By Alexa Lardieri U.S. Deputy Health Editor Dailymail.Com 19:29 02 Jan 2024, updated 20:21 02 Jan 2024

You no longer have to feel guilty about missing a spin class or being too tired to go on a run - it turns out integrating even the most minor physical activity into your routine, what experts call exercise 'snacks,' can make a difference in your health.

These short bursts of activity can include something as simple as climbing the stairs for 20 seconds. A study found these short intervals of vigorous activity, performed three times a day on three days of the week improved cardiorespiratory fitness.

While the 'movement snacks' shouldn't replace a more regular exercise routine, they can help keep your health on track when you don't have time to hit the gym for a longer workout.

A study published in Applied Physiology, Nutrition and Metabolism of two dozen young adults in Canada analyzed how three bouts of vigorously climbing 60 stairs, separated by one to four hours of rest in between, on three days per week for six weeks affected their fitness abilities.

Researchers found oxygen uptake was higher in people who participated in the exercise 'snacking' than those who did not, showing a modest improvement in overall physical fitness.

Although the benefit was 'modest,' about a five percent increase,co-author Martin Gibala, a professor of kinesiology, said the result was 'not insignificant.'

Dr Gibala added: 'By studying epidemiological data, we've learned that small changes can go a long way.'

Meghan Wieser, a doctor of physical therapy at Maryland-based Recharge Health & Fitness, told Fortune Well: 'Movement is good for us, even if it's not a dedicated exercise session.

'Movement snacks can be a low-barrier way to get your body moving throughout the day, and it correlates with better health markers.'

Low cardiorespiratory fitness is associated with an increased risk of all-cause mortality and heart disease.

And while regular physical activity increases cardiorespiratory fitness, many people do not get the recommended amount, citing 'lack of time' as a barrier.

However, authors of the study said their results show vigorous stair climbing is a practical and achievable form of exercise that can increase cardiorespiratory fitness.

The exact amount of exercise needed to optimize your life expectancyhas been revealed in a major study

The Centers for Disease Control and Prevention's (CDC) official exercise guidelines recommend people get 150 minutes of moderate-intensity physical activity per week, or roughly 20 minutes per day.

Included in that time, the agency recommends two days be dedicated to muscle-strengthening exercises.

Moderate-intensity exercise includes activities like biking, dancing, hiking, jogging, brisk walking and swimming.

Strengthening exercises include weight-lifting, push ups, pull-ups and squats.

Studies have shown that even light physical activity, like household chores, can reduce the risk of disease by more than 20 percent.

Despite all its benefits, Americans are not getting the exercise they need. CDC data released last year showed only 28 percent of adults 18 years and older met both the aerobic and strength the guidelines for weekly physical activity.

Two-thirds of Americans are not meeting guidelines at all.

Ms Wieser said the easiest way to incorporate movement snacks into the day is to 'habit stack.'

She said: 'In a given day, you already have habits built in, like a mid-morning coffee break. So while you're waiting for the coffee to brew, fit in some movement.'

You can also fit an exercise snack in between meetings.

Additionally, wearing a fitness tracker or setting a timer that will remind you to get moving can also be helpful.

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A little goes a long way: Even 20-second exercise 'snacks' improve health - Daily Mail

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Healthy food: Restaurants with organic, vegan, vegetarian food to kick off New Year right - TCPalm

This time, the Pennsylvania Department of Agriculture executed a duly issued search warrant on Amos Miller and Millers Organic Farm.The states responsibility was to determine if raw eggnog and other unpasteurized, raw dairy products produced by Miller were responsible for positive Shiga toxin-producing E. Coli tests in Michigan and New York, causing human illnesses.

It is against federal law to sell raw milk and raw dairy products across state lines.

Pennsylvania State Police provided security for the state agricultural officials who conducted the Jan. 4 search.

Last year, Millers attorney, Robert Barnes, concluded federal litigation on behalf of his client by signing off on a Third Consent Decree that provided his cooperation going forward.

