Green Gone Wrong. Heather Rogers
agriculture.
Over the past half century the dominant food system in the West has based itself on a toxic model. Crops are grown on landscapes remade as flat expanses of biological minimalism, swept clean of most life-forms by use of petrochemical pesticides. These swaths are made to fruit at the behest not of natural cycles but synthetic fertilizers and profligate irrigation. (According to the Economist magazine, “Farming accounts for roughly 70% of human water consumption.”) Similarly, industrial farming has transformed animal husbandry into a practice more akin to mass assembly-line production. It is saturated with chemically engineered antibiotics and growth hormones that render animals so malformed—to bulk up quickly for higher profits—that the sheer weight of their musculature can make them lame.
The fallout from conventional agriculture can be devastating. Synthetic fertilizers typically contain high levels of nitrogen and phosphorus, much of which eventually washes into coastal waters where it fuels rampant algae growth. Algal blooms colonize these aquatic systems, sapping them of oxygen, thereby suffocating fish and most other marine life. These mass underwater “dead zones” now plague large areas in the Gulf of Mexico, up and down the U.S. East Coast, the Baltic and Black seas, and are beginning to choke the waters off Australia, South America, China, and Japan.
In addition to flowing into rivers, lakes, and oceans, pesticides also linger as residues on food. A U.S. Department of Agriculture (USDA) survey found that out of eight fruit and twelve vegetable crops assessed, 73–90 percent were contaminated by pesticides. And almost half of the items tested had residues from multiple chemicals, compounding toxicity. A 2009 study on whether organic food is more nutritious, and therefore healthier, than conventional edibles showed no significant difference between the two. However, according to a report in the Guardian (UK), the researchers perplexingly did not factor fertilizer and pesticide residues that persist on conventionally grown food into their calculations. The most commonly used agricultural pesticides wreak havoc on human health, affecting the nervous system, harming the skin, eyes, and lungs, causing a variety of cancers as well as genetic damage, and impairing reproductive organs and normal hormone functions. Rejecting the food establishment that aims to conquer ecosystems, today’s small farmers are building an agriculture that’s fundamentally compatible with nature.
But this change doesn’t come cheap. It’s no mystery that food raised locally and without chemicals, hormones, or antibiotics costs more, sometimes a lot more. Among the chemical-free growers at Union Square, one sells milk for $20 a gallon and eggs for $14 a dozen; another offers tomatoes for $5 a pound, and still another marks leafy greens at almost $20 per pound (in winter, the same vegetables raised in greenhouses can ring in at over double that). As for meat, one Union Square farm sells its naturally raised Italian pork sausage for $12.50 per pound. Compared to meat and vegetables at the conventional grocery store, the difference is staggering. A recent circular from the supermarket near my house advertises twelve eggs for $1.50, vine-ripened tomatoes at $1.99 per pound, and Italian pork sausage for just $1.99 a pound. The organic premium can start at 10 percent above conventional prices, but, as the comparison above demonstrates, the discrepancy can easily hit 500 percent or higher. While advocates and shoppers often believe that a revolution in food will be led by local farmers, many of these revered husbandmen and women don’t earn a living wage. Because their prices can be exorbitant, it’s easy to assume that unconventional farmers have healthy incomes; in reality, many of them couldn’t afford to buy the very food they grow.
Part of why organically raised goods are so expensive is that caretaking natural systems is more labor-intensive than industrial agriculture, which engineers its way to productivity. Richard Pirog, associate director at the Leopold Center for Sustainable Agriculture, an Iowa State University research institution, explains, “Conventional farming is cheaper because it externalizes its true costs onto the environment and public health. Unconventional cultivation internalizes those costs so it carries a higher price tag.” Many organic farmers must rely on hand labor to bring in crops and keep fields free of weeds and bugs instead of using sprays; more workers and the time needed to manage them drive up costs. In raising meat, pastured animals can take considerably longer to fatten than those finished on grain. The average grass-fed head achieves its “kill weight” at around thirty months, whereas conventionally raised cattle can be slaughtered as young as twelve months. The more time it takes until slaughter, the more expensive each cut of meat becomes. On top of that, meat processing is substantially more expensive for the small farmer sending through a few head a week than it is for the big industrial packers, who kill hundreds or thousands a day.
Once the produce is ready to go, unconventional farmers must cope with a marketing and distribution system that’s woefully inadequate, creating inefficiencies that drive up costs. What’s more, these growers are typically located in areas near urban markets, where real estate values are higher, and so are mortgages and property taxes, thus contributing to heftier prices. All of this on top of the normal risks farmers endure: bad weather, pests, disease, and the more general vagaries of the market. So, despite the steep premium their products can garner, many small unconventional farmers face a myriad of economic pressures that can make for a seriously unstable situation.
Local, seasonal agriculture is firing up a new generation of food activists amid a flurry of enthusiastic press coverage from the New Yorker to Mother Jones, the New York Times, and an expanding slate of books. But what isn’t being talked about is that many of the small organic producers who are expected to lead the reinvention of the food system can barely make ends meet. How able are these frontline farmers to withstand, indeed transform, the industrial food juggernaut? Why would small organic family farms be able to hold their own against the agribusiness establishment when their conventional forebears could not? Even though it’s clear that alternative, organic farming is environmentally sustainable, it’s not certain that this type of cultivation is economically sustainable. While local organic growers are hailed as leaders of ecological salvation, they face a plethora of difficulties that make their existence startlingly precarious.
WINDFALL
I meet Morse Pitts at Union Square on Wednesday, July 4, 2007, around 7 p.m. His farm stand is whittled down to just four card tables, each piled high with baby greens, arugula, squash, purple carrots, and Sungold tomatoes. Unusually, the market feels deserted—it’s a holiday and a gloomy rain has been falling all afternoon. Pitts stayed late because he’s hoping to make up for the day’s slow traffic, one of the risks of doing direct sales. His workers have been at it for almost thirteen hours, and now they’re ready to deal. “Buy one, get one free!” Kevin shouts, smiling. “That’s two for five dollars,” booms Tim, his coworker. “No pesticides!” announces Kevin. “No herbicides!” says Tim. “No homicides!” they chime together. They’ve done this routine before.
Some people approach the produce-laden stall with caution, or a tinge of suspicion. “How do I cook these? What are they?” one man asks holding a bag of snap peas tentatively aloft. Another woman wants to know what to do with the delicate nasturtium blossoms. The different types of leafy greens are more trustworthy, but many potential buyers still aren’t sure just what they’re looking at. I quickly realize that much of the work at the farm stand involves rather extensive public education.
A woman in office garb holds up a bag of young dandelion greens and asks Tim if they’re organic.
“It’s better than organic,” he quips.
“If they’re not certified organic, then I’m not buying them,” she says.
“Organic doesn’t mean anything anymore,” Tim says as he embarks on another series of lines he’s recited before. “There are no chemicals whatsoever used to grow these vegetables. But they’re not organic.” He begins to lay out the somewhat complex argument that, ever since the U.S. Department of Agriculture took over certification, organic standards have been watered down to such an extent they’ve become meaningless. Pitts is not officially certified as organic and has chosen not to be, as have between two thousand and thirty-five hundred other organic farms in New York State alone. But, as I will find out at his farm, he grows food in a way that is markedly more ecologically responsible and sustainable than is required by current USDA regulations.
Before Tim can finish his rap the woman’s