Cheer up, we just reversed humanity’s decline

OK, reversing humanity’s decline took 40 or 50 years longer than we thought. But let’s celebrate it anyway, writes Craig Sams

Could this be the Big Lifestyle Turnaround that we’ve been dreaming about and waiting for?

Every year for decades there has been an annual increase in new cases of Type 2 diabetes, which correlates with comparable figures for obesity, which is a factor in cancer and heart disease. That’s the bad news. What’s the good news?

Over the last 6 years (averaged to avoid ‘blips’) research shows there has been a significant DECLINE in incidence of diabetes in the US. Diabetes is still happening, but less and less each year. That means that, going forward, there will likely be less cancer, less obesity and less heart disease. The endless upward graph is going into a downturn.

The researchers, at the US Governments Centers for Disease Control and Prevention (CDC), took a shot at what might be behind this encouraging news. Their studied conclusion? People are more health conscious than hitherto and this is reflected in healthy and informed food choices and greater commitment to regular exercise and bodywork, including yoga and pilates. In other words, the message of healthy living is getting through. More people than ever are shopping at natural food stores or Whole Foods Market. Supermarkets are giving more and more space to organic and healthy foods. We’ve always said that this could happen and now the evidence is in that a healthy lifestyle prevents degenerative disease.

So where does that put Coca Cola? Their sales are down in the US, with the international market also weakening.

And MacDonalds? For seven straight quarters up to the middle of last year, their sales have been dropping with no evidence of a turnaround. Big Macs and Coke once seemed invincible – the obesity epidemic and resulting diabetes soared in parallel with their sales. Now their growth has stalled.

So where is the money going? Last year yoga and pilates studios in the US had sales of $9 billion, up 7.5% year on year. There are 30,000 businesses employing 95,000 people, about three per business. It’s a horde of small enterprises that are capturing people’s longing for physical wellbeing, core strength and flexibility. The yoga bunnies and pilates enthusiasts are alive to nutrition, healthy eating, the gut microbiome and anything else that points them towards a longer, healthier and happier life. There’s little opportunity for scale in this market – there are a few big gym chains but most of this healthy stuff is run by sole practitioners or a small local group that might also include nutritional advice, massage and counseling. In the caring, sharing economy of the future there is a lot more peer-to-peer and a lot less corporate-to-consumer relationship.

It’s not going to be easy to get humankind back on track, though.

The junk food decades from the 1950s to the 2000s meant that a lot of kids were born who inherited the epigenetic legacy of their parents’ poor diet and environment. We know that what you eat affects your health – now we also know it affects your genes and is an undesirable legacy to your children. I won’t go into the detail of DNA methylation and transfer RNAs, but suffice to say that if a father or a mother eats too much sugary and industrial food and is exposed to environmental contaminants such as pesticides, food colouring and preservatives their baby’s start in life is clouded and the kid is more likely to suffer impaired insulin tolerance that could lead to diabetes. The good news is that epigenetics cuts both ways. A lot of the crap that used to screw up our genes is now out of the system – things like DDT, lead, hydrogenated fat, toxic dyes and preservatives and high levels of pesticide, fungicide and herbicide residues in our food are all non-existent or much lower. So going forward we could be passing on healthier and more robust genes.

When we launched Yin-Yang Ltd, the macrobiotic food company that would morph into Whole Earth, Vegeburger and Green & Black’s, we thought the healthy eating revolution would be over by the early 1970s. It was so obvious. We naively thought everyone would go for it – after all, who didn’t want to live a long and healthy life? As my brother Gregory said, we were looking at the future through the wrong end of the telescope. We saw the future, we were just out by 40 or 50 years. Boo-hoo about the ruined lives along the way, but hip hip hurrah for the coming reversal of humanity’s decline.

 

Food and friendship without frontiers

Craig Sams celebrates the role of the natural food industry in helping to nourish refugees in Calais camps

In 1911 Karim Aboud Saba faced a dilemma – stay at home in his Christian hillside village in Syria or go to an uncertain future in America? He had a wife and 2 kids. The Turks were in the throes of the run up to World War 1 and were rounding up men up to the age of 55 to be cannon fodder for their Ottoman Army. The French and the British were already squabbling about who’d get which parts of Syria and Palestine after the coming war. It was most definitely not his fight. So Aboud left his home behind and took his family to America. At Immigration they took one look at his name, written unintelligibly in Arabic, and handed him a piece of paper marked ‘SAM.’ ‘That’s your American name, buddy.’ If you had asked him for an opinion about organic food or the stuff called chocolate his grandson would be marketing he wouldn’t have known what you were talking about. If you would have told him that his great-great grandson Mars Aboud Sams 100 years later would be in a place called Calais in France working 12 hours a day feeding Syrian and Kurdish refugees he would have smiled ruefully – it was the vision of such endless chaos that had driven him to emigrate.

The refugees in Calais and Dunkerque are just a small fraction of the millions that have died or been displaced by the manipulation and exploitation that started in the 1900s with the British, French, Turks, Russians and Germans manoeuvring over who would control the lucrative oil wells of Iraq. Now these lucky survivors are just across the water and living in dreadful conditions in the hope of finding a new life in Britain or joining their relatives here.   Many are starving, having spent all their money to pay smugglers to get them this far.

Mars Aboud Sams, my 18-year old grandson, is on his way back to the Refugee Community Kitchen in Calais after a stint in December. He’s now experienced in field kitchen catering and able to supervise the many volunteers who come over with vans and cars laden with food, willing to work for a few days or weeks cooking, cleaning, serving and washing dishes to keep the canteen going.

“The role of the natural food industry in supporting this field kitchen is admirable”

The role of the natural food industry in supporting this field kitchen is admirable. Wholesalers willingly act as aggregation and distribution hubs for food. Riverford Farms have sent several van loads of fresh organic vegetables to be prepped and cooked by the chefs there. Abel & Cole are offering milk and ongoing support. Infinity Foods have sent over quinoa, Brazil nuts, rice and other dry goods. Suma have supplied a pallet of washing up liquid, rice, oats and catering tins of tomatoes. Gusto have sent over a pallet of Gusto Cola. Organic Lea have come up with a palletload of kale, cabbages, leeks, rocket and other green vegetables. Zaytoun, the distributors of Fairtrade organic food from Palestine, have sent medjool dates. This is just a snapshot of what’s going on.

Most of the volunteers are the kind of people who are committed to eating organic food, to eating less meat and emitting less carbon dioxide. They understand the deep humane connection between the food they choose and the kind of world they’d like to live in. That’s a world where our shared humanity is more important than the opportunistic manouevring that is the most we can expect from politicians. The destruction of stable communities of Christians, Muslims, Jews and other minorities that had lived together in peace for a thousand or more years drove my grandfather to America 100 years ago. It is still going on. The only difference is that America is now part of the problem where, after WW1, people idealistically hoped it would be part of the solution.

We are all people with a shared interest in prosperity, good health and well-being.

The words of Marianne Satrap sum it up perfectly and explain the deep instinct of common humanity, sharing and caring that drives so many people from the organic movement to try to help relieve the suffering of their fellow human beings:

"The world is not divided between East and West. You are American, I am Iranian, we don’t know each other but we talk and understand each other perfectly. The difference between you and your government is much bigger than the difference between you and me. And the difference between me and my government is much bigger than the difference between me and you. And our governments are very much the same."
Marianne Satrap, author of Iranian graphic novel Persepolis, now a film.

https://www.youcaring.com/refugee-community-kitchen-474904

Sugar - All They Want is the Tax, Man

Before everyone stampedes into a sugar tax, may I just try to shine a small beam of light of sanity into this increasingly hysterical ‘debate?’ I’m no sugar lover and have fought the good fight to keep my consumption as low as possible for many decades. In 1971, in my book About Macrobiotics I wrote: “If sugar were discovered yesterday it would be banned and possibly handed over to the Army for weapons research.’ But at the same time, without sugar we’d all be dead. It's all about how much we consume and in what form - simple or complex. But when even the Financial Times editorialises about ‘The Compelling Case for a Sugar Tax’ it’s time to dig a little deeper into the obesity and diabetes epidemic before rushing out to slap a tax on drinks containing sugar.   What have taxes on booze, fags and petrol ever done to reduce consumption? Governments will always love the tax option, it’s so much easier to make money out of a problem than to solve it.

To begin with we need to understand about blood sugar. I am going to oversimplify. Life depends on glucose, the simplest sugar. When we eat or drink sugar, the glucose element quickly tops up our blood sugar level because blood sugar is glucose. The fructose element follows a different metabolic pathway and ends as fat or stored glycogen in the liver, which can then be converted into glucose when it is needed.

When we eat too much sugar the blood glucose level rises to dangerous levels and the pancreas pumps out insulin to bring it down. But it overshoots, so the insulin keeps taking glucose sugar out of the blood and before you know it, the blood glucose level is too low. The body panics as sugar is vital to cell function and brain function, so it tells the liver to release some of its stores of glucose, which helps. But the liver only has a limited supply and struggles to keep up with the demand, so the craving for sugar eventually becomes irresistible. It’s a natural inbuilt survival mechanism to crave sugar when blood sugar levels are low.

In our gut there are 10,000 different types of microbes, including useful candida yeasts, which help with the breakdown of sugar. When there’s a lot of sugar those candida multiply like crazy and outcompete the other gut flora. Worse than that, they mutate into a resilient and greedy fungal form that demands more and more sugar. Candida gets a lock on your brain and remotely controls your appetite to deliver more sugar. You can’t tax candida, you have to kill it. By starvation. Once candida is put back in its box the cravings for sugar diminish. Probiotics can help to suppress candida, as will berberine, grapefruit seed extract, garlic and oregano. But the key is to cut off its food supply.  But starving candida ain't easy.

How does candida get such a grip? Candida’s takeover of our digestive process is much easier when the other gut flora, such as lactobacilli or bifidobacteria, are dead or dying.

This happens when you take antibiotics or regularly consume food that contains antibiotic residues, particularly non-organic chicken and pork. Other medications that kill off the digestive system microbial community and clear the path for yeasts and candida include birth control hormones, hormone replacement therapy, acid-suppressing drugs and steroids. Doctors who dish out antibiotics for common cold are helping drive the obesity epidemic.  Maybe we should tax doctors who dish out antibiotics willy-nilly?

