Is There Such a Thing as an “Organic” Standard?
“Organic” becomes a term that’s devoid of meaning if you understand the underlying issue: our respectful relationship to water, or our lack of it, as the case may be. We are people with watery bodies living on a watery planet. If you really understand the connection between yourself and water, you will express your gratitude to every glass of water before you drink it, and water will become your most basic and powerful medicine because it amplifies and reflects your thoughts back to you. This is cause and effect karma in the most immediate sense of the word. Karma means you don’t get away with nuthin’. Talk to an organic rice grower in Chico, CA and you will soon discover that the term “organic” means “I don’t spray herbicides and pesticides on my crop.” But go a little further in the conversation and ask, “Where does your irrigation water come from?” and “Are there commercial growers who use pesticides and herbicides upstream from you?” There will be a pause in the conversation. Eyes will deflect.
We flush so many chemicals down the drain and somehow expect the water to purify itself. Water DOES tend to purify itself when it’s allowed to run freely downstream through a landscape not crowded by people and their pollution. See Masaru Emoto’s “A Message From Water“. (The electron microscope photo at the beginning of this piece is a frozen water crystal, the result of harmonizing water with John Lennon’s song, “Imagine”.)
If seaweeds have been harvested by harvesters who don’t use separate wooden container boats, certainly the product should not be given the misleading term “organic”. Over ten years ago, I started writing about this subject. Aluminum is not a suitable container for food, and marine paints are toxic with heavy metals. Fiberglass boats get old and flake off into the product. The guideline is, “If you’re comfortable having a material in contact with your food in the kitchen, then perhaps it can be considered as a suitable material for a container boat.” Over the years, my customers have voted for vegetable-quality oil and wood.
I’m not holding my breath, waiting for other companies and bureaucracies to figure this out. They can go on claiming “organic”. It is simply a reflection of their willingness to put corporate spin on their choice of words. I’ve been talking about this issue for 40 years, and there’s been very little change. Now, I simply tell my customers what I do, and let them decide.
One of my customers who greatly influenced me on the subject of water was Peter, also known as The Gnome. Peter’s lifelong work was being the keeper of a spring of primordial water that gave off blue light. In those days when I was talking to Peter, Eva Reich was also showing me electron microscope photographs of cells that had a blue aura of light around them. She would say to me, “That’s the life energy that my father was describing in his research!” Peter said, “I built a chamber around the spring so that people could more easily see the blue light.” One time Peter was in an auto accident. His leg was shattered. He was in the emergency room, and the doctors were saying, “Peter, we really should take out the sharp bone fragments.” Peter agreed, but when the doctors came to his kneecap, and it was all shattered, they advised removing the entire kneecap. Peter disagreed: “Nope! Leave me a piece of it. I’ll go to the spring.”
Peter went home to the spring. He had my seaweeds, some miso and some herbs, and he had the spring. He semi-fasted and he drank the water. He grew his kneecap back. His comment to me was, “Larch, the water remembers us. I’ve had a lot of elders from various spiritual traditions come here, and they’ve told me that this is primordial water, not to be revealed until the proper time in the evolution of human consciousness. If it were revealed now, the market capitalists would ruin it for all of us.”
Is it any wonder that I don’t jump on the bandwagon when the market capitalists start exclaiming that their seaweeds are “organic”? If we want to improve the quality of our food, we can start by apologizing to water, first of all, and then begin a respectful relationship with water, deep-seated in gratitude, every time that we drink it. Seaweed harvesters can begin by discarding their two cycle outboards, and building separate container boats. Don’t get me started, talking about what else is ignored when CEO’s write harvest guidelines and so-called organic standards. At the present moment, there aren’t any members of the Maine Seaweed Council who have direct and personal hands-on experience with seaweeds while working within a five mile radius of home for four decades. If I were to say to them that I work with the heart to directly perceive the conscious intelligence of plants, they would just roll their eyes. Let’s just move on, for the time being.