Barbecues aren’t just for meat lovers! If you’re a vegetarian, you can still enjoy some great grilled food. Try these 6 vegetarian barbecue recipes and you’ll see what I mean.

1) Cherry Tomato-Onion-Mushroom-Sweet Pepper Kebabs With Brown Rice

Many vegetables taste delicious when grilled. The trick is to choose veggies that won’t fall apart on a grate and over high heat.

Choose whole cherry tomatoes rather than tomato wedges, pearl onions rather than onion pieces, and small whole mushrooms rather than mushroom halves or quarters. Red or green bell peppers are ok to use quartered, since they’re so firm. Just don’t use slices that are too small.

Wash and pat dry all the veggies you’re using, then marinate in either store-bought vinaigrette-style salad dressing or make your own out of 1 part olive oil, 3 parts red wine or balsamic vinegar, two cloves minced garlic, salt, and pepper, shaken to mix well.

Marinate the vegetables whole for 20-30 minutes, then thread the marinated vegetables on skewers, alternating the four vegetables to create a pretty pattern on the skewer.

Grill 7 minutes or so, then turn the skewers. Watch carefully so the veggies don’t burn. Either serve skewers individually, or use a fork to pull the veggies off the skewers.

Toss together, then serve atop a bed of brown rice. NOTE: Substitute or add rounds of zucchini at least one-half inch thick, whole cauliflower florets, or other veggies you like that taste even better marinated and grilled.

2) Portobello Mushrooms

These big, meaty mushrooms are an entrée unto themselves. Serve them with herbed roasted potatoes as if they were steaks, slice them into green leafy salads, or put them between buns and call them a burger.

Before grilling, wash them well, rubbing off any dirt remaining on both sides of the cap, and slice off the stems so the caps will fit flat on the grill.

Marinate for about an hour since portobellos are so thick, choosing an olive oil and lemon or balsamic vinaigrette for flavor that won’t overwhelm, or a soy-based sauce if you want to serve a meal with Asian flare.  Portobellos will cook up in ten minutes once you get them on the grill.

By the way, here’s our recent article on green barbecues in case yours needs an upgrade.

3) Grilled Zucchini Spears on Linguine

Grilled zucchini goes particularly well with fresh linguine tossed in a little olive oil and a smattering of red pepper flakes. Figure one medium sized zucchini per person.

Trim each end, then slice each zucchini into quarters, lengthwise.

Place in a casserole dish,  drizzle in olive oil and squeeze in lemon juice, anticipating a tablespoon of oil and half a lemon for each zucchini.

Sprinkle in salt and fresh ground pepper (you can also mix the oil, lemon, salt and paper in a bowl or jar, and then pour on the zucchini). Stir to coat, then cover the dish and marinate for 15 or 20 minutes.

Grill over medium or medium-low heat, turning to grill all sides so the zucchini gets tender but not burned.

Meanwhile, boil the linguine noodles until they are al dente. Drain well, then toss the noodles with a bit of olive oil and red pepper flakes if you like a little punch with your pasta. Turn the linguine onto a platter, and top with the grilled zucchini spears. If you like, squeeze a little more lemon on top of spears. Alternatively, serve a bowl of lemon wedges, along with fresh grated parmesan cheese.

4) Barbecued Tofu

Many vegetarians love this soy-based protein meat alternative especially when it’s grilled. You’ll want to use extra-firm tofu that won’t crumble on a grate or grill pan.

To prepare it, press out the moisture (here’s how) then marinate it for at least 30 minutes or overnight in something OTHER than oil: seasoned balsamic vinegar, soy sauce or teriyaki sauce work great.

If you really want a barbecue taste, marinate it in store-bought barbecue sauce, or make your own using 2 cups ketchup, 1/2 cup apple cider vinegar, 3 TBSP brown sugar (add a little more if you like a sweeter sauce), minced onion, salt, 2 TBSP Worcestershire sauce, 2-3 tsp ground mustard. Please play with these quantities a little to bring out the flavors you prefer. Add water as needed for consistency. Combine sauce ingredients in a sauce pan and cook over medium heat until the flavors blend.

