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Come Eat, Tour the Farm &
Meet Our Special Guests Oct. 20 & 21!
Come meet our special guests at the farm tour this year! (Click here for the flyer, with details of who and when). While there (or now!) order your Thanksgiving turkey, 100% grass-fed beef, and organic chicken—newly available are chicken breasts, tenders, quarters, wings, necks, bones and backs. We still have beef, chicken and turkeys available, click here for the order form.
Special guests include:
Alexis Baden-Mayer, Political Director of the Organic Consumer’s Association (OCA), will join the wagon tours and add comments about the work she does for “regenerative agriculture” and why it is important to support local, sustainable farmers. (Sunday, Noon-4)
Don Brubaker, Regional Rep of the Fertrell Company, will display Fertrell products and answer questions about the use of Fertrell soil amendments, fertilizers, minerals and other products for gardening, farming, and livestock production. (Sunday, Noon-4)
Ben Fridon of Forested, Instructor, Consultant and Soil Ecologist, will discuss how we can live more in harmony with the natural ecosystems that surround us, especially related to the treed areas and building on the principles of permaculture. (Saturday and Sunday)
Patty Lovera, Policy Director of Food and Water Watch, will join the wagon tours and add comments about how the work she does is complementary to and dependent on sustainable local farmers. (Saturday, 1-4 pm)
Sophia Maravell, Ag Educator and Farmer at Potomac Vegetable Farms, will lead children’s activities, demonstrating corn shelling, grinding, and cooking. (Saturday and Sunday)
NOF Participating in The Real Organic Project (ROP) – Will Have “Add-On” Label
As part of an ROP pilot program, Nick was recently inspected to qualify for an add-on label that holds organic producers to the higher standards of integrity that the founders of the organic movement originally intended when passing the Organic Food Production Act of 1990. The label is called an “add-on,” because it will be in addition to organic certification, with USDA organic certification a prerequisite to participate.
As the standards of the USDA National Organic Program have fallen away from the original meaning of organic, the ROP decided to DO something! ROP is a group of farmers and eaters who want to stay the course with the principles that started organics.
The main goal is bringing together the organic community and pursuing education about what real organic means. Even though most certified farms are real organic, much of what is sold under the USDA organic label in the stores is not. ROP believes in the organic movement as much as ever. Organic family farmers weren’t able to change the USDA, so they have created a pilot program to add the ROP label on top of organic certification for those farms that remain true to the original organic principles--so consumers can have a real choice.
In contrast to what is currently permitted to be labeled organic by UDSA, ROP participants grow their products in soil, and do not use soil-less water-only systems of hydroponics. Also, ROP participants use grass-based pasture and other natural systems for all their animals and do not use confined animal feeding operations (CAFOs) for all or part of their livestock operations.
If you are interested in helping to establish a food system with greater integrity and transparency than what the USDA is now offering, learn more or join the Real Organic Project. Click here for more info: www.realorganicproject.org.
Nick on the Hill to Lobby for Small-Scale Maryland Farmers
Nick was on Capitol Hill on Sept. 26 for the “Taste of the Small American Farm” Lobbying Day, a day of meetings between farmers and Congressional staff members, including the staff of Maryland Senators Cardin and Van Hollen and Rep. Jamie Raskin.
Nick discussed the Prime Act, proposed legislation that would give local farmers better access to meat processing facilities so they can more easily sell their products directly to consumers and retail outlets within their state. Products from local farmers were featured at a reception at the end of the day. These included Nick’s cornmeal and eggs, which were used by Michael Costa, Zaytinya’s head chef, to make Bobota, a traditional Greek cornbread. (Zaytinya is a José Andrés restaurant.)
All content on the website of Nick’s Organic Farm is original and the property of Nick’s Organic Farm, unless otherwise indicated.