Most people have no problem thinking of some forest products as items that belong in a pantry – like maple syrup or paper towels. However, it’s not likely people think that part of the soft wood load on the back of a logging truck rolling down a muddy mountain road could end up in their salad dressing, cheese or ice cream.
I’ve had the pleasure to watch the harvesting of 80-foot conifers close up, and nothing in the blue-sweet smell of chainsaw exhaust, splintered pine and diesel fumes makes me think of food. Until recently I probably would have dismissed the claim that fir and pine doesn’t just serve for newsprint and lumber but is also served up in many of our snacks and processed foods – even foods labeled “organic.”
In investigating Oregon’s forests and looking into the question of genetically modified and “Roundup
Forests, where sustainability meets the sandwich
June 2, 2008
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