ize farming as a romantic occupation in a bucolic setting, it is actually a risky, physically demanding job. Despite the challenges, farmers say they love their work because they enjoy being outside, working with their hands, producing high-quality food and being their own boss. It helps to be healthy, smart and an optimist at heart.


Sticker Price versus


Hidden Costs To consumers coping in a down econo- my, the cheapest price may sometimes seem like the best choice. John Ikerd, professor emeritus of agricultural eco- nomics at the University of Missouri, notes that, “Americans, on average, are spending only half as much of their disposable income for food today as they were in the 1960s.” However, at the same time, “The percentage spent on health care has doubled.” Scores of studies show that many


of today’s chronic diseases are related to poor diet. Factor in medical costs associ- ated with food-borne illnesses, antibiot- ic-resistant bacteria and pesticide- and hormone-contaminated food and water, and it’s easy to understand why Michael Carolan, author of The Real Cost of Cheap Food, declares, “Cheap food... is actually quite expensive.” One way for families to save


money on food costs is to reduce waste. Jonathan Bloom, author of American Wasteland, says Americans waste more


than 40 percent of the food we produce for consumption, throwing away $100 billion-plus in food a year. Most of it ends up in landfills. Instead of providing incentives


to agribusinesses to produce less expensive food, smarter national farm and food policies could priori- tize producing higher quality food and wasting less of it. Kathy Bero, board president of NuGenesis Farm, in Pewaukee, Wisconsin, advocates shifting commodity payments to organic farmers. Her nonprofit educational farm promotes “food as medicine,” along with cost-saving, health-boosting consumer strategies such as learning how to garden and cook to maximize nutritional value.


Inspiring Trends Stephanie Coughlin, a farmer in San Diego, California, says: “If you don’t have local farms, you don’t have local security.” Across the country, communi- ties are proving how a few con- scious buyers can improve everyone’s access to high-quality local foods. Farm to Hospital: As director of


nutrition services at Fletcher Allen Health Care, in Burlington, Vermont, Registered Dietitian Diane Imrie has the power to influence the economic secu- rity and sustainability of her commu-


nity and surrounding region. Imrie sources approximately 40 percent of the food served at her hospital from farms located within a day’s drive. In her work, she helps keep farmers on their land while providing higher quality food to patients and staff. The facility also supports onsite


gardens, which yielded $2,000 worth of produce in 2011, despite Vermont’s short growing season. The hospital food is so popular that its café serves downtown businesspeople, further bolstering profitability and com- munity benefits. For local maple sugar producer Bernie Comeau, Imrie’s con- sistent purchases provide an income he can count on every month. Imrie is glad to note that for farmers, selling their food to the hospital is “like a stamp of approval.” Marydale DeBor, who founded and led the “plow to plate” comprehensive food and disease-prevention initia- tive associated with Connecticut’s New Milford Hospital, maintains that,


“Institutional leadership is critical.” She says that thanks to a supportive CEO that believed in bringing farm-fresh foods to hospital food services, their retail café more than doubled its revenue within two years. DeBor believes that hospital food


should set an example for public health.


An Innovative Nutrition and Cooking Center


Local Farms • Local Food Facilitating local sustainable


agriculture in Rockland County since 2006.


www.rocklandfarm.org Learn about our first farm project:


Cropsey Community Farm!


845.634.3167 • info@rocklandfarm.org 220 S. Little Tor Rd, New City, NY 10956


Offering Fun and Educational Cooking Classes for Adults and Teens, Couples and Singles, Corporate and Private Parties Gift Certificates Available


GRAND O Come Visit Our Beautiful Center


295 Route 304, Bardonia, NY Ph: (845) 507-0260 • thefoodevolution.com


Founder and Director DIANE HOCH, is a certified Nutritional Health Counselor and better school food advocate, providing one-on-one counseling to help meet your specific health and wellness goals.


natural awakenings March 2012


17


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