Questions About Organic Produce and Sustainability

“But even as more Americans buy foods with the organic label, the products are increasingly removed from the traditional organic ideal: produce that is not only free of chemicals and pesticides but also grown locally on small farms in a way that protects the environment.”

via Questions About Organic Produce and Sustainability – NYTimes.com.

Unfortunately, organic farming has come to closely resemble traditional corporate methods.  Not that there’s pesticides or chemical fertilizers used on your food — there’s not, but especially during the winter months, your food is still coming from across the world and is farmed in ways that draw more and more concern.

This is the basis of our rules of eating:

  1. Raise what you can yourself
  2. Buy the rest from someone who raised it locally
  3. Eat primarily the things you can get in these ways.
  4. Failing that, choose organic for anything you eat the outsides of, and anything else you can afford.
  5. Failing that, do the best you can to eat real food with the food dollars you have.

Even in the winter, you can still follow those rules.  My hat is permanently off to Green Bean Delivery, our local organic and healthy food delivery service that sources everything from within a comfortable drive of where I live.  Today we’ve had spring greens, from a greenhouse in town, home raised chicken eggs from right here locally, lean sausage from a farmer a couple hours from here, and a hot sauce made by a little lady right here in town.  It would have taken me hours to go get all that, or at least a chilly trip to the farmers’ market, which is pretty thin right now, but instead it all comes to my door weekly in a green tote box.  Love it.   See if there’s something like that near you.  I know a couple of our readers actually work at organic co-ops, and another grows nearly everything eaten in their home right in the back yard.  Tremendous.

 

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