All About Organics
Organic Consumers Association Campaigns, Essays, Headlines, Action Alerts, Downloads and Videos on Organic Food.
Organic food is pure food. It's safer, more nutritious and free of chemical additives. Organic crops are grown without chemical pesticides or fertilizers and organic livestock are raised without antibiotics, growth hormones or other drugs. Organic food isn't genetically modified or irradiated.
It wasn’t until 2009, when Javier Zamora was in his 40s and living in California, that he started to consider farming as a career. After moving to the U.S. from Mexico in 1985 and working in the restaurant industry in Southern California, Zamora attended Cabrillo Community College in Santa Cruz, where he studied agriculture, reconnected with his farming roots—and realized he had a passion for growing organic food.
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Mac Margolis is a Bloomberg Opinion columnist covering Latin and South America. He was a reporter for Newsweek and is the author of “The Last New World: The Conquest of the Amazon Frontier.”
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Consumers Association (“OCA”) and Bareburger are pleased to announce Bareburger’s launch of a new initiative aimed at providing consumers with full transparency about the origin, nature and quality of the food they eat at Bareburger restaurants
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Calamine lotion can be used to treat anything from nasty sunburn to poison ivy to itchy bug bites. It’s incredibly useful for anyone but particularly those who like to explore the outdoors, or kids that like to bushwhack through whatever they can. Anyway you spin it, a little jar of calamine can be a life-saver.
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Nic’s opened in the Chicago suburb of Rolling Meadows in 2017, serving up a classic fast-food menu of burgers, fries, chicken nuggets and soft-serve ice cream. Everything is organic: the pickles, seasonings, even the ranch sauce. If the grub isn’t healthy exactly, it appeals to diners keen to feed their families food guaranteed toxin-free by the U.S. Department of Agriculture.
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One woman’s vision to bring fresh food to South Mississippi residents has blossomed into multiple farmers markets along the Coast. Diane Claughton is a retired chef who has brought fresh produce, homemade goods, livestock and more to communities throughout South Mississippi.
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As I write this today, many of our friends in Midwest farming communities are reeling—record catastrophic flooding is threatening their livelihoods and lives.
It’s the last straw for many farmers who were already struggling financially. As one of them told a New York Times reporter, “It’s probably over for us.”
If we want to secure the safety and security of our food system, it’s time we revolutionize how farmlands are managed and how food is produced. Please
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Wouldn’t gardening be far easier and infinitely more enjoyable if you didn’t have to turn the soil and break your back every spring? Each of us has been there and done that! After all, that ritual is what conventional gardeners have taught and passed down from generation to generation.
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The certified organic label has helped save many generational farms and enabled people like me, who do not come from agricultural backgrounds, to become successful farmers. Organic farming has brought environmental benefits — healthier soils, freedom from toxic pesticides and herbicides — to 6.5 million acres in the U.S.
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As organic food shifts from utopian movement to lucrative industry, a war is being waged for its soul. Record organic sales in the United States totaled nearly $50 billion in 2017 according to the Organic Trade Association. Although organic food still represents only 5.5 percent of food sold, its year-over-year growth has been meteoric — taking a cue from conventional agriculture’s mantra: “Get big or get out.”
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