, including allergies, toxins, new diseases, and nutritional problems. Yet despite their recommendations, there have never been any long-term studies conducted on humans.

Meanwhile, Monsanto-patented GM seeds are now planted on more than 90% of the US corn, soy, canola and sugar beet cropland. The company is making billions.

Approximately 90% of the American public supports mandatory labeling of genetically modified foods. And yet last week, when two states, Vermont and Connecticut, attempted to pass legislation to require extremely popular GMO labeling, it was legal threats from Monsanto that ultimately killed the legislation.

Knowing full-well that a GM label would have a profound impact on consumer choice and therefore on Monsanto’s profits, the company is threatening to hold states liable for any resultant loss in business.

Some of us, however, think that we should have a right to know what’s in our food. We want the opportunity to make informed choices about whether or not we consume GMOs.

A ballot initiative to require labeling in California, which is the world’s 8th largest economy, would effect packaging and ingredient decisions nationwide and even internationally.

The biotech industry is expected to spend $60 to $100 million trying to defeat the California initiative. They’ll say that it would raise prices, be bad for farmers, and subvert efforts to end world hunger. None of which is true.

But with 80% of Californians currently supporting the labeling initiative, Monsanto and its allies may have a tough time convincing a majority of the state’s voters that they should stay in the dark about what they’re eating.

California’s voters will go to the polls in November for what might be a watershed moment in the struggle. To stay informed, or to contribute time, talent, or treasure to the cause, visit labelgmos.org.

Two of the organizations at the forefront the GMO struggle worldwide are led by Summit speakers Ronnie Cummins (Organic Consumers Association) and Jeffrey Smith (Institute for Responsible Technology).

“The arc of the moral universe is long”, Dr. Martin Luther King, Jr., told us, “but I believe it bends towards justice.”

It doesn’t bend all by itself.

Yours for positive action,

Ocean Robbins

PS — Spread the word! If this message has been valuable to you, you can forward it to friends and family.
PPS — Get the latest free submission of groundbreaking interview replays, and check out the entire Empowerment Package, here.

Good Reason Note to Believe ANYTHING Monsanto Says!

Why Does Monsanto Always Win?

(Editor's note: Also, because they have people tied to Monsanto (former employees, future employees) within the administration, they've got Clarence Thomas on the Supreme Court, and had Karl Rove working for years to elect supportive federal judges around the country. They also threaten people. They're not very nice people. Actual, since Monsanto is not a person (Citizens United decision), maybe we could execute them for killing and maiming thousands of people and farms around the world.)

Story at-a-glance

• Monsanto spent $5.3 million lobbying US lawmakers last year, and has already spent $1.4 million in the first quarter of this year. Monsanto also exerts powerful influence over the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), and the Environmental Protection Agency (EPA)—all of which have a say in whether or not you get to know whether the food you’re eating has been genetically engineered
• Rep. Frank D. Lucas has received the most money so far from Monsanto. Lucas is chairman of the House Agriculture Committee, through which every farm-related piece of legislation must pass
• A total of 17 members of the House agriculture committee or their leadership PAC’s have received funding from Monsanto so far during this election cycle
• Monsanto has filed more lobbying reports on the upcoming farm bill than any other organization. The new farm bill is an omnibus piece of legislation that sets the nation's agricultural policy and addresses nearly every aspect of America’s farming and food industries. The current bill expires in 2013, and legislators are currently busy writing the new proposal, which will undoubtedly be skewed in favor of the biotech industry

If you've ever wondered how Monsanto"a company that admits it wants to own the world's food supply through its patented genetically engineered seeds" gets away with not having to label its products, all you have to do is follow the trail of money leading from their coffers into the pockets and campaign funds of well-placed politicians and regulators.

According to OpenSecrets.org [1], Monsanto basically lives at the doorsteps of legislators in Washington, where it spent $5.3 million last year lobbying the nation's lawmakers, and has already spent $1.4 million in the first three months of this year.

Needless to say, they can afford it. According to OpenSecrets.org, Monsanto had an annual revenue of $11.8 billion last year, so a $5.3 million lobbying investment is far less than one percent of one percent of their revenues.

The influence they're trying to buy doesn't stop in Congress, though. Monsanto's legislative agenda also includes the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), and the Environmental Protection Agency (EPA); all of which have a say in whether or not you get to know whether the food you're eating has been genetically engineered.

Can You Trust a System Powered by Lobbying?

The power of Monsanto can be seen through its contributions to Rep. Frank D. Lucas, who's received the most money so far from Monsanto. Lucas just happens to be chairman of the House Agriculture Committee, through which every farm-related piece of legislation must pass. But he's certainly not the only one wheel getting greased by this biotech giant.

