Support small producers who explain how they farm
MY maternal grandmother grew her own vegetables.
Fruit such as mangoes and litchis were picked from the garden, and I am pretty certain they were entirely organic.
Today, eating organic food is a controversial topic for many reasons.
There has been a distinct shift away from the large, vibrant fresh markets such as the ones in Clairwood, Verulam and Chatsworth to the sterile interiors of large stores. In some cases, supermarkets are able to provide bulk produce cheaper; in others, people value the cleanliness and covered parking. Organic: A starting point
When we approach the topic of organic food, perhaps a starting point should be to ask what happened to the humble aunties who sold their produce at the market? How did these small businesses transform into a multibillion-rand business in such a short space of time?
Is it really because the concerned voices of a nation have advocated that wonky- shaped carrots fill the vegetable aisle? Or is it because big business has cottoned on to a sector of money spenders?
This is by no means an argument in favour of standard supermarket produce pumped with genetically modified organisms, which are found in most of the world’s soy, corn and canola.
Any positive change starts with us asking questions. Organic myths
Contrary to what we think, organic farming does make use of pesticides, the lack of which is the reason most people say they are opting to go organic. But these pesticides and fungicides are from natural sources or are lightly processed. The produce may be organic in theory, but the farming practices employed are what should concern the consumer.
When enquiring whether produce is organic and ethically grown, we often fail to ask about labour practices. How are the people growing and packing our fruit and vegetables treated? Also, how far has the produce travelled to the table? The carbon footprint is equally important.
With one billion of the world’s population starving, we must consider food inequality and the impact of our food choices. As we make individual choices based on organic and artisanal, the chasm between the luxury of choice and eating for survival widens. The issue is presented simplistically here, but it is worth consideration. Take action
The first step a conscious shopper can take is to find and support small growers at neighbourhood markets. They can probably answer questions about the origins of their produce and their growing methods.
Second, demanding inseason produce will eliminate the need to spray vegetables with the bad stuff that makes it look ripe and inviting. Incidentally, this is how market cultures such as those in Italy and France operate. Strawberries are eaten in season and taste and look the part. Locally, cooks will know that tomatoes are the nicest in December. Keep a produce calendar to assist you.
Last, if you have the space or a few pots to spare, try your hand at growing your own. But do not leave it there. Start a conversation in your circle and advocate for a organic community garden that can feed those in need.
Ishay Govender Ypma is a Cape Town-based food writer