To understand the importance of organic agriculture,
we need to look beyond the difference between the possible pesticide
contamination of conventional produce and the possible blemishes of organic
produce.
Organic farming and gardening work by using the
processes that have allowed the Earth to evolve to its current beautiful and
exciting state.
Photosynthesis, the growth, death and decay of an
incredible variety of organisms, constant change and the nearly total recycling
of materials are the processes of nature and of organic agriculture.
This agriculture uses sunlight, carbon dioxide, water,
minerals, local waste products and the genetic information in seeds to build
and maintain complex ecosystems. These ecosystems produce food while they build
topsoil and fertility, hold water, protect diversity and create beauty and
pleasant work.
This contrasts with the focus on the product in our
current food system, which in striving for the perfect marketable fruit or
vegetable, is willing to use toxic materials and methods such as monoculture,
widespread irrigation, and annual agriculture on the dry high plains to produce
its product. The results of this approach are soil erosion, depletion of
aquifers, pollution of wells, a decline in the diversity and stability of our
ecosystems, and one of the most energy- intensive food systems in the world.
Long-distance food shipping, modern packaging,
processing, freezing and food-irradiation techniques have put an ever greater
amount of energy, time and space between the plant absorbing sunlight and the
reversal of that process in our bodies, as energy is released from the food.
Our current food system (and therefore our ability to
live) is dependent on Chile's political stability, Mexico's pesticide
regulations, California's water resources, Kuwait's oil, a small and shrinking
number of farmers, and the very few corporations which control any given
commodity.
This focus on product has produced farmers who grow a
square mile of wheat and then buy all their food from the supermarket. Peasants
in Mexico labor to grow winter vegetables for us on land that used to produce
corn and beans for them. Many can barely afford the imported American fast food
they now get to eat. The traditional small farms of old and New England, with
vegetable gardens, small orchards, chickens, cows and a few pigs, produced most
of the fertility for the farm and the food for the farmer's family, with
surpluses of several kinds for their neighbors. This agricultural model is nearly
forgotten and almost extinct.
Our current system uses fossil fuel-powered factories
instead of leguminous plants like peas and clover to obtain nitrogen. We grow
lettuce (which is 95 percent water) in the desert and then use oil to move it
3,000 miles to our mouths. We use millions of pounds of chemicals that are
toxic to much of the life on our planet, but the apologists for the chemical
industry say it's okay because there is little or no residue left on our food.
The cheapness of taxpayer-subsidized chemical fertilizers, pushed by industry
and their government partners, has caused materials like food wastes, animal
manures, and leaves to change from being valuable resources, to being garbage—now a global problem.
The real key to organic gardening and agriculture is a healthy soil,
full of living things (6 billion to a teaspoonful) and decaying organic matter.
The understanding and care needed for good garden soil is symmetrical with the
understanding and care needed by our Earth.
I
wrote and delivered this essay in the winter of 1991, nearly a quarter of a
century ago, early in the decade-long series of my Living on the Earth radio
pieces on WSHU from Fairfield, CT. It was included in the collection Living
on the Earth: Eclectic Essays for a Sustainable and Joyful Future published
in 1993. I'd certainly use a few different details now: perhaps Mexico's
political environment, China's pesticide regulations, and fracked natural gas.
And California's water resources are worse than ever.
I
dedicated this essay to NOFA/CT as the Northeast Organic Farming Association of
Connecticut was then known. At the time,
CT NOFA was a small, all-volunteer organization that educated and advocated for
a local and organic food system, certified organic farms in Connecticut and was
just beginning its education and advocacy program in organic land care. NOFA
was a pioneer in this work.
Think
for a minute about the changes in the food and farm landscape in Connecticut
(and nearly everywhere else) since that time. I believe that there is more
local food availability now than at any time since the 1950s.
In
the past 24 years, there has been tremendous growth in local, small and
sustainable farms, in farmers markets, community and college farms, and many
more young people are actually interested in growing food. There are more community gardens and school
gardens as well as a greater focus on food justice and sustainability.
Enthusiastic believers in good food, social justice and ecological care now
bring these issues to the educational, environmental and faith communities who
are joining in this work. Farmers and gardeners are growing food in inner
cities, in the suburbs and in traditional farm country.
CSAs
or farm-share programs, food delivery businesses and farm stands connect growers
and consumers in new ways. Federal,
state and municipal programs, local agricultural commissions, food policy
councils and non-profit organizations support this growth in many ways. Producers and consumers alike are excited by
the increasing diversity of foods grown or produced here. There are more kinds and varieties of
vegetables available, many year round, as well as cheeses, fruits, grains,
meats, other dairy products and fungi.
Nearby food is fresher, tastier and better for the climate. It has
helped to create vibrant communities around farms and markets, as people learn
more about our essential connection with Earth.
Meanwhile,
in the intervening years, genetically-modified seeds have become the norm in
the industrial system. The first round
of herbicide tolerant crops is failing to perform (because nature works like
nature and evolves) so soon our industrial food crops will be sprayed with a
cocktail of not one, but two toxic herbicides.
Agricultural
suppliers, commodity traders, meat processors and food marketers have
consolidated to gain market share at the expense of farmers, consumers,
democracy and the planet. They all seem to have unlimited money for lobbying
and marketing and to make sure we don't know which foods come from genetically-modified
seeds.
This
evermore distant, industrial, capital intensive, high-tech food system
marginalizes and impoverishes farmers for the benefit of the folks who control
the inputs as well as the space between the soil and our mouths. This system
has also caused an enormous increase in the very expensive chronic diseases
which are diet related: diabetes, cardiovascular disease, obesity, and some
cancers. Besides the confined animal feeding operations, food processors and
fast food operators, other beneficiaries of this system include the venture
capitalists who buy and sell restaurant chains like so many monopoly pieces in
order to take advantage of cheap food inputs and tax benefits. In contrast, this year, Illinois corn
farmers, growing on some of the best farmland in the world are projected to
lose money on every acre they harvest. Wisconsin dairy farmers are going out of
business because of plummeting milk prices which approach just half of their
production costs. Clearly something is
very wrong.
The
industrial system and its allies are now in a full court press to convince us
that its way is the only way to feed ourselves. It is exciting that so many
people are involved in the critical work of re-creating a local, sustainable
and just food system. It is likely to
take much of our energy for the rest of our lives to make this happen. However,
the vision of a triumphant industrial system that destroys biological and food
diversity, worsens climate change, pollutes the planet with excess nitrogen,
drives farmers out of business and greatly increases health care costs, is
bleak indeed.
So
grow some or more of your own food, find farmers or a community garden in your
area, learn to eat and cook local, seasonal food. These are the most powerful
things we can do for our health and the health of the planet that our
grandchildren will inherit.
Festivity move always offers quite a bit (Coach Outlet Store Online) of people which come out to love it, GAD state home henry Shea told (Michael Kors Outlet Online) me. People been (Cheap Yeezy Shoes Sale) employed by it inside their thanksgiving holiday week lifestyle. Fair is regarded as (Cheap Yeezys For Sale) very large on the web of the season for the southern area of nh, As throughout 30,000 people are required to pack town center to look out of mainly because lighting is switched, Lighting the (Yeezy Boost 350 Cheap) bonsai plant inside the seek obituary (New Jordan Releases 2020) working.
ReplyDeleteLender's a reasonably pillow taste (Michael Kors Outlet) to the texas onlooker, Correct? That is why, Really, Hear this, Natural light. You'll need a tee shirt with the brand of the best wrist group of musicians or a certain retro shops browse bad eggs, Read on. We have got a number of those.
Entering