by S. Todd Stolp MD
©July 2006
Flying over a city, it is hard to avoid comparing the pattern of highways, warehouses and agriculture below to the structure of a single overgrown organism. Freeways, like enormous vessels, feed communities with a vital flow of traffic. A nervous system is represented by a perplexing array of power lines and cables. Neatly groomed fields and orchards provide nourishment. And much like a single creature, our communities enlarge only through the increased complexity and reach of these organ systems. The globalization of the food industry is an example of just such a system. Worldwide food production and distribution has been anticipated for over a century as an answer to disparity and hunger. However, the question has recently been raised whether the health of industrialized countries like the United States might be better served by relying more heavily upon food that is locally grown and processed.
Arguments supporting the use of local food sources are compelling. Alice Waters, of Chez Panisse fame, has championed the sustainable food movement, pointing out that locally produced food often has both nutritional and culinary advantages. Following the European model, locally baked goods and locally raised produce (so called “Slow Food”) can enrich food quality as well as community relations.
The recent notion of “Food Miles” has raised awareness of the ecological and social consequences of a globalized food industry. Examining the catch on a glacier at the local supermarket recently revealed an eclectic mix of shrimp from the Phillipines, Mexico, China and the Gulf Coast. While one could work up quite an appetite before locating locally harvested Tuolumne County shrimp for the dinner table, one might do better to settle for local trout.
In order to produce food products on a scale that makes international shipping a profitable venture, systems must sometimes be employed that conflict with basic health interests. Approximately 75% of the antibiotics used in this country are utilized by the food industry to prevent disease in densely populated herds and flocks. As a result, a growing awareness of organic and natural husbandry practices has emerged. Some of these safer organic techniques have been employed in locally raised turkey and beef.
It is also true that marketing ploys have made detecting the implications of such claims as “fat free,” “free range,” “cholesterol free,” and “low fat” perplexing. It is best for a consumer to ask questions if such labels are unclear.
Many communities feature a Farmers Market during those months of the year that are conducive to locally grown produce. No better example of the benefits of locally sourced food can be given than the displays at such Farmers Markets. The allure of the produce at the market is so compelling that some regulars find morning cosmetic rituals refreshingly irrelevant prior to visiting the stands. Often, social interactions with neighbors and friends are as inspiring as the opportunity to shop for fresh groceries.
Taking advantage of these local resources can provide benefits both for the health of individual local residents as well as for the health of the “community organism.”