My Sincere Thanks to the Organic Food Industry and to My Readers

In terms of organic food, there is a lot to be grateful for this Thanksgiving.

While every single participant in the organic food industry plays a critical role, I’d like to single out these three groups this year and express my sincere gratitude.

Organic Farmers Is there anyone more important to the industry than organic farmers?

These are the individuals who work brutally long hours, face the high costs and burdensome paperwork for USDA organic certification, and deal with unpredictable weather conditions, all to bring us the most nutritious food available.

Organic farmers do it the right way – without genetically-modified seeds, synthetic pesticides and artificial growth hormones – and their commitment to organic can never be underestimated or appreciated enough.

Non-Profits As I say all the time, we can never assume that organic food will always be there. Unfortunately, incredibly powerful forces are at work trying to wipe organic food off the map, and we haven’t gotten any support whatsoever from President Obama.

Organizations such as The Center for Food Safety, The Cornucopia Institute, Earthjustice, The Pesticide Action Network, Food & Water Watch, Organic Consumers Association, Environmental Working Group, The Institute for Responsible Technology and many others do an amazing job protecting organic food and keeping us informed as to what is happening in Washington D.C.

Without all of these non-profits, the organic food industry would not be what it is today and we all need to support them as much as we can.

Organic Restaurants/Juice Bars I am lucky enough to live in New York City, where we have many, many organic restaurants and organic juice bars.

Yet, I hear complaints all of the time that organic restaurants are too expensive.

Well, organic restaurants are using the best ingredients (organic ones) and they don’t come cheap. Additionally, organic restaurant owners work serious hours and many of them are barely making ends meet but they are committed to serving their customers the best, most high quality food possible.

Making pressed organic juice is a very labor intensive business but the end-product for consumers is second to none. Doug Green, owner of Liquiteria, once told me that he views his job as not just selling juice but as healing people, since so many cancer doctors send their patients to him for pressed organic juice.

I agree 100%. Pressed organic juice is medicine, and we are lucky to have so many dedicated people who provide this valuable service for us.


On a more personal note, I am very grateful to have had the opportunity to write about organic food these past two years. Aside from the fact that organic food is my true passion, I get to meet incredible people who work in all parts of the industry.

Yes, they care about making money. But they are also doing this because there is a real social mission with organic food.

I am also extremely grateful to every single person who visits my site, and I continue to be amazed by all of the individuals from across the globe who read what I have to say, watch my videos, leave comments and sign electronic petitions for organic legislation.

Writing this blog is a labor of love, and I do my best to provide the most relevant, interesting and informative organic food content possible.

Again, I am truly appreciative of your support and always welcome your feedback.


  • Emma says:

    Exactly, if you added the local markets, where you can easily buy fresh produce grown in the region, your list would be complete. I have to say I am a huge defender of organic food so whenever I go shopping, any of Toronto´s organic markets is my first stop.

    • Max Goldberg says:

      Hi Emma,

      Yes, local markets are great and without the organic farmers, there would be no local markets.

      Thanks for your comment.

      Live well,

  • Food Babe says:

    I can’t agree enough about pressed juice being medicine. My husband broke down and got the norwalk – we’ve been having pressed juice now for 2 weeks and it is the most incredible experience ever – much better than the Breville. Labor intensive – yes – but totally worth it. Also – I had 102 fever last night – I think the fresh pressed juice of dandelion greens and garlic really helped this morning to naturally bring it down without the use of conventional over the counter medicines! I feel almost 100% back to normal. Just incredible. Love you Max and your Blog! Keep on rocking it! Happy Thanksgiving!

    • Max Goldberg says:

      Hi Food Babe,

      You have a Norwalk at home now!!!!!!!!!!!!! WOW!!!! Very lucky you!! How much clean-up time is it and how long does it take to make the juice?

      Thanks so much for your kind words!!! Really appreciate it and for all of your support.

      Lots of love,

  • stephanie haughey says:

    Thank you Max,
    For writing about organic food, the organic farmers, the non-profits and
    organic restaurants and juice bars, and sharing relevant, informative
    and most up to date information with your readers. Organic food at farmers markets, coo-ops and natural food markets, including the organic food served at organic restaurants and juice bars will not be as expensive until the US government levels the playing field and stops offering subsidies to farmers growing their crops with pesticides and herbicides. That is another topic to address in a future post.

    With gratitude,

    • Max Goldberg says:

      Hi Stephanie,

      I agree with you. There needs to be a level playing field for organic and non-organic. Most people don’t understand this problem and therefore avoid organic for this reason. Yes, good idea for future post.

      I sincerely appreciate your continued support and encouragement Stephanie. And I hope you had a great holiday.

      Live well,

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