Why Organic

“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It’s not coincidence that we say bread is the staff of life.” – Lionel Poilane

Simply stated, Organic Farming is growing food without synthetic chemicals. Before agricultural inventors and business-types set about trying to make life a little easier around the farm, organic agriculture was pretty much the norm on the planet.

After WWII, America and the world began a fierce race to build stronger, go faster, fly higher and grow more. Tractors, pesticides, growth hormones, bioengineering – whatever was available was used in the service of this Master Competition, this vast revolution of agricultural industrialism.

But something was lurking in the shadows of the growth and prosperity, something that Rachel Carson aptly notes in her brilliant book, “Silent Spring”. An inspiring environmental activist, Carson aptly described the specific dangers that will occur if chemicals are introduced without proper forethought.

The death of whole species, the increase in plant and animal disease and finally, the irreversible damage to soil, water and air- as we all now know, much of this has come to pass. Much, also, has been done to counter the harm and the current environmental movement is both a political and personal mainstream reality.

With the support of families, farmers, food professionals, businesspeople and governments, organic and sustainable agriculture has emerged into the world's consciousness and has challenged the chemical-intensive farming. We've know for years that organic products grown in healthier soil contain higher levels of nutrients, and many taste better than their conventional counterparts.

Welcome to our world!