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In chart and on chart spread:1. Box Quote.
In 2008, the U.N. Conference on Trade and Development and the U.N. Environment Program issued a paper (www.unep-unctad.org/cbtf/publications/UNCTAD_DITC_TED_2007_15.pdf) called "Organic Agriculture and Food Security in Africa." It concludes: “Organic agriculture can increase agricultural productivity and can raise incomes with low-cost, locally available and appropriate technologies, without causing environmental damage. Furthermore, evidence shows that organic agriculture can build up natural resources, strengthen communities and improve human capacity, thus improving food security by addressing many different causal factors simultaneously ... Organic and near-organic agricultural methods and technologies are ideally suited for many poor, marginalized smallholder farmers in Africa, as they require minimal or no external inputs, use locally and naturally available materials to produce high-quality products, and encourage a whole systemic approach to farming that is more diverse and resistant to stress.2. CO2 graphic courtesy of NewFarm.org.
Data and further information in “Organic Farming Combats Global Warming—Big Time” http://www.rodaleinstitute.org/ob_31
YES WE CAN . . . find delicious local foods in the dead of winter!
Join our host, Celebrity Blogger and Economic Developer Marty Vanags, for a 5-course sit-down dinner prepared by Chef Josh Huddleston using ingredients from Central Illinois farms, perfectly paired with wines selected by Celebrity Sommelier Chris Koos. Just $65 per person, with proceeds benefiting the Edible Economy Project. Reserve your tickets TODAY by sending an email to email@example.com. Payment can be made at the door.
Winter Local Food & Wine Pairing
Feb. 24, Thurs, 7:00 - 9:30 p.m.
Vrooman Mansion (701 East Taylor Street, Bloomington).
The Vrooman Mansion is nearly sold-out, but click here and get your name in now.
Even if you neglected to preregister, you can still head to Springfield this Wednesday, Thursday, and/or Friday to learn more about growing and marketing your fruits, vegetables, and other farm products. Four pre-conference workshops (concurrent) will be offered Wednesday, January 5, which will include “Pumpkin Production and Pest Management,” “High Tunnels: Tomatoes and More,” “Good Ag Practices: Making a Farm Plan and Becoming GAP Certified,” and “Expanding Farmers Market Opportunities.” On Thursday and Friday, January 6-7, the conference will kick off with an opening session entitled "Is Your Operation Market Ready? Understanding the Expanding Market for Local Foods" by Julie Fox, of Ohio State University. The remainder of the conference will include breakout sessions on fruits, vegetables, herbs, irrigation, agritourism/marketing, organics, and business management. The agritourism/marketing track will feature sessions on merchandising, sales, and website promotion; tourism programs and signage information; getting media savvy; agritourism liability insurance; and culinary agritourism. Organic Production joins the conference again this year with two concurrent tracks focusing on the following areas: integrated organic vegetable production systems, grain and livestock systems, fruit production, and cultural practices.
Agriculture is 6,000 years old. For 5,940 of those years, it was practiced organically. But 60 years—two generations—is still a long time in human terms. It is long enough for us, as a culture, to have lost entire skill sets. It is long enough for the barns that one held fertilizer-providing animals to collapse. It is long enough for a county’s entire fleet of hay balers to rust out, for local canneries to close up shop, and for knowledge about the weed-controlling abilities of sheep to slip away. It is long enough that the very idea of using chemicals linked to cancer to grow fruits and vegetables that we eat to prevent cancer no longer seems as bizarre as it might have to our ancestors. Rachel Carson, who wrote near the beginning of that 60-year expanse, once remarked how strange it was to live in an age where carcinogens were a basic element in our system of food production. It is still a strange notion. Our predicament, however, is hardly insoluble. In fact partial answers and outright solutions exist all around us…