Danforth organic farmer wins sustainable ag award

Wilken grow corn, soybeans, wheat, oats, pumpkins, black beans, alfalfa, popcorn and seed corn on the 2,370 acres, with 1,900 acres certified organic, plus 370 in second-year transition to organic and 100 in the first year. The Wilkens have added nearly 1,000 acres since 2008. In some years, the corn may be popcorn, seed corn or food-grade corn, …

Bringing Local and Organic Herbs to the Medicine Cabinet

Medicinal herbs remain a relatively new arena for farmers in the U.S., but it’s one with great potential. Most of the herbs used here are imported medicinals from China and India, but according to a 2013 industry analysis, there is an increasing demand for traceability and transparency as well as Fairtrade and organic products. And organic and …

Healthy food vending machines: Falafel, free-range eggs, salad

There is a new movement in automated machines toward fresh, nutritious and gourmet meals and snacks, and it’s set to overhaul the way we think about vending machines. Far from the usual offerings of sugary, salty, carb-loaded, carbonated and occasionally stale food, these revamped machines dispense freshly made and nutritious fare, including …

Go Green Agriculture Pioneers Large-Scale Organic Hydroponics

Five years ago, with no farming experience, Pierre Sleiman founded Go Green Agriculture. Today, the Encinitas, California company is one of the largest organic hydroponic operations in the United States. Go Green Agriculture, last featured in Seedstock here, grows a variety of certified organic crops hydroponically in its five-acre greenhouse. …

Hudson Valley organic farm produces seeds largely by hand

The small business 70 miles north of New York City makes seeds the old fashioned way. They are largely plucked, winnowed and packed by hand. They sell only heirloom seeds or varieties naturally pollinated by the wind, insects or birds — about 400 choices like Red Russian Kale, Thai Basil and Flashy Butter Oak Lettuce. Essentially, the Hudson …

Agritourism connects consumers with food and nature

Six varieties of pizza come out of a piping-hot brick oven, are cut and served in a cardboard box. If they want them, customers bring plates, silverware, other food, beverages and a blanket or chair. Bartz arranges for bands and other entertainment, like a fall festival, and people can sit in a field and listen while children run around and play …