Holy Shit, When Did Monsanto Come to Rule the World?

  We(the royal we) read this post on boingboing.net the other day when we were not writing, but we were consuming copious amounts of tortilla chips and Cinzano Bianco. It was about agro-creeps Monsanto and how they are trying to become Lords of the Pigs.

Monsanto Patents Pigs from boingboing.net

excerpt:

The Monsanto Pig (Patent pending)

The patent applications were published in February 2005 at the World Intellectual Property Organisation (WIPO) in Geneva. A Greenpeace researcher who monitors patent applications, Christoph Then, uncovered the fact that Monsanto is seeking patents not only on methods of breeding, but on actual breeding herds of pigs as well as the offspring that result.

"If these patents are granted, Monsanto can legally prevent breeders and farmers from breeding pigs whose characteristics are described in the patent claims, or force them to pay royalties," says Then. "It’s a first step toward the same kind of corporate control of an animal line that Monsanto is aggressively pursuing
with various grain and vegetable lines."

  Basically, Monsanto wants to own all of our food. Monsanto has spent the last decade and billions of dollars buying up seed companies all over the world, turning agro-culture into big agro-business. Anyone who thinks there is an altruistic motive? We’d sooner buy George Bush as Brainiac. Compared to these guys, Phillip Morris is a lemonade stand of inequity.

  Before we passed out in a vermouth stupor, it occurred to us that we could protest this by only eating things found in our backyard. A diet of plums, peaches, and unripe tomatoes — but though it would keep us regular and our skin fabulous, I think the better course is to BE VERY AWARE of what Monsanto is doing daily to make our lives more and more into the movie Soylent Green.

The original article from Greenpeace:

www.greenpeace.org/international/news/monsanto-pig-patent

  ON a lighter note, what goes with a summer pork chop? First of all, make it double thick to avoid over-cooking. Get some fresh tart berries heated with a little balsamic vinegar and sugar to pour over your grill-marked bundles of joy. Try a light red with along a similar fresh/tart line: Grenache. I’d go for a Spanish Garnacha or something kin to Grenache from Sardenia (look for the names Monica or Cannonau). Sardinian reds have a light-medium bodied feel, with great aromatics and true berry character perfect for simple preps of the other white meat. Be careful with Spanish Garnacha, you don’t want anything to mui macho; make sure the alcohol content is closer to 13.5% and you should be on the right track.