We love Jesse Malin.  He is a very talented singer/songwriter, who is currently on tour supporting his live album MERCURY RETROGRADE on Adeline Records (Billie Joe from Green Day's record label).  Jesse was kind enough to take time out of his busy schedule to answer some questions about being a vegetarian on the road. 

Check out the interview....

Senator's legislation calls for bigger payout for farmers switching to organic

Legislation calls for each farmer receiving up to $80,000 to help with transition

by Sustainable Food News September 6, 2007

U.S. Senator, and organic farmer, Jon Tester (D-Mont.) Wednesday introduced legislation calling for assistance to American farmers, who want to begin farming without fertilizers, pesticides or herbicides. Tester said the legislation is aimed at helping farmers voluntarily make the switch from traditional farming techniques to certified-organic farming by providing up to four $20,000 annual payments to farmers whose land has not been previously certified as organic. "Making the switch to organics shouldn't be a make-or-break decision for family farmers," Tester said. "It should be a decision that ultimately saves them time and money while increasing the value of the stuff they grow." The conversion process can take three years, resulting in a temporary decline in crop yields and production. And, farmers can't sell their chemical-free crops for higher premiums until they're certified as organic. The disbursement would allow farmers to pay for technical assistance, conservation management to protect the environment and wildlife and animal welfare, according to the legislation. Under Tester's legislation, farmers who receive organic conversion assistance must sign contracts with the U.S. Secretary of Agriculture. They must also verify that they're complying with the certification process every year. Tester said the legislation is being included for consideration in the upcoming 2007 farm bill.

Tester, one of only two farmers in the U.S. Senate, stopped using chemicals on his 1,800-acre farm near Big Sandy nearly 20 years ago. He made the switch to organic farming because the chemicals made his wife ill, and because it increased the value of his crops. Montana has more acres of organic wheat production than any other state. "Organic farming is a good deal for Montana's farmers and ranchers," Tester said. "It's a win-win for agriculture in our state. It's good for the land and it's good for folks who want to sell their crops for higher premiums."

Write your senator today to express your support for Senator Tester's legislation: http://www.senate.gov/general/contact_information/senators_cfm.cfm

Here is a brief interview with my cousin Amy in case any of you are wondering a little bit about the namesake of Amy's!

1) What is your first memory of Amy's Kitchen?

    Honestly, my first memory of Amy's Kitchen is of eating the vegetable potpie, which was our first product. I remember sitting strapped into my little high chair in the kitchen and being sooo excited that I was going get to eat my favorite potpie that I started saying "mmmmmmmm" before I even had the food. I think I was two or three at that point.

 
2) What was it like seeing the products in a supermarket for the first time?

I don't remember what it was like to see my products in the store for the first time. That is one of those questions people ask that I wish I had a good answer for and I don't. Really, it just seemed like they had always been there and I took it for granted that they were there. However, I do remember the first time I realized that it wasn't normal to have your name on a bunch of boxes in the store. I was about 5 years old with my best friend at the time, and he said, "Is that you inside those boxes?" It was such a weird question that it made me realize that it was something special to have your own products.

3) How does being the owner/ daughter of owners of Amy's affect your daily life?

    Well, I definitely eat Amy's products on a daily basis!!  Also, I am constantly aware of all the things that are going on in the natural food industry, and what is going on at Amy's Kitchen, because there are constant family conversations about things like that. It has also made me more health conscious and environmentally conscious, which I try to reflect in what I do day to day.

4) How is Stanford?  Are there Amy's products on campus?  

     Stanford is great!! I absolutely love going to school here, although they don't really have very many Amy's products in comparison to most other college campus, which carry the products in their C-stores. At our COHO (coffeehouse), you can order the personal sized Amy's pizzas and they will cook it up for you, which is nice, but that is the only Amy's product you can get here on campus.

5) What are your interests in school?  Any ideas on what you want to major in? 

    I still have not narrowed down a major, but I am interested in, as they say at Stanford, "fuzzy" stuff, which means anything that is not hard math and science. I am still fulfilling my GER's and exploring my possible major options. I love my classes so far—I have had some amazing teachers. They don't have a business major or anything close, which I would definitely look into if they had it because of Amy's Kitchen.

6) What's your favorite Amy's product?

     Hmmm, that's a really tough question because it seems to change a lot—I go through phases, and I usually love one of our newest products. However, a stable favorite of mine is the three-cheese pizza because it has goat cheese, and there will always be a special spot in my heart for our first potpie. J

Pesto Pizza In Medford, Oregon.

July 9th, 2007