Do you ever wonder why so much organic food also carries animal welfare labels?
The short answer is that while the U.S. Department of Agriculture’s (USDA) organic standards are very precise about pesticides and other growing practices for the crops people and animals eat, it doesn’t include very many specific instructions about the way the animals themselves are raised. Read more
In the 2009 documentary Objectified, former New York Times magazine columnist and branding guru Rob Walker said something especially cogent.
“If I had a billion dollars to fund a marketing campaign,” said Walker, “I would launch a campaign on behalf of things you already own.” The idea, he went on to explain in OnEarth magazine, would be to shift consumer attitudes regarding the value of “newness.” Read more
Matthew Dillon learned a tough lesson about seeds early in his career. Dillon was the executive director of the Abundant Life Seed Foundation at the time. The former organic farmer says he had become “obsessed with heirloom conservation and the importance of conserving genetic diversity,” and had spent time building the Foundation’s seed bank. Then one day, Abundant Life’s office—and seeds—was ruined in a fire. Over 5,000 rare plant varieties went up in smoke. Read more
Like every rural kid who has ever worked in their grandparents’ garden, Sean Brock took for granted the local, home-grown food that surrounded him as a child growing up in Southern Virginia.
“I had no idea how lucky I was to grow up poor in the middle of nowhere,” says Brock. “I wanted to do all the stuff I saw on TV and didn’t want to work in the Goddamn garden. Then it was all I wanted to do, all I gave a shit about.” Read more
While the nation’s underpaid fast food workers have been making themselves and their demands very visible in recent years, a group of cooks and food servers in one of San Francisco’s most prominent Chinese restaurants have also been quietly charting a course to a better work environment.
Today, a group of employees at Yank Sing joins the Chinese Progressive Association (CPA) and several Bay Area legal groups to announce a historic $4 million dollar settlement and workplace agreement with the restaurant’s owners. Yes, you read that right: $4 million. According to the State Labor Commissioner’s office, this is the largest monetary wage settlement they have helped secure from a restaurant of this size.
In the quest to shave off distance from field to plate, today’s chefs and restaurants have devised a range of creative solutions–from growing tomatoes on their own rooftops to sourcing fruit from their customers’ backyards.
The Perennial, a soon-to-open San Francisco eatery, plans to take the business of local sourcing several steps further. Many of the greens and herbs the restaurant serves will be grown in a closed-loop aquaponic system based across the Bay in Oakland. And when chef Chris Kiyuna wants to serve say, some sorrel or sprigs of purple basil, he’ll be able to harvest them from the “living pantry”–an area of the restaurant where the greens will float until just moments before they’re served. Read more
Oakland, California is a city in flux. The rental market in San Francisco has finally gone “totally bonkers,” and this once-working-class city across the bay is filling up with young families, artists, tech refugees, and just about everyone else who wants to stay in an urban area, but can no longer afford the city across the bay. And while some praise Oakland’s diversity and “livability,” many are concerned by signs of spill-over gentrification. Read more
Ben McLean is oddly optimistic for someone fighting, daily, to save his company. The Florida farmer and vice president of Uncle Matt’s Organic says he has seen the fruit on around a third of his citrus trees turn green, hard, and inedible. Read more
Update: The 6-state lawsuit mentioned in this piece has since been thrown out by a U.S. District judge.
Ed Olivera is making a sizable investment in his San Jose, California-based egg operation this year. And just in time. He and other egg producers in the state now have less than four months to meet new, more humane standards for laying hens set to go into effect on January 1, 2015.
Olivera is “taking out partitions,” between the battery cages many of his laying hens live in, making the remaining cages larger. He’s also putting in a brand new building filled with an “enriched colony system,” or enriched cages, which will house 200,000 hens. The standard battery cage is only 67 square inches (see the photo to the right), and has a footprint smaller than a letter-sized piece of paper, but the new cages hold more birds and allow around twice as much space (116 square inches) per bird. Now the legal standard for all laying hens in Europe, enriched cages are still a new concept in the U.S. (See an example from the EU below.) Read more
In recent years, there has been a local meat renaissance going on in Wisconsin. At the center of the movement was a business called Black Earth Meats. The operation, owned by Bartlett Durand, or the Zen Butcher, included a retail space, a buyers club and a community-supported agriculture (CSA) subscription service, as well as a U.S. Department of Agriculture-inspected slaughterhouse. Read more