Resources
In The News
October 16, 2019
by Rosemary Tayler Grasp the Nettle: Making Biodynamic Farming and Gardening Work by Peter Proctor with Gillian Cole
June 16, 2017
Book Review by Rosemary Tayler Published in 2007, the 155-page book, Sacred Stewardship: Regaining our spiritual
February 7, 2017
Book Review by Rosemary Tayler Have you ever taken the time to notice how the leaves on a plant change shape from
January 15, 2017
by Rosemary Tayler In my opinion, Jeremy Naydler has done a fantastic job compiling this well-organized, timeless

What does “organic” mean? 

Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. 

The USDA National Organic Program (NOP) defines organic as follows:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

**Note that Canadian organic standards follow the USDA model.

Here are a number of organic certification labels that you may recognize:

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