We here at Terroir Seeds have been reading Michael Pollan for several years now. He is well written, deeply thoughtful, unafraid to examine and show his deepest feelings, emotions and mindset on food and where it comes from. He writes with a common sense approach that is refreshing to read in today’s over-hyped, shrill hyperbole.
We ran across the following article on the New York Review of Books and wanted to share it with you. It encapsulates many of the conversations we have been having with our customers in one form or another for the past several months about heirloom seeds, gardening and especially local food.
Most people count this a blessing. Americans spend a smaller percentage of their income on food than any people in history–slightly less than 10 percent–and a smaller amount of their time preparing it: a mere thirty-one minutes a day on average, including clean-up. The supermarkets brim with produce summoned from every corner of the globe, a steady stream of novel food products (17,000 new ones each year) crowds the middle aisles, and in the freezer case you can find “home meal replacements” in every conceivable ethnic stripe, demanding nothing more of the eater than opening the package and waiting for the microwave to chirp. Considered in the long sweep of human history, in which getting food dominated not just daily life but economic and political life as well, having to worry about food as little as we do, or did, seems almost a kind of dream.
The dream that the age-old “food problem” had been largely solved for most Americans was sustained by the tremendous postwar increases in the productivity of American farmers, made possible by cheap fossil fuel (the key ingredient in both chemical fertilizers and pesticides) and changes in agricultural policies. Asked by President Nixon to try to drive down the cost of food after it had spiked in the early 1970s, Agriculture Secretary Earl Butz shifted the historical focus of federal farm policy from supporting prices for farmers to boosting yields of a small handful of commodity crops (corn and soy especially) at any cost.
The administration’s cheap food policy worked almost too well: crop prices fell, forcing farmers to produce still more simply to break even. This led to a deep depression in the farm belt in the 1980s followed by a brutal wave of consolidation. Most importantly, the price of food came down, or at least the price of the kinds of foods that could be made from corn and soy: processed foods and sweetened beverages and feedlot meat. (Prices for fresh produce have increased since the 1980s.) Washington had succeeded in eliminating food as a political issue–an objective dear to most governments at least since the time of the French Revolution.
ut although cheap food is good politics, it turns out there are significant costs–to the environment, to public health, to the public purse, even to the culture–and as these became impossible to ignore in recent years, food has come back into view. Beginning in the late 1980s, a series of food safety scandals opened people’s eyes to the way their food was being produced, each one drawing the curtain back a little further on a food system that had changed beyond recognition. When BSE, or mad cow disease, surfaced in England in 1986, Americans learned that cattle, which are herbivores, were routinely being fed the flesh of other cattle; the practice helped keep meat cheap but at the risk of a hideous brain-wasting disease.
The 1993 deaths of four children in Washington State who had eaten hamburgers from Jack in the Box were traced to meat contaminated with E.coli 0157:H7, a mutant strain of the common intestinal bacteria first identified in feedlot cattle in 1982. Since then, repeated outbreaks of food-borne illness linked to new antibiotic-resistant strains of bacteria (campylobacter, salmonella, MRSA) have turned a bright light on the shortsighted practice of routinely administering antibiotics to food animals, not to treat disease but simply to speed their growth and allow them to withstand the filthy and stressful conditions in which they live.
In the wake of these food safety scandals, the conversation about food politics that briefly flourished in the 1970s was picked up again in a series of books, articles, and movies about the consequences of industrial food production.Beginning in 2001 with the publication of Eric Schlosser’s Fast Food Nation, a surprise best-seller, and, the following year, Marion Nestle’s Food Politics, the food journalism of the last decade has succeeded in making clear and telling connections between the methods of industrial food production, agricultural policy, food-borne illness, childhood obesity, the decline of the family meal as an institution, and, notably, the decline of family income beginning in the 1970s.
Besides drawing women into the work force, falling wages made fast food both cheap to produce and a welcome, if not indispensible, option for pinched and harried families. The picture of the food economy Schlosser painted resembles an upside-down version of the social compact sometimes referred to as “Fordism”: instead of paying workers well enough to allow them to buy things like cars, as Henry Ford proposed to do, companies like Wal-Mart and McDonald’s pay their workers so poorly that they can afford only the cheap, low-quality food these companies sell, creating a kind of nonvirtuous circle driving down both wages and the quality of food. The advent of fast food (and cheap food in general) has, in effect, subsidized the decline of family incomes in America.
2.
Food Politics
Cheap food has become an indispensable pillar of the modern economy. But it is no longer an invisible or uncontested one. One of the most interesting social movements to emerge in the last few years is the “food movement,” or perhaps I should say “movements,” since it is unified as yet by little more than the recognition that industrial food production is in need of reform because its social/environmental/public health/animal welfare/gastronomic costs are too high.
As that list suggests, the critics are coming at the issue from a great many different directions. Where many social movements tend to splinter as time goes on, breaking into various factions representing divergent concerns or tactics, the food movement starts out splintered. Among the many threads of advocacy that can be lumped together under that rubric we can include school lunch reform; the campaign for animal rights and welfare; the campaign against genetically modified crops; the rise of organic and locally produced food; efforts to combat obesity and type 2 diabetes; “food sovereignty” (the principle that nations should be allowed to decide their agricultural policies rather than submit to free trade regimes); farm bill reform; food safety regulation; farmland preservation; student organizing around food issues on campus; efforts to promote urban agriculture and ensure that communities have access to healthy food; initiatives to create gardens and cooking classes in schools; farm worker rights; nutrition labeling; feedlot pollution; and the various efforts to regulate food ingredients and marketing, especially to kids.
It’s a big, lumpy tent, and sometimes the various factions beneath it work at cross-purposes. For example, activists working to strengthen federal food safety regulations have recently run afoul of local food advocates, who fear that the burden of new regulation will cripple the current revival of small-farm agriculture. Joel Salatin, the Virginia meat producer and writer who has become a hero to the food movement, fulminates against food safety regulation on libertarian grounds in his Everything I Want to Do Is Illegal: War Stories From the Local Food Front. Hunger activists like Joel Berg, in All You Can Eat: How Hungry Is America?, criticize supporters of “sustainable” agriculture–i.e., producing food in ways that do not harm the environment–for advocating reforms that threaten to raise the cost of food to the poor. Animal rights advocates occasionally pick fights with sustainable meat producers (such as Joel Salatin), as Jonathan Safran Foer does in his recent vegetarian polemic, Eating Animals.
But there are indications that these various voices may be coming together in something that looks more and more like a coherent movement. Many in the animal welfare movement, from PETA to Peter Singer, have come to see that a smaller-scale, more humane animal agriculture is a goal worth fighting for, and surely more attainable than the abolition of meat eating. Stung by charges of elitism, activists for sustainable farming are starting to take seriously the problem of hunger and poverty. They’re promoting schemes and policies to make fresh local food more accessible to the poor, through programs that give vouchers redeemable at farmers’ markets to participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and food stamp recipients. Yet a few underlying tensions remain: the “hunger lobby” has traditionally supported farm subsidies in exchange for the farm lobby’s support of nutrition programs, a marriage of convenience dating to the 1960s that vastly complicates reform of the farm bill–a top priority for the food movement.
The sociologist Troy Duster reminds us of an all-important axiom about social movements: “No movement is as coherent and integrated as it seems from afar,” he says, “and no movement is as incoherent and fractured as it seems from up close.” Viewed from a middle distance, then, the food movement coalesces around the recognition that today’s food and farming economy is “unsustainable”–that it can’t go on in its current form much longer without courting a breakdown of some kind, whether environmental, economic, or both.
For some in the movement, the more urgent problem is environmental: the food system consumes more fossil fuel energy than we can count on in the future (about a fifth of the total American use of such energy) and emits more greenhouse gas than we can afford to emit, particularly since agriculture is the one human system that should be able to substantially rely on photosynthesis: solar energy. It will be difficult if not impossible to address the issue of climate change without reforming the food system. This is a conclusion that has only recently been embraced by the environmental movement, which historically has disdained all agriculture as a lapse from wilderness and a source of pollution.1 But in the last few years, several of the major environmental groups have come to appreciate that a diversified, sustainable agriculture–which can sequester large amounts of carbon in the soil–holds the potential not just to mitigate but actually to help solve environmental problems, including climate change. Today, environmental organizations like the Natural Resources Defense Council and the Environmental Working Group are taking up the cause of food system reform, lending their expertise and clout to the movement.
