According to the EPA, “sustainability” is defined as being based on a simple principle: everything that we need for our survival and well-being depends, either directly or indirectly, on our natural environment.  Sustainability creates and maintains the conditions under which humans and nature can exist in productive harmony, that permit fulfilling the social, economic and other requirements of present and future generations. Sustainability is important to making sure that we have and will continue to have, the water, materials, and resources to protect human health and our environment.

Sustainability is often a word that is used by clever marketers to promote an agenda to address the propaganda that the overpopulated world is running out of food due. With conventional crops devastating the environment, it appears that all we are doing is mining the land instead of farming it sustainably. In essence, in order to be truly sustainable, agriculture must be perpetuated so it can be productive year after year and generation after generation.

The privately stated policy from the agro-chemical companies is market domination through contamination, meanwhile it is translated for the public as peaceful co-existence, when in fact there is no peaceful co-existence. Is it possible for the organic producers to survive?

Michael Potter, CEO of Eden Foods

Eden Foods, Inc., (also known as Eden Organic), is the oldest family owned organic food producer in the United States and the largest supplier of organic dry grocery items. Mr. Potter has been a strong advocate of organics and has also been a big supporter of the Non-GMO Project which is pushing for GMO Labeling. Conventional food producers currently do not have to label whether or not GMO ingredients are used in foods sold in the United States.

Listen To The Interview

In this segment of The Organic View Radio Show, host, June Stoyer talks to Mr. Michael Potter, President of Eden Foods will be on the show to discuss the true meaning of organic sustainability and the impact of GMO’s on our food and the broader environment. Click here to listen to the interview!

When people think of vegan food, they often think it is going to contain the stereotypical granola, bean sprouts and tofu. However, there are a lot of plant based dishes that can be deliciously prepared with a splash of alcohol!

Author, John Schlimm "The Tipsy Vegan" Photo credit Steven K

Listen To John Schlimm, author of The Tipsy Vegan

(published by Da Capo Press, available December 1, 2011!)

In this segment of The Organic View Radio Show, host, June Stoyer will be joined by special guest John Schlimm to talk about the never ending happy hour that takes place inside the world of The Tipsy Vegan! Click here to listen to the interview!

Carousing Cucumber Rounds with Rummy Hummus Recipe

Recipe courtesy of Da Capo Press.

These little ditties will have you and your guests spinning round, round, round while the good times roll. The crunchy cucumbers cool down the assertive and spicy, lightly rummy hummus, bringing balance and satisfaction to your tummy.

Carousing Cucumber Rounds with Rummy Hummus

Always use locally produced organic indgredients!

Ingredients:
1 (14-ounce) can of organic chickpeas, rinsed and drained thoroughly
2 canned organic chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1 large organic garlic clove, coarsely chopped
3 tablespoons fresh organic lemon juice
3 tablespoons organic tahini (mixed well before measuring)
2 tablespoons organic extra-virgin olive oil
2 tablespoons white rum (or more to taste)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more for sprinkling
1 large English (seedless) cucumber
1 tablespoon sesame seeds, toasted in a dry skillet just until golden brown

Directions:
In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and 1/4 teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).

Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into 1/4-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.

To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.

Yield: ABOUT 35 HORS D’OEUVRES

Note: Don’t be tempted to use a food processor to make this spread because you won’t get that perfectly smooth texture.