Rainbow Ranch Farms

  (Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
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FDA Finds Cloned Animals Safe to Eat

FDA Finds Cloned Animals Safe to Eat

But moratorium on sales to remain in place

By Robert Longley, About.com Guide Thank you to: Robert Longley and About.com for this informative article.

Filed In:

 

1.    US Government Info

 

Dateline: November, 2003

 

 

To read the original article, please click on the link:

http://usgovinfo.about.com/cs/healthmedical/a/safeclone.htm

In a recently released "draft risk assessment" report, the Food and Drug Administration (FDA) found that food products derived from cloned animals and their offspring are likely to be as safe to eat as food from their non-clone counterparts. Despite the findings, the FDA's current voluntary moratorium on releasing cloned animals to the marketplace will remain in effect.

 

According to a FDA press release, the draft risk assessment corroborates similar findings by the National Academy of Sciences (NAS). These scientific findings, says the FDA, also showed that healthy adult clones are virtually indistinguishable from their conventional counterparts. Most of the data available address cattle, pig, and goat clones.

 

The process of determining the food safety of cloned animals began two years ago, when FDA commissioned the NAS to consider scientific information on animal biotechnology. The NAS concluded that although food from animal clones posed only a low level of food safety concern, it would be prudent to have more data in order to minimize further safety concerns. FDA decided that before it could address any policy issues on animal cloning, it needed to conduct a risk assessment, followed by development of commensurate risk management options, in an open and transparent process.

 

During numerous public hearings on the issue, FDA stressed that the risk assessment methodology and all of the information used in performing the risk assessment would be publicly available.

To read the entire article, please click this link:

http://usgovinfo.about.com/cs/healthmedical/a/safeclone.htm

MY 2 CENTS: If this was way back in 2003; What are we eating now? we all know how fast technology, drugs, medicines etc.. hit the open market, I can not imagine or beleive that this has been a shelved project.

Know your farmer, Know your food, Visit the farm!

 

 

 

 

 

 

 

 

 

 
 

Eating Raw Chicken in Athens, OH with Raw Foodist Michael Taylor

Eating Raw Chicken in Athens, OH with Raw Foodist Michael Taylor

 

Brought to us by our friends at LESSProductions

 

http://www.youtube.com/watch?v=cf3uycIWwEw&feature=related

 

 

 

While on a trip to Athens, Ohio to enjoy the Paw Paw Festival and facilitate discussion for a screening of PolyCultures: Food Where We Live, hosted by Warren Taylor and the lovely folks at Snowville Creamery - I met filmmaker Michael Taylor, a raw foodist. He convinced Will Taylor and me to try some raw chicken he butchered himself. It was really gross, to say the least.

 

 

After watching this video, it reminded me of "High Meat", but instead of beef this was a "high Meat" with chicken.

 

 

Raw

 

uncooked

 

chicken

 

eat

 

foodist

 

food

 

polycultures

where

 

we

 

live

 

athens

 

ohio

 

tom

 

kondilas

 

michael

 

taylor

 

gross

 

funny

 

 
 

WHY EAT LOCAL? From Health to Money Matters

WHY EAT LOCAL? From Our friends at www.100milediet.org 

Here on www.LocalHarvest.org you will find the largest selection of farms, close to you. Please be sure to explore, what your local food providers are growing NOW!.

1. Taste the difference.

At a farmers’ market, most local produce has been picked inside of 24 hours. It comes to you ripe, fresh, and with its full flavor, unlike supermarket food that may have been picked weeks or months before. Close-to-home foods can also be bred for taste, rather than withstanding the abuse of shipping or industrial harvesting. Many of the foods we ate on the 100-Mile Diet were the best we’d ever had.

RRF Insert: Be sure that you are selecting produce from heirloom seeds, and not supporting the corporations who supply genetically modified or patented seeds to farmers.

2. Know what you’re eating.

Buying food today is complicated. What pesticides were used? Is that corn genetically modified? Was that chicken free range or did it grow up in a box? People who eat locally find it easier to get answers. Many build relationships with farmers whom they trust. And when in doubt, they can drive out to the farms and see for themselves.

RRF Insert: Not all famers have the time for visits, since farming takes most of the day, please be certain to be patient, gracious and understanding.

3. Meet your neighbors.

Local eating is social. Studies show that people shopping at farmers’ markets have 10 times more conversations than their counterparts at the supermarket. Join a community garden and you’ll actually meet the people you pass on the street.

RRF Insert: It does not need to be a farmers market, it could be a local food co-op, local C.S.A. or even a small specialty market that meets your needs.

4. Get in touch with the seasons.

When you eat locally, you eat what’s in season. You’ll remember that cherries are the taste of summer. Even in winter, comfort foods like squash soup and pancakes just make sense–a lot more sense than flavorless cherries from the other side of the world.

RRF Insert: Sometimes produce farmers grow foods in coolframe and/or greenhouse, they may offer some out of season fruits and vegetables, even during the out-of-season months. Some areas have a comlimentary climate, which allows for growing some fruits and vegetables, naturally, even during out-of-season.

 5. Discover new flavors.

Ever tried sunchokes? How about purslane, quail eggs, yerba mora, or tayberries? These are just a few of the new (to us) flavors we sampled over a year of local eating. Our local spot prawns, we learned, are tastier than popular tiger prawns. Even familiar foods were more interesting. Count the types of pear on offer at your supermarket. Maybe three? Small farms are keeping alive nearly 300 other varieties–while more than 2,000 more have been lost in our rush to sameness .

6. Explore your home.

Visiting local farms is a way to be a tourist on your own home turf, with plenty of stops for snacks.

7. Save the world.

A study in Iowa found that a regional diet consumed 17 times less oil and gas than a typical diet based on food shipped across the country. The ingredients for a typical British meal, sourced locally, traveled 66 times fewer “food miles.” Or we can just keep burning those fossil fuels and learn to live with global climate change, the fiercest hurricane seasons in history, wars over resources…

8. Support small farms.

We discovered that many people from all walks of life dream of working the land–maybe you do too. In areas with strong local markets, the family farm is reviving. That’s a whole lot better than the jobs at Wal-Mart and fast-food outlets that the globalized economy offers in North American towns.

9. Give back to the local economy.

A British study tracked how much of the money spent at a local food business stayed in the local economy, and how many times it was reinvested. The total value was almost twice the contribution of a dollar spent at a supermarket chain .

10. Be healthy.

Everyone wants to know whether the 100-Mile Diet worked as a weight-loss program. Well, yes, we lost a few pounds apiece. More importantly, though, we felt better than ever. We ate more vegetables and fewer processed products, sampled a wider variety of foods, and ate more fresh food at its nutritional peak. Eating from farmers’ markets and cooking from scratch, we never felt a need to count calories.

11. Create memories.

A friend of ours has a theory that a night spent making jam–or in his case, perogies–with friends will always be better a time than the latest Hollywood blockbuster. We’re convinced.

12. Have more fun while traveling.

Once you’re addicted to local eating, you’ll want to explore it wherever you go. On a trip to Mexico, earth-baked corn and hot-spiced sour oranges led us away from the resorts and into the small towns. Somewhere along the line, a mute magician gave us a free show over bowls of lime soup in a little cantina.

Click the link for the website and original article. http://100milediet.org/why-eat-local

We have a list of clean, reliable, friendly and responsible small family farms, meat growers, food co-op's, C.S.A's, produce growers, 100 mile market, custom pastured meat butcher shops etc. If you would like more information, feel free to contact us.

 
 
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