From a March 10, 2009 New York Times article:
"The former first lady, Laura Bush, insisted that fresh, organic foods be served in the White House, but did not broadcast that fact to the public, according to Walter Scheib, who served as executive chef under Presidents Bill Clinton and George W. Bush. 'She just didn’t talk much about it outside the house,' Mr. Scheib said of Mrs. Bush."
Hmmm... so while Laura is insisting that only organic food be served in the White House, hubby's policies are almost what one could call anti-organic? Perhaps she didn't mention it outside the White House so as not to upset her friends such as Rush Limbaugh or Matt Drudge?
And why did the American tax payer have to pay for organic food for a White House that enabled or even forced the "common folk" (i.e. us) to eat contaminated unhealthy industrially-produced garbage at times?
Showing posts with label organic. Show all posts
Showing posts with label organic. Show all posts
Saturday, March 14, 2009
Monday, January 12, 2009
Biodynamicificationicizing
I think I've finally decided to take the plunge and experiment on my smallest garden plot (about 25 by 25 feet) and prepare it to go biodynamic in 2010.
What is biodynamic you ask? Well, it's "beyond organic" in a sense, and it even kicks it up a few notches on the agricultural side of permaculture. Some aspects of it are a bit nutty in my opinion (it's really pretty much a homeopathic approach to soil), but biodynamically-produced products are friggin' amazing, and taste better than most organic products (and blow the doors off industrial organic). It brings out the terroir to its utmost.
For information on it all, peruse this Wikipedia article, this ATTRA publication, the Biodynamic Farming and Gardening Association website, the Pfeiffer Center's website, or the grandaddy of all biodynamic sources: Rudolph Steiner's Agriculture Course from 1924. (There are other reputable resources out there also, by the way). You can even get certified Biodynamic® by Demeter USA. Perhaps the most widely-known product that has taken the leap to being raised biodynamically is wine.
Anyway, since it basically takes a whole year to get the system started (I've already met the standards for organic), I won't be able to really "go" biodynamic until Spring 2010, but can prep my garden until I can do so.
I guess it's time to get some additional compost piles started...
What is biodynamic you ask? Well, it's "beyond organic" in a sense, and it even kicks it up a few notches on the agricultural side of permaculture. Some aspects of it are a bit nutty in my opinion (it's really pretty much a homeopathic approach to soil), but biodynamically-produced products are friggin' amazing, and taste better than most organic products (and blow the doors off industrial organic). It brings out the terroir to its utmost.
For information on it all, peruse this Wikipedia article, this ATTRA publication, the Biodynamic Farming and Gardening Association website, the Pfeiffer Center's website, or the grandaddy of all biodynamic sources: Rudolph Steiner's Agriculture Course from 1924. (There are other reputable resources out there also, by the way). You can even get certified Biodynamic® by Demeter USA. Perhaps the most widely-known product that has taken the leap to being raised biodynamically is wine.
Anyway, since it basically takes a whole year to get the system started (I've already met the standards for organic), I won't be able to really "go" biodynamic until Spring 2010, but can prep my garden until I can do so.
I guess it's time to get some additional compost piles started...
Thursday, May 22, 2008
Follow the organic food trail
Philip H. Howard, Assistant Professor of the Department of Community, Agriculture, Recreation and Resource Studies at Michigan State University, has a really informative website that charts out the relationship(s) of various organic food-producing companies (brought to my attention by Anna Lappe's blog).
Check it out here.
Sunday, May 18, 2008
Farmers, consumers, and organic food
I also came across two articles online regarding farmers, consumers, and organic food.
The first article, Natural Response: As prices of organic foods rise, plain old fruits and vegetables suddenly look better, shows not only the fickleness and apathy of the average consumer, but also that when it comes down to it, many (if not most) farmers want to make money over doing what is right for the consumer and the environment.
However, as I feel organic foodstuffs are overrated in many ways anyway, I'm glad to see that locally-produced foodstuffs are being preferred by consumers as they tend to be cheaper (mainly due to almost zero transportation costs) and fresher (and may be organic anyway, or perhaps even "beyond organic"). The second article, Shoppers Choosing Local Over Organics in Produce, addresses this issue/these issues.
