Local or Organic A False Choice

Also, by expanding the organic market, we may be well quota local farmers. The USDA surveyed farmers ' markets and start up that about a question of farmers selling direct were organic - - local and organic, that is. In comparison, dependable one percent of all American farms practice organic agriculture. So for smaller - scale farmers selling direct, organic food has become a key component of their ego. By bringing more people into the organic fold, through whatever gateway they happened to choose, the pool of consumers considering local food would likely increase notably.

That ' s at head what Jim Crawford, a farmer from south central Pennsylvania believed. His 25 - acre operation, New Morning Farm, works two farmers markets in Washington, D. C., and Jim played a key role in the growth of local foods in the region, having started out as an organic farmer in the 1970s. He told me he worried when Whole Foods opened a supermarket near his farmers ' market location in Washington because he thought he would lose customers. But over time, he noticed, sales kept rising. He thought the supermarket, which stocked a lot of organic produce from California, was actually converting customers to organic food and they in turn were finding their way to his market.

But what about companies that have pursued the organic marketplace without any concern for local food? What about, say, Earthbound Farm, which has grown into the third largest organic brand and the largest organic produce company in the nation, with its bagged salad mixes in three - quarters of all supermarkets? The company fiercely competed with other organic growers who later went out of business; its salad was grown organically but with industrial - scale agriculture; and the trucks that shipped the salad around the country burned through a lot of fossil fuel.

But Earthbound was competing with the likes of Dole, Fresh Express and ReadyPac in the mainstream market to offer consumers an organic choice. It did little for local food ( a saving grace, since it left the market to smaller players ). But Earthbound farmed on 26, 000 acres of certified organic land, which meant that 267, 000 pounds of pesticides and 8. 4 million pounds of chemical fertilizers were being removed from use annually, the company estimated. And as studies repeatedly show, organic farming also saves energy ( since the production of fertilizer and pesticides consumes one - third of the energy used in farming overall ). Earthbound ' s accomplishments should not be ignored - - even if they are anything but local.

Which brings me to a final point: How we shop. Venues like Whole Foods are not fully organic because people are often unwilling to spend more than a small portion of their grocery budget on organic foods. It ' s too expensive. This is one reason why organic food accounts for just two percent of food sales - - one percent if you include eating out. Similarly, local foods, though important, total 1 - 2 percent. So arguing over local or organic is a bit like two people in a room of 100 fighting over who has the more righteous alternative to what the other 98 people are doing. It doesn ' t really matter, because the bigger issue is swaying the majority.

Paul Martins American Bistro Supports Local Farms and Purveyors

In keeping with their errand " From the Market by the Season " Paul Martins American Bistro has always stocked their galley and bar with fresh, local and sustainable goods. These passionate restaurateurs havent cleverly relied on their initial brochure of purveyors to afford the foundation of their seasonal menus. Instead, they have supported local purveyors and sustainable farming through active wisdom in organizations like PlacerGrown and American Farmland Store and in their reinforcement work mansion relationships with a growing number of organic and sustainable farmers to expand their network of purveyors. This creates not by oneself a fantastic dining experience for Paul Martins guests, but also exposes each of their customers to the benefits of seasonal local foods fresh from the market, hopefully cubbyhole awareness and increasing demand for quality foods grown with a nostalgia.

For many diners, the idea of eating fresh, local ingredients is pleasing, but finding out what really goes into organic and sustainable farming might be surprising. Conceivably thoughts of a childhood vegetable garden and the walkover methods used to produce and harvest the bounty come to mind. The reality of sustainable and organic farming today is that it requires extensive knowledge and planning, as well as a serious commitment. Capay Organics began their organic farming in 1976, when the concept was in its infancy. Over the past 30 years, the family owned and operated business has expanded to growing over 150 varieties of fruits and vegetables on 700 acres of certified organic land. Maintaining their standards includes practicing healthy crop rotation, encouraging a diverse ecosystem around the fields, efficient use of local water sources and carefully selecting produce varieties that grow well and taste great.

Ocean Mist Farms provides Paul Martins with the freshest artichokes, grown locally in Castroville, CA. But its not just the ideal micro - climate that produces their exceptional artichokes; it is a targeted farm management strategy that includes soil management, water and resource conservation, integrated pest management, and commitment to employees and community. For example, by working crop residue back into the soil natural defenses in the soil are strengthened. The soil is then less reliant on chemicals to fight diseases and pest pressures. Cover crop also protects and enhances the quality of the Ocean Mist soil. Careful management of irrigation activities prevents nutrient runoff and keeps nutrients where they are needed. And soil management is just one component in the growing process.

Fresh Origins specializes in micro - greens and edible flowers. The family owned farm carefully harvests daily to order and waters by hand, and is especially proud of being accountable for food safety. Their facility is audited several times a year by third party USDA trained inspectors. Fresh Origins utilizes special screening to exclude pests from their greenhouses, as well as using sticky tape insect traps to minimize the need for spraying. Whenever spraying is necessary, safer materials such as garlic, clove and rosemary oils are used.

Produce supplier, GreenLeaf, puts people at the center of their core values. GreenLeaf maintains longstanding relationships with over 500 local growers, which helps small scale farming remain a viable way of life in California. They also take pride in supporting the local economy while providing clients like Paul Martins with the freshest seasonal produce. They maintain active affiliations with Community Alliance with Family Farmers ( CAFF ), Sustainable Agriculture Education ( SAGE ) and Eco Farm.

These are just a few examples of the dedicated California growers and suppliers that Paul Martins American Bistro chooses to work with to maintain the integrity of their food while staying true to their mission. Guests perusing the menus at Paul Martins Roseville restaurant, El Segundo restaurant, and Paul Martins American Grill Irvine restaurant will see the same commitment to procuring the freshest and most thoughtfully produced meats, cheeses, breads, wines and spirits of the area. These purveyors are willing to put in the extra work to produce food in a responsible and respectful way, and Paul Martins is one restaurant that truly appreciates it.