EAST GROCERY NEWS — Non-GMO Project, and a Recipe for Quinoa Pancakes
This summer several of us went to food shows and workshops presented by distributors and professionals in the Natural Foods Industry. One of the topics covered at the workshops was the Non-GMO Verified Project.
There is a LOT of buzz out there on this topic and it’s exciting to watch things happen. I find myself committed to providing our customers and members with good information so that you are better prepared to make wise food choices.
In October 2012 Bloomingfoods will celebrate National Non-GMO month with promotional pricing on selected Non-GMO verified grocery items. We will spotlight these items in the aisles and use October as a springboard for educating ourselves and our customers.
What are GMOs?
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding. Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit
What is the Non-GMO Verified Project?
“The Non-GMO Project is a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices.”
“For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. As part of the Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients.
Agricultural products are segmented into two groups: (1) those that are high-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible.”
High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011):
• Alfalfa (first planting 2011)
• Canola (approx. 90% of U.S. crop)
• Corn (approx. 88% of U.S. crop in 2011)
• Cotton (approx. 90% of U.S. crop in 2011)
• Papaya (most of Hawaiian crop; approximately 988 acres)
• Soy (approx. 94% of U.S. crop in 2011)
• Sugar Beets (approx. 95% of U.S. crop in 2010)
• Zucchini and Yellow Summer Squash (approx. 25,000 acres)
Also at high-risk: animal products such as milk, cream, butter, meat, eggs, and honey, because of contamination in feed.
Monitored Crops (those for which suspected or known incidents of contamination have occurred, and those crops which have genetically modified relatives in commercial production with which cross-pollination is possible; we test regularly to assess risk, and move to “High-Risk” category for ongoing testing if we see contamination):
• Beta vulgaris (chard, table beets)
• Brassica napa (rutabaga, Siberian kale)
• Brassica rapa (bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)
• Curcubita (acorn squash, delicata squash, patty pan squash)
Here is our position on GMOs:
• We have the right to know what’s in the food we’re eating and feeding to our families—we deserve an informed choice.
• Genetically engineered foods have not been adequately tested; it’s unethical to be putting an experimental technology into the food we feed our families.
• Nearly 50 countries require labels on GMOs, and many of these also have severe restrictions or bans against GMO food production or sale. We deserve the same level of protection and information as citizens in other nations around the world.
We are committed to ongoing collaboration with others concerned about GMOs in the food chain, including the National Cooperative Grocers Association (NCGA), the Non-GMO Project and the Just Label It campaign.
OTHER GROCERY NEWS
One of the really nice things about a food show is that most vendors offer discounts to attendees. And we’ll be passing those deals on to you! So, be looking for even more sale items in the store throughout the fall months. We also get to try new products and have brought several in to try. Look for these and more on the shelves:
Gold Mine Natural Foods Kelp Noodles, Edward & Son Bouillon Cubes, Let’s Do Organics: Cornstarch Tapioca Starch, Amande Yogurts, Cooked Perfect meatballs, Feel Good Foods eggrolls, new flavors of Oikos Greek Yogurts, Main Root Ginger Brew/Sarsaparilla/Root Beer, One Degree Bread, new flavors of Luna Bars, Larry’s Frozen Coconut Dessert, Food For Life Sprouted Flax Bread, and Lilly’s Hummus.
Nicki and Erin, in the Bloomingfoods East bulk department, have been busy putting together recipe cards for new items, sale items, and seasonal items. They’ve also put together a Bulk Cooking Guide for you to take home as a reference. Let us know what your think! Buying in bulk can really help you control food costs, while encouraging you to experiment with new tastes, textures, and products. This recipe uses Organic White Quinoa, currently on sale for $2.79 per pound in bulk. We have red and multi-colored quinoa in the bulk section, too: you might try this with those varieties, too.
CLEAN EATING QUINOA PANCAKES (Gluten-Free)
1-1/2 cup cooked quinoa
2 whole eggs
2 egg whites
1. In a large mixing bowl, combine the cooked quinoa, eggs and egg whites. Whisk until smooth and creamy.
2. Mist a cast iron or other untreated pan with oil and cook as you would any pancake. Do NOT cook these on high heat. (The outsides will burn and the insides will still be raw.) Use medium heat and cook for a little longer until golden brown.
3. Top with any natural topping such as fruit, local honey or Indiana maple syrup.
The Bulk Department has also brought in Organic Unsweetened Coconut Flakes and Roasted Unsalted Pistachios. Enjoy!
Welcome to a new crop of Grocery employees!
As usual, with the end of summer/beginning of the school year, we experience a bit of a revolving door phenomenon with the staff. Please say hello to our new coworkers:
Some sad news to pass on…..Organic Valley has discontinued its production of Organic Orange Juice with Pulp due to crop failure in Florida. If and when they make it available again, we’ll be sure to get it back on the shelf.
Seasonal news from our local P6 friends at Peacetree Mountain Truffles! Check out the fall flavors of these awesome truffle cookie treats: S’mores, Gingersnap, Snickerdoodle, Irish Crème Coffee, Crème Brulee, Caramel Apple and Pumpkin! You can find these gems permanently located in the refrigerated case at the end of Aisles 1 and 2.
Check out our new local product from a Principle Six family-owned farm right here in Bloomington: Snyder Farms Spicy Mustard made with mango, applesauce and habaneros!
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