Support Small Farmers and Build Community
For years, we've heard about the plight of the American farmer – that icon of self-reliance and integrity who was no longer capable of making ends meet, and was therefore losing everything in bankruptcy and foreclosure. It was a sad story, but oddly enough, one that still fit into the overall picture of a nation whose values rewarded the largest of producers and savviest of businesses. After all, with thousands of new products being introduced in supermarkets each year, it's not like there's a food shortage, right?
As our spending shifted from supermarkets to farmers' markets, we saw an amazing potential for changing the situation. Each week we buy food items from no less than 10-15 vendors, putting into their hands money that would have otherwise gone to corporations like Whole Foods or H-E-B.
At any grocery store, I can only count on a small portion of each dollar going back to the farmer; a lot of it goes to paying associated costs for a product's marketing, distribution, transportation, shelf space, etc. At a farmers' market, the opposite is true – the farmer will keep most of that dollar, with a small percentage allocated to paying for market booth fees, fuel usage, etc. And unlike corporate earnings, those revenues are more likely to be recirculated locally.
While our family's weekly budget won't be keeping any one farmer in the black, it is the collective spending of our fellow market-goers that is creating a values-driven micro-economy each Saturday morning. Will we be able to fund the prosperity of these small farmers in a way that government subsidies and aid programs have not been able to address? In a period of one year, we've seen several farmers expand their fields, try new crops and develop new products; just as in the corporate world, these are all growth indicators that bode well for business and provide a positive outlook.
We're in. Are you?
Wednesday, May 6, 2009
Tuesday, May 5, 2009
Reason #6 for Eating Local Food
Know Where Your Food Comes From
As we started 100 Mile Harvest, we were just starting to learn about the way in which factory farms and worldwide food distribution had impacted the way we eat, from the farmer all the way down to the individual consumer. We were buying organic products, mostly for their health benefits but also for the hopeful idea that they were all good for our planet. What we weren't reading was the fine print that indicated where these products were coming from. It was shocking for us to realize that most of our frozen fruits were better traveled than we were. And that's just fruit, whose "Product of..." label at least lets you imagine a direct line from its origin to your supermarket.
Worse still were processed foods. Now the ingredient list could be 10, 20 or 30 items long! We had to step back and imagine the food routes for each of those ingredients and we were struck by just how many stops there could be on the way to making a single snack food item.
And so we simplified our family menu...only whole foods, and only food from our growing region. We received a quick education on what it is to eat seasonally, how fruits and vegetables are grown on small, organic farms, and even how animal products are produced. We saw firsthand what goes into making artisanal cheese and finally understood how chickens are transformed from farm animals into food items. Most people only vaguely "know" how these things happen; going behind the curtain and participating gives one a true appreciation for the miracle and responsibility we all share in feeding ourselves and our families.
But even before setting foot on a farm, we took the first step that makes all the difference: we engaged the farmers in conversation and started asking questions. Having left behind the comfort of labels in a supermarket, it was important for us to develop a relationship and level of trust with these vendors. Only dialog was going to ensure that we would feel comfortable with the purchases we were making. Did you grow these on your farm? Are those organic? How long have you used sustainable methods? Why did you decide to transition to organic farming?
In time, we found a number of vendors who earned our trust completely. Each week now, we get an update on what is ready for harvest and what has recently gone into the ground. We've received invitations to tour farms, to help plant a crop, or to just "visit." As enlightened consumers, the connection we have found to food and place is one that feels simple, clear and direct.
And it only gets better when you can walk away from the farmers' market holding a head of cabbage or a fistful of onions that you planted a couple of months before!
Do you know where your food comes from? Why is it important to you?
As we started 100 Mile Harvest, we were just starting to learn about the way in which factory farms and worldwide food distribution had impacted the way we eat, from the farmer all the way down to the individual consumer. We were buying organic products, mostly for their health benefits but also for the hopeful idea that they were all good for our planet. What we weren't reading was the fine print that indicated where these products were coming from. It was shocking for us to realize that most of our frozen fruits were better traveled than we were. And that's just fruit, whose "Product of..." label at least lets you imagine a direct line from its origin to your supermarket.
