Campaigns

Praise for Obama's USDA deputy choiceLA Times (February 24, 2009

Some sustainable and organic farming advocates are happy about the president's choice for the No. 2 spot at the U.S. Department of Agriculture, Kathleen Merrigan.

CU concerned about USDA's meat labeling efforts

Letter sent to Secretary of Ag. Vilsack outlines 7 key concerns

Merrigan nominated Deputy Secretary of Ag.

CU believes Kathleen Merrigan is an excellent choice, given her experience with organic standards

February 23, 2009

Consumers Union Statement on Nomination of Kathleen Merrigan as Deputy Secretary of Agriculture

“Kathleen Merrigan is an excellent choice for Deputy Secretary of Agriculture. Given her experience and background, we would expect her to be a strong defender of USDA’s organic standards, which have been under repeated attack for the last several years,” said Jean Halloran, Director of Food Policy Initiatives at Consumers Union.

“Merrigan will bring an excellent perspective to a number of troublesome labeling issues now before the agency, including loopholes in the current ‘grass fed’ standard, lack of uniformity in meat marketing claims across meat, poultry and dairy items, defining ‘raised without antibiotics label claims, and weaknesses in the current definition of ‘naturally raised,’” said Halloran.

Consumers Union’s concerns about USDA labeling standards were outlined in a letter to Secretary Vilsack sent February 11, 2009.

# # #
Media Contact:
Naomi Starkman
917.539.3924

More Than Peanuts Washington Post Editorial (February 17, 2009)

Tougher regulation is needed to keep food suppliers from putting dollars ahead of lives

Dangerou Foods New York Times (February 16, 2009)

The more investigators look into the latest food-safety scandal involving the Peanut Corporation of America, the worse it gets.

Treat ailing food regulation Palm Beach Post Editorial (February 14, 2009)

The salmonella outbreak that has sickened nearly 600 people and perhaps contributed to eight deaths might have been prevented had Congress acted earlier on food safety legislation.

Organic growers call for more fertilizer oversight Associated Press

Organic grower Phil McGrath plays by the rules to keep his strawberry and vegetable farm certified organic. So suspicions that at least two fertilizer companies—one of which was recently raided by federal agents—have been peddling synthetic fertilizer as the natural stuff makes him fear they may cheapen the "organic" label he grows under.

Survey: peanut recall known but misunderstood Associated Press (February 13, 2009)

Most Americans know about a peanut-driven national salmonella outbreak but many are wrong about what products are involved and few have confidence in food safeguards, according to a Harvard survey.

Peanut Company Files for BankruptcyUSA Today (February 13, 2009)

Peanut Corp. of America, the peanut processing company at the heart of a national salmonella outbreak, has filed for bankruptcy.

Peanut processor knowingly sold tainted products Washington Post (Jan. 28, 2009)

The Georgia peanut plant linked to a salmonella outbreak that has killed eight people and sickened 500 more across the country knowingly shipped out contaminated peanut butter 12 times in the past two years, federal officials said.

Consumers Union wants more tests of baby formula St. Louis Post Dispatch (Jan. 11, 2009)

A prominent consumer group is calling on the U.S. Food and Drug Administration to expand its review of infant
formula and further test for the industrial chemical melamine and related compounds.

Consumers Union says melamine guidelines unsafe Associated Press (Jan. 11, 2009)

The decision by the Food and Drug Administration to allow U.S.-manufactured infant formula contaminated with melamine or its byproducts onto store shelves is "seriously flawed" and medically risky because parents may feed their babies more than one product, scientists at the nonprofit group Consumers Union said Friday.

Peanut Butter recalled as Salmonella search continues Washington Post (Jan. 11, 2009)

An Ohio peanut butter distributor issued a voluntary recall for two brands of peanut butter after health officials in Minnesota said they had found salmonella bacteria in a tub of peanut butter that is distributed to schools and hospitals.

Looking to Obama to Bring Logic to Food Safety NY Times (Jan. 6, 2009)

For reasons that defy logic, the nation’s food safety functions are split. The Agriculture Department inspects about 20 percent of the food supply (meat and poultry), and the Food and Drug Administration is responsible for almost everything else. And yet the Agriculture Department receives a majority of federal food safety dollars.

FDA to continue to study bisphenol A; no plan to ban chemical in kids' products Washington Post (Dec. 16, 2008)

The Food and Drug Administration, criticized by its own scientific advisers for ignoring available data about health risks posed by a chemical found in everyday plastic, said it has no plans to amend its position on the substance but will continue to study it.

FDA to detain food shipments from China Associated Press (Nov. 12, 2008)

Federal health officials on Thursday slapped a sweeping detention order on dozens of imported food products from China, from snacks and drinks to chocolates and candies.

Gene-altered animals and food safety Boston Globe (Nov. 10, 2008)

Largely unnoticed due to the mayhem of the markets and the presidential race, the FDA recently proposed rules that would allow, for the first time, the marketing of foods from genetically engineered farm animals as well.

What’s so great about local food? Lots!

Fresh, local fruits and vegetables may retain more nutrients than produce shipped hundreds of miles. And local food can help cut back on climate-changing carbon dioxide emissions, and help protect air, water and soil quality.

Chard Gratin from "The Art of Simple Food" by Alice Waters

Local and/or Organic Ingredient: Chard

Makes 4 servings

Wash and stem: 1 1/2 bunches chard
Save half the stems and slice them thinly. Cook for about 2 minutes, in: 2 quarts boiling salted water
Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
Prepare: 1 cup breadcrumbs
Toss with: 2 teaspoons butter, melted
Toast on a baking sheet in a 350°F oven, stirring now and then, until lightly brown, about 10 minutes.
Melt over medium heat in a heavy-bottomed pan: 1 1/2 tablespoons butter
Add: 1 onion, diced
Cook over medium heat, until translucent, about 5 minutes. Stir in the chard and: 1 teaspoon salt
Cook for 3 minutes. Sprinkle over: 2 teaspoons flour
Stir well and add: 1/2 cup milk
A little freshly grated nutmeg
Cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.
Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with: 2 teaspoons butter
Sprinkle the breadcrumbs evenly over the top. Bake in a 350°F oven until the gratin is golden and bubbling, 20 to 30 minutes.

Sauteed Brussels Sprouts With Lemon And Pistachios by Dan Barber

Local and/or Organic Ingredient: Brussels Sprouts

Makes 4 to 6 servings

3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves
separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Heat oil in large nonstick skillet over medium-high heat. Add shallot
and stir 20 seconds. Add Brussels sprout leaves and pistachios, and
sauté until leaves begin to soften but are still bright green, about 3
minutes. Drizzle lemon juice over. Season to taste with salt and
pepper. Transfer to bowl and serve.

Scapece di Zucca Courtesy of Mario Batali Holiday Food (Clarkson Potter 2000)

Local and/or Organic Ingredient: Marinated Butternut Squash

This marinated squash dish is a lot more than the sum of its ingredients - both in flavor and presentation. You can make the entire dish in the morning, just make sure to add the mint at the last minute.

As with most Italian vegetable dishes, drizzling a nice amount of extra virgin olive oil with add wonderful richness to this already mouth-watering dish.

2 medium butternut squash, skin on, seeded and cut crosswise into 1-inch slices
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1/2 medium red onion, sliced paper thin
1/2 teaspoon hot red pepper flakes
1 tablespoon dried oregano
1 garlic clove, sliced paper thin
1/4 cup fresh mint leaves
1/4 cup red wine vinegar

Serves 8 to 12

1. Preheat oven to 450F
2. Season the squash with salt and pepper, drizzle with 1/4 cup of the olive oil and arrange in a single layer on a cookie sheet or two. Roast until just tender, 18 to 20 minutes.
3. Meanwhile, stir together the remaining 1/4 cup of the oil, the vinegar, onion, pepper flakes, oregano, and garlic and season with salt and pepper.
4. When the squash is cooled, immediately transfer to a dish ad pour the marinade over them. Allow to cool in the marinade for at least 20 minutes. This dish can be made up to 6 hours in advance but should not be refrigerated. Sprinkle with the mint just before serving at room temperature.

CU backs USDA rule that bans downer cows from slaughter

Proposed rule will close loophole so “downer cows” will be condemned and not allowed into the human food supply

Consumers Union’s Comments on US Department of Agriculture (USDA) Food Safety Inspection Service (FSIS)
Proposed Rule on Requirements for the Disposition of Cattle that Become Non-Ambulatory Disabled Following Ante-Mortem Inspection

September 29, 2008

Submitted by
Michael Hansen, PhD
Senior Scientist

Summary

Consumers Union(1) (CU) welcomes the opportunity to comment on USDA’s Proposed rule on requirements for the disposition of cattle that become non-ambulatory disabled following ante-mortem inspection. CU believes that “non-ambulatory disabled” cattle (aka “downer cows”) should never be allowed into the human food chain, in large part due to the potential food safety risk such animals pose. Thus, CU strongly supports this proposed rule as it will close a loophole in USDA regulation so that all “non-ambulatory disabled” cattle (aka “downer cows”) will be condemned and not allowed into the human food supply, regardless of when they become downer cows.

In January, 2004, USDA’s interim Final rule, “Prohibition of the Use of Specified Risk Materials for Human Food and Requirements for the Disposition of Non-Ambulatory Disabled Cattle” (69 FR 1862, January 12, 2004), USDA/FSIS clearly prohibited the slaughter of downer cows for human food under any circumstance. The USDA took this strong action less than 1 month after the announcement on December 23, 2003 of the first US case of mad cow disease. USDA took this action because they recognized, in part, that downers cows are at increased risk of mad cow disease. CU strongly supported USDA taking this action and have supported bills, such as the 2004 Downed Animal Protection Act, which would ban use of downed animals for human food(2).

However, when FSIS published the final rule, “Prohibition of the Use of Specified Risk Materials for Human Food and Requirements for the Disposition of Non-Ambulatory Disabled Cattle; Prohibition of the Use of Certain Stunning Devices Used to Immobilize Cattle During Slaughter” (72 FR 38700), some four and a half years later on July 13, 2007, a loophole on the absolute prohibition of use of downer cows for human food had materialized. In this final rule (72 FR 38700), USDA allowed FSIS personnel to determine, on a case-by-case basis, what to do with cattle that passed ante-mortem inspection but then became “downer cows” (e.g. become non-ambulatory disabled cattle) prior to slaughter. If FSIS public health veterinarians determined that these cows, which passed ante-mortem inspection, became downers due to an acute injury, such as a broken leg or severed tendon, then such cows could be labeled “US Suspect” and can go to slaughter, under the thinking that such animals do not pose a food safety risk. The final rule also stipulated that “US Suspect” animals had to be tracked through the slaughter process and reinspected to insure that the animal became a downer due to an acute injury.

The scandal over the treatment of downers cows at Hallmark/Westland Meat Packing Company early this year, which lead to the largest meat recall in history, shows the problem when there is not a clear line saying that no downer cows will be permitted into the human food supply. When there is not a clear line prohibition, establishments may be tempted to present weakened cattle for slaughter in the hope that such cattle will remain ambulatory long enough to be slaughtered.

In addition, another benefit of having a clear prohibition on use of all downer cows for human food, regardless of why the cow became a downer, is that USDA inspection personnel do not have to spend any time determining if a given animal deserves the “US Suspect” label nor reinspecting such “US Suspects” after slaughter. Thus, USDA inspection personnel can spend more time on other inspection activities.

In sum, CU supports deletion of the “US Suspect” category of cattle so that there is a clear ban on all downer cows being slaughtered for human food. Thus, we support USDA’s removal of the provision in 9 CFR 309.3(e) that allows for case-by-case disposition of cattle that become non-ambulatory disabled after ante-mortem inspection. In addition, we also support USDA’s proposal to modify 9 CFR 309.3(e) so that establishments are required to notify FSIS inspection personnel when cattle become downers after ante-mortem inspection. If slaughterhouses are required to notify USDA if cattle become downers after ante-mortem inspection, this should reduce the chance that such slaughterhouses might try to send these animals to slaughter. We note that Hallmark/Westland Meat Packing Company did not always notify FSIS inspection personnel when animals that passed ante mortem inspection subsequently became downers prior to slaughter, and so these animals were not reinspected.

We urge USDA to finalize this proposed rule so that all downer cows are banned from being used for human food. Taking this action will improve the safety of US meat.

____________________

1. Consumers Union, publisher of Consumer Reports, is an expert, independent nonprofit organization whose mission is to work for a fair, just, and safe marketplace for all consumers and to empower consumers to protect themselves. To achieve this mission, we test, inform, and protect. To maintain our independence and impartiality, Consumers Union accepts no outside advertising, no free test samples, and has no agenda other than the interests of consumers. Consumers Union supports itself through the sale of our information products and services, individual contributions, and a few noncommercial grants. Some 4.5 million people subscribe to Consumer Reports, with another 2.5 million subscribing online.

2. http://www.consumersunion.org/pub/core_food_safety/000764.html

FDA Faulted for Stance on Chemical in Plastics Washington Post (October 31, 2008)

A U.S. Food and Drug Administration advisory panel agreed Friday that the agency had erred in August when it said that a chemical widely used in baby bottles and other plastic packaging for foods and beverages posed no health risks.

FDA scientists to reconsider overlooked BPA studies Milwaukee Journal Sentinel (October 30, 2008)

Scientists for the Food and Drug Administration said Wednesday that they would go back and consider studies that they previously ignored to determine if bisphenol A is safe in baby bottles and other products, which could take years.

Melamine tainted eggs discovered in China New York Times(October 27, 2008)

Hong Kong food inspectors have found eggs imported from northeast China to be contaminated with high levels of melamine, the toxic industrial additive at the heart of an adulteration scandal in Chinese milk products.

The FDA and Engineered Food New York Times (Oct. 12, 2008)

The F.D.A. proposal has one glaring defect: there is no requirement to label food that comes from genetically engineered animals. Surveys clearly show that the vast majority of Americans want genetically engineered animals to be labeled as such.

Plastics industry behind FDA research on bisphenol A, study finds Milwaukee Journal Sentinel (October 23, 2008)

A government report claiming that bisphenol A is safe was written largely by the plastics industry and others with a financial stake in the controversial chemical, the Journal Sentinel found.

Chinese candy sold in U.S. has harmful chemical USA Today (Sept. 24, 2008)

New Zealand says one of China's most popular candies — a kind frequently sold at Asian markets in the United States — contains dangerous levels of the industrial chemical melamine.

Abe Pie by Melzein of Housten, PR

Local and/or Organic Ingredient: corn syrup and dough and fruits, veggies

first you put corn syrup into a fry pan and boil it for 5 mins , get out the dough ,for this recipe you need brown dough, cut up pieces of fruits and vegetables and stuff them in the dough, and put it in a freezer for 5 mins and let it thaw once you take it out when that is done put the dough on a bakers plate and pour the corn syrup onto the dough and put it in the oven at 360 degrees for 5-20 mins any time would be good. and then your done.

Garden Goolash by Yvette of Hico, WV

Local and/or Organic Ingredient: Tomatoes, corn, potatoes, onions, squash

3 med. potatoes,cut in cubes
1 small onion,diced
1 ear of corn, cut off the cob
1 small squash(zuccini or yellow)cubed
1 hotpepper or banana pepper,chopped
1 clove garlic, minced
1/2 lb hamburger or sausage (optional)
1/2 quart homemade tomato sauce
1 cp. Ketchup
Salt & pepper to taste

In a large skillet add a little oil& heat. Add garlic to season skillet. then add meat & brown. Drain off fat. Then add oinion & potatoes the rest of your veggies & tomato sauce.Cover & cook stirring occasionally until potatoes are tender. Then add ketchup and cook for about 10 more minutes. Salt & pepper to taste.

We grow all of the ingredients on our family farm. We a;so grow our own beef, hogs,& chickens, which are organically grown . The chickens are free range & we get wonderful eggs. We also have 4 white ducks that lay eggs 2xs a day out doing the chickens! The duck eggs have a stronger flavor than a chicken egg & make wonderful omlettes,cakes etc.

Pumpkin Banana Supreme by Justin of Shrewsbury, NJ

Local and/or Organic Ingredient: Pumpkin

Fresh or caned pumpkin
Bananas
Vegan Butter
Sugar

Mix to taste and bake

I live less than a block away from a health food store and some local comercial stores are selling organinc produce witch is good for all. I am a vegan and think that it is the best lifestyle.

Oatbran Stuffing by Fran of Red Bluff, CA

Local and/or Organic Ingredient: oatbread crumbs

Margarine with the bread crumbs fried in.

Sometimes it's hard to find organic oat bran bread.

Zucchini cakes by Annie of Wichita Falls, TX

Local and/or Organic Ingredient: zucchini, vidalia onions, green onions

This can be dropped by the spoonful into hot oil and fried till golden on both sides or baked in a 13 x 9 inch pan at 350 degrees for 30 to 45 minutes

3 to 4 medium zucchini, shredded
1 large onion, finely chopped
2 to 3 green onions sliced
2 Tbsp fresh garlic, chopped finely - or to your taste (garlic powder, dried or jar garlic may be substituted)
2 tsps fresh dill weed - dried may be substituted
optional - salt & pepper to taste
1 egg
1 to 1-1/2 cup Biquick Shredded cheese (sharp cheddar, monterey jack, parmesan - or a blend)

Mix all together and fry or bake as directed above. I rarely measure and this seems to always turn out. It was the only way I could get my kids to eat zucchini when they were little. Now they are grown and gone and making it for their own kids - but they also love zucchini no matter how it's prepared! It also worked to get my husband to eat vegetables - we're still working on spinach ")

We have a great farmer's market that operates from Spring until early Fall. We can get fresh vegeables, fruits and recipes. this year they expanded to two selling sites and it was great. I try to by enough to freeze for the winter months so we can enjoy our local growere all year long.

Thanksgiving Turkey by Aimee of New York, NY

Local and/or Organic Ingredient: Turkey

1 fresh turkey, about 16 lb.
1 yellow onion, quartered
2 celery stalks, cut into 2-inch lengths
3 or 4 fresh flat-leaf parsley sprigs
2 to 3 Tbs. herbes de Provence
Salt and freshly ground pepper, to taste
4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter, melted

Directions: Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour. Position a rack in the lower third of an oven and preheat to 425∞F. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 Tbs. of the herbes de Provence in the body cavity, and season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper. Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes. Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey breast side up and reduce the oven temperature to 325∞F. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165∞F, and into the thigh, 175∞F. Total roasting time should be 3 to 3 3/4 hours. Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.

Chestnut Stuffing:
4 r ribs of celery, chopped
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled
1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled
1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled
1 stick (1/2 cup) unsalted butter
1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups)
1/2 cup finely chopped fresh parsley leaves

In Vermont and NY I have access to locally produced organic food.

Black Beans & Kale by Aro, Keystone, FL

Local and/or Organic Ingredient: Kale

Olive Oil - 2 Tbls
Kale - 2 bunches organic local
Organic Black Beans 15.5 oz can (or prepare your own from dry)
Garlic - 4 cloves

Saute garlic in olive oil at bottom of pot. Add water and kale and let simmer til greens are wilted. Add beans and simmer for about 20 min. Serve over rice!!

Fresh Soup by Brandy, San Antonio, TX

Local and/or Organic Ingredient: Various veggies

As simple as it gets. Go to your market. Buy a handle of whichever vegetables are available. Throw them in a pot of water and boil. Add seasonings. And enjoy. You choose the veggies your family enjoys. And occasionally throw in something different. You never know if they'll eat it if they don't try it. Or for finicky ones, when it's in the soup they usually don't even notice till it's done, lol. i make soup year-round, not just in cold weather.

Butternut and Tomato Soup by Christine, Aztec, NM

Local and/or Organic Ingredient: Home grown butternut and tomatoes

2 Tblsp olive oil
1 cup chopped onions
1 med. butternut squash chopped into cubes
10 large tomatoes chopped
stevia to sweeten
your favourite herbs to taste eg:basil,oregano,garlic

Heat oil in a large saucepan,saute onions and squash add tomatoes and let cook for about 45 mins on a low heat.Add stevia to sweeten a little and add herbs that you like. Blend in blender. Add a dob of sour cream when serving. Enjoy.... Can be frozen when cooled.

Milanesa by Miguel of Mexico City, Mexico

Local and/or Organic Ingredient: Bistek

poner mantequilla a la milanesa y llenarla de polvito y ya esta lista la coces y ya

bistek a la beracruzana poner el bistek a cocer y ponerle lo q tuquieras

fue muy padre porq me gusta hacerlo

Beets, Lentils and Barley Stew by Jean, Galena, OH

Local and/or Organic Ingredient: Beets

1 Cup dry lentils, rinsed
1 Cup organic barley
1 large onion, diced
3 cloves garlic, minced
sea salt, to taste
pepper, to taste
6 - 8 beets, parboiled and peeled, sliced or quartered, as you prefer
1 or 2 large carrots, diced or sliced
6 - 8 cups water or vegetable broth (more for soup, less for stew)
1 - 2 Tbsp olive oil

Parboil beets, then peel them (it's less messy that way, and you waste less beet) Saute onion and garlic in olive oil in large soup pot, then add broth, barley and rinsed lentils and simmer ten to fifteen minutes. Add diced carrots and sliced beets, and continue simmering fifteen to twenty minutes, until tender. Serve as a side dish, or as the main meal. (It's great with cashew loaf!)

Cranberry Relish by Justin, Oxford, MA

Local and/or Organic Ingredient: Cranberries, Honey

Here's a simple cranberry relish: Using a food processer, coarsely chop the meat and zest of an ambersweet orange and an 8 oz bag of cranberries. Transfer to a nonreactive bowl and fold in 1/3 cup of creamed raw honey. Points: raw, vegetarian, organic

Not Yo' Mama's Banana Pudding by James of Provo, UT

Local and/or Organic Ingredient: Milk and cream from our local dairy

2 bags Pepperidge Farm Chessmen cookies
4 bananas, sliced
2 cups milk
5-ounce box instant French vanilla pudding
8 ounces cream cheese, softened
14-ounce can sweetened condensed milk
12-ounces frozen whipped topping thawed, or equal amount sweetened whipped cream (to make this use 1cup heavy cream and 1-2 tablespoons powdered unrefined cane sugar (sold as "organic" powdered sugar)

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Whip enough cream to make 12 oz. (1.5 cups). To do this, whip 1 cup of heavy cream until peaks form, then add 1-2 tablespoons powdered unrefined cane sugar (sold as "organic" powdered sugar). Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Chicken Egg Burritos by Glenda of Colfax, CA

Local and/or Organic Ingredient: Chicken, Cilantro

Place Olive oil in pan
Chop 2 Chicken Breast in small pieces
Sautee Chicken Breast chopped up and scallion onions together
Add Chopped Cilantro (bunch) & chopped olives 1/2 cup
Add 5 Jumbo Eggs in Pan (Mix together)
1 teas. Spike to taste
4 Garlic cloves or powde

Spirited Cranberry Sauce by Kimberly, Chicago, IL

Local and/or Organic Ingredient: Cranberries

*Recipe from Cooking Light Magazine, 1997
Ingredients:
3 oz. Dried apricots, thinly sliced
1/2 c. sherry or orange juice
1/2 c. water
2/3 c. sugar
1/2 c. honey
12 oz. Fresh or frozen cranberries
(for a vegan recipe, substitute 1/3 c. agave nectar for the sugar and 1/4 c. agave nectar for the honey)

Instructions Combine apricots and sherry; let marinate 8 hours or overnight. Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill. Serving size: 2 tablespoons Nutrition Facts Yields: 3 cups Calories: 49 Fat: 0 g Carbohydrates: 13 g Cholesterol: 0 mg Sodium: 1 g Protein: 0 g Fiber: 1 g % Cal. From Fat: 0% % Cal. From Carbs: 106%"

Stuffed Mushroom Caps by Barri of Virginia Beach, VA

Local and/or Organic Ingredient: Mushrooms

Mushroom caps are stuffed with spicy sausage and three kinds of cheese: cream cheese, Monterey jack cheese, and Parmesan cheese. Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:
24 medium mushroom caps
1 package (1 pound) spiced sausage
8 ounces cream cheese
2 ounces Monterey Jack cheese, grated
1 tablespoon crushed red pepper flakes
2 tablespoons Parmesan cheese, grated

Preparation: Wash the mushrooms, remove the stems, and pat dry with paper towels. Preheat the oven to 350 degrees F. Cook the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, Monterey Jack cheese, and crushed red pepper flakes. Mix well. Place 1 heaping teaspoon of the mixture into each mushroom cap. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with Parmesan, and bake for 20 minutes. Remove from oven and let cool for 5 minutes. Serve stuffed mushrooms on a decorative serving platter. Yield: 4 to 6 servings

Organic fruits and vegetables by Carol of Suffern, NY

Local and/or Organic Ingredient: Organic fruits and vegetables

fresh organic fruit and vegetables, olive oil and no butter.

