How To Use this Site

All relevant information about using the site  can be found above on the Black Bar, as well as all available minutes, the 2011 Annual Reports and the complete Bylaws with Amendments. Click on the appropriate heading to access them. -admin-

Posted in About Co-op, Board News, News from the Co-op | Comments Off

Cashier Schedule This Week

Calling all Cashier Volunteers,

We so appreciate the hours you put in to man the front desk.  Your smiles and people skills are a vital part of our co-op’s relationship to the community.  Thank you!

Every week we have cashier openings that you have so graciously filled.  Following are the hours which are open this week. Perhaps your schedule works with one of these time slots…..


Monday, December 8                         3p-6p

Tuesday, December 9                         10a-12p/ 3p-6p              

Wednesday, December 10                10a-12p/ 12p-3p

Thursday, December 11                      10a-12/ 12p-3p

Friday, December 12                            3p-6p

Saturday, December 13                       10a-12p/ 12p-3p/ 12p-3p

Thanks for all you do,



Posted in Cashier openings | Leave a comment

Co-op News for December

Store Hours                 Monday 10-6, Tuesday 10-7, Wednesday 10-6,  

                                         Thursday  10-6, Friday 10-6, Saturday 10-6,  

                                         Sunday, Closed


General Manager      Jen Nelson

Assistant Manager   Calvin Steventon

Board of Directors    President-Erin Leonard

                                         Vice President-Randy Curtola

                                          Secretary -Eileen Angilletta  

                                          Michele LeBlanc,   Sally Daugherty,         

                                          Laurie Stone



Co-op Calendar

December 6,  All Day        The Real Food Community Open House.

                                            See story in this newsletter.

December 9,  All Day        TASTYFACE Organics Demo/Samples.

                                            See story in this newsletter.

January 4, 10:00 AM

to  1:00 PM, or so….           Many Hands Make Light Work   

                                             Inventory Day. See story in this newsletter.

Please  email  the co-op to find out the date for our next Board Meeting at Real Food Co-op. Board meetings are open to all members.


Recipe of the Month


Sprouted Buckwheat Breakfast Bars

Courtesy of Tales of a Kitchen. Visit their


for details about this recipe.

Prep time:  5 mins,  Total time:  5 mins                    Serves: 4


* 2/3 cups sprouted buckwheat groats* (see note & link below)

* 1/3 cup almonds

* 1/3 cup walnuts

* 2 TBSP linseed/flax seed meal

* 2 TBSP chia seeds

* 1/3 cup sultanas/raisins

* 1/3 cup currants

* 2 TBSP date paste

* 1/4 cup dried cranberries

* 2 TBSP freshly squeezed lemon juice

* 1/4 tsp cinnamon


* Add the buckwheat to a food processor and blitz until you get it to a finely crumbled consistency.

* Add almonds, walnuts, linseed and chia seeds and process until nuts are finely crumbled.

* Now add the dried fruits, lemon juice and cinnamon and blitz until the mix becomes sticky and clumps together.

* Scoop out the mix and press it into a cake pan lined with cling wrap, cover and refrigerate until it sets a bit. Alternatively, you can also make them into balls and refrigerate.


The sprouting of the buckwheat is not labor intensive and takes very little of your time. It’s just a bit of a waiting game, between 2 to 4 days, depending on the temperature of the environment (2 days during summer time when it’s very hot, 3-4 days during the colder seasons).

Never sprouted buckwheat before?  Don’t worry, it’s very easy. Check out this short video on how to do it. Once you’ve successfully sprouted them, rinse, pat dry with a paper towel, spread them on a dehydrator sheet and dehydrate until dry (5 to 6 hours). If you don’t have a dehydrator, spread the buckwheat on a tray lined with baking paper and add them to the oven at the lowest temperature; dehydrate them with the oven door ajar (about 2 hours). To test if ready, taste one – it should be crispy and crunchy.


