How much do you know about the food you eat? Consumers are starting to open their eyes and taking a stand on the blinds the FDA (U.S Food and Drug Administration) and companies like Nestle, Bertoli, General Mills, and Pepperidge Farms try to pull on us.

Genetically Modified Organisms (GMOs) are present in the vast majority of processed foods found in most stores around the country. The Grocery Manufacturers Association estimates that between 75% and 80% of all processed foods available on grocery store shelves contain GMOs.

Recently there have been so many cases in the United States cracking down on the amount of GMOs that goes into our food, fish markets selling “fake fish” in New York City and even the most recent case of 15-year-old Sarah Kavanagh who started a petition against PepsiCo against the drink Gatorade.

The New York Times reported that Ms. Kavanagh, a dedicated vegetarian, read the label while drinking Gatorade and one peculiar ingredient caught her eye; vegetable oil. This pushed her to do further research and then she decided to start a petition on Change.org that has almost 200,000 signatures already. Her campaign is a way to persuade companies like PepsiCo to consider changing the drink’s formulation.

Brominated vegetable oil contains bromine, an element contained in things like upholstered furniture and children’s products. Research has found that a build-up of this element in both human and animals can cause “neurological impairment, reduced fertility, changes in thyroid hormones and puberty at an earlier age.”

Despite this, brominated vegetable oil has been deemed safe for consumption by federal regulators, says The New York Times.

Up to 10% of drinks sold in the United States contain brominated vegetable oil, including Mountain Dew, Powerade, Fanta Orange, Squirt and Sunkist Peach Soda.

“B.V.O. is banned other places in the world, so these companies already have a replacement for it,” Ms. Kavanagh told The New York Times. “I don’t see why they don’t just make the switch.” To that, companies say the switch would be too costly.

Currently in the United States, companies are not required to tell you if there are GMOs in the food they sell. Food companies can basically put whatever they chose to in your food. As long as it is “said” to be safe, they will use it without your knowledge.

Toonari Post contacted Nature Valley, a product of General Mills, by email and phone to ask why they use GMOs but claims on their website and Facebook page, “No matter how many flavors we create, they’re all made like the first, from wholesome, delicious ingredients. That way you can be assured that with Nature Valley you’re always getting The Taste Nature Intended.”

Amy Sadowski, Consumer Services representative for Nature Valley responded by email, ” For that reason, the FDA does not require special labeling for it. Because of the growing use of biotechnology by farmers and the way that grain gets commingled in storage and shipment, it′s certainly possible that some of our products may contain ingredients that have been improved through biotechnology. We can assure you, though, that every major regulatory agency, as well as independent scientific groups like the American Medical Association, has concluded that these ingredients are safe. General Mills also believes in providing consumers with a variety of food options. Toward that end, we do offer organic products that, by definition, do not use ingredients that have been improved through biotechnology. Please look for organic Gold Medal flour and a wide range of products from our Cascadian Farm and Muir Glen brands.”

So how can you protect yourself from food with GMOs and false organic labeling claims?

Avoiding corn and soy products that are not explicitly labeled as 100% Organic is a good first step in avoiding GMOs. According to the USDA Organic Program standards, organic foods cannot contain any genetically modified organisms. However, a company can still market a product as being made from organic ingredients while using some GMOs. If it is not labeled as being 100% organic, then it is likely to only contain a mixture of organic and non-organic agricultural ingredients.

You can also log on to Facebook and like the Label It Yourself page to see what foods to avoid.

In the end, there is no certifiable, authoritative, or inclusive list of foods that absolutely contain GMOs. The best thing to do is read before you eat, make the choice to shop at a local “mom and pop” organic health food store or shop at your local farmer’s market to play it safe.

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Minnesota, U.S.A, — For more than three decades, Minnesota Farmfest has been a destination for thousands of local residents, regional farmers, top producers, academic leaders, politicians and agriculture organizations and associations. This year’s event kicks off Tuesday, August 7  at the Gilfillan Estate, seven miles southeast of Redwood Falls, Minnesota.

In addition to political forums, issues affecting farmers will also be debated. The first – Water Quality Initiatives – will be led by Linder Farm Network Farm Director Lynn Ketelsen on August 7  at 1:15pm. The panel includes top ag policy makers including Dave Frederickson, MN Commissioner of Agriculture; Kevin Paap, President, MN Farm Bureau;  Doug Peterson, President, MN Farmers Union; and Lawrence Sukalski, Chairman, MN Ag Water Resource Center.

