Researchers found that eating organic food for one week had significantly reduced levels of toxins within the body, and in turn, reduce the health risks of pesticide exposure.
Pesticides such as chlorpyrifos are linked to increased neurodevelopmental problems yet little is being done to protect farmworkers from pesticide exposure; which is hundreds of times greater levels of toxic pesticides than consumers’.
“[Our] goal is to grow a resilient local food community for organic farms,” says Layne Cozzolino, Executive Director of Farmshed, the nonprofit putting a spin on Wisconsin CSAs.
Americans are turning away from conventionally raised turkeys, instead featuring sustainably raised turkeys or plant-based alternatives at the center of their Thanksgiving feasts.
On Food Talk, George Siemon, CEO of Organic Valley, talks about what drives the co-op: an exciting mission, love for organic, and care for farmers and their communities.
“I was dismayed to read the article ‘Making Organic Mainstream.’ I am one of a group of old-time organic farmers who have been battling against the United States Department of Agriculture (USDA) for allowing hydroponic, aquaponic, etc. to be certified ‘organic.'”
Fred Haberman’s marketing agency and aquaponics farm have helped push organic into the mainstream, leading the way for a more transparent food system and, little-by-little, reducing our dependence on chemical agriculture.