organic agriculture – Organic Farming Made Easy
My introduction to organic farming began two years ago. Times were that trying to say the least at the time. I was living in a small rural farmhouse trying to eek out a living as a handyman. But as the housing boom has faded, and the economy has collapsed, work is scarce. I got a book on organic farming, with the feeling that if I could grow my own food it would alleviate some of my economic worries. You see, it would use up some of my increasingly abundant free time, cut down on food expenses, and at the same time, allow me to eat more healthily. And perhaps maybe it would even restore some of my lost sense of pride. At this particular time doing anything would have been a positive thing.
I had been eating food grown by organic farming for some time, but I really didn’t know anything about it. Truth be told, I still know very little. You see, the type of organic farming that I was doing, growing small plots of my own stuff, was much different from the agriculture that goes on at the big organic farms scattered across the country.
They need to mass produce, or in this case, grow crops and huge scale by implementing incredibly expensive farm equipment with ways in which to control pests from destroying the crops. For me, I had very little space to meet all of my needs, and I had to really use my it’s in order to contain the damage done by those pesky little rodents without resorting to a natural substances which were the bane of organic farming.
The first thing I had to deal with were slugs. Did you realize that you could get rid of slugs using beer? And apparently somehow attracts them and then the very liquid itself ends up drowning them. Dumb little monkeys. Unless you already have tried your hand with organic farming you probably didn’t even know that slugs were such a problem. Really, the only way to get these guys is constant vigilance. You really do have to stay on them.
But far worse to organic farming and slugs are those rascally rabbits. You see, unlike my neighbors, I never have sprayed my lawn, so I have always had a family of cute little bunnies living in my yard. I used to really like it till I have learned and con men as they could be. But there are two things bunnies are known for, and the lesser known one is equally impressive. My God, those cute little guys are eating machines. And yes, they do like carrots as much as everyone says. They really made my first foray into organic farming and interesting ride.
Morgan Hamilton offers expert advice and great tips regarding all aspects concerning recreation. Get more information by visiting Organic Farming [http://www.leisureandrecreationinfo.com/leisure--recreation/recreation-information/organic-farming-made-easy.html]
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Cooking With Organic Ingredients
The phrase “organic farming” first appeared in Lord Northbourne’s book “Look to the Land,” published in 1940. But the truth is organic farming is the oldest form of agriculture. Prior to World War II, farming without the use of petroleum-based chemicals (synthetic fertilizers and pesticides) was the only option for farmers. Experimentation to develop peacetime uses for chemicals used for wartime applications found that many could be used as fertilizers and insecticides. And so began the practice of industrial farming.
Minnesota Chefs Are Going Back to the Land
Scientific studies have shown that chemicals used in industrial farming have negative impacts on the environment and human health. By the early 1970s many people began to farm their own produce to avoid the ill effects of these chemicals. Some began to sell their goods at local farmers’ markets and the organic farming movement was born.
Today, Minnesota chefs are following the trend and using more and more organic food products in their dishes. Restaurants that feature menus of partially or wholly organic menus are opening their doors everywhere. The strong consumer desire to eat more healthily has pushed the demand for organic ingredients in restaurants.
Minnesota Cooking is Better with Organics
With research showing that organic food is both tastier and more nutritious, it is no wonder that organic food production is increasing by double digit figures. Organic food sales are anticipated to increase an average of 18 percent each year from 2007 to 2010*.
There are several considerations to be aware of if you open an organic kitchen:
* Organic Certification – The USDA requires that to become “certified organic” a restaurant must serve at least 95% organic food
* Cost – Organic foods can cost 10 to 40% more than non-organics. This will result in higher pricing for your organic fair than your non-organic competitors.
* Marketing Your Restaurant – Many people falsely equate organic food with “health food.” It isn’t. If you market your restaurant properly, you have an excellent opportunity to attract more discerning diners who are looking for organic options.
* Sourcing – Sometimes finding steady sources of organic items can be difficult with seasonal availability being a key factor. Be
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prepared to have a flexible menu that can adapt to sudden changes in product sourcing.
If you are willing to run an organic kitchen as a Minnesota chef, you could be out in front of one of the hottest trends in the food service industry. This trend, however, shows very little sign of slowing down any time soon.
This article is presented by Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers Le Cordon Bleu culinary education classes and culinary training programs in Minneapolis, Minnesota. To learn more about the class offerings, please visit Chefs.edu/Minneapolis-St-Paul for more information.
The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul does not guarantee employment or salary.
From the Organic Trade Association – http://www.ota.com/organic/mt/business.html
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