According to OpenSecrets.org:

"'...So far this election cycle, Monsanto's PAC has given $77,500 to 17 members of the House agriculture committee, or their leadership PACs.'" ...Monsanto's interests in Washington are diverse.

It lobbied bills ranging from the American Research and Competitiveness Act of 2012, which would extend tax credits for companies doing research, to several bills that would change the way the Department of Homeland Security handles security at chemical facilities -- chemicals being a big part of Monsanto's product portfolio.

... Another upcoming matter of great interest to Monsanto: the new farm bill, an omnibus piece of legislation that sets the nation's agricultural policy and deals with nearly every aspect of the country's farming and food industries. The current bill expires in 2013; when it went through Congress, Monsanto filed more lobbying reports on it than any other organization. The process of piecing together a new proposal is already well under way."

Such lobbying efforts can, and do, have a tremendous impact on the lives and health of every American, not to mention the environment. It directly impacts the food you end up with on your plate, and whether or not you're allowed to know what's in the food you eat to begin with. Monsanto and other biotech companies involved with genetic engineering of crop seeds are currently fighting tooth and nail to prevent labeling of genetically engineered foods, knowing full well that such a label has the potential to destroy their burgeoning industry.

Why Monsanto Always Wins

Last year, Monsanto lobbied Congress and the U.S. Department of Agriculture concerning regulations that would affect genetically engineered crops such as the company's Roundup Ready soybeans and alfalfa. As a result, genetically engineered alfalfa was deregulated, despite strong opposition from the organic industry and massive public outcry.

An interesting article from last year by Mike Ludwig, titled "Why Monsanto Always Wins," sheds light on the shady approval process of genetically engineered crops3.

According to Ludwig, there's evidence of "cooperation" between federal regulators and the biotech industry that crosses the line of acceptable involvement during the regulatory review. He also cites Bill Freese, a policy analyst with CFS, who told Truthout that "the approval process for controversial genetically engineered (GE) crops like Roundup Ready alfalfa is basically a 'sham' designed to increase consumer confidence in the controversial GE crops," and that in his years of battling against biotech, "he can't remember a single case when regulators failed to eventually grant approval of a GE crop."

To get an idea of just how broad and deep Monsanto's reach is, take a look at the following chart. Over the years, this biotech giant has successfully infiltrated an ever increasing number of high-level federal regulatory positions in the U.S. government; many of which are positions meant to protect your food safety...

Crazy Patent Laws Prevent Independent Researchers from Studying GE Hazards

To give you another example of how Monsanto has been able to carefully position itself and its wares into a near-invincible position, consider this: The reason why genetically engineered food hazards have never been studied beyond 30 days, nor are currently being studied, is because the corporations controlling the patented seeds, such as Monsanto, are allowed to prevent independent studies per current patent laws.

That's right, genetically engineered foods are patented inventions protected under copyright and proprietary information laws. And the corporations controlling the seeds only allow them to be studied under very limited conditions, and rarely (if ever) do they permit them to be studied for safety by anyone but the USDA—which conveniently has not yet seen the need to conduct rigorous long-term safety studies on genetically engineered foods.4

How Monsanto is Now Positioned to Potentially Decimate Africa

Monsanto's political influence clearly reaches far beyond our U.S. borders. Most recently, in an effort to "end hunger in Africa," the Obama administration drafted some of the world's largest food and finance companies to invest in projects all over the continent5. Much of the $3 billion effort will go toward developing seeds and fertilizers and building silos for storage. To do this, the President has rounded up the usual suspects, which includes Monsanto.

However, unlike the U.S., some donor countries are insisting that their money be spent on traditional food handouts instead of genetically engineered monoculture, such as that offered by Tanseed, a Tanzanian seed company that will spend $11 million buying certified seed to be sold in little packets to small farmers.

Still, the evidence tells us genetically engineered crops cannot coexist with organic or conventional crops. They usually end up contaminating nearby fields, turning those farmers into patent-infringing criminals in the process—a scenario no farmer on any continent could ever have imagined a couple of decades ago.

Another project seeking to establish genetically engineered crops in Africa is the Alliance for a Green Revolution in Africa (AGRA). Through this alliance, heavy-weights like Monsanto and other biotech companies, along with the Gates Foundation, are foolishly promoting GE crops as the answer to Africa's hunger problem.

But donating patented seeds, which takes away the farmers' sovereignty, is not the way to save the third-world poor.

