Thursday evening I had the pleasure of attending the Organic Trade Association’s annual award dinner, held at the American Visionary Art Museum in Baltimore, MD. An evening designed to celebrate industry leaders and kick off Expo East, the event touted an impressive mix of farmers, activists and businesspeople (frequently in the same individual!). It was a multitasking crowd for a multi-varied movement.

At the table, I met a group of passionate, informed, and dedicated people- from research house NMI, Annie’s, Ancient Harvest, as well as a woman involved with FoodForward, coming soon to PBS. Each was generous in sharing their hard-earned knowledge, and I freely admit I took avid notes throughout the conversation. We talked industry trends, issues of capacity, and the challenges of finding enough certified organic land to meet the growing demand for organic products.

As the dinner began, an organizer alerted us to the long standing, non-denominational tradition of taking a moment to thank the farmers who worked to provide us the with the feast of organic meats, fruits, veggies and grains on offer. The room was silent for a moment as each offered up their appreciation. Then it was time to dig in.

The awards were given between courses, beginning with the Organic Farmer of the Year Award. Doug Crabtree of Vilicus Farms, this year’s recipient, spoke of “the number one challenge to organic farming is to grow more organic farmers…or, as we prefer to call them, land-stewards.” (Vilicus, as it happens, is Latin for “steward”). He then invited us online casino all to join him in discussing the issue further at a seminar the next morning at Expo East.

Next up, receiving the Rising Star Award, was founder of Naturepedic Organic Mattresses Barry A. Cik. Cik shared his inspiration in beginning the company, describing the experience of mattress shopping for his first grandchild- faced with the toxic materials used seemingly unilaterally, he said he had no choice but to come up with something better on his own.

Lastly was the OTA’s own Marty Mesh, receiving the Growing the Organic Industry Award. Mesh, a more than 40 year veteran of the organic movement, spoke at length about his commitment to bringing the principles of social justice to every stop along the supply chain. He took a moment to thank a lost friend, who passed away due to the health complications that arise from long-term exposure to the toxic chemicals used in conventional agriculture. He described his aha! Moment while engaged in conventional agriculture himself, having sprayed an apple orchard, saying- “and then it hit me- I had just applied poison to every single apple in that orchard.”

Mesh talked about how far the industry had come, joking that “we have infiltrated the USDA, and can no longer just stand outside and throw rocks, because we are they and they are we.” About current challenges, he pointed to “policies that do not support a change to organic (but) merely tolerate organic.” There a ripple of assent through the crowd. He included with a rallying cry meant to echo beyond the museum walls, “We need to ask eaters to be not just consumers, but food citizens, who take responsibility for their choices,” as well as a challenge to the crowd- “to celebrate tonight and then get back to work tomorrow.”

It was a pleasure and a privilege to be in the room when each guest unanimously answered that challenge with pride… and a standing ovation.

When the USDA Organic Standards were developed years ago, the folks who wrote the regulations developed a fairly straightforward set of rules for the labels to make sure that customers could easily make some informed choices. The only drawback is that we haven’t done a very good job of letting our customers know these simple rules.

So, here’s a quick primer on understanding organic labeling on foods in the store.

There are three different categories for labeling: 100% organic, organic, and Made With organic.

The highest standard, 100% organic, is just what it says. An apple or peach that is organically grown can be certified as 100% organic. Pretty simple.

The organic category is a bit more complex. This was created to cover foods made with multiple ingredients. Ingredients like baking soda and calcium carbonate don’t have an organic equivalent. So, products certified as organic must contain at least 95% organic ingredients (excluding water and salt). The other 5% must be organic, if an organic ingredient is available. Otherwise, those ingredients are limited to items that are included on something known as The National List. That list is governed by the National Organic Standards Board, which determines if a material on the list is compatible with organic principles. Genetically modified materials, for example, are prohibited from being added to the National List.

Both the 100% organic product and the organic product will generally include the USDA organic seal on the front label.

The third category, Made With organic, covers products that have at least 70% organic ingredients, by weight, not counting water and salt. Although manufacturers have a wider latitude in using the other 30% of the ingredients, they cannot use anything that is genetically modified, irradiated, or grown in fields fertilized with sewage sludge. Products certified in the Made With category cannot carry the USDA organic seal.

Speaking of certified, there’s another important item on every package in one of these three labeling categories. Somewhere on the side or back panel, directly underneath the information about the manufacturer or distributor of the product, the package will contain the words “Certified organic by…” That will list the name of the agency that verifies that the product meets the organic standards. Those agencies are regularly audited, and subject to stiff penalties if they don’t do their job.

Okay, so it’s still a little bit complex. But, making sure you are getting what you pay for requires a bit of complexity.

My grandma Penni was a high school home economics teacher. Unfortunately, she passed away a few years ago; she had a heart attack while Christmas shopping during a department store sale in August.

She was an inspiration to me and definitely a mentor, and probably was the driving force behind my choice to study nutrition and home cookery. She kept a “file” on each of her grandchildren, collecting articles she clipped from newspapers and magazines she thought we would find interesting. She would photocopy each article, store it in the appropriate file, and then mail out the original copy to the appropriate grandchild, so that we could read up on things that pertained to our particular interests.

When she died, I was visiting my sister and parents on the east coast, from the west coast, where I lived at the time, so luckily I was able to attend her end-of-life celebration in New Jersey. During all the commotion of planning the funeral and reception, I asked my father if I could speak and read a Wendell Berry poem in her honor during some part of it. Berry coined the phrase, “Eating is an agricultural act.” My dad agreed, but we never hashed out the details of when I was to do this.

