GMO’s in the news

Here’s some recent GMO news, from around the world.

GE FREE NORTHLAND (NZ) Press Release l0 December 2009

Local Communities Reject The Risks Of GMO Land Use

The telephone poll on genetic engineering, recently commissioned by the Northland/Auckland Councils, clearly shows Auckland and Northland residents seek stricter regulation of any genetically modified (GE) plants and animals grown in their areas (or an outright ban on such activities).

The GE poll results show that concerns are widespread and the councils on the Working Party have been vindicated in adopting a precautionary approach in response to the wishes of their communities. Two thirds or more of those questioned favor regulation that would make users of GMOs legally responsible for any environmental or economic harm

The poll found clear support from the Northland and Auckland communities for establishing a GE-Free Zone, meaning only producing food that is GM free.

GE FREE NORTHLAND supports Northland councils acting on a local level to put in place substantive rules protecting their constituents and the environment from GMO land use. Extended lobbying of central government to date has failed to produce any result and there are still inadequate rules to protect primary producers, consumers, and the environment from users of GMOs.

GE FREE NORTHLAND Chairman Martin Robinson said today he applauded the commitment of local government to address the critical GE issue, as central government continues to ignore the concerns of many eminent scientists, territorial authorities and our key markets, as well as the majority of New Zealanders.

“The government needs to listen to the community. It is time for a strategy to protect and manage the New Zealand brand. If we are to succeed as a country and profitably export food to the world, someone needs to be able to stop GE contamination, unsustainable factory farming, and the destruction of our international reputation which so many Kiwi primary producers rely on,” said Martin Robinson.

“It is critical that the interests of local government are protected and the wishes of their communities are addressed.”

Martin Robinson said genetic engineering and the lack of strict liability has galvanised Northlanders, with the issue raising one of the most serious biosecurity risks to the region.

Councils’ concerns about GE relate mainly to uncertainties over the economic risks to conventional and organic food producers, the uncertainties over who should bear liability relating to these risks, and the failure by central government agencies to perform professionally.

Without a strict liability regime, innocent third parties and local authorities remain at risk. Liability for unforeseen adverse effects of GE needs to be satisfactorily resolved before any GE experiments are permitted in Auckland/Northland peninsula.

The majority of New Zealanders don’t want to eat genetically engineered food, and they don’t want genetically engineered organisms released into their backyard.

Northland is a prime candidate for REGIONAL EXCLUSION ZONE designation, due to its geographical location and the risks GE presents to our economy and environment.

From: http://web.gefreenorthland.org.nz/

How to avoid genetically modified organisms (GMOs) food products

December 2, 12:18 PMRaleigh Environmental Health ExaminerMonica B

The Institute for Responsible Technology (IRT) launched a new website http://www.nonGMOShoppingGuide.com that takes the guesswork out of how to avoid genetically modified organisms (GMOs) and gene-spliced food products. With polls indicating that 9 out of 10 Americans want GMOs labeled, 53% of Americans who say they would avoid GMOs if labeled. It also lists popular brands that don’t use ingredients from the eight GM crops such as GM soy and corn. It also lists dairy products that don’t allow the controversial GM bovine growth hormone.

If it’s not labeled organic, avoid products made with the “Big Four” GM crops: Corn, Soybeans, Canola, and Cottonseed, used in processed foods. Also, more than 50% of Hawaiian papaya is GM and a small amount of zucchini and yellow squash. Also, become familiar with their  list of invisible GM ingredients and avoid sugar from GM Sugar Beets.

The only feeding study done with humans showed that GMOs survived inside the stomach of the people eating GMO food. No follow-up studies were done. Various feeding studies in animals have resulted in potentially pre-cancerous cell growth, damaged immune systems, smaller brains, livers, and testicles, partial atrophy or increased density of the liver, odd shaped cell nuclei and other unexplained anomalies, false pregnancies and higher death rates.

From: http://www.examiner.com/x-20990-Raleigh-Environmental-Health-Examiner~y2009m12d2-How-to-avoid-genetically-modified-organisms-GMOs-food-products

Choice Organic Teas to be Non-GMO Verified

SEATTLE—Choice Organic Teas is the first tea company to enroll as an official participant in the Non-GMO Project’s Verification Program. The company’s flagship “Original” product line is in the process of being verified, with other products to follow.