Worse still were processed foods. Now the ingredient list could be 10, 20 or 30 items long! We had to step back and imagine the food routes for each of those ingredients and we were struck by just how many stops there could be on the way to making a single snack food item.
And so we simplified our family menu...only whole foods, and only food from our growing region. We received a quick education on what it is to eat seasonally, how fruits and vegetables are grown on small, organic farms, and even how animal products are produced. We saw firsthand what goes into making artisanal cheese and finally understood how chickens are transformed from farm animals into food items. Most people only vaguely "know" how these things happen; going behind the curtain and participating gives one a true appreciation for the miracle and responsibility we all share in feeding ourselves and our families.
But even before setting foot on a farm, we took the first step that makes all the difference: we engaged the farmers in conversation and started asking questions. Having left behind the comfort of labels in a supermarket, it was important for us to develop a relationship and level of trust with these vendors. Only dialog was going to ensure that we would feel comfortable with the purchases we were making. Did you grow these on your farm? Are those organic? How long have you used sustainable methods? Why did you decide to transition to organic farming?
In time, we found a number of vendors who earned our trust completely. Each week now, we get an update on what is ready for harvest and what has recently gone into the ground. We've received invitations to tour farms, to help plant a crop, or to just "visit." As enlightened consumers, the connection we have found to food and place is one that feels simple, clear and direct.
And it only gets better when you can walk away from the farmers' market holding a head of cabbage or a fistful of onions that you planted a couple of months before!
Do you know where your food comes from? Why is it important to you?
Monday, May 4, 2009
Top 7 Reasons for Eating Local Food
As our family enters the home stretch of 100 Mile Harvest we wanted to revisit the reasons for why we took on this challenge. Now that we have completed nearly a year of locavore living, we have a direct insight into the impact that this lifestyle has had on our health and on our planet. Follow us this week as we reveal our top 7 reasons why you should eat local food.
Reason #7 for Eating Local Food
Local food is fresher and tastes better than food that has been shipped thousands of miles across the country, or even internationally. The produce you find at farmers' markets is usually harvested just days before, while at its nutritional peak and ripened naturally. In contrast, many of the fruits and vegetables in supermarkets are picked weeks before they make it to the produce section. They are often harvested while still unripe (in order to give them a longer shelf life) and in the case of tomatoes, artificially ripened with ethylene gas to produce the visually-appealing red fruit we all expect to find year-round.
You've probably heard someone remark how there is "no tomato like a homegrown tomato." This simple truth is a reflection of the mediocre "flavors" so abundant in our grocery stores. When you start buying from local farmers, one thing you discover is that there is no such thing as "just a tomato." Instead, you'll find as many varieties as there are vendors, and usually more. Small farmers who don't have to select a species for attributes such as long shelf life or size are likely to pick for flavor and variety. This means a world of taste is opened up, and customers have the opportunity to find their own favorites among commercial and heirloom species.
Which brings up another benefit, that of discovery. Most of us would say that our supermarkets are stocked with all the produce we could ever want. However, as our family can attest, how often does one actually try new things out? Besides the tag that identifies exotic fruits and vegetables, what kind of knowledge do we get to assist in figuring out how to use something?
Immediately upon going the our first farmers' market last year, we discovered that our standbys (broccoli, onion, bell peppers, tomatoes) were not all in season. That meant we had the chance to explore new items, and the farmers were ecstatic about sharing preparation tips and recipes. In the process we found some new favorites – items we could enjoy for the length of the season, before saying goodbye and moving on to the next surprises.
Discovery, freshness, taste and nutrition...exactly what we expect in our food anyway, but not necessarily something we get shopping inside the box. What new flavors have you discovered?
Note: Other ways to get the benefits of fresh local food are to join a CSA or a co-op. But whichever route you go, always ask questions about how your food is being produced.
Reason #7 for Eating Local Food
Local food is fresher and tastes better than food that has been shipped thousands of miles across the country, or even internationally. The produce you find at farmers' markets is usually harvested just days before, while at its nutritional peak and ripened naturally. In contrast, many of the fruits and vegetables in supermarkets are picked weeks before they make it to the produce section. They are often harvested while still unripe (in order to give them a longer shelf life) and in the case of tomatoes, artificially ripened with ethylene gas to produce the visually-appealing red fruit we all expect to find year-round.
