In a recent article in the UK’s Jewish Chronicle, Michael Green of our ally across the pond, Swords and Ploughshares, writes about the questionable kashrut status of genetically modified foods:
A long tradition of Jewish thinkers has emphasised the importance of protecting the natural environment, but Jewish voices have failed to reach a consensus since GM food hit the shops in 1996. . .
As Jonathan Sacks puts it, God and man are “partners in the work of creation”. The ancient covenant is mirrored in the modern concept of sustainability which seeks to “meet the needs of the present [generation] without compromising the ability of future generations to meet their own needs”. Or, in biblical terms, the environment must be preserved l’dor v’dor, from generation to generation.
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I just got back from presenting at 4 area conferences for the NY State School Nutrition Association. This is a professional organization that helps support and educate cafeteria workers. This year’s theme was Farm to School Programs. Getting more local fruits, grains, and vegetables into the schools makes sense for children’s health, local economies, school budgets, and the preservation of farmlands. Other presenters included local farmers, and folks from the NYS Farm Bureau. Promoting local agriculture and economies was something that everyone there agreed with, and there was a lot of useful information presented by some very passionate and well-informed people. I felt welcomed, even with my more ‘radical’ viewpoints, and was given a good forum to present my ideas, as well as my songs - I really enjoyed myself.
On the other hand, I am constantly surprised to be reminded that most of the attendees, which included cafeteria managers as well as staff, had little knowledge of nutrition beyond the basic USDA requirements.
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Or at least, that chicken wasn’t a happy one. Eat happy chickens.
If the science of cloning can take stem cells and regrow organs and tissues such as stomachs, skin, and muscle then here’s a creepily not too distant question: Will you one day purchase meat which is grown in a vat rather than slaughtered from an animal?
Says Jason Matheny, the leader of a team to do just that, “With a single cell, you could theoretically produce the world’s annual meat supply. And you could do it in a way that’s better for the environment and human health. In the long term, this is a very feasible idea.”
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While perusing the weekly farmer’s market on 48th and 2nd Ave, I stumbled across this stunning piece of vegetable — Romanesca cauliflower.
Bringing it home to the office resulted in a cacophony of opposing exclamations. Someone declared how ugly it was, while our top Fresh Frum the Kitchen contributor declared there was no greater proof of a divine design in nature.
This of course immediately led to speculation on whether this piece of vegetable was natural or a genetically-modified marketing ploy. Hybrid? Cross-bred? Genetically tinkered? Did it even matter?
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The cranberry bogs of New England are flooding in warmer weather and soon Canada will overtake the US in production of cold weather goodies, according to the brilliant food writer, 
