It would really take a dedicated blog to keep up with the flow of GMO news and information out there these days. Although the Bovine is primarily focused on raw milk, we do sometimes give a nod to other issues in the food rights sphere. And while raw milk has always been a minority concern, GMOs in food will affect everyone. What will our children’s children think about this time in history when they look back from 2050 or so? The following is from Jon Rappoport’s blog:
What will the children think? Click image for photo source.
“I recognized my two selves: a crusading idealist and a cold, granitic believer in the law of the jungle” – Edgar Monsanto Queeny, Monsanto chairman, 1943-63, “The Spirit of Enterprise”, 1934.
“Monsanto should not have to vouchsafe the safety of biotech food. Our interest is in selling as much of it as possible. Assuring its safety is the F.D.A.’s job” – Phil Angell, Monsanto’s director of corporate communications. “Playing God in the Garden” New York Times Magazine, October 25, 1998. Continue reading
From the Commons Online:
“BRATTLEBORO—YOU MIGHT THINK it’s very odd that a cheesemonger would tell you not to buy a cheese, but here I go: if you’re going to shell out the bucks to buy brie, you’re better off spending that money on another variety.
Now, there’s really nothing wrong with brie… if you’re in France. According to the United States Food and Drug Administration’s regulations on dairy products, if a cheese is made of unpasteurized milk, it has to be aged for at least 60 days.
But real brie is made of unpasteurized milk, and it’s aged for just a few weeks. (At 60 days aged, you wouldn’t want it. It’ll have the distinct and powerful aroma and flavor of ammonia, except you can’t wash the floor with it. Don’t bother trying to trim it — just throw it away.) Continue reading
From Reuters news service:
“EU considers ordering France to lift GMO maize ban
May 22 (Reuters) – The European Union’s executive said on Tuesday it was considering ordering Franceto lift its ban on growing a strain of genetically modified maize, after EU science experts said there was no justification for it.
In March France reimposed a ban on Monsanto’s MON810 maize, an insect-resistant variety to protect chiefly against the European corn borer, after a previous prohibition was annulled by the country’s top court late last year.
An opinion issued by the European food safety watchdog (EFSA) on Monday concluded that France had offered no new scientific evidence to justify the ban. The European Commission said EFSA’s opinion confirmed its own initial assessment. Continue reading
From Anthony Gucciardi on the Activist Post:
“In a major victory for public health, and what will hopefully lead to other nations taking action, a French court decided today that GMO crops monster Monsanto is guilty of chemically poisoning a French farmer.
The grain grower, Paul Francois, says he developed neurological problems such as memory loss and headaches after being exposed to Monsanto’s Lasso weedkiller back in 2004.
The monumental case paves the way for legal action against Monsanto’s Roundup and other harmful herbicides and pesticides made by other manufacturers. Continue reading
There have been lots of good stories relating to GMO foods crossing the Bovine newsdesk in recent days, so we decided to compile a bunch of the more interesting ones in one post for your enjoyment. Here they are:
From the Biodynamics blog:
“More than half a million people have already signed a petition to the FDA asking for labeling of genetically engineered (GE) foods. Now, continuing that momentum, a new video by the director of Food, Inc. encourages consumers to fight for the right to know what is in their food. The video is a collaboration between filmmaker Robert Kenner and the Just Label It campaign.”
More on the Biodynamics blog.
How to Identify GMO food at the Supermarket, even if it’s not labeled, via Federal Jack.com:
From the “3 Wheeled Cheese” blog:
Image via 3 Wheeled Cheese blog
“Sometimes you just have to shake your head in wonder at the FDA’s bureaucrats. The New York Times and even the Valley News have recently run articles describing the controversy over the use of raw milk by artisanal cheesemakers, many of whom work in New Hampshire and Vermont. Today raw milk may legally only be used in the U.S. in the production of cheeses that are aged at least 60 days before being sold. The current debate asks if this time limit should be lengthened or the use of raw milk banned entirely.
There is no question that cheeses made in unsanitary conditions with raw or pasteurized milk that has been unsanitarily produced can carry salmonella, listeria and e-coli bacteria. However, the same is true, according to various USDA web sites, of “any raw food of animal origin, such as meat, poultry, … eggs, seafood, and some fruits and vegetables.” The core issue is sanitation, not the use of raw milk itself. Continue reading
From Jeremy Lovell and Climate Wire in the Scientific American:
“LONDON — One of the driest spring seasons on record in northern Europe has sucked soils dry and sharply reduced river levels to the point that governments are starting to fear crop losses and France, in particular, is bracing for blackouts as its river-cooled nuclear power plants may be forced to shut down.
French Agriculture Minister Bruno Le Maire warned this week that the warmest and driest spring in half a century could slash wheat yields and might even push up world prices despite the U.N. Food and Agriculture Organization’s predicting a bumper global crop due to greater plantings. Continue reading
From Edible Vancouver magazine, by Michael Marrapese:
During a recent trip to France, I stopped at a small agricultural store that sold not only tools, farm clothing and fencing wire to farmers, but also local cheeses, wines, vinegars, jams and cured meats. What surprised me the most were the clearly labeled containers of raw milk. In BC, only the Milk Marketing Board is allowed to distribute raw milk. It essentially manages the milk supply, buying milk from farmers across the province at a fixed price, transporting milk to producers and bottlers, testing for quality and microbial content, and ensuring a consistent product to secondary processors. Continue reading