Fall Cleansing Special $20 off per Session
It is that time of year again...goodbye to warm days and hello to brightly colored leaves!
Now until the end of Fall, schedule a session at $20 off per sessiom.
Ever Clean Colonics
1133 Pleasantville Road, Briarcliff Manor, NY 10510
http://www.evercleancolonics.com/
Call 914-409-7760 to schedule
Thursday, October 27, 2011
Thursday, September 29, 2011
Book Review
The End of Food. Roberts, P. (2008). New York, New York: Mariner Books.
The End of Food is an eye-opening investigation into the modern food system. Divided into three parts, it is a thorough expose into everything we neglect to think about when we think about food. From the early hunting and gathering to genetically modified food, Paul Roberts explores it all.
Part I – The Past
The first part of the book provides a historical view or how the modern industrial food system got to where it is today. It takes the reader through how early man sought out food. Initially, plants provided the calories necessary to survive. Man was able to gather plants to feed his family. Soon, man discovered that animals also provided calories and the calories when more dense providing more energy. Hence, further ensuring the survival of man. This survival allowed the population to grow and the need for more food to grow as well. A way to feed more people lent to the development and expansion of farms. Here, plants and animals were produced on a larger scale to feed more people.
Part II – The Present
This part of the book takes a look at where we are today as a result of the industrialization of the food system. Food production, as part of an ever-decreasing margin industry, had gone global. Food is grown and sourced based on lowest cost. However, this drive to produce for the lowest dollar also brings about serious problems. Impacts on health, soil and water; as well as increasing energy costs all result from the industrial food machine. In addition, this explosion of production still fails to provide food for those that continue to experience hunger in the world.
Part III – The Future
The last part of the book explores the great hurdle in fixing the food system. Today in a world with transgenic/genetically modified food, we don’t know the impact of how we will be affected in the future.
Conclusion
This was a great book and I was not able to put it down. Roberts really dug into what is going on with our food. He provided in-depth information that really made me want to learn more and tell others. After reading, I watched many of his talks and became actively interested in the state of our current food system.
The End of Food is an eye-opening investigation into the modern food system. Divided into three parts, it is a thorough expose into everything we neglect to think about when we think about food. From the early hunting and gathering to genetically modified food, Paul Roberts explores it all.
Part I – The Past
The first part of the book provides a historical view or how the modern industrial food system got to where it is today. It takes the reader through how early man sought out food. Initially, plants provided the calories necessary to survive. Man was able to gather plants to feed his family. Soon, man discovered that animals also provided calories and the calories when more dense providing more energy. Hence, further ensuring the survival of man. This survival allowed the population to grow and the need for more food to grow as well. A way to feed more people lent to the development and expansion of farms. Here, plants and animals were produced on a larger scale to feed more people.
Part II – The Present
This part of the book takes a look at where we are today as a result of the industrialization of the food system. Food production, as part of an ever-decreasing margin industry, had gone global. Food is grown and sourced based on lowest cost. However, this drive to produce for the lowest dollar also brings about serious problems. Impacts on health, soil and water; as well as increasing energy costs all result from the industrial food machine. In addition, this explosion of production still fails to provide food for those that continue to experience hunger in the world.
Part III – The Future
The last part of the book explores the great hurdle in fixing the food system. Today in a world with transgenic/genetically modified food, we don’t know the impact of how we will be affected in the future.
Conclusion
This was a great book and I was not able to put it down. Roberts really dug into what is going on with our food. He provided in-depth information that really made me want to learn more and tell others. After reading, I watched many of his talks and became actively interested in the state of our current food system.
Wednesday, September 7, 2011
Thursday, August 25, 2011
Comparison of 20 Organic and Conventional Foods
Comparison of 20 Organic and Conventional Foods westchester colonics
As a Certified Holistic Health Counselor and Colon Hydrotherapist, I advise people each day on the importance of eating whole live organic foods. Frequently I hear from clients, “I would buy organic, but it is so expensive!” Historically, I would tend to agree with this statement, but things are starting to change. Organics are becoming more commonplace and prices are getting closer and closer to their conventional counterparts. A quick tour of any grocery store provides a small glimpse of this ever-growing market segment. More and more, entire sections and aisles in stores are catering to organic food. In addition, Whole Foods, local and regional markets, as well as, organic farms and CSAs continue to widen their footprints throughout the country. Even Wal-Mart is getting into organics.
