Is Outrage Over the Monsanto Protection Act a Turning Point for the "Real Food" Movement?

www.huffingtonpost.com - June 13th, 2013

In March, when I first wrote about how the biotech rider -- called the Monsanto Protection Act by its vocal opponents -- undercut the constitutional concept of separation of powers, it seemed hardly anyone (other than the usual advocacy groups) was paying attention. But then a lot of people got mad, really mad.

Within a few short weeks the issue exploded in the mainstream media, with the surest sign the issue had hit the big time being (what else?) coverage by The Daily Show (hilariously titled, "You Stuck What Where?"). Another indication was outrage even from a Tea Party blogger.

Quick refresher: Biotech companies have to get permission from the U.S. Department of Agriculture to plant new genetically-engineered crops. In recent years, groups such as the Center for Food Safety have been gaining traction by filing lawsuits challenging federal approval, thereby stopping some novel crops from being planted when courts agreed that USDA failed to conduct proper environmental oversight.

Read More

Grilled Sirloin Steak

2 lb sirloin steak (1 inch thickness)

4 large garlic cloves, crushed

1/2 cup extra virgin olive oil

sea salt and black pepper

Combine extra virgin olive oil and garlic and season with sea salt and black pepper. Generously rub steak with half the marinade. Put in a large ziplock bag and refrigerate for up to two days.

Pre heat outdoor grill to high heat.

Remove steak from refrigerator and bring to room temperature (about 30 minutes). Season with sea salt and black pepper.

Grill steak for 8 minutes per side for medium rare (alter time for more or less rare). Transfer to a warm plate and drizzle with extra virgin olive oil and garlic marinade. Let the steak rest for 10 minutes before you cut the steak into desired portions.

Mini Wild Bison Pies

1 lb ground/mince bison

1 large shallot, chopped

3 large garlic cloves, chopped

1 cup sharp aged cheddar, grated

Handful fresh parsley, chopped

Sea salt and black pepper

2 tablespoons extra virgin olive oil

24 (4") puff pastry rounds

In a large deep side frying pan, add extra virgin olive oil. Add onions and garlic, saute until soft. Add Bison, stirring occasionally until browned. Mix in parsley. Season with sea salt and black pepper. Set aside to cool.

Preheat oven to 375 F.

In a prepared 12 cup muffin pan.

Line the bottom of the muffin cups with the 4" round and up the sides. Fill with the meat filling and sprinkle some cheese on top. Press the 4" round on top, pinching the edges together to seal. Poke a hole in the center of each pie. Brush with milk. Bake for 30 to 50 minutes or until puffed and golden brown.