“Once again, Kent Thiesse has done an incredible job at putting together our Minnesota Farmfest forums,” says Raymond Bianchi, vice president and group show director of IDEAg. “These forums offer attendees access to policymakers that need to hear from them. This year’s forum is one of our best.”

At 2:45pm on Tuesday, U.S. Senator Al Franken will open “The Renewable Fuel Standard: Fueling the Agriculture and Energy Industries.” The discussion will be led by panel members - Tom Buis, CEO of Growth Energy; Tim Rudnicki, Executive Director, MN Bio-Fuels Assn.; Brad Nelson, President, MN Ethanol Producers Assn.; Chad Willis, Chair, National Corn Growers Assn. Ethanol Committee; and Doug Peterson, President, MN Farmers Union.

On Wednesday, the afternoon panel will discuss Consumer Preferences: Future changes for the livestock industry and on Thursday, Innovation in Agriculture: Opportunities from the University will be the topic for Thursday’s program. For more information, log onto http://www.ideaggroup.com/farmfest. Registration is sponsored by NAPA Auto Parts.  Qualified attendees can register for free admission at www.IDEAgGroup.com/Farmfest.

In its third decade, the IDEAg Minnesota Farmfest continues to connect industry leading manufacturers/providers with decision making producers. It is a leading agricultural event, drawing attendees from around the region. Minnesota Farmfest is visited each year by more than 35,000 attendees with over 600 vendors.

The Minnesota Farmfest forums are developed by former University of Minnesotaeducator Kent Thiesse. Each year, thousands attend to hear from leaders in the field discussing topics on national and state agricultural policy issues affecting rural Minnesota.

Minnesota Farmfest is produced by IDEAg, a property of Cygnus Business Media. The company reaches millions of professionals annually. As one of America’s top business-to-business media companies, Cygnus is leading the way in providing targeted content to top decision-makers and organizations.

The company’s corporate initiatives and organizational architecture are built with one goal: fully engaging audiences in aviation, building & construction, public safety & security, and agriculture vertical markets, as well as diversified industries such as transportation, printing, accounting, and vending. Visit Cygnusb2b.com to learn more.

Image Courtesy of  Chapendra

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If you ever find yourself waiting in line at Hawaiian Style Café, make sure you have a big appetite. Especially early on a Saturday morning, when the line outside this local Waimea eatery stretches across the strip mall’s sidewalk and spills into the jammed parking lot.

A Pacific Rim inspired breakfast at Hawaiian Style Café is the first stop on Executive Sous Chef Jayson Kanekoa’s Chef Shuttle Program, run through the Waikoloa Beach Marriott Resort & Spa. Culinary lovers can prepare their taste buds for a morning full of sampling locally grown ingredients and tropical flavors.

Credit: Kirk Aeder Photography

But no one can really prepare themselves for the size of Hawaiian Style Café’s haupia pancakes. An oversized plate of freshly made pancakes, topped with Hawaii’s popular haupia, or thick coconut syrup, arrives in the middle of the table after Chef Jayson insists that you try it. The sweetness of the tropical fruit syrup quickly sends the standard maple syrup to oblivion.

Within minutes the table is full of French toast made from Hawaiian sweet bread, homemade Portuguese smoked sausage prepared by the owner himself, salmon chowder, and the hearty Da Tit Mok, a heaping plate of hamburger, chicken, spam, rice, and egg. It’s no wonder Chef Jayson chooses Hawaiian Style Café to kick off his local culinary tour of Waimea. With the tastes and smells of Hawaiian cuisine and a restaurant packed with friendly locals, it’s easy for a visitor to quickly feel a sense of being part of this community.

On the Chef Shuttle Program, which operates on the first Saturday of every month, Chef Jayson takes pride in showing guests of the Waikoloa Beach Marriott Resort & Spa a glimpse into the local restaurants, farmers markets, and farms in his hometown of Waimea. Starting early in the morning, Chef Jayson drives guests on a private trip to this intimate gastronomical tour, where locally grown Hawaiian produce and ingredients take center stage.

This unique experience gives food enthusiasts a locally guided entrance into Big Island markets. After a morning of sampling foods, Chef Jayson prepares a personalized menu catered to your tastes, served at the Waikoloa Beach Marriott Resort & Spa’s signature restaurant, Hawaii Calls Restaurant & Lounge.

“I enjoy talking story with my guests. In that way, I’ll be able to plan where I should take them because there’s something to be said about providing a unique excursion for each guest,” said Jayson Kanekoa. “I tailor each tour according to the season and the guest’s palate.”

