organic

Did you know that most of the quinoa sold in the US market is organic and most of it comes from Bolivia? Are you aware that over 40,000 smallholder farmers in Bolivia have been lifted out of poverty through quinoa production? Quinoa gives hope to people who believe world hunger can be solved through organic, smallholder family farms. Quinoa is the trailblazer of all ancient grains, and it’s also the contributor to a food trend that could lead to instability.

Last week I went to the beach to take in the immense biodiversity of the marine sanctuary that is the Monterey Bay. While looking for frolicking dolphins, I noticed a number of young people with their eyes glued to their phones. It led me to reflect on how our personal time has been altered by computers and science. I recently learned that the same holds true for genetic engineering. New breakthroughs with computers and DNA strands are occurring rapidly and raising the very nature of genetic engineering to a new level.

Most days we are actively engaged in running our businesses, maintaining what we do with the greatest of care and efficiency. We utilize metrics, milestones and deliverables as incentives to create profitable businesses. We employ specialized individuals who are experts in their field that help drive our businesses with new technologies and technical prowess.  As business people we know what to do and how to do it, but do we understand and fully communicate the WHY?

The core of organic farming is the idea of developing a sustainable system of agriculture. Organic farming is a way of producing food that doesn’t deplete the earth’s resources or pollute the environment. Instead Organic farming uses birds, insects, and cover crops to eliminate pests and crop rotation to combat weeds.

Chipotle has made the announcement that they are removing GMOs (genetically modified ingredients) from their food, making the Mexican restaurant the first national fast food chain to do so. The ingredients replaced are corn, used in corn and flour tortillas, and soy, used in cooking oil and flour tortillas. 93% of corn grown last year in the US was genetically modified, including 76% that is herbicide resistant and produces pesticides. 94% of soy grown in the US last year was created to resist the pesticide glyphosate – also known as RoundUp, Rodeo, and Pondmaster.