When the sauce is cooled, cut the tofu into slabs no thicker than 1/2 inch. Marinate the tofu in the sauce, coating both sides. Grill for 4-5 minutes per side, brushing with additional sauce as needed. Serve with grilled corn on the cob, a fresh green salad, or potato salad, the same way you would barbecued chicken.

Alternatively, you can cut into the tofu and stuff with sautéed onions or cabbage as in the image above.

5) Veggie Burgers

Burgers made from mashed beans do well on a grill as long as the patties are firm and hold together.

I use 1 15-oz can of black beans, drained and rinsed; 1/4 cup fresh cilantro, minced; 1 tsp (or a little more) ground cumin; 1/2 tsp dried oregano; some cayenne; and salt and pepper to taste.  You can also add grated carrots or corn kernels,.

Pulse the beans in a food processor (or use a potato masher if doing by hand), then transfer to a mixing bowl. Add the herbs and seasonings; one large egg to help the mixture hold together (for vegans: a flax seed substitute works very well, too); abd enough breadcrumbs so the mixture holds together.

Take about 1/4 cup of the mixture and flatten it into a patty about 1/2 inch thick. Refrigerate for 30 minutes before grilling (you can also make ahead and keep in the refrigerator until you’re ready to grill.).

6) Grilled Panini Sandwich Bar

Panini are one of the simplest vegetarians meals to barbecue. All you need is a crusty  bread that will hold up on the grill, some combination of your favorite vegetables, and a heavy pan to weight the panini down when it’s cooking.

For breads, ciabatta works really well. So do kaiser rolls and onion rolls.

If you’re having a party, set up a panini bar that includes two or three bread options, and then a variety of prepared ingredients: washed and dried spinach, thinly sliced tomatoes and onions, and pre-grilled zucchini rounds (choose large zucchini cut into rounds no more than 1/4 inch thick and grill until tender).

Roasted red peppers, marinated artichoke hearts, and thin slices of cheddar, provolone, swiss, Muenster or pepper jack cheese add more variety.

Baste the inside of the bread with balsamic vinegar and grill the basted sides for a minute or two before making the sandwiches.

Let your guests pile up their own sandwich ingredients, then put them on the grill. Weigh each sandwich down with a heavy pot. Keep an eye on the sandwich to prevent burning. Serve with mustard and other condiments, plates of cured olives, coleslaw, and grilled sweet potato spears, prepared the way you prepared the zucchini spears but using canola oil in place of olive oil and skipping the lemon.

Improve Your Vegetarian Barbecue Recipes With These 5 Healthier Grilling Tips

1) Marinate – 20-30 minutes before you throw the food on the grill, marinate it to infuse with juiciness and flavor and prevent the food from drying out. You can find some good marinades here, or simply use a bottled salad dressing (Italian or Greek work well on a grill; ranch or thousand island don’t).

2) Baste – Add more flavor to whatever you’re grilling by basting on some additional sauce a couple of minutes before the food finishes cooking.

3) Oil the grill – Prevent sticking and burning by oiling the grill before you place the vegetables on it.

4) Use a grill pan – Rather than put veggies directly on a grill grate, use a shallow grill pan that has holes in the bottom to let heat and smoky flavor in but makes it easy to cook the food and then serve it.

5) Keep watch – Many a meal has been scorched beyond repair when the cook walks away from the grill. Vegetables can burn quickly. Keep an eye on them!

Need a New Green Barbecue? Here’s What We Suggest. 

The post 6 Vegetarian Barbecue Recipes That are So Tasty You Won’t Miss Meat appeared first on Big Green Purse.

