Articles

Colorado: For Bradford Heap, the chef-owner of Salt Bistro and Colterra, going 100 percent GMO-free is more than just a good idea: The pledge is part of his own personal mission as a chef, a father, and a world citizen. “This issue belongs to all of us in the food industry,” Heap says. “It’s up to us as both providers and consumers in America to do something about the pervasive corruption in our country’s food supply. We have the power to demand food that is not only good to eat but is good for us and leaves a planet that is good for our children.”

Oregon:“People are thrilled to know they have an option for GMO-free foods and are appreciative, almost to the point of tears,” restaurant owner Glen Hendricks said in an interview with the newspaper. “We had the best January and February here since the first year we opened, and I’m confident to some extent we’re being embraced by the community that appreciates GMO-free, organic and gluten-free.”

Pennsylvania: One chef in Pittsburgh wants to open a conversation. It's about GMOs -- genetically modified organisms. Trevett Hooper unabashedly dreams of a restaurant in his own future that will offer nothing but extremely local organic food year-round, without a genetically modified atom on the plate.