A few years ago, a family member made a delicious cookie ball that required no baking and instead, a little freezer time. I ate them with great gusto and told myself, “I need to try making those myself.” I was emailed the recipe and then, like most things, I promptly forgot about it. I’m not sure what made me think of this recipe again. Maybe it was a random search of my Gmail account? Perhaps something I saw on Pinterest? I blame mommy-brain for my complete lack of memory on how I came up with this recipe again.

It was my daughter’s birthday and I needed something simple to make with a group of ten preschoolers. I figured, no bake, what could be easier? I adapted the recipe considerably to make things much healthier and was absolutely astounded at how good these cookies turned out when we were done. No seriously…best dessert I’d had in a VERY long time and that was saying a lot.

Since then, I’ve made these cookies for parties, potlucks and just because. I set them out and wait. I love seeing the look on people’s faces when they try the first bite. Inevitably, their face contorts into a, “this is amazing!” sort of way and can’t help but verbally announce how divine the cookies are. Then they look around and start asking everyone who made them. The minute I speak up, people literally hound me for the recipe and follow up with emails begging for it. They crave these things and I understand, because I’m right there too. As far as recipes go, this one is ridiculously easy and really fun to make with all-aged children. The bonus? There is no refined sugar (with the exception of what’s found in chocolate chips), they are gluten-free, and full of fiber.

No-Bake Chocolate Oatmeal Cookies

1 cup old fashioned oats
1 cup unsweetend coconut flakes
1/2 cup ground flaxseed
1/2 cup peanut butter or nut butter
1/2 cup dark chocolate chips*
1/3 cup raw honey*
1 tsp real vanilla extract

Add all ingredients together in order above into a medium sized bowl. Mix together using a wood spoon or clean hands until well combined. You can either make balls or bars out of these cookies:

Bars – Press the mixture into a baking dish. If it’s a large dish, your bars will be thinner. If you use a smaller one, your bars will be thicker (you can cut them into cubes instead of rectangular balls). Let the dish chill in the freezer for 30 minutes. Once chilled, cut them into bars with a heavy knife and serve immediately.

Balls – Leave the mixture in the bowl and stick the whole bowl into the freezer for 30 minutes. Once chilled, remove mixture and roll into small balls. Serve immediately.

The Other Method – Stick the bowl into the freezer for 10 minutes or as long as you can handle it. Once slightly chilled, grab a spoon and dig in.

If you bring them to a party, it’s best to store them in the fridge or freezer until it’s time to eat them. You can keep these cookies in a closed container in refrigerator or freezer for a week, but I can pretty much guarantee they’ll be eaten WAY sooner than this.

Notes:

I tried shredded coconut, but I personally like the large hunks of coconut flakes way better. Just be sure to get the unsweetened variety.

Use fair trade chocolate whenever possible as it is your best chance at avoiding child labor.

If you prefer, you can also use a bar of 72% fair trade dark chocolate (Trader Joes has a great one). Just break it into small pieces and use in place of the chocolate chips.

I use a plunger-style measuring cup for this recipe. It is so awesome for messy and wet ingredients like honey, peanut butter, molasses and mayonnaise. I highly recommend adding one to your kitchen.

Make sure you are buying raw honey. Local is best, so check out your local farmers market for resources.

Unless you go through your flaxseed quickly, store it in a glass container in the fridge to avoid rancidity.

I’ve used both chunky peanut butter and smooth…they are both incredible.

I tend to have most of these ingredients on hand, with the exception of chocolate chips (hmm…wonder why that is). If you are in a pinch, use 1-2 tablespoons of cocoa powder in place of the chocolate chips. You’ll still get the chocolately flavor, but without the crunch.

Recipe inspired by: http://allrecipes.com/recipe/no-bake-cookies-i/

When the words ‘miracle’ and ‘crops’ show up in the same sentence, some type of genetic modification is typically involved. However, when it comes to the story of Sumant Kumar and his rice crop, only all-natural, non-genetically modified processes were used. By applying only manure and no herbicides, Kumar was able to produce the largest amount of rice on one hectare of land in history.