But perhaps the food movement’s strongest claim on public attention today is the fact that the American diet of highly processed food laced with added fats and sugars is responsible for the epidemic of chronic diseases that threatens to bankrupt the health care system. The Centers for Disease Control estimates that fully three quarters of US health care spending goes to treat chronic diseases, most of which are preventable and linked to diet: heart disease, stroke, type 2 diabetes, and at least a third of all cancers. The health care crisis probably cannot be addressed without addressing the catastrophe of the American diet, and that diet is the direct (even if unintended) result of the way that our agriculture and food industries have been organized.
Michelle Obama’s recent foray into food politics, beginning with the organic garden she planted on the White House lawn last spring, suggests that the administration has made these connections. Her new “Let’s Move” campaign to combat childhood obesity might at first blush seem fairly anodyne, but in announcing the initiative in February, and in a surprisingly tough speech to the Grocery Manufacturers Association in March,2 the First Lady has effectively shifted the conversation about diet from the industry’s preferred ground of “personal responsibility” and exercise to a frank discussion of the way food is produced and marketed. “We need you not just to tweak around the edges,” she told the assembled food makers, “but to entirely rethink the products that you’re offering, the information that you provide about these products, and how you market those products to our children.”
Mrs. Obama explicitly rejected the conventional argument that the food industry is merely giving people the sugary, fatty, and salty foods they want, contending that the industry “doesn’t just respond to people’s natural inclinations–it also actually helps to shape them,” through the ways it creates products and markets them.
So far at least, Michelle Obama is the food movement’s most important ally in the administration, but there are signs of interest elsewhere. Under Commissioner Margaret Hamburg, the FDA has cracked down on deceptive food marketing and is said to be weighing a ban on the nontherapeutic use of antibiotics in factory farming. Attorney General Eric Holder recently avowed the Justice Department’s intention to pursue antitrust enforcement in agribusiness, one of the most highly concentrated sectors in the economy.3 At his side was Agriculture Secretary Tom Vilsack, the former governor of Iowa, who has planted his own organic vegetable garden at the department and launched a new “Know Your Farmer, Know Your Food” initiative aimed at promoting local food systems as a way to both rebuild rural economies and improve access to healthy food.
Though Vilsack has so far left mostly undisturbed his department’s traditional deference to industrial agriculture, the new tone in Washington and the appointment of a handful of respected reformers (such as Tufts professor Kathleen Merrigan as deputy secretary of agriculture) has elicited a somewhat defensive, if not panicky, reaction from agribusiness. The Farm Bureau recently urged its members to go on the offensive against “food activists,” and a trade association representing pesticide makers called CropLife America wrote to Michelle Obama suggesting that her organic garden had unfairly maligned chemical agriculture and encouraging her to use “crop protection technologies”–i.e., pesticides.
The First Lady’s response is not known; however, the President subsequently rewarded CropLife by appointing one of its executives to a high-level trade post. This and other industry-friendly appointments suggest that while the administration may be sympathetic to elements of the food movement’s agenda, it isn’t about to take on agribusiness, at least not directly, at least until it senses at its back a much larger constituency for reform.
One way to interpret Michelle Obama’s deepening involvement in food issues is as an effort to build such a constituency, and in this she may well succeed. It’s a mistake to underestimate what a determined First Lady can accomplish. Lady Bird Johnson’s “highway beautification” campaign also seemed benign, but in the end it helped raise public consciousness about “the environment” (as it would soon come to be known) and put an end to the public’s tolerance for littering. And while Michelle Obama has explicitly limited her efforts to exhortation (“we can’t solve this problem by passing a bunch of laws in Washington,” she told the Grocery Manufacturers, no doubt much to their relief), her work is already creating a climate in which just such a “bunch of laws” might flourish: a handful of state legislatures, including California’s, are seriously considering levying new taxes on sugar in soft drinks, proposals considered hopelessly extreme less than a year ago.
The political ground is shifting, and the passage of health care reform may accelerate that movement. The bill itself contains a few provisions long promoted by the food movement (like calorie labeling on fast food menus), but more important could be the new political tendencies it sets in motion. If health insurers can no longer keep people with chronic diseases out of their patient pools, it stands to reason that the companies will develop a keener interest in preventing those diseases. They will then discover that they have a large stake in things like soda taxes and in precisely which kinds of calories the farm bill is subsidizing. As the insurance industry and the government take on more responsibility for the cost of treating expensive and largely preventable problems like obesity and type 2 diabetes, pressure for reform of the food system, and the American diet, can be expected to increase.
3.
Beyond the Barcode
It would be a mistake to conclude that the food movement’s agenda can be reduced to a set of laws, policies, and regulations, important as these may be. What is attracting so many people to the movement today (and young people in particular) is a much less conventional kind of politics, one that is about something more than food. The food movement is also about community, identity, pleasure, and, most notably, about carving out a new social and economic space removed from the influence of big corporations on the one side and government on the other. As the Diggers used to say during their San Francisco be-ins during the 1960s, food can serve as “an edible dynamic”–a means to a political end that is only nominally about food itself.
One can get a taste of this social space simply by hanging around a farmers’ market, an activity that a great many people enjoy today regardless of whether they’re in the market for a bunch of carrots or a head of lettuce. Farmers’ markets are thriving, more than five thousand strong, and there is a lot more going on in them than the exchange of money for food. Someone is collecting signatures on a petition. Someone else is playing music. Children are everywhere, sampling fresh produce, talking to farmers. Friends and acquaintances stop to chat. One sociologist calculated that people have ten times as many conversations at the farmers’ market than they do in the supermarket. Socially as well as sensually, the farmers’ market offers a remarkably rich and appealing environment. Someone buying food here may be acting not just as a consumer but also as a neighbor, a citizen, a parent, a cook. In many cities and towns, farmers’ markets have taken on (and not for the first time) the function of a lively new public square.
Though seldom articulated as such, the attempt to redefine, or escape, the traditional role of consumer has become an important aspiration of the food movement. In various ways it seeks to put the relationship between consumers and producers on a new, more neighborly footing, enriching the kinds of information exchanged in the transaction, and encouraging us to regard our food dollars as “votes” for a different kind of agriculture and, by implication, economy. The modern marketplace would have us decide what to buy strictly on the basis of price and self-interest; the food movement implicitly proposes that we enlarge our understanding of both those terms, suggesting that not just “good value” but ethical and political values should inform our buying decisions, and that we’ll get more satisfaction from our eating when they do.
That satisfaction helps to explain why many in the movement don’t greet the spectacle of large corporations adopting its goals, as some of them have begun to do, with unalloyed enthusiasm. Already Wal-Mart sells organic and local food, but this doesn’t greatly warm the hearts of food movement activists. One important impetus for the movement, or at least its locavore wing–those who are committed to eating as much locally produced food as possible–is the desire to get “beyond the barcode”–to create new economic and social structures outside of the mainstream consumer economy. Though not always articulated in these terms, the local food movement wants to decentralize the global economy, if not secede from it altogether, which is why in some communities, such as Great Barrington, Massachusetts, local currencies (the “BerkShare”) have popped up.
In fact it’s hard to say which comes first: the desire to promote local agriculture or the desire to promote local economies more generally by cutting ties, to whatever degree possible, to the national economic grid.4 This is at bottom a communitarian impulse, and it is one that is drawing support from the right as well as the left. Though the food movement has deep roots in the counterculture of the 1960s, its critique of corporate food and federal farm subsidies, as well as its emphasis on building community around food, has won it friends on the right. In his 2006 book Crunchy Cons, Rod Dreher identifies a strain of libertarian conservatism, often evangelical, that regards fast food as anathema to family values, and has seized on local food as a kind of culinary counterpart to home schooling.
t makes sense that food and farming should become a locus of attention for Americans disenchanted with consumer capitalism. Food is the place in daily life where corporatization can be most vividly felt: think about the homogenization of taste and experience represented by fast food. By the same token, food offers us one of the shortest, most appealing paths out of the corporate labyrinth, and into the sheer diversity of local flavors, varieties, and characters on offer at the farmers’ market.
