Organic Science Friday

Karen Adler's picture

Growing Organic Beans, Counting Organic Beans

Karen Adler | Nov. 9th - 4:00pm

This is part 2 of the 3-part series "From the Ground Up: What Does It Mean to be Certified Organic?"

Many people don’t know that part of the organic certification process is keeping good records of farming activities. I’ve spoken with farmers who resist this, saying things like, I’m a farmer, not a bookkeeper. Some even see it as a stumbling block to pursuing certification. 

Karen Adler's picture

From the Ground Up: What Does It Mean to be Certified Organic?

Karen Adler | Oct. 24th - 12:00pm

This is the first of a three part series. 

The Spirit of Organic

At the heart of organic certification is what many farmers, researchers, and advocates call the “spirit of organic.”  This spirit is described by the USDA National Organic Program, which defines organic agriculture as a production  system that is managed to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
 
So, what does it mean to be certified organic? At its essence, it means that when farmers and ranchers grow food and fiber products in accordance with the organic rules and principles, they become stewards of our soil, our water, and the very lives of the myriad plant and animal species on our planet. 

Jane Sooby's picture

Surviving the Drought with Organic Practices

Jane Sooby | Aug. 31st - 3:00pm

Despite the drought that has been withering his neighbors' fields, organic farmer Klaas Martens, is anticipating a year of good crop yields and way above average crop income.

The reason?

Klaas isn't locked into the typical corn/soybean rotations that his neighbors are. The diversity of crops that he grows allows him to be more flexible in dealing with what the weather hands him. Because spring came early and hot this year, Klaas was able to harvest spring grains early and then plant a second crop into his fields. He chose drought and heat-tolerant forage crops like buckwheat, sorghum, and forage soybeans as his “double crops,” all of which are doing well. An added benefit is that the forages will be in great demand because the drought has reduced availability of feed grains and pasture.

Jane Sooby's picture

When 100% Organic Beer Means Organic

Jane Sooby | Aug. 17th - 12:00am

It seems a no-brainer: organic beer is made with organic hops, right? 

Not necessarily. In 2007, conventional beer makers who wanted to jump on the organic bandwagon persuaded the USDA that there wasn’t enough organic hop production to meet supply.  They were granted an exemption from using organic hops.

Jane Sooby's picture

Five Years Later, Scientist Still Thinks Organic Can Feed the World

Jane Sooby | Jul. 27th - 12:00am

Controversy arose in 2007 around an article published by a group of graduate students and their professors at the University of Michigan, asserting that “it is time to put to rest the debate about whether or not organic agriculture can make a substantial contribution to the food supply. It can, both globally and locally.”

The argument came up again recently with publication of a paper in Nature that presented an overall yield difference between organic and conventional agriculture of 25%.

Jane Sooby's picture

Got Science?

Jane Sooby | Jul. 20th - 12:00am

photo of research farmThe Union of Concerned Scientists is using this catchy spoof to attract people’s attention to the challenges of global climate change. At the Organic Farming Research Foundation, we “got science” and use it every day when we’re talking about organic farming.

This blog will be dedicated to scientific and educational issues related to the theory and practice of organic farming. Some of the issues we’ll discuss include can organic agriculture feed the world? Is organic food more nutritious than non-organic? How does organic farming rate when it comes to global climate change? What about its impacts on water quality? Are there any food safety issues associated with consuming organic?

Jane Sooby's picture

Majoring in Organic

Jane Sooby | Jun. 15th - 12:00am

I spoke to a class at University of Florida and, during introductions, student after student told me their name and their major: “organic crop production.”

Though this was a course in advanced organic production, I hadn’t prepared for the emotional impact of hearing students identify as organic majors. Do these young people realize that their academic major represents long-fought legitimization of organic agriculture as a valid realm of study?

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