Mr. Seed is the new, brash face of organic farming.

Mr. Seed, created by The Butler Bros., is the star of a new video for Seed Matters. The initiative was founded by the Clif Bar Family Foundation with three main goals: conserving crop diversity, promoting farmers’ roles and rights as seed innovators, and reinvigorating public seed research and education.

The loud-mouthed character, who was introduced to the world last month, seems to be attempting to create mass appeal for the organic movement by slinging insults at the Big Six chemical companies that make pesticides and herbicides in the U.S. (and that also control 63 percent of the seed market), citing presence of these chemicals, nutrient decline in chemical-resistant crops, and unsustainable agricultural methods as just some of the many issues plaguing our food system today.

The video also directs viewers to a letter to the U.S. Department of Justice, U.S. Department of Agriculture, and presidential candidates, asking them to block mergers of big agrochemical companies and to increase crop diversification. The video relies mostly on name-calling and quite a bit of mature humor to get its point across, which, while an interesting tactic, also risks alienating certain people.

It’s no surprised that the CEO of the U.S. Farmers and Ranchers Alliance, Randy Krotz, wasn’t a fan. “I encourage each and every one of you reading this to Be Offended. Be Disgusted. Be Angry,” he said. “And even Be Hurt and to react loud and clear. Our livelihoods are being criticized and it is time to respond.”

A recent Forbes article also fought back, attempting to poke holes in the argument upon which the video is based: the journalist claimed that the organic industry also uses herbicides (and neglects to mention that organic herbicides aren’t nearly as dangerous as glyphosate, which the video dubs PoundUp and associates with illicit drugs) and alluded to the notion that all genetic modification, including generations of cross-pollination carried out by farmers, is on-par with the mass production of GMOs plaguing our agricultural system of late.

They’re all arguments we’ve heard before, but do naysayers have a point when it comes to this video? Is it too brash to be helpful?

Not according to Civil Eats, which calls the video “edgy” and claims that it does a good job of directing consumers towards the issues at hand, including but not limited to the possibility of agro mergers and the subsequent increase of seed prices due to the further concentration of the industry.

Moreover, Mr. Seed lends a voice to the movement, something that Adam Butler, founder and strategic chief of The Butler Bros., thinks that it needed. “Organic seed needed a voice that couldn’t be ignored so its advantages could be shared broadly,” he says. “Mr. Seed was born to be that voice, and now it is thanks to an ambitious script (and) a brave client.”

Less than one month after the video’s release, the Seed Matters page boasts more than 12,000 likes, and the YouTube video has more than 43,000 views. He’s a slow-growing character but certainly a popular one; Mr. Seed may, in fact, be the voice that organic seed needed.

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Image care of Seed Matters

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Organic farming commands more money. And in a time when farmers are suffering as a result of global climate change and unpredictable profits, it’s a welcomed addition to the farming industry.

Today, a growing number of consumers are looking for the organic label to ensure that foods are free of synthetic pesticides and GMOs and they’re willing to pay extra for foods that meet this need.

In all, 2 million of the world’s 1.5 billion farmers farm organically, with nearly 80 percent of it based in developing countries. This may seem like a small margin but the organic industry has shown enormous growth in the past 15 years.

Today, 164 countries have certified organic farms totaling $63.9 billion worth of crops versus 86 countries producing $15.2 billion worth of crops in 2000. While it’s still a small margin, agricultural analysts call it significant, with growth focused in developing nations.

“[There are] probably 500 million small family farms worldwide; most of those are traditional farmers who farm primarily through organic principles,” says Andre Leu, president of IFOAM, reported on Christian Science Monitor.

Each year, 200,000 organic farmers become certified. It’s appealing because it adds value to crops just as farm incomes have dropped significantly.

“Basically, organic farming anywhere in the world – if you are certified – is the one label that is most clearly defined,” Joel Gruver, a soil science professor at Western Illinois University in Macomb told the Christian Science Monitor. “Each nation has its own rules in how they define organic, but the general set of rules is very much the same,” he says.

Consumers are willing to pay extra for organic foods because they meet so many needs for health purposes and for environmental purposes.

