A Word About Hats

Since going to school on the west side of Oregon, I have noticed a very serious issue: many people don't know how to act around or with cowboy hats. Whether it's setting a hat down the wrong way, making smart alecky comments, or touching someone else's hat, I see hat faux pas all the time. I realize this is because many folks just aren't aware of hat etiquette, so this is my PSA about cowboy hat etiquette.

A cowboys hat is perhaps his most prized possession, right up there with his horse and his dog. It protects him from the rain, sun and wind, and looks good in the pickup on the way to town. It also tells it's wearer's story; the shape and style can tell you wear a cowboy is from, and what he does (e.g. bullrider, buckaroo, roper, etc.). Along with all this meaning and information conveyed by a hat comes a code.

1. Never, and I mean NEVER, touch a cowboys hat. This is as good a way to get a whooping as any. Seriously, the fastest way to take a happy cowboy and make him madder than a momma cow is to knock his hat off his head, try to wear it, or to touch it in general. Side note: if a woman is taking a cowboys hat off, it means inappropriate things. And, there's still a chance he will be irritated, though a real cowboy isn't going to fight a lady.
2. Always set your hat on it's crown, never on the brim. A cowboy hat generally has a curve to its brim, and setting it down flat will squash that curve right out, ruining the hat. If you see a hat resting "upside down" on its crown, don't touch (see rule #1); the cowboy intended to set it that way.
3. Handle a felt hat by grasping the edge of the brim and the inside of the crown. This prevents grease buildup on the brim. Felt hats are like sponges, and grease is extremely hard to get out.
4. Gentlemen, during the National Anthem, remove your hat and place it over your heart. Ladies, traditionally, you don't have to take off your hat, but you should still place your hand over your heart.
5. The hat comes off inside a private home, restaurant, church, etc. Basically, if you are indoors, the hat should come off. The exception is public buildings, or if there is no way to safely store your hat.
6. When a gentleman meets a lady, he removes his hat. Take it off with your left hand, and shake her hand with your right.
7. Finally, smart remarks like "Where's your horse?" "Ride 'em cowboy!" and just the plain 'ol "yeehaw!" are incredibly irritating, and mark you out from mile away as a tenderfoot. You won't see many cowboys pointing at your snapback hat and saying things "Hey dude, where's your skateboard?" so give them the courtesy not pokin fun at their hat. Compliments are fine, but don't be condescending.

These are the basics of wearing a cowboy hat, and how to act around someone who is wearing one. A cowboys hat means more to him than nearly anything else in the world. A little respect to this tradition goes a long way.

Hottest of Hot Topics

We live in a time of extraordinary change. What was deemed impossible fifty years ago is now commonplace. Every major industry in the world has had to undergo radical change in order to meet the demands of a dynamic, technology savvy, but often under-informed society, and agriculture is no exception. With world population predicted to reach eight billion by the year 2025, we have to find ways to feed more people than ever before, with less land than we have ever had. This means that in twelve years, nine million American farmers will have to come together to feed nearly two billion people all across the globe. That is an astounding number. Every single farmer in the US will have to be able to feed 177 people.
But how can we use less land, less fuel, and less manpower to feed more people? There are many proposed solutions out there, but perhaps the most controversial is genetic manipulation. Genetically modified organisms, or GMOs, have polarized the world for nearly a half century. Champions of the anti-GMO movement claim the genetic modification is playing God, unreliable and dangerous. Those embracing GMOs respond by presenting short-term studies showing the safety of this technology and point out that traditional plants cannot produce enough to feed the world.
Who is right? Should we embrace GMOs as the solution to our upcoming food shortage? Or should we leave them by the wayside and pursue more laborious options? That is what we have to decide. Consumers must be informed, as must agriculturalists, about the pros and cons of gentic manipulation. In the next article, we will explore the anti-GMO side, it's points and conclusions, and see if maybe there is some truth in the accusations brought against GMO technology. Later, we will look at the history of GMOs, their benefits and how they may hold the the key to feeding a booming population. Finally, we will investigate abuses of power by companies using GMO technology and come to a conclusion on this hottest of hot topics.