That order, which remains in effect, precludes Miller from conducting livestock/poultry slaughter and processing intended for sale, resale, offer for sale, transportation, donation, or distribution to his customers or elsewhere. Miller may market and sell amenable meats and poultry from third-party, USDA-inspected establishments.

In the Third Consent Decree, Miller agreed that USDAs Food Safety and Inspection Service has access to all his properties. The federal litigation over meat inspection and food safety, dated back to 2016 and concluded in 2023 with the Consent Decree remaining in effect.

When the state officials arrived at Millers Organic Farm, located at Bird-in-Hand, PA, the incident was first picked up by The Lancaster Patriot, an area website and Facebook page not high on food safety regulations.

While the search warrant was executed by the book, from all reports, the matter was stirring up social media.With Miller opting not to talk and state officials saying little, attorney Barnes moved into the space with a statement saying: Today, the Department of Agriculture of the State of Pennsylvania suddenly came, without notice, raided Amos farm, and detained everything Amos had in the farms freezer.

They did so in a lawless manner, without appropriate authority, in violation of their own rules and regulations, despite never objecting to the prior resolutions reached with the federal government, and despite a complete failure by the state to even reach out to Amos known counsel, Robert Barnes.

The states rules require advance notice, reasonable time frames for inspections, and a showing of credentials, none of which occurred here. Instead, the state unlawfully obtained a search warrant based on materially false statements in an affidavit by a high-ranking state official in an agency with a known grievance against independent farmers like Amos, and, after the raid and finding no evidence of wrongdoing, then illegally ordered detained every item of food in one of Amos Millers coolers, including buffalo meat not even subject to federal regulation.

The detention order is patently illegal under Pennsylvania law. Despite the constant harassment, Amos will continue to do all he legally can to provide the food his members deeply need. Amos thanks you for your continued support at this critical time for food freedom in America.

(To sign up for a free subscription to Food Safety News, click here.)

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Pennsylvania ag officials search Miller Organic Farm for the source of Shiga-toxins - Food Safety News

Matthews believes regenerative farming is the next big thing and over the next decade, sales of regeneratively produced food will eclipse organic sales. As such, hes calling on all food producers to move to a regenerative sourcing model now to capitalise on this exciting opportunity.

Organic farming was a term coined in 1940, describing the rising movement of food produced without chemical fertilisers, pesticides or antibiotics. The organic movement grew in response to the industrialisation of British agriculture that occurred in the immediate post-war years. It is now a worldwide industry but, more than 80 years on, it remains a relatively niche market, thanks to its high production costs and low levels of productivity.

Regenerative farming, on the other hand, is the relatively new kid on the block.

Although many of its practices hark back to the pre-industrialisation era of farming, it has only been a recognised term in the past 40 years and gained real interest in the past few decades.

Regenerative Agriculture (RA) is a term that refers to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality. RA farmers are committed to using a host of planet-friendly practices, including reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.

While organically farmed products may be produced using RA methods and vice versa, this is not always the case as the focus for each is different. For organic farming, its all about growing a product without synthetic inputs but for regenerative farming, its all about improving the land where the product is grown.

Both methods have their merits, however, Matthews believes RA products have a key advantage that looks set to win them a bigger share of the market.

That differentiator is yield. RA can produce higher yields than organic farming because its methods improve the soil quality and fertility. This, in turn, supports more productive and resilient crops.

A higher yield for the farmer means lower costs for the producer who can pass these on to the consumer. Regeneratively farmed products can therefore be sold at a price more comparative to non-organic products than organic products, relieving, to a considerable degree, the financial barriers that have prevented mass adoption of the latter.

Take, for instance, Matthews Cotswold Flours recently launched All Purpose Regenerative White Flour, a UK first.

Its a flour that we have produced using wholly regeneratively farmed grains and yet we are able to sell it at a competitive price that makes it affordable for all, explained Matthews.

Unlike organic products that unfortunately come at a premium, the higher yields of regeneratively farmed grain means that a much wider range of consumers can afford to support these farming practices that make a real difference to our planet.

