 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
  |
||
|
||
 |
||
| |
|
|
issuesOrganic & Sustainable Agriculture |
New Evidence Confirms the Nutritional Superiority of Plant-Based Organic Foods | Genetically Modified Sugar Beets | Saving Heirloom Seed Diversity | Massive Beef Recall Brings Attention to the Co-op's Organic Beef | Grower Perspective | Seasonal, Local and Organic | Who Owns Organic | Organic Dairy Regulations Under Attack | Relief Group's Position on GMOs | Genetically Engineered Trees | Organic Sacramento | Californians for GE-Free Agriculture | Investigating Eggs, the Lives of Free-range Chicken and range-grown Diestel turkeys | Is All Farmed Fish Bad?
New Evidence Confirms the Nutritional Superiority of Plant-Based Organic FoodsThe Organic Center’s State of Science Review released in March 2008 is the first major, indepth review of published scientific literature on the nutritional benefits of organic food completed since 2003. Over 40 new studies have come out since the last review was carried out -- studies that dramatically improve our ability to answer a basic question -- are organic foods generally more nutritious than conventional foods? The two-year project leading to this report required the creation of a large Access database including the results of nearly 100 studies, and development of methods to identify those studies that were both well-designed and carefully conducted. With the benefit of this research tool, which the Center will continuously update and apply in future studies, we can now offer clearcut answers to important, common questions about the nutritional superiority of organic food. The full report, executive summary, and supplemental information are available from The Organic Center website free of charge, in both English and Spanish and may be reproduced and used for educational purposes, with appropriate attribution.
Genetically Modified Sugar BeetsAbout half of the sugar used in the United States comes from sugar beets (the other half is cane sugar). A new option available to sugar beet farmers this year is Monsanto’s Roundup Ready sugar beet, genetically engineered to survive direct application of the weed killer Roundup. Unlike traditional breeding, genetic engineering creates new life forms that would never occur in nature, creating new and unpredictable health and environmental risks. In 2001, big sugar and candy companies told consumers they would not use genetically engineered sugar. But now that sugar beets are close to being planted commercially, they have made no such assurances. Learn more, and voice your concern about GE sugar beets at www.centerforfoodsafety.org. Learn more about Genetic Engineering at the upcoming free class Shedding Light on Genetically Engineered Food, on Wednesday, April 23, in the Co-op Community Learning Center. More information is at www.seedsavers.org.
Saving Heirloom Seed DiversityAn heirloom plant is any garden plant that has a history of being passed down within a family, just like pieces of heirloom jewelry or furniture. The genetic diversity of the world’s food crops is eroding at an unprecedented and accelerating rate. The vegetables and fruits currently being lost are the result of thousands of years of adaptation and selection in diverse ecological niches around the world. Each variety is genetically unique and has developed resistance to the diseases and pests with which it evolved. Plant breeders use the old varieties to breed resistance into modern crops that are constantly being attacked by rapidly evolving diseases and pests. Without these infusions of genetic diversity, food production is at risk from epidemics and infestations. The diversity of our domesticated plant genetics–flavor, color, abundance, nutrition–is a direct result of the relationship between farmers and their crops. The unhealthy trends in seed systems put us at risk of losing our seed heritage–and the skills necessary to conserve, reinvigorate and improve this heritage for future generations.
Massive Beef Recall Brings Attention to the Co-op's Organic BeefIn light of the recent beef recall, the Co-op has received a lot of questions about whether the beef we sell is safe, and what makes it different. The beef sold at the Co-op is 100% certified organic, raised on pasture, and processed in a manner that is Certified Humane Raised and Handled by Humane Animal Farm Care. Pasture-raised organic beef is better for the animals, better for the environment and better for you. Learn more at www.pratherranch.com or www.certifiedhumane.org.
Grower PerspectiveIn the article below, find out firsthand what our growers think, feel and do as stewards of the land and providers of local, seasonal and sustainable food. (The file is downloadable in PDF format with Acrobat Reader. If you do not have Acrobat Reader, you may download a free copy from Adobe.)