Have a nice day!

RoundUp Ready

Ok, ok, I know: I'm horrible about posting on a regular basis. But I try. Anyway, I thought I would just begin a discussion on Genetically Modified Organisms, or GMOs. Specifically, RoundUp Ready crops, produced by Monsanto. There is a huge debate raging right now over the supposed safety, or lack thereof, of RoundUP Ready technology. One day a study comes out saying you will die of cancer at 30 from eating GM food, and then the next, one comes out saying that GM foods are actually more nutritious than non-GM foods. Who do you believe? Over the next few posts, I will explore some of these claims on both sides, and give my (less than expert) analysis on the data with my interpretation of the whole issue. Stay tuned and enjoy the blog!
And of course, have a nice day!

Porcine furnaces make many meals of food waste

By BOB SHAW, St. Paul Pioneer Press
ST. PAUL, Minn. (AP) -- Welcome to hog heaven. The pampered pigs served by Barthold Recycling get to savor the leftovers of $30 entrees from fine restaurants. They come running as the day-old steaks and sauteed asparagus cascade into their pens. They always get a hot meal -- thanks to a unique system that cooks their food right in the truck. They eat and sleep in a spacious outdoor pen. "For them, it's like a bed and breakfast," said Luke Barthold, 24, as he dumped the recycled food waste into the pen.
Every year, about 23,000 tons of food scraps are fed to 5,000 hogs in Anoka County. It is collected by Barthold Recycling, owned by Pete Barthold, Luke's father. He uses the scraps to feed his own hogs and hogs on three other farms owned by Luke and two cousins.
It has advantages over other forms of recycling, the St. Paul Pioneer Press reports (http://bit.ly/Y3nVPz). It removes food scraps that would have ended up in landfills, producing methane. It's the only method of food-scrap recycling that produces food, instead of compost. And it's done without a dime of government subsidies -- a point of pride for Barthold.
Saving the environment was not on the agenda for Barthold's grandfather Leroy when he started the business in 1927. "They gave him a pig, and he had to get something to feed it, so he stopped at a restaurant," said Barthold. Leroy Barthold's farm was in Fridley, where Totino-Grace High School is today. The business gradually grew, and Pete Barthold became the owner in 1988.
Only lately has it become trendy -- thanks to a growing appreciation of its environmental benefits. Barthold now collects food from about 400 businesses in the metro area, including nearly all of the St. Paul public schools. The business has tripled in size since he took over.
Lenny Russo, chef and owner of Heartland Restaurant in St. Paul, said the program saves him money because he can reduce his trash collections. He pays Barthold $4 per 60-gallon container. In September, having food scraps hauled away in 40 containers cost him $160 -- cheaper than trash removal. But just as important are the benefits to the planet, Russo said. "We do this because we think it's the right thing to do," he said. "It's not a marketing tool. You won't see this in an ad -- 'Come to Heartland because we do this.' "
It's the only way he has to recycle food. "We would love to be able to compost," Russo said. But there is no citywide composting program for St. Paul businesses. A program proposed for 2013 would provide curbside pickup of food scraps for the city's homes but not its businesses.
Zack Hansen appreciates what Barthold is doing. But Hansen, Ramsey County's environmental health director, said the food-to-hogs program can't replace composting because the hog feed must be 100 percent food -- no paper. That means paper napkins, receipts and food packaging must be sorted out. Composting can handle any kind of paper.
A typical journey from plate to pigsty shows how Barthold runs his squeals-on-wheels program. On a recent Wednesday night, a Heartland Restaurant patron ordered a $36 Limousin strip steak with "green cabbage, banana peppers, pumpkin and cranberry compote." When workers cleared the table, they scraped the leftovers into a sealed bin in the kitchen.
At 11 a.m. the next day, driver Erick Krotzer pulled the Barthold truck to the restaurant. He loaded six bins of scraps onto the lift and dumped the contents into the truck. Krotzer completed his route, then drove to the farm in St. Francis. He parked and attached a 2-inch steam hose to the truck. Barthold stood by, listening. The steam gurgled inside like a bubbling pot on a stove. "You can hear it working," he said.
Barthold and his relatives developed the truck. He ran loops of metal tubes around the bed of a dump truck. The steam runs through the tubes, heating the contents and turning the truck into a kettle on wheels. The food reaches 200 degrees to kill germs. It is usually cooled for several hours before the hogs get it -- Barthold doesn't want any pigs with burned lips.
The contents are then dumped in a feed bin. The slop was tan-colored, with a list of ingredients that the day before were edible to people -- melons, eggplant, bread, apples, peppers and bunches of broccoli. Somewhere in the mix were leftovers of the $36 steak.
Barthold's son Luke -- who operates a hog farm of his own -- wheeled a back-end loader around to scoop it up. The penful of squealing hogs came running. Then the pen went silent, except for the splash of hooves in the muck and contented snorts.
As Barthold watched them, it was clear that he likes pigs. Barthold's hogs have free rein in their outdoor pens. "They get sunlight. They run around. They get rained on," he said. One hog came up to him like a family dog, putting his snout on a fence and gazing up.
Barthold likes to watch them eat. When one grabbed an apple away from another hog, Barthold played announcer: "I am leaving with this treat right now!" He pointed to another: "See that one? Ooooh, I got a carrot!"
He has dropped his cellphone into the mess before -- which is not recommended. The phone bears a scar -- cracks inflicted when a hog pounced on it and bit it before spitting it out. Barthold drove back to his house, still chuckling about the antics of the hogs. "My living is off my hogs," he said.
** Information from: St. Paul Pioneer Press, http://www.twincities.com

