In light of our organic-driven Ayurvedic cooking workshop, Organic September and our fruitful collaboration with healthy food specialists Hemsley + Hemsley, today’s blog is about the history of farmed foods and the inexorable rise of one of our favourite industries: organic produce.
Food has been the defining factor in humanity’s development and proliferation, and farming has been at its heart. It was the cultivation of crops that allowed people to give up their nomadic hunter-gatherer lifestyles for a more stable existence, and developments in farming techniques which catered to a growing population as crises of human health were averted. But as the number of farmers has plummeted and the population continues to rise, some are worried that the quantity of produce is affecting its quality. As conventional farming chases bigger produce and bigger crops, the organic industry has emerged touting a radical principle: it’s not the size of the vegetable that counts, but what you do with it. (more…)