In order to prove that the price gap between organic and conventional produce is slimming, I took to the streets and visited several organic and conventional markets. To my delight, the difference in organic produce was hardly noticeable. On average, a comparison of 20 organic and conventional fruits and vegetables provided only a $.19 difference in price. In addition, I was able to find more options available in the organic markets and farms. These options included more locally grown food and greater variety in vegetables. Organic produce is definitely finding its place in our food system.
Now in order to be fair to the folks that feel organic food as a general category is more expensive than conventional food, I would be remiss not to briefly mention a couple of other food categories. Two of the largest categories that also deserve attention are meat and processed foods.
Meat
Organic meat, like so many other organic products, is popping up everywhere. In both conventional and organic outlets, consumers are finding it more and more readily available. However, the price gap between organic and conventional meat is still quite large. In order to bring organic meat to the consumer, special care from birth to market needs to be taken and this special care adds dollars and cents all along the way. Different from the highly mechanized and processed conventional meat, organic meat is still largely brought to market from small to medium sized organic farms bearing large production costs. This size difference allows large producers to spread production costs over larger volumes and bring a less expensive product to market.
Processed Foods
Another large segment of the food industry where organics still tend to command a higher price is processed foods. In searching both organic and conventional markets, I noticed the price of organic processed foods still tends to cost a bit more than conventionally processed foods. If one wants to eat organic, but still have convenience they are going to have to pay more. Any item out of a bag, bottle, package or can comes with a higher ticket price. If you want organic oatmeal or beans in the usual take home fashion (container, bag or can), plan to spend more at the checkout counter. However, much like the large and small grocery chains, food processors are throwing their hats into the race. Products ranging from microwave meals to baby food are now being produced by the same companies that offer conventional processed foods.
Conclusion
My comparison of 20 foods was encouraging. I was happy to see only a slight difference in the price of organic produce versus conventional produce. For less than the cost of a U.S. Quarter, one can feel free to enjoy all the benefits fresh fruits and vegetables have to offer. However, more inroads need to be made in other food categories. Specifically, lower prices in the meat category. If one chooses to eat organic meat, cost should not inhibit their consumption. In the case of processed foods, prices are still higher than conventional, but this may not be such a bad thing. If cost is a limiting factor, folks may choose to eat less processed foods and opt for more organic fruits and vegetables in their price range.
by Ever Clean Colonics
http://www.evercleancolonics.com/
914-409-7760
As a Certified Holistic Health Counselor and Colon Hydrotherapist, I advise people each day on the importance of eating whole live organic foods. Frequently I hear from clients, “I would buy organic, but it is so expensive!” Historically, I would tend to agree with this statement, but things are starting to change. Organics are becoming more commonplace and prices are getting closer and closer to their conventional counterparts. A quick tour of any grocery store provides a small glimpse of this ever-growing market segment. More and more, entire sections and aisles in stores are catering to organic food. In addition, Whole Foods, local and regional markets, as well as, organic farms and CSAs continue to widen their footprints throughout the country. Even Wal-Mart is getting into organics.
In order to prove that the price gap between organic and conventional produce is slimming, I took to the streets and visited several organic and conventional markets. To my delight, the difference in organic produce was hardly noticeable. On average, a comparison of 20 organic and conventional fruits and vegetables provided only a $.19 difference in price. In addition, I was able to find more options available in the organic markets and farms. These options included more locally grown food and greater variety in vegetables. Organic produce is definitely finding its place in our food system.
Now in order to be fair to the folks that feel organic food as a general category is more expensive than conventional food, I would be remiss not to briefly mention a couple of other food categories. Two of the largest categories that also deserve attention are meat and processed foods.
Meat
Organic meat, like so many other organic products, is popping up everywhere. In both conventional and organic outlets, consumers are finding it more and more readily available. However, the price gap between organic and conventional meat is still quite large. In order to bring organic meat to the consumer, special care from birth to market needs to be taken and this special care adds dollars and cents all along the way. Different from the highly mechanized and processed conventional meat, organic meat is still largely brought to market from small to medium sized organic farms bearing large production costs. This size difference allows large producers to spread production costs over larger volumes and bring a less expensive product to market.