Caffeine plays a role, too. Ever notice how many people piously say ‘no’ to sugar in their tea or coffee, and then have a brownie or a big cookie? A brownie can contain twice the sugar of a can of Coke.   Caffeine increases the flow of blood to the brain, where ¼ of our sugar consumption takes place – thinking is hard work and uses a lot of glucose. Drinking a double espresso accelerates your brain and the rate at which you burn glucose, leading to low blood sugar and sugar cravings. The liver just can’t keep up with converting glycogen to glucose. People ingest a lot more caffeine nowadays than ever before. In Britain there has been a dramatic fall in scone and teacake consumption too, with a corresponding rise in consumption of cookies, muffins and brownies. Drink it or eat it, sugar is sugar.

Alcohol also creates sugar cravings. Especially on an empty stomach. Alcohol increases insulin output, which reduces blood glucose levels and it inhibits the liver from producing glucose to top up those levels. Result? Uncontrollable urges to consume sugar.

How about a glass of milk? Milk contains 5% sugars, about half what you’d get from a can of Coke. Tax milk at half the rate of soft drinks? Tell that to the NFU.  Is giving kids milk instead of water doing more harm because of the sugar than good because of the calcium?

If you’re going to tax sugar, then ALL sugar should be taxed, regardless of whether it’s in a brownie or a glass of apple juice or a cup of tea or a can of Coke. Whether sugar comes from a cane, a root, a bee, a cactus, a coconut tree, a maple tree, a cow, a goat, a camel or a grape or an orange or an apple or a pineapple it should be taxed equally. Otherwise you just move sugar consumption around based on pricing. Taxation never stopped people smoking but education and bans in public places has helped.

So what’s the answer? There are organic natural sweeteners such as stevia, licorice and erythritol that can provide a sweet taste without the glucose impact of sugar. But ultimately there are 3 words that sum it up: education, education, education. The Soil Association’s massively successful Food For Life school meals programme supplies 2 million school meals a day that commit to be freshly prepared, with local and organic ingredients. Jeannette Orrey, the legendary autobiographical author of “Dinner Lady” told me recently that Food For Life school meals now often have puddings made with half the sugar than usual and some participating schools are no longer serving pudding at all and the kids are cool about it. Time builds up bad habits. If kids grow up with minimal exposure to excesses of sugar, fruit juice, milk, cookies and other sugar sources and are helped to restore healthy probiotic conditions in their gut after exposure to antibiotics or other medications then they will be healthy adults with sensible appetites and a much lower predisposition to obesity and diabetes. For the rest of us, particularly those who have overdosed on sugar from an early age, the path to health is much harder and, for some, impossible. A tax will never solve this, education and behavior change will.

End of the road for Monsanto?

When we lived in Omaha we’d drive through the countryside up to Sioux City past endless fields of corn.  Along the roadside were signs with the name of the seed company who supplied their seed, mostly ‘Pioneer’ or ‘DeKalb.’   The seed company salesmen were local guys who had gone to school with the farmers and were known and trusted.  They’d buy you a cup of coffee and a piece of pie and arrange to take you on a fishing trip to Canada.  So in1996 when Monsanto paid a fortune for the DeKalb seed company it bought all that intergenerational love and trust.   In 1997 Monsanto bought Holden’s Foundation Seeds, who produced the parent seed that most of America’s corn is bred from.  At Iowa State University, Professor Neil Harl took a look at the prices Monsanto was paying and calculated that they were paying 2 to 3 times market value on the basis of sales and profits.  His conclusion?  Monsanto’s strategy was to gain monopoly control of the seed supply in order to increase their prices and profits.  Monsanto’s patent on Roundup ran out in 2000, so they needed to lock farmers into using it before cheaper alternatives flooded the market.

Sure enough, by 2000 US farmers had no choice – their favourite seed varieties were now only available Roundup Ready and could only be grown with Roundup.  Monsanto had America’s farmers by the short and curlies.

Once they had America under their thumb they went to work on Argentina, where they grow their seed corn to sell in the US, as well as soybeans.  This year in Argentina 30,000 doctors called for Roundup to be banned because of the horrific epidemic of disease  it had triggered in farming regions.  More recently the WHO rated Roundup as a ‘probable carcinogen.’  Within days not a garden centre in Holland or France stocked Roundup.

In their latest  financial statement, Monsanto reveals that it is losing $5 million a day.  You don’t need a degree in Economics to know that’s not sustainable for very long.  Their world seems to be falling apart rather quickly.

In the US, for all the crap about ‘feeding the world’ things are going pear-shaped. 40% of America’s GMO corn gets converted to ethanol to be compulsorily mixed with gasoline, feeding Fords instead of people.  The oil industry hates ethanol – they are being squeezed enough by the Saudis without having to compete with subsidised bio-fuel.  But without ethanol, half of America’s farms would go bust. Corn prices are currently 50¢ a bushel below break even.  Farmers can’t afford to pay inflated prices for Monsanto’s GMO corn and Roundup, so sales are dropping.  Roundup-resistant ‘superweeds’ are now infesting half of America’s farms, refusing to die despite a huge increase in herbicide applications and the bringing out of retirement of pesticides like 2,4-D that had been removed from the market because they cause cancer.  What an unholy mess.

Monsanto recently ambitiously tried to take over Syngenta, their main competitor, but that deal fell apart – both companies face the awful reality that their R&D isn’t coming up with new products that work – like drug companies they depend on patented medicines to protect inflated profit margins.

In September the New York Times revealed that Monsanto bribes scientists to make claims for GMOs that are unsupported by evidence.  Nobody will believe a man in a white coat again who touts the benefits of GMOs without wanting to check his bank account. 

In 1999 Patrick Holden and I had a meeting with Hugh Grant (Monsanto’s CEO) and other Monsanto executives under the guidance of the Environment Council, who sought to reconcile our views on GMOs.  My notes of the meeting show Patrick and I actually had to explain what organic farming meant.  Monsanto had no idea of organic principles and asked us to repeat this as they felt they needed to understand it properly.  They knew we opposed GMOs but just thought we were stupid Luddites.

Monsanto is running out of road:  hired liars in white coats can’t fool anyone any more; tobacco-style Roundup poisoning lawsuits beckon; farmers can’t afford to pay high prices for seed and chemicals that don’t work;  resistant weeds and insects refuse to die; country after country worldwide is declaring itself GM-Free; the demand for labelling of GMOs in the US is reaching a climax and now Wall Street is losing interest in phoney biotech claims.

Genetic engineering was the great hope for industrial agriculture – it would solve all the problems that pesticides and chemical fertilisers had caused.  It didn’t happen.  Instead, smart companies like Rijk Zwaan in Holland are using genomics to naturally breed stronger, healthier plants than anything from Monsanto or Syngenta. 

E F Schumacher wrote: “Modern man…talks of the battle with Nature, forgetting that, if he won the battle he would find himself on the losing side.”   Nature’s allies have fought for 20 years against the GMO takeover attempt – let’s hope that we are finally on the winning side.

Panic over?

Global warming?  Panic over.  Fly guilt-free where you like as often as you like.    Splash out on that 7 litre Mercedes you’ve always secretly wanted.  The global warming crisis could be over.  There’s an easy solution that’s been staring us in the face for decades.

The make or break climate conference, COP21, is happening in Paris in December.  There will be a lot of haggling, a lot of finger-pointing and a lot of moaning.  India and China will fight to keep their coal-fired power stations.  Exxon and their Saudi pals will continue to fund corrupt scientists who deny climate change.  Brazil will fight to protect their right to chop down the Amazon rain forest.  Let them have their way… for the time being.

There needn’t be any pain.  The negotiations in Paris could be a doddle.

We can continue to burn fossil fuels, using our abundant and cheap reserves of coal and natural gas to generate electricity. We can save liquid fuels for airplanes and ships.   We must still go for wind and solar and geothermal, but in a less panicky way.

So how do we do it?  The answer lies in the soil.

Farming is responsible for 30% of excess greenhouse gas emissions.  But farming could cancel out 100% of our annual excess greenhouse gas emissions.  It’s already happening right now, but on less than 2% of the world’s farmland, the organic land.

Carbon dioxide is killing us all.  Organic farming sucks carbon dioxide out of the air and converts it into rich soil that will feed us forever.  Sounds like a pretty good deal.  Of course going organic means we’d have to eat food that tastes better, not get sick from pesticides in our food, enjoy cleaner water and more biodiversity – but that’s a small price to pay for having a habitable planet.

This is the UN International Year of Soils 2015.  The Food and Agriculture Organization of the United Nations (FAO) estimates that on current trends we have 60 years before the soil runs out.

On August 31 2015, global food giant General Mills announced an investment of $100 million to reduce their greenhouse gas emissions by 28 percent. This will include sourcing products from an additional 250,000 acres of organic production. Jerry Lynch, the company’s chief sustainability officer pointed out that organic agriculture promotes soil that helps farms better endure droughts, heavy rains and pests, while pulling more carbon from the air and putting it into the ground in the process. 

A 34 year trial at the Rodale Institute in Pennsylvania growing field scale crops shows that organic farming can sequester 1 tonne of carbon per hectare, year after year.  The Rodale trial figures show that if regenerative principles were applied globally to arable farming and pasture we could offset all of the annual increase in greenhouse gas.  

Change is afoot. The Climate Smart Agriculture Alliance brings together Government, industry and NGOs to advance new solutions to food production that protect soil from further degradation by increasing carbon-rich soil organic matter.

The French National Institute for Agronomical Research states that

if we adapted farming practices to boost organic matter in soils by 0.4% a year it would compensate for all global greenhouse gas emissions. (link to source?) France’s Agriculture Minister Stephane Le Foll recently commented: “We could store the equivalent of anthropogenic carbon gas produced by humanity today. Storing carbon in the soil is organic matter in the soil, organic matter is fertilizing the soil.”

The benefits of soil organic matter as a carbon sink can be further enhanced by the use of biochar - finely ground charcoal used as a soil improver.  (That’s what I do at Carbon Gold).  Biochar has a centuries-long residence time in soil, so it acts as a long term carbon sink for carbonised biomass such as rice husks and forestry thinnings which would otherwise decompose or be burned and produce more carbon dioxide.  And it accelerates the buildup of organic matter in soil. 