The Non-GMO Project is a non-profit organization created by leaders in all sectors of the natural and organic products industry from the United States and Canada to offer consumers a consistent non-GMO choice for organic and natural products that are produced without genetic engineering or recombinant DNA technologies. It began as a collaborative effort among independent natural food retailers who wanted to ensure their customers had an abundant selection of clearly labeled, independently verified non-GMO choices. The Project verifies all types of products, including those (like tea) that are not yet produced commercially in GMO form. This allows shoppers to easily identify non-GMO items, and also helps reduce the likelihood of new GMO crops being commercialized.

“We’re proud to be at the forefront of yet another critical issue facing our industry and our customers,” says Ray Lacorte, head of operations for Choice Organic Teas. “By supporting the Non-GMO Project we hope to inspire other manufacturers to seek alternatives to GMOs into the future.”

From: http://www.naturalproductsmarketplace.com/news/2009/12/choice-organic-teas-to-be-nongmo-verified.aspx

GMOs could affect wildlife

Students Samantha Butenas, Brian Noland, Kyle Plyman and Mark Wagner examined the effects of genetically modified organisms on wildlife around the world.

“While genetically modified organisms (GMOs) have allowed for a new paradigm of development for agriculture, controversy remains as to the safety and potential adverse effects of GMOs on wildlife.

Insect populations in particular, whose destruction remains the object of many GMOs, have rapidly developed resistance to GMOs and the pesticides required for their maintenance. Genetically modified species of trees, also known as ‘Frankentrees,’ provide cause for concern about the potential imbalances that can result from GMOs.

In addition, genetically modified animals now allow for the realization of a ‘Frankenfuture’ of destructive potential for natural ecosystems and the wildlife they help to sustain.

Please visit our web site (http://gmorganism.webs.com) to learn more.”

From: http://media.www.unews.com/media/storage/paper274/news/2009/12/07/SpecialSection/Gmos-Could.Affect.Wildlife-3846983.shtml

And this is NOT good news:

Syngenta GMO maize finally approved for feed, food imports

Monday, 30 November 2009 15:05

After several months of impasse, Syngenta’s genetically modified maize type MIR604 has been finally approved by the European Commission today. The maize type has been authorised for food and feed uses as well as imports and processing in the EU (however growing it will not be allowed). The Commission says in a statement. Following to the EU’s decision, imports of soymeal and soybeans for animal feed could start again.

The request for authorization was addressed to EU Council after that the European Committee for Human Food and Animal Feed failed to find an agreement about the proposal – not in favor nor against it. Accordingly to the current legislation, the authorization request has then went back to the European Commission, which today has finally approved it.

“The MIR604 maize received a positive safety assessment from the European Food Safety Authority (EFSA) – which has been hit by recent polemics – and underwent the full authorisation procedure set up in the EU legislation”, the Commission said.

From: http://en.greenplanet.net/food/gmo/1182-syngenta-gmo-maize-finally-approved-for-feed-food-imports.html

By Stanley A. Fishman, Author of Tender Grassfed Meat

This is the best duck recipe I know. This recipe came about as a result of my quest to enjoy the famous Chinese dish known as Peking Duck. Every restaurant version I had was disappointing, so I decided I would have to make it myself. The key to a great Peking Duck was supposed to be a very crisp skin over moist, tender meat. All the recipes contained methods for achieving crisp duck skin. The classic way of doing this was to cut a small hole in the skin, insert a straw into the hole and blow through the straw until the air caused the skin to separate from the meat, which was supposed to dry the skin. This did not appeal to me. Other recipes suggested using a bicycle pump to inflate the skin. I did not find that very appetizing either. After the skin was inflated, the duck would be painted with a marinade, then hung up to dry in a cold, drafty place. I did not have a cold drafty place. Some recipes suggested hanging the duck in front of a powerful fan (which could result in droplets of marinade being sprayed all over the room). One even suggested using a hair dryer. I didn’t like any of these methods either.

Finally, I ordered duck at a Vietnamese restaurant. The skin was crisp and delicious. I asked the cook what she did to get the skin so crisp, and she pointed to the refrigerator (her English wasn’t very good).

I finally figured out that it was possible to dry the duck skin by placing it in the refrigerator. This I could do.

Another problem I had was with the marinades used for Peking Duck. All of them were loaded with sugar and soy, two substances I avoid eating. After much experimentation, I finally hit upon the perfect combination: Vietnamese refrigerator drying; Chinese roasting techniques; and Polish flavorings. This results in a duck that is truly heavenly.

Serves 4 to 6

1 (4 to 6 pound) Long Island Duckling. (This is the most common type of duck sold in the United States. It has a lot of fat, which is good. This recipe will not work with other kinds of duck.)

