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06.02.2015 admin
New York Times health blogger, Tara Parker-Pope, posted about a new two-year study to be undertaken at the University of North Carolina to determine the public health impact of consumers moving toward a diet composed of more locally grown and produced foods.
This study will be the first to look at the health implications of eating locally grown fruits and vegetables, and I look forward to the results, since I am pretty certain already that the locally grown food we eat at our house has made us all healthier.
Some vegetables, such as winter squash, potatoes, onions and apples can all be stored for a long period of time without a noticeable loss of nutrient value, but other vegetables like leafy greens, or broccoli, or sugar snap peas, all lose their nutrients pretty quickly. When you eat locally, buying from a local farmer, most often the food you purchase was picked that very morning.
Large amounts of vitamins and minerals help boost human immune systems, and I have to say this–Kat has only had one major illness, no recurrent colds, no ear infections or other maladies common among infants and toddlers. There is also the issue that it seems that once people start shopping at farmer’s markets, they seem to start eating a diet with more varied fruits and vegetables than before, in large part because they are exposed to interesting, different varieties of these foods than they see in grocery stores. Frankly, anything that gets people to eat more fruits and vegetables and a little less meat is fine by me.
When you have food being shipped across our country and into our country from across the world, there is a significant risk of food contamination. Because other countries do not have to abide by the same safety standards in agriculture that farmers in the US do. And, of course, there is the current outbreak of a rare form of salmonella that has been traced back to tomatoes grown either in the US southwest or Mexico.
This outbreak has caused local Texas health officials to state that it is perfectly safe to eat raw home grown tomatoes of any kind, but that full-sized and Roma tomatoes bought from grocery stores should not be eaten raw. When you grow your own food, or when you buy it locally from a farmer you know and trust, you know exactly what went into growing it. I have been saying for a while now that for food security issues, that smaller, localized food production is safer. For these reasons and more, I am looking forward to the new study on the health impact of local food. Barbara, this question doesn’t relate to the tomato ban or to local eating per se, but I was just speculating… do you think there may be a connection between how flavorful a fruit or vegetable is and how much nutrients it contains?
I don’t think that each of the points is 100% right or directly related to the point of the post.
In fact, I think that anyone, if their only source of vegetables is the grocery store, is better off buying frozen vegetables than fresh and canned tomatoes than fresh, because these are preserved at the peak of ripeness, right after being harvested. And yes, contamination could happen with your local CSA guy, too–but tracing the source of the illness outbreak would be much easier than tracing the current tomato crisis has been because the chain from farm to plate is much much shorter. I’ll give you that you may think that my points 3 and 4 are irrelevant, but again, I was mostly giving my thoughts on the issue, and if some of them are somewhat peripheral, well, that is what happens on a blog!
That said, I don’t mind your critique at all, I just wanted to point out that I disagreed on a few of your points. He maintains a thick band of trees and shrubs all around the farm to block the drift of any pesticides from neighboring non-organic agriculture, and there aren’t any factory farms or feedlots around. So I still side with Barbara that local food is for the most part safer, because not only is it easier to trace any contaminants, but I think contaminants are less likely with local farmers as well.
Last semester the Edible Economy Project engaged Illinois Business Consulting (IBC) to identify and recommend solutions that will help them establish a local food hub in central Illinois.  Edible Economy is a non-profit organization working to engage partners in 32 Central Illinois counties to create a modern, efficient, community-based regional food system where producers and consumers work together to foster a healthier, more self-sufficient community in which more local money goes back into local communities, and fresh, local, sustainably-raised foods are accessible to all citizens. According to the USDA, a food hub acts as “a business or organization that is actively coordinating the aggregation, distribution, and marketing of source-identified locally grown food products from primarily small to mid-sized producers.” Benefits of food hubs include contributions to the local economy, increased access to fresh, healthy food, reduced energy consumption and improvements to the environment. With the roadmap provided by the IBC and a lot of enthusiasm the Edible Economy team is planning currently planning for next steps. To follow their progress and contribute your thoughts, visit the Edible Economy Project website. Project manager John Busch was also pleased with the outcome of the semester-long project.  Says Busch, “All of our hard work, long hours and expertise were acknowledged after our presentation by Edible Economy and the mayor of Normal.
The Agroecology and Sustainable Agriculture program resides within the Department of Natural Resources and Environmental Sciences at the University of Illinois. Enter your email address to subscribe to this blog and receive notifications of new posts by email. A farm field of organically grown onions in straight rows, in newly cultivated spoil, bordered by a pathc of broccoli. Consumers are willing to pay more for foods that are grown and produced locally rather than having travelled extensively during production, according to new research. Get FREE access to authoritative breaking news, videos, podcasts, webinars and white papers.