So it’s not just me. The Rodale Institute, the UN’s FAO, General Mills and the French government all agree: grow organic, save the planet. Agriculture can be part of the solution instead of part of the problem.

The COP21 climate conference is in Paris in December. Every participating country will make INDC commitments (Intended Nationally Determined Contributions) to reduce emissions.  All they have to do is convert agriculture to organic and they can surpass those commitments with ease.

Solving global warming was never going to be easy, but it would be a heck of a lot easier if we cast off the deadly grip of agribusiness and started farming for the future.

Bitter Sweet Insanity

How seriously should we take official exhortations to cut sugar consumption while governments continue to subsidise industrial scale sugar farming? asks Craig Sams

When my brother Gregory and I set up Harmony Foods in 1970 we committed to never using sugar in our business. In 1972, in my book About Macrobiotics, I had written about sugar: “If it were discovered yesterday it would be banned and possibly turned over to the Army for weapons research.” But the same chapter had recipes using apples, raisins, currants and apricots. Our macrobiotic guru, Michio Kushi, even gave his support to candies made with rice malt sugar. We were all a little bit hypocritical.

In 1976 we created a separate brand, Whole Earth, so that if we ever sold Harmony products to supermarkets we had a separate brand that would not upset health food retailers’ sensibilities. Then in 1977 Waitrose and Safeway saw us on BBC News and wanted to order Harmony Peanut Butter right away. They insisted on the Harmony brand. Sales boomed in supermarkets as well as health food shops and Harmony Peanut Butter soon swept away our competitors Granose and Mapleton’s.

Then in 1977 I did something nobody had done before. I invented a jam based on apple juice and fruit. We decided to market it. We couldn’t use the sugar-free Harmony brand as apple juice concentrate is a sugary syrup. So we dusted off the Whole Earth brand and launched a hugely successful range of jams made with apple juice and marketed as ‘100% fruit, no sugar added.’ Sales of Whole Earth soared so much that we eventually retired the Harmony brand and put the peanut butter under the Whole Earth brand. For a while we were the biggest users of apple juice concentrate in the world, apart from the cider industry. My ethical defence was that our jams were only 38% sugar while white sugar jams were 65% sugar. But it wasn’t long before competing ‘no sugar added’ jams also hit the 65% level.

Now the Government has, surprisingly, got a health policy that makes sense: cut down on sugar. All sugar. Beet sugar, cane sugar, apple juice, grape juice, honey, agave syrup, coconut sugar, jaggery, maple syrup, corn syrup and any other product that is 99% sucrose, glucose and fructose. To paraphrase Romeo’s insightful sweetheart Juliet: “What’s in a name? That which we call sugar, by any other name would taste as sweet.” All sugars are in the sights of Professor MacGregor of Action on Sugar, who is leading the charge. The same thing is happening worldwide.

In the 1980s and 1990s there was a horrifically misguided campaign that urged tens of millions of Britons to abandon butter in favour of margarines that were rich in trans fats from hydrogenated fat. The result was millions disabled or killed off by heart disease. The US has now banned all transfats and it’s almost non-existent in Europe. Then there was the demonisation of salt campaign. That killed off a goodly number of older people for whom salt
was essential to vital functions and made little difference to anyone else.

But the sugar campaign makes sense. 500 years ago Paracelsus wrote: “All things are poison and nothing is without poison; the dose makes the poison.” Most people overdose every day on sugar and that’s why it’s such a major factor in obesity, cancer, diabetes, tooth decay and heart disease. But in smaller quantities can it make a useful contribution to our health and energy levels by enhancing our enjoyment of food and drink?

What’s a safe dose? MacGregor wants a 30% reduction. Others think we consume three times too much: the overdose makes the poison.

When we developed the Gusto Cola recipe we aimed for a level of sugar one third of what you’d get in a can of Coke or a bottle of apple juice. We opted for stevia as a calorie-free sweetener. Ooopsadaisy! EU Organic Regulations don’t allow stevia, unless it’s in a drink imported from the USA. So we canned it in the US, using organic stevia. Oopsadaisy! EU regulations for soft drinks, organic or not, restrict stevia levels, so you still have to use 50% sugar to match the sweetness of regular drinks – or add aspartame. Yuk. So we made the recipe less sweet and it tasted fine.

But it made me wonder why the EU and our Government exhort us to cut back on sugar while enforcing regulations against natural sweeteners that have exactly the opposite effect. Even worse, the EU subsidises sugar farmers and refineries. So does Brazil, to the tune of $2.5 billion a year. Just one French producer has had €60 million over 3 years.

A good start would be to let the sugar market find its own level instead of using taxpayer money to drive down the cost. Then exhort people to consume less.

Which is cheaper – human life or chicken breasts?

Back in May I was at the Sustainable Food Summit in Amsterdam where I heard a shocking figure - by 2030 more people will die of antibiotic resistant disease than from cancer and diabetes.  The speaker projected a figure of 10 million lives lost every year.  

We can blame lazy overworked doctors, who happily prescribe antibiotics inappropriately just to get whining patients out of their surgery clutching a bottle of pills that won’t cure their sniffles.

Or blame hospitals.  They use antibiotics to disinfect surfaces and in other situations where a bit of human labour, soap and a bit of elbow grease could do the job.  

But is it fair to lay all the blame on lazy doctors and hospitals?  Not really.  The source of 80% of antibiotic resistant disease is the food industry

Imagine you took a troublesome boy and smacked him around the ears and whacked his backside, like in the old days before we got civilised.  By the time he grew up he would be the kind of guy who thinks it is worth it when there is a fracas in the pub and will shake off the restraining arm of his girl friend to have a go at someone who looked at him the wrong way.  That’s the way it is with bacteria, too.  The more you whack them the tougher and nastier they get.  

E. coli is the perfect illustration of this.  When the first Wimpy Bars opened questions were asked in Parliament about E.coli.  Once meat is ground up the tiny amounts of E.coli that might be on the surface are able to penetrate and multiply through the entire burger.  The worry then was about diarrhoea, which was the main symptom of infection.  A few people got the runs, but burgers replaced bread and dripping as Britain’s favourite snack.  But at the same time, grazing and hay for beef cattle got replaced by intensive feedlots where cattle stood in their own poo for most of their lives, spreading infection hither and thither.  The feedlotsproduced the cheapest beef.  But those darned cows kept getting sick and infecting each other every time they dumped.  So antibiotics came to the rescue.  E.coli hates antibiotics and was pretty much wiped out once the cows got their meds.  But you can’t keep bad bacteria down.  The E.coli toughened up their act and at the same time as they became more resistant they also became a heck of a lot more virulent.  This super tough bacterium was named E. coli O157:H7 to differentiate it from its namby-pamby ancestors.  So instead of the runs people who ingested E.coli O157:H7 became violently ill and suffered kidney failure, either dying or spending much of the rest of their shortened lives on dialysis machines.  When they did die the cause of death was ‘kidney failure’ or something else that pointed the finger away from the real cause: antibiotics in farming.

MERS, SARS, MRSA and other antibiotic-resistant diseases are spreading like wildfire.  Thousands of people are dying every day from diseases that are the result of our race to the bottom in meat production.

Is cheap meat really worth this?   If meat was vital for human existence you might understand the importance of making it as cheap as possible, but any vegetarian or vegan is living proof that meat is a luxury, a frippery, a bit of icing on the nutritional cake that sustains life.  So why do we compromise on quality about something that we are already consuming in excess?  Why not just cut back to a healthy level and consume ‘better and less often’ as the Soil Association, Slow Food and various health authorities recommend? 

The global market for meat is worth about $800 billion.  

If we cleaned up the meat market the antibiotic-resistant bacteria would quickly die out - Nature never wastes energy and no bacteria will bother wearing a suit of armour and a sword if nobody is trying to poison them.  But that would probably increase the cost of meat by 25 %, adding $200 billion to the global meat food bill.  

10 million lives lost per year to antibiotic resistant bacteria could be prevented for an additional expenditure of $200 billion. That’s $20,000 per human life saved, or £13,000, half the price of a Ford Mondeo.     

Which would you choose?  Cheaper chicken or a longer life? 

Real change is coming

People have had enough of corrupt politicians and their ruthlessly self-serving corporate backers. Real world change is breaking out everywhere

Did you get what you voted for in the election? More GMOs from Monsanto? The chance for NATO to bomb another country into chaos? More useless drugs based on junk research sold at extortionate prices to the NHS?  More untested pesticides in your food? More global warming? More fracking? More nuclear power stations? I don’t think so. All you got to be passionate about were the insulting little bribes about pensions, tax allowances, housing and benefits, while the big bribes are quietly discussed in Brussels and Whitehall between lobbyists for industry and politicians, trying to keep a firm grip on power.

But, as Russell Brand says, voting doesn’t matter so much any more – in the real world things are changing, and they’re changing fast. It doesn’t matter what the drug companies and GMO merchants would like to see: if people don’t buy, then their products don’t fly. Solar is outselling fossil fuels for energy, and nuclear is uninsurable and on the way out. More and more people question the value of pharmaceuticals, and fracking is on the skids. Organic food is booming, too.

It’s beginning to look like we’ve reached a tipping point with GMOs. If I was a Monsanto shareholder I’d be dumping stock in the light of how things are going.

Hugely successful fast-food chain Chipotle has announced that its food is now GMO-free. Its sales grew 31% year-on-year last year and profits are up 57%. Meanwhile its GMO-loving competitor McDonalds agonizes over a 2.7% drop in sales and a 33% drop in profits. Chipotle had to work at it: in the US, vegetable oils, tacos and tortillas and cheese are all made with GMOs. But they did it, and it’s watching customers flock to its outlets and abandon the dinosaurs who still don’t get it. Funny thing is that McDonalds owned 90% of Chipotle shares ten years ago but cashed out in 2006 to invest more in its own business. Big mistake.

A federal court has just upheld the state of Vermont’s law requiring GMO labelling, something we take for granted in Europe. The manufacturers who opposed it claimed it violated their free speech rights! Or their right to stay quiet?

