CSA Week #9 - Green Pepper, Tomato, Beets, Red Cabbage, Kale, Leafy Green Lettuce, Potatoes, Carrots

Photograph by Audrey Anastasia

When we eat organically we are encouraged to eat with a sense of purpose as well as place. That is, when our food is coming from the farm just down the road we are eliminating unnecessary fuel that would have transported it across the miles; we are also supporting local farmers and our communities. In doing so, we feel a sense of connection to our food because it is grown in a sustainable manner, and not merely produced. I think this matters and I'm not alone in that thinking. It is estimated that there are more than 4000 CSAs in the US.

The organic food from our CSAs does not contain genetically modified organisms - or GMOs - a revision to a plant to increase yield, as well as insect and drought resistance. Inserting genes into plants to make them more nutritious or disease/drought resistant may not cause harm in animals, but we do know that that does not always translate into a similar impact in humans. Put simply, we are unsure of their long-term effects. In fact, what we have is a full scale population experiment unfolding right before our eyes as GMOs were not part of our food supply before 1994, yet GMOs now make up about 90% of our conventional cotton, soy, and corn crops. Whether this is problematic or not is the subject of much debate, but what there seems to be a consensus on is that there is not a true health benefit to consuming GMOs. Having them labeled would at the very least allow the consumer the opportunity to make their own informed decision regarding what they choose to eat.

Look into your local CSA for this fall or next spring. In doing so you'll be contributing to your health and the health of your entire community.