Roasted Brussels Sprouts by Dana of Jersey City, NJ

Local and/or Organic Ingredient: Brussels Sprouts

Roasted Brussels Sprouts Ingredients:
1 lb. Brussels Sprouts, with the stems and outer leaves removed, scored with an X at the bottom
2 Tbs olive oil
Salt (roughly 2 tsp - the saltier the crispier they will be) & pepper, to taste

Directions: Pre-heat the oven to 450 degrees. Toss the Brussels sprouts with the oil and cayenne pepper. Add the salt and pepper to taste. Spread the sprouts onto an even layer on a baking sheet. Bake for 30 minutes or until the edges brown and crisp and they are fork tender. Flip the sprouts half way through.

Maple Parsnip Soup by Sherri of Okemos, MI

Local and/or Organic Ingredient: parsnips and maple syrup

3 T. butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until brown

1lb. parsnips (chopped)
2 med. onions (chopped)
2 cloves garlic (minced)
Add and saute until onions are translucent but not brown

6 cups chicken or vegetable broth
1/4 t. nutmeg
Add and bring to a simmer. Cook until parsnips are soft, 40 min.

1/2 cup evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.
1/3 c maple syrup
2 T. Dijon mustard (or more to taste)
Salt to taste
Stir in.
Garnish with 3/4 cup toasted pine nuts or other nuts. My favorite is plaintain chips.

Spicy Sweet Potato Fries by Chelsea of New York, NY

Local and/or Organic Ingredient: Sweet potatoes

This is such a delicious recipe and easy too!

4 medium sweet potatoes
3 Tablespoons olive oIl
2 garlic cloves, minced
1 Teaspoon ground coriander
1 Teaspoon garam masala
1/4 Teaspoon cayenne
1 Teaspoon salt

Preheat oven to 425°. Cut potatoes into 1 inch strips and mix in a large bowl with olive oil, garlic, spices, and salt. Spread fries onto a baking sheet and bake for 30 minutes, turning fries over every 10 minutes. Take out of oven and let cool for 5 minutes.

Wine by Janet of Bourbon, MO

Local and/or Organic Ingredient: Wine

Pop the cork, pour, enjoy!

Melt in Your Mouth Cranberry Pie by Miriam of Halifax, MA

Local and/or Organic Ingredient: Cranberries

Grease 1 glass pie plate
Spread 2 C. fresh / frozen cranberries over the bottom
Mix 1/2 C sugar and 1/2 C finely chopped pecans / walnuts
Sprinkle it over the berries.
Beat 2 eggs Add 1 C sugar, 1 C flour. Mix well. Add 3/4 C melted butter / oleo Beat well and pour over the berries. Bake 60 min at 325° f. Serve hot/cold with ice cream.

Pumpkin mash by Kirsten of Gerlingen, Germany

Local and/or Organic Ingredient: Butternut Squash

Cut Butternut Squash in half and bake at 180°C for 30-40 minutes. Let cool. Remove seeds and skin and chop roughly. Add some butter, milk or cream, salt, pepper and nutmeg and mash or puree. Warm just before serving. Also good mixed with potatoes or sweet potatoes.

Cinnamon Cider Jelly by Clara of Springfield, MO

Local and/or Organic Ingredient: Fresh apple cider

4 cups sweet cider
2 tablespoons red cinnamon candies
1 (1 3/4 ounce) package powdered fruit pectin
4 1/2 cups sugar

Combine cider, cinnamon candies and the pectin. Stir over high heat until mixture comes to a ful rolling boil. Stir in sugar and bring again to a full boil. Boil hard one minute, stirring constantly. Remove from heat and skim. Seal in hot, sterilized glass jars. Makes about 8 medium jars.

Sweet Potatoe Pie by Apple of Navarre Beach, FL

Local and/or Organic Ingredient: Sweet Potatoes

Bake sweet potatoes, then mash them down into large glass baking pan, brased with Extra Virgin Olive Oil. Then top with thin layer of butter (or butter substitute) basted on top thinly with basting brush. Now sprinkle on golden brown sugar layer (or substitute) and then bake, then cut fat marshmellows in half and arrange them on top & melt in just till lightly browned. It is rich, but very delicious as a treat to go with the main course.

Raw Cranberry Relish by Trevor of Fenton, MI

Local and/or Organic Ingredient: Apples, Celery

12 oz. bag of raw cranberries
2 stalks celery
2 Gala Apples
2 Navel Oranges
1/2 cup sugar (could use sugar substitute)
1/2 cup Pecans or Walnuts (optional)
1 pkg. Cherry Jello (can use sugar free)
1 pkg. Raspberry Jello (can use sugar free)

Core the apples to remove the stems, seeds, etc. Slice off ends of oranges and remove the core Grind all ingredients together in a Food Processor Dissolve Jello in 2 cups hot water Add to ground up fruit and chill in refrigerator

Kabocha Soup with Spiced Pepitas by Vegetarian Times of El Segundo, CA

Local and/or Organic Ingredient: kabocha squash

Serves 6

Pepitas
1/2 cup pepitas
1 Tbs. olive oil
2 tsp. agave syrup
1/2 tsp. smoked paprika
1/2 tsp. salt
2 Tbs. chopped cilantro

Soup
1 Tbs. olive oil
1 medium onion, thinly sliced (about 1 cup)
2 garlic cloves, minced
1 bay leaf
2 tsp. smoked paprika
2 Tbs. dry sherry
1 1/2 lbs. kabocha squash, peeled, seeded, and cut into 1-in. pieces
2 cups vegetable stock

1. To make pepitas: Preheat oven to 350. Line baking sheet with parchment paper. Toss together pepitas, olive oil, agave, paprika, and salt in small bowl until well mixed. Spread out on prepared baking sheet and bake 10-12 minutes, turning nuts occasionally. Cool completely before breaking nuts apart and toss with cilantro.


2. Heat oil in large pot over medium-high heat and add onions. Cook 5-7 minutes, then stir in garlic, bay leaf, and smoked paprika. Cook 1 minute more. Add sherry and cook 2 minutes. Add squash, vegetable stock, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender. Remove bay leaf and puree soup until smooth. Season with salt and pepper. Serve with pepitas on top.

Even in Southern California where the Vegetarian Times offices are located, colorful veggies can be hard to come by as the days get shorter. That makes winter squash like kabocha squash even more irresistible because its bright colors beckon you over to the stand. What's nice about winter squash is that because it stores so well, it can be found locally around the country all winter long. Just don't try to buy it in July when the cold weather bounty has dwindled down and the new crop is only just sprouting.

Microwave Pear Delight by Barbara of Wallingford, CT

Local and/or Organic Ingredient: Pears

1 pear per person, a few raisins for each pear,
walnuts or pecans, chopped wheat germ, 1/8- 1/4 cup per pear
cinnamon to taste
one teaspoon to one tablespoon water

Quickly cut and core pears with an apple slicer, then place in microwave save dish. Sprinkle with a few raisins, nuts, wheat germ and cinnamon to taste. Add water. Microwave. Time will vary, but will be about 1.5 for one pear to 3 minutes for four. Serve immediately.

Mashed Potatoes by Cindy of Orem, UT

Local and/or Organic Ingredient: Yukon Gold Potatoes

Don't really have a recipe. I was happy to find these potatoes in the health food store. My family loves potatoes and these were not as expensive as I thought they would be.

Fried Green Tomatoes by Donna of Ellensburg, WA

Local and/or Organic Ingredient: Green tomatoes from my own garden

This was my mom's recipe from some 40 odd years ago. Sometimes, she would let me help.

We sliced up green tomatoes, maybe 1/8-1/4 inches thick. Then we'd dip the tomato slices in an egg and milk mixture, then into seasoned flour. Then the tomatoes would get fried in hot Crisco (I use canola oil). Drain on wire rack or several layers of paper towel.

Festive Sweets by Frederick of Seattle, WA

Local and/or Organic Ingredient: Sweet potatoes/Yams

Two large sweets or yams, boiled til tender.

Allow to cool, slice and place in buttered pyrex dish.

Sprinkle with natural brown sugar, dot with creamery butter and two tablespoons of rum. Place in 350 oven til sugar and butter melt. Spoon melted butter rum over potatoes and serve. EXCELLENT!!!

Beets with Feta by Ann-Marie of Dayton, OR

Local and/or Organic Ingredient: beets, nuts

This is from Kaiser Permanente Recipe Contest Winner and it's delicious!

4 raw red or yellow beets
4 ounces feta cheese
1 cup roasted pecans
1/4 cup small capers (optional)
olive oil for drizzling
2-inch (or deeper) roasting pan
aluminum foil

Serves 6 people as a side dish.

1. Pre-heat oven to 350 degrees.
   
2. Rinse beets and cut tops off to make flat surface.
   
3. Place beets, top down, in roasting pan and add about 1 inch of water.
   
4. Cover pan with aluminum foil and bake for approximately 1 hour. Beets are done when they are firm but can be easily pierced with a fork.
   
5. Remove from oven and let sit, uncovered, for 5-10 minutes.
   
6. Run cold water over each beet and rub skin off.
   
7. Let cool completely and then slice beets into 1/8-1/4 inch thick slices. 8. Layer on a large platter and drizzle with olive oil and then sprinkle with feta, pecans, and capers (optional). Finish with salt and pepper to taste.

I used chiogga beets from my CSA and walnuts instead of pecans. Altogether a beet converting experience for someone who was "eh" about beets before! yum!

Pumpkin Cookies by Elford of Starkville, MS

Local and/or Organic Ingredient: Pecans from our yard

Pecan Tassies
1 cup margarine, softened
6 ounces cream cheese, softened
2 cups sifted flour

Filling:
1 box light brown sugar
3 eggs, beaten
3 tablespoons margarine, melted
dash salt
1/4 teaspoon vanilla
1/2 cup chopped pecans

Pumpkin Cookies
1/2 C. Crisco
1 t. bkg. powder 1 C. sugar
1 t. bkg. soda 1 C. pumpkin
1 t. cinnamon 1 C. raisins
1 C. flour
1/2 C. nuts
1 t. vanilla

Mix Crisco and sugar well; add next Four ingredients. Sift dry ingredients three times and mix in. Bake at 350o on lightly greased cookie sheet for about 10 minutes or until set. Cool. Frost with thin mixture of powdered sugar, 2 T. butter, 1/2 t. Mapleine flavoring and strong coffee. Drizzle on cookies. No, I didn't forget the eggs. No eggs. Also, I don't do the sifting thing. I just mix the dry stuff with 1/2 cup of flour first and mix that in; then add the other 1 1/2 cup flour. Easy, easy! Enjoy, enjoy!

We don't use the Eat Well Guide. The native pecans (little, flavorful ones) grow in our yard. They are so small and numerous that it's time-consuming but good exercise picking them up. As with most outdoor exercise, it's very mood-lifting and calming. We usually have them cracked and blown which makes picking the meats out quite easy. The squirrels love them, but there are plenty of nuts for sharing.

Sweet Potato Casserole by Cindi of Orange, TX

Local and/or Organic Ingredient: Sweet Potatoes

about 2 cups sweet potatoes;
2 medium apples;
1/2 cup organic turbinado sugar;
1 stick organic butter at room temperature;
1/2 cup raisins;
1/2 cup walnuts or pecans;

Bake the sweet potatoes at about 350 degrees for about an hour until done; while they are baking, dice the apples and cook in water with a little sugar until tender. Peel potatoes and mash up with a fork. Drain apples and add to potatoes, along with butter, sugar, raisins and nuts. Mix together well & bake in 300 degree oven for 15 - 20 minutes. This is an old family recipe that I have made differently each time I make it. You may add orange juice, crushed pineapple, dried cranberries or other fruits as you wish to vary the flavor.

I attempt to use either local or organic foods in all my meals. This particular purchase was at a local grocery store catering to organic shoppers and those with food allergies. We are planning to purchase the Heritage organic turkey this year instead of a traditional farm-raised turkey and frying it as we normally do. We are looking forward to the best bird ever!!

Basic Savory Turkey by Jonathan of Chicago, IL

Local and/or Organic Ingredient: parsley & sage from my window garden

Real simple: Get a BIG pile of parsley (stems and all) and sage leaves, chop into big pieces, coat with olive oil in a bowl. You should have a couple cups of leaves and stems. Take the whole mess and cram it under the skin of a turkey until the skin around the breast is packed with oily herbs. Stuff any leftover into the center of the bird, with a few onions for aromatics.

I grow my own, baby. But I would like to know more about where to buy local natural turkeys.

Brussels Sprouts Slaw by Kim of Arlington, VA

Local and/or Organic Ingredient: Brussels Sprouts, Apple, Thyme, Garlic, Bacon

Adapted from November 2001 issue of Food & Wine
5 slices thick slab bacon
2 tablespoons unsalted butter
2 ounces white wine
1 pound Brussels sprouts, thinly sliced in food processor, on a mandoline or by hand
1 garlic clove, coarsely chopped
1 medium tart, crisp apple, peeled and thinly sliced
Few sprigs worth of fresh thyme leaves
Juice 1/2 lemon
Salt and pepper to taste

Method Cook back in large skillet until crisp, about 10 minutes. Drain on paper towels, reserving bacon fact. Combine butter and bacon fat in skillet on low heat and stir vigorously wiht a wooden spoon. Add wine, deglazing pans and stuck bacon bits. Add garlic and sprouts over medium heat and cook, stirring, until softened but still holding their color, about eight minutes. Add apple and thyme and cook for an additional three minutes until apples have warmed up and most of the liquid has evaporated. Add lemon juice and season with salt and pepper. Chop bacon into bite-sized pieces and sprinkle over slaw. Serve immediately. Makes five side-dish servings.

In addition to the five listed local ingredients, butter and white wine may also apply, depending on where you live. This recipe is part of my collection in "A Mighty Appetite for the Holidays," available via blurb.com

Brussel Sprouts and Bacon by Deborah of San Francisco, CA

Local and/or Organic Ingredient: Brussel Sprouts, Bacon, Olive oil walnut

8 Cups Brussel Sprouts, quartered
2/3 Cup Prather Ranch Bacon, sliced into lardons and rendered
2 T Sylverleaf Olive Oil
1/2 Cup toasted Full Belly Farm walnuts
Salt and Pepper

I am blessed to live in the Bay Area which means that I can access quite a bit of local, organic and sustainable produce...and this is why I started Local Eden, LLC. I've combined my passions for cooking, eating organically, and people into a company that sells prepared foods to-go at the market...using only produce and meats, and more (if I can) that comes from farmers at the market. I have always been a fan of farmer's markets, especially since I have cooked professionally, and I really enjoy the relationship I have established with all of the farmers. This dish is almost completely locally sourced (except the salt and pepper), satisfying and delicious. I pride myself of serving locals with food that their farmers grow every single day

Crumb Topping Apple Pie by Kendall of Manlius, NY

Local and/or Organic Ingredient: MacIntosh Apples

Bottom Crust
1 1/4 c flour
1/2 c shortening
3-4T water

Cut shortening into flour. Mix in water 1 T at a time until mixture sticks together and can pull off the sides of the bowl. Roll pie crust out to the size of your pie pan and place in pan.

Apple Filling
4 c MacIntosh apples (or whatever baking apples are locally available)
1 1/2 t apple pie spice
3/4 c sugar
1 T tapioca (flakes are better than pearls)

Mix all together and pour into your bottom pie crust. Crumb Topping 1 t cinnamon 1/3 c sugar 3/4 c flour 6 T butter Mix dry ingredients, cut in butter. Pour onto top of apples in pie crust. Distribute evenly. Bake pie at 400 degrees for 40-50 minutes or until crumb topping begins to brown.

Pumpkin Sage Lasagna by Abby of Bothell, WA

Local and/or Organic Ingredient: Pumpkin, all dairy & eggs

Ingredients:

Pasta Dough:
3 c. All-Purpose flour
4 Eggs

Preparation: Add eggs to flour and mix well until blended. Knead until pliable. Roll out into thin sheets for lasagna. Cook for 1 minute in boiling water.

Pumpkin Stuffing:
1 1/2 lbs. pumpkin
1 bunch Fresh Sage
Freshly ground nutmeg (to taste)
1 c. Parmesan Cheese Butter for sauteing

Preparation: Cut pumpkin in cubes. Saute pumpkin with butter, sage, nutmeg and salt. Saute until brown.

Besciamella:
3 c. Milk
2 T Butter
2 T All-Purpose Flour
Salt (to taste)
Freshly ground nutmeg (to taste)

Directions: Preparation: In a separate pot, heat milk almost to a boil. In a heavy-bottomed pot, melt butter. Slowly stir in flour, a touch of salt and nutmeg. Cook but do not brown flour mixture. Add milk slowly stirring until mixture is thick in texture. Final Assembly: Lay cooked pasta in a lasagna pan. Place Besciamella, Parmesan Cheese (to taste) and sautÈed pumpkin on pasta. Repeat this until you have four layers. Top with Parmesan Cheese (to taste). Bake lasagna for 25 minutes at 375∞ F. Serves 4

I didn't use the Eat Well Guide but did find a great website (www.nrdc.org) that lists local foods found in your area at any time of year. I've made Pumpkin Lasagna several times and wanted to share the recipe for others to try, because it's so good. I do not always use local/organic ingredients, but I try to as often as possible.

Sweet Balsamic Butternut Sprouts by M'Lisa of Fairfield, CA

Local and/or Organic Ingredient: Butternut Squash, Brussel Sprouts

Wash, dry and halve three pounds of small Brussels sprouts. Peel and seed a medium butternut squash, cut into similar size pieces as the sprout halves. Put all into a roasting pan, so that all the vegetables are in a single layer. Top with one diced yellow onion and 2 cloves of finely chopped garlic. Drizzle liberally with good, peppery,local (Suisun Valley is what I use) olive oil and sea salt. Toss to coat. Roast the vegetables at 400 degrees about 15 minutes or until fragrant and carmelized well. Hot from the oven drizzle with good balsamic vinegar to taste and dot with Roaring 40's Blue Cheese. Serve warm.

I am lucky to live in the San Francisco Bay Area with my Husband Troy and four year old Slow Food Advocate, Lucia Marie. We live between the East Bay and Napa near Suisun Valley where there are lots of organic farms. Even so, sometimes I cannot find what I want, I am a Chef by profession, so I tend to be pickier than most, so my daughter and I often drive or take the bus into Berkeley to the Farmers Market (ours ends in October). We make a day of it going to Acme for our weekly bread and Cafe Fanny for Cafe Au Lait and warm chocolate in a big girl bowl! My daughter loves walking the market with me, meeting the farmers and tasting their wares. She absolutely understands how good everything tastes and is for her, and really relishes new flavors and textures. I am so fortunate that we share this love for local food! I also, during our trips, buy produce, bread and other local food items for use at my work at Seneca Center for Children and Families(www.senecacenter.org). I am so lucky that the administration supports my passion for great, organic, locally produced product and they give me absolute freedom to write menus and produce them accordingly. I was lucky enough to attend Terra Madre and volunteer at Slow Food Nation this year. These two huge events have just continued to stoke my passion for quality local products, children's school and community gardens, sustainable agriculture and gathering at the table. My little family and I are hoping to relocate to Berkeley in the next year, so that my daughter can continue her love of local culture and food when she starts school in September 2009.

Fresh & Simple Apple Cake by Laurie of Magnolia, KY

Local and/or Organic Ingredient: Apples

Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup 2% reduced-fat milk
2 cups diced peeled apple (about 2 medium)
1/2 cup dried cranberries (ie: Craisins)
1/4 cup finely chopped walnuts (optional)
1 teaspoon powdered sugar

Preheat oven to 350∞. Coat a 9-inch round cake pan with cooking spray, and dust with 1 tablespoon flour. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, salt, and cinnamon in a small bowl, stirring together. Place sugar and butter in a large bowl; beat with a mixer until well blended. Beat in vanilla and egg. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fold in apple, cranberries, and walnuts. Scrape batter into prepared pan. Bake at 350∞ for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack. Sift powdered sugar over cake. Cut into wedges.

Hinton's, a family-owned orchard, opened near my home and I've been a regular shopper ever since! Their farm stand has not only about 15 different varieties of apples, but lots of other orchard fruits, pumpkins, squashes, gourds and seasonal activities for familes to enjoy. They also feature other locally made products from cheeses to fresh-frozen lamb to goat milk soap.

Pomegranite Vinegar by Lorrin of Palo Alto, CA

Local and/or Organic Ingredient: Pomegranites

Ingredients:
Pomegranite seeds
Rice Vinegar

We had a wonderful crop of pomegranites from our tree. Here is an easy way to enjoy them all year with no added sugar. Prepare decorative or canning jars or carafes by washing and drying them thoroughly. Remove the seeds from pomegranites. Do this by filling a large tub with warm water, holding a pomegranite under the water and score the skin with a paring knife. Pull the pomegranite apart and continue working under water to gently remove all of the seeds. Doing this under water keeps the juice from spraying all over and staining many surfaces. Remove all of the debris which has floated to the top of the tub. Pour the seeds into a colander. Fill each of the prepared containers 1/4 full of pomegranite seeds then pour rice vinegar to the top. Seal containers. Allow to sit in the pantry for a few weeks until the vinegar is a lovely color. Use to dress salads or fruit. If made in decorative bottles or jars, these make wonderful gifts. Enjoy!