Black Bean Burgers

Ingredients:

1 15-oz can black beans, drained and rinsed

1/4 c fresh cilantro, minced

1 tsp ground cumin

1/2 tsp dried oregano

cayenne, salt, and pepper to taste

Breadcrumbs (buy at store or make your own – toast whole-grain bread until dry, then pulse in food processor)

Whole-wheat hamburger buns

To do:

* Preheat oven to 350 degrees F. Grease grill pan, or cookie sheet if you prefer to use your oven.

* Pulse beans in food processor until mashed well, or mash manually using a potato masher or fork.

* Transfer to a mixing bowl and stir in cilantro and spices, plus salt and pepper.

* Add breadcrumbs as necessary until the mixture can be handled and isn’t terribly sticky, about 1/4 cup.

* If after 1/4 cup it’s still too sticky and difficult to work with, refrigerate 5 to 10 minutes

* Shape mixture into three patties.

* Lightly spray each patty with cooking spray and grill or bake 7 minutes.

* Flip, re-spray,and bake 7-10 minutes more until crisp on the outside and thoroughly warm.

* Serve immediately on buns, along with lettuce, tomatoes, and whatever other condiments you prefer.

Note: This recipe makes three burgers; double to make six.

(Photo courtesy of The Happy Herbivore Cookbook, p. 87)

Related Posts:

Meatless Monday: Here’s How You Can Do It

Want to be Almost Meatless? These Cookbooks Can Help

Charcoal is Out. What’s In – And Eco?

The post For July 4th, How About These Veggie Burgers? appeared first on Big Green Purse.

Many barbecues use charcoal to grill food. But making charcoal is wasteful, and burning it pollutes the air and adds to climate change. Here is what you need to know about charcoal, plus 5 green green barbecues that will keep your air much cleaner.

What’s Wrong With Charcoal?

⇒ Charcoal is actually made from wood, and making it can be a pretty wasteful process. Only 20 to 35 percent of the wood needed to make a chunk of charcoal actually ends up as charcoal, reports Rodale.

⇒ What doesn’t become charcoal gets converted to gas and emitted into the atmosphere, where it adds to the greenhouse gases that are heating up the planet and causing climate change.

⇒ Plus, burning charcoal creates “black carbon,” a sticky soot that floats into the upper atmosphere that also contributes to climate change.

⇒ Closer to home, burning charcoal pollutes air locally because when it burns, it emits carbon monoxide and tiny, smoky particles that pollute the air. Some cities are considering banning charcoal and wood barbecues to help protect their air.

5 Green Barbecues

Here are some green barbecues that Mother Nature herself might use.

1) Solar – There are many solar options to choose from, including “cookers,” which are more like ovens, and barbecues, which you can use to saute and grill. Because you’re cooking in a pan or on a tray and not over an open flame, you won’t get the charred flavor you expect from a typical barby. But solar tops the list for clean outdoor cooking, and it’ll save you money on charcoal and lighter fluid. Search “solar barbecue” online to compare features and purchase prices. The only fuel you’ll need to get started is direct — and free — sunlight. Take a look at this solar cooker with trivet as another possibility.

2) Natural Gas or Propane – Natural gas and propane burn cleaner than charcoal or wood. Because they create a cooking flame, they still impart a grilled flavor. They’re also clean to handle. If your grill uses propane, you’ll power it up using a refillable tank that you can get at Home Depot, Ace Hardware or maybe even your grocery store. If you already use natural gas to heat your home, and if you keep your grill in one place, you may be able to hook up a gas line directly to your grill. Gas grills come in a wide variety of sizes, from a big “Cadillac” model with lots of bells and whistles (like side burners for pots, and side shelves that can store cooking utensils) to small fold-up options that are great for picnics and tailgate parties. Don’t buy big when a smaller size will do, and whatever you buy, take care of it to extend its life. That means cleaning up right after you use it so food doesn’t moulder on the grate or cause rust. Keeping it covered with a waterproof tarp is also a must.