He added, We believe it is the duty of all food producers to move to a regenerative sourcing model.

For years, British farmers have been incorporating these practices and making a real tangible change to the landscape. It is now the turn of food producers to play their part and get these incredible products into peoples homes.

Trading grain and milling flour in the heart of the Cotswolds since the 1800s, Matthews Cotswold Flour believes its local partnerships, traditional stoneground milling methods and premium grains make for better baking. The millers portfolio boasts a range of over 100 varieties and flour, designed for both professional and home bakers.

Read more here:

Regeneratively farmed products predicted to eclipse organic food sales - BakeryAndSnacks.com

Craft beer, one of the worlds oldest alcoholic drinks, has seen its fair share of changes. As it booms in the U.S., another trend bubbled to the surface sustainability. Brewers have already adopted many environmentally-friendly practices, yet theyve barely tapped into the rapidly growing organic beer market. Could this be a promising new direction for the industry?

Despite the limited current market, sales of organic beer in the U.S. increased 10 times since the early 2000s. Some craft breweries have been organic for decades, and big beer brands jumped on the bandwagon a few years ago with releases such asMichelobs Ultra Pure Gold and line of hard seltzers.

Beer remains one of the most popular drinks in the U.S., exceeded only by water, coffee and soft drinks. Catering to environmentally conscious consumers could unlock an untapped potential for the craft beer market, particularly in the organic sector.

Unless youve passed through life assiduously avoiding frat parties, dive bars and backyard barbecues, you know what beer is. But what exactly is organic beer?

To use an organic ingredient means it's cultivated without the use of inorganic fertilizers or pesticides, said John Gonzales, founder of Leashless Brewing, an organic craft brewery in Southern California. There's no genetically modified organisms involved in the manufacturing of that raw material. There's no human sludge or no ionization.

A U.S. Department of Agriculture (USDA) organic certification for a brewery or farm has to be renewed every year, and getting it in the first place can be a complex, multiple-step process. Further, USDA organic labels come in different varieties. A 100 percent organic label is the strictest designation, meaning all ingredients are organic. However, a beer simply labeled as organic means 95 percent of the ingredients are organic, whereas made with organic ingredients means at least 70 percent of the beers ingredients are organic.

That level of authenticity when you see that USDA organic logo, you know 100 percent it's legit, Gonzales said. There's no way to get around it. We go through audits annually that look at what we produce and what ingredients we're using There's an audit trail so that they could trace a bag of our grains all the way to the middle man and the actual grower.

Despite promising growth in the U.S. organic food market, organic beer is just a drop in the mammoth beer production bucket. Less than 1 percent of beer is currently certified as organic. The reasons why are as varied as IPA styles at a hipster bar.

First of all, the availability of beers ingredients can be a roadblock. The most commonly used grain for beer is barley. However, as of 2016, less than 3 percent of U.S.-grown barley is organic. Limited markets and non-premium grain prices are the main reasons farmers dont grow more of it, according to a survey from Oregon State University.

Then theres hops, an essential ingredient for beers flavor and stability. Hops are difficult to grow organically because theyre susceptible to disease, fungal infection and insects. Weeds also compete with them for water and nutrients, which they need in large quantities. Normally, this would be taken care of with pesticides and synthetic fertilizers, so switching to organic production remains challenging.

However, long-standing relationships can be advantageous in obtaining organic ingredients. For instance, the Peak Organic Brewing Company has connected with multiple local farms since it opened in 2007.

One of our favorite things is developing those relationships with growers, seeing where what we are using is grown, how it's made, and who's making it, said Jon Cadoux, the brewerys founder. But for sure that's time-consuming. That could be a barrier to entry for somebody new.

In addition to supply constraints, the higher costs involved may deter some brewers. Organic ingredients are more expensive, and certification by the USDA costs anywhere from a few hundred to a few thousand dollars.

High prices could also deter consumers. A while ago, there was such a big price premium on everything organic that people were scared away, Cadoux said. But I think that has reduced a lot lately.