A Date in Infamy

December 7, 1941 dawned like any other average American Sunday: people got up, dressed, went to church, ate breakfast and read the morning paper. The military in Hawaii ran through their usual routine of reveille, raising the Flag and attending morning services. Suddenly airplanes filled the sky and bombs rained down from above. As the sailors looked on, the Japanese pressed home their surprise attack and to great advantage. When the smoke cleared, the Japanese had sunk eight US battleships, three cruisers, three destroyers, a minelayer and an anti-aircraft training vessel, destroyed 188 aircraft, killed 2,402 men and wounded 1282 more. All for the cost of a paltry 29 Japanese aircraft and five midget submarines destroyed and 65 servicemen killed. And yet, despite being surrounded by disaster and despair, our soldiers kept their heads and acted with remarkable bravery. Medics went about their duties, saving lives, gunners remained at their posts, and a few very brave American pilots mounted their steel horses and took the fight to the Japanese. Despite overwhelming opposition, these amazing men fought with everything they had and made a small, but important, difference. As we face an age where terrorism and surprise attacks are so common as to become unimportant, let us remember the "date which will live in infamy" and those real life heroes who gave their lives in that treacherous attack. Thank you to all American soldiers, past and present. And to those who have made the ultimate sacrifice I say this: it was not in vain. We are forever grateful.

Happy Thanksgiving!

Happy Thanksgiving everyone! As we celebrate this day, let us take a moment to consider why we are thankful. For me I am thankful, first and foremost, to be alive on God's green earth, surrounded by friends and family, with plenty to eat, money in the bank and cows in the pasture. I live in the greatest nation on earth, founded by men of great courage with a government unlike any other, protected by young men and women of equal courage who cannot celebrate with us today. To them I say thank you with all my heart; your sacrifice is appreciated and honored. Please take a moment today and count your blessings. Thank a soldier, a farmer and the Almighty: we owe them our freedom, our lives and our existence.
Have a nice day!