Savory Butternut Squash by Linda of New York, NY

Local and/or Organic Ingredient: Butternut Squash

INGREDIENTS ALL TO TASTE AND SUBSTITUTE AS YOU LIKE
Butternut Squash
Butter or substitute your preference: Yogurt, Feta Cheese
Salt and Pepper to taste
Red Pepper
Green Pepper
Onion
Bread Crumbs or chopped nuts or sunflower seeds

METHOD Bake Butternut Squash While baking, dice onion, red and green pepper Saute onion, red and green pepper in olive oil and put aside When squash is done, take out of oven and cut in half to remove seeds Mash squash Add yoguart, butter, salt and pepper and mix into squash Add Feta cheese crumbled Add onion, and peppers Mix and put all in a casserole or bake worthy bowl Add any topping as bread crumbs or chopped nuts and bake until hot and browned on top

I often shop at the 14th St Market in NYC and I can find wonderful produce there. If you live in Manhattan you probably already shop there and have exchanged recipes with me while shopping, as that often happens.

Purple Brussels Sprouts by Walter of Ferndale, WA

Local and/or Organic Ingredient: Purple Brussels Sprouts

No recipe - just steam them until they are done. Put butter on top. We are into simple foods cooked simply.

I am a sustainable farmer and I grow purple Brussels sprouts. The variety I like is a cultivar called Falstaff. It is an open-pollinated variety and I am also saving my own seed this year.

Destin's Pumpkin Soup by Destin of Brooklyn, NY

Local and/or Organic Ingredient: Pumpkin

This recipe uses some of my favorite vegetables and spices, and I recommend serving the soup with steamed kale (or other greens from the farmers market) and rice or hearty bread on the side. Pumpkin soup is a delight to make and your house will be filled with a wonderful aroma! You should not shy away from this recipe if you haven't cooked with pumpkin before, or if you don't have all of the ingredients or spices. Feel free to adjust the recipe to what you have on hand.

Ingredients:
1 - 2 Pounds Fresh Sugar Pumpkin, seed and skin removed, diced (you may substitute 100% canned organic pumpkin if necessary)
1 Pound Farmer's Market Butternut or Acorn Squash, peeled and diced (optional)
4 Tablespoons of Chopped Fresh Ginger (to taste)
4-5 Tablespoons of Diced Fresh Garlic (to taste)
1 Sweet Yellow Onion, sliced thin
1 Red Onion, diced for garnish
Bunch Celery, diced
Bunch Leeks, diced
1 Can Coconut Milk
Spices (to your taste, just use what you have) Ginger, Garlic, Cumin, Coriander, Clove,Cumin, Nutmeg, Cinnamon, Tumeric, Garam Masala, Crushed Red Pepper, Chili Pepper, Black Pepper, Sea Salt
2 Tablespoons of Toasted Sesame Oil
Touch of Sweetner (Maple Syrup/Brown Sugar)
Vegetable/Chicken Broth (optional)
Splash of Vinegar (Apple Cider Vinegar or another)

Directions:
To start, pick up a pumpkin from your local farmer's market (and a small squash if you'd like to blend), along with some celery, leeks, and onions. Cut up and layer all these organic vegetables with the diced garlic and ginger, spices. Mix in plenty of olive oil and salt, and roast at 350 degrees until everything is soft (about 45 minutes). Transfer half of the roasted vegetables, in batches if necessary, to a blender or food processor and add can of coconut milk and spice (I added extra cinnamon and chili pepper). Or use an immersion blender directly in the pot. Cover tightly and blend until smooth. Return soup to saucepan on stove and mix in the remaining roasted vegetables and coconut milk, along with a splash of vinegar and toasted sesame oil. Adjust seasonings to taste. With the soup on low heat, you might want to add a touch of salt and sweetener (maple syrup/brown sugar), and mix. If the soup is a little too spicy or thick add vegetable broth or organic chicken broth.

Tips:
Serve warm in individual bowls and garnish with chopped red onion, chopped peanuts, and parsley before serving with steamed kale or other greens. I don't measure when I cook so the measurements are a rough approximation, I always think it's best to let your tongue be the judge and measure ingredients according to taste. Enjoy!!

Yes, I used the Eat Well Guide to find a local farmers market. I enjoyed making this soup and will have it for a few days.

Vanilla Sweet Potato Pie w/ Pecan Crust by Beth of Overland Park, KS

Local and/or Organic Ingredient: sweet potatoes, pecans, cream, eggs, butter

For Crust:
1 cup all-purpose flour
2/3 cup pecans
3 tbs. Brown sugar
1 stick butter
1/3 cup cake flour (not self-rising)
1/2 tsp. Salt
4-5 tbs. Ice water

For Filling:
1 and 3/4 lbs. Sweet potatoes (2 large, red-skinned with dark orange flesh)
1 cup whipping cream
3 eggs
1 cup brown sugar
1/2 tsp. Ceylon cinnamon (Ceylon has a softer, fruitier flavor without harsh bite)
1/4 tsp fresh grated nutmeg
1/2 vanilla bean, split lengthwise and seeds scraped out with back of knife
1/4 tsp. Salt
Plus: 1 egg white beaten for crust

For the crust, put the pecans in food processor and pulse to chop fine. Add the flours, salt and sugar to the food processor next and pulse to combine. Add cold butter one tablespoon at a time and pulse a few times until mixture resembles coarse meal. Add ice water one tablespoon at a time and pulse just until dough starts to come together. You may not need all the ice water. Less water is best. Try not to overmix. Gather dough into a ball and flatten into a flat disk. Cover in plastic wrap and chill for at least one hour and up to a day. Roll the dough out between sheets of plastic wrap to about a 14-inch round. Peel off top layer of wrap and then invert dough into pie dish, remove wrap. Trim the edges to 3/4 inch overhang and crimp. Cover crust with plastic wrap. Place dish with crust in the refrigerator to chill while you make filling. Place rack in bottom third of the oven. Preheat oven to 400∞F. Peel sweet potatoes and cut into 1-inch cubes. Steam potatoes for about 20-30 minutes until fork tender. Allow to cool a bit and mash with potato masher until smooth. (You can also use a food processor and pulse a few times). Measure one and one-half cups of puree for the pie, placing this into the food processor. Add brown sugar and pulse to combine. Add three eggs pulsing to combine, drizzle in cream while blade is running to mix in. Add salt, cinnamon, nutmeg and the seeds from the half of vanilla bean, reserving the pod for other use. Pulse to combine well. Remove crust from fridge, remove wrap and brush with beaten egg white. Add filling. Cover crust edges with foil to prevent over-browning for the first 30 minutes of baking. Bake until the center is set and the edges puff up, about 40-45 minutes. Remove the foil from the crust halfway through baking so the crust will brown.

A few notes: The dairy, eggs, sweet potatoes and pecans are all sourced locally. Don't panic. The crust will be browner than a normal piecrust because of the brown sugar and pecans.

I am an author for the Eat Local Challenge. I've been doing this for four years now, and the experience has been a joy that has brought a richness and bounty of food, friends, farms, connectedness and shared meals to our table. I don't know how anyone could miss out on this experience, or how our culture could have lost such a valuable experience. Our turkey will be pastured, local. Our other ingredients sourced locally; green beans, root vegetables, pumpkins, cauliflower, sausage, sage, rosemary, sweet potatoes, winter greens, milk, eggs, honey, sorghum. I really look forward to this challenge every year! More seasonal recipes are on my site: http://expatriateskitchen.blogspot.com

Garlicky Mashed Sweet Potatoes by Marcia of Louisville, KY

Local and/or Organic Ingredient: sweet potatoes, rosemary, apples

(not mine -- from vegetatian times)
1 large head garlic
1 T finely chopped fresh rosemary
1 T olive oil
8 cups sweet potatoes, peeled and diced
2 large apples, peeled and diced (2 cups)
2 t salt
1 t balsamic vinegar

1. Prehead oven to 375F. Cut top off garlic head, exposing cloves. Place on piece of foil and top with chopped rosemary. Drizzle with olive oil. Wrap loosely with foil and bake 50-60 minutes, or until soft and golden.
2. Place sweet potatoes and apples in pot with enough water to cover. Add salt, cover pot, and bring to a boil. Reduce heat to medium and simmer 10 minutes, or until sweet potatoes are soft.
3. Drain (reserve 1 cup cooking water). Transfer to serving bowl.
4. Squeeze roasted garlic cloves into sweet potatoes and apples. Add balsamic vinegar and mash, adding cooking water as necessary to adjust texture for creaminess. Season with pepper and serve hot.

Per 1/2-cup serving: 158 cal.; 2 g protein; 2 g total fat (0.5 g sat fat); 34 g carb; 0 mg chol; 220 mg sd\od; 5 g fiber; 10 g sugars.

We are CSA members who also (due to one being vegan and using a LOT of fresh produce) shop a local farmers' market. The apples will come from the farmers' market, the rosemary from our herb pots and the sweet potatoes from our CSA stash. We do always use local and organic foods where available.

Cranberry Relish by Lesley of Cleveland Hts., OH

Local and/or Organic Ingredient: Cranberries

16 oz. organic fresh cranberries, rinsed
2 cups organic sugar
1/2 cup organic cranberry juice
1/2 cup fresh orange juice
1 tablespoon freshly grated orange peel

Combine all ingredients in a pan and stir. Cook over medium heat until berries pop open (about 10 minutes). Skim the foam off the top and throw away. Cool to room temperature. Cover and refrigerate. Makes 10 portions.

I shop at the local Whole Foods which carries good quality organic food but it's often shipped in from far-off locations. They are not very responsive to requests. I shop at the local farmer's market, but seasonal winter organic foods are often hard to find there. I live in Amish country, and their food and dairy products, although not certified organic, are of excellent quality.

Yummy greens by Susan of Warren, NJ

Local and/or Organic Ingredient: Radish tops, Spinach, onions & garlic

Saute one onion and one or two cloves of garlic. Add chopped radish tops and spinach. Saute with a little olive oil and some vegetable or chicken broth. Cook until tender, but still vividly green. Don't overcook. Season to taste. We love them plain.

I belong to a Community Supported Agriculture (CSA) group. We worked on the farm at the beginning of the season, constructing a green house. Other members work the pick-up each week. The produce is organic. It is not always as pretty as the organic in the store. But it's great value at less than $30 per week. The season starts a little late in NJ, end of June/beginning of July. But we're still getting late season produce in November. It's been a great opportunity to try new things and share recipes. The Arugula is Amazing!

Sauteed Crucifers by Todd of Yonkers, NY

Local and/or Organic Ingredient: Kale, Collard, and Brussels greens

-Ten or so fresh collard, kale, and brusselsprout leaves with petiole (stem)
-Organic Ghee 1tbsp
-Black sesame seeds 1tbsp
-Organic Tamari sauce 2tsp
-Organic Toasted Sesame oil 2tsp

Melt the ghee in a fry pan. Add sesame seeds. Dice the petioles (stems)

The fresh greens are from the backyard garden. These crucifers are hardy in Yonkers,NY. They usually survive 2-3 years. The first thing they do in the spring is flower and refresh the soil's seedbank with crucifer seeds. The seedlings are great to eat in the spring. The plants that grow where I want them to be provide greens all summer and into late fall and early winter. The ghee comes from a neighborhood Indian grocer. The other organic ingredients are available at a local grocery chain call Mrs. Greens. They do carry local organic produce.

Roasted Brussel Sprouts Au Gratin by Janice of San Diego, CA

Local and/or Organic Ingredient: Brussel Sprouts

1-lb fresh organic brussel sprouts, washed and bottom ends trimmed off.
1/4 lb. organic shallots, outside skin layer removed, ends trimmed off.
1/2 c. organic cream
1 1/4c. organic beef stock
Walnut pieces
organic Gruyere cheese, grated

In roasting pan place sprouts, shallots, beef stock and walnuts. 20 min @ 350 Remove. Add cream, top with shredded Gruyere 10 min. longer

These ingredients were very easy to find and purchase. One of my favorite organic stores is Sunflower Market. Also, the farmers markets are close as well. No, I did not need the Guide. Due to growing seasons sometimes foods are sparce and more difficult to get. I try to purchase local/organic foods but sometimes the prices are just too high.

Pumpkin Cake by Lisa of Kansas City, MO

Local and/or Organic Ingredient: Pumpkin

2 cups all-purpose flour
4 eggs
2 cups sugar
2 cups pumpkin
1 T. baking soda
1 cup canola oil
1/2 tsp. salt
1/2cup chopped nuts
2 tsp. cinnamon (optional)

Sift together dry ingredients. Add everything else and mix thoroughly. Pour into greased 9" x 13" pan. (For pumpkin bars, bake in two 9" x 13" pans for 30 minutes at 350 degrees. *** I use a Bundt cake pan and bake for 45-50 minutes in a 325 degree oven Frosting: Cream 3/4 stick of softened margarine or butter with 3 ounces of creamed cheese and 1 tsp. pure vanilla extract. Sift 1 3/4 cup of powdered sugar and blend until very smooth. Refrigerate remaining cake.

I tried to grow my own pumpkins this year, but my garden turned out to be a colossal mess, in short. I had one pumpkin, but it only grew to just smaller than a kick ball and the vines dried up before maturity (although I watered them religiously along with fertilizing them). Anyway, I bought 4 basketball-sized pumpkins. After I cut the tops off, I reach down in there and pull the seeds out, or as many as I can. Then I put the pulp in my biggest pot I have. I put the seeds on a pre-greased baking sheet to bake the pumpkin seeds. (450 degrees for 5 min. after shaking a little bit of salt over the top of the seeds). I cook the pumpkin down until it is soft and let it cool for about 30-45 minutes. I take another pot and put it in the sink; place a large colander inside and pour the cooked pumpkin into the colander (to allow the juice to drain through). I measure 2 cups of the pumpkin per gallon-sized Glad ziplop bag and freeze to use throughout the holiday season, as I use a bag per pumpkin pie recipe, too. Also, I did manage to pick enough green beans from my garden which I froze with Thanksgiving in mind, in order to make my green bean casserole. I had enough green tomatoes to have fried green tomatoes throughout the summer and a few I even let get red to have fresh! Had enough for a couple of fresh watermelon and cantelope, and the squirrels got to feast on my corn, because it wasn't mature enough to pick prior to their raid;-)

Baked Delicata Squash by Jill of San Diego, CA

Local and/or Organic Ingredient: Delicata Squash

1 delicata squash
1 tbsp extra virgin olive oil or avocado oil
Pinch sea salt

Cut delicata squash in half. Remove pulp and seeds. Brush with oil and sprinkle with salt. Bake at 350 for 1 hour.

I first came across delicata squash a few years ago, when I received it in my CSA box from a local farm. They sent it along with a recipe (similar to this one). You can use this recipe for any type of squash but my favorite is delicata by far, or acorn otherwise. Now I buy my winter squash at the farmers' market whenever they are available. It's a perfect fall and winter food!

Raisin-Pecan gluten-free stuffing by Marjorie of Rochester, NY

Local and/or Organic Ingredient: Onion

1 loaf Food for Life Raisin Pecan gluten free bread, cubed
2-3 stalks celery, sliced
1 large onion, diced
1 cup hot vegetable bouillon
1 tbsp parsley flakes
1 tsp sage
1 tsp marjoram
1 tsp thyme
1-2 tbsp olive or canola oil, for sauteing

Saute onion and celery in oil, until soft & slightly browned. Put in large mixing bowl with bread cubes and herbs. Mix well, pouring hot bouillon over mixture until moistened to your liking. Ready to stuff a big squash, or to be heated by itself, in oven or microwave.

This summer and fall I went to a new local farmers market that featured a lot of organic produce. I also buy organic from our local food coop. It was great to meet the proud people who planted and grew this life-sustaining cornucopia! I didn't have to use the guide, because I most always buy organic from the farmer or the coop. A few years ago mu son found out that he is gluten-intolerant. We are also vegetarian. I came up with this recipe so he and the rest of my holiday guests could have something delicious and traditional, without a deleterious health effect.

Pumpkin Flan by Bill of Gustine, CA

Local and/or Organic Ingredient: Pumpkin, free-range eggs, organic milk

Pumpkin Flan for 30
7 Cups sugar - divided
15 eggs, beaten
4 1/4 Cups mfg cream
2 cups whole milk
7 t vanilla extract
2 t salt
5 cups pumpkin puree

For pumpkin puree: Halve one 10# pumpkin or two heavy butternut squash. Bake in 375F oven about 45 minutes until you can scoop the pulp out of the rind. Puree in blender before use. Caramelize 5 cups sugar in skillet with a little water. Pour into pans to coat. Use 3 deep 10 inch pie pans. Preheat oven to 350F. Boil water for water bath. Beat eggs with remaining 2 cups of sugar. Stir in milk, cream, vanilla and salt. Add in squash puree. Strain above and pour into caramel lined pans placed in water bath. Add boiling water to water bath at least half way up sides of flan pan. Bake until flan is set in the center when shaken (about 1 hour). Let finished flans rest in water bath about hour then chill overnight. To serve, loosen by using a knife around sides of pan. Invert onto serving platter. If recipe is made using canned pumpkin instead of baked pumpkin puree, cook time may have to be increased to cook out excess liquid.

Organic pumpkin or butternut squash from my organic CSA garden. Eggs from my daughters hens. Organic Valley whole milk. This flan is easier to make and even more delicious than traditional flans. The recipe makes enough for a crowd - for a single 10" pan one small pumpkin will do.

Delightfully Red Applesauce by Ginger of Arcade, NY

Local and/or Organic Ingredient: Apples

Apples -- any cooking variety -- enough to fill large cooking pot.
Cranberries - 1/2 to 1 cup, depending on your taste
Apple cider or water, to just cover bottom of pot.

1. Quarter and core apples -- not necessary to peel.
   
2. Place apples, cranberries and cider in large pot & cook gently until apples are soft, stirring now and then.
   
3. After apples are soft, spoon out a small amount at a time into a Folley Food Mill placed on top of large bowl and turn handle. Food mill will mash the apple-cranberry mixture which will fall into the bowl, leaving the skins behind.
   
4. Stir and refrigerate until use.

Living in Western New York, it is never hard to find local apples. Cranberries are another matter, however. I don't think there are any grown locally. This recipe has developed over the years as our children, as they grew, liked "red apple sauce" and often asked for it as part of our Thanksgiving dinner. Even though they always liked sweet things, I make this recipe with NO added sugar and it has always been a hit. It can be made "pink" or "dark red" depending on how many cranberries are added. NOTE -- it could be made in the microwave, but it would not be as smooth and the apples would probably have to be peeled first.

Heritage Organic Apple Cider Brined Turkey by Gina of Venice, CA

Local and/or Organic Ingredient: Heritage Turkey

Apple Cider Brine
2/3 cup kosher salt
2/3 cup sugar
6 quarter-size slices fresh ginger
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed
2 teaspoons whole allspice berries, crushed
8 cups unsweetened apple cider or juice
2 turkey-size brining bags
One 10 to 25 pound fresh or thawed turkey
2 oranges, quartered

Trust me here - you will never again complain, nor hear complaints about dry meat if you make brining the first step in the preparation of your holiday bird. Brining requires nothing more than boiling water with salt, sugar and spices; cooling the mixture; then soaking the turkey in the brine for 12 to 24 hours. In a 3-to 4-quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice. Add 8 cups of apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes; then remove from the heat. Add 4 cups of ice-cold water, stir and set aside to cool.

Have ready a heavy roasting pan large enough to hold the turkey. Place one of the bring bags inside the second one to create a double thickness; then place these bags, open wide, in the roasting pan. Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavities of the bird. Store separately in the refrigerator for making gravy. Stuff the main cavity of the bird with the orange quarters. Fold back the top third of the bags, making a collar. Place the turkey inside the double-thick bags, stand it upright, unfold the top of the bag, and pour the Apple Cider Brine over the bird. Add an additional 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible; then secure it closed with a twist tie. Do the same for the outer bag. Place the turkey, breast-side down, in the roasting pan and refrigerate for 12 to 24 hours. Turn the turkey 3 or 4 times while it is brining. Just prior to roasting, remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Discard the oranges and ginger. Rinse the turkey under cold water and pat dry with paper towels.

A Whole Foods Market has just opened around the corner and, as much as I can, shop for local products. Every Sunday, there is a Farmers Market in our area and have frequented that many times. I also buy organic. And I use my own bags. Now that the market is around the corner, I even walk!

Butternut Squash and Apple Soup by Sharon of Los Altos, CA

Local and/or Organic Ingredient: Butternut squash onions, and apples

3 butternut squash
3 medium granny smith apples
1 medium yellow onion
2 T butter or margerine (or oil)
1 qt stock (vegetable or chicken)
Salt
Pepper
1 t curry powder

Peel seed and chop squash into medium dice; set aside. Peel seed and chop apples; set aside. Chop onion into medium dice. Saute onion in melted butter or oil until translucent and fragrant. Add chopped squash, apples and stock. Bring to boil, cover and simmer until squash is tender - approx 30-45 min. Puree in pot using an immersion blender or transfer in batches to blender and puree until smooth. Return to pot and season with salt, pepper and curry powder to taste. Adjust thickness by adding stock or water as needed. Serve with a dollop of creme fraiche if desired.

I shop at the local (year-round) farmer's market every Sunday. I purchase all the produce for the week that day and plan my menus around what's in season.

Volunteer Squash by Sharon of Los Angeles, CA

Local and/or Organic Ingredient: Acorn Squash

acorn squash (half per person)
butter
maple syrup
salt and pepper
garam masala

Halve the squash and scoop out the seeds and stringy stuff. Score with a sharp knife. Bake in a hot oven cut side down on a buttered cookie sheet for 30 minutes or so. Turn cut side up. Dab with butter, sprinkle salt and pepper and garam masala to taste over the top. Add about 1T. or so of maple syrup. Bake for about 30 minutes more or until soft. Very easy, very tasty.

Being tired of lawns I dug mine up and added besides store bought manure and peat moss a lot of compost from my compost heap. Lo and behold a bunch of acorn squash took over my front yard. We decided to let them take over and were gifted with dozens of squash later on in the year. They were fabulous, the best I've ever eaten. BTW yes I always eat organic when I can and yes I frequent our local open markets (at least once a week).

Butternut Squash & Mixed Bean Chili by Jennifer of St Louis Park, MN

Local and/or Organic Ingredient: Beef or Butternut Squash

just dumped some stuff together and threw it in a crock pot....
saute this: lean (95%) ground beef
yellow onion/green pepper/red pepper finely chopped
4 garlic cloves, minced
chili powder -
just dumped in a lot bay leaves
2 garlic powder
dumped in a little oregano
dumped in medium amt salt
dumped in a little red pepper
dumped in a little "trail dust" - random spice mix...
dumped in a little small can roasted green chiles

put this in crock pot on low for a couple of hours: above mix + 1 can tomato paste 1 can tomato sauce 1 can black beans 1 can garbanzo beans 1 can white kidney beans 1 can pureed butternut squash

Roasted Veggies Coucous Stuffing by Rita of Tulsa, OK

Local and/or Organic Ingredient: Peppers

1 box Coucous,
prepare w/1/4 cup evo;
2 chopped shallots;
1 lg Vidalia onion, chopped;
3 cloves garlic, chopped;
2cups celery, chopped;
1/2 stick butter:

1. Prepare Couscous according to instructions on box, set aside
   
2. Chop all other ingredients and spread on aluminnum foil,place on lg cookie sheet. Drizzle evo over all veggies.Place in pre-heated oven @ 400 deg for 20 minutes or until veggies are tender. Remove from oven and sprinkle 2 tbs of Sweet Paprika over all veggies.(salt/pepper optional).
   