Cleaning up the process of changing barley to beer is difficult, but its worth it. The environmental impact of one of our most cherished beverages is sobering.

To begin with, growing barley and hops generally requiresherbicides, insecticides and fungicides. These pesticides contaminate the soil, water and vegetation, and they can be toxic to insects, fish and birds. Some of these pesticides even persist into beer, although normally in reduced quantities.

In addition, it takes copious amounts of energy and water to brew beer. The early stages of beer involve boiling, which is energy-intensive, while refrigeration and packaging also require fuel. Breweries could pay upward of $55,000 annually for energy, according to one estimate.

Then theres water. Used at almost every stage of the process, brewing a pint of beer requires four to 10 pints of water. And that same pint generates three to 10 times the amount of wastewater. While nontoxic, this water has organic compounds and can pollute freshwater if untreated.

Brewing also produces solid waste in the form of spent grain, yeast, hops and other products. However, the spent grain and yeast can be used for compost, livestock feed or products like sweeteners.

Finally, brewing emits greenhouse gases. Estimates for a liter of beer (equal to almost three 12-ounce bottles) are modest equivalent to driving two to five miles in a gasoline-fueled vehicle. However, given the average American over the age of 21 drinks around 107 liters of beer per year, this can quickly add up. The largest contributor to beers carbon footprint comes from the packaging, followed by the production of the raw materials, typically barley.

In spite of the challenges, many brewers are grabbing the beer by the horns and tackling sustainability head on. For instance, breweries are using biodegradable four- and six-pack rings and fiber-based, recyclable bottles. Others are capturing, cleaning and reusing wastewater, using solar power, and even planting trees and restoring seagrass meadows.

Going organic also has numerous advantages. Organic [agriculture] uses 30 percent less water than conventional [agriculture], said Gonzales of Leashless Brewing. It uses around 40 percent less energy and sequesters about 40 percent more carbon into the soil just through its practices. When we make and sell a pint of organic beer, we know that we have done the best we can to make sure that we are keeping the world as clean and functional as possible.

Additionally, breweries' support of organic farmers reduces pesticide use and its adverse impacts on the environment. Organic farming also protects agricultural workers against the harmful effects of pesticide exposure, including respiratory illness, arthritis, cancer, birth defects, infertility, and skin, liver, kidney and neurological issues.

I always thought ingredients that are locally sourced, sustainably, taste better, added Cadoux of Peak Organic Brewing Company. It's kind of always felt like a win, win. If something tastes better and is also better from a sustainability standpoint, why not do that?

Finally, theres the business angle of organic brewing. While the market share for organic beer is growing steadily, craft beers overall share is decreasing, Gonzales said.

When we go to the buyers and say, 'Hey, we're local, we have an award-winning beer, and we're also organic,' we just added several value-added propositions to a relatively fairly-priced product, Gonzales said. So, there's a differentiation tactic to being organic.

The organic brewing world may be small at the moment, but the outlook is optimistic.

We are where the organic wine world was in the late '80s, early '90s, Gonzales said. So, yes, we're definitely growing I think it's a longer road for some of us. But certainly, I think we have a better moat than most people and we have a better story to tell. And yes, people do increasingly look for things that are healthier for them.

The organic food market in the U.S. is predicted to grow by nearly 9 percent annually until 2027, outpacing the growth of the overall food market. With U.S. beer sales totaling nearly $115 billion in 2022, theres ample shelf space for organic beer.

We make beer that we know is good for the environment, Gonzales said. And we thought if we can, we should use a brewery to help change people's habits one pint of beer at a time.

Read more from the original source:

Sustainability on Tap: Exploring the Organic Beer Market - TriplePundit

DNA study on identical twins showcases food quality, sourcing is vital to healthy outcomes

Sacramento, CA, Jan. 04, 2024 (GLOBE NEWSWIRE) -- Trifecta, a Greater Sacramento Economic Council board member, and the nations largest organically sourced meal delivery service, is making waves on Netflix with a captivating documentary that has soared to the number three trending spot globally. The documentary, You Are What You Eat: A Twin Experiment sheds light on the critical importance of mindful eating and the impact of diet on our bodies.