Processed Foods
Another large segment of the food industry where organics still tend to command a higher price is processed foods. In searching both organic and conventional markets, I noticed the price of organic processed foods still tends to cost a bit more than conventionally processed foods. If one wants to eat organic, but still have convenience they are going to have to pay more. Any item out of a bag, bottle, package or can comes with a higher ticket price. If you want organic oatmeal or beans in the usual take home fashion (container, bag or can), plan to spend more at the checkout counter. However, much like the large and small grocery chains, food processors are throwing their hats into the race. Products ranging from microwave meals to baby food are now being produced by the same companies that offer conventional processed foods.
Conclusion
My comparison of 20 foods was encouraging. I was happy to see only a slight difference in the price of organic produce versus conventional produce. For less than the cost of a U.S. Quarter, one can feel free to enjoy all the benefits fresh fruits and vegetables have to offer. However, more inroads need to be made in other food categories. Specifically, lower prices in the meat category. If one chooses to eat organic meat, cost should not inhibit their consumption. In the case of processed foods, prices are still higher than conventional, but this may not be such a bad thing. If cost is a limiting factor, folks may choose to eat less processed foods and opt for more organic fruits and vegetables in their price range.
by Ever Clean Colonics
http://www.evercleancolonics.com/
914-409-7760
Monday, July 18, 2011
Gluten Quiz
westchester colonics
GLUTEN QUIZ
from Hawthorn University
Gluten intolerance has been found to be most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. Often times it is assumed that gluten intolerance is a food allergy, but it is not. It is actually an autoimmune process, which affects an alarming percentage of the population. The most significant symptoms are weight gain, fatigue and depression.
The following test is a diagnostic tool to help you to understand the symptoms and signs that are likely to go along with gluten intolerance.
Test Interpretation Guide (combine both sections)
Number of “Yes” Responses Potential for Gluten Intolerance
4 or less = Not likely
5 – 8 = Suspected
9 or more = Very likely
Do any of the following apply to you?
Have you suffered from any of the following conditions?
As stated above, gluten intolerance is an autoimmune process, and not a food allergy. It is most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. The most common symptoms include, but are not limited to: weight gain, fatigue and depression.
A person with gluten intolerance cannot digest the protein portion of many commonly eaten grains. When this protein is ingested it combines with the enzyme transglutaminase to form an immune complex that deposits on the lining of the intestines. The body recognizes this as a foreign substance, and begins an immune reaction to the complex. Immune cells come into the area and release a series of toxins to try to “kill” this unidentified immune complex. These toxins from the immune system cause inflammation in the digestive system and damage the lining tissue. This is what causes the unexplained digestive symptoms like bloating, diarrhea, constipation, gas, and cramping. The toxins are also responsible for feelings of fatigue and malaise after a meal containing these foods.
The walls of the digestive tract are lined with immune cells that form a protective barrier called Secretory IgA. This lining protects against infectious agents such as bacteria, parasites, and fungus. If a person with gluten intolerance continues to eat the gluten, in time the constant inflammation and irritation in the digestive tract wears away the Secretory IgA. This depletion of immune cells makes a person very susceptible to infectious agents it would normally be able to fight off. The inflammation also begins to damage the small intestine. This affects the person’s ability to absorb the nutrients they need. You quite literally are what you eat and if your body isn’t able to properly absorb your food, you will suffer a myriad of symptoms.
The number one symptom associated with mal-absorption resulting from gluten intolerance is a combination of fatigue and weight gain. If you are not properly absorbing your food you will not be getting any of the nutrients from the food you eat. This will leave you constantly hungry and endlessly tired. Without proper absorption of nutrients, mineral and vitamin deficiencies can develop. Muscle cramping is a common symptom that can arise. The lack of magnesium impairs muscle contraction. Magnesium deficiency has also been linked to cardiovascular disease. An inability to absorb calcium can lead to osteoporosis. Mineral deficiency can also create feelings of restlessness and an inability to relax. It can also make seep difficult and create insomnia. If you cannot absorb your B vitamins you will develop weakness, fatigue, and malaise. If you cannot absorb fats then you cannot control inflammation and since most hormones are made from cholesterol, you will not have the building blocks to synthesize hormones. This among other things can create hormone imbalances, interfering with your ability to handle stress and maintain a balanced emotional state. This also contributes to weight gain in a substantial way. Your hormones have a large effect on your metabolism and your ability to process fat and carbohydrates. Imbalance in insulin will eventually lead to diabetes.
