View IGT 2007 Processing

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November / December
2007
tilth (fr. OE “tillian” + th):
Volume 18, No. 5
A. the quality of cultivated soil.
B. cultivation of wisdom
FREE
O
and the spirit.
Cambian las Opciones de Mercado para el Nuevo
Etiquetado “Hecho con Productos Orgánicos”
(“Made with Organic”) de la 205.606
rganic
Processing
www.tilth.org
November / December 2007
•
In Good Tilth • Volume 18, Number 5
Page Editor’s Desk
Vol. 18, No. 5
ISSN # 1065-1527, 2007
Oregon Tilth
Editor, publisher, layout and ad sales:
Andrew Rodman
Contributing Writers:
Angela Ajootian, Kathy Dang
Heather Flores, Connie Karr
Sheila Linderman, David Lively,
Andrew Rodman
Erin Volheim, Sally White
Subscriptions are free with Oregon
Tilth membership, which begin at
$30/year ($40 outside U.S.).
Reprints by permission.
Oregon Tilth, Inc. is a 501(c)(3) nonprofit organization that supports and promotes
biologically sound and socially equitable agriculture through education, research, advocacy
and product certification.
Since its inception in 1974, Tilth has
brought together rural and urban producers and consumers around land stewardship
and healthy food. Oregon Tilth administers
educational programs, supports sustainable
agriculture research and policy, and offers
organic certification to producers and food
handlers throughout the Americas. For more
information about any of the exciting programs
of Oregon Tilth, please call on us:
Oregon Tilth, Inc.
470 Lancaster NE
Salem, OR 97301
office (503) 378-0690,
(877) 378-0690
fax (503) 378-0809
[email protected]
www.tilth.org
Regular readers of In Good Tilth (IGT)
will notice a deviation from the norm
with this edition. Even with the thematic
focus of recent IGTs, an issue dedicated to
organic processing is unusual for a publication that typically deals with the farming and gardening aspects of the organic
revolution. According to an Organic Trade
Association’s 2007 Manufacturer Survey,
close to $10 billion of processed organic
foods sales were totaled in 2006, roughly
three percent of all retail sales of food and
beverages.
Processed organic food makes up a sizable market of sales and many of our meals.
Many of the articles here speak to
Oregon Tilh’s involvement in the evolution of organic processing. Even maintaining objectivity, this cannot be avoided, as
Tilth has been so deeply connected to the
origins of this industry. From co-writing
the organic processing standards, to fostering relationships with pioneer processors
Cover Collage by Rodman
Ingredients
Processing Pioneers.4, Feedback, Advocacy.6, Processing
Heavies.7, Organic Retail.12,
Worm Farming.16, Straw Bale
Farming.17, Kraut.18,Oranic
Transformation.20,Regulatory
Process.22, Made with
Organic Market.23,Tilth
Restaurant.26, Book Review.
28, Tomato War. 29 Yvonne
and Beyond.31,
En Español
and helping to mold the industry, Oregon
Tilth has been an integral player in the
processing foods revolution. This continues every day in our offices, where Tilth
offers comments on the organic rules and
gives assistance to processors struggling to
cope with the changes to the organic rule,
resulting from the Arthur Harvey decision
as personified in §205.606 of the National
List (see page 23).
Naturally, I am offering stories from
many fronts of the organic processing
revolution, from the established players in
retail, to retail and restaurants themselves.
At first glance, organic processing
seems far removed from the concerns of soil
biology, however many processors are opening up markets, which in turn help convert
even more land to organic management
through market incentives.
This issue is an attempt to do justice
to those stories. My hope is that you never
look at packaged foods quite the same way
again.
–Andrew Rodman
Pioneers of Organic Processing
Heavies
Organic Retail
Transformation
7
12
20
Tilth Restaurant
26
Cambian las Opciones de Mercado para el Nuevo Etiquetado
“Hecho con Productos Orgánicos” de la 205.606 32, Research
Reports.38, Classified Listings.41, Calendar Listings.45
Membership.47
Submission deadline for Organic Integrity theme issue is November 10, 2007.
Page November / December 2007
•
4
Oregon Tilth Staff
OREGON TILTH
BOARD OF DIRECTORS
Jody Berry
Wild Carrot Herbals
Joe Snyder
Myrtle Point Vet Hospital
Adam Zimmerman
ShoreBank Enterprise Cascadia
AmeriCorp Youth Program Coordinator
Michelle Calascibetta, [email protected]
Administrative Assistants
Erin Jensen, [email protected]
Ben Ezzell [email protected]
(503) 378-0690
Editor, In Good Tilth
Andrew Rodman, [email protected]
(503) 779-3929
Accounts Manager
Catherine Steffens, CPA
[email protected]
(503) 566-3021
Information Tech Specialist
Heather Smith, [email protected]
(503) 566-3023
Marketing Director
Joshua Daniels, [email protected]
(503) 566-3010
STAFF
ADMINISTRATIVE
Quality Control Director
Chris Schreiner, [email protected]
(503) 566-3012
Administration
Jenny Smith, [email protected]
(503) 566-3011
RESEARCH AND EDUCATION
Organic Education Center Program
Coodinator
Marci Krass, [email protected]
(503) 638-0735
AmeriCorp Garden Educator
Anne Eschenroeder, [email protected]
(503) 779-4631
Latin American Specialist
Garth Kahl, [email protected]
(541) 486-4400
Processing Program Coordinator
Connie Karr, [email protected]
(503) 566-3022
Processing Program Reviewers
Gwendolyn Wyard, [email protected]
(503) 566-3017
Inspection/International Projects Manager
Thierry Pomerleau, [email protected]
(503) 779-5874
Inspectors
Andrew Black, [email protected]
Pat Moore, [email protected]
(541) 621-1777
Andrew Bennett,
[email protected]
Livestock Inspector
Callyn Trujillo, [email protected]
(503) 378-0690
MIDWEST OFFICE
Midwest Certification Coordinator
Dave Engel, [email protected]
(608) 637-8594
Inspector
Robert Caldwell, [email protected]
(608) 606-2317
w
Ne
OTCO
certified farms and processors
Domestic, since August, 2007
As Organics Farm
(Rainier, OR)
Barthelson Green
Enterprises dba Virginia Green
Grocer
(Warrenton, VA)
Farm Program Reviewer
John Stalley, [email protected]
(503) 566-3015
Mike Mountain, [email protected]
(503) 566-3018
New Growers:
Bar L-3 Ranch
(Klamath Falls, OR)
CERTIFICATION
Certification Director
Kristy Korb, [email protected]
(503) 566-3024
Farm Program Coordinator
Tiffanie Huson Labbe, [email protected]
(503) 566-3019
Johnson - McInnis
(Klamath Falls, OR)
Johnson & Co.-Chinandega
(Managua, Nicaragua)
Singing Valley Farm
(Dubuque, IA)
First Juice, Inc.
(Mount Freedom, NJ)
Tuscany Farms
(Queen Creek, AZ)
I. P. Callison & Sons
(Olympia, WA)
Widenoja Farm
(Silver Lake, OR)
Lakeview Farms, Inc.
(Bristol, WI)
New Processors:
Live Superfoods
(Bend, OR)
King Farm
(Crane, OR)
Bailey Seed Co.
(Salem, OR)
Marshall Christiansen
(Turner, OR)
Bar Two Bar Ranch, LLC
(Rapid City, SD)
McDonald Enterprises
(Halsey, OR)
Bioactive Resources
(South Plainfield, NJ)
Miehlisch Turkey Farms, Inc.
(Viroqua, WI)
Bruno Specialty Foods, Inc.
(West Sayville, NY)
Nakomah Farms Inc.
(Jefferson, OR)
Cheesecake Momma
(Ukiah, CA)
Midwest Organic Fruit
Growers Cooperative
(Gays Mills, WI)
Green Hill Gardens
(Eugene, OR)
Neal, Karen & Nicholas
Klaphak
(Melrose, MN)
D.F. Stauffer Biscuit Company
(York, PA)
Motherlove Herbal Company
(Laporte, CO)
Grotz Bros. Farms, Inc.
(Hermiston, OR)
Organic Brothers
(Aurora, OR)
Deschutes Brewery, Inc.
(Bend, OR)
Palermo Villa, Inc.
(Milwaukee, WI)
John S. Williams
(Crane, OR)
Pine Acres
(Turner, OR)
Dombrovski Meats Company
(Foley, MN)
Sensibility Soaps, Inc.
(Beaver Falls, PA)
EcoNatura, Inc.
(Deer Park, NY)
Traditional Tanners LLC
(Cave Junction, OR)
Blue Dog Greens
(Bangor, MI)
Chuck & Marlys Bushman
(Castalia, IA)
Forman Farms
(Silver Lake, OR)
Full Circle Dairy
(Ballico, CA)
Grandy Farms
(Bonanza, OR)
Lucerne Bread Plant
(Calgary, Alberta Canada)
Lucerne Foods
(Taber, Alberta Canada)
Maple Leaf Cheese Company
(Monroe, WI)
Oregon Tilth certifies: 524 organic processors • 599 organic growers • 3 organic restaurants • 1 retailer
•
Page Pioneers
of organic
processing
ld Cream
Springfie
es
ery archiv
Nancy’s Yogurt was saved from
financial ruin by the Grateful Dead,
who played benefit concerts for the
Springfield Creamery. Tickets were
printed on Nancy’s Yogurt labels.
From
By Erin Volheim
Who were the innovators behind the first certified organic
processed foods? Oregon Tilth was a certifying agency that was there
at the beginning (see page 31), still there are other guests at the table
of organic food history. The historic table is set with elements of a
good breakfast.
Cream of the crop
The earliest written records on organic processed foods lead us
to the story of Springfield Creamery, still well known for it’s Nancy’s
Yogurt products. Springfield Creamery got its start in 1960, when
•
From a “Field Trip” to industry leader
Chuck Kesey (brother of legendary author
and psychedelic pioneer Ken Kesey) and
his wife Sue graduated from college and
returned home to Springfield, Oregon.
By 1969, the dairy industry was in
transition, yet the Sixties natural foods
movement was in full bloom. “We needed
something to niche us, so we could remain
independent, to create a brand of our own,”
says Sue Kesey. “One day the manager
from Willamette People’s Coop called ‘give
me some more of that Nancy’s Yogurt.’
We thought, well, that sounds better than
‘Chuck’s Yogurt.’” Nancy was the name of
their bookkeeper who shared family recipes
with the Keseys.
Nancy’s Yogurt expanded to the Bay
Area through two young entrepreneurs—a
University of Oregon graduate named
Gilbert Rosborne and his partner, 80s rock
star Huey Lewis. “They had an underground
comic book route, delivering the Fabulous
Furry Brothers and R. Crumb comics to natural food stores in San Francisco,” says Sue.
“Once a week, they rented a U-Haul and
packed it up with ice and Nancy’s Yogurt
and drove it down to the Bay Area.” The
year 1972 was hard financially for Springfield Creamery. Chuck went down to Marin
County and talked the Grateful Dead into
coming up to Eugene to do a benefit concert
for the creamery. More than 20,000 people
attended with tickets that were printed on
Nancy’s Yogurt labels. Dead concerts became
a tradition for the next decade. As demand
for natural foods continued to grow, they
expanded into the Portland and Seattle market. National distribution provided a more
consistent market, and Nancy’s Yogurt was
one of the first natural food products to be
distributed far from its production location.
“We had a lot of conversations with
our smaller natural food customers in the
late 70s, not wanting us to sell to mass
market stores.” says Sue. “But our mission
has always been to get the best food at the
best price to the most people. When the
Safeways and Fred Meyers of the world came
knocking on our door and said we’d really
like to stock your product, it completely
blew us away. It was one of the first natural
food breakthroughs into mainstream markets, and it’s been a wonderful relationship
now for nearly 30 years.”
Following the stream of life
We need grains to go with our yogurt
for breakfast, so in 1971, Arran Stephens
and a business partner opened Canada’s
first large organic supermarket, LifeStream.
Founded on the “ideal of serving delicious,
wholesome foods grown and processed in
harmony with nature,” the store quickly
Continued on page 30
•
Page Dea
SEND
kcabdeeFFeedback
Organic ranching solutions
Dear EditorI want to thank In Good Tilth for helping to tie the organic farming and ranching
communities together. Your newsletter,
which is distributed at our local co-op, is
always informative.
Modern, small-scale organic ranching
offers a sustainable alternative to public
lands ranching, which destroys watersheds
and spreads invasive weeds to habitat,
and diseases to wildlife. In fact, I have to
wonder how many people know just how
destructive public lands ranching is?
Perhaps few know that cattle grazing had much to do with the horrible fires
which ravaged Idaho this year. Thousands
of acres of fire and drought-resistant native
vegetation were destroyed to facilitate corporate ranchers, replanted with thick-growing graze which burns hot, interspersed
with invasive weeds spread by cattle. For
more information, I suggest the interested
visit www.westernwatersheds.org.
Removal of cattle from public lands
and the discontinuation of the practice
of public lands grazing is only part of the
answer, of course. Organic farming and
ranching are powerful tools in the restoration of our public lands throughout the
west. Thank you again for facilitating the
organic revolution.
–Rick Hobson
Boise, Idaho
Dear Editor – In Good Tilth,
I really enjoy reading the articles in
your publication. They give me a lot of
new, useful information in each issue. I
even read all the ads because they give me a
good over-view of what’s going on organically, especially in Oregon.
I am especially glad to see the articles
in Spanish. The articles on soil fundamentals and global warming were very timely
for us. My wife and I are starting an Ecology Center in Oaxaca, Mexico. Our motto
is “Vivir en armonia con la naturaleza” (To
live in harmony with nature). Our goal is
to be a “centro de aprendizaje e intercam-
r T
il
th
bio de saberes” (a center for learning and
interchange of knowledge).
The local indigenous farmers in
Oaxaca have a wealth of agricultural practices handed down from their ancestors.
Unfortunately, these methods are being
severely threatened by agri-business and
GMO influences from the United States.
Your articles in Spanish give me excellent
material which I can readily share with our
neighbors. I explain to them that the organic movement in Oregon and in the U.S
is alive and well, and it’s growing.
Please keep up your good work (and if
possible expand it), in making your articles
available to Spanish speaking readers, where
ever they may be.
–Patrick Denevan
Ecology Center
Oaxaca, Mexico
is
ere
H
.
s
olved in education, outreach and advocacy for organic solution
h is inv
t
l
i
T
on
Oreg
a
ot
psh
a
sn
t actions.
recen
r
u
of o
Oregon Tilth
Actions & Avocacy
September 5, Gwendolyn Wyard gave a
presentation at The First Alternative Coop
in Corvallis, entitled “National Organic
Program – Who, What, Why and Where,”
intended to help co-op staffers better
understand the regulatory changes, and
clarifications that have occurred since the
program’s implementation in 2002.
September 19, Tiffanie Huson Labbe
attended a Whole Foods Farmer/Buyer
meeting, held at the Ecotrust building
in Portland. This day was a forum for
local producers and business to present
their products to Whole Foods. Tiffanie
explained organic certification, and offered assistance to businesses interested in
becoming organic.
Page September 21, Chris Schreiner spoke to
the Salem City Club about organic certification and market based-incentives to a
gathering of approximately 70 Salem-area
business professionals. This presentation
was re-broadcast several times on Salem’s
local access cable TV stations.
September 29, Chris Schreiner spoke at
the Oregon Soil and Water Conservation
Society Annual Meeting in McMinnville,
on organic certification and standards for
crop and livestock operations. This group is
comprised of various agricultural professionals such as Natural Resources Conservation Service staff, OSU Extension agents,
•
and Soil and Water Conservation District
members. Following the presentations,
there was a tour of Jon Bansen’s Double J
Jerseys organic dairy in Monmouth (winner
of the 2006 OTCO Producer of the Year
award) for real-life examples of the good
stewardship practices maintained by a
model organic farm operation.
October 9, Andrew Black gave a presentation on organic certification for the Master
Vegetarian Program at People’s Co-op.
OregonOrganic
Tilth Annual
Conference
Intergrity:
Principles, Practices,
and Opportunities
January 18-19, 2008
Salem Conference Center, Downtown Salem, Oregon
www.salemconferencecenter.org
enjoy Two days of stimulating, timely, and
inspiring symposia, workshops, and speakers.
Network, learn, and meet the fellow Tilthers
Tilth’s annual awards ceremony, with lively entertainment, locally
grown organic food, and a superb gourmet dinner.
Special promotional opportunities for
sponsors and exhibitors.
Visit www.tilth.org for details on
participation, sponsorship,
and conference registration
•
Page Processing
heavies
Photo by Andrew Rodman
By Andrew Rodman
Behind the bounty of organic processed foods we see are myriad stories.
Each product represents challenges
met in maintaining organic standards,
on top of the standard hurdles of
achieving retail shelf space. The din of
production plants behind these packaged products is a more appropriate
soundtrack than store muzak.
With this in mind, I decided to
delve into two of the largest organic
foods processors in Oregon, Harry’s
Fresh Foods, and Pacific Natural
Foods. Both are in the Portland area,
and both are extensive in their market
reach.
Outsourcing Manager Michael Freudenthal
stands in front of one of Pacific’s processing tanks.
•
Harry’s Fresh Foods
Harry’s Fresh Foods is located in far northeast Portland. With ingredients coming in
from around the Northwest, and heat-andserve meals shipped to Fred Meyers, Albertsons and Costco, Harry’s is a significant
player. At 185 plus employees, it’s difficult
to imagine this ready-to-eat empire began
with clam chowder in the disco era.
In 1977, Rod Harris was home from a
stint as a Coast Guard cook, and opened
up Harry’s Mustache restaurant with his
brother Rick. But the clam chowder base
is what really took off, so Harry’s changed
course. In 1990, the business matured into
Harry’s Fresh Foods. Over time, soups, side
dishes, gravies and dessert items were added
to the menu. Now Harry’s makes over 140
Photos courtesy Harry’s Fresh Food
Inside Harry’s
and Pacific Foods
different products, with soups making up roughly
60 percent of the product line that goes to chain
stores, including Fred Meyers and Costco. Rod
comments that “Food service begat retail, and retail
begat Club.”
