Originally published on Tue February 3, 2015 12:58 pm
When it comes to organic certification, food producers must follow strict guidelines.
For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.
Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.
This will be the last program for this season with Lance Swigart & Lulu Volkhausen.
The panel started with an emailed question about grapes that aren't thriving, & show blotchy colors on the leaves. The show continues with discussion about seed saving, Hutterite beans, tool maintenance, Lance's magnificent compost pile, and more.
To honor the Thanksgiving holiday, Lance expounds on being thankful for the past 10,000 years of human efforts to grow crops, which has resulted in our current plethora of food varieties & growing methods.
If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.
On this week's Local Motion, we’ll be looking at organic farming, and really, what that means. There are a number of unique certifications that differentiate produce from conventional farming. It can get a little confusing as to what the word "organic" means, what makes a farm certified USDA organic, and why some farmers choose different programs, or none at all.
KVNF's Jake Ryan talked to Steve Ela, Mark Waltermire, Lynn Gillespie, and Don Holt.