2 teaspoons coarse unrefined sea salt

1 teaspoon organic granulated garlic powder

1 teaspoon organic dried marjoram

1 organic apple, peeled and coarsely chopped into small pieces

1.2 or 3 days before you plan to cook the duck, prepare it for drying. Remove everything that is inside the cavity of the duck, including any large pieces of fat. Rinse the duck inside and out with filtered water, and dry thoroughly. Place the duck on a rack in a shallow roasting pan. Place the uncovered duck on a refrigerator shelf (not the meat compartment), and let dry for 2 or 3 days.

2.Put one rack in your oven in the second lowest position. Preheat the oven to 450 degrees. Remove the duck from the refrigerator. Place the duck on a rack in a roasting pan that is at least 2 inches deep. The duck will release a lot of fat, so it is important that the roasting pan is deep enough to avoid any spillage.

3.Mix the salt, garlic, and marjoram together, and rub this mixture all over the duck inside and out. Stuff the duck with the apple pieces. When the oven is preheated, place the duck in the oven and cook for 30 minutes. This may generate a lot of smoke, so it is best to turn the fan on.

4.Carefully remove the roasting pan from the oven, being aware that there will be a lot of hot fat in the pan. Carefully remove the duck from the rack and put it on a plate. Remove the rack from the pan. Carefully pour the duck fat into a large heatproof bowl. Return the rack to the pan and place the duck on the rack. Pierce the skin of the duck all over with a large fork.

1. 5.Return the duck to the oven, and turn the heat down to 325 degrees. Cook for 1 hour. Remove the duck from the oven and serve.

Read more great Pennywise Platter Thursday posts here:

http://www.thenourishinggourmet.com/2009/12/2538.html

Read more great Real Food Wednesday posts here: http://kellythekitchenkop.com/2009/12/real-food-wednesday-121609.html

Stan is the author of one of my favorite cookbooks, Tender Grassfed Meat. I highly recommend it. You can buy it below.  Mom

Peanut Butter Cups

12 mini cupcake liners – make sure to use mini’s

¾ cup organic semisweet chocolate chips

½ cup creamy organic peanut butter + 2 generous T to add to the melted chocolate

¼ cup organic powdered sugar

½ tsp. organic vanilla extract

Pinch fine sea salt or Celtic salt – if your PB is already salted, it’s optional to add more

One of our kids gave me ‘The Chocolate Factory’ a few years ago for Christmas. He likes chocolate. LOL So occasionally, especially around the holidays I make treats. This was a great recipe and a close, but much healthier version of the store bought Peanut Butter cup.  Aren’t they pretty? They’re delicious too!

Using a small double boiler (or The Chocolate Factory melting pot) melt the chocolate.

(You can also melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don’t burn. It should take between 1-2 minutes.) If you can’t find organic chocolate chips, find some without soy lecithin (Trader Joe’s has some) as all non-organic soy lecithin is genetically modified.

Once the chocolate is melted, add the 2 generous T of peanut butter and stir to incorporate.

Give it about 5 minutes to cool down a bit, it’s easier to spread around when not lava-hot.

Place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. Repeat with all 12 liners.

Place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.

Meanwhile, stir together peanut butter, vanilla, salt, and sugar. If your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.

The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.

Top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.

Chill in fridge for at least one hour, until ready to devour. Enjoy!

Yield: 12 “small” cups

Read more great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2009/12/pennywise-platter-thursday-1210.html

Read more great, Real Food Wednesday Posts here: http://kellythekitchenkop.com/2009/12/real-food-wednesday-12909.html

 * By Ken Roseboro, ed.

      The Organic and Non-GMO Report, November 2009

      Straight to the Source

To Subscribe to the Non-GMO Report call 1-800-854-0586 or visit http://www.non-gmoreport.com/

Agro-ecologist Don Lotter published a paper titled “The Genetic Engineering of Food and the Failure of Science” in the 2009 edition of the peer-reviewed International Journal of Sociology of Agriculture and Food.

The paper makes a damning case against genetically modified foods, saying the technology is based on obsolete science, that biotechnology companies such as Monsanto have too much influence on government regulators and “public” universities, and that university scientists are ignoring the health and environmental risks of GM crops. Lotter calls the introduction of GM foods the “largest diet experiment in history.”

Lotter has a Ph.D. in agro-ecology from the University of California, Davis, and a master of professional studies in international agricultural and rural development from Cornell University. He has taught environmental science, soil science, plant science, entomology, and vegetable crop production for Santa Monica College, Imperial Valley College, and UC-Davis.