3. Melt 1/2 stick of butter in lg bowl and add cooked Couscous,roasted veggies,stir well until all veggies are mixed thoroughly w/Couscous.
   
4. Stuff chicken cavity w/mixture; leftover stuffing may be baked in greased baking dish,sprinkle top w/1/2cup mixture of shredded cheddar/and parmesean cheese. Bake in 350 deg oven for 10-15 min.

Living in Tulsa, OK it is very easy to find all sorts of fresh organic foods. A 10 minute drive from Tulsa to Bixby, OK where there are several farmer's outlets for their homegrown produce. Not only fresh fruits,berries and veggies, but also locally grown pecans. The prices are usually lower than the chain stores.

Red Cabbage, Dutch Style by Kris of Williston, OH

Local and/or Organic Ingredient: red cabbage, apples

1 small onion, chopped
2 tablespoons butter
1 medium red cabbage, shredded
1 bay leaf
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 teaspoon raw honey
1/4 teaspoon cinnamon
1/2 cup water
2 apples, peeled and quartered
1 tablespoon raw apple cider vinegar

Saute onion in butter in a heavy pan. Add cabbage and saute briefly. Add bay leaf, cloves, salt, honey, cinnamon and water and cook gently about 15 minutes. Add the apple and cook another 10 minutes. Stir in the vinegar and serve.

The apples and cabbage are from my back yard. The turkey will be pasture raised from a local farmer from whom I get meat and dairy regularly. I'm a Weston A Price Foundation chapter leader. I'll add EatWellGuide.org to my local food page at WAPFToledo.org

Acorn Squash and Wild Rice Patties by Devra of Seattle, WA

Local and/or Organic Ingredient: Acorn Squash, parsley, onion, garlic

Yield: 6 servings
1 acorn squash
2 cups water
1/2 cup wild rice
1/2 cup brown rice
1/4 cup olive oil, divided
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon salt
1/4 cup chopped fresh parsley

1. Cut the squash in half lengthwise, then scoop out the seeds. Cut it into chunks that will fit in your vegetable steamer, then steam it for about 40 minutes, until it's fork tender.
   
2. Meanwhile, heat the water in a small saucepan. When in boils, add the wild rice, cover the pan, and lower the heat. Cook it on medium low heat for about 30 minutes, then add the brown rice. Cook for another 30-40 minutes, until all the water is absorbed.
   
3. Meanwhile, heat two tablespoons of olive oil in another small saucepan, then add the onion, garlic, salt, and parsley. Cook on medium low heat for about five minutes, until the onion is translucent.
   
4. When the rice and the squash are ready, combine the rice and onion mixtures in a bowl, then scoop out the squash pulp and add it to this mixture. Mix well.
   
5. Shape the mixture into patties, then cook them in a skillet in the remaining olive oil for a few minutes on each side, until they start to brown.

I'm a vendor at several farmers' markets in the Seattle area. This recipe is from my cookbook, "Local Bounty: Seasonal Vegan Recipes," published by Book Publishing Company in September 2008.

Union Square November soup by Barbara of New York, NY

Local and/or Organic Ingredient: Squash, Turnip, Parsnip, Apple, Onion, Garlic

1. Wash and cut up the following vegetables.
2. Put them in a large pot of salted water: one delicata squash, an onion, 2 cloves garlic, an apple, a parsnip, a turnip, 2 carrots, a sweet potato, a white potato. (I throw several sprigs of thyme and some rosemary into the pot, too, but remove them before pureeing the vegetables.)
3. Bring to a boil and simmer until everything is tender.
4. Cut an acorn squash in half, remove seeds and bake, face down in a 375 degree oven until tender.
5. Put the eingredients through a food mill
6. Add a lump of butter, fresh ground pepper, cinnamon and nutmeg to taste and mix well.
7. Scoop out inside of acorn squash, and stir into pureed mixture for added texture.
8. Serve piping hot with toasted squash seed on top and creme fraiche, yogurt or sour cream available to be added as desired.

Note: every ingredient in this recipe except cinnamon and nutmeg - is from the Union Square Farmers Market

The Union Square (NY) farmers market is my place of choice for seasonal fruits and vegetables. Your site confirmed my experiences.

Brussel sprouts, smoked rabbit and bacon by Cammie of Leland, MI

Local and/or Organic Ingredient: Smoked Rabbit, Brussel Sprouts, Cider

Roasted brussels sprouts with local smoked rabbit, bacon, and cider reduction By: Cammie Buehler, Chef/Owner, Epicure Catering, Leland, MI www.caterleelanau.com
Serves: 6

2 pounds Brussels Sprouts
8 ounces smoked rabbit meat
8 ounces Applewood Smoked Bacon
5-6 big sprigs fresh curly parsley, chopped
2 cups fresh pressed apple cider
1 t whole grain mustard
1 t sharp Dijon mustard (such as Maille)
1/2 t Salt
1/2 t fresh ground black pepper
1 T extra virgin olive oil

1. Preheat the oven to 375 degrees.
   
2. Start the cider reduction: put cider in a small pot and reduce in volume by half, until you have about half cup.
   
3. Meanwhile: -Prep the bacon: Stack the bacon and cut crosswise into 1/2 inch strips (lardons). Cook the strips on medium heat in a saute pan until crispy. Remove the bacon lardons onto a paper towel, and reserve the remaining fat for use at a later time.
   
4. Prep the rabbit: Remove the meat from the bones, discarding the bones. Combine the smoked rabbit meat with the bacon lardons and the parsley in a large bowl, and set aside.
   
5. Roast the Sprouts: Rinse with cold water and drain. Trim stem ends without cutting the base of leaves or the brussels sprouts will come apart during cooking. Cut sprouts in half lengthwise. Roll the sprouts in enough olive oil to coat, and add the salt and pepper. Transfer to a baking sheet and cook until caramelized, turning occasionally, about 20 minutes.
   
6. Assemble:Remove the sprouts from the oven and add to the bowl containing the rabbit, parsley and bacon. Combine the warm cider reduction with the mustards, and add to the above mixture. Toss together and season with salt and pepper to taste. Serve immediately.

Note: The rabbit farmer by my house sells the rabbit in vacuum sealed packs weighing about 1 1/2 pounds (basically 1 shoulder, saddle and hind leg from a 3 pound rabbit). I used one pack in this recipe. Once I removed the bones, I got about 8 to 10 ounces of smoked rabbit meat to work with.

I chose to write this recipe because I wanted to highlight one of my favorite ingredients: (smoked) rabbit. I use a local source for obtaining fresh and smoked rabbit meat, but the farmer I work with does not ship. I utilized the Eat Well Guide to obtain sources of smoked rabbit meat for readers of this recipe, and found it very helpful. I own a catering company which highlights local and seasonal ingredients in our cooking. I am knowledgeable about what is available to me locally, but needed assistance in preparing a recipe for a wider audience. The Eat Well Guide provided this assistance.

Baby Greens, Walnut & Cranberry Salad by Iris of El Cerrito, CA

Local and/or Organic Ingredient: Greens

It's simple. Toss together baby salad greens, inclucing spinach and arugula, whatever organic greens are available at the Berkeley, mostly organic, farmers market. Chop up peppers and carrots (probably organic too). Break up some walnuts (sustanibly raised)into it. Add dried cranberries. You can also add a bit of goat cheese feta (sustaniable) if you want. Toss it with Newmans Own Ranch Dressing or your favorite olive oil and vinegar dressing (make your own!)

I have the local Berkeley almost all organic farmers market as a source. I didn't need the Eat Well Guide. I use as much organic as my very limited pocketbook will allow. After working in one of San Franciscos grittiest neighborhoods all week, the Farmers Market is a real treat. Just being in that environment with others who are trying to eat in a sustainable way is encouraging. I've been doing this awhile, because I love being there.

Sauteed Swiss Chard by J. of Bradley Beach, NJ

Local and/or Organic Ingredient: Swiss Chard

Heat approx. 2 Tablespoons of olive oil in a large pan. Chop 4 cloves of garlic (add more or less to your tastes) and add to the oil when it is just warm enough. Chop a large bunch of Swiss Chard and add to oil and garlic. Toss until well coated and cook until heated through.

I generally try to use local and/or oganic foods. I live in the North East so it's hard to find local foods after a certain time of year. I do have the advantage of working in NYC and can visit the Union Square Farmer's Market and get ingredients there. Plus, during the summer months there are a plethora of local farmer's markets to choose ingredients from.

My organic tomaotes by Jon of Loomis, CA

Local and/or Organic Ingredient: Tomatoes

We freeze gallons of tomato sauce in washed, half gallon milk cartons. My wife doesn't like tomato skins, so I do the extra work of blanching and skin removal. These are not discarded, but blended and returned to the chunky sauce usually with a frozen Anaheim or New Mexico chili seeded, deveined and pre-roasted in the woodstove.

Our 3000sf O'garden produces a lot, but with limited variety. We have 2 farmers' markets for the variety w/i 7mi and on our way to somewhere. In Loomis, CA there is the Blue Goose Produce Summer and Winter.

Bean and Squash Mole by Iva of Tucson, AZ

Local and/or Organic Ingredient: Tepary beans

3 C butternut squash, cut in cubes
3 C cooked beans
28 oz can diced tomatoes
5-6 big kale leaves, cut in strips
3-4 Tbs butter
some olive oil
4+ jalapeno peppers, chopped
1 1/2 onions, chopped
4 cloves garlic, chopped
2-4 Tbs paprika
2 oz almonds, roasted and finely ground
3.2 oz chocolate bar, 70% cocoa

Heat oven to 350 F. Toss the squash with some olive oil and spread in a 9x13 baking pan. Bake ~20-30 minutes, until it starts caramelizing but is still firm. In the mean time melt butter in a large pan and saute onions and jalapenos for ~15 minutes until onions star caramelizing. Add paprika and garlic and stir until fragrant. Add tomatoes. Bring to boil and let it simmer down for ~10 minutes, depending on how liquidy the tomatoes are - you do not want a dry dish! Add beans, chocolate and almonds and stir over low heat until chocolate is melted. Turn heat off, set aside and steam the kale. To assemble, pour the bean mixture in a 9x13 pan or a large casserole dish, spread the squash pieces and kale evenly over the top and stir everything lightly. This way the colors are preserved and the dish is so much more beautiful instead of turning it into a brown mush. Cover with foil and put in the oven at ~200 F until heated throughout. Serves 8 as a generous side-dish. Here is more info: (http://cooking-for-friends.blogspot.com/2008/11/giving-thanks_28.html)

I found the Tepary beans at a local Farmer's market. They were sold by Native Seeds, a local organizations whose goal is to "conserve, distribute, and document the adapted and diverse varieties of agricultural seeds, their wild relatives and the role these seeds play in cultures of the American Southwest and Northwest Mexico." Talking to the woman behind the table about beans and making mole was such a pleasure! I am grateful for hear recommendation as to which beans to use - this dish turned out fabulous in great part because of the delicious, crunchy, nutty beans.

Consumer Victory: Recalled meat no longer a state secret!

Consumers will now know which retail stores have sold recalled meat products under a new USDA rule

Consumer Victory: Recalled meat no longer a state secret!

With USDA’s announcement that it will disclose the specific names and locations of retail stores that receive recalled meat, consumers moved a step closer in their long fight for better food safety.

Prior to its July 2008 decision, the agency had kept this information secret, telling us only the states to which recalled meat was shipped, and the packer that sent the meat — little use to shoppers who needed to know which stores carried tainted meat.

Under USDA’s new policy, consumers will be informed if their supermarket received shipments of recalled beef and will be able to discard or return meat they have on hand. This will almost certainly prevent illness and could save lives — one in four Americans suffers a food borne illness every year and 5,000 people die of such infections.

The secrecy policy drew attention in late 2003, when the first U.S. case of Mad Cow disease was discovered. The cow was made into ground beef and mistakenly distributed to retailers in seven Western states. USDA refused to disclose which stores had received the beef, and states refused to disclose the retailer names because USDA forced them to sign secrecy agreements. Consumers were fearful and furious.

With pressure from Consumers Union and its activists, California passed a bill in 2004 authorizing the state to give retailer information to the public. In response, the USDA proposed changing its secrecy policy, so Gov. Schwarzenegger vetoed the bill apparently anticipating a federal policy that would cover all states.

But the USDA kept stalling on making a final decision, prompting California to again pass a law signed by the Governor in 2007.

While Californians had information about recalls – most notably the massive 2008 beef recall triggered by the videotape that downer cows were illegally being fork-lifted and prodded into a California slaughterhouse – the rest of the nation was kept in the dark about which stores sold the recalled beef.

But thousands of you kept the pressure on, writing the agency and Congress demanding that the USDA let consumers know where recalled meat was sold. As the spotlight turned on the agency’s failure to notify consumers, USDA eventually agreed to publicize retailers that receive recalled meat for Class 1 recalls (contaminants that pose an imminent hazard).

Consumers Union will keep working to improve public information about recalls. The new rule does not include Class 2 recalls nor the names of schools, nursing homes and restaurants that receive recalled meat. But activists should be proud of their work to make the marketplace safer for all consumers.

CU lays out major reforms needed to protect nation's food supply

The recent outbreak of Salmonella, which has sickened more than 1,200 people and caused two deaths, is an unfortunate illustration of our broken food safety system.

Traceability, Other Reforms Needed to Protect Nation’s Food Supply

The recent outbreak of Salmonella, which has now sickened over 1,200 people and caused two deaths, has been extremely difficult to track down to its source. This outbreak comes after more than a year of problems with spinach, peanut butter, pet food, meat, and seafood.

The Food and Drug Administration urgently needs greater funding and the authority to do its job, and Consumers Union recommends the following to improve our food safety system:

• Traceability: Food should be able to be easily traced throughout the supply chain. Processors must be required to mark food for easy traceability, especially of fruits and vegetables. The markings must be specific enough to extend all the way back to the farm(s) of origin. Traceback will benefit both the producer and the consumer by saving the industry from lost profits and reduce consumer confusion during outbreaks. An Associated Press-Ipsos poll shows that 86 percent of consumers support traceability.

• A Substantial Increase in Resources for FDA: FDA is an agency currently unable to do its job and a significant increase in appropriations for the agency is essential. Fees associated with annual registration of food producing establishments could help ensure that FDA has the funds to oversee these facilities properly, but should not supplant an increase in funding.

• Mandatory recall authority: The FDA and USDA must be given mandatory recall authority. Now, when FDA discovers a problem, it is forced to ask companies to voluntarily recall unsafe food. It is important that these Agencies be able to act quickly and order a mandatory recall when appropriate. In a national Consumers Union poll in 2004, 97 percent of respondents agreed that the government should have mandatory recall authority for contaminated meat.

• Disclosure of retail consignees: The FDA should be required to inform consumers of the supermarkets, restaurants, schools, and nursing homes that have received recalled food. The USDA just changed its rules so that it will disclose retail establishments that received beef and poultry involved in a Class 1 recalls (posing a significant risk to health). It is time for the FDA to do the same.

• Process Controls: Production facilities should be required to develop food safety plans to identify hazards and implement such measures to reduce hazards. Any modern food safety system must focus on prevention, and ensure that companies are building safe practices directly into daily production procedures.
  
• Strong Food Safety Standards: Contamination can occur at any point along the food chain, including production, processing, shipping, or handling. Such contamination can include bacteria, illegal antibiotic residues, heavy metals, and pesticides. The same Associated Press-Ipsos poll found that 80 percent of American support new federal standards for fresh produce. FDA must establish and enforce clear performance standards for all food products in order to reduce the risk of contamination.

• Food Facility Inspection: All facilities regulated by the FDA, foreign and domestic, should be subject to mandatory, regular FDA inspection, with higher-risk facilities inspected on a more frequent basis - at a minimum once a year. Between 2003 and 2006, FDA domestic food safety inspections decreased 47 percent on average, Currently, domestic food production facilities are inspected once every 5 to 10 years, foreign facilities even less frequently.

• FDA Border Inspections: FDA inspects less than one percent of food imports at the border. This must be significantly increased, especially for high-risk foods. For example, the European Union physically inspects either 20 percent or 50 percent of all imported seafood shipments, depending upon the risk of the individual product.[1][1]

• Whistleblower Protection: Federal employees must be protected from the threat of being fired, demoted, suspended, or harassed as a result of providing information or assisting in the investigation of a violation of a food safety law.

• Civil Penalties: Food companies must be subject to civil penalties for violating food safety laws. An essential element of any enforcement capability is the power to penalize manufacturers and producers for violating food safety laws as an inducement to come into compliance and a deterrent to future violations.

CU lays out major reforms needed to protect nation's food supply

The recent outbreak of Salmonella, which has sickened more than 1,200 people and caused two deaths, is an unfortunate illustration of our broken food safety system.

Traceability, Other Reforms Needed to Protect Nation’s Food Supply
The recent outbreak of Salmonella, which has now sickened over 1,200 people and caused two deaths, has been extremely difficult to track down to its source. This outbreak comes after more than a year of problems with spinach, peanut butter, pet food, meat, and seafood.

The Food and Drug Administration urgently needs greater funding and the authority to do its job, and Consumers Union recommends the following to improve our food safety system:

• Traceability: Food should be able to be easily traced throughout the supply chain. Processors must be required to mark food for easy traceability, especially of fruits and vegetables. The markings must be specific enough to extend all the way back to the farm(s) of origin. Traceback will benefit both the producer and the consumer by saving the industry from lost profits and reduce consumer confusion during outbreaks. An Associated Press-Ipsos poll shows that 86 percent of consumers support traceability.

• A Substantial Increase in Resources for FDA: FDA is an agency currently unable to do its job and a significant increase in appropriations for the agency is essential. Fees associated with annual registration of food producing establishments could help ensure that FDA has the funds to oversee these facilities properly, but should not supplant an increase in funding.

• Mandatory recall authority: The FDA and USDA must be given mandatory recall authority. Now, when FDA discovers a problem, it is forced to ask companies to voluntarily recall unsafe food. It is important that these Agencies be able to act quickly and order a mandatory recall when appropriate. In a national Consumers Union poll in 2004, 97 percent of respondents agreed that the government should have mandatory recall authority for contaminated meat.

• Disclosure of retail consignees: The FDA should be required to inform consumers of the supermarkets, restaurants, schools, and nursing homes that have received recalled food. The USDA just changed its rules so that it will disclose retail establishments that received beef and poultry involved in a Class 1 recalls (posing a significant risk to health). It is time for the FDA to do the same.

• Process Controls: Production facilities should be required to develop food safety plans to identify hazards and implement such measures to reduce hazards. Any modern food safety system must focus on prevention, and ensure that companies are building safe practices directly into daily production procedures.
  
• Strong Food Safety Standards: Contamination can occur at any point along the food chain, including production, processing, shipping, or handling. Such contamination can include bacteria, illegal antibiotic residues, heavy metals, and pesticides. The same Associated Press-Ipsos poll found that 80 percent of American support new federal standards for fresh produce. FDA must establish and enforce clear performance standards for all food products in order to reduce the risk of contamination.

• Food Facility Inspection: All facilities regulated by the FDA, foreign and domestic, should be subject to mandatory, regular FDA inspection, with higher-risk facilities inspected on a more frequent basis - at a minimum once a year. Between 2003 and 2006, FDA domestic food safety inspections decreased 47 percent on average, Currently, domestic food production facilities are inspected once every 5 to 10 years, foreign facilities even less frequently.

• FDA Border Inspections: FDA inspects less than one percent of food imports at the border. This must be significantly increased, especially for high-risk foods. For example, the European Union physically inspects either 20 percent or 50 percent of all imported seafood shipments, depending upon the risk of the individual product.[1][1]

• Whistleblower Protection: Federal employees must be protected from the threat of being fired, demoted, suspended, or harassed as a result of providing information or assisting in the investigation of a violation of a food safety law.

• Civil Penalties: Food companies must be subject to civil penalties for violating food safety laws. An essential element of any enforcement capability is the power to penalize manufacturers and producers for violating food safety laws as an inducement to come into compliance and a deterrent to future violations.

USDA rescinds Tyson Food's "Raised without antibiotics" label

CU letter to USDA. Tyson argued that its label was not misleading.

Audit says USDA lost track of imported cattle Chicago Tribune (July 22, 2008)

Despite persistent fears of mad cow disease in Canadian beef, the Department of Agriculture has failed to properly track hundreds of Canadian cattle coming into the United States, the department's inspector general has concluded.

Food Safety First - Editorial Arizona Republic (July 21, 2008)

The search for the source of salmonella poisoning that sickened more than 800 people in the past two months demonstrates the importance of dealing with several inadequacies in our food inspection system.

Salmonella-Tainted Jalapeño Found in Texas Washington Post (July 22, 2008)

Federal officials investigating a three-month-old salmonella outbreak have isolated the bacteria in a jalapeño pepper from a small distribution facility in McAllen, Tex., and warned consumersto avoid eating raw jalapeños or products that contain them until more is known.

FDA adds up to 100 labs to help trace salmonella outbreak USA Today (July 2, 2008)

The FDA activated its Food Emergency Response Network adding as many as 100 laboratories to its efforts to trace the source of the salmonella outbreak that has sickened more than 800 since April.

Bad Tomatoes May Still Be on Shelves Washington Post (June 28, 2008)

Tomatoes carrying a rare form of salmonella that has sickened more than 800 people may still be on the market, federal officials said yesterday, two weeks after they first warned consumers about the risk.

Canada probes new mad cow case; no threat seen Reuters (June 24, 2008)

Canada confirmed a new case of mad cow disease on Monday, its 13th since 2003, but said the case in British Columbia did not pose a health threat.

Tainted Tomato Cases Jump to 383 People in 30 States Washington Post (June 19, 2008)

The ages of the patients range from under 1 to 88 years old, and 47 percent of them are female. The most recent onset of illness was June 5; the outbreak was first discovered in April.

Increased inspections needed for produce

Tomato-salmonella outbreaks underscores need for FDA to be more effective in enforcing food safety standards

June 12, 2008

Increased Inspections Needed For Produce, Processing Plants
to Protect Consumers from Unsafe Food

Washington, DC—Consumers Union has called for the Food and Drug Administration (FDA) to increase inspections of food processing plants and for Congress to grant the agency broad mandatory recall authority in light of the recent outbreak of salmonella in tomatoes. The U.S. House Energy and Commerce Committee will hold a hearing on Thursday on the Administration’s plan for food protection.

“The FDA has been under-staffed and under-funded for far too long. At the very least, the Agency’s budget for inspections must be increased so that it is visiting produce processing plants annually, not just once every five to ten years," said Jean Halloran, director of food policy initiatives at Consumers Union.

Consumers Union has called for more funding for the FDA to perform yearly inspections, for the agency to develop operating plans for food processing facilities that insure safety, and for domestic and foreign food producers to be required to be certified as in compliance with these safety plans and with U.S. food safety standards. In addition, trace-back systems that include package identifiers allowing each product to be traced back to the field in which it originated are needed to further protect consumers from contaminated food. CU has also called for consolidation of the 15 agencies that oversee our food safety system.

