Seed Piece Newsletter

Maine Builds Momentum For Honesty in Labeling.

Civics Lesson at State Capitol in Augusta, Amy Gerritsen, Age 10. (Photo Credit Jennifer Wixson) Our youngest daughter, Amy, felt she could afford to miss a day of school - unlike her older sister, Sarah. Amy had two jobs to complete before she was ready to go. She needed to paint a sign for the Rally (Sarah helped her with the lettering) and that became 'Farm Kids Support GMO Labeling.' Plus she had to write her testimony for the members of the Joint Committee on Agriculture, Conservation and Forestry. In this issue of the Seed Piece you can see and read the results of her work.
The ACF Committee on Tuesday, April 23, held a long awaited Public Hearing on LD 718, Maine's historic Right to Know GMO bill. The day was an amazing success, and the powerful support and testimony has galvanized the effort for truthfulness in labeling across the entire State of Maine.
We all have a role to play. That's how democracy works. Tuesday was a good civics lesson for young and old alike. Our report follows.

Jim & Megan Gerritsen & Family

Wood Prairie Farm

Bridgewater, Maine

Rally Outside the Maine State Capitol In Augusta. (All photos credit Jean English except where noted). Prior to the Public Hearing, hundreds of citizens assembled at a Rally located right below Governor Paul LePage's office. The weather was gray and chilly.

Farmer Stephen Webster, Blyth, Ontario. Steve, a non-GE conventional farmer, drove his pickup 750 miles -one way- from Lake Huron in Ontario to testify about his abuse by Monsanto. In 2012 his niche non-GE conventional soybean crop was contaminated and ruined by bee-transmitted genetically-engineered pollen owned by Monsanto. Monsanto played hardball with Steve and his father.

Dr. Michael Hanson, Consumers Union. Dr. Hanson, speaking here at the Press Conference, also provided critical scientific insight into health concerns about GE food to Legislators at the Public Hearing. Amy Gerritsen (behind) holds the sign she painted.

Hand-Written Testimony of Amy Gerritsen. Within a few days from now, all such written testimony will appear in the public record here on the Maine Legislature's Website.

Representative Lance Harvell (R-Farmington). The primary sponsor of LD 718, speaking at the Public Hearing before the Legislature's Joint Standing Committee on Agriculture, Conservation and Forestry (ACF).

Senator Chris Johnson (D-Lincoln). Primary co-sponsor of LD 718, Maine's historic Right to Know GMO Labeling bill. Second speaker after lead Rep. Harvell.

Eight of the thirteen members of the ACF Committee. (L to R) Rep. Bob Saucier (D-Presque Isle), Rep. Peter Kent (D-Woolwich), Rep. Craig Hickman (D-Winthrop), Sen. Jim Boyle (D-Cumberland), Co-Chair Sen. Troy Jackson (D-Aroostook), Co-Chair Rep. Jim Dill (D-Old Town), Rep. Dean Cray (R-Palmyra), Rep. Donald Marean (R-Hollis). Out of view: Rep. Brian Jones (D-Freedom), Rep. Bill Noon (D-Sanford), Rep. Russell Black (R-Wilton),
Rep. Jeffery Timberlake (R-Turner). Missing: Sen. Roger Sherman (R-Aroostook).

Jim Gerritsen of Wood Prairie Farm Speaking At the Hearing. ACF Committee members sit at their stations behind the "Horseshoe." Those testifying were limited to three minute presentations. Over 100 signed up to testify, though some had to leave before their turn came up. Virtually all who testified supported LD 718. We counted nine who spoke in opposition: one Woolwich Christmas tree grower and most of the rest in business suits conveying the positions of those who hired them.

Testimony of Jim Gerritsen. A backwards counting clock set at three minutes let speakers know when their time was up. This testimony had two seconds to spare.

Wisdom In Maine. CR Lawn (Right, first row), organic farmer, founder of Fedco Seeds and Yale Law School graduate. To his right, Maine citizen Samual Kayman, organic farmer, co-founder of Stonyfield Yogurt, and founder forty years ago of Northeast Organic Farming Association (NOFA) - New Hampshire.

Crowded Hearing Room. So many supporters showed up to the Hearing that two additional overflow committee rooms had to be opened up. Contemporaneous audio of the testimony was supplied to the overflow rooms. By Hearing's close, after seven non-stop hours of testimony, around 8 PM, the last survivors fit into this main room. Next week on May 2, is the ACF Committee's first work session of LD 718.

Quotes: Barbara Kingsolver on Homeland Security

“In my view, homeland security derives from having enough potatoes.”

- Barbara Kingsolver

Author Barbara Kingsolver. She knows what real security is.

Yields 25 to 30 pierogi

1 lb Butte potatoes, peeled and cut into 1-inch pieces

1 1/2 T unsalted butter

2 Dutch Yellow Onions, finely chopped

Freshly ground black pepper

1 lb (3 1/2 c) whole wheat flour; more as needed

2 oz. unsalted butter, softened

Put flour in a large bowl. Add the butter and work it into the flour until the mixture has the texture of coarse meal. Add 3/4 c of the warm water and stir with your fingers until the mixture begins to come together. If the dough is too dry, add more warm water until it forms a shaggy yet cohesive mass. Turn the dough out onto a floured surface and gently knead it just until soft and elastic. Cover with a clean dishtowel and proceed with filling recipe.

Cover the potatoes with cold water and bring to a boil. Cook until tender when pierced with a fork, about 15 minutes. Drain and return potatoes to the pan. Mash with a potato masher until smooth. Transfer to a bowl and set aside. Heat the butter in a skillet over medium heat. Add the onions and cook, stirring occasionally, until deep golden-brown and soft, 15 - 20 minutes. Reserve 1/4 of the onions for garnish and add the other 3/4 to the potatoes along with 1 tsp salt, and 1/2 tsp. pepper and mix until well combined. Let cool to room temperature.

Divide the dough into 3 orange-size balls and roll out one at a time until dough is 1/8-inch-thick, 10 to 11-inch wide circle. Using a floured 3-inch cookie cutter or inverted glass, cut out circles of dough. Transfer the circles to a baking sheet, dust with a little flour and top with a sheet of parchment so they don't dry out. Repeat with remaining dough, stacking the circles between sheets of parchment.

Fill each dough circle with 1 T of potato filling and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a border. Filled pierogi can be frozen for up to 6 months or refrigerated for up to 2 hours.

Bring a pot of salted water to a boil over high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don't stick together. When they float to the top (1 to 2 minutes for room temperature), use a slotted spoon to transfer them to a platter.

Before serving, top the pierogi with melted butter and sprinkled with the remaining onions. Serve with sour cream on the side.

Megan

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