Is there a sign up fee?
No, we never charge a sign up fee. You will only pay for our products and additional services.
Organic, to be or not to be?
Mark Bittman in an article in The New York Times titled “Eating Food That’s Better for You, Organic or Not” and published on March 21, 2009 begins to answer the question. “The government’s organic program, says Joan Shaffer, a spokeswoman for the Agriculture Department, “is a marketing program that sets standards for what can be certified as organic. Neither the enabling legislation nor the regulations address food safety or nutrition.” People don’t understand that, nor do they realize “organic” doesn’t mean “local.” “It doesn’t matter if it’s from the farm down the road or from Chile,” Ms. Shaffer said. “As long as it meets the standards it’s organic.” Hence, the organic status of salmon flown in from Chile, or of frozen vegetables grown in China and sold in the United States — no matter the size of the carbon footprint left behind by getting from there to here. Today, most farmers who practice truly sustainable farming, or what you might call “organic in spirit,” operate on small scale, some so small they can’t afford the requirements to be certified organic by the government.”
We believe in using the best quality and most wholesome ingredients whether they are organic or not.
Is “local” the new organic?
Facing confusing decisions about food – such as whether to choose conventional or organic food, wild or farmed fish, local or imported, margarine or butter – has led to major food anxiety in the United States. Part of the problem, is due to cultural and technological changes affecting our relationship with food, such as busy working parents and the growth of an industry-based food system. The modern food industry has replaced agro-food systems with increased yields, food choices and substantially reduced food costs to the typical household. Combined with recent food safety issues, concerns over the environmental impact of food production and the negative impacts on farmers and rural communities have many citizens questioning the global food system. Locally raised and produced food has been called “the new organic" — better tasting, better for the environment, better for local economies, and better for your health.
From reviving the family farm to reconnecting with the seasons, the local foods movement is turning good eating into a revolution. Have you ever wondered why tomatoes taste better in the summer time or why apples are especially sweet and crisp in the fall? Local and seasonal foods at their peak tend to be dramatically more flavorful than food that is harvested early then travels for long distances before it reaches our table. Locally produced food is picked at the height of freshness, often making it to market within 24 hours of being picked, while food from non-local sources may have been in transit for more than 7 days and been warehoused for many months. According to the Worldwatch Institute, in the United States, food now travels between 1,500 and 2,500 miles from farm to table, as much as 25 percent farther than two decades ago. Our first choice is to purchase seasonal and regional produce from local farmers within a 150 mile radius. This can help reduce the immense amount of non-renewable resources wasted in transportation. While buying 100 percent locally is not yet practical, your commitment can help ensure that we preserve the luxury of eating well today and in the future.
Becoming more conscious of the environmental, ethical and political issues surrounding our food choices makes us more responsible consumers and more appreciative of the food that goes on our table. Ultimately, it’s about investing in the health of our community and our children.
~ Amy Lopez, Registered Dietitian