Recent studies shed light on growing practices
I’m sure many of you have read about the recently released Stanford University study that (in a nutshell) found that organically grown food is not inherently healthier than conventionally grown food with the exception that there are probably fewer traces of pesticide residue on the organic crops. As expected, the study was followed by all sorts of reactions, and for me, there was some relief.
I was raised by parents who owned a large-scale hydroponic greenhouse business, so my whole life until high school was spent around fresh produce. None of our crops were organic, but they were grown mindfully and used natural methods like predator bugs, and I remember when certified organic started to get really popular it frustrated my dad when customers constantly asked if he grew organically.
Like many of the farmers at Lexington Farmers’ Market, the greenhouse didn’t use harmful pesticides or unsustainable growing methods, yet was not labeled “certified organic.” The produce, however, was highly nutritious because it was plucked from the plants in full ripeness. No ripening in the backs of trucks shipped from faraway places. No genetic modifications to lengthen the shelf life (and ruin the taste). No harmful pesticide residuals tainting the skin or the surrounding water supply. Only natural fertilizers were used to assist in growing. All good things without going through the expensive process of being called “organic.”
Jeff Dabbelt, director of the Lexington Farmers’ Market, said finding out these kinds of practices is key for the consumer. But the first step is to start buying locally when possible (depends on the season, obviously) for the sake of better flavor, better nutrition and better support of the local economy. When bought in season, I’ve also found that local produce is cheaper than the grocery store. The organic crops are more costly, primarily due to the fact that the certified organic approval is not a cheap process to obtain and maintain, but plenty of local organic crops also are available.
What Dabbelt says is more common are farmers using just about all of the same practices as organic farmers would use, but they don’t have to bother with regulations, rules and costs associated with growing organically even though they’re probably not spraying their crops with pesticides. Also, he noted, the definition of organic is constantly changing and involves quite a bit of scientific and legal wrangling.
“Being certified organic is often costly for the small farmer, and while items may not be labeled as such, growing methods are extremely similar,” added Kelly Anne Beile, marketing director at Whole Foods Market in Lexington Green. “... We encourage consumers to get to know their suppliers. Ask about farming practices and determine whether your personal values align with the mission of the farm.”
At Whole Foods, organic products are the norm and not all of it is necessarily local, but Beile explained that the chain strives for local foods whenever possible.
Dabbelt, Beile and I agree that if people are eating enough fresh food, particularly fruits and vegetables, it’s a win. Dabbelt said the decision to buy local or organic or both pales in comparison to this. Decide later how you feel about the other aspects of where the food comes from and which camp you’ll stay in.
“When it comes eating fruits and vegetables, a diet rich in such outweighs the risk to pesticide exposure,” Beile added.
If budget is a factor, she suggested only buying organic foods which are notorious for having higher traces of pesticides in normal farming practices.
“We suggest you familiarize yourself with the ‘Dirty Dozen’ and ‘Clean 15’ lists,” she said – referring to the Environmental Working Group’s annual catalogue of foods with the most or least amount of pesticidal residue.
So what I concluded from the Stanford study is what I’ve always believed. Eating local and fresh trumps organic, so get out there and enjoy fresh produce before the growing season is over in Kentucky.