Brazil’s National Cancer Institute has condemned the use of Roundup Ready soya, saying: “The cropping pattern with the intensive use of pesticides generates major harms, including environmental pollution and poisoning of workers and the population in general.”  Brazil’s Public Prosecutor has called for a suspension of glyphosate use. Holland has banned it for gardening use and it disappeared off the shelves of French garden centres this year. Colombia’s Health Ministry has recommended a ban on Roundup spraying on coca crops – too many farmers are getting ill.

The World Health Organization has also reported that glyphosate probably causes cancer. Over 30 years ago the US Environmental Protection Agency said the same, then reclassified it as non-carcinogenic right about the time the first of Monsanto’s Roundup Ready products hit the market. Cover-up or honest mistake? We’ll never know as the evidence can’t be released for reasons of ‘commercial confidentiality’.

Let’s not forget that when Roundup Ready soya beans were first planted in 1996 Monsanto promised that it would lead to reduced herbicide use. In the intervening 15 years its sales of Roundup increased tenfold. Just in the nick of time: its patent on glyphosate ran out in 2001 and competitors were offering it for a third of the price, but by then farmers were hooked on Roundup-hungry Roundup Ready soya beans and corn and had signed contracts not to use the cheaper stuff.

Neil Young’s new album is called The Monsanto Years – it is anything but a hymn of praise to America’s most reviled company. Made with Willie Nelson’s two sons, it is a plea to reverse the harm to family farms and the Midwest’s soils of the past two GMO decades.

Jo Wood, ex-wife of Rolling Stone Ronnie Wood, recently hosted a screening of GMO OMG– supporting GMfreeme.org. Even my missus, who’s heard it all before from me, got fired up by the film’s powerful message.

In the US Moms Against GMOs is leading the charge with the motto: “I am no longer accepting the things I cannot change. I am changing the things I cannot accept.” With a little help from Chipotle and retailers and producers of organic and natural foods, things are changing.

Organic food pioneer and polemicist Craig Sams is Britain’s best known natural food pioneer. He is the founder of Green & Blacks, a former Soil Association chairman and the author of The Little Food Book.

Don't wreck our soil

In 1885, when my great grandpa Ole Doxtad first ploughed the virgin land of his farm in Nebraska the soil contained over 100 tonnes of carbon per hectare.  Now that same soil contains about 5 tonnes.  That lost carbon is now in the atmosphere and has contributed about a third of the increase in atmospheric carbon dioxide since that time.  Most of that carbon was contained in the microbial life of the soil, mostly mycorrhizal fungi but along with thousands of species of fungi and bacteria, all working harmoniously to feed plants and protect them against disease.  Every time Ole's plough turned the soil, those fungi and bacteria died in their gazillions, decomposing into greenhouse gases.  What was left was dead dirt.  Yields went down.  Luckily tractors came along in the 1920s and Ole's son Lewis (Grandpa) could plough twice as deep as with horses, bringing up deeply buried organic matter to refresh his tired soils.  That worked for a while, then fertility fell off again.  Luckily after WW 2 artificial fertilisers were cheap and subsidised so farming could keep going.   Now the FAO (UN Food and Agriculture Organisation) says we have about 50 years of soil left before there is no land fit for farming.  Our luck has run out, whatever the GMO hucksters may promise. That's why 2015 is the UN International Year of Soils.

Healthy soil is rich in organic matter - decomposing plants and teeming microbial life.  The more microbial life there is the healthier the soil and the healthier the plants that grow in it.

Ploughing the soil breaks up that social community and forces it to rebuild, with many participants dying and decomposing during recovery. Adding artificial fertilisers to soil breaks the cycle of mutual nourishment between plants and the living soil, so microbial life dies off. Fungicides and pesticides are the final knife in the heart of life in the soil. When the living organisms in the soil die, the soil dies with them and disintegrates.  Killing soil is a slow form of suicide by humankind.  With a 50 year deadline it’s time we did something about it.

Why are mycorrhizal fungi so important?  A plant uses sunlight and photosynthesis to convert carbon dioxide and water into sugar.  Some of that sugar is exuded through the plant's roots to feed the mycorrhizal fungi in the soil .  Why does a plant give away its precious sugar?  Because the payback is worth it. 

Those mycorrhizae use the sugar to feed the helpful fungi and bacteria in the soil:

the ones that convert nitrogen into nitrate fertiliser;

the ones that dissolve phosphorus to make it accessible to plants;

the the ones that fiercely defend 'their' plant against pathogens and pests that could kill or weaken their host plant.  Soil microbes are the probiotics of plants, keeping them healthy and well nourished while protecting them from disease.

Does this sound familiar?  We humans are just like the soil.  Our 'organic matter' is the kilo or two of microbial life that we call probiotics that inhabits our gut.  Their ‘soil’ is the food we eat, which feeds them. Like the microbial life in soil, these fungi and bacteria provide us with valuable nutrients and eradicate any disease-causing organisms that threaten our health.  They keep us happy and healthy.  The parallel doesn't stop there, though.  The soil is a vast living organism, stretching across continents with an interconnected ‘mind’ – a consciousness that spans countless numbers of tiny living beings.  Our gut flora also have a mind – neuroscientists call them the 'second brain' and 'gut feelings' are their manifestation in our first brain.  Sometimes what we think is our brain thinking a thought is actually a thought being controlled from the gut - all the more reason to eat well, keep the gut bacteria happy and think positive thoughts.

The cooperation among soil microbial life provides an admirable example of how cooperation and collaboration and sharing of food can benefit health and vitality.  A healthy soil, full of life, will support growth and yields equivalent to what can be achieved using chemical fixes. Just as a healthy gut will support life and vitality in humans, without recourse to sugar and antibiotics.

Our planet is blessed with an abundance of air, water and sunlight.   That's all that's needed to generate all the food we could ever need - as long as we don’t wreck our soils.

Hoppy

John 'Hoppy'  Hopkins passed away at the beginning of February.  Known as the ‘The King of The Underground’ in the 1960s, he gave me my very first platform for supplying macrobiotic food to the public and thereby gave me my leg up into this wonderful industry. 

I met Hoppy in 1966 at the All Saints Church Hall in Notting Hill when he organised a small event where an unknown band weirdly called The Pink Floyd played their first London gig. It was a benefit for the London Free School, which Hoppy helped run.  At firste there was plenty of room for the few dozen attendees to dance but after a few weeks the poor little church hall was bursting at the seams and people were turned away.

So Hoppy hooked up with Joe Boyd, renamed the event 'UFO' and ran a Friday night allnighter at a basement club on Tottenham Court Road.  It opened in early December 1966. I was already importing and selling books about macrobiotics and Hoppy asked me if I could cater.  We laid on simple finger food, with thanks to my Mum Margaret who stuffed vine leaves with brown rice, fried up felafel and made brown rice rissoles.  During the breaks in the music (Pink Floyd, Soft Machine, Crazy World of Arthur Brown) me and my small band of macrobiotic missionaries would sidle up to people and explain to them what this strange food was that they were eating, why sugar was bad and brown rice was good.  We were building the customer base of a little restaurant-cum-macrobiotic study centre that I was planning to open in Notting Hill in February 1967.  You couldn’t ask for a more positive association in people’s minds than the Pink Floyd and macrobiotic food.

In January 1967 Hoppy organised a 'happening' in Piccadilly Circus.  It was lovely.  The police stood by smiling indulgently and the press coverage was kind.  Nobody had learned to hate hippies  yet.  Hoppy tootled on a little flute while the Dutch artist couple Simon and Marijke beat tambourines.  It was the 'coming out' party of the 'underground' scene in London.  

Hoppy went on to found International Times (IT), the newspaper of this emerging community.  It wasn't long before it got busted, for publishing small ads that enabled gays to meet each other, at a time when being gay was imprisonable.   International Times was taken off sale at newsagents and the only place you could get a copy was in our restaurant - we gave away bundles and people went off and circulated it to their friends, so it still managed to reach its readership.  On a Saturday morning Hoppy got into a coffin symbolic of the death of IT and traveled on the Circle Line, emerging at Notting Hill.  A procession of IT supporters danced, played flutes and whistles and got to the spot on the Portobello Road where, 4 years later, we would open Ceres Grain Shop. Then unsmiling police moved in in force and scattered everyone in all directions.  No more indulgent good natured bobbies, the honeymoon was over.   

To raise the money for IT's legal costs Hoppy and music producer Dave Howson decided to put on a mega-event at Alexandra Palace - called The 14-Hour Technicolor Dream. They went to the music companies who by then had bands like the Pink Floyd under contract and they were all keen to showcase their groups on the bill.  One little hitch - Hoppy hadn't actually booked Alexandra Palace as there was a £400 booking fee.   He and Dave persuaded me to lend the money.   Once Alexandra Palace was booked the record company money flowed and I got my loan back two weeks later.  The event was legendary.  I served a macrobiotic breakfast in the morning sunshine before the revelers went home.               

This kind of troublemaking alarmed the authorities.  Hoppy was targeted and busted for a small amount of dope, branded ‘a menace to society’ by the magistrate and sentenced to nine months imprisonment.  When Mick Jagger was arrested that year, after a set up by the News of The World, William Rees-Mogg wrote in The Times; "Who would break a butterfly on a wheel?"   The answer was any government, Tory or Labour that felt threatened by a bunch of young people wearing colourful clothes and enjoying being alive, eating healthy food, caring about the environment and loving one another too freely.

Recent evidence reveals that while the authorities were fretting over healthy eating, sexual liberation and environmental activism they were allegedly also busy procuring young boys from orphanages for sadistic purposes.  For Hoppy being in jail changed his life.  He'd learned his lesson and after coming out of jail spent his time in quasi-academic pursuits and pioneered the exploration of a novel new technology: video.  He lived long enough to see YouTube empowering ordinary people with video capabilities and the widespread adoption of a healthier way of eating.  A bright spark that fired up the alternative society has gone out.

Michio Kushi, last of old school macrobiotic gurus, is no more

Modern Zen macrobiotics was created by the Japanese leader George Ohsawa. His leading apostle was Michio Kushi. Kushi died in December, leaving the macrobiotic movement leaderless for the first time in its history in the West. In any belief system there is always the potential to confuse the messenger with the message. The Ten Commandments ban worshipping graven images and Islam prohibits images of Mohammed. This prevents believers worshipping a fellow human who connected with the universal spirit of love and peace (or ‘health and happiness’ if you prefer) instead of seeking that connection themselves. In macrobiotics the tendency to follow the man rather than the practice has been a marginalising factor that has kept it as a cult instead of the universally popular diet that we once thought it would become. Yet macrobiotic principles are now the guiding principles of the renaissance in nutritional awareness that is gathering pace worldwide. It looks like we’ve won, just not under our flag.