Put another way, the food movement has set out to foster new forms of civil society. But instead of proposing that space as a counterweight to an overbearing state, as is usually the case, the food movement poses it against the dominance of corporations and their tendency to insinuate themselves into any aspect of our lives from which they can profit. As Wendell Berry writes, the corporations
will grow, deliver, and cook your food for you and (just like your mother) beg you to eat it. That they do not yet offer to insert it, prechewed, into your mouth is only because they have found no profitable way to do so.
The corporatization of something as basic and intimate as eating is, for many of us today, a good place to draw the line.
The Italian-born organization Slow Food, founded in 1986 as a protest against the arrival of McDonald’s in Rome, represents perhaps the purest expression of these politics. The organization, which now has 100,000 members in 132 countries, began by dedicating itself to “a firm defense of quiet material pleasure” but has lately waded into deeper political and economic waters. Slow Food’s founder and president, Carlo Petrini, a former leftist journalist, has much to say about how people’s daily food choices can rehabilitate the act of consumption, making it something more creative and progressive. In his new book Terra Madre: Forging a New Global Network of Sustainable Food Communities, Petrini urges eaters and food producers to join together in “food communities” outside of the usual distribution channels, which typically communicate little information beyond price and often exploit food producers. A farmers’ market is one manifestation of such a community, but Petrini is no mere locavore. Rather, he would have us practice on a global scale something like “local” economics, with its stress on neighborliness, as when, to cite one of his examples, eaters in the affluent West support nomad fisher folk in Mauritania by creating a market for their bottarga, or dried mullet roe. In helping to keep alive such a food tradition and way of life, the eater becomes something more than a consumer; she becomes what Petrini likes to call a “coproducer.”
Ever the Italian, Petrini puts pleasure at the center of his politics, which might explain why Slow Food is not always taken as seriously as it deserves to be. For why shouldn’t pleasure figure in the politics of the food movement? Good food is potentially one of the most democratic pleasures a society can offer, and is one of those subjects, like sports, that people can talk about across lines of class, ethnicity, and race.
The fact that the most humane and most environmentally sustainable choices frequently turn out to be the most delicious choices (as chefs such as Alice Waters and Dan Barber have pointed out) is fortuitous to say the least; it is also a welcome challenge to the more dismal choices typically posed by environmentalism, which most of the time is asking us to give up things we like. As Alice Waters has often said, it was not politics or ecology that brought her to organic agriculture, but rather the desire to recover a certain taste–one she had experienced as an exchange student in France. Of course democratizing such tastes, which under current policies tend to be more expensive, is the hard part, and must eventually lead the movement back to more conventional politics lest it be tagged as elitist.
But the movement’s interest in such seemingly mundane matters as taste and the other textures of everyday life is also one of its great strengths. Part of the movement’s critique of industrial food is that, with the rise of fast food and the collapse of everyday cooking, it has damaged family life and community by undermining the institution of the shared meal. Sad as it may be to bowl alone, eating alone can be sadder still, not least because it is eroding the civility on which our political culture depends.
hat is the argument made by Janet Flammang, a political scientist, in a provocative new book called The Taste for Civilization: Food, Politics, and Civil Society. “Significant social and political costs have resulted from fast food and convenience foods,” she writes, “grazing and snacking instead of sitting down for leisurely meals, watching television during mealtimes instead of conversing”–40 percent of Americans watch television during meals–”viewing food as fuel rather than sustenance, discarding family recipes and foodways, and denying that eating has social and political dimensions.” The cultural contradictions of capitalism–its tendency to undermine the stabilizing social forms it depends on–are on vivid display at the modern American dinner table.
In a challenge to second-wave feminists who urged women to get out of the kitchen, Flammang suggests that by denigrating “foodwork”–everything involved in putting meals on the family table–we have unthinkingly wrecked one of the nurseries of democracy: the family meal. It is at “the temporary democracy of the table” that children learn the art of conversation and acquire the habits of civility–sharing, listening, taking turns, navigating differences, arguing without offending–and it is these habits that are lost when we eat alone and on the run. “Civility is not needed when one is by oneself.”5
These arguments resonated during the Senate debate over health care reform, when The New York Times reported that the private Senate dining room, where senators of both parties used to break bread together, stood empty. Flammang attributes some of the loss of civility in Washington to the aftermatch of the 1994 Republican Revolution, when Newt Gingrich, the new Speaker of the House, urged his freshman legislators not to move their families to Washington. Members now returned to their districts every weekend, sacrificing opportunities for socializing across party lines and, in the process, the “reservoirs of good will replenished at dinner parties.” It is much harder to vilify someone with whom you have shared a meal.
Flammang makes a convincing case for the centrality of food work and shared meals, much along the lines laid down by Carlo Petrini and Alice Waters, but with more historical perspective and theoretical rigor. A scholar of the women’s movement, she suggests that “American women are having second thoughts” about having left the kitchen.6 However, the answer is not for them simply to return to it, at least not alone, but rather “for everyone–men, women, and children–to go back to the kitchen, as in preindustrial days, and for the workplace to lessen its time demands on people.” Flammang points out that the historical priority of the American labor movement has been to fight for money, while the European labor movement has fought for time, which she suggests may have been the wiser choice.
At the very least this is a debate worth having, and it begins by taking food issues much more seriously than we have taken them. Flammang suggests that the invisibility of these issues until recently owes to the identification of food work with women and the (related) fact that eating, by its very nature, falls on the wrong side of the mind–body dualism. “Food is apprehended through the senses of touch, smell and taste,” she points out,
which rank lower on the hierarchy of senses than sight and hearing, which are typically thought to give rise to knowledge. In most of philosophy, religion, and literature, food is associated with body, animal, female, and appetite–things civilized men have sought to overcome with reason and knowledge.
Much to our loss. But food is invisible no longer and, in light of the mounting costs we’ve incurred by ignoring it, it is likely to demand much more of our attention in the future, as eaters, parents, and citizens. It is only a matter of time before politicians seize on the power of the food issue, which besides being increasingly urgent is also almost primal, indeed is in some deep sense proto- political. For where do all politics begin if not in the high chair?–at that fateful moment when mother, or father, raises a spoonful of food to the lips of the baby who clamps shut her mouth, shakes her head no, and for the very first time in life awakens to and asserts her sovereign power.
https://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpg00Stephen Scotthttps://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-05-07 15:43:442024-04-30 17:34:03A Post without Image
We recently completed our second salad growing bed in our greenhouse, and here’s how we did it!
We started the salad growing bed so that we would have fresh salad greens during the Fall, Winter and early Spring when the garden wasn’t growing or things were just coming up. We can supplement our diet with fresh, healthy and extremely nutritious greens like lettuce, Swiss Chard, beets and beet tops, carrots, mustards and even some kale if we want to.
The salad bed has it’s own heat cable buried at the bottom of the sand under the growing soil, so the roots stay warm and don’t need external, expensive heat in the greenhouse during the colder seasons. We grew fresh greens almost all winter in one bed, and have expanded into a second bed.
Both beds are 6 ft long, 18 inches wide and 13 inches deep. The material was from a local metal recycling facility and is really heavy corrugated sheet metal. We bought 3/4 inch thick exterior grade plywood, drilled 21 drain holes in the bottom and sealed it with an exterior decking stain. We then screwed the corners of the sheet metal together and inserted the plywood bottom into the bottom slot made by the corrugations, and screwed it to the sheet metal as well.
Next we put the heating cable in. This is a sealed unit made to heat seed beds that has a built in thermostat. We attached it to the bottom side of 1/4 inch hardware cloth- a heavy metal mesh- to prevent damage to the cable if we needed to dig into the soil. You can see the drain holes in the plywood here.
This is part of the magic that allows us to be able to grow tender greens year round in an unheated greenhouse. Many people don’t realize how little it takes to be able to grow their own fresh green produce year round at their home. They are used to the idea of the Spring through early Fall garden, but that is it. The thought of growing farther into the year, and starting earlier, is new to most people.
However, there is much more time available to grow if you look at things a little unconventionally, and look at ways to manage the temperature and moisture to extend your growing season. Whether it is a weekend project like this, or it is constructing a small row cover from PVC and heavy weight painter’s plastic drop cloth from your local hardware store, you can positively affect your growing season with a little work that will pay you back for several years.
