Food safety, naturally

Food safety begins with a basic understanding of the processes used to grow or raise the food that reaches our tables. The bulk of food in the U.S. is produced by giant agri-business operations that, critics argue, rely too heavily on chemical fertilizers and herbicides.

Why does that matter? Chemicals from these thousands upon thousands of farm acres are often washed into our streams and rivers during rain storms. That has a detrimental affect on aquatic life and our drinking water. And chemicals potentially make their way into our food. Hundreds of studies have shown strong correlations between the large doses of pesticidesand antibiotics and hormones used on animals that we eatand certain human diseases.

Food safety is then a matter of being educated about the alternatives to agri-businesssuch as organic, locally grown foodand demanding these lower impact methods of farming. To understand the importance of growing food without chemicals, check out the following resources.

Resources on food safety and local, organic farming:

  • Crown Point Ecology Center
  • Coming home to eat: The pleasures and politics of local foods, by Gary Paul Nabham, (2002 W.W. Norton & Co.)
  • Ecological Design Innovation Center, 440-775-8409,
  • EcoCity Cleveland: What is organic food?
  • Friends of the Earth
  • Northeast Ohio Foodshed Alliance's 2004 Northeast Ohio Farmer's Markets resource list
  • Oberlin Sustainable Agriculture Project (OSAP)
  • The Ohio Ecological Food and Farm Association
  • Permaculture magazine
  • Slow Food USA
  • The Small Farm Research and Education Center, 330-569-7212.

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