Organic Gardens a result of Consumer Demand

Consumer demand is changing the way we do business. Karen Kelly, Chef at Houston's Restaurants on Beverly Drive, Los Angeles, is making a difference with organic gardens providing the finest basil, arugula and mint. Quality is in demand. And there's the stewardship as the workers and guests are amazed by an artichoke plant while sipping wine in a garden. The cost benefit? It's immeasurable.

Kudos to the Hillstone Restaurant Group for they have the foresight to see beyond the monetary costs. Inspired by the restaurant trend of serving organic food such as at the famed Alice Waters and Ches Panisse in Northern California, the Hillstone Restaurant Group (Houston's Restaurant) has the foresite to see the demand for organic food and they are doing something about it! It's all an education process.

Let's all keep up the good work!

Organic farming tries to take root in Kenya

Organic farming tries to take root in Kenya
Kenyan farmers want to tap into the premium world market of organics, but they face regulatory obstacles.
By Mike Crawley | Special to The ChristianScience Monitor
KERUGOYA, KENYA - Here in the heavily farmed foot...CLICK HERE FOR MORE.

"While organic farming techniques generally yield about 30 percent less food per acre in developed countries, studieshave shown the reverse in the Third World. Overworked land benefits when organic techniques help return nutrients to the soil."