“The FDA needs to be much more effective in enforcing food safety standards,” added Halloran. “We are in a global economy, with tomatoes from Mexico and fish from China for sale on a daily basis in our supermarkets," said Halloran. "FDA needs to be upgraded and modernized to meet these challenges."

Consumers Union notes the following with regard to the recalled tomatoes:

Cooking tomatoes thoroughly (heating to 155º F) will kill any salmonella bacteria and render the tomatoes safe to eat.

Although it is a good idea to wash tomatoes under running water, this will not guarantee safety since salmonella may be systemic and not just topical.

Grape tomatoes, cherry tomatoes, and tomatoes grown at home are not part of the recall and are considered safe to eat, according to FDA.

Tomatoes still on the vine are also considered safe by FDA because they are grown in an environmentally controlled greenhouse.

In addition, the FDA says that consumers can eat tomatoes from certain states and countries that have not been linked to the outbreak, see http://www.fda.gov/oc/opacom/hottopics/tomatoes.html.

For the latest information on the tomato situation and other safety issues, see
http://blogs.consumerreports.org/safety/.

###

Contact:
Jennifer Fuson
(202) 462-6262

Organic aquaculture standards shouldn't be fishy

Not all fish farms are created equal and can vary significantly in terms of pollution, escapes, and what the fish eat

USDA to finalize naturally-raised meat standard

Because the government’s proposed definition didn’t take into account the animal’s physical environment, consumers groups consider the standard to be misleading

Consumer Reports food-labeling poll shows consumers want to know where their food comes

Poll also found that foods labeled as “natural,” or “organic" are highly popular among consumers

Eco-labels center

Here you’ll find out what the labels on your favorite products really mean. As the popularity of green product claims continues to grow, it’s important to know which claims you can trust and which ones you can’t.

Groups angered by inaction on CO-treated meat

A national survey indicates consumer opposition to coloring meat with carbon monoxide

June 2, 2008

Consumer Groups Angered by FDA and USDA Inaction on CO-treated Meat

Letters Urge HHS and USDA Secretaries to Stop Deception

WASHINGTON, D.C. – Declaring the government’s two-and-a-half year delay as “inexcusable”, six of the nation’s leading consumer groups urged the Food and Drug Administration and the Department of Agriculture to immediately ban the deceptive and potentially unsafe use of carbon monoxide (CO) in case-ready meat packaging pending a thorough legal and scientific review. No formal review, which is required by law for food additives and substances that impart color to food’s appearance, has ever been conducted on meat packaged with carbon monoxide.

The six groups – Food & Water Watch, the Consumer Federation of America, Safe Tables Our Priority, Consumers Union, National Consumers League and the Government Accountability Project – sent letters to Secretary of Health and Human Services Mike Leavitt and Secretary of Agriculture Ed Schafer urging their departments’ agencies to act to address the use of CO in meat packaging once and for all. The letters urged the secretaries to not wait for Congress or a new Administration to do what should have already been done by the agencies that report to them, the Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS).

Carbon monoxide is used in meat packaging to color meat so it stays red indefinitely in the package and looks fresher than it actually is. “This is such obvious deception,” said Wenonah Hauter, Executive Director of Food & Water Watch. “It is quite remarkable that our government has allowed this blatant attempt to fool consumers to go on and on.”

Since a citizens’ petition calling for a ban on meat packaged with CO was filed with the FDA on Nov. 15, 2006, neither agency has taken any action in the matter. The groups decried the inaction by the FDA and FSIS, the federal agencies responsible for protecting the food supply. The federal agencies have refused to act despite:

Bans in other countries;

Overwhelming evidence demonstrating the deceptive and potentially dangerous qualities of meat packaged with CO;

The fact that major retail chains across the country have acknowledged the deception and removed the product from their shelves;

Entreaties from consumer groups and Members of Congress;

Numerous investigative reports by news media throughout the country; and,

A national survey indicating overwhelming consumer opposition to coloring meat with carbon monoxide.

“FDA and FSIS have been remiss in their duties to protect consumers,” said Chris Waldrop, Director of the Food Policy Institute of the Consumer Federation of America. “Adding carbon monoxide to fresh meat packaging turns the meat bright red indefinitely. This is clearly deceptive because it makes the meat look fresher than it may actually be and that is against the law.”

The groups were seriously disappointed by the failure of the agencies to remove the meat from the market in the face of overwhelming evidence that coloring meat with CO is deceptive and potentially harmful; that the practice is against existing law; that meat has been shown to spoil well within the use-by dates; and, that the meat companies played fast and loose with the science and the facts in order to sneak this process in under the radar.

Given that there is no benefit to consumers and that the only perceivable attribute of adding carbon monoxide to meat is to increase meat company profits at the expense of consumer safety, the groups are asking Secretaries Leavitt and Schafer to take immediate action and institute a ban to protect consumers pending the kind of review that fresh meat products require.

# # #

Contact:
Tony Corbo (202) 683-2449
Chris Waldrop (202) 797-8551
Nancy Donley (773) 419-0128

CU urges USDA to allow private testing for mad cow disease

Using the rapid test kits that USDA itself uses is an essential approach to resolving the current crisis in Korea over importing US beef

June 12, 2008

Honorable Edward Schafer
Secretary of Agriculture
U.S. Department of Agriculture
1400 Independence Avenue, SW
Washington, D.C. 20250

Dear Secretary Schafer,

We are writing to urge USDA to allow private testing for mad cow disease using the rapid test kits that USDA itself uses, as an essential approach to resolving the current crisis in Korea over importing US beef.

Recent massive protests in South Korea against the US-Korea beef deal si.g, ned on April 18,2008, make it urgent that USDA reevaluate its policy on private use of rapid BSE test kits. Dramatic action is needed to resolve the situation and gain access for US beef to the Korean market. Korean public reaction to the US-Korea beef deal, which allowed US cattle over the age of 30 months into South Korea and relaxed restrictions on bones in beef from cattle under 30 months of age, has been extraordinarily negative.

Large public demonstrations began on May 2,2008, have continued on an almost daily basis since and have escalated in size, with more than 100,000 demonstrating on June 10. The start date of the signed US-Korea beef deal, May 15, has long passed with still no sign of when, and under what conditions, US beef will be allowed back in South Korea.

For the full letter, click here (PDF format only).

Chemicals in our food and beverage containers -- Understanding the BPA issue

You may never have heard of a chemical called bisphenol A (BPA), but odds are it’s circulating in your body

Stop the Madness New York TImes (June 20, 2008)

THE Korean beef market, once the third-largest importer of American beef, has shut its doors to the United States. Why?

93 groups and dairies urge Kansas to not ban milk hormone labeling

Recent similar attempts to ban rbgh-free labels in other states have failed

Monday, February 25, 2008

93 CONSUMER, ENVIRONMENTAL GROUPS AND DAIRIES URGE KANSAS TO NOT BAN MILK HORMONE LABELING;
RECENT SIMILAR ATTEMPTS TO BAN RBGH-FREE LABELS IN OTHER STATES HAVE FAILED Kansas Senate Agriculture Committee Hearing to be Held on February 26

Ninety-three dairy farming, consumer, health and retailing groups wrote to the Kansas Senate Agriculture Committee to urge the state not to prohibit farmers from telling consumers that they do not use artificial hormones on their dairy cows. Recently, labeling rules similar to those under consideration have been dismissed in Pennsylvania, Indiana, and New Jersey due to overwhelming consumer opposition. A copy of the letter can be found here: http://www.centerforfoodsafety.org/pubs/Kansas%20Letter.pdf

On Tuesday, February 26, the Kansas Senate Agriculture Committee will hold a hearing to discuss Senate Bill 595, which would ban any type of labeling which enables consumers to know if their dairy products contain recombinant bovine growth hormone (also known as rbGH or rBST) a genetically engineered hormone that induces cows to produce more milk. Under the guise of protecting consumers from misleading information, this bill actually takes away farmers’ right to free speech and censors the truthful information consumers want and need and it extends that censorship to all agricultural products.

“The long-term health impacts of rBST are not yet understood, and families with young children understandably want to avoid synthetic hormone use,” said Andrew Kimbrell, Executive Director of the Washington, D.C.-based Center for Food Safety. “We urge the Senate Agriculture Committee to consider Kansans’ right to know how their milk is produced, and to protect the rights of dairy farmers to supply the safe and wholesome milk consumers are demanding.”

“SB 595 is an insult to any common-sense person whether consumer or producer. To think that a law is proposed that takes away the consumers right to know how the products they purchase are produced and which would prevent free-enterprise and entrepreneurship utilizing niche marketing is an embarrassment and goes against the very roots and work ethic that Kansas is so proud of,” said Donn Teske, President of the Kansas Farmers Union. “I fear that the loose wording of SB 595 would threaten much more than rGBH milk labeling and could outlaw other unique labeling utilized by free enterprise such as ‘pasture poultry’ or ‘grass-fed beef.’ ”

In 1994, after the U.S. Food and Drug Administration (FDA) approved use of Monsanto’s rBST, the FDA also said that the following label statement, in proper context, is acceptable: “from cows not treated with rBST.” Earlier last year, Monsanto asked FDA and the Federal Trade Commission (FTC) to declare these labels to be misleading. However, in late August 2007, the FTC wrote to Monsanto, “The FTC staff agrees with FDA that food companies may inform consumers in advertising, as in labeling, that they do not use rBST.”

“Since the FDA's controversial decision to approve the use of rbGH, questions have only grown about its safety for humans,” said Dr. Michael Hansen, Senior Scientist for Food Safety for Consumers Union, nonprofit publisher of Consumer Reports. “Consumers have a right to know what’s in their food and how it’s produced and farmers and dairies have the right to tell them.”

“As a Kansas farmer, I should be able to produce and promote products that respond to desires in the marketplace. As a Kansas consumer, I want a lot more information about the food I buy—where it comes from and how it's raised—not less,” said Laura Fortmeyer, a Kansas farmer and boardmember of the Kansas Rural Center. “If milk producers and processors are willing to make the effort to provide the rBGH-free milk that I am looking for, they deserve my business. The Kansas legislature should not interfere with the workings of an informed market."

The following organizations have signed onto the letter:

American Agriculture Movement; American Corn Growers Association; Aurora Organic Dairy; Beyond Pesticides; BioVision2020; Bon Appetit Management Co.; Boulder Ice Cream; Breast Cancer Action; The Campaign; Campaign for Safe Food; Center for Corporate Policy; Center for Food Safety; Center for Media and Democracy; Center for Rural Affairs – Nebraska; Citizens for Health; Clintonville Farmers Market; Community Farm Alliance; Community Food Initiatives; Consumer Federation of America; Center for Environmental Health; Cornucopia Institute; Countryside Conservancy; Edmonds Institute; Endangered Habitats League, Los Angeles; Environmentally Concerned Citizens of Randolph County; Family Farm Defenders; Farm Sanctuary; Farmer-to-farmer Campaign on Genetic Engineering; Florida Organic Growers and Consumers; Food & Water Watch; Georgia Organics; Good Earth Natural Foods; Food and Drug Safety Officer, Government Accountability Project; Hahn Natural Foods; Horizon Dairy; Humane Farming Association; Humane Society of the United States; Illinois Stewardship Alliance; Indiana Campaign for Family Farmers; Indiana Farmers Union; Innovative Farmers of Ohio; Institute for Agriculture and Trade Policy; Institute for Justice; Institute for Responsible Technology; Jako, Inc.; Kansas City Food Circle; Kansas Farmers Union; Kansas Rural Center; Kansas Sierra Club; Kirschenmann Family Farms; Local Matters; Mississippi Livestock Markets Association; MOON Cooperative Services; National Campaign for Sustainable Agriculture; National Family Farm Coalition; National Farmers Union; Natural Resources Defense Council; Northeast Organic Dairy Producers Alliance; Northeast Organic Farming Association; Northern Plains Sustainable Agriculture Society; Northwood Farms; Ohio Citizen Action; Ohio Ecological Food and Farming Association; Ohio Environmental Council; Ohio Farmers Union; Oneota Community Co-op; Oregon Ice Cream Company; Oregon Physicians for Social Responsibility; Organic Consumers Association; Organic Crop Improvement Association; Organic Farming Research Foundation; Organic Trade Association; Peacework Farm; Pennsylvania Association of Sustainable Agriculture; Protect Our Woods; Radiance Dairy, Fairfield; Reclaim Democracy; Rodale Institute; Science and Environmental Health Network; Rural Advancement Foundation International, USA; Straus Family Creamery; Sierra Club; Stonyfield Farms; Sustainable Agriculture Coalition; Sustainable Earth, Indiana; Union of Concerned Scientists; Western Sustainable Agriculture Working Group; White Dog Community Enterprises; Whole Foods Market; Willow Creek Farm; Wright Way Dairy

NOTE: Consumers Union, nonprofit publisher of Consumer Reports, sent a similar letter on February 25, 2008.

# # #

Contacts:
Naomi Starkman, CU, 917.539.3924
John Bianchi, Goodman Media, 212.576.2700

Utah Governor should oppose proposed food labeling law

Bill would prohibit farmers from telling consumers that they aren’t using artificial hormones on their dairy cows.

February 25, 2008

Governor Jon Huntsman, Jr.
Utah State Capitol Complex
350 North State Street, Suite 200
PO Box 142220
Salt Lake City, Utah 84114-2220

Dear Governor Huntsman,

Consumers Union, publisher of Consumer Reports, is writing to urge you to oppose the proposed food labeling and advertising rules (Administrative Rule R70-340), which would prohibit farmers from telling consumers that they aren’t using artificial hormones on their dairy cows. We urge you not to prohibit labels such as “Our farmers’ pledge: no artificial growth hormones,” “From cows not treated with the growth hormone rBST,” and “free of artificial growth hormones.” These labels are not misleading, and would be made illegal if SB 595 is passed. Recently similar labeling rules have been considered in Pennsylvania, Ohio, Indiana, and New Jersey, and have been dismissed due to overwhelming consumer opposition.

We urge you not to prohibit claims about the non-use of hormones for the following reasons:

- Consumers have the right-to-know about the foods they eat. Many consumers prefer to buy milk produced by cows not treated with artificial hormones, as evidenced by the success in stores across the country of such milk. Consumers have a basic right to choose about the characteristics of the food they buy.

- Any prohibition would be a serious infringement on the free speech rights of farmers who want to inform the public about their agricultural practices. Some claim that these labels can be misleading because they cannot be verified by a test. However, many label claims, including “locally grown” and “Kansas Grown” cannot be verified by a laboratory test. In addition, all required country-of-origin labels cannot be verified with a test; rather, they are verified by simple written statement/declaration.

- In 1994, after the US Food and Drug Administration (FDA) approved use of Monsanto’s recombinant bovine growth hormone (rbGH), the FDA also said that the following label statement, in proper context, is acceptable: “from cows not treated with rbST.” In 2007, Monsanto asked FDA and the Federal Trade Commission (FTC) to declare these labels to be misleading. In late August, the FTC wrote to Monsanto, “The FTC staff agrees with FDA that food companies may inform consumers in advertising, as in labeling, that they do not use rBST.” Thus, Kansas SB 595 contradicts long established federal policy on this matter.

- The use of rbGH remains controversial and was not approved in Canada, Japan, and the European Union because of negative effects of rbGH use on animal health. Codex Alimentarius, the United Nations main food safety body, twice decided that it could not endorse the safety of rbGH for human health.

We urge you and the Utah Department of Agriculture not to interfere with the rights of farmers, dairies and consumers.

Consumers have a right to know what’s in their food and how it’s produced. Farmers and dairies have the right to tell them.

Yours,

Michael Hansen, Ph.D.
Senior Scientist

CA posts names of retailers of recalled beef

CU advises California consumers to check list, freezers and urges USDA to release similar information nationally

February 28, 2008

California Posts Names of Retailers That Carried Recalled Beef

Consumers Union Advises California Consumers to Check List, Freezers and
Urges USDA to Release Similar Information Nationally

Yonkers, NY and San Francisco, CA—Due to a California law that was enacted last year, consumers in that state now have access to a partial list of the names of the retailers that received shipments from the largest beef recall in history—143 million pounds from Westland-Hallmark Meat Co. in Chino, California. Consumers Union today urged the USDA to follow California’s lead and release this information for all 50 states.

“USDA has a policy of keeping the names of retailers of recalled meat secret, so this is a huge, long-overdue victory for California consumers,” said Jean Halloran, Director of Food Policy Initiatives at Consumers Union, the nonprofit publisher of Consumer Reports. “This recall is unprecedented in its size and the numbers of retailers involved, and California consumers now have a way of finding out ‘where’s the beef.’”

The massive beef recall, announced February 17 and covering a period of two years, involves beef that went to thousands of markets, restaurants, school, hotels, and institutions throughout the United States. In addition, some big chains like Wal-Mart and Costco have indicated that they received some of the recalled meat. A partial list of the California retailers, which is incomplete and will be updated periodically, can be found on the California Department of Public Health’s website at www.cdph.ca.gov.

Westland-Hallmark was caught on video by the Humane Society improperly processing “downer” cows—those too sick or injured to stand and walk to slaughter. USDA outlaws the use of downer cows in the food supply except when reviewed by a USDA veterinarian, as one of the symptoms of mad cow disease is an inability to stand or walk. “While most of the recalled meat has already been consumed, and while the risk of exposure to mad cow disease is low, the human form of the disease is always fatal, so it is well worth taking precautions with regards to beef that may be involved in the recall,” said Elisa Odabashian, Director of the West Coast Office of Consumers Union.

Consumers Union advises California consumers with beef in their refrigerators and freezers that was purchased prior to the February 17 recall day, to either check the partial list of retailers at www.cdph.ca.gov and return it to the retailer; confirm that the retailer of their meat did or did not received shipments of the recalled meat; or simply discard the meat. “Because mad cow disease is believed to be transmitted through certain organs and central nervous system tissue of an infected cow, consumers may want to avoid eating tripe, brain, tongue and any other central nervous system meat,” Odabashian advised.

Because of USDA’s secrecy about the retailer names, Consumers Union helped to pass a law in California in 2006 that required meat producers, distributors, brokers, and processors to notify the California Department of Public Health (CDPH) when products they have handled are subject to a USDA recall. The CDPH is authorized to share the retailer information with local health officers, who are allowed to reveal the names of the retailers to the public. Consumers Union has urged USDA to disclose national retail outlets carrying tainted beef. In March 2006, USDA proposed to change its rules and disclose the names of retailers involved in meat recalls, but has yet to take final action.

“We are delighted that the California law is starting to work and that California consumers now have some measure of power to protect themselves and their families in this huge beef recall,” said Odabashian. “But recalled meat was shipped beyond California’s borders, and because of USDA’s continuing secrecy about the names of the retailers, consumers in other states have no way of knowing if they purchased any of the recalled beef.”

Contact:
Jean Halloran, 914.378.2457
Elisa Odabashian, 415.431.6747

Maryland cloned labeling effort supported

CU urges requiring labeling for at least two generations of clone progeny. Both the “children” and “grandchildren” of clones should be labeled.

Comments on House Bill 1499
Labeling of Food Containing a Product of Cloned Animals
Health and Government Operations Committee
Annapolis, Maryland
March 18, 2008

By

Michael Hansen, Ph.D.
Senior Scientist

Consumers Union (CU), publisher of Consumer Reports , welcomes the opportunity to testify before this committee on House Bill 1499 which would require labeling of any product of a cloned animal or its offspring.

For the reasons offered below, particularly because of consumer right-to-know and due to inadequate safety testing by the US Food and Drug Administration (FDA), Consumers Union strongly support HB 1499. We also urge the committee to require labeling for at least two generations of clone progeny, i.e. both the “children” and “grandchildren” of clones should be labeled.

Cloning technology, aka somatic cell nuclear transplant (SCNT), is very new and is a very controversial technology. We believe that no new technology should be allowed for use in livestock unless it is proven safe for both animals and humans. In addition, when animals are created in such a radically new manner, they should be labeled.

For the entire comments, please click here (PDF format).

CU testfies in support of Calif cloned labeling law

Labels will let California consumers choose whether to buy cloned meat and milk.

Comments of
Elisa Odabashian, Director
West Coast Office

Good morning. My name is Elisa Odabashian. I am the West Coast Director of Consumers Union, the nonprofit publisher of Consumer Reports.

Consumers Union strongly supports SB 1121, which would require food derived from cloned animals to be labeled in California. There is still much to be learned about this radically new technology, and the long-term impacts of consuming cloned food are still unknown. Without labeling, tracking adverse health impacts from cloned food will be impossible, and consumers won’t have any way of knowing if they are eating meat or milk from cloned animals.

Last session, Governor Schwarzenegger vetoed this bill, saying that the FDA had not yet come to a conclusion about the safety of cloned food. Now, the FDA has determined that cloned food is no different than that from traditionally-bred animals, and therefore can be marketed without labeling. We believe the FDA’s risk assessment was faulty, based on only a handful of clones—43 dairy cows, 16 beef cattle, and 5 hogs—too little data to allow the marketing of these new products without labeling. Cloned animals are often very sickly, severely deformed, and must be treated with antibiotics. Most of these animals don’t survive to their first birthdays. The FDA gives assurances that only healthy cloned animals will be put into the food supply. But the recent recall of 143 million pounds of beef—the largest beef recall in history—showed that sick cows (in that instance, cows too sick to walk to slaughter) do get into the food supply, despite a ban on such practices and despite USDA inspections.

In 2007, Consumer Reports conducted a national, random sample telephone survey of consumers across America. We asked two questions about people’s attitudes toward cloned food. The first question was, “How concerned are you about eating milk or meat from cloned animals.” Overall, 69 percent of those polled were concerned about eating food derived from cloned animals. Our second question was “Do you agree or disagree that cloned milk and meat should be labeled?” An overwhelming majority, 89 percent, agreed that food from cloned animals should be labeled. The results of this survey did not vary much between geographical regions of the U.S.

There are now a dozen states that have introduced legislation to label cloned meat and milk. We applaud Senator Migden for continuing to beat the drum in favor of California consumers’ right to know which products on store shelves are produced from cloned animals, and their power to choose whether or not to buy food derived from this radically new, untested technology

Stores that sell recalled beef should be made public

USDA refuses to disclose to the public the names of retail outlets involved in meat recalls

February 18, 2008

Where's the Beef? Consumers Union Urges USDA to Disclose Retail Outlets Which Sold Westland/Hallmark Tainted Beef

On the heels of the largest meat recall in the nation's history, Consumers Union urges USDA to disclose the retail outlets that have sold Westland/Hallmark beef that was just recalled.

"Currently, USDA refuses to disclose to the public the names of retail outlets involved in meat recalls," explained Jean Halloran, director of food policy initiatives at Consumers Union. "Consumers have no way of knowing whether the store from which they've purchased their meat was involved in a recall."

Halloran noted that when it comes to recalled meat, there is no easy answer to "Where's the beef?" A consumer must search through dozens of lot numbers on the USDA website. Many of the Westland/Hallmark shipments were in large lots, so the information about the source of the meat may not appear on the retail package. If a consumer has already discarded the meat package, there is no way to track back the meat.

