Thanks to all of you who took the time to vote for us – we are officially the number 1 “Slow Money” restaurant, ranking 9th overall. Joining us in the top 10 is Homegrown Co-op who ranked 5th overall. See Results Here.

That’s a huge win for Orlando & our local food scene. People across the nation will take notice that something is taking root here in Central Florida!

Tune into Front Porch Radio next Wednesday, May 26th for an on-air interview with author & revolutionary Woody Tasch to learn more about the principles of Slow Money.

WHAT’S “ORGANIC” ABOUT ORGANIC? is an entertaining and educational documentary feature that dives into the challenges that arise when a grassroots agricultural movement evolves into a booming international market. Through the stories of farmers who steward land from upstate New York to Central Florida, the film offers audiences a deeper understanding of the difficulties involved in creating a more sustainable food system and creating a healthier environment. As we experience the devotion and passion that the farmers demonstrate in their adherence to the ecological and social principles of the organic movement, our questions begin to be answered. The audience is compelled to understand the marketplace challenges these farmers face and gain respect for their efforts to produce food that is not only healthier for the public, but is also a positive solution for our environmental crises. This movement is taking place in our own back yard—Co-Producer Marty Mesh, Executive Director of Florida Organic Growers and Consumers (FOG), head-quartered in Gainesville, is featured in the film for his involvement in the Florida Organic movement. Director and Co-Producer Shelley Rogers will be in attendance to answer your questions and discuss issues raised by this important film.

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.

Like we said here, bottled water is a total sham, which is why we don’t sell it at the cafe. All the water at Dandelion goes through a whole house water filter system.

• 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.

Art by Marabou * On Sale at Dandelion in March

Life is a journey, and being the ringleader of Dandelion has definitely been that. Chris & I started the cafe with big plans and dreams, not just for us, but for our entire community. So we’re dreamers, but we’re not the only ones – many of you have conspired, inspired and moved into action, and so many initiatives (Slow Food, OurLando, The Daily City, ELLA Music Festival, Audubon Park Community Market…to name a few) have taken hold to make our community more connected, fun, enlightened and informed. Orlando is the kind of place you are proud to call home. The kind of place you want to put down roots and make better for the next generation.

We started with an idea to bring people together around the table because we knew it was vital to fix our broken food system, like this guy explains so well. There’s a lot of momentum locally and nationally to start that process, thanks to good people like you who support philosophies like Sole Food and Slow Money. Even though our hopes and dreams have brought us to this place, it’s time to wake up.

The Spring Equinox marks our 4th birthday (you’re invited, of course) and we’ve committed the next four years to digging deeper into the reach America’s appetite for fuel (the kind we eat & drink + coal & crude oil) has on people & planet. Many people think the film Avatar is a fantasy, but billions of people in communities around our globe continue to be exploited, displaced and destroyed while their land is razed, their dignity & ability to sustain themselves stripped and entire cultures with rich histories and unique knowledge perish.

It’s happening right here in the United States to the people of West Virginia and Florida farmworkers. It’s happening to the people of the Amazon. We’re watching in horror to the last gasps of it in Haiti right now. As we take in environmental refugees from this long exploited people and land, I hope it serves as an urgent reminder that vibrant local economies and preservation of natural resources, including a strong regional food network are paramount to the security and, thus, sustainability, of life. If this earthquake were to have occurred in a Haiti that had not been deforested to the point of desertification, this would have been a disaster, but not one complicated by massive mudslides or non-existent access to food.

I don’t want to bum you out, and promise to continue to educate you by lifting the veils of illusion one by one in unique, artistic ways. Our featured artist in March shares his deep understanding of these issues so beautifully, you won’t even realize you are being schooled. We’ll continue to strengthen our own community and connection to food with lots of live music, poetry and opportunities to meetup while planting seeds for our garden & yours.

Thanks for being on this journey with us. It’s been up and down for everyone the last four years, and the next four are probably going to be about the same, but we’ve now had some practice at how we respond and how to prioritize when the going gets tough. We enter the next four years a bit wiser, with resilience and more appreciation for taking delight in simple pleasures because we are more empowered with each passing day to be the change we wish to see. After all, it’s become quiet obvious that WE are the ones we’ve been waiting for.

“Going green just got a lot more colorful. For the vegetarian-fare Dandelion Communitea Café in Orlando, it’s a combination of Bluefield, Jasper, Bryce Canyon and Tuscan Gold that now adorn its walls in the form of good old natural American Clay.” Read the Full Article.

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.

Julie Norris, co-proprietor of Dandelion Communitea Cafe near downtown Orlando, said that the local farmers were not only chosen for their proximity. Their independence from the mass markets allows them the freedom to emphasize quality. “It’s so important to know your grower,” Norris said. She said with the overuse of pesticides, environmental impact of big agriculture and the poor treatment of farmworkers, the best way to know that the food is good, clean and fair is to build a relationship.

“I’m all about organic food,” Norris said, “but when it comes to a small grower, they can’t get that certification because it’s expensive. But if I know the person and I know what their growing philosophy is, I call that relationship organic. The reason we have a USDA label is because we’ve lost our connection to who’s growing our food.”

Read the entire article here: Central Florida Future – Restaurants showcase ‘slow food’.