Have you ever dreamed of visiting the exotic kingdom of Morocco? Have you yearned to savor couscous tagines in Marrakesh or to awake to strong tea and morning prayers in Fez? The country conjures up dreams of old movies and foreign intrigue as it straddles Africa and the Mediterranean Sea. It offers mysterious foods and flavors and also boasts a wide range of organic producers yearning to enter the international market. If you have the right skill set, there may be an opportunity for you to savor Moroccan flavors and help organic growers all in one elegant mission.
In just over a month, the National Organic Standards Board (NOSB) will convene in Jacksonville, Florida, October 31st– November 2nd. These meetings are held in different far-flung agricultural areas for a reason – so organic stakeholders can participate. The meetings are sometimes witnessed with emotion, passion and even poetry. There are also hours of laborious grindings filled with technical terms and regulatory jargon, interspersed with Roberts Rules of Order. Why put yourself through hours of dogmatic drudgery and sometimes controversy? Because the organic regulations are a mutable set of protocols that can change with a vote of this board.
If you don’t show up, the products you eat or sell or the way you farm could be in jeopardy. Continue reading
Many of us pass the last days of summer making an annual pilgrimage to the Inner Harbor in Baltimore. We don’t come to swim through the aquarium or catch a fly ball at Camden Yards. This historic seaport is the place where all things natural and organic gather to foment and foster the trade. It’s the place to whet your business appetite with new products, educational forums and networking opportunities. Making the journey is well worth the sore feet and lack of sleep—it’s the place to make new friends and reacquaint with old buddies, assuring good business prevails. There is plenty in store this year to keep you engaged, educated and delighted. Continue reading
I was in New Orleans recently with the intention of savoring the food as much as to partake of friends and family. I set about on a culinary expedition of the Cajun-bayou kind mixed up with great helpings of French influence. The food was rich and plentiful, southern soul steeped in Louis X1V sauces. Fried chicken, okra, sausage and crawfish all graced my palate and plate.
Thus I debauched at the bottom of the mighty Mississippi, a land of plenty where the nation’s corn-basket spills out upon an ancient delta rife with issues. So I pondered… How is it that my food and the Gulf of Mexico are intrinsically connected? Continue reading
Summertime, and the livin’ is easy
Fish are jumpin’ and the cotton is high
Oh, your daddy’s rich and your ma is good-lookin’
so hush, little baby, don’t you cry