Cloning and GMO foods: Jennifer Lapidus gives us the early 2007 update on the science of our dinner plate.

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Agricultural biotechnology has come a long way since the development of bread baking, cheese making, and the brewing of wine and beer. Today, this realm equates to prolific developments in genetically modified organisms (GMOs) and cloning. Simply defined, GMOs are animals or plants whose genetic makeup, or DNA, has been altered with genetic material from another variety or species. This is different from cross-breeding, selective breeding or hybridizing of the past. This is the actual manipulation of DNA, where pigs may, for example, contain spinach genes or corn may contain the anti-freeze gene from a flounder. Cloning refers to the process of creating an identical copy of an original plant, animal or other organism; in terms of agricultural biotechnology, DNA cloning C produces multiple copies of h single genes or segments of DNA. Corn, soybeans and rapeseed plant (used to make canola oil) are the most prevalent GMO crops grown and consumed in the United States. Other GMOs include Bovine Growth Hormone, also known as rbGH, which increases milk production when injected into cows and Bacillus Thuringiensis, or Bt toxin, which is often found in potatoes. This toxin-producing gene from a bacterium called Bt is introduced to crops for purposes of creating a "built-in" pesticide rather than relying upon sprays. GMO food first appeared on grocery shelves twelve years ago. Since genetically modified soy, corn and canola are used in many processed foods, it is estimated that at least 60 to 75 percent of the foods sold in grocery stores in the United States contain genetically modified ingredients. The Food and Drug Administration recently proposed the sale of cloned animals for meat and their milk in this country, and since it is deemed safe by the FDA, no labeling would be required.

According to an article printed in the January 7th, 2007 issue of the Gainesville Times, "The FDA ruled that since BGH was considered safe, there was no need to put a label on products derived from BGH-injected cows. Without that information, shoppers had no way of avoiding such products when they went to their local supermarket ... The same scenario appears likely with the cloning issue. The FDA says it will not require cloned products to be labeled because they are genetically and nutritionally no different from what's already on the market."

Whether genetic modification and cloning for consumption is safe is up for debate; there is an equal amount of information to support both its safety and its dangers. Yet, without labeling, the consumer is unaware of the foods that are being brought to the dinner table, so "the choice is out of our hands. It is a very different story throughout Europe and many other countries around the world, however. GMO crops are currently very rare in Europe since its consumers have demanded strict labeling laws. There are GMO-free zones throughout Europe, as well as an unofficial EU moratorium on GMO crops. Mexico has just initiated a ban on GMO corn. In fact, the United States and Argentina remain the only two countries with no labeling laws. Although labeling genetically altered food is not required, food production is indeed regulated in the United States. For the small-scale producer, this unfortunately translates into costly regulatory procedures intended for large-scale facilities, and, in turn, often keeps quality foods from entering the marketplace. Raw milk is illegal in most states, even though producing it and its products on a small-scale is viable, accountable and highly nutritious.

In an Op-Ed article published in the January 14th, 2007 New York Times, Chef Dan Barber states, "A one-size-fit& all mentality dictates that mom-and-pop slaughterhouses must follow the same rules of inspection as industrial plants, even though these huge meat processors typically slaughter more cattle in a single hour (390, Agriculture Department estimates) than their counterparts might in a whole year."

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The one-size-fits-all regulatory framework makes it very difficult for the small-scale food producer to produce food profitably and with integrity. Food distribution systems favor size, so even if a food is labeled "organic," it has often traveled thousands of petroleum-induced miles. Although this picture appears bleak, there is recourse within our local communities. During farmer's market season (mid-April to November) Asheville and its surrounding communities host numerous farmer's markets. Market season provides us with ample opportunity to choose between buying mass-market groceries and buying locally produced food. Shopping at a farmer's market means purchasing goods directly from the farmer or producer and bypassing the need for labeling or any distribution system. In doing so, we help create real, viable local economies, form relationships, and ensure the health of our community. It is also about making connections and bringing this largess to our dinner table. Our local farmer's market is a gem on a necklace made up of farmer's markets all over this country and abroad. Together, in the co-production of our food--both grower and consumer create an undeniable voice that can alter the course of food production in this country.

For a list of local farmer's markets and local growers and producers, visit Appalachian Sustainable Agricultural Project (ASAP) at www.buyappalachian.org or pick up a free copy of the Local Food Guide. New Life Journal also lists local tailgate markets during market season. For a list of grocery products that do and do not contain genetically modified ingredients, visit True Food Now at www.truefoodnow.org/shoppersguide/guide_printable.html

Public comments on the FDA's cloning proposal will be accepted until April 2nd, 2007. To read the draft documents and submit comments, go online to www.fda.gov or visit newlifejournal.com to link to more information and public comment support for this issue.

Jennifer Lapidus is owner and operator of Natural Bridge Bakery, a naturally-leavened, wood-fired brick oven bakery producing desem breads. She is also on the associate board of the Asheville Slow Food convivium. She can be contacted at [e-mail].