Harry’s 80,000 square foot processing plant
was dedicated in 2002, and they became Tilth
certified two years later. Now over 10 percent of
Harry’s product is organic, with projections for
2008 forecasting a 63 percent growth in organic
sales.
Harry’s Fresh Foods products are a familiar sight on store shelves.
Small batch processing is the hallmark of Harry’s products.
Continued page 10
•
Page Big players in the field, and on the shelves
Continued from page 9
Photos from Pacific Natural Foods
Harry’s Fresh Foods are becoming increasingly visible to consumers seeking ready-made meals.
Some of Pacific Foods ingredients come from
their demonstration farm in Aurora, Oregon.
Page 10
•
Given Harry’s
emphasis on top quality ingredients, going
organic was a natural
progression. Market
trends for organic
were encouraging, and
the bottom line kept
moving up.
Some of the decision to go organic was
a result of the struggle
Rod’s wife had with
cancer. “When you go
through that process,”
Rod reflected, “you
realize how this affects
people, everywhere.”
Health and food safety
became real selling
points.
The transition
wasn’t exactly smooth.
Mary Worth, Harry’s
Regulatory Compliance Specialist cites
some issues sourcing
from the Northwest.
Mary noted, “Some
organic farmers
can’t keep up with
the demand, or we
come out with a new
product, and that crop
isn’t in season, and
there is nothing available. Then you come
up with a different
direction and launch
a different soup or go
elsewhere.”
Fancy footwork
also comes into play.
“We couldn’t meet
the demand for the
Competition still wild in the “Organic West”
first product that we launched, the Organic
Tomato Gorgonzola for Costco,” Mary
recalled, “The projections were half a million pounds in sales volume, and it ended
up being double that. Since we couldn’t get
enough ingredient, we created an interim
recipe which contained gorgonzola cheese,
but wasn’t organic. When the supply came
around, we switched back to the organic
cheese.”
Processors have to balance the higher
cost of organic inputs against what the
finished product competes with in a highvolume, chain retail environment.
“Today we are waiting on meat products to fall into a better price position, so
we can do more ready meals. Right now we
are doing more sauces that fall into a 20 to
30 percent price variation of non-organic
products” Rod noted.
Before touring the facility, I had to
sterilize my shoes, wash my hands like a
surgeon, and don a lab coat with hair net.
The prep department is divided into four
rooms, with an allergen room, used for
isolation to prevent cross-contamination
with conventional products.
Before any organic ingredient is
brought out, the tools, tables, cutting
boards etc. are tested for chemical residue.
Organic ingredients are conspicuous in
green tubs, or tagged for heightened employees awareness.
Harry’s small batch processing happens
in 150-gallon kettles, quite small for industry standards. The small batches enable
Harry’s to pour off, cook, chill and pack
off the quantities it needs in record time,
filling everything from a single serving bowl
to 10 pound bags for food service.
In-between batches of conventional
and organic production, the machines are
cleaned and flushed with water to ensure
non-organic reside is flushed from the
equipment. Techs take a sample of wash
water, and run that through the control lab
for an OK.
The process seems overwhelming, but
from an industry perspective it is rather intimate, especially in comparison with what
I experienced at my next stop.
Pacific Natural Foods
Southwest of Portland, Pacific Natural Foods runs not just one plant, but a
campus of eight production facilities in
Tualatin. Their products are immediately
recognizable, and seemingly everywhere on
store shelves.
Pacific began in 1987, with soy milk
as their first non-dairy beverage product.
Then came almond, oat and hazelnut milk.
Over the years, Pacific started making organic and kosher chicken broth, then developed vegetable and beef broths and soups.
There is also a line of certified organic
and Fair Trade iced teas. Pacific has been
Oregon Tilth certified since 1995.
Outsourcing Manager Michael
Freudenthal took me on a tour of Pacific’s
buildings, to tour the base mixing, cooling,
recycling, printing, filling, and packaging
facilities. Inside, forklifts beeped while hairnetted, lab coat attired workers attended to
every detail.
Pacific mixes their ingredients in
6,000-gallon tanks. The systems are wildly
complex, with “product” moving (primarily contained) from one end of the plant
to another. All the while, the food is being
cooked, steamed and cooled, all tightly
controlled, regulated and quality-tested
every step of the way.
His voice rising against the roar of
equipment, Michael said, “Consumers tend
to look for organic products. Now there
is a differentiation. Some of our competitors are producing cheaper. But they are
also having problems sourcing the material
domestically, let alone locally.
“When you talk about true organics,
what does the industry support? Is there a
stable supply of raw organic inputs? If not,
do you start bringing in inputs from China
or other areas?”
Pacific Foods sources primarily from
the U.S., with as much as possible from the
West Coast. Pacific’s founder Chuck Eggert
has always been dedicated to organic and
local ingredients. That’s why he bought
the farm, so to speak, purchasing over 700
acres of organic farmland concentrated
in Aurora. Director of Marketing Kevin
Tisdale notes, “Back in the late 90s, one of
the problems was getting enough supply of
raw materials. Chuck started acquiring land
in Aurora, and converting it to organic.
•
Not only to supply our own materials,
but to start building sustainable farming
techniques, so that we can teach each other
Oregon farmers organic, and partner with
them.
“We don’t source all the ingredients
from these farms, they are more of a
model.” A working model though. “We are
harvesting celery, bell peppers, squash for
our butternut squash soups, leeks, onions,
tomatoes. We also 500 dairy cows producing organic milk.” Pacific also has about
300-500 organic cattle for beef processing.
“We are trying to get more vertically integrated. It’s to take costs out of the supply
chain, and bring more organic farming to
the Willamette Valley.”
Pacific recently hired a Sustainability
Development Manager to help their operation become more environmentally neutral.
In-house recycling helps mitigate in-house
waste as much as possible, from plastic
wrap to fiber.
Pacific also offers okara, (bean solids
removed from soy milk) to local farmers,
who use it to feed their cattle, thus further
closing the loop.
Filling roughly 25,000 cases of product
daily, Kevin notes, “I don’t think Chuck
would have imagined it would be at this
scale 20 years ago, but he has always done
it for the right reasons. It’s about building a
good model that is sustainable, and being a
good steward for the land.
Being from the “smaller is better”
camp, I have come to respect Harry’s Fresh
Foods and Pacific Natural Foods. These
two operations are providing mass organic
food for hungry markets of retail and
institutional use. In the process they balance quality with quantity in a high-stakes
gamble to satisfy a wildly fickle consumer.
In the process they both open up markets for organic farmers, and contribute to
the dynamic remodeling of our region into
the “Organic West.” The mantra of this
market could be summed up by Pacific and
Harry’s ethic of selling food to people who
care about where their food comes from.
Clearly, the stakes are high in this new
organic foods frontier. The winners and losers can be gauged by those who can make
the leap from sourcing and processing to
store shelves, and ultimately to our plates.
Page 11
All photos courtesy Ashland Co-op
On the road to organic retail
$
By Erin Volheim
In the blazing sun of late summer, I found myself dressed
“smartly” in black, while riding my motorbike to the Ashland
Food Co-op. My assignment was to uncover why this co-op was
going through the tedious process of certifying the store itself as
“organic.”
I remembered my editor fervently asking, “Why certify a
store? Isn’t just selling organic products enough?” Since it was
deadline day for this piece of investigative reporting, I thought I
should at least start. So I pulled into A-town, to corner Annie Hoy,
Ashland Food Co-op’s Outreach Manager, at the edge of the coop’s community classroom.
Channeling my editor’s vexation, I bleated, “Why, why, why?”
She calmly replied, like any quality Outreach Manager, “From the
farm to the shelf, co-op members can be assured that whatever they
purchase at the co-op meets national organic standards of quality.”
“Was the answer really that simple?” I wondered to myself.
“Co-ops have always been ahead of the curve,” Annie reminded
me. The earliest cooperatives appeared in Europe in the late 18th
and 19th centuries, during England’s Industrial Revolution. In
1843, a group of striking flannel weavers in Rochdale, England
decided to take control of their food supply, rather than relying on
the corrupt company store.
Twenty-eight people founded a food co-op and named themselves the Rochdale Equitable Pioneers Society, (REPS). Although
the REPS weren’t the first group to try forming a co-op, they were
the first to make their co-op endure. To help others avoid the
Page 12
•
Ashland Food Co-op is following a proud
co-op model of organic retailing.
mistakes made by earlier co-op societies, they developed a list of
operating principles governing their organization. These formed
the basis for what is now known as the “cooperative principles.”
From colonial times on in the U.S., most early co-ops were
formed primarily to help agricultural communities. A co-op helped
farmers keep their costs low through joint purchases of supplies,
while others focused on marketing, providing storage or production services. Still, it wasn’t until the early 1900s that co-ops gained
recognition as a truly viable business form, and began to have their
first long-lasting successes in the United States.
What is now known as the “new wave” of consumer co-ops
began in the late 60s and early 70s, born out of philosophies of the
counterculture. Most were aligned with members’ beliefs in equality and social justice, while focused on whole, unrefined, and bulk
foods. These co-ops were pioneers in a growing health-conscious
society, in what came to be known as the “natural foods” industry.
Although many co-ops experienced problems such as insufficient
capital and inadequate membership support, those that survived
are well-established, and strong protégées of a long and rich consumer co-op legacy.
Co-ops are based on the values of self-help, self-responsibility,
equality, equity, and solidarity. In turn, co-op members believe in
the ethical values of honesty, openness, social responsibility, and
caring for others. While focusing on member needs, co-ops work
for the sustainable development of their communities through
policies accepted by their members.
•
Page 13
Why certify a store?
With this kind of historic integrity, it’s a short investigation as to why
any natural foods co-op would want to
pursue organic certification. Certification
has been a strategic goal for the Ashland
Food co-op since 2005. One inspiration
was the Wedge Co-op in Minneapolis,
Minnesota.
On October 21, 2002 the USDA’s
Organic Rule went into effect. After
months of preparation, The Wedge had
the distinction of being the first certified
organic grocery store in the U.S., and
several of its departments are the first to
be certified in the country. The Good Organic Retail Practices Manual (GORP), is
a guide-book for steering stores through
the maze of certification, and includes
calls for strict cleaning regimens, logs
for recording cleaning tasks between
Keeping the mist from conventional
produce from dripping onto organic, is one
requirement of an organic certified
produce department.
Bringing together organic and
conventional
· farmers
· seed producers
· seed industry personnel
· university personnel
interested in expanding their
knowledge & understanding of
organic seed
Page 14
Cleaning agents need to be thoroughly
rinsed from all food contact surfaces.
•
handling of conventional and
organic produce, resetting
displays to prevent commingling
and contamination of organic
product.
The USDA rule allows stores
to seek certification department
by department, so the Ashland
Food co-op started with the
produce and bulk sections. Anne
remarked, “The processes for certification were things we were already doing, all it did was force us
to write things down. That’s been a
gift to our management team.”
“Why does it matter? In a store
with so many foods commingling,
the potential for contamination
with non-organic substances can
be high,” argues Cissy Bowman,
an Indiana-based organic produce
farmer and a USDA-accredited
certifier. Some problems are nonorganic produce stored above
organic. Residues can drip onto
the food below when misted
with water to stay fresh. Worse
yet, is mixing up conventional
and organic produce that look
virtually identical. Chemicals
used in a non-certified store
— everything from cleaning
agents to rodenticide — may
also wind up in the food.
Joyce Ford, one of The
GORP Manual’s authors,
convinced Barth Anderson, (who was integral to
Wedge’s organic certification) that whether the USDA
intended it or not, organic
retail certification was built
for co-ops. “The hurdles
stores would jump through
favored small, nimble stores
with motivated workers over
ponderous corporate chains
whose directives trickle down
to disinterested employees.”
In his words, “Retail certification was a strategic gift from
the organic movement to its
long time companions, co-op
groceries.” Writing in reference
Co-ops and organic advantage
to organic retail certification, that “This is
a watershed moment in the growth of the
organic movement. As more co-ops accept
the challenge of retail certification–stepping
forward to complete the chain of certified
organic integrity between farmer and shopper–co-ops will reassert themselves as the
face of the organic industry.”
Certainly since the Wedge, major natural foods conglomerates like Whole Foods
have been certified organic, which refutes
Joyce Ford’s supposition. Meanwhile Whole
Foods and Wild Oats are merging, and trying to answer the question, “What happens
when your niche becomes a mass-market
commodity?” The erosion of a niche market is something Whole Foods is worried
about, as revealed in internal memos
referenced in a recent court ruling on the
contested merger. “Whole Foods believes it
is in ‘a time of unprecedented competition’
where it increasingly does not have ‘the
advantage of offering a unique selection of
products,’” the judge’s opinion noted.
There is already considerable crossshopping by customers between the health
food retailers and the conventional grocers,
and the latter want more of the former’s
business. In an August 2007 Seattle PostIntelligencer column, Bill Virgin cites a
Kroger memo: “Kroger is the No. 1 grocery
retailer; we should also be the No. 1 natural
and organic food retailer.
“The question is: How big do we want
to get and how soon do we want to get
there? If we are to gain dominance in this
industry, we must do more and we must do
it now.”
He asks further, if Whole Foods is
worried, should his local Puget Consumer’s
Co-op be worried too? And answers, “Puget
Consumers Co-op may be helped by its
cooperative ownership structure and its
geographic concentration. PCC plans to
stay “a locally owned business for a local
market,” spokeswoman Trudy Bialic says.
The local focus not only allows PCC to
respond to what its clientele wants, but to
build “brands” with local producers who
are big enough to supply PCC, but not big
enough to be a provider to a national chain.
On this note, I think Annie would
agree. “It is about maintaining a certain
level of distinction in our niche market,”
she told me. “But really, there was no good
reason not to do it. We want to assure our
members that everything has been handled
properly.”
Erin Volheim picks grapes, caters Indian
food, and writes from her rural hideaway in the Little Applegate Valley of
Southern Oregon.
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•
Page 15
Yard & Garden
orm farming
made easy
Materials for double-bin system and maintenance
•
•
•
•
•
•
•
•
Two 10 gallon Rubbermaid plastic tubs with lids
Two pieces of untreated scrap 2x4s, about 8” to 10” long
Drill
1/4” drill bit
Tangle Foot, or Vaseline
Old plastic covered table cloth or plastic sheeting
Old bath towel
Sprinkling can
Ingredients for starting up worm bin
•
•
•
•
•
•
Bedding (shredded paper-no shiny colored paper, yard debris
compost, leaves-dried and crumbled or a mixture of these)
Red Wriggler worms Eisenia fetida
One pound of worms for a half pound of food scraps a day
Water
Kitchen scraps (no dairy, meat, bones, eggs)
Sand and/or ground dried egg shells (no need to rinse them
first – mortar and pestle are good for grinding up egg shells)
Drill holes in one of the lids, and on the bottom of one storage
bin, and just the sides of the other, keeping the holes on the top
half. Fill the top bin (to hold the worms) with shredded paper
(the less colored paper, the better). Wet the paper with a water
sprinkling can, while tossing the paper to keep it from clumping.
Add more dry paper as needed, until the bin is at least half-full of
dampened paper. Sprinkle with a handful of sand, finely crushed
egg shells or even glacial dust. Like birds, worms have a gizzard and
need grit to help process their food. A handful of garden soil will
add some of the other members of the soil food web making for a
happier “community.” Bury the worms in one end of the container
and the food scraps in the other end. Place the 2x4s on their flat
Page 16
•
Photo by Sally White
By Sally White
Worm castings (poop) are among nature’s finest soil ammendments. The purpose of worm composting is to create worm
castings easily. The casting quality is dependant on what you feed
the worm bin. If you consistently feed your worms the same thing,
casting quality will suffer.
Worm bins are easier to maintain if they are easy to access.
This system is easy to maintain, and cheaper than any I’ve seen on
the market. It uses two storage containers that can be purchased for
less than $10. The bins nest atop each other.
There is a short learning curve in being able to properly
manage your critters, both wanted and unwanted. To construct a
double-bin system worm bin, follow these directions.
Creating an active worm farm is this easy.
sides, parallel with the sides in the bottom bin. Set the top bin on
the 2x4s.
Cover the top bin with the drilled lid, and place in a relatively
cool place – under your sink, in the garage, on the back porch
– anywhere out of the sun.
There are many more critters out there that would love to help
worms decompose your food scraps. To limit their numbers, make
sure food is covered with a good layer of wet paper or other material (wet newspaper, cardboard, old carpet) to deter them. A one
inch strip of Vaseline a little below the holes in the bottom bin will
serve to keep ants out.
Food scraps and shredded paper can be added in layers over
the next few weeks or months depending on the amount of your
“waste.” When about 3/4 quarters of the way full, let the worms
finish their work. The castings will be ready for harvesting when
they look like fine coffee grounds. This will take from two to four
months after the last batch of food has been added.
Harvest the castings
Dump the whole thing out onto the plastic sheeting, and
separate the contents into little piles. As the worms move down the
piles and away from the light, separate the vacated castings from
the worms and any foods not completely decomposed. Repeat this
process until all castings have been removed. Clean out the bin,
add fresh bedding and the remains of the last bin to start over.
Sally White is a teacher and worm composting guru.
Yard & Garden
Straw bale farming
By Kathy Dang
A straw bale garden is exactly what it
sounds like; a garden grown on top of straw
bales. This method allows you to grow your
own raised bed without any tilling or digging. Once the straw breaks down after the
second or third season, you’re left with 2-6”
of tilthy loam.
Straw bale gardening works well
over heavily compacted or depleted soils,
because it allows you to grow a productive garden while building the soil beneath
the bales. It also saves you time and effort
that you would otherwise spend building a
conventional raised bed. With the help of
Seattle Tilth volunteers, we built our straw
bale garden in about an hour. Here’s how
we did it:
Photoby Kathy Dang
Straw bales
We used three bales of straw and
turned them cut-side up with the baling
twine exposed around the sides, and we
set them next to each other so that they
formed a square, 4’ x 4’ wide. Then we
watered the bales thoroughly, making sure
they were evenly moist. Keeping the bales
in groups of three or four makes it easy to
reach your vegetables and also helps reduce
evaporation from the exposed perimeter.