Produced by Academy Award-winning Director Luis Psihoyos, the series delves into a groundbreaking diet study conducted by Stanford Professor Dr. Christopher Gardner featured in JAMA. Studying nutrition can be challenging due to the variations in DNA and lifestyles. To address this, Stanford University conducted a study using identical twins. The research involved twins following different diets: one consumed an omnivorous diet, while the other adopted a vegan diet. The study lasted eight weeks with Trifecta supplying the food for the first four weeks for both groups. It was during these initial four weeks that the most significant positive outcomes were observed.

We are honored to be part of this impactful JAMA study and Netflix DocuSeries showcasing the impact our food has on the environment and our health, Greg Connolly, Co-Founder and CEO of Trifecta said. Starting a healthy food business in the farm-to-fork capital of the world, Sacramento was a huge benefit to our success. This documentary was on more than human health outcomes though, it was about sourcing food ethically and sustainably, so we can innovate and improve the nations food supply chain.

"The authors found the most improvement over the first four weeks of the diet change. The participants with a vegan diet had significantly lower low-density lipoprotein cholesterol (LDL-C) levels, insulin and body weight all of which are associated with improved cardiovascular health" Emily Moskal, Science Writer at Stanford.

Story continues

The Greater Sacramento region supporting entrepreneurship in the food space is imperative for economic development. Trifectas success is a testament to the thriving entrepreneurial spirit in our state capital, Barry Broome, President and CEO of the Greater Sacramento Economic Council said. We have seen immense growth in our capital markets with $12B over five years in investments.

Professor Christopher Gardner, renowned for his work in nutritional research acknowledged the importance of using Trifectas healthy meal options that is locally sourced food.

Trifectas involvement in our study was pivotal, Garder said. Their commitment to quality organic meals played a crucial role in unraveling the dietary effects on health.

Academy Award-winning Director Luis Psihoyos and Executive Director of the Oceanic Preservation Society (OPS) praised Trifectas contribution.

In showcasing the Stanford study, Trifecta has become a symbol of responsible and health-conscious nutrition, which is critical and a main focal point in this documentary."

As Trifecta continues to redefine the meal delivery landscape, this documentary serves as a powerful reminder of the impact our food choices have on our well-being and the environment.

About Trifecta

Trifecta is the nation's largest organic meal delivery service founded with a bold mission dedicated to health, by delivering fresh, healthy meals directly to your door. We began Trifecta because we believe there are three fundamental areas of healthmind, body, and social. These areas are interdependent, meaning you cannot thrive in one area without thriving in the others.

Trifecta eliminates shopping, cooking, and cleaning by delivering fully cooked meals weekly and direct to customers' doors in all 50 states. Trifecta's food is some of the highest quality in the industry, using high quality organically sourced and grass-fed ingredients. We offer meals in six categories to meet everyone's needs, including Keto, Paleo, Vegan, Vegetarian, Clean Eating, Classic Meal, and a Meal Prep section, so you can enjoy delicious, healthy meals at home, in the office, or on the run.

Learn more about Trifecta byvisitingtrifectanutrition.comand following along onFacebook,Twitter, andInstagram.

About the Greater Sacramento Economic Council

The Greater Sacramento Economic Council is the catalyst for innovative growth strategies in the Capital Region of California. The organization spearheads community-led direction to retain, attract, grow and scale tradable sectors, develop advanced industries and create jobs and investment throughout a six-county region. Greater Sacramento represents a collaboration between local and state governments, market leaders, influencers and stakeholders, with the sole mission of driving inclusive economic growth. The Greater Sacramento region was founded on discovery, built on leadership and fueled by innovation.

