Why Small Organic Farms Are Going Under A stated purpose of the Organic Foods Production Act of 1990 (OFPA) (7 CFR § 6501-6522) is to assure consumers that organically produced products meet a consistent and uniform standard. Currently, there are many issues plaguing the organic dairy industry that make this “consistent and uniform standard” impossible…. Read more »
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Shopping Guide to Avoiding Organic Foods with Carrageenan
Always read ingredient lists carefully. Carrageenan may be present in the final product but not listed on the ingredients label when it is used as a “processing aid,” for example in cream. We recommend contacting the company directly if you would like to confirm whether carrageenan is in the final product. Read more on processing aids here, and… Read more »
Shopping Guide to Avoiding Organic Foods with Carrageenan
Always read ingredient lists carefully. Carrageenan may be present in the final product but not listed on the ingredients label when it is used as a “processing aid,” for example in cream. We recommend contacting the company directly if you would like to confirm whether carrageenan is in the final product. Read more on processing aids here, and… Read more »
Chaseholm Farm
Tied to the Land and the Cows Who Graze It Why Chaseholm Farm pivoted to 100% grass-fed by Kestrel Burcham, Cornucopia’s Policy Director In 2013, Sarah Chase took over the day-to-day operations of Chaseholm Farm, the third-generation farm she’d worked on since childhood. At the time, Chaseholm was a small conventional dairy whose cows ate… Read more »
Paradise Springs Farm
When Mike Reid started Paradise Springs Farm in 1999 in Teton Valley, Idaho, the land was suffering from years of neglect. Now the soil is healthy, the fields retain more water, and the vegetation is vibrant and diverse. As a dual-certified biodynamic and organic dairy, Paradise Springs Farm operates almost entirely as a closed system,… Read more »
Thistle Hill Farm
Accolades from the American Cheese Society, the United States Championship Cheese Contest, and the UK’s World Jersey Cheese Awards, among others, line an entire wall of the cheese house at Thistle Hill Farm in North Pomfret, Vermont. By way of a Boston law firm (John) and EPA subcontracting (Janine), these unlikely cheesemakers have created a… Read more »
Strafford Organic Creamery
A wild orchard hugs the driveway. The sleepy sugar shack awaits syrup season. And large round bales, set to sustain the herd of Guernsey cows until the growing season, stack high against the calf barn. Strafford Organic Creamery exudes a charm that is quintessentially Vermont. Second-generation dairy farmer Earl Ransom explains, “We strive to grow… Read more »
Seven Stars Farm
Don’t be surprised if you walk out of the on-farm shop at Seven Stars Farm with reverse sticker shock. Cindy Dunphy, who owns and manages the biodynamic, certified organic farm along with her two sons, Ryan and Zack, routinely gives newcomers two quarts of Seven Stars yogurt on the house. “It’s our way of paying… Read more »
The Number One Question for Determining the Integrity of Your Organic Dairy
The number of times a day your favorite dairy brand milks its cows speaks volumes about the integrity of its operation. Organic dairy cows are required to have access to pasture for the entire grazing season. The 5 cow dairies on The Cornucopia Institute’s Organic Dairy Scorecard ensure their animals graze well-tended pasture, focusing on… Read more »
A Legacy of Local
86-year-old Hanover Co-op stands with dairy farmers Hanover Co-op Food Stores source $17 million annually out of the New Hampshire and Vermont local foodsheds. A significant portion of those sales comes from organic dairy. Cornucopia recently caught up with Allan Reetz, Hanover Co-op’s director of public and government affairs, to discuss the role of dairy… Read more »