There is also a phenomenon that causes people to crave things that they are allergic to. There are many theories as to why this happens and the exact mechanism is not yet fully understood. But this is the reason why many people crave carbohydrates or become “addicted” to them much the way an alcoholic becomes addicted to alcohol.
There are cells lining the intestinal tract that create enzymes to digest food. They too are damaged in this process. If the body cannot secrete the enzyme lactase, lactose can no longer be digested and the person becomes intolerant to dairy. They may also lose their ability to digest protein - which can lead to a deficiency in amino acids. Amino acids are the building blocks for neurotransmitters, one of which is Serotonin. Low levels of Serotonin have been medically linked to problems with depression and insomnia.
Eventually the digestive tract develops gaps in areas of constant inflammation. This condition is referred to as leaky gut syndrome. When this occurs, these immune complexes form the gluten reaction - other food particles, parasites, bacteria, viruses, fungi and any other invaders can exit the GI tract and enter the blood stream. This increases the body’s susceptibility to illness. It is also the origin of many food allergies. Food is meant to be fully digested, broken down and filtered through the liver before it ever enters the blood stream. As undigested food particles slip through the gaps into the blood stream, the body’s immune system sees them as foreign invaders and creates immune cells to them. Then next time you eat these foods the body remembers them as a potentially threatening invader and creates a reaction to them resulting in a food allergy.
How to Take Further Action
These are possible reactions that can occur over time with a person who is gluten intolerance. Not all people will react in an extreme way, but if you do have intolerance to gluten it is very important that you identify it and avoid all products containing gluten.
If you scored 5 or higher on the questionnaire, I recommend you eliminate all gluten-containing foods from your diet for a minimum of two months. At the end of the two months you will notice significant relief (if not elimination) from your symptoms if you are in fact gluten intolerant. If you identify yourself as gluten intolerant you will need to remain gluten-free for the rest of your life to avoid the unwanted and harmful effects of gluten.
Gluten-free means avoiding all foods containing gluten, including wheat, rye, spelt, bulgar, semolina, couscous, triticale, and durum flour. Gluten can be hidden, so read labels carefully. Be wary of modified food starch, dextrin, flavorings and extracts, hydrolyzed vegetable protein, imitation seafood, and creamed or thickened products such as soups, stews, and sauces. Please refer to Your Guide to Healthy Hormones, for a more detailed discussion on gluten intolerance.
Ever Clean Colonics
914-409-7760
http://www.evercleancolonics.com/
GLUTEN QUIZ
from Hawthorn University
Gluten intolerance has been found to be most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. Often times it is assumed that gluten intolerance is a food allergy, but it is not. It is actually an autoimmune process, which affects an alarming percentage of the population. The most significant symptoms are weight gain, fatigue and depression.
The following test is a diagnostic tool to help you to understand the symptoms and signs that are likely to go along with gluten intolerance.
Test Interpretation Guide (combine both sections)
Number of “Yes” Responses Potential for Gluten Intolerance
4 or less = Not likely
5 – 8 = Suspected
9 or more = Very likely
Do any of the following apply to you?
- Weight gain
- Unexplained fatigue
- Difficulty relaxing, feel tense frequently
- Unexplained digestive problems
- Female hormone imbalances, (PMS, menopausal symptoms)
- Muscle or joint pain or stiffness of unknown cause
- Migraine like headaches
- Food allergies/sensitivities
- Difficulty digesting dairy products
- Tendency to over consume alcohol
- Overly sensitive to physical and emotional pain, cry easily
- Cravings for sweets, bread, carbohydrates
- Tendency to overeat sweets, bread, carbohydrates
- Abdominal pain or cramping
- Abdominal bloating or distention
- Intestinal gas
- “Love” specific foods
- Eat when upset, eat to relax
- Constipation or diarrhea of no known cause
- Unexplained skin problems/rashes
- Difficulty gaining weight
Have you suffered from any of the following conditions?
