WY Outdoor Council: House Reps Attempting to Dismantle the EPA

From the Wyoming Outdoor Council:

House Reps Attempting to Dismantle the EPA

And Rep. Cynthia Lummis, Wyoming's lone U.S. House member, is leading the charge to dismantle environmental regs that keep our water safe to drink and our air safe to breathe.

Give me good food with a good story

Where Does Your Food Come From?

That was the above-the-banner teaser in this morning Wyoming Tribune-Eagle. The subhead was this:

With hundreds of people sickened by food-borne illness in a spate of recent outbreaks, traceability has become a critical food industry goal.

The story was written by Georgia Gustin of the St. Louis Post-Dispatch. It begins on an upbeat note with Askinosie Chocolate Factory, which operates out of an historic building in Springfield, Mo. Owner Shawn Askinosie says that he wants to "profit-share with farmers" and tracks his cocoa beans from growers in Eduador to the end product. Using a code on chocolate packages, consumers can go to the company's web site and trace the origins of their treat. Askinosie offers Single Origin Chocolate Bars. One variety is a 77 percent Davao Dark bar from the Philippines. It comes in a brown wrapper with a photo of chief farmer Peter Cruz, his signature and a stamp of authenticity. A map of the farm's location is enclosed. The web site provides a story on the history of cocoa growing in the Philippines.

This is very cool -- and smart. Some may consider it a gimmick, but Foodies like me approve of this tactic. And the writer in me says that a chocolate bar that comes with its own story has my vote.

Why can't we do the same thing with lettuce? The AP sidebar to this story focused on tainted Romaine lettuce grown in Yuma, Ariz., and shipped to states east of the Mississippi including Florida. Why Florida, breadbasket to the East Coast, requires massive infusions of Arizona lettuce is a mystery.

So is the entire food "industry."

That's the key word -- industry. Ag became an industry and we haven't been safe or even healthy since.

The newspaper story doesn't have an answer. But it does pose some questions.

What if we nurtured and tracked a head of lettuce as Shawn Askinosie does a chocolate bar? Let's say that farmer Peter Cruz grows lettuce on a factory farm in Hot As Hell, Arizona. He nurtures the lettuce stalks as he would his own child. When it comes time to ship a batch to Florida, he labels the hemp bag with a stamp of authenticity which includes his signature and photo. The lettuce goes off to Humid As Hell, Florida, to be sold at $5 per pound.

Oops. Winn Dixie shoppers will probably pass up Peter Cruz's lettuce-with-a-story to cheaper, less wordy, alternatives.

Industry lettuce doesn't have a story. Corporate growers don't have time for creative writing. They want to plant thousands of acres, fertilize the hell out of it, spray it with pesticides, harvest it with illegal aliens from Poor As Hell in Jalisco State, load it in big trucks and ship it off to Florida. This lettuce sells for 99 cents a pound.

It also gives you E. coli.

Quite a bargain.

I am growing my own lettuce this summer in Windy As Hell, Wyoming. It will come with stories because I will insist. I will bore my family with those stories and then will turn on you, my faithful readers. You will not be able to buy my organic, homegrown lettuce because I don't want to buy stamps of authenticity and fancy wrappers. Besides, I don't know if my Romaine will come up this summer. It did last year but one never knows about late frosts and hailstorms.

There are alternatives. Go to your local farmers' market and ask for a story while you buy lettuce and tomatoes and peaches. Sometimes there are good stories and sometimes the sellers look at you funny. Some sellers have no stories because they are hired hands and don't know -- don't want to know -- the real stories. In those cases I say -- move on to the next stall.

You can buy your food from local farms. Many are organic but not all. Join the Community Supported Agriculture (CSA) programs offered by Wolf Moon Farms, Grant Farms and Cresset Community Farm in northern Colorado and Meadow Maid Foods near Yoder, Wyo., which also has grass-fed beef and beef jerky. These are just a few -- new "craft" farmers and ranchers are sprouting all the time.

Each has a story to tell.

Legislature to address "cottage foods"

The Casper Star-Tribune featured an article by Joan Barron this week about a little-known issue that will undoubtedly bubble to the surface during the legislative session.

It's all about something called "cottage foods." Those are foods prepared in a cottage (or even a house) and sold at the local farmer's market or community bazaar. These could be potentially hazardous dishes, such as Uncle Joe's chili or Aunt Sue's lasagna. Selling stuff such as veggies and fruits and jams and bread and honey is already O.K.

