Bohemian Mojo’s FoodFight column occasionally points the finger at biotech agri-giant Monsanto but today, pardon the pun, we’re DuPonting the finger at DuPont.
The DuPont corporation is the largest seed producing company in the world and by many accounts it’s as slippery as one of its other major, manufactured, products Teflon.
Like its rival Monsanto (more of their ‘rivalry’ later) it spends huge tranches of cash to push its agenda and that’s to exercise corporate control over the food we eat.
Stilton is a protected designation of origin cheese and in order to be called Stilton must be from one of three counties; either Derbyshire, Leicestershire, or Nottinghamshire in the U.K. Sharp and pungent with a creamy earthiness; stilton cheese is traditionally enjoyed with a nice glass of port. Tonight’s cheese is actually accompanying dinner so no port is on the scene, although a nice glass of shiraz seems to be holding its own with the strong stilton flavors.
Interested in a nice dose of asthma medication with your next fast food burger or serving of bacon? If you’re eating conventional meat raised in a CAFO then chances are that’s just what you’re getting.Ractopamine is a type of beta-agonist. Beta-agonists are drugs initially used as intervention for asthma sufferers. As an inhalant they stimulate dilation of the smooth muscle of the lungs and allow for ease in breathing. When injected into the body rather than inhaled beta-agonists decrease smooth muscle activity in the body.
No, it’s another powerful herbicide produced by Monsanto and a couple of other companies like German leviathan BASF that’s been branded a villain this time. It’s called dicamba. This month two US states, Missouri and Arkansas, have banned dicamba after a mass of complaints about a problem called drift. Nice word drift, it conjures up visions of floating down a river on a dinghy or drifts of wild flowers in a mountain meadow.
So what’s in a name you may ask? Well here at BohemianMojo we love when they mark out the region and heritage of great quality food. We are in fact huge fans of the protection of regional specialties afforded by the ‘geographical indicator’ rules.
These are held as vitally important in Europe where the member countries, and indeed their regions, jealously guard their traditional food origins and recipes. Of course they do. After all they are benchmarks of great quality and great taste. For consumers those geographical labels ‘indicate’ they’re on to a good thing.
For years the big food processors and their colleagues in the supermarkets have been asking one lump or two because. They were certainly talking about the sugar load in the food they sell but they might well have been talking about the effect on your children.
Let’s face it, it’s become all too obvious that the contagion of morbid obesity and diabetes begins at school age. We see the victims of this sucrose overload in school bus queues up and down the land.
Tangy, with earthy hints of sweet almost caramel notes; balsamic vinegar is the perfect accompaniment to my baked fig and goat cheese tartine.
Genuine balsamic vinegar is made from a reduction of white trebbiano grapes. There are several grades of balsamic vinegar, with the real deal stuff being produced in the Modena and Reggio Emilia regions of Italy. Traditional balsamic vinegar is protected origin (PDO) and has a long and esteemed history as a restorative tonic/digestive.