janurary-march 2005

features:
Cerifiably Organic: What to Expect When You’re Inspected
By Joe Montecalvo, Ph.D.

Enterprise
Fairfield Farm Kitchens: Big Flavor in Tiny Batches
By Sarah Fister Gale

Dialogue
Exporting to the EU: An Insider’s Look at Negotiations
An interview with Bob Anderson, founder of Sustainable Strategies–Advisors in Food and Agriculture

columns:
Market
Do You Speak Organic? The Semantics of Marketing Success
By Laurie Demeritt

Manufacturing
Moving Organic Forward: An NOSB Update
By Kevin O’Rell and Kelly Shea

Ingredients
A Holistic Approach to Organic Baking
By Sharon Herzog

Managing
Finance Your Growth Without Losing Control
By Marc Peperzak and Mark Retzloff

departments:
Details

Innovations

Sensations

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