After the cable/mesh was laid down, we put about 2-3 inches of sand. The sand acts as a medium of heat exchange to heat the growing soil from the bottom up. It is surprising how little heat is needed to make a real difference. We had several nights at freezing after we started the salad pit growing, with a plastic sheet draped over the top, and the little “saladlings” did just fine. The water trickles down and keeps the sand moist, which acts as a perfect heat conductor to the soil above.
The soil was put in next- about 5-6 inches of good organic potting soil. We saved some time and bought some pre-made potting soil that is certified organic and has mycorrhizae added to it to help the roots develop into the soil better. The mycorrhizae are microscopic fungi that help both the plant get more nutrition out of the soil, as they extend the reach of the root’s micro tendrils into the soil and bring in nutrients that were out of reach of the roots. The plants will grow stronger and have more vigor, production and disease and pest resistance. In return the plants feed a sugar substance to the mycorrhizae. A wonderful symbiotic relationship!
After some gentle watering to get the soil and sand below well moistened but not wet, the salad bed is ready to plant! The new bed is in the foreground, with the established bed in the background. You can see the difference in growth in the first salad bed from this photo as compared to the top photo.
One of the hidden benefits to growing salad greens this way is the lack of dirt in the greens when harvested. There is no wind or rains to push dirt up on the leaves and stems, so the greens only need a light rinse before they are ready to eat. As we don’t use any type of chemicals to grow with, we don’t have to worry about chemical or fertilizer contamination to wash off.
The white box in the foreground is a small hydroponic setup, the blue top is rigid foam with 5 holes in it for the lettuce cups and growing medium, which is rock wool. There is a small aquarium pump in the bottom to recirculate the nutrient solution to the roots. We have grown lettuce indoors in the winter in our small house, so the greenhouse will be an expanded experiment. If if works well, and it should, we might expand this to be a vertical hydroponic rack made from several sections of roof guttering along the North wall, which is straw bale and tires.
This could give us a substantially expanded growing opportunity with very little square foot commitment. We will keep you posted on the progress!
If you don’t have your own greenhouse, a similar container system can be done in a sunny window, in your garage under some lights or even on a back deck. Let your imagination be your guide. If you are interested in the heat cables, post a comment. If there is interest, we may carry them in the near future.
https://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2010/05/IMG_04973.jpg?time=17304979721024768Stephen Scotthttps://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-05-03 09:48:472024-04-30 17:34:03Growing Your Salad In A Container Garden
Consumer’s wallets have tightened significantly since 2008, when the global economic slowdown started, led by the food safety scares of tomatoes and peppers during that summer.
2009 is the first year that fruit and vegetable sales have dropped, with fruit down 12% and vegetables down 6%. The trend is from more expensive fruit and veggies to less expensive ones, as everyone is trying to make their dollar go farther. What is even more interesting is that the volume is up of fruits and vegetables, but the sales or profit is down. One explanation is people are eating out less, which decreases the profits to the retailers. Another is that people are gardening a lot more, growing some of their own food, especially the more expensive vegetables, and buying the less expensive ones. As an example, weekly dollar sales of packaged salads fell by nearly 5%, while bulk lettuce sales rose by 6.9% in 2009.
The increase in gardening has been driven by a concern by consumers over prices and overall food safety. The National Gardening Association states that there is a multitude of reasons people are gardening in increasing numbers, including the state of the economy, increased costs of food and that “food safety is a huge issue in the US. People mistrust producers of food so if you grow your own you can control the inputs like fertilizer.” CNN reports that there were 43 million vegetable gardens planted in 2009, with 19% of households growing some of their own fruit, vegetables and herbs are first timers. $100 spent on seed can save you up to $2500 at the grocery store, according to a couple of studies in 2008 where vegetables were planted, grown and weighed, then compared to local grocery store prices for an entire season. That figure is probably even more now, with food prices increasing.
On April 22, 2010 the National Inflation Association issued the following food inflation alert-
The Bureau of Labor Statistics (BLS) today released their Producer Price Index (PPI) report for March 2010 and the latest numbers are shocking. Food prices for the month rose by 2.4%, its sixth consecutive monthly increase and the largest jump in over 26 years. NIA believes that a major breakout in food inflation could be imminent, similar to what is currently being experienced in India.
Some of the startling food price increases on a year-over-year basis include, fresh and dry vegetables up 56.1%, fresh fruits and melons up 28.8%, eggs for fresh use up 33.6%, pork up 19.1%, beef and veal up 10.7% and dairy products up 9.7%. On October 30th, 2009, NIA predicted that inflation would appear next in food and agriculture, but we never anticipated that it would spiral so far out of control this quickly.
Elizabeth Pivonka, President and CEO of the Produce for Better Health Foundation says in the Feb 2010 issue of Seed World, “There are still many fruit and vegetable growers and shippers that continue to struggle to stay in business. Food safety initiatives, including the cost of traceability are some of their biggest expenses right now, along with trying to cope with any other types of legislation that always cost money (for example, water issues on the west coast, immigration issues and cap and trade.) Finally, just overall profitability is an ongoing concern- it’s a shame that the fruit and vegetable industry doesn’t make the profit margins other products make so that they can better market themselves.”
This is very telling, as the costs of commercial food production, regardless of the sector, continue to rise due to more and more legislation aimed at making the food produced safer. This is in direct contrast to the costs in a local food system, as the transport costs are very small, and the quality and health of the food is significantly higher, eliminating the need for increased legislation to attempt to force the safety into the food production system. The safety and quality are inherent, as producer, shipper and retailer are often one and the same. If the quality and safety are missing, the consumer simply won’t buy, which has a much greater impact on the producer. Thus the closeness and openness of the local food system works to increase the quality, health and safety of the locally produced foods.
This is one of the main reasons that local food and local agriculture- that grown and consumed within a 100-200 mile radius- has been increasing in volume and sales for the past several years. People can see what they buying, talk to and get to know the person who grew or raised their food. They get to actively participate in making the decision for better food that is raised or grown in healthy ways and has better flavor and nutrition than industrial food producers.
Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!
The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.
You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!
Basil Pesto Sauce
2 Cups fresh basil leaves, washed
3 cloves fresh garlic, mild flavored
2 Tbsp pine nuts or walnuts
1/2 Cup extra virgin olive oil
Salt to taste
1/2 Cup fresh grated aged Parmesan or Pecorino cheese
Makes about 1 cup.
Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.
Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.
As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.
Fresh Tomato Basil Sauce
1 Medium red onion, minced
1/2 Cup dry white wine
Pinch crushed red pepper flakes
3 Medium fresh tomatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
1 Tsp sugar
1/2 Tsp salt
1 Tbsp tomato paste
1 Cup fresh basil, chopped
Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.
Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.
Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.
You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.
A fast growing herb, oregano serves many purposes beyond the kitchen counter
Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.
How to Grow: Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.
Non-Culinary Uses: Oregano can be used as a border for many gardens and walkways. It is a perennial and will grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.
Culinary Uses: Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.
Ingredients Needed: 1 32 oz can of plain crushed tomatoes 1 8 oz. can of tomato paste ½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well). 2 Tablespoons extra virgin olive oil 2 cloves minced garlic ¼ cup water
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and simmer over low heat for 2 minutes. Add in the rest of the ingredients and mix well. Simmer over low heat for 20 to 30 minutes.
Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website, www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.
https://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2010/03/Greek-Oregano21.jpg?time=1730497972336448Stephen Scotthttps://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-03-31 17:24:312024-04-30 17:34:03Heirloom Oregano: A Culinary Herb in a League All its Own
The Food Movement, Rising
We here at Terroir Seeds have been reading Michael Pollan for several years now. He is well written, deeply thoughtful, unafraid to examine and show his deepest feelings, emotions and mindset on food and where it comes from. He writes with a common sense approach that is refreshing to read in today’s over-hyped, shrill hyperbole.
We ran across the following article on the New York Review of Books and wanted to share it with you. It encapsulates many of the conversations we have been having with our customers in one form or another for the past several months about heirloom seeds, gardening and especially local food.
Enjoy, and please let us know what you think!
by Michael Pollan
1.