A modest farmer in the village of Darveshpura, Sumant Kumar never expected to create world records with his rice crop. He anticipated a good season due to the heavy rains his village had experienced, but he never could have imagined producing the amount of rice that he yielded. Through all-natural means, Kumar grew 22.4 tons of rice on just one hectare of land. To prove just how wild this amount is, this farmer typically yielded 4 to 5 tons of rice per hectare previously.

Why is this feat so incredibly impressive and important? First, this everyday farmer was able to produce the world’s greatest amount of rice without dabbling in genetics or unnatural means. His 22.4 tons beat Yuan Longping, an agricultural scientist otherwise known as the “father of rice.” Kumar’s weighty amount of rice also surpassed the International Rice Research Institute, a group of scientists funded by the World Bank. Essentially, his all-natural and modest way of farming created a miracle not even biotech seed companies are able to produce. While Kumar did have the greatest amount of rice, his fellow farmers Krishna, Sanjay, Bijay, and Nitish all had crops weighing over 17 tons as well. Again, this number is at least double of what is considered typical for the area. The second reason this feat is so important is because of the significance rice has throughout the world. For at least half of the global population, rice is a staple food eaten at almost every meal. With hunger being such a worldwide issue, a change in rice production like Kumar’s, could have an enormous impact.

While you may say, “Oh, that must have been a fluke,” think again. Many scientists and citizens thought the same thing, leading to inspections of the crops. Upon inspection, everything appeared to be as Kumar claimed and soon, more success stories began popping up. Shortly after Kumar’s super rice, his neighbor, Nitish, ended up with a crop of potatoes that demolished the previous world record. Then, another villager broke the record in India for wheat growth. The small village of Darveshpura was dubbed the “miracle village” of India, and everyone wanted in on their secret.

John Vidar of The Observer had the chance to speak with the young farmers about their miracle crops. Nitish Kumar, when asked about his success, replied, “In previous years, farming has not been very profitable. Now I realize that it can be. My whole life has changed. I can send my children to school and spend more on health. My income has increased a lot.” The other farmers in the area are experiencing this success, not from a secret in the soil, but instead a secret to their crop growing system. To grow the crops, a process called the “System of Rice Intensification” is used. Most rice farmers throughout the world plant three week old rice seeds in water-saturated fields. Instead of doing this, the villagers of Darveshpura opted to plant about half as many seeds and transplant them individually and at a much earlier time. They also spaced the seedlings in a grid-like pattern. By doing so, the area was drier and weeding was easier to manage. This system has proven to be effective time and time again, and the villagers of Darveshpura are certainly reaping the benefits.

This Indian miracle is important for a multitude of reasons. Thankfully, the villagers are able to feed and take care of their families, and their ways of farming may lead to great changes in rice crops and other crops around the world. With these substantial changes in growth, we may just be getting that much closer to solving the issue of hunger and poverty throughout the world. Here’s to hoping!

- Elizabeth K.

Image courtesy of Flickr.

The dairy industry is in the process of making an attempt that may or may not surprise you: asking that the “artificially sweetened” label be dropped from dairy products when they contain sweeteners such as aspartame. In this day and age, it seems as though companies and industries are becoming sneakier and sneakier with the ingredients placed in their products. However, if this specific measure is approved by the FDA, serious implications could occur.

The industry filed this petition back in 2009, specifically including the International Dairy Foods Association and the National Milk Producers Federation as the dairy leaders. The proposal, comments, and rebuttals can be seen here.

Whether you are for or against this labeling change, the most important thing is to understand the potential outcomes if it does occur. And, in turn, a better understanding of aspartame in itself is necessary. Aspartame, created from aspartic acid and phenylalanine, is about 200 times sweeter than natural sugar. It is commonly used in “sugar free” products, allowing the taste to be sweet and satisfying yet “healthy.” However, controversy has always surrounded this substance and its health effects. While the FDA assures aspartame is safe to use, many believe that this ingredient may be linked to serious health consequences such as brain tumors, cancer, headaches, fibromyalgia, and insomnia.

