
For about ten years, we grew vegetables, apples, oats and hay, made maple syrup and had a barnful of chickens, rabbits, pigs and dairy goats. It was not financially viable, but it was a rich education and we ate very well! In talking around kitchen tables with other back-to-the-land folk, we began to define some organic standards. Those talks became more formal over time, and the group grew and evolved into a certification body. The rest is history.
— Stephanie Wells
OFC President