Organic

Organic

From Page A1

Appropriate Technology (NCAT), the term ‘organic’ was first used in the United States in 1940 when J.I. Rodale used it in a publicized article found in the Fact Digest.

Shortly after writing that article, Rodale launched a magazine called Organic Farming and Gardening.

It was not until the 1960’s and 1970’s that environmentalists began looking for alternatives to pesticides and industrial agriculture.

The name ‘organic agriculture’ then became a philosophy of living as well as a method of farming.

Kobe beef

Of the organic livestock raised at Sunnyside Farms, one of their most unique specialities is Kobe (pronounced Ko-bay) beef.

While pure Kobe beef is found only in Kobe, Japan, Sunnyside Farms purchased the genetics of the Wagyu cattle, cross-bred with purebred Angus cattle, and created Kobe beef in America.

Genuine Kobe beef is a product that is highly prized throughout Japan, costing approximately $100 per pound.

The genetic make-up of Kobe beef produces a meat with a very high fat content, or marbling.

“You have to have the fat in the beef to make it taste good,” laughed Waldo.

Using the Wagyu bloodline, Sunnyside Farms has been breeding Angus mothers for a three-quarters Kobe offspring. The farm has found the genetic mix to work well for them, feeding most of their cattle to slaughter.

Ironically, Cole was a vegetarian when he first tasted Kobe beef. That taste encouraged his travels to Japan, negotiating for the genetic sale to bring back to the United States for produc