Local or Organic? A False Choice

A couple of years ago, I visited an organicproduced. Even for conscious consumers who
vegetable farm in southeast Minnesota, not farthink about values other than convenience and
from the Mississippi River. Nestled in a valley thatprice -- avoiding pesticides, the survival of small
sloped down from rolling pasture and cropland satfarms, artisan food, and, of course, the most
Featherstone Fruits and Vegetables, a 40-acrebasic values, freshness and taste -- choices must
farm.Featherstone was part of a local food webbe made. Should we avoid pesticides at all costs
in the upper Midwest, selling at a farmers' market,or help small local farmers who may use them?
through a CSA (community supported agriculture)Should we reduce food shipment miles, or buy
and to co-op stores in the Twin Cities. But thefood produced in an ecologically sound manner
partners, Jack Hedin and Rhys Williams, whoregardless of where it's grown? These questions
began in 1995, were having a tough timearise because we want to do what's right.The
economically and realized they would have toproblem, though, is that these questions set up
boost sales if they were to become viable. Thefalse choices. What Hedin and others showed me
farm earned about $22,000 a year -- splitwas that when it comes to doing the right thing,
between the two partners -- so they had to takewhat really mattered was thinking about the
on debt to keep going; this, after a 60 to 70 hourchoice -- to be aware, to stay informed, and to
work week.Hedin told me he made some calls andbe conscious of our role as consumers. But what
eventually landed a deal with Whole Foods toyou actually chose -- local or organic -- didn't really
supply the natural foods chain with organicmatter.Hedin, for example, was competing against
heirloom tomatoes. When I visited, they were infarmers he actually knew on the West Coast,
year two of the contract, picking the tomatoeswho also supplied organic produce to Whole Foods.
before their peak ripeness, then shipping them toI met one, Tim Mueller of River Dog Farm, in the
Chicago for stores in the Midwest. The deal hadone-bar town of Guinda, California. His farm sold
become the biggest sales channel for their farm;produce at the Berkeley Farmers Market about
while still "local," they were not as local as when90 minutes away, but he was also tied to
they sold in their backyard.There was a lessonwholesale markets. (I saw River Dog's heirloom
here, one that often gets lost in the debate abouttomatoes in western Massachusetts.) For these
which is better, local or organic? Too often this isorganic farmers, selling wholesale was a
understood as a zero sum game -- that thefoundation for economic sustainability.Moreover,
money you spend on organic food at theby expanding the organic market, we may be
supermarket will mean less for local farmers.actually helping local farmers. The USDA surveyed
After all, the food you buy is being shipped fromfarmers' markets and found that about a third of
who knows where and then often ends up in afarmers selling direct were organic -- local and
processed food product. I've heard the argumentorganic, that is. In comparison, just one percent of
that if all the money spent on organic foodall American farms practice organic agriculture. So
(around $14 billion) were actually channeled to localfor smaller-scale farmers selling direct, organic
food, then a lot more small farms would survivefood has become a key component of their
and local food networks could expand. Well,identity. By bringing more people into the organic
Featherstone was doing precisely the opposite: itfold, through whatever gateway they happened
had entered the organic wholesale marketplaceto choose, the pool of consumers considering local
and then sent its tomatoes hundreds of milesfood would likely increase too.That's at least what
away to survive as a small and, yes, local farm.AsJim Crawford, a farmer from south central
consumers, it's hard to understand these realitiesPennsylvania believed.
since we're so divorced from the way food is