“[T]here is more demand than supply,” says Anna Lappé, author of “Diet for a Hot Planet.” Ms. Lappé also points out that less than 1 percent of agricultural research funding now goes toward refining proven chemical-free farming methods, according to Christian Science Monitor.

Countries like Denmark and Sweden have set goals for the amount of land that will be set aside for organic farming in an effort to reduce the amount of pesticides polluting ground water and soil. Other countries are also more wary of GMOs, though that’s not the case in the U.S. Protecting soil through the use of organic methods safeguards farmland and allows it to remain productive for years to come.

Related on EcoSalon

Is Organic Food Better?

Antibiotic Resistance and the Meat Industry

Zero-Waste Farming of the Future

Image of an organic farm from Shuttershock

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A lack of lush, rolling hills doesn’t mean organic farming is out of the question.

More humans are moving to cities than ever before in history. This trend is only expected to continue, with 70 percent of the world  population expected to live in cities by 2050. This will require drastic changes in how we develop our urban areas, and how infrastructure is planned.

According to some experts and forward-thinking designers, cities of tomorrow will see a resurgence of farms: not the vast tracks of crop land we currently associate with the word, but sophisticated urban farms that use closed-loop technology to make organic farming vertical instead of horizontal.

FarmedHere is a Chicagoland-based vertical farm that many consider to be the nation’s largest. Housed in a 90,000 square foot post-industrial building in Bedford Park, IL, the urban farming company grows fresh, vibrant produce that’s free from the bugs, diseases, pesticides, and weather-based challenges that plague outdoor farms.

The facility uses a combination of aquaponic and aeroponic growing technologies–often stacked on top of each other–to grow USDA certified organic greens. “Aquaponics is the combination of aquaculture (raising fish) and hydroponics (raising plants with nutrient rich water) in the same water system,” explains the FarmedHere website. “Aeroponic growing systems are an innovative way to hydroponically grow plants by keeping their roots in a nutrient rich mist. The aeroponic mist most efficiently supplies roots with all needed nutrients, required hydration, and adequate amount of oxygen.” This system ultimately allows the organic farming operation to recycle 97 percent of its water.

FarmedHere’s harvest goes directly from the warehouse farm to local restaurants and grocery stores. Instead of traveling more than 1,ooo miles from farm to table, the herbs and greens grown at FarmedHere typically travel less than 20.

And that’s not the only thing to love about this abundant organic farming operation secluded in a nondescript warehouse: FarmedHere recently became a zero organic waste facility by converting all of its organic waste into compost. The compost is then used in landscaping, horticulture and agriculture at other urban farms across Chicago.

Related on Ecosalon:

Foodie Underground: Should We Care About Organic?

The Stories (And Money) Behind 10 Of Your Favorite Organic Brands

Image: FarmedHere

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Atkins dieters don’t know what they’re missing with carbs that are healthy for you and the planet…

If you’re feeling guilty about all the carbs in that giant plate of spaghetti you inhaled at lunch, give yourself a break—pigging out on grains may not be wonderful for your waistline, but it’s a lot better for the environment than gorging on just about any other type of food. That’s right, grains are the most energy-efficient fare around, according to Scientific American. In fact, grain production uses less than half the energy of the next-best choices, fruits and vegetables. Meat, poultry, fish and eggs are the worst energy offenders, so eat those conservatively.

Even though grains are inherently green, choosing the right ones can do even more to help save the planet. Look for these next time you hit the supermarket:

Whole grains – There’s a good reason every major bakery is hawking whole-wheat bread these days; whole grains are far superior to refined ones nutritionally. And the whole versions are better for the environment, too. Manufacturers remove the bran and germ from refined grains, and then often bleach the endosperm to make white flour. This process requires machinery that uses energy. Often, the grains are enriched with vitamins to replace some of the lost nutrients, using even more resources. The grains may need to be transported to and from the milling factory, which involves fuel for transportation. Don’t fall for breads “made with” whole grains—you want 100 percent whole. Even with whole grains, look for the least-processed options; the fewer the ingredients, the better it probably is for the environment.

Locally-grown grains – The greenest grains are the ones grown near you, regardless of variety. For many North Americans, this means wheat, but some regions like British Columbia produce spelt, Kamut, oats and other grains. In some cities, like New York, local farmers are rediscovering grains and selling fresh flour through delivery programs or farmers markets. Check your local listings for grain farmers, and use locally-grown flour for pancakes, breads and muffins. Patronize farmers who use pesticide-free growing practices.