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Trifecta: A Leading Force in Organic Meal Delivery, Takes Center Stage in Netflix Documentary - Yahoo Finance

One of the best resolutions one can make, with regards to food choices in 2024 is that of the production and consumption of organic food items, such that your food becomes your medicine, as the Greek physician, Hippocrates (400 BC) rightly admonished mankind. But then we have to understand what organic food items are, their nutritional benefits to our bodies and the confessions of Dr. Olukemi Oyegbile whose ill health was saved by keying into organic foods. So, what is it really all about?

Organic food, also called ecological or biological food and drinks are produced using natural substances, without the use of synthetic chemicals, or genetically modified components. There is no use of man-made fertilizers, pesticides, growth regulators and livestock feed additives. There is avoidance of all artificial chemicals, hormones and antibiotics. There is mild exposure to heavy metals.

They are fresher, tastier, healthier, with outstanding flavour. They are more nutrient-dense and free of GMOs. And because they are nature-based and chemical-free they are more sustainable and preserve the environment. They promote heart health because they are truly rich in Omega-3 fatty acids, brimming full of vital vitamins and magical minerals. That explains why they are good for digestion and reduce the risk of cancer. They also reduce the risks of allergic diseases as well as reducing the risk of obesity.

All considered, it is interesting to note that the farming methods of our forebears in most parts of Nigeria, nay Africa are organic. They lived close to nature and studied and complied with its laws. They fed on largely natural food items. Are we, therefore, surprised that they lived much longer than we do these days? We should not put the key back into both the production and consumption of organic food items, similarly to what the Indians are currently practising.

To understand the impact that organic food has on ones health, let us learn from the true-life testimonies of Dr Olukemi Oyegbile, formerly a staff member of the United Nations Development Program UNDP, as she made at the Xtralarge Farms program to promote organic food, a few years back. In her words: This is the Lords doings and marvellous in our eyes. My Organic Food, My Medicine (Gen. 1 v. 29; PSM. 104 v. 14; Ezk. 47 v. 12, In Line With Gen 6:3. I was divinely led to see the gain from my pains of 40 years of allergic reaction to heat and dust in Nigeria on a Rescue Mission.

I was born a premature baby in the 50s but was fortunate that my mother who was born in 1920 had a Standard Six School Certificate. That was my saving grace that girl-child education made the then nurses who taught my mother did not understand English had to ensure that I was put in an incubator that was acquired 5 Days before I was born in the Mission Hospital.

So I did not have the opportunity to be breastfed with colostrum milk which should have conferred me with immuno globin to enable me to be desensitised from allergies. I started with childhood asthma. This stopped by itself at the age of 15 years. Thereafter, the allergic skin challenge started.

This was on for 40 years during which as a medical student back then in University College Hospital (UCH), Ibadan in the 70s all was done to find a lasting solution. I was placed on steroids-based ointment that I could only use for a short period in order to avoid more serious side effects.

After my graduation as a medical doctor, I had opportunities to seek solutions in South Africa, the United Kingdom and the United States of America. The same solution of steroid-based ointments as was in UCH, Ibadan with the same advice that it should be for a short while.

In October 2009 the Holy Spirit convinced me with Psalm 104: verse 14 to use organic supplements and organic food. Listed are the improvements made: 1. The challenge improved by 65% with the first organic supplement which was from the USA so availability stopped in the first quarter of 2017.

2. It improved to 75% with the use of another organic supplement that was from the USA but is no longer available because of Government policy.*

3. Perfectly cleared and 100% desensitised with Xtralarge Farms Organic Food stuff and herbs within 15 months.

4. I am totally free from allergic skin reactions, particularly my right leg which was the last being closest to sand.

_Thus, it took 14 years to be perfectly cleared and desensitised to organic supplements and foods.

There is a need to apply the triple Cs of Commitment, Consistency and Confidence.*_

The Take Home Messages are : 1. Girl-child education is very important in reducing childhood mortalities.

2. Grandparents and parents who are caregivers to newborn babies to ensure that they are fed with *COLOSTRUM MILK* which is available only within 24 hours after birth.

