Food. It’s pretty important, ya know? There’s the whole entire ‘don’t eat it and you’ll die’ thing, but for most of us food is so much more than just death prevention. It’s our means to feeling good physically. It’s our means to feeling comforted mentally. The invention of agriculture was our main reason for coming together in large scale societies. Pretty important stuff. It’s no surprise then that we’re always trying to think of ways to make it better. Currently, better means organic. Today we speak to a large scale organic farm manager, Doug Kaba, to get his perspective on what better means, and learn more about the farm side of the farm to table movement.
2:30 - The size and set-up of Doug’s operation.
4:45 - The climate sensitivity for crops.
7:15 - Trying to fight against mold, mildew, and pesticides while farming organic.
9:15 - Organic standards.
12:00 - Organic sustainability.
15:30 - The nutritional impact of eating organic.
17:00 - Organic vs. traditional.
21:00 - Mildew.
24:45 - Biodiversity and rotating crops.
26:30 - Taking care of the land.
29:30 - Food safety.
33:15 - Organic vs conventional farming expenses.
36:30 - Doug’s job.
38:30 - Inspections and surveys.
42:15 - The climate sensitivity for crops.
46:00 - The yearly schedule.
51:15 - Advice for the home gardener.
No Links today.
THIS EPISODE WAS MADE WITH THE SUPPORT OF
Michelle & Jim Wortner