Trends in National Beef Quality Audit

The 2011 National Beef Quality Audit revealed several trends in the modern beef industry. According to Dr. Jeff Savell of Texas A&M AgriLife Reasearch, cattle with predominantly black hides increased from 45.1% to 61.1% since the 2000 audit. There has also been a continued expansion of branded beef programs (such as Certified Angus Beef) and a significant reduction in manure on hides, due to the industry's focus on cleanliness in order to reduce the threat of contaminants entering slaughter plants. Slaughter plants now average 6.4 branded beef programs each with increased sorting for age, source, specific harvest times and other brand-specific requirements.
We are also seeing an increase in carcass size, although yield grades are remaining about the same, with average carcass weights at 852.7 pounds for steers and 776 pounds for heifers. In addition,  slaughter plants are seeing 20% individual electronic identification, compared to 3.5% in 2005.
Animal welfare is another big concern for major restaurant chains and the entire beef industry. Many cattle handling operations have been evaluated and several have made changes to such things as chute gates and other potential causes of bruising. Dr. Savell said we have seen a 77% decline in bruised carcasses in 2011 showing a heightened awareness of, and attention to, cattle handling.
There are exciting changes happening in the beef industry today and most of them are positive. We can now produce more meat with less input and more attention to animal welfare. Consumers are becoming better informed of where and how their food is produced and they are more satisfied with how cattle are treated and raised. This all boils down to a much better bottom line for beef producers.

Kazakhstan to Use North Dakota Cattle

By JAMES MacPHERSON, Associated Press
BISMARCK, N.D. (AP) -- Transplanted North Dakota cattle are thriving in Kazakhstan's cold climate, but many of the former Soviet republic's cowboys are still greenhorns, so it has hired Great Plains ranch hands to help out and is sending some of its own to the U.S. for training, a state trade official said. Dean Gorder, executive director of the North Dakota Trade Office, said about a dozen Kazakh cowboys will visit North Dakota ranches next month for an intensive, two-week crash-course in tending cattle. "There is no classroom work," Gorder said. "It's hands-on working with cows."
About 5,000 Angus and Herford bred to withstand North Dakota's brutal-cold winters have been airfreighted to Kazakhstan over the past two years as part of a decade-long effort to rebuild the former Soviet republic's cattle industry. Most of Kazakhstan's cattle were sold or slaughtered after the collapse of the Soviet Union in 1991, and its herd had been reduced from about 35 million animals in the early 1990s to about 2 million.
Gorder, who is returning from Kazakhstan this week, said the country's new cattle herd appears to be thriving thanks largely to North Dakota's cattle genetics and help from North Dakota, Nebraska and Kansas cowboys hired by the oil-rich country that stretches from Central Asia into Eastern Europe. "The percentage of successful calving is very high and they're very happy with the cattle," Gorder said Tuesday by telephone from Bucharest, Romania. Cattle from North Dakota typically have thicker coats, more marbling and fatty tissue, agriculture officials say.
The cattle in Kazakhstan, however, aren't fattening at the rate they would be on North Dakota ranches, he said. "They are not gaining as much weight there but we are reminding (Kazakhstan officials) that cattle are what they eat," Gorder said. "The food that they have in Kazakhstan does not have the nutritional value a typical rancher in North Dakota will feed his cattle."
A Bismarck-based company plans to fly about 3,000 more North Dakota-bred cows to Kazakhstan this fall on jumbo jets, said Dan Price, co-owner of Global Beef Consultants LLC. Price said his brother, Bill Price, has been in Kazakhstan over the past two weeks negotiating the deal. "They're building up their herd and they seem to be pleased with our cows," Price said.
Most of the cattle come from North Dakota ranches, but some come from surrounding states, Price said. Kazakhstan also has been importing cattle from Canada and Australia, Price and Gorder said. "A lot of the Canadian cattle came from North Dakota genetics," Gorder said. Kazakhstan's cold climate mirrors North Dakota's, he said. "That's where the U.S. and Canada cattle have an advantage over Australian genetics," Price said.