Based on this belief, countless people are adamant about the “artificially sweetened” label remaining on all products, including dairy. Even if you disagree with the potential health effects, choosing to forgo this label on products such as milk and yogurt is rather misleading, isn’t it? According to Sally Fallon Morell of the Weston A. Price Foundation, “The integrity of our food supply is poised for another blow. By asking the FDA to alter the definition of ‘milk’ to include chemical sweeteners such as aspartame and sucralose without full disclosure will only lead to further distrust among consumers. This is a bad idea for consumers and not a smart idea for the industry either.” Consumers already doubt the truth about ingredients included in many products found in the grocery store, and an addition like this will only cause more unrest. Even more serious dangers exist around those who possess a sensitivity to aspartame or phenylalanine, an ingredient in aspartame. For phenylketonurics, if this sweetener is not revealed on the label of dairy products, serious consequences could occur.

The FDA is allowing comments for or against this petition to be posted through May 21, 2013. Many have spoken out about the controversy, most seeming to believe that this labeling change should never be allowed to occur. Here is a sampling of what people are saying:

“Seriously, ASPARTAME in milk products without LABELING? I think not. I protest this and I protest it loudly.” – Katherine Marie Reynolds

“Aspartame is far too controversial and potentially toxic to be so casually added to milk and 17 other dairy products. Keep it out of our dairy products!” – Jennifer Lynn DiOrio

“There is no sane reason to place artificial sweeteners of any kind in milk. Furthermore, there should be no adulteration of regular milk without the notification to consumers through clearly placed labeling.” – Darryl P. Wood

If you want to tell the FDA that you oppose this labeling change, click here with your comment.

- Elizabeth K.

Image courtesy of loop_oh via Flickr.

As one of the top grocer chains when it comes to natural and organic products, Whole Foods has finally taken action in regards to labeling for GMOs. But what exactly is a GMO, and why is this important?

A GMO, or genetically modified organism, has been manipulated via genetic engineering. In doing so, changes to the structure of the DNA have been made. Products of all kinds can contain GMOs. While there are advocates for GMOs out there, much of the population remains concerned about their safety. To be fair, we should be aware of what is in our food and whether it’s natural or not.

Whole Foods has finally announced that all products in their stores in the U.S. and Canada must be labeled if they contain GMOs by 2018. Of course, this change in production comes at a very interesting time. In November, a vote occurred for Prop 37 which would mandate the labeling of GMOs. However, the initiative didn’t pass to the dismay of many. Even still, a recent poll conducted by The Huffington Post revealed that 82% of Americans would like to see products labeled if they contain these genetically modified organisms. With this outstanding number of people who appear to be concerned or at least curious as to what their foods contain, I think it’s safe to say Whole Foods is the first national grocery store to be taking a step in the right direction.

According to the President of Whole Foods, A.C. Gallo, products with a “non-GMO” label have increased by 15-30% in sales in recent times. Gallo also states that organic products and those without GMOs are the two fastest growing areas when it comes to non-perishable grocers. Again, this shows interest in this kind of labeling as well as non-GMO products in general. And as a chain which boasts natural and organic products, it only seems fitting for Whole Foods to be taking a stance.

While it’s news to us living in North America, the United States and Canada are not the first Whole Foods stores attempting to mandate this type of labeling. In fact, seven stores based in the United Kingdom already require labeling of GMO products, and as a result, most products do not contain those type of genetically modified add ons.

Patty Lovera, a representative of Food and Water Watch (a group that advocates for the environment and consumers), has stated her opinion in that this change by Whole Foods was a “smart move.” She continued to state that, “We’re continuing to work to make this label mandatory because everyone deserves to have that label, not just Whole Foods shoppers…but I think it’s smart on their part to start giving consumers what they want, which is more information.”

So, for Whole Foods, this may be a direction they are heading in. While the grocer is recognized as one containing many organic and natural products, there are items which contain genetically modified organisms at the store. With this labeling initiative, we may soon see results such as what has occurred in the United Kingdom. Products with GMOs may slowly fade away, and Whole Foods could truly go all-natural.