Lotter does not have a tenured position and is currently working on an agricultural project in Tanzania. He half-jokingly describes his paper as “career destroying” because he says it will be difficult to find a position at a US university due to the general recognition at most US universities that GM foods are safe and will help “feed the world.”

If you thought publishing the paper would jeopardize your prospects for finding a position, why did you write the paper?

DL: I’m proud of the paper. This topic should be taught at universities. There is an enormous gap in public knowledge about this issue.

The science of genetic engineering is based on the one gene-one protein doctrine. Please describe this and why you think it is flawed.

DL: When they discovered the technology there was a simplified view that genes were in charge of the production of proteins. It is the entire basis for going forward with genetic engineering technology.

Then the Human Genome Project showed that humans have fewer genes than simple organisms, but we also have one to two million proteins. This discovery put an end to the one gene-one protein doctrine.

But by then there had been a massive investment in transgenics. The industry moved ahead with all their PR of “feeding the world” without any scientific basis for their technology. The doctrine has crumbled away, yet the industry has gone on.

In your paper you say that the process of genetically engineering foods is also deeply flawed. Can you give some examples of why that is the case?

DL: The promoter gene used in genetically engineered crops, the cauliflower mosaic virus, is a powerful promoter of inter-species gene exchange. Scientists thought it would be denatured in our digestive system, but it’s not. It has been shown to promote the transfer of transgenes from GM foods to the bacteria within our digestive system, which are responsible for 80% of our immune system function; they are enormously important. This is a huge flaw, but not even the biggest in crop transgenics.

The process of splicing genes into plant genomes, transgenics, causes serious genetic damage-mutations, multiple copies of the transgenic DNA, gene silencing. The ramifications of this damage, incredibly, have never been elucidated or even explored for that matter.

Do you think the increase in food allergies we are seeing may be due to GM foods?

DL: Yes, there is evidence pointing to it. The industry is powerful enough to stop any labeling legislation. Without labeling they can’t track these problems. We know that after the introduction of GM soy in Britain, there was an increase of soy allergies there.

In your paper, you write that the lack of oversight of GM foods has been a major failure of US science leadership. What makes you believe this?

DL: In the early 1980s, the biotech companies were successful in getting to oversee the regulation of GM foods. The scientific community should have stepped in, and said this is a radical technology, but it didn’t.

There has also been a restructuring of the relationship between industry and universities. The Bayh-Dole Act (which gives universities intellectual property control of their inventions) made universities more dependent on industry.

Universities saw transgenics as a big money source, and scientists who objected were harassed or pushed out.

Do you think any US university would fund studies on GM food safety?

DL: No, they are not doing that. Anyone who tries to conduct research looking at GM food safety is given trouble.

Universities should have a mandate to find problems with GM foods.

We need federal money to look at non-proprietary solutions, such as organic farming systems, to the world’s problems, and we should see whether proprietary approaches (i.e. GM foods) cause problems.

Unfortunately, non-proprietary solutions don’t get funding.

We can show that organic farming systems promote drought resistance; the Rodale Institute did this research. But if a GM crop had been found to resist drought, there would have been major news headlines saying that it will save the world.

Is the safety of GM food considered a given at US universities?

DL: Absolutely. The debate is not there. US scientists have abdicated their responsibility on this issue. They know problems exist but they don’t want to talk about them. Most scientists say we need GM foods to feed the world.

Some social scientists are saying there are problems (with GM foods).

I think undergraduate groups will bring the debate over GM foods to universities.

What type of agricultural approaches do you think will solve the world’s food production challenges?

DL: The IAASTD (International Assessment of Agricultural Science and Technology for Development) report said that we can produce food using agro-ecological methods and successful green revolution methods. The report didn’t include transgenics.

The report was signed by 60 countries, but the US didn’t sign it.

Read more great Fight Back Friday posts here:  http://www.foodrenegade.com/fight-back-friday-december-4th/

Every November I make Pumpkin pies. Usually a lot of them, as we have friends who love them. We buy organic pumpkin close to Halloween, don’t carve them and then roast them right before Thanksgiving.

To roast them, I cut them in half and scoop out the seeds – we make toasted pumpkin seeds with those – then I quarter the pumpkin. Put the pumpkin quarters on a baking sheet and roast at 350º for around an hour until nice and fork tender. It will vary depending on how big the pumpkins are.

Once they’re roasted, let them cool, then scoop them out of the skin and puree in a food processor or blender until smooth. You can refrigerate the puree for up to three days or freeze it. We use the puree for pies mostly, but also pumpkin bars, cookies and muffins on occasion.  Using fresh pumpkin is less expensive and much more delicious as well.