The Zen Macrobiotic diet originated as a reaction to the introduction of American food in Japan. In 1907 The Shoku-Yo-Kai association was formed to educate the public in healthy eating and to encourage a return to the traditional Japanese diet and avoid the meat, dairy products and sugary refined foods introduced from the West. Japanese were beginning to succumb to hitherto unknown diseases such as diabetes, heart disease and cancer. The President of Shoku-Yo-Kai was George Ohsawa in the 1930s. He was jailed and nearly executed because he opposed Japan’s militaristic and imperialistic adventures that led to World War 2. One of his students was Michio Kushi, who took the message to the US in 1949. He was not the only one. Another was a Hollywood-based Shoku-Yo-Kai practitioner called Dr Nakadadi, who in 1947 cured my father Ken, who suffered debilitating intestinal disease for years after fighting as a Marine in the Pacific war. But it was in the 1960s that Ohsawa’s book Zen Macrobiotics lit the fuse under the macrobiotic rocket. It married the Taoist philosophy of Yin and Yang to diet and lifestyle. Taoism, like Zen, ideally seeks to achieve states where you transcend earthly day-to-day worries and become a mover and shaker while playing and staying in a state of constant bliss.   This is why macrobiotics appealed so much to the Sixties hippie generation, who experienced those states temporarily and sought something that could bring them there without having to rely on psychoactive substances.

Ohsawa died suddenly in 1966, leaving the macrobiotic movement leaderless.

Michio Kushi on the East Coast and Herman Aihara on the West Coast, took up Ohsawa’s mantle. Kushi set up the East West Institute in Boston. It was a mecca for burned-out hippies who would make the hajj to Boston and work in the study centre or the associated restaurant and food wholesaling business Erewhon, while learning the philosophy and how to cook the food. Kushi’s lectures to his followers were published in The East West Journal and the Order of the Universe magazines, reaching more than 100,000 subscribers worldwide. His students became the missionaries of macrobiotics beyond Boston. Many of them came to London, where we welcomed them and gave them jobs in our restaurant, bakery and shop. We rented them a house in Ladbroke Grove where they could promulgate Kushi's message, give shiatsu classes and teach cooking.   They disdained our free and easy approach to macrobiotics and advised us to go to Boston to study with Michio. We thought they were too ‘straight.’ They wore suits, smoked cigarettes and drank Guinness and coffee just like Michio. But the rest of their diet was much stricter than ours, allowing little in the way of sweeteners or dairy products. It was a bit alienating, but we thought 'each to his own' and were grateful to be introduced to shiatsu and to have active missionaries spreading the message.

A few years ago I wrote here about our macrobiotic sea cruise. It included late stage cancer sufferers who had, thanks to Michio Kushi's teachings, been clear for five or ten years. It was moving to hear their stories and their gratitude that macrobiotics had given them life beyond their doctors' expectations.

Will macrobiotics thrive in Kushi’s absence? The philosophy is now everywhere, the basic principles of making healthy diet the foundation of your physical and mental well being; eating whole unrefined cereals; exercising actively; always choose organic; avoid sugary refined foods; prefer sourdough over yeasted breads; avoid artificial preservatives and colourings; no trans fats; eat locally and seasonally… these were once quirky macrobiotic precepts but are all now well-established and the stuff of Sunday newspaper supplements. George Ohsawa once commented that as long as you were in a state of bliss it didn’t matter what you ate, you were macrobiotic. Kushi’s messaging was more prescriptive, but it reached a lot more people. These great men are no longer with us, but thanks to their teachings the quality and variety of food we can easily obtain is better than it has ever been in human history. There is no excuse for eating crap any more. For this we should be eternally grateful.

Seed Magazine 1975

To create real change in the world sometimes you have to compromise

Last week four Soil Association trustees resigned from the charity accusing it of lacking conviction on organic. But to create real change you sometimes just have to compromise, says Craig Sams

In 1946 two pioneering women, Eve Balfour and Dr. Innes Pearce, founded the Soil Association. Eve was a farmer who developed organic principles by creating healthy soil on her farm in Essex. Dr. Innes Pearce ran the Peckham Project in one of London’s most deprived neighbourhoods and showed that good nutrition led to healthier families, better academic achievement by kids and fewer men deserting their wives. The Soil Association’s founding principle was that a healthy diet, supported by nutrient-rich organic food, would change the world for the better.

In 1966, the doctors, dentists, nutritionists and veterinarians who were members felt the Soil Association had become too farmer-oriented and resigned to set up the McCarrison Society, named after Sir Robert McCarrison, whose 1926 book on nutrition and health inspired both Balfour and Innes Pearce. This was a sad moment as it marked the divorce between the advocates of healthy soil and the advocates of healthy eating. A year later we founded our macrobiotic business Yin Yang Ltd (to become Harmony Foods and later Whole Earth) which brought together, at a commercial level, organic food and healthy eating.

Happily the Soil Association has rediscovered its roots. At a conference in 2002 titled ‘Education, Education, Education’ I gave the keynote speech that highlighted the few examples at the time of how better school food could improve kids’ behaviour and academic performance. Then the Soil Association, with Garden Organic, Focus on Food and the Health Education Trust got a £17 million Lottery grant to make it happen.

The grant money was well spent. Not only have over 4500 Schools enrolled with the project, and started to teach children to cook and grow and also taken them to visit farms, but the Soil Association Catering Mark has been developed too.This starts with the Bronze standard (75% freshly prepared, no GMOs, no hydrogenated fat, free range produce). Then they graduate to the Silver standard (a proportion of organic, a larger proportion of locally sourced, Fairtrade, MSC, LEAF). Then they go for Gold which takes it to even higher levels. The migration is only ever one way, from Bronze to Gold and the impact on organic suppliers is spectacular. The Gold holders are now asking the Soil Association for a Platinum category. More important is that schoolkids become aware of organic food, go home and challenge their parents. 950,000 school meals a day  are served with the Catering Mark and it’s now also improving food served in nurseries, hospitals, care homes, offices and industrial canteens. By this time next year there will be 2 million school meals a day served to the Catering Mark standard – half of all schoolkids in the UK. This all sounds pretty good to me and if Dr Innes Pearce were alive she would be punching the air with triumphant joy that her dream back in the 1930s and 1940s was finally being realised. And this is just the beginning. The Catering Mark is the fastest-growing activity of Soil Association Certification and is sucking in more and more organic food as the biggest national foodservice companies get behind it.

“We compromised on organic, we compromised on sugar-like sweeteners, we compromised on restaurant food (where organic regulations don’t apply). We never compromised on GMOs. We are winning because we were pragmatic. And how we’re winning!”

But concern about the Catering Mark is the main reason why four trustees resigned from the Soil Association Council at the beginning of December. They felt it was an ethical sell-out to allow non-organic food in meals that bore Soil Association approval. They were unhappy that the standards permitted organic food that was frozen or canned, as this was not ‘fresh’ even if it was ‘freshly prepared’

I got into the world of organic food from the standpoint of the macrobiotic diet. We ate natural and wholegrain and organic whenever possible, which wasn’t often in 1967. But we mapped out a route that helped us get to where we are today. The reason the marvellous macrobiotic diet that has been the mainstay of my health and happiness for five decades never went mainstream was because it got hijacked by people who were rigid and restrictive. The macrobiotic guru and author of Zen Macrobiotics, Georges Ohsawa, was horrified to see this and just before he died he tried to correct this by writing that, thanks to macrobiotics he could enjoy whisky, chocolate and other taboo foods, as long as he did it in moderation. We compromised on organic, we compromised on sugar-like sweeteners, we compromised on restaurant food (where organic regulations don’t apply). We never compromised on GMOs. We are winning because we were pragmatic. And how we’re winning! The tide is turning. Finally clinicians are recognising that food is medicine and the Hospital Food Standards Committee have recommended Catering Mark as a scheme that can improve hospital food.

You might have missed it, but School Meals Week was in early November. The Minister of State for Education, David Laws MP, praised the Soil Association’s Food for Life Catering Mark, commending it as a scheme that allows school leaders to choose caterers who are committed to providing school children with high quality, nutritious food. He said: “My message is: ‘Quality really matters’. This is our challenge for 2015. I would like to see all schools and their caterers holding – or working hard towards – a quality award like the excellent Catering Mark.” The evidence is compelling – kids at Catering Mark schools have better attendance rates, better academic performance and better understanding of food and nutrition, the key to avoiding obesity.

The three journalists and a baker who resigned from the Soil Association cited the Catering Mark as the main example of how the Soil Association has lost its way. If that’s what losing its way looks like then perhaps the Soil Association should ‘lose its way’ more often.

The future is meat less

People everywhere are reducing meat consumption. Craig Sams argues that organic farmers are well placed to adjust to the coming low-meat scenario

My late great aunt Sophia was very religious and faithfully observed all the fast days of the Orthodox Church’s nearly 2000 year-old religious calendar. When you totted up every Wednesday and Friday plus Lent, Dormition and Nativity Fasts she had about 180 days as a vegan, two with no food and another 40 that were ovo-lacto vegetarian. Two thirds of the year. She would never have described herself as a vegetarian, though. She once killed, skinned and cooked a rabbit when I came to lunch.  She cooked broad beans, chickpeas and wheat for protein on meatless days. Her generation’s view was that you weren’t a proper Christian unless you adhered to the fasting rules, purely for spiritual reasons.

When Japan went Buddhist  and vegetarian 1400 years ago it was made easier by having tofu and ‘seitan’ wheat gluten and meaty-tasting miso and soya sauce – the same meat-replacing foods that help people transition to the macrobiotic diet. Michelin 3 star chefs Alain Passard and Alain Ducasse  both now have successful restaurants in Paris that are almost entirely vegan or vegetarian.

