For those of you unfamiliar with who Monsanto is and what’s going on with them…. please read articles about them on Chef Marian.com, and then feel free to google them.
Monsanto… the folks that brought you Genetically Modified Food?
At Mother’s Day Dinner last night someone commented that Monsanto’s President or CEO changes every two years…. that most of their hierarchy is connected to the government, and that it seems to them that Monsanto is not in fact a business but rather an arm of the government clearly disguised as business. When they took a survey of all the top players…. there were in fact no businessmen or women running the company.
Most recently they snuck something in a bill recently once again, giving them an unfair advantage. According to the temporary farm bill that comes up every so many years, they can’t be sued.
The Specialty Food News posted something today…. some information from the Wall Street Journal I feel compelled to share with you. This along with the fact that they and others are working hard to eliminate some of our better seeds, like heirloom tomatoes by having a group like the European Union insist all seeds be registered, should make your ears prick up, and the the hair on the back of your neck rise.
Here’s what’s happening at this moment in time:
“The USDA will conduct an environmental review of new genetically modified corn, soybean and cotton seeds from Monsanto and Dow Chemical. The department needed to conduct more detailed studies before approving the seeds because they “may significantly affect the quality of the human environment.” The seeds in question are engineered to withstand applications of 2,4-D and dicamba herbicides by farmers. Dow developed 2,4-D-tolerant corn, originally planned for sale to farmers this growing season, as well as 2,4-D-tolerant soybeans. Monsanto developed the dicamba-tolerant soybeans and cotton, reported The Wall Street Journal”.
Keep posted on What’s going on with Monsanto! At some point, we all have to stand for something. Keeping our food safe, so that our bodies can actually process it, seems to be something we can all agree on!
Happy Eating,
Chef Marian