To Till and to Tend

The list of concerns when food shopping just keeps lengthening. Once upon a time, I simply bought on the basis of price, kashrut, and perceived quality but over time, my definition of quality has evolved. Price is actually much lower on the list of consideration.
Some of the concerns are:
1) ingredients. If there are too many, or I don't recognize them as actual food, I don't buy the product.
2) packaging. Is the packaging recyclable? If not (hello, hummus!), is it at least minimized?
3) extra points if the product is organic.
4) deduction of points if the product is from too far away. In many cases you can't telll where the product is from, of course, but now we have to pay attention to food miles, how far the product has shipped.
5) extra points if the product has a hashgachah. But since I'm primarily vegetarian, I'll go with a vegan or reliable vegetarian designation. (Obviously there is a wide range of observance on this issue.)
6) cost. It's hard, but not impossible, to find extremely expensive vegetarian food.
7) size. It's more resource efficient to buy a larger size of a product, providing you can use up the contents. (Like a plastic half gallon vs. a quart - they each have one cap, so buy the bigger one. Unless the milk will sour before you finish it.)
8) is the product Israeli? This used to be a big plus, since I felt like buying Israeli was virtuous. Now I'm coming around to it being a minus, since it's shipped such a long distance.
Like I said, oy vey. This is hard. My personal compromise is that I buy light weight items from Israel, such as tea. (Which is only packaged in Israel; the tea is imported from Asia, I presume.) And Israeli wine. The studies that came out awhile back about wine showed that wine miles are counterintuitive. East coasters are better off, ecologically, by buying wine from Europe than California. In any event, I don't buy that much wine, so have permitted myself to indulge in Israeli wines. My favorite was one we found last summer, organic wine from the Galil, named "Barn Owl" in honor of the barn owls which eat so many of the critters that do wine in that the vineyard can eschew pesticides. I wasn't able to find it on line for this post, so perhaps it was a special edition wine.
How do you work your way through the food purchasing decision tree?

David Elcott's farm has started to produce its bounty. Through a guest-blog partnership with Jcarrot.org, we are excited to share David's second piece on sustainable local farming with you.  To read the first post, click here.

I couldn’t write this past month. Too nervous. The temperature dipped, I read up on all the pests and bugs and germs that could kill the seeds. The little seedlings looked so vulnerable. When it looked like the temperature would hit the low 40’s I panicked and ran out to Home Depot, bought some metal to make hoops and heavy plastic and actually hid my tomatoes, peppers and eggplants in their own private green houses. The days between Pesach and Shavuot are for counting the Omer – fifty days that according to tradition are anxiety producing because the dry winds or heavy rains could wipe out the crops and people would starve. I certainly identified with that anxiety even if I knew that the green grocer was open and waiting for my business. So, as I said, I could not write.

But now I can. It is approaching the advent of the summer, the sun is warming the earth, the rains keep the Farm, the Cornfield and the Potato Patch generously moist. The vegetation is luxuriant and lush. My son took one look at the rows of colorful lettuces, micro-greens, red rocket lettuce and a variety of multi-colored munchables whose name I do not know, and declared, “This looks just like the finest salad bowl.” Just sitting happily on my little farm, providing fresh salads – meaning about five minutes from earth to plate! I throw in cut herbs – the herb garden is growing like wild – and even a few nasturtium and broccoli leaves. I was showing Liore how the peas are starting to bloom when we both kneeled down and realized that the vines were already resplendent with edible snap peas. The watermelon radishes are sharp and tangy and look just like, well, miniature watermelons. And who would have guessed that by June 16^th we would harvest our first tomato, sliced thin for sharing and sprinkled with top- grade olive oil, Portuguese sea salt and fresh ground pepper? It is a beautiful sight. And if the corn is not as high as an elephant’s eye, the stalks are growing nicely.

The rabbit. He hopped into the garden, through the mesh fence or under the buried black mesh or somehow got in. I ran out – as my wife said, it was a good thing we do not even allow toy guns in our house since she was convinced my eyes gleamed with murder. But when I got out there, he had nibbled a few leaves and bounced happily away. If I am planning to share with my neighbors, why not allow the rabbits a bit to eat as well. A bit, okay. We will see.

Other dangers lurk. I know all about the slimy squash vine borer who waits patiently until the flower blooms and the cute little squash begins to grow. Then it pounces and you come out the next day to see mush in your field. And when I asked Liore to tell me the name of a pretty orange and black beetle, she said that you call it, “Kill on sight!” So I did. To be a farmer is to be vigilant and steadfast, like the colonists fighting the Revolutionary War, like the Israelites in the desert. Up at 6 and out to see whether everything vanished during the night. So far so good.

