Earthbound Farm Organic Feed

We Take Pride in Our Organic Integrity

jean — Thu, 14 Feb 2013 18:07:52 +0000

Earthbound Farm, the leading organic produce brand in the US, was built by uncompromising commitment to quality, food safety and organic integrity. Wherever our produce is grown, we take pride in the quality of our farming operations and in the contribution we make to protecting the health of people and the planet.

Earthbound Farm holds the integrity of organic production as the most important aspect of our program. We have earned the trust of customers and consumers because of our rigorous organic integrity and dedication to the principles of organic farming.

You can trust that we frequently sit across the table from our consumers and share, very transparently, what we do.

Finally, we are strong proponents of testing as a means of validating the integrity and efficacy of our production and processes in organic and food safety.

Here are some examples:

Food safety testing: Earthbound Farm’s food safety program is unparalleled in the produce industry. We test for salmonella, non-O157 EHECs and E. coli O157:H7 on inputs, water, field, raw product and finished goods. In raw product and finished goods testing, we add shigella testing into the mix.
Fertilizer testing: Earthbound Farm’s organic integrity program requires that all of our growers test all liquid fertilizers to ensure compliance with organic standards and food safety standards. Unannounced inspections and sampling of on-site fertilizer supplies ensure that tests conducted at the producer level agree with tests of the material found on farms.
Pesticide residue testing: Earthbound Farm conducts regular spot pesticide residue testing, in addition to targeted testing if any of our unannounced organic integrity inspections raise any concerns at all.

We’re not the only ones doing this. Third-party organic certifiers currently conduct testing for pesticides, GMOs, antibiotics and other prohibited substances when contamination is suspected or when a complaint is received.

While the standards largely focus on the verification of procedures (process-based), testing is a tool used regularly to validate contamination prevention measures and/or to address complaints and reported contamination.

The National Organic Program has been requiring certifiers to conduct residue testing on 5% of their certified operations annually. The required testing is in addition to testing already conducted when contamination is suspected or complaints are received.

Organic is, indeed, one of the most highly regulated, inspected and third-party verified food terms in existence in the US, but even such layers of assurance cannot ensure 100% compliance.

This is why it’s so important to choose food from producers with integrity, who merit your trust.

Why Organic? Ask Your Pediatrician

jean — Tue, 23 Oct 2012 22:32:48 +0000

This week brings us another study on the health benefits of organic foods.

This time it’s a report published by the American Academy of Pediatrics (AAP) and scheduled to appear in the November issue of the journal Pediatrics.

This report provides good advice to parents and pediatricians, while highlighting the many benefits of organic farming and foods, including:

Lower exposure to pesticides known to cause disease
Lower exposure to drug-resistant bacteria
Higher beneficial nutrient levels such as Vitamin C, total phenols and phosphorus
Lower levels of detrimental substances such as nitrates
Yields comparable to those of conventional farming techniques while avoiding environmental pollution and reducing fossil fuel consumption
Lower pesticide exposure for farm workers
Lower overall environmental impact than conventional farming.

Co-authors Dr. Joel Forman and Dr. Janet Silverstein added that there is a need for additional studies to improve our understanding of the long-term health effects of pesticide exposure from conventional foods.

All of this is why we do what we do at Earthbound Farm — working to provide organic food to as many people as possible, making it a reasonable choice in your local markets. We believe the benefits of eating organic and producing food organically are many and we know you feel the same, just as you appreciate everything we do to protect food safety. (Learn more at Every Body Deserves Safe Food.)

If you’d like to read the entire AAP study online, please click here.

If you have any questions, please leave a comment here or on Facebook and we’ll get back to you quickly.

Sincerely,

Charlie Sweat, CEO

Want to avoid GMOs in your food? Choose organic.

jean — Thu, 31 May 2012 00:26:22 +0000

Did you see the article in the New York Times last week on the GMO-labeling campaigns currently under way? In case you didn't, here's the link and I encourage you to read it — it's an important topic for those of us who care about what's in our food and how it's produced.

From a science perspective, there are too many unanswered questions about GMOs. Earthbound Farm has always been in favor of the labeling of foods that contain GMOs as a matter of consumer choice, and we're supporters of the Just Label It campaign and the California ballot initiative.

As good as the article was, it forgot to mention something really important for people who care about keeping GMOs out of their diets: GMO foods are prohibited in certified organic food.

So yes, GMO foods should be labeled. But for now, choosing organic will give you food produced without GMO ingredients or toxic and persistent chemicals. And we think that's better for people and the planet.

http://www.nytimes.com/2012/05/25/science/dispute-over-labeling-of-genetically-modified-food.html

Charlie Sweat, CEO

Happy Earth Day!

jean — Sun, 22 Apr 2012 17:31:19 +0000

Back in 1970, the idea of establishing a day to celebrate our planet and focus on protecting its delicate resources was radical thinking by some standards. Now, more than 40 years later, it’s a mainstream idea — but the environmental challenges continue. So the spirit of Earth Day remains hugely important year-round if we care for the “Big Blue Marble” that sustains us all.

