SolarKismet on buying local or organic produce:
Try eating a meal using only foods grown within 100 miles of where you live. Then try a month. Then a year. And try it in Canada, where it’s cold in the winter. Why? It’s local (fresh, supports the local farmer, etc), it’s artisan (not the same crap everyone else is eating), and it’s energy efficient (all food is a net calorie loser that is supported on petroleum welfare).
The question more and more are asking: If it can’t be local and organic, which is better? Generally speaking, smaller (local) producers don’t necessarily have to be USDA organic, but just agree to adhere to similar principles (it costs money to get certified). So ask that first. After that, ask what they do to minimize chemical use…if you get a clueless look, move on…Here in DC, the local peaches at the TPSS coop were dyno-mite (and frankly, it’s hard to get a good peach).