Organic grains – If you can’t go local, go organic (like you didn’t know that already). Traditionally-grown grains are treated with nasty pesticides that seep into our water and soil, and may eventually make their way to your plate. When buying national brands, look for the USDA organic label. These products are grown without any synthetic substances, are not genetically engineered, and aren’t produced using icky things like radiation and sewage sludge (yes, they use those for conventional farming). When you buy locally, however, don’t necessarily rule out growers that aren’t USDA certified—it’s often harder for small farmers to gain certification. Inquire about growing practices and use your common sense.

Healthiest choices  – For your body’s sake, pick the grains that are as good for you as they are for the planet. For the most digestion-friendly fiber, go for wheat, barley, rye and triticale. For metabolism-supporting manganese, teff is your best bet. Quinoa is an excellent source of folic acid, which can help prevent birth defects. If you’re ignoring the advice in this article and eating conventionally-grown grains, you may want to avoid wheat; the FDA detected pesticide residue in about 42 percent of wheat samples.

image: Yaisog Bonegnasher

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Start asking people what they know rather than what they do.

One of my best friends earns an hourly wage working on an organic farm in Central California. She loves her job, the dirt that lingers under her fingernails at the end of every day, and the fact that she gets to supplement her bare essentials income with a steady consumption of freshly-picked vegetables.

I have another friend that works for a London investment bank. She’s clever, hard-working, never struggles to pay her rent and graciously offers to buy rounds of drinks far more than she needs to. While she doesn’t like talking about finance outside of work, when pressed, she’ll tell you that her job is “interesting, but not what I thought I’d be doing.”

When people ask my farmer friend that inevitable question—”what do you do?”—she frequently finds herself explaining that her job requires more than “mere manual labor.” Those same people frequently feel the need to assure her that it’s a good thing she got a degree in psychology, “you know, just in case.”

For my banker friend, it’s rare that her answer to “what do you do?” requires further explanation or justification beyond the financial institution she works for, or the impressive masters program she completed. Unsurprisingly, people don’t feel the need to ask her if she has a contingency plan for her future.

While asking someone what they do for a living isn’t always a subtle attempt to classify their educational, financial, or societal stature, in our achievement-oriented culture, it very often feels that way. Even when asked with the most earnest of intentions, the question gives the respondent a very limiting framework with which to answer. What’s worse is that in shaky economic times, when artists, designers, activists, musicians, writers and actors often pay the rent by becoming waiters, bartenders, nannies, and PA’s, it can be altogether misleading.

The extent to which society relies on this question leads many college graduates, laid-off workers, and career builders I know to vehemently-dread it altogether. The question seems to carry with it the need for those not fully employed to justify their place in life, to make it sound like they’re doing more than working a part-time job, or to at least lay out a vague five year plan.

I often wonder what might happen if we stripped away this formulaic getting to know you question and replaced it with something else.

Questions like: What do you know to be true? What’s your dream job? What gets you out of bed in the morning? Where are you going?

These questions may not help us ascertain which box—fully employed, student, intern, job seeker, drifter etc—to assign someone to upon meeting them, but when answered thoughtfully, they can be much more effective in helping us get a sense of the person in front of us.

Often, the most interesting people doing the most interesting things don’t have a job description at all. They simply don’t tick any of the culturally sanctioned boxes that we’ve grown accustomed to filling. And that’s okay. We are more than what we do, and for that reason, we should start giving people a chance to talk about something other than how they pay the rent.

When I ask my favorite alternative question—what’s your dream job?—I love seeing the look of relief that registers on a person’s face when they realize they get to talk about something that they actually care about. Even if they never get there, a thoughtful and honest answer can serve as a proxy measure of what they’re passionate about today. The head chef at French Laundry, the creative director of Nike, an adolescent psychiatrist, digital media strategist, jewellery buyer for Nordstrom—these are not things that I would want to do, but it excites me that I know people who do. Equally telling is when someone doesn’t have an answer to this question at all; I sometimes hope that asking them might at least spur them to give it some thought.