Seattle Tilth’s workshop participants pose with a budding straw bale garden.
Soil
Fertilizer
Next we added a generous layer of a
high nitrogen fertilizer, which helps break
down the straw and enrich the topsoil
layer for vegetable growing. We used seven
pounds of corn gluten meal, 10 pounds of
Walt’s Earthnut Blend fertilizer (derived
from fish bone meal and kelp meal), five
pounds kelp meal, five pounds greens, and
watered it again.
Manure and tea
As we were moving onto the next
layer, a wonderful volunteer, Renee,
stopped by for our work party and happened to bring six buckets of manure from
her alpacas- great timing! We added a layer
of the manure, 3” deep, and soaked it with
compost tea to boost the microbial activity.
Finally, we were ready for the soil
layer. We sifted well-aged compost and
mixed it with garden soil at a ratio of one
part compost to two parts soil. We put 6-8”
of the soil mixture on top. We watered the
layered cake thoroughly one last time and
covered it with burlap bags to hold in moisture and warmth.
The next day, we checked the temperature of our new straw bale garden and
it was 1300F- the composting had begun!
Be sure to allow two to four weeks for this
composting process to run its course before
planting, you don’t want to plant into soil
that’s too hot.
Plants
When you’re ready to plant, place
your seeds or starts in the loamy topsoil
layer, water generously and mulch with
loose straw. Nitrogen-loving plants are best
for first year straw bale gardens, like kale,
•
broccoli, chard, lettuce and basil. Root
crops, like potatoes, beets, and turnips
might do better the second year after the
bale has had some time to decompose. You
can also take advantage of the bare space
around your straw bale garden by planting
a sprawling vining crop, like squash, that
will grow around your bales and shade the
sides, reducing evaporation and the need to
water often.
Resources
•Designing and Maintaining your Edible
Landscape Naturally by Robert Kourik
•The Natural Lawn and Garden Hotline
for information on where to find
local (to Seattle) sources of straw and
manure, (206) 633.0224 or
lawn&[email protected].
Article courtesy of Seattle Tilth. Check
out their incredible listing of classes and
resources at seattletilth.org.
Page 17
Photos by HC Flores
Kimchi love
Scenes from a sauerkraut
workshop. Sometimes
the best food you can
make is “rotten.”
By Heather Coburn Flores
A good kimchi is like love: Almost too hot, it stimulates your
taste buds and changes your way of looking at the world. Easy to
make in small batches, it tastes pretty damn good the very first day,
but a hundred times better a couple of weeks later. Me, I prefer a
simple sauerkraut, just cabbage and salt. Call me a purist, but there
is something about the crisp musk of a perfect sauerkraut that I
will never get enough of. Alas, again like love, the perfect kraut, for
each of us, is distinct. Sure, you can find top-quality, store bought
varieties, or you can settle for the pasteurized sludge that comes
in a can for a dollar, but with kraut and kimchi being so easy, fun,
and delicious to make, why not open your heart to the real thing?
I first heard of Sandor Katz while running Dirt Church Distro,
a DIY ‘zine exchange out of the Whiteaker neighborhood in
ORGANIC COMPOST FOR SALE
Produced in accordance with the
NOP and EC requirements.
Nitrogen Source: Steer and Sheep manure
Carbon Source: Rye Grass straw
NPK pounds per ton as applied: 20-12-20
E. coli free
$15.00 per yard, loaded
Call Mark at (541) 905-6064
for more information.
Wahl Family Livestock * Albany, Oregon
Page 18
•
Eugene. The original version of Sandor’s first book, then a 35-page
‘zine entitled Wild Fermentation, A Do It Yourself Guide to Cultural
Manipulation, was one of our most popular items, and when his
187-page book Wild Fermentation: The Flavor, Nutrition, and Craft
of Live-Culture Foods was published a few years later, we were at the
front of the line.
When Sandor, known for his high-quality workshops and
easy-going demeanor, asked for a venue for himself and wild food
enthusiast Frank Cook to conduct a day-long workshop, I offered
my place at River’s Turn Farm. Finally, I would ferment!
The workshop was a great success. About 30 people attended, each with a different reason for being interested in wild
foods, fermented cuisine, and organics. I was reminded how food
always bridges the gap between the many facets of our movement.
Whether you are a farmer, gardener, politician, writer, student,
single mom, or small child, food brings us together. The better the
food, the better the connection.
During the workshop, Sandor shared a wide range of highquality, fermented foods with us, like kefir, kimchi, sauerkraut, and
mead. He explained that many of the foods we eat, such as vinegar,
beer, many meats, most condiments, and almost all dairy products,
are made from growing live organisms on the vegetable or animal
product. Sandor illustrated how our bodies respond favorably to
these influxes of new community members, and encouraged us to
examine our fear of “rotten food.”
To compliment Sandor’s teachings, Frank Cook - who has traveled the world learning and teaching about wild, medicinal, and
edible plants - took the group around our home garden and shared
knowledge about the plants he found. He expounded the many
benefits of stinging nettle, mullein, dandelion, wild lettuce, and
many other common “weeds,” and encouraged us to integrate our
biological selves into the natural ecology in which we live.
If you ever get a chance to attend a workshop with any of these
guys, don’t hesitate. In the meantime, read their books, and whip
yourself up a batch of the only thing, besides true love and homegrown tomatoes, that money just won’t buy.
To learn about safe food handling practices,
see www.uga.edu/nchfp.
DIY: Simple
sauerkraut
Ingredients
1 head white cabbage
1 head red cabbage
fistful of salt
2-quart mason jar
narrow, smaller jar that fits into
the neck of the mason jar
Directions
Shred the cabbage (and anything else you
want to add) into a large bowl. Add salt,
a little bit saltier than you would for fresh
eating. Wash your hands thoroughly and
give the vegetables a thorough squeezing, a
“cabbage massage.”
Smash the cabbage into the big jar,
pushing it into itself with your fist or a long
handled wooden spoon. Smash and smash.
Soon the salt and pressure will start to draw
the natural water out of the vegetables. Do
not add any other water, just keep smashing.
When there is barely enough liquid to
cover the cabbage, place the small jar into
the mouth of the mason jar to hold the
cabbage below the liquid level. Cover this
contraption with a loose towel to keep out
the flies. Wait a few hours, smash up again,
and repeat.
After a couple of days, you can remove
the smaller jar and put a regular lid on
the mason jar. Keep it on the counter and
smash daily, stirring in any subtle surface
molds that may appear.
If you neglect the kraut for a few days
and a thicker mold grows, scoop out the
foul stuff, stir and smash, and presto! After about a week you can call it kraut, but
keep fermenting it until it gets to how
you like it, if it lasts that long!
The only difference between sauerkraut and kimchi is what you put in it;
they are points on the same continuum.
Some say you can still call it sauerkraut
as long as you don’t add anything to the
cabbage except salt and onions, but as
soon as you put that first clove of garlic
in, it becomes kimchi. Others will tell you
they are just two words for the exact same
thing. Whatever you want to call it, good
kraut is more of a phenomenon than an
actual recipe, and there is no substitute for
thorough and heartfelt experimentation in
your own kitchen.
Heather Coburn Flores is a permaculture
activist and author of Food Not Lawns,
How to Turn Your Yard into a Garden
and your Neighborhood into a
Community.
Oregon Tilth presents:
Neal Kinsey Introducing
the Albrecht Methods
of Sustainable Ag
®
Northwest
P.O. Box 967
Mira Loma, CA 91752
(530) 889-9531
Northern California
Pacific
1101 Sunset Boulevard
Rocklin, CA 95765-3710
(530) 889-9531
January 21 - 23, 2008
Southwest
22 30th St. NE
Suite #102
Auburn, WA 98002
(253) 333-6769
P.O. Box 247
Kealakekua, Hawaii 96750
(808) 322-6633
Visit us on the web at www.unfiw.com
Salem Conference Center
An intensive 3-day workshop to help
in apply the principles and methods developed
by Prof. William Albrecht, as tested and proven
worldwide. The Albrecht system helps to build,
balance and maintain excellent soil fertility - to
improve crop quality, thereby increasing yields,
while helping to decrease pest and disease
problems. Organic inputs, transitioning to
organic agriculture, and examples will include
local soil samples.
$269 for Oregon Tilth members, $295 for
non-members. For registration call
Tilth at (503)378-0690, www.tilth.org.
•
Page 19
Organic transformation
Tilth processing gurus tell all
ain, photographed by
Rodman
By Connie Karr and Gwendolyn Wyard
At the Oregon Tilth office, we often get phone calls that start with
an eager voice saying, “I have a really great product that I want to take
organic. What do I need to do?”
It is always fun to have this conversation, but it can also be exhausting as there is so much to cover! So, we decided it’s time to put the basics
of this conversation in writing using a fun product - pudding. Why not?
Pudding is fun and who hasn’t tried it or at least finger-painted with it
once in their life?
The Label
ike Mount
Processing reviewer M
How do you want to label your product? This will shape the rest
of your decisions. If you want to call your product “Organic Chocolate
Pudding,” or use the USDA Organic seal, then your product formulation
needs to contain at least 95 percent organic ingredients and the other
five percent must be listed on Section (§)205.605 or §205.606 of the
National List (hang in there, we will explain this in a minute).
If you want to label your product as “Pudding, Made with Organic
Milk and Sugar,” then the composition requirements are going to change
a little. You will need a minimum of 70 percent organic ingredients and
there is a bit more flexibility in the other 30 percent, primarily the allowance of non-organic agricultural ingredients.
It is always good to first decide your marketing goal (hence, the
label) and then figure out if and how you can get there.
S U P PORT FAM I LY FARM S
CROPP Cooperative, owner of the
Organic Valley Family of Farms brand,
announces it is raising capital through the sale of
Class E, Series 1 Preferred Stock.
This stock carries a cumulative annual
dividend of 6%, to be paid quarterly.
copies of the offering circular
may be obtained by calling the
croPP cooperative office at:
888-444-6455 or by visiting our
website at www.organicvalley.coop
Cooperative Regions of Organic Producer Pools (CROPP)
Pr e fe r r e d Stock
Price $50.00 per Share • Minimum Investment $5,000
the offering is made by the offering circular only and is open only in the following states: Arizona, Arkansas, california, colorado, connecticut, Idaho, Illinois, Iowa, kentucky,
Louisiana, Massachusetts, Minnesota, New Mexico, New York, New Jersey, North carolina, ohio, oregon, South carolina, South dakota, Vermont, Washington, Wisconsin.
the Preferred Stock described above is exempt from registration under the Securities Act of 1933, as amended (the “Act”), pursuant to Section 3(a)(5) of the Act and pursuant to certain exemptions from securities
registration in various states. In addition, the Preferred Stock is a “covered Security” pursuant to Section 18(b)(4)(c) of the Act. Neither the Securities and exchange commission nor any state securities commission
has approved or disapproved the Preferred Stock or determined if the offering circular is accurate or adequate. Any representation to the contrary is a criminal offense. this announcement is under no circumstances to
be construed as an offer to sell or as a solicitation of an offer to buy any of these securities or as an offer to sell or as a solicitation of an offer to buy any of these securities in any state where the offer or sale is not permitted.
Page 20
•
Label considerations
100% Organic
Organic
Made With
Less than 70%
•All 100% organic ingredients
•Any processing aids used must
be organic
•No non-organic ingredients
used
•USDA Seal allowed
•Must list certification agent
• At least 95% organic
ingredients
•Remaining 5% can be
non-organic allowed ingredients (i.e. vitamins, citric acid,
baking powder)
• All agricultural ingredients
must be organic unless
otherwise specified
•USDA Seal Allowed
•At least 70% organic
ingredients
•Remaining 30% can be nonorganic allowed ingredients
(i.e. vitamins, citric acid,
baking powder) or nonorganic agricultural
ingredients
•USDA Seal Prohibited
•Any Level of organic
ingredients
•No restrictions on remaining
ingredients
•No certification claims
can be made
•USDA Seal prohibited
•Only mention organic in
ingredient listing
Front Label Example:
100% Organic Pudding
Front Label Example: Organic
Chocolate Pudding
Front Label Example: Pudding
- Made with Organic Milk and
Organic Sugar
Back panel only: Ingredients:
organic milk, organic sugar,
cocoa, starch, carageenan
A quick-glance summary of composition and labeling requirements for products making organic claims. We covered two of the four listed
categories on this chart. The pudding example we’re using includes a non-organic ingredient, therefore the 100 percent organic claim is not
possible. The “less than 70 percent category” cannot make an organic claim on the front panel, or make reference to certification – organic claims
may appear in the ingredient panel only for such products.
Ingredients:
Let’s consider your ingredients. Can you source enough organic ingredients to get the label claim you want?
If you are going for that “Organic Chocolate Pudding” claim,
then you must have at least 95 percent organic content at formulation (excluding water and salt). Furthermore, all agricultural ingredients in the product will need to be organic (milk, sugar, cocoa,
starch) or specifically listed on §205.606 which lists the non-organic agricultural ingredients allowed only if they are commercially
unavailable in organic form. Commercial availability is defined as
the ability to obtain a production input in an appropriate form,
quality, or quantity to fulfill an essential function.
If you cannot find organic cocoa, for example, in the form
needed for your product, the cocoa would need to be listed on
§205.606 of the National list and commercially unavailable in
organic form. Currently there are 43 ingredients listed, and several
are annotated with additional restrictions (i.e. annatto extract
– water and oil soluble).
Any non-agricultural item would need to be listed on
§205.605. Non-agricultural substances are not products of agriculture, such as minerals or bacterial cultures. Unlike ingredients
listed on § 205.606, commercial availability does not apply to
non-agricultural ingredients. For example, in pudding, carageenan
is used as a thickener and is allowed under §205.605 without an
annotation (restriction). Always be sure to locate your non-agricultural ingredients (or processing aids) on this list and check whether
there are any particular restrictions on them.
Now, if you want to label your product as “Pudding, Made
with Organic Milk and Sugar,” then you will need to have a minimum 70 percent organic content (excluding water and salt). In
this label category, you can use non-organic cocoa without it being
listed on §205.606 and despite its availability as organic. However,
any non-agricultural items, like carageenan, would still have to be
on §205.605.
The one common prohibition to all ingredients, on or off the
National List, is the use of excluded methods (such as GMO’s, ionizing radiation, and sewage sludge). Documentation verifying that
these methods have not been used is required for all non-organic
ingredients used in “organic” or “made with” products.
Sourcing ingredients can sometimes be one of the greatest
challenges. Where would I find organic cocoa? How do I find
enough organic milk? There is help out there – don’t fret. You can
call Oregon Tilth, and we will provide you with a list of operators
we certify for particular ingredients. You’ll also want to do your
Internet research. The Internet can yield a source for almost any
ingredient you are seeking. For those even-harder-to-find ingredients, there are online listings of organic products and ingredients at
www.ota.com and www.naturalfoodnetwork.net. These sites have
proven helpful to many folks struggling to find organic ingredients.
Production:
Now that you are aware of the basic composition requirements
for your product, we should discuss the requirements surrounding
production. Organic certification is not just about making your
product’s composition and label comply, it is also about how it is
produced, and the ability to maintain product integrity throughout
storage, production and distribution.
One of the most common questions is whether the entire
production facility needs to be organic. The answer is no, but you
•
Page 21
Making your pudding organic
do have to implement practices in order to
prevent any sort of contamination of your
organic product (i.e. sanitizers and pest
management materials), and protect the organic goods from any sort of commingling
(i.e. contact or blending with non-organic
ingredients/products).
There are many ways to accomplish
this and the regulations require that you
create and implement a plan describing
how the integrity of the organic product
will be preserved. Your certifier will review
and verify implementation of this plan.
Below is a list of common commingling/
contamination preventative practices:
1. Keep organic ingredients in a separate
area that is clearly marked. It doesn’t
necessarily have to be a separate room
or have a physical divider, just needs to
be clear and easily distinguishable for
employees.
2. Properly clean and sanitize processing
lines prior to running organic to make
sure that non-organic material is removed from all food contact surfaces.
Many operators will schedule organic
production as the first run of the day
or immediately after complete equipment clean down.
3. Sanitize with non-residual sanitizers
and do a thorough rinse of chemical
cleaning agents to ensure they do not
contaminate the organic product.
4. Implement an equipment line purge
using organic product. This can be
expensive, but may be the only way
to clean certain types of equipment.
Examples include flour mills and oil
refining operations where water and
sanitizers just aren’t an option. The
purge will ensure that conventional
product is adequately removed from
equipment and lines prior to establishing the start point for organic. The
organic material used for the purge is
then sold as non-organic.
These are the just the most common
examples. The bottom line is to come
up with a plan that works for you and
your system! The plan should be easily
implemented and ensure organic product
integrity.
Certification:
Once you have a good understanding for label, product composition and
production requirements, and feel you can
meet these requirements, the next step is
certification. This entails a simple five-step
process: of application, inspection, review,
resolution and certification.
Everything you need to know about
this process can be found on our website at:
www.tilth.org/certification/certPacket.html.
There are many more questions that
can be asked; believe us, we know. But
hopefully this article provides a good basic
start if you are thinking of taking your
product to the organic market. Good luck,
have fun, and remember we’re only a phone
call or computer click away!
Get involvedin the regulatory process!
By Gwendolyn Wyard
Changes to the USDA organic regulation involve a public comment process.
Quite often, the first time consumers become aware of a potential rule change and
comment opportunity is at the Proposed
Rule stage. However, the public input
process begins much earlier! At least twice a
year (spring and fall) the National Organic
Standards Board (NOSB) meets with the
National Organic Program (NOP) where
various recommendations are discussed and
voted on. The NOSB assists the USDA
via the NOP in developing standards for
substances to be used in organic production. They also advise on other aspects of
implementing the NOP.
The rule making process
1. NOSB recommendations and comment period posted on NOSB and
NOP websites
2. NOSB meeting to discuss and vote on
recommendation(s)
Page 22
3. NOP Decision followed by higher administrative review of legal and budget
considerations
4. Proposed Rule published in the
Federal Register for public comment
5. Consideration of public comment
6. Final Rule published –
public comments are addressed
Whenever the NOSB makes a recommendation to the NOP, the recommendation is posted on their website and opened
for public comment prior to the meeting.
