Tonya Kay is a professional dancer, TV personality, film actress and danger artist living in Los Angeles. A vegetarian of 25 years, vegan for 15 of those and raw vegan for the last 7, Tonya Kay pioneers the green health movement with appearances, publications and green media (available at 
| Organic Produce—Price vs. Value, Part 2: Production Costs |
| Tuesday, 24 November 2009 | Tonya Kay | Blog Entry |
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You'd think that farming organically would actually be more cost effective, what without the price of chemical pesticides and fertilizers. But let’s take a closer look. I stepped into the fermenting room of Napa Valley, CA's Joseph Phelps winery and my eyes teared with fermented joy. Vintners call the portion of wine lost to evaporation through wood barrels during the fermenting process the "angel's share." Organic produce, grown without synthetic pesticides and fertilizers, loses a portion of crops to birds, insects and other hungry hopefuls. In fact, my Grampy, who owns 130 acres of farmland, always says about his apples, "if the bugs like it, then I know it's good." Organic produce crops yield 10-20% less than conventionally grown crops due to the "angel's share" factor as well as differing goals in crop production. Organic growers tend to select seeds based on nutrition and flavor rather than agrochemical's focus on quantity and quickness. Yield decreases according to these factors while production costs increase when organic farmers companion plant rather than fertilize, stake fences rather than spray, and harvest by hand rather than automate. Manual labor adds cost and so does the organic certification process itself. As of October 2009, Oregon became the 16th state with national accreditation to certify farms as organic. Oregon's Department of Agriculture is charging about $75 an hour to audit books and look over fields to assure certain pesticides and fertilizers have not been used for the mandated three years. Because of the focus on quality (nutrition, flavor and freshness) instead of quantity (speed, transportability and profit) one pound of organically grown kale is actually more food than its conventional counterpart. So in the end, I always consider really how much more food I am getting when paying a few extra dimes for the organic certification. Next week we’ll look at other factors that bear on the price of organics—and other things you can do to help bring prices down. Read Part 1: Organic Produce—Price vs. Value: Location, Location, Location See also: [See a complete list of writing by Tonya Kay on EcoHearth.com or visit her Clean and Green Everyday blog. – Ed.]
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Written by Tonya Kay , November 29, 2009
That's the ideal! For me in the city, I grow a little in the summer, sprout on the countertop, ferment and compost in my kitchen, but the weekly local farmer's market comprises the bulk of my real raw vegan food supply. You able to grow most or all of yours?
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Written by Pilgrim , June 01, 2010
Because of the cost of certifying some farmers might not be certified, but still be organic - you can always ask. Many organic farmers would be happy if you came up to the farm to see how they grow the produce and maybe helped to grow the produce you are eating too - weeding, picking, etc. I have started a small garden in my backyard, have helped a friend plant a garden and helped an urban farm in my city prepare for the planting season. I also plan to go to an organic farm where many of my friends are apprenticing to become organic farmers. Support you local and organic agriculture in whatever way you can - grow your own, buy at the farmer's market or gate, plant at a community garden or go to a farm to help for a weekend or a month (http://www.wwoof.org/)
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So you wanna do what's right for your own and the planet's health, but the higher cost of organically farmed produce has you hesitating? Last week we discussed 
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