One interesting statement from the second article is that "33 percent [of consumers] are concerned about the safety of organic produce." Is it because USDA organic standards have been lowered in many categories and also been manipulated by producers, or is it due to anti-organic propaganda like when organic spinach was blamed for the E. coli outbreak in late 2006, when in fact it was conventional bagged spinach?
The first article, Natural Response: As prices of organic foods rise, plain old fruits and vegetables suddenly look better, shows not only the fickleness and apathy of the average consumer, but also that when it comes down to it, many (if not most) farmers want to make money over doing what is right for the consumer and the environment.
However, as I feel organic foodstuffs are overrated in many ways anyway, I'm glad to see that locally-produced foodstuffs are being preferred by consumers as they tend to be cheaper (mainly due to almost zero transportation costs) and fresher (and may be organic anyway, or perhaps even "beyond organic"). The second article, Shoppers Choosing Local Over Organics in Produce, addresses this issue/these issues.
One interesting statement from the second article is that "33 percent [of consumers] are concerned about the safety of organic produce." Is it because USDA organic standards have been lowered in many categories and also been manipulated by producers, or is it due to anti-organic propaganda like when organic spinach was blamed for the E. coli outbreak in late 2006, when in fact it was conventional bagged spinach?
Tuesday, April 29, 2008
The more you know...
Did you know that the word "organic" is not federally regulated for personal-care products? I was just reading one of my favorite websites (Grist) and saw this article: Word of Bronner: Dr. Bronner's says competitors aren't really organic.
It appears as if several personal-care companies are "not sure why we would have to follow a standard set" by, in this instance, Dr. Bronner; perhaps the government should set some standards, then?
It appears as if several personal-care companies are "not sure why we would have to follow a standard set" by, in this instance, Dr. Bronner; perhaps the government should set some standards, then?
Thursday, March 27, 2008
Organic trust
It's coming to the point that the consumer can't trust the "organic" label, as defined by the USDA, anymore. Organizations like Oregon Tilth or the UK's Soil Association can and probably should be considered more reliable with regards to policing organic standards.
But it all boils down to trusting the producer of one's food. There are several (if not many) farms in my area that are no longer bothering with certification, but I'd trust their products more than I'd trust anything I can buy at some place like Whole Foods.
The best thing to do is do your own research, and/or ask questions about what you're buying. And if those questions can't or won't be answered, take you money elsewhere... to a conscientious farmer or farmers more deserving.
But it all boils down to trusting the producer of one's food. There are several (if not many) farms in my area that are no longer bothering with certification, but I'd trust their products more than I'd trust anything I can buy at some place like Whole Foods.
The best thing to do is do your own research, and/or ask questions about what you're buying. And if those questions can't or won't be answered, take you money elsewhere... to a conscientious farmer or farmers more deserving.
Friday, September 28, 2007
Beyond [USDA] Organic
This is something I’ve been VERY interested in (I can thank Gene Logsdon for infecting me with the “bug,” and Michael Pollan’s book The Omnivore’s Dilemma for introducing me to the term), but I just didn’t know its proper name. I’ve always felt that farming like our families did in the 1800s (and even the early 1900s, or at least pre-WWII) is the way to go. Sound, tried-and-true (scientific) farming that produced quality crops in a sustainable manner was the norm until chemical use and monoculture supplanted it.
The man who has really pushed the idea of “beyond organic” is Joel Salatin, of Polyface Farm in Swoope, Virginia. Regarding a pick-up day at Polyface Farm, Lynsie Watkins at perfectflavor.com had these select things to say: "… not an organic farm, but rather a better-than-organic farm” and "These older individuals probably never had to stand in line at a farm delivery. They most likely got most of what they needed from the farm they lived on. … This eat local movement is more like an ‘Ah-ha!’ moment for us, as for the older generation it's a, well, ‘Duh!’ sort of response instead ... " [That statement points out rather well how we're really just going back to an older way of farming; I'm always interested in how "old timers" think about seemingly new-fangled things like "organic" foods.]
