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As I get more acquainted with food systems, the more I get tangled in all the regulations and status symbols that come along with it...USDA this, certified that. And in the case of Certified Organic, it would seem like the end all be all. For many farmers it is another costly expense. For others, they don't want the government in their business and feel they are beyond organic in many cases. The question is..."If you are a farmer, is organic the only way to bring your food to market and have it be accepted?"

I recently wrote about this subject for my good friends over at Handpicked Nation. claiming that "knowing your farmer’s" methods can sometimes be the best ‘organic certification’ of all. Here is an excerpt from the article...

Nowadays, we need a logo, certification or stamp of approval to validate pretty much everything we buy. But why?  Certifications provide assurance that someone is representing the consumer, holding producers to a set of standards. We need representation because we have become disconnected or removed from pretty much every consumer good we buy. 150 years ago, most of what we needed came from within 25 miles. We knew our butcher, bookbinder, tailor, farmer, tool maker, etc. You didn’t need certifications because you knew who made what you were buying. You approved the producer yourself. Click here for the whole story...




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