Letter: "United in Opposition to GE Alfalfa"

We received the following letter from our organic food distributor that we wanted to share. I also saw it on the Huffington Post and numerous other websites, so it has been making the rounds of the internet world and blogosphere. Thought it was worth sharing as we think about making new food choices for the new year.

We stand united in opposition to the U.S. Department of Agriculture's (USDA) decision to once again allow unlimited, nationwide commercial planting of Monsanto's genetically engineered (GE) Roundup Ready alfalfa, despite the many risks to organic and conventional farmers.

Last spring more than 200,000 people submitted comments to the USDA highly critical of the substance and conclusions of its draft EIS on GE Alfalfa. Instead of responding to these comments and concerns, including expert comments from farmers, scientists, academics, conservationists, and food safety and consumer advocates, the USDA has chosen instead to listen to a handful of agricultural biotechnology companies.

USDA's decision to allow unlimited, nationwide commercial planting of Monsanto's GE Roundup Ready alfalfa without any restrictions flies in the face of the interests of conventional and organic farmers, preservation of the environment, and consumer choice. USDA has become a rogue agency in its regulation of biotech crops and its decision to appease the few companies who seek to benefit from this technology comes despite increasing evidence that GE alfalfa will threaten the rights of American farmers and consumers, as well as damage the environment.

The Center for Food Safety will be suing on this decision. 

In the coming months, we will be seeing USDA proposals to allow unrestricted plantings of GE sugar beets, and GE corn and soy crops designed to resist toxic pesticides, such as 2-4D and Dicamba, highly toxic pesticides that pose a serious threat to our health and the environment. To win these critical and difficult battles, the entire organic community, and our allies in the conventional food and farming community, will have to work together.

Now is the time to unite in action. We need to work together to restore sanity to our food system, stop the deregulation of GE crops and join together against the forces that are seeking to silence hundreds of thousands of Americans.

As we move forward, we are united in opposing genetically engineered organisms in food production and believe that pressure to stop the proliferation of this contaminating technology must be focused on the White House and Congress. The companies responsible for this situation are the biotech companies whose GE technology causes genetic drift and environmental hazards that are not contained as the deregulation of genetically engineered alfalfa goes forward. The organic community stands together with consumer, farmer, environmental and business interests to ensure practices that are protective of health and the environment.

We urge you to join us today.

Sign up to receive action alerts.

Consider making a donation to the legal effort ahead.

Let the White House know that you do not support the deregulation of GE alfalfa.

Sincerely,

Joan Boykin, The Organic Center

Christine Bushway, Organic Trade Association

Jay Feldman, Beyond Pesticides

Michael Funk, United Natural Foods Inc (UNFI)

Elizabeth Henderson, NOFA Interstate Council

Gary Hirshberg, Stonyfield Farm

Liana Hoodes, National Organic Coalition

Kristina Hubbard, Organic Seed Alliance

Faye Jones, Midwest Organic Sustainable Education Service

Robby Kenner, Robert Kenner Films

Andrew Kimbrell, Center for Food Safety

Russell Libby, Maine Organic Farmers and Gardeners (MOFGA)

Ed Maltby, Northeast Organic Dairy Producers Alliance (NODPA)

Robyn O'Brien, Allergy Kids

Keith Olcott, Equal Exchange

Michael Pollan, Author

Maria Rodale, Rodale Inc.

Eric Schlosser, Author

Robynn Schrader, National Cooperative Grocers Association (NCGA)

Corinne Shindelar, INFRA

George Siemon, Organic Valley

Michael Sligh, Rural Advancement Foundation International (RAFI)

Megan Westgate, Non-GMO Project

Maureen Wilmot, Organic Farming Research Foundation (OFRF)

Enid Wonnacott, Northeast Organic Farming Association of Vermont (NOFA-VT)

NY Times: Southern Farmers Vanquish the Clichés

Rebecca Bryant of Watershed Consulting just forwarded me this great article from the New York Times on Southern food that I had to share. Something to think about as we take stock of our relationship with food heading into a new year!

Click here to see the entire article on nytimes.com. They posted a number of photos to accompany the article. The text of the article is copied below.

Southern Farmers Vanquish the Clichés
By Julia Moskin
Published December 27, 2011

IT’S not hard to get Emile DeFelice riled up. Just mention Paula Deen, the so-called queen of Southern food, who cooks with canned fruit and Crisco. Or say something like “You don’t look like a Southern pig farmer.” He’ll practically hit the ceiling of his Prius.

