This wednesday, on Sirius Satellite radio, channel 114  “The Good Life Show,”  I’m Organic co-founder Jill Palermo will be talking organics.  Learn the facts about the USDA standards and labeling laws.  Also, join us as past and present I’m Organic Story features Ocean Robbins and Erika Fowler-Decatur share their organic journey.  Wednesday, December 6th at 1:30pm EST.  Join us on Sirius channel 114 or stream from lime.com.

Erika Fowler-Decatur and her husband, Michael, returned to Ithaca, New York, from California to raise their son, Cid, near family. An art historian and avid supporter of arts education, Erika intended to open a small gallery in the area. When it appeared as though the community was not large enough to support a traditional art gallery, Erika found a way to combine what she considers to be two of life’s greatest gifts: fine art and fine chocolate.

Art Bars from Erika’s Ithaca Fine Chocolates are made from organic and fair trade certified ingredients. Developing a chocolate bar that met Erika’s high standard for quality was a challenge. She tried making them herself, and though the chocolate tasted great, its appearance wasn’t up to par. She was able to locate a Swiss chocolatier whose product was a match for her vision.

“I didn’t want to support my own cause of the arts at the expense of cocoa farmers and the delicate ecosystem,” Erika explained.

Though the chocolate itself is something to savor, it’s the other special ingredient that makes Art Bars unique: fine art. Each bar contains a collectible card featuring the artwork of one of a diverse group of adult and child artists. The collection is changed annually through an art submission process.

“Art Bars give people an opportunity to slow down and enjoy some exquisite chocolate as well as an inspired moment art contemplation,” said Erika. The mission behind Art Bars is to increase art awareness and support for art education, which is why 10% of Art Bars’ proceeds goes to local and global art education programs.

The intention of including the miniature art reproductions is to increase exposure for the artists featured. People interested in purchasing full-size works can contact Erika, who connects them to the artist. Erika takes no commission. She hopes that through increased exposure, these artists can eventually quit their day jobs and concentrate fully on their art.

In addition to its commitment to supporting art education, Ithaca Fine Chocolates is a socially and environmentally-conscious company. Erika became more attuned to organic products and the health of the environment after the birth of her son six years ago.

“As a parent, it’s extremely important that the food our children consumed isn’t laced with chemicals and that they have a healthy planet to grow up on,” said Erika of her family’s organic/natural lifestyle. The family welcomed daughter Elle to the world ten months ago.

Ithaca Fine Chocolates Art Bars are sold in 46 states and are available for purchase online. The company’s “virtual” store front saves on overhead and waste. “We reuse, reduce and recycle at home and in the business,” said Erika.

Erika hopes to eventually found a granting process to fund art education programs, and expand the Art Bar “call for artists” so that more artists can be featured. Visit Ithaca Fine Chocolates at www.IthacaFineChocolates.com.

Last week, I had the delight of attending the Kalamazoo College’s second annual “Local Foods Showdown” sponsored by the campus group Farms2”K.” The night was a cook-off of various local restaurants that were challenged to make meals which consisted of at least 80% local ingredients. The intention of the event was to have an informal way to educate people on the benefits of supporting local growers (many of whom were also organic), to show the variety you can still have when eating local, and to help develop relationships with local farmers. The group’s focus is on making a long lasting relationship with farmers in the Kalamazoo area, to help better the cafeteria by using more local food, and to ensure the college is doing its part in supporting local community. The highly attended event included local growers, students, community and college members and DELICIOUS dishes. People circled while a live jazz band played, voting for dishes in categories such as “best presentation,” “most likely to be included in a cookbook,” and “sexiest dish.” The event was a fun way to get the word out about the benefit of supporting local and organic growers, both nutritional and social. After the apple-butternut squash soup, I was sold on the taste benefits of going local and organic too!

If you’re in the Colorado area or have iTunes, check out radio show “Life Changes With Laurie” this Saturday at 4:20pm Mountain Time. As I’m Organic’s Co-Founder, I’ll be talking with Laurie Spindler about how my Mom and I followed inspiration to create a company that combines all of our passions. What makes us care so much about organics?  Maybe the same things that motivate you…  I’ll be speaking on the “Healthy Living” segment of Laurie’s positive and uplifting radio program.  Click here for more on “Life Changes with Laurie” and for station information.

It can seem daunting to go organic, believing that you need to make huge, sweeping changes. On looking back, I started out one small step at a time, and it was easy! I believe each small step we take makes a big difference.

My first step was buying organic eggs. This was an instant hit for me. The shells were thicker and the eggs had flavor! Once I remembered that this is the way an egg used to feel and taste like, I realized that there have been some serious changes in our food supply the last several decades. Organic eggs will cost a dollar more a dozen, sometimes a little more, but it is really worth it. You will begin to tell the difference and will not want to take in a load of pesticides, hormones, and antibiotics anymore.

So start with one product that won’t break your budget and begin the transition slowly. If you’ve already done so, recommend it to someone who hasn’t. I found it had positive affects on my health, and also my state of wellbeing.

What was your first organic baby step?

I went to a local apple orchard yesterday to enjoy the beautiful fall day.  It was warm and sunny and there was still some color left on the trees. This is a favorite spot to get fresh picked apples, fresh apple cider, pumpkins and other fall fare.  I asked about their use of pesticides and if they ever thought of going organic.  The information I received was very interesting.

He told me they have, in fact, considered turning at least one of their orchards organic, but decided not to because “people don’t buy organic apples.”  I questioned why, because I would.  He told me that the apples that are grown without pesticides and chemicals are imperfect.  They may become misshapen because of growth around an insect, worm or disease, or get a “scab”, a rough spot on the skin where mold had hit it.  It doesn’t affect the taste or quality of the apple, but people do not like the looks of it.  Have we become so used to things “looking perfect” that we don’t know what natural apples look like?

I had to empathize with the grower.  They do need to make a living.  Perhaps there is a way these cosmetic “problems” can be improved upon in a way that is not using chemical pesticides.  He did assure me that they spray only 4 times a year and that they stop in mid-August.  I’m not sure what the “industry standard” is for apples that are shipped across the country.  In any case, I was still buying local, which is a great benefit to the environment, and supports local economy.  And the apples are picked at exactly the right time for perfect taste and ripeness.  This once a year quality experience cannot be matched.  I look forward to late October for my favorite apple, Ohio’s own, Melrose.  Perfection!