Last week, a coalition of groups asked USDA to disclose retail outlets carrying tainted beef. In March 2006, USDA proposed to change its rules and disclose the names of retailers involved in meat recalls, but has yet to take final action. The group asked Secretary of Agriculture Ed Schafer for an immediate change in policy. A copy of the letter can be found at:
http://www.consumerfed.org/pdfs/SFC_letter_to_Sec_Schafer_re_Retail_ConsigneesFINAL.pdf

Consumers Union supported legislation in California that required stores to notify California public health officers if they had received USDA-recalled meat and poultry, so that consumers can better protect themselves from food-borne illnesses.
http://www.consumersunion.org/pub/core_food_safety/003786.html

Under this law California consumers should be able to learn if their local store carried tainted meat. However, consumers in other states do not have this important information.

"This recall indicates that unhealthy 'downer' cows have been entering the food supply--and going into the school lunch program--for over a year, " Halloran said. "Our food safety system is clearly broken and needs a major overhaul."

###

Contact:
Jean Halloran, director of food policy initiatives at Consumers Union, 914.378.2457

CA bill requires labeling of cloned food

In wake of FDA cloning decision, bill could restore Americans’ right to choose in the marketplace

January 24, 2008

IN WAKE OF FDA CLONING DECISION, CALIFORNIA BILL COULD RESTORE AMERICANS’ RIGHT TO CHOOSE IN THE MARKETPLACE

Bill Would Require Labels on All Foods from Cloned Animals and Their Offspring

San Francisco, CA. – Dissatisfied with the Food and Drug Administration’s (FDA’s) controversial announcement that milk and meat from cloned animals are safe for sale to the public, today California State Senator Carol Migden introduced a bill requiring all food products from cloned animals and their offspring to display clear and prominent labeling. The Center for Food Safety (CFS) and Consumers Union (CU), co-sponsors of the bill, applaud Senator Migden for protecting the public’s right to know how their food is produced by drafting this important piece of food safety legislation.

“The federal agency charged with protecting our food supply has failed us,” said Rebecca Spector, West Coast Director of the Center for Food Safety. “Consumers have the right to know that the meat and milk they feed their children is safe. Since FDA refuses to wait for science to show what's really happening with cloned animals, it is now up to individual states to protect consumers and their families. The Senator’s labeling bill will protect Californians through labeling, which restores consumer confidence and choice.”

Public opinion clearly and consistently calls for food labeling. Most recently, a 2007 national survey conducted by Consumers Union found that 89 percent of Americans want to see cloned foods labeled. Sixty-nine percent said that they have concerns about cloned meat and dairy products in the food supply.

“The FDA’s recent action disregards the will of the public who overwhelmingly want labels on foods from cloned animals,” said Elisa Odabashian, director of Consumers Union’s West Coast office. “Senator Migden’s labeling bill will be a critical step in providing consumers with the information they are demanding about these foods.”

Last year Senator Migden authored a similar bill (SB 63) that was passed by the entire California legislature before being vetoed by Governor Schwarzenegger. “It is our hope that the legislature will stand behind this bill. Its passage is needed now more than ever since the FDA has cleared the way for food from cloned animals to enter the market unlabeled,” stated Elisa Odabashian. “We also hope that when this bill arrives on the Governor’s desk he will show his commitment to consumer choice and sign the bill.”

For more information on FDA’s flawed risk assessment, see CFS’s report “Not Ready for Prime Time,” http://www.centerforfoodsafety.org/AnimalCloning_PR3_21_07.cfm

For information on federal bills:
The U.S. Senate "Cloned Food Labeling Act," S.414, is available at: http://www.congress.org/congressorg/bill.xc?billnum=S.414&congress=110

The Center for Food Safety (http://www.centerforfoodsafety.org) is a national, non-profit, membership organization that works to protect human health and the environment by curbing the use of harmful food production technologies and by promoting organic and other forms of sustainable agriculture.

Consumers Union, the nonprofit publisher of Consumer Reports, is an expert, independent, nonprofit organization, whose mission is to work for a fair, just, and safe marketplace for all consumers.

-- 30 --

Contact:
Rebecca Spector, Center for Food Safety, (415) 826-2770 x301
Elisa Odabashian, Consumers Union, (415) 431-6747
John Bianchi, Goodman Media, (212) 576-2700

89% of consumers want labels on cloned meat, milk

Consumers Union calls on Congress to require tracking, labeling of products from cloned animals

Thursday, January 17, 2008

Consumers Union Calls on Congress to Require Tracking and Labeling of Clones for Milk and Meat

CU Polls Says 89% of Consumers Want Labels on Cloned Milk and Meat

Washington, DC— Consumers Union calls on Congress to require tracking and labeling of milk and meat from cloned animals in response to the Food and Drug Administration’s assessment that food from cloned animals is safe for consumption.

“The FDA’s own data show that a large proportion of cloned animals do not make it to their first birthday. Many fail to survive gestation, and others have birth defects such as squashed faces, deformed limbs, and immune deficiencies. Consumers have a right to choose whether they eat milk and meat from clones,” states Michael Hansen, PHD, Senior Scientist with Consumers Union.

“It should be mandatory for clones and their offspring to be tracked and their products labeled in the supermarket,” said Hansen. “If cloning were a new animal drug, its use would be prohibited, since animal drugs must be safe for animals and well as humans. But because cloning is a new reproductive technology, there is no law requiring it to be safe for animals. Having our food come from healthy animals helps the food to be safe,” Hansen states. “There is simply too little data for consumers to be completely confident that eating cloned food is safe.”

A Consumers Union national poll conducted in mid-2007 found that 89 percent of consumers want cloned food to be labeled. The poll also found that 69 percent of respondents were concerned about eating milk or meat from cloned animals.

Legislation to require labeling of cloned milk and meat has been introduced into Congress by Senator Barbara Mikulski and by Representative Rosa DeLauro. Legislation introduced in California by State Senator Carole Migden last year, which passed the legislature but was vetoed by the Governor, will be introduced again this session.

Although the industry indicates that it has so far created only about 600 clones, more will be on the way now that FDA has passed on their safety as food. Even if they are used for breeding, they are likely to enter the food supply at some point. Cows that have completed their useful life either as milk producers or breeders generally are processed for beef burger. “I don’t think they will be buried in the back yard,” says Hansen.

A National Academy of Sciences study indicated a concern that if clones are sickly, they might be more likely to carry bacteria that could infect people. Such bacteria include salmonella and e.coli 0157:H7. The FDA risk assessment acknowledged it had no data on this question. Consumers Union supports labeling of both clones and their first and second generation offspring.

-30-

Contact:
Jean Halloran 914-378-2457
Jennifer Fuson 202-462-6262

Coalition condemns FDA plan to allow sale of cloned food as irresponsible

Calls on FDA to respect will of Congress and maintain cloning moratorium

American Anti-Vivisection Society ♦ Center for Food Safety Consumer Federation of America ♦ Consumers Union Farm Sanctuary ♦ Food & Water Watch Humane Society of the United States

Consumers May Receive Unwelcome Gift This Holiday Season
Coalition Condemns Food and Drug Administration Plans for Cloned Foods as Irresponsible,
Calls on FDA to Respect Will of Congress and Maintain Cloning Moratorium

December 18, 2007— This holiday season, people have more to fear than the dreaded fruitcake. Advocacy and watchdog groups are putting consumers on alert. The meat and dairy products they buy may soon come from cloned animals, and they will not even know it. The Food and Drug Administration (FDA) has completed its analysis on cloning, which means that an announcement could come by the end of this month that animals can be cloned and sold for food, and without labels.

“Surveys have repeatedly shown that consumers are wary of food from cloned animals,” said Chris Waldrop, Director of the Food Policy Institute at the Consumer Federation of America. “We need a much more comprehensive assessment of the potential implications of allowing food from cloned animals into the food supply.” The impacts on U.S. agriculture, trade, and the integrity of the food supply are still largely unknown. Unlabeled products from cloned animals in the food supply could have significant repercussions.

The U.S. Congress shares the groups’ concerns. Just last week, the Senate passed the Farm Bill (H.R. 2419) with a provision introduced by Senators Barbara Mikulski (D-MD) and Arlen Specter (R-PA) requiring the FDA to delay its decision on cloned animals until additional studies can be completed by the USDA and the National Academy of Sciences (NAS). The House-Senate conference is expected to decide on the provisions of the final Farm Bill in early 2008.

“With Friday’s passage of the Farm Bill, the Senate has sent the FDA an unequivocal message; the public wants more information before clones are released into the food supply,” said Center for Food Safety Legal Director Joe Mendelson. “The prudent approach outlined in the Mikulski-Specter Amendment calls for thorough and peer reviewed testing before any green light is given to cloned food. American consumers deserve no less than the best recommendations based on the most exhaustive scientific review.”

“The FDA risk assessment ignored the fact that most clones never make it to adulthood because they die in gestation or shortly after birth, and also failed to consider whether clones might need more drug treatments,” said Dr. Michael Hansen, Senior Scientist, Consumers Union. “We agree with the Senate that the NAS should take another look at the safety questions.”

In addition, the House has passed the Consolidated Appropriations Act with language that strongly encourages the FDA to maintain the voluntary moratorium on cloned foods and directs the agency to complete a study with the USDA investigating the economic and trade implications of introducing cloned animals into the food supply. The Senate is expected to pass the Act later this week.

“There is broad bipartisan support for this cloning legislation,” said Tracie Letterman, Executive Director of the American Anti-Vivisection Society. “Congress is clearly telling the FDA to wait on animal cloning because more information is needed about human health, animal welfare, and economic impacts. The FDA should respect that.”

Opposition to the FDA’s plans has also united an unlikely set of allies. Consumer and animal advocacy organizations, environmental groups, and the dairy industry have all urged the FDA to wait for further study before allowing food from cloned animals.

“It is much too soon for this controversial technology to be unleashed in the marketplace, especially without requiring it to be labeled,” said Wenonah Hauter, Executive Director of Food & Water Watch. “When it comes to cloned food, the FDA should listen to the public instead of the biotech industry.”

Opinion polls show that the vast majority of Americans do not want food from clones and are opposed to cloning for health, food safety, moral, and ethical reasons. The FDA received over 150,000 comments expressing outrage over its plans to allow animal cloning for food products.

"Animal protection advocates support scientific advancement, but cloning lacks any legitimate social value and decreases animal welfare in a dramatic way," said Wayne Pacelle, president and CEO of The Humane Society of the United States. "Congress has signaled that FDA needs to slow down the application of this bad idea, and we hope the agency will terminate the plan entirely."

Much of the concern stems from the fact that over 95 percent of cloning attempts fail, resulting in diseased and deformed animals, and the long-term health effects of consuming the “successful” clones are unknown. Many leading U.S. producers have already rejected using cloned animals.

“With the public increasingly concerned about the treatment of farm animals,” said Julie Janovsky, Campaign Director for Farm Sanctuary, “the cloning legislation acknowledges the fact that cloning may lead to even harsher conditions for animals used to produce food”.

# # #

Contact:
Joe Mendelson, Center for Food Safety, 703-244-1724
John Bianchi, Goodman Media, 212-576-2700
Tracie Letterman, Esq, American Anti-Vivisection Society, 215-887-0816
Chris Waldrop, Consumer Federation of America, 202-797-8551
Julie Janovsky, Farm Sanctuary, 301 654 2903
Michael Greger, M.D., The Humane Society of the United States, 202-676-2361
Michael Hansen, PhD, Consumers Union, 917-774-3801

New authority and funding needed for FDA

CU welcomes commitment to protect nations’ drug & food supply

May 1, 2008

Consumers Union Welcomes House Committee’s Commitment to Protect Nations’ Drug and Food Supply;

New Authority and Funding Needed for FDA

Washington, DC–In testimony before the U.S. House Subcommittee on Health, Energy, and Commerce, Consumers Union welcomed Chairman John Dingell’s commitment to reform the Food and Drug Administration (FDA) and give the agency more funding and new powers, including the authority to recall unsafe drugs.

“The call for a major overhaul of the FDA has now become a roar,” says Ami Gadhia, Policy Counsel for Consumers Union, in prepared testimony. “The products regulated by this one agency represent about 25 cents of every consumer dollar spent, and are among the most intimate and important ones in our lives, including the drugs we take when we are sick and the medical devices implanted in our bodies. However, serious safety scares over the past few years have cast major doubt upon the ability of this beleaguered agency to adequately protect American consumers,” according to Gadhia.

The Committee is considering a Discussion Draft of the FDA Globalization Act, legislation that would give the FDA greater resources and new authority to recall food and drugs, provisions Consumers Union strongly supports. CU also supports country-of-origin labeling for produce, active pharmaceutical ingredients, biologics, and manufactured devices; creating a fee requirement for importers of cosmetics; registration fees for food facilities; and Congressional review if the FDA plans to close any of the 13 labs—all provisions in the draft legislation.

In today’s testimony, Consumers Union is urging the Committee to increase the frequency of drug facility inspections to at least once a year, and to increase the amount of civil penalties that would be levied upon companies that violate the law.

“We are pleased that this Discussion Draft gives FDA a number of new – and very necessary – additional powers to better ensure the safety of our food, drugs, devices, and cosmetics,” said Gadhia. “We look forward to working with the Committee to help move forward on the strongest FDA reform bill possible.”

For a complete copy of the testimony, click here.

# # #

Contact:
Jennifer Fuson
(202) 462-6262

The safety of Chinese seafood imports

CU testimony: It is estimated that 83 percent of the seafood we eat is imported.

Jean M. Halloran
Director, Food Policy Initiatives, Consumers Union
Testimony, U.S.-China Economic and Security Review Commission
Chinese Seafood Imports: Safety and Trade Issues
April 24, 2008

Thank you for inviting me to testify here today. My name is Jean Halloran, and I am Director of Food Policy Initiatives at Consumers Union, publisher of Consumer Reports magazine. Consumer Reports has approximately 4 million subscribers, and we have another 3 million paid subscribers to our website. We are non-profit and independent, and take no funding from business or industry.

The safety of seafood is an extremely important issue for consumers, and import safety is paramount. Fish consumption is growing, and it is estimated that 83 percent of the seafood we eat is imported. Of that, 21 percent comes from China, and much of the rest from other developing countries in Asia and Latin America. By comparison, of all the food we consume, only 13 percent is imported.

We have considerable evidence that seafood imports from China pose significant safety risks. In June, 2007, the FDA put five types of farmed-raised fish and seafood from China under a “detain and test” order, due to repeated findings that the fish contained chemicals banned from seafood in the United States. .We commend FDA for that action, but believe it has only begun to address the problem.

FDA is actually very limited in what it can do to insure the safety of imports from China or anywhere else. Today, it inspects less than one percent of food imports entering the country. There are over 300 ports (many landlocked) where food can enter. At the peak of its funding, there were FDA inspectors stationed at only 90 of them, and the number of inspectors has dropped since then. This has led to a phenomenon known as “port shopping.” Indeed, if a shipment of seafood from China is rejected by FDA inspectors at one port because it has begun to decompose, there is nothing at all to prevent the importer from trying another port where FDA simply may not be present.

For the full testimony, click here (PDF format).

Congress moves forward to protect food supply

CU calls for strong, quick, and comprehensive action by Congress, including increasing the frequency of inspections and giving the Food and Drug Administration mandatory recall authority for tainted foods.

Wednesday, April 23, 2008

Consumers Union Applauds Congress for Moving Forward to Protect Food Supply;
FDA Inspections and Oversight Essential to Package
Washington, DC— With hearings scheduled in both the U.S. House and Senate, Consumers Union, nonprofit publisher of Consumer Reports magazine, commends Congress for focusing on the serious shortcomings in the nation’s food safety system. The organization calls for strong, quick, and comprehensive action by Congress, including increasing the frequency of inspections and giving the Food and Drug Administration mandatory recall authority for tainted foods.

"FDA inspects US food processing facilities—the kind that bag spinach or make peanut butter—only once every five to ten years, and foreign facilities even less. In the last year we've seen problems not just in spinach and peanut butter, but canned chili, imported fish and even pet food. FDA needs a significantly increased budget and more staff to deal with these problems,” says Ami Gadhia, Policy Counsel for Consumers Union.

House Energy and Commerce Chairman Dingell is circulating draft legislation that would double the budget of FDA, and the Committee will hold a hearing on the matter tomorrow. "We strongly support Chairman Dingell’s budget boost for the FDA and other aspects of the draft bill, such as country-of-origin-labeling for produce, and labeling of meat, poultry and seafood that has been treated with carbon monoxide,” added Gadhia.

“We also hope that Chairman Dingell and his colleagues will consider further improvements to the bill. For instance, the draft bill requires domestic and foreign food processing facilities to be inspected every four years. We think FDA should inspect food processing facilities at least once a year to ensure food safety,” said Gadhia.

Consumers Union also supports the proposal to impose registration fees of $2000 per food processing facility. "Food processing is a $2.1 trillion industry. These fees, which would increase FDA's food budget by $600 million, amount to three ten thousandths of a percent of the food industry's value," said Gadhia.

The Senate Committee on Health, Education, Labor, and Pensions is also working on food safety legislation.

# # #

Contact:
Jennifer Fuson
202-462-6262

A Healthier FDA LA Times (May 22, 2008)

A proposal to increase funding for the financially starved watchdog agency deserves approval

CU applauds new Pennsylvania milk labeling rules

In reversal, state will allow labels about artificial hormones

January 17, 2008

CONSUMERS UNION APPLAUDS NEW PENNSYLVANIA MILK LABELING RULES

In Reversal, State Will Allow Labels About Artificial Hormones

YONKERS, NY — Consumers Union, the non-profit publisher of Consumer Reports, applauded the Pennsylvania Department of Agriculture for new rules issued today which will allow milk producers to inform consumers if they don't use recombinant bovine growth hormone (rbGH) on their cows. In October, the state published regulations that prohibited dairies from indicating anything on milk labels about their use or non-use of hormones. The rules were supposed to go into effect on February 1, 2008.

"This is a victory for free speech, free markets, sustainable farming, and the consumer's right to know," stated Michael Hansen, Ph.D., a senior scientist with Consumers Union. "Consumers increasingly want to know more about how their food is produced, and particularly whether it is produced in natural and sustainable manner. There is no justification for prohibiting information about rbGH use on a milk label. Pennsylvania deserves credit for realizing that its initial regulation prohibiting such labeling was flawed, and for reversing its position."

RbGH is a drug product marketed by Monsanto that raises a cow's milk output. However consumers have increasingly turned to organic milk and other milk brands that require their farmers to eschew use of the hormone on their cows. The number of cows treated with the drug has dropped from 22.3 percent of all dairy cows in 2002 to 17.2 percent in 2007.

While the U.S. Food and Drug Administration has ruled that that rbGH use is safe, it has been prohibited in Canada and the European Union. Consumers Union questions its safety.

Many Pennsylvania dairy farmers have pledged not to use rbGH, and are advertising this fact on milk labels. The new rules issued today will allow them to continue to do so. Other states including Washington, Missouri, and Ohio, have been considering regulations similar to those which Pennsylvania abandoned today. And New Jersey had until recently taken the matter under consideration but has since determined not to take action.

One new requirement in the Pennsylvania regulations is that dairies must maintain procedures to verify any production methods claimed on their labels, including keeping a paper audit trail. "We support the new requirements about verification. It is important that these claims be truthful and that there are safeguards in place to prevent cheating," stated Hansen.

The new regulations issued today, which will go into effect at the end of January, bring Pennsylvania label requirements in line with the recommendations of the FDA.

A broad coalition of groups including consumers, dairies, farming groups, and environmental organizations requested the changes announced today. Their letter is available online at the following link: www.consumersunion.org/campaigns/notinmyfood/005230indiv.html.

--30--

CONTACTS:
Tildy La Farge 914.378.2436, mlafarge@consumer.org
Michael Hansen 914.378.2452, mhansen@consumer.org

Consumers Union is a nonprofit membership organization chartered in 1936 under the laws of the State of New York to provide consumers with information, education and counsel about goods, services, health, and personal finance. Consumers Union's income is solely derived from the sale of Consumer Reports, its other publications and from noncommercial contributions, grants and fees. In addition to reports on Consumers Union's own product testing, Consumer Reports and ConsumerReports.org, with more than 6.2 million paid circulation, regularly carries articles on health, product safety, marketplace economics and legislative, judicial and regulatory actions that affect consumer welfare. Consumers Union's publications carry no advertising and receive no commercial support.

USDA proposal to regulate leafy green produce opposed

Congress should establish a single food agency to ensure better safety

November 30, 2007

Consumers Union Opposes Federal Marketing Agreement to Oversee the Safety of Leafy Greens

Consumers Union has provided comments on the USDA’s Advance Notice of Proposed Rulemaking regarding the proposal to handle regulations of leafy green products under the Agricultural Marketing Agreement Act of 1937. The comments, filed by Elisa Odabashian, West Coast Director of Consumers Union, nonprofit publisher of Consumer Reports, can be found here: http://www.consumersunion.org/pub/core_food_safety/005238.html

In its public comment, Consumers Union opposed the use of a federal marketing agreement to oversee the safety of leafy greens. It asserts that assuring the safety of leafy greens is the job of the US Food and Drug Administration (FDA) and that that agency should more vigorously address the problem.

“Marketing orders were not established to address food safety, and are not an appropriate means for doing so,” Odabashian wrote. “Lawmakers must act decisively and immediately to give FDA and USDA mandatory recall authority to remove tainted food from the marketplace.”

Consumers Union points out that the California Leafy Green Marketing Agreement was recently put into effect in that state to monitor the safety of leafy greens in the wake of last year’s deadly spinach E. coli outbreak that sickened 205 and killed three across 26 states. In an attempt to shore up consumer confidence and to avoid being regulated from outside, the California leafy green industry—heavily influenced by Dole and other major players—developed its own best practices guidelines and trace-back systems behind closed doors and without public comment. The industry appointed itself as the safety oversight board, including some of the very companies, such as Dole, which have been accused of marketing contaminated leafy greens. The resulting marketing agreement, which is voluntary, was presented as the panacea for the safety of leafy greens. Odabashian noted, “But if not all leafy greens in the marketplace are subject to the same safety standards, and if Good Agricultural Practices (GAPs) are not required on every farm and Hazard Analysis Critical Control Point (HACCP) programs are not required at every processing facility, the door remains open for contaminated produce to reach consumers.”

Consumers Union believes that Congress should establish a single food safety agency to ensure better safety of leafy greens, with substantial resources to hire more inspectors and enforce required GAPs and HACCP programs at processing facilities.

“Until the highest safety standards are rigorously enforced by a single agency that has robust, mandatory authority to inspect produce, farms and processors, and recall contaminated leafy greens from the marketplace, consumers and industry will continue to be harmed by tainted food,” Odabashian concluded.

###

Contact:
Elisa Odabashian
Consumers Union
415-431-6747

US Rep. DeLauro asks USDA to disclose retail store names involved in the Hallmark/Westland meat recall

School district information that received beef products should also be released.

Letter to Ohio Governor: Don't interfere with labeling

Health, agricultural, animal protection and environmental groups urge the state of Ohio not to interfere with the rights of farmers, dairies and consumers.