You've probably heard someone remark how there is "no tomato like a homegrown tomato." This simple truth is a reflection of the mediocre "flavors" so abundant in our grocery stores. When you start buying from local farmers, one thing you discover is that there is no such thing as "just a tomato." Instead, you'll find as many varieties as there are vendors, and usually more. Small farmers who don't have to select a species for attributes such as long shelf life or size are likely to pick for flavor and variety. This means a world of taste is opened up, and customers have the opportunity to find their own favorites among commercial and heirloom species.
Which brings up another benefit, that of discovery. Most of us would say that our supermarkets are stocked with all the produce we could ever want. However, as our family can attest, how often does one actually try new things out? Besides the tag that identifies exotic fruits and vegetables, what kind of knowledge do we get to assist in figuring out how to use something?
Immediately upon going the our first farmers' market last year, we discovered that our standbys (broccoli, onion, bell peppers, tomatoes) were not all in season. That meant we had the chance to explore new items, and the farmers were ecstatic about sharing preparation tips and recipes. In the process we found some new favorites – items we could enjoy for the length of the season, before saying goodbye and moving on to the next surprises.
Discovery, freshness, taste and nutrition...exactly what we expect in our food anyway, but not necessarily something we get shopping inside the box. What new flavors have you discovered?
Note: Other ways to get the benefits of fresh local food are to join a CSA or a co-op. But whichever route you go, always ask questions about how your food is being produced.
Saturday, May 2, 2009
Letter From the market - Garlic Part II
Katerina
When the green garlic gets older, it puts out babies... I peeled some for you to see, but left one for you to peel too.
Congratulations on your almost one year anniversary.
From:
Tom and Maxine Yunker
Thursday, April 30, 2009
An Edible Bouquet
Just over 5 weeks ago, the three of us broke ground on our vegetable garden. We had been planning a springtime garden since last fall, partly because we knew that the bounty of the season would reward us greatly, and partly because it was far enough in the future for us to not feel rushed about learning how to do it.
Over these last few weeks, we have been completely captivated by the experience. Seeds went into the ground and within days life emerged, letting us know that food was on the way. Today, 39 days after that planting, we finally harvested our first batch of red radish. Their conspicuous bulbs had been teasing us all week, red balloons floating on a sea of rich soil.
Katerina was charged with the task of harvesting, and before long she had collected 21 radishes and was carefully wiping their dull pink surfaces to reveal their true, ruby color.
Tuesday, April 28, 2009
Inside the Locavore Fridge
This is what freedom looks like... freedom from processed, canned and frozen foods; freedom from genetically modified organisms (GMOs); and freedom from the huge range of synthetic additives, preservatives, colorants, artificial sweeteners and trans-fats that find their way into most of the "food" found in American supermarkets. In short, freedom from the SAD (Standard American Diet).
For almost a year now, our family has enjoyed only fresh, seasonal, local and nutritious produce and animal products. While cutting down the food miles that our groceries traveled, we also regained control over the way we eat and the type of agriculture we wish to support. For the first time in our lives, we were able to liberate ourselves from the factory-farm economy that puts concerns for people, animal welfare, health and environment behind that of profit.
Have you found your freedom? We'd love to hear about it!
For almost a year now, our family has enjoyed only fresh, seasonal, local and nutritious produce and animal products. While cutting down the food miles that our groceries traveled, we also regained control over the way we eat and the type of agriculture we wish to support. For the first time in our lives, we were able to liberate ourselves from the factory-farm economy that puts concerns for people, animal welfare, health and environment behind that of profit.
Have you found your freedom? We'd love to hear about it!
Saturday, April 25, 2009
A Special Letter From the Farm - Garlic Part I
Katerina
When the green garlic gets older, it begins to form garlic cloves. This little garlic is a perfect example of what it starts to look like when it gets bigger.
From: Tom and Maxine Yunker
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