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Articles by Samuel Fromartz

Samuel Fromartz is author of the recently published Organic, Inc.: Natural Foods and How They Grew. See excerpts and background at his website.

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  • Helping U.S. farmers transition to organic

    Organic food has take criticism lately, because a portion is flowing from overseas. (All those food miles, all that lost support for American farmers.) Well, there's a reason that trend is underway: Not enough American farms are growing organic crops and fewer still are converting, so demand is exceeding supply. With the Farm Bill, attempts are underway to address that problem.

  • I’m lovin’ it

    I've got an interview over at Salon with Charles Clover, a British journalist who has been covering the oceans for 20 years and has a book out, End of the Line.

    Among his more startling revelations: that McDonald's fish sandwich is more sustainable than Nobu's menu (the restaurant for the stars), because it is sourced from an Alaskan fishery certified by the Marine Stewardship Council. McDonald's, though, does not advertise the MSC label because then it would have to pay a licensing fee.

  • Dairy farmers’ organic practices called into question

    Regulation might not be the best way to create greener markets, but the right sort of regulations enforced the right way can work.

    That's a lesson in the organic market, which witnessed a first this week: a mega-organic dairy with 10,000 cows (3,500 "organic"), which was clearly skirting regulations, was suspended by a certifier and no longer allowed to sell "organic" milk.

  • It’s safe, for now

    Organic coffee is safe, for now.

    In a victory for organic farmers in the developing world and organic coffee drinkers here, the USDA's National Organic Program has backed down and said that there will be no immediate change in the way these farmers are certified.