NOSB Proposal would Modify Organic Standards to Aid Corporations - Send Comments by April 10th

The National Organic Standards Board (NOSB) has proposed several changes to the current regulation of organic foods. Current organic standards do not allow the use of genetically modified organisms (GMOs), pesticides, or synthetic additives in organic products.

Under current regulations, all synthetic additives, regardless of their claims of "nutritional value," must be petitioned for, thoroughly studied for their safety in human consumption and environmental sustainability, and finally approved by the USDA before they can be administered to any organic food product.

The NOSB's proposal, however, would entirely banish this regulatory process, and allow for the unregulated and unrestricted use of any non-organic, synthetic additive (even those that are genetically engineered or chemically produced) on the market to be added to organic foods as long as the additive can claim "nutritional value."

This proposal would degrade the quality of the USDA Organic label and contaminate organic products. Large organic corporations are ruthlessly promoting this proposal as it would allow for them to use additives to advertise "nutritional" claims and gain greater control of the market, while simultaneously crowding out small farmers and increasing profits.

Additional proposals seek to reduce the indoor and outdoor space requirements for chickens and pigs, while unnecessarily increasing the space requirement of cows, which would force many small organic farms to send money to rebuild barns in order to meet those requirements.

These proposals are in direct opposition to the foundational ideology of organic foods. Organic consumers must take immediate action to stop these proposal! Please submit your comments to the NOSB by April 10th.

Please click on the organization's name to view their action alert and how to submit a comment.

Cornucopia Institute
Weston A. Price Foundation
Organic Consumers Association

No Chai Like Slow Chai

www.tryufm.org.

There's No Chai Like "Slow Chai"

You can go to UFM and sign up for this class

Why "Slow Chai"? Because you will need a full 30 minutes to make sure to bring out the flavors of the spices. There's a real art to making chai taste just right! It's in the details, and this class will provide the details. You may want to bring a note pad and pencil. Ana Franklin lived for a year in India when she was 18/19 years old. During that time she had occasion to taste "chai" as it is prepared in South India with lots of spices and plenty of creamy water buffalo's milk and, of course jaggary, the brown, unrefined sugar that is most often used. This kind of tea is more of a dessert than a drink, so it is not on the "healthy foods" list, but it is tasty as a treat now and then.

There are 6 openings remaining at this time.

Upcoming Classes

Two People’s/UFM summer classes/People's Education Committee Classes:

Got (Raw) Milk? Learn about the benefits of raw milk and raw milk products; Unpasteurized, farm-fresh milk is mother nature's most perfect food. During this class, you will discover the differences between pasteurized and unpasteurized milk, the political history of raw milk in American and in Kansas, and how to find quality sources of raw milk for you and your family. Learn how to utilize raw milk at home by making raw milk products such as butter, cheese, and buttermilk. The class will especially focus on two milk products, providing step-by-step instructions for making milk kefir and yogurt. Whether you're unsure about what raw milk is or you've been drinking it for years, this class is essential for all people who want a healthy lifestyle.

Saturday, May 21, UFM Fireplace room, 2-4pm

Instructors: Stephanie Schiefelbein & Deane Lehmann

Food Matters: A movie screening that will inspire your stomach and your thoughts! The goal of Food Matters, the 2008 feature-length documentary film, is to communicate this quote by Hippocrates: "Let thy Food be thy Medicine and thy Medicine be thy Food". Their website, www.foodmatters.tv, further explains the film's main message, "With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide 'sickness industry' and gives people some scientifically verifiable solutions for overcoming illness naturally." All are welcome to come and nourish your body, mind, and soul with Food Matters, snacks, friends, and though-provoking discussion.
Thursday, July 14th at 7pm, Auditorium, Manhattan Public Library

Instructors: Stephanie Schiefelbein

1 People’s/UFM fall classes:

(draft) How to interpret food labels

Learn how to navigating the organic and natural food aisle: How to interpret food labels, and find the best sources of food and information about organic and natural living. When walking down the organic food aisle of the grocery store, the choices can be overwhelming. What do these health claims mean? How do I pronounce that word on the list of ingredients? Where did this product come from? Which product should I chose? This workshop will delve into the intricacies of the language used by organic food products and give an overview of the evolving landscape of the organic food industry. Our goal is to educate organic foods consumers so they are armed with the knowledge and information necessary to be confident in their pursuit of finding the good stuff!

Location: UFM fireplace room (we have reserved the room)

Saturday August 20th 2-4pm

Instructors: Stephanie Schiefelbein & Jenny Guilford

Instructor bio:

Stephanie Schiefelbein is employed by Kansas State University as an Undergraduate Specialist at Hale Library. She is also pursuing a graduate certificate in Professional Communication. Stephanie is originally from Minnesota and completed her undergraduate degree in Wisconsin. A passionate supporter of raw milk, alternative health, and organic, nutrient-dense foods, she tries to lives as naturally as possible, consuming limited processed foods, committed to homemade food products, and living sugar-free and gluten-free. Stephanie attended the 2nd Annual Raw Milk Symposium and struggled with farmers in the legal battles over raw milk in Wisconsin. She is currently a member of the Weston A. Price Foundation, the Farm-to-Consumer Foundation, and the Education Committee of People's Grocery. In the future, Stephanie is considering pursuing a master's degree in Community Health Education.

Kombucha Class

The kombucha class for Saturday, March 5^th, 2-4pm in the UFM Fireplace room

GMO Monsanto

Have you seen anything about the following message:
Dear Friend,

I just took action calling on Secretary Vilsack and President Obama to reject the approval of Monsanto's GMO alfalfa and protect the integrity of organics. Approving GMO alfalfa will destroy the integrity of and access to many organic foods, as well as the livelihoods of thousands of organic farmers.

The approval of GMO alfalfa is only days away and the Obama administration needs to hear from you and all of your friends who care about organics. It is outrageous to risk the contamination of the organic dairy industry simply for Monsanto's corporate profits.

Please take a moment to let Vilsack and President Obama know that you care about organic integrity by following this link from Food Democracy Now! Then please pass this on.

http://action.fooddemocracynow.org/sign/kiss_your_organics_goodbye/?referring_akid=.222391.j38_Yz&source=taf

Every voice counts!

Thank you!