We continue to try and answer who are the farmers and local sellers we support through food coops and what does it mean if organic food becomes more easily within our budget? Please check out this week's articles that we feel are worth your time.
LOCAL BOUNTY MADE EASY
(4 minute read)
Restaurants sourcing local goods is hardly a new concept -- especially here in the Pacific Northwest, where the bounty is reach and the community mindful. Yet it's becoming an even easier goal for chefs to attain, thanks to the Puget Sound Food Hub (PSFH), a revolutionary, farmer-owned cooperative -- or a "digital farmers market"...
Corinne Whiting | OnTrak | Fall 2017
BY FETISHIZING FRESHNESS, WE’RE WASTING A LOT OF EDIBLE FOOD
(8 minute read)
On our farms, in our stores, and at our dining tables, aesthetics and efficiency are at war. Everybody loses.
TRACIE MCMILLAN | Pacific Standard | 27 August 2015
ORGANIC FARMING DOESN'T MEAN FAIRER LABOR
(6 minute read)
The first organic unionized farm in America, Swanton is among an increasing number of growers adopting a new label: Food Justice Certified.
Nick Romeo | National Geographic | 14 December 2016
WORKERS ON ORGANIC FARMS ARE TREATED AS POORLY AS THEIR CONVENTIONAL COUNTERPARTS
(9 minute read)
When Elena Ortiz found a job on an organic raspberry farm after working for nine years in conventionally farmed fields, she was glad for the change. The best part about her new job was that she no longer had to work just feet away from tractors spraying chemical herbicides and pesticides. An added bonus was the fruit itself — “prettier,” she said, and firmer, which made it easier to pick.
But when it came to how Ortiz was treated by her employers, little was different...
Jason Mark | Grist | 2 August 2006
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