In the organic/conventional debate, you’d think that organic production made up a significant portion of sales and production. In spite of the column inches devoted to discussing organic farming, it only accounts for about 5% of grocery sales, despite two decades of rapid growth. But even that masks how little organic production actually accounts for in the overall scheme of things.
“We need salami. For that we need to go to the fridge.” “Where’s the fridge?” “The fridge is outside. It’s quite big.”
:::::So I was a chef with left wing politics, a former union organizer and farm worker, and an armchair nutritionist when I started stumbling across various voices from the Food Movement some time around 2005. It’s hard to imagine someone better primed for a message of sustainable agriculture, grassroots activism, local economics, and low income community food security. Being a Massachusetts born union organizer who lived in cities but often worked in rural communities in the South has irrevocably scrambled my cultural allegiances in ways that would eventually play havoc with my loyalties in the debates the Food Movement had started. But I’m getting ahead of myself.