Organic, Local, or realistic?

The organic revolution started slow and rapidly gained ground once businesses realized that they could increase profits from foods labeled "organic". In early days, organic was an undefined term that loosely meant no harmful chemicals went into the production of that product. In today's markets, it means the producer has some sort of certification and has met some standards by which to bear the label.

But are those standards realistic for sustainable agriculture? Are they merely justification for higher prices and a continued gap between "haves" and "have nots"? Does the food really taste better and is it better for you?

I feel that the term "organic" has been yanked from the control of the original producers and turned into a money making monster. Look into the frozen foods at Whole Foods Market. Made in China. Really? That's not very envionmentally friendly is it? The fossil fuels alone make the purchase a poor one. Fair trade? Probably not. 

We need to take back control of our food and our food supply. My farm is not "organic". I have to use treated lumber in order to maintain my barn year after year in the humidity of my region. Feeding organic feed to my animals comes at an extremely high cash price and a high fuel price in shipping. The closest organic rabbit food is in Oregon. As a local producer, I encourage you to shop local which doesn't always mean "organic". Visit the farms, meet your food, help pick up your eggs or reach up for your okra.

To better understand the movement to practical, local farming, I highly recommend Barbara Kingsolver's, "Animal, Vegetable, Miracle" about her family journey to local farming and seasonal eating. I only wish I could have started with her advantages of a family farm already in the family and the income of a major author. Her book started my husband and I on our farm journey.

Find your local farm this week. Learn what can grow in a container in your home. Read.
Learn, Live, Do.