- Elizabeth K.

Ever been to a restaurant and wonder how even a simple salad tastes so much better than what you make at home? Chances are, it’s the homemade vinaigrette. Store bought salad dressings, even the supposed healthy ones, are still loaded with oils you don’t want (canola and soybean), thickeners you don’t need (guar gum, xantham gum) and unnecessary sweeteners (sugar). All these additives help to make the product shelf stable, but don’t do much for taste or your health. So what’s the solution? Make your own. Today’s recipe is one of my personal favorites, although both our cumin lime and honey mustard dressings are pretty awesome too. When people come over for dinner, they always ask how we make our dressing and I figured it was time to share.

Making salad dressing is not an exact science. Every time I whip up a jar, it’s slightly different since the ingredients available in my fridge, garden, and cupboard are ever changing. When we first committed to not buying dressing (one of the few resolutions that actually stuck!), we used one of the Good Seasons salad dressing cruets, the type with the measurements right on the glass. We followed the measurement markings, but instead of adding water and the “dressing packet” we sprinkled in fresh herbs instead. Things have evolved ever since, especially with the revelation that our garden produces thyme, oregano and rosemary year round. In preparation for this blog post I measured everything out so I could put together a coherent recipe to follow. I hope you love it as much as I do.

Notes:

While this may drive some of you crazy, you don’t need to be exact with your measurements. I use a mix of red wine and balsamic, but you can use whatever vinegar blend you like. If you adore the sweetness of the balsamic flavor, go for just balsamic vinegar. For all the herbs below, fresh is best, but in a pinch, dried will work. If you use dried, you’ll need a bit more of each since they are are not as flavorful. In order to make this dressing “pop” and taste of restaurant quality, you will need at least 1-2 fresh herbs. If you are picking herbs from your garden or using fresh from the market, make sure to wash them thoroughly by soaking them in a bowl of clean water and letting the dirt sink to the bottom. Always get organic when you can. For the garlic powder, make sure it is pure garlic powder and not garlic salt or a seasoning with extra additives. If you don’t mind the raw garlic flavor, a small clove of garlic put through the garlic press works too. As far as the container, old salad dressing containers work beautifully. Really, any old glass jar will do as long as it has a tight-fitting lid.

Balsamic & Herb Vinaigrette

1/4 cup vinegar

1/2 tsp fresh Thyme leaves, stems removed, minced

1/2 tsp fresh rosemary leaves, stems removed, minced very fine

1/2 tsp fresh oregano leaves, stems removed, minced

1/2 tsp fresh minced basil leaves or dried basil

1/2 tsp fresh minced parsley leaves or dried parsley

1/4 tsp ground mustard (or 1/2 tsp of Dijon mustard)

1/4 tsp garlic powder

1 1/2 tsp minced shallots, red onion or scallions

2/3 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Instructions:

Chop all your fresh herbs very finely, especially the rosemary. Add ingredients into the glass jar in the order listed above, with the exception of salt and pepper. Put lid on the glass container and shake vigorously until powdered ingredients are fully incorporated. Taste, and add salt and pepper to your liking. You can also do this in a food processor and pour in the oil in a fine stream while the processor is running. But this method involves more dishes and special equipment, which may scare some of you off and is really not necessary. This dressing is best after it has been sitting for 4-24 hours in the fridge, but can be used right away. Store in the refrigerator and shake well before pouring on your salad.

Enjoy!

Sorry for the poor image quality! Taking pictures of dressing is no easy task. Still wanted to include it as I know many people really like to see the finished product before making something.

I desperately wanted Prop 37 to pass. I posted countless Facebook status updates on it, proudly displayed my yard sign, wore a “Vote Yes on Prop 37″ button on my purse, and furiously blogged about it on this very site, but in the end, the money won out. I’ll admit I was pretty down yesterday and feeling a bit lost about where we go from here. Then, I saw this message from one of our followers:

I Woke Up Angry

I’m sure plenty of people are happy that Obama has another 4 years instead of the other guy and his magic underwear but not me. For me these two are too similar (well I’m sure that depends on which version of Mitt you get on any given day) and for me, the only thing I really cared about was PROP 37. I say vote with your wallet!!

