As Donald Trump and Ted Cruz face off over ethanol, the argument is of far greater consequence for the climate than the 2016 presidential race.
Factory farms are animal concentration camps.
Milk protein concentrate is in thousands of the things we eat, but there’s no government oversight ensuring that this ingredient is safe for consumers.
Sugar haunts too much of what we eat these days.
In her debut guest column, Jill Richardson challenges big food companies to boast about their penchant for these modified crops if they’re so wonderful.
If the products they sell us are as great as they say, what are General Mills, Kraft, and other processed food giants hiding?
Don’t fret about the genetic engineering.
Scientists have figured out a way to genetically engineer the flavor back into industrial tomatoes that taste no better than their shipping cartons.
The future of food and farming depends on it.
So much of Monsanto’s poison was spread in the past decade that weeds naturally developed a resistance to it.
An alarming percentage of the fish found in creeks contaminated by J.R. Simplot’s phosphate mining operations in Idaho are grossly deformed.
Between 70 and 80 percent of the processed foods Americans eat contain genetically modified ingredients.
Your family’s “natural” granola may contain toxic chemicals and sewage sludge.
The world can feed itself, without corporate America’s science-experiment crops and expensive chemicals.
To make real, lasting improvements in our food system, we have to get to the root of the problem.