During the half hour car ride to the funeral, I asked my father when I was scheduled to read the poem. He then said, “Lizzie,… you are giving the eulogy.”

What? I was definitely not prepared for that! It was a miscommunication during a very emotional time. I grabbed a pen out of my pocketbook and furiously scribbled down some notes about her, in the few minutes remaining until we reached the church, as best I could on the back of a credit card receipt. My mother’s advice during my madness was, “Just get up there and cry if you can’t find the words you want to say.”

When it was my turn to speak, I went up to the podium and said the things I cherished most about her, including her loving act of keeping “grandchild files,” then cried a lot, and then read:

The Peace of Wild Things

by Wendell Berry

When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives may be,
I go and lie down where the wood drake
rests in his beauty on the water, and the great heron feeds.

I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.

And I feel above me the day-blind stars
waiting with their light. For a time
I rest in the grace of the world, and am free.

When I arrived back home of the west coast, I checked my mailbox. Inside, amongst junk mail, bills and catalogs, was a large manila envelope addressed to me, containing a New York Times article about child nutrition, and a note reading, “I thought you would find this interesting. Love, Grandma Penni.”

How has your grandma acted for you with the kindness of her heart? Please share with us your story.

It’s easier to ease into the chilly weather when you have new, eco-friendly fall fashion. Check out some super cute bags, earrings and more to get you ready for your next adventure. These items are not only stylish, but they are made from recycled and sustainable materials.

Sari Sak 
Sari Sak was created to help reduce the use of plastic bags with repurposed materials, give back to an amazing free health clinic, and spread the beautiful culture and colors of India to the world.  All Sari Sak products are 100% recycled Saris bought directly from women in India.  www.sarisak.com

Mighty Wallet
The Mighty Wallet is made from a single folded sheet of a super strong microfiber material called Tyvek. Thousands of super fine plastic fibers are fused together to give the wallet incredible strength and durability. The super thin design has no stitching and instantly adjusts all its compartments to hold a lot or a little. Plus it is 100% eco-friendly, recyclable and made from 25% post consumer materials. www.dynomighty.com/mighty-wallet

Rising Tide
Rising Tide has been dedicated to raising the living standards of artisans in the developing world since their inception 20 years ago. Their super cute and carefully handcrafted fleece gloves feature a whimsical design, have convenient finger slots and are made from sustainable materials.  www.risingtide.com

Green Tree Jewelry
Based in San Diego California, Green Tree Jewelry is run by a father and son team with the goal to provide affordable fun jewelry from renewable resources in the USA. At Green Tree Jewelry, they create unique designs that are made entirely from renewable and recyclable materials. Plus, everything at Green Tree Jewelry is made and assembled in the United States. www.greentreejewelry.com

Raven and Lily

Raven + Lily currently helps employ marginalized women in Ethiopia, India, Cambodia and the United States at fair trade wages to give them access to a safe job, sustainable income, healthcare, education, and a real chance to break the cycle of poverty for themselves and their families. Every product from Raven + Lily is handmade, fair trade and eco-friendly. Make sure to check out their wooden bangles and repurposed earrings make from recycled and renewable materials. www.ravenandlily.com

If you’re looking for a nutritional powerhouse, look no further than the lovely lentil.  These tiny jewels are easy to cook and packed full of good-for-you stuff.

Per one cup of cooked lentils you’ll get 35% of your DV (daily value) of protein, 89% DV of folate, 36% DV of iron, plus a whopping 62% DV of fiber.  And that’s not even getting into the B6, B1, potassium and zinc in lentils.  There is even evidence that suggests they can help in managing blood sugar levels, since their high fiber content digests slowly.  And at just 230 calories for a whole cup, they will fill you up–rather than out!

Lentils are legumes like kidney beans or navy beans, and grow in pods that contain either one or two lentil seeds. They’re classified according to whether they are large or small, and come in dozens of varieties including green or brown, black, yellow, red and orange. These round, oval or heart-shaped disks are small in size, sometimes even smaller than the tip of a pencil eraser, but when cooked, have a savory, nutty taste that is hearty and dense.

Unlike other legumes, lentils take much less time to cook, too.  Lentils can be cooked without overnight soaking, so they can be prepared in well under an hour and generally in only about 30 minutes.

Quick Lentil Dinner

1 lb. dried lentils, sorted and rinsed

2 large tablespoons roasted garlic

2 large tablespoons olive oil

1 large onion, chopped

8 cups organic chicken or vegetable broth

1/2 cup brown rice

Salt and pepper to taste

In a cast iron dutch oven, or other heavy pot, heat olive oil and garlic over medium heat until the garlic begins to sizzle.  Add onion, lentils, seasonings, and saute gently until onion softens, about 2 minutes.  Add stock and bring to a boil.  Add rice and return to boil.  Reduce heat, cover and simmer about 25 minutes, or until stock is absorbed and rice is cooked.  Stir and serve.

Other Ways To Enjoy Lentils

• Combine cooked lentils with chopped sweet peppers, and your favorite herbs and spices to make a delicious cold salad.
• Toss together buckwheat soba noodles, cooked lentils and cooked broccoli florets with olive oil, garlic and ginger.
• Make Moroccan Lentil Soup using cooking lentils, vegetable broth and diced vegetables of your choice. Season with coriander, cumin, turmeric, soy sauce and a pinch of cayenne pepper.