Food Made Visible
It might sound odd to say this about something people deal with at least three times a day, but food in America has been more or less invisible, politically speaking, until very recently. At least until the early 1970s, when a bout of food price inflation and the appearance of books critical of industrial agriculture (by Wendell Berry, Francis Moore Lappé, and Barry Commoner, among others) threatened to propel the subject to the top of the national agenda, Americans have not had to think very hard about where their food comes from, or what it is doing to the planet, their bodies, and their society.
Most people count this a blessing. Americans spend a smaller percentage of their income on food than any people in history–slightly less than 10 percent–and a smaller amount of their time preparing it: a mere thirty-one minutes a day on average, including clean-up. The supermarkets brim with produce summoned from every corner of the globe, a steady stream of novel food products (17,000 new ones each year) crowds the middle aisles, and in the freezer case you can find “home meal replacements” in every conceivable ethnic stripe, demanding nothing more of the eater than opening the package and waiting for the microwave to chirp. Considered in the long sweep of human history, in which getting food dominated not just daily life but economic and political life as well, having to worry about food as little as we do, or did, seems almost a kind of dream.
The dream that the age-old “food problem” had been largely solved for most Americans was sustained by the tremendous postwar increases in the productivity of American farmers, made possible by cheap fossil fuel (the key ingredient in both chemical fertilizers and pesticides) and changes in agricultural policies. Asked by President Nixon to try to drive down the cost of food after it had spiked in the early 1970s, Agriculture Secretary Earl Butz shifted the historical focus of federal farm policy from supporting prices for farmers to boosting yields of a small handful of commodity crops (corn and soy especially) at any cost.
The administration’s cheap food policy worked almost too well: crop prices fell, forcing farmers to produce still more simply to break even. This led to a deep depression in the farm belt in the 1980s followed by a brutal wave of consolidation. Most importantly, the price of food came down, or at least the price of the kinds of foods that could be made from corn and soy: processed foods and sweetened beverages and feedlot meat. (Prices for fresh produce have increased since the 1980s.) Washington had succeeded in eliminating food as a political issue–an objective dear to most governments at least since the time of the French Revolution.
ut although cheap food is good politics, it turns out there are significant costs–to the environment, to public health, to the public purse, even to the culture–and as these became impossible to ignore in recent years, food has come back into view. Beginning in the late 1980s, a series of food safety scandals opened people’s eyes to the way their food was being produced, each one drawing the curtain back a little further on a food system that had changed beyond recognition. When BSE, or mad cow disease, surfaced in England in 1986, Americans learned that cattle, which are herbivores, were routinely being fed the flesh of other cattle; the practice helped keep meat cheap but at the risk of a hideous brain-wasting disease.
The 1993 deaths of four children in Washington State who had eaten hamburgers from Jack in the Box were traced to meat contaminated with E.coli 0157:H7, a mutant strain of the common intestinal bacteria first identified in feedlot cattle in 1982. Since then, repeated outbreaks of food-borne illness linked to new antibiotic-resistant strains of bacteria (campylobacter, salmonella, MRSA) have turned a bright light on the shortsighted practice of routinely administering antibiotics to food animals, not to treat disease but simply to speed their growth and allow them to withstand the filthy and stressful conditions in which they live.
In the wake of these food safety scandals, the conversation about food politics that briefly flourished in the 1970s was picked up again in a series of books, articles, and movies about the consequences of industrial food production.Beginning in 2001 with the publication of Eric Schlosser’s Fast Food Nation, a surprise best-seller, and, the following year, Marion Nestle’s Food Politics, the food journalism of the last decade has succeeded in making clear and telling connections between the methods of industrial food production, agricultural policy, food-borne illness, childhood obesity, the decline of the family meal as an institution, and, notably, the decline of family income beginning in the 1970s.
Besides drawing women into the work force, falling wages made fast food both cheap to produce and a welcome, if not indispensible, option for pinched and harried families. The picture of the food economy Schlosser painted resembles an upside-down version of the social compact sometimes referred to as “Fordism”: instead of paying workers well enough to allow them to buy things like cars, as Henry Ford proposed to do, companies like Wal-Mart and McDonald’s pay their workers so poorly that they can afford only the cheap, low-quality food these companies sell, creating a kind of nonvirtuous circle driving down both wages and the quality of food. The advent of fast food (and cheap food in general) has, in effect, subsidized the decline of family incomes in America.
2.
Food Politics
Cheap food has become an indispensable pillar of the modern economy. But it is no longer an invisible or uncontested one. One of the most interesting social movements to emerge in the last few years is the “food movement,” or perhaps I should say “movements,” since it is unified as yet by little more than the recognition that industrial food production is in need of reform because its social/environmental/public health/animal welfare/gastronomic costs are too high.
As that list suggests, the critics are coming at the issue from a great many different directions. Where many social movements tend to splinter as time goes on, breaking into various factions representing divergent concerns or tactics, the food movement starts out splintered. Among the many threads of advocacy that can be lumped together under that rubric we can include school lunch reform; the campaign for animal rights and welfare; the campaign against genetically modified crops; the rise of organic and locally produced food; efforts to combat obesity and type 2 diabetes; “food sovereignty” (the principle that nations should be allowed to decide their agricultural policies rather than submit to free trade regimes); farm bill reform; food safety regulation; farmland preservation; student organizing around food issues on campus; efforts to promote urban agriculture and ensure that communities have access to healthy food; initiatives to create gardens and cooking classes in schools; farm worker rights; nutrition labeling; feedlot pollution; and the various efforts to regulate food ingredients and marketing, especially to kids.
It’s a big, lumpy tent, and sometimes the various factions beneath it work at cross-purposes. For example, activists working to strengthen federal food safety regulations have recently run afoul of local food advocates, who fear that the burden of new regulation will cripple the current revival of small-farm agriculture. Joel Salatin, the Virginia meat producer and writer who has become a hero to the food movement, fulminates against food safety regulation on libertarian grounds in his Everything I Want to Do Is Illegal: War Stories From the Local Food Front. Hunger activists like Joel Berg, in All You Can Eat: How Hungry Is America?, criticize supporters of “sustainable” agriculture–i.e., producing food in ways that do not harm the environment–for advocating reforms that threaten to raise the cost of food to the poor. Animal rights advocates occasionally pick fights with sustainable meat producers (such as Joel Salatin), as Jonathan Safran Foer does in his recent vegetarian polemic, Eating Animals.
But there are indications that these various voices may be coming together in something that looks more and more like a coherent movement. Many in the animal welfare movement, from PETA to Peter Singer, have come to see that a smaller-scale, more humane animal agriculture is a goal worth fighting for, and surely more attainable than the abolition of meat eating. Stung by charges of elitism, activists for sustainable farming are starting to take seriously the problem of hunger and poverty. They’re promoting schemes and policies to make fresh local food more accessible to the poor, through programs that give vouchers redeemable at farmers’ markets to participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and food stamp recipients. Yet a few underlying tensions remain: the “hunger lobby” has traditionally supported farm subsidies in exchange for the farm lobby’s support of nutrition programs, a marriage of convenience dating to the 1960s that vastly complicates reform of the farm bill–a top priority for the food movement.
The sociologist Troy Duster reminds us of an all-important axiom about social movements: “No movement is as coherent and integrated as it seems from afar,” he says, “and no movement is as incoherent and fractured as it seems from up close.” Viewed from a middle distance, then, the food movement coalesces around the recognition that today’s food and farming economy is “unsustainable”–that it can’t go on in its current form much longer without courting a breakdown of some kind, whether environmental, economic, or both.
For some in the movement, the more urgent problem is environmental: the food system consumes more fossil fuel energy than we can count on in the future (about a fifth of the total American use of such energy) and emits more greenhouse gas than we can afford to emit, particularly since agriculture is the one human system that should be able to substantially rely on photosynthesis: solar energy. It will be difficult if not impossible to address the issue of climate change without reforming the food system. This is a conclusion that has only recently been embraced by the environmental movement, which historically has disdained all agriculture as a lapse from wilderness and a source of pollution.1 But in the last few years, several of the major environmental groups have come to appreciate that a diversified, sustainable agriculture–which can sequester large amounts of carbon in the soil–holds the potential not just to mitigate but actually to help solve environmental problems, including climate change. Today, environmental organizations like the Natural Resources Defense Council and the Environmental Working Group are taking up the cause of food system reform, lending their expertise and clout to the movement.
