by Daisy Luther This article originally appeared as a guest post on Eat Local Grown What’s the most controversial topic at the grocery store these days? It’s GMOs. Should you consume them? Are they okay in moderation? Should you strictly avoid them at all times?…
by Arjun Walia Our modern-day food industry has become quite the debacle, with chemicals being sprayed all over our fruits and vegetables, to genetically modifying to processed food. As a result, the world has seen a large resistance to modern-day food practices, and the resistance…
By Heather Callaghan As demand for fresh raw milk from grass-fed cows rises, so do the calls for scrutiny. Believe me when I say that governmental sights are set on all dairy producers as grounds for the next potential terrorist threat – more on that…
Bayer CropScience has launched a new soy product range. The corporation has started selling glyphosate and glufosinate resistant GMO soy seed under the brand name Credenz. Other varieties which have added resistance against so called HPPD herbicides are to follow at a later date. Dirk…
By April McCarthy There is no doubt that consumer awareness and concern about the lives led by animals raised for food is on the rise. Ethical concerns are playing an increasingly important role in purchasing decisions. It seems that egg producers — perhaps more than…
by Joe Wright Even though climate change has taken center stage in the nation’s environmental debate, the well-documented and persistent threats of factory farming continue to accumulate across the country. Whether it’s the health effects of production and run-off from Concentrated Animal Feeding Operations (as…
by Heather Callaghan Spices have become lauded for their many health benefits in recent years. You can use them to simply doctor up your foods if you don’t have time or money for diet overhaul or supplements. They can be purchased at incredibly reduced prices…
By Heather Callaghan It’s only been 5 years since consumers slowly started hearing about a secret ingredient that has resided in some meat products for 20 years, now dubbed “pink slime.” To hear the American Meat President talk of ammonium hydroxide gas treated “Lean Finely…
By Heather Callaghan Imagine you own and run an all-natural sweetener factory. You walk into work and all the employees are sprawled out dead – on the floors, over railings, in the vats. They’ve been gassed; poisoned. Your immune system is slightly stronger so you…
By Natural Blaze The old maxim that if you knew how sausage was made you would never eat it has been highlighted by many undercover videos taken by employees of factory farming operations and activists alike. In response, the industry has increasingly lobbied for “Ag-Gag”…
