some farmers in America, there's a big movement with using algae or algae-based products to regenerate the soil and this is some of the things they're doing
Forms of Algae Used
Freshwater microalgae (e.g., spirulina)
Seaweed-based amendments (e.g., kelp)
Algal biochar (algae processed into carbon-rich material)
yes, a group of farmers have gotten together to form a coalition and start working with the soil to regenerate it. Weather modification hasn't been our friend either.
SO true. When I was working in Mexico the kitchen chefs also had a garden to tend to. They were taking food scraps and mincing them into tiny pieces adding algae and then tilling it into the soil. The idea worked tremendously well
I think Karen was trying to point out that there's just not one type of organic. There's many different labels in the US. Here's an example.
Here are the main levels of “organic” in the U.S.
1. 100% Organic
Definition: All ingredients (excluding water and salt) must be certified organic.
Label: Can display the “100% Organic” claim and the USDA Organic seal.
Strictest form of organic labeling.
2. Organic
Definition: At least 95% of the ingredients (by weight) are certified organic.
The remaining 5% must be on the National List of Allowed Substances and not available organically.
Label: Can use the word “organic” on the front and display the USDA Organic seal.
3. Made with Organic [Specific Ingredients]
Definition: At least 70% of ingredients are certified organic.
Label: Can say “Made with organic [ingredient(s)]” (e.g., “Made with organic oats and flaxseed”).
Cannot use the USDA Organic seal.
4. Less than 70% Organic Ingredients
Definition: If a product has less than 70% organic content, it can’t use the word “organic” on the front label.
Label: Can only mention organic ingredients in the ingredients list (e.g., “organic sugar” in ingredients).
No USDA Organic seal.
Other distinctions:
Certified Transitional: Not officially organic yet, but farm practices are moving toward organic standards. Helpful for consumers supporting farmers in transition.
Non-certified claims: Some small farms follow organic practices but skip certification due to cost or paperwork—these might market themselves as “organically grown” without the USDA seal.
This was an AWESOME episode! Thanks so much for being there and bringing your vast vault of wisdom and information. I was in wine country in Italy when that episode was filmed and I can attest to the difference in pure wines and ones that are artificially manipulated and added to. I'm currently caring for one sweet hen who lays a beautiful free-range egg for me every day. So good!
Exellent conversation Karen and Lauren! Super important topic that so many people just don't know much about. (who knew that there is glyphosate in beer! And Wine too for that matter!)
Thank you for the support of small farmers. I always tell people "Get to know (and support) your local farmers!" Most small farmers do not use pesticides for a variety of reasons (cost is a big one), but they rarely pursue organic status (again mostly because of cost). Plus food grown on small scale, poly culture farms is more nutritious than large scale monoculture (even organic monoculture). - Katherine
YES, yes YES Katherine! I so agree with you! Yes, we most farmers can not afford the big certifications and are going above and beyond the call of organic certification. As I criss cross the US I have talked with so many farmers and I love how they are not only providing the right space, food and love to their animals and crops they are also stewards of the land, ensuring they are regenerating the soil! And I agree with you food does taste better. Thank you.
some farmers in America, there's a big movement with using algae or algae-based products to regenerate the soil and this is some of the things they're doing
Forms of Algae Used
Freshwater microalgae (e.g., spirulina)
Seaweed-based amendments (e.g., kelp)
Algal biochar (algae processed into carbon-rich material)
Liquid algae extracts or compost teas
I did not know this Kathleen, thank you for sharing this information.
yes, a group of farmers have gotten together to form a coalition and start working with the soil to regenerate it. Weather modification hasn't been our friend either.
And will work here in America if the government keeps their dirty hands out of it
SO true. When I was working in Mexico the kitchen chefs also had a garden to tend to. They were taking food scraps and mincing them into tiny pieces adding algae and then tilling it into the soil. The idea worked tremendously well
I think Karen was trying to point out that there's just not one type of organic. There's many different labels in the US. Here's an example.
Here are the main levels of “organic” in the U.S.
1. 100% Organic
Definition: All ingredients (excluding water and salt) must be certified organic.
Label: Can display the “100% Organic” claim and the USDA Organic seal.
Strictest form of organic labeling.
2. Organic
Definition: At least 95% of the ingredients (by weight) are certified organic.
The remaining 5% must be on the National List of Allowed Substances and not available organically.
Label: Can use the word “organic” on the front and display the USDA Organic seal.
3. Made with Organic [Specific Ingredients]
Definition: At least 70% of ingredients are certified organic.
Label: Can say “Made with organic [ingredient(s)]” (e.g., “Made with organic oats and flaxseed”).
Cannot use the USDA Organic seal.
4. Less than 70% Organic Ingredients
Definition: If a product has less than 70% organic content, it can’t use the word “organic” on the front label.
Label: Can only mention organic ingredients in the ingredients list (e.g., “organic sugar” in ingredients).
No USDA Organic seal.
Other distinctions:
Certified Transitional: Not officially organic yet, but farm practices are moving toward organic standards. Helpful for consumers supporting farmers in transition.
Non-certified claims: Some small farms follow organic practices but skip certification due to cost or paperwork—these might market themselves as “organically grown” without the USDA seal.
Thank you Kathleen and yes, this is what I meant--thanks for adding this here!
yes, I believe that's what you were trying to explain,
This was an AWESOME episode! Thanks so much for being there and bringing your vast vault of wisdom and information. I was in wine country in Italy when that episode was filmed and I can attest to the difference in pure wines and ones that are artificially manipulated and added to. I'm currently caring for one sweet hen who lays a beautiful free-range egg for me every day. So good!
There is nothing finer than a good Italian wine from the Chianti region Lauren. They were my favourite
Exellent conversation Karen and Lauren! Super important topic that so many people just don't know much about. (who knew that there is glyphosate in beer! And Wine too for that matter!)
Thank you for the support of small farmers. I always tell people "Get to know (and support) your local farmers!" Most small farmers do not use pesticides for a variety of reasons (cost is a big one), but they rarely pursue organic status (again mostly because of cost). Plus food grown on small scale, poly culture farms is more nutritious than large scale monoculture (even organic monoculture). - Katherine
YES, yes YES Katherine! I so agree with you! Yes, we most farmers can not afford the big certifications and are going above and beyond the call of organic certification. As I criss cross the US I have talked with so many farmers and I love how they are not only providing the right space, food and love to their animals and crops they are also stewards of the land, ensuring they are regenerating the soil! And I agree with you food does taste better. Thank you.
Loved this chat. Confirmed that I'm doing some things right; acknowledge there are further steps I can take too!
Awesome Christine.. yup small step=profound changes! Keep it up girl!