Here’s our favorite recipe. It makes two, 9-inch pies. Quite often I double it and make four.

Ingredients:

3 cups pumpkin puree – we use fresh but you can of course, used canned pumpkin (not pie filling).

¾ cup Honey

2 tsp. Pumpkin Pie seasoning

1 tsp. salt

4 organic eggs

1 cup milk  – we use raw milk but you can use any kind, even rice or soymilk

2 pie shells – we usually use whole wheat

Mix ingredients in the order given.

Pour into pie shell and bake,

10 minutes at 450º

40 minutes at 350º, or until firm and set.

Let cool to room temperature, or chill in the refrigerator and serve with whipped cream or vanilla ice cream.  You can also wrapped the cooled pies well and freeze.  Enjoy!

Read more, great posts at Pennywise Platter Thurdays here: http://www.thenourishinggourmet.com/2009/12/pennywise-platter-thursday-123.html

Read more, great posts at Real Food Wednesday here: http://www.cheeseslave.com/2009/12/02/real-food-wednesday-december-2-2009/

I hope everyone had a happy and healthy Thanksgiving.  We had dinner at home with friends and family gathered here.  It was a wonderful holiday.  I am thankful for our family and friends.

We made our first Heritage turkey, which was very good and made our usual holiday side dishes, roasted sweet potatoes, mashed potatoes, stuffing, gravy, green beans and cranberry sauce. We found an organic cranberry sauce this year, which was wonderful. I am thankful for the amazing meal we enjoyed together.

Today we are making a turkey broth, with a recipe from Tender Grassfed Meat, by Stanley Fishman. I am grateful to Stanley for writing this book. We are using it more and more in our daily cooking.

Last June we got four baby chicks.

This is Goldie getting a tummy rub. It alway put her to sleep when she was little. When the girls were bigger we move them to their coop.  I love this coop and highly recommend it if you are in a suburban area and would like a few backyard chickens.

The girls are our pets. I bring them oatmeal mixed with kefir every morning. They are loved and spoiled! LOL   Every morning when I bring them breakfast (they have organic chicken food available at all times in their coop), I check for eggs. Lately I’ve been telling the girls they are slacking as they’re now 24 weeks old and we still haven’t had any eggs. This  morning when brought breakfast out, as I do everyday, I checked the nest.  And there was a beautiful green egg!  We have two Barred Rock chickens and Two Easter egger chickens and we were convinced that that Luna, one of our BR’s would be the first to lay.  Barred Rocks lay brown eggs. But low and behold, sweet Goldie was fussing in the nest and she was the first to lay.  It was very exciting.

Now along with the fresh organic vegetables from our garden and the great box of fruit and veggies from our CSA (Community Supported Agriculture) farm, we are on our way to having fresh organic eggs. I am thankful for our eggs!

And, last but not least, I  am thankful for Moms For Safe Food.  I have learned so much and met so many great people since starting Moms.  I am grateful for all the other food bloggers and writers who are helping to teach people what real food is and how to prepare it.  I am thankful for all of you.

Hope everyone had a Happy Thanksgiving – Sheri aka Mom

I do look forward to the day that there’s no GMO’s left. It’s time to encourage our farmers to grow real food. We can all do that by buying organic & pesticide free food from our local farmers – Mom

Monsanto guilty in ‘false ad’ row

France’s highest court has ruled that US agrochemical giant Monsanto had not told the truth about the safety of its best-selling weed-killer, Roundup.

The court confirmed an earlier judgment that Monsanto had falsely advertised its herbicide as “biodegradable” and claimed it “left the soil clean”.

The company was fined 15,000 euros (£13,800; $22,400). It has yet to comment on the judgment.

Roundup is the world’s best-selling herbicide.

Monsanto also sells crops genetically-engineered to be tolerant to Roundup.

French environmental groups had brought the case in 2001 on the basis that glyphosate, Roundup’s main ingredient, is classed as “dangerous for the environment” by the European Union.

In the latest ruling, France’s Supreme Court upheld two earlier convictions against Monsanto by the Lyon criminal court in 2007, and the Lyon court of appeal in 2008, the AFP news agency reports.

Earlier this month, Monsanto reported a fourth quarter loss of $233m (£147m), driven mostly by a drop in sales of its Roundup brand.

Story from BBC NEWS:

http://news.bbc.co.uk/go/pr/fr/-/2/hi/europe/8308903.stm

Monsanto GM-corn harvest fails massively in South Africa

South African farmers suffered millions of dollars in lost income when 82,000 hectares of genetically-manipulated corn (maize) failed to produce hardly any seeds.The plants look lush and healthy from the outside. Monsanto has offered compensation.

