Why Isn't Organic Farmland Growing Faster?

photo of Northern California from the sky, by SNRE graduate John Aloysius Zinda

A lot of us puchase organic food becuase we know that organic farming is better for the environment than conventional industry-driven production. However, though the desire for more organic food continues to grow, it appears that the number of "certified organic" farms is staying about the same.

That's got to make you wonder - I mean, it just doesn't seem to add up. But, this article by Tom Philpott from Grist magazine, which was publisized by the Organic Consumers Association, has some interesting insights.

Not too surprizingly, the processed & prepared organic foods market is growing, while the fresh produce market is only staying steady. Combined with an influx of imported organics to feed the new Wal-Mart line of organics, it seems that the smaller farmers are again getting squeezed out of the market, while the larger, more industrial organic producers are being pinched by imported competition.

Of course, the idea of buying local and direct for farmers plays a role in the solution. This article provides some solid explainations of why the food system will not be able to move to organic production under its current structure. Something to keep in mind when trying to find the energy you need to get up on the Wednesday or Saturday morning to make it to the Farmer's Market!

Posted by Julie at 11:14 PM | Comments (0)

Slow Food Huron Valley events for May

Friday, May 11, 8:00-10:00am
Slow Food Huron Valley (SFHV) Leadership Meeting at Zingerman’s Next-door, upstairs
If you’d like to help make a difference in out community and help us spread the Slow Food word this is the meeting for you- it’s open to everyone, the more people that get involved the quicker we can make progress!

Friday, May 18, 6:00-8:00pm
Agrarian Adventure Spring Festival. – “Food from the Earth to Your Belly”
Tappan Middle School
Agrarian Adventure Festival

Friday, May 18 - Sunday, May 20
U-M Clements Library
Symposium on American Culinary History: Regional and Ethnic Traditions
Symposium Registration & Details

Saturday, May 26, 8:00-9:00am
Ann Arbor Farmer’s Market Walk
Meet at the Kerrytown Clock Tower

Saturday, May 26, 10:00am-3:00pm
Smithsonian Traveling Exhibit Michigan Debut: "Key Ingredients Michigan Foodways"
Kick-off Event: Chelsea Market Faire Day at the McKune Memorial Library, Chelsea, MI
EatThisMI Event Entry

Saturday, May 26 - Sunday, July 8
Smithsonian Traveling Exhibit "Key Ingredients Michigan Foodways" Events
Chelsea District Library, Chelsea, MI

"The Michigan Humanities Council is proud to host Key Ingredients Michigan Foodways, a year long series of exhibits and public programs touring six Michigan Communities (Chelsea, Calumet, Cheboygan, Whitehall, Frankenmuth, and Dundee) in 2007-08.

Key Ingredients is a Smithsonian exhibit depicting our national food culture. Michigan Foodways is a Michigan State University Museum exhibit exploring our state's food story by examining our rich agriculture, our diverse ethnic cuisines, and our special culinary traditions."

Slow Food Huron Valley Chapter

Posted by Julie at 06:57 PM | Comments (1)