Two days ago, in the New York Times Business Day section, writer Danny Hakim wrote something about genetically modified crops that people might actually read and believe.
Mr. Hakim reports that despite focus on gmo crops in Canada and the U.S. crop yields have been disappointing, rivalling yields in Europe where gmo’s are prohibited.
Not only that, but herbicide use has increased in the United States, which has fallen behind France in “reducing the overall use of pesticides, which includes both herbicides and insecticides.” So you see, the Europeans, particularly the French are RIGHT. But of course they are!
There are many other potential issues with gmo’s, not the least being possible effects on human health and how gmo’s have affected seed saving throughout the world.
I want to share this with you all because gmo’s affect everything we eat, and everything we enjoy about being in the kitchen and at the table together. The more we focus on yield, and methods untested over the long term, the more we risk losing what we love so much – food that tastes of what it is.
It may seem a far cry from gmo’s to the farmer with the hardworking hands at the market, but the distance isn’t that great. Part of making sure that small farms can thrive is to be aware of what the issues are, and this article is a big piece of the puzzle. I just wanted to share it with you.
Bon Appétit, and here’s a recipe to carry you on through autumn!
[ultimate-recipe id=”7255″ template=”default”]
