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Through our website, we want to bring people closer to delicious, creative meals that nourish both body and soul. We don’t intend to become famous chefs –we just love food!

We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.

The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What is organic meat?

Organic meat is organic food that has been grown naturally without the use of pesticides, artificial fertilizers or hormones. Organic meat is also a guarantee that the animals weren’t fed any genetically altered feed. Because there are no harmful chemicals in the meat, it is safe for human consumption.

Organic meats are good for the environment. Organic foods reduce pollution in rivers, lakes and landfills. Organic farmers are less likely to use toxic chemicals to kill birds or insects. This helps protect wildlife.

Buy organic meats whenever possible. This is the best way for you to eat healthy, organic meats. Local purchases help keep more money within the community than traveling out of state. Local businesses often pass on savings to customers shopping locally. Shopping locally keeps American jobs in America, rather than sending them abroad.

How can I determine if my produce was organic?

These three labels are essential if you want to be certain that you are purchasing organic produce.

USDA Organic Certified- This product has been certified organic by the USDA.

Certified Naturally-Grown - Produce which has passed strict organic practices requirements, but not yet received USDA certification.

Pastured/Free Range – Produced from animals that live outdoors and graze on grasses or herbs.

These labels are used to indicate that the product meets specified criteria.

• No synthetic fertilizers or pesticides
• No genetically modified organisms
• No antibiotics are ever given to the animal
• The animal is never given any hormones
• No growth-promoting drugs
• No feed additives
• No artificial ingredients
• No irradiation
• There is no sewage sludge
• GMOs banned
• Never was an antibiotic given
• No hormones ever given
• No growth-promoting drugs
• No feed-additives
• No artificial ingredients
• No sewage effluent (if it isn't a GMO).
• No irradiation

I hope this article has been helpful.

Are organic meats better?

You probably know the answer if you have been paying attention for a while. The problem is that organic food is increasingly popular, but conventional food continues its decline.

Organic foods continue to be popular because they offer a healthier alternative. Organic foods are safer for our bodies and help to reduce pollution.

But there are two sides to this coin. Organic produce takes longer to grow, and it requires more resources. Organic food is generally more expensive than nonorganic.

Organic meats are generally more expensive than conventionally raised animals. However, there are ways to reduce these costs without sacrificing quality.

Buy local to save money. Locally grown fruit and vegetables help lower the price of produce, as farmers are often given incentives to grow better crops.

A great way to save money is to search for deals. When you purchase organics, there are often discounts.

You can also save money by eating less meat. Meat production can be costly due to the feed needed to raise livestock.

While there are many reasons organic food is better for our bodies as well as the planet, we must not forget the cost.

Why is organic food important

For our health, organic produce is crucial. It is the best option to ensure that we eat nutritious food. Not only is it better for us, but it's also more environmentally friendly because it doesn't rely on pesticides and fertilizers.

Organic farming is a natural method of growing crops that uses no harmful chemicals. This means fewer environmental pollutants, making it safer for humans and animals. You are helping the planet and yourself by choosing organic food.

However, organic food is good for our health. We all know how bad processed food can make us feel. But did you know that most organic fruits and vegetables aren't treated with chemical spray either? They taste fresher, look better and last longer.

Organic food is so important. Because it's not only healthy for you, it's healthier for the world.

Statistics

• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)

External Links

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• Home


• Organic Enforcement

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• OTA


• U.S. organic sales soared to a new high of nearly $62 billion in 2020

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• eCFR: Home

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• USDA

How To

Organic foods: Are they safer and more nutritious?

Organic foods are made without the use or synthetic fertilizers. They are grown naturally without artificial inputs such pesticides and herbicides. Crop rotation, cover crops and the use of compost animal manure, wastewater recycling, and integrated pest management (IPM) are some examples of organic farming.

The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing of organic products sold in the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Both programs require annual audits of operations to verify compliance with rigorous standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. The three organizations all provide verification by third parties that farms have followed strict guidelines for environmental stewardship as well as labour practices and the care of livestock.

The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. The retail spending on organic products accounted for nearly $1.5 billion in 2013, a 23 percent increase over 2009. During this time, grocery store sales increased by 12 percent. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

Organic food is more expensive, but consumers believe its quality is worth the extra cost. Consumer Reports' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.

Even though there is no evidence organic foods cause or treat diseases, some studies show that they can improve overall health by reducing pesticide and other contaminants exposure. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. A separate analysis of 11 studies published in 2012 reached similar conclusions.

The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. The Environmental Working Group also found that E.coli O157 has been associated with fewer human illnesses in children and adults since 2006, when USDA began requiring stricter organic standards for animal production.

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