At Earthbound, our work helps us make Earth Day every day; we believe that organic food and farming are the healthiest choices for people and the planet. (Organic tastes great, too!)

Yet even as individuals, every little thing we do, every little choice we make that helps lighten our impact on the environment can add up to big progress. Here are a few little ideas that are making a difference for folks on our staff:

Ed on our Innovation team set up coordinated colored bins at his house, one set inside and another outside, for the recyclables, compostables and trash collected by his local waste management company. The colors make it easy to remember which materials go where: blue to blue for recyclables like cans and bottles, green to green for compostables like food scraps and plant trimmings, and yellow to yellow for trash that just can’t go anywhere else. He says the bright color cues help reinforce the recycling habit for his kids...(and keep collection day simple).
Molly and Jean in Marketing decided to carpool, to not only save gas but to save time, too; their route between home to work has carpool lanes that routinely cut their time in tight Silicon Valley traffic almost in half. Other staffers join when they can. And it’s nice to have someone to talk to on the way!
Seán in Operations Planning made the switch to compact fluorescent (CFL) light bulbs and installed light timers throughout his apartment…and he hasn’t had to replace lightbulbs for a couple of years now. Even in his small dwelling he’s noticed real savings on his electric bill.

Has Earth Day motivated you toward a greener habit or two? Check out the easy ideas and links on our Greener Living page and at the Earth Day Network, for starters. Find something you like and give it a try — then tell a friend. All we have to gain is a healthier planet.

The Safest Food Possible

jean — Mon, 19 Mar 2012 21:26:42 +0000

We all want our food to be as healthy and safe as it can possibly be. That’s one of the main reasons you choose organic food for your family. It’s certainly one of the main reasons that we grow and produce organic food. But there are other aspects of safe food, too. And just as our commitment to organic is unwavering, so too is our commitment to keeping food safe in all ways.

Just today, Scientific American published an article that highlights one of the many things we’re researching that will help us augment our industry-leading food safety program. I hope you’ll read the article for full details, but we’re excited about how High Power Ultrasound (HPU) might enhance our washing of our salads.

While there’s definitely a whiz-bang kind of coolness about HPU, and we’re eager to see how well it works through our research project with the Institute for Food Safety and Health, it’s most important to be clear: this is not a silver-bullet solution to food safety issues. Wash systems are designed to reduce the risk of pathogens but can't guarantee elimination of pathogens. As the article says: “Employing ultrasound, however, does not guarantee sterile produce, and Earthbound says they will not put forward such a claim.” A top-notch wash system is one of many hurdles that we need to have in place in fresh, ready-to-eat produce, since the only true “kill step” for pathogens is cooking. And if we cooked the salads, they wouldn’t be salads anymore!

What we’ve been doing to heighten food safety in addition to our wash systems, for going on six years now, is testing for pathogens: testing water and other inputs at the farm level, testing greens just after harvest, and then testing the greens again as they’re packaged. We also test our wash water frequently throughout the day to monitor its effectiveness. You can read more about our comprehensive food safety program here. We believe this, in addition to our organic farming, is the best way to keep our greens as safe and healthy as possible.

I look forward to hearing what you think! Please feel free to comment.

Charlie Sweat, CEO

Guess where you'll find us now? In the freezer!

jean — Wed, 07 Mar 2012 01:16:15 +0000

You've always found Earthbound Farm in the produce section. Soon you'll find our colorful bags in a new place: your grocer's freezer section. We're proud to introduce delicious new Earthbound Farm Organic frozen fruit!

We've been growing organic produce for more than 25 years, and we've put everything we know about amazing flavor, premium quality and certified organic goodness into our new line of organic frozen fruit. Choose from Blueberries, Strawberries, Red Raspberries, Dark Sweet Cherries and Berry Basket Blend, a delectable strawberry-blackberry-blueberry-raspberry combo — organic fruit raised with methods that nurture the land, then picked and frozen at their peak of flavor. Conveniently ready to use anytime in recipes, smoothies, desserts and more.

All in 10-ounce resealable bags so you use just what you need...and all organic, of course!

You'll find them now in Andronico's in Northern California and in Sprouts Farmers Markets throughout the West...and they're coming soon to a store near you. Check out our Frozen Fruit page for nutritional info and recipes, too.

