‘We see radiation from Fukushima in soils in Southern California, especially our desert regions’ – High concentrations in seaweed prevented harvest this year — Also found in cattle and chicken feed

“We see radiation from Fukushima in soils in Southern California, especially our desert regions” — High concentrations in seaweed prevented harvest this year — Also found in cattle and chicken feed (AUDIO) (ENENews, Jan 5, 2014):

 After Fukushima – Part 2 of 2, Disaster Awareness Preparedness and Planning/News, Views, and Alerts, Dec. 8, 2013:

(The first few minutes is an interview with Atyia Martin, Director of the Office of Public Health Preparedness at the Boston Public Health Commission)

At 6:15 in

Dr. Sherridan Ross, medical doctor, retired professor at University of California – Irvine, member of the Board of Directors at The Compton Community Organic Garden: Over here we’ve done a lot of things to make sure that our food supply has been safe, but it’s also cost us quite a bit. What we’d usually do is harvest a lot of the seaweed for places such as the Central Valley where a lot of our root crops, and also our lettuce and things come from. But because of the high concentration of radiation that’s in the seaweed, we haven’t been able to do that this year. We try to use the coast of California — initially we’d harvest tons of it, because it’s a renewable source, it’s very good, good for sucking up radiation and stuff that’s in the soil — that was our ‘out’.

We do see the radiation from Fukushima in the soils in Southern California, especially in our desert regions. For some reason we’re seeing a lot of that, more prevalent — even though it is in small amounts, it’s still there. […] That’s one of the things that’s been happening with the bioengineering of foods, to get it out of the food source. We’ve been also seeing it in small amounts in a lot of the food sources that we give to our cattle and to our chickens. So these are the things that we’ve been taking note of and things that we’ve been trying to monitor and make sure that it doesn’t get to a higher level within our food sources.

Full interview available here

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