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GMO Gung-Ho

U.S. Farmers Plant More GMO Crops Farmers in the U.S. added 12 million more acres of genetically modified (GM or GMO) crops in 2013, reports Clive James, with the International Service for the Acquisition of Agri-Biotech Applications, and now leads the world in their production by volume. Even as many U.S. consumers reject foods containing GM ingredients, many farmers continue ... Read More »

Business Spotlight: Nature’s Path Market

Nature’s Path Goes “All Natural” by Susan Post (Publishers’ note – Nature’s Path Market will celebrate its one-year anniversary, with a grand re-opening celebration and name change to It’s All Natural!, on October 18) Vegan, organic, kosher, gluten-free, non-GMO and local – every product at Nature’s Path Market falls into one or more of these categories. Store owners Judy Maa ... Read More »

Safeguarding Our Health Freedoms

with James Gormley  by Kathleen Barnes James Gormley, a leader of the natural health movement in the U.S. and an award-winning health journalist, is a passionate advocate for natural health. For more than 20 years, he’s been at the forefront in the fight against government restriction of dietary supplements and for transparency in the food industry, and has twice participated ... Read More »

Heroes Among Us

Organic Farmers Restore Our Faith in Food by Melinda Hemmelgarn From epidemic childhood obesity and rising rates of autism and food allergies to the growing risks of pesticides and climate change, we have many reasons to be concerned about the American food system. Fortunately, many heroes among us—family farmers, community gardeners, visionaries and activists—are striving to create a safer and ... Read More »

Strength in Numbers

It Takes a Village to Feed the World Organizations worldwide are working to create a more sustainable and just food system. Food Tank lists 101 organizations to watch in 2014 (Tinyurl.com/FoodTank100). All are vital in creating a better food system. Here are a few examples. Food MythBusters is telling the real story of how food is produced through short films, ... Read More »

Food Transparency

Vermont Demands GMO Labeling Vermont Senator David Zuckerman and Representative Carolyn Partridge spearheaded efforts for Vermont to pass the nation’s first unrestricted mandatory labeling bill for genetically modified organisms (GMO). The state legislature’s collective efforts, lasting more than a decade, led to an unprecedented, game-changing new law signed by Governor Peter Shumlin on April 23. The state expects legal challenges ... Read More »

Business Spotlight: Ohio Seed Improvement Association (OSIA)

Creating Quality Control for Ohio Seed and Grain by Susan Post More and more people are taking an interest in where their food comes from. As awareness grows about different farming methods, one organization in Ohio is helping farmers produce consistent, quality crops. The long-standing mission of the Ohio Seed Improvement Association (OSIA) is to supply the best possible seed ... Read More »

Roundup Toxin Accumulates in GM Soybeans

A study published in the journal Food Chemistry tested soybeans grown from seeds that were genetically modified (GM) to be resistant to the herbicide Roundup. It compared these with organic soybeans and soybeans from non-GM seeds. The chemical and nutritional analysis of soybean samples from 31 different Iowa farms found the GM soy contained significantly higher levels of the toxin ... Read More »

GMO Go-Ahead

Feds Give Dangerous Green Light The U.S. Department of Agriculture has issued a draft statement essentially giving the green light to the marketing, sale and planting of Dow Chemical’s genetically modified (GM, GMO, GE) corn and soybeans resistant to 2,4-D, which will trigger a huge increase in the use of the toxic herbicide. The determination under the Plant Pest Act ... Read More »

Seven Signs of Food Sensitivities

Action Plan for Parents by Pamela Bond In recent years, Pediatrician William Sears has seen many more cases of asthma and eczema in his San Clemente, California, office. Dairy and wheat remain the biggest culprits, but experts believe new factors may be contributing to the rise in food sensitivities, including synthetic additives like partially hydrogenated oils, artificial colors and flavors ... Read More »

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