I received in my ‘inbox’ a note from Prezi that brings up the issue of Organic vs. Sustainable Food. And that got me thinking and drove me into Myth Busting Organic and Sustainable Food.
While their topic did not get reached until half way through their presentation, and they never really hit the nail on the head, I am still grateful to any company that tries to highlight or make sense of the current world we live in, how our food is processed, with a bent of trying to scope out reality.
And I always do appreciate hearing about things that are not my current focus, to start me again on a path of questioning what other people are saying, so I can make sense of it, for me!
Here’s what they presented:
The good news is: 54 per cent of Californians are eating organic.
The bad news is: Most of them are affluent.
So what we derive from this is: organic is only for the wealthy.
Now, I don’t know if I agree with that. Case in point? Stater Brothers, Von’s and Ralph’s. While everyone may not always be eating organic, those stores would not have extensive organic isles and stands without the support of all. While I am sure that wealthier people may be some of the buyers, I also think that wealthier people are shopping at at Whole Foods and Jimbo’s for most of their produce. And what about Sprouts? There may be some wealthier buyers, but I’m pretty sure Sprouts (with their organic isle of produce) appeals to all.
And this is what I mean about reading things and taking them at face value. The stats do show that more than half of us are eating organic in California, but they’re also showing that more than half are wealthy. Have you been around all parts of San Diego? I think there’s just a handful of areas that are wealthy, and most people are just ‘regular folk’ with regular income, still finding a way to introduce organic into their daily lives.
But that’s just my impression.
Let’s move on to Sustainable vs. Organic. According to what the article I read says: “Organic methods are not necessarily sustainable”. So what does that mean?
Well, I think the point they are trying to make is that if you delve in deeper, you may see that some products that are sustainable aren’t necessarily organic. And some items that are organic, are not necessarily sustainable. There’s no easy cure or ‘fix’, on this one. I don’t even know why a writer would bring it up, without any solutions.
I liked the article I read in Forbes Magazine because it was a real eye opener, if in fact what they are saying is true:
“One prevalent “green myth” about organic agriculture is that it does not employ pesticides. Organic farming does, in fact, use insecticides and fungicides to prevent predation of its crops. More than 20 chemicals (mostly containing copper and sulfur) are commonly used in the growing and processing of organic crops and are acceptable under USDA’s arbitrary organic rules”.
Surprise! Surprise!
And that’s the problem I am having here. Everyone has their own opinion. But we cannot take everything said, as fact. If nothing else, I would like to see this blog stir your own personal juices to question what is reality, and try to figure out what are we just being fed. And if you like that concept, I would like to see you pass this blog onto your best buds, or even go one step further and share it in your social media, to spread the concepts I am giving you here. It’s my little way of myth busting.
Forbes talks about myths in this way:
“Perhaps the most illogical and least sustainable aspect of organic farming in the long term will be the systematic and absolute exclusion of “genetically engineered” plants–but only those that were modified with the most precise and predictable techniques. Except for wild berries and wild mushrooms, virtually all the fruits, vegetables and grains in our diet have been genetically improved by one technique or another–often as a result of seeds having been irradiated or via wide crosses, which move from one species or genus to another in ways that do not occur in nature.
Ok. that’s a thought. Another thing we have been ‘fed’ to believe, that may not necessarily be true. If we go back in time and check, almost everything has already been chemically engineered. You cannot ‘un-ring’ a bell.
And it’s probably at this point I throw my hands in the air and once again admit to myself, half mumbling under my breath: “I can only do what I can do. I can shop at Farmer’s Markets, shop at Markets that support local farms, and feed me to the level I would like to eat. I know organic corn is NOT genetically modified. So I am satisfied with that”.
And what do big companies do? Well, Hormel sells you SPAM, and then acquires Applegate Naturals, to widen their portfolio. And I think you will see that with many of the larger brands. They’re starting to acquire the natural and healthier brands, so they’re not seen as ‘the evil villain’. Smart planning, don’t ya think?
But what I wonder about is how they might intend to cut corners and make small adjustments that can make the once healthy product more profitable and less healthy.
So let’s keep our eyes open, and get out of the habit of trusting brands. Yes?
YES CHEF!
Happy Healthy Eating,