Comments may be submitted in writing
as well as read at the meeting during the
allotted testimony time. Meetings are open
to the public and ample time is allowed
for comments. The NOSB gives tremendous consideration to comments and votes
on recommendations accordingly. In this
respect, potential changes to the rule can be
greatly influenced (encouraged or blocked)
early in the process.
•
In order to stay on top of the game, the
NOP website should be bookmarked and
followed daily. They will post notice of
NOSB recommendations and meetings. At
the NOP website, follow ‘Today’s News’:
www.ams.usda.gov/nop/TodaysNews.html.
At the NOSB website, follow “Recommendations” and “Meetings” to read the
details, visit:
• www.ams.usda.gov/nosb/
NOSBrecommendations/
NOSBrecommendations.html
• www.ams.usda.gov/nosb/meetings/
meetings.html
To learn more about your NOSB
representatives, go to:
• www.ams.usda.gov/nosb/
memberinfo.html
The new “Made with Organic marketplace
Options for §205.606 regulation changes
By Sheila Linderman
John Smith, the owner of a small
organic company, sent in all of the renewal
paperwork for his organic certification,
including formulations for products that
he has had on his organic certificate since
October 21, 2002.—the day that the
National Organic Program (NOP) went
into effect.
He gets a note from his certifier saying
that the products that have always been
labeled “organic” suddenly must be labeled
as “made with organic” and will no longer
be able to bear the prized USDA organic
seal. The products are 97 percent organic,
and the remaining ingredients are the very
ones making his products unique—but
they are not commercially available in
organic. Why —suddenly—are they now
in a different certification category?
As of June 9, 2007 the rules changed.
The final ruling on the Arthur Harvey case
has been put into effect*, requiring that any
minor non-organic agricultural ingredients
used in products labeled “organic” under
the 95/5 rule (95 percent organic/5 percent
or less non-organic) must now not only
be proven commercially unavailable in
organic but must also appear on Section
(§)205.606 of the National List.
At the March 2007 meeting, the
National Organic Standards Board (NOSB)
reviewed the first round of petitions to
add materials to §205.606 and came up
with a short list of items allowed**—but
this still means that hundreds of unlisted
minor non-organic agricultural ingredients
which have been used by many processors
for years are now no longer allowed in
products labeled “organic.” Although this
may be better for organic in the long run
by encouraging the development of more
organic ingredients—this extra step is
a hurdle that many processors were not
prepared to jump.
The organic industry was faced with
one reality: either reformulate, replacing
the non-organic agricultural ingredients
with organic ones; petition to have any
non-organic ingredients put on the
National List in Section 205.606; or relabel processed products as “made with
organic.”
The purists were in favor of option
one first and foremost. Using more organic
ingredients means dedicating more land
to organic agriculture. However, these
are minor ingredients to begin with, not
commodities like sugar and flour. The
demand for an organic version of each of
these minor ingredients might not amount
to the motivation to get those beans
certified.
Many processors did not understand
the petitioning process, or how important
it was to encourage their non-organic
suppliers to petition to have their
ingredients included on §205.606.
But that doesn’t mean products that
are pushed into the “made with organic”
category are doomed. The marketplace for
this category is ever changing.
There are short-term solutions making
the most of the “made with” label, but
we must focus on the long-term effects
on individual businesses, and the organic
industry as a whole. As more organic minor
ingredients become available, products can
continue to progress toward the USDA
organic seal.
Right now, there are some very
real options before us, many of which
processors are already incorporating. Here
are some of the directions processors can
take as they enter into the new “made with
organic” marketplace:
size of the largest type size on the panel on
which the statement is displayed and must
appear in its entirety in the same type size,
style, and color without highlighting.”
Use very large type somewhere on
the PDP, making sure that the percentage
statement is not highlighted or greater
than half that type size. The percentage
statement itself tells a lot, about the
product, about the manufacturer’s
commitment to using the maximum
number of organic ingredients possible.
The downside of this option—as
with all products labeled as “made with
organic”—is the prohibition against using
the USDA organic seal. Its sudden absence
from a package may set the consumer to
wonder.
Peace Cereal (Golden Temple of
Oregon) and Health Valley have been very
smart about this. In the same place where
the USDA seal might once have been
they placed a round green “seal” with the
organic percentage in it. A few of these
seals actually have percentages as high as
98 (and some as low as 70). This tells the
consumer they are using as many organic
ingredients as possible.
While it is true that the USDA logo
is not available to “made with organic”
products, certifier logos are. Identification
of the certifier is required on all retail
packages, and most have a logo.
When the USDA logo is used, no
other logo on the label may be larger. If
a certified handler cannot use the USDA
logo, certifiers will happily allow the use
of a larger version of their own logo. Soon,
consumers may come to recognize certifier
logos as well.
Short term solutions
Many companies have been taking full
advantage that they do not have to be 95
percent organic to market the “O” word
on their packaging. One certifier stated
that the “made with” statement on certain
vitamin-fortified cereals, for example, was a
much more honest label. It is clearer to the
consumer to say that a cereal containing
synthetic vitamins (allowed) is made with
organic rice, wheat and sugar, than to say
that the whole cereal is organic.
§205.606
*Weblinks for Arthur Harvey ruling
background can be found at www.ota.com/
LawsuitChronology.html, and www.newfarm.
org/columns/org_news/2005/0405/harvey.
shtml
**For the current status of this issue talk
to your certifier or visit
www.ams.usda.gov/NOP.
State the percentage of organic
ingredients. This can make for an extremely
powerful statement on the principal display
panel (PDP), especially since products
that are coming from the USDA organic
category already must be over 95 percent
organic. From the regulation as set forth in
§205.304(a)(2): “The size of the percentage
statement must not exceed one-half the
•
Redesign your packaging
Page 23
Long term solutions for product labeling
§205.606
Train your customer service staff.
Manufacturers should be prepared for calls asking why
packaging has been changed. Was the product changed? Processors
should tell their customers that a new regulation went into effect
on June 9, and many manufacturers had to change their labels
industry-wide. Assure customers the products still contain the
same percentage of organic ingredients that they did before.
Long-term solutions
It is never too late to petition to have agricultural ingredients
included on §205.606 of the National List. Processors should urge
their suppliers to file the petitions since they know the most about
the product itself. They benefit from the sales to many organic
processors using the minor ingredient they offer. Processors may
want to offer public comment at the NOSB meeting to show their
support and tell why the ingredient is needed.
Creating the petition is not particularly difficult if one follows
the guidelines which can be found on the NOP website at www.
ams.usda.gov/nop/Newsroom/FedReg01_18_07NationalList.pdf.
Separate petitions must be filed for each material—group
petitions such as “spices and herbs” will not be accepted. The
petition must also be for an agricultural material that could
eventually be available organically. The petitioner is responsible
for showing that there are challenges with the global supply
for the particular material, including shortages from weather
events, sporadic disease or pest issues, etc. If the organic form is
not functional for the manufacturer’s use, this must be clearly
explained in the petition. Supporting evidence of these challenges
is needed to authenticate the petition.
Andrea Caroe, chairperson of the NOSB, reminds processors,
ingredient manufacturers and consumers that listing items on
606 is only a safeguard for ingredients that are very difficult to
source, not a loophole for processors to be able to use non-organic
ingredients. As soon as an organic supply of a listed ingredient is
available, it must be used.
“Ingredient manufacturers should really be watching the
list. The 606 list is like a giant headline that says ‘this is what we
need,’” Caroe said. “This list should encourage suppliers to step up
and make these ingredients.”
Urge your suppliers to obtain USDA organic certification,
or to create new organic ingredients. This option furthers the
industry’s ultimate goal—to dedicate as much land to organic
agriculture as possible. It also spurs on new growth, making
more organic ingredients available to everyone in the market and
supporting ingredient companies that are willing to take the risk to
enter the organic market.
“Looking back at the history of organic, many of the
ingredients that we have now were created because one company
pushed for it,” said Grace Marroquin, owner of Marroquin
International Organic Commodity Services.
Consider organic powdered sugar. Someone approached
Marroquin looking for this ingredient to use in their organic
Page 24
•
sandwich cookie, and she went to work to find someone who could
make it.
“Now this commodity is available to many processors, and
consumers can even buy it retail,” she said. “Someone makes
a commitment and we end up with new ingredients and new
products that help grow the organic movement.”
Stonyfield Farm has worked with several suppliers to
encourage them to create certified organic versions of many
key ingredients including beet juice, elderberry juice and coffee
flavor—just to name a few. For beet juice, which they use as a
color in many of their products, they approached a European
manufacturer and worked with them to gain USDA certification.
“We have to develop many of our ingredients this way. It’s
about creating a demand and as a larger company we have the
buying power to do this,” said Nancy Hirshfield, vice president
of natural resources at Stonyfield Farm. “Larger companies like us
have helped bring many ingredients to the U.S. marketplace and
make these ingredients available to many other smaller companies
who might not have been able to create a big enough demand on
their own.”
Smaller companies can also band together to create a larger
demand for a common product that they all need. A supplier who
heard the requests from individual companies may see an industry
demand and be encouraged to create a USDA certified product.
Large or small, the key is to create the demand and then
follow it with commitment. With honest supply projections
and committing to buy once it is available, processors can build
relationships that will help them source the ingredients they need.
The “made with organic” choice:
integrity versus cost management
Change is not cost free. Besides new labeling and packaging,
there are promotional materials, research and development,
petitions, new certifications. This could have long-term effects on
the industry as a whole.
The category, as defined in 7CFR 205.301(c), lacks a
commercial availability clause, meaning that once the 70
percent threshold is attained, one need not use any more organic
ingredients, even if those ingredients are commercially available
as organic. This notion alone sets the U.S. NOP’s “made with”
category apart from similar categories under other standards, such
as Europe’s EEC 2092/91 and IFOAM. Those standards require
the ingredients in a certified product—irrespective of the final
percentage—to be organic when commercially available.
From the NOP’s implementation, and even before, many
of the organic movement’s staunchest supporters fought to have
the “made with organic” category strengthened by adding a
commercial availability clause.
When the Arthur Harvey decision was handed down in
January 2005, many of those same people saw it as an opportunity
to revisit 205.301(c), fearing it would become a catch-all for
products that just barely made it to 70 percent organic. We were
told that the category was designed to allow manufacturers to
Listing consideration
enter the organic arena, in the hope that
they would eventually build the organic
percentages of their products to 95
percent and recertify them as “organic.”
Presumably, the USDA seal would act as
the proverbial carrot.
With the implementation of the
new regulation on §205.606, the “made
with” category could, indeed, become
that catch-all. If a manufacturer is forced
into the “made with organic” category
(and consequently not allowed to use the
USDA seal) by virtue of the five percent
non-organic ingredients in its products not
being on the National List, there is nothing
to force that manufacturer to continue
using the other 25 percent organic
ingredients. Those “extra” 25 percent or
so could be seen as an unnecessary cost.
This is exactly what pioneers of the organic
movement have feared.
“I am completely committed to
promoting organic agriculture and products
and we always encourage processors to go
for as many organic ingredients as possible.
People ask me all the time for organic
ingredients, and they’re pleasantly surprised
when I come through. It may take time,
but I usually find the ingredients,” said
Marroquin, whose company, Marroquin
International Organic Commodity
Services, has helped develop organic minor
ingredients since the early 90s.
“We just need to make everyone
understand that organic agriculture is
crucial to the health of the planet and
future generations,” she said. “It is our
legacy.”
There are no statistics on the change
of products from the “made with” category
to “organic” (although there will no doubt
be statistics showing the reverse trend), and
larger manufacturers tend to keep mum
about such things.
There seem to be two schools of
thought: the “let’s make it as organic as
we possibly can” and the “let’s get into
the organic marketplace however we
can.” Both are valid, but only one has
the interest of increasing and sustaining
organic agriculture at heart. That premise
of sustainability is fundamental to organic
agriculture and to the entire organic
movement.
One of the fastest growing sectors of
the organic industry is that of personal
care. Body oils, lotions, lip balms, scrubs
and even perfumes are being legitimately
certified as organic, because they are
comprised of 95 percent NOP certified
materials, and are manufactured via
allowed practices. This sector is supported
by many large – even global firms that
do their homework. They researched the
and Allied Essences, Ltd. “Why bother?”
Why bother? A valid question with
equally valid answers. The new ruling on
205.606 is not a deal-breaker. It was meant
to strengthen organic regulations and, make
the organic industry more accountable.
It was designed to entice—even oblige—
producers and ingredient manufacturers to
certify their crops and their products. It was
designed to oblige overseas producers and
...listing items on 606 is only a safeguard for
ingredients that are very difficult to source, not
a loophole for processors to be able to use nonorganic ingredients. As soon as an organic
supply of a listed ingredient is available,
it must be used.
“made with organic” category, and are
not interested in it. They understand the
market appeal of the seal and want to
bring their customers something that was
thought to be impossible: fully organic
personal care products.
One ingredient category upon which
the personal care industry relies heavily is
essential oils. Very few of these are actually
produced in the U.S., but many have
become available as NOP certified. These
are used not only for the fragrant qualities;
many are used for their function as well.
Therefore, they cannot be considered
“natural flavors” straight across the board,
and in certain cases, must actually be called
out on an ingredient declaration. What
will happen when these ingredients become
temporarily unavailable as organic, due to
a crop failure? If they are not listed on 606,
the manufacturers will be forced to re-label
products as “made with organic.”
“It is far more likely that they will
discontinue their organic lines and just
make the products conventionally,” said
Stephen Pisano, vice president of Citrus
•
manufacturers to obtain NOP certification.
It was designed to make the industry more,
not less, organic.
The choice is up to manufacturers as
to whether to subscribe to the “as organic
as possible” school, or the “just be in the
organic market” school. And, if the “made
with” category becomes stronger by virtue
of the number of products that contain 95
percent organic ingredients (or higher),
then we all win.
Sheila Linderman is a consultant in the
organic industry, focusing on organic
certification. She has extensive experience
with flavors, personal care products and
the baking industry. You can contact her
at [email protected].
Article reprinted courtesy of Organic
Processing Magazine.
www. organicprocessing.com, a business
to business magazine for the organics
industry.
Page 25
Photo by Andrew Rodman
Tilth
eats
Chef / Owner Maria Hines (right, in
kitchen) is the driving force behind
Tilth’s success.
Grass-fed top silroin
is one of many
ecstatic menu items
at Tilth restaurant.
By Andrew Rodman
Nestled in the trendy Wallingford district of Seattle, the aptly
named “Tilth” restaurant beckons diners with its menu of fine local
and certified organic fare. This temple of food expands our definition to the “the food experience of Tilth, a restaurant,”
In 2006, Tilth opened its green doors to an appreciative city
and wildly favorable reviews from the Seattle Magazine – Restaurant
Insider, the Seattle Times, and The Stranger among others. Owner
and chef Maria Hines, made a name for herself as the maestro of
cuisine at Earth and Ocean restuarant, where she was named Food
& Wine magazine’s “Top Ten Best New Chefs in America” in 2005.
Now Maria helms Tilth, which is one of two organic eateries in
Seattle, and the latest Oregon Tilth certified restaurant.
On a recent trip to Seattle, I visited Tilth to savor its blend of
high cuisine and well-rooted offerings. The setting was intimate,
with avocado green interiors. Dreamy ambient music complemented the pressed bamboo tabletops, and even the restroom was
infused with the aroma of rosewater. Diners started to populate the
downstairs rooms of this converted craftsman house.
Our party ordered the white corn terrine with heirloom
avocado and tomato soup, grass-fed top sirloin with creamy nettles,
ozette potato, mustard jus, and Tilth’s famous (though nonorganic) duck burgers on brioche with fingerling chips. The food
was simply stunning in its presentation, and deeply earthy with astounding flavors. Of the salad, Seattle PI’s food critic Rebeka Denn
noted, “Tilth’s version, using greens from Full Circle Farms...
sharpened by lemon, crunching from a scatter of pistachios. The
flavors bat around our taste buds with every bite, even though
we’re fundamentally just working through a pile of leaf lettuce.”
As an organic populist, I always enjoy the cross-culture pollination of high cuisine with rootsy agrarian values. I also rarely dine
with such style. But everything is relative, and the prices were well
in line with other dining options in the hood. Many of our fellow
diners were well-heeled. Happily, our flip-flops were not turned
away.
How Tilth got organic
As I dined, I wondered how a restaurant gets certified as organic. The answer, I learned is in audits, inspection and segregation.
Food storage spaces are checked to ensure that organic is
stored separately from non-organic and wild ingredients. This strict
separation continues through the process. Organic and non-organic
ingredients are cooked and assembled separately, insuring no crosscontamination.
Pest control relies first on prevention and physical/mechanical methods. Last resort use of chemical pest controls must not
contaminate organic products or packaging.
The menu must specify when a dish is non-organic or wild
caught. To achieve certification, inspectors go through back invoices
to ensure that 95 percent of food purchases are certified organic.
Page 26
•
Adventures
in fine
dining
I asked Maria about the hurdles she
had to go to achieve certification for her
restaurant. She responded, “It’s really not
that difficult. There is a bit of costs associated, but I don’t find it to be a dramatic
amount. If you are watching your business, then it’s really not much of an added
financial hardship.”
Over 70 percent of Tilth’s menu
ingredients are local. Sourcing is a challenge for any organic processor. I asked
Maria how she solved these hurdles. She
answered, “United Natural Foods, and
relationships with local farmers.” Maria
adds, “You have to do your homework,
but it actually gets easier down the road.”
Does being an certified organic restaurant help sales in a highly competitive
dining market? Maria pondered a moment, then said, “I think it is definitely
a benefit. There are people who come
here because we are organic, but we are
a restaurant. We serve food and we have
service. If you don’t have good food and
service, people don’t come back.”
Other Tilth certified restaurants
Restaurant
Nora
Washington,
D.C.
Nora became America’s
first Certified
Restaurant in
April 1999.
Originally constructed in the 19th century as a grocery
store, the main dining room has been artistically transformed and decorated with
a collection of museum quality antique
Mennonite and Amish crib quilts.
Nora always offers seasonal, fresh
organic food, prepared in a healthy,
balanced way and enjoys a “big following” of environmentalists and politicians, who can eat there with a clear
conscience.