Because there are a few things about Southern food that the man just can’t stand: its hayseed image, the insiders who feed that image and the ignorant outsiders who believe in it.

Home Sweet Home: The New American Localism

Home Sweet Home: The New American Localism

by Linton Weeks  - December 13, 2011 by NPR

You can talk about the global village, a mobile society and the World Wide Web all you want, but many in our country seem to be turning toward a New American Localism.

These days, we are local folks and our focus is local. We are doing everything locally: food, finance, news, charity. And maybe for good reasons.

"One bedrock thing that is going on," says Brad Edmondson, founder of ePodunk and former editor of American Demographics magazine, is that "because of aging and the recession, people aren't moving around as much."

The U.S. Census Bureau backs him up with a news release — based on a recent report — titled "Mover Rate Reaches Record Low." The bureau found that only 11.6 percent of Americans changed their living spaces between 2010 and 2011. That is the lowest rate on record since the Current Population Survey of the United States began tracking geographical mobility in 1948. In 1985, for instance, the changed-residence rate was 20.2 percent.

"With homeowner mobility at an all-time low, more people are putting down roots and getting to know their neighbors," Edmondson says. "At the same time a lot of households have seen sharp declines in discretionary income. They are looking for ways to relax that don't cost as much, and they are substituting cooperation for cash."

The new version of the popular bumper sticker "Support Your Local Sheriff" could become "Support Your Local Everything."

Michihili - Oh My!

What in the world is michihili cabbage? What we thought was going to be regular chinese cabbage (the nice crisp, tight heads of crinkly cabbage we see at big box grocery stores) for our Produce Club this week turned out to be a softer, loose leaf cabbage more resembling a thick lettuce or greens. So of course all our cole slaw recipes flew out the window and we were left scratching our heads about what to do next!

The farmers tell us it can be eaten raw mixed with lettuce in a salad, or used in any way you would use collards or kale: stir a handful of chopped leaves into a bean or vegetable stew, use with eggs for a frittata or quiche, or just boil with some sausage or ham and served as a side dish!

On the blog written by JWS Farm, who grows michihili, we found a bit more info worth sharing. See below.

Michihili (mi-CHE-he-lee) – Chinese Cabbage
When we first planted the seeds for this variety of Chinese Cabbage, we were expecting small, oval ’bok choy’ sized heads… but we soon realized we were in for a BIG surprise!

This tall Asian green has coarse, dense, narrow leaves with a deeper green outer color and lighter green interior with wide, flat white ribs. A quick internet search revealed that it can be used for fresh, raw salads or braised/stir fried as a cooking green.

It was very good stir fried , with a little olive oil, some onion, and soy sauce to taste. Quick, healthy & delicious… BUT we still had quite a bit more in the fridge & began looking for a way to use this gigantic veggie at least a pound at a time… so, with the change in weather, we started thinking SOUP!
The recipe below can easily be adjusted down, using 2-3 leaves of michihili cabbage (or a smaller head of cabbage, such as bok choy or napa cabbage) and 1/2 the amount of the rest of the ingredients, incase you don’t have a large enough soup pot. When we made it, we used ground turkey for the “meat”, but next time we are going to try some ground pork or pork sausage, which we expect will have even more flavor. If you are vegetarian, you can leave the meat out and add an egg or two, if you are not vegan.

CHINESE CABBAGE SOUP
1/2 onion diced
1 lb. ground meat
2 Tablespoons sake
10 cups water
3 Tablespoons chicken stock
2 Tablespoons soy sauce
1 lb. Chinese cabbage chopped finely
2 teaspoons sesame oil
dash of white pepper
pinch of salt or more soy sauce (optional – season to taste)

In a pot, pour some cooking oil, (use whatever you normally use – we use olive oil and it doesn’t affect the taste) and saute the onion until golden brown. Add the ground meat and brown.
Add the sake and the water. Bring it to a boil and then add the chicken stock and soy sauce. Add the chopped Chinese cabbage, sesame oil and finally, the white pepper. Simmer until cabbage is done.
Onced served, you may find it needs a little bit of salt or more soy sauce, (but taste first, because most chicken stock and soy sauce have a pretty high sodium content.) Season to taste and enjoy!