Target to Phase Out Pork From Cramped Sow Pens

MINNEAPOLIS (AP) -- Target Corp. is the latest major food company to tell its pork suppliers to phase out the use of cramped stalls for confining pregnant sows. The Minneapolis-based discounter, the country's No. 4 food retailer, says on its Responsible Sourcing website that it's working with its pork vendors to eliminate gestation crates from its supply chain by 2022.
The announcement was welcomed Friday by the Humane Society of the United States, which says Target is joining more than 30 food companies that have agreed to eliminate the cages, including retailers like Costco and Kroger and producers including Smithfield, Hormel and Cargill. Pork producers use gestation crates because they stop sows from fighting, but the animal welfare group opposes them because they're typically too small to let sows even turn around.

Ok, on the surface, this looks like a good idea. But let's look a little closer. Gestation crates are used by producers for several reasons: they prevent sows from fighting, they keep the piglets safe from the sow rolling over on them and they make it easier and safer to administer medication to the sow in case of complications. Pigs are difficult to handle and the cages keep the hogs and the workers safe. Large corporations often do not realize how devices like this work and so require them to be phased out. Animal rights organizations also have a history of pushing to ban such devices and practices without actually researching why they are used. We need to keep in mind that producers really do have their animals best interests in mind and are not interested in abusing them: it hurts their bottom line and goes against their ethics.

Baker FFA Teams to Compete at National Contests

The Baker FFA Chapter is proud to have two teams competing at the National FFA Convention in Indianapolis, IN Oct. 24-27. The Chapter’s Agricultural Mechanics team, consisting of Cameron Kerns, Joel Rohner, Talon Colton, Mark Voboril and Mickayla Hall, swept their District and State competetitions this spring and are ready to take on the nation next week! These five individuals had to display their knowledge of agricultural equipment, welding and safety. This contest helps students develop proficiency in a broad range of mechanical skills which are essential on a farm or ranch.

Baker will also be sending Wyatt Lee, Kellie Freels, Jennie Foltz and Luke Coomer to the inaugural Veterinary Science contest. These four will identify veterinary instruments, breeds of dogs, horses, poultry, goats, beef and dairy cattle, sheep, cats, rodents and other miscellaneous pets, conduct clinical practices, solve math practicums, demonstrate their knowledge of various knots and come together to complete a team presentation. The team is one of two Oregon teams and has been studying hard since this spring and will also be required to conduct a workshop at the 2013 Oregon FFA State Convention. Selected from the Baker FFA Veterinary science class, these individuals are excited to help pilot this new contest!

There is a hum of excitement running through the Baker FFA Chapter as the date for our departure draws near. We will have a week of touring the country, making new friends and catching up with old ones, building our teamwork and leadership and representing Oregon at the largest youth leadership gathering in the world!

Have a nice day!

Japanese Olympic Chefs Use US Beef

The Japanese Olympic Chef Team will use corn-fed United States beef, provided by the Beef Checkoff, in their main dish at the International Exhibition of Culinary Art 2012. According to the team captain Miura, "Corn and soybean-fed U.S. beef is tender, tasty and juicy with just the right amount of marbling. It is a perfect match for our main dish (U.S. beef fillet wrapped in burdock and veal-base mousse). The slow-roasting of U.S. beef brings out the beautiful balance in cherry red color as well as marbling and its taste." The teams have 61/2 hours to prepare their dishes and serve them to 110 people who have purchased tickets in advance. “It is an honor for U.S. beef to be featured by Japan’s national team in this worldwide competition,” said Takemichi Yamashoji, USMEF-Japan senior marketing director. “Japan is the home of world-class Kobe beef, but the chefs felt that U.S. beef is the right choice for this event.” 

