Frankenfoods in Your "Natural" Foods Store: Whole Foods or Whole Hypocrisy?

Frankenfoods in Your "Natural" Foods Store: Whole Foods or Whole Hypocrisy?

• By Ronnie Cummins
  Organic Consumers Association, April 12, 2011
  Straight to the Source
  
  

"The reality is that no grocery store in the United States, no matter what size or type of business, can claim they are GE-free. While we have been and will continue to be staunch supporters of non-GE foods, we are not going to mislead our customers with an inaccurate claim... We have advocated for mandatory labeling of GE foods since 1992..."

--- Whole Foods Market Internal Company Memo 1/30/2011

"Whole Foods claim they support mandatory labeling of GMOs (Genetically Modified Organisms). Well, where are the labels on the vast array of non-organic foods in their stores that contain genetically engineered soybeans, corn, canola, cottonseed oil, or sugar beets? Where are the labels on their so-called "natural" meat, eggs, or dairy products, reared on GMO grains and animal drugs?"

--- Protester in front of a San Francisco Whole Foods Market, April 11, 2011

After two decades of biotech bullying by Monsanto and Food Inc., a grassroots movement of organic consumers and farmers is rising up across the United States. Inspired by the success of their European counterparts in driving genetically engineered crops and foods off the market, not through an EU ban, but through mandatory labeling, several thousand protesters took to the streets on March 26, 2011 in 30 different cities, under the banner of "Rally for the Right to Know," and "Millions Against Monsanto."

At the same time, anti-GMO activists have stepped up the pace of grassroots lobbying, successfully pressuring state legislators in at least 14 states to introduce bills calling for mandatory labeling of genetically engineered foods.

Reflecting widespread public concern over the health and environmental hazards of GMOs, recent polls by National Public Radio and MSNBC have found that more than 90% of Americans support mandatory labeling. Mandatory labeling of GMOs, of course, is bitterly opposed by Monsanto and the supermarket lobby, who understand, as a Monsanto executive admitted, "If you put a label on genetically engineered food you might as well put a skull and crossbones on it."

Angered by the Obama administration's recent controversial approvals of GMO alfalfa, salmon, sugar beets, and corn, and the compromise or surrender of organic industry leaders, including Whole Foods, in agreeing to accept the "co-existence," of GMO and organic crops and foods, organic consumers across the U.S. have decided to take matters into their own hands.

Spearheaded by the industry watchdog group, the Organic Consumers Association, and powerful alternative health consumer networks such as NaturalNews.com and Mercola.com, millions of health and environmental-minded consumers are starting to demand that the $60 billion "natural" products industry take GMO products off their shelves, or at least clearly label them, so that consumers can seek certified organic and other GMO-free alternatives.

In an interview at the Green Festival in San Francisco on April 9, Alexis Baden-Mayer, OCA Campaign Director, explained the strategy behind the Millions Against Monsanto Truth-in-Labeling Campaign.

"Over 90% of Americans want GE-tainted foods labeled. Why? So that we can avoid buying these foods. This is a major reason why millions of us are buying certified organic products, which preclude the use of GE ingredients, as well as toxic chemicals and animal drugs. Since the politicians in Washington apparently prefer to listen to Monsanto rather than their constituents, we need to put our efforts where we currently have the most power, in our local communities, especially at the retail grocery store level, where 50 million of us are regularly buying certified organic and so-called 'natural' foods.

"What most green consumers don't understand yet, is that most of the so-called "natural" processed foods and animal products (which make up 2/3 of the sales of Whole Foods Market) that we are still buying are GMO-contaminated. Either they contain GMO ingredients like soy, corn, canola, cottonseed oil or sugar beet sweetener, or else the animals have been force-fed fed a steady diet of GMO grains and drugs.

"We need to clean up our act and walk our talk in the green and natural products sector. We need to tell natural food giants like Whole Foods or Trader Joe's that you can't claim to support GMO labeling, and then proceed to sell billions of dollars of unlabeled GMO food in your stores, greenwashed as 'natural.' We're protesting this week in front of Whole Foods Market and Trader Joe's to make our views on GMOs absolutely clear. Like our banners say: 'GMOs: Don't buy them! Don't sell them! Don't grow them!' Once we drive GMOs out of our organic and natural food stores, or at least force retailers to label them, we will then be able to turn our attention to conventional supermarkets and do the same thing."

"But this means we've got to build a mass movement of Millions Against Monsanto. By World Food Day, October 16, we plan to mobilize a powerful and unprecedented coalition that can pressure, and if necessary boycott, industry leaders such as Whole Foods and Trader Joe's..."

Across the U.S. and the world, people are fed up. Moving beyond ineffectual compromise and co-existence with a greenwashed business-as-usual and politics-as-usual, more and more of us are drawing lines in the sand. Nuclear power, genetic engineering, dirty coal and other out-of-control technologies have revealed themselves for what they really are: deadly threats to our survival. Monsanto has deservedly become one of the most hated corporations on earth. It's time to drive their evil products out of the marketplace, starting with the green or natural products sector, utilizing the most powerful tools at our disposal, public education, agitation, and Truth-in-Labeling. Get up. Stand up for your rights. Join the Millions Against Monsanto Campaign. http://www.MillionsAgainstMonsanto.org

Onion & Ginger Thuvaiyal!

