Organics in the News

Very low doses of some types of the herbicide Roundup can disrupt human liver cell function; the formulations' toxicity may be tied to their "inactive" ingredients rather than the active weed-killing ingredient glyphosate.

French scientists report that a number of Roundup formulations tested at very dilute concentrations can alter hormone actions and cause human liver cells to die within 24 hours of treatment.

The toxicity of some of the formulations was independent of how much glyphosate – the active herbicide in Roundup – they contained, suggesting it is other "inert" ingredients that may alone – or in combination with each other and/or the weedkiller – assault the cells. This study's results are similar to prior studies – as reported in a recent Environmental Health News article – that find human embryo cells are affected more by the Roundup formulations and an inert ingredient than by the active ingredient.

It seems to me that, living at nature's pace on our little farm, I come closer to making my living from farming in a literal sense than "real" farmers. Carol and I raise most of our food including our meat, and some for other family members, keep a garden almost an acre in size, produce half of our home heating fuel from our own wood, derive most of our recreation and satisfaction from our farm, grow corn, oats, hay, and pasture, keep a cow and calf, two hogs, twenty ewes and their lambs, a flock of hens and broilers, and sell a few lambs and eggs. I'm sure I spend more time living on our farm than any industrial farmer in our county does. When they are not golfing in Florida or fishing in Canada, they spend a lot of time in the coffee shop or in my office telling me how farming is going down the drain....But urban people are also bringing agrarianism back to the cities. Developers build subdivisions that look and function like yesterday's villages or neighborhoods. Gardens and home businesses are planned into the landscape, as are nearby retail and service shops. Some communities even utter the almost forbidden words, "neighborhood schools" again. New neighborhood houses of worship in the ghettoes, small and humble and unassuming, return in the shadow of the abandoned cathedral-like churches. A surge of market gardening and farmers' markets recalls those years not so long ago when thousands of tiny truck farms, using horse manure for compost in their hotbeds and coldframes, supplied their cities with vegetables and fruits nearly year-round. The term "urban farming" turns out not to be an oxymoron. Chicago is even encouraging animal husbandry as part of its urban farming projects. In the heart of Cleveland, in the shadow of skyscrapers, horses plow garden plots. And with the returning agrarian spirit comes its wonderful offspring, agrarian ingenuity

He quit his job and drove his wife and their four young daughters across country, a 21st-century pioneer lured to these faraway farm fields by the promise of a life-changing deal with an older stranger.

Isaac Phillips always wanted to be a farmer. But some friends as well as colleagues at the Utah jail where he supervised inmate work crews were leery, telling him: a) don't give up a steady job, b) you're making a big mistake and c) it's a crazy idea.

Phillips knew the business he was plunging into was risky, that there were no guarantees for him in these Iowa hills. And yet, the family moved more than 1,000 miles.

"I thought I may never get a chance like this in my life," Phillips says, two years into his new rise-with-the-rooster career. "I knew there was no way I could do this on my own."

Advances in agricultural technology including, but not limited to, the genetic modification of food crops have made fields more productive than ever. Farmers grow more crops and feed more people using less land. They are able to use fewer pesticides and to reduce the amount of tilling that leads to erosion. And within the next two years, agritech com≠panies plan to introduce advanced crops that are designed to survive heat waves and droughts, resilient characteristics that will become increasingly important in a world marked by a changing climate.

Unfortunately, it is impossible to verify that genetically modified crops perform as advertised. That is because agritech companies have given themselves veto power over the work of independent researchers.

As we munch into the fragrant core of peach season, shoppers face an array of choices for the same fuzzy fruit but little guidance on which type to pick. Expensive organic? Pricey farmers market? Cheap peaches from the grocery store?

Cost is certainly important. But there are essential numbers that go beyond the price tag of a peach, or any other item from the produce aisle.

Which contain the highest levels of pesticides?

