Dr. Bronner’s has been internationally recognized for using organic ingredients in their products, and for their commitment to social responsibility. But over the last ten years, the company expanded its mission to include sourcing raw materials from certified Fair Trade and Organic (FTO) producers.
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At the closing of a meeting on organic agriculture in France, Stéphane Travert, French Minister of Agriculture, unveiled the completed Organic Ambition 2022 plan, announced earlier this year.
The plan is a more complete version of a roadmap released this spring, and is organized around seven major axes.
The research on meat, eggs, and dairy is making clear that a grass-based system for raising animals is imperative for the nutritional value of our food. But keep in mind that the food industry has managed to co-opt even the term grass fed.
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Last summer, young farmer Moses Kashem broke ground on a neglected 1/2-acre of land owned by St. Simon’s Episcopal Church in Miami, Florida. A year later, the lot has been transformed into a diversified vegetable farm, providing crops such as lettuce, heirloom tomatoes, herbs, and eggplant to Whole Foods, several local restaurants, and a 30-member community supported agriculture (CSA) program.
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Reverend Brown of Pleasant Hope Baptist Church in Baltimore led a delegation of his members on a tour of Browntown Farms in Warfield, Virginia and the Coalition for Healthier Eating food hub in Bethel, North Carolina. For Brown, the founder of the Black Church Food Security Network, the day trip was a concrete step toward solidifying strong relationships between Black residents of East Coast cities and Black farmers in the rural south.
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Why do we cook? First, we cook to sustain ourselves and our families. But in the current culture of food-as-art-form, we also cook to express ourselves. Cooking may seem like an act of self-preservation, an act that is both self-serving and necessary, but if you look beyond the immediate and beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.
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Drug-resistant bacteria—sometimes referred to as superbugs—were detected on 79 percent of ground turkey, 71 percent of pork chops, 62 percent of ground beef, and 36 percent of chicken breasts, wings and thighs sampled in supermarkets by NARMS in 2015, the latest year for which data is available.
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On a small plot of land on the outskirts of Chicago, a farm collectively owned by gender-non-conforming immigrants will cultivate produce and a younger generation of food justice activists. That’s the vision that Viviana Moreno, Nadia Sol Ireri Unzueta Carrasco and Jazmín Martinez, organizers and farmers based in Chicago’s Little Village neighborhood, are working to turn into reality.
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They creep along the ground, fly through the air and may sometimes sting you. It may seem as if the outdoor world has gotten more hospitable in recent years as the numbers of insects inhabiting your garden and splattering your windshield have drastically declined. However, reducing numbers and varieties of insects has a substantial overall impact on the environment and the future of the earth as we know it.
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The documentary, “Organic Food — Hype or Hope?” analyzes the benefits of organically grown foods. How are they different from conventional and do they really live up to the promise of being healthier? One significant problem is the fact that many organic farms are growing their food near farms using conventional methods.
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