emmer_wheat_isophan_emmer_triticum_ispahanicumSaw this on Rick Winsor's FB page (Mahalo, Rick). I do not often think about growing crops. This article opened my mind up, and planted a seed in, that by using natural methods and inherent traits of crops, we may grow as much food as we need. I've never really been aware that the "planting one or two crops and artificially adding nutrients (in Monsanto's case, healthy doses of Roundup...)" is not too healthy for the land.

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What Farm-to-Table Got Wrong

POCANTICO HILLS, N.Y. — IT'S spring again. Hip deep in asparagus — and, soon enough, tomatoes and zucchini — farm-to-table advocates finally have something from the farm to put on the table.

The crowds clamoring for just-dug produce at the farmers' market and the local food co-op suggest that this movement is no longer just a foodie fad. Today, almost 80 percent of Americans say sustainability is a priority when purchasing food. The promise of this kind of majority is that eating local can reshape landscapes and drive lasting change.

Except it hasn't. More than a decade into the movement, the promise has fallen short. For all its successes, farm-to-table has not, in any fundamental way, reworked the economic and political forces that dictate how our food is grown and raised. Big Food is getting bigger, not smaller. In the last five years, we've lost nearly 100,000 farms (mostly midsize ones). Today, 1.1 percent of farms in the United States account for nearly 45 percent of farm revenues. Despite being farm-to-table's favorite targets, corn and soy account for more than 50 percent of our harvested acres for the first time ever. Between 2006 and 2011, over a million acres of native prairie were plowed up in the so-called Western Corn Belt to make way for these two crops, the most rapid loss of grasslands since we started using tractors to bust sod on the Great Plains in the 1920s.

Lakeview Organic Grain Farm, owned by Klaas and Mary-Howell Martens. Credit Rachel Jerome Ferraro for The New York Times

How do we make sense of this odd duality: a food revolution on one hand, an entrenched status quo on the other?

I got a hint of the answer a few years ago, while standing in a field in upstate New York. I was there because, many years before, I'd decided I wanted local flour for my restaurants. I chose Lakeview Organic, a grain farm operated by Klaas and Mary-Howell Martens. Klaas was growing a rare variety of emmer wheat (also known as farro), nearly extinct but for the efforts of a few farmers.

Milled and baked into whole wheat bread, the emmer was a revelation — intensely sweet and nutty. I spoke routinely about the importance of local grain and the resurrection of lost flavors. I was waving the farm-to-table flag and feeling pretty good about it, too.
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