In today's New York Times there's a worthwhile read:
"The hand-wringing among organic farmers that greeted Wal-Mart's announcement last week that it would begin stocking large quantities of organic produce reveals the tumultuous state of the alternative agriculture movement. In the 1960's, the movement began with far-out notions such as shortening the food chain between farmers and eaters, and entertaining the possibility that agribusiness might not have consumers' best interests at heart. At that time, both organic labeling and a national network of urban farmers' markets seemed like remote possibilities. Now that both of those have been achieved, consumers, farmers and food policy experts are at a point of soul-searching."
Warren Weber of Marin's Star Route Farms is also quoted, " A lot of small farmers here are opting out of organic...farmers' claims that they are "better than organic" are unverifiable." Weber helped write the California organic standards 30 years ago.
True but I would counter that the many that are, due to weakening of the government standard are continuing to stretch the the healtly food web more. People such as Rick and Kristie Knoll of Tairwa' Farms are employing biodynamic practices. The proof is in the pudding the food is as good as ever.
Check both articles out:
The Faces of Organic (SF Chronicle)
Farmers' Markets Go Beyond Green (NY Times-reg. may be required)
Based in San Francisco, Jeanne Brophy writes about the culture and history of food at World on a Plate.