From AgInfo.net

An old cowboy was riding his trusty horse followed by his faithful dog along an unfamiliar road. The man was enjoying the new scenery, when he suddenly remembered dying, and realized that the dog beside him had been dead for years, as had his horse. Confused, he wondered what was happening, and where the trail was leading them.  After a while, they came to a high, white stone wall that looked like fine marble. At the top of a long hill, it was broken by a tall arch topped by a golden letter "H" that glowed in the sunlight.  Standing before it, he saw a magnificent gate in the arch that looked like mother-of-pearl, and the street that led to the gate looked like gold.  He rode toward the gate, and as he got closer, he saw a man at a desk to one side. Parched and tired out by his journey, he called out, 'Excuse me, where are we?'  'This is Heaven, sir,' the man answered. 'Wow! Would you happen to have some water?' the man asked. 'Of course, sir. Come right in, and I'll have some ice water brought right up.' As the gate began to open, the cowboy asked, 'Can I bring my partners, too?' 'I'm sorry, sir, but we don't accept pets.' The cowboy thought for a moment, then turned back to the road and continued riding, his dog trotting by his side. After another long ride, at the top of another hill, he came to a dirt road leading through a ranch gate that looked as if it had never been closed. As he approached the gate, he saw a man inside, leaning against a tree and reading a book. 'Excuse me,' he called to the man. 'Do you have any water?' 'Sure, there's a pump right over there. Help yourself.' 'How about my friends here?' the traveler gestured to the dog and his horse. 'Of course! They look thirsty, too,' said the man. The trio went through the gate, and sure enough, there was an old-fashioned hand pump with buckets beside it. The traveler filled a cup and the buckets with wonderfully cool water and took a long drink, as did his horse and dog. When they were full, he walked back to the man who was still standing by the tree. 'What do you call this place?' the traveler asked. This is Heaven,' he answered. 'That's confusing,' the traveler said. 'The man down the road said that was Heaven, too.' 'Oh, you mean the place with the glitzy, gold street and fake pearly gates? That's hell.' 'Doesn't it make you angry when they use your name like that?' 'Not at all. Actually, we're happy they screen out the folks who would leave their best friends behind.'

Space Gardening? Ohio State Creates Food-production System for Future NASA Missions

The Ohio State University College of Food, Agricultural, and Environmental Sciences

By MAURICIO ESPINOZA

WOOSTER, Ohio -- Say you are on Mars and fancy a salad. Unless the Curiosity rover can make an unexpected find of fresh romaine somewhere on the dusty Red Planet, you are looking at a nine-month trip to the nearest produce aisle on Earth. A better option? Grow the salad yourself.
That's exactly the approach NASA is taking as it plans for future manned expeditions to places like the moon or Mars, where food availability will be a significant challenge. Joining this mission is a team of Ohio State University researchers and students who are helping NASA figure out the best way to grow food aboard space exploration units.
The team, from the university's Department of Food, Agricultural and Biological Engineering (FABE), designed and built a food-production system for NASA's Deep Space Habitat (DSH) -- a space module with living quarters, workspaces and laboratories that is expected to enable human exploration in faraway environments.