The Gates Foundation has donated hundreds of millions of dollars to AGRA, and in 2006 Robert Horsch was hired for the project. Horsch was a Monsanto executive for 25 years. In a nutshell, the project may be sold under the banner of altruism and 'sustainability', but in reality it's anything but. It's just a multi-billion dollar enterprise to transform Africa into a GE-crop-friendly continent.

In the end, such "humanitarian" efforts are doomed to fail while allowing Big Biotech to make obscene profits at the poor's expense. African farmer's will likely encounter the same problems as those in India, where farmers growing genetically engineered crops have been committing suicide due to financial hardships at a rate of one farmer taking his own life every 30 minutes...

Brazilian Farmers Sue Monsanto for Unfair and Exorbitant Profits

A recent lawsuit against Monsanto by Brazilian farmers also highlights the harsh economic realities for farmers who take up growing genetically engineered crops. According to a recent RT News article6:

"Five million Brazilian farmers are locked in a lawsuit with US-based biotech giant Monsanto, suing for as much as 6.2 billion euros... The farmers claim that Monsanto unfairly collects exorbitant profits every year worldwide on royalties from 'renewal' seed harvests. 'Renewal' crops are those that have been planted using seed from the previous year's harvest.

While the practice of renewal farming is an ancient one, Monsanto disagrees, demanding royalties from any crop generation produced from its genetically-engineered seed. Because the engineered seed is patented, Monsanto not only charges an initial royalty on the sale of the crop produced, but a continuing 2 per cent royalty on every subsequent crop, even if the farmer is using a later generation of seed.

'Monsanto gets paid when it sell the seeds. The law gives producers the right to multiply the seeds they buy and nowhere in the world is there a requirement to pay (again). Producers are in effect paying a private tax on production,' Jane Berwanger, lawyer for the farmers told the Associated Press reports.

In the latest installment of the legal battle erupting in South America, the Brazilian court has ruled in favor of the Brazilian farmers, saying Monsanto owes them at least US$2 billion paid since 2004. Monsanto, however, has appealed the decision and the case is ongoing. In essence, Monsanto argues that once a farmer buys their seed, they have to pay the global bio-tech giant a yearly fee in perpetuity – with no way out."

Why We Need Labeling of Genetically Engineered Foods

In the U.S., labeling genetically engineered foods is likely the best shot we have at circumventing Monsanto's power-grabbing ways and stopping the unchecked proliferation of genetically engineered foods. This is why we strongly support state initiatives, such as California's 2012 ballot initiative to require genetically engineered foods sold in the state to be labeled. As consumers, we all have a right to know what's in our food.

This is a powerful strategy that could have the impact of a national law.

Why?

Because large food companies are unlikely to have dual labeling; one for California and another for the rest of the country. It would be very expensive, not to mention a logistical and PR nightmare. To avoid the dual labeling, many would likely opt to ditch genetically engineered ingredients from their products entirely.

This is why supporting this initiative is so important, as victory in California will likely eliminate most genetically engineered foods from the rest of the U.S. as well.

Powerful confirmation of this belief occurred earlier this year, when both Coca-Cola Company and PepsiCo Inc. chose to alter one of their soda ingredients as a result of California's labeling requirements for carcinogens7. This is a PERFECT example of the national impact a California GE labeling requirement can, and no doubt WILL, have. While California is the only state requiring the label to state that the product contains the offending ingredient, these companies are switching their formula for the entire US market, rather than have two different labels:

"Coca-Cola Co. and PepsiCo Inc. are changing the way they make the caramel coloring used in their sodas as a result of a California law that mandates drinks containing a certain level of carcinogens bear a cancer warning label. The companies said the changes will be expanded nationally to streamline their manufacturing processes. They've already been made for drinks sold in California."

AAEM Recommends GMO Free Diet

As you may recall, two years ago, the American Academy of Environmental Medicine (AAEM) called on all physicians to prescribe diets without genetically engineered foods to all patients8. But you'd be hard-pressed to find a doctor who is aware of and/or actually follows this recommendation... At that time, the AAEM called for a moratorium on genetically engineered foods, long-term independent studies, and labeling, stating:

"Several animal studies indicate serious health risks associated with GM food, including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. …There is more than a casual association between genetically modified foods and adverse health effects. There is causation…"

Learn More about Genetically Engineered Foods

Due to lack of labeling, many Americans are still unfamiliar with what genetically engineered foods are. We have a plan to change that, and I urge you to participate and to continue learning more about genetically engineered foods and helping your friends and family do the same.

Your BEST strategy is to simply buy USDA 100% Organic products whenever possible, (as these do not permit genetically engineered ingredients) or buy whole fresh produce and meat from local farmers. The majority of the genetically engineered organisms (GMOs) you're exposed to are via processed foods, so by cooking from scratch with whole foods, you can be sure you're not inadvertently consuming something laced with altered ingredients.