These companies will NOT get my money any longer. It will take some time but I will know this list by heart and as difficult as it will be, the Grocery Manufacturers Association will feel my wrath. I may have to drive a little further, plan a little further in advance and pay more, but I will not step foot in or buy from their businesses any longer. My voice is but one, but it’s mine and it will be heard.

You guys keep “fighting the good fight!”

- Just Some Random Guy

At the bottom of his note was link to a list of all the companies that contributed to the No on Prop 37 campaign:

Other food companies who contributed to the “no” campaign (but with checks of less than $150,000) included Sunny Delight Beverages, McCain Foods, Tree Top, Idahoan Foods, Richelieu Foods, Land O’Lakes, Hillshire Brands, Morton Salt, Clorox, Goya de Puerto Rico, Sargento and Godiva Chocolatier.

This is the list of businesses that this man will be boycotting. You may notice that the author of this note mentions the Grocery Manufactures Association (GMA) by name. If you look above, this group donated over $2 million dollars to defeat Prop 37.  Pamela Bailey, GMA President, even told the American Soybean Association in a recent speech that defeating the initiative “is the single-highest priority for GMA this year.” So who exactly is this group and what do they do? Here is what their website says:

The Grocery Manufacturers Association is the voice of more than 300 businesses in the consumer packaged goods industry and closely related fields. We pride ourselves in serving large, international brands and regional brands, as well as foodservice companies and industry service providers from consulting, technology, logistics and other sectors.

What they really are is a group that lobbies for and against laws and regulation which benefit their members. This is the group that fights against marketing junk food to kids, restricting or eliminating soft drinks and sugar from schools, and any mandatory labeling of genetically modified organisms (GMOs), really anything that would hurt their members’ bottom line. Members like PepsiCo, Monsanto, Heinz, Kellogg, Chiquita, Starbucks (gulp) and Target (double gulp). I was going to list all 300 businesses the GMA represents, but this blog post would be a mile long. Instead, I’ll post the link so you can familiarize yourself with the list: GMA Member Directory. Scrolling through the companies shows me how difficult it would be to completely avoid GMA members. If fact, I think it would be far more helpful to have a list of food companies who are not members. If we find one such list, we’ll post it (in the meantime, here is a list of companies who supported Prop 37) While far from perfect, stores like Trader Joe’s and Whole Foods are not members. The downside? You’re likely supporting a GMA member without even knowing it when you buy their store brand products (since you really have no idea who makes that food). I suppose we’ll just have to grow all our own food, milk our own cow, and grind our own wheat for bread making (yes I’m joking…well kind of).

In response to Just Some Random Guy, I say this: We share your disappointment in Prop 37 not passing. We admire your conviction and dedication to truly “voting with your wallet and fork.” If everyone who voted “Yes” on Prop 37 made a concerted effort to avoid buying from those who want to hide the truth from us consumers, we will send a message. This is the beginning, not the end. This is the awakening. One thing Prop 37 did was start the conversation and begin educating people who were otherwise completely in the dark about genetically engineered foods. We will have labeling of GMOs on our food like 60+ other countries already do. The fight for healthy food that doesn’t destroy our bodies and our planet continues. I am inspired by your message and hope others will make the pledge to no longer support companies who fought to defeat Prop 37. Keep us updated on your boycott.

NOTE: We hope no one is offended by Just Some Random Guy’s note and his view on the presidential candidates. We were asked to post the note in its entirety and we meant no disrespect to Democrats, Republicans, Mormons, Obama lovers or Mitt Romney supporters by publishing this.

Sources:
appetiteforprofit.com
ballotpedia.org
Image: Zach Klein via Flickr

Today, I will walk into an auditorium. I’ll be greeted by several senior-aged volunteers who proudly manage my polling place. They’ll hand me my ballot and direct me to that plastic booth where I’ll fill in the bubbles and cast my vote. As an American and a Californian, I consider voting my right and my duty. When I make my mark for Senator, School Board Member and the President of the United States I am sending a message and making a choice. Yes, the system is flawed. Yes, I wish politics wasn’t so slimy and smeary. But at least I can be part of the process.

