Entries Tagged 'organic' ↓

http://www.kqed.org/epArchive/R707161000

The program looks into what the “organic” label means, why foods with the label cost more, and if “organic” foods really are more healthful.
Host: Michael Krasny
Guests:

Alyson Mitchell, associate professor and food chemist at UC Davis

Dr. Barbara Robinson, deputy administrator of the USDA, Transportation and Marketing Programs

Mark Squire, co-owner of Good Earth Natural Foods in Fairfax

Patricia Allen, director of the Center for Agro-Ecology and Sustainable Food Systems at UC Santa Cruz

Ronnie Cummins, national director of the Organic Consumers Association

Why Roots Matter More

For food evangelists — consumers who might shop at a co-op or who can explain terms like eco-gastronomy, food miles and the food shed — a local label is sometimes more important than an organic one. That group, which market researchers say make up about 10 to 15 percent of food shoppers, are most likely to spend time in the store pondering whether an organic pepper from Chile is better than one grown in a nonorganic field less than 250 miles away.

Consumers are going to the source for pastured beef, pork, poultry and eggs

Like a fast-growing number of American carnivores, the Hagans are opting out of the mega-feedlot meat system. They’re buying directly from a local rancher or farmer who raises meat animals the old-fashioned way, on grassy pastureland.

The New Yorker: PARADISE SOLD

What are you buying when you buy organic?