When you do purchase processed food, avoid products containing anything related to corn or soy that are not USDA certified to be 100 percent organic, as any foods containing these two non-organic ingredients are almost guaranteed to contain genetically engineered ingredients, as well as toxic herbicide residues. To learn more about genetically engineered foods, I highly recommend perusing the many videos and lectures available on the IRT site.

Please Continue Supporting California's Ballot Initiative to Label GMO's!

The California Right to Know Genetically Engineered Food Act9 has already been submitted to the State Attorney General. The next step is the campaigning. Remember, if California can get the law passed in November, it's going to have the same impact as national law, for the reasons I mentioned earlier.

It's going to be an enormous battle, as the biotech industry will outspend us by 100 to 1, if not more, for their propaganda. So needless to say, the campaign needs funds. If you have the ability, I strongly encourage you to make a donation.

I urge you to get involved and help in any way you can. Be assured that what happens in California will affect the remainder of the U.S. states, so please support this important state initiative, even if you do not live there!

• If you live in California and want to get involved, please contact LabelGMOs.org. Pamm Larry will go through all volunteer requests to put you into a position that is suitable for you, based on your stated interests and location
• No matter where you live, please help spread the word in your personal networks, on Facebook, and Twitter. For help with the messaging, please see LabelGMOs.org's "Spread the Word!" page
• Whether you live in California or not, please donate money to this historic effort via the Organic Consumers Fund
• Talk to organic producers and stores and ask them to actively support the California Ballot. It may be the only chance we have to label genetically engineered foods.
• For timely updates, please join the Organic Consumers Association on Facebook, or follow them on Twitter.
• Look for in-depth coverage of the issue at the Institute for Responsible Technology, subscribe to Spilling the Beans, and check out their Facebook or Twitter.

Source: articles.mercola.com/sites/articles/archive/2012/07/31/monsanto-powerful-influence.aspx?e_cid=20120731_DNL_artNew_1

Monsanto Spends Millions

Did you know that the Monsanto Company is spending millions of dollars on ad campaigns and lobbying to convince you, and decision makers in Washington, that it is “improving” agriculture? But analysis from the Union of Concerned Scientists (UCS) has found that Monsanto’s pesticide-promoting, genetically engineered approach has led to new agricultural problems while doing little to feed hungry people and help farmers cope with drought.

To set the record straight, UCS is launching their own set of ads, viewable at monsantofails.org , to emphasize that Monsanto is failing at agriculture, not improving it. UCS doesn’t have Monsanto’s ad budget, but they do have people like us to help us spread the word!

Check out the ads, and then visit ucsusa.org/settherecord to help set the record straight on Monsanto, one tweet or Facebook post at a time.

Brazilian farmers win $2 billion judgment against Monsanto

Five million Brazilian farmers have taken on US based biotech company Monsanto through a lawsuit demanding return of about 6.2 billion euros taken as royalties from them. The farmers are claiming that the powerful company has unfairly extracted these royalties from poor farmers because they were using seeds produced from crops grown from Monsanto’s genetically engineered seeds, reports Merco Press.

In April this year, a judge in the southern Brazilian state of Rio Grande do Sul, ruled in favor of the farmers and ordered Monsanto to return royalties paid since 2004 or a minimum of $2 billion. The ruling said that the business practices of seed multinational Monsanto violate the rules of the Brazilian Cultivars Act (No. 9.456/97).

Monsanto has appealed against the order and a federal court ruling on the case is now expected by 2014.

About 85% of Brazil’s massive soyabean crop output is produced from genetically engineered seeds. Brazil exports about $24.1 billion worth of soyabeans annually, more than a quarter of its total agri-exports.

Farmers say that they are using seeds produced many generations after the initial crops from the genetically modified Monsanto seeds were grown. Farmers claim that Monsanto unfairly collects exorbitant profits every year worldwide on royalties from “renewal” seed harvests. Renewal crops are those that have been planted using seed from the previous year’s harvest. Monsanto disagrees, demanding royalties from any crop generation produced from its genetically-engineered seed. Because the engineered seed is patented, Monsanto not only charges an initial royalty on the sale of the crop produced, but a continuing two per cent royalty on every subsequent crop, even if the farmer is using a later generation of seed.

The first transgenic soy seeds were illegally smuggled into Brazil from neighboring Argentina in 1998 and their use was banned and subject to prosecution until the last decade, according to the state-owned Brazilian Enterprise for Agricultural Research (EMBRAPA).The ban has since been lifted and now 85 percent of the country’s soybean crop (25 million hectares or 62 million acres) is genetically modified, Alexandre Cattelan, an EMBRAPA researcher told Merco Press. Brazil is the world’s second largest producer and exporter of soyabean. China is one of its biggest buyers.

