Core Values

We've been asked to do a program for a group tonight, and when we asked them what they were most interested in hearing about, they said they wanted us to explain why anyone would ever spend money buying organic when there is plenty of cheap conventional produce out there.

My first thought was that we were walking into a lynch mob situation. It seems that people who eat organic food do so because it makes sense to them to do it. Likewise, those who don't, do so because it doesn't make sense to them. It seems like we are all basing our decision to eat organic on what appears to be the more logical to us.

There is a magazine I get every month that has a controversial question in it, and they have an expert from both the pro and con side give their opinion. Then they ask random people what their opinion is, and they publish the opinions of 3 pro and 3 con. Every month when I read these, I always wonder if it ever changes anyone's mind. Maybe it is helpful to fence sitters. It gives them the ammunition they need to make a decision one way or the other.

I'm not much for trying to convince anyone of anything. I don't think that's really apathy on my part; I'm just not a very persuasive person. Decisions come very easily to me. Things are never as black and white as they seem, and there's probably some good in both sides. I think we ultimately side with the one that appeals to our core values. So there it is...

According to Wikipedia.com, core values are "those [values] which prescribe the attitude and character of [a person]." Our attitude and character are determined by our core values.

What core values would we be employing when deciding that we will spend the extra buck buying something grown organically? There is an article I read recently that may shed some light on this ("10 Reasons to Eat Organic").

1. Organic farms have a better balance of wildlife. (Core value: Make sure wildlife isn't deprived of their homes because of my eating choices.) (This picture from our sweet potato patch was a precious catch. I like it because you can look close and see little holes in the leaves eaten by the catepillar that preceded this beauty. Our sweet potatoes are none the worse for it...)

2. Soil is not depleted on an organic farm. In fact, this valuable natural resource is actually enriched. (Core value: Belief that as a human living on this planet, I don't have the right to rape it of its resources.)

3. Animals fed organic food fare better than those fed "conventially" grown food. (Core value: I and my family deserve to thrive; my food choices should not diminish my health but enhance it.)

4. Organic produce has more salicylic acid which helps fight hardening of the arteries and bowel cancer. It is produced in plants naturally as a defense against stress. "If plants don’t have to resist bugs because of pesticide use, they generate less salicylic acid, and pass less on to us." (Core value: God created plants as the main food for humans and intended for us to eat them without manual manipulation.)

5. Organic foods have higher nutrient values. (Core value: see number 4.)

6. Organic food tastes better and has a better texture. (Core value: I want to feed my body and my family's bodies the best quality food I can.)

7. Organic farming can feed the world. While many think it is not feasible to organically grow all of the food needed by humans and animals, studies have been done to prove similar yields are often possible. Even when yields are lower, "The organic plots required 34% to 53% less fertilizer and energy and 97% less pesticide, however, and produced more food per unit of energy and fertilizer." The ecological impact was also less. (Core value: I do not believe I am entitled to anything not available to everyone.)

8. Organic farming protects the climate by storing more carbon in the soil which helps to stop global climate changes. (Core value: My actions should not negatively impact the planet.)

9. Organic methods are more effective in drought conditions. (Good to know; can't think of a core value I have that would apply to this.)

10. This is often used as the ONLY reason to eat organically: Organic food is safer. Farmers and farm workers who farm conventionally are 6x more likely to contract cancer from pesticide exposure. We all know it doesn't make sense to eat food which has been sprayed with poison, yet what we don't, won't hurt us, right? (Core value: I should make decisions based on intelligent logic.)

This article from which these 10 reaons are taken is written by Guy Dauncey and originally appeared in Common Ground Magazine, August 2002. I'll be glad to e-mail it to you.

I've had a really hard time thinking what core values are in play when making the decision to buy conventionally grown food. I'm sure there are some, but I can't think of them.

That being said, I have to say that I love being able to support farmers who are swimming upstream in a difficult current to do something they believe is the right thing to do. None of the organic farmers I know are getting rich. They are not in this business because it is a lucrative employment. I love voting for them instead of the corporate thieves robbing us of our health.

My sister asked me what I do with the wheat after we make our rejuvelac. We use it to make some gently dehydrated crackers we call Alicia crackers. The wheat is saved after the rejuvelac is strained off, and then we mix it with some tomato, a slice of lemon or lime, some garlic, and whatever herbs you have that you like along with some salt. We just mix this up in the blender. They taste kind of like cheezits as the wheat has a cheesy flavor. We pour the mixture onto our dehydrator sheets and dry them until they lift off the sheet indicating they're dry all the way through.

These are nice with soups, and we also like them with a little avo mayo, a slice of tomato, and a few sprouts as an open face sandwich.

Seasonal eating dictates lemonade is more of a winter drink, but it does taste good on a hot day. Rejuvelac, with its lemony flavor, is an adequate summer substitute. Your body will love you for it.

We're really enjoying the melons this year. They are delicious and amazingly hydrating. The berries have also been delicious. Last Sunday, we layered some blueberries and raspberries in our dessert dishes. We put on a dollop or two of vanilla yogurt silk (non-dairy cashew cheese cheese mixed with honey, lemon, and vanilla bean), and then sprinkled on some Hawaiian Granola (gently dehydrated buckwheat sprouts (no gluten!), pineapple, raisins, honey, dates, coconut, almonds). It was a wonderful dessert/dinner. Angelina and I are also pigging out on the mangoes. The tomatoes are delicious this year, and I'm enjoying whole meals of them by themselves (or breakfast as the case may be). I hope everyone is basking in the deliciousness of the season as I am!

It has taken a bit of a paradigm shift to realize my beloved lettuces really aren't in season right now. In thinking of what this meant to me, I realized it wasn't so bad. I'm loving the cucumber salad (thinly sliced cucumber and onion mixed with apple cider vinegar, agave nectar, and a little salt) as a meal in itself. I'm loving the tomatoes as I already mentioned. I'm thinking it's not so bad to dispense with the salad and instead have a bed of shredded zucchini at each meal with one of the many sauces available (all non-dairy, non-flesh, non-gluten): cheddar cheesy sauce, sweet n sour, marinara, "peanut", and alfredo. We also like mixing the shredded zucchini with queso verde for a green spaghetti. I'm trying to understand the benefits to my body of eating what nature is providing in each given season.

Desserts this week: pumpkin pie, key lime tarts, chocolate mousse layer cake. We are also enjoying the chocolate mousse layered with berries. We also have some chocolate macaroons made fresh.