December 18, 2007

Governor Ted Strickland
Governor’s Office
Riffe Center, 30th Flr.
77 South High St.
Columbus, OH 43215-6108

Dear Governor Strickland,

We, the undersigned consumers, dairy farmers, farm and agricultural organizations, public health, animal protection and environmental groups, food processors and retailers are writing to urge the state of Ohio not to prohibit farmers from telling consumers that they aren’t using artificial hormones on their dairy cows. We urge you not to prohibit labels such as “Our farmers’ pledge: no artificial growth hormones,” “From cows not treated with the growth hormone rBST,” and “free of artificial growth hormones.” These labels are not misleading.

We urge you not to prohibit claims about the non-use of hormones for the following reasons:

• Consumers have right-to-know about the foods they eat. Many consumers prefer to buy milk produced by cows not treated with artificial hormones, as evidenced by the success in stores across the country of such milk. Consumers have a basic right to choose about the characteristics of the food they buy.

• Any prohibition would be a serious infringement on the free speech rights of farmers who want to inform the public about their agricultural practices. Some claim that these labels can be misleading because they cannot be verified by a test. However, many label claims, including “locally grown” and “Ohio Proud” cannot be verified by a test. In addition, all required country-of-origin labels cannot be verified with a test; rather, they are verified by simple written statement/declaration.

• In 1994, after the US Food and Drug Administration (FDA) approved use of Monsanto’s recombinant bovine growth hormone (rbGH), the FDA also said that the following label statement, in proper context, is acceptable: “from cows not treated with rbST.” Earlier this year, Monsanto asked FDA and the Federal Trade Commission (FTC) to declare these labels to be misleading. In late August, the FTC wrote to Monsanto, “The FTC staff agrees with FDA that food companies may inform consumers in advertising, as in labeling, that they do not use rBST.” Thus, the action contemplated by ODA contradicts long established federal policy on this matter.

• The use of rbGH remains controversial and was not approved in Canada, Japan, and the European Union because of negative effects of rbGH use on animal health. Codex Alimentarius, the United Nations main food safety body, twice decided that it could not endorse the safety of rbGH for human health.
  

We urge the state of Ohio not to interfere with the rights of farmers, dairies and consumers.

Milk processors that have signed this letter simply want to be able to respond with truthful labeling to these concerns expressed by consumers and their corresponding desire to buy milk that is from cows not treated with rbGH.

Consumers have a right to know what’s in their food and how it’s produced. Farmers and dairies have the right to tell them.

Yours,

Mark Retzloff, President and Chief Organic Officer
Aurora Organic Dairy

Rob Michalak, Director of Social Mission and Public Relations
Ben & Jerry’s

Christine Phillips, Director
BioVision 2020

Marc Zammit, Director, Culinary Support and Development
Bon Appetit Management Co.

Jay and Candice Warmke
Blue Rock Station
Philo, OH

Scott Roy, President
Boulder Ice Cream

Craig Winters, President
The Campaign

Charlie Cray, Director
Center for Corporate Policy

Kevin Golden, Staff Attorney
Center for Food Safety

John Stauber, Executive Director
Center for Media and Democracy

Frank Herd, Executive Director
Citizens for Health

Lynne Genter, Chair of the Board
Clintonville Farmers Market

Rhonda Clark, Executive Director
Community Food Initiatives

Christopher Waldrop, Director
Food Policy Institute
Consumer Federation of America

Charles Margulis
Center for Environmental Health

Mark A. Kastel
Cornucopia Institute

Darwin Kelsey, Executive Director
Countryside Conservancy

Melissa Hughes, General Counsel
CROPP Co-op/Organic Valley

Dan Silver, Executive Director
Endangered Habitats League
Los Angeles

John Peck, Executive Director
Family Farm Defenders

Gene Baur
Farm Sanctuary

Bill Wenzel, National Director
Farmer-to-farmer Campaign on Genetic Engineering

Marty Mesh, Executive Director
Florida Organic Growers and Consumers

Wenonah Hauter, Executive Director
Food and Water Watch

Mark Squire, President
Good Earth Natural Foods
Fairfax, CA

Jacqueline Ostfield
Food and Drug Safety Officer
Government Accountability Project

Carrie Hahn
Hahn Natural Foods
Pittsburgh, PA

Kelly Shea, VP
Government and Industry Relations/Organic Stewardship
Horizon Dairy

Erica Liss
Humane Farming Association

Miyun Park, Vice-President
Farm Animal Welfare
Humane Society of the United States

Sylvia Zimmerman, President of the Board
Innovative Farmers of Ohio

David Wallinga, Director
Food and Health Program
Institute for Agriculture and Trade Policy

William H. Mellor, President and General Counsel
Institute for Justice

Jeffrey Smith, Executive Director
Institute for Responsible Technology

Frederick Kirschenmann, President
Kirschenmann Family Farms
Medina, North Dakota

Michael Jones, Executive Director
Local Matters

Joel Gill, President
Mississippi Livestock Markets Association

Bernadette Unger, President of the Board
MOON Cooperative Services

Annette M. Higby, Policy Committee Coordinator
National Campaign for Sustainable Agriculture

George Naylor, President
National Family Farm Coalition

Tom Buis, President
National Farmers Union

Sarah Janssen, Science Fellow
Natural Resources Defense Council

Ed Maltby, Executive Director
Northeast Organic Dairy Producers Alliance

Steve Gilman, Policy Coordinator
Northeast Organic Farming Association representing 7 states (NOFA-VT, NOFA-NH, NOFA-MASS, NOFA-CT, NOFA-NY, NOFA-NJ and NOFA-RI)

Darren Malhame, Owner
Northstar Café
Columbus, OH

Jim Goodman
Northwood Farms
Wonewoc, WI

Sandy Buchanan, Executive Director
Ohio Citizen Action

Karen Hansen, Education and Outreach Consultant
Ohio Conference on Fair Trade

Carol Goland, Executive Director
Ohio Ecological Food and Farming Association

Ellen Mee, Director of Environmental Health Programs
Ohio Environmental Council

Joe Logan, President
Ohio Farmers Union

Morgan Keenan,
Ohio Public Interest Research Group (PIRG)

Liz Rog
Oneota Community Co-op
Decorah, IA

Tom Gleason, President
Oregon Ice Cream Company

Rick North, Project Director
Campaign for Safe Food
Oregon Physicians for Social Responsibility

Ronnie Cummins, Executive Director
Organic Consumers Association

Mark Lipson, Policy Program Director
Organic Farming Research Foundation

Caren Wilcox, Executive Director and CEO
Organic Trade Association

Brian Snyder, Executive Director
Pennsylvania Association of Sustainable Agriculture (PASA)

Francis Thicke
Radiance Dairy
Fairfield, IA

Jeff Milchen, Founder
Reclaim Democracy

Timothy LaSalle, CEO
Rodale Institute

Ted Schettler, Science Director
Science and Environmental Health Network

Gary Hirshberg, President and CEO
Stonyfield Farm, Inc.

Albert Straus, President
Straus Family Creamery
Marshall, CA

Laurel Hopwood, Chair
Agriculture Committee
Ohio Sierra Club

Margaret Mellon, Director
Food and Environment Program
Union of Concerned Scientists

Jill Davies
Western Sustainable Agriculture Working Group
Victor, MT

Andrew Altman, Executive Director
White Dog Community Enterprises
Philadelphia, PA

Patrick Lewis, Regional Buyer
Whole Foods Market
Emeryville, CA

Chuck Deichmann
Willow Creek Farm
Belmont, NY

George Wright
Wright Way Dairy
Hermon, NY

---

Consumers Union has signed a similar letter send to Governor Strickland; see below

December 18, 2007

Governor Ted Strickland
Governor’s Office
Riffe Center, 30th Flr.
77 South High St.
Columbus, OH 43215-6108

Dear Governor Strickland,

Consumers Union, publisher of Consumer Reports, is writing to urge the state of Ohio not to prohibit farmers from telling consumers that they aren’t using artificial hormones on their dairy cows. We urge you not to prohibit labels such as “Our farmers’ pledge: no artificial growth hormones,” “From cows not treated with the growth hormone rBST,” and “free of artificial growth hormones.” These labels are not misleading.

We urge you not to prohibit claims about the non-use of hormones for the following reasons:

• Consumers have right-to-know about the foods they eat. Many consumers prefer to buy milk produced by cows not treated with artificial hormones, as evidenced by the success in stores across the country of such milk. Consumers have a basic right to choose about the characteristics of the food they buy.

• Any prohibition would be a serious infringement on the free speech rights of farmers who want to inform the public about their agricultural practices. Some claim that these labels can be misleading because they cannot be verified by a test. However, many label claims, including “locally grown” and “Ohio Proud” cannot be verified by a test. In addition, all required country-of-origin labels cannot be verified with a test; rather, they are verified by simple written statement/declaration.

• In 1994, after the US Food and Drug Administration (FDA) approved use of Monsanto’s recombinant bovine growth hormone (rbGH), the FDA also said that the following label statement, in proper context, is acceptable: “from cows not treated with rbST.” Earlier this year, Monsanto asked FDA and the Federal Trade Commission (FTC) to declare these labels to be misleading. In late August, the FTC wrote to Monsanto, “The FTC staff agrees with FDA that food companies may inform consumers in advertising, as in labeling, that they do not use rBST.” Thus, the action contemplated by ODA contradicts long established federal policy on this matter.

• The use of rbGH remains controversial and was not approved in Canada, Japan, and the European Union because of negative effects of rbGH use on animal health. Codex Alimentarius, the United Nations main food safety body, twice decided that it could not endorse the safety of rbGH for human health.
  

We urge the state of Ohio not to interfere with the rights of farmers, dairies and consumers.

Consumers have a right to know what’s in their food and how it’s produced. Farmers and dairies have the right to tell them.

Yours,

Michael Hansen, Ph.D.
Senior Scientist

FDA Science and Mission at Risk (PDF)

The nation is at risk if FDA science is at risk. The Science Board's November 2007 report assesses whether science and technology at the FDA can support current and future regulatory needs.

Pennsylvania Gov. urged to ensure consumers' right to know

A recent action by the PA Department of Agriculture interferes with consumers right-to-know about the foods we eat.

November 29, 2007

Governor Edward G. Rendell’s Office
225 Main Capitol Building
Harrisburg, PA 17120

Dear Governor Rendell,

We, the undersigned consumers, dairy farmers, farm and agricultural organizations, public health, animal protection and environmental groups, food processors and retailers are writing to protest the recent Pennsylvania Department of Agriculture (PDA) action which would prohibit farmers from telling consumers that they aren't using artificial hormones on their dairy cows. In late October, PDA informed 16 dairies that they cannot use certain labels on milk as of January 1, 2008, including "Our farmers' pledge: no artificial growth hormones," "From cows not treated with the growth hormone rBST," and "free of artificial growth hormones."

We are opposed to this action for the following reasons:

-- This PDA action interferes with consumers right-to-know about the foods they eat. Many consumers prefer to buy milk produced by cows not treated with artificial hormones, as evidenced by the success in stores across the country of such milk. Consumers have a basic right to choose about the characteristics of the food they buy.

-- This PDA action represents a serious infringement on the free speech rights of farmers who want to inform the public about their agricultural practices. The PDA claims that these labels can be misleading because they cannot be verified by a test. However, many label claims, including "locally grown" or "Pennsylvania grown" also cannot be verified by a test, and the PDA does not object to them.

-- In 1994, after the US Food and Drug Administration (FDA) approved use of Monsanto's recombinant bovine growth hormone (rbGH), the FDA also said that the following label statement, in proper context, is acceptable: "from cows not treated with rbST." Earlier this year, Monsanto asked FDA and the Federal Trade Commission (FTC) to declare these labels to be misleading. In late August, the FTC wrote to Monsanto, "The FTC staff agrees with FDA that food companies may inform consumers in advertising, as in labeling, that they do not use rBST." Thus, the PDA's action contradicts long established federal policy on this matter.

-- The use of rbGH remains controversial and was not approved in Canada, Japan, and the European Union because of negative effects of rbGH use on animal health. Codex Alimentarius, the United Nations main food safety body, twice decided that it could not endorse the safety of rbGH for human health.

-- This new policy on the part of PDA was issued with limited opportunity for comment or input from consumers, dairy farmers, processors or the general public. This is a violation of basic democratic process.

We urge the state of Pennsylvania to rescind this poorly conceived policy which interferes with the rights of farmers, dairies and consumers and constitutes inappropriate government interference in the marketplace.

Milk processors that have signed this letter simply want to be able to respond with truthful labeling to these concerns expressed by consumers and their corresponding desire to buy milk that is from cows not treated with rbGH.

Yours,

Scott Roy, President
Boulder Ice Cream

Rodney Martin
Bridge View Dairy
Oxford, PA

Craig Winters, President
The Campaign

Carl Colteryahn III
Carl Colteryahn Dairy
Pittsburgh, PA

Charles Margulis
Center for Environmental Health

Kevin Golden, Staff Attorney
Center for Food Safety

John Stauber, Executive Director
Center for Media and Democracy

Christopher Waldrop, Director
Food Policy Institute
Consumer Federation of America

Mark A. Kastel
Cornucopia Institute

Melissa Hughes, General Counsel
CROPP Co-op/Organic Valley

Dean Sparks, CEO
Empire Organic
Greene, NY

Dan Silver, Executive Director
Endangered Habitats League
Los Angeles

John Peck, Executive Director
Family Farm Defenders

Gene Baur
Farm Sanctuary

Bill Wenzel, National Director
Farmer-to-Farmer Campaign on Genetic Engineering

Marty Mesh, Executive Director
Florida Organic Growers and Consumers

Wenonah Hauter, Executive Director
Food and Water Watch

Beth Weaver-Kreider
Goldfinch Farm CSA
York, PA

Jacqueline Ostfield
Food and Drug Safety Officer
Government Accountability Project

Carrie Hahn
Hahn Natural Foods
Pittsburgh, PA

Jamie Harvie
Health Food Workgroup Coordinator
Health Care Without Harm

Erica Liss
Humane Farming Association

Miyun Park, Vice-President
Farm Animal Welfare
Humane Society of the United States

Nicole G. Paquette, Interim CEO
Animal Protection Institute

Bridget Holcomb
Illinois Stewardship Alliance

Sylvia Zimmerman, President, Board of Directors
Innovative Farmers of Ohio

David Wallinga, Director
Food and Health Program
Institute for Agriculture and Trade Policy

Jeffrey Smith, Executive Director
Institute for Responsible Technology

John Knutson
J&B Dairy
Modesto, CA

Frederick Kirschenmann, President
Kirschenmann Family Farms
Medina, North Dakota

Debbie Palmer
Live Earth Farm
California

William Acquaviva
Livewater Farm
Westminster West, VT

Shirley Ayers
Martindale's Natural Market
Springfield, PA

Kim Seeley
Milky Way Farms
Troy, PA

Josh Bryceson—CSA Farm Manager
Minnesota Food Association
Joel Gill, President
Mississippi Livestock Markets Association

Heidi Lindroth
Moonglow Farms
Davis, IL

Katherine Ozer, Executive Director
National Family Farm Coalition

Sarah Gallo, Government Relations Representative
National Farmers Union

Sarah Janssen, Science Fellow
Natural Resources Defense Council

Ed Maltby, Executive Director
Northeast Organic Dairy Producers Alliance

Steve Gilman, Policy Coordinator
Northeast Organic Farming Association representing 7 states (NOFA-VT, NOFA-NH, NOFA-MASS, NOFA-CT, NOFA-NY, NOFA-NJ and NOFA-RI)

Babette Pareira
Oak Valley Dairy
Merced, CA

Liz Rog
Oneota Community Co-op
Decorah, IA

Preston Yoder
Ore Bank Farm
Belleville, PA

Tom Gleason, President
Oregon Ice Cream Company

Rick North, Project Director
Campaign for Safe Food
Oregon Physicians for Social Responsibility

Ronnie Cummins, Executive Director
Organic Consumers Association

Mark Lipson, Policy Program Director
Organic Farming Research Foundation

Caren Wilcox, Executive Director and CEO
Organic Trade Association

David Masur
PennEnvironment

James Browning, Director
PennPIRG

Francis Thicke
Radiance Dairy
Fairfield, IA

Timothy LaSalle, CEO
Rodale Institute

Ted Schettler, Science Director
Science and Environmental Health Network

Laurel Hopwood, Chair
Genetic Engineering Committee
Sierra Club

Gary Hirshberg, President and CEO
Stonyfield Farm, Inc.

Henry Tiffany
Tiffany Hill Farm
Weare, NH

Chuck Turner, Jr.
Turner Dairy Farms
Penn Hills, PA

Michael Prete, General Manager
Trader's Point Creamery
Indiana

Margaret Mellon, Director
Food and Environment Program
Union of Concerned Scientists

Phil Bereano
Washington Biotechnology Action Council

Jill Davies
Western Sustainable Agriculture Working Group
Victor, MT

Chuck Deichmann
Willow Creek Farm
Belmont, NY

George Wright
Wright Way Dairy
Hermon, NY

Brian Snyde
Pennsylvania Association
for Sustainable Agriculture (PASA)

On November 29, 2007, Consumers Union letter sent a similar to Governor Rendell; see below:

Dear Governor Rendell,

Consumers Union, publisher of Consumer Reports, is writing to protest the recent Pennsylvania Department of Agriculture (PDA) action which would prohibit farmers from telling consumers that they aren't using artificial hormones on their dairy cows. In late October, PDA informed 16 dairies that, as of January 1, 2008, they cannot use certain labels on milk including "Our farmers' pledge: no artificial growth hormones," "From cows not treated with the growth hormone rBST," and "free of artificial growth hormones."

We are opposed to this action for the following reasons:

-- This PDA action interferes with consumers right-to-know about the foods they eat. Many consumers prefer to buy milk produced by cows not treated with artificial hormones, as evidenced by the success of such milk in stores across the country. Consumers have a basic right to make choices about the characteristics of the food they buy.

-- This PDA action represents a serious infringement of the free speech rights of farmers who want to inform the public about their agricultural practices. The PDA claims that these labels can be misleading because they cannot be verified by a test. However, many label claims, including "locally grown" or "Pennsylvania grown," also cannot be verified by a test and the PDA does not object to them.

-- In 1994, approving use of Monsanto's recombinant bovine growth hormone (rbGH), after the US Food and Drug Administration (FDA) also said that the following label statement, in proper context, is acceptable: "from cows not treated with rbST." Earlier this year, Monsanto asked FDA and the Federal Trade Commission (FTC) to declare these labels to be misleading. In late August, the FTC wrote to Monsanto, "The FTC staff agrees with FDA that food companies may inform consumers in advertising, as in labeling, that they do not use rBST." Thus, the PDA's action contradicts long established federal policy on this matter.

-- The use of rbGH remains controversial and was not approved in Canada, Japan, and the European Union because of negative effects of rbGH use on animal health. Codex Alimentarius, the United Nations main food safety body, twice decided that it could not endorse the safety of rbGH for human health.

-- This new policy on the part of PDA was issued with limited opportunity for comment or input from consumers, dairy farmers, processors or the general public. This is a violation of basic democratic process.

We urge the state of Pennsylvania to rescind this poorly conceived policy, which interferes with the rights of farmers, dairies and consumers and constitutes inappropriate government interference in the marketplace.

Yours,
Michael Hansen, Senior Scientist
Consumers Union

Can We Trust What We Eat? San Francisco Chronicle (Oct. 5, 2007)

Op-ed by Elisa Odabashian, Consumers Union

A Year Later, Questions Still Exist About E. Coli Outbreak KPCC Southern CA Public Radio (Sept. 18, 2007)

This week's recall of salad bags put out by Dole is prompting memories of last September's e-Coli outbreak.

Let's keep Monsanto out of our milk Ashville Citizen-Times (Aug. 27, 2007)

The recent announcement by Kroger stores to prohibit the genetically engineered growth hormone rbST (also known as rbGH) from its private label milk brand is part of a nationwide trend among dairy processors, retailers and farmers.

Farm bill will harm food safety

A coalition of farm, science, consumer and animal welfare groups wrote to the Committee on Agriculture to explain why Section 123 of the Farm Bill will impede food safety. This letter provides some quick background and the text of Section 123.

June 19, 2007
Honorable Collin Peterson, Chairman
Committee on Agriculture
U.S. House of Representatives
Washington, D.C., 20515

Dear Chairman Peterson:

The forty undersigned consumer, environmental, farmer, and animal welfare groups are writing to express our strong opposition to Section 123, Title I, of the Chairman’s Mark, under the jurisdiction of the Livestock, Dairy, and Poultry Subcommittee, in the 2007 Farm Bill. Section 123 is a sweeping provision that would summarily wipe out important food safety, farmer, and animal welfare protections in place in states and municipalities across the nation. It usurps powers traditionally exercised by states and localities to protect public health, insure humane treatment of animals, and establish agricultural policies and programs that benefit the state environment and economy.

At a time when the country is facing heightened safety threats from food imports, when new food production technologies are being introduced that are not addressed by existing federal laws, and when federal food safety programs are suffering from the cumulative impact of many years of staff and budget cuts, there is an increasing burden on state and local regulators to keep our food safe. Section 123 would prohibit state and local officials from addressing many threats.

Section 123, titled “EFFECT OF USDA INSPECTION AND DETERMINATION OF NON-REGULATED STATUS,” states: ”Notwithstanding any other provision of law, no State or locality shall make any law prohibiting the use in commerce of an article that the Secretary of Agriculture has— (1) inspected and passed; or (2) determined to be of non-regulated status."

The first clause, related to inspected products, would appear to make it impossible for a local restaurant inspector or public health official to remove rodent-contaminated or temperature-abused meat and poultry products from the market. (The clause clearly states that once a product is inspected or approved by USDA, no local law may prohibit its sale for any reason.) State departments of agriculture that do their own surveillance of packaged USDA-approved meat and poultry products for listeria could also be prevented from
prohibiting the sale of any contaminated product, despite the potential for such products to cause miscarriages and stillbirths in pregnant women, and fatal infections in infants and people taking cancer drugs.

The first clause also would negate state and local laws designed to meet particular concerns about animal welfare. For example, Texas, Oklahoma, Illinois, and California have prohibited the slaughter of horses for human food, and California and the city of Chicago have prohibited sale of foie gras because of concerns about the force-feeding of birds required to produce it. Citizens should retain the right to act at the state and local level to prohibit activities within their borders that they deem too inhumane.

Further, the second clause would negate state and local laws designed to protect the economic interests of farmers, the health of consumers, and the environment, in relation to genetically engineered crops. The clause would bar states from putting any restrictions on use in commerce of a USDA product declared to be “non-regulated.” This designation is given to genetically engineered crops that USDA has determined are not plant pests. However, USDA does not make any determination as to whether such crops are safe for human consumption or whether they are good for the economic interests of a particular state’s farmers. Due to concerns about lack of acceptance of genetically engineered crops in export markets, as well as a number of contamination incidents, the states of California, Arkansas and Missouri have passed laws creating state committees that review whether genetically engineered rice should be grown in their state and/or establish specific restrictions on growing. Minnesota prohibits the growing of any genetically engineered crop without a state review. The state of Washington has enacted a law prohibiting genetically engineered varieties in certain brassica production zones. These state statutes and others designed to protect farmers’ market access would be preempted by Section 123’s second clause.

