Part 3: Despite a perpetual cold shoulder from the land grant agricultural establishment and the commercial food industry, organic agriculture grew steadily if silently during the 1980s. Each regional farmer group developed its own set of standards that specified the conditions with which a farmer must comply for their farm and the food it produced to be certified, labeled and sold as organic.
Organic farmer Anthony Boutard, of Ayers Creek Farm, shares the history behind the different varieties of corn that he grows and describes their more notable uses.
Part 2: However insightful it was, the organic vision that Howard and his peers, notably Lady Eve Balfour in England and J.I. Rodale in America, had outlined by 1950 was incompatible with the changes then transforming commercial agriculture. The components of this transformation were not all that new – chemically derived fertilizers and pesticides were introduced in the nineteenth century and hybrid seeds and mechanized tractors became commercially available during the 1920s.
Part 1: What comes to mind when you see food labeled “organic” at the grocery store or farmers market? I asked one audience that question years ago, and a gentleman replied emphatically, “Nuts!”
Has sustainability reached minute 14 in its 15 minutes of fame? Bringing knowledge to the surface of public awareness is an essential function of any political movement that wants to change the system. Over the past decade, the Local, Green, Sustainable and Slow Food movements have brought a shift in public thinking about food. For […]
Responding to your thoughtful comments This week I had planned on waxing poetic about my little victory garden. The Brandywine and Mr. Stripey tomatoes whose arrival I’m anxiously awaiting, the sweet peas that are eagerly climbing up their stakes and it looks as if this year there will be cantaloupe. But after seeing how last […]
Jon Bansen believes that since he converted his farm over to being organic and sustainable, he’s becomes a much better farmer.
Michael Claypool and Sasha Davies travel across the country sampling artisan cheese one destination at a time.