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Molokai Mom On a Mission: Fugitive Dust Storm 2

Community Contributed

Opinion by Mercy Ritte

A shocking fugitive dust storm invaded Ho`olehua on Sunday, Dec. 2 at 10:12 a.m — the second such occurrence in less than a month.  Winds traveling from the south-east at about 10 to 15 miles per hour blew across Monsanto’s vast exposed land, lifting a disturbing amount of earth into the air and sending it several miles across the landscape.  This chemical saturated dust involuntarily entered and contaminated the homes, yards and vehicles of many residents.  What I found most alarming was the pungent scent of chemicals that filled the air during this occurrence.

Fugitive dust is also known as particle pollution.  Children, the elderly and people with existing heart and respiratory disease are at high risk from breathing particle pollution.  The health effects of inhaling fugitive dust or particle pollution include eye, nose and throat irritation; coughing or difficulty in breathing; increased severity of bronchitis, asthma, and emphysema; heart attacks; and premature death of individuals with serious heart and lung disease.

I urge anyone who has observed fugitive dust being emitted from Monsanto and/or Mycogen operations to take a photograph or video of the dust event and email it to the Department of Health’s Clean Air Branch at cab@doh.hawaii.gov. Please note in your email the date, time and the location where you are taking the video/photographs (street name, buildings, direction you are facing, wind speed, direction, etc.) Be sure the photograph or video shows the fugitive dust.

GMO Free Recipe: Peanut Butter N Honey Cookies

Source: 7 Secrets Cookbook


2 cups dry-roasted peanuts

1 cup whole wheat pastry flour or oats

½ cup honey (warmed)

1 tsp vanilla

1 tsp salt (omit if peanuts are salted)


1.Place peanuts and flour in a food processor and whiz for about 2 minute until nuts and flour are about the same texture.

2.Place flour-and-nut mixture in a mixing bowl and add salt.  Mix in the honey and vanilla.  Stir together and then mix with your hands.

3.Pinch off pieces of dough and roll into balls the size of walnuts.  Place on a cookie sheet and press flat with hands.  Then press flatter with a fork, dipping the fork in water as needed to keep it from sticking to the dough.

4.Bake at 350 degrees for about 10 minutes.  They are done when just beginning to brown on the edges.

Makes about 20 cookies.Variation: For gluten-free cookies replace whole wheat flour with 1 cup brown rice flour and 2 tablespoons organic cornstarch.