In 1981 my brother Gregory came up with an idea for a vegetarian burger mix. He registered the name ‘Vegeburger’ as a Trademark because it was such a novel term –(just imagine trying to do that today).  Set up under the Realeat brand the Vegeburger took off like a rocket and Gregory hooked up with Gallup to launch an annual survey on ‘Changing Attitudes to Meat Consumption’ that revealed the dynamic growth in the market for vegetarian food that continues to this day.   It shook off the ‘beards and sandals’ image that some backward folk still had about vegetarianism and made meat reduction hip and groovy. Pirate radio stations ran the first ever rapping food advertisement. That cemented the Vegeburger as cool.

The VegeBurger made the transition to vegetarianism much easier and more tempting for people at a time of rising food awareness in the 80s. Some people were critical – ‘Why imitate meat dishes with a veggie substitute?’ they’d ask. Why not? Most sausages are about 90% breadcrumbs.  Rissoles and patties have been around for as long as hamburgers. If putting something savoury in an appropriate roll or bun is delicious, who says it has to have been a mammal or bird previously?

Last August I attended a conference titled “Reversing The Trend” organized by Plantlife, Wildlife Trusts and Rare Breeds Survival Trust. Attendees mapped out a strategy to raise the profile of pasture-fed meat as opposed to intensive factory farmed animals.  The Prince of Wales dropped in and emphasized the arguments for biodiversity and reducing global warming.   The conclusion?  The same message that Slow Food and the Soil Association repeat: “Eat less meat, but eat better.”

People everywhere are reducing meat. There’s good reason. Eating meat is cruel to animals, in excess leads to degenerative disease, environmental degradation, accelerated climate change, the theft of food from poorer countries and widespread starvation.

What about organic vegetarian alternatives to meat? In my 25 years helping out at the Soil Association I have worked alongside conscientious meat and dairy farmers whose commitment to the environment is unchallengeable. Many, however, mistrust vegetarianism as they think organic farming systems cannot function without animals to supply manure for fertility building. But if we were vegetarian we’d need less than half the land used for food production now and if we were vegan we’d need just one fifth of the land – we could farm more extensively, and grow more clover.

Meat alternatives have never been more convincing. The Nordic countries are leading the charge in creating organic high quality alternatives to meat that convincingly satisfy the need for meaty texture, savoury flavour and concentrated protein. What’s more, they’re successfully marketing it as hip and groovy. So can organic farmers adjust to the coming low meat scenario?  With modern developments in composting, green manures and overwintered crops there’s no need to be dependent on animal manures.  The future is probably never going to be vegetarian but food processors are coming up with some very competitive alternatives to meat, lower in price and higher in flavour.

I wish my Aunt Sophia could see how far things have come, but she’d be 115 by now  – even 222 days a year as a vegetarian can’t swing that.

• The Nordic Organic Food Fair, the leading organic food event for the Scandinavian region, takes place in Malmo, Sweden, on 26-27 October 2014.

Nordic thriller

The Nordic Food Lab fuses the finest gastronomic traditions with cutting edge science to thrilling effect, writes Craig Sams

You have to hand it to the Danes.  They took over Britain in 1066 and have ruled it with a firm hand ever since.  Now Nordic Food is where it’s at with food technology. This isn’t the food technology that destroyed the health of a couple of generations when, back in the 60s hired liars in white coats assured us that hydrogenated fat, DDT residues and carcinogenic flavourings and colourings were good for you and that sugar was a vital source of energy. This is food technology that takes the best of past tradition and combines it with cutting edge science. The heart of this progressive movement is the Nordic Food Lab, sited atop the Noma Restaurant in Copenhagen.

Voted World’s Best Restaurant year after year, Noma is the only restaurant in the world to have 2 Michelin stars despite not having tablecloths (OMG!).  I chose the vegetarian options but with egg and dairy and paired juices.  Then the fun began.  I sipped a thyme-y herbed apple juice as we awaited the first of 20 courses. Highlights of the petite starters included rye flatbread with rose petals, crispy deep fried cabbage leaves sandwiching a filling of chopped samphire held together with a watercress puree, reindeer moss with ceps, smoked  pickled quail’s egg, a boulet of blackcurrant and roses and a lovely baked onion in walnut oil. My accompanying juices included: cucumber with yogurt whey; apple with Douglas fir pine needle; celery and seaweed; nasturtium; salted grape and lingonberry; each pairing perfectly balancing the course it accompanied.

The ‘mains’ were also superb, I haven’t eaten beechnuts in years because they’re such a fiddle, but they were perfect with butternut squash and kelp ribbons. The roasted and braised lettuce root was a revelation, served with St. John’s wort – opiates and tranquilisers in one dish.  Puddings included aronia berries with an ice cream centre. Oh, did I mention the ants?  Wood ants, of course, served on a charcoal roasted green bean.  I mentioned to our waitress Cat that I’d shove my hand into wood ants’ nests in Burnham Beeches (where I used to forage for beech nuts) just to enjoy the unique physical pleasure of ‘formication,’ where hundreds of ants’ feet run up and down your arm (don’t knock it till you’ve tried it).  She responded that was how their forager harvested them.

After a four-hour gastro-journey, a Geordie called Stu took us into the front kitchen where we saw how the person who served your food also took the final steps of preparation. Then we visited Lars, the enzymologist who makes fermented sauces out of almost anything and has bred cultures from Japanese koji that perform miracles when added to fermentable carbohydrates. We bonded when I told him about how I started using enzymes at Ceres Bakery back in 1972 – they are the key to making good sourdough breads. We also looked at his garums, savoury sauces historically made by Romans from anchovies, but his included beef and other protein sources.  We went upstairs and met Rene Redzepi, the creative force behind Noma. We chatted about Slow Food, school meals, how kids can be raised on good food at home and then be corrupted on the first day at school, cooking with burdock root and eating biochar.  I’ll send him some of my biochar oatcakes

To enlist science in the interests of human health, local integrity, artisanal quality, organic production and, above all, total and unalloyed deliciousness is a dream we’ve all dared to imagine from time to time.  At the Nordic Food Lab I have seen the future, and it’s wild, wholesome, fermented, smoked, cooked, raw and yummy. It is reinventing food culture and marking a path that anyone anywhere can follow.  You don’t have to be Danish to do it.  Noma is a university that is turning out chefs and artisan food biotechnologists who are going to change the way all of us eat.  The Nordic approach will work anywhere – it’s about building gastronomy on a foundation of local geography and protecting your natural environment by eating it.

I asked Stu if some of the people who worked there had ambitions to open their own restaurant or food business. He replied “All of them, if they don’t then they shouldn’t be working here.”

• The Nordic Organic Food Fair, the leading organic food event for the Scandinavian region, takes place in Malmo, Sweden, on 26-27 October 2014.

 

Say it Loud, I’m Blob and I’m Proud

Oh, dearie me. In a bitter article in the Sunday Telegraph just a few days after Cameron sacked him as Environment Minister, Owen Paterson lashed out at “the ‘Green Blob’ of environmental pressure groups, renewable energy groups and public officials who keep each other well supplied with lavish funds, scare stories and green tape.”

Then he got personal:

He criticised a ‘rich pop star’ (Brian May) for standing up for badgers, saying that May had ‘never been faced with having to cull a pregnant heifer.’

A gratuitous and most unchivalrous pop followed at national treasure Vivienne Westwood for opposing fracking. He called her ‘a dress designer for whom energy bills are trivial concerns.’

George Monbiot got it in the neck as ‘a public school journalist who thinks the solution to environmental problems…is Back to the Stone Age, but Glastonbury style.’

And he couldn’t resist a blob job on me, either: ‘a luxury chocolate tycoon uninterested in the demonstrable environmental and humanitarian benefits of GM crops’.

For the record: I have been interested in those demonstrable benefits every since they were first promised in 1996. I’m still waiting. Things are getting worse, not better. Herbicide resistant weeds are forcing farmers to use herbicides that were banned for very good reason more than a decade ago. Why should anyone want this in Britain?

Paterson should have saved his venom for Cameron, who realised that having someone like him on the front bench was electoral suicide.   In their parting row Paterson was overheard saying: “You can’t sack me, it’s a smash in the face for 12 million people who live in the countryside.” Then he stuck the knife in and twisted the blade: “I can out-ukip UKIP” he is said to have shouted. If anything, that probably confirmed Cameron that he’d made the right decision.

But what if Gove and Paterson, as George Monbiot has suggested, set up a British ‘Tea Party?’ In the USA ‘Tea Party’ has connotations of freedom-loving Bostonians dumping tea in the sea as a protest against tax-grabbing government. In Britain ‘Tea Party’ just conjures up images of mad hatters and people who have ‘believed six impossible things before breakfast.’ Hmmm. Funnily enough it was an earlier manifestation of the Green Blob in Britain that pushed for the 1898 ban on the use of mercury in hat making, while in the US the hatters unions failed to get similar protection. In 1945 80% of American felt hat makers had mercurial tremors, the dreaded ‘hatters shakes.’ In Britain the same disease had become a rarity by 1910. Go figure.

I feel honoured to have been celebrated as being one of the influential forces that made Paterson’s job such a struggle of imagined good against perceived evil. The trouble with being honoured in a newspaper article is that it is too ephemeral – tomorrow’s fish and chips. How about making it official? I’d love to be able to put the initials O.G.B after my name, marking my elevation to the Most Noble Order of the Green Blob. Otherwise next year nobody will remember that I was ranked with Brian May, Vivienne Westwood and George Monbiot as an enemy of the industrialised countryside of Paterson’s dreams. No fracking, no GM crops, no badger massacres. I doubt that Paterson’s 12 million country dwellers are sorry about that.

Back in 1958 my girl friend cuddled a little closer when we watched a new horror movie called The Blob.  The Blob came from outer space and slowly changed from green to pink as it got bigger and bigger by eating the inhabitants of a small town. Then a clever kid noticed it hated freezing temperatures so they sprayed it with cold air from CO2 fire extinguishers.  Frozen almost solid it was flown to the North Pole where it was dropped in a place where the ice would never melt. Oops! Let’s keep it there by not fracking, reducing greenhouse gas emissions, not overstocking cows, and planting trees instead of GMO biofuel crops.

By Craig Sams

Organic food pioneer and polemicist
Craig Sams is Britain’s best known natural food pioneer. He is the founder of Green & Blacks, a former Soil Association chairman and the author of The Little Food Book.

