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Permalink 04:27:00 pm, by adminb Email , 972 words   English (GB) latin1
Categories: Strawberries - Organic, Cloned Meat and Poultry Products

• Cloned Meat and Poultry Products


First Anniversary of the European Parliamentary vote for a comprehensive ban

September 2015

Cloning Farm Animals for Meat

Update and

• Petition to the European Parliament
to prevent this

Date of Vote : Tuesday 8th September

UK Labour MEPs fully support the report against the cloning of farm animals

They are of the opinion that the proposal made initially by the Commission should go much further and completely ban the use of cloning in animal production for farm purposes of all animal species and as such, should take the form of a regulation

They also support a ban on the imports of germinal products from cloned animals and their descendants as well as the imports of food products from cloned animals and their descendants. This has been a long standing position of the European Parliamentary Labour Party, which has led debate in the European Parliament against animal cloning for many years

Labour MEPs believe that prohibition is necessary, in line with expectations of the public, concerns about welfare conditions of cloned animals, threats to biodiversity and the current situation in the European agricultural sector which does not need to resort to cloning in animal reproduction

Moreover, Labour MEPs demand from the EU Member States to ensure that all animals imported into the EU are proven not to be clones or descendants thereof, and that no food or germinal products derived from clones or their offspring are imported into the EU. They expect the European Commission and the authorities of EU Member States to ensure this ban to applies in the entire EU single market

Importantly, the prohibition of the placing on the EU market of cloned animals, their offspring and products derived from them would entail a requirement for the EU's trading partners to introduce traceability and labelling requirements akin to those long implemented in the EU. This will, in effect, benefit EU farmers, food producers and consumers by reinforcing the global outreach of Europe's leading animal welfare and food standards. Furthermore, by pursuing a requirement of traceability and labelling, the EU would be able to inflict significant pressure on our partners in any trade negotiations, including TTIP. (sic !!?!) Labour MEP Jude Kirton-Darling led the work of the International Trade Committee for this legislation. She secured the inclusion of amendments in the committee to make the proposed temporary ban permanent, and to broaden it to clones' offspring, while ensuring that this would be compatible with the EU's obligations in the World Trade Organisation

The Plenary vote is on 8th September

• The legislation would ban the cloning of farm animals in Europe,

and introduce a number of other restrictions, such as banning embryos and semen from clones and their descendants

• Cloning injects a new danger into the way we produce food and takes farming in the wrong direction. It has no environmental, social or health benefits, other than to help make intensive farming even more intensive

• Crucially, cloned animals and the surrogate mothers who carry them suffer horrendous health and welfare problems

• This includes a higher likelihood of pregnancy failure in clone-carrying cattle and pigs and increased frequencies of abnormal or difficult births. Only 1 in 7 cloned cattle embryos and 1 in every 16 pig embryos are born alive. Many of those that do make it to birth die before weaning

• The political process for deciding whether farm animals can be cloned is going to be a long one, with many European authorities able to have their say

• EU farming should lead by example and reflect the European ideals of justice, equality and fairness. Our food must genuinely be the best in the world to be different to, and better compete with, cheaply produced, intensive food from other parts of the world

• The Original European-wide Public Consultation on
Animal Cloning for Food Production ended in September 2012

• The Original European-wide Public Consultation on
Animal Cloning for Food Production ended in September 2012
In 2013 The European Commission began to prepare legislation on the cloning of animals for food production. Cloning has severe welfare implications, both for surrogate mothers and the clones themselves. You can help get this cruel practice banned in the EU

A new EU Commissioner for Health and Consumer Policy was appointed in 2013. This Commissioner is responsible for overseeing the new cloning legislation. Please ensure that this new(ish) Commissioner is aware that the full weight of public opposition to cloning for food production. Please sign the CIWF petition - and ask your friends to

Would you knowingly eat cloned meat?

• The (US) Food Center, Washington, DC is spearheading the Campaign AGAINST
Cloned animals being used in foods in the US


What will we be eating in 20 years' time?

