Organic is just a word

A few years ago I worked as a foreman on an organic farm in Colorado. The farm was large compared to what we know in the Israel, but small compared to the size of farms in the United States. There were 21 hectares of fruit trees irrigated by waters of the Gunnison River in the old method of flooding. Since then I have not eaten fruit so juicy and delicious as we picked there – apples, nectarines, peaches, cherries, apricots, plums … while we lived there, there was a big debate in the United States about the nature of organic farming – the largest corporations (Monsanto, Dole and others) discovered the organic market and wanted a piece of it – to grow, process and market products as organic. US agricultural corporations have a lot of power in Washington, their powerful lobby allowed them to bend the organic regulations on the way to the coveted market share. For instance, they wanted to shorten the time it takes from the moment you stop using pesticides and herbicides on a certain land until it is declared as organic. They also wanted to reduce the spacing between other fields and the organic fields, and allow some dubious spraying into the organic growing process. The owner of the farm we worked in resented, naturally, that a huge farm that grows only one crop for miles would be able to receive within two years the same organic certification as him despite the completely different methods. He explained to all who would listen that in order to be really sustainable and suitable for organic farming, the land needs to have enough time to clean and drain and build itsalf up again in natural ways, without all the products instilled in it during the previous years.
Since that time I have seen an amazing array of organic farms of all kinds – from huge farms who raise only one kind of organic crop in very large quantities (monoculture – growing a single crop or plant species in a field at a time), through those who grew tomatoes in the greenhouse in order to have tomatoes all year, to small farms that grow seasonal crops (polyculture – using multiple crops in the same space) – beds over beds of different crops side by side. I’ve seen farms that use any pesticide that is allowed for use under the organic certification and farmers who insist that the only way to grow real food is without using any pesticides at all. Everyone had an organic certification that looked exactly the same.

Even with processed products the situation is similar. You have the minimaly processing products, such as organic sourdough whole wheat bread without additives, and highly processed products that are very similar to those we all know from the supermarket (snacks, candy …) but are made with organic ingredients. In food stores all opf these would be labeled “organic”, but that is only a part of their story – some are with sugar (even if it is organic is still sugar for your metabolic systam…), some with white flour and white rice (which also function as sugar in your blood) or preservatives-color-taste-smell additives. But because most of the ingredients are organically produced, they gets an aura of health.
In fact, the labeling “organic” is only a tag – hiding behind it a whole world that does not always get along so well with our stomach. When you invest time and money to purchase “organic”, it is worth remembering that in organic (and in life in general) it is important to pay attention to the process, not just to mark at the end of it.
I heard that in his television show, the Israeli Guy Meroz ate for one month only organic food, to see if his health improves. Last I heard, he discovered that eating strictly organic did not make him better but rather made him sicker and fatter. It’s true, “organic” has become a brand that has little to do with methods of growth, employment practices and methods of food preparation – all things that were important to the first organic farmers. After all you can eat for a month organic sugar, organic margarine/hydrogenated fats, organic white bread and severely damage your the health. It seems that Guy Meroz’s took interest in the brand, the name, let’s go back to the sorce and look at the process.

Why local?

For starters let’s emphasize – we have no intention of everybody suddenly eating strictly local food.
Our
goal is to raise awareness to local food and to the question of “where did our food comes from?”
The use of local food is important as it helps us understand the quality of the food we eat and the reasons for its preparation. Refering to the sources of our food in only important as long as it serves our health, our community and our environment.


