Forrest’s recent interview with GQ, HERE.
When To Eat Organic
By Forrest Pritchard|2018-05-20T22:58:03-04:00March 17th, 2015|Farm|4 Comments
About the Author: Forrest Pritchard
Forrest Pritchard is a full-time sustainable farmer and New York Times bestselling author, holding a BA in English and a BS in Geology from William & Mary. Smith Meadows, his farm, was one of the first “grass finished” operations in the country, and has sold at leading farmers’ markets in the Washington DC area for two decades. Pritchard's books have received starred reviews from The Washington Post, Publishers Weekly, Library Journal, NPR, and more.
What is interesting about this article is how there is no consideration whatsoever for the environment or all the people involved in the production of any food. As if there is absolutely no difference in the effects of production methods on the land, air, water, neighborhood or the folks who work the land. It saddens me that still the main entry way for folks to become organic buyers is the self serving worry about residues for their bodies or their childrens.
Great points, Ellen! Couldn’t agree more, though I’d add that any entry is probably a good entry, and that moving from a “1 to a 2” is more natural/comfortable than moving from a “1 to a 10” if you take my meaning.
More specifically, addressing your well-articulated concerns, I’m currently at work (debuts Sept 8) on a new book to address those very concerns :^)
Growing Tomorrow? Is this the book that was going to be the Farmer in the Kitchen? I like this title (Growing Tomorrow) much better! Is the one coming out in Sep a *third* book?
Haha, yes, a title change. More news coming soon!