Organics in the News

The American Academy of Environmental Medicine (AAEM) today released its position paper on Genetically Modified foods stating that "GM foods pose a serious health risk" and calling for a moratorium on GM foods. Citing several animal studies, the AAEM concludes "there is more than a casual association between GM foods and adverse health effects" and that "GM foods pose a serious health risk in the areas of toxicology, allergy and immune function, reproductive health, and metabolic, physiologic and genetic health."

I recently organized an event at a small Methodist church in Cedar Grove, North Carolina: the newly-minted Bishop’s Task Force on Food. The meeting was comprised of fourteen farmers, theologians, pastors, community gardeners, and one ex-Special Forces soldier-turned-food activist named Stan. Stan’s newest tactical mission: getting churches involved in the sustainable food fight, which is why I invited him along to join us.

This food task force is but one example of a groundswell of interest among churches. For a faith whose central sacrament is the Eucharistic meal, a number of Christians are seeing the far-reaching implications of that meal for how they eat. And they are beginning to ask some hard questions. Why, for example, must that old warhorse known as The Church Potluck still feature tables brimming with Jell-O, high fructose corn syrup, and other “food products” we know to be bad for us? And why should our food supply be so dependent on fossil fuels which are quickly disappearing? Why has the number of malnourished people in the world (one billion) been surpassed by the number of obese? Clearly our eating habits are destructive. How, then, do we rethink the way we eat and what resources for that re-imagining do we already have within our faith tradition?

Sweetening cow breath is a matter of some urgency, climate scientists say. Cows have digestive bacteria in their stomachs that cause them to belch methane, the second-most-significant heat-trapping emission associated with global warming after carbon dioxide. Although it is far less common in the atmosphere than carbon dioxide, it has 20 times the heat-trapping ability.

Frank Mitloehner, a University of California, Davis, professor who places cows in air-tight tent enclosures and measures what he calls their “eruptions,” says the average cow expels — through burps mostly, but some flatulence — 200 to 400 pounds of methane a year.

More broadly, with worldwide production of milk and beef expected to double in the next 30 years, the United Nations has called livestock one of the most serious near-term threats to the global climate. In a 2006 report that looked at the environmental impact of cows worldwide, including forest-clearing activity to create pasture land, it estimated that cows might be more dangerous to Earth’s atmosphere than trucks and cars combined.

Deputy Secretary Kathleen Merrigan pledged that organic will be integrated across all agencies at USDA in a message to attendees of the third annual Organic Summit on Thursday. Delivering pre-recorded comments, Merrigan stated, “Here is where I’d like to fulfill a promise I made to many of you...and that is, organic should be integrated across all the agencies, not just the NOP (National Organic Program), but each and every agency at USDA should have some engagement with the organic sector.” In addition to the integration, Merrigan said, “Organic can no longer be stove-piped at USDA.”

“This kind of data will help us do more at USDA and help us in conversations with members of Congress to talk about the organic need,” said Merrigan. She urged the organic community to encourage full survey participation among organic producers.

More than 20 years ago, Paul Huenefeld knew he was on to something good.

Back in the 1980s, Huenefeld decided to convert his five-generation farming operation to an organic operation.

And it all had to do with Huenefeld deciding that it wasn't safe for his kids to play in the same soil that he planted his crops.

"One thing that traveled around in my mind was I had a couple of small children at that time (1980s) and they would come out and bring lunch to me in the field," he said. "I would not let them play in the dirt, and I realized that we were growing food for the world, but yet it wasn't safe for your own kids to play in the ground that we grew our food in."

While it took more than a decade to certify his crop fields for organic farming, now Huenefeld's total operation is organic. He raises organic corn, soybeans, alfalfa, hay, popcorn and wheat.

Organic milk is the fastest growing and one of the most profitable products in the dairy industry. While non-organic milk prices paid to farmers are set monthly—and have plunged in recent months—organic prices are set once a year and typically bring in more money for farmers.

All of Minnesota's organic production is growing fast, says Jim Riddle, organic outreach coordinator for the University of Minnesota. In every measure—number of farms, total acres, and so on—Minnesota is among the top 10 in the nation. Riddle expects that the U.S. Department of Agriculture's latest organic census will show even more rapid growth.

