Saturday, 5 November 2005
From fast food to slow, from Walmart to Greenmarket, organic is a term that is causing confusion these days. Is the USDA's National Organic Program to blame? How does the USDA certified organic label differ from the intent of the organic pioneers?
A tasting of local foods was prepared by Mary Cleaver, The Cleaver Company.
JOAN GUSSOW, professor emeritus of nutrition education and author;
MICHEL NISCHAN, chef consultant and author;
SARAH TEDESCHI, Organic Valley;
TRAVIS FORGUES, Organic valley farmer;
MARY CLEAVER, The Cleaver Company;
URVASHI RANGAN, PH.D., Consumers Union's Eco-label project;
SARAH JOHNSTON, Northeast Organic Farming Association of New York;
TOM STRUMOLO, Greenmarket.
Materials
> Download Program (PDF)
Reference Links
> GRACE, Sustainable Table
> Eat Well Guide
> Consumers Union, Eco-Labels
> Greener Choices
> Northeast Organic Farmers Association-NY
> National Campaign for Sustainable Agriculture
> Organic Consumers Association
> The Green Guide
> Return to Top
> Return to Program Archives Index