Restaurant Nora is located at:
2132 Florida Avenue N.W., Washington,
D.C. 20008. Call (202) 462-5143;
www.noras.com.
Barr
Mansion
Austin,
Texas
Barr
Mansion
and Artisan
Ballroom is a family-owned operation that
has taken a unique approach to hosting
weddings and events. Barr’s mission is to
make the most environmentally positive
event possible, while providing impeccable
service. Their philosophy marries the importance of organic standards with that of
sourcing locally grown produce, and they
take pride in supporting local farmers and
businesses. They believe that the closer they
connect to their food sources, the more
meaningful the celebrations become.
Barr Mansion is located at
10463 Sprinkle Road, Austin, Texas,
78754 Call (512) 926-6907;
www.barrmansion.com
Tilth is located at 1411 N. 45th St.
Seattle, WA 98103. Call (206) 6330801; www.tilthrestaurant.com.
•
Page 27
Book Review
Yankee grow
home
By Angela Ajootian
William Alexander’s memoir, The $64
Tomato: How One Man Nearly Lost His
Sanity, Spent a Fortune, and Endured an
Existential Crisis in the Quest for the Perfect
Garden retails at $13.95. For that you get
an almost priceless account of the author’s
family’s life, complete with all its farces and
lusts.
Rather than the expected script
story is point
laced with art
and literary
references,
heightening
his classic
New England dramatic tone.
Alexander
lived the
life of a
liberally
Alexander’s candid mistakes
are entertaining, if not a
bit gruesome.
educated
jack-of-all-trades, while
his wife was in med school,
helping out with the kids and
– wherein a young family moves from the
renovating a lovely townhouse in Yonkers.
city to the country, there encountering
We are left with the impression that he
tomfoolery while absorbing as much home- is mainly office-based, and his garden is
spun wisdom as possible – this memoir is
what matters most to him. There is also the
more akin to an open, and somewhat ribald lovely intern wife, Anne, who appears with
account told by an educated man over fine
wry support for William’s varied capers,
scotch with his friends. Alexander’s writing
and the chorus of their two children, Zach
is a spectrum of Voltaire, Bombeck, Swift,
and Katie, who play the parts of small
and your co-worker’s overly honest blog.
adorable kids.
A Yankee flavor infuses the writing,
The marrow of this book however, is
and this element alone makes the book
his experience in the garden. The move
worth the price. The publisher, Algonquin,
to the country landed them in a grand
has a knack for finding narratives with clas- three-acre fixer-upper with no landscaping
sic titling, the kind with an ambiguously
or running water. “The Big Brown House,”
catchy one liner and then a colon followed
arouses William’s latent gardening dreams,
by a more descriptive statement such as
and he soon transforms himself into a culti“How the Assayer Found Himself in a Puz- vating “gentleman farmer.” We witness the
zling Situation and Then Out Again.” Wil- myriad problems inherent to working with
liam Alexander is a life-long New Yorker,
contractors, and his inevitable descent into
who writes for the New York Times. His life
escalating madness with the discovery of all
the pests and diseases that can
plague a rookie organic-minded
terraformer.
LOCAL GRASS-FED MEATS
CERTIFIED ORGANIC PRODUCE
This book is probably not
• ANTIBIOTIC/HORMONE-FREE
POULTRY
going
to win any socio-politico
• BULK FOODS, HERBS & SPICES
• NUTRITIONAL SUPPLEMENTS
debate on the pros of organic
• HOMEOPATHIC REMEDIES
• LOCAL PRODUCTS
agriculture and the plight of the
• CARROT/WHEATGRASS JUICE
• FINE WINE & BEER
small market gardener, but he
• WINE TASTING SECOND THURSDAY
does touch on these issues with
OF EACH MONTH DURING ARTWALK
Member governed since 1971
honest and intelligent critique.
Coos Head Food Store
With Yankee honesty, he admits
1960 Sherman, Hwy. 101 S. ◆ Downtown North Bend
541-756-7264
Page 28
•
to being a Saab driving, L.L. Bean shopping, “not-quite-affluent, snobbish”
English major who can
afford to truck in yards
of expensive prime glacial
topsoil for his professionally
landscaped garden.
However, his suffering
from persistent deer and clever
weeds are common to most
every yard-working individual.
What his novel does is unite a
community of readers; veterans
who will scoff at his mistakes and
urban dilettantes who will never
make it to his wizened level of
gardening knowledge.
William knows the primal
power of sex, and often borrows this
spark for his writing. This initiative
appeals to many prosaic gardeners,
as the urge to create and bring forth a
harvest is a very sensual and life affirming commitment. The aphrodisiac nature of
hand pollination and the prophylactic-like
desensitization of black-plastic soil covers
are but a few of his thoughtful asides. With
zeal, he displays his thoughts and dances
unabashedly before us in tight mental
skivvies, flaunting the strange horrors of
his new life. One such confession was the
multi-car fender-bender engendered by his
manic fast turn into a plant nursery, and
his guilty slinking away from the accident.
This author’s true storytelling skill resides
within these self-deprecatory moments.
Alexander’s candid mistakes are
entertaining, if not a bit gruesome. Vivid
with detail, he sets himself up and knocks
himself down. But true to his land and
his training, this memoir reads like a 19th
century New England tale of passion and
horror under the wild moon and the treeshadowed paths of the mind.
Alexander makes sure we know his
guilt and fetishes, even including things
most people would regard as questionable to admit to. He turns up interesting
trivia like prized baby potatoes. The reader
can’t help but come away from this book
a bit fuller and happier. The $64 Tomato
is Alexander’s mea culpa, and his magnum
opus. It is a postmodern neo-gothic story of
a man and his pure love of the land.
Angela Ajootian writes, makes art and
raises sheep in the hills of Philomath.
Inside organic culture!
Scenes from the “Tomato War”
On September 29, Organically Grown Company staged its annual Tomato War in the
woods of Gathering Together Farm in Philomath. Over 70 players (mostly from opposing teams of the Portland and Eugene warehouses) lobbed four pallets of tomatoes at each other, in one of the more bizarre and entertaining rituals of harvest.
Labeled with the names of the enemy,
the tomatoes look more like agents of
biological warfare than innocent fruit.
The Eugene warehouse crew attempts to connect with
their inner warrior, before the frenzied fruit flies.
Photos by Kristy Korb
The woods are alive
with scenes of valor!
Splattered!
By David Lively
Dear Mr. Organic,
I keep hearing all this talk about tomato wars. What is a tomato war anyway?
Does it hurt? It sure looks painful in the
photos I’ve seen.
--Tofu Hiawatha Asparagus
Dear Tofu Hiawatha Asparagus,
Have no fear. The Tomato War is an
ancient and honorable rite engaged in by
the most skilled, intelligent, and honorable
citizens across the earthly globe.
Here is a short history of the Tomato
War. As the laborers carried out their joy-
Peace reigns after much catharsis.
ous harvests beneath the autumnal sun,
they found a high percentage of the fruit
they were picking were. . . well, overripe.
Even rotten. These unfortunate fruits were
no longer capable of carrying out their
mission of sustenance; but what to do with
them? Bury them? Way too much work!
Leave them in the rows? They will be there
to create SAIF issues in the morning. No,
the universally agreed upon proper disposal
process was – pitch
them out of the
patch.
It is believed
in ancient Persia, a
harvester somehow
managed to pitch
one of these puss
sacks into the row
of a co-worker!
Who, after serious
deliberations about
what part of the sky
had
just fallen, pitched
a tomato back.
•
Thus was born the Tomato War as we
know it today.
For the most part, the honor of the
Tomato War has remained as it always
has been – a delightful fall-time social
and athletic event engaged in by Beautiful
People everywhere, accompanied by grilled
dead things and an outpouring of malt/hop
beverages. I hope this helps massage some
of your fears.
Page 29
Milestones in organic processing
expanded into processing foods through
milling, baking, making muesli, granolas,
nut-butters and energy bars. The company’s
first organic product was stoneground
organic whole wheat flour. LifeStream soon
developed a line of sprouted Essene Breads,
made according to an ancient recipe from
the Essene Gospel of Peace translated by Edmond Bordeaux-Szeckely.
By 1977, LifeStream’s line had grown to
include a wide range of products, including
both natural and organic whole grain foods
and soy-based vegetarian entrees. LifeStream
sales approached $12 million, but an
awkward partnership led to the sale of the
company in 1981 to Kraft/Phillip Morris.
Arran and Ratana Stephens started a new
venture called Nature’s Path. The company’s
first product, Sprouted Organic Manna
Bread, debuted at the Natural Products
Expo in 1985. Organic Multigrain, Multigrain & Raisin, and Millet Rice Flakes were
the first Nature’s Path Cereals. Building on
the success of its cereals, the company grew
800 percent in four years. To meet demand,
more acreage was bought and a 54,000
square foot organic processing plant was
built in Delta, B.C., Canada. This was the
first third-party certified organic cereal plant
in the world.
Fortunately in 1995, The Stephens
family purchased back LifeStream from
Kraft, 14 years after it was sold.
Early morning coffee
For most people, breakfast is not complete without a hearty cup of coffee. When
Coffee Bean, International began roasting in
1972, most Americans had never seen whole
bean coffee before. Coffee Bean’s founders
got their start in Eugene where they were
roasting beans for neighbors, friends and
themselves. They soon grew from a small
two-man storefront, into one of the nation’s
largest wholesale specialty coffee roasters.
They were one of the first to
promote dark roasts, develop
flavored coffees, and offer
certified organic and certified
fair trade coffees.
Jam with
your biscuit?
Also in 1972, Cascadian
Farm started farming organically on a few acres of land
in the Upper Skagit Valley of
Washington’s North Cascade
Mountains. With the help of
a small group of supporters,
Cascadian Farm became a
thriving organic food company, preserving and selling
the bounty of their harvests
as jams, frozen fruits and
vegetables. By the late 1980s,
demand for Cascadian Farm
products grew so much, that
Page 30
•
the company began contracting with other
organic growers in the Northwest. In subsequent years, Cascadian Farm worked hard to
recruit and train hundreds of other organic
growers, ensuring that the company’s products would include only the finest organic
ingredients. With the addition of Muir Glen
tomatoes in 1998, Cascadian Farm became
part of Small Planet Foods. In 2000, Small
Planet Foods was purchased by General
Mills which broadened the distribution potential of Cascadian Farm products. Today,
Cascadian Farm is still owned by General
Mills, and is a manufacturer and distributor
of a wide range of organic processed products, from frozen fruit to breakfast cereal.
Good medicine
When it comes to good health, we
know that breakfast is one of the most
important meals of the day. Another element
integral to our health is access to quality
herbs. In 1973, Trout Lake Farm saw an
opportunity to organically farm culinary and
medicinal herbs, “that would be far superior to the relatively poor quality of herbs
currently in the market.” The Trout Lake
Farm brand was also born in the Cascade
Mountains of Washington state, a year later
than Cascadian Farms. Trout Lake Farms
founders selected the area for its “pure glacial
water, its isolation from pollution, its climate
and ideal soils for the cultivation of organic
herbs.” Their first crops were mint, comfrey,
catnip and red clover. Later they added
a farm and milling operation in Eastern
Washington, and Echinacea purpurea became
a major crop.
In 1998, the Trout Lake Farm facility
was purchased by Access Business Group,
(ABG) a member of the Alticor family of
companies. This allowed the Trout Lake
Farm brand access to three additional
organic farming facilities: one in Southern
California, one in Central Mexico, and the
“Nutriorganica” farm in Northeast Brazil.
Together, these farms total over
6,740 acres of organic farmland
in diverse climates, providing
a variety of organically grown
botanicals. Trout Lake Farm also
uses the state-of-the-art processing facilities of ABG supply
chain organizations to offer custom processing; like fresh herb
Yvonne and beyond
juice extraction, leaf and stem separation,
size reduction or just about anything else.
We’re having a baby!
Twins Ron and Arnie Koss recognized
early that traditional baby food recipes
included many refined and overly processed
ingredients. 1985 witnessed the birth of
their brainchild, Earth’s Best Baby Foods,
a Vermont-based organic food company.
Two years later, they had opened their
first organic food processing facility. Soon,
20 employees were producing three fruit
and two vegetable purees. Meanwhile the
demand for safe organic baby foods was
rapidly growing, and Earth’s Best stepped
up its plans to service this growing need of
concerned American families.
By 1989, Earth’s Best added eight more
fruit purees, and several baby cereals to its
product line.
In 1995, their flavors expanded to
more than 50 products including innovative
dinners, breakfasts, vegetable blends, fruit
blends, junior foods, and infant cereals. In
1996, the company was purchased by Heinz
USA. It continued to launch new organic
products including toddler whole grain
bars. In 2000, Earth’s Best was acquired by
the New York based Hain Celestial Group,
Inc., where the product line continues to
“grow-up.”
Lunch time yet?
The evolution of the organic processed
foods continues. Consumer appetites have
grown beyond the ground breaking “breakfast” foods that started this industry trend.
Inventive packaging, like aseptic containers
or cellulose, has fed the
hunger for innovation
well. Now, folks can fill
their cupboards with a
healthy organic option
for any meal of the day.
By Andrew Rodman
Recently I spoke with Yvonne Frost,
Oregon Tilth’s Certification Director and
Executive Director from 1980 to 2002,
about the pioneering role Oregon Tilth had
in processed food certification.
Back in 1985, the Oregon Tilth
Directory listed four certified processors;
Cascadian Farms, Coffee Bean International, Nancy’s and LifeStream. Oregon Tilth
continues to be a highly respected organic
processing inspection agency, with over 500
processors certified in the roster. For a listing of the new organic processors certified
since the last issue of In Good Tilth, see the
new cerified operators on page 3.
I asked Yvonne why Tilth got into
organic processing, back in the day. “One
of the main reasons was the farmer sold
his product to a processor, and then the
processor did whatever he wanted to it,
then slapped ‘organic’ all over the label of
the bottle. Nobody knew what was in it.
We felt ‘that’s not very organic.’ They were
taking organic food, processing it and making a non-organic product. There were no
guarantees, nobody got inspected, nobody
had to keep records.”
Tilth set out to change the organic
industry by setting up protocols for processors that took their in-house procedures
into account, in the way it affected the
organic food post-harvest. “We
set up processing standards. The
NOSB (National Organic Standards Board) took those standards,
and lifted them right out of our
handbook to put in the Federal
law.”
“We certified General Mills for cereals.” Yvonne recalls, “They used those totes,
over and over again, to move cereal from
one area to another. They just sprayed
the hell out of them, because they didn’t
want bugs in their cereals. We told them
you have to bring in new totes to put your
organic stuff in. You can’t use your old stuff
over and over again. That was a hurdle for
them, because they had to change their
whole policy, and they did it no problem.”
Because of the initial costs associated with organic processing production,
changes were easier for the larger companies, than for smaller garage operations.
With a pioneer’s perspective on the
changing landscape of food systems,
Yvonne is especially impressed by the
growth of the organic industry; about 20
percent a year. Health consciousness has
moved from the fringes to the norm. These
days, she often spots shoppers reading
ingredient labels, something she never used
to see.
Now, as a retired senior citizen, Yvonne
sits on the sidelines while others have taken
up her work in certification. But she still
continues her food activism, working to
convert her rest home kitchen to farm
fresh. “Well, I feel it’s the only way we are
going to help, particularly old people, stay
healthy.”
Erin Volheim lives in
the Little Applegate
Valley of Southern
Oregon, and runs a
“Forage Catering”
service.
•
Page 31
Escoja historias en Español
Cambian las Opciones de Mercado para el Nuevo Etiquetado “Hecho
con Productos Orgánicos” (“Made with Organic”) de la 205.606
El etiquetaje es la
siguiente frontera
en organics
Por: Sheila Linderman
Traducido por: Odilia Hernandez Onofre
John Smith el dueño de una pequeña
empresa orgánica envió toda su documentación para la renovar su certificación
orgánica, incluyendo todas las formulas
de sus productos que han sido certificados
desde el 21 de octubre del 2002.- Día que
tomó efecto el Programa Orgánico Nacional (NOP) por sus siglas en inglés.
Recibió un documento de su certificador dejándole saber que los productos
que siempre han sido etiquetados como
“orgánico” ahora tendrán que ser etiquetados como “hecho con productos orgánicos”
( “made with organic” ) y que ya no podrá
portar el tan preciado sello de orgánico
USDA del Departamento de Agricultura
de los Estados Unidos. Sus productos son
97% orgánicos, el resto de los ingredientes
es lo que hace que su producto sea único en
el mercado pero que no está disponible en
forma orgánica. ¿Por que, entonces y de repente ahora tiene que estar bajo una nueva
categoría de certificación?
A partir del 9 de Junio del 2007 las
reglas han cambiado. Ya se puso en efecto el
fallo final de la ley del caso Arthur Harvey,
donde se requiere que cualquier ingrediente
agrícola menor que no sea orgánico y que
Page 32
sea utilizado en algún producto etiquetado
como “orgánico” bajo la normatividad de
95/5 (95 % productos orgánicos y 5% no
orgánicos) ahora no solo se tiene que demostrar que no está disponible comercialmente si no que también tiene que aparecer
en la sección 205.606 de la Lista Nacional.
En la reunión de marzo del 2007, El
Consejo Nacional de Estándares Orgánicos
(NOSB) por sus siglas en inglés revisó
la primera ronda de peticiones para que
los materiales fueran incluidos a la lista
§205.606 obteniendo así una corta lista
de materiales que están permitidos*- esto
significa que aún existe un gran listado de
ingredientes no orgánicos que han sido
utilizados por muchos procesadores de alimentos durante muchos años y que ahora
no pueden utilizarse en productos etiquetados como “orgánico.” A pesar de que esto
podría ser mejor a largo plazo ya que estaría
estimulando la creación de más ingredientes orgánicos- este paso es un obstáculo que
muchos procesadores no estaban preparados para saltar.
La industria orgánica se enfrenta a una
nueva realidad. Tiene tres opciones, una:
reformular, reemplazando los ingredientes
agrícolas no orgánicos por orgánicos; dos:
hacer una petición para que estos ingredi-
•
entes se agreguen a la lista Nacional en
la sección 205.606 o tres: re etiquetar
sus productos como “hecho con productos orgánicos.”
