Protecting Organic Food From GE Crops and Other Things Monsanto

I recently started following @WithoutMonsanto on Twitter.

@WithoutMonsanto's real name is April Davila, and she writes the blog A Month Without Monsanto. April started her blog after a friend posted a link to an article in the Huffington Post, "Monsanto's GMO Corn Linked to Organ Failure, Study Reveals," on her Facebook page. She says that "after reading the article, my instinct to stick it to the man compelled me swear off all things Monsanto for good. How hard could it be?"

Apparently, it's going to be quite hard because according to April almost "everything from last night's steak, to the Cheez-Its on our desk, owe their existence to Monsanto" ... and unfortunately, she's right. April's month without Monsanto starts March 1st ... I know I'll be tuning in. Good luck, April!

Oh, and while we're on the topic, here's a little something to ponder from the Food Team at Food & Water Watch:

"Many people are concerned about eating genetically engineered foods because of possible health risks. Unfortunately, the US Department of Agriculture is getting closer to approving Monsanto's genetically engineered (GE) alfalfa, despite the fact that it's likely to contaminate other crops, including organic alfalfa. Almost all organic dairies are dependent upon organic alfalfa, and organic standards don't allow the use of GE crops.


The USDA has studied the possible contamination issues with this perennial crop. They admit there could be problems, but claim they don't know if the contamination of organic alfalfa would matter to consumers of organic food. This is ridiculous, since avoiding genetically engineered ingredients is one of the biggest reasons people seek out organic foods.

We need to tell the USDA loud and clear that consumers want foods that are free from genetic engineering. Click here to tell the USDA that consumers do care, and they should reject genetically engineered alfalfa.

Taking Responsibility for What You Eat

Buying groceries used to be so much easier for me. A few coupons and some well-timed food commercials were all I needed to point me toward what to eat for the week. Nowadays, my trips up and down the grocery aisle have become trickier because the journey food takes from the farm to my plate has become more important to me than saving a few cents.

Did you know that the average US meal comes from five different nations and that food now travels 1,500 miles on average from farm to market? That means those off-season vegetables and fruits you consume are often ripened in a box rather than on the vine ... and they leave some big carbon footprints all over our kitchens. For me, I choose to eat both locally and seasonally instead.


Eating both locally and seasonally has some very straightforward benefits for both foodies and farmers. Farmers who sell directly to local consumers can focus on freshness, nutrition, and taste instead of the shelf life of their crops. Eating locally helps local economies because farmers who sell to local customers receive the full retail value of their crop. Buying directly from local farmers also encourages the use of farmland for farming, preserving open space and keeping sprawling development in check.

Why else should you eat locally and seasonally grown foods?

Connection. Eating locally connects you to the seasons, and it also connects you to the people who grow your food.

Safety. If you are concerned about food safety issues, buying local can help alleviate some of your fears, especially when you buy direct from the farmer. Most farmers enjoy telling you about their farm and farming methods, and some even offer tours.

Fun. Make it a family tradition to go to the farmers market each week, visit a u-pick apple orchard, or plant your own vegetable garden. No matter how you approach eating locally, you are sure to have a good time.

I mentioned above that my trips to the grocery store have become trickier, but it's really not that bad. St. Louis is home to a number of farmers' markets, some even operating during the winter, so being able to get fresh, local ingredients is only a neighborhood or two away. In addition, we're lucky to have a grocery store (Local Harvest Grocery) that carries a rich variety of homegrown fruits and vegetables, as well as locally produced goods such as dairy, eggs, and meats.

More than anything these days, my food decisions aren't about what to buy; they're about what to make with what's available each season ... and thanks to the wonders of the Internet, 1000's of recipes are only a click away!

No More Belly Bombers: Rethinking School Lunch

While the main focus of this blog is on eating locally in St. Louis, I think it's important to also look at what's going on in the world at large ... you know, it's that whole "Think Globally, Act Locally" thing.

One of the major topics being discussed at the national level is the school lunch ... or shall I say, what constitutes a school lunch today. Not much if you ask me (or better yet, follow Mrs. Q, a teacher who is eating school lunch every day in 2010, at Fed Up: School Lunch Project).


One of the main proponents for school lunch reform is Slow Food USA; their Time for Lunch campaign encourages parents, teachers, and every responsible citizen to tell Congress that it's time to provide children with real food at school before the Child Nutrition Act is up for reauthorization later this year.