 New Reusable Produce and Bulk Storage Bags

The co-op is pleased to carry Hands on Hemp resusable storage bags. These bags are great for carrying and storing produce, dry bulk and baked goods

pastedGraphic.pdfVisit their website for tips about how to keep your produce fresh using these wonderful bags.



Product Update

Carmen’s Corn Tortillas (found in our freezer section) are now being made by De Casa Fine Foods in Eugene, Oregon. De Casa uses only organic corn for these tasty tortillas.

More information about De Casa Fine Foods is available at their website.

 Keep Up-To-Date on Facebook


We LOVE our email newsletter because we get to tell you about all of the new products and wonderful things going on at the co-op (don’t worry, our newsletter is not going away). The newsletter does, however, have one limitation…it is sent out only once per month.

Facebook is a tool that allows us to update you immediately when new products arrive, last-minute sales take place and events are scheduled. It eliminates the delay of getting out time-sensitive information about products and unexpected sales out you, our members-owners and customers.

Feel free to LIKE us on Facebook for more timely updates and access to our events calendar. We plan to continue our monthly Newsletter as well, so don’t worry if you are not a Facebook user. You will continue to receive this monthly email update.


Thank you for continuing to support your Real Food Co-op and local farmers.


Member-Only Coffee Special:

Members receive a great special discount on coffee at the co-op. The member-only special is $10.40/lb. (or $10.90/lb. for decaf). The regular price is over $12/lb. This price applies to both Cafe Mam and Cafeto brands.




Posted in About Co-op, Board News, Co-op Newsletter and Weekly Articles, Community/Member Support, Event Calendar, News from the Co-op, Organic products, Recipes, Special Interest, Upcoming Events | Leave a comment

Why Wheat is Toxic

Sent via two friends.  Thank you Sarah, the Healthy Home Economist!

The Real Reason Wheat is Toxic (it’s not the gluten)


The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.
Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.  I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.  Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!). The bad news is that the problem lies with the manner in which wheat is harvested by conventional wheat farmers.  You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before:

Standard wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest.

Pre-harvest application of the herbicide Roundup and other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it.  Seneff explains thatwhen you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield:   “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.”

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been doused with Roundup as part of the harvesting process. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:

I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.

A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.

This practice is not licensed. Farmers mistakenly call it “dessication.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.

This practice is not just widespread in the United States either.  The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup as a dessicant on the wheat fields prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes those ground up wheat kernels which have absorbed a significant amount of Roundup!

While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.  Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals.  This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!
However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic.  In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.  In essence:  Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms.

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome.  CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.  The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

  • Gastrointestinal disorders
  • Obesity
  • Diabetes
  • Heart Disease
  • Depression
  • Autism
  • Infertility
  • Cancer
  • Multiple Sclerosis
  • Alzheimer’s disease
  • And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with just days before harvest uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering.  Got the picture yet?  Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

You Must Avoid Toxic Wheat No Matter What
The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.  If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely
Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it.  Period.  But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We only source organic, preferably low gluten, unhybridized Einkorn wheat for breadmaking, pancakes, cookies etc.  But, when we eat out or are purchasing food from the store, conventional wheat products are rejected without exception.  This despite the fact that we have no gluten allergies whatsoever in our home – yet.  I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?
How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?  Did you feel outraged and violated like I did?  How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?
Sarah, The Healthy Home Economist

Sources and More Information

  1. Roundup: Quick Death for Weeds, Slow and Painful Death for You
  2. Glyphosate now commonly found in human urine
  3. The Glyphosate, Celiac Disease Connection
  4. Hybrid Wheat is Not the Same as GMO Wheat
  5. The Dutch Ban Roundup, France and Brazil to Follow
  6. Is it the Gluten or is it the Glyphosate?
  7. Pre-harvest Application of Glyphosate to Wheat
  8. Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases
  9. Yield and quality of wheat seeds as a function of desiccation stages and herbicides
Posted in Health Issues, News from the Co-op, Organic products, Special Interest | Leave a comment

Co-op Newsletter for October

New Ways to Save at Real Food Co-op

checkbook-pen.jpgStarting in October, there are three more ways to save money at the Real Food Co-op! These offers apply to both members and non-members.