Los puritanos están a favor de la
primera opción. Utilizar más ingredientes orgánicos significa naturalmente
incrementar la superficie dedicada a
la agricultura orgánica. Sin embargo,
para empezar, estos son ingredientes
menores, no son productos de primera
necesidad como las harinas o el azúcar. La
demanda que existe para la versión orgánica
de estos ingredientes menores podría no ser
la necesaria para estimular a que se certifique ese producto en primer lugar.
Mucho de los procesadores no entendieron o no le dieron la importancia
necesaria al proceso de petición para
pedirles a sus proveedores de ingredientes
no orgánicos que solicitaran ser agregados a
la lista 205.606.
Pero eso no quiere decir que los productos que fueron orillados a etiquetarse
como “hecho con productos orgánicos”
están condenados. El mercado para estos
productos está en cambio constante.
Existen muchas soluciones a corto
plazo que pueden explotar hasta el límite
el etiquetado de “hecho con productos
orgánicos”, pero nos debemos enfocar en
los efectos a largo plazo de cada uno de los
negocios y de toda la industria orgánica en
general. A medida de que más ingredientes menores estén disponibles en su forma
orgánica, mayor será el número de productos que pueda portar el sello de orgánico
del USDA.
Por el momento existen algunas opciones a nuestro alcance, que ya están siendo
usadas por muchos procesadores. Aquí
•
Page 33
En Español
La Nueva Opción de “Hecho con Productos Orgánicos”
Continuado desde la pagina 32
mencionaremos algunas direcciones que los
procesadores pueden tomar ahora que ingresen al mercado de “hecho con productos
orgánicos”:
Soluciones a corto plazo
Mencione el porcentaje de los ingredientes orgánicos. Esto se puede hacer en
una declaración vistosa en la Etiqueta de
Presentación Principal (PDP), ya que los
productos que están en la categoría de
orgánico USDA ya son orgánicos en un
95%. Y como se menciona en las regulaciones en la sección 205.304(a)(2): “El tamaño
de la declaración de porcentaje no debe de
exceder una mitad del tamaño de las letras
más grandes utilizadas en el panel donde se
esté haciendo dicha declaración y debe de
aparecer en el mismo tipo de letra , estilo y
color, sin ser resaltada.”
Utilice letra grande en alguna parte
de su PDP, asegurándose que la declaración
de porcentaje de ingredientes orgánicos no
esté resaltada y que no sea mayor que la
mitad del tamaño de esa letra. La declaración de porcentaje dice mucho por si sola
acerca del producto pero también acerca
del compromiso que tiene el fabricante por
utilizar la mayor cantidad de ingredientes
orgánicos.
La contraparte de esta opción es:
para todos los productos que ahora se
etiquetarán como “hecho con productos
orgánicos” y al no contar con el logo de
orgánico USDA, es que la ausencia en
el paquete de este último le dará de que
pensar al consumidor.
Los de Cereal Peace (Golden Temple
de Oregon)y Health Valley han hecho
buenas decisiones en este sentido. En el
mismo lugar que antes ocupaba el logo
de orgánico USDA han colocado un logo
redondo y verde con la declaración de porcentaje de orgánico. Algunas declaraciones
en estos sellos son hasta del 98% y otras
tan bajas como el 70%. Esto le indica al
consumidor que están utilizando la mayor
cantidad de ingredientes orgánicos como
les es posible.
Aunque el logo de orgánico USDA no
está disponible para los productos hechos
con ingredientes orgánicos, los sellos de
las empresas certificadoras aún lo siguen
estando. Se requiere que en los paquetes
comerciales se muestre el logo del certificador y la mayoría cuenta con uno.
Cuando se utiliza el sello de orgánico
USDA ningún otro logo puede ser más
grande que este. Si no puede utilizar el
logo de orgánico
USDA, los certificadores muy
seguramente le
permitirán que
utilice una versión más grande
de su logo. Así
con el tiempo los
consumidores
también aprender a identificar
los logos de los
certificadores.
Rediseñe la
presentación
de su empaquetado
Muchas
empresas han
Page 34
•
tomado ventaja de no contar con el 95%
de ingredientes orgánicos para utilizar al
máximo la palabra con “O” en su empaquetado. Un certificador comentó que
la declaración de “hecho con productos
orgánico” era una declaración más honesta
cuando se habla de cereales fortificado con
vitaminas. Es más claro para el consumidor cuando se dice que el cereal contiene
vitaminas sintéticas (que están permitidas)
y que está hecho con arroz, trigo y azúcar
orgánica, que decir que todo el cereal es
orgánico.
Capacite a su personal de
servicio a clientes
Los fabricantes deben de estar preparados para contestar por que ha sido
cambiado el empaquetado. ¿Se modificó el
producto? los fabricantes deben de darle a
conocer a sus consumidores que a partir del
9 de Junio existe una nueva regulación y
que muchos fabricantes tuvieron que cambiar sus etiquetas y que esto sucedió a nivel
industrial. Asegúreles a sus clientes que el
producto contiene el mismo porcentaje de
ingredientes orgánicos que antes.
Soluciones a largo plazo
Nunca es demasiado tarde para hacer la
petición de que se agregue un ingrediente
a la sección 205.606 de la Lista Nacional. Los procesadores de alimentos deben
incitar a sus proveedores que hagan las
peticiones ya que son ellos los que conocen mejor su producto. Los proveedores
se beneficiarán de las ventas a muchos
procesadores que utilicen su ingrediente
menor que ellos ofrecen. Los procesadores
de alimentos podrían dar su opinión públicamente en las reuniones del NOSB para
mostrar su apoyo y mencionar porque es
necesario algún ingrediente.
Hacer la petición no es difícil si se
utilizan los indicadores que pueden ser encontrados en la página web de la NOP en:
http://www.ams.usda.gov/nop/Newsroom/
FedReg01_18_07NationalList.pdf.
Se deben de llenar formas separadas
para cada uno de los ingredientes- no se
En Español
Soluciones a Largo Plazo en el Etiquetado de Productos
aceptarán peticiones en grupo por ejemplo
estén disponible para todos y apoyando a las este artículo está disponible para muchos
“especies y hierbas aromáticas”. La petición empresas que los fabrican a tomar el riesgo
procesadores de alimentos y también se
deberá ser de un material agrícola que pode entrar al mercado orgánico.
vende al publico en general.” afirmó “Aldría eventualmente estar disponible en su
“Si miramos el historial orgánico,
guien hace un compromiso y todos obtenforma orgánica. El que hace la petición es
veremos que muchos de los ingredientes que emos nuevos ingrediente y productos que
responsable de demostrar que existen retos
tenemos ahora, fuero creados por que una
ayudan a crecer al movimiento orgánico.
para obtener este ingrediente de manera
empresa así lo solicitó” mencionó Grace
Stonyfield Farm ha trabajado con
global, esto puede
varios proveedores
incluir su escasez debido
para estimularlos a
a eventos climáticos,
que creen versiones
Los artículos enlistados en la 606 es como un
plagas esporádicas o
orgánicas certificadas
escudo para salvaguardar a ingredientes que
enfermedades, etc. Si la
de varios ingredienversión orgánica del intes claves como: el
son muy difíciles de adquirir y no una laguna
grediente no es funcional
jugo de betabel, jugo
jurídica para que los procesadores la usen para no
para el uso del fabricante
de sabuco y sabor a
también debe de ser
café - solo por menutilizar ingredientes orgánicos. Si se encuentra
explicado en la solicitud.
cionar algunos. Para
la presentación orgánica de alguno de estos
Se requiere de evidencia
el jugo de betabel
sólida para respaldar
que utilizan en varios
ingredientes se debe de utilizar inmediatamente.
estos retos para que la
de sus productos
solicitud sea considerada
como colorante,
como auténtica.
Continuado en la pagina 36
Andrea Caroe miembro del NOSB,
Marroquín,
le hace un recordatorio a los procesadores
dueña de
de alimentos, fabricantes de ingredientes
Marroquin
y a los consumidores, que los artículos
International
enlistados en la 606 es como un escudo
Organic
para salvaguardar a ingredientes que son
Commodity
muy difíciles de adquirir y no una laguna
Services.
jurídica para que los procesadores la usen
Veamos
para no utilizar ingredientes orgánicos. Si
el caso de la
se encuentra la presentación orgánica de
azúcar glass
alguno de estos ingredientes se debe de
orgánica.
utilizar inmediatamente.
Alguien se
Los fabricantes de ingredientes deben
acercó a la
de estar pendientes de las listas. La lista
empresa
606 es como un gran anuncio luminoso
Marroquín
que dice “esto es lo que necesitamos””
buscando
mencionó Caroe. “Esta lista debe incitar a
este prolos proveedores a sobre salir y hacer estos
ducto para
ingredientes.”
una galleta
Exhorte a su proveedor a obtener una
sandwich
certificación orgánica del USDA o a que
orgánica, y
cree nuevos ingredientes orgánicos. Esta
ella se puso a
opción le da un empuje hacia adelante para trabajar para
alcanzar la meta determinada- dedicar la
encontrar a
mayor cantidad de tierra a la agricultura
alguien que
orgánica. Así como también estimula
la pudiera
el nuevo crecimiento, creando nuevos
hacer.
ingredientes orgánicos en el mercado que
“Ahora,
•
Page 35
En Español
Algunas Consideraciones para el Enlistado
Continuado desde la pagina 35
se acercaron a una empresa Europea y
trabajaron con ella para que obtuviera su
certificación orgánica del USDA.
“Tenemos que crear muchos de
nuestros ingredientes de esta manera. Se
trata de crear una demanda y como una
empresa grande contamos con el poder
adquisitivo para hacerlo” dijo Nancy Hirshfield, vicepresidente de los recurso naturales
de Stonyfield Farm “Las empresas grandes
como nosotros hemos ayudado a traer al
mercado Estadounidense varios ingredientes y hacer que ahora estén disponibles
para muchas empresas pequeñas que posiblemente no hubieran podido crear una
demanda suficiente por si solas.”
Las empresas más pequeñas también
podrían juntarse entre ellas para crear una
demanda de algún producto que todas
necesiten. Un proveedor que reciba una
sola petición de varias empresas pequeñas
podría ver la necesidad de esa industria y
ser inspirado a crear un producto orgánico
Page 36
certificado por el USDA.
Grande o pequeña, la clave está en
crear una demanda y seguirla con dedicación. Con una proyección honesta de
la demanda y haciendo el compromiso de
comprarla una vez que está disponible, los
procesadores pueden crear relaciones que
les ayudaran a conseguir los ingredientes
que necesitan.
La opción de “hecho con productos orgánicos”:
La integridad contra el manejo
El cambio no viene sin costos. Además
del nuevo etiquetado y empaquetado,
también se debe de considerar el material
promocional, la investigación del mercado,
las peticiones, las certificaciones nuevas.
Esto puede tener efectos a largo plazo en la
industria en general.
La categoría de “hecho con
productos orgánicos” como se define en
7CFR205.301(c), no cuenta con una cláusula de viabilidad comercial, esto significa
que una vez que se alcance el umbral del
70% de productos orgánicos ya
no es necesario
agregar más de
estos, aún cuando
estos productos
estés disponibles
en su forma
orgánica. Con
esta sola noción,
los productos
en la categoría
“hechos con productos orgánicos”
de la NOP de los
Estados Unidos
quedan separados
de categorías
similares bajo
otros estándares,
como por
ejemplo la EEC
2092/91 de Europa y el IFOAM.
Esos estándares
requieren que los
ingredientes de
un producto cer-
•
tificado orgánico - sin importar el porcentaje total de estos ingredientes- deben ser
orgánicos si se encuentran comercialmente
disponibles.
Desde la implementación del NOP e
incluso antes, los seguidores y promotores
del movimiento orgánico pelearon para
que la categoría “hecho con productos
orgánicos” fuera reforzada con una cláusula
de viabilidad comercial.
Cuando se dictaminó la decisión
Arthur Harvey en enero del 2005, muchas de estas mismas personas lo vieron
como una oportunidad de reacomodar
la 205.301(c), temiendo de que se convirtiera en una “oportunidad” a aquellos
productos que apenas y si completaban
el 70 por ciento de orgánico. Se nos dijo
que esta categoría estaba diseñada para
permitir que los fabricantes entraran al
mercado orgánico con la esperanza de que
fueran incrementando su porcentaje hasta
lograr que su producto fuera 95 por ciento
orgánico y pudieran certificarse como
“orgánico,”siendo el sello orgánico del
USDA la meta que todos quisieran alcanzar.
Con la implementación de la 205.606,
la categoría de “hecho con productos
orgánicos” podría convertirse en esa
“oportunidad”. Si un fabricante es forzado
a portar la leyenda “hecho con productos
orgánicos” (y por consiguiente no se le
permite portar el sello de orgánico USDA)
en virtud de que el 5% de sus ingredientes
no orgánicos no estén enlistado en la Lista
Nacional, no hay nada que fuerce a ese
fabricante a que continúe utilizando el otro
25% con productos orgánicos. Ese 25%
“extra” podría ser visto como un costo innecesario si de todas formas será catalogado
como “hecho con productos orgánicos.”
Esto es lo que temían los pioneros del movimiento orgánico.
“Estoy totalmente comprometida a la
agricultura y a los productos orgánicos y
siempre he incitado a los procesadores de
alimentos que utilicen la mayor cantidad
de productos orgánicos como les sea posible. La gente siempre me pide productos
orgánicos nuevos y se ponen muy contentos y sorprendidos cuando se los obtenemos. Nos lleva tiempo pero generalmente
En Español
¿Para qué Tomarse la Molestia? Respuestas Válidas para una
Pregunta Válida.
encontramos los ingredientes.” mencionó
Marroquin, dueña de la empresa Marroquin International Organic Commodity
Services, que ha ayudado a crear nuevos
ingredientes orgánicos desde los principios
de los años 90’s.
“Debemos hacer entender a todos que
la agricultura orgánica es crucial para la
salud del planeta y de las futuras generaciones” agregó “es nuestra legacía.”
No hay estadísticas del cambio
de productos de la categoría “hecho con
productos orgánicos” a “orgánico” (aunque
muy seguramente habrá estadísticas que
demuestren la tendencia de ir al revés), y
las grandes empresas tienden a no hacer
comentarios acerca de esto.
A parecer hay dos escuelas con diferentes filosofías: la de “hagámoslo tan orgánico
como sea posible” y la de “entremos al mercado orgánico a como se pueda.” Ambas
son válidas, por supuesto, pero solo una de
ellas tiene un interés genuino de incrementar y sustentar a la agricultura orgánica de
corazón. Esa premisa de sustentabilidad es
fundamental para la agricultura orgánica y
para el movimiento orgánico es sí.
Uno de los sectores con mayor crecimiento en la industria orgánica es el de
productos de cuidado personal. Aceites
para el cuerpo, lociones, brillo para labios,
emolientes para la piel e incluso perfumes
que se están certificando orgánicos, porque
están compuestos del 95% de material del
NOP certificado orgánico y fabricados bajo
las practicas de fabricación permitidas. Este
sector tiene el apoyo de muchas empresas
gigantes, incluso mundiales, que hacen su
tarea. Ya analizaron la categoría de “hecho
con productos orgánicos” y no están interesados en ella. Conocen el valor comercial
de contar con el sello y quieren ofrecerle
a sus clientes algo que se creía imposible:
productos de cuidado personal totalmente
orgánicos.
Una categoría de ingredientes en la que
la industria de cuidado personal es muy
dependiente es la de los aceites esenciales.
Muy pocos de estos aceites se producen en
los Estados Unidos, pero muchos ya están
disponibles como certificados bajo la NOP.
Muchos de estos aceites además de ser
usados por sus fragancias también son utilizados por sus funciones. Por lo tanto no
pueden ser declarados como “sabores naturales” si no que deben incluso aparecer en
la lista de ingredientes. ¿Qué pasará cuando
estos ingredientes no estén disponibles en
su forma orgánica debido a un fallo en el
cultivo? Si no están en la Lista Nacional los
fabricantes se verán obligados a re etiquetar
los productos como “hechos con productos
orgánicos”.
“Es muy posible que abandonen sus
líneas orgánicas y hagan sus productos de
forma convencional” dijo Stephen Pisano
vicepresidente de Citrus Allied Essences,
Ltd. “¿Para qué tomarse la molestia?”
“¿Para qué tomarse la molestia?” es una
pregunta válida e igualmente tiene respuestas válidas. La nueva regulación 205.606
no es un pase automático. Se planeó para
que fortaleciera las normatividades orgánicas y hacer más responsable a la industria
en general. Fue
diseñada para
atraer- incluso
a obligar- a que
los productores
y fabricantes
obtengan la
certificación
NOP. Fue hecha
para hacer a la
industria más no
menos orgánica.
La decisión
final es de los
fabricantes, si se
van a inscribir
a la escuela de
“hagámoslo tan
orgánico como
sea posible” o
la de “entremos
al mercado
orgánico a como
se pueda.” Y si
la categoría de
“hecho con productos orgánicos”
•
se fortalece debido al número de productos
que contengan 95% (o más) de ingredientes orgánicos, entonces todos salimos
ganando.
Sheila Linderman es una asesora de la
industria orgánica, con enfoque en la
certificación orgánica. Tiene una amplia
experiencia en saborizantes, productos
de cuidado personal y la industria de
repostería. Puedes ponerte en contacto
con ella en [email protected]
Este es un artículo tomado y reproducido con permiso de la revista Organic
Processing, www.organicprocessing.
com Organic Processing Magazine, la
única publicación de negocio a negocio
para los alimentos, fibras e industrias
orgánicas para el cuidado personal.
Page 37
Research Reports
New tool against avian bird flu
Avian influenza is the focus of research
worldwide on ways to detect and control
the disease.
In the U.S., outbreaks of the disease
have plagued the poultry industry for decades with hundreds of millions of dollars
in losses. The only way to stop the spread
of the disease is to destroy millions of poultry farm birds that may have been exposed
to the virus.
Recently, a virulent strain of avian influenza (H5N1) has begun to threaten not
only birds but humans – this time in Asia.
