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.
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.
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.
A farmer grows wheat, harvests it, then his wife mills some up into flour and proceeds to sell it. Revolutionary right?
How has a technology as novel as genetic engineering so swiftly become a central component of global food and fiber production?
Once an animal is slaughtered for meat, where does it go, and who ends up cutting up the meat we may see in a grocery store? The answer may not be quite so clear cut.