- Allergies
- Depression
- Anorexia
- Bulimia
- Rosacea
- Diabetes
- Osteoporosis/bone loss
- Iron deficiency/anemia
- Chronic fatigue
- Irritable bowel syndrome
- Crohn’s disease
- Ulcerative colitis
- Candida
- Hypoglycemia
- Lactose intolerance
- Alcoholism
As stated above, gluten intolerance is an autoimmune process, and not a food allergy. It is most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. The most common symptoms include, but are not limited to: weight gain, fatigue and depression.
A person with gluten intolerance cannot digest the protein portion of many commonly eaten grains. When this protein is ingested it combines with the enzyme transglutaminase to form an immune complex that deposits on the lining of the intestines. The body recognizes this as a foreign substance, and begins an immune reaction to the complex. Immune cells come into the area and release a series of toxins to try to “kill” this unidentified immune complex. These toxins from the immune system cause inflammation in the digestive system and damage the lining tissue. This is what causes the unexplained digestive symptoms like bloating, diarrhea, constipation, gas, and cramping. The toxins are also responsible for feelings of fatigue and malaise after a meal containing these foods.
The walls of the digestive tract are lined with immune cells that form a protective barrier called Secretory IgA. This lining protects against infectious agents such as bacteria, parasites, and fungus. If a person with gluten intolerance continues to eat the gluten, in time the constant inflammation and irritation in the digestive tract wears away the Secretory IgA. This depletion of immune cells makes a person very susceptible to infectious agents it would normally be able to fight off. The inflammation also begins to damage the small intestine. This affects the person’s ability to absorb the nutrients they need. You quite literally are what you eat and if your body isn’t able to properly absorb your food, you will suffer a myriad of symptoms.
The number one symptom associated with mal-absorption resulting from gluten intolerance is a combination of fatigue and weight gain. If you are not properly absorbing your food you will not be getting any of the nutrients from the food you eat. This will leave you constantly hungry and endlessly tired. Without proper absorption of nutrients, mineral and vitamin deficiencies can develop. Muscle cramping is a common symptom that can arise. The lack of magnesium impairs muscle contraction. Magnesium deficiency has also been linked to cardiovascular disease. An inability to absorb calcium can lead to osteoporosis. Mineral deficiency can also create feelings of restlessness and an inability to relax. It can also make seep difficult and create insomnia. If you cannot absorb your B vitamins you will develop weakness, fatigue, and malaise. If you cannot absorb fats then you cannot control inflammation and since most hormones are made from cholesterol, you will not have the building blocks to synthesize hormones. This among other things can create hormone imbalances, interfering with your ability to handle stress and maintain a balanced emotional state. This also contributes to weight gain in a substantial way. Your hormones have a large effect on your metabolism and your ability to process fat and carbohydrates. Imbalance in insulin will eventually lead to diabetes.
There is also a phenomenon that causes people to crave things that they are allergic to. There are many theories as to why this happens and the exact mechanism is not yet fully understood. But this is the reason why many people crave carbohydrates or become “addicted” to them much the way an alcoholic becomes addicted to alcohol.
There are cells lining the intestinal tract that create enzymes to digest food. They too are damaged in this process. If the body cannot secrete the enzyme lactase, lactose can no longer be digested and the person becomes intolerant to dairy. They may also lose their ability to digest protein - which can lead to a deficiency in amino acids. Amino acids are the building blocks for neurotransmitters, one of which is Serotonin. Low levels of Serotonin have been medically linked to problems with depression and insomnia.
Eventually the digestive tract develops gaps in areas of constant inflammation. This condition is referred to as leaky gut syndrome. When this occurs, these immune complexes form the gluten reaction - other food particles, parasites, bacteria, viruses, fungi and any other invaders can exit the GI tract and enter the blood stream. This increases the body’s susceptibility to illness. It is also the origin of many food allergies. Food is meant to be fully digested, broken down and filtered through the liver before it ever enters the blood stream. As undigested food particles slip through the gaps into the blood stream, the body’s immune system sees them as foreign invaders and creates immune cells to them. Then next time you eat these foods the body remembers them as a potentially threatening invader and creates a reaction to them resulting in a food allergy.
How to Take Further Action
These are possible reactions that can occur over time with a person who is gluten intolerance. Not all people will react in an extreme way, but if you do have intolerance to gluten it is very important that you identify it and avoid all products containing gluten.