Ecology – local food reduces carbon footprint

One of the most pressing ecological problems in our world, in the opinion of many researchers, is emissions of carbon. Governments around the world are trying to reduce carbon emissions, because they understand  it could lead to future ecological disasters. Any activity that requires energy emits a certain amount of carbon, so many countries and companies began to mark products and the amount of carbon needed for their production and transfer, that is their carbon footprint. With food, importing food requires a lot of energy to transport it and thereby increases the level of carbon emitted to the atmosphere. Therefore, the food goes a long way from the source to the consumer has a carbon footprint greater. This distance, which produces ecological damage, called – miles of food (food miles). Local food intake reduces the need for transporting goods to and from remote locations reduces the miles food and therefore better for the environment.
Ecology – Agriculture requires appropriate place less environmental resources

If you travel to Jordan in the fall and go to the rhythm of the neighborhood in the countryside, you will find him just for lamb. Capricorn grows well in hot summer in our area, it feeds plants for summer and does not require special treatment. Calves, for example, require intensive care and fattening food in general that is right for them. No local climate calves enough food to live in the wild, because they eat grass and weed region that is not as common as the mountainous expanses of northern Europe. In contrast, goats and sheep grazing can find a quality suitable for their needs physiological many areas of the country 0.1 bar
As the animals so the native plants, growing in the region throughout history, often more ecologically suited to the climate and the local ground. As such, they require a lot less natural resources for growth. Throughout history, most of the crops grown farming (no irrigation) and the right season for them. Thus were sown chickpeas and lentils vested at the beginning and end of winter and sesame, which is an increase in summer, sown in them. Any increase in the corresponding season. In addition to considerations of water, plants in the appropriate season are less susceptible to pests, and thus require less pesticide 0.2


Biodiversity – biodiversity is essential for our continued existence on the planet

Single-crop farming and industrial harm local biodiversity. When we reduce the number of plant species in a certain place, we reduce the range. Biodiversity is allowing life on Earth, it allows for animals, plants and humans to survive in a joint system 3. potato, even after America cultivated, long farming tumor size among the thousands of different varieties of potatoes. A situation in which there are many varieties allows prosperity and culture of potatoes vary depending on various environmental conditions. When they took the potato and took him to Europe, raised by single tumor agriculture (one strain of potato over large areas) where it caused intense hunger several times during the 19th century, when this particular strain was unable to withstand the elements 4. Part Organic farmers maintain their fields of biodiversity by diversifying crops grown alongside cultural and wild plants, they are more robust, as a defense against insects.

Local food processing – cooking traditions and traditional local processing vital health

Several studies have found that not only the composition of the food is important, but also the processing and conservation traditions to old make nutritious food and better quality. Modern agricultural culture is not difficult to move from one area to increase in another area, but most of the transfers do not include the growth and cultivation traditions that have developed in the country of origin for thousands of years. This was the case for example with corn coming from America without “user guide” – Europe did not know slavery and make it available to the various macronutrients, so eating corn has caused various diseases among the nations where food has become central. Processing methods have evolved over thousands of years by the local population, have evolved to serve the population and have significant advantage even in the modern world. Many of these traditions are disappearing following introduction of modern food products and dietary attempt to standardize globally 0.5

Nutritional diversity

Throughout the year we offer the same store fruits and vegetables. If consumers are referring missing cucumbers and tomatoes on the shelves, or even if the price varies with the season. Even the melon season, only once was the summer, has expanded to nearly half a year. While diversity is great, but it turns out that most of us eat only a very small portion of these vegetables. Over 90% of the vegetables eaten in the western world are potatoes and tomatoes, far more than other vegetables together. Several types of vegetables in your salad have?
If we do not import our food from places where the seasons opposite to ours or different climate, the local diet is also a seasonal diet. When food is grown locally appropriate environment, with minimum intervention, is growing season. For example, Paul Terry can be found only in the spring, summer and okra. Return seasonal local diet makes our nourishment more diverse, with Cshmgoon increased so more suitable diet season and gives the body needs every time. If food nutrient deficiency particular, he finds another season other food. Every season is different eating food – especially summer fruit, winter root vegetables – and every season has its uniqueness.