“Monsanto gets paid when it sell the seeds. The law gives producers the right to multiply the seeds they buy and nowhere in the world is there a requirement to pay (again). Producers are in effect paying a private tax on production,” Jane Berwanger, lawyer for the farmers told the media agencies.
Source: foodfreedomgroup.com/2012/06/13/brazilian-farmers-win-2-billion-judgment-against-monsanto/#more-21882

(Editor's note: I don't understand why non-GMO American farmers don't ban together and sue Monsanto for infecting their non-GMO crops with Monsanto's GMO product. Monsanto's products are destroying our future. This is one good reason for the world not to accept American patents. While the Supreme Court made it legal to patent living things, might it be because Clarence Thomas, who previously worked for Monsanto, was on the bench at that time? This is another Supreme Court decision that should be repealed, along with Citizens United. Let's stop corporations from taking over our lives! We think we're losing our freedoms. The Supreme Court is surely one major reason that this is happening.)

Additional Information of Interest

Rural Hunger
Changing My Diet To Be Healthier Video by Deepak Chopra
Passion for Jersey Cows Inspires Local Woman to Start Raw Milk Dairy Business - Eugene - 2/29/12
The New Dirty Dozen: 12 Foods to Eat Organic Apples, Celery, Strawberries, Peaches, Spinach, Nectarines (imported), Grapes (Imported), Sweet Bell Peppers, Potatoes, Blueberries, Lettuce, Kale tied with Collard Greens
GMOs 101 According to California’s Department of Food and Agriculture, 70% of processed foods in American supermarkets now contain genetically engineered (GE) ingredients. At this time, none of these products are required to be labeled as genetically engineered. In fact, 86% of corn and 93% of soybeans grown in the United States is genetically modified.
Monsato 100, People Who Eat Food - 0
Since our government has chosen to ignore keeping us safe from GMO foods, consider this:  If you don't know the farmer who grew the food, don't buy it. See how your Senator voted
A new report by genetic engineers says GMO food is dangerous
Concerns about GMOs
How the Feds set Frankenstein Free on the Farm
How Do Genetically Modified (Engineered) Foods Affect Your Health?
The GMO Battle is Heating Up, Big Time
Tell the FDA to label GE foods
Bites - safe food from farm to fork. Almost daily food safety reports including outbreaks and quarantines from Kansas State University. To subscribe to the listserv version of bites (subscription is free), send an e-mail to: listserv@listserv.ksu.edu from the computer you want to receive them on. Leave subject line blank. In the body of the message type: subscribe bites-L firstname lastname i.e. subscribe bites-L Doug Powell
Cow/Goat Shares
Farm-to-Table Freedom of Choice Gathering Windy Acres Dairy Farm, Prineville, Oregon

On Sunday, June 10, meet your "neighbors" from around the state, and share your concerns about the current industrial food system and the erosion of the right of American families to eat the food they want. Event includes a farm-to-table three-course lunch, presentations, an auction and square dancing!

Farm-to-Table Lunch: Begins at 2:00 pm
Farm-to-Table Presentations: Begin at 4:00 pm
Event limited to 100 guests.

Reserve your tickets today!

Please share this announcement with friends and family. More details and updates posted at www.windyacresdairy.com/?page_id=21

Farm-to-Table Lineup

Michael Schmidt's struggle to preserve the right of Canadians to drink raw milk has made him an international hero to those who feel government has no place in their kitchens. He will be the keynote speaker of the event at Windy Acres Dairy Farm, 3320 NW Stahancyk Lane, Prineville, Oregon.

The afternoon outdoor event on the 32-acre farm of Billie Johnson will include a served three-course meal at 2 p.m. that will showcase meats and dairy from Windy Acres as well as local and artisanal products from Central Oregon.

At 4 p.m. presentations will begin: Michael will be followed by Mark McAfee, CEO and founder of Organic Pastures Dairy Company, America's largest producer of raw dairy products. The third speaker is Pete Kennedy, Esq., attorney and president of the Farm-To-Consumer Legal Defense Fund.

After the speakers, an auctioneer will put donated items and services on the block for bidding. Then it's time to kick up your heels square dancing to a professional caller

Tickets: $40 for the entire event including lunch, or $10 in advance ($15 at the gate) for presentations, auction and square dancing only (lunch excluded).

US: Commentary: Danger: Organic - A different perspective
The threat of a long-forgotten parasite returning in the form of contaminated meat from organically raised livestock has made some waves in the medical community. Not so much within animal agriculture.

