Non GMO Project - When is a Soybean Really a Pig?

YES that’s darn scary in my opinion and why do I have thoughts of the movie Soylent Green when reading this article?

Sounds like one of those horrible sci-fi movies from the 50s and 60s.

Even more horrible when you realize it isn't fiction.

Agribusiness is the reason. One example would be tomatoes, they are 'designed' to have a specific fruit size that fits picking and packing equipment, plants must also be the same size for the harvesters, must be crush-resistant, and must ripen all at once. Of course, ripening is completed by ethylene gas but it's nice if all fruits are close to being at the same stage. One thing that is not important is flavor because that is done with chemicals. If you think about it, certain things have tasted exactly the same for the past twenty or thirty years and that was done chemically because people expect the same thing every time they buy. I know my tomatoes and everything else has a different taste every time I pull them out of the garden. This year's spaghetti sauce tastes different than last year's or the year before.

Everything must be controlled down to the last detail and consumers are the reason for that because they demand every thing at any time. If I'm growing apples and they are a fall crop, how do you get them fresh in the summer? I harvest my apples, wash them, put them into a 32° cooler, and fill it with nitrogen. This is referred to as a Controlled Atmosphere (CA) room and it works well because the lack of oxygen slows the ripening process. CA rooms are pretty much organic, but the next level is chemical and wax coatings which you will see a lot of.

More people and less farmland will force agribusiness to develop new methods of 'creating' food that will not be good for us. When an industry can force (bribe) our government to deviate from a healthy CDC recommendation, it is up to the consumers to educate the government by voting them all out of office.

Maybe we'll get lucky and aliens will take over the planet.

Which is why organics become even more important along with Farmers Markets that support small family farms.
We are almost exclusively organic in our kitchen. It is rare that I buy conventional foods- produce, staples, condiments, etc Only when an organic choice is not possible.. It has become a way of life for us.

Any more details you want to share? I like plant-based but am more of a fan of the Mediterranean menu.

Not a fan of "Lab Based" or factory farmed products.

I'm in the Mediterranean diet camp-which is primarily plant based whole foods but can also include some cheese (feta especially), yogurt, keifer, fish and poultry which I include a handful of times a month. We go through multiple bottles of EVVO a month- close to a bottle per week. I've eaten this way for decades but also live by 'everything in moderation, including moderation.' Sometimes ya just have to have a piece of that cake or eat something I don't normally eat when served by a host. I learned this when I was off the beaten path in the Himalayas, the first time, and was an honored guest in a tiny village. It would have been a sin to refuse to eat the foods they served that were "off my diet". I learned to graciously accept what a host served me, especially when coming from a native village. But day to day, its plant based, whole food Mediterranean.