The “Mothers’ Radiation Lab” in Iwaki City, Fukushima Prefecture is staffed by local mothers who test foods, water, soil and other local materials for nuclear radiation.
In the aftermath of the 9.1-magnitude earthquake and tsunami that caused the nuclear power plant in Fukushima to leak radioactive materials, a group of Japanese mothers work to ensure local food is safe to eat. Despite lacking a scientific background or university education, they are passionate about informing keeping the public informed.
Although levels of radiation have declined since the 2011 incident, these mothers know the struggle for safe food and water is not over. “Mothers’ Radiation Lab” staff has found Shitake mushrooms, which are often included in Japanese cuisine, have the highest noticeable levels of radiation.
“How do you fight these invisible threats? The best way is to measure them,” says Kaori Suzuki, director at Mothers’ Radiation Lab.
20 millisieverts per year 