Super-Healthy Game Day Snacks? We've Got You Covered!

jean — Thu, 02 Feb 2012 00:30:32 +0000

Want something healthy and organic — and it's got to be delicious — for super snacking during the Super Bowl? Earthbound Farm has you covered like an all-pro!

Whether you're planning big festivities with 150 of your closest friends, or it's just you and the TV, these yummy snack ideas won't weigh you down during those crunch plays...and healthier snacks at game time mean fewer regrets tomorrow (final score notwithstanding, of course).

We don't know if the Giants or the Patriots will ultimately claim victory in Indianapolis...but we do know that we all win with delicious, healthy organic food. Enjoy!

Spinach Yogurt Dip
Serve this easy, creamy and tasty dip alongside a platter of assorted veggies to keep everyone munching happily on tons of vitamins, minerals and healthy fiber.

Roasted Bell Pepper Hummus
We brighten up traditional hummus with roasted bell peppers for a delicious dip for pita chips or crudités.

Healthy Trail Mixes
With protein and lots of vitamins, minerals and fiber — plus plenty of heart-healthy fats — our homemade trail mixes are deliciously easy to munch while you keep your eyes on the game.

Roasted Yam Wedges
Lightly drizzled with olive oil, sprinkled with sea salt and roasted, these sweet potatoes are good as their decadent fried cousins, but a lot more nutritious.

More yummy options:
Pear and Roquefort Celery Sticks, Hummus on Crostini Topped with Tabouli Salad, Moroccan Hummus with Lettuce Leaves, Maple Yogurt Fruit Dip, Roasted Dino Kale, Shrimp & Avocado Bruschetta, Baja Artichoke Dip, Chevre and Pistachio Grapes, Garlicky Edamame Crostini.

And look for our new Organic Snack Mixes in your favorite store — three flavors with big, bold tastes crafted in small batches! (Also available direct from Earthbound online.)

Organic Football Trivia of the Day...Did you know that increasingly, even big, bruising pro football players are choosing organic and sustainably produced foods to provide the power they need to play?

Tennessee Titans linebacker Will Witherspoon is so passionate about eating healthy that when he’s not worrying quarterbacks on the field, he raises grass-fed cattle sustainably on his family farm in Missouri. “As a pro football player, I can’t take over-the-counter cold medicine without letting my trainer know about it,” he says. “Why would I want my kids eating beef from cattle fed hormones or routine antibiotics?” (Source: HuffingtonPost.com)
The Denver Broncos’ Brady Quinn powers his workouts with organic foods, including veggies and raw foods. He says “I’d like to give my parents a lot of credit. … a lot of it too has been the workouts, eating right, and taking care of my body.” (Source: MensFitness.com)
All-Pro Atlanta Falcons tight end Tony Gonzalez even wrote a book about how eating right has given him health and longevity in the game. “For me it was finding an edge, becoming as healthy as I could be. …the more you eat organic, local, cutting down your meat intake — it’s also better for the environment.” (Source: MindBodyGreen.com)

It's About the Flavor

jean — Thu, 22 Dec 2011 17:46:12 +0000

You don’t have to be vegetarian or vegan to fall in love with the food at Candle 79 in New York City. I’m certainly an omnivore, but this restaurant is one of my favorite places on the planet to eat; I never miss an opportunity to go whenever I’m in the city. The folks at Candle 79 always create such delicious food and such a delightful eating experience.

Imagine my pleasure when the new Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos & Jorge Pineda arrived on my desk! They noted Earthbound in the book’s Resources section because they “use and love” our products in their restaurants (the ever-elegant Candle 79 and the less-formal Candle Café) and want to help bring attention to other companies with a like mission to provide people with the healthiest, most delicious food possible.

This beautiful volume includes a range of recipes from appetizers and salads through entrées and desserts — even some spectacular drinks — accompanied by photos that make my mouth water. It’s not necessarily a beginner’s cookbook, but it will surely change your mind about sustainability tasting like sacrifice. This food is just good.

At Earthbound we’ve always been committed to organic as the healthiest choice for people and the planet. In my own cookbooks I’ve celebrated how delicious organic foods can be. For me, eating at Candle 79 is like communing with kindred flavor spirits; now we can all bring some of their delicious dishes home to enrich our family tables when we can’t get to New York to join theirs.

The Candle 79 Cookbook is available on Amazon, at the restaurants, and at major booksellers — taste it now with this recipe for Butternut Squash-Chestnut Soup with Caramelized Pears.

Myra Goodman is co-founder, with her husband Drew, of Earthbound Farm. A prolific and creative cook, she's also authored two cookbooks: Food to Live By and The Earthbound Cook.