Senior Savings Day - the FIRST TUESDAY of every month: 10% discount on all grocery purchases for seniors!

Bulk Savings Day - The SECOND THURSDAY of every month: 10% discount on all grocery purchases for seniors!

Produce Savings Day - EVERY SATURDAY from 1:00 to 6:00 PM: 10% discount on all produce in the store!

Please note that discounts do not apply to special orders or consignment items. Discounts may not be combined with volunteer discounts.

October Locals

PeppersThe sunny season may be winding down, but there is still plenty of local produce at the co-op.


In October, be on the look out for Local Apples, Pears, Grapes, Greens, Peppers (many varieties), Tomatoes and lots of Winter Squash varieties.
Local applesNot sure what to do with all of the apples that are available this time of year? Click here for 50 things to make with apples!


Looking for a way to make use of winter squash and peppers? See this month’s recipe (left column) for a tasty way to combine them.

Current Delivery Schedule

Co-op Produce

Just a reminder of our current delivery schedule:

* Our big produce orders come in on Mondays and Fridays after 2:00 PM.

* A small produce order comes in on Tuesday evenings.

* Greenfields Farm and Whiskey Creek Organics deliver produce on Tuesdays, late afternoon.

* Bread Stop bread arrives on Mondays after 2:00 PM.

* Farmhouse Bakery bread is available on Wednesday mornings.

Get to Know Your Farmer by Mindy Stone -
This week: Deck Family Farm
Deck Family Farm Owners
John & Christine Deck

Located about 60 miles northeast of Florence, just west of Junction City, isDeck Family Farm. Christine and John Deck moved onto their small farm in 2004 and opened for business three years later. Deck Family Farm raises beef, pork, lamb and poultry (for eggs and meat) on pastured land with all certified organic standards.

Deck Family Farm CoolersI sat down with Christine outside the office among 25 or more coolers filled with ice and scattered packages of pork chops, summer sausages, whole poultry broilers, and various cuts of beef. I asked Christine about the farmers markets and she responded, “About 50 percent of our sales come from farmers markets. Although these are very good ways to get to meet people in communities, the profit margin is very slim. It takes one full day to prep for 7 farmers markets in Portland on both Saturday and Sunday and then we have to factor in all the costs incurred by transportation, staffing, paying vendor fees and incidentals.

Our preferred markets are the cooperatives we serve. Grocery stores are not a good fit for us, but we love the co-op food stores. The shoppers tend to be more knowledgeable about food and interested in the farms providing their products. These shoppers also tend to be more politically aligned with the small scale, sustainable farmers and some of the cooperatives even send a few of their employees to our farm for a paid full day of observation to get to know the farm and animals better. This helps to convey the farm’s information to the customers.”

Deck Family Farms Farmer marketThe smallest revenue source is their CSA program. They have a meat/egg box program and the Creamy Cow program which is their raw milk, cream and butter share. You also can special order a half/whole pig, and/or a quarter/half/whole beef cow if you desire.

Both Christine and John come from a long line of small family owned/operated farms in northern CA and they both focus on their areas of expertise in maintaining their lovely farm. Christine explains “I was raised on a walnut and beef farm like this, but smaller, in the San Joaquin Valley. We lost the farm when former Pres. Nixon’s appointed USDA Director, Earl Butts, famously said ‘Get big or get out.’ We were not going to turn our farm into the agribusiness model so my grandfather sold most of the property and became a gentleman farmer.”

