An ongoing investigation at the University of Naples in Italy is looking into allegations that some studies of genetically modified crops included data that was manipulated to make it appear that the consumption of GMOs is harmful to mammals. Frederico Infascelli, the researcher who led these studies, claims that the allegations are false, but evidence has surfaced of widespread image manipulation in his work.
I have no problem with GMO crops… they’re probably necessary if we want to keep food prices reasonable in the face of global population growth. We can increase the number of non-GMO farms, but we’d likely be doing so at the cost of the environment. Sure, we need to be careful about what we feed people, but the amount of attention paid to GMOs needs to be reasonable and proportional to that paid to new pesticides, fertilizers and other potentially toxic farming tools. Turning an issue of food and agriculture into a political debate that brings in the public is recipe for waste and nonsense.
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
I have this post/recipe to thank for reminding me about borscht! I had a Ukrainian co-worker who told me that borscht was basically soup. There was a lot of variety in the recipes – some had meat, may or may not have cabbage, etc.
That recipe uses beet [root], which has 0.3 mcg of vitamin K per cup. It’s quite safe for us on blood thinner. If there’s cabbage in there, it’s a different story – 71.40 mcg of vitamin K per cup. Ask for ingredient details if you will be eating borscht – there are recipes that call for spinach.