So try it. Next time you meet someone, ask them not what they do, but what they know, what they’re trying to make happen, or who they’re planning on becoming. It may not be as informative, but it’s a hell of a lot more interesting.

Image: jjay69

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10 must-see California wineries spilling over with taste.

Getting your wine fix at the neighborhood market is convenient but never as uplifting as going directly to the source – in this case – scenic and sun drenched California wine estates from the Silverado Trail to Santa Maria with cultivated grape easily rivaling the best producers of Europe. Plus, most are converting to France’s age-old organic farming methods initiated long before green was synonymous with a global movement.

While many of the premium winemakers like Opus One, Araujo, Screaming Eagle and Rudd, apologize for not allowing visits to their coveted cellars and caves (some even have waiting lists for their wines), plenty of other impressive properties welcome tastings, tours and food pairings by appointment (a growing trend). It is well worth it to book a tasting and tour and explore what the hottest vintners are farming and bottling and building – most replacing old energy sucking digs for modern and sustainable architectural structures on their natural landscapes.

Here are ten wineries getting accolades for remarkable vines and vignettes alike.

Quixote Winery, Silverado Trail, Napa

It’s the one everyone is talking about – the colorfully quirky Quixote Winery designed by Friedensreich Hundertwasser (1928-2000). The Viennese artist, architect and environmentalist transformed the historic, organically-farmed Stag’s Leap estate with crooked lines and turrets using namesake Don Quixote as his muse. The destination boutique requiring tasting reservations devotes itself to wowing connoisseurs with small quantities of Petite Syrah and Cabernet sauvignon from its 28-acre ranch under the Quixote and Panza labels. As Sonoma real estate maven and Quixote enthusiast Inge Hutzel puts it, “It’s a very cool place with great, great reds.” Owners have heeded Hundertwasser’s waxing philosophical about the land: “You are a guest of nature; behave,” he said.

Tuesday-Sunday: Tour and Tastings by appointment ($25 per person) at 10:00-12:00-2:00-4:00: 707.944.2659

Ridge Vineyards, Lytton Springs, Healdsberg

The straw bale and solar eco-sustainable tasting room is just one of the inventive lures drawing red wine lovers to the Lytton Springs Tasting Room and Winery at Ridge Vineyards in Sonoma County – where you can ponder the 115-year-old vines and restorative surroundings while sampling some of the best grape around. From time-honored varietals to the aromatic and mouthwatering 2011 Estate Rose to the heritage Zinfandels gifting rich bramble fruit and velvet tannins, Ridge is perhaps the starting point and the end all for titillating the eye and palette without sensory overload.

Open seven days a week, 11am-4pm. Call ahead for estate tours, tastings for more than eight, or private tastings. 408.867.3233

Darioush Winery, Silverado Trail, Napa

You’ve arrived! And while this 22,000 square-foot Persepolis-land is the the antithesis to earthy Ridge, there’s a time for chilling and a time for intensity, in this case, a Turkish bath of 18′ freestanding columns with capital bulls lining the entrance, varied gardens and richly-covered travertine-stone surrounding the entire building. Darioush will blow you away with both the Persian inspired grounds and highly rated Bordeaux style estate wines rated 90+ including the 2011 Signature Cab on the top 100 list by Wine Spectator. The tasting room is open daily, 10:30 am-5 pm with tours by appointment. For a rare treat, you can also book a By Invitation Only 120-minute tasting offered daily at 11am for $150 per person in the private cellar for a sampling of signature and vintage and tantalizing small bites prepared by the private chef.

To book, call the concierge: 707.257.2345 ext.13

Swanson Winery, Oakville

The setting is whimsical nouveau chateau in the red Salon at Swanson, where up to eight guests at a time can gather round the table for $65 per person to sample the the “Cab lover’s Merlot” from Oakville; two distinct full and balanced Cabernet Sauvignon blends from the region, a classic French-inspired Chardonnay from Oakville and an heirloom California Angelica. The fun tastings at the delightfully decadent family winery are said to be curated for both the oenophile and those who want to be, offered three times daily they last one hour and may include scrumptious food pairings as well as bonbons made by Vosges Haut Chocolat of Chicago. Another less formal option is their Sip Shoppe, a so-called candy shop for grown ups with more gourmet Vosges chocolates, wines, gifts and sips for $20 a flight.

