Organic Certification Standards for Poultry: An Insider’s Look

Organic Certification Standards for Poultry: An Insider’s Look

Part 10: Beyond the intricacies of the production standards themselves, the story of organic poultry certification also includes one of the more fascinating sagas in the relationship between the organic community, the agribusiness establishment and the federal government.

Organic Agriculture and Organic Certification: Not So Ying and Yang

Organic Agriculture and Organic Certification: Not So Ying and Yang

Part 9: This installment in our history of organic agriculture will explore the challenges and contradictions of setting livestock standards using the scandalous abuse of the requirements for pasture to illustrate the very real limitations of organic certification.

Preserving an Essential Piece of the Local Food Web

Preserving an Essential Piece of the Local Food Web

Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.

A loosening of the Organic Standards: Synthetic Substances

A loosening of the Organic Standards: Synthetic Substances

Part 8: We must travel back to the 1980s to appreciate why and how the anti-synthetic and anti-agribusiness provisions were written into the USDA organic certification standards.

Processing Wheat Flour Locally

Processing Wheat Flour Locally

A farmer grows wheat, harvests it, then his wife mills some up into flour and proceeds to sell it. Revolutionary right?