Many of the older farmers are storehouses of fact and folklore about farming as it was practiced before the introduction of modern chemicals and emphasis on quantity instead of quality. They remember the changes in farming that came about in the late 1950’s and early 1960’s due to the claims of researchers at Purdue and large chemical companies promising large yields and less work for farmers if they used the new fertilizers, pesticides and herbicides. By the 1990’s, when these interviews were conducted, many farmers were beginning to realize not only the falsity of these claims but also the danger. These farmers returned to the organic practices so necessary for maintaining both our own health and the health of the earth.

For example, Orval Schock, at the time of the interview, had been an organic farmer in Ligonier, in Noble County, Indiana for over thirty years. He described the typical farm in the 1940’s before the advent of the chemical era as growing tomatoes, and additionally, hay, corn, wheat, and oats for the chickens, cows and pigs. These farms were sustainable because they used organic practices to replenish the soil and sustaining because they provided the nutrients that people and animals needed. Researchers from Purdue advised him to change to chemical farming and that chemicals were perfectly safe in the early 50’s, so safe that he could put his hands in them or even ingest them without harm. He used them for a few years to get rid of flies and weeds before he started noticing that the pests were coming back in far greater numbers than before. An even more alarming occurrence was his son becoming very ill. He tried many remedies with no results until a friend advised him to give his son alfalfa supplements, and his health improved almost immediately.

As a result, he became disillusioned with the use of chemicals. He heard of a wonderful program in Iowa teaching totally organic farming. He started using truckloads of a mineral from Texas to revive his fields and eventually used green sand, green manure, brown manure and many other organic practices, which are described at length in the interview. He in now (at the time of the interview) certified by OCIA . He continues to work hay or soybeans back into his soil when they are about three feet high for green manure, uses a moldboard plow because it turns the earth to the right depth for aerobic bacteria, and lets some fields lie fallow every seventh year. Earthworms are extremely valuable according to him and indicators of soil health.

His interview gives many other insightful tips such as use of natural weed and pest control techniques. Although he thinks our awareness of organic practices has improved, he is still concerned about the large amounts of nitrates in our water supply and the fact that chemical companies are still trying to "scare" farmers into buying their products. He feels that he is working to promote life and health rather than supporting the "kill’ "kill" "kill" mentality so prevalent in our society. (Unfortunately all of these threats to our health and well being remain at the time of publication of the book.)

Each of the people interviewed has their own unique farming tips and practices and their own very individualized history and perspective on organic farming. Each interview was fascinating to read and packed full of folk wisdom and knowledge gained from long years of practicing and experimenting with the holistic approach to farming. All concluded that "leaving mother nature in charge" was less costly in the long run, more conducive to the health of the planet and consequently its inhabitants, and more satisfying as a vocation or avocation. Nature, working alone, without the help of man-made chemicals, is able to do amazing things! These include the almost magical ability to choose the right insects that are needed to control other insect pests, provide the weeds needed to replenish missing minerals in the soil, and rebuild the necessary microorganisms in lifeless soil after only about three years of correct organic practices. This, in turn, provides we humans with the nutrients and enzymes we need to stay healthy. If they are not in the soil, then they are not in our food, a vital but often overlooked fact of modern food production practices which stress immediate gratification in the form of large profits rather than long term stewardship of the earth.

Humorous (and humus) incidents abound in the daily lives of organic farmers. Interviews are transcribed in their own words, often colorful and very down to earth yet filled with insight learned from their ancestors and their own trial and error over many growing seasons. For example, organic soil is like a big sponge that will absorb water and prevent runoff as well as withstand drought much better that regular soil according to one farmer. And not only humans are advocating for organic farming, but farm animals will pick organic corn or grain over non-organic, if given the chance, according to Mr. Schrock.

The depth and breadth of coverage of organic farming in Indiana will appeal to a wide audience. For example, in addition to farming techniques, the book explains the medical basis for the superiority of organically grown foods, a topic of interest to everyone interested in improving their overall health or dealing with food allergies or specific illnesses. It includes discussions by the people who were advocating for organic farming in its infancy in the state of Indiana and who were the movers and shakers as far as standards and certification practices. (such as Cynthia Bowman) Some of the issues they were facing included the area in which to certify such as a county, a group of counties, a state, a country or internationally and how to insure compliance with standards. Some issues were very divisive such as how much certification should cost and what the criteria for certification should be. Other practical concerns included what containers to use and how to advertise and market their produce.

Many growers were operating above the certification requirements but couldn’t afford the fee. In addition certification requirements were not uniform. The author addresses how these problems have been solved or continue to be unresolved at the time of publication.

The author also interviewed all types of growers from the backyard enthusiast through the small farmer with a few acres who sells to his neighbors through farmers’ markets or in local health food or grocery stores. On the other end of the scale are the large commercial producers of organic blueberries or livestock who have realized substantial profits without sacrificing food value. A blueberry farmer in northern Indiana is particularly interesting in that he has found a niche in an area that does not normally grow blueberries and has used the lack of competition along with use of commercial shippers to his advantage. The author has included male and female farmers, both young and old, and living in both urban and rural areas.

his book is recommended for general readers interested in organic farming and health food enthusiasts as well as commercial farmers. However it will also be of value as a how-to-do-it manual for those interested in starting a backyard compost heap or improving their vegetable garden and even to those interested in Indiana history and folklore. As a treatment of the important subject of where our food comes from and how we, as growers and consumers, can improve the quality of the food we eat, it is quite an eye-opener. And for its almost spiritual approach to protecting and nurturing the environment, it is a breath of fresh air. As Maurice Dill said in his interview, "organic farming is like a healing art for the earth."