Deck Family Farm ViewChristine said she always knew she wanted to be a farmer, but thought a college degree would help her generate a good income to be able to afford to farm. John also was raised on a family farm in the former Santa Clara Valley, now known as Silicon Valley. John and Christine met while in school at UC Davis where Christine was seeking a degree as an animal science major. In order to pay for her education, one of Christine’s jobs was to feed chicken poop to the beef cows in the experimental labs to find out how much weight beef cows could gain eating chicken poop. It was at that point that Christine knew this was not the kind of farming she wanted to be part of. She dropped out of school and married John and started a family.

Deck Family Farm ChickensJohn graduated with an agricultural degree and, being unable to afford to buy a farm in northern CA, they moved to Oregon and found their current farm which was owned by a cattle farmer. The set-up was already in place and rather than focus on one type of ranch animal to sell they decided to raise a variety which is actually better for the farmland and provides more choice in the marketplace. John’s passion for supporting the soil structure and Christine’s passion for animals is a great combination.

I asked Christine where she saw the organic food movement going. “It is hard to comment on this because when you are in it you really can’t see what is going on around you in an unbiased way. I’m surrounded by like-minds and we are all hoping that it succeeds. A positive sign that things are going forward is seeing more and more young people wanting to become farmers.” Deck Family Farm has interns on the farm who get first-hand experience (as well as room/board and a few positions for pay) on all operations of the family farm. Not only does Deck provide quality food and hands-on work experience, but they offer opportunities to learn about Cobb building, thanks to theCobb Cottage Company who comes out to the farm to give workshops in the summertime.

Deck Family Farm has an open-gate policy. Anytime you want to come out to watch the cows being milked (6 a.m. or 4 p.m.) or just check out the farm, the gate will be unlocked. They have a website, a Facebook page and a blog so you can keep up with the doings on the farm and please be sure to check out their lovely products in our freezer case at the co-op (and fresh eggs in the refrigerator section).

Master Recycler’s Durable Goods Program

Master Recycler LogoDid you know that 27% of landfill material consists of paper products and 13% is made up of plastic?


The FREE Durable Goods Program allows people to rent (at no cost) durable dishes, utensils and cloth napkins for any indoor/outdoor event up to 125 servings. The free rental program includes: Plastic plates, metal silverware, cloth napkins, plastic cups, dishwashing station and cleaning instructions for return. Contact:  541-590-0506.
In addition, the Master Recyclers are looking for donations of ceramic mugs to replace the plastic cups.

Notes from the Board

The Staff has created exciting events for the month of October at the co-op, including a Senior Discount Day. Please take full advantage of these money-saving discount days and educational events – and shop accordingly!
This month we will move all of our noisy heat-generating refrigeration compressors to the outside of the building. This will accomplish two important goals:

1. To lower the temperature in the store which will benefit all of our products.

2. This also will significantly lower the overall noise level everywhere in the store, including at the Check-out area!

Additional benefits include less wear on the equipment and greater energy savings for the co-op! We will be sending out a detailed letter in this regard to all of our members asking for donations to help offset the cost. Look for it mid-month; we greatly appreciate your support in this endeavor!

The vote on Measure 92 is looming. If you have not done so, please take the time necessary to study this issue closely – your right to know what is in the food you eat is at stake.

Your co-op is growing. If you would like to play an active role in directing the current and future operation of your co-op, consider becoming a Member of the Board of Directors. Contact any Board member personally to find out more.

Thank you,

Randy Curtola, Vice-President


 Did You Know…

That we update our Facebook page a few times each week with information about products, new arrivals, special sales, etc.? 

Like us on Facebook to remain up to date on what’s happening at the store.

Like us on Facebook



Posted in About Co-op, Board News, Co-op Newsletter and Weekly Articles, Community/Member Support, Event Calendar, GMO FOOD | Leave a comment

GMO Labeling Does NOT Increase Food Costs

Everyone – The column below was first posted on Blue Oregon (  earlier tonight…(Aug 28, 2014) , and is also posted on Rick North’s Facebook page at

The Myth of GMO Labels Increasing Food Prices

In the weeks ahead, you’ll be inundated with ads sounding the alarm that if Oregon Measure 92 passes, GMO labeling will significantly raise your grocery bills.

