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Poached eggs

Poached eggs

Am I the only one who loves poached eggs? They’re so simple to prepare, and are so elegant for a long Sunday breakfast.

For perfect poached eggs, drop a tablespoon of vinegar into a medium sized pan of simmering water, then swirl with a wooden spoon. When the whirlpool has subsided to a minimal little spin, gently crack the egg into the middle of it. Adjust the heat as necessary to keep the water simmering gently… If it’s boiling too vigorously, the bubbles will disturb the egg too much, ruining it’s ability to remain a single mass. After 3 minutes, lift the egg out with a slotted spoon, and serve on a bed of organic mixed leaves. Drizzle with hot hollandaise sauce, then serve for a happy weekend brunch.

Cloned meat cleared for the US

US farmers have been given the green light to produce cloned meat for the human food chain. In a report billed as a “final risk assessment” of the technology, the US Food and Drug Administration has concluded that healthy cloned animals and products from them such as milk are safe for consumers.

The announcement follows the launch of a public consultation on the issue by the European Food Safety Authority (EFSA). Its “draft opinion” on the technology gave provisional backing on the grounds that there was no evidence for food safety or environmental concerns.

Joyce D’Silva, of Compassion in World Farming describes it as “…a technology that has arisen out of a huge burden of animal suffering and that is still going on.” She said even if the embryo loss rates were brought down to acceptable levels, the technology would be detrimental to animal welfare. “It looks like it is going to be used to produce the most highly productive animals… These are the high-producing animals that have the most endemic welfare problems anyway.”

The UK National Farmers’ Union has adopted a wait-and-see attitude to the technology. Helen Ferrier, the NFU’s food science adviser said, “Generally our views on the safety or the acceptability etc are really based on the opinions of independent scientific experts.” If cloning is adopted she said the NFU did not favor labeling cloned meat.

“If the product is absolutely the same as its equivalent but using a different system, it’s not necessarily very useful to label it, because it’s misleading to the consumer and it’s impossible to enforce.”

OrganicFoodee.com thinks otherwise. Consumers want the facts about what they are eating. It’s our basic right to have cloned meat clearly labeled so we can choose to buy it or not to buy it. Until cloned meat is labeled, the only way to avoid eating it is to buy organic meat, as organic meat by law cannot be cloned.


Dear Ysanne,

It’s fantastic dealing with you. You are so helpful and enthusiastic about helping people. You are also so efficient.

You have so much energy too – aside from editing for Dmoz.org , running your busy and successful website, writing your specialist books, researching the world of organic food, and, I’m sure, many other things.

People like you deserve to be told how good they are occasionally (they aren’t always – people take it for granted).

That’s why I am telling you how brilliant you are.

Thank you.

Vic from www.organic-food-for-everyone.co.uk

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