Seasonal, Local and OrganicAsparagus Every spring when asparagus pokes its head out of the ground we know that winter’s chill will soon be gone. I remember its miraculous appearance in my father’s garden each year, watching it magically grow two to three inches a day right before my eyes. Not only does asparagus grow like no other vegetable in the garden, it has a distinctive taste that is worth waiting for all year. Whether it’s steamed, sautéed, roasted or incorporated in soups or quiches, asparagus is always an extraordinary treat. Asparagus was cultivated as a powerful medicinal plant long before it was enjoyed as a vegetable. It contains nature’s most effective kidney diuretic, asparagine, which breaks up any oxalic and uric acid stored in the kidneys and muscles. Asparagus also has substantial amounts of aspartic acid, which eliminates excess ammonia in our bodies that causes fatigue. Its high chlorophyll content makes asparagus a great blood builder and the high vitamin A and C levels, selenium and glutathione give it valuable anticancer qualities. There are three types of cultivated asparagus: white, purple and green. White asparagus never sees daylight, hence the lack of color. The green variety is the most commonly cultivated in North America, but small organic farms are growing the flavorful purple asparagus, much to the delight of asparagus lovers. At the Co-op you’ll find asparagus locally from Full Belly Farm and other small organic family farms in the area. When buying fresh asparagus, look for firm, brittle stalks with compact tips. It’s best to eat asparagus the day you buy it–the flavor and vitamin content decrease rapidly–but it will keep 3-4 days in the coldest part of the refrigerator with the stems wrapped in damp paper towels. Whatever method you use to cook asparagus make sure it’s a quick one; it’s easy to overcook asparagus and the results are disappointing to say the least. One way to tell that it’s done is when the center of the stalk is a little bit white; that part will continue to cook when the asparagus is removed from the heat source. The only complaint I’ve ever heard about asparagus in my house is that we don’t get enough of it—it’s a precious commodity that we all treasure. Lightly roast it with olive oil and serve with Parmesan shavings, sauté it or steam and serve with a little Bragg Liquid Aminos or vinaigrette—you don’t need to do much to bring out the glories of asparagus. The Egyptians offered it to their gods, and you can offer it to your treasured family and friends as you celebrate the glories of spring. Enjoy
Baked Asparagus Frittata with Shallots and Green Onions
Who Owns OrganicIf you want to know who owns what organic food company, just take a look at "Who Owns Organic" on Cornucopia Institute's Web site. These downloadable charts of the organic industry structure are updated regularly by Phil Howard, Assistant Professor in the Department of Community, Agriculture, Recreation and Resource Studies at Michigan State University.
Organic Dairy Standards Under AttackWant to know more? Go to the The Cornucopia Institute's Web site and see a scorecard for various organic dairy brands. See which ethical family farmers are protecting the integrity of organic dairy standards. Find out which factory farm producers are threatening these standards with their unethical farming practices.
International Relief Group Announces Policy on GMOsAction by Churches Together International has announced a policy against the use of genetically modified foods in its emergency relief efforts. ACT International is an alliance of churches and ecumenical organizations working to assist communities harmed by natural disasters, civil emergencies and wars. Its member churches are drawn from the World Council of Churches and the Lutheran World Federation. “As the debate continues on the harmful effects of GMOs, the ACT alliance could not just sit and watch from the sidelines without producing a policy to protect our food beneficiaries in emergencies,” says John Nduna, director of ACT International. According to the new policy, ACT International members will not knowingly buy genetically modified foods for disaster relief. ACT members may accept donations of genetically modified foods when no other alternative is available, but will inform food recipients of the situation so that they can decide whether or not to eat it. They will also only distribute genetically modified grains if they have been milled, to avoid the risk of contaminating local crops. ACT International’s policy is informed by the precautionary principle, which asserts that proponents of new technologies should bear the burden of proof that their innovations are harmless. This important ethical principle stands in contradiction to our current system, which assumes all technology should be presumed beneficial until proven otherwise. Sources: www.act-intl.org and www.gmwatch.org