3) Electric – If your energy source is windpower, an electric grill will generate the least pollution of all barbecue options apart from solar. But even if your power comes from the regular electricity grid, an electric grill makes sense if you want to protect your local air quality. Plus, if your apartment complex or homeowner’s association forbid gas or charcoal grills for air quality or safety reasons, electric grills can save the day. Popular Mechanics tested five outdoor electric grills by grilling corn on the cob, vegetable kebabs, hamburger patties and boneless chicken breasts. It’s worth reading their reviews to get a sense of the options available, what they cost, and how their performance compares.

4) Superior Lump Charcoal Without Petroleum Additives – Of all the barbecue options, charcoal is the most polluting. But if you are using charcoal, look for hardwood charcoal made from wood waste recovered from the lumber industry, which you can find online, at Whole Foods, and possibly some big box stores. Or, give charcoal made from coconut husks a try. Bon Appetit reviewed charcoal, wood and coconut here.

5) Chimney Charcoal Starter – Charcoal and lighter fluid are usually sold side by side. But in addition to the smoke emitted from burning charcoal, lighter fluid pollutes the air, too. Why? It’s made from petroleum distillates that produce volatile organic compounds that create smog. A cleaner alternative is to tuck crumpled newspaper or dryer lint into the bottom of a charcoal chimney. Load charcoal on top, and light with a match. Give it 15 minutes, then pour hot coals onto the fire grate.

By the way, if you are grilling meat, trim the fat before you put it on the grill. Avoid thick oily marinades as well. Fat dripping on hot coals creates smoky flare ups that can leave cancer-causing agents called polycyclic aromatic hydrocarbons (PAHs) on the meat as it cooks. Pre-cooking in an oven or on a cook top also helps by reducing the amount of time the meat needs to stay on the grill.

The post 5 Green Barbecues That Won’t Pollute the Air or Make You Sick appeared first on Big Green Purse.

Isn’t the best thing about summer all the incredible fresh fruit everywhere?

Isn’t the worst thing about summer that the fresh fruit is gone so fast?

Not anymore! I’ve recently discovered how easy it is to freeze fresh fruit so it can be enjoyed all winter long. True, it won’t have exactly the same consistency, but for making smoothies, compotes, cobblers, and crisps, or for adding to muffins and scones, frozen fruit works perfectly. Plus, when it comes to flavor it’s all there.

Here are seven summer fruits your can freeze with very little fuss or muss. Remember to use wide mouth glass jars and leave at least some space at the top to allow the fruit to expand as it freezes.

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The post 7 Summer Fruits You Can Freeze for a Winter Taste Treat appeared first on Big Green Purse.

That’s why, when I had the chance to try the organic trail mix that Lucky Vitamin sells, I jumped at the chance.

I was not disappointed! The Trail Mix was packed with just the right amount of nuts, seeds and raisins, including hulled sunflower seeds, shelled pumpkin seeds, cashews, and almonds – all organic.

A handful gave me a great burst of energy, but satisfied all my cravings for a little salt, a little sweet, and a little crunch, too.

At less than $5.00/bag, this seemed like a good deal to me. The bag re-seals so I can take it in my purse or in a bag to the beach and not worry about it spilling. And because it packs some nice protein, I don’t have to eat a lot of it to satisfy my hunger and pep me up.

In addition to trying the Trail Mix, I tried the raw cashews and the dark chocolate covered almonds. What I liked about the almonds was that the chocolate wasn’t grainy or cloying, just very satisfying. The raw cashews can be eaten as is, or toasted and munched on or tossed into yogurt or chopped up and eaten with fresh fruit.

In addition to snacks, Lucky Vitamin sells many other organic products, like apple cider vinegar, shake and meal replacements, skin lotions and serums, and honey. But I’m going to stick with the organic trail mix. There’s lots of trail mix brands available, but not many that are organic.

Thanks, Lucky Vitamin, for making this available!

NOTE: I received free samples of the trail mix, almonds, and cashews, but if I’d hated them, you’d know about it. Samples allows us to try many products so we can give you our best guidance and reviews. Our editorial opinions remain our own.

The post Organic Trail Mix Makes Great Lunch, Snack appeared first on Big Green Purse.