That's where this gets a little sticky.

This will be the third legislative session the council has addressed problems raised in bills sponsored by Rep. Sue Wallis, R-Recluse.

The first year the bill to exempt so-called cottage foods -- those prepared in home kitchens -- from regulation failed to get through the Legislature.

Last year a modified version did pass. As of July 1 it allows sales of home-produced foods such as jams, cookies and bread at farmers markets and roadside stands without inspection or licensing.

Wallis plans to introduce a bill for the budget session that opens Feb. 8 to expand the cottage food exemption.

Although they have not seen the bill, the council members said they expect it to be the same as the original bills introduced by Wallis before they were modified.

"It would make it wide open," said the council's chairman, Robert Harrington, director of the Casper-Natrona County Health Department.

God forbid we make anything "wide open" here in the libertarian great wide open. What happens when the local foods movement runs up against government food inspectors? We must have safe food. That's a given. But cottage businesses are local businesses making local delicacies. The money stays in the community, unlike the dough you spend in the Wal-Mart grocery section. How will these small businesses, the politician's favorite kind of business, thrive?

I'm glad the legislature will be considering Wallis's bill. Maybe it can help to define ways that local food purveyors can bring real food back to our tables.

I've got those globalized food blues

I've written often on the subject of local food and local art and local politics.

I have a "local" fixation.

But why not? What has globalization wrought? Banks too big to fail that do. Corporations that have been granted the same rights as citizens. Bought-off members of Congress. Far-flung wars fought at the behest of oil companies and foreign oil suppliers. Tasteless food in corporate grocery chains. Publishing conglomerates that publish only sure-fire blockbusters by celebs posing as authors (Sarah Palin, etc.).

All that and more.

I'm just jumping on a bandwagon that has its roots in the farms and villages of our grandfathers. A movement that looks to alternative energy and backyard gardens and the neighborhood quilter and the farmers' market. Nothing big -- and that's the point. Big is bad. Big is too big.

So I keep observing local ideas taking root. In Cheyenne, we have two outdoor farmers' markets and a winter market just getting started. We have at least two organic/sustainable growers in northern Colorado -- Wolf Moon Farms and Grant Farms -- promoting their "Community Shares" program in southeast Wyoming. The Northern Colorado Food Incubator provides a focus for all the growers in the CO/WY nexus. Backyard gardens are sprouting all over, including in my backyard. I'm not the farmer my grandfather was, but I don't face feast or famine as he did in Iowa. I can grow some of my own fruits and veggies, and get the rest through farmers' markets and on trips to Albertson's or Safeway. Were I able to grow my own coffee, I would. I can at least buy the fair trade variety at the store.

This would all seem like so much aging Baby Boomer/naive Gen-X nonsense if it weren't for the many people engaged in local sustainability. I never talk politics with the guy from Brush, Colorado, who sells sweet corn out of his truck bed on September Saturdays. But we do talk sweet corn, and we agree on that. Small-scale tomato growers speak a common language. We speak tomato. Not tow-mah-tow. It's ta-may-tow, or maybe ta-may-ter or, simply, may-ter. I listen to other tomato growers because they most know more than I ever will.

We do have a common enemy in this country's corporate food system. It's making us sick. Not literally, unless you count the occasional tainted spinach or bad beef outbreaks. But it's short-changing our precious bodily fluids through processed foods. That food is also shipped long distances to our stores, burning fossil fuels and polluting the air and contributing to global warming.

Today, in Cheyenne, I saw cantaloupe on sale. August and September are cantaloupe months. That's when Rocky Ford varieties from southern Colorado come our way. I'll eat other High Plains cantaloupe. But in January, Albertson's features cantaloupe from Chile. It's summer in Chile. Chileans are whooping it up at the beach and eating cantaloupe. But how much did it costs to bring the fruit to Cheyenne, where the only beach we're frequenting in January is in our memories?

I received word today that a group of artists are getting together to talk about putting studios in the abandoned Hynds Building downtown. The building on the city's main drag has been sitting vacant for years. Various businesses, including one hotel conglomerate, have talked about buying and renovating the place. But then the economy tanked. If we can get artists in there in the meantime, all the better. Artists creating and providing some after-hours life to downtown. If you're interested in this downtown project, contact Rebecca Barrett at rebecca.barrett3@mac.com.

None of this is going to happen overnight. We only at the beginning of the (dare I say it?) surge.

But, to get this globalization monkey off our backs, we have to start somewhere.