If you scored 5 or higher on the questionnaire, I recommend you eliminate all gluten-containing foods from your diet for a minimum of two months. At the end of the two months you will notice significant relief (if not elimination) from your symptoms if you are in fact gluten intolerant. If you identify yourself as gluten intolerant you will need to remain gluten-free for the rest of your life to avoid the unwanted and harmful effects of gluten.
Gluten-free means avoiding all foods containing gluten, including wheat, rye, spelt, bulgar, semolina, couscous, triticale, and durum flour. Gluten can be hidden, so read labels carefully. Be wary of modified food starch, dextrin, flavorings and extracts, hydrolyzed vegetable protein, imitation seafood, and creamed or thickened products such as soups, stews, and sauces. Please refer to Your Guide to Healthy Hormones, for a more detailed discussion on gluten intolerance.
Ever Clean Colonics
914-409-7760
http://www.evercleancolonics.com/
Sunday, June 5, 2011
What is a CSA?
Colonic Westchester
Community Supported Agriculture (CSA)
I live in Westchester County, NY. To my delight and surprise, Westchester and the surrounding area is rich in Community Supported Agriculture (CSA). To learn more I started with a visit to the Local Harvest website. Local Harvest, Inc. is an organization founded in 1998 that provides internet-based information to consumers that are seeking to buy local. According to their website, they are “now the number one informational resource for the Buy Local movement and the top place on the Internet where people find information on direct marketing family farms.” Currently, they have over 20,000 members and continue to grow each day. A visit to their website provided a search of local CSA in my area. When I entered my zip code, I received 30 CSAs close to my home and when I entered my state I received over 300.
I knew a little bit about CSA prior to starting this search, but really did not have the whole picture. In order to fully educate myself on what CSA is, I decided to begin at the beginning and learn exactly how a CSA works. Basically, CSA provides consumers the opportunity to buy locally grown organic foods in season. The CSA model is designed to provide the farmer with funds to buy seeds, organic pesticides and fuel, as well as, cover any costs to plant and grow food prior to the growing season. For the consumer, they are provided with opportunity to share in the harvest of locally grown organic produce weekly during the season. This mutually-beneficial system is designed as a subscription based model. Usually one thinks of a magazine or cable television as a subscription, but not farming. To some, this may sound like a strange or foreign concept, but a CSA subscription allows a consumer to sign up to share in the harvest of a local farmer or grower.
How it works
Initially, the farmer determines the number of shares he or she is able to provide for the upcoming season. This determination is based on land available for farming. Once this number is available, the farmer provides this information to public. This information is translated in the amount of shares available, the amount each share will cost for the season and how many weeks the season will last. For example, a local CSA near me (Farm Share, Ltd.) offers 600 subscriptions for 22 weeks beginning in June and ending in November for $610. It is a brilliant system that brings together local farmers and the community.
Benefits
The benefits are abundant when participating in CSA. Here is a highlight of some:
• Fresh Produce
CSA provides a product the consumer receives that is at the peak of freshness. Produce is usually picked and received by the consumer within hours of harvest.
• Support of Local Farmer
CSA allows the community to support the efforts of local farmers.
• Seasonal Foods
CSA provides only produce that is in season. Therefore, consumers are able to enjoy a variety of foods throughout the year and eat foods that are supposed to be eaten in season vs. foods that travel long distances from foreign lands.
• Reduction of Carbon Footprint
CSA food travels very short distances from farmer to consumer. Here, less fuel and transportation costs are required to bring food to the consumer’s table.
• Building of Community
CSA enables the consumer to meet the farmer that brings them food. They are able to ask questions, request cooking, storing and recipe tips. A real relationship emerges between the farmer and the end user.
Community Supported Agriculture (CSA)
I live in Westchester County, NY. To my delight and surprise, Westchester and the surrounding area is rich in Community Supported Agriculture (CSA). To learn more I started with a visit to the Local Harvest website. Local Harvest, Inc. is an organization founded in 1998 that provides internet-based information to consumers that are seeking to buy local. According to their website, they are “now the number one informational resource for the Buy Local movement and the top place on the Internet where people find information on direct marketing family farms.” Currently, they have over 20,000 members and continue to grow each day. A visit to their website provided a search of local CSA in my area. When I entered my zip code, I received 30 CSAs close to my home and when I entered my state I received over 300.
