Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
In an open acknowledgement that many consumers are annoyed that GMO ingredients aren’t labeled, a coalition announced Thursday that it does support labeling. But it wants a federal standard to be voluntary, and it wants to keep states from passing any more mandatory labeling measures.
Many American food companies, responding to consumer demands, are looking for grain that’s not genetically modified. It turns out that non-GMO corn and soybeans aren’t hard to find. Years ago, grain traders set up a supply chain to deliver non-GMO grain from U.S. farmers to customers in Japan.
Numbers don’t lie, but they can sometimes tell a misleading story. Three times in the last week, we came across farm statistics that painted a picture not quite backed up by facts on the ground.
A small Canadian company has created a genetically engineered apple that doesn’t go brown when you slice it. It’s waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple’s wholesome, all-natural image.
Food labels have become battlegrounds. Government regulators, companies and food movement activists have been fighting over what belongs on the label. (GMOs? Trans fats? Claims that bran prevents heart disease?) We asked four big thinkers for their dream food label.
The “no” campaign appears to have an insurmountable lead in early counts with 54 percent of votes. The ballot initiative in favor of labeling had strong public support two months ago. But food companies spent millions to persuade voters that the labels would increase the cost of groceries.
Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified “golden rice” in China. The study showed that the rice can fight malnutrition, but researchers didn’t provide enough information to the parents of the children who ate it, Tufts says.
Farmers say they need to produce food as efficiently as possible in order to feed the world. It’s high-tech agriculture’s claim to the moral high ground in the debate over how best to grow food. But is it true?
Today, stone fruit season brings in a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums. Where did these designer breeds come from? What is the difference between hybridization and genetic engineering?
At Colorado State University, billions of seeds and other genetic material sit inside a giant storage vault. They’re kept there in case of a loss of plant or animal life on a regional or global scale. But the investigation into GMO wheat in Oregon has raised questions about security at the facility.
Government investigators are trying to solve an agricultural whodunit: How did genetically engineered wheat that was never approved for sale end up in a farmer’s field in Oregon? Some are raising the possibility of sabotage; others suspect simple human error.
Across the corn belt, farmers are pulling out all the stops in their war on the corn rootworm. They’re returning to chemical pesticides, because the weapons of biotechnology — inserted genes that are supposed to kill the rootworm — aren’t working so well anymore.