Recently, Agriculture Secretary Tom Vilsack announced the availability of $25 million in grants to help schools operating a National School Lunch Program (NSLP) replace outdated equipment with new, energy-efficient appliances such as refrigerators, ovens, and other food service related equipment. The new funding, authorized in accordance with the Child Nutrition Act, is a one-time fiscal year 2010 appropriation to State educational agencies. Of this money, Missouri will receive $454,359.

"President Obama and I are committed to ensuring that America's children have access to safe and nutritious food through our National School Lunch Program." — Secretary Vilsack

"President Obama and I are committed to ensuring that America's children have access to safe and nutritious food through our National School Lunch Program," said Secretary Vilsack. "These grants will help schools obtain much needed infrastructure to better serve their students and will focus on equipment that helps schools provide nutritious meals, support food safety efforts, improve energy efficiency, and expand participation in school nutrition programs."

As mandated by the legislation, the USDA's Food and Nutrition Service (FNS) will award these grants to school food authorities that participate in the NSLP and that did not receive an American Recovery and Reinvestment Act of 2009 grant for NSLP equipment assistance in FY 2009. Additionally, priority will be given to schools where 50% or more of the students are eligible for free or reduced price meals under the NSLP.

"One of USDA's top priorities is to provide our children well-balanced, healthy meals and snacks during their school day." — Secretary Vilsack

"One of USDA's top priorities is to provide our children well-balanced, healthy meals and snacks during their school day," said Secretary Vilsack. "Lunches provided by USDA's National School Lunch Program help children develop healthy eating and lifestyle choices."

Operating in over 100,000 public and nonprofit private schools and residential child care institutions nationwide, the goal of the NSLP, in concert with FNS's other nutrition assistance programs, is to form a national safety net against hunger and provide school children of all economic backgrounds with a well-balanced, healthy meal designed to meet the Dietary Guidelines for Americans.

Unfortunately, the word healthy seems to have been ignored. While I applaud this latest effort, we still need to do more to get better food in schools.

As I mentioned above, Congress is currently considering reauthorization of the Child Nutrition Act, which provides the outline for the National School Lunch and Breakfast Programs. Administration priorities include eliminating barriers that keep children from participating in school nutrition programs, improving the quality of school meals and the health of the school environment, and enhancing program performance.

I urge parents, teachers, and even those of you who don't have children (which I don't, but I sure want my nephew Ben to eat well when he starts school), to do your part to tell Congress what needs to be done to bring the word "healthy" back into school lunch; visit Slow Food USA's Time for Lunch site and sign the petition to show Congress that thousands of people across America support giving kids real food at school.

New Year, Winter Markets, Urban Homesteading, Oh My!

Happy New Year! Yes, yes ... I know it's not January 1st, but I dealt with that over on my other blog, Everybody Loves Cheese.

If you happened to venture over there and read my New Year's post, you'll see that one of my resolutions for 2010 is to blog more. So, without further ado ...

I haven't made it to any of the winter farmers' markets this season, and to be honest, I desperately miss them! I am going to list the remaining dates for both the Maplewood Farmer's Market Indoor Pantry and the St. Louis Community Farmers' Market (ie, "the indoor Tower Grove market") below in hopes that I make to every remaining one. After all, one my resolutions is to follow my "90/10 rule" 100% so shopping at the winter markets is a must!


Maplewood Farmer's Market (located in the Crown Room at Schlafly Bottleworks):

Saturday, January 30th, 9:00 am- 1:00 pm
Saturday, February 27th, 9:00 am- 1:00 pm
Saturday, March 27th, 9:00 am- 1:00 pm

St. Louis Community Farmers' Market (located in St. John's Episcopal Church, 3664 Arsenal, 63116)

Saturday, February 13th, 9:00 am- 1:00 pm
Saturday, March 13th, 9:00 am- 1:00 pm
Saturday, April 10th, 9:00 am- 1:00 pm

Finally, I wanted to let you know that Slow Food St. Louis is kicking off their 2010 Urban Homesteading Series tomorrow.

Through a series of workshops and films, Slow Food St. Louis will explore vermiculture, home-brewing, lacto fermentation, cheese making, beekeeping, gardening, canning, composting, and other related topics.

They're starting the year with "Vermicompost 101," hosted by Sara Allin. This kid-friendly workshop will be held tomorrow, Saturday, January 16th, from 10am to 12pm at Schlafly Bottleworks in Maplewood. Attendees will learn how to make their own worm bins, learn how super-rich vermicompost can enhance gardens and houseplants, and learn the benefits of keeping kitchen waste out of landfills. This type of composting is perfect for apartments, condos, and other small spaces.

Reservations for the class are now closed, but I'll be there for all the vermicomposting fun and will tell you all about it. If you are interested in taking any of the other classes, check out the link above!