Around this time last year, I posted a recipe for a hearty beef stew I made with my friend Jazz when I went to visit her in Milwaukee. Over bowls of steaming stew, she told me about her fledgling windowsill herb garden while I shared what I had learned about the Paleo diet. Sharing a meal often presents the opportunity to learn and grow from conversation. Jazz has been blogging for Digging Deep Campaign for awhile now, and her presence in this online space has provided an accessible, engaging way for me to continue learning about food and sustainability issues.
October 1st marks the first day of a Month Without Monsanto, an initiative started last year by April Davila that later became the Digging Deep Campaign. The goal of the month is to avoid all food that contains GMOs (Genetically Modified Organisms), which appear in 85% of processed foods, and have become ubiquitous in the American diet. Why? Check out these posts for more information:
Getting Started: Four creepy reasons to go #Nonsanto for a month.
Know Your #Nonsanto: Handy graphics with resources on where to look for #Nonsanto seeds for your garden and food for your belly. Annie’s and Organic Valley are two verified Nonsanto food producers.
Difficulty Loves Company: Jazz’s post that really got me thinking about the community as a resource aspect of local foods. She is recruiting Milwaukee-area friends to join her Month Without Monsanto if you’re interested!
I have to regretfully admit that I won’t be joining this time around- with no preparation done and travel scheduled for the month, I’m not quite ready to dump my fridge and go 100% #Nonsanto starting tomorrow. But reading about the preparation and experience of people like Jazz and April is inspiring me to start examining the ingredients in my pantry to see just how pervasive GMOs are. I eat very few processed foods and consider my diet pretty healthy, but I have to admit that many of the vegetables I enjoy are likely grown from Monsanto seeds. I’m not sure if I’ll like what I find out when I do the research, but I’m still excited to learn more and start “digging deep” about the food I eat.