Anyway, Mr. Salatin is anti-“USDA Organic” and anti-industrial organic (i.e. places like Whole Foods), largely because of their politically-based, watered-down standards.
He is also proof that if farmers would only go back to the very old ways of farming, they can be profitable. "I am absolutely bullish on the future of this kind of farming," says Salatin. "The weak link is the farmers who don't have the savvy to meet the challenge" (from: http://www.fastcompany.com/magazine/113/open_48-polyfacefarm.html). I feel that is farmers don't adapt to an evolving market (i.e. towards "natural" or even "organic" products), then it's their fault if/when they go out of business. You can't live in the 1950s forever! (But don't tell any of my rockabilly friends I said that.)
[Oh the irony ...]
The man who has really pushed the idea of “beyond organic” is Joel Salatin, of Polyface Farm in Swoope, Virginia. Regarding a pick-up day at Polyface Farm, Lynsie Watkins at perfectflavor.com had these select things to say: "… not an organic farm, but rather a better-than-organic farm” and "These older individuals probably never had to stand in line at a farm delivery. They most likely got most of what they needed from the farm they lived on. … This eat local movement is more like an ‘Ah-ha!’ moment for us, as for the older generation it's a, well, ‘Duh!’ sort of response instead ... " [That statement points out rather well how we're really just going back to an older way of farming; I'm always interested in how "old timers" think about seemingly new-fangled things like "organic" foods.]
Anyway, Mr. Salatin is anti-“USDA Organic” and anti-industrial organic (i.e. places like Whole Foods), largely because of their politically-based, watered-down standards.
He is also proof that if farmers would only go back to the very old ways of farming, they can be profitable. "I am absolutely bullish on the future of this kind of farming," says Salatin. "The weak link is the farmers who don't have the savvy to meet the challenge" (from: http://www.fastcompany.com/magazine/113/open_48-polyfacefarm.html). I feel that is farmers don't adapt to an evolving market (i.e. towards "natural" or even "organic" products), then it's their fault if/when they go out of business. You can't live in the 1950s forever! (But don't tell any of my rockabilly friends I said that.)
[Oh the irony ...]
Friday, June 29, 2007
Does Whole Foods have an organic produce section?
Whole Foods does have many items that are “organic” (according to the official USDA/FDA standards), and their 365 brand is pretty amazing (quality and price-wise) but their produce section leaves much to be desired. Nowadays when you walk into Whole Foods (some call it Wal Foods) produce section, you’ll notice that much of their produce is conventionally grown, mostly either in California or in another country.
Living in North Carolina, I’m offended when I see such items as collards (grown widely in N.C.) or sweet potatoes (N.C.’s state vegetable!) from California being sold at Whole Foods, especially when they’re conventionally grown and in season right here. Basically, this means that a truck had to drive all the way from California, perhaps stopping at Whole Foods’s HQ in Texas, with its load of produce for my local Whole Foods stores. And not only are they conventionally grown, but they’re much more expensive than if you were to buy them at a local supermarket (which sells the exact same conventional product) or farmers’ market (which sells the organic version). I guess somebody’s gotta pay for all that diesel for the trucks!
Awhile ago, Wal-Mart entered into the organic fray and began an organic items section, which includes produce. Years ago (perhaps now, but I haven’t checked), Wal-Mart carried more locally-grown produce than Whole Foods did. I’ve heard that my local Food Lion grocery stores rely on a farm or farms that are located in eastern N.C. (it still has to be trucked in to the stores, but not nearly as far as Whole Foods’ trucks have to drive). I have to laugh when I see pictures of local farmers and such adorning the walls of my local Whole Foods, with a write up about their product; well, many times their products have been discontinued because a cheaper source has been located overseas or in California … but their picture and bio remain well-visible! Whole Foods tries to explain away the various reasons for selling local produce on their website, but it sounds more like something a political operative wrote.
