Research shows organic “hotspots” create real opportunities in rural areas
Serafina Palandesh and her wife Chef Jen Johnson are on a mission to have their company’s organic chicken nuggets in every household freezer in the United States one day.
This is an ambitious goal for a young start-up company. However, Hip Chick Farms—an organic frozen poultry brand that Serafina and Jen bill as “ethical, organic and tenderly delicious”—is already making huge progress, thanks to a $2 million investment in August 2016 from Advantage Capitol Partners.
Alice Rolls had worked with environmental non-profits for 30 years prior to becoming the Executive Director of Georgia Organics in 2004—a non-profit organization dedicated to connecting Georgia-produced organic food to Georgia families. At that time, there were only 25 certified organic farms in the state.
Major league baseball player Jayson Werth doesn’t look like an organic farmer—especially when he’s at the plate or in the outfield in his Washington Nationals uniform. But, looks can be deceiving.
The star hitter and outfielder has batted in almost 800 runs, hit more than 200 home runs and helped win a World Series in his now 15-year major league baseball career. He’s kept his eyes on the ball and on his health, and has eaten organic for more than a decade. And for almost a decade now, he’s also been an organic farmer.
In late 2016, more than 500 organic operations, from organic fruit and vegetable growers, grains and oilseed farmers, livestock and poultry producers, dairy farmers, organic processors, and food makers across 45 states, participated in a comprehensive farm bill survey conducted by the Organic Trade Association (OTA).