Posts Tagged ‘GMO’
By Shea Richland
About the time genetically modified crops began being planted in the United States, Steven Druker, public interest attorney, set out to learn the facts about the massive venture to restructure the genetic core of the world’s food supply. More than 15 years of intensive research and investigation exposed many irregularities, and he came to believe that the Food and Drug Administration’s (FDA) policies and actions, by allowing these foods to be marketed without testing and without labels, were unscientific, irresponsible and fundamentally wrong. His research lead him to believe that, contrary to the assertions of its proponents, this massive enterprise was not based on sound science but on the systematic subversion of science – and would implode if subjected to an open airing of the facts. Read more
ASU Sustainability Institute Goes Zero Waste
The Julie Ann Wrigley Global Institute of Sustainability building at the Arizona State University Main campus has implemented a zero waste system. Recycling, composting, TerraCycling, plastic film and bag recycling are now all options, leading to less reusable materials going to the landfill. This is an exciting opportunity for sustainability students, staff and faculty to teach others by example about zero waste. This zero waste pilot program is the first of its kind on campus, but it will not be the last. ASU plans to incorporate zero waste systems across all campuses within the next several years. sustainability.asu.edu
By Amanda Harvey
The Chipotle Cultivate Festival took place two weekends ago at WestWorld in Scottsdale. It was an amazing turnout, with thousands of people making the trek out to participate in the free festival celebrating food and music. There were chef demonstrations from national names including Top Chef runner-up Richard Blais and Amanda Freitag, who frequently appears on Chopped and other Food Network shows. Local chefs such as Chris Schlattman of The Upton restaurant in Old Town Scottsdale were also present, wowing the audience with their culinary techniques.
By Michelle Schwartz
In 1974, Vandana Shiva and several women from Central Himalaya, India, wrapped themselves around trees to protect them from industrial logging. These tree-hugging women of the Chipko movement were defending their forests because logging and deforestation were leading to floods, droughts, landslides and other disasters. By 1981, thanks to the actions of these women, the Indian government was compelled to stop logging in Central Himalaya. Read more
By Cheryl Hurd
The healthy food choices you make for your family are just as important when it comes to your pets. When you browse the local farmers’ market or organic produce aisle, it is easy to identify the fruits and vegetables that will make their way to the dinner table.
But what is really in that brown kibble or canned meat-like substance you pour into your pet’s bowl?
The packaging may make overtures of optimal health with special blends to accommodate age, weight or other needs of your pet, but a closer look at the ingredient list can raise questions.
Is this really good for pets? What does natural mean? Is organic the right choice? Add to the confusion the latest food concern — genetically modified organisms (GMOs) — and pet food shopping can stop you dead in your tracks. Read more
There’s a local trend toward being more aware of it,
including gene modified fare
Tucson Tamale Company makes a variety of tamales, but all use GMO-free masa. Depending on your order, that chile spicing up your tamale is familiar and fresh because it was grown just down the road in Santa Cruz county.
The mint and basil used in Lily’s Laotian chicken and green papaya salad at Downtown Kitchen + Cocktails is grown just a block away from the restaurant.
It’s all part of a fast-growing movement toward being more educated about your food – at home and at your favorite restaurant.
Restaurateurs say more people are asking for gluten-free fare, organic options, locally produced foods and now even non-genetically modified choices.
The push to eat fresher and more nutritious foods is leading more restaurant owners and chefs to rethink their daily menus. Read more
BY BARBI WALKER
If the old saying, “you are what you eat,” is true, what happens to us when science changes our food – more specifically genetically modified? Genetically modified (GM) foods (sometimes called GMOs—genetically modified organisms), are organisms where the DNA has been modified in some way or another.
According to the Human Genome Project (HGP), “GM is a special set of technologies that alter the genetic makeup of organisms such as animals, plant, or bacteria.” This is not to be confused with biotechnology. “Biotechnology refers to using organisms or their components, such as enzymes, to make products that include wine, cheese, beer, and yogurt.” GM food debate have been discussed among the scientists, health professionals, farmers, families and foodies with the underlying question “Are GMs healthy for us or not?” Read more