Salon hours; Wed-Monday, 11am,1:30 or 4pm; Sip Shoppe open Thursday-Monday, 11am-4pm. 707.754.4018

Quintessa, Silverado Trail, St. Helena

Look no further for a truly comprehensive wine country experience including ducking into underground caves, capturing sweeping views of the Rutherford Appellation and meandering through natural vineyard terrain, a visit to Quintessa culminates in a soothing sit-down tasting at a private table where three vintages are poured. A fee of $65 a person is well worth the investment at the winery being written up and talked about by global enthusiasts and locals in search for quality time with quality wine. “I believe we are stewards of the land,” shares Valeria Huneeus. Huneeus is a Ph.D., Chilean microbiologist, viticulturist and architect of the vineyard who has built the world-class wine estate success story with Agustin Huneeus, (who entered the wine biz in 1960 and founded Noble Vineyard, acquired Concannon, and was a partner of Franciscan Estates).

Visits are between 10am-4pm daily. 707.967.1601

Foxen Winery and Vineyard, Santa Maria

It has matured since appearing in celebrated wine flick Sideways, erecting a solar masterpiece next to its original “shack.” Remaining decidedly understated, Foxen Winery boasts two digs for sipping its remarkable drink: The new sun- powered winery and tasting room which opened in 2009 for Burgundian and Rhone-Style varietals and the historic shack for those Cal-Ital and Bordeaux-style selections. The 90+ point earning Syrah, pinot and chards make for a tasty stop at the winery located in the gorgeous countryside east of Santa Maria – a 25,000 square foot property which also houses a production building with outdoor covered crush pad, separate barrel rooms, and a lab.

Both Foxen tasting rooms are open from 11am-4pm daily. 808.937.4251

Consilience Wines, Los Olivos

Never stuffy but always cooking up new release parties, food and wine pairings and any other excuse to roll out the barrel, Consilience nurtures with the quintessential Santa Ynez Valley tasting room – where you can let your hair down and try its impressive array of intense and deep Rhone varietals -and lauded favorites such as Petite Sirah, Cabs, Zins and Zinfandel Port. It also puts out Tre Anelli wines inspired by traditions of Italy and Spain, classic Sangiovese and Barbera as well as varietals and a Tuscan blend called Centellinare. Before you leave, pick up a colorful wine tile portrait of Mambo, made by an artist to commemorate the birthday of the most beloved member of the wine team (and only one with four legs). That’s idiosyncratic Los Olivos for you.

Tasting room is open 11am-5pm daily. 805.691.1020

Robert Sinskey Vineyards, Napa Valley

The maker of highly rated organic grape offers several tasting experiences in a stunning setting, prompting Sunset magazine to name RSV the tasting room of the year and Wine Spectator to feature it as a must visit winery in Napa Valley. Strollers can pop in and taste at the bar for $25; and the more adventurous can book the Farm to Table tasting for $75 at 11am daily. It starts with a glass and a tidbit from the vineyard kitchen, then a stroll through the kitchen garden for a talk on the interplay of food and wine. The tour continues with a peek into the cellar and caves and a gathering at the farm table with pairings. If that doesn’t grab you, book the $75 Cave Raider Tour held daily at 1pm to learn the subtleties of winemaking, diving deep into the caves and ending at the Wine Library with a fight of wines and a board of creations from the kitchen alongside favorite local artisan cheeses and charcuterie.

For more information call 707.944.9090

Justin, Paso Robles

Top- notch dark fruity reds, a welcoming tasting room adorned with wrought iron, wood and limestone appointments, and an adjacent inn for the non-designated driver make Justin Winery a go-to destination in the beautiful hills of western Paso Robles. Tastings are offered daily here with reservations needed only for groups of eight or more. Scheduled tours revealing the passion infused in the facility, subterranean barrel caves and Isosceles Library 120 feet underground. If you visit on the weekends, peak into the Justin Wine Society Lounge at the entrance to the cave where Wine Society members and guests sample special releases and older vintages in an old world living room atmosphere with a fireplace. It also features one of Paso Robles top restaurants where Executive Chef Will Torres keeps pairings intriguing with savory turkey hash, lobster risotto, grass-fed burgers and kobe beef to name a few tantalizing choices.