The Dangers of Genetically Engineered TreesAnne Petermann of the Global Justice Ecology Project has said, “GE trees are the greatest threat to the native forest since the chain saw.” Biotechnolgy companies are working to develop trees with various characteristics that are intended to improve their efficiency for paper producers and plantation owners. One of these characteristics is already familiar to many readers: Bacillus thuringiensis embedded in the cells. Bacillus thuringiensis (Bt) is a naturally-occurring soil bacterium that has been used for pest control in organic farming for decades. Farmers apply it externally, in limited quantities. Biotechnology companies, by contrast, insert the bacteria’s DNA directly into the cells of plants, so that every single leaf and petal contains the Bt toxin. This is dangerous for several reasons. First, there is a risk of respiratory and other health problems for people who inhale the pollen, which now contains foreign bacteria. Second, the pests that it is intended to kill develop resistance to it in a few generations, meaning that eventually farmers need to use more pesticides to kill them. Third, the Bt toxin can kill non-target species, as in the now famous finding that monarch butterfly caterpillars are vulnerable to it. Now, biotechnology companies are working to use Bt toxin in genetically engineered trees, exacerbating the problems that have already occurred with corn and other crops in which the technology has been used. When an outdoor plant or crop, like a tree plantation, is genetically engineered, pollen inevitably will drift across unknown distances, eroding plant biodiversity and upsetting ecosystems in unpredictable ways. These are only a few of the issues that are explored in the film, “A Silent Forest: The Growing Threat, Genetically Engineered Trees.” GE-Free Sacramento will host a showing of this film on Aug. 23 at the Co-op Community Learning Center, 1914 Alhambra Blvd. For more information about GE-Free Sacramento, visit www.ge-free-sacramento.blogspot.org. Source: The Global Justice Ecology Project
Organic SacramentoOrganic Sacramento is a group of concerned citizens working to foster community awareness of the benefits of organic food and farming and to build a network of those people. If you would to get involved in this local grassroots effort and take action on important food and agriculture issues, visit Organic Sacramento's Web site.
Californians for GE-Free AgricultureCalifornians for GE-Free Agriculture is a coalition committed to ecologically responsible and economically viable agriculture. They provide education and resources in support of the rights of farmers and communities to evaluate and address the environmental, human health and economic risks of genetic engineering in agriculture. To find out what you can do to take part in this coalition of concerned Californians working for a future of sustainable agriculture, free of genetic engineering, visit calgefree.org today!
Investigating Eggs, the Lives of Free-range Chicken and Range-grown Diestel TurkeysThese articles are a part of the Co-op’s ongoing investigation into the suppliers who provide the meat, poultry and eggs that we sell. Investigating Eggs Investigating the Lives of Free-range chicken Investigating the lives of range-grown Diestel turkeys
Is All Farmed Fish Bad?by Melissa Gorge, FishWise Program Manager Aquaculture or fish farming is a rapidly growing industry. It supplies consumers with seafood that can’t be caught in the wild because it is either over-fished or not in season. To determine the sustainability of farmed raised seafood some things need to be considered. What kind of fish is being harvested and how much wild fish is being taken out of the ocean and used as fishmeal to feed this fish? What are the methods in which they are raised? What kind of aquaculture farm is it? Uncontained aquaculture utilizes open-net pens that are directly connected to a body of water. Waste from the farms goes can pollute surrounding waters. Any disease occurring in the farm will be spread to wild fish that live near by and farmed fish can also escape into the wild using up the resources of the native fish. On the other hand, contained aquaculture is on land, having no contact with natural bodies of water. Any disease outbreaks are contained in the farm not effecting wild fish. These fish cannot escape and do not compete with the wild fish for resources. A general rule of thumb to follow: Contained aquaculture is a better choice and the less carnivorous a fish being farmed the better. Purchasing green labeled seafood is always a sure bet! It is important to understand that not all farmed fishing is bad and not all farmed fishing is good, not all wild fishing is bad and not all wild fishing is good. FishWise color-coded seafood labels provide the necessary information on the sustainability of seafood to allow customers to make smart seafood purchases that are healthy for them and healthy for the ocean! Learn more at www.fishwise.org
|
|
news jobs contact us links site map
|
|