Farmers' Market (Environmental Event I)

Several weeks ago I visited one of the farmers' markets that are periodically set up near the alumni house. I first spoke to a woman selling organic cheeses. She explained to me that she collected fertilizer from her goats and gave them it to other local farmers, but then seemed dismayed that I couldn’t afford a 10 dollar piece of goat cheese. Afterwards, I spoke with a woman selling salsa, next to which was a sign stating “all local, non-certified organic”. I asked her what she meant by that and she explained that she and many other farmers felt that the government standard for organic was too lax and hypocritical. She said that according to that standard, only 20% of a product needs to be organic in order for it to qualify as organic. Also, that farms need to be of a certain size before they can be certified, pressuring farmers to use inorganic means of production such as synthetic nitrogen and pesticides. She described her own methods of production as “old school” organic, relating it to the methods used prior to the creation of the government standard. She warned me that most produce labeled “organic” was most likely treated with different kinds of chemicals that delay and initiate the appearance of ripeness, but do nothing to delay the natural process of nutrients being broken down. In light of our class’ discussion on the labeling of products as organic, I found this conversation to be very insightful as to the various opinions on the subject.