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How to start a YouTube channel + Organic food stash
We are Louis and Beth, two earthlings with a passion for living ethical and healthy lives. This is our first YouTube video and we aim to be posting many more. We will cover a wide range of...

By: Deliciously Ethical

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How to start a YouTube channel + Organic food stash - Video

Video Link: https://www.youtube.com/watch?v=dY2rjddUc7A

Live to 110 Podcast #89 The Benefits of Organic Food-based Vitamins with Robert Craven
Read the full transcript: http://www.liveto110.com/89-benefits-organic-food-based-vitamins-innate-response-ceo-robert-craven/ Robert Craven, CEO of FoodState nutrients. His company produces...

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Live to 110 Podcast #89 The Benefits of Organic Food-based Vitamins with Robert Craven - Video

Organic food advocates and business leaders gather for three days of workshops in Portland next month at the Organicology 2015 conference. Its the fourth biennial conference for organic farmers, activists, policy experts, educations, retailers and sustainability-oriented organizations.

Highlights include an organic farm and tasting tour the day before the Feb. 5 to 7 conference; an organic trade show; and keynote addresses from Matthew Dillon of Clif Bar and Seed Matters; LaDonna Redmond of the Campaign for Food Justice Now; and Arran and Arjan Stephens of Natures Path Organic. Workshops will focus on climate change; marketing organic foods, genetically modified organisms and other topics.

The conference is sponsored by Oregon Tilth, Organic Seed Alliance, Sustainable Food Trade Association and Organically Grown Co.

It takes place at the Hilton Portland Downtown.

Registration is requested by Jan. 16.

For conference details: http://www.organicology.org.

Steve Law can be reached at 503-546-5139 or This email address is being protected from spambots. You need JavaScript enabled to view it. .

Follow Sustainable Life on Facebook at http://www.facebook.com/portland.sustainable.life .

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Organicology conference returns to Portland

January 2, 2015 - Organic grain traders, buyers and processors are paying top dollar for corn, soybeans and many other grains and expect this trend to continue.

Depending on test weight and the shipping period, we expect to pay $12 to $14.50 per bushel for organic corn in 2015, says Rita Felder, Owner and CEO of Field Farms Marketing near Petrolia, Ontario.

Tom Manley, President of Homestead Organics near Cornwall, Ontario and Dan Bewersdorff, Organic Grain Program Director of Herbrucks of Saranac, Michigan will be offering similar prices. (Although Herbrucks is based in western Michigan they source from Ontario as well as Michigan, Illinois, Ohio and Indiana.)

Even with organic yields being lower than conventional, Tom estimates that for 100 acres of organic corn, farmers could increase their profit by $700 to $1360 per acre versus conventional.

And its not just corn. I need a lot more of everything, says Tom. Growing niche products such as hops, millet or hemp isnt necessary. There are very strong markets for soybeans, corn, wheat, barley and oats, he adds. All three buyers expect organic soybean prices to be in the range of $29 to $34 per bushel.

In my 17 years in organic, the prices have never been so high. Theyre 2 to 3 times that of conventional, says Tom. Its very lucrative, he adds.

Demand for organic grains is being driven by consumer demand for organic food in a wide variety of categories. As the largest organic egg producer in the United States with over 1 million chickens, Herbrucks sees this trend first hand. The demand for organic eggs is growing so then the demand for organic grain grows too, says Dan. What we can offer growers is a good, solid, established market, he adds.

With strong demand and prices two to three times that of conventional, why arent farmers lining up to convert?

Its a big step and requires people to change how they have been farming for the last two generations, say Dan.

Rita notes that, many conventional farmers have also taken on jobs off the farm. Their plates are already quite full without adding the learning curve of converting to organic.

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Demand and prices for organic grain remains strong in Ontario

Video Link: https://www.youtube.com/watch?v=yLsp2mcsfSU

Organic food in Florence, Italy no.1
Organic/bio food review in Florence, Italy. NO. 1.

By: Through the Gates

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Organic food in Florence, Italy no.1 - Video

Video Link: https://www.youtube.com/watch?v=i17-HM3yHYU

Discover Martin County, FL - Palm City- Shadowood Organic Food Garden
Palm City is just west of the ocean and Stuart, surrounded by lots of waterways yet near the Turnpike and I-95. Popular with families, Palm City offers sever...

