Abundant, fresh, and of course healthful produce. Few imaginaries of the greater Mediterranean fail to render a seaside pastoral landscape dotted with the myriad treasures of nature’s vast bounty. Nevertheless, as Fernand Braudel noted, the Mediterranean has historically been an uneven landscape of abundance and famine, comprised of complex networks of access, excess, want, and need. In the eastern Mediterranean alone, along the shores of western Turkey, the tropes of abundance and health continue to demarcate international engagement with the region, as evidenced by the growing fascination with so-called “wellness tourism,” Turkish hamams, and most recently, organic Turkish agricultural products. The Green Revolution officially arrived in Turkey with the distribution of high yield wheat seed in 1968, but the agricultural landscape of Turkey was fundamentally altered beginning with the agricultural policies of the Kemalist state. Regardless, a wide swath of the population never abandoned its “traditional” methods of cultivation (no chemical herbicides, pesticides, etc). Yesterday’s traditional has become today’s “organic;” with significant implications for the meaning of agriculture, health, and well-being throughout Turkey. Based on ethnographic, cartographic, primary and secondary document analysis, this study seeks to interrogate the discursive and material production of “organic” agriculture in Turkey and its impact on landscapes, livelihoods, and uneven dimensions of access to healthful produce in Turkey, as continued emphasis is placed on the connections between agricultural and health policies. Specifically, the following concerns will be addressed: how have competing environmental narratives reflected an uneven geography of (agricultural/"natural") abundance and scarcity throughout the region? How have these narratives been implicated in the proliferation of foreign market oriented organic agriculture in recent decades? While this trend could benefit Turkey as a whole, what are the complications for local producers? (i.e. many Turks engaged in agriculture grow on small farms using "un-certified" agricultural methods and are forced to compete with modern agricultural techniques and non-organic crops (i.e. corn, wheat). In addition, large farms that are having trouble transforming their non-organic methods have taken to buying-out or encroaching upon smaller farmers. Finally, what is the overall impact of organic agriculture in Turkey with respect to local livelihoods and local health?