Posts Tagged ‘food safety’

Pierce Institute Hosts Educational Forum on Sustainable Agriculture

Dave Dornbos

Food sources and how food is produced have become important topics of discussion and consideration for many. Whether or not the food is produced organically, is spray free, or is a genetically modified organism (GMO) provides information to consumers, but it can be difficult to determine what this means for someone’s health or for the environment.

To help local leaders and residents understand these and other issues related to the sustainability of modern agriculture, Pierce Cedar Creek Institute will be offering another program in its Environmental Leaders Discussion Series entitled “Is Sustainable Agriculture Sustainable?”  The program, to be held on Thursday, June 18 from 7 – 8:30 pm, will be led by Dr. David Dornbos of Calvin College. Dr. Dornbos has worked as a scientist in the agriculture industry, helping to develop new varieties of crops. Now a professor at Calvin College, he teaches plant biology, leads classes on sustainable agriculture, and conducts research with a focus on non-native, invasive plants.

According to Program Manager Matt Dykstra, “How food is produced and what that really means is something that affects everyone. The format of the program is informal and will allow participants to ask questions and hopefully come away with a better understanding of all aspects of modern agriculture and what that means to humans and the environment.”

Modern agriculture has brought many advances. More food is produced at a cheaper price than ever before. Scientists have used modern technology to produce plants that can produce their own herbicides, preventing the need for them to be broadcast with pesticides. Certain herbicides and GMO crops have made it possible for farmers to plant while minimally tilling the soil thereby reducing run-off, decreasing erosion and compaction, and maintaining nutrients onsite.

With these advances have come downsides; according to the Xerxes society, since the 1990s the monarch butterfly population has decreased by 80% due to the reduction of their habitat and new classes of pesticides. Historically, monarchs used milkweeds that were commonly found as a weed in agricultural fields. With more effective herbicides and new classes of insecticides, much of their previous habitat is now gone.

“Is Sustainable Agriculture Sustainable?” is free for Institute members; non-members are $5. Refreshments will be served. Participants may register at or by calling 269-721-4190. Pierce Cedar Creek Institute is located south of Hastings at 701 W. Cloverdale Rd., 2.5 miles west of M-37 and 4.5 miles east of M-43.

Don’t Let Bacteria Spoil the Party


During Super Bowl parties, we may eat more often from dishes of food that have been sitting out for some time. Mayonnaise in noodles, egg and potato salads and unwashed fruit can deliver sickening doses of numerous bacteria. Turkey and chicken can be a significant source of Salmonella. Even lettuce and spinach in salads can harbor E. coli. In fact, the Centers for Disease Control estimates that 50 million Americans each year get sick from foodborne illnesses. As many as 3,000 people will die. With 50 million reported cases a year, how is the U.S. Food and Drug Administration going to protect us from home-cooked meals?

There is something that we can do to protect ourselves. Laboratory testing and clinical studies have shown that a strongly enhanced, aqueous silver colloid will kill E. coli, salmonella, staph and other food-borne bacteria. Drinking one ounce, waiting 30 minutes and drinking another ounce can stop even the most severe occurrence of food poisoning without antibiotics. This technique has been shown to be so effective against Salmonella typhi that it was recently delivered for humanitarian aid to health clinics in Haiti.

We can enjoy dining and protect our families from food poisoning during sporting events and throughout the new year. Just have enhanced aqueous silver colloid on hand to administer the antidote at the first sign of stomach pain or belly ache.

For more information, call 888-465-4404 or visit

Gluten-Free on the Go

You Can Take It with You

by Judith Fertig

Our experts suggest delicious, nutritious choices for gluten-free eating at work, play or anywhere we wander. For food safety, keep foods that need to be kept hot and cold in separate thermal containers.

  1. Asian stir-fry with rice
  2. Baked egg frittata or baked egg “muffins”
  3. Baked falafel
  4. Baked polenta “fries”
  5. Baked sweet potato chips
  6. Certified gluten-free instant oatmeal, unsweetened
  7. Cheese on rice crackers with olive tapenade (purée)
  8. Corn tortillas with fresh fillings
  9. Fresh fruits
  10. Fresh salads, dressing on the side
  11. Gluten-free granola or granola bars
  12. Nori (seaweed) wraps
  13. Precooked quinoa with dried fruit and rice milk
  14. Raw vegetables with hummus
  15. Sandwiches made with whole-grain, gluten-free bread
  16. Smoked fish
  17. Stew, gumbo or vegetable sautés packed with cooked rice on top
  18. Vegetable soups with beans or rice
  19. Vietnamese pho (soup) with rice stick noodles

For more information on eating gluten-free on the go, check out pages 14 and 15 of our March issue.