Acting on the ecological premise that everything’s connected to everything else, the early organic movement sought to establish not just an alternative mode of production (the chemical-free farms), but an alternative system of distribution (the anticapitalist food co-ops), and even an alternative mode of consumption (the “countercuisine”). These were the three struts on which organic’s revolutionary program stood; since ecology taught “you can never do only one thing,” what you ate was inseparable from how it was grown and how it reached your table.