The continent has experienced widespread
outbreaks in the poultry industry and some
cases in humans, many of which were fatal.
Looming is the threat of a pandemic – such
as the 1918 Spanish flu that killed about 40
million people – health officials say.
In 2005, the USDA Cooperative State
Research Education and Extension Service
awarded its largest grant ever to study a single animal disease or health threat. That $5
million, multi-institutional study – headquartered at the University of Maryland
(see www.aicap.umd.edu/) – is funding two
years of biosensor research at the Georgia
Tech Research Institute (GTRI), joined by
a grant from the Georgia Research Alliance.
Researchers are determining the feasibility
of using GTRI’s optical waveguide sensor
Page 38
– which can detect a variety of environmental, foodborne and terrorism-related
agents – to find the disease on farms before
it spreads.
“Quicker detection is the key so infected flocks can be isolated and destroyed,”
says J. Craig Wyvill, head of the GTRI
Food Processing Technology Division.
The sensor consists of a laser light
source, a planar waveguide (a small piece
of glass through which the light travels)
and a detector for monitoring light output.
Chemical reactions – in this case, the
binding of an avian influenza antibody
to the virus that causes the disease – on
the waveguide surface alter the speed of
light through the waveguide. This change
is monitored with an interferometer by
comparing a reference beam with another
beam traveling under the sensing chemistry.
Signal processing software interprets the
sensor’s results and delivers information
on the agents’ identity and quantity. The
waveguide chip is small enough that it can
accommodate several sensing channels
designed to detect multiple agents.
The biosensor is able to differentiate
the H-antigen sub-types within a one-hour
test window, senior research scientist David
Gottfried claims.
Gottfried and his colleagues are taking
multiple approaches in determining the
best antibodies to use in the sensor. “We
can look for the entire
virus or break the virus
apart and look at its interior,” he explains. “There
are a number of antigens
associated with this virus
that we can look at….
With this sensor, we
can detect four to eight
agents in one sample.”
Though researchers
expect this grant to cover
development of a prototype device for further
lab and field-testing, the
system design of a commercial sensing device
will come later.
Most biosensors
now offered commer-
•
cially work only in a laboratory setting, and
there is typically a 24-hour delay in getting
test results. Wyvill notes. “Anything that
can push the recognition point up has huge
value. Our sensor is one of the few that offers portability and low cost. These aspects
make it very promising.”
The sensing device will probably cost
around $1,000, researchers estimate. The
whole package might be manufactured and
marketed by pharmaceutical companies,
Wyvill says. Typical users would likely be
poultry farm service representatives and
perhaps veterinarians, as well as government inspectors, he adds.
Field-based detection of avian influenza will likely follow faster laboratory
diagnostic tests being developed by David
Suarez at the USDA’s Southeast Poultry
Research Laboratory, which is providing
antibodies and test samples for GTRI’s
research. For now, no field screening is occurring in the United States, and lab tests
take at least four hours to complete.
“We want to be able to spot it in the
field, isolate it and end it rather than dealing with the current time delays involved
with sampling and lab tests,” Wyvill says.
“With rapid field testing, we could isolate
the disease and keep it from spreading to
neighboring farms.”
–Jane M. Sanders, Georgia Institute
of Technology
Veggies might ward off
age-linked vision woes
People who consume high levels of the
yellow plant pigments lutein and zeaxanthin may have a reduced risk of developing
age-related macular degeneration (AMD), a
leading cause of irreversible blindness among
the elderly.
The Age-Related Eye Disease Study Research Group study, supported by the U.S.
government, looked at more than 4,500
people who were between the ages of 60 and
80 when they were enrolled between 1992
and 1998.
Those who consumed the highest levels
of lutein and zeaxanthin - found in yellow
and dark leafy vegetables - were significantly
less likely than those who ate the lowest
levels of these nutrients to have advanced
Research Reports
AMD, the research team found.
People with the highest intake of lutein
and zeaxanthin were also less likely to have
large or numerous intermediate drusen,
which are yellow or white deposits on the
retina or optic nerve that are a sign of AMD.
The study is published in the September issue of the journal Archives of
Ophthalmology.
The researchers said lutein and zeaxanthin may affect processes through which
light and oxygen damage the eyes.
If further research confirms the findings
of this study, “lutein and zeaxanthin may
be considered as useful agents in food or
supplement-based interventions designed
to reduce the risk of AMD,” the authors
concluded.
–Canadian Press
Switchgrass: bridging bioenergy
and conservation
An important part of the answer to the
country’s energy woes could be blowing in
the prairie wind, according to Agricultural
Research Service (ARS) plant geneticist
Michael Casler. He has spent the past 10
years breeding switchgrass, an eight-footplus native plant that was an integral part of
the tall grass prairies that once dominated
America’s Midwest.
As a breeder, Casler is mostly concerned with the plant’s bioenergy-friendly
attributes, including its ability to accumulate large amounts of biomass and tolerate
environmental stress. Casler works at the
agency’s U.S. Dairy Forage Research Center
in Madison, Wis.
Recently, he began looking at switchgrass from another standpoint--as a restorer
of once-pristine prairies. Historically, a
sprawling sea of grasses once stretched
from Montana and the Dakotas down to
Texas, with pockets of prairie as far east as
New York. Now, with much of this land
fragmented or altered, only a patchwork of
remnant prairies remains.
Numerous federal, state and private
conservation efforts are examining how
best to revive these vestigial prairies. But a
question of genealogy always arises: Which
switchgrass varieties should be planted that
will be in keeping with a site’s genetic legacy?
Some conservationists insist on using
only long-established, local varieties of
switchgrass. Others argue that modern-day
cultivars can appropriately be used.
Along with ARS scientist Kenneth Vogel in Lincoln, Neb., Casler set out to bring
clarity to this debate and, hopefully, ease the
task of grassland restoration.
After two summers spent trekking native Midwestern prairies, plucking samples
and sending them back to his laboratory,
Casler discovered that today’s agronomically
important switchgrass cultivars are nearly
identical genetically to their grassy ancestors.
The study’s findings are good news for
prairie restorers, who can confidently tap
a wider pool of switchgrass cultivars and
local varieties for conservation projects. And
switchgrass growers can take satisfaction
knowing their fields still are, in many ways,
symbolic of the country’s rich grassy past.
Read more about the research in the
September 2007 issue of Agricultural
Research magazine, available online at:
www.ars.usda.gov/is/AR/archive/sep07/
prairie0907.htm.
–ARS
Global warming burgers
A new study points to the environmental benefits of curbing one’s carnivorous
ways.
Consuming less meat could help slow
global warming by reducing the number of
livestock and thereby lowering the amount
of methane emitted by animals.
In an article in the Lancet, researchers
said people should eat fewer steaks and hamburgers. Reducing global red meat consumption by 10 percent, they said, would cut the
gases emitted by cows, sheep and goats that
contribute to global warming.
“We are at a significant tipping point,”
said Geri Brewster, a nutritionist at Northern Westchester Hospital in New York, who
was not connected to the study. “If people
knew that they were threatening the environment by eating more meat, they might
think twice before ordering a burger.”
Other ways of reducing greenhouse
gases from farming practices, like feeding
•
animals higher-quality grains, would only
have a limited impact on cutting emissions.
Gases from animals destined for dinner
plates account for nearly a quarter of all
emissions worldwide.
“That leaves reducing demand for
meat as the only real option,” said Dr. John
Powles, a public health expert at Cambridge
University, one of the study’s authors.
The amount of meat eaten varies considerably worldwide. In developed countries,
people typically eat about 224 grams per
day. But in Africa, most people consume
only about 31 grams a day.
With demand for meat increasing
worldwide, experts worry that increased livestock production will mean more gases like
methane and nitrous oxide heating up the
atmosphere. In China, for instance, people
are eating double the amount of meat they
did a decade ago.
Powles said that if the global average
were 90 grams per day, that would prevent
the levels of gases from speeding up climate
change
Eating less red meat would also improve
health in general. Powles and his co-authors
estimate that reducing meat consumption
would reduce the numbers of people with
heart disease and cancer.
“As a society, we are over-consuming
protein,” Brewster said. “If we ate less red
meat, it would also help stop the obesity
epidemic.”
Experts said that it would probably take
decades to wean the public from its love of
meat. “We need to better understand the
implications of our diet,” said Dr. Maria
Neira, director of director of the World
Health Organization’s department of public
health and the environment.
“It is an interesting theory that needs to
be further examined,” she said. “But eating
less meat could definitely be one way to
reduce gas emissions and climate change.”
–Canadian Press
Page 39
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Homeownership and small business are
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By directing capital to the communities
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build stronger communities.
invest in domini mutual funds.
Call 1-800-530-5321 or
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The Domini Funds are not insured and are subject to market risks. Investment
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You should consider the Domini Funds’ investment objectives, risks, charges, and
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investing or sending money. DSIL Investment Services LLC, Distributor 09/06
Page 40
•
Page 41
Classifieds Deadline for Next Issue
is November 20. Email [email protected] for ad changes!
Classified Ads
Organic claims made in the
classifieds are not verified!
count for local pickup. Call (541) 998-4697;
[email protected],
www.deckfamilyfarm.com.
Organic Products,
Services & Equipment
Evirolet electric toilet for sale. Used 5-6
times. $900. (541) 895-2957.
Spader - Tortella 005-100. 32” wide, 10”
deep, for 15-25 hp tractor. Good condition,
$3250 OBO. Troutdale, Oregon.
(503) 695-3445 leave message.
200 varieties of certified organic, nonGMO, garden seeds. Printable online catalog
at www.organicseed.com. David Seber/Sow
Organic Seed (541) 345-7498;
[email protected].
Certified organic heifer calves for sale
California Cloverleaf Farms, certified organic
since 2004, has 40 Jersey Cross Heifer Calves
for sale. Born 03/01/07-03/30/07
$650/hd. Email [email protected]
or call (209) 678-7829 for more info.
Bamboo stakes. Direct sales of bundles of
presized and cured bamboo canes. Wholesale
prices, many sizes from 1.5’ to 12’ in length.
Light, durable and naturally attractive. Visit:
www.canby.com/bamboobuzz. email:
[email protected], or call Colin
(503) 351-7143.
Grade AA brown eggs from happy cage
free-ranging chickens. No chemicals,
antibiotics or hormones. Combo large/extra
large $2.75/dozen. Medium (1/4 oz. less than
large) for $2.00. Chickens fed oyster shells to
strengthen the egg shells…the way Grandpa
did it. Portland-Woodstock area. (503) 3104992. E-mail [email protected].
Grass hay. Off the field from the end of June.
Champoeg Park area. Wheat in bags, combine
run. Both certified organic. Call Scott at
(503) 678-6365.
Certified organic pasture and hay fed beef
and goat meat (no grain) available year-round
on direct sale basis. Great meat. We also sell
areated supreme compost and compost tea.
(bulk, bagged or we can apply). Soil Foodweb
quality checked. Harmony J.A.C.K. Farms,
Scio, OR. (503) 769 2057; [email protected].
Permaculture Plants for the Pacific NW.
Edible, medicinal, drought-tolerant, and
multi-functional plants grown without
chemicals. For info or plant list contact: Fern
Hill Nursery (541) 942-3118 or
[email protected].
Certified organic alfalfa, grass hay and rye
hay! Will deliver lots under three tons. Southcentral, OR. Call Leon Baker,
(541) 576-2367.
Fresh certified organic seed garlic. Grown in
Hood River, Oregon. Farm direct. Gourmet
Hardneck and Softneck varieties. Certified
Organic by the Oregon Tilth since 2002. Bulk
prices available. (541) 386-1220.
www.hoodrivergarlic.com.
Certified organic beef! Participate in raising
a cow. Retain ownership, we’ll raise it. No
antibiotics or hormones. Grass fed and grass
finished. Call Leon Baker, (541) 576-2367.
Survive the oil crash! Learn to drive draft
horses for farm power. Calm, trained
Belgian teams available to learn with and to
purchase. Horsepower Organics - Halfway,
Oregon. OTCO since 1993.
(541) 742 - 4887; [email protected]
Certified organic oat and peas. Great green
manure plow-down crop. Also non-organic
Triticale and peas for forage. Weaver Seed of
Oregon, PO Box 67, Crabtree, OR 97335,
(541) 924-9701; [email protected].
Grass-fed beef, pastured pork, chicken, and
lamb. Buy by the side for greatest savings or in
mixed boxes starting at 20 lbs. 10 percent dis-
Certified organic cover crop seed! Farmdirect organic bell beans, organic crimson
clover. Call Jim Bronec, Praying Mantis Farm,
Canby, OR. (503) 651-2627;
[email protected].
Certified organic cayuse oat seed.
$15/50 lb. bag or $540/ton. FOB Grants Pass,
OR Pacific Botanicals, Call (541) 479-7777;
[email protected].
Certified Organic Cranberries for sale.
Reserve your 10 lb. ($35) or 25 lb. box ($75)
now. (plus S+H) Put a box in the freezer for
year-round health benefits. Some frozen may
be available after harvest in Nov-Dec. Brush
Prairie Bogs, Sixes, OR. (541) 348-2370 or
[email protected]
Certified organic herb plants. Rosemary 4”
to 5 gallons. Figs, lemongrass, lavender, plus
many more rare or unusual varieties. For more
info call Brennan at (503) 678-5056;
[email protected].
Farm equipment for sale. 1000’ of 3” pipe,
130’ of 4” pipe and 600’ of 5” pipe for 90
cents a foot. 5” flexible irrigation line. Large
greenhouse fan. Single-phase irrigation pump
with 2 motors. Irrometer moisture indicator.
Frazer tiller. Rears-PTO-driven 100-gallon
sprayer with two section field boom. Wheeldriven lime spreader. Dump truck. Call Jean,
(541) 937-2837.
Two 1000-watt grow lights for sale. Metal
halides. Includes two 120-volt transformers, two large circular reflectors, two bulbs.
Excellent condition. Buy one or both. $150
each OBO. Also have a new roll of over 1000’
large-meshed Hortnova plastic trellis, will sell
cheap. Andrea, (541) 929-4054; or
[email protected].
Certified organic grassfed beef and lamb.
Your clean source for protein, Omega 3 fatty
acids, CLA’s and the good cholesterol! Eastern
Oregon raised - ecologically grown and humanely handled. Check our website:
www.doublediamondranch.us or call
(541) 853-2320.
•
Page 41
Classifieds
100 percent organic baby clothing and
accessories. Diapers, carriers, blankets, toys,
etc. Call for free brochure. Williams, Oregon
(541) 846-0848.
Organic, large clove, hot-spicy, hanging
garlic. Bulk, uncleaned, not available at
farmer’s market. Keep as is til Feb. $3.00 lb.
Harry or Cheri at Sunbow Farm,
Organic alfalfa hay and winter barley seed
for sale. 3000 N 7500 W. Abraham, Utah
84635. (435) 864-5400.
Farm equipment for sale. Rickreall. Tortella
spader 005-135 54” $3,000. BCS 737 tiller
w/11hp Kohler engine $1,500. Troy-Bilt ProLine tiller w/Honda 5.5hp engine $800. 400’
2” Alum. Irrigation pipe w/1” outlets $500.
Drip irrigation supplies, shade cloth, tractor and lots more. Can e-mail complete list.
Contact Alice or Bernard at (503) 835-0894
or email [email protected].
Organic seeds available: forerunner triticale
(good supply), fava beans (Good supply),
vetch (limited supply), oats (limited supply).
Weaver Seed of Oregon, Crabtree OR. 97335
(541) 924-9701; [email protected]. Needed:
more Organic acres for seed production.
Land for Sale
7+ Acres Organic Farm. 16 miles west of
Philomath. 5938 sq’ 3 bed house upstairs, apt.
downstairs. 3 truck bays, mobile commercial
kitchen, solar grid intertide, equipment included. Year-round creek, nut and fruit trees.
Private, quiet. $375k, call Mark,
(541) 453-4374.
59 Acre Farm! 16 acres certified organic! Located between Amity and Salem. 41 acres currently leased to grass seed grower. Fruit trees,
blueberries, raspberries and vegtables. 1800s
bungalow has been remodeled and is lovely.
Barn, 2 large greenhouses and water rights.
Turn key operation. $649,000. Willamette
West, Realtors. (800) 567-8873 Barry House,
Broker or Tonya House, Broker.
Page 42
Land for Sale
Opportunities
Home, and property for sale. 4.2 flat
wooded acres with huge organic drip irrigated
garden in groovy Williams Oregon. Cedar log
1700sq’ 3br, 2ba home plus 140sf heated studio/office, 2 car garage, and garden shed. Parklike setting with scads of large trees. $375,000,
negotiable. Call Mike (541) 601-0887; email
[email protected], see
www.forsalebyowner.com/21142535.
Organic farm for sale or lease. 59 Acres. 16
Acres Certified Organic. 41Acres leased for
grass seed. Irrigation right. 60 gpm. well. Underground irrigation lines. Nicely remodeled
2 br 1 ba house. Garage, shop, barn. 12 miles
to Salem, McMinnwille or Dallas. Offered by
owner for October only at $609,000. For lease
starting November. Contact Alice or Bernard
at (503) 835-0894 or email [email protected].
Situation wanted. Married Salem couple
with indoor dog seek minimum one year
apprenticeship in all phases of organic farm /
greenhouse operation. Will work combined
40 hrs / wk. in exchange for free rent in habitable private dwelling on or near operation.
Pay negotiable for work over 40 hrs / wk. Call
(503) 765-0177
Land for lease in upper Hood
River Valley. 20 to 100 acres, currently
pasture, no synthetics added for 3 years, easily
certified to organic, mostly fenced, 2400’
elevation, some equipment available, irrigated,
terms negotiable, call (541) 490-7591.
Biodynamic farm for sale or lease – Eight
acres in Sierra Nevada foothills, 2200 sq’
house, 3bd, 2b. plus studio. Two barns,
chicken coop. Circling Hawk Farm, P.O. Box
1904, Sutter Creek, CA, 95685;
[email protected].
