The answer is: It depends.

Our Food Philosophy outlines our thought process in depth when it comes to making these choices  in our region, but deserves some elaboration in light of a recent surge in local food.  In this article, organic is dismissed as a tree-hugging environmentalist cause in favor of local & seasonal like the Europeans do it. The fact of the matter is, the Europeans do it local, seasonal AND organic, all three go together almost without exception. Most of em go one step further and do it biodynamic, but I digress. I’d love to see how customers would respond to a menu that states: we use local tomatoes, plucked fresh from the pesticide-laden vine – enjoy!

The article, dismisses organic entirely as if it’s some green fad, yet most of the local suppliers mentioned are organic in practice, if not in certification. In fact, Deep Creek Ranch gives a really awesome explanation of why here, Rest Haven Farms talks about their methods here, Long & Scott tells it to us here. A distinction needs to be made about the challenges in certifying products and not decrying the practice of sustainably managing our crops, flocks and herds.

Let’s ask this question again, but in a different way. Would you rather feed your kids:

(A) a locally grown strawberry from a medium size farm you’ve never been to that has been grown with pesticides that are known carcinogens (see list of chemicals commonly used)

(B) a batch of certified organic strawberries from a big farm trucked in from California

(C) strawberries which were locally grown using organic principles, but were not “certified” organic since the small-scale farmer who grew them can’t afford the certification process and/or has a steady stream of customers who know him personally & take him on his word that he’s not poisoning your family or the rivers & streams.

(D) strawberries you grew yourself in your backyard, without pesticides.

I’m not the one to tell you what the correct choice is for your family, but it is important that you understand your food options at a deeper level so you can make the most informed decision given your circumstances, which may also be influenced by convenience, cost and how you prioritize your time. At Dandelion, we choose a blend of B, C & D.

Now, let’s elaborate on our answer. It depends… first on what your definitions of “local” & “organic” include. These words used to imply small scale, independent, sustainable, fair, artisan crafted, heirloom varieties. Nowadays, these words have been stripped of their soul. For example, Lay’s markets their potatoes as “local” in Florida because of their proximity, regardless of the fact that they operate as a huge industrialized agricultural operation. Additionally, the crops are not organic in the least, the potatoes are grown in fields where farmworkers are treated poorly, and the end product is actually under massive recall (not being reported in American press) at the moment. (Interesting piece about Lay’s Local marketing effort by a potato industry insider and a fabulous NYT piece here. More on the Localwashing movement in general here.)

On the organic front, a distinction can be made between “certified organic” and what I call “relationship organic” which happens when small scale growers & producers follow or often exceed organic standards but are not officially certified due to any number of factors including: cost of certification, use of hydroponics (not able to be certified), or simply because the consumer has a relationship with the grower and can discuss what pest-control, fertilization, etc methods that are used.

For more elaboration on Dandelion’s approach & practice, read Our Food Philosophy and our sections dedicated to Local & Organic.

I will leave you with one final thought – this one about flavor. On the one hand, choosing local, organic, seasonal & artisan food almost always ensures the best flavor, and I’m a big fan of delicious tasting food (as ya’ll know since you eat at Dandelion). However, let’s keep it in our consciousness that our palette cannot distinguish whether or not the health of a farmworker, animal or ecosystem was sacrificed for our momentary pleasure. We must first see & hear for ourselves what has brought some morsel onto our plate so that all of our senses might be delighted in knowing that people, animals and earth were all respected and honored in order to satisfy our hunger.

• Music: DJ by day, Live Music with the Token Gamblers & Oak Hill Drifters in the evening, followed by an after party for the lively at F! The Man Fest next door at the Cameo Theater. (Free PBR with a Dandelion receipt!
• Get Stoned, Gem-Stoned: After party for the mellow amongst us at Shine On Yoga! Join Kate Ad Sach Kaur, Sacred Alchemist & Sherry Sat Prem Kaur Sacred Sound Healer for Gemstone Alchemy Bowl Meditation & Soul Dance.
• Planetary premier of Tea for Change - a limited edition blend with proceeds supporting those in the blessed unrest movement. This inaugural blend will be launched today, benefiting the Coalition of Immokalee Workers who will be on site with the Modern Day Slavery Museum. The tea is called Lemon Tree, an organic, biodynamic blend of Pine Needles, Lemon Verbena, Lemon Balm & Nettles and was formulated by Master Herbalist Dawn Gates, RN.

Many more updates to be found here. One last note: please don’t park in the Colonial Photo & Hobby Lot.

Tune into Front Porch Radio Wed, Feb 17th at Noon to listen in on a discussion about Pachamama.

You Have To Love A Place

Also coming up during our 4th B-Day Bash on the Spring Equinox (March 20th, more on that soon) we will be visited by the Modern Day Slavery Mobile Museum. It’s all connected, just like you and me.

The next couple of weeks are going to be delicious, educational and entertaining, we promise. Here are some highlights:

For more on the local food movement, watch the above video (taped in 2007) and check out our answer to Why Local?

Eat Local Week by Slow Food Orlando is January 25-31st

As you know, Dandelion is dedicated to helping grow the local food movement. We’ll be participating in this special effort to source within 200 miles of Orlando with a Southern inspired plate of Collard Wraps from My Yard Farm edible installations, Rock Bottom Farms Mushroom Pilaf, Deviled Eggs from happy chickens over at Lake Meadow and more. Be sure to tune into Front Porch Radio on Wed, Jan 20th for a discussion with Chef Josh Oakley of the Enzian about the state of Slow Food in Orlando.

…but be sure you know your grower!

Florida is filled with big corporate ag. When we talk about eating local, we don’t just mean proximity, we mean supporting independent growers who take social & environmental responsibility into account. You are invited to join the National Farmer Workers Ministry on Thursday, January 28th at 7pm to discuss the plight of modern day farm worker’s and how you can help stand up for what is right. Listen to this podcast about modern day slavery, child labor and the human rights crisis taking place in the fields of Florida.