Roundtable discussion: A lighter world: whose fault is globesity and what is being done to combat it? When it refers to food and wine travel nothing outplays looking into the local area with friends or family. Some of the real benefits of being a food and wine adventurer is that you figure out that not all great wine is expensive, in fact, some of the best wines are not only affordable but downright cheap.
When the time involves leave on a food or wine adventure, we would like to enable you plan the ideal outing, until then, enjoy these great value wines. A very well very affordable Shiraz that produces a juicy, generous mouthful of black licorice, spice, and ripe blackberry. Made with grapes from the Dona Elsa vineyard, this juicy, dark berry-flavored Malbec is another great value. A blend of Trajadura, Loureiro, Arinto and Azal Branco grapes, this is bracing, with citrus and green apple notes.


A light-bodied, slightly sweet white brimming with fragrant lime zest and orange blossom tones. Orange blossom and minerals mark this scrumptious white from one of the coolest areas in Mendoza’s San Rafael subregion. Stainless steel fermentation keeps this white Rioja’s citrus flavors vibrant and fresh. Fruity Garnacha and bold Cabernet Sauvignon bolster juicy Tempranillo in this accessible blend. Aging in stainless steel keeps this southern Rhone red’s focus on juicy, ripe plum flavors. Made from Sangiovese, Graetz’s entry-level red is a super value, with lush, energetic plum and cherry flavors. The Casablanca Valley’s cooler climate imparts a nice vibrancy to ripe apricot and peach flavors. A peachy, floral blend of Tai (formerly known as Tocai), Pinot Bianco and Pinot Grigio at a super price.
Frequently an amazing value, this Sauvignon Blanc is loaded with fragrant lime, herb, and tropical flavors. From a surfacing coastal region, this cherry-driven blend of Castelao, Touriga Nacional, and Touriga Franca is very fresh.
The addition of some Auxerrois contributes a bit of fruitiness to this racy, citrusy Pinot Blanc. Zippy acidity and ripe melon and citrus notes make this a textbook introduction to the Viura grape. A meaningful honeysuckle nose and zesty citrus palate define this charming, summer-perfect white.
This valuable experience is designed to help you clarify, document and communicate your personal aesthetic message as a floral professional.
The New Orleans Flower Growers Association (NOFGA) is a small group of New Orleans based flower growers that share a love of growing and a commitment to natural and sustainable practices. I was jazzed to make a human connection to someone I only previously knew through social media, but I couldn’t let Denise sneak out of town without turning on the recorder to capture a conversation with her about Pistil and Stamen.
Denise Richter left a fashion career at Calvin Klein to study food systems and community organizing at NYU, and has been working on farms and urban gardens ever since.  She came to New Orleans to start the Edible Schoolyard NOLA, an organization that aims to change the way students eat, learn and live in 5 public charter schools in the city. Seven years ago, we met over coffee to chat about our mutual profession, school gardening, and realized we had even more in common than that. Community-minded and eager to share these green spaces in the heart of our city, we love having people to our gardens for workshops, parties, and volunteer days. And please get in touch with me if you would like more statistics and sources to validate the metrics around local flowers. The Slow Flowers Podcast has been downloaded more than 110,000 times by listeners like you. More sponsor thanks goes to Syndicate Sales, an American manufacturer of vases and accessories for the professional florist.
A big bouquet of thanks goes to Longfield Gardens… providing home gardeners with high quality flower bulbs and perennials. And finally, thank you Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization. Check out Slow Flowers and The 50 Mile Bouquet as well as Debra’s other books available on Amazon.
Amazon's editors selected SLOW FLOWERS as a Best Book of the Month in crafts, hobbies & home. I do remember in my nutrition classes learning that after a fruit or vegetable is picked, pulled, cut or otherwise removed from the parent plant, it begins to lose vitamins and other phytochemicals which are necessary for proper health. And vegetables like tomatoes, which are picked green and then are forced to ripen in transit by the application of ethylene gas, never even get the full compliment of nutrients they would have had if they had ripened on the vine.
And, I have anecdotal evidence from watching the eating and shopping patterns of some friends of mine who have been influenced by the foods they eat at my house to change their shopping patterns, that once you get a taste of really fresh produce, you will want more, and will eat more of it. When I was in culinary school, there was a local outbreak of e coli that was traced to raw scallions from Mexico, where they were irrigated with raw sewage. When you grow it yourself, you know what was used to fertilize it, where the water came from that irrigated it, and who picked it. When you have huge farms growing one food and shipping it off to all corners of the country and globe, if there is ever anything wrong with that food, a hell of a lot more people are in danger of food-borne disease than would be otherwise. While I believe that local food is healthier and I have a lot of circumstantial evidence to support my contention, there is a difference between believing something and knowing it for a fact.
