Organic overveiw - is it worth it?

Today I had a couple people stopping by the farm to pick up some orders, so Im not in my "farm" clothes, however my dad was not there, I had to go check on the baby calves in the field, I jumped into my rubber boots - with my white capris and regular street clothing on!!!!! oh the life on the farm. One of the calves (the newest one) was moo-ing ALOT! Its mother is a new mother and I had to make sure she knew where her calf was and then supervise her a little to make sure she let it suck (nurse). It was so great to see the calves - about 9 of them now, running around kicking their heels up, its a great sign of health and vitality in the little guys, it definitely puts a smile on my dads face!!! 

Onto the topic of the day - organic and is it worth it to pay the money for it?? 

In short - yes

The long answer however is that it is only worth it to pay for organic labelling IF you know who the farmer is and how he/she farms. By law it is not actually ILLEGAL for anyone to claim to be organic, although many are certified with third parties such as the OCPP (in ontario). Anyone can make an 'organic' claim and the only thing stopping them would be someone complaining to the CFIA of a false claim. 

I have trouble digesting this information myself - because as an organic farm (certified by ocpp), Im not sure what the reason is for our certification, we would farm like this anyways, but it gives us third party agreement that we are farming like we say we farm, and that people can essentially count on us. So now Im essentially competing with Joe-blow out there who decides that "organic" is a great marketing term and decides to slap it on some box of who knows what!!

I would strongly urge you to sit down and evaluate what you are willing to put in your body! Be clear about what your standards of health are, and then find someone who can provide that for you at the price you want. Sadly its not the case these days that you can just trust that food from the grocery store is actually quality and good for you. 

This article below outlines some of the downfalls of the organic system in the states, and many of the points are relevant here - it doesnt hurt to be AWARE of whats going on, then at least you have the choice, as of now there is no choice. 

Enjoy the attached article - until next time, cheers to your VIBRANT life!!

http://www.thefoodpaper.com/features/organic_beef.html

Deconstructing Organic Beef
The Costs and Benefits of Raising Cattle Au Naturel
By Barbara Bowman

Organic beef has become increasingly popular over the past decade as health-conscious consumers realize it may be better for the body and better for the environment. But organic beef can cost nearly twice as much as conventional beef (refer to box below). With such high costs, is it really worth the price?

No-Hormones-Added, Antibiotic-Free, Natural-Organic Meat

Beef Prices Although prices may vary from market to market, here are some comparisons in price between organic and conventional beef, respectively. Boneless Chuck Roast: $5.99/lb. vs. $2.99/lb. Filet Mignon: $28.99/lb. vs. $14.99/lb.

In order to be a well-informed consumer, one should know what “organic” means in the first place. For meat to be labeled organic, beef providers must be certified by the United States Department of Agriculture (USDA) through independent certifying agencies. “Organic” means that the cattle were fed 100 percent organic feed, whether that be grasses or grains, that they are not given antibiotics or growth hormones, and that they are allowed significant access to the outdoors throughout their lives. Additionally, it also means that the cattle were never fed animal parts, sinceruminants are herbivores by nature . Only beef that meets these standards and is certified can carry the USDA’s organic seal.

Certified Organic Seal

So why do some products carry seals that say “natural” or “antibiotic-free”? While such statements may be accurate, they are not regulated by the USDA and are not synonymous with “organic.” Even something claiming to be “natural” is technically just about any beef that has been minimally processed. (Check out the “Meat Terminology” article from the Chefs Collaborative for a detailed clarification of such terms.)

Even with the “organic” label, there is no solid evidence that organic beef is healthier than conventional beef. Some, however, claim that beef from grass-fed cattle is higher in Omega-3 fatty acids and lower in saturated fats. Omega-3 fatty acids are considered to be heart-healthy and protect against physical and mental degenerative diseases.

Where to Get the Beef Dakota Beef Company (Howard, S.D.): Supplier to Williams-Sonoma, their contracted 100 percent organic beef producers are located around the Midwest, but their main processing plant is situated in Howard, S.D. All of their producers follow strict and precise guidelines to ensure the highest, most consistent quality of meat. The cattle are grass-fed until the last few weeks when grains are added to their diets for increased marbling and higher Omega-3 fatty acid levels in the meat. Dakota Beef has a strong belief that if the cattle are allowed to live in a calm environment with plenty of fresh air, water and food, healthy cows result. (www.dakotabeefcompany.com 888-701-BEEF)  Prather Ranch (Macdoel and Fall River Valley, Calif.): Situated on a 34,000-acre farm in the mountains in northeastern California, the cattle raised here are certified organic. In addition, the meat is dry-aged for two to three weeks for a fuller flavor. (www.pratherranch.com) Homestead Healthy Foods(Fredericksburg, Texas): Purveyor of certified organic beef and chicken. Antibiotics, pesticides, hormones and animal by-products are never used, and the animals are allowed to roam free. The result is flavorful and tender meat. (www.homesteadhealthyfoods.com, 830-997-2508) West Wind Farms (Deer Lodge, Tenn.): Located in rural Tennessee, West Wind Farms offers not only organic beef but also organic lamb, goat, chicken, turkey and a variety of other products such as honey and artisan cheeses. Ships nationwide. (www.grassorganic.com, 423-965-3334)

It isn’t just about the beef

While some people buy organic beef solely for personal health reasons, the ways in which cattle are raised for food also impact the environment. Organic farming encourages raising animals on a proper balance of land-to-cattle ratio so that the manure can actually be used by plants as fertilizer and doesn’t run off as pollution. Additionally, there is no use of pesticides or fertilizers on the land where the cattle roam, so those chemicals cannot harm the environment either. According to theOrganic Trade Association, the benefits of raising cattle organically include healthier water supplies and more humane treatment of animals.

Even with the onset of Mad Cow Disease and a 1997 FDA ban on cattle feed containing animal by-products from ruminants, there are still conventional beef producers who use animal by-products from chicken and fish as a protein source to promote the growth of their cattle. Likewise, conventional beef producers sometimes use other unnatural methods, such as using plastic pellets for roughage, using antibiotics and hormones for growth, and housing cattle in cramped, filthy warehouses with no access to the outdoors.

So, pay the price?

Although the price of organic beef is almost twice that of conventional beef, the bottom line is that buying organic helps out the smaller farmer and environment and also encourages the fair treatment of animals. One way to look at it is to not only consider the immediate effects of supporting such farms but the long term effects on health and environment. And economically, if the demand for organic products rises, there will eventually come a point where the supply matches the demand and the price will come to a comfortable and more affordable level. So, next time you stand in line at the meat counter to get your New York steak, don’t only think of the taste. Think of the effects of your choices, too.