Part 11: I couldn’t resist this title for the concluding chapter in our history of organic agriculture. This lyric from the rambunctious odyssey of the Grateful Dead also conveys the myriad twists and turns that have carried organic agriculture from the countercultural fringe to the White House garden and shelves of Walmart.
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.
This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Livestock are living creatures deserving of respect and humane treatment during their lifetime.
Tracy Smaciarz, a second generation butcher, sees his profession as an endangered species, but one he hopes will come back.