Thuvaiyal is a South Indian chutney, the preparation of which is very similar to a chutney. The difference between a chutney and a Thuvaiyal may be in that Thuvaiyal usually uses sauteed ingredients and chutneys are prepared with raw ingredients which are not sauteed. Thuvaiyal tastes great with rice or flatbreads. I have also used them as sandwich spreads in the past. My belated mother was a great cook. I learned to cook by watching her cook. This recipe has its roots in my mother's recipe.

Ingredients:

1. 1 cup of Yellow Split Peas (Channa Dal)
2. Two pieces of ginger root, say the size of your thumb?
3. 1 Large onion, diced
4. 2 curry leaves
5. 1 cup of shredded coconut (fresh or fresh-frozen or dry)
6. 6 Red Chilies
7. A dash of Asafoetida powder
8. 1 Tbsp of Coconut oil
9. 1 Tbsp chopped cilantro
10. 1/2 Tsp Tamarind paste

Preparation:

1. In a heave-bottomed pan, heat up the oil. Add the asafoetida, Channa Dal, Red chilies.
2. Turn down the heat to low and add the diced onions. Stir frequently and remove from pan once the onions start to caramelize. By now, the Channa Dal should be roughly light brownish in color.
3. Let this mixture cool a bit. 
4. Blend the mixture, coconut, ginger and the curry leaves in a blender or food processor, coarsely. Making it into a fine paste is okay, but coarse is preferable. The coarse mixture hits a different set of high notes in your palette when you eat it and it is so much more fun!
5. Add a pinch of salt. Garnish with cilantro.

Here is how my prep looked!

Bon Appetit' :)

Tomato & Pineapple Rasam!

Rasam is a South Indian soup, which is served with rice, in traditional South Indian meals. Way back in time, several hundred years ago, when I was in college, we had a cook at the mess hall who would prepare Rasam with Pineapple chunks in it. I used to love his food. 

Anyways, to cut the long story short, I wanted to prepare Pineapple Rasam.I like my soups rather thick and not too runny. So, I had to improvise. Here is how I did it.

Ingredients:

1. 2 cups of cooked Dal (Yellow Lentils)
2. 4 Large tomatoes, diced
3. 6 curry leaves, whole or shredded
4. 1 cup of fresh or canned Pineapple chunks
5. 1 Tsp Mustard seeds
6. 1 Tsp cumin seeds
7. 2 Tbsp Ghee
8. A dash of Asafoetida powder
9. 1 Tbsp chopped cilantro 
10. 2 Tbsp of Rasam Powder (I buy this from the local Indian Grocer, MTR makes a good Rasam Powder). I also know how to make Rasam Powder from scratch, but using the ready-made Rasam Powder fits the bill when pressed for time.

Preparation:

1. In a large sauce pan, heat up the Ghee. Add the asafoetida, mustard seeds, let splutter.
2. Turn down the heat to low and add the Tomatoes, cumin seeds, curry leaves.
3. Next, add the cooked Dal, 1.5-2 cups of water and cook for a few minutes on high. You want the tomatoes cooked, but not mushy!
4. Add the Pineapple pieces and cook for a few more minutes on low.
5. Add a pinch of salt. Garnish with cilantro.
6. Mix thoroughly!

 Here is how my prep looked!

Did I mention that I am a big Pineapple lover? I could live on Pineapples if only it provided all the nutrition one needs!

Rasam prepared the way I have described will be sweet and sorta sour at the same time. You may add more water to it, if you like your Rasam not so thick.

Bon Appetit' :)

Asian Flat Beans Stirfry!

Two weekends ago, I made Stir-fried Asian Flat Beans. I haven't had Asian Green Beans in a very long time and it was indeed quite a treat! For those who may not know what Asian Flat Beans are, here is a picture.

Ingredients:

1. 1 LB Asian Flat Beans, diced
2. 6 curry leaves, whole or shredded
3. 4 Red Chilies
4. 1 Tbsp chopped ginger
5. 1 Tsp Mustard seeds
6. 1 Tsp Urad dal
7. 2 Tbsp coconut oil
8. 4 Tbsp shredded coconut (fresh/fresh-frozen/dry)
9. A dash of Asafoetida powder
10. 1 Tbsp chopped cilantro

Preparation:

1. In a large pan, heat up the coconut oil. Add the asafoetida, mustard seeds, let splutter.
2. Turn down the heat to low and add the red chilies, Urad dal, curry leaves, coconut and the ginger.
3. Next, add the diced Asian Flat Beans and cook for a few minutes on medium.
4. Put the lid back on the pot and let the beans cook on low heat. Putting the lid back on kinda steams the beans, Al Dente, but not mushy!
5. Add a pinch of salt. Garnish with cilantro.
6. Mix thoroughly!

 Here is how my prep looked!

This stir-fry can be eaten as is or with rice or flat breads.

Bon Appetit' :)