Cows are more intelligent than you probably think!

Study: Red Meat Takes Years Off Of Cow's Life!

Three reasons to have a cow over antibiotics in your meat ...

• Quantity v Quality The Perfect Milk Machine
• How Big Data Transformed the Dairy Industry
• Dairy scientists are the Gregor Mendels of the genomics age, developing new methods for understanding the link between genes and living things, all while quadrupling the average cow's milk production since your parents were born

Oat Milk

• The Science of Imitation Milk


Would you prefer to eat genetically modified eggs, or see day-old chicks destroyed?

• US Senator Bernie Sanders says Label my Food"

• May 2012: Over 40 countries label GM foods. There are now high-profile calls
within the US to make this an FDA requirement

• Ask for a regularly updated pdf of

GM foods in UK supermarkets

• To check on GM foods in US supermarkets The Therapy Book on Twitter

provides a regularly updated link


Permalink 12:05:00 am, by adminb Email , 934 words   English (GB) latin1
Categories: Strawberries - Organic, Barley

• Guest Blogger: Posting 4


• Barmy for Barley

I used to find it hard to get excited about barley, but that changed recently when I stumbled upon details of barleys wonderful virtues while researching the properties of different grains. I’ve always thought barley is delicious and under appreciated, but since reading up on it, my relationship with this versatile and nourishing grain has been a non stop love affair

Barley is pale brown in colour, has a rich nut like flavour and an appealing chewy, pasta-like consistency. It’s believed to be the oldest cultivated cereal and its claim to nutritional fame is varied and somewhat amazing:

Barley is a very good source of molybdenum, manganese, dietary fibre, and selenium.
Barley is a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.
The high fibre of barley feeds friendly bacteria in the digestive tract, which means it can help to prevent colon cancer
Barley lowers glucose levels
Barley reduces blood pressure
Barley’s slow digestion may help weight control
Barley has significantly less gluten than wheat
When combined with protein it is effective in reducing appetite and maintaining a consistent energy level
25g of barley gives you 100g of cooked, tender grain with only 123 calories

• Tips for Preparing Barley

Usually barley is thought of as having limited culinary uses and is mainly confined to soup, but this lovely grain has a great versatility. In my recipes I generally use pearl barley which has a delicate nutty flavour.
Before cooking barley (like with all grains) rinse thoroughly under running water and then remove any bits that shouldn’t be there

After rinsing, put the barley in a pan, add one part barley to two parts boiling water. Bring to a boil then turn down the heat, cover and simmer until all the water has been absorbed. It’s now ready to use, or to store in the fridge or freezer

Here I share with you three of my barley favourite recipes

Quick Barley Risotto with mixed vegetables, olives and tomato and chili sauce
This risotto accompanies well roast chicken or salmon and serves 2-3

• Ingredients

150g pearl barley rinsed
300ml water
200g mixed frozen vegetables (carrots, sweet corn, peas)
7 Table spoons Tomato Chilli sauce (Loyd Grossman)
3 tablespoons hot water
A small handful of black olives roughly chopped (optional)
100g grated mature cheddar cheese
A handful of basil leaves to garnish

1. Place the barley and water in a pan, bring to boil, cover, and cook over a low heat for about 30 minutes
2. Add the vegetables to the barley, stir, and cook for another 10-15 minutes till all the liquid has been absorbed and vegetables are cooked. Make sure you stir the risotto occasionally to prevent barely from sticking to the bottom of the pan
3. Add the olives, tomato and chilli sauce and water into the risotto. Stir well and cook for 2-3 minutes
4. Then stir in the cheese and mix well till cheese has slightly melted. Season to taste
5. Transfer into a serving dish. Garnish with basil leaves

• Barley, Chorizo and mushrooms that serves 2-3

This dish just needs a bowl of mixed green salad or a plate of lightly cooked green vegetables as accompaniments