"It was a natural progression for the dairy research project to be located at the WCROC, says Riddle, because of the research already being done there. "A lot of the fundamentals were already in place, but it did take leadership to get this going, along with public support and resources from the Minnesota Legislature," he says.

A study is underway is in the US to offer what researchers claim will be the most comprehensive insight yet into the impacts of organic farming on the health of livestock in attempts to ensure better practices for suppliers.

Professor Pamela Ruegg of the University of Wisconsin will head the research, which forms part of a US department of Agriculture (USDA) focus on wider organic production, to identify key areas related to cattle management and livestock health.

Ruegg says that the entire organic dairy industry is cooperating with the research, which is currently focused solely on farm level factors and not on the process side of the industry.

“The most important focus is to identify practices that help farmers optimise animal health and well being,” she states. “Control of mastitis, production of high quality milk and management practices that contribute to enhanced animal well being are all of interest to us.”

This week, the American Academy of Environmental Medicine (AAEM) called on “Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks.” They called for a moratorium on GM foods, long-term independent studies, and labeling. AAEM’s position paper stated, “Several animal studies indicate serious health risks associated with GM food,” including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. They conclude, “There is more than a casual association between GM foods and adverse health effects. There is causation,” as defined by recognized scientific criteria. “The strength of association and consistency between GM foods and disease is confirmed in several animal studies.”

More and more doctors are already prescribing GM-free diets. Dr. Amy Dean, a Michigan internal medicine specialist, and board member of AAEM says, “I strongly recommend patients eat strictly non-genetically modified foods.” Ohio allergist Dr. John Boyles says “I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it.”

Dr. Jennifer Armstrong, President of AAEM, says, “Physicians are probably seeing the effects in their patients, but need to know how to ask the right questions.” World renowned biologist Pushpa M. Bhargava goes one step further. After reviewing more than 600 scientific journals, he concludes that genetically modified organisms (GMOs) are a major contributor to the sharply deteriorating health of Americans.

More than 20 years ago, Paul Huenefeld knew he was on to something good.

Back in the 1980s, Huenefeld decided to convert his five-generation farming operation to an organic operation.

And it all had to do with Huenefeld deciding that it wasn’t safe for his kids to play in the same soil that he planted his crops.

“One thing that traveled around in my mind was I had a couple of small children at that time (1980s) and they would come out and bring lunch to me in the field,” he said. “I would not let them play in the dirt, and I realized that we were growing food for the world, but yet it wasn’t safe for your own kids to play in the ground that we grew our food in.”

While it took more than a decade to certify his crop fields for organic farming, now Huenefeld’s total operation is organic. He raises organic corn, soybeans, alfalfa, hay, popcorn and wheat.

As the sole intern at a boutique dairy in upstate New York, Gina Runfola, an English and creative writing student, has traded poetry books for sheep.

And Jamie Katz, an English major at Kenyon College in Ohio, is planting peach trees at Holly Tree Farm in Virginia.

These three are part of a new wave of liberal arts students who are heading to farms as interns this summer, in search of both work, even if it might pay next to nothing, and social change.

They come armed with little more than soft hands and dog-eared copies of Michael Pollan’s “The Omnivore’s Dilemma,” which takes a dim view of industrial agriculture.

A few hope to run their own farms. Others plan to work on changing government food policy. Some are just looking for a break from the rigors of academia. But whatever the reason, the interest in summer farm work among college students has never been as high, according to dozens of farmers, university professors and people who coordinate agricultural apprenticeships.

Andrew Marshall, who began organizing apprenticeships for the Maine Organic Farmers and Gardeners Association in 2003, used to see an average of 75 applications a year. This season, he has fielded over 200, with more coming in every day.

Katherine L. Adam, who runs the National Sustainable Agriculture Information Service, financed by the Department of Agriculture, said 1,400 farms sought interns this year, almost triple the number two years ago. The number of small farms, which attract the new agrarians and can use the cheap, enthusiastic help, has grown sharply since 2003, according to the department.