New technology developed over the past several decades have allowed farmers to grow more food using fewer resources. Compared with 60 years ago, today's farm can supply more than three times more corn per acre, and the average dairy cow produces almost four times more milk. Even as technology improves farm yields, however, many consumers are looking for healthier, environmentally sustainable alternatives to typical food. The result has been a rapid growth in the growing, manufacturing, regulation, and marketing of organically produced foods. This article discusses some of the workers who are involved in producing organic food, certifying it, and bringing it to consumers. The first section explains what organic means and how this expanding specialty may offer opportunities. The next three sections describe some occupations in the organic industry, looking at ways in which the work involved might differ from that in the conventional food industry. The final section provides sources of additional information.