I am starting this thread per our discussion during today's meetup (http://www.chicagoveg....

Here is a link to the website with the video with "the newer info" I was talking about during our discussion:
http://www.seedsofdec...

Is it enough for people to see it on the website (above) or should we do another meetup to show it or some another film on the topic?

Other related links:

http://www.nongmoproj...

http://www.nonGMOShop...

http://www.gmofoodlab...

Hannah: Do you mind to post for us the recipes of your absolutely delicious breads you baked for us in addition to the food that you brought from Loving Hut?

Some members may want to check out The Danger of Science Denial (video on TED) by Michael Specter, writer for the New Yorker. Specter observes that almost all of our food has already been genetically modified by man over the last 11 thousand years. TED, for those who may not know, provides a series of talks by people that are world-class caliber and often cutting edge--people who have or are changing the world or what we know about the world. TED podcasts are also available individually or via free subscription on iTunes (look for TEDTalks).

We want to thank Soung for helping out with the event and even brought beautiful fruit salads.

Here are the recipes. You can bake many ahead of time and freeze them to keep them fresh and delicious for a long time.

PINEAPPLE BREAD

1. 1 cup oil
2. 2 cups plain Soy or vegan yogurt
3. 2 cups vegan sugar (without the use of cows' bone marrow in the making process)
4. 1 teaspoon salt
5. 4 cups all-purpose flour
6. 2 teaspoons baking soda
7. 2 teaspoons baking powder
8. 2 cups drained pineapple tibbits (set aside the juice to add later if batter is too thick)

Beat together the first four ingredients. Combine together 5, 6, 7 separately, then slowly add to yogurt mixture, mix well by hand or mixer. Then add pineapple, mix well. Add some pineapple juice if too thick. Pour into 2 large bread pans or 3 medium pans lined with wax paper on the bottom. Bake 350 degree for 50 minutes to 1 hour, or till chopstick inserted in the center come out clean.

ZUCCHINI BREAD

Ingredients:

Egg Replacer: 1.5 Tablespoons mixed with 6 Tablespoons of water
1 and 1/4 cups vegan sugar
1 cup oil
1 tablespoon vanilla
2 cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup raisins
1 cup walnut, chopped (lightly roasted would be best)
2 cups shredded zucchini (fresh only)

Mix the first 4 ingredients with zucchini in a large bowl. In a medium bowl, mix the next 4 dry ingredients with a wire wisk. Mix well both together by hand. Gently add raisins and walnuts.

Heat oven 350 F. Use two small or medium non-stick loaf pans, line bottom of pans with wax paper or parchment paper. Pour mixture equally into both pans. Bake in heated oven for 45 minutes to 1 hour until knife inserted in center come out clean.


Enjoy!!

Thanks Hannah, they were wonderful