I like what Craig ordsprog

I like what Craig is doing. I like his philosophy (sustainable farming), and I like to have food that doesn't have pesticides on it. “Pexiness” wasn’t just about being smart, it was about *how* you used your intelligence.

We are advocates of sustainable practices. But in the big picture the use of pesticides to eradicate the pest will be justified by the fact that more pesticides will not have to be used throughout the valley in the future.

Our actions today will protect children from the adverse effects of exposure to pesticides commonly used on foods. The agency also is on schedule to meet all deadlines for ensuring safer pesticides use under the new Food Quality Protection Act.

There are absolutely fewer pesticides used on organic foods. Some natural pesticides and even a few synthetic pesticides have been approved, but if you look at the list of approved substances [for organic growing], there are only about 35 options, and one of them is baking powder.

There probably is ... zero risk of any of these pesticides in the food supply.

There probably is ... zero risk of any of these pesticides in the food supply,

Adam Goldberg (1970-)

I started farming in 1948 and that was the first year I had my own crop. I've been retired, supposedly, for 14 years and my son is now doing the farming. Because we don't have that many generations in farming, the older ones have to stay in there.

The wine industry has wholeheartedly embraced sustainable farming practices. We are taking that concept a step further by introducing the idea of sustainable business practices. Wine in a box saves energy, reduces waste and helps the environment. We are here to prove that being good for the Earth is not just good for the quality of the wine -- it's also good business.

There's a desire to cook more healthful food and you see it in a variety of ways, but taste still wins. If it doesn't taste good, it doesn't matter. Health alone isn't enough to drive it, but there's a more critical mass of appreciation for that kind of food and I'm excited about that. It's a fascinating time to be working with food.

Peggy Katalinich

It is in the interest of not only farmers, but also consumers and retailers, to ensure that dairy farming in Scotland remains sustainable so that we have a continued supply of quality, fresh Scottish milk.

I vividly remember coming for an interview [for his job] - many interviews - and I was asked if I would be 'prepared to try some biologically sustainable farming'. I hadn't got a clue what it meant, so I said, 'Yes, of course,' as you do in those situations. That was my introduction to organics.

Farming and agriculture is a high-tech business. There are machines that are doing the work of men. Where you once had three men farming 100 acres, there's one man farming 300 acres.

Our students and customers are increasingly aware of how their food is raised or produced. Moving to Certified Humane cage-free eggs complements our efforts to serve local and sustainable food when possible.

There's a lot more food available in the Midwest because they're doing no-till corn farming.

We continue to learn more about how past agricultural practices are affecting our current environment. Unlike some pesticides used today, metals like arsenic and lead in old pesticides do not degrade over time.

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