After a short drive from Hawaiian Style Café, Chef Jayson finds a batch of buttery avocados at the outdoor Waimea Homestead Farmers Market. As he and the guests let a sample of avocado melt in their mouths, his passion and expertise begins to shape the personalized menu for dinner.

Chef Jayson and his guests sample local flavors from one market stand to another, while his creativity starts to bring a four course menu to life. Even though still full on haupia pancakes, it comes as no surprise when appetites start building up again with anticipation.

It’s not just about the locally grown ingredients that make Chef Jayson’s Chef Shuttle Program special, it’s also about the welcoming personalities met along the way. Pulling up to Wow Farms, one of the most prominent tomato farms on the island, owners Mike and Trisha Hodson greet everyone with a warm hug, before explaining in detail how their tomatoes are organically grown.

Soft spoken Flavio of JA Farms talks about his selection of greens with passion, and lets guests sample his produce straight from the ground. Just across the road, Luis Rincon pulls up to his strawberry farm and encourages everyone to pick juicy strawberries, some of the sweetest ever tasted.

While Chef Jayson is busy finding the best of the best in produce and ingredients for the evening’s dinner, it is nearly impossible to feel like a visitor when everyone is welcoming with open arms and true Hawaiian smiles.

As the Lincoln Navigator leaves Waimea and heads back towards the Waikoloa Beach Marriott Resort & Spa, soothing Hawaiian music plays on the radio and glimpses of the ocean appear through the windows. It is that very ocean that hours later sets the backdrop of the Chef Shuttle’s showcase.

As the sun dips behind the horizon and the sky explodes with shades of pinks, the outdoor Hawaii Calls Restaurant & Lounge makes for a picturesque dining experience. A personalized menu awaits on the table at arrival, a four course dinner stretches out on the page, and colorful flowers garnish a pair of tropical mai tais.

Chef Jayson brings out the starter, which is broiled shrimp and scallops served over a spicy guacamole, alongside a bed of tango, spinach, and mustard leaves. The freshness of the shrimp and scallops is an easy reminder of Hawaii’s natural abundance in only the best seafood. Pairing the shrimp and scallops with a spicy guacamole comes initially as a surprise, but the guacamole exceeds any ever had before. The farmers market avocados creates a smoothness, while the combination of greens brings a crunch to the starter dish.

The first course is dish compromised of JA Farms greens, Wow Farms heirloom tomatoes, macadamia nut basil goat cheese, with a balsamic reduction. The colors of the Wow Farms heirloom tomatoes, bright red and a yellow green, make this dish stand out aesthetically. They taste like they were harvested that day, juicy and refreshing. A large spoon-full of the macadamia nut basil goat cheese drizzled atop the greens and tomatoes brings a creaminess to the dish.

For the entrée course, Chef Jayson brings to the table a Kulana veal scaloppini, with a poha berry jam, hamakua mushrooms, Brussels sprouts, and Moloka’i sweet potato. Bought fresh from the Waimea Homestead Farmers Market, a generous amount of the hamakua mushrooms are placed atop the veal.

The mixture of the poha berry jam and the mushrooms creates a mouthwatering sauce that pairs well with the veal. The showstopper of this course, and possibly of the whole dinner, is the Moloka’i sweet potato. Uniquely purple in color, the sweet flavor of the potato is unlike any other, and its texture is mashed into a soft velvet.

To end the exquisite dinner with a touch of sweetness, Chef Jayson prepares a dessert of farmers market mango crème brulee with an artistically designed chocolate piece. The surface of the crème brulee cracks like a sheet of glass, opening up to a richly flavored custard with diced mangos on the side. It is simply the perfect way to end an extraordinary dining experience.

Knowing where the dish’s ingredients come from, seeing them picked straight from the ground and having them prepared that same day for dinner is not something the average traveler gets to experience. Having a true farm to table meal shines a larger meaning on the importance of sourcing locally and supporting the community.

But the deeper experience in the Chef Shuttle Program is not only knowing where the food comes from, but getting to know the stories and the people that dedicate their lives to it.

For $349 a night, the Chef Shuttle Package at the Waikoloa Beach Marriot Resort & Spa includes a two night stay (Friday-Sunday) in a garden mountain view room, as well as the Chef Shuttle and dinner for two at Hawaii Calls Restaurant & Lounge. For more information on reserving your spot on the Chef Shuttle Program, contact (808) 886-6789 with the code D60, or book through Waikoloa Beach Marriott Resort & Spa.

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