How to decarbonize a planet

Making the switch to organic agriculture on a global scale and turning waste biomass into biochar offers the real prospect of being able to reverse global warming, says Craig Sams

What’s happening out there? Is the world quietly going sane? A leading US Republican, Henry Paulsen, has come out strongly for action on climate change in the New York Times. For a political party that refuses to acknowledge burning fossil fuels can have anything to do with global warming, this is a tectonic event. Americans aren’t as stupid as their leaders think and are wising up to the fact that Hurricane Sandy was not God punishing us but to do with increasing atmospheric carbon dioxide levels.

The explosion of carbon dioxide in the atmosphere started around 1850 with the coal and steam-driven Industrial Revolution and the massive expansion of farmed land that was formerly wilderness or forest. My ancestors were part of this damage to the planet – great great grandpa Lars ploughed virgin prairie in Wisconsin, great grandpa Ole ploughed virgin prairie in Nebraska and grandpa Louis bought a tractor in 1926 so he could plough even deeper.

Every year the land they farmed gave up more of its life – losing ten tonnes of soil per hectare per year and as it decomposed, pumping tonnes of carbon dioxide into the atmosphere. They cut down a lot of trees too – which mostly went up in smoke. The same thing happened in Argentina, Brazil, Ukraine, Manchuria and the Punjab. We destroyed the soil that feeds us and filled the atmosphere with the gases that are cooking the planet.

Up to 1980 farming and fossil fuels were equally responsible for the increase in greenhouse gases; now fossil fuels are in the lead. But farming still emits more than ever. Every year 125,000,000 hectares of food-producing land give up the ghost – that’s 1.8% of the available land used up, farmed-out, lifeless.

The way forward is a carbon tax. How would it work? Every time you emit a tonne of carbon dioxide you pay the price – at the moment it’s around $15 per tonne. But once there’s a global market the price will go up. What does this mean for organic food? It will become cheaper than industrially-farmed food as organic farming uses half the fossil fuels to produce a given amount of food. Year after year it increases the carbon content of soil while industrial farms deplete it. The recent Rodale white paper (see story opposite) shows that if the world’s arable land and pasture was farmed organically the reduction in carbon emissions would be enough to cancel out ALL the annual increase in greenhouse gases. Rebuilding soils with biochar increases soil carbon and stimulates increased growth and extraction of CO2 from the atmosphere by crops. By farming organically and turning waste biomass into biochar instead of burning it we could reverse global warming. We would also eat less meat as it will cost a lot more when you include the carbon cost (vegetarians have a lower carbon footprint and vegans emit about a fifth of the CO2 per year of meat-eaters).

Add in the reductions in emissions from a transition to wind and solar and we can face the future with confidence and look our grandchildren in the eye instead of looking away guiltily because our shortsighted greed has robbed them of a secure future.

California has a carbon tax which has equivalence with Quebec’s; China has opened eight carbon exchanges in its key industrial regions; Europe has its Emissions Trading Scheme. Unilever and Pepsi have created the Cool Farm Calculator so the whole carbon footprint of a tub of Flora or a packet of crisps can be calculated precisely, and the food industry is picking up on it. The 2015 climate conference in Paris won’t be another failure – there are too many stakeholders who are determined to make it happen and have already achieved broad agreement on principles.

If the whole world farmed organically and ate organic food, reduced fossil fuel emissions, produced and shopped locally as much as possible, insulated houses, ate less meat and planted more trees, we could possibly face a global cooling crisis caused by sucking too much CO2 out of the atmosphere. But that’s a long way off, so let’s just put carbon back in the soil, where it does nothing but good.

By Craig Sams

Organic food pioneer and polemicist
Craig Sams is Britain’s best known natural food pioneer. He is the founder of Green & Blacks, a former Soil Association chairman and the author of The Little Food Book.

Imagine for a moment

Just imagine for a moment that a politician spoke the truth.   Now stretch your imagination even further and imagine that Owen Paterson, Defra Minister, spoke the truth.  Here is what he would say.

“Her Majesty’s Government announce that we will impose punitive taxes on organic food in order to keep it at a price level that will deter consumers.  We will implement policies to encourage agricultural practices that will destroy the soil on which all life depends.  We will also continue to ensure that foods that lead to obesity and ill-health are subsidised by our government and foods that lead to good health are taxed, regulated or prohibited.”

“Your Government believes that bigger is better, so we will support the biggest farms the most and encourage obesity to that we can have bigger people to help support a bigger NHS.

“Like Labour, the Conservative Party believes that people who own large amounts of land and money should be rewarded for their cleverness or accident of birth by receiving large amounts of money from the taxpayer on a never-ending basis.  We therefore intend to continue to reward all owners of large landholdings with £110 every year for every acre of land that they own, or £265 per hectare, regardless of how they manage it.  However, we will make it difficult and complicated to claim for farmers who own less than 50 acres.  People who own a farm and home will not have to pay inheritance tax. We will continue to charge inheritance tax on non-farmers who own property worth more than £325,000.”

 “We will ensure that subsidised farming pays best when farmers do least to rebuild soil fertility and treat animals as cruelly as inhumanly possible.   We will ensure that farmers who grow food to be burned as biofuels will make more money than farmers who grow food for human consumption. We will support farming that accelerates climate change. “

What do they really say:  “Britain needs to be able to feed itself in an uncertain world.  Our farmers are our guarantee of food security and food independence.  Britain’s farmers are the backbone of rural society and help us preserve all that is best about British tradition and our countryside. We are importing too much food, we need to be more self-sufficient.’ 

What tosh.  The fact is that for every country where there is reliable data, the evidence shows that smaller farms are from 2 to 10 times more productive than large farms.  That’s productivity as normal people know it – i.e. getting a profitable income from an input of labour and capital.  In subsidised farming productivity just means ‘production.’  It is measured in soybeans and corn and doesn’t measure the input costs or the labour costs or the externalised costs such as greenhouse gas emissions, water pollution and soil degradation.  The profit comes from the taxpayer.

Of course small farms also tend to integrate crops and livestock, they rotate their crops, they employ human beings.  Most importantly, because they live on the land and it has been in the family and they expect it to continue to be in the family they treat the land with respect and care.  An industrial farm uses up land and the employees don’t really care about a future beyond the next pay cheque.

What would happen if we took away all the subsidies and only allowed land to be inherited tax free if it was smaller than, say, 200 acres?

Farmers would go back to mixed farming.  Our current system mirrors the disastrous communist farming of the 1950s and 1960s, where government decided what would grow where and who would grow what.  Farmers would study the market and respond to demand from consumers, not price manipulation by government.

Agriculture is multifunctional.  It produces food but it also manages the landscape.  It creates employment and it should keep us all healthy. 

Sadly, it does the opposite.  It would be better to plant trees on the 40% of the US land that is devoted to growing corn to be burned as ethanol.  Why subsidise greenhouse gas emissions when you could be planting trees?

What can be done?  Nothing in Whitehall, nothing in Brussels, nothing in Washington.  They are hopelessly corrupted by the manufacturers of agrichemicals who spend fortunes on lobbying them and ensuring that the public have no say in how their food is produced. 

We just need to be aware and become the change.  Every person who cuts back on meat and uses the savings to always buy organic food is slowly but surely driving back the tide of industrialisation.  Supporting small farms, local food producers and the future.

Have you been dealing comfrey, sonny?

The natural food trade should take a lead in exposing the hypocritical regulation of herbal medicine, says Craig Sams

A bust in Denver: “Okay, kid, put your hands up against the wall. Spread your legs while we pat you down.” Two cops search a young man’s clothing.

“Nothing here but a couple of marijuana joints … Wait a minute, what’s this? It looks like comfrey tea bags. Get the handcuffs – let’s take this one down to the station.”

A bust in London: “Okay, kid, put your hands up against the wall. Spread your legs while we pat you down.” Two cops search a young man’s clothing. 

“Nothing here but a couple of comfrey tea bags … Wait a minute, what’s this? It looks like a couple of marijuana joints. Get the handcuffs – let’s take this one down to the station.”

Depending on where you are in the Western world of free and democratic nations, your choice of therapeutic herbs can either put you in the slammer or be purchased legally.

Charlotte Mitchell, who almost singlehandedly rescued the Soil Association from bankruptcy and oblivion back in 1991, has suffered the ever-increasing impact of multiple sclerosis. The NHS refused to authorize the use of Sativex (a marijuana extract made by a drug company in Kent) for her, so she has to fork out £100 a week for this medicine in order to be legal. She could buy dope from a street dealer in Edinburgh for a fraction of the cost, with all the risks of dealing with criminals, but she sticks to the legitimate stuff. The NHS, too busy enriching the peddlers of statins, antidepressants, hydrogenated fat margarines and other crappy drugs, won’t allow Sativex for patients in England or Scotland. All her working life Charlotte paid her NI contributions, but when her time of need came, she got two fingers and now has to pay out of her savings for the only medication that effectively eases the pain of MS.

Meanwhile, it’s all kicking off in the US. Not only do 20 states allow medical use of marijuana for all sorts of conditions, but two of them, Colorado and Washington, have decided to allow it for recreational use, too. However, comfrey is still prohibited in the US and all sorts of herbs are now prohibited or strictly regulated in the UK. How on earth are we going to deal with the hypocrisy of a situation where people can go to jail for peddling herbs like comfrey and slippery elm while we empty out our prisons of people who were sent down for dealing in herbs like marijuana?

This is not the only paradox in our society that needs resolving now that progress is beginning to happen. What about speed?

The pot paradox
‘Speed kills’ – this slogan arose in the sixties as people realized that amphetamines were a terrible drug with progressively degenerate consequences. Yet our rulers encourage its use. Today we force school kids to take speed if they have attention deficit hyperactivity disorder (ADHD). It slows them down. But it also makes them fat for the rest of their lives, with all the health problems that come with obesity. The US Army gives its soldiers amphetamines, antidepressants and sedatives to keep them going in battle conditions. Then they come home and struggle with addiction – a third of addicted ex-soldiers die of overdoses or suicide. More soldiers kill themselves than are killed by enemy forces – one in five suicides in the US are ex-Army. In US states where medical marijuana was legalized, the overall suicide rate dropped by 10% or more. It’s not just that marijuana cheers people up. It also lowers consumption of alcohol, a well known depressant and significant factor in suicides.