I am extremely nervous for tomorrow. As a proud Californian, I will be waiting with fingers and toes crossed to see what happens with Prop 37.  Will California once again be the progressive leader for the nation? Will we be the first state to require mandatory labeling of GMOs? I hope we’ve done enough to pass this historical law.

If you haven’t already done so, vote. Unless you’re in a swing state, I understand the “my vote doesn’t count” mantra that many of us deal with when talking about the presidential race. But when it comes to the propositions and local leadership, my vote and your vote absolutely does count.

Join me today. Let’s make history and hopefully, I’ll be celebrating Prop 37′s victory with a glass of local Syrah this evening.

PS. In the off chance you are still undecided about Prop 37, please visit www.CARightToKnow.org.

This is a guest post by Chloë Gladstone. Know of a food blogger, nutrition guru, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

 
I’ve been a vegetarian my whole life, and I was vegan for 16 years. While my views about the best diet for me have shifted somewhat, one thing has not changed since I was a child: a fascination with food and how it affects our bodies, our planet, and our relationships.

In addition to being vegetarian, my family always had a garden, and I remember the exquisite pleasure of walking barefoot among tomato vines that were taller than I was, feeling the prickly hairs on the stems tickle my nose as I leaned in to smell the ripe tomatoes, and biting into one like an apple, the sun-warmed juices running down my chin. My parents grew their own sprouts, made their own tempeh, and banned processed sugar from the house. When I went to public school, I got teased about the “bird seed” (honey-covered sesame seeds) in my lunches, but I also convinced several friends to taste (and enjoy!) my homegrown sprouts dusted with nutritional yeast.

When I became vegan at age 12, I thought it was a way to make a sacrifice for the health of the planet, but I found after many years of reliance on soy foods that my body was suffering. I was also alienating myself from other people, especially when I would travel and have to refuse food offered to me without being able to explain why. I felt like the costs in terms of my own health and my relationships were too high.

In the last five years, I’ve returned to a passion for locally grown whole foods. My partner and I are members of a CSA and we try to visit the farmers market every week. He eats meat, but his choice comes out of careful thought and I respect it. He is an importer of equitably traded vanilla beans from Madagascar, and he thinks a lot about food and how it relates to social justice and the environment. I know our diet differences will spark some spirited debates if we have children, but that’s also important to me—constantly questioning what we believe. I love hearing about what people eat and why.

Many people in the U.S. think it’s a luxury to spend time choosing and preparing our own fresh food, but I think it’s the opposite. It feels as if our “luxuries” have removed us farther and farther from our food sources, and this is part of what’s making us so unhealthy. I’m guilty of this too—I often prioritize other tasks over shopping for and eating healthy local food, but I feel so much happier and more energized when I’m paying attention to my diet. I get sick less, I sleep better…and hence I have more time and energy to spend on the rest of my life!

If you think you don’t have time to shop at the farmer’s market and prepare food from scratch, try to eliminate one non-essential activity from your life (Words with Friends, anyone?) and spend that time focusing on food in a way that makes you feel good. I think the most important thing is that we simply pay attention to what we eat. Putting a little bit of focus on what you eat is guaranteed to improve your diet. (This is partly why it’s so crucial for everyone in California to vote Yes on Proposition 37, which will help us to be informed about what we’re eating). For an interesting perspective on U.S. food issues and our lack of attention to what we eat, check out The Sun magazine’s interview with Joel Salatin, the founder of Polyface Farm.

Here’s a recipe we came up with during our endless experiments with vanilla. I love this recipe because you can get all the ingredients from trusted local sources. It was the most popular dish when we cooked brunch for 18 people recently. It also fills the house with lovely smells. Don’t be afraid of including vanilla in a savory dish—it’s very subtle and delicious!

