Brandymore Castle

I've discovered local food and connecting producers to consumers came up at the WhereCamp earlier this year. I thought with the growing interest in theorizing about local food and connecting eaters to the people who grow their food, I'd gather up some links here. You can download a PDF filled with some of my early theorizing (I'm revising my "manifesto" but have not finished, for release at next year's season). It is available as a PDF Farm Foody: A Social Network Connecting Independent Farms to People presenting my rationale for how the social network benefits the family farm and society. My vision of "leveraging the network" as a way of helping small farms compete in a big agriculture economy falls not far from the idea of "How do we create an incentive system stronger than the federal incentive system?" asked by the WhereCampers. You can read about their ideas in a wiki summarizing the discussion. Food Talk at Wherecamp 2008 ...

I believe the contaminated tomato debacle unfolding over the last week has something to tell us about the factory food system, which supplies much of what we eat. It is fascinating how this came to be embodied in the shape of our tomatoes. A lot of people are asking the question, just what kind of tomatoes are safe to eat? One answer, we are told by news and government, is to suspect our round tomato friends of harboring salmonella. I had to stop and ask why is this? Why round tomatoes? Although the description has caused confusion, my first thought was that by “round red tomato” they were talking about the class of nondescript tomato one finds commonly in the supermarket produce section, piled high in a bin. Typically, these are large, as nearly perfectly spherical as the tomato board can blandish producers into making them, bland looking orbs sold in the supermarkets and funneled by the ton into the fast food system to be slapped onto burgers. They are the perfect food to fit the mac...

It occurred to me that farm food is about more than finding fresh vegetables. We don't just visit a farmer's market or roadside stand because of the fresh vegetables. We go there to experience a sense of community. At the market we get to relate to real people. To meet people. To talk to vendors who know what they sell, care about what they sell, and can answer our questions. A supermarket produce section is like a warehouse peopled by stock movers who know little or nothing about the produce they sell. You may find a knowledgeable individual here and there, but the system is designed to move produce like boxes at a warehouse. The produce guy at the supermarket is not there for conversation. The relationship gets very personal when you have the same grocer for many years, when you visit the same roadside stand, when you buy vegetables or eggs from a neighbor with a microfarm. I always remember how refreshing it was as a child when my mother would take me to the grocery store to...

"How come the people here, who for long periods eat nothing but the meat from one type of animal, are healthier than we are?" Andreas Viestad, author of "Where Flavor Was Born," poses the nutritional question in Where Home Cooking Gets the Cold Shoulder . This is another example of how an evolved system is superior to an engineered one. It shows the connection between culture (cuisine and taste) and nutrition. A food culture that survives, survives because the people are still alive to continue eating according to their food ways. This is also another way in which folklore affects us. The more distance you put between yourself and the nutritionists with their reductionist theories, the better your health will be. I disagree with the statement by nutrition researcher Harriet V. Kuhnlein, who says "Every time you process or cook something -- anything -- you are likely to be losing nutrients at every step..." This is not true for cooking tomatoes, which lib...

Contrary to the popular idea that red and yellow are colors signifying danger because poisonous animals display these colors as a warning, another theory says that "mammals developed the ability to distinguish between red, yellow and orange in order to identify ripe fruit." according to an interesting article, Red and Yellow Kills a Fellow . Although it is popular today to see McDonalds and other fast food joints that advertise their food with red and yellow as a metaphor for the supposed dangers lurking within fast food, in reality fast food restaurants were safer places to eat than choosing from unfamiliar eateries and diners, which used to be referred to as "ptomaine Tommie's" prior to the emergence of clean, safe fast food places like White Castle or McDonalds. There must some other explanation for the ubiquitous red and yellow cardboard french fry, popcorn boxes and "golden arches" and red and yellow sign, and this sounds like a reasonable one. It...

