Ann Arbor News posted a nice piece on the problems with USDA Organic standards, (or their lack their of standards) along with the buzz word “free range” used on eggs and red meat.
The article goes on to talk to local food growers and seller explaining why many small companies and grows refuse or don’t waste the time to get certified USDA Organic. Also explains in layman’s terms why buying local really trumps buying imported foods even when they are embellished with “Free Range” & “Organic” because the real key is in sustainability.
Where’s this food from? by Natalie Burg
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Danielle Says:
July 2nd, 2007 at 10:33 amVisit Danielle
Good to see you are posting again… Hope you and A ar doing well. Danielle