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“Superbugs” are not creepy crawly insects. They are bacterial organisms that can make you very sick. They’re called “superbugs” because they can’t easily be controlled with medicine. I’m pretty sure you don’t want to be eating superbugs with your burger!

According to research conducted by Consumer Reports, superbugs are proliferating in conventionally-produced ground beef. If that’s what you buy when you make a burger or other food with hamburger (like meat loaf or spaghetti sauce), you run the risk of getting so sick you could die.

That’s especially true if you like your burgers rare or medium-rare, and only cook them to an internal temperature of 160 degrees F.

Consumer Reports tested the equivalent of 1,832 quarter-pounders, bought from 103 grocery, big-box and natural food stores in 26 cities across the U.S.

What they found is stunning: five types of bacteria: clostridium perfringens, E. coli, enterococcus, salmonella and staphylococcus aureus.

All of these bacteria can cause food poisoning.

But you should be concerned about more than an uncomfortable stomach ache.

One strain of E. coli can release a toxin that damages the lining of the intestine, often leading to abdominal cramps, bloody diarrhea, vomiting and in some cases, life-threatening kidney damage.

Between 2003 and 2012, there were almost 80 outbreaks of E. coli O157 due to tainted beef, sickening 1,144 people, putting 316 in the hospital and killing five, Consumer Reports’ analysis found.

“Ground beef was the source of the majority of those outbreaks,” said the non-profit research group.

⇒ And here’s the kicker.

“For every case of E. coli O157 that we hear about, we estimate that another 26 cases actually occur,” say the report’s authors.

Beef is the fourth most common cause of salmonella outbreaks—
one of the most common foodborne illnesses in the U.S.

For each reported illness caused by that bacteria, an estimated 29 other people are infected.

How Did Superbugs get So Super?

√ One reason the illnesses occur is because people are eating beef that they don’t cook well enough.

√ But the bigger problem is with the beef itself. Most beef is produced in “conventional” factory farm-type feedlots where the cattle are fattened up with grain and soy and fed antibiotics and other drugs to promote growth and prevent disease.

√ Ironically, these antibiotics encourage the bacteria that cause disease to develop a resistance to them.

√ The more antibiotics cattle are given, the more resistant to them the bacteria become, which is how they turn into superbugs.

Consumer Reports found a type of antibiotic-resistant S. aureus bacteria called MRSA (methicillin-resistant staphylococcus aureus) on three conventional samples (and none on samples from cows raised in a more humane and sustainable way). S. aureus kills about 11,000 people in the U.S. every year.

√ Bacteria can also get on the meat during slaughter or processing.

With a steak or a roast, the bacteria tend to stay on the surface, so when you cook them, the outside is likely to get hot enough to kill any bugs.

But grinding up the beef mixes the bacteria throughout, contaminating all of the meat inside and out.

√ The problem is compounded because the meat and fat that are ground into beef usually come from several animals. Even if only one cow is contaminated, its meat may get mixed into many other packages.

√ Superbug-infested meat can also contaminate the processing plants that package it, as well as the stores and restaurants that serve it.

Superbugs in Your Kitchen

Your kitchen is at risk, too. If you knead ground beef into hamburger patties or a meat loaf, you could be spreading dangerous bacteria on your counter or in your sink.

And if you don’t scrub your hands after working with the meat, you could spread the bacteria to whatever you touch next.

“There’s no way to tell by looking at a package of meat or smelling it whether it has harmful bacteria or not,” warns Urvashi Rangan, Ph.D., executive director of the Center for Food Safety and Sustainability at Consumer Reports.

“You have to be on guard every time.”

How to Avoid Eating Superbugs With Your Burger

Want to take a break from eating so much meat?

Check out our Meatless Monday recipes. They’re delish!

This recipe for a Zucchini Frittata is one of my favorites.

The post Are You Eating Superbugs With Your Burger? appeared first on Big Green Purse.

