Continued Discussion on GMOs, April 2 & 3, 2004

Waitsfield Flatbread Kitchen- Friday and Saturday April 2 & 3, 2004
Tonight’s menu and baking are dedicated to:

Continued Discussion on GMOs

Perhaps it’s a case of money talks…
In North Dakota the wheat farmers stand to lose $190 million in wheat sales to Japan, as Japanese consumer and food-industry groups are saying they won’t buy wheat from the United States if it has been genetically modified.
Our neighbor to the north, Canada, is trying to resist agrochemical giant Monsanto’s Genetically Modified wheat. The Canadian Wheat Board says consumers from countries demanding no GM organism is present in wheat amount to 87 percent of those who buy Canadian wheat, which represents 20 percent of sales on the world market.

In Vermont? More than 100 conventional Vermont dairy farmers and hundreds of organic producers have expressed opposition to this technology to the Legislature. Farmers, both organic and conventional, are very concerned about GMO crops contaminating their fields.
In a recent survey of Vermont organic farmers, 89 percent stated that their crops were at risk of GMO contamination now or in the future. Ninety-six percent said they would lose market opportunities if their crops were contaminated. Organic farming is one of the most promising and fastest growing areas of agriculture in Vermont. In Vermont 79 towns have passed resolutions imploring Vermont legislators to enact strict regulations on releases of GMO’s.
Despite the potential health risks of genetically modified organisms…

· Insecticide toxin in every cell of a corn plant
· Increasing herbicide use on GMO plants
· Irreversible changes to wild plant gene populations
· Transgenic rice containing human insulin-like growth factor, known to
promote cancer,

…to name a just few, maybe it will be the potential loss of agriculture business both internationally and domestically that will finally catch the ears and hearts of decision makers, and stop the proliferation of GMO’s.

Thanks for coming tonight…we love to bake for you.

Love, Jen

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