The ads will be paid for by biotech giants like Monsanto, Syngenta and Dow Chemical, plus the Grocery Manufacturers Association (GMA) and their corporate members like Coke and Pepsi. They’ll cite some study, invariably funded by industry, claiming GMO labeling will cause family food prices to skyrocket, as much as $400-$500 a year.

Let’s do a reality check.

Consumer food prices are based on multiple factors, including costs for raw materials, production, transportation, advertising, brand competition and retailers’ competition. They’re complex, making exact predictions impossible. But we can say with certainty that past experience shows no evidence that GMO labeling would increase prices.

You don’t have to take my word for it. Take Scott Faber’s ( For five years, he was vice president for federal affairs for the very same GMA and is currently director of Just Label It, which supports GMO labeling. He asserts that “What I learned is that adding a few words to a label has no impact on the price of making or selling food.” (See: New! Improved!)

He adds that you don’t have to take his word for it either. In 1990, GMA president C. Manly Molpus (I swear I’m not making this name up) supported the now familiar nutrition labels then being introduced.  The New York Times article covering the issue ( reported “Industry officials said that labels are changed frequently and if the rule is phased in as planned, little cost would be added.”

There’s also no evidence that GMO labeling increased food prices in the 64 countries that have adopted it. Indeed, David Byrne, then European Commissioner for Health and Consumer Protection, declared (  that “It did not result in increased costs, despite the horrifying (double-digit) prediction of some interests.” American food companies are already labeling their GMO products for export without increasing consumer costs.

Several industry-funded reports argue that more costs will be incurred because there will be a sudden massive switch in consumer buying habits to conventional non-GMO and organic, which is non-GMO by definition. Although anti-GMO activists would cheer the prospect of such a transformation, don’t bet the organic farm on it. Why?

Consumers can mostly be divided into three groups, the largest those that usually don’t read labels – 52%, according to a recent survey( The other two are those who will see the GMO labels but won’t care, and those who see them and decide to buy non-GMO products. The market segment concerned with GMO’s is certainly growing, but the math just doesn’t add up to an immediate across-the-board change. Whether the shift to non-GMO is large or small, farmers will change crops to meet the demand, just as they always have.

If there was a major conversion over time, it’s accurate that there would need to be expansion of growing and processing of non-GMO crops that can add costs. But separate tracks for conventional non-GMO and organic already exist, as a glance at the variety of breakfast cereals in any grocery store will show. Both Cheerios and Grape-Nuts have gone non-GMO in the past year without raising prices and Ben & Jerry’s(file:///C:/Users/Rick/Documents/GMO%27s%20-%20OR%202014%20Campaign/USA%20Today%20article%20on%20Ben%20and%20Jerry%27s%20going%20gmo-free%206-15-14.htm), which is in the process of going non-GMO, will do the same.

Finally, consider that the cost of the crops is only a very small part of the finished product. One example: According to food writer Tom Philpott (, using USDA figures, the cost of the corn going into Kellogg’s Corn Flakes selling for $3.79 a box at Fred Meyer’s is only five cents.

As a trade association, the purpose of GMA is to protect the profits of its member corporations. In contrast, the purpose of Consumers Union, which publishes Consumer Reports, is to inform and protect US, the citizens. Consumers Union determined ( that I-522, Washington state’s 2013 initiative to label GMO foods, would not significantly raise consumer costs. It says the same about Oregon and also endorses Measure 92.

Last year, the Washington state attorney general sued GMA ( for soliciting millions of dollars from its corporate members to fight I-522 and keeping their donations secret from voters, violating the state’s campaign finance disclosure laws. GMA is also suing Vermont to block its recently-passed GMO labeling bill. It also petitioned the FDA this year to allow GMO foods to be labeled “natural.”