Tastings 10am-4:40pm. Reservations. 805.238.6932 ext.3224

Anaba Wines Tasting Room, Sonoma

Classically Sonoma and named as one of the best 2011 boutique tasting rooms, Anaba pours its award-winning, limited production grape for a nominal fee (waived with purchase of wine) in a recently-renovated 100-year-old farmhouse. Locals coveting a farmhouse of their own love gathering here for the intimate and unpretentious ambiance which includes a blissful patio for savoring your own picnic overlooking the grounds in the Sonoma Carneros region. The exclusive selections are handcrafted from the West Rhone and Burgundian varieties grown at the vineyard and properties throughout Sonoma County. The Pinot Noirs and Chards are known for both artistic blends and rugged earthiness.

Tastings are daily 10:30am-5:15pm. 877.990.4188

Image: QuixoteWinery

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People buy organic foods for many reasons: their health, better taste, a desire to keep pesticides and herbicides out of our air, water and soil and a conviction that buying organic is one way to eat GMO-free.

One of the big problems with GMOs is that non-GMO crops can be contaminated through pollen drift. The fact that the organic field of soybeans used to make your organic soymilk could contain genetically modified material from a neighboring farm hasn’t been a possibility that most organic food producers have wanted to talk about or a question they have wanted to ask.

Independent organic and natural food producers, independent natural food stores and the largest natural/organic foods grocery store and natural/organic food distributor in the country have joined forces in the Non-GMO Project. Eden Foods, Nature’s Path, UNFI (a distributor of natural and organic foods), Straus Family Creamery, Whole Foods Market and many others have signed on. (Check out the complete list of enrolled products.)

The idea is simple, though the outcome will likely be complicated. Enrollees in the project agree to test any ingredients in their products that are grown in GMO form in America. Products that are verified as (nearly) GMO free by the process will be labeled with a GMO Verified seal. But because contamination is already so likely, the project wants to make sure consumers understand that this doesn’t mean the product is 100% GMO-free.

From the Non-GMO Project website:

“It is not a guarantee that the product is 100% GMO free. The reason for this is that our program is process-based, using a set of best practices to avoid contamination. We do require testing of all ingredients (everything being grown in GMO form in North America), but we don’t require testing of every single finished product. Instead, testing can be done at any one of a number of places in the production chain, for example right after harvest.Following the test, which must indicate that the ingredient is below 0.9% GMO (in alignment with laws in the European Union), we require rigorous traceability and segregation practices to be followed in order to ensure that the tested ingredients are what get used in the product. So in short,  what our seal means is that a product has been produced according to rigorous best practices for GMO avoidance, including testing of risk ingredients.”

The non-GMO project is radical.

With all of the recent bad press about organics, the organic establishment does not want to be looking for any GMO skeletons in any closets. Whatever they find could be very bad for business and very bad for the organic label. But that’s short-term thinking. The forward thinking companies that have signed onto the non-GMO project recognize that the credibility of the organic label is in question without further reassurance.

Getting the problem out in the open and being transparent about the process is not only the right thing to do, it’s a smart business decision, as well. Ignoring the problem in hopes that it won’t blow up is a poor way to do business.

Transparency was a huge part of organics in the beginning and some companies still uphold the value of transparency. As the Chicago Tribune points out, large conventional companies usually don’t want you to know that they own your favorite organic brands. That being the case, they certainly wouldn’t want you to know their products might be contaminated with GMOs.

It’s instructive to take a look at the list of food companies that have signed on to the non-GMO project. The few remaining independent organic and natural food companies that have refused to sell to large conventional conglomerates are there: Eden Foods, Nature’s Path, Turtle Island Foods and Straus Family Creamery are some of the participants with the most widely distributed products.

These companies are also some of the most principled in the business. Eden foods was the first company to stop using BPA-lined cans. Turtle Island won’t use any ingredient that is processed using hexane. None of these companies are owned by anyone other than their founders. Though I don’t buy a lot of packaged foods, when I do, these are the types of brands I’ll choose. When faced with a choice between Silk (owned by Dean Foods) and Eden, there is no contest. This handy visual chart will tell you who owns your favorite organic brands.