But perhaps the food movement’s strongest claim on public attention today is the fact that the American diet of highly processed food laced with added fats and sugars is responsible for the epidemic of chronic diseases that threatens to bankrupt the health care system. The Centers for Disease Control estimates that fully three quarters of US health care spending goes to treat chronic diseases, most of which are preventable and linked to diet: heart disease, stroke, type 2 diabetes, and at least a third of all cancers. The health care crisis probably cannot be addressed without addressing the catastrophe of the American diet, and that diet is the direct (even if unintended) result of the way that our agriculture and food industries have been organized.
Michelle Obama’s recent foray into food politics, beginning with the organic garden she planted on the White House lawn last spring, suggests that the administration has made these connections. Her new “Let’s Move” campaign to combat childhood obesity might at first blush seem fairly anodyne, but in announcing the initiative in February, and in a surprisingly tough speech to the Grocery Manufacturers Association in March,2 the First Lady has effectively shifted the conversation about diet from the industry’s preferred ground of “personal responsibility” and exercise to a frank discussion of the way food is produced and marketed. “We need you not just to tweak around the edges,” she told the assembled food makers, “but to entirely rethink the products that you’re offering, the information that you provide about these products, and how you market those products to our children.”
Mrs. Obama explicitly rejected the conventional argument that the food industry is merely giving people the sugary, fatty, and salty foods they want, contending that the industry “doesn’t just respond to people’s natural inclinations–it also actually helps to shape them,” through the ways it creates products and markets them.
So far at least, Michelle Obama is the food movement’s most important ally in the administration, but there are signs of interest elsewhere. Under Commissioner Margaret Hamburg, the FDA has cracked down on deceptive food marketing and is said to be weighing a ban on the nontherapeutic use of antibiotics in factory farming. Attorney General Eric Holder recently avowed the Justice Department’s intention to pursue antitrust enforcement in agribusiness, one of the most highly concentrated sectors in the economy.3 At his side was Agriculture Secretary Tom Vilsack, the former governor of Iowa, who has planted his own organic vegetable garden at the department and launched a new “Know Your Farmer, Know Your Food” initiative aimed at promoting local food systems as a way to both rebuild rural economies and improve access to healthy food.
Though Vilsack has so far left mostly undisturbed his department’s traditional deference to industrial agriculture, the new tone in Washington and the appointment of a handful of respected reformers (such as Tufts professor Kathleen Merrigan as deputy secretary of agriculture) has elicited a somewhat defensive, if not panicky, reaction from agribusiness. The Farm Bureau recently urged its members to go on the offensive against “food activists,” and a trade association representing pesticide makers called CropLife America wrote to Michelle Obama suggesting that her organic garden had unfairly maligned chemical agriculture and encouraging her to use “crop protection technologies”–i.e., pesticides.
The First Lady’s response is not known; however, the President subsequently rewarded CropLife by appointing one of its executives to a high-level trade post. This and other industry-friendly appointments suggest that while the administration may be sympathetic to elements of the food movement’s agenda, it isn’t about to take on agribusiness, at least not directly, at least until it senses at its back a much larger constituency for reform.
One way to interpret Michelle Obama’s deepening involvement in food issues is as an effort to build such a constituency, and in this she may well succeed. It’s a mistake to underestimate what a determined First Lady can accomplish. Lady Bird Johnson’s “highway beautification” campaign also seemed benign, but in the end it helped raise public consciousness about “the environment” (as it would soon come to be known) and put an end to the public’s tolerance for littering. And while Michelle Obama has explicitly limited her efforts to exhortation (“we can’t solve this problem by passing a bunch of laws in Washington,” she told the Grocery Manufacturers, no doubt much to their relief), her work is already creating a climate in which just such a “bunch of laws” might flourish: a handful of state legislatures, including California’s, are seriously considering levying new taxes on sugar in soft drinks, proposals considered hopelessly extreme less than a year ago.
The political ground is shifting, and the passage of health care reform may accelerate that movement. The bill itself contains a few provisions long promoted by the food movement (like calorie labeling on fast food menus), but more important could be the new political tendencies it sets in motion. If health insurers can no longer keep people with chronic diseases out of their patient pools, it stands to reason that the companies will develop a keener interest in preventing those diseases. They will then discover that they have a large stake in things like soda taxes and in precisely which kinds of calories the farm bill is subsidizing. As the insurance industry and the government take on more responsibility for the cost of treating expensive and largely preventable problems like obesity and type 2 diabetes, pressure for reform of the food system, and the American diet, can be expected to increase.
3.
Beyond the Barcode
It would be a mistake to conclude that the food movement’s agenda can be reduced to a set of laws, policies, and regulations, important as these may be. What is attracting so many people to the movement today (and young people in particular) is a much less conventional kind of politics, one that is about something more than food. The food movement is also about community, identity, pleasure, and, most notably, about carving out a new social and economic space removed from the influence of big corporations on the one side and government on the other. As the Diggers used to say during their San Francisco be-ins during the 1960s, food can serve as “an edible dynamic”–a means to a political end that is only nominally about food itself.
One can get a taste of this social space simply by hanging around a farmers’ market, an activity that a great many people enjoy today regardless of whether they’re in the market for a bunch of carrots or a head of lettuce. Farmers’ markets are thriving, more than five thousand strong, and there is a lot more going on in them than the exchange of money for food. Someone is collecting signatures on a petition. Someone else is playing music. Children are everywhere, sampling fresh produce, talking to farmers. Friends and acquaintances stop to chat. One sociologist calculated that people have ten times as many conversations at the farmers’ market than they do in the supermarket. Socially as well as sensually, the farmers’ market offers a remarkably rich and appealing environment. Someone buying food here may be acting not just as a consumer but also as a neighbor, a citizen, a parent, a cook. In many cities and towns, farmers’ markets have taken on (and not for the first time) the function of a lively new public square.
Though seldom articulated as such, the attempt to redefine, or escape, the traditional role of consumer has become an important aspiration of the food movement. In various ways it seeks to put the relationship between consumers and producers on a new, more neighborly footing, enriching the kinds of information exchanged in the transaction, and encouraging us to regard our food dollars as “votes” for a different kind of agriculture and, by implication, economy. The modern marketplace would have us decide what to buy strictly on the basis of price and self-interest; the food movement implicitly proposes that we enlarge our understanding of both those terms, suggesting that not just “good value” but ethical and political values should inform our buying decisions, and that we’ll get more satisfaction from our eating when they do.
That satisfaction helps to explain why many in the movement don’t greet the spectacle of large corporations adopting its goals, as some of them have begun to do, with unalloyed enthusiasm. Already Wal-Mart sells organic and local food, but this doesn’t greatly warm the hearts of food movement activists. One important impetus for the movement, or at least its locavore wing–those who are committed to eating as much locally produced food as possible–is the desire to get “beyond the barcode”–to create new economic and social structures outside of the mainstream consumer economy. Though not always articulated in these terms, the local food movement wants to decentralize the global economy, if not secede from it altogether, which is why in some communities, such as Great Barrington, Massachusetts, local currencies (the “BerkShare”) have popped up.
In fact it’s hard to say which comes first: the desire to promote local agriculture or the desire to promote local economies more generally by cutting ties, to whatever degree possible, to the national economic grid.4 This is at bottom a communitarian impulse, and it is one that is drawing support from the right as well as the left. Though the food movement has deep roots in the counterculture of the 1960s, its critique of corporate food and federal farm subsidies, as well as its emphasis on building community around food, has won it friends on the right. In his 2006 book Crunchy Cons, Rod Dreher identifies a strain of libertarian conservatism, often evangelical, that regards fast food as anathema to family values, and has seized on local food as a kind of culinary counterpart to home schooling.
t makes sense that food and farming should become a locus of attention for Americans disenchanted with consumer capitalism. Food is the place in daily life where corporatization can be most vividly felt: think about the homogenization of taste and experience represented by fast food. By the same token, food offers us one of the shortest, most appealing paths out of the corporate labyrinth, and into the sheer diversity of local flavors, varieties, and characters on offer at the farmers’ market.