Monsanto blames the failure of the three varieties of corn planted on these farms, in three South African provinces,on alleged ‘underfertilisation processes in the laboratory”. Some 280 of the 1,000 farmers who planted the three varieties of Monsanto corn this year, have reported extensive seedless corn problems.

Urgent investigation demanded

However environmental activitist Marian Mayet, director of the Africa-centre for biosecurity in Johannesburg, demands an urgent government investigation and an immediate ban on all GM-foods, blaming the crop failure on Monsanto’s genetically-manipulated technology.

Willem Pelser, journalist of the Afrikaans Sunday paper Rapport, writes from Nelspruit that Monsanto has immediately offered the farmers compensation in three provinces – North West, Free State and Mpumalanga. The damage-estimates are being undertaken right now by the local farmers’ cooperative, Grain-SA. Monsanto claims that ‘less than 25%’ of three different corn varieties were ‘insufficiently fertilised in the laboratory’.

80% crop failure

However Mayet says Monsanto was grossly understating the problem.According to her own information, some farms have suffered up to 80% crop failures. The centre is strongly opposed to GM-food and biologically-manipulated technology in general.

“Monsanto says they just made a mistake in the laboratory, however we say that biotechnology is a failure.You cannot make a ‘mistake’ with three different varieties of corn.’

Demands urgent government investigation:

“We have been warning against GM-technology for years, we have been warning Monsanto that there will be problems,’ said Mayet. She calls for an urgent government investigation and an immediate ban on all GM-foods in South Africa.

Of the 1,000 South African farmers who planted Monsanto’s GM-maize this year, 280 suffered extensive crop failure, writes Rapport.

Monsanto’s local spokeswoman Magda du Toit said the ‘company is engaged in establishing the exact extent of the damage on the farms’. She did not want to speculate on the extent of the financial losses suffered right now.

Managing director of Monsanto in Africa, Kobus Lindeque, said however that ‘less than 25% of the Monsanto-seeded farms are involved in the loss’. He says there will be ‘a review of the seed-production methods of the three varieties involved in the failure, and we will made the necessary adjustments.’

He denied that the problem was caused in any way by ‘bio-technology’. Instead, there had been ‘insufficient fertilization during the seed-production process’.

And Grain-SA’s Nico Hawkins says they ‘are still support GM-technology; ‘We will support any technology which will improve production.’ He also they were ‘satisfied with Monsanto’s handling of the case,’ and said Grain-SA was ‘closely involved in the claims-adjustment methodology’ between the farmers and Monsanto.

Farmers told Rapport that Monsanto was ‘bending over backwards to try and accommodate them in solving the problem. “It’s a very good gesture to immediately offer to compensate the farmers for losses they suffered,’ said Kobus van Coller, one of the Free State farmers who discovered that his maize cobs were practically seedless this week. “One can’t see from the outside whether a plant is unseeded. One must open up the cob leaves to establish the problem,’ he said. The seedless cobs show no sign of disease or any kind of fungus. They just have very few seeds, often none at all.

The South African supermarket-chain Woolworths already banned GM-foods from its shelves in 2000. However South African farmers have been producing GM-corn for years: they were among the first countries other than the United States to start using the Monsanto products.

The South African government does not require any labeling of GM-foods. Corn is the main staple food for South Africa’s 48-million people. The three maize varieties which failed to produce seeds were designed with a built-in resistance to weed-killers, and manipulated to increase yields per hectare, Rapport writes.

From: http://www.digitaljournal.com/article/270101

Here’s another great article about Monsanto from Dr. Mercola, http://articles.mercola.com/sites/articles/archive/2009/11/21/France-Finds-Monsanto-Guilty-of-Lying.aspx

Read more great Real Food Wednesday posts here: http://kellythekitchenkop.com/2009/11/real-food-wednesday-112509.html

We ordered some wonderful grass fed beef recently and one of the cuts we got were short ribs. They need to be cooked long and slow, and are best eaten the next day.  They’re SO good. Short ribs are an inexpensive cut of meat, we paid $3.00 a pound and four pounds made six servings. The meat is similar to brisket, but even better. 🙂  Serve with Mashed Potatoes and Green Beans and you have a delicious and comforting meal.

Red Wine Braised Short Ribs

These braised ribs are even better the next day–on their own or inthe delicious sandwich that follows.