When Noam and Julie had their first pea or radish – don’t remember what – they recited shehechiyanu, the blessing that celebrates a wondrous new occasion, and then borey p’ree ha’adamah – blessing the vegetables that grow and flourish out of the soil. I love saying blessings, but they sound different when recited over the earth that I tilled and watered, the furrows that I hoed, the seeds and seedlings I planted, and the plants that I nurtured. Along with the rain and sun and wind and pollinating birds and bees. Vaya’ar elohim ki tov—and God saw that it was very, very good. And tasty, too.

Last night we surprised my son by showing up at his 25th birthday get-together, attending the Phillies-Nationals ballgame at the Nationals' beautiful new stadium. The Phillies won big-time, so Happy Birthday Zach! It's awesome to see the Capitol in the cityscape from the park, and they even shoot off fireworks when you get to "the rockets' red glare", and "bombs bursting in air" in the Star Spangled Banner. (I think they should substitute a release of peace doves for the "bombs bursting in air", but it's a nice feeling place all around.)
The stadium has impressively green kudos which are touted all over the stadium - urban infill, reusing a brownfield, superb metro connections and obscenely expensive parking, to discourage car use, green roofs, and an emphasis on materials from a 500-radius used in its construction, including salvaged content. Yes, it has recycling bins, a big improvement over other most public places I visit.
The food concessions present a different picture, less green by far, perhaps since they're subcontracted. Even though the food choices are conventional,  the plastics are by Greenware, composed of biodegradable material and therefore compostable. Though there was no evidence of actual composting, it's still great that they're not sourced from petroleum like conventional plastic. What I found a bit of a cognitive dissonance was the lack of anything fresh. It's true that people don't expect or even want ballgame food to be healthy, but I was hoping for a veggie hotdog. It would match the green cred of the stadium. Non-meat eaters can find fried fish. Vegetarians can go with pizza or nachos.  Vegans will need to stick to fries, pretzels, or the kosher garlic potato knish at the Kosher kiosk on Level 4.  (Yes, the Nationals Ballpark has a Kosher concession, but that doesn't help the planet much, serving tons of red meat requiring endless inputs.  So kosher, yes, but ecologically responsible, no.)
Good luck sneaking in a piece of fruit! And of course, no tap water allowed....

A common line one hears in religious circles is “God works in mysterious ways.”  Is it possible to conclude that when God realized people were going to love eating large, long-lived fishes (which were, after all, created on the 5^th day) to the point of oblivion, God actually made us humans pollute the waters so that eating these fish would be toxic to our bodies and we would moderate our consumption?

Probably not. While the notion may be laughable, it does shed light onto the occasional irony that is human induced pollution. While more often pollution and climate change work to endanger and eliminate species from our planet, in this case could our destructiveness save several? 

Some background information: Half of the planet’s atmospheric mercury is human generated, most to produce power that fuels our lives.  As the hunger for sushi has grown and globalization aids all fish exports, the Food and Agriculture Organization (FAO) estimates that over 70% of the world’s fish species are either fully exploited or depleted. 

The general public is only beginning to learn what pregnant and breast-feeding women (and some others) have known for years: many fishes have mercury, and it is dangerous to eat too much as mercury can get passed along through the placenta and breast milk. 

Though children and fetuses are at the highest risk, because their brains and nervous system are still forming, it has only recently been published that the quantities of mercury in the fishes we eat can be harmful to adults.  The Environmental Defense Fund has a useful report on mercury, from which I excerpt:

“Mercury exposure can also harm adults. Symptoms can include numbness, burning or tingling of the extremities (lips, fingers, toes); fatigue; weakness; irritability; shyness; loss of memory and coordination; tremors; and changes in hearing and blurred vision. Extremely high mercury levels can permanently damage an adult's brain and kidneys, or even lead to circulatory failure.”

Last January, the New York Times broke the story, “High Levels of Mercury Found in Tuna Sushi,” inspired talk, blog posts and more news reports.   Maybe people will be motivated to care for their bodies and eat less mercury heavy, over-fished fish?  Maybe, just maybe, one day our fisheries will be healthy, and eating the fish from them will be healthier, too.

Some Really Great Resources:
My favorite: Monterey Bay Aquarium’s Seafood Watch – a complete guide of all fishes and their health/environmental implications
Environmental Defense Fund’s Guide of “How many meals (of which fish) are safe to eat each month”
Hilarious analysis of the news threads from Newsweek, “Would You Like Mercury With Your Sushi?”