• Ingredients

150g pearl barley rinsed
300ml water
1 Tablespoon olive oil
130g chorizo sausages finely chopped
200-300g mushrooms roughly chopped
6 Table spoons Tomato Chilli sauce (Lloyd Grossman)
A handful of parsley finely chopped

1. Place the barley and water in a pan, bring to boil, cover, and cook over a low heat for about 35-40 minutes till all the liquid has been absorbed. Make sure you stir the barley occasionally to prevent it from sticking to the bottom of the pan
2. Heat the oil in a frying pan. Add the chorizos and cook over a medium –high heat for 3-4 minutes, stirring occasionally until it is golden and most of the fat has rendered out. Then add the mushrooms and cook for a further 2-3 minutes
3. Add the chorizos, mushrooms and tomato, chilli sauce into the risotto, stir well and cook for another 2-3 minutes. Season to taste
4. Just before transferring into a serving dish stir in the parsley

• Toasted Pecan, Feta and Barley Salad that serves 3-4

I usually serve this wholesome dish with a bowl of mixed salad leaves

• Ingredients

150g pearl barley rinsed
300ml water
1-2 tablespoons olive oil
1 small red pepper finely chopped
50g currents washed
100g feta cheese
50g toasted pecan nuts coarsely chopped
4 spring onions roughly chopped
2-3 radishes finely chopped
2-3 celery sticks finely chopped
1 small granny smith apples finely chopped
For the dressing
2 tablespoons olive oil
2tablespoons cider vinegar
1teaspoon whole grain mustard
1teaspoon honey
Salt and pepper to taste

1. Place the barley and water in a pan, bring to boil, cover, and cook over a low heat for about 35-40 minutes till all the liquid has been absorbed. Make sure you stir the barley occasionally to prevent it from sticking to the bottom of the pan
2. Heat the oil in a frying pan. Add the red pepper and cook over a medium –high heat for 2-3 minutes, stirring often until pepper is lightly cooked. Then add the currents and cook for a further 1-2 minutes, till the currents are lightly plumped up. Remove from the heat
3. Whisk the oil, vinegar, mustard and honey in a large bowl
4. Add the barley and the rest of the ingredients to the bowl and toss to coat. Season to taste

• Barley Risotto with Mixed Vegetables and Olives and a Tomato and Chilli Sauce
• Barley, Chorizo and Mushroom Pilaf
• Toasted Pecan, Feta & Barley Salad

Full story »


Permalink 11:27:00 am, by adminb Email , 158 words   English (GB) latin1
Categories: Organic Strawberries, Sharon Fruit

• Guest Blogger: Post 1


Black Kale aka Cavolo Nero, the Star of Winter Menus ....

A couple of years ago I came across this deep green vegetable with slender curly leaves ...

• Guest Blogger: Post 2

• Sharon Fruit is a delicious winter fruit with orange coloured flesh

and a sweet flavour, yet it is not known by many ...

• Guest Blogger: Post 3

• This recipe is vegetarian, but not vegan!

• Life is Sweet with a slice of Spelt Apple Cake with Almond glaze

Spelt is an ancient relative of wheat that has been cultivated for over 7,000 years. Compared to wheat, it is:

Approximately 30% higher in Vitamin B1

Approximately 25% higher in Vitamin B6

Approximately 45% higher in Vitamin E

Higher in unsaturated fatty acids

Up to 40% higher in protein

Spelt also contains less gluten than wheat, however it is not suitable for those with celiac disease/gluten allergy

Full story »

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This blog was set up so that readers of the International Raw Food Restaurant Directory published by Ki Publishing Co-operative can supply feedback on the entries we have listed. amendments@ contactus@ newentries@ Readers can also suggest new restaurants for the next edition of the International Raw Food Restaurant Directory. We really appreciate this feedback. If you have thoughts on how regulations could be removed or changed to make running a food business easier, then the (UK) Government wants your views. And, after the recent health scares we need to stress this vital information for the preparation of bean sprouts. Bean sprouts are rich in vitamin E and good to maintain your skin health. Further nutritional information.



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