It’s not like conventional producers and processors are going to launch some kind of mud-slinging campaign to demonize organic operators. Unfortunately, that’s typically what the organic industry does: Pretend that conventional meat and dairy products are suspect, perhaps even dangerous, due to the fact that livestock not raised organically are “pumped full” of drugs and hormones.

The study, published in the May 22 issue ofClinical Infectious Diseases, found that organic meat can be a source of Toxoplasmosis gondii, a single-celled parasite that used to be a significant problem in undercooked pork—like, 50 years ago.

When pigs were allowed to forage for food back in the good old days of non-corporate, family farming, they often ate food contaminated with infected feces from cats—the definitive host for the parasite—or consumed wild animals or birds that contained toxoplasmosis oocysts. That’s why the “tradition” of overcooking pork to a leathery well-done texture became established. It was necessary destroy parasites in all the pork.

However, when pork farmers converted to modern methods of production to eliminate foraging and began feeding the animals a scientifically devised diet, the incidence of toxoplasmosis was drastically reduced. With many organic producers, the trend is toward raising free-range animals—especially pigs and lamb—and that’s renewed the risk of contracting toxoplasmosis. Indeed, wild game, such as venison, is considered a potentially significant source of the toxoplasmosis parasite.

“The new trend in the production of free-range, organically raised meat could increase the risk of Toxoplasma gondii contamination of meat,” the authors wrote.

The researchers pointed out that eating undercooked meat, especially pork, lamb and wild game, is one of the main ways people become infected with the toxoplasma parasite.

The symptoms of toxoplasmosis include swollen lymph glands, aches and pains that can linger as long as a month at a time and a feeling of illness similar to what usually accompanies the flu. Although clinical treatment is usually not needed in normal, healthy people, some patients do require medication. Many people carry the parasite but do not become ill or show symptoms because their immune systems are able to withstand any toxic effects.

The real danger is that the parasite can infect the placenta and the fetus in pregnant women, causing stillbirth and neurological damage.

According to data from the Centers for Disease Control and Prevention, toxoplasmosis infections cause 4,000 hospitalizations and as many as 300 deaths annually in the United States.

The threat of parasitic presence is greatest in raw ground beef, rare cooked lamb, unpasteurized goat’s milk, wild game and raw shellfish such as clams, mussels, and oysters. That’s one of the primary reasons why USDA recommends final internal cooked temperatures of:

• 145 degrees F (with a three-minute standing time) for whole-muscle cuts of pork chops, pork roasts, lamb chops and beef roasts
• 160 degrees F for all ground meats
• 165 degrees F for all poultry

Freezing meat at sub-zero temperatures for several days can reduce the Toxoplasmosis oocysts in contaminated meat but it’s not fail safe, not to mention that most household freezers are incapable of keeping temperatures that low.

In the end, the threat of contracting a disease that’s rarely fatal and relatively rare—even in organic meats—isn’t going to get any organic aficionados too upset. Nor should it.

For all the hype with which the organic industry loves to cover itself, its value is that of a niche market that helps keep smaller producers in business and offers consumers who might otherwise abandon animal proteins an alternative that keeps them in the carnivores’ camp.

That is of value to the public and to the industry. The threat of a microscopic parasite shouldn’t be a reason to undermine any of that.

The opinions expressed in this commentary are solely those of Dan Murphy, a veteran food-industry journalist and commentator.
Source: www.cattlenetwork.com/cattle-news/latest/Commentary-Danger-Organic-158435005.html

A new report by genetic engineers says GMO food is dangerous
A new report, "GMO Myths and Truths" [1] (123 pages) presents a large body of peer-reviewed scientific and other authoritative evidence of the hazards to health and the environment posed by genetically engineered crops and organisms (GMOs), citing over 600 sources.

Unusually, the initiative for the report came not from campaigners but from two genetic engineers who believe there are good scientific reasons to be wary of GM foods and crops.

One of the report's authors, Dr Michael Antoniou of King's College London School of Medicine in the UK, uses genetic engineering for medical applications but warns against its use in developing crops for human food and animal feed.

Dr Antoniou said: "GM crops are promoted on the basis of ambitious claims" that they are safe to eat, environmentally beneficial, increase yields, reduce reliance on pesticides, and can help solve world hunger.

"I felt what was needed was a collation of the evidence that addresses the technology from a scientific point of view.

"Research studies show that genetically modified crops have harmful effects on laboratory animals in feeding trials and on the environment during cultivation. They have increased the use of pesticides and have failed to increase yields. Our report concludes that there are safer and more effective alternatives to meeting the world's food needs."