Land for Sale. 43 acres, 3 bed, 2 bath solid
farmhouse, barn, small orchard. 12,000 sq’
glass greenhouse. 17 acre 2nd growth. 7’
deer/elk fence. Trees, pasture, creek, lake. 35
minutes to Eugene. Call Jean (541) 937-2837.
Chemical free property available. Up to 20
acres of pastureland chemical free for over 30
years. Available for organic farming or meat
operation. Like to see land used for growing
healthy food. Serious inquiries only. Character
references required. Call Ruthann Duncan,
(541) 942-7511; 961Territorial Hwy. Cottage
Grove, OR 97424.
Employment, Internships
& Opportunities
Unavoidable community. Looking for
another couple or individuals to buy into and
share resources, work, and vision on a 36 acres
medicinal herb, and sustainable-living farm
and forest, located in southwestern Oregon,
two hours south of Eugene. Also offering apprentice/internship opportunities. Call Liz or
Jeff 541-825-3402 or email
[email protected]
•
Small organic apple orchard. Experienced
organic grower wanted to lease or crop share
this orchard. Tilth certified, established local
markets, 11/2 acres of producing trees, 1-2
additional acres available, irrigation and equipment, small house available. Call Gene at
(541) 942-7454. Kizer creek orchard, Cottage
Grove, OR. Thanks again---Gene Certification # OR-OTCO-CO-05-01130.
For lease or partnership. Four acres organic
farmland with greenhouse. Mallika
(541) 752-6797; email [email protected].
Seeking Representatives. Become part of the
world’s first and only certified organic company with a full line of health care products
to international (food) standards. How the
$52 billion Organics industry can provide
you with an incredible, ethical business opportunity. Full support and training provided.
Contact: www.naturescreation.info,
www.naturescreation.biz
Cook/Grower Needed. Share and expand organic garden and cook household meals for reduced rent. Community-minded couple seeks
housemate or couple to share 30-acre estate in
Yamhill County. Land-share opportunity for
the right person(s). Contact: Pam and John
Seeking one or two renters to share garden
and orchard on farm 15 miles west of Eugene.
Partially furnished rental house with two bed-
Classifieds
drainage. Willing to negotiate terms and assist
with startup. Sunny airy basement apartment
available. You must have experience.
(503) 760-5891.
rooms and wood heat. $650 per month.
Work credit available. Contact:
[email protected].
Farmland for lease, rent or partnership:
One acre with room to grow in Salem,
Oregon. Pump, irrigation, small greenhouse,
cold frame and tractor available. Excellent
soil and location, lets talk. Call Charles (503)
569-6787.
Looking for guest-farm manager. 127 acre
farm, forest. Cathlamet, WA. Responsible for
managing farm, guests and Dexter cattle. Culinary skills, organics background, computer
literate desired. Salary negotiable. Call (360)
698-7555; [email protected].
Organic farmland for rent, 20 acres in Fall
Creek. Creek water with pipe and pump. Call
Jean (541) 937-2837.
Intern Positions. Experience a well-established organic/biodynamic farm in action.
variable lengths of internships available.
Applications available at www.wintergreenfarm.com, or call Wali Via (541) 935-1920.
Farm land in Corvallis, Four acres, south
facing, tiled, Coburg soil. For lease or partnership. Organic, biodynamic. Great
opportunity. (541) 752-6797.
Skilled Farmworkers. Join a well established
organic/biodynamic farm. Applicants need at
least one full season of ag work. Openness to
working multiple seasons preferred. Applications available at www.wintergreenfarm.com
or call Wali Via at (541) 935-1920.
Organic land for lease. Six acres, Central
Point, 9 miles from Medford, 1 acre plowed
garden area. (1) 7000 sq’ green house, (5)
hoop houses 5000 sq’(1) 1500 sq foot starter
green house. Serious inquiries only. Ken
Brown, PO Box 858, Gold Hill, OR 97525,
(541) 855-1846 or info@angelsorganicfarm.
com.
Looking for work, for my wife and I on an
organic/natural farm or ranch. I have many
skills, tools and a self contained trailer w/pickup truck. I need at least $1000 per month.
Email Robert Smith at
[email protected], or call
(503) 593-7840.
Will lease 3+acres for organic
farming. West facing slope in SE Portland.
Rich topsoil, well water and springs, good
Opportunities
Two acres for very reasonable rent or lease.
McKenzie River bottom land near Walterville,
OR. Excellent S/SW exposure, gently swaled
loamy pasture. Irrigation well, no pump.
Serious inquiries. Organic only. Email your
proposal to: [email protected], or call
(541) 741-7336.
Wanted: organically grown cattle.
Buckaroo Cattle Co. Contact
Caretaker available, strong healthy experienced. N. Oregon or SW WA coast. Call John
Paxson at Metro, (503) 349-9153.
Experienced, landless, organic grower looking for 1 to 5 acres (or large city lot) to rent/
lease/use for CSA/Market Garden operation
in or around Portland or Eugene. Looking to
secure a site this year for some fall planting
and preparation. Housing on-site or off. (503)
313-5239; or email risingmoonfarm1@yahoo.
com.
Couple looking to buy farm land or form
land partnership. Experienced in organic
farming and permaculture design. Want land
with irrigation rights or good year round water
source. Open to purchasing land, leasing land
or working out an alternative arrangement.
Contact Lauren and Brian at
[email protected].
Will train person interested in holistic
husbandry, dairy goats, sheep, organic gardens
and permaculture. Southern Oregon 40 acre
ranch has room for another person living the
Naturalist Lifestyle. call Alex (541) 825-3326
or [email protected].
Organic Asian pear and apple orchard.
Looking to enter into a lease or crop-sharing agreement with experienced grower. Our
brand label fruits are in demand and are sold
both wholesale and mail order. Contact (541)
673-7775, fax 957-5121; [email protected], Looking for another couple or individuals to buy into and share resources, work,
www.asianpearsorganic.com.
and vision on a 36 acres medicinal herb, and
sustainable-living farm and forest, located in
Experienced apprentice or possible partSW Oregon, 2 hours south of Eugene. Also
ner wanted. Small-scale biodynamic farm
offering apprentice/internship opportunities.
in Sierra Foothills, 40 miles southeast of
Call Liz or Jeff (541) 825-3402; email
Sacramento. Private studio. Circling Hawk
Farm. Please send a description of yourself and [email protected]
your interests and skills to the farm manager.
Seeking organics manager in our fresh berry
[email protected].
division. Excellent opportunity for an experienced manager with in-depth knowledge
Organic Farmer-Gardener-Permaculturof the organic certification process. Seeking
ist with 20 yrs. experience. looking for
management experience as well as a full una home. Have mate and self-contained
derstanding of the organic certification process
trailer. Need water and soil. Power would be
and a background in sustainable agricultural
nice. Focused, no drugs or tobacco! practices. Full time, year-round opportunity;
please apply by emailing your resume and
Land wanted to lease, with purchase option, letter of interest to
[email protected].
with or without house, outbuildings, etc.
N. OR or SW WA coast. Call John Paxson at
For rent, comfortable two bedroom home
Metro, (503) 349-9153.
at The Meadows, a 35-year community near
the vibrant village of Takilma. Share 215 acres
•
Page 43
Classifieds
of diverse forest and meadow with three other households. No dogs or
tobacco, please; Must love to walk! $325. Call Mark at
(541) 592-2915 or email: [email protected].
Opportunity! Harmony JACK Farms, of Scio/Stayton area, is looking
for a partner/owner to run our/your organic free-range poultry operation, year round. We have great land, water and facilities, but want
the right person to grow this aspect of the farm system. Please call if
interested (503) 769 2057.
Lease opportunity. Two acres of hardy kiwifruit and two acres of fuzzi
kiwifruit mature plants available for lease/or sharecrop. In full production in the Willammette Valley. (541) 758-1403.
Page 44
•
53rd ANNUAL
NORTH WILLAMETTE
HORTICULTURE
SOCIETY
MEETING
October 27- November 2. Organic Exchange’s 5th Annual Conference and Marketplace, Asilomar, Pacific Grove, CA. Explore the
state of the Global Organic Fiber Industry.
www.organicexchange.org/meetings/current_meeting.php.
Introducing the new annual
Organic Crops Day
October 28, Mushroom Festival, Mount Pisgah, near Eugene. Call
(541) 747-1504; www.efn.org/~mtpisgah.
October 29 - November 1, National AgrAbility Workshop. Sacramento, CA. Four-day educational and training workshop intended
to provide technical assistance and resources to professionals interacting with individuals and their families who farm or ranch despite a
disability. www.agrabilityproject.org/events/workshop2007/.
November 3, Organic vegetable gardening “mini-conference”
with 3 workshop sessions. Rigler Community Garden, Portland.
Topics will include: organic 101, soil and composting, garden
planning. Call or email to register. (503) 823-1612. Sponsored by
Portland Community Gardens.
January 15th ~ Organic Crops Day
January 16th ~ Vegetable Day
January 17th ~ Berry Day
November 4, 9th Annual Food Not Lawns Seed Swap, Bring
seeds, plants, homebrews and skills to share! Free, everyone welcome.
East Blair Housing Coop Community Room. 940 W. 4th, Eugene.
2-6pm. Email [email protected].
Clackamas County Fairgrounds
694 NE 4th Ave
Canby, Oregon
November 5, Creating Successful Farm Internships. OSU Extension Auditorium, Central Point. Design an internship that is mutually beneficial for farmer and intern alike. Covering intern housing,
work schedule, stipend, and recruiting and hiring interns. This class
is co-sponsored by WEB (Within Earthly Bounds), a local non-profit dedicated to increasing agricultural learning opportunities. Call to
pre-register (541) 776-7371.
Registration fees include
breakfast & lunch
One day = $30
Two days = $50
Three days = $75
Exhibitors = $150
November 6, Value-Added Farm Product Development. Everett, WA. Educate and provide mentoring to a selected group of 36
Northwest WA farmers, ranchers, and nursery/greenhouse operators
through the process of developing, launching and marketing a valueadded product to increase profitability. (425) 338-2400.
Program & Registration Forms
Available in November
November 7-9, National Conference on Ag & Environment.
Monterey, CA. Come together and discuss the interrelationship
between agriculture, water and the protection of natural resources.
www.agwaterquality.org/2007conference/.
For more information contact Nick Andrews:
(503) 678-1264 x 149
[email protected]
•
Page 45
Calendar deadline for January/February In Good Tilth is November 20th.
Calendar
November 9-11, Mushrooms.. Explore the fascinating world of
fungi with botanist David Lebo. Field ID, ecology, preferred habitat
and life cycle of mushrooms of Northwest forests. Selma, OR. Appropriate for beginners as well as the fungi-literate! Saturday night
lodging at Redwood Youth Hostel included. Siskiyou Field Institute,
(541) 597-8530; www.thesfi.org.
November 10, Home Processing of Small Livestock. OSU Extension Auditorium, Central Point. Local ranchers will demonstrate
the butchering of sheep, rabbit and chickens for people interested in
raising small animals for meat. Food safety and regulations covered.
Call to pre-register (541) 776-7371.
November 11, Bioregional Medicine. Maitreya eco-village, Eugene.
Learn when, how and why to use pervasive weeds, native plants, and
common garden herbs for health and nutrition. Basic physiology,
botany and plant ID will be introduced. Email
[email protected], www.foodnotlawns.com.
November 11, Tilth Producers Annual Conference - Cultivating
the Family Farm. Yakima Convention Center. Symposium for growers, retailers, processors and distributors on issues facing the rapidly
changing organic industry. Welcome reception Friday evening, followed by dinner, then highlights from Tilth’s Farm Walks, the 2007
Farm Bill, and Washington State University and University of Idaho’s
Cultivating Success Program. Contact Nancy Allen (206) 442-7620,
www.tilthproducers.org.
November 13, Basics of Going Solar. Ecotrust building, Portland.
Free workshop covers the basics of why solar is a smart choice in
Oregon. We will show how well solar works in Oregon’s climate,
identify available solar technologies and financial incentives, and discuss how to go about choosing a contractor. [email protected].
November 18, Herbal Preparations, Field to Pharmacy. Maitreya
Eco-village, Eugene. Cover harvesting, handling, and storage. Specifics of preparing fresh and dried plants in many forms. Email
[email protected], www.foodnotlawns.com.
November 24, Sequim Lavender Growers Assn, Holiday Bazaar.
Pt. Angeles, WA. Join over 16 lavender vendors in one building offering the lavender lover “All things lavender” for your gift shopping.
Also a fund-raiser to support a worthy local service organization.
(360) 417-1636.
November 29, Garden Planting and Design. Growing Gardens.
Portland area. Introduction to garden design, a great thing to do this
winter. Call (503) 284-8420; [email protected].
November 29, Focus on Farming IV Conference: Soils to Sales.
Lynnwood Convention Center, Lynnwood, WA. Contact John
Roney at (425) 388-7112.
Page 46
•
November 29 - December 13, Winter Permaculture Design
Course. Lost Valley Education Center, Dexter, OR. Combination of
learning opportunities allows Permaculture Certificate Programs to
be accessible for people from a wide variety of backgrounds.
(541) 937-3351; www.lostvalley.org.
December 1, Horses and Mud. OSU Extension Auditorium, Central Point. Designed to help small acreage horse owners learn how
to manage mud and manure and how to implement good pasture
management. Call to pre-register (541) 776-7371.
December 8 & 15, Basic Fruit Tree Pruning. Gabriel Community
Garden, Portland. Come learn the basics of fruit tree pruning while
helping us maintain the Gabriel Community Orchard. Contact
Portland Community Gardens for more information at
(503) 823-1612.
December 8, Organic Veggie Production Short Course. OSU
Extension Auditorium, Central Point. Ag professionals and experienced, local growers will cover topics including organic production
principles, organic certification, soil fertility, irrigation, greenhouse
production, succession planting, insect, disease and weed management, season extension, marketing, and business planning basics.
Call to pre-register (541) 776-7371.
December 12, Rainwater Harvesting, Catchment and
Management. Phinney Center, Seattle. in-depth discussion about
rainwater harvesting systems, design and management strategies.
This class includes a tour of the Phinney Centers rainwater catchment system, used for flushing toilets. (206) 783-2244; email
[email protected], www.harvestrain.net.
January 15-17, 53rd Annual Horticulture Society Meeting.
Clackamas County Fairgrounds, Canby. Info, (503) 678-1264
X149; [email protected].
January 18-19, Oregon Tilth Annual Conference. Organic
Integrity, Principals, Practices and Opportunities. Salem Conference
Center. Annual awards dinner, astounding organic food. Two days of
stimulating, timely, and inspiring symposia, workshops, and speakers. Visit www.tilth.org.
January 21-23, Oregon Tilth presents: Soils and Sustainability.
Neal Kinsey Introduces the Albrecht Method of Sustainable
Agriculture. Salem Conference Center. Intensive 3-day workshop
focusing on soil fertility. Day 1: Working with soil tests. Day 2:
Working with major nutrients. Day 3: Working with micronutrients. $269 for Oregon Tilth members, $295 for non-members.
Registration call Tilth at (503) 378-0690, www.tilth.org.
January 23rd - 26th, Eco-Farm, Root Values: Connecting Ecology, Community, and the Land. Asilomar center, Pacific Grove, CA.
Beyond peak oil, organic tricks, tools and inspirational speakers.
www.eco-farm.org.
Oregon Tilth Membership
Your membership fee gives crucial support to Tilth’s Research & Education
programs, entitles you to a one-year subscription to In Good Tilth, gives you free
classifieds and reduces your admission fee at Tilth-sponsored events. $10 more
enrolls you in the Oregon Tilth Yard and Garden program. Additional donations
to Oregon Tilth Research & Education are welcomed! Detach and mail with your
check for $30 ($40 outside US), plus $10 for the Yard and Garden program, if
applicable, to:
Name
Address
County
City, State, ZIP
Phone
Email
Oregon Tilth, 470 Lancaster Dr. NE,
Salem, Oregon 97301
Enclosed is my membership fee plus a
Research & Education donation of ____.
Enclosed is my additional $10 for one year for the
Yard and Garden program.
I am a current member with a new address.
Catagory
Voting Privilege
Benefits
Dues
Individual
1 Vote
-In Good Tilth Subscription
-Free classifieds in IGT
-OTCO directory (1)
-Discounts (1 person) to events
$30/year
$150
Lifetime
Household
1 Vote
Primary Member Identified
-OTCO directory (1)
$45/year
$225
Lifetime
Non-profit
1 Vote
Organization
Primary Member Identified
-OTCO directory (2)
$60/year
$300
Lifetime
For-profit
1 Vote
Organization
Primary Member
Identified
-OTCO directory (2)
$100/year
$500
Lifetime
New Oregon Tilth Supporting Members
Chuck Burr
I. P. Callison & Sons
Katie Carman
Anne M. Cupich
Erik Denzer
Sarah Doggett
Alfredo Felizardo
Steve and Lynn Hanrahan
Xochitl Hernandez-Howe
Sally Hoesing
Elizabeth Howley
Donna Godfrey
Sachiko Iwasaki
Connie Karr
Tiffanie & Chris Labbe
Hunter Leggitt
Lostine Ventures LLC
Debbie Lukas
Joy McEwen
Rhys Mussman
Ariana Richards
Darielle Richards
Angie Roling
Heather Smith
John Stutesman
Ryan Wist
Bold = Yard and Garden Member
•
Please allow six to eight weeks for
delivery of In Good Tilth. Oregon
Tilth Certified Organic growers,
processors and restaurants
are eligible for complimentary
membership. If you are a certified
operator making an additional
donation, please indicate your
status. For questions about
membership contact Oregon Tilth,
(503) 378-0690.
THANKS FOR
YOUR
SUPPORT!
I do not want my name
listed as a new member.
Regional Chapters
B Street Project,
Forest Grove
Contact Terry O’Day,
(503) 352-2765
Corvallis Garden Club
Meetings are the second Sunday of every
month. Contact Colin King,
(541) 758-0316
In Good Tilth online
Visit the IGT page on the Tilth site
for a listing of distribution sites,
select online articles, display ad rates
and specs, deadlines for theme-issue
articles, classifed and calendar listings,
and sending letters to the editor. Visit
www.tilth.org/IGT/index.html.
Page 47
OGC Fullpage
color ad
Page 48
•

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