Butternut Squash-Chestnut Soup with Caramelized Pears

Serves 6 to 8

1 cinnamon stick
1 whole nutmeg, halved
1 stalk lemongrass, chopped
2 cardamom pods
1 (1-inch) piece of fresh ginger, peeled and chopped
2 dried chipotle chiles
1/4 cup extra-virgin olive oil
1 large leek, white and pale green parts, rinsed and finely chopped
3 pounds butternut squash, peeled and cut into 1-inch dice
1 cup drained canned or jarred chestnuts, chopped
2 tablespoons chopped fresh sage
8 cups water

Balsamic-Caramelized Pears
1 tablespoon grapeseed or safflower oil
2 ripe pears, peeled, cored and diced
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon balsamic vinegar
Sea salt and freshly ground pepper

2 to 3 tablespoons pure maple syrup
Sea salt

Put the cinnamon stick, nutmeg, lemongrass, cardamom pods, ginger and chipotle peppers in cheesecloth. Knot securely or tie with string and set aside.

Heat the olive oil in a soup pot over medium heat. Add the leek and sauté until softened, about 10 minutes. Add the squash, chestnuts, sage, cheesecloth pouch and water. The water should cover the squash by about 2 inches. Bring to a boil, decrease the heat, cover and simmer until the squash is tender and falls apart, 30 to 45 minutes. Remove from the heat and let cool.

To make the caramelized pears, heat the oil in a large sauté pan over high heat. Add the pears and sauté for 5 minutes. Decrease the heat to medium and stir in the maple syrup, cinnamon, vinegar, and salt and pepper to taste. Continue to cook for 10 to 15 minutes, until the pears are soft and the liquid becomes syrupy and coats the pears. Set aside to cool.

To finish the soup, remove the cheesecloth pouch and discard. Add the maple syrup and salt to taste. Transfer the soup to a blender and process until smooth, or process the soup in the pot with an immersion blender. If the soup seems too thick, add a bit more water.

To serve, gently reheat the soup, taste and adjust the seasonings if necessary. Ladle into soup bowls, garnish with the caramelized pears and serve warm.

Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Rita Maas.

Our New Zip-Open Package

jean — Thu, 01 Dec 2011 17:54:52 +0000

Have you noticed that there's a new package for Earthbound Farm's original salad line?

We ditched the PVC shrinkband and went with a much-easier-to-open new zip closure. The top snaps back on just like our previous container.

Here's how it works:

With this container we're able to use about 10% less plastic overall, and we've eliminated the use of non-recyclable PVC plastic for the shrinkband. Does that make any difference to you?

Have you gotten the new package? Please let us know what you think!

Celebrating 25 Years of Salads

jean — Mon, 28 Nov 2011 22:05:10 +0000

Things were very different back in 1986…

This November marks 25 years since our very first packaged salads were introduced. As I think back, it’s hard to believe that Drew and I were the first to successfully launch packaged salads for retail sale. In 1986, the whole concept was radical — few people believed it would be successful. The world of salads was very different back then. Americans were mostly eating iceberg lettuce, bought by the head and usually served with a heavy dressing like ranch, Thousand Island or blue cheese. Most people had never heard of, much less tried, the specialty whole leaf baby greens we were growing. And organic farming wasn't considered realistic for anything more than a hobby.

We didn’t start with any grand schemes of doing anything big. We starting farming organically because we were afraid to handle potentially toxic agricultural chemicals and we didn’t want them on our food. We starting washing and bagging the lettuces for our own use; we found we ate a lot more salad when the greens were conveniently ready to eat right out of the bag. We started selling “pre-washed salad bags” to local stores when overnight we’d lost the main restaurant customer for our baby lettuces and gourmet greens, and we needed to sell them to pay our bills. We loved living on our little farm in Carmel Valley, and we hoped this new product might actually take off if other people appreciated it as much as we did. We really just wanted to be able to support ourselves.

Fast forward 25 years: Now packaged salads are one of the mainstays of the produce department, and the whole leaf gourmet salads we started outsell both iceberg- and romaine-based salads. Even more exciting, almost half of all those sales are organic, while on average only 4% of the food sold in the US is organic.

When we first started packing salads, it was just me and Drew and a handful of employees on our small farm. Today, more than 1,200 employees work in state-of-the-art processing plants to produce more than 22 million servings of Earthbound Farm organic salad each week. It’s truly mind-boggling. I’m living proof that packaged salads encourage you to eat more salad — I eat more salad now than ever. If I skip a salad for even just one day, I don’t feel quite right. Every time I open an Earthbound Farm clamshell I’m thrilled about how easy it is to have a fresh, delicious salad, and I’m grateful to our farmers and employees who make it possible. For us, this is a big anniversary that’s worth celebrating!

Myra Goodman is co-founder, with her husband Drew, of Earthbound Farm. A prolific and creative cook, she's also authored two cookbooks: Food to Live By and The Earthbound Cook.