Research has shown that cooking with Teflon-type cookware could expose you to toxic chemicals that might cause cancer. Specifically, PFOA, a chemical linked to cancer, liver disease, and reproductive disorders, was used for decades by DuPont and other companies to make non-stick pots and pans, reports Environmental Working Group. Scientists at Harvard and the University of Massachusetts have found that PFOA is “hazardous at the tiniest doses,” which is why you should avoid it if you possibly can.

What can you cook with instead? Here’s a list of non-stick cookware alternatives, all of which are available in kitchen stores, some grocery stores, big box and department stores, and in our own Big Green Purse store on Amazon.com.

CAST IRON

√ Indestructible

√ Inexpensive

√ Easy to clean

√ Versatile

√ It works!

Once cast iron is properly seasoned (just follow the directions on the label that comes with most pans), you can cook absolutely anything in it, though I wouldn’t use it to boil water.

It’s great for sauteeing, frying, braising, stewing, and cooking something as simple as scrambled eggs.

It works as well on the stovetop as it does in the oven. In fact, if you’re cooking a dish that needs to be browned on the top, you can easily move your cast iron skillet or casserole from the range to the oven broiler without missing a beat.

Clean it with a gentle scrub brush or slightly rough sponge and hot water, then either dry it with a towel, or just put it back on the range for a minute and let the heat evaporate whatever water remains.

If you’re washing out a greasy pan, you only need a little bit of liquid dish soap – you don’t want to wash away the seasoning on the pan that makes it so effective.

Possible Downside: Cast iron is heavy. But I personally like the exercise I get using it and find that other than a 10-qt Dutch oven, it’s never too much to handle.

STAINLESS STEEL

√ Excellent for boiling potatoes, rice, pasta

√ Great for browning and sauteeing meat

√ Can tolerate high heat

√ Can go from range to oven as long as it doesn’t have plastic handles

Downside:  Food can quickly burn if the heat gets too high or the pan gets too dry. Then, the pan can be difficult to scrub clean.

The denser or heavier stainless steel is, the better it will be at conducting heat and the easier it will be to clean. Use liquid soap for most cleaning, and a little baking soda to scrub away stuck food.

STONEWARE, ENAMELED CAST IRON & CERAMICS

√ Good for stews and casserole dishes, or for making a meal in a dish you can both cook and serve in

Downside: Beware ceramic pots that are glazed inside with materials that could contain lead or other toxic chemicals.

Contra Costa (CA) Health Services warns against using traditional glazed terra cotta (clay) dishware from Mexico and other Latin American countries, as it is likely contaminated with lead.

Similarly, the Department of the Environment in Australia warns against using highly decorated traditional dishes from some Asian countries, and antique pots and pans that are heavily decorated.

Enameled cast iron is particularly attractive and can easily go from stovetop to the oven.

GLASS

 √ Terrific for cookware, though primarily available as baking pans, pie pans, and casserole dishes

√ Non-reactive, so food won’t pick up any taste from the glass

√ Affordable

√ Can easily go from the oven to the table, as long as you set it on a potholder or non-metal trivet until it cools down.

Downside: If you put hot glass on a cool metal surface, like the top of a stove range or a metal trivet, it could shatter into a thousand pieces. So use glass—but use it carefully, and pay attention to extreme temperature shifts.

What About Aluminum?

Aluminum cooks a lot like stainless steel, but it’s usually lighter.

Cooking at high heat won’t emit toxic fumes, like Teflon-type pots and pans.

But there is some concern that aluminum can leach into food and potentially have human health problems.

Aluminum is on the “2007 list of top priority toxins in the U.S., a list put out every year by the Agency for Toxic Substances and Disease Registry,” reports the Livestrong Foundation. Concerns have also been raised about the link between aluminum and Alzheimer’s. Right now the Alzheimer’s Association does not believe that “everyday sources of aluminum pose any threat” to increased Alzheimer’s risk.

