Food starts with farming
For many generations, traditional American farmers — from George Washington and Thomas Jefferson to our own grandparents — have worked to protect the land and the quality of rural life. That doesn’t mean that they were not innovative. On the contrary, Jefferson, for instance, was always testing new crops and varieties and farming methods that were best suited to the land and the needs of people. These concepts included taking care of the lands that were being farmed. This was necessary and expected. This was sustainable agriculture – farming that maintained the environment and used renewable natural resources in a manner that would enrich farmlands, not exhaust them.
After the end of World War II, the development and use of chemical pesticides and fertilizers began to increase crop yields tremendously. About the same time, industrialized one-crop farms owned by large corporations began to increase and receive subsidies from the federal government. Many small farmers just could not compete.
Although these large one-crop megafarms have helped lower food prices in the United States, they have also contributed to the lowering of nutrients in the soil and in the crops. This makes the use of more chemical fertilizers necessary. The growing of monocrops increases the use of pesticides, and more pesticides deplete the soil of more nutrients.
Chemical pesticides and fertilizers not only deplete crops of nutrients, but chemical runoffs also contaminate groundwater. Every year during the summer, a large part (the size of New Jersey!) of the Gulf of Mexico at the mouth of the Mississippi River becomes uninhabitable by sea life. Agricultural runoff from large megafarms along the river, as well as other industrial waste from large factory farms for animals, like cattle, pork, and poultry, deplete the oxygen in the water.
‘Dead zone’
This “dead zone” and many others around the US have been growing for more than 30 years. Increased use of chemicals on farms over the last few decades has not only contributed to the general rise in the incidence of cancers in the United States, but farm workers themselves have the highest rates of chemically induced illnesses of any group.
In 1970, after almost 30 years of chemical use on farms and in other industries, the US Environmental Protection Agency was created to help regulate chemical contamination of our land and water and, thus, the food chain. This attempt at regulation came after research began to show the detrimental effects of chemicals on every aspect of the environment. In 1972, DDT, the first modern pesticide, was banned. Today, DDT residue can still be found in our foods!
Many pesticides and fertilizers banned in the US are still being sold overseas. That means that imported produce must be cleaned thoroughly, as should US produce that is most vulnerable to residue.
The food chain has also been affected by a change in the way animals are raised. Grass feeding of animals was common in this country until about 85 years ago, when factory farming of animals began as a means of increasing production. With factory farming, the animals are raised in confined spaces and given antibiotics, hormones, and other chemicals to enhance productivity.
Organic comeback
Farmers and consumers, both, are waking up. Organic foods — foods produced according to organic standards (for example, crops grown without the use of conventional pesticides or artificial fertilizers and animals reared without the routine use of antibiotics, hormones, or other chemicals) — which were thought of as “hippie food” in the 1960s and 1970s, began a comeback in the 1980s and 1990s.
Increasingly, more farmers are returning to natural sustainable farm and dairy methods, including organics. Also, more consumers are demanding organic and natural foods for health — and taste! The vitamins and other nutrients carried especially in the fat of grass-fed animals (meat, milk, and egg yolks) are essential for healthy eating. The concept of locally produced foods from small multicrop farms, gardens, and dairies is gradually coming back — hopefully to your neighborhood.
Community supported agriculture
Community supported agriculture (CSA) — similar to what many call truck farming — is a partnership of local farmers and consumers. Consumers purchase a share of each season’s harvest; this covers the farms’ operating budgets. Then the members divide the bounty of fresh, local produce. CSA brings back the direct connection between the farmer, the land he farms, and food he produces, and the people who eat that food. Sustainable, community supported agriculture that includes organic farming is the future of farming in this country, as well as its history.
Another way to support sustainable agriculture is to look for the Fair Trade Certified label on food products. Fair Trade is a market-based approach to sustainable development that helps family farmers in developing countries gain direct access to international markets. When they learn how to market their own harvests, Fair Trade farmers are able to receive a fair price for their products. This leads to higher family living standards, thriving communities, and more sustainable farming practices.
As a helpful resource, I have lots of articles on healthy ingredients and recipes that you can implement into your daily life.
If you’d like to dig deeper into my journey of discovering God’s plan for health and wellness, check out my book, Made For Paradise: God’s Original Plan for Healthy Eating, Physical Activity, and Rest.