Economic advantages – local food reduces the dependence on external sources

Getting the human diet, over hundreds of thousands of years, was gathering and hunting. Later on, people grow their own food and families and village were they fully grow food. Little by little began some of the products being traded between families, between villages and between different peoples. Today, in Israel, most of our menu depends on external sources. Not only we import an essential part of our food, we also export the best Gidolino (export quality, of course). Super-stores is hard to know what local and what is not.
The beef we buy, for example, is mostly imported from South America and Australia, as well as meat and processed imported and grown calves feeding facilities in the country. Even the bread, although wheat is quite civilized in our backyard, Napa local and imported wheat. The Field of the Sacred best we export (surprisingly, many of which are sold to Syria, but also elsewhere) and replace them cheaper imported apples. When we lose our ability to deliver our food it exposes us to danger in time of crisis. If a crisis breaks out and external sources can not provide us with our food, then it will not have the knowledge and the tools at our disposal will satisfy our needs ..

Health – and because fresh food healthier

Local food voters know that their food was picked just before they offered to Kenya. Ingredients not traveled here from far away, they did not stand for days in warehouses and refrigerators and transferred to the merchant-farmer-writer. Therefore, as more local food, so when he picked riper and eating more nutritious and healthier.

So, what is local?

No authorization for food “local” has no rules or regulations, no rules to define what exactly is local and there is no inspection company that can pay to get the confirmation printed. Therefore, we are free to explore and think about combinations and rules that define what it is for us, in the meantime.
Place – for us, locally grown food is food that grows in Israel historically. Region Land of Israel and the State of Israel – the geographical area which includes the Jordan and part of Syria and Lebanon. It is the geographic and climatic region belongs to Israel, where we live. This area has a cooking traditions and shared local growth coming up shortly before the start of the Arab Empire spread.
Time – during the Arab empire grew crops worldwide migration and substantial development in the field of botany. Then came the process of globalization in the food market, and he began to roam across regions increasingly distant. Therefore Stations of the domestic setting also time- before the migrations of plants of the Arab Empire.
In other words – foods that we call “local” is the one who grew up here until about 1,500 years ago, and grown here today.
For example, everything that came from America after the discovery of America and today the country is not locally grown according to our definition that is only reached about 300-400 years ago. This includes tomatoes, potatoes and peppers. Even citrus fruits arrived from India and Africa but were late to come here – that is, most foreign citron citrus fruits, are also out of bounds because they moved here only with the rise of the Arab Empire.

These two basic principles of time and space we add a few more terms we were aiming to:
1. Food for whose preparation will not hurt a single person and used it emotionally or financially.
2. Food crops that sustain the environment and support it.
3. The non-food industrial and factory worker.
4. fresh food picked ripe.

Summary

Just like were organized, “the word goes well” is just a word, just a concept that can be filled in any content you want and only have a tenuous connection to the original meaning of the word. There is no reason this word would be better than another – important content or concept word we should use it. The word “local” is important only as long as it helps us to recognize the sources of our food, who raised him, the growth conditions, and what he passed by on our plate.


Sounds interesting? Come and enjoy our meals, workshops and courses!


References within the text:

In his book of Moses Stavski “Arab village” brought a wonderful description of the local diet as it was in Arab villages in Israel at the beginning of the last century.
Zohar Amar researcher wrote a fascinating study on “multi-worms, lettuce: Punishment of modern man.” He argues in his article that the transition of a man from agriculture, which relies on rainwater, irrigated agriculture based on artificial irrigation, and the expansion of the growing season and the use of fertilizers and various pesticides, the amount of harmful owners.
On biodiversity writes under the Ministry of Environment, Ron Frumkin, http://www.environment.gov.il/Enviroment/Static/Binaries/index_pirsumim/p0208_1.pdf
Description of the process last potato in his wanderings around the world can be found in the book of botany of desire wrote Michael Folantz.
Book Nutritional Anthropology there was an article entitled Food and Biocultural evolution written by kats, describes the theory of lock and key (Lock & Key) and brings many examples of a situation in which were transferred to tumors without the traditional knowledge from place to place, causing health damage, called Food and Biocultural evolution written on- by kats.

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