I recently attended the Organic Pioneer Awards at the Rodale Institute--an amazing event that recognizes people who make a difference in sustainable agriculture.
Earlier that day, I visited an organic family farm in Kutztown, Pennsylvania, adjacent to the Rodale Institute, owned by James Burkholder. When I met James, his wife Ida, and his lovely family, I realized that I was in presence of a new organic leader.
A Gervais, Ore., dairy farmer is participating in a tour promoting organic agriculture in the Midwest.
Greg Rosa, 21, son of Jerome Rosa of Jerosa Organic Dairy, is among several farmers aged 18 to 35 participating in the third-annual Generation Organic tour, which is sponsored by the Organic Valley cooperative.
"To provide healthy, wholesome, safe food for people is the most rewarding career you could choose," Rosa said.
Do you hanker for a hunk of cheese? Today may be your lucky day. Maybe it’s going to be tomorrow. Just know that the American Cheese Revolution Tour is on its way, currently traveling the continental U.S.
Yes a cheese tour. Best tour idea ever!
That insanely good idea is a joint effort between cheese makers Organic Valley and the non-profit Healthy Child Healthy World. The truck is making its rounds, inviting cheese fans of all ages to come on down to taste some delicious samples and learn the difference between real cheese and “cheese food.”
This great-tasting shelf-stable chocolate milk had the trifecta of being organic, only 1% milk fat, and not too sweet—although it’ll satisfy your afternoon chocolate cravings splendidly. Toss them in with your kids’ lunches or serve them up with fruit and crackers for a substantial afternoon snack. These tasty organic beverages are available in chocolate, strawberry, and vanilla and come in 8-oz packages, 4-packs and 12-pack cases.
Let me introduce Bob Bansen, a high school buddy of mine who is a third-generation dairyman raising Jersey cows on lovely green pastures here in Oregon beside the Yamhill River. Bob, 53, a lanky, self-deprecating man with an easy laugh, is an example of a farmer who has figured out how to make a good living running a farm that is efficient but also has soul.
AS Americans plan their Independence Day barbecues, they should skip the tony sirloins and chops, and opt for what can be the most sustainable, economical, gastronomically flexible and morally responsible cut of meat: ground.
National brands like Niman Ranch and Organic Prairie offer burgers, hot dogs and sausage made from animals raised on pasture, rather than hormones or antibiotics.
A world where one billion people are malnourished and two billion are overweight is the result of inefficient economic systems, author and activist Raj Patel, said Saturday.
Patel was one of three keynote speakers at the Kickapoo Country Fair in La Farge.
According to the company, Grassmilk comes from cows that are 100 percent grass fed, eating only fresh grasses and dried forages, never grains or soybeans.
The product is pasteurized but not homogenized and has a yellowish color and a grassy or flowery flavor, said Eric Snowdeal, Organic Valley's milk and cream product manager.
Organic Valley’s American Singles — Unprocessed is 100 percent real Colby-style cheese. It’s made using organic milk without antibiotics, synthetic hormones or pesticides. Because of its high-moisture content, it — like the pasteurized process cheese — melts smoothly, making it a perfect grilled cheese option.
Several weeks ago I was fortunate enough to attend Organic Valley's annual meeting, at which more than 600 of its farmer-owners converged in LaCrosse, Wisconsin.
For those who are not familiar with it, Organic Valley is part of a farmer-owned cooperative (the CROPP Cooperative) of 1,687 certified-organic farms scattered all over the U.S. and three provinces in Canada. The cooperative was founded in 1988 and is still run by several of its founding farmers, including CEO George Siemon.