truth in labeling

RisottoWe're cooking in some very familiar territory during Wednesday night's broadcast of Great Taste live from Hy-Vee.  Comfort food and Italian cuisine always are at the top of my list of food favorites, so the menu includes two different dishes, both using the same cooking technique.  The specific geographical home for these specialties is Northern and a bit of Central Italy, where classic risotto (cooked rice), and farrotto (cooked farro) dishes are found.

Risotti are made primarily with the arborio, vialone nano, or carnaroli varieties of rice.  Farrotti feature the  small, brown, unhybridized grain, sometimes known as emmer, which is a progenitor of the modern wheat family.

Dr. Chris WegeJoin cohosts Stuart Tanner and James Moore as theyChristopher Byrnes, Jim Bates and an unidentified person discuss with former US Congressman Jim Bates and the president of Citizens for Labeling Genetically Engineered Food, Dr. Chris Wege, the launch of their national campaign to label geneticically engineered food.

This Saturday May 9th at Argiro Center on campus, Maharishi University of Management's Department of Sustainable Living is hosting a public awareness event on “Truth in Labeling Genetically Engineered Food.” A coalition of farmers, doctors, whole food manufacturers and distributors, whole food retailers and coops, and concerned citizens are coming together in order to protect the American organic food industry and the consumer’s right to know.