Where is your farm?

A few years ago, most customers at farmers’ markets would ask how vegetables and herbs were grown. Customers were concerned about organic growing habits and pesticide use on farms, and inquired about the methods used to grow the produce they were purchasing.Today, the question is asked more rarely. Consumer priorities and the main farm-production question that growers hear is related to place: "Where is your farm?"Customers used to worry about how food was produced; now they worry about where it is from. The power of one captivating idea -- local -- has quickly eclipsed the power of another -- organic.But the organic movement confronted industrial agriculture's use of pesticides, herbicides, and fertilizers that devastated local ecosystems. It addressed the health of migrant farm workers and the health of people who ate foods with pesticide residues or milk with growth hormones.The local-oriented movement may be avoiding engagement with many of the problems associated with the industrial food system that organic as a movement specifically sought to address.
Grist August 11, 2008

Buying local is now being called the new organic...sadly it is being misused just as much as the organics and natural, free range labels are. It is intended to stand for and help we the consumers:

Fresher, tastier and healthier food
Supporting small, local farmers from your community
Knowing where your food comes from
Increasing food safety

As this above article segment shows that buying local DOES NOT mean that you are buying organic, the fruits and vegetables that you purchase at your local farmers market can still be covered in pesticides and fertilizers, even if grown but two blocks away from you. You have to still be very aware of what your local farmers are doing with their land.

At the same time, the organic certification process established by the federal government is expensive, and some small farmers cannot afford it. This means that some locally grown foods are grown according to organic standards but are not “certified organic.” The only way to know for sure is to confirm it with the farmer.

I shop locally here in Dallas at a large Asian market and have spoken with the manager and even some of the local growers who market to this retail location. Being small farmers, many of them are backyard farmers, they cannot afford to jump all the hoops and red tap to get the label of organic even though they are. Spending a few hours researching your growers and farm land will help you to gain all you need to know and feel good about where you get your goods. I also recommend that you explore http://www.realmilk.com/ to find local organic farmers who raise healthy cattle for meat and milk/cheese.

The Non-Honesty of the Organics Label

Dishes advertised as local and organic at restaurants are not infrequently frauds. They may not be all-natural, as your menu promised, and may come from a huge national vendor like Sysco rather than a family-owned farm.

As the Slow Food movement gains popularity across America, terms like "sustainable" and "artisan" are showing up on more menus. But there are no actual "truth-in-menu" laws, and even the word organic is used loosely. There's a vast difference between the term "organic," which may mean food raised without pesticides or antibiotics, and the more intensive "certified organic," which is legally regulated by the U.S. Department of Agriculture. The phrase "all-natural," only means "minimally processed" with no artificial ingredients or colors.

A restaurant can call its ingredients organic whether they're factory-farmed Chilean products grabbed from the shelves of Wal-Mart or hand delivered by a small farm after being picked that morning.

Ultimately, diners need to be aware, self-educate, and ask questions. Diners also should pay attention to their taste buds. Organic generally tastes better -- produce is more earthy and pungent, and tomatoes have higher sugar and acidity.
AZCentral.com August 13, 2008

Organic means good business. Everyone is buying something organic these days, as consumers we all are facing the realism of the toxic overload on our bodies and our world and many are wanting to do whatever they can to help. However with our expanding knowledge on pesticides and chemicals in general, we are also opening the door to big business and the mis-use of the lable. As is already been seen by large outlets such as Walmart and Costco, Safeway or as it is known here in Texas Tom Thumb. All proudly displaying thier Organic lables. Over recent years the demand for organics has grown by a t least 20%, it is a $18 billion dollar business as of last years numbers. But is all organic, truly organic?

Truth-In-Menu Laws: If You Say It, Serve It

"Although the author of this AZCentral article claims that there are no Truth-In-Menu laws, this is not entirely correct. In fact, there is a so-called “Truth-in-Menu law,” which is meant for, and used by, restaurateurs to ensure that the information provided about menu items is accurate, and conforms to the federal regulations set forth by the Nutrition Labeling and Education Act (NLEA). However, it seems to do little to ensure compliance when it comes to stating the truth and nothing but the truth about what’s really on your plate.
In an article written by Stephen Bart -- attorney and associate professor of law and leadership at the Conrad N. Hilton College of Hotel & Restaurant Management at the University of Houston -- hospitality managers have the right to advertise their food and beverage products in a way that casts them in their best light, but may not misrepresent their wares.
These “accuracy in menu” laws are relatively straightforward, and their chief aim is to ensure honesty in menu claims, both in regard to the price charged and the food that is served. Part of this includes being careful when describing food attributes, including the preparation style, ingredients, origin, portion sizes, and health benefits. However, it’s a complex area, and becoming increasingly so due to greater demands from customers to know more about their food, especially as it relates to the origin of the food being served.
The word organic is used as loosely on restaurant menus as it is on other labels. And, the phrase “all-natural” means next to nothing, although the U.S. Department of Agriculture (USDA) defines the term as “minimally processed with no artificial ingredients or colors.”
As Mr. Bart points out, a good motto to help restaurants stay out of trouble would be: If you say it, serve it!" ---Mercola