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.
Today marks a new day for the USDA Know Your Farmer website.
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming – as he likes to tell it.
As a new USDA report documents for the first time the economic value of the local food economy, a local organization helps build deeper connections around local food.
August 12, 2011 Two things came together and made a splash: data and love for good food! Last year the USDA launched a new mapping feature for their National Farmers Market Directory and access to raw data for “app designers and researchers to develop even more sophisticated or fine-tuned uses of the USDA Farmers Market […]