By: Discover Martin County, FLA

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Discover Martin County, FL - Palm City- Shadowood Organic Food Garden - Video

Hyderabad, Jan 1:

With reports of pesticide residues found in organic food hitting the headlines last month, the pro-organic groups have asked farmers to move towards non-pesticide management and organic farming in the real sense.

Pro-organic groups want genuine growers of organic food to become whistleblowers against the unscrupulous players, while maintaining transparency. They also want consumers to know more about their food (both conventional and organic), including the source, and how the food is grown.

As the findings that emanated from Crop Care Federation of India (CCFI) showed a third of organic food sold in the national capital contained pesticide residues, the pro-organic groups termed the report a frivolous diversionary ploy to keep peoples attention away from real food safety concerns of citizens.

Organic Farming Association of India (OFAI) and Alliance for Sustainable and Holistic Agriculture (ASHA) have said that agri-chemicals such as fertilizers and pesticides were unsustainable inputs in agriculture.

It is ironical and unreasonable that conventional foods produced using hazardous substances like synthetic pesticides totally escape the onus of disclosure, while significantly safer organic produce is being portrayed as being more unsafe, they said in the joint statement.

There is an urgent need to ensure proper systems, checks and measures are in place to protect organic consumers from malpractices in the market that unethically cash in on their concern for safe food.

The groups wanted the government to provide easy and affordable access to labs for testing toxic chemical residues. Currently, accessing labs for such testing of marketed foods is both costly and cumbersome for consumers or organic farmers. This will have a positive effect on transparency relating to both, allowing greater informed choice to consumers, the statement said.

The groups asked the government to procure organic food for public distribution system and other schemes.

(This article was published on January 1, 2015)

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Pro-organic groups want proper systems to protect consumers

A new style of restaurant is opening in Hamilton on the corner of Second and Main streets called Flavorful Local Pizza. The Flavorful company is thinking big and dreaming big.

Augusto Gus Daza Obregon is a chef and the chairman of development for Flavorful, and he has a huge vision with lots of partners.

Its going to be awesome, said Obregon. I believe Montana will change the world.

Obregon is originally from South America. He moved to Florida, then he came to Montana and graduated from Columbia Falls High School. Twelve years ago, he graduated from the Institute of Culinary Arts in Fort Lauderdale.

Ive been cooking for a long time; Im the lucky guy that gets to go to all the Stock Farm houses and cook for those awesome people, said Obregon.

Ive really studied the importance of organic food and the importance of nutrition, and Im also a restaurant consultant, so Ive helped a lot of restaurants around the valley and around Missoula. I go in when they are failing and I help them succeed. Ive seen what works the most efficient way in all the restaurants and then I put it all together.

I started coming up with a more innovative way to create the food a faster way. So I can compete with McDonalds, Taco Bell, KFC and Pizza Hut and do it organically.

We plan to keep it 100 percent sustainable and local were helping the farmers with technology and advice to be able to produce food for us that is organically certified.

The floor plan for Flavorful Local Pizza is familiar. The customer will enter the restaurant, go to the counter and convey their desires to Flavorful chefs selecting from different types of dough (including a 100 percent gluten-free option that they are creating), a variety of healthy and flavorful sauces, pizza toppings organic locally grown meat and fresh vegetables and finally the creation is baked in a special oven with radiant heat at 1,000 degrees. The customer then selects what theyd like to drink; Flavorful is working out a contract with Jones Soda, an organic soda company.

By the time you get your soda, your pizza will be ready, said Obregon.

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Flavorful: New restaurant set to bring organic pizza to downtown Hamilton

Video Link: https://www.youtube.com/watch?v=elcsUQJl1rE

National Geographic Live! - The Community of Food
Washington, D.C., restaurant veterans swap fascinating tales from inside the restaurant industry and explore the rise of celebrity chefs, the push for local and organic food, and the role food...

By: National Geographic

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National Geographic Live! - The Community of Food - Video

Video Link: https://www.youtube.com/watch?v=mC3NknNPPuw

Vegetarium Aquaponic organic food growing system
Plantonics #39;s Flagship Technology.

By: My Brother Keeper!

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Vegetarium Aquaponic organic food growing system - Video