I feel so much better knowing who grows my tomatoes (and lots of other produce) personally.
Locally grown food has been harvested more recently, and food harvested more recently is healthier than food harvested longer ago. Marion Nestle discusses that in her book, What To Eat and gives statistics from various studies that prove that.
And the fact is–truly ripe and truly fresh plant based foods taste better than those which are old and tired and which may not even be properly ripe anyway.


You are correct, however, that my first point is that locally grown fresh food is actually fresh–as opposed to food which has spent two weeks going from the farm to the table. Again, I got statistics on this from Marion Nestle, who doesn’t just state beliefs in her writings, she deals in facts. These are reflected in consumers’ perceptions of freshness, taste and food safety, all of which have an impact on an increased WTP for local foods, said the researchers.“Miles labelling per se increases WTP for foods compared to products not labelled with food miles,” said the authors. Sitting at a wine barrel table tasting a flight of local artisan wines, tasting regional preparations of optimum foods grown right here locally is always what we planning on when we think of a food and wine adventure. Below you will find a list of some of the industry’s best wines that are on shelves near you. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Today’s podcast interview features my conversation with Teresa about some of the content that we plan to cover.
Decades ago, that ethos began opening eyes to agricultural practices and sparking questions of how and where food is grown. Growers exchange knowledge, marketing and production resources to support a burgeoning organic and local flower production industry. As you’ll hear in this episode, she visited the Pacific Northwest recently and was warmly welcomed by the Seattle Wholesale Growers Market community of farmers and florists. I asked her to update the Slow Flowers Podcast audience on the New Orleans flower scene, two years after that original article appeared. As a garden educator and garden manager for seven years, she spearheaded curriculum development, staff mentoring, and garden builds.  Building garden classrooms that were as aesthetically pleasing as they were functional and educational, she has always loved and cared about making beautiful spaces for community members of all ages to enjoy. Both of us having designed, tended to and taught in gardens throughout the city, we found in each other a shared passion for creating the most beautiful spaces we could –  growing native plants, cut flowers and gorgeous perennials along with our veggies. We can help give your story national context and validate that you are a pioneer in bringing local and sustainable flowers to the marketplace.
The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers.
Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. At a farmer’s market, the only time a tomato is picked green is so you can take it home and make fried green tomatoes or green tomato pickle from it. The usual washing procedures are not sufficient to safely remove all traces of any bacteria present in a scallion, because of the way they grow–in layers and concentric rings which can trap soil and more disturbingly, bacteria. You know if it came into contact with possibly contaminated animal manures, you know how much or little it needs washed before eating and you know exactly how ripe or unripe it is. There is also the issue that tracing the source of illness is harder in a huge food system like this. I never used to like peaches much and now I like certain kinds that I can get at the farmer’s market. And it is a fact that the longer a plant food sits unpreserved after it is harvested, the more vitamins and minerals it loses.
Yes, the spinach case in California had to do with our own food regulations and testing systems not being adequate to the task of providing safe food, but the instance I note about the green onions from Mexico has to do with the fact that other countries do not have to comply with our food safety regulations. The reality is however that we spend more time shopping for wine at a local wine store or the supermarket then we ever spend on a motorcoach traveling to unusual destinations. Now a nascent cut-flower farming industry in New Orleans hopes to get consumers to think as much about the provenance of the bouquets they buy as the food they eat.
NOFGA also connects buyers with the flower farmers who are producing locally and sustainable grown flowers. We met over pizza and beer when Diane Szukovathy and Dennis Westphall invited Denise to stop by Jello Mold Farm for a community gathering after the Market’s flower farm tour. Put that journalist in touch with me so I can share a voice of affirmation to what you’re doing.
Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers. Vine-ripened tomatoes are not only superior to grocery store tomatoes in vitamin content, they are worlds beyond them in taste and texture, so much so that you cannot really compare the two. It’s also encouraged me to keep trying interesting and different types of vegetables.
So that, you agree is a relevant point, and to my mind the most relevant point in the entire post. Carrots and dark leafy green vegetables can all be grown that way–and while there are only a few farmers doing it now, if demand rises, more will start growing in that way.
In this post, we will help shed some light on what you should do to boost the quality of your day to day wine experience without breaking the bank! Don’t miss the opportunity to place yourself in the national conversation about domestic and local flowers.
I think I was pretty good about eating fruit and veggies before, but I’m definitely better now.



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