Blogs | November 2015

Research Yields More Nutritious, Sustainable and Delicious Grains

Field crops such as wheat, which are grown on large-scale acreage, present organic growers with unique challenges in managing weeds, pests and fertility. Dr. Stephen Jones, a professor in the Department of Crop and Soil Sciences at Washington State University and Director of the WSU Bread Lab, received several OFRF research grants between 2001 and 2003 in support of his development of wheat varieties for organic farmers.

Today, Jones continues to breed wheat for sustainable, perennial and organic systems. He was featured in the Sunday New York Times Magazine on November 1st. In the article, Bread is Broken, Jones explains the history of wheat—from preindustrial wheat, which once “was a living library of flavors,” to modern technologies where “whiteness, hardness and uniformity took precedence over flavor, nutrition and novelty.”

Retailers Turn Down Genetically-Modified Salmon, GMO Labeling Debate Continues

Even though AquAdvantage salmon, the first major genetically modified animal product deemed safe for human consumption by the FDA, won’t be available for two years, several major retailers have already taken a stand. Among others, Costco, Safeway, Trader Joe’s and Target have said they will not sell the GMO fish produced by Massachusetts-based company, AquaBounty.

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