It looks like times are tough out there for more than just auto makers. While many supplements have seen growth in this economic downturn, more articles are appearing in mainstream publications that express the woes of organic farming.

Last month, the New York Times ran an article, “Organic Dairies Watch the Good Times Turn Bad,” where they spoke to farmers who bought farms in the early 2000s as a way to ensure a wealthy retirement. However, sales of organic dairy products have gone down at a number of farms and many were forced to close up shop.

Earlier this month, an article in Vermont Business Magazine, covered the “unprecedented challenges for Vermont’s 200 certified organic dairy farmers.” The article said there is an oversupply of organic milk in most markets and the two major wholesale buyers of Vermont’s organic milk have implemented mandatory milk price or production cuts to address financial and supply-demand imbalances.

Last week, the Boston Globe and the Associated Pres ran similar articles to the New York Times piece. The Boston Globe (“Vermont Farmers Struggle as Demand Sours for Organic Milk”) said organic milk sales are set to fall 15 percent this year. The Associated Press (“Slowdown in once-booming organics troubles farmers”) said organic farmers are also losing the credit they once had to buy grain and supplies for their farms.

Most of these articles say the high cost of feed is crippling these farmers. In addition, consumers are penny pinching and giving up organic dairy for the cheaper conventional products. Another problem stems from the fact that many bought organic times when time were good. Too much supply and not enough demand has hurt many in the industry.

All this doom and gloom is not good for the organic diary industry. I hope that many stick it out because I think the demand for organic eggs, milk and cheese will continue after the recession. Of course, I’m not there on the farms watching my retirement go away while doing back-breaking labor. I guess time will tell how many of these farms will be here when our economy picks up again.

I’m not going to be shy. I’m going to come out and say it. I enjoy drinking alcohol.

Usually, I’m a wine and beer girl because of all the added sugars and chemicals in mix drink concoctions. However, if I were to find a bar where the bartender considers herself a “Bar Chef,” I may just change my tune.

In a USA Today article, writer Tina Dirmann explores a new phenomenon among upscale drinking establishments. The bartenders there prefer the term “bar chef” or “mixologist” because of the care they use to prepare the drinks. You won’t see bottles of margarita or Mai Thai mixes behind the counter. These chefs use fresh (and sometimes organic) fruits, vegetables and herbs from their local farmers market or natural foods store to make their cocktails.

Dirmann said the organic food craze has transformed the kitchens of many restaurants and the bars have followed suit. Customers have responded favorably with their pocketbooks. Michael Mindel, marketing vice president for Il Fornaio, an Italian restaurant with 20 U.S. locations said sales of their bellini drinks doubled after they started pouring organic white peach juice into the Prosecco cocktail. Six more organic fruit drinks have been added to Il Fornaio, and sales are soaring.

The article points to several reasons why these mixed drinks are better than the premixed syrups and bottled juices:

1. Taste. Bar patrons seem to want flavors that come from fresh strawberries, peaches and other produce.
2. Hangovers not as bad. Vincenzo Marianella, Copa D'Oro bar manager in Santa Monica, Calif. said, “Five whiskies are still five whiskies. But if you aren't also drinking all those chemicals and sugars from some bottled sour mix, you've got to feel better.”
3. Helping local farmers.
4. A throwback to simpler times. It’s not just the current economic status that can remind drinkers of the 1930s. Dominic Venegas of Gitane in San Francisco said making cocktails with fresh, organic ingredients is the way Americans drank before the Prohibition.

The only downside I see is the price increase, but I think it may be worth it. I am definitely going to be on the lookout for a “bar chef” if Phoenix. If you are one, or know of one, please e-mail me and tell me where to spend my Saturday night.

I came across Cyber Help for Organic Farmers during my daily search around the Web for anything that may be newsworthy to natural retailers. While most of the information on the site is for farmers, a few things caught my eye that retailers may be able to use.

The site has a page called “Who Owns What in the Organic Food Industry” with a flow chart of the top 20 food processor and investment firms that own organic brands (in January 2008). For instance, one can clearly see J.M. Smucker owns After the Fall, R.W. Knudsen and Santa Cruz Organic, and Danone France owns Stoneyfield Farm and Lifeway.

They also offer charts of organic acquisitions by the largest food processors in North America (January 2008), new organic brand introductions (January 2008) and who makes private label brands (July 2007). All charts were compiled by Phil Howard, assistant professor at Michigan State University's Department of Community, Agriculture, Recreation and Resource Studies.

While the data may be a couple of years old, much of the information applies today. This could be helpful for a retailer who wants to stock a certain brand and needs to know who the parent company is. Or maybe a retailer likes the private label at Good Life Food, and may want to contact Melissa’s for their own private label needs. Or maybe you’re just curious, like I am, to know who owns what in the organic food industry.