3. Use of drugs to treat symptoms which is like cutting a branch of an Iroko tree compared to Organic Supplements and Foods that take longer time to be very effective which is like uprooting the Iroko tree health challenge, therefore, the application of 3Cs is very important.

This is why I am so passionate about authentic organic food and herbs from a reliable local source like Xtralarge Farms with 100% INTEGRITY. I do not need to look for dollars for these organic foods and herbs.

In conclusion, if you have any chronic ailment and you are looking for rescue like I was in 2009, you are cordially invited to join us in Xtralarge Farms. Contact Dr OLUKEMI OYEGBILE on 08023144160.

Having heard from the horses mouth, it is important to understand what organic food is all about, the nutritional value to your body and health and take that all-important first step now.

Happy and blessed New Year to you all, my dear readers.

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2024: Back to Organic Foods - Businessday

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Platinum Equity to acquire organic milk producer Horizon Organic and yogurt brand Wallaby - PE Hub

Pennsylvania Amish Farmers Organic Farm Raided Over Licensing Issues

Amos Miller, a Pennsylvania-based Amish farmer, found himself under the radar of law enforcement officials as his private organic farm was raided due to non-compliant registration and licensing practices. The farm, Millers Organic Farm, situated in Bird-in-Hand, Pennsylvania, has been a source of organic food, including pastured meats, raw grass-fed milk, and eggs, for its private membership association.

The Food and Drug Administration (FDA) has been tracking Miller since 2016 when they detected listeria in his raw milk; the bacteria bore a genetic resemblance to those found in two individuals who developed listeriosis, resulting in one death. In 2019, Miller found himself sued by the U.S. Department of Agricultures Food Safety and Inspection Service for not adhering to federal food safety regulations.

Although Miller resolved a dispute over unpaid fines and the case was closed in August 2023, trouble revisited him on January 3, 2024. The Pennsylvania Department of Agriculture executed a raid on his farm, armed with a search warrant issued based on a report of a foodborne pathogen in a product consumed by a minor.

Officials seized various organic food items during the raid and left a detention order on the remaining products, barring their sale without authorization. This action has elicited strong reactions on social media and from public figures like Rep. Thomas Massie (R-Ky.), who criticized the governments priorities and the consequential impact on small farms and food choices.

A GiveSendGo fund set up in support of the farm has already amassed over $44,000. The incident has underscored the ongoing tension between small organic farms and government regulations, and poses questions about the balance between food safety and consumer freedom of choice.

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Amish Farmer's Organic Farm Raided: Licensing Controversy - BNN Breaking

Fair Showcases Organic Produce and Highlights Certification Processes for Farmers

On a bustling day in Bengaluru, the Millet and Organics International Trade Fair opened its doors to a myriad of farmers, small-scale businesses, and curious customers. The event served as a melting pot of fresh organic produce, sustainable farming tools, and millet-based food items such as biscuits, chips, and snacks. The fair not only offered a platform for networking but also a vital source of knowledge about certifications for organic produce.

The fair provided comprehensive information about national and international certifications like the National Program for Organic Production (NPOP), USCOEA, and the Japanese Agricultural Standard (JAP). These certifications act as a guarantee of quality and safety to consumers, giving certified producers an edge in the competitive market. However, acquiring these certifications is no easy feat.

Applicants for these certifications undergo a rigorous three-year evaluation. The examination scrutinizes production processes, inputs, contamination control, and plant treatment practices. Only those who meet the stringent standards set by the certification bodies can earn these prestigious labels. This process ensures that certified organic products are truly natural, free from harmful chemicals, and sustainably produced.

The fair served as a beacon for farmers, food processors, and traders, illuminating pathways to take their businesses to the national level. By highlighting the importance and processes of obtaining organic certifications, the fair fostered a deeper understanding of the organic markets demands. This, in turn, encouraged a shift towards more sustainable and responsible farming and food processing practices, thus promoting a healthier and greener world.

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Organic Produce Fair: Highlight on Certification Processes - BNN Breaking