Another author of the report, Dr John Fagan, is a former genetic engineer who in 1994 returned to the National Institutes of Health $614,000 in grant money due to concerns about the safety and ethics of the technology. He subsequently founded a GMO testing company.

Dr Fagan said: �Crop genetic engineering as practiced today is a crude, imprecise, and outmoded technology. It can create unexpected toxins or allergens in foods and affect their nutritional value. Recent advances point to better ways of using our knowledge of genomics to improve food crops, that do not involve GM.

"Over 75% of all GM crops are engineered to tolerate being sprayed with herbicide. This has led to the spread of herbicide-resistant superweeds and has resulted in massively increased exposure of farmers and communities to these toxic chemicals. Epidemiological studies suggest a link between herbicide use and birth defects and cancer.

"These findings fundamentally challenge the utility and safety of GM crops, but the biotech industry uses its influence to block research by independent scientists and uses its powerful PR machine to discredit independent scientists whose findings challenge this approach."

The third author of the report, Claire Robinson, research director of Earth Open Source, said, "The GM industry is trying to change our food supply in far-reaching and potentially dangerous ways. We all need to inform ourselves about what is going on and ensure that we're not biotechnology companies keep control of our food system and crop seeds.

"We hope our report will contribute to a broader understanding of GM crops and the sustainable alternatives that are already working successfully for farmers and communities."

Notes

The report, "GMO Myths and Truths, An evidence-based examination of the claims made for the safety and efficacy of genetically modified crops", by Michael Antoniou, PhD, Claire Robinson, and John Fagan, PhD is published by Earth Open Source (June 2012). The report is 123 pages long and contains over 600 citations, many of them from the peer-reviewed scientific literature and the rest from reports by scientists, physicians, government bodies, industry, and the media. The report is available here: earthopensource.org/index.php/reports/58

Key points from the report

Genetic engineering as used in crop development is not precise or predictable and has not been shown to be safe. The technique can result in the unexpected production of toxins or allergens in food that are unlikely to be spotted in current regulatory checks.

GM crops, including some that are already in our food and animal feed supply, have shown clear signs of toxicity in animal feeding trials, notably disturbances in liver and kidney function and immune responses.

GM proponents have dismissed these statistically significant findings as "not biologically relevant/significant", based on scientifically indefensible arguments.

Certain EU-commissioned animal feeding trials with GM foods and crops are often claimed by GM proponents to show they are safe. In fact, examination of these studies shows significant differences between the GM-fed and control animals that give cause for concern.

GM foods have not been properly tested in humans, but the few studies that have been carried out in humans give cause for concern.

The US FDA does not require mandatory safety testing of GM crops, and does not even assess the safety of GM crops but only �deregulates� them, based on assurances from biotech companies that they are �substantially equivalent� to their non-GM counterparts. This is like claiming that a cow with BSE is substantially equivalent to a cow that does not have BSE and is thus safe to eat! Claims of substantial equivalence cannot be justified on scientific grounds.

The regulatory regime for GM foods is weakest in the US, where GM foods do not even have to be assessed for safety or labelled in the marketplace, but in most regions of the world regulations are inadequate to protect people�s health from the potential adverse effects of GM foods.

In the EU, where the regulatory system is often claimed to be strict, minimal pre-market testing is required for a GMO and the tests are commissioned by the same companies that stand to profit from the GMO if it is approved“ a clear conflict of interest.

No long-term toxicological testing of GMOs on animals or testing on humans is required by any regulatory agency in the world.

Biotech companies have used patent claims and intellectual property protection laws to restrict access of independent researchers to GM crops for research purposes. As a result, limited research has been conducted on GM foods and crops by scientists who are independent of the GM industry. Scientists whose work has raised concerns about the safety of GMOs have been attacked and discredited in orchestrated campaigns by GM crop promoters.

Most GM crops (over 75%) are engineered to tolerate applications of herbicides. Where such GM crops have been adopted, they have led to massive increases in herbicide use.

Roundup, the herbicide that over 50% of all GM crops are engineered to tolerate, is not safe or benign as has been claimed but has been found to cause malformations (birth defects), reproductive problems, DNA damage, and cancer in test animals. Human epidemiological studies have found an association between Roundup exposure and miscarriage, birth defects, neurological development problems, DNA damage, and certain types of cancer.

A public health crisis has erupted in GM soy-producing regions of South America, where people exposed to spraying with Roundup and other agrochemicals sprayed on the crop report escalating rates of birth defects and cancer.

A large number of studies indicate that Roundup is associated with increased crop diseases, especially infection with Fusarium, a fungus that causes wilt disease in soy and can have toxic effects on humans and livestock.

