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.
Scientists are trained to express themselves rationally. They avoid personal attacks when they disagree. But some scientific arguments become so polarized that tempers fray. There may even be shouting.
Such is the current state of affairs between two camps of scientists: health effects researchers and regulatory toxicologists. Both groups study the effects of chemical exposures in humans. Both groups have publicly used terms like “irrelevant,” “arbitrary,” “unfounded” and “contrary to all accumulated physiological understanding” to describe the other’s work. Privately, the language becomes even harsher, with phrases such as “a pseudoscience,” “a religion” and “rigged.”
The rift centers around the best way to measure the health effects of chemical exposures. Read Full Article »
It seems a sensible solution to urban space constraints and a desire for increased local food production: transform abandoned warehouses into indoor farms, or construct purpose-built vertical food factories.
But Louis Albright, an emeritus professor of biological and environmental engineering who helped pioneer controlled-environment agriculture, warns that these “high in the sky” proposals intended to reduce food miles and rejuvenate communities may prove to be “pie in the sky” concepts with detrimental impacts on the environment.
Every Saturday of the year, the San Francisco Ferry Building is alive with a magnificent farmers’ market. Camped in with the veggie, fruit, meat, fish, bread, flowers, food and coffee vendors is CUESA, the organization that manages the market. At their tent with seating for 100, CUESA produces and leads a weekly educational outreach focusing on sustainable foods allowing farmers to showcase their products and chefs to conduct cooking classes using the products of the market.
One gorgeous San Francisco summer day, I’m at the market as usual and find myself captivated by Janet Brown’s CUESA presentation on hydrosols and essential oils. Janet is demonstrating how herbs and flowers grown on her farm, AllStar Organics, are made into value added products that have positive impacts on personal wellbeing. Read Full Article »
WASHINGTON, DC (November 19, 2015) – Center for Food Safety today announced plans to sue the Food and Drug Administration (FDA) to block the agency’s approval for sale and consumption of the genetically engineered AquaAdvantage® salmon developed by AquaBounty. The suit will be filed in coordination with other colleague plaintiffs.
“The fallout from this decision will have enormous impact on the environment. Center for Food Safety has no choice but to file suit to stop the introduction of this dangerous contaminant,” said Andrew Kimbrell, executive director of Center for Food Safety. “FDA has neglected its responsibility to protect the public.” Read Full Article »