Put another way, the food movement has set out to foster new forms of civil society. But instead of proposing that space as a counterweight to an overbearing state, as is usually the case, the food movement poses it against the dominance of corporations and their tendency to insinuate themselves into any aspect of our lives from which they can profit. As Wendell Berry writes, the corporations
The corporatization of something as basic and intimate as eating is, for many of us today, a good place to draw the line.
The Italian-born organization Slow Food, founded in 1986 as a protest against the arrival of McDonald’s in Rome, represents perhaps the purest expression of these politics. The organization, which now has 100,000 members in 132 countries, began by dedicating itself to “a firm defense of quiet material pleasure” but has lately waded into deeper political and economic waters. Slow Food’s founder and president, Carlo Petrini, a former leftist journalist, has much to say about how people’s daily food choices can rehabilitate the act of consumption, making it something more creative and progressive. In his new book Terra Madre: Forging a New Global Network of Sustainable Food Communities, Petrini urges eaters and food producers to join together in “food communities” outside of the usual distribution channels, which typically communicate little information beyond price and often exploit food producers. A farmers’ market is one manifestation of such a community, but Petrini is no mere locavore. Rather, he would have us practice on a global scale something like “local” economics, with its stress on neighborliness, as when, to cite one of his examples, eaters in the affluent West support nomad fisher folk in Mauritania by creating a market for their bottarga, or dried mullet roe. In helping to keep alive such a food tradition and way of life, the eater becomes something more than a consumer; she becomes what Petrini likes to call a “coproducer.”
Ever the Italian, Petrini puts pleasure at the center of his politics, which might explain why Slow Food is not always taken as seriously as it deserves to be. For why shouldn’t pleasure figure in the politics of the food movement? Good food is potentially one of the most democratic pleasures a society can offer, and is one of those subjects, like sports, that people can talk about across lines of class, ethnicity, and race.
The fact that the most humane and most environmentally sustainable choices frequently turn out to be the most delicious choices (as chefs such as Alice Waters and Dan Barber have pointed out) is fortuitous to say the least; it is also a welcome challenge to the more dismal choices typically posed by environmentalism, which most of the time is asking us to give up things we like. As Alice Waters has often said, it was not politics or ecology that brought her to organic agriculture, but rather the desire to recover a certain taste–one she had experienced as an exchange student in France. Of course democratizing such tastes, which under current policies tend to be more expensive, is the hard part, and must eventually lead the movement back to more conventional politics lest it be tagged as elitist.
But the movement’s interest in such seemingly mundane matters as taste and the other textures of everyday life is also one of its great strengths. Part of the movement’s critique of industrial food is that, with the rise of fast food and the collapse of everyday cooking, it has damaged family life and community by undermining the institution of the shared meal. Sad as it may be to bowl alone, eating alone can be sadder still, not least because it is eroding the civility on which our political culture depends.
hat is the argument made by Janet Flammang, a political scientist, in a provocative new book called The Taste for Civilization: Food, Politics, and Civil Society. “Significant social and political costs have resulted from fast food and convenience foods,” she writes, “grazing and snacking instead of sitting down for leisurely meals, watching television during mealtimes instead of conversing”–40 percent of Americans watch television during meals–”viewing food as fuel rather than sustenance, discarding family recipes and foodways, and denying that eating has social and political dimensions.” The cultural contradictions of capitalism–its tendency to undermine the stabilizing social forms it depends on–are on vivid display at the modern American dinner table.
In a challenge to second-wave feminists who urged women to get out of the kitchen, Flammang suggests that by denigrating “foodwork”–everything involved in putting meals on the family table–we have unthinkingly wrecked one of the nurseries of democracy: the family meal. It is at “the temporary democracy of the table” that children learn the art of conversation and acquire the habits of civility–sharing, listening, taking turns, navigating differences, arguing without offending–and it is these habits that are lost when we eat alone and on the run. “Civility is not needed when one is by oneself.”5
These arguments resonated during the Senate debate over health care reform, when The New York Times reported that the private Senate dining room, where senators of both parties used to break bread together, stood empty. Flammang attributes some of the loss of civility in Washington to the aftermatch of the 1994 Republican Revolution, when Newt Gingrich, the new Speaker of the House, urged his freshman legislators not to move their families to Washington. Members now returned to their districts every weekend, sacrificing opportunities for socializing across party lines and, in the process, the “reservoirs of good will replenished at dinner parties.” It is much harder to vilify someone with whom you have shared a meal.
Flammang makes a convincing case for the centrality of food work and shared meals, much along the lines laid down by Carlo Petrini and Alice Waters, but with more historical perspective and theoretical rigor. A scholar of the women’s movement, she suggests that “American women are having second thoughts” about having left the kitchen.6 However, the answer is not for them simply to return to it, at least not alone, but rather “for everyone–men, women, and children–to go back to the kitchen, as in preindustrial days, and for the workplace to lessen its time demands on people.” Flammang points out that the historical priority of the American labor movement has been to fight for money, while the European labor movement has fought for time, which she suggests may have been the wiser choice.
At the very least this is a debate worth having, and it begins by taking food issues much more seriously than we have taken them. Flammang suggests that the invisibility of these issues until recently owes to the identification of food work with women and the (related) fact that eating, by its very nature, falls on the wrong side of the mind–body dualism. “Food is apprehended through the senses of touch, smell and taste,” she points out,
Much to our loss. But food is invisible no longer and, in light of the mounting costs we’ve incurred by ignoring it, it is likely to demand much more of our attention in the future, as eaters, parents, and citizens. It is only a matter of time before politicians seize on the power of the food issue, which besides being increasingly urgent is also almost primal, indeed is in some deep sense proto- political. For where do all politics begin if not in the high chair?–at that fateful moment when mother, or father, raises a spoonful of food to the lips of the baby who clamps shut her mouth, shakes her head no, and for the very first time in life awakens to and asserts her sovereign power.
Al Gore’s An Inconvenient Truth made scant mention of food or agriculture, but in his recent follow-up book, Our Choice: A Plan to Solve the Climate Crisis (2009), he devotes a long chapter to the subject of our food choices and their bearing on climate. ↩
Ms. Obama’s speech can be read at www.whitehouse.gov/the-press-office/remarks-first-lady-a-grocery-manufacturers-association-conference. ↩
Speaking in March at an Iowa “listening session” about agribusiness concentration, Holder said, “long periods of reckless deregulation have restricted competition” in agriculture. Indeed: four companies (JBS/Swift, Tyson, Cargill, and National Beef Packers) slaughter 85 percent of US beef cattle; two companies (Monsanto and DuPont) sell more than 50 percent of US corn seed; one company (Dean Foods) controls 40 percent of the US milk supply. ↩
For an interesting case study about a depressed Vermont mining town that turned to local food and agriculture to revitalize itself, see Ben Hewitt, The Town That Food Saved: How One Community Found Vitality in Local Food (Rodale, 2009). ↩
See David M. Herszenhorn, “In Senate Health Care Vote, New Partisan Vitriol,” The New York Times, December 23, 2009: “Senator Max Baucus, Democrat of Montana and chairman of the Finance Committee, said the political–and often personal–divisions that now characterize the Senate were epitomized by the empty tables in the senators’ private dining room, a place where members of both parties used to break bread. ‘Nobody goes there anymore,’ Mr. Baucus said. ‘When I was here 10, 15, 30 years ago, that the place you would go to talk to senators, let your hair down, just kind of compare notes, no spouses allowed, no staff, nobody. It is now empty.'”↩
The stirrings of a new “radical homemakers” movement lends some support to the assertion. See Shannon Hayes’s Radical Homemakers: Reclaiming Domesticity from a Consumer Culture (Left to Write Press, 2010).↩
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Growing Your Salad In A Container Garden
We recently completed our second salad growing bed in our greenhouse, and here’s how we did it!
We started the salad growing bed so that we would have fresh salad greens during the Fall, Winter and early Spring when the garden wasn’t growing or things were just coming up. We can supplement our diet with fresh, healthy and extremely nutritious greens like lettuce, Swiss Chard, beets and beet tops, carrots, mustards and even some kale if we want to.