Somehow it seems perfectly appropriate that GMA is only one letter away from GMO.

Transparency is the heart of Measure 92 – your right to know what’s in your food. The bottom line is simple: Your vote is a choice between disclosing information or concealing it.

Rick North


Posted in GMO FOOD, Health Issues, Monsanto, Organic products, Politics | Leave a comment

Fine Print of the Food Wars

 Monsanto and Biotech Industry Pushing for World Food Monopoly Through Seed Supply

Posted in GMO FOOD, Health Issues, Monsanto, Organic products, Special Interest | Leave a comment

6 of Biotech’s Biggest Marketing Myths

Are you tired of the lies told by Biotech? Cut through the false information with this article:

Posted in GMO FOOD, Health Issues, Monsanto, Organic products | Leave a comment

Big Ag Groups forming to oppose Our Right To Know



We just got word from Salem: Opponents of our initiative just formed a No on 92 political action committee – and they picked the heads of two Big Agribusiness front groups to run it.

There’s only one reason these front groups and the agribusiness conglomerates that fund them would form an organization like this: To pool corporate profits and flood our airwaves with the same kind of misleading attacks that helped defeat labeling initiatives in California and Washington.

This makes tomorrow’s end of month deadline more critical than ever:

Contribute now to help us fight the anti-labeling PAC’s attacks. If you give before midnight tomorrow, your gift will be matched 2-to-1, tripling your impact. 

Get this: the No on 92 PAC has two directors. One is the executive director of the so-called “Oregonians for Food & Shelter,” an industry front group funded by Monsanto and Syngenta, and the other is a Vice President at the Grocery Manufacturers Association, another group backed by – guess who! – Monsanto, Syngenta, Dow, Coca Cola and more.

With their big money backers’ corporate profits in jeopardy, no wonder they’re opposed to our right to know what’s in the products they’re selling.

We only have 24 hours left to reach our end of month goal. With this powerful new PAC preparing for a fight, we absolutely can’t afford to fall short now.

Contribute now to support the pro-labeling movement and your gift will be triple matched>>

Thanks for your commitment to the cause,

Andy Darkins
Campaign Manager, Yes on 92

Posted in GMO FOOD, Health Issues, Monsanto, Politics, Special Interest | Leave a comment

Oregon Right To Know-We Are On The Ballot!

Our voter-backed initiative to demand labeling for genetically engineered foods has been certified by the Secretary of State. That means we’re officially on the ballot in Oregon!

This is a pivotal moment for our campaign. With all eyes on us, what we do now will set the tone for the rest of the campaign.

That’s why we’ve set an ambitious goal of 2,500 grassroots donations by midnight Friday.

Contribute now to help us reach our goal. This is our biggest moment yet — help us make sure it really counts.

This is critical — now that we’re officially on the ballot, we’re going to be under constant attack by Monsanto and other Big Food corporations. These companies make big profits from selling unlabeled genetically engineered foods, so they’re going to do whatever it takes to keep GMO labeling from becoming law.

Monsanto is going to come at us with all they’ve got — we need to be prepared NOW.

Rush $35 now to stand up to Big Food before Friday’s deadline >>

It’s because of grassroots activists like you that we’ve come so far. With your help, we can keep the momentum building all the way until November.

Thanks for celebrating this huge moment with us,

Paige Richardson,  Campaign Director, Yes on 92



Posted in GMO FOOD, Health Issues, Monsanto, Organic products, Politics | Leave a comment

El Salvadoran Farmers Block Mandatory GMO Seeds in an Aid Package

Please go to this Truth-out site for the full story on the attempt of the US to force El Salvadoran farmers to purchase only GMO seeds:

Posted in GMO FOOD, Health Issues, Monsanto, Organic products, Politics | Leave a comment