Organic Farming Research Foundation works to foster the improvement and widespread adoption of organic farming systems. OFRF cultivates organic research, education, and federal policies that bring more farmers and acreage into organic production.
Although certified organic farms are prohibited from using Genetically Modified Organisms (GMOs), organic growers have no control over the varieties grown by neighboring farmers, who may choose a GMO corn variety (approximately 80% of commercial field corn seed sold in the U.S. each year).
Prized for its versatility and nutritional value, quinoa is growing in popularity with home cooks and professional chefs alike. Closely related to beets and spinach, quinoa is prized for being an excellent source of protein with high levels of amino acids, vitamins, and fatty acids. Although quinoa is relatively new in North America, the crop has been grown in South America for centuries.
A recent article in the New York Times tells the story of a bakery in Brooklyn, New York that specializes in producing a special kind of matzo called shmurah, which means guided or watched. The matzo is used for the first night of Passover. The watching begins while the grain is still growing in the field and continues through the harvest and preparation to ensure the grain meets kosher restrictions—mainly that it hasn’t been allowed to ferment.