"Our system is automated so that the crew doesn't hve to spend too much time taking care of the plants," said Peter Ling, an associate professor in FABE and faculty advisor in the project. "The system controls irrigation and monitors plant temperature and health. At the bottom of the unit there is a weight plate that detects water leakage and water loss by plants, and also estimates growth.
"The idea is that this unit will one day be a regenerative life-support system not just for growing food, but also for purifying the air, producing oxygen and cleaning wastewater."
The system was developed as part of NASA's 2011-2012 eXploration Habitat (X-Hab) Academic Innovation Challenge. The program provides grants to university teams to design and produce functional products of interest to the DSH project. Ohio State's proposal was accepted and funded in June 2011, and the prototype was delivered and demonstrated at Houston's Johnson Space Center in July 2012.
The food-production system is small because of space constraints in the DSH. It consists of an 11- by 18-inch metal plate topped by a plastic plant growth tray -- outfitted with a watering tube, computer-controlled valves and a variety of sensors to monitor growing conditions. A total of eight of these plates can fit in the DSH's circular plant atrium area, which is located between the module's first and second levels. Because soil is too heavy to carry into space, plants -- small vegetables such as lettuce, herbs and radishes -- grow in a nutrient solution, like in a hydroponic system.
"Food production will become a critical component of a life-support system as longer-duration missions take astronauts off Earth and make resupply of consumables more challenging," said Gioia Massa, a postdoctoral fellow in NASA's Surface Systems Division. "Launching food into space is expensive, but seeds are small and have a low mass, so producing food will become more cost-effective over long durations and distances. In addition, growing plants will also help recycle the atmosphere and provide psychological benefits for a crew, both as living organisms and as fresh produce."
Four undergraduate students -- Henry Boucherle, Deborah Bleasdale, Anupria Chetal and Mason Young -- led the development of the food-production system. Ling, Jay Martin and Gönül Kaletunç were their faculty advisors. Also assisting in the project were design engineers Michael Klingman, Christopher Gecik and Chad Draper.
"It was awesome to go to Houston and see the NASA facilities and the projects they are working on," said Boucherle, a biological engineering major from Avon Lake, Ohio, who graduated last June. "We learned a lot of things that expanded our education beyond classroom experience. We had meetings with NASA, learning about their expectations and making decisions that were best for them and the project. It's great to know that I contributed to something NASA will try to make work and use."
NASA is testing the Ohio State system and many other DSH technologies from Sept. 10-21 at Johnson Space Center, Massa said. A crew of four is living and working in the habitat, communicating with a mission control center and simulating a deep-space mission. The crew is comparing low-tech, manual plant-production systems with the automated Ohio State system.
"We have three different types of lettuce, an Asian salad green and two types of radishes growing in the plant atrium," she said. "The OSU system will grow 'Outredgeous' lettuce, a red leaf lettuce that not only tastes great but could provide important antioxidants for the crew." Massa added that the environmental data Ohio State's food-production system collects will allow NASA scientists to better understand the plant growth environment and develop improved growth systems in the future.

