Contents

1. One of world’s worst weeds is now herbicide-resistant
2. MRSA found in 9 percent of Canadian pork
3. Calling all farms: Sign up for conservation payments
4. Organic veggies have more nutrients
5. Coming soon: New report on CAFO costs!

1. One of world’s worst weeds is now herbicide-resistant
Johnsongrass, one of the world’s most troublesome weeds, has become resistant to the herbicide glyphosate (Roundup) at sites in Arkansas and Mississippi. Johnsongrass is the latest in a string of resistant weeds that calls into question the widespread use of genetically engineered (GE) herbicide-tolerant crops. This year, U.S. farmers will apply Roundup, produced by Monsanto, to more than 100 million acres of soybeans, corn, and cotton engineered to tolerate the herbicide. These and other GE crops were sold with the promise of decreased pesticide use, but the overuse of any one herbicide almost inevitably leads to resistant weeds like the newly discovered johnsongrass. Read more from The Delta Farm Press.

2. MRSA found in 9 percent of Canadian pork
For the first time, methicillin-resistant Staphylococcus aureus (MRSA), the bacteria that are notorious for causing more deaths in the United States than HIV/AIDS, have been found on meat sold in North America. Researchers from the University of Guelph in Ontario found MRSA on 9 percent of pork chops and ground pork purchased from supermarkets across Canada. Once primarily a risk in hospitals, MRSA infections are increasingly occurring in healthy people in community settings such as gyms, schools, and prisons. Though the bacteria are destroyed by cooking, people who handle raw meat can become infected or transfer the bacteria to others. The Canadian discovery echoes similar findings in meat sold in Europe. The first studies to look for MRSA on meat sold in the United States are underway. Read more from The Toronto Star.

3. Calling all farms: Sign up for conservation payments
The U.S. Department of Agriculture is calling for farmers and ranchers to sign up to receive payments for conservation activities from the Conservation Security Program (CSP). This program helps farmers undertake sustainable practices such as erosion control that protect soil and water quality. Farmers in more than 300 watersheds across the country are currently enrolled. The CSP is one of the most important conservation programs from the 2002 Farm Bill. UCS is fighting to preserve and expand it as Congress continues to debate the new Food and Farm Bill. Read more.

4. Organic veggies have more nutrients
A review of nearly 100 scientific studies has concluded that, on average, organic fruits and vegetables have more vitamins, minerals, and beneficial antioxidants than their conventionally grown counterparts. In the new report, scientists from The Organic Center (a nonprofit that promotes organic farming), examined carefully matched measurements of selected nutrients in specific organic and conventionally grown foods. The scientists found that the organic produce had higher levels of tested nutrients in 61 percent of the cases. Furthermore, the organic foods tended to have higher levels of antioxidants and polyphenols, nutrients that are often in short supply in U.S. diets. By contrast, conventional produce had higher levels of potassium, phosphorus, and total protein, which most people already have in their diets in sufficient amounts. The Organic Center will update its findings online as new studies comparing organic and conventional foods are published. Read the report.

5. Coming soon: New report on CAFO costs!
Many people are aware that most of our food animals are raised in confined animal feeding operations (CAFOs) that cause fish kills, generate antibiotic-resistant bacteria, and emit air pollution so severe that rural neighbors sometimes can’t leave their windows open. They also know that modern alternatives-such as spreading animals out on pasture-minimize pollution and produce healthier animals and abundant meat, milk, and eggs. So why do destructive CAFOs dominate the rural landscape? Stay tuned for our forthcoming major report that explains how federal subsidies helped establish the CAFO system and help keep them in business today.