The Cornucopia Institute, through research and investigations on agricultural and food issues, provides needed information to family farmers, consumers and other stakeholders in the good food movement and to the media. We support economic justice for the family-scale farming community – partnered with consumers – backing ecologically produced local, organic and authentic food.
March 6th, 2014
The Salt on NPR
by Dan Charles
It’s easy to think of “organic” and “non-GMO” as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.
In fact, the increasingly successful movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic’s false friend. The non-GMO label has become a cheaper alternative to organic.
“More and more, there’s concern [among organic food companies] that they created a monster,” says Mark Kastel, a pro-organic activist who’s co-founder of the Cornucopia Institute. Read Full Article »
March 5th, 2014
The U.S. Department of Agriculture (USDA) will finalize its comment period this week on the feasibility of genetically modified organisms (GMO) and non-GMO crops to coexist. Today, to highlight prevalent problems that already exist, Food & Water Watch in partnership with theOrganic Farmers’ Agency for Relationship Marketing (OFARM) released survey results showing contamination from GMO crops and how it’s non-GMO farmers who are paying the price.
The survey included farmers from 17 states primarily in the Midwest. It was conducted in an effort to fill the data gap that was used to justify an inadequate policy recommendation by the USDA Advisory Committee on Biotechnology and 21st Century Agriculture (AC21), according to a press release. Read Full Article »
March 4th, 2014
The New York Times
by Blain Roberts and Ethan J. Kytle
FRESNO, Calif. — EVERY Saturday in late December and January, as reports of brutal temperatures and historic snowfalls streamed in from family in Vermont, New York and even southern Louisiana, we made weekly pilgrimages to our local beer garden to enjoy craft brews and unseasonably warm afternoons.
Normal winters here in Fresno, in the heart of California’s Central Valley, bring average highs in the 50s, steady periods of rain and drizzle, and the dense, bone-chilling Tule fog that can blanket the valley for days and even weeks on end.
But not this year. Instead, early 2014 gave us cloudless skies and midday temperatures in the 70s. By the end of January, it seemed like April, with spring trees in full bloom.
We fretted over the anomalous weather, to be sure. Read Full Article »
March 3rd, 2014
by Sayer Ji
The GM farming system has made exposure to Roundup herbicide a daily fact of our existence, and according to the latest US Geological Survey study its probably in the air you are breathing…
A new study from the U.S. Geological Survey, accepted for publication online ahead of print in the journal Enviromental Toxicology and Chemistry, titled, “Pesticides in Mississippi air and rain: A comparison between 1995 and 2007,”[i] reveals that Roundup herbicide (aka glyphosate) and its still-toxic degradation byproduct AMPA were found in over 75% of the air and rain samples tested from Mississippi in 2007.
The researchers evaluated a wide range of pesticides currently being used through weekly composite air and rain sampling collected during the 1995 and 2007 growing seasons in the Mississippi Delta agricultural region. Read Full Article »
March 3rd, 2014
Marketing chips and other processed snack foods, sodas, and sugary GMO cereals to registered dietitians is part of big business. Registered dietitians have to keep taking continuing education courses to keep their licenses. So who’s offering a lot of the required continuing education seminars? It’s not organic produce farmers. It’s the largest food manufacturers.
Sounds a lot like the corporate agenda from some of the largest drug companies offering marketing, advertising, and public relations when it comes to explaining about various medicines. Physicians take their required continuing education seminars to keep their licenses. Dietitians also take continuing education to keep their licenses. So do registered nurses. Are the seminars more like public relations interweaved with continuing nutrition education by independent lab research studies? And are the research studies funded by the huge food manufacturers discussing the processed foods with the dietitians at continuing education conferences? Read Full Article »