Healthy soil and sustainable growing

[Simply Cooking Nonna <simplycookingnonna@gmail.com>]

As an "all natural" grower and farmers market vendor, I wish I could
support increased "organic" awareness and popularity BUT I've seen far
too much that worries me. Especially here in the states money controls
things. As long as you have big money pushing their agenda of GMO's
and profits you really can't trust any "labels".
Why isn't there any testing done in order to ensure safety or cross
contamination?I've been in markets where the other vendors will tell
customers what they want to hear. Being able to put an "organic"
moniker thereby increases your profits.
In one breath I heard one vendor repeatedly telling customers that
their produce was grown without chemicals and yet complaining how her
husband was spraying Roundup on his hay! For me the only answer is
keep it local. Grow it yourself. Know your vendors and know where
they're growing. Look for heirlooms and see if the food "feels right".
I recently read a piece on "organic" cranberry production where a very
small minority of farmers are growing in an area completely surrounded
by pesticide and chemical laden growers. How can that be "organic"? I
think it's one of the many "don't ask-don't tell" food production
"standards".If everyone else is growing GMO's how can you ensure your
own standards because of pollen and cross contamination? That's why I
choose to know where I grow and know who's growing around me (which is
nobody for miles)!

nonna

On 1/3/11, Tradingpost <tradingpost@lobo.net> wrote:
>
>    "We actually have enough scientific evidence to know that modern organic
> farming is our best shot at long-term survival for all, so now it's time to
> unite and focus on what is most important."
>
> Organic Food: Cutting Through The Confusion
> http://www.huffingtonpost.com/2010/11/06/cutting-through-the-organ_n_779392.html