Bt insecticidal GM crops do not sustainably reduce pesticide use but change the way in which pesticides are used: from sprayed on, to built in.

Bt technology is proving unsustainable as pests evolve resistance to the toxin and secondary pest infestations are becoming common.

GM proponents claim that the Bt toxin engineered into GM plants is safe because the natural form of Bt, long used as a spray by conventional and organic farmers, has a history of safe use. But the GM forms of Bt toxins are different from the natural forms and could have different toxic and allergenic effects.

GM Bt toxin is not limited in its toxicity to insect pests. GM Bt crops have been found to have toxic effects on laboratory animals in feeding trials.

GM Bt crops have been found to have toxic effects on non-target organisms in the environment.

Bt toxin is not fully broken down in digestion and has been found circulating in the blood of pregnant women in Canada and in the blood supply to their foetuses.

The no-till method of farming promoted with GM herbicide-tolerant crops, which avoids ploughing and uses herbicides to control weeds, is not more climate-friendly than ploughing. No-till fields do not store more carbon in the soil than ploughed fields when deeper levels of soil are measured.

No-till increases the negative environmental impacts of soy cultivation, because of the herbicides used.

Golden Rice, a beta-carotene-enriched rice, is promoted as a GM crop that could help malnourished people overcome vitamin A deficiency. But Golden Rice has not been tested for toxicological safety, has been plagued by basic development problems, and, after more than 12 years and millions of dollars of research funding, is still not ready for the market. Meanwhile, inexpensive and effective solutions to vitamin A deficiency are available but under-used due to lack of funding.

GM crops are often promoted as a "vital tool in the toolbox" to feed the world's growing population, but many experts question the contribution they could make, as they do not offer higher yields or cope better with drought than non-GM crops. Most GM crops are engineered to tolerate herbicides or to contain a pesticide" traits that are irrelevant to feeding the hungry.

High adoption of GM crops among farmers is not a sign that the GM crop is superior to non-GM varieties, as once GM companies gain control of the seed market, they withdraw non-GM seed varieties from the market. The notion of "farmer choice" does not apply in this situation.

GM contamination of non-GM and organic crops has resulted in massive financial losses by the food and feed industry, involving product recalls, lawsuits, and lost markets.

When many people read about high-yielding, pest- and disease-resistant, drought-tolerant, and nutritionally improved super-crops, they think of GM. In fact, these are all products of conventional breeding, which continues to outstrip GM in producing such crops. The report contains a long list of these conventional crop breeding successes.

Certain "supercrops" have been claimed to be GM successes when in fact they are products of conventional breeding, in some cases assisted by the non-GM biotechnology of marker assisted selection.

Conventional plant breeding, with the help of non-GM biotechnologies such as marker assisted selection, is a safer and more powerful method than GM to produce new crop varieties required to meet current and future needs of food production, especially in the face of rapid climate change.

Conventionally bred, locally adapted crops, used in combination with agroecological farming practices, offer a proven, sustainable approach to ensuring global food security.

Off with the Gloves

Wouldn’t it be great if we could all show up at our first day of a new job as a 20-year-old and help create rock greatness – Honky Tonk Women.

Most deli workers are told to wear gloves while participating in sandwich making. But in Oregon, they’ve decided to rethink the gloves thing.

Eatocracy reports that the no-bare-hands rule was originally supposed to go into effect on July 1, but Oregon public health officials delayed the decision because of public debate that these new safety rules were not actually safe.

The rule would have prohibited food handlers from contacting “exposed, ready-to-eat food” with their bare hands. Instead, any contact would have to be made with “suitable utensils,” including deli tissue, spatulas, tongs and single-use gloves.

Regulators of Oregon's Foodborne Illness Prevention Program announced that “…at this time, the ‘No Bare Hand Contact’ section of new food safety rules will not be adopted.”

Among the complaints raised by food experts: gloves give foodservice handlers a false sense of cleanliness, create more plastic waste (especially since plastic bags are banned in Oregon) and add a supplementary cost for restaurateurs.
Source: www.barfblog.com/blog/155727/12/07/13/sticky-fingers-oregon-dismisses-glove-requirement-restaurant-workers
 

Garden in a Truck Bed - Abbie Steiner from DC Central Kitchen drove up to the event with an entire garden in the back of her truck. Yes, a vegetable and herb garden in the bed of a pickup truck, proving you can grow almost anywhere! Source: bonnieplants.com/2011/07/bonnie-plants-talks-gardening-at-the-living-earth-festival/ Also, see Fields on Wheels: Teaching With a Truck Farm

 

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