Transparency and Opacity

 Tomorrow morning I will be making my usual trip to the Sunset Valley Farmers Market, one of several run by the Sustainable Food Center. I have been observing the central Texas peach crop and waiting for the Freestones to appear at the market. Hence my interest in this blog post:

Organic Peach Production in Central Texas:
"In this week’s “Ask an Expert” series, writer Beth Goulart Monson asks SFC, “What can you tell us about chemicals on peaches? My understanding is that it’s near-impossible to grow them organically… n’est-ce pas?”

SFC Farm Direct Projects Director, Andrew Smiley, had this to say:

It’s true that raising peaches on a commercial scale in Central Texas is extremely difficult using purely organic methods, considering the climate and pest pressures prevalent in our region. That said, the peach growers we work with take great strides to reduce both the amount and the toxicity of the products they use on their crops. By applying integrated pest management practices, they are able to limit their use of chemicals to only those that are absolutely necessary for keeping their farms in operation, and those that target specific pests which are most damaging. In fact, most farmers are daunted by the high cost, environmental impact, and personal health risks of pesticides, so it makes the most economic, ecological, and personal sense for them to work towards eliminating them all together.

Peaches from SFC Farmers' Market, photo by Michael Yew

There is, unfortunately, a lack of technical assistance available from our higher education institutions around organic tree fruit production. I believe that until the agricultural universities step away from one of their major funding sources – the chemical industry – we may not see the necessary emphasis placed on natural and sustainable production research that will indeed benefit our small family farmers and our consumers, as well as our environment.

One advantage that we all have as customers of direct market outlets like SFC Farmers’ Markets is that we can ask the farmers directly about their specific growing practices, and assess how they align with each individual’s economic, environmental, cultural, and personal health values. I’d encourage everyone to talk with your farmers about all the aspects of growing our food. I’ll also encourage folks to contact our state’s universities, extension services, and government agencies to offer input on what you think should be a priority when it comes to their research and education activities.

In the meantime, thank you for supporting our local farmers, and see you at SFC Farmers’ Market!

 This is an example of knowing what you are eating, and how to find out more about your food supply.

Contrast the above with Mark Bittman's recent experience.

"...when I visited Iowa in May, I appealed to producers of eggs, chickens, pork and even cooking oil to let me visit their facilities. In general, I was ignored, politely refused or told something like “it’s a bad week.” (I made standing offers to return at any time; no one has taken me up on that.)"

Visit a farmers market and you will find that many of the food producers have an annual open house. They will tell you in person what they are doing. Questions can be asked at the Sustainable Food Center's booth. Much of the food can be sampled.