I saw this online and had to share it. My family was actually having a discussion about deep-space travel last week and the thing which puzzled us was "how will astronauts get oxygen?" I broached the opinion that they would have to find a way to use plants for it. We just didn't see how they would be able to take enough plants to meet their needs. It is true that there is still work to be done; however, we are another step closer to deep space and agriculture will lead the way!

Mission Accomplished

Just wanted to say thank you to everyone who helped take us past our goal of 1000 pageviews this year! Please continue to check in and find out about issues facing the most important industry in the world: agriculture! Tell your friends and family about us and let's see if we can break 1500 by December 31!

Thank you again and have a nice day!

Study questions how much better organic food is

By LAURAN NEERGAARD, AP Medical Writer

WASHINGTON (AP) -- Patient after patient asked: Is eating organic food, which costs more, really better for me? Unsure, Stanford University doctors dug through reams of research to find out -- and concluded there's little evidence that going organic is much healthier, citing only a few differences involving pesticides and antibiotics.
Eating organic fruits and vegetables can lower exposure to pesticides, including for children -- but the amount measured from conventionally grown produce was within safety limits, the researchers reported Monday. Nor did the organic foods prove more nutritious.
"I was absolutely surprised," said Dr. Dena Bravata, a senior research affiliate at Stanford and long-time internist who began the analysis because so many of her patients asked if they should switch. "There are many reasons why someone might choose organic foods over conventional foods," from environmental concerns to taste preferences, Bravata stressed. But when it comes to individual health, "there isn't much difference."
Her team did find a notable difference with antibiotic-resistant germs, a public health concern because they are harder to treat if they cause food poisoning. Specialists long have said that organic or not, the chances of bacterial contamination of food are the same, and Monday's analysis agreed. But when bacteria did lurk in chicken or pork, germs in the non-organic meats had a 33 percent higher risk of being resistant to multiple antibiotics, the researchers reported Monday in the journal Annals of Internal Medicine.
That finding comes amid debate over feeding animals antibiotics, not because they're sick but to fatten them up. Farmers say it's necessary to meet demand for cheap meat. Public health advocates say it's one contributor to the nation's growing problem with increasingly hard-to-treat germs. Caroline Smith DeWaal, food safety director at the Center for Science in the Public Interest, counted 24 outbreaks linked to multidrug-resistant germs in food between 2000 and 2010. The government has begun steps to curb the nonmedical use of antibiotics on the farm.
Organic foods account for 4.2 percent of retail food sales, according to the U.S. Department of Agriculture. It certifies products as organic if they meet certain requirements including being produced without synthetic pesticides or fertilizers, or routine use of antibiotics or growth hormones.
Consumers can pay a lot more for some organic products but demand is rising: Organic foods accounted for $31.4 billion sales last year, according to a recent Obama administration report. That's up from $3.6 billion in 1997.
The Stanford team combed through thousands of studies to analyze the 237 that most rigorously compared organic and conventional foods. Bravata was dismayed that just 17 compared how people fared eating either diet while the rest investigated properties of the foods themselves.
Organic produce had a 30 percent lower risk of containing detectable pesticide levels. In two studies of children, urine testing showed lower pesticide levels in those on organic diets. But Bravata cautioned that both groups harbored very small amounts -- and said one study suggested insecticide use in their homes may be more to blame than their food.
Still, some studies have suggested that even small pesticide exposures might be risky for some children, and the Organic Trade Association said the Stanford work confirms that organics can help consumers lower their exposure.
CSPI's DeWaal noted that difference, but added that the issue is more complicated. Some fruits and vegetables can harbor more pesticide residue than others -- she listed peaches from Chile as topping a recent testing list. Overall levels have dropped in North American produce over the last decade as farms implemented some new standards addressing child concerns, she said. "Parents with young children should consider where their produce is coming from," DeWaal said, calling types grown in the U.S. or Canada "a safer bet" for lower pesticide levels.
As for antibiotics, some farms that aren't certified organic have begun selling antibiotic-free meat or hormone-free milk, to address specific consumer demands, noted Bravata. Her own preference is to buy from local farmers in hopes of getting the ripest produce with the least handling.
That kind of mixed approach was evident in a market in the nation's capital Thursday, where Liz Pardue of Washington said she buys organic "partially for environmental reasons." Pardue said she doesn't go out of her way to shop organic, but if she does, it's to buy mostly things that are hard to wash like berries and lettuce.
Michelle Dent of Oxon Hill, Md., said she buys most of her groceries from regular chain stores but gets her fruit from organic markets: "It's fresh; you can really taste it."
Anna Hamadyk of Washington said she buys only organic milk because she has a young son. "I would love to buy everything organic, but it's just too much money," said Hamadyk, who also shops at local farmers markets.
** Associated Press writer Stacy A. Anderson contributed to this report.
** EDITOR'S NOTE -- Lauran Neergaard covers health and medical issues for The Associated Press in Washington.

Frankly I was surprised by how balanced this article is. In many reports such as this, there is a large bias against “natural” and Organic growing methods. I also share Dr. Bravata’s shock at the results of the study. I, like many people, always assumed that the nutrient quality of Organic food was higher than that of non-organic food. There are a few things we should take note of, however. First, that non-organic food is more likely to cause health problems due to the fact that when bacteria are present, they are more likely to be resistant to antibiotics. Second, antibiotics are NOT usually fed to make animals gain better. They are used as a therapeutic regimen to prevent disease. In addition, over 70% of feedlots have a training regimen, conducted by a veterinarian, for their personnel regarding antibiotic use (USDA National Animal Health Monitoring Study, 1999). On the flip side, although this low level dosage does seem to prevent major health problems, it is also causing bacterial resistance, thus requiring ever more powerful antibiotics. It is probably time to find a better solution to this dilemma, before consumers decide it is not worth the health risk.

I hope this post was good food for thought. If you have an idea for a solution to “the Antibiotic Dilemma,” please comment or e-mail me. luke.agzine.coomer@gmail.com.

Have a nice day!