The Gene Revolution: The Future of Agriculture

Thierry Vrain retired 10 years ago after a long career as a soil biologist and ended head of a department of molecular biology running his own research program to engineer nematode resistance genes in crops. In his retirement career as a gardener he learned five or six years ago how the soil ecosystem really functions and have been preaching ever since. He find himself with a good knowledge of genetic engineering technologies surrounded by people in fear of being hurt by the food they eat. He found that he cannot ignore them anymore and has joined the campaign to educate consumers about the potential health problems reported in the recent scientific literature.

Classic Pesto

1/2 cup roasted pine nuts

4 cups fresh basil leaves 

1/2 cup finely grated Parmesan cheese

1 garlic clove

1/2 cup extra virgin olive oil

Sea salt and black pepper

Combine all the ingredients in a blender and blend until smooth. Add more olive oil if pesto is too dry. Season with sea salt and black pepper.

To store, pour into an airtight container and press cling wrap directly on top of the pesto to prevent it from oxidizing. It will keep for up to five days in the refrigerator.

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.

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Heilala Vanilla

Heilala Vanilla began as an aid project to assist a village in one of the most beautiful and remote places on the globe, Vava'u Islands, Kingdom of Tonga. The family fell in love with the people and the environment, and using their horticultural background and research facilities in Tauranga, New Zealand they established a Vanilla Plantation. A partnership of people, united by their passion for the worlds most sensual and exotic flavour and aroma. I received a sample pack from them a few weeks ago and I am hooked. 

The story of a Tongan aid project that blossomed into a business that has executive chef’s and foodies who can’t get enough of Heilala Vanilla.

Meet the Boggiss and Ross family. John Ross, his daughter Jennifer and her husband Garth.  They started Heilala Vanilla in 2002 and still own and operate the business today.

Before 2002, John was a retired dairy farmer, Jennifer was an accountant and Garth worked in IT. They worked a dormant piece of land in Utungake, Tonga gifted to them by the local village. Little did they know at the time that the piece of land was destined for something great. 

John and Garth put to practice their horticultural know how to kick start the plantation by researching countries around the world that grew vanilla in the narrow band 20 degrees on each side of the equator. The plan was to help to provide the locals with employment and hope that the demand for vanilla blossomed.

It then took three years to develop and nurture the vines through the on-going art of careful training, weeding and looping, all while ensuring organic sustainable farming was being practised. 

John who was once a frequent holiday maker to Tonga is now virtually a local spending up to six months a year at the Tongan plantation.

In 2005 the first 40kg harvests of Vanilla pods were ready. Time passed, the plantation went from strength to strength harvesting a healthy two tonne in 2010. All the tender love and care has resulted in the richest grade of Vanilla in the Asia Pacific region with its distinctive aroma, shine and plumpness coveted by chefs all around the world.

An annual crop is brought back from Tonga to the company’s base in Tauranga, New Zealand. Heilala Vanilla is then packaged for each order; the Pure Extract and Vanilla Paste, Syrup and vanilla bean sugar are manufactured, and dispatched to Executive Chefs, gourmet food manufacturers and a selection of specialty retail outlets.

Several years have passed and the plantation has matured, but the research and development of more exciting 100% pure vanilla ideas continue. The practice of true sustainability with the local village also continues and has enabled resources for education and infrastructure, which the community otherwise may not have had. It is recognised by the local Agriculture Ministry as a true example of a Pacific partnership in practice something that is rather special to us.

Tasting vanilla creations are something we never get bored of. We now have a small plantation in Tauranga which is a great opportunity for chefs and media to come and visit and get a feel for the most labour intensive crop on the planet.