Preliminary 2008 U.S. Department of Agriculture tests obtained by the Chicago Tribune show that more than 50 pesticide compounds showed up on domestic and imported peaches headed for U.S. stores. Five of the compounds exceeded the limits set by the Environmental Protection Agency, and six of the pesticide compounds present are not approved for use on peaches in the United States.

Junk food is killing us slowly with diabetes, heart disease and cancer. But we can't stop because we're hooked, and the food industry is the pusher.

Every chef is said to have a secret junk food craving. For Thomas Keller, chef-owner of Per Se and The French Laundry, two of the most acclaimed restaurants in the country, it's Krispy Kreme Donuts and In-N-Out cheeseburgers. For David Bouley, New York's reigning chef in the '90s, it's "high-quality potato chips."

"Father of American cuisine" James Beard "loved McDonald's fries," while Paul Bocuse, an originator of nouvelle cuisine, once declared McDonald's "are the best French fries I have ever eaten." Masaharu Morimoto is partial to "Philly cheese steaks," and Jean-Georges Vongerichten confesses a weakness for Wendy's spicy chicken sandwich. Other accomplished but less-famous chefs admit to craving everything from Peanut M&Ms, Pringles and Combos to Kettle Chips and Kentucky Fried Chicken.

The Senate approved a spending bill Tuesday providing $500,000 for the U.S. Department of Agriculture inspector general to broaden an investigation of the department's National Organics Program.

Sen. Patrick J. Leahy (D-Vt.), author of the federal law that established the organics program, proposed the Senate funding and has been in discussions over the past month with Secretary Tom Vilsack about needed reforms.

"This puts Congress on record in favor of an audit that can help realign the organic program with its goals and standards," Leahy said. "We need to uphold and defend the credibility of the standards and labeling system, so that the organic label means what it says. There's a sense that some at the top have let things slip in recent years."

Strilli Oppenheimer was recently approached by Dawid Klopper, the head gardener at the family estate, Brenthurst, informing her that her indigenous African chickens were refusing to eat the mealies in the chicken feed bought from a large supplier. Concerned that the birds may be ingesting genetically modified maize, she instructed Klopper to have the maize tested.

The chickens' diet was immediately changed to include organic vegetables, Oppenheimer stopped consuming the home-grown eggs and the maize was sent to the GMO testing facility at the University of the Free State for analysis.

The results confirmed Oppenheimer's initial suspicion - the maize had been genetically engineered to produce proteins that are toxic to certain insects and weeds.

Good news! You can rest assured that the organic food you bought today is every bit as beneficial for you and the planet as it was three days ago. Advantages for health and ecological soundness are still there, despite a review released this week claiming that there is insufficient evidence to prove organic superiority on the nutritional grounds it evaluated.

The work, a review of research completed by the London School of Hygiene and Tropical Medicine and funded by the United Kingdom's Food Standards Agency (FSA), was rigorous in its selection of 55 studies from 50 years of nearly 50,000 studies, some of which were conducted before the creation of national organic standards. Unfortunately, it failed to include contemporary research showing organic strengths, and dismisses areas of organic superiority within its reviewed work, including antioxidant capacity (important for cancer-fighting properties).

An advance copy of a study appeared today that will be published in the September edition of the "American Journal of Clinical Nutrition." The published paper, "Nutritional quality of organic foods: a systematic review," was written by a team led by Alan Dangour, at the London School of Hygiene and Tropical Medicine and funded by the United Kingdom's Food Standards Agency (FSA).

In their written report, the London team downplayed positive findings in favor of organic food. In several instances, their analysis showed that organic foods tend to be more nutrient dense than conventional foods. Plus, their study omitted measures of some important nutrients, including total antioxidant capacity. It also lacked quality controls contained in a competing study released in 2008 by The Organic Center (TOC). Last, the FSA-funded team also used data from very old studies assessing nutrient levels in plant varieties that are no longer on the market.