Chloë’s California Quiche

For the crust:
2 c. (packed) grated raw potato (from 2-3 peeled potatoes)
1/4 c. grated onion
1/2 t. salt
1 egg

For the filling:
1/4 c. caramelized onions
1 ear fresh sweet corn (kernels cut from the cob)
1 small vanilla bean
1/4 c. creamy goat cheese or other cheese of your choice
4-5 large eggs
3/4 c. half & half
salt and pepper to taste

Preheat the oven to 400F. Mix the crust ingredients together and press the mixture into a 9-inch pie tin. Bake the crust for 30-40 minutes. You can brush it with a little vegetable oil if it looks like it’s drying out too much. If you’re worried about the edges getting too browned, you can cover them with tin foil.

While it’s cooking, mix the eggs and half & half. Add salt and pepper as desired. Split the vanilla bean lengthwise, and using the tip of a knife or a spoon, scrape the tiny vanilla seeds (the “caviar”) out of the pod. Add the seeds to the egg mixture and whisk to distribute evenly.

When the crust is done, take it out of the oven and turn the heat down to 350F.

Spread the quiche fillings (reserving a bit of the cheese) along the bottom of the crust, then pour in the egg mixture. Add the rest of the cheese to the top, and then put half of the vanilla husk in the center of the dish (for decorative purposes—the husk is too tough to eat!). Bake for 35-40 minutes, or until firm, and serve with a farmers market salad.

About the author:
Chloë Gladstone

Chloë Gladstone is a writer and doula living in Oakland, California. She is also on the board of directors for Green Branch, a mobile children’s library focused on social justice and environmental issues.

Troy Roush agrees with the majority of Californians who believe consumers have the right to know what’s in their food. He is in favor of Prop 37 and supports required labeling of genetically modified foods (GMOs). None of this is moving until you find out that Troy is a farmer who grows GMO corn and soybeans. Surprised? I definitely was. Here is Troy’s quote from this 90 second video everyone should see:

“As a farmer, I invite labeling, I encourage labeling, I’d love to see labeling. Labeling is a win for farmers and a win for consumers.”

Feeling warm and fuzzy yet? I love his practical and direct way of looking at this complex issue. Please share and make sure all your California friends, family and colleagues vote YES on Prop 37 in November.

For more information on California Prop 37, visit http://www.carighttoknow.org/.

“Whole Foods Market supports California’s Proposition 37 requiring mandatory labeling of genetically engineered foods by July 1, 2014 because it has long believed its customers have the right to know how their food is produced.”

This honestly shouldn’t be news. The fact that a health food store like Whole Foods wouldn’t support mandatory labeling of GMOs (genetically modified organisms) is preposterous. Or is it?

Whole Foods Market announced this week that they are in support of Prop 37. They even created this nifty green image to show their Prop 37 love. My question is, what took em so long?? With election day only weeks away, Whole Foods should have been on this wagon months ago.

Turns out that while they do support Prop 37, they have a few reservations. Specifically, they think the upper limit for processed foods containing GMO ingredients should be 0.9% instead of the 0.5% in the proposition. Their reason? To keep it in line with “the long-established international labeling standard.” Secondly, Whole Foods was hoping for California Attorney General Office’s oversight. They explain their fear in the press release:

“…manufacturers could be compelled to label products with ‘May be Partially Produced with Genetic Engineering’ even if it is not the case to avoid costly litigation and protect themselves. This could result in consumers receiving inaccurate information, which is contrary to the intent of the proposition itself.”

The CA Right to Know camp has responded to the costly litigation claims, in general, by saying,  “There is no reason to believe companies will violate the law as most companies honestly label their food for calories, fat content, allergy risks and other information consumers want to know, whether or not that information is favorable to product sales. One can expect that companies will comply with the law and there will be little if any need for lawsuits.”

Regardless of their few reservations, I am quite frankly relieved that Whole Foods has supported Prop 37. This is an issue close to my heart and one that I expect certain companies to embrace.

Be Food Smart is a proud supporter and partner of California Right to Know and Yes on Prop 37. To learn more about Prop 37, visit: CA Right to Know.

Image Source: Whole Foods Market