One of my biggest complaints about aluminum is that I can often taste it in the food I cook.  I have aluminum 9×13 baking pans that I used to also bake meals like lasagna in. However, I noticed that the lasagna would sometimes pick up an aluminum taste, because the acidic tomato sauce in the lasagna reacted with the aluminum in a corrosive way. The only thing I use my aluminum pans for now is the occasional cake.

What Should You Do With Any Non-Stick Cookware You Have?

If you currently use non-stick cookware and want to get rid of it, don’t donate it to someone else.

Either send it back to the manufacturer, or just throw it away.

If you must continue cooking with it, use it on very low heat and only for boiling water or other tasks that have little chance of burning.

Do not use metal utensils, like spatulas or stirring spoons, as those could scratch the nonstick coating off and into the food you’re cooking.

Sources:

TwoKitchenJunkies.com in The Ultimate Guide to Healthy Cookware

Update on PFOA, Environmental Working Group

The post Non-Stick Cookware Alternatives That Won’t Give You Cancer appeared first on Big Green Purse.

In a major victory for all of us who believe we have a right to know what is in our food, the Campbell Soup Company has decided to voluntarily disclose the presence of genetically modified organisms (GMOs) in its products.

Campbell said it supports federal legislation that would require “all foods and beverages regulated by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) to be clearly and simply labeled for GMOs.”

Campbell also supports a national standard for non-GMO claims all food manufacturers display on their packaging.

That means that, here on out, not only Campbell’s Soups but other products in the Campbell’s line, including Pepperidge Farm, Bolthouse Farms, V8, Swanson, Prego and Royal Dansk, will reveal when its ingredients contain GMOS – and when they don’t.

(In case you can’t read the label, right, it says: “Partially produced with genetic engineering. For information about GMO ingredients visit Whatsinmyfood.com.”)

Most food companies vehemently oppose GMO labeling, because they worry that if consumers know genetically modified organisms are in their food, they won’t buy it.

However, 92 percent of Americans support GMO labeling, said Elizabeth O’Connell, director of consumer advocacy for Green America. Campbell’s decision supports “the people’s Right to Know what’s in their food,” she said.

Don’t Miss: The 7 Most Important Reasons to Avoid GMOs

Campbell’s President and CEO Denise Morrison said that the company supports mandatory national labeling of foods that contain GMOS due to consumer demand.

“We are operating with a “Consumer First” mindset. We put the consumer at the center of everything we do.  That’s how we’ve built trust for nearly 150 years.  We have always believed that consumers have the right to know what’s in their food.  GMO has evolved to be a top consumer food issue reaching a critical mass of 92% of consumers in favor of putting it on the label.

In addition, we have declared our intention to set the standard for transparency in the food industry. We have been openly discussing our ingredients, including those derived from GMO crops, through our WhatsinmyFood.com website.  We are supporting digital disclosure through the Grocery Manufacturers Association’s (GMA) SmartLabel program.  We have announced the removal of artificial colors and flavors from our products.  However, our support of mandatory federal GMO labeling sets a new bar for transparency.

Morrison noted that individual consumer campaigns being waged from California to Maine to force companies to label products ultimately forced the company to support a national law.

Without the efforts by groups like Green America, Environmental Working Group, JustLabelIt.org, and of course, Big Green Purse, to mobilize consumers, Campbell’s may not have voluntarily agreed to be so transparent.

If you ever wonder if your individual purchases make a difference, wonder no more. They do! They help protect you and your family first and foremost. But they can also force powerful corporations to do the right thing.

Hooray!

Read Campbell’s complete corporate statement here.

Read the complete statement of Denise Morrison, Campbell’s President & CEO, here.

Top image reprinted with permission of GreenAmerica.org.

The post Campbell’s GMO Labeling Victory Shows the Power of the Purse appeared first on Big Green Purse.

To stay safe, make sure you know what kind of Pyrex you have, where it was made, and whether it can go from the freezer to the oven without shattering.

Reprinted with permission from Buy-It-Once.com. 

The post Exploding Pyrex Dish? Read This to Stay Safe!! appeared first on Big Green Purse.