Given the problems just in the last two months with melamine-contaminated animal feed from China being fed to hogs and chickens, with listeria in cooked chicken in New York, and with E. coli in ground beef in California, this is the wrong time to usurp the right of states and localities to protect their citizens. We need more food safety protection, not less. The ability of states to respond to the views of their citizens regarding the growing of GMOs and animal welfare issues also must not be impaired. Because of these extremely far reaching effects of Section 123, we urge that it be removed from the 2007 Farm Bill.

Sincerely,
American Humane
American Society for the Prevention of Cruelty to Animals
California Certified Organic Farmers
Californians for GE-Free Agriculture
Campaign for Labeling of Genetically Engineered Food
Center for Environmental Health
Center for Foodborne Illness Research & Prevention
Center for Food Safety
Citizens Campaign for the Environment
Consumers Union
Consumer Federation of America
Edmonds Institute
Equal Exchange
Farm Sanctuary
Florida Certified Organic Growers and Consumers, Inc.
Food and Water Watch
Government Accountability Project
Health Care Without Harm
The Humane Society of the United States
Institute for Agriculture and Trade Policy
Institute for a Sustainable Future
Minnesota COACT (Citizens Organized Acting Together)
Minnesota Food Association
National Catholic Rural Life Conference
National Consumers League
National Environmental Trust
National Organic Coalition
Organic Consumers Association
Physicians for Social Responsibility
Physicians Committee for Responsible Medicine
Public Citizen
Safe Tables Our Priority (STOP)
Safe Alternatives for our Forest Environment
Say No To GMOs
Sierra Club
Society for Animal Protective Legislation
Southern Sustainable Agriculture Working Group
Union of Concerned Scientists
Washington Biotechnology Action Council
Western Sustainable Agriculture Working Group

Posted June 24, 2007

How Safe Is The Food Supply? BusinessWeek (May 21, 2007)

The hamstrung FDA may be unable to prevent a contamination crisis.

BusinessWeek, 5/21/07

MAY 21, 2007
NEWS & INSIGHTS

How Safe Is The Food Supply?

The hamstrung FDA may be unable to prevent a contamination crisis

Tainted ingredients in pet food may have shocked most Americans, but not William Hubbard. As a longtime top policy official at the Food & Drug Administration, Hubbard a decade ago spotted two worrisome trends. Food imports were rising dramatically at the same time the FDA's ability to police the food supply was in decline. Agency officials tried to stem the tide, but their plans didn't get funded or passed by Congress. "We've been warning about food safety since the '90s," says Hubbard, who left the agency in 2005. "Now the people at the FDA are frustrated. They have good solutions, but they can't do anything."

Nor is Peter Kovacs surprised by the latest spate of food frights. Kovacs has spent four decades in the ingredient industry as an executive and consultant. Top-tier companies like Kraft Foods Inc. (KFT ) and Nestlé (NSRGY ) have learned how to guarantee the safety of their products for human consumption, he says. They trace ingredients back to their source and regularly test them to ensure quality. The very survival of their brands depends on it. But not all companies are as diligent, especially when the risks seem lower, as with animal food. In fact, contaminated pet food is just one tiny part of a huge problem. "The U.S. is sitting on a powder keg," he says.

That powder keg hasn't exploded--yet. But every month there are a surprising number of near misses. Europe just had a scare from harmful bacteria in vitamin A from China that nearly got into infant formula. And in the past few weeks alone, the FDA has issued warnings or recalls for brands of milk, olives, bottled water, bread, prepared fruit trays, melons, oysters, and peanut butter. The pathogens or contaminants implicated in such scares form an unholy litany: salmonella, listeria, norovirus, nitric acid, arsenic, even wire fragments. Toxins such as lead routinely show up in vitamins and dietary supplements.

SHOCK TO THE SYSTEM
These known cases make up a tiny fraction of the overall problem--an estimated 76 million illnesses and 5,000 deaths in the U.S. from food poisoning each year. Meanwhile, imports of food, some from countries without strict controls, soared to more than 9 million shipments last yeara doubling since 2002. The cash-strapped FDA is able to inspect less than 1% of imports. It's a recipe for disaster. "Our food-safety system in this country is broken," warned former FDA Commissioner Dr. David A. Kessler at a recent congressional hearing.

Few incidents ever have a body count high enough to shock the country into making fundamental changes. Overall, "we do have a very safe food supply," says Sanford A. Miller, former director of the FDA's Center for Food Safety & Applied Nutrition. But the alarms over pet food and vitamin A have lit a fire under lawmakers and executives. On May 2 the Senate rushed to pass a bill by a vote of 94-0 giving the FDA more responsibilities, such as creating databases of adulterated food. Meanwhile, food producers have been holding emergency meetings with suppliers, looking for problems in their factories or supply chains. Companies are "feverishly examining their own purchasing policies and trying to ensure they are followed," says Kovacs.

The first big lesson from the current scares is that food producers have to do more themselves. "It is absolutely appropriate to put the responsibility on the companies," says Alexander Filz, spokesman for Swiss-based DSM Nutritional Products, the world's largest ingredient maker. Too often, though, consumers get hurt before companies take action. Natural Selection Foods in San Juan Bautista, Calif., learned this the hard way last year when its spinach was linked to 204 illnesses and three deaths from contamination with a deadly strain of E. coli. The company now spends millions of extra dollars a year testing everything from seeds and irrigation water to processed salad greens for pathogens. Few of its competitors do the same. But "knowing what we know now, it's the right way to go," says Natural Selection Foods President Charles Sweat.

ConAgra Foods Inc. (CAG ) also has taken extra precautions. In February, the company was forced to recall Peter Pan peanut butter because of salmonella contamination. The cause: a leaky roof in a Sylvester (Ga.) plant that allowed peanuts to get wet and bacteria to grow. The company spent more than $15 million to fix the problems and upgrade the plant, and hired a top food-safety expert. "Some companies are highly committed to food safety. Others are just looking for ways to cut costs," says Michael Doyle, director of the Center for Food Safety at the University of Georgia, who has worked with both ConAgra and Natural Selection Foods. "I've been incredibly impressed with the commitments [they] have made."

Spotting problems in fields or factories may be the easy part. The pet food scare has revealed the difficulty of ensuring that ingredients companies buy are safe. The tainted products have been traced to Chinese companies that added the chemicals melamine and cyanuric acid to wheat products to boost the apparent protein contentand the price. "Any company can be the victim of adulteration-for-profit if they don't have the proper procedures in place," explains Kovacs. "My guess is, this sort of thing has been going on for some time."

Companies are now scrambling to shore up their defenses. One key is a system to trace shipments of ingredients back to their original sources, rather than just buying from middlemen and taking their word for it. "This has forced our companies to go back and double-check their suppliers," says Sean McBride, spokesman for the Grocery Manufacturers Assn. Another safeguard seems like a no-brainer: regular testing.But this is often skipped because of the cost. Europe was spared a disaster this year when a German company testing vitamins from China spotted harmful bacteria in time to stop the supplements from being added to baby food.

Industry can only tackle part of the problem, though. Regulators have to do the rest--and there's widespread consensus that the FDA is not up to the job. "We're not even close to having a system in place that gives assurance that the food is safe," says Georgia's Doyle.

Food integrity lost

FDA unable to deal with contamination.

Bradenton Herald

May 11, 2007
Editorial

Food integrity lost

FDA unable to deal with contamination

There is, we are assured, a very low risk to humans if they happen to eat any chicken, eggs or pork from farm animals that consumed feed mixed with pet food scraps contaminated with an industrial chemical. The dose is 18,000 to 30,000 times lower than levels considered safe for consumption, the Food and Drug Administration said of the latest revelation of contamination of this nation's food chain.

Unfortunately, the same can't be said for the hundreds of Fidos and Fluffys who perished in the last two months after eating pet food contaminated with the chemical melamine, which is commonly used in plastics and acid made to sanitize pool water. The source: China.

China, one of America's biggest trading partners, source of cheap goods and respecter of few international laws regulating commerce. China, a rogue trade nation that has no law against spiking pet food with melamine because it mimics protein and thus fools foreign buyers into thinking they're getting a high-quality product. As Ji Denghui, general manager of the Chinese company that sells melamine, put it, "I don't know if there's a regulation on it. Probably not. No law or regulation says, 'Don't do it,' so everyone's doing it. The laws in China are like that, aren't they?"

Ignoring trade law

Yes, aren't they? It's the reason why China is one of the world's biggest pirates of technology and violators of copyrights and trademarks. It's why just last week it was one of 12 nations put on a "priority watch list" for failing to protect American copyrights on music, movies and other literary materials. China ignores international law as long as it can get away with doing so, as long as that advances China's economy and position in world markets.

The question is why the United States tolerates such disregard for trade laws, especially now that the pet food poison has entered the human food chain. If this batch of chicken and pork is "safe" because the dose was at a low level, how do we know the next one won't be deadly? If China has no law against putting fake protein in pet food that turns out to destroy kidneys, how do we know what adulterants they will use in future shipments of human food products? Indeed, a counterfeit syrup they put into cough and cold medicine that mimics a safe glycerin compound has figured into eight mass poisonings around the world in the last 20 years. Panama, the most recent victim, reported at least 365 deaths in 2006 from this adulterant used in anti-freeze.

A pattern of neglect

Sadly, we can no longer rely on the FDA to provide such assurance. Like so many federal agencies weakened by the anti-regulatory attitude that began in the Reagan administration and has mushroomed in the current Bush administration, FDA has had its regulatory motivation compromised and its resources slashed even as demand for food oversight has soared in the global economy. In the last five years, the volume of imports for which it is responsible has almost doubled and the number of domestic food processors has grown to 80,000. At the same time, the FDA's food safety division has had its budget cut almost in half, to $25 million, and its full-time positions cut from 950 to 817.

Currently, FDA inspects less than 1 percent of food, drugs and cosmetics import shipments.

The pet food scandal comes on the heels of recent scares over California spinach and New Jersey green onions tainted with E. coli bacteria and Georgia peanut butter bearing salmonella that killed several, sickened hundreds and led to massive recalls last year. According to the federal Centers for Disease Control there are as many as 81 million cases of food poisoning in the United States each year.

Worse, the FDA knew of the California contamination before it became public but did nothing about it. Robert Brackett, director of the FDA's food safety arm, admitted in writing to California produce growers that the FDA was aware of 18 outbreaks of food-borne illness since 1995 caused by E. coli in fresh or fresh-cut lettuce and one of spinach, but did nothing at the time. Even after the 2006 spinach recall, no fines were levied against Natural Selection Foods, the processor of the tainted spinach.

Combine that record of ambivalence with China's penchant for ignoring basic principles of honesty and safety and you have an opportunity for disaster that could dwarf the terrorist threat at the top of America's worry list. In the cheerleading for the "global economy" and eagerness to placate outlaw Chinese industrialists, it appears no one is paying attention to the greatest security peril of all: loss of the integrity of our food chain.

http://www.bradenton.com/196/story/45383.html

Food safety in doubt Sacramento Bee (April 29, 2007)

Most imports aren't checked, experts say -- so, what are we eating?

Food Safety In Doubt--Sacramento Bee, 4/29/07

Food safety in doubt

Most imports aren't checked, experts say -- so, what are we eating?

By Deb Kollars, Jim Downing and Dorsey Griffith - Bee Staff Writers
Published 12:00 am PDT Sunday, April 29, 2007

With food coming in from all corners of the earth, the simple, necessary, daily act of eating in America has become not just an exercise in the delicious, but also the awe-inspiring:

Peaches in the dead of winter. Golden curries from Asia. Cookies that stay fresh for months. Powders that turn a morning smoothie into fuel for a marathoner.

But the global dinner plate also comes with dangers, as has been painfully demonstrated in the recent scare from melamine in pet food that wound up in the human food chain.

"This whole debacle where you've got a plastic getting into a food supply shines a huge spotlight on a broken, broken system," said Elisa Odabashian, the West Coast director of Consumers Union, the nonprofit publisher of Consumer Reports.

According to consumer and food safety experts, a vast array of foods and ingredients pours into the United States every year with little or no scrutiny. Much of the food comes from countries with less stringent regulations on pesticides, processing and sanitation.

In the past, grapes from Chile, raspberries from Guatemala and onions from Mexico have sickened consumers or even led to their deaths.

In recent days consumers learned that pet food contaminated with the industrial chemical melamine had been fed to hogs destined for market, some of which were consumed.

Although no one has reported becoming ill from eating the pork, the incident has pushed worries over imported foods and ingredients to a new level and forced consumers to ask troubling questions about aspects of the food supply they may have taken for granted in the past:

Who's making all the ingredients and additives going into food these days? What's going into products whose names we often can't even pronounce? Who's keeping an eye on safety?

Only about 1 percent of food from other countries undergoes inspection at U.S. points of entry. Often, reviews include little more than a paperwork check.

"The big red strawberries in the middle of gloomy January are very pretty," Odabashian said. "But they're very likely being produced in countries with far less regulation than what we have here."

For years, the United States exported more food than it imported. Recently that balance shifted. In 2006, the nation exported $62.6 billion in food items, and imported $75.1 billion from 175 countries, a jump of more than 60 percent in the last decade, according to inflation-adjusted trade data from the U.S. Department of Agriculture's Foreign Agricultural Service.

The bulk of what Americans eat still is produced in this country. About 15 percent comes from other countries, said Michael Doyle, director of the Center for Food Safety at the University of Georgia. For some categories, he noted, imports run higher. For example, 80 percent of seafood, 50 percent of tree nuts and 45 percent of fruits eaten in this country come from elsewhere.

In addition, a growing portion of foods processed here contain ingredients of foreign origin, with China an emerging major supplier.

How much arrives from abroad is anyone's guess. Currently, seafood is the only food required to carry a label showing the country of origin.

Packages of processed foods must list only where the "final transformation" of the product took place, according to Allen Matthys, a regulatory specialist at the Grocery Manufacturers Association.

Food companies must keep records on their ingredient suppliers, but they don't have to disclose that information to the public -- or even to the government -- unless regulators suspect public health is at risk, said Benjamin England, an attorney who worked at the U.S. Food and Drug Administration for 17 years.

The nation's food inspection system is disjointed and inadequate, consumer and food safety experts said. Recent U.S. outbreaks of E. coli from contaminated spinach and salmonella from tainted peanut butter illustrate the need for a stronger food safety network, they said.

The FDA has jurisdiction over 80 percent of food produced in this country, including seafood, fresh produce and processed foods.

Yet it has only several hundred inspectors for at least 60,000 food processing plants across the nation, Doyle said. In contrast, the USDA, which oversees meat and poultry, has 7,600 inspectors for 7,000 U.S. plants.

When it comes to imports, the inspection picture is even worse.

The FDA is charged with assuring the safety of roughly 17 million product shipments each year, about two-thirds of them food. The volume has more than tripled since 1999, while the nation's inspection force has remained static in size. After the Sept. 11, 2001, terrorist attacks, the federal government created new food safety measures but has followed through on few of them.

Under agency targets, about 1 percent of import shipments are supposed to get a close look from FDA officials. Such inspections can range from simply reviewing paperwork to actually sending a product to a lab for testing, England said.

According to FDA spokesman Mike Herndon, the FDA has 558 import inspectors. England, however, said the number of full-time-equivalent staff positions devoted to work on food imports is likely less than 200.

A bigger problem is the agency's outdated tracking software, which makes it difficult for inspectors to target likely violators, England said.

Inspecting the food coming into this country is a worthwhile effort, FDA records show.

In March, FDA inspectors rejected 1,526 shipments -- mostly food but also drugs and medical devices -- from 75 countries.

China had 215 rejected shipments and India 279. A shipment of "Chilli" powder from Bangladesh was ruled "to consist in whole or in part of a filthy, putrid, or decomposed substance or be otherwise unfit for food."

The problems aren't limited to Asian exporters. A load of smoked salmon from Norway tested positive for Listeria, an often-lethal bacterium.

Many food contamination problems come from unsanitary or faulty processing. But the revelation about melamine and related chemicals turning up in two commonly used protein ingredients -- wheat gluten and rice protein concentrate -- raised a different specter: deliberate contamination for mercenary purposes by manufacturers in China. Federal officials are investigating whether the proteins were spiked with the chemicals to make them appear to have higher protein content.

The Center for Science in the Public Interest, a nonprofit consumer group in Washington, D.C., on Tuesday called for a ban on imports of wheat gluten, rice protein and other grain products from China until the FDA can certify their safety.

"This is a warning sign our system is really vulnerable," said Caroline Smith DeWaal, director of food safety for the center.

Protein sources are so widely sprinkled across Americans' diets in products with long shelf lives that it would be impossible to do an effective recall if the human food supply got contaminated, DeWaal said.

In an unprecedented move, the FDA announced last week it would start testing imports of six proteins that are used not only in pet foods, but in breads, baby formulas, protein bars and a huge array of other foods.

Targeted proteins are mostly used to make foods more nutritionally functional and appealing to consumers.

A creamier soup, a sturdier meatless sausage, a more nutritious baby formula -- all can be achieved with ingredients made from soy, wheat or corn.

Vegetable proteins can substitute for more expensive or high-cholesterol proteins, increase a product's capacity to hold water or enhance the nutritional level of a product, said John Rushing, a food science professor at North Carolina State University.

A baby formula-maker, for example, will substitute soy protein isolates in a product developed for infants allergic to milk protein. Vegetarian foods routinely substitute meat or poultry with soy protein, which can be made to taste or feel like meat.

U.S. consumers have grown accustomed to the variety of choices afforded by protein additives, said Christine Bruhn, director of the Center for Consumer Research at UC Davis.

"There are a number of ingredients that food technologists have found that increase their appeal, their taste and texture," she said. The additives make foods more convenient, she added, and can lengthen shelf lives.

Vegetable-based additives also are a cheaper source of protein, Rushing said. They can be added to dried soup mixes to bolster protein content or can be used as extenders for more expensive protein sources such as beef.

With constant pressure to cut costs, U.S. food companies increasingly turn to foreign suppliers for lower priced soy, corn and wheat protein ingredients.

"It's cheaper, and some places do an excellent job of marketing," Rushing said.

Consumer watchdogs believe labels should carry more information about where ingredients originate. But some industry experts said it would be impractical to do so.

"The label would be as long as your arm," said Daniel Fabricant, vice president of scientific and regulatory affairs for the Natural Products Association in Washington, D.C.

According to Carl Nielsen, who directed the FDA's import inspection programs from 1999 to 2005, it is going to take more than changing labels or adding more inspectors to ensure the safety of food imports. The entire system needs an overhaul, he said.

"It's not a matter of throwing more resources at the current system," Nielsen said. "The system has to be fixed."

New mad cow discovered in Canada brings total to 9 News-Medical.net (Feb. 12 2007)

The Canadian Food Inspection Agency (CFIA) says there has been another case of bovine spongiform encephalopathy (BSE) in Canadian cattle.

Chicken over Chips Washington Post (August 30, 2006)

The chemical acrylamide, a probable carcinogen, has been found in fried starchy foods, especially potato chips and French fries.

USDA Issues Final Rule on Organic Standards Natural Products Insider (June 8, 2006)

The USDA published a final rule in the June 7, 2006, Federal Register revising the National Organic Program (NOP) regulations for compliance with the Harvey v. Johanns lawsuit and Congressional amendments made in late 2005 to the Organic Food Production Act (OFPA).

As 'organic' goes mainstream, will standards suffer? The Christian Science Monitor (May 17, 2006)

Advocates are cheered by the growing appeal of organic foods. But shoppers, confused by labels, don't always get what they think they paid for.

Wrongly Blaming The FDA Washington Post (May 8, 2006)

Last month the Government Accountability Office released another report criticizing the Food and Drug Administration's efforts to ensure the safety of prescription drugs.

The falling prices of organic food Palm Beach Post (May 4, 2006)

As Wal-Mart doubles organic options this month, will the movement go mainstream?

Growing organic Daily Brun (May 1, 2006)

The national popularity of organic foods has continued to increase over the past decade, and UCLA students and officials are looking to jump on board with plans to include several organic food options at on-campus eateries.

Canada's mad cow case puts pressure on USDA Christian Science Moniter (April 20, 2006)

This week's news about a case of mad cow disease in Canada, the eighth confirmed incident in North America, has led to calls for a ban on imports of Canadian cattle and a permanent ban on sick or injured cattle ("downer" cows) being allowed to enter the human food chain.

Japan confirms 25th mad cow disease case Forbes (April 19, 2006)

Japan confirmed its 25th case of mad cow disease, amid growing US pressure on Tokyo to resume US beef imports stopped twice over fears of the brain-wasting disease.

EU commission 'admitted GM food uncertainty' Guardian Unlimited, UK (April 18, 2006)

The European commission has been approving genetically modified crops for human consumption while secretly warning about their impact on health and the environment, a report published today reveals.

Mad-cow disease confirmed in Canada CNN (April 17, 2006)

The Canadian government said Sunday that it has confirmed a case of mad-cow disease in a cow in British Columbia.

Group to revisit animal ID program in 2007 Brenham Banner-Press
(April 5, 2006)

The Texas Animal Health Commission announced Tuesday that it would wait until next year to develop mandatory premises registration regulations for places that livestock and fowl are held, handled or managed.

Local farmers fear costs of tracking mad cow disease WATE, TN
(April 2, 2006)

Proposed legislation by the U.S. Department of Agriculture would force people to implant electronic tracking devices in their pets and livestock, at the owners' expense.

Buying organic Portsmouth Herald (April 2, 2006)

A decade ago, organic foods were hard to find and made a definite hole in the wallet. Over the past few years, however, there has been increasing demand for these food items that are better for the body and for the environment.

Meatpacker sues U.S. for right to do mad cow tests USA Today
(March 23, 2006)

Meatpacker John Stewart has sued the U.S. government to provide it with cattle testing kits so his Kansas company can prove to customers, especially in mad cow-leery Japan, that its beef is safe.

U.S. still unable to track diseased livestock The Seattle Times
(March 19, 2006)

Investigators may never figure out where the Alabama cow with mad-cow disease was born and raised, in part because the United States lacks a livestock-tracking system the Bush administration promised two years ago.

Japan confirms case of mad cow disease MSNBC (March 17, 2006)

Officials in Japan have confirmed the country's first case of mad cow disease in cattle raised to provide meat, an official of the Health Ministry said Friday.

USDA aims to reduce Salmonella in meat and poultry CIDRAP
(March 6, 2006)

The US Department of Agriculture (USDA) recently announced a new initiative to reduce Salmonella contamination in raw meat and poultry, mainly by focusing more effort on processing facilities that need improvement and reporting test results faster.

NIMF footer

Take Action | Newsroom | Learn More | Share Your Story | Discuss the Issues | Blog | Español

February 09, 2006

February 01, 2006

January 31, 2006

January 05, 2006

December 06, 2005

November 16, 2005

October 26, 2005

October 20, 2005

September 22, 2005

July 01, 2005

June 29, 2005

June 13, 2005

June 08, 2005

April 18, 2005

April 15, 2005

April 08, 2005

April 07, 2005

March 30, 2005

March 19, 2005

March 15, 2005

March 14, 2005

March 07, 2005

February 25, 2005

February 16, 2005

February 07, 2005

January 11, 2005

January 05, 2005

December 16, 2004

December 09, 2004

November 25, 2004

November 23, 2004

November 18, 2004

November 17, 2004

November 16, 2004

November 15, 2004

November 13, 2004