There has been a flurry recently inspired by Michael Pollan writing about a vision of people becoming producers and consumers in society. He argues that industrialization created a division in society between producer and consumer, with the consumer essentially at the mercy of producers. I've thought about how once there were many producers of food, but as agriculture industrialized, we began to call the things we did "industries," a hog farm became the hog industry, wheat farming became the grain industry, raising beef became the cattle industry. All the little myriad farms producing our food were replaced by large commodity farms based on economy of scale through centralization and industrialization (the use of petrochemical fertilizer, mechanized harvesting). Some of the changes introduced by industry have been useful, for example frozen peas are by and large much better quality than fresh or canned peas. Peas must be picked at the very peak of sweetness, which only la...

In recent years tomato sauce was in the nutrition news. It turns out that cooking tomatoes makes Lycopene more available than in fresh tomatoes. This went against the prevailing grain of nutritional thinking, which said that fresh was always better. Nutritionists argued that cooking reduced the amount of vitamins in food. They backed this up with scientific studies showing that cooking vegetables (or fruits like tomatoes) does reduce the amount of vitamins. An obsession developed over "keeping as much of the vitamins" in your food as possible. Steaming was touted as a way to avoid "losing" the vitamins into the cooking water. The typical English way of preparing vegetables was dammed as washing away nutrition. New technologies were advanced in an attempt to retain as much of the nutrients (known ones) as possible. Some radical eaters adopted entirely raw diets hoping to not lose a single molecule of nutrition. The trouble with this view, was that it overlooks the r...

I am reading Michael Pollan’s latest book, In Defense of Food . I had just reached the end of his forward when I was struck by one of the closing paragraphs, which says that eaters have real choices now thanks to the revival of local farms and farmer’s markets, which make practical the availability of whole foods. I had to stop, the words echoing in my mind, because they were incredibly resonant with what myself and Tom Davenport are doing at farmfoody.org , reminding us that our health, the health of the land, the health of our food culture are inextricably linked. I continued my reading and came to the point where Pollan relates the story of dentist and amateur scientist Weston Price, who abandoned his practice to study the food culture and nutrition of various aboriginal peoples around the world, untouched by the Western diet. Price concluded the common denominator of health among these peoples was, as Pollan says “to eat a traditional diet consisting of fresh foods from animals and...

"It's very hard to make money selling whole food." says Michael Pollan in a talk given at the Free Library in Philadelphia on the 10th of January 2008 about his new book In Defense of Food: An Eater's Manifesto and available as video through C-SPAN BookTv . He explains whole foods are not as profitable as processed foods because the whole food cannot distinguish itself from other foods in the marketplace. There is nothing special about plain oats to make them cost more. By processing the oats and packaging them in a way that distinguishes them from ordinary oats, the profit is higher because people are willing to pay more for a unique product. Independent farmers face this problem every day, but there is a solution. An idea developed through centuries of French winemaking based on observations of the special characteristics bestowed on individual wines by geography. The term denoting this special characteristic, which no other wine could claim even if made from the s...

Over the last year, I have been working with Tom Davenport, and Matthew Davenport, of Hollin Farms , a small, independent but very internet-savvy family farm to start a social networking service Farm Foody (farmfoody.org), which uses the Internet to connect local farmers like you to their customers. I would like to summarize why we believe social networking is so important to the survival of the independent family farm, by posting a revised version of our flyer. A social network is a group of people who become connected to each other through their activities and interests within an online community. We believe a social network increases the economic leverage for the independent farm. A catalog of farms or an individual farm homepage does not change the economic leverage of a farm. A social network gives the small farm leverage in a big agriculture economy in two principle ways: by helping farmers manage their relationships with customers more efficiently and generating a more effectiv...

I had my first experience today with the emerging new technology of labeling individual food items in order to make them traceable. I opened a carton of eggs from Giant supermarket, picked up an egg to make my breakfast (my favorite fried egg and leftover dressing concoction). I noticed some writing in gold ink on my egg. An Easter Egg! WooHoo! And then I thought, perhaps it is one of those crazy internet projects where people put writing on things directing you to a website to track it. Like a garden gnome, a book or paper money. No, it said "Best by" and a date. Aha, I recognized it was an example of the individual food item labeling I'd heard about and seen demonstrated on television. I checked the egg carton hoping there would be some information about the code on the egg. Yes, the carton directed me to a a website where I could find out more information about my egg: giantfreshegg.com (or you can go to http://www.myfreshegg.com/ for other brands), which redirects to ...