Original Recipe by Tom Valenti, chef and co-owner, Ouest, New York City

SERVINGS: 4 SERVINGS, PLUS LEFTOVERS

INGREDIENTS

1/4 cup extra virgin olive oil

4 pounds grass fed meaty beef short ribs on the bone

Salt and freshly ground pepper

2 organic celery ribs, coarsely chopped

1 organic carrot, coarsely chopped

1 large organic onion,coarsely chopped

1/2 cup organic tomato paste

5 thyme sprigs

3 anchovy fillets, chopped

1 bay leaf

1 head of garlic, halved crosswise

1 quart organic chicken stock, homemade is preferable

2 cups dry red wine

1/3 cup white vinegar

DIRECTIONS

Preheat the oven to 325°. Heat 2

tablespoons of the olive oil in a large

enameled cast-iron casserole. Season

the ribs with salt and pepper. Add half

of the short ribs to the casserole and

cook over moderately high heat until

browned, about 6 minutes. Transfer the

ribs to a plate. Repeat with the

remaining oil and ribs.

1.

Add the celery, carrot and onion to the

casserole and cook over moderate

heat until softened, about 7 minutes.

Add the tomato paste and cook,

stirring, until glossy, about 2 minutes.

Add the thyme sprigs, anchovies, bay

leaf and garlic and cook, stirring, for 2

minutes. Add the stock, wine and

vinegar and bring to a boil. Return the

short ribs to the casserole, then cover

them and braise in the oven until the

meat is very tender, about 3 hours.

2.

Transfer the ribs to a platter. Strain the

braising liquid, pressing hard on the

solids; skim the fat. Season with salt

and pepper. Serve half of the ribs with

some of the sauce. Reserve the rest in

the remaining sauce for sandwiches.

The short ribs can be refrigerated in their

sauce for 3 days.

from: http://www.foodandwine.com/recipes/red-wine-braised-short-ribs

Read more great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-november-20th

We make hummus a lot, and with teenagers in the house, it goes fast!

This is our basic recipe and we play with it a lot. You can make it to taste and experiment with different herbs. We’ve made parsley hummus, chive hummus, spinach hummus – we always use garlic, and sometimes scallions.

Recently we’ve tried taking the skins off of the chickpeas, after they’re cooked. This is time consuming but makes a wonderfully smooth hummus. If you have time, it’s worth the effort. You can also used canned Organic chickpeas, but chickpeas are so easy to cook and it’s less expensive too.

Basic Hummus

Ingredients:

2 cups dried chickpeas (also known as garbanzo beans)

2 tablespoons whey or lemon juice

3 cloves garlic

2-3 heaping tablespoons tahini ( sesame seed paste)

1/4 to 1/2 cup of lemon juice – we usually use the juice of one large lemon

1/4 to 1/2 cup cup olive oil

1 teaspoon celtic or sea salt

Directions:

1. 1.Cover chick peas with warm water. Stir in lemon juice or whey, cover and let sit overnight on your stove.
2. 2.If  you want to take the skins off, drain, rinse and pick off skins. Otherwise drain, add fresh water to cover and bring to a boil simmer for at least 2 hours and up to 6, until the chickpeas are very tender.  Drain – and save about 1/4 cup of the cooking liquid for the hummus.
3. 3.Put the garlic and any herbs/spinach you are using into a food processor or blender and blend until  minced fine.
4. 4.Once the garlic/herbs are processed add the chickpeas, tahini, lemon juice, olive oil and salt. Process and blend. If you need more liquid you can use the reserved cooking water or more olive oil. Taste.
5. 5.You can add more lemon juice, salt or olive oil. If you like it spicy you can add some cayenne pepper or black pepper. We’ve been making hummus for years and we still vary to taste. You can serve it with crackers, bread, pita bread or celery. Enjoy!

Avoiding GMOs—It’s Harder than You Think

By Stanley A. Fishman, Author of Tender Grassfed Meat

Want to avoid GMOs? You’re not alone. Polls consistently show that 90 percent of the people polled would not buy a product if they knew it contained GMOs.

Perhaps that is the reason that the United States government has made it illegal for manufacturers and sellers to label a product as containing GMOs.

While 90 percent of the people would not knowingly eat GMOs, it is likely that over 90 percent of the American food supply contains GMOs.

Even Organic Food May Be Contaminated with GMOs

I used to think that I could avoid GMOs by buying organic. Sadly, that is no longer true. Seeds from GMO crops are blown by the wind, or transferred by insects, and can contaminate non-GMO crops, even organic crops.

I learned this the hard way. We buy all of our milk and cream from an excellent local dairy. I was recently shocked to learn that the owner of the dairy had tested the organic grains he bought for his herd, and found that one-third of the grain was contaminated by GMOs. He now tests every lot of grain he gets before feeding it to his cattle. I had thoroughly investigated the dairy, researched their methods, philosophy, and feed. I was convinced that their products were free of GMOs. I was wrong.