I knew a little bit about CSA prior to starting this search, but really did not have the whole picture. In order to fully educate myself on what CSA is, I decided to begin at the beginning and learn exactly how a CSA works. Basically, CSA provides consumers the opportunity to buy locally grown organic foods in season. The CSA model is designed to provide the farmer with funds to buy seeds, organic pesticides and fuel, as well as, cover any costs to plant and grow food prior to the growing season. For the consumer, they are provided with opportunity to share in the harvest of locally grown organic produce weekly during the season. This mutually-beneficial system is designed as a subscription based model. Usually one thinks of a magazine or cable television as a subscription, but not farming. To some, this may sound like a strange or foreign concept, but a CSA subscription allows a consumer to sign up to share in the harvest of a local farmer or grower.
How it works
Initially, the farmer determines the number of shares he or she is able to provide for the upcoming season. This determination is based on land available for farming. Once this number is available, the farmer provides this information to public. This information is translated in the amount of shares available, the amount each share will cost for the season and how many weeks the season will last. For example, a local CSA near me (Farm Share, Ltd.) offers 600 subscriptions for 22 weeks beginning in June and ending in November for $610. It is a brilliant system that brings together local farmers and the community.
Benefits
The benefits are abundant when participating in CSA. Here is a highlight of some:
• Fresh Produce
CSA provides a product the consumer receives that is at the peak of freshness. Produce is usually picked and received by the consumer within hours of harvest.
• Support of Local Farmer
CSA allows the community to support the efforts of local farmers.
• Seasonal Foods
CSA provides only produce that is in season. Therefore, consumers are able to enjoy a variety of foods throughout the year and eat foods that are supposed to be eaten in season vs. foods that travel long distances from foreign lands.
• Reduction of Carbon Footprint
CSA food travels very short distances from farmer to consumer. Here, less fuel and transportation costs are required to bring food to the consumer’s table.
• Building of Community
CSA enables the consumer to meet the farmer that brings them food. They are able to ask questions, request cooking, storing and recipe tips. A real relationship emerges between the farmer and the end user.
Saturday, June 4, 2011
Why I love Hilltop Hanover in Yorktown...
A local Westchester County, NY farm providing organic veggies via CSA, farm stand and u pick...do I need to say more!!! I stopped by last week in my travels (see pics below) and was more than impressed. I am looking forward to all the great produce to come as the season unfolds.
Visit, buy and support. These are great people doing great things. Vote with your dollars...support local agriculture!
Pics...
The animals...
Yummy! Chives with edible purple flowers (thanks for helping me getting these out of the ground...delicious)
Here is just a sampling of what they have listed on the site this week...
Farm Stand Produce
Friday, June 3rd & Saturday, June 4th
Beet Greens w/Baby Beets - $3/bunch
Chard - $2/bunch
Kale - $3/bunch
Lettuce Heads - $1.50 to $3/head
Mixed Braising Greens - $5/bag
Pac Choy - $3/head
Scallions (giant, overwintered) - $3/bunch
Spinach - $5/bag
Herbs - $2/bunch
(Basil, Chervil, Chives, Cutting Celery (different from normal celery), Garlic Chives, Dill, Fennel Leaf, Lemon Balm, Mint, Oregano, Parsley, Sage, Thyme)
MAYBE radishes - $2/bunch
http://www.hilltophanoverfarm.org/index.html
Visit, buy and support. These are great people doing great things. Vote with your dollars...support local agriculture!
Pics...
The animals...
Yummy! Chives with edible purple flowers (thanks for helping me getting these out of the ground...delicious)
Here is just a sampling of what they have listed on the site this week...
Farm Stand Produce
Friday, June 3rd & Saturday, June 4th
Beet Greens w/Baby Beets - $3/bunch
Chard - $2/bunch
Kale - $3/bunch
Lettuce Heads - $1.50 to $3/head
Mixed Braising Greens - $5/bag
Pac Choy - $3/head
Scallions (giant, overwintered) - $3/bunch
Spinach - $5/bag
Herbs - $2/bunch
(Basil, Chervil, Chives, Cutting Celery (different from normal celery), Garlic Chives, Dill, Fennel Leaf, Lemon Balm, Mint, Oregano, Parsley, Sage, Thyme)
MAYBE radishes - $2/bunch
http://www.hilltophanoverfarm.org/index.html
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