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eNews 1.9.16: Dairy Detectives, GMO Love and Banning, Fracking and More

Saturday, January 9th, 2016

Biotechnology Proponent’s Recipe to Defend GMOs Produces a Stew Blending Orwellian Rhetoric with Sheer Demagoguery

Tuesday, January 5th, 2016

by Mark A. Kastel, Senior Farm Policy Analyst at The Cornucopia Institute Mark Kastel A commentary in the December 29 edition of the Wall Street Journal, by Julie Kelly, a prolific defender of the biotechnology industry and a self-identified suburban mom, cooking instructor, and accidental activist, claimed that in 2015 genetically engineered food made great progress despite “fear mongering” from the “culinary elite.” Since the vast majority of U.S. citizens support informational labeling on food regarding its

Taiwan Bans GMO Foods from Schools

Tuesday, January 5th, 2016

The Nanfang by Charles Liu Source: Alexander Synaptic “To ensure food safety and protect students’ health” Taiwan amended its School Health Act on Monday, banning the use of genetically modified food ingredients. In passing the amendments, lawmakers said all schools in the country must get rid of GM foods in order to ensure food safety and protect students’ health. Democratic Progressive Party Legislator, Lin Shu-fen, argued that genetically modified foods have a “huge impact” on the physical and psychological

California’s Largest Tribe Bans GMO Crops and Genetically-Engineered Salmon

Monday, January 4th, 2016

EcoWatch by Lorraine Chow Source: Lynn Friedman The Yurok Tribe—California’s largest tribe with roughly 5,000 enrolled members—passed a historic ban on genetically modified (GMOs) crops and salmon. The Yurok Tribal Council unanimously voted on Dec. 10 to enact the Yurok Tribe Genetically Engineered Organism (GEO) Ordinance: The Tribal GEO Ordinance prohibits the propagation, raising, growing, spawning, incubating or releasing genetically engineered organisms (such as growing GMO crops or releasing genetically engineered salmon) within the Tribe’s

What Happens When You Cut GMOs Out of Your Diet?

Thursday, December 24th, 2015

Rodale’s Organic Life by Gina Roberts-Grey Source: Melinda Shelton Considering that they’re everywhere, from restaurants to grocery stores to some farm stands, genetically modified ingredients aren’t easy to avoid, but it can be done (for the most part) with some creativity. Crops once threatened by persistent insect pests now genetically engineered to produce their own natural pesticide sound like a win-win. First introduced in the mid-1990s, these foods—grown from genetically modified organisms (GMOs) in labs—are