The fundamental problem with genetically engineered food crops in US soil today: rather than reduce pesticide inputs GMOs are causing them to skyrocket in amount and toxicity.
Read more: Op Ed: The Problem With GMOs
The problem is this: seeds need a place to grow; not just a place to grow but also a place that matches the seed. Not a new place, but the pre-existing ecosystem where the seed was produced, or something that closely mimics the original ecology. The challenge then is to rediscover and restore as much of the local resiliency expressed in the natural ecosystems we have left and to replant the seed accordingly. The quality of the soil and water is as important as the seed; that is to say, without it (like we humans), the seed will die.
Read more: Seed is Life. Soil is Life. Water is Life.
Vermont organic growers on food and farming and building natural webs of biological communities. Growing and eating organic is better for the farmer, better for the animals, better for the environment, better for your health.
Read more: Why Organic Matters
How do we really know what to eat? Perhaps it’s environmental. Sure enough! If nothing but markets decide now – and they seem to be careening out of control – and history doesn’t count, everybody can be like everybody else and have any kind of food. Then maybe it isn’t so much a matter of knowing what to eat as it is regaining a sense of who we are. Perhaps the first step is to reconnect our food to place, good places – not industrial wastelands.
Read more: An ‘Ecological Diet?’
We in the independent small farm sector probably need to keep an eye on new threats to organic farming. It seems there is no end of manipulation by industry to control markets and government continues to be driven by special interests.
Read more: Threats to Organic Farming
Wes Jackson, from The Land Institute, talks about moving agriculture from an extractive industry to a sustainable industry.
Read more: Wes Jackson at Our Land Symposium April 2014