The solution for me? Well, besides growing my own naturally-grown/organic (non-certified, of course) vegetables, I shop for my veggies at a co-op grocery that is a much less-corporate version of Whole Foods: Weaver Street Market (located in Carrboro). Also, I shop at the local farmers’ markets: Hillsborough’s, Carrboro’s, Durham’s, and even the state farmers’ market in Raleigh or a local flea market (Buckhorn) on occasion. Raleigh’s doesn’t have an actual organic section per se, but some of the farmers who sell there actually grow their vegetables old school-style, and don’t use pesticides and herbicides (or only sparsely when necessary). I do shop at the conventional grocery stores on occasion, as they have produce that is similar to Whole Foods (i.e. conventional, but at least it’s often times local). Plus, it’s cheaper there (average probably about 1/3 the price). One must be careful, however, as since the FDA’s been micromanaged by the current presidential administration bureaucrats, and therefore less food safety testing has been conducted in the past several years; your fruit and veggies could be irrigated in diesel fuel in beds of asbestos for all you (and the FDA inspectors) know. They’re leaving it up to the companies to police and report themselves … yeah, I’m sure THAT will work out in the consumer’s best interests…
Again, though, I have to hand it to Whole Foods for products like their 365 brand; while not even close to being local, at least its a safer alternative than buying GMO-laced garbage at the conventional supermarket.
Living in North Carolina, I’m offended when I see such items as collards (grown widely in N.C.) or sweet potatoes (N.C.’s state vegetable!) from California being sold at Whole Foods, especially when they’re conventionally grown and in season right here. Basically, this means that a truck had to drive all the way from California, perhaps stopping at Whole Foods’s HQ in Texas, with its load of produce for my local Whole Foods stores. And not only are they conventionally grown, but they’re much more expensive than if you were to buy them at a local supermarket (which sells the exact same conventional product) or farmers’ market (which sells the organic version). I guess somebody’s gotta pay for all that diesel for the trucks!
Awhile ago, Wal-Mart entered into the organic fray and began an organic items section, which includes produce. Years ago (perhaps now, but I haven’t checked), Wal-Mart carried more locally-grown produce than Whole Foods did. I’ve heard that my local Food Lion grocery stores rely on a farm or farms that are located in eastern N.C. (it still has to be trucked in to the stores, but not nearly as far as Whole Foods’ trucks have to drive). I have to laugh when I see pictures of local farmers and such adorning the walls of my local Whole Foods, with a write up about their product; well, many times their products have been discontinued because a cheaper source has been located overseas or in California … but their picture and bio remain well-visible! Whole Foods tries to explain away the various reasons for selling local produce on their website, but it sounds more like something a political operative wrote.
The solution for me? Well, besides growing my own naturally-grown/organic (non-certified, of course) vegetables, I shop for my veggies at a co-op grocery that is a much less-corporate version of Whole Foods: Weaver Street Market (located in Carrboro). Also, I shop at the local farmers’ markets: Hillsborough’s, Carrboro’s, Durham’s, and even the state farmers’ market in Raleigh or a local flea market (Buckhorn) on occasion. Raleigh’s doesn’t have an actual organic section per se, but some of the farmers who sell there actually grow their vegetables old school-style, and don’t use pesticides and herbicides (or only sparsely when necessary). I do shop at the conventional grocery stores on occasion, as they have produce that is similar to Whole Foods (i.e. conventional, but at least it’s often times local). Plus, it’s cheaper there (average probably about 1/3 the price). One must be careful, however, as since the FDA’s been micromanaged by the current presidential administration bureaucrats, and therefore less food safety testing has been conducted in the past several years; your fruit and veggies could be irrigated in diesel fuel in beds of asbestos for all you (and the FDA inspectors) know. They’re leaving it up to the companies to police and report themselves … yeah, I’m sure THAT will work out in the consumer’s best interests…
Again, though, I have to hand it to Whole Foods for products like their 365 brand; while not even close to being local, at least its a safer alternative than buying GMO-laced garbage at the conventional supermarket.
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