Is it time for the natural foods trade to lead the charge for marijuana legalization in the UK? Legalization of marijuana would help to clear away all the other hypocritical regulation of herbal medicines and strike a powerful blow for the right of all human beings to own their bodies and make informed decisions about what medications they take. As someone who hasn’t been to a doctor for 49 years, but who has also had recourse to use therapeutic herbs from time to time that have kept me happy and healthy, I’d welcome the chance to live my life without the nagging fear of being imprisoned for not being a burden on the NHS.

By Craig Sams

Organic food pioneer and polemicist
Craig Sams is Britain’s best known natural food pioneer. He is the founder of Green & Blacks, a former Soil Association chairman and the author of The Little Food Book.

War and Peace

Back in 1993 when the world was waking up to the market potential of organic food Simon Wright put together a technical book called The Guide to Organic Processing and Production that cost £75 (a lot of money for a book in those days) which was essential reading for anyone who wanted to cash in on the coming organic boom.  I wrote the Introduction, a long explanation of what organic was, where it came from and why it was the future.  I wrote "The difference between conventional farming and organic farming is the difference between war and peace.  Conventional farmers wage war on nature using their armoury of chemicals to keep her at bay while they take as much as they can get. Organic farmers attempt to apply a creative process of conflict resolution whereby nature volunteers her bounty in return for a balancing contribution towards her well-being.  E.F.Shumacher wrote: 'We speak of the battle with Nature, but we should do well to remember that if we win that battle, we are on the losing side.'"

So when I read Maria Rodale's recent open letter to President Obama I was 100% behind her.  Maria is the granddaughter of J.I. Rodale, the man who convinced Lady Eve Balfour to call their enlightened way of farming 'organic' and who founded Rodale Press. It's the world's leading health and wellness publisher (Organic Gardening, Prevention, Women's Health, Men's Health and books like The South Beach Diet) and Maria is CEO.  Her letter refers to a cartoon of a little girl speaking to Obama - his speech bubble says "We are going to war with Syria because they poison little children" and the kid replies "So why don't you bomb Monsanto?"

Like many people in the organic movement, Maria Rodale campaigned in support of Obama's election campaign.  She was subsequently dismayed at his unthinking support of Monsanto's interests.   Now she is horrified to see that he seems no more than a puppet of the military-industrial complex that needs wars in order to use up the weaponry that keeps arms factories going.  With 3500 cruise missiles at $2 million each, the US is well-stocked, but that means that Raytheon, who make Tomahawk cruise missiles, will have to shut their factory if they don't get more orders.  So the military has to use them up.  Sound familiar?  Monsanto needs to sell herbicide, that's where their profits come from.  If farmers make peace with nature and find non-poisonous ways of dealing with weeds, coexisting with them and protecting biodiverity, then the bottom falls out of Monsanto's market.  It's the same with GM - designed to allow increased use of ever more deadly herbicides and to contain poisons that kill insects on contact... until the weeds and bugs develop resistance.  Then they use stronger poisons.  Now Wall Street is pouring money into pesticide companies as their sales boom to farmers for whom the GM crops no longer work.

The Organic Trade Board and the Pesticide Action Network have shown that the amount of pesticide residues we and our kids consume has doubled in the past decade - unless we choose organic.  We know that pesticides can trigger adverse health reactions and that long-term exposure is undesirable.  But the fact is that American and British kids are 'collateral damage' in the war against weeds and bugs just as Pakistani kids are 'collateral damage' when a drone blows up a village because a terrorist might be there.  In Vietnam a US officer famously said: "We had to destroy that village in order to save it."   

Our 'village' is the global community.  It is being torn apart by unnecessary wars fought for fictitious reasons but leaving behind real corpses, devastated landscapes and psychologically damaged ex-soldiers whose suicide rate exceeds their death rate in battle.  The war against nature using pesticides and genetic modification, leaves behind devastated landscapes and (in India) devastated farmers whose suicide rate exceeds any historic comparison.  

It's time to stop the killing and to fight on the side of nature.  Instead of making imaginary enemies let's all fight together against global warming, which no amount of genetic modification or explosive weaponry can stop.  We only have one planet to live on and we are destroying life on every level, from the tiniest microbes in the soil to entire communities of people in whose lives we have no business to interfere.  Living organically means being committed to peaceful coexistence with nature - it's in everyone's ultimate best interest to shut down the arms trade's endless war against people and to shut down the pesticide industry's endless war against nature.   Let's use the trillions they waste each year to make the Earth safer for future generations by waging war on carbon dioxide emissions instead.

Carbon Tax

I love fossil fuels.  After food and sex they are just about the best thing that has happened to humanity in all our history.  More than William Wilberforce of Abraham Lincoln, they helped us transcend the need for slavery, creating energy from machines to replace forced labour.  This led to the libertarian regard for human rights and freedom that makes the times we live in more blessed than any other period in human history.  We must never go back to the bad old days of not having cheap energy.   But fossil fuel abuse is a transgenerational form of child abuse – we waste them now and our grandchildren pay the price in flooding, starvation and war.

Back in 1841 my great great grandpa Lars Doxtad, arrived from Norway and started chopping down trees in Wisconsin.  Thousands of other pioneers like him cleared the massive forests of the Mississippi river system to create the American Midwest.   80% of the trees were gone by 1920.  In 1927 came the great Mississippi Flood.  Water levels were 27 feet above the flood line.  Instead of replanting the trees, the Government dredged deeper channels and built levees, or raised banks, all along the Mississippi, to carry away flood waters infuture.   In 1933 came the Dust Bowl.  There were no trees to hold down the soil.  When Lars Doxtad first put his plough to the soil, the level of soil carbon in the Midwest was 100 tonnes per hectare.  Now it's 5.  The other 95 tonnes of carbon as organic matter either washed down the river or blew into the air as carbon dioxide gas.   Nearly half the increase in greenhouse gas levels since 1850 has came from deforestation and farming. This process of human ignorance, which began by cutting the trees in the upper Euphrates above Sumer and sparked the flood legend of Noah, just goes on an on.  It happened in Egypt, Babylon, Mohenjo-daro, China, Brazil, Kazakhstan, Ukraine - with the same disastrous results.  Can we avoid repeating the mistakes of our ancestors?

Farming can save the planet almost singlehandedly – of course we need to reduce fuel consumption, eliminate waste, eat less meat and insulate our buildings, but farming is the magic wand that can solve our climate problems at a stroke

Industrial farms are the biggest greenhouse gas emitters in the history of farming.  Although they only produce one third of the world’s food, they contribute most of the  .

Rodale research shows that organic farms sequester 3.7 tonnes of CO2 per annum and industrial farms emit the same amount.  That’s a difference of 7 tonnes – organic farmers support global greenhouse gas reductions almost equal to the emissions of industrial farms.  Take it worldwide: if everyone farmed organically then we could take 7.2 Gigatonnes of CO2 out of the atmosphere every year, easily cancelling out the 5.5 Gigatonnes of increase in CO2 that is steadily making the planet more uninhabitable

Oh, yeah, I forgot - organic food is ‘too expensive.’  For F**k’s sake!  Help me somebody! What is really, really expensive is having to deal with floods, droughts, massive crop failures, flooding of the world’s coastal cities and human extinction. 

The solution is so easy it makes me want to weep.  All we need is a carbon tax that prices carbon emissions at the future cost of dealing with climate change.  That’s about £150 per tonne.  Actually, we probably only need to tax it at £35 per tonne to get the behavior change that would solve our problems

What would a carbon tax do
Well, the price of meat would go up, particularly beef and dairy products (did you know that if you put all the world’s cows on one side of scale and all the rest of the non-human mammals on the other that the cows would weigh more?). 

The price of organic food would go down.  £35 per tonne would mean that an organic farmer would get £130 per hectare in carbon rebate and the industrial farmer would have to pay a carbon tax of £120 per hectare – that’s a £250 difference.  It pretty much cancels out the phoney cost advantage of industrially produced food and in many cases organic food would cost less.   

We’d end up with other benefits – reduced nitrate pollution of water supplies; fewer endocrine disrupting chemicals affecting us from the foetus till old age; more biodiversity – you know the drill. 

A carbon tax would also encourage tree planting. You can cut a tree down in a few hours - it takes 20-50 years to grow a new tree.  A carbon rebate for tree planting would pay the tree grower 10 tonnes or £350 a year, just for planting a new woodland. 

Sheep farming emits 5 tonnes of CO2 per year per hectare, so sheep farmers would have to pay £175 in carbon tax – that’s a difference of £525.  Few farmers would raise sheep and they’d all plant trees.  What would happen if we planted trees on the higher ground?  Well, trees soak up water when it rains.  Their root systems stop soil from washing away into rivers and the sea. Duh.

There’s 1.5 billion hectares of agricultural land and about 3.5 billion hectares of pasture.  That’s 5 billion hectares.  If we stopped trashing the soil and started farming organically and planted trees on pastureland we could sequester over 50 tonnes of CO2 every year.  That would be overkill, though. The net increase in carbon dioxide that is causing global warming is only 4 tonnes per year.   But it shows how easy it would be if we just taxed the emission of carbon and rewarded farmers and foresters who sequester it.

We stopped emitting lead 20 years ago because it was making everyone stupid and crazy.  We stopped emitting hydrofluorocarbons because they were destroying the ozone layer.  We stopped emitting sulphur dioxide because it was causing acid rain.  This was done with regulation and taxes to encourage the alternatives. 

The big climate talks are in Paris in November 2015.  By then the EU, China, California, Quebec, New England, British Columbia, Washington state and Oregon will have a carbon tax.   This means there will be genuine momentum to bring the rest of the world into the system, with no exceptions (Kyoto excluded agriculture and transport and let developing nations like China, India and Brazil off the hook).  A carbon tax is the simplest way to change behavior.  By paying a tax of £35 per tonne of CO2 now we can save a future cost of £150 per tonne emitted and protect our grandchildren from the consequences of climate change.  That’s £4 of payback for every £1 we save now.

It’s time to forget adaptation.  We have the power to take CO2 out of the atmosphere, we just need a carbon tax.