Joe and Debbie Thomas began as a teacher and marketing executive, respectively. But today, they run a ten-acre organic farm in the east hills of Paso Robles, California. With more than 900 fruit and nut trees, a vineyard of Italian varietals, and beds of specialty greens, garlic, tomatoes and herbs, they began a community-supported agriculture (CSA) program, sharing baskets of fresh produce weekly with their neighbors. A few years later, they opened Thomas Hill Organics, a market bistro and wine bar, where they serve seasonal, organic produce from the farm, wines from the Central Coast, and locally-sourced beef, poultry, and fish.

High demand requires high efficiency. But organic farmers can’t use the technologies common to conventional agriculture – like pesticides and genetic engineering – to increase yields. As such, there’s a misconception that they stubbornly shun technology, preferring age-old tradition over modern methods. But that’s not the case. Through recent technological developments, these farmers can use their understanding of natural processes – the mating habits of pests, for example – to optimize yields. The surprising results can make you wonder where to draw the line between technology and nature.

Although this topic is far from new, there have been startling developments in the debate regarding genetically modified food (GMOs, a.k.a. genetically engineered or GE), specifically with the recent ratification of GE alfalfa seeds produced by Monsanto. Here are some links to help our readers follow the story so that you can make a more informed decision on the matter.

Members of the sustainable food movement are furious and, frankly, we have a right to be. Last month’sdecision by the USDA to fully deregulate GE alfalfa isn’t just a minor skirmish in a long and exhausting battle. It threatens the existence of organic farming and organic food, and flies in the face of USDA’s mandate from Congress under the Organic Foods Production Act to promote and preserve organic agriculture.

The early sunset shadows, cast by the mountains to the west, spread across the city of Boulder, Colorado, bringing with them thoughts of dinner. Idyllic Boulder, with its youthful spirit, adventurous tendencies, and environmental awareness, is the perfect spot for the conscientious diner. The city is full of choices, from college friendly fast-food to health conscious fine-dining, and even a milk and cookies specialty restaurant! With so many choices available, how does one choose? How would you choose? If sustainable, locally sourced food is on your mind, then have your feet carry you across the glowing historic downtown area and through the doors of The Kitchen.

This week’s links include the plight of modern dairy farmers, the health risks of nitrate and pesticide exposure, and how the effects of Haiti’s devastating earthquake last January is affecting the country’s food supply today.

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Another great collection of fun and interesting links on developments in the food and farming world, for you to enjoy this weekend.

This video follows food from an organic CSA located 200 miles north of New York City to the hands of urban consumers, providing a glimpse of the simultaneous laboriousness and efficiency of a local food system and the variety of people partaking in the growing farm-to-table movement.

Exciting legal battles, BPA controversy, toxin investigations, and inhumane animal treatment. Triumphs for local farmers in Alabama and a CSA at the Chicago Tribune. The food world is full of drama and adventure, all collected here for your viewing pleasure.