Organic, Local, Fair Trade

Understanding Food Labels

Organic, local, fair trade. I see these terms in the media, on walls of the grocery store and on the thin plastic bags at check-out. What do they mean? As a traditional cook and a creative spirit in the kitchen I want to feel the farmer's touch upon my food. These terms hint at that touch.

Yet, beyond yearnings to connect to our food, we also want to know what is healthy, what is safe. Also important these days, we want to better understand the impact of our food choices upon the environment.

Let's take a look at the three most common labels and discover what they mean to us as we make food purchases.

Organic
To most consumers, the biggest term is 'organic;' and with good reason. It is the only USDA certified label that guarantees how the food was grown, produced and distributed. The organic label means:

Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.

Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation.

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.

Fresh consumables (like produce) are most susceptible to absorbing chemicals; make sure your fresh food is organic if you want to avoid chemical residues.

For more detailed information on the USDA organic standards, visit the USDA website at www.ams.usda.gov/nop .

Although many consumers ask, "Is organic healthier?" common sense dictates that production that is healthier for the land must be healthier for our bodies. But be aware that the USDA makes no health claims regarding the organic label.

When I shop, I don't buy everything organic. It makes little sense to buy organic processed foods. Try to use whole ingredients and prepare food from scratch. This will save money, too. I am careful to buy my fresh foods organic or from local sources I know. It is good to know the "dirty dozen;" a list of the most contaminated foods that remain so even after washing: Strawberries, Bell Peppers, Red Raspberries, Peaches, Nectarines, Celery, Apples, Spinach, Cherries, Grapes (imported), Pears, and Potatoes.

Local
This is my personal favorite-the local label found at all Twin Cities Natural Food Co-ops. I want to know where my food comes from; I want to connect to the farmer and the land. This must be true for most of us. Have you ever noticed how even our biggest retail stores convey a down-home farm look in their store? For truly local food, it is important to look for some sort of label of origin.

Beyond aesthetics, local food has a great impact. It typically takes less fuel to transport locally grown and produced food. Harvested food is picked at the peak of its flavor and nutrition. If you've ever been to a farmers' market then you know that there is a stunning variety of local food. Buying local helps sustain our local economy. This idea brings us to fair-trade.

Fair Trade
Thanks to outstanding programs of social justice, including churches who participate in supporting fair trade coffee, many people now recognize this label. It has grown beyond coffee and is now applied to chocolate and bananas. There is even an emerging movement to acknowledge Minnesota fair trade. Fair trade is an acknowledgement of the importance of the farmer to food.

Most important, when shopping for food know your own needs. Our bodies are beautiful, wondrous and complex. There is no simple solution to meeting our dietary needs, and understanding labels can guide our choices. Keep it real, keep it fresh. Understand food labels and read the nutrition labels. Be an empowered consumer, a creative cook and a farmer's friend.

Spring Green Salad
1/2 c. pecan halves (Equal Exchange has Fair Trade pecans)
1 Tbsp. organic raw sugar
3 Tbsp. olive oil
1/4 tsp. minced garlic
2 tsp. fresh lemon juice
Pinch of sugar
Pinch of salt
Freshly ground pepper to taste
4 handfuls local fresh baby greens, washed, dried and chilled 30 min.
1/4 c. slivered red onion,
2 oz. shaved Parmigiano-Reggiano

In a small skillet on medium heat, toss the pecans with the sugar for 3 to 4 minutes or until sugar melts and caramelizes. Transfer nuts to baking sheet or plate to cool. In a large bowl, whisk together olive oil, garlic, lemon juice, sugar, salt and pepper. Add baby greens, pecans and onions and toss well to coat. Arrange on plates or in bowls and top with shaved cheese.

Makes 4 servings.

04/03/08  By Charli Mills