i like this movie
I wish I could be alive 100-200 years from now to see how this eventually all goes down. In all seriousness, with all the shit that's going on, I don't know how this planet, as we know it, will make it past another 100 years. That's sad.
there are realistic plans to save alot of energy
and if you get billions of people behind it
you have a good future secured
do know all gows wrong when the food system is out of balance
then things go down in iq
-why go farming when you have a forest that produces food, animals, vegtables, fruits?
so maybe the early sapian wanted control on food
for winter times and stuff
and so it started
what the sapian, who started spreading around the world from africa, coudn't control
was the population in numbers
it went everywhere in the world, north south east west
then after some time
the sapian grows in numbers
the forest and surroundings can't deliver the sapian enough food
what happens then is WAR
WAR = actually originated from food FOOD WAR
people grow in numbers and start to fight for land
then borders where made and empires were called down by the sapian
and since then the animal forgot that it was an animal
and now we have an explosive number of humans
animal is not aware of the poplation in number
and does not think anymore if their child is going to eat something in the future
and this is ofcourse the thinking of a human who takes having water and food as a normal thing
so if humans stop the overpopulation the future will get better
i will have no childeren
and ofcourse take care for nature and respect it
wish the next generations the best possible future
I forgot how educational this forum is. Tesla, I'd suggest you checking out the University of Florida, if youre this adamant about continuing research on GMOs and such. They're the number #1 school in the nation for Agricultural studies. Rutgers, which is a little closer to you, also has a highly reputable ag program, but I havent really looked into them beyond their Turf Management curriculum.
In fact, the thing that impresses me the most with UF is that despite expanding their program, the organic farming program is one of their most sought out programs. They have campuses and research centers all over Florida. Hope Im not comin off as a spokesperson or recruiter for them...
i don't like bees very much at all
do you hate amerikkka too, o anaphylactic one?
I tried like 20 years ago to look at this through a History of Science viewpoint but no university wanted anything critical about GMOs at that time...never considdered looknig at from aAG perspective...but at that time, not eventhe flavor savor had been rolled out (that was the tomoato that would sit on a shelf for month, and then one day go bad almost all at once)
Monday, April 9, 2012
Early last year, leaked documents obtained by a Colorado beekeeper exposed the U.S. Environmental Protection Agency‘s (EPA) illegitimate approval of clothianidin, a highly-toxic pesticide manufactured by Bayer CropScience that the regulatory agency knew was capable of killing off bees (http://www.naturalnews.com/030921_EPA_pesticides.html).
Now, a new study out of Purdue University in Indiana has not only confirmed, once again, that clothianidin is killing off bees, but also that clothianidin’s toxicity is systemic throughout the entire food chain, which could one day lead to the catastrophic destruction of the food supply.
The study, which was published in the online journal PLoS ONE, investigated the various methods and routes by which a class of insecticides known as neonicotinoids, which includes clothianidin, are harming honey bees. They discovered that both clothianidin and thiamethoxam, another component of neonicotinoid insecticides, persist in “extremely high levels” in planter exhaust material produced during the planting of crops treated with these insecticides, which runs contrary to industry claims that the chemicals biodegrade and are not a threat.
An Illinois beekeeper whose bee hives were stolen and allegedly destroyed by the Illinois Department of Agriculture has stirred up a hornet's nest with his questions on why the state did this, and most importantly, what they did with his bees.
hi telsa how are you doing?
Why all this hate against bees.
Bees are people too.
sort of miniature farmwar with those destroyed bee hives
can make similair associationts with farm equipment that is been stolen
monsanto have simpely a bad influence in agriculture
and treaten/manipulate farmers to buy
when farmers and their family's are victims of their products
no one is responsible
why you can simply find the source of destruction
it's not plants
it are the products
think again why people don't react directly to pollution
like polluting industries that already have a generation of sick childeren created
the same for fukusima
the obedience of the people
make the people think the nucliar plant was safe
while there was other information that it was not safe
the people don't question anymore or have no more energy to fight or question and so these disasters happen
like someone sez : here drink a glas of nucliar water
that you waste energy on starting to think what is wrong with this person
Good news, guys!
