Maine Organic Farmers and Gardeners Association
News

News

COVID-19 Issue Spotlight: Food Justice

July 17, 2020 – Maine Initiatives – How Maine Initiatives’ grantees are creating systems that promote food security and food sovereignty, particularly for Maine’s Immigrant and Tribal communities, demonstrating that food justice is a racial justice issue.

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Adoption of Genetically Engineered Crops in the U.S.

July 17, 2020 - USDA Economic Research Service (ERS) – More than 90% of U.S. corn, upland cotton and soybeans are produced using GE varieties that are herbicide-tolerant, insect-resistant or stacked varieties that combine both traits.

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EPA Scales Back Requirements for Pesticide Testing on Fish

July 15, 2020 – By Sylvia Carignan, Bloomberg Law – The EPA announced Wednesday it will allow pesticide producers to forego certain tests on live fish, which can indicate whether the chemicals accumulate in their bodies and enter the food chain.

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USDA Hasn’t Helped Small Farmers in Pandemic, Lawmakers Say

July 14, 2020 – By By Chuck Abbott, Successful Farming – The USDA has ignored small diversified farms in its $16 billion coronavirus relief program despite specific instructions from Congress to help them, said two U.S. lawmakers on Monday. Wheat growers said they deserved broader coverage, including payments on this year’s crop. The USDA has disbursed $5.9 billion since payments began in early June, with $2.6 billion going to cattle producers.

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High Levels of Bayer’s Weedkiller Found in Hummus, Chickpeas

July 14, 2020 – Environmental Working Group – Independent laboratory tests commissioned by the Environmental Working Group found glyphosate, the notorious weedkiller linked to cancer, in more than 80 percent of non-organic hummus and chickpeas samples, and detected at far lower levels in several organic versions.

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Food Companies Step Up Funding for Organic Farming Research

July 13, 2020 – By Meg Wilcox, Civil Eats – For almost 20 years, Stephen Jones developed wheat varieties for white commodity wheat flour, but he never liked it much. So when the Washington State University (WSU) researcher was offered the chance to move to Washington’s Skagit Valley 10 years ago, he gladly shifted gears. Jones founded The Bread Lab, a multi-disciplinary research center at WSU that works with local farmers, chefs and consumers to breed new organic wheat and barley varieties with higher yields, better taste, and more nutritional value.

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