Another blog about goji berries banned

goji berries bannedOrganics- Can They Survive?

As we become more aware of the harm most of the processed foods and produce that's sold in most Supermarkets today, the more people are changing their ways and are going the way of Organics. Its been known for years the benefits of Organic Food Whether its Organic Meats, Organic Milk, Organic Produce or Really most anything certified Organic. I am not too sure why it took so long for us to come to this conclusion But are we too late? Will the processed foods and chemically treated produce prevail?

The reason I question this matter is because what it takes for Organic Farmers to Succeed. They say it takes at least two years for a farmer to have his land certified Organic. Then you need acreage or as many of us know as land which any more is getting scarce. And any Farmers who have land are growing corn for Biodiesel, and you know their using chemicals because the more you grow the more money. So that means grow it fast, harvest it then replant and then the land is useless. So most Organic Farms are small these days and the amount they can grow is no where the amount to go around. Plus the price they have to charge to make a living, I don't know how long they can survive. It's already surpassed the lower class and its almost out of range for the middle class. And with not a whole lot of Organic Supermarkets around, i think it will remain mostly underground.

If you go to your local Supermarket you will see what I mean, they have only a couple of areas for Organic Merchandise mainly because of competition with the big Supermarket Chains, the more money you have the more shelf space you get. And with these Government Agencies that watch over the foods we eat and the money the big corporations are throwing at them to over look the harm that their products are doing to us, how can the Organics survive.

But I think we are starting to see a slight shift in the way people are eating with all the recalling going on. With not of enough inspectors these problems will go on. After the problems they had with the pet food, me and my wife have fed our two dogs and two cats nothing but Organic Pet Food. So go out and support your Organic Farmers and if you have to which I know a lot of us have to read the labels on everything you by at the Supermarket and lead the healthiest life you can.

Peace, Love and Happiness!

Michael Robbins is a freelance writer from the east coast with many views on everyday life.http://mydailydose-kidrapido.blogspot.com

Finding the Right Type of Catering for Your Event

Full Service Catering:

This can be heavy hors d� oeuvres, sit-down meals, beautiful buffets and stations, beverages, cappuccino bars and other event planning. This can involve on-site cooking of some of the food using your kitchen space and oven, to setting up a temporary kitchen on site to prepare your meals. You have a full wait staff to set up the entire event and to tend to you and your guests needs during this special occasion. The staff will take down and clean up, and they should even take away the trash. They will work closely with your hired professional vendors to ensure that your event is perfect.

Private Catering Events at a Restaurant:

Many restaurants can offer you private use of their facility � often called a �buy-out�. They will close their restaurant during their regular hour for a price. Remember that they will turn away all business that would come their way, and there for patrons will go elsewhere for the evening. The price is usually expensive, but if it is your favorite place, what a better way to celebrate. You can bring in your own entertainment, floral and d�cor or let them take care of it all. You can do as much or as little as you would like. Show up, have a wonderful time, and go home with no extra work on your part.

Pick-up and Drop Offs:

Food that is mostly self-service. Many places will offer their popular items, hors d� oeuvres or entrees, that can be picked up by you or delivered to the party site. You may consider hiring an outside service staff to assist you, or ask family and friends to help serve and clean up. The food can come ready to serve on platters or may require chafing dishes to keep them hot. Some caterers offer appetizers that are best when cooked right before serving and they can even supply you with the simple cooking instructions. This is a very cost effective way to cater, and the size of your event can dictate if this is really a practical way to go.

Meet with A Caterer!

Plan at least six months to one year before your wedding to begin planning. Look for caterers who are members of catering associations. By being a member they surround themselves with professionals and industry leaders. You need a professional who is constantly educating themselves to provide you the client, with the most up to date menu, trends and ideas to create the best event possible.

View their portfolio and see the style of their work. Many will create a proposal for you, based on your menu selection and style of catering service. There should be no charge for this service, and you should be able to change, add or delete items up until at least one month before your event. Of course this can affect the price. If this is an off-premise event, meet with the caterer at the site and discuss your vision for the location. Call a rental company to come out as well, to make sure your proposal is as accurate as possible. If you are comparing catering companies, please make sure you are comparing the style of service and menu selection. One caterer is not offering you drop off food in foil pans and the other is offering you a full service catering event with a 5-course meal and full staffing!

Once you receive the proposal make sure everything you asked for is included and you understand what is presented. Upon agreeing to the terms and conditions of the catering service a deposit is due to confirm their services with you for that day. The number of events a caterer does in one day varies with each event, guest count, style of service and the menu. You want to find someone who is not looking to be the busiest � only the best!

Valerie Vollmer has been an off premise caterer for over 20 years. Is one of only 175 CPCE (Certified Professional Catering Executives) in the US. National Association of Catering Executives - 2nd National Vice President