A number of retailers have endorsed the project – mostly small independents and co-ops. Whole Foods Market has signed on, which is hugely important in my opinion, and something they deserve praise for (they need it right now).

In related news, a U.S. District judge rejected the USDA’s decision to allow genetically modified sugar beets to enter the market. The decision was based largely on the risk of contamination to non-GMO crops due to cross-pollination. According to SFGate.com, the judge “cited studies that said winds can carry sugar beet pollen at least 2 1/2 miles, much farther than the voluntary buffer zones between beet crops recommended by Oregon agriculture officials.”

Want to buy non-GMO certified products? According to the New York Times, labels could start appearing on products this fall.

Image: jonboymitchell

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

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Mint. Rosemary. Thyme. Clove. They are all well-known spices used in the kitchen. But for organic farmers,  they are also becoming known as key weapons to help combat insect pests attracted to fruit and vegetables.

Studies by scientists in Canada have established the potential for these spices to be used as environmentally-friendly pesticides. Posing less risk to human and animal health, the “killer spices”, when mixed together and diluted with water, become natural insecticides that either kill insects outright or simple repel them.

Some spice-based commercial products exist already, used primarily to protect organic strawberries, spinach and tomato crops from aphids and mites, but they only make up a very small percentage of the insecticide market.

In the next few years, however, it is likely that there will be a growth in natural pesticide production as more and more people become concerned about the damaging effects of more conventional pesticides.

But before that happens, scientists will have to find a way to make them longer-lasting. Currently, these spice-based insecticides have a short life span and require more frequent applications.

These killer spices are also showing potential as eco-friendly repellants against such home invaders are mosquitos, flies and roaches.

Image: Kalle Svensson

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WWOOF! It might sound like a dog barking but it stands for “worldwide opportunities on organic farms”.

For travellers, the WWOOF organisation lets you travel the world and experience local culture on a budget. For hosts, the deal is you provide room and board in exchange for free labour.

You might be working on an organic mushroom farm in Brazil or a Buddhist community on the East Coast of Australia. This is not a jolly day out – you are expected to work hard. Yet many travellers find it very rewarding. For some, the allure is learning about organic gardening, while others are keen to experience local culture from within a family (or other household) environment and practise language skills.

But how do you get the most out of WWOOFING?

I asked my aunt Michele, who runs a permaculture design business called Edible Landscaping and has hosted WWOOFERs for the past five years to work in her permaculture garden and orchard near Cardiff in South Wales. Here are her tips.

For WWOOFERs:

She advises asking a lot of questions before you leave: how many hours you’re expected to work, how isolated the place is, whether you are expected to do housework. In general, she advocates that WWOOFERs should behave like a house guest and contribute a bit to running the house, even if it’s just to help clear up after dinner. Her number one piece of advice is to bring the right clothes – for South Wales that means waterproof outdoor gear like rain jackets and Wellington boots.

For Hosts:

She says it’s important to feed WWOOFERs well, particularly if they are doing hard, physical labour. She advises giving WWOOFERs a structure to work in – for her it’s five days on and two days off – giving them very clear instructions for what you want done and letting them know they can have breaks. Her best investment was buying a caravan for them to sleep in, rather than giving up her study with the sofa bed.

In five years, Michele says that the vast majority of WWOOFERs have been lovely. She finds the work they do in the garden very useful, while her children have had the opportunity to meet young people from all around the world and have benefited from the cultural exchange.

Image: kcbimal

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Not everyone has the space or budget for a large thermal wine cooler in their pad. Here’s a practical way to chill that organic vino and rescue the dying cork stopper industry at the same time.

The Cork Bark Wine Chiller from Bitters Co. is from and features unglazed terracotta wrapped with an outer layer of natural cork bark ($46). It cools your bottle by insulating it with these layers and lends some earthy style at the same time.

The way of life for Mediterranean cork harvesters has become threatened by the replacement of hand-harvested cork with cheaper, synthetic twist-off caps. So farmers in Portugal are brainstorming alternative uses for their product – like this wine cooler, as a way of salvaging cork production, which is organically farmed.

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