The bees were just sleeping!!
Hmm, turns out Monsanto bought a company that geneticaly engineers honeybees - of course they wouldn't use a virus to purposefully kill off the natural bees in order to force use of their frankenbees, now would they.
Not long ago, quinoa was just an obscure Peruvian grain you could only buy in wholefood shops. We struggled to pronounce it (it's keen-wa, not qui-no-a), yet it was feted by food lovers as a novel addition to the familiar ranks of couscous and rice. Dieticians clucked over quinoa approvingly because it ticked the low-fat box and fitted in with government healthy eating advice to "base your meals on starchy foods".
Adventurous eaters liked its slightly bitter taste and the little white curls that formed around the grains. Vegans embraced quinoa as a credibly nutritious substitute for meat. Unusual among grains, quinoa has a high protein content (between 14%-18%), and it contains all those pesky, yet essential, amino acids needed for good health that can prove so elusive to vegetarians who prefer not to pop food supplements.
Sales took off. Quinoa was, in marketing speak, the "miracle grain of the Andes", a healthy, right-on, ethical addition to the meat avoider's larder (no dead animals, just a crop that doesn't feel pain). Consequently, the price shot up – it has tripled since 2006 – with more rarified black, red and "royal" types commanding particularly handsome premiums.
But there is an unpalatable truth to face for those of us with a bag of quinoa in the larder. The appetite of countries such as ours for this grain has pushed up prices to such an extent that poorer people in Peru and Bolivia, for whom it was once a nourishing staple food, can no longer afford to eat it. Imported junk food is cheaper. In Lima, quinoa now costs more than chicken. Outside the cities, and fuelled by overseas demand, the pressure is on to turn land that once produced a portfolio of diverse crops into quinoa monoculture.
In fact, the quinoa trade is yet another troubling example of a damaging north-south exchange, with well-intentioned health and ethics-led consumers here unwittingly driving poverty there. It's beginning to look like a cautionary tale of how a focus on exporting premium foods can damage the producer country's food security. Feeding our apparently insatiable 365-day-a-year hunger for this luxury vegetable, Peru has also cornered the world market in asparagus. Result? In the arid Ica region where Peruvian asparagus production is concentrated, this thirsty export vegetable has depleted the water resources on which local people depend. NGOs report that asparagus labourers toil in sub-standard conditions and cannot afford to feed their children while fat cat exporters and foreign supermarkets cream off the profits. That's the pedigree of all those bunches of pricy spears on supermarket shelves.
Soya, a foodstuff beloved of the vegan lobby as an alternative to dairy products, is another problematic import, one that drives environmental destruction [see footnote]. Embarrassingly, for those who portray it as a progressive alternative to planet-destroying meat, soya production is now one of the two main causes of deforestation in South America, along with cattle ranching, where vast expanses of forest and grassland have been felled to make way for huge plantations.
Three years ago, the pioneering Fife Diet, Europe's biggest local food-eating project, sowed an experimental crop of quinoa. It failed, and the experiment has not been repeated. But the attempt at least recognised the need to strengthen our own food security by lessening our reliance on imported foods, and looking first and foremost to what can be grown, or reared, on our doorstep.
In this respect, omnivores have it easy. Britain excels in producing meat and dairy foods for them to enjoy. However, a rummage through the shopping baskets of vegetarians and vegans swiftly clocks up the food miles, a consequence of their higher dependency on products imported from faraway places. From tofu and tamari to carob and chickpeas, the axis of the vegetarian shopping list is heavily skewed to global.
There are promising initiatives: one enterprising Norfolk company, for instance, has just started marketing UK-grown fava beans (the sort used to make falafel) as a protein-rich alternative to meat. But in the case of quinoa, there's a ghastly irony when the Andean peasant's staple grain becomes too expensive at home because it has acquired hero product status among affluent foreigners preoccupied with personal health, animal welfare and reducing their carbon "foodprint". Viewed through a lens of food security, our current enthusiasm for quinoa looks increasingly misplaced.
• This footnote was appended on 17 January 2013. To clarify: while soya is found in a variety of health products, the majority of production - 97% according to the UN report of 2006 - is used for animal feed.
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