The contamination of the Canadian flax crop by GMO flax was described on this website on November 9, 2009. https://www.momsforsafefood.org/Blog/Entries/2009/11/9_Entry_1.html

The situation has been made worse by the weakening of the organic standards. It used to be that the word “organic” meant that everything in the product had to be 100 percent organic and that no GMOs were allowed.

The new organic standards, adopted during the Bush Administration, created three different definitions of organic:

1)“100 percent organic” means that all ingredients in the product must be organic.

2)“Organic” means that no less than 95 percent of all ingredients in the product are organic. The remaining 5 percent do not have to be organic.

3)“Made with organic ingredients” means that at least 70 percent of the ingredients in the product are organic. The remaining 30 percent do not have to be organic.

I’ve seen conflicting information on whether the non-organic ingredients contained in organic products must be free of GMOs.

The contamination of organic crops by GMOs has become such a huge problem that a major effort is under way to test organic products for GMO contamination and to create a non-GMO label.

GMOs Are Everywhere

It is estimated that over 91 percent of the soybeans, over 75 percent of the corn, over 70 percent of the canola, and over 80 percent of the cotton grown in the United States is GMO. Oils made from soy, corn, canola, and cotton are commonly added to processed foods. These oils constitute the vast majority of “vegetable oil” used in the United States. Many other substances made from GMO soy and GMO corn are added to processed foods. Conventional vegetables are often coated with a wax that contains oils made from GMO soy and/or GMO corn.

GMO bacteria and other GMO substances are used in the manufacture of many medications. GMO soy products are often added to supplements. Pesticides containing GMOs are often sprayed on crops. Several artificial sweeteners contain GMOs.

How to Avoid GMOs

Since GMOs are so pervasive, it is hard to avoid them. But it is not impossible. Here are some tips that I use to avoid GMOs:

Avoid Processed Foods

Almost all conventional processed foods contain GMOs. An exception would be processed foods that state they have no GMOs. Even organic processed foods may contain GMOs, due to the contamination of organic crops by GMOs.

The only processed foods I buy are labeled 100 percent organic and do not contain any of the most common genetically altered crops, such as soy, corn, canola, and cotton. I will not buy something that contains “vegetable oil,” as vegetable oil almost always consists of soy, corn, or canola oil.

Eat Only Organic (Or the Equivalent) Dairy Products

Conventional dairy products almost always come from cattle that have been fed GMO feed, such as soy and corn. Some conventional cows have been injected with genetically modified bovine growth hormone. It is important to research the dairy you use to make sure that it really is organic, or the equivalent.

Eat Only Grassfed and Grass-Finished Beef, Lamb, and Bison

Conventionally raised beef, lamb, and bison are usually fed GMO feed.

Eat Only Organic (Or the Equivalent) Produce

Conventional produce is often sprayed with GMO pesticide, and/or coated with wax containing GMO oils.

Don’t Eat Anything Containing Soy, Corn, Canola, or Cotton

Because so many of these crops are GMO, even the organic versions are often contaminated with GMOs.

Only Eat Seafood that Is Wild Caught

Farmed fish and other farmed seafood are usually fed pellets made from GMO soy.

Do Not Use Artificial Sweeteners

Some artificial sweeteners are made with GMOs. If you must use a sweetener, stevia is a natural non-GMO substance.

Only Use Organic Sugar Made from Sugar Cane

At least half of the sugar in the United States is made from sugar beets. As of 2008, most of the sugar beets used for making sugar are GMO. While a Federal judge has recently ruled that the U.S. Department of Agriculture violated the law by approving the use of genetically modified sugar beets without first having a comprehensive report done on its environmental impact, the Court has not yet, to my knowledge, prohibited the actual sale and growing of these GMOs. Sugar made from sugar cane, is not GMO.

Know Your Source, Buy Local

One of the best ways to avoid GMOs is to buy as much of your food as possible from local farmers and ranchers who do not use GMOs. You can actually ask them how they raise their crops and animals, and find out exactly what you’re getting.

Be Informed and Be Vigilant

Knowledge is power. The biotech industry is constantly trying to introduce new GMO crops and the only way you will know about it is by checking the news on a regular basis. The conventional media is not interested in exposing the existence of new GMOs, and your best source is the Internet. There is no better place to start than this website.

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-november-13th/

I highly recommend Stanley’s cookbook, we use it all the time. – Mom