Chelsea Green Publishing

Chelsea Green Blog

Even BusinessWeek knows that organic food is in trouble

I don’t mean to knock BW, but I don’t normally think of it as a journal of the Green Frontier. Still, credit where credit is due — this is their cover story on the death of a good idea. You got your letter of the law, you got your spirit of the law, and then you’ve got your global-corporate-market-capitalist wink-and-nod of the law.
OCTOBER 16, 2006 COVER STORY The Organic Myth Pastoral ideals are getting trampled as organic food goes mass market By Diane Brady Next time you’re in the supermarket, stop and take a look at Stonyfield Farm yogurt. With its contented cow and green fields, the yellow container evokes a bucolic existence, telegraphing what we’ve come to expect from organic food: pure, pesticide-free, locally produced ingredients grown on a small family farm. So it may come as a surprise that Stonyfield’s organic farm is long gone. Its main facility is a state-of-the-art industrial plant just off the airport strip in Londonderry, N.H., where it handles milk from other farms. And consider this: Sometime soon a portion of the milk used to make that organic yogurt may be taken from a chemical-free cow in New Zealand, powdered, and then shipped to the U.S. True, Stonyfield still cleaves to its organic heritage. For Chairman and CEO Gary Hirshberg, though, shipping milk powder 9,000 miles across the planet is the price you pay to conquer the supermarket dairy aisle. “It would be great to get all of our food within a 10-mile radius of our house,” he says. “But once you’re in organic, you have to source globally.” Hirshberg’s dilemma is that of the entire organic food business. Just as mainstream consumers are growing hungry for untainted food that also nourishes their social conscience, it is getting harder and harder to find organic ingredients. There simply aren’t enough organic cows in the U.S., never mind the organic grain to feed them, to go around. Nor are there sufficient organic strawberries, sugar, or apple pulp — some of the other ingredients that go into the world’s best-selling organic yogurt. [cont’d]


Recipe: How to Make the Perfect Pancake

When most people think pancakes, they think breakfast. But for Amy Halloran, breakfast is only the start. Halloran, author of The New Bread Basket, is a self-described pancake connoisseur. From a young age, she was entranced by the magic of bubbly batter rising to fluffy cakes on the griddle. Over time, her love of pancakes […] Read More..

5 Common Invasive Species and How to Manage Them

Last week, we asked authors Tao Orion and Katrina Blair to share alternative approaches to managing five different plant species commonly held to be “invasive.” St. John’s Wort, Garlic Mustard, Thistle, Oxeye Daisy, and Kudzu are often dismissed as annoyances at best and the target of aggressive eradication with harmful chemicals at worst. Orion and […] Read More..

Uncovering the Many Uses for Abundant Kudzu

As Invasive Species Week comes to a close, Tao Orion, author of Beyond the War on Invasive Species, and Katrina Blair, author of The Wild Wisdom of Weeds,  share alternative approaches to understanding and managing Kudzu. Take a look through our final profile and check out any you might have missed along the way: Oxeye […] Read More..

Oxeye Daisy: A Plant for the Pollinators

As Invasive Species Week continues, Tao Orion, author of Beyond the War on Invasive Species, and Katrina Blair, author of The Wild Wisdom of Weeds, are sharing alternative approaches to managing and using plants considered to be “invasive.” Take a look through today’s profile on Oxeye Daisy and check out tips for working with Garlic […] Read More..

How to Manage Invasive Thistle and Improve Your Soil

As Invasive Species Week continues, Tao Orion, author of Beyond the War on Invasive Species, and Katrina Blair, author of The Wild Wisdom of Weeds, are sharing alternative approaches to managing and using plants considered to be “invasive.” Take a look through today’s profile on two variations of Thistle and check out tips for working […] Read More..