I glanced through the Saturday section of the Los Angeles Times, lazily enjoying my afternoon until I read Gillian Ferguson’s piece, “The Deep Effects of the Drought”. And then I knew I needed to start writing.
I read of Coleman Family Farms’ need to cut water usage by 42%. Flora Bella Farm’s efforts to cut water use by 50%, and Murray Family Farm’s decision to raze 25 acres of cherry orchards.
Our farmers increasingly bear the brunt of trying to produce food under increasingly impossible circumstances. More unpredictable and less favorable climate conditions lead to diminished crops and inevitably higher prices for everything, especially California’s fruits and vegetables.
CAN WE BE RESILIENT CONSUMERS?
I know these farmers. Like chef Evan Funke, I intend to support them through these trying times. However while we are living with the impact of a hotter and dryer climate, more expensive fruits and vegetables are just the tip of the iceberg. At the core of the issue lies our capacity to grow food at all.
HOW WE GROW FOOD MATTERS
Reversing climate change hinges on sequestering carbon in the soil. Agriculture is one of the most damaging industries contributing to carbon pollution, but it doesn’t have to be.
For too long monocrop agriculture and CAFO animal farming models primarily aimed for maximum profits, leaving communities to deal with soil erosion, water pollution, and waste.
From well funded and highly sophisticated operations like those found on Apricot Lane Farms and TomKat Ranch, to the somewhat scruffier yet equally conscientious efforts of Polyface Farms and other small farms and ranches everywhere, we are learning the benefits of working with nature.
Animal waste on the farm increases organic matter in the soil and improves soil ecology. Greater microbial diversity in the soil contributes to greater plant growth and improved water retention. Greater agricultural yield provides more food to eat, greater feed for animals, more animals, and more animal waste. The cycle continues.
What is considered waste in a CAFO model, biodynamic farmers and ranchers consider liquid gold. Today organic crops are seen to be even more resilience under climate stress. Ultimately, food grown in an organic and biodynamic manner is better for our health and the health of the planet.
- Organic fresh fruit and vegetables
- Organic beans, legumes, nuts and seeds
- Pastured eggs, pork, and poultry
- Milk, cheese and yogurt from grass fed animals
- Grass fed beef, bison, lamb, game
- Wild caught fish and seafood
2. Eat the balance of carbohydrate, protein and fat that works for you. Data shows that vegan and vegetarian diets may even been more harmful to the environment than more animal protein. Most conventional agriculture is more damaging to soil ecology than grazing animals.
3. Rely less on subsidized & highly processed grains, grain products, and other foods where weak stewardship of the land contributes to loss of topsoil, poor water retention and greater water pollution from runoff of chemical inputs like fertilizer and pesticides. In addition, less demand for monocrops like corn and soy will hopefully lead to less food waste overall.
4. Support farmers who are transitioning to organic or more sustainable practices. The law requires them to grow as organic for three years before they can apply for certification. Smaller farms may not have the resources to achieve certificated status, but may be worthy of your support anyways.