The salad bed has it’s own heat cable buried at the bottom of the sand under the growing soil, so the roots stay warm and don’t need external, expensive heat in the greenhouse during the colder seasons. We grew fresh greens almost all winter in one bed, and have expanded into a second bed.
Both beds are 6 ft long, 18 inches wide and 13 inches deep. The material was from a local metal recycling facility and is really heavy corrugated sheet metal. We bought 3/4 inch thick exterior grade plywood, drilled 21 drain holes in the bottom and sealed it with an exterior decking stain. We then screwed the corners of the sheet metal together and inserted the plywood bottom into the bottom slot made by the corrugations, and screwed it to the sheet metal as well.
Next we put the heating cable in. This is a sealed unit made to heat seed beds that has a built in thermostat. We attached it to the bottom side of 1/4 inch hardware cloth- a heavy metal mesh- to prevent damage to the cable if we needed to dig into the soil. You can see the drain holes in the plywood here.
This is part of the magic that allows us to be able to grow tender greens year round in an unheated greenhouse. Many people don’t realize how little it takes to be able to grow their own fresh green produce year round at their home. They are used to the idea of the Spring through early Fall garden, but that is it. The thought of growing farther into the year, and starting earlier, is new to most people.
However, there is much more time available to grow if you look at things a little unconventionally, and look at ways to manage the temperature and moisture to extend your growing season. Whether it is a weekend project like this, or it is constructing a small row cover from PVC and heavy weight painter’s plastic drop cloth from your local hardware store, you can positively affect your growing season with a little work that will pay you back for several years.
After the cable/mesh was laid down, we put about 2-3 inches of sand. The sand acts as a medium of heat exchange to heat the growing soil from the bottom up. It is surprising how little heat is needed to make a real difference. We had several nights at freezing after we started the salad pit growing, with a plastic sheet draped over the top, and the little “saladlings” did just fine. The water trickles down and keeps the sand moist, which acts as a perfect heat conductor to the soil above.
The soil was put in next- about 5-6 inches of good organic potting soil. We saved some time and bought some pre-made potting soil that is certified organic and has mycorrhizae added to it to help the roots develop into the soil better. The mycorrhizae are microscopic fungi that help both the plant get more nutrition out of the soil, as they extend the reach of the root’s micro tendrils into the soil and bring in nutrients that were out of reach of the roots. The plants will grow stronger and have more vigor, production and disease and pest resistance. In return the plants feed a sugar substance to the mycorrhizae. A wonderful symbiotic relationship!
After some gentle watering to get the soil and sand below well moistened but not wet, the salad bed is ready to plant! The new bed is in the foreground, with the established bed in the background. You can see the difference in growth in the first salad bed from this photo as compared to the top photo.
One of the hidden benefits to growing salad greens this way is the lack of dirt in the greens when harvested. There is no wind or rains to push dirt up on the leaves and stems, so the greens only need a light rinse before they are ready to eat. As we don’t use any type of chemicals to grow with, we don’t have to worry about chemical or fertilizer contamination to wash off.
The white box in the foreground is a small hydroponic setup, the blue top is rigid foam with 5 holes in it for the lettuce cups and growing medium, which is rock wool. There is a small aquarium pump in the bottom to recirculate the nutrient solution to the roots. We have grown lettuce indoors in the winter in our small house, so the greenhouse will be an expanded experiment. If if works well, and it should, we might expand this to be a vertical hydroponic rack made from several sections of roof guttering along the North wall, which is straw bale and tires.
This could give us a substantially expanded growing opportunity with very little square foot commitment. We will keep you posted on the progress!
If you don’t have your own greenhouse, a similar container system can be done in a sunny window, in your garage under some lights or even on a back deck. Let your imagination be your guide. If you are interested in the heat cables, post a comment. If there is interest, we may carry them in the near future.
Supermarkets Slow Down Yet Gardens Are Growing
Consumer’s wallets have tightened significantly since 2008, when the global economic slowdown started, led by the food safety scares of tomatoes and peppers during that summer.
2009 is the first year that fruit and vegetable sales have dropped, with fruit down 12% and vegetables down 6%. The trend is from more expensive fruit and veggies to less expensive ones, as everyone is trying to make their dollar go farther. What is even more interesting is that the volume is up of fruits and vegetables, but the sales or profit is down. One explanation is people are eating out less, which decreases the profits to the retailers. Another is that people are gardening a lot more, growing some of their own food, especially the more expensive vegetables, and buying the less expensive ones. As an example, weekly dollar sales of packaged salads fell by nearly 5%, while bulk lettuce sales rose by 6.9% in 2009.
The increase in gardening has been driven by a concern by consumers over prices and overall food safety. The National Gardening Association states that there is a multitude of reasons people are gardening in increasing numbers, including the state of the economy, increased costs of food and that “food safety is a huge issue in the US. People mistrust producers of food so if you grow your own you can control the inputs like fertilizer.” CNN reports that there were 43 million vegetable gardens planted in 2009, with 19% of households growing some of their own fruit, vegetables and herbs are first timers. $100 spent on seed can save you up to $2500 at the grocery store, according to a couple of studies in 2008 where vegetables were planted, grown and weighed, then compared to local grocery store prices for an entire season. That figure is probably even more now, with food prices increasing.
On April 22, 2010 the National Inflation Association issued the following food inflation alert-
Elizabeth Pivonka, President and CEO of the Produce for Better Health Foundation says in the Feb 2010 issue of Seed World, “There are still many fruit and vegetable growers and shippers that continue to struggle to stay in business. Food safety initiatives, including the cost of traceability are some of their biggest expenses right now, along with trying to cope with any other types of legislation that always cost money (for example, water issues on the west coast, immigration issues and cap and trade.) Finally, just overall profitability is an ongoing concern- it’s a shame that the fruit and vegetable industry doesn’t make the profit margins other products make so that they can better market themselves.”
This is very telling, as the costs of commercial food production, regardless of the sector, continue to rise due to more and more legislation aimed at making the food produced safer. This is in direct contrast to the costs in a local food system, as the transport costs are very small, and the quality and health of the food is significantly higher, eliminating the need for increased legislation to attempt to force the safety into the food production system. The safety and quality are inherent, as producer, shipper and retailer are often one and the same. If the quality and safety are missing, the consumer simply won’t buy, which has a much greater impact on the producer. Thus the closeness and openness of the local food system works to increase the quality, health and safety of the locally produced foods.
This is one of the main reasons that local food and local agriculture- that grown and consumed within a 100-200 mile radius- has been increasing in volume and sales for the past several years. People can see what they buying, talk to and get to know the person who grew or raised their food. They get to actively participate in making the decision for better food that is raised or grown in healthy ways and has better flavor and nutrition than industrial food producers.
What better time or reasons to eat locally?
Fresh Heirloom Basil Recipes
Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!
The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.
You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!
Basil Pesto Sauce
2 Cups fresh basil leaves, washed
3 cloves fresh garlic, mild flavored
2 Tbsp pine nuts or walnuts
1/2 Cup extra virgin olive oil
Salt to taste
1/2 Cup fresh grated aged Parmesan or Pecorino cheese
Makes about 1 cup.
Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.
Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.
As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.
Fresh Tomato Basil Sauce
1 Medium red onion, minced
1/2 Cup dry white wine
Pinch crushed red pepper flakes
3 Medium fresh tomatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
1 Tsp sugar
1/2 Tsp salt
1 Tbsp tomato paste
1 Cup fresh basil, chopped
Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.
Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.
Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.
You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.
Heirloom Oregano: A Culinary Herb in a League All its Own
A fast growing herb, oregano serves many purposes beyond the kitchen counter
Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.
How to Grow:
Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.
Non-Culinary Uses:
Oregano can be used as a border for many gardens and walkways. It is a perennial and will
grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.
Culinary Uses:
Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.
Ingredients Needed:
1 32 oz can of plain crushed tomatoes
1 8 oz. can of tomato paste
½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well).
2 Tablespoons extra virgin olive oil
2 cloves minced garlic
¼ cup water
In a medium saucepan, heat the olive oil over medium heat.
Add the garlic and simmer over low heat for 2 minutes.
Add in the rest of the ingredients and mix well.
Simmer over low heat for 20 to 30 minutes.
Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website,
www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.