5 Myths About Farming
The holiday season is a time to say thanks for the plethora of food we're lucky to have available. These feasts would not be possible without the hard work of family farmers throughout the country. Although many folks like the idea of farm-to-table, people rarely have a chance to talk to a farmer. I had that opportunity -- and learned the truth about these five common misconceptions about farming:
1. There is a Hass avocado shortage in the United States.
"There is currently no shortage of Hass avocados. Approximately 1.8 billion pounds of avocados are expected to be shipped in the U.S. at the end of 2014. This is up from 1.69 billion pounds in 2013.
"Hass avocados are known as the 'year-round avocado' because of their all-season availability. Hass avocados sold in the United States are grown in California, Mexico, Peru, Chile, New Zealand and the Dominican Republic. The Hass avocados in your grocer's produce section are worldwide. That assures you of a ready supply of fresh fruit 365 days a year." -- Jamie Johnson, global producer of Hass avocados and co-founder of Rancho Simpatica
2. Dairy farms are not sustainable.
"Sustainability has long been core to dairy farming -- we just didn't call it that, we called it stewardship. On our farm, and on farms across the country, we grow our own feed for the animals [and] use manure from the cows to put back on the fields as fertilizer to grow the crops. Some farms even use methane digesters to create energy to run farms (and sometimes neighborhoods).
"For most of us -- small or large -- we live and work on the land with our families. In fact, 97 percent of dairy farms are family-owned. I want to use the best science and innovations to care for my animals and my land. We are a second generation farm, and for me to be able to say that the farm is better than it was a generation ago means we are doing something right to help preserve resources while still helping provide milk to help nourish people." -- Jerry Messer, dairy farmer in North Dakota with 240 dairy cows
3. Grape farmers only work in the spring.
"We spend a lot of time tending to every vine. Even in the winter, we're outside pruning and preparing for next year's Concord grape crop and harvest. It's definitely a myth to think we're only busy a few weeks in the spring, take the summer off and come back in the fall to harvest our crop. It's a year-round endeavor to produce a delicious, pleasing fruit with the taste and quality that consumers have come to expect from us." -- Harold Smith, Welch's family farmer owner in Brocton, New York, with 75 acres
4. Peanut farms are operated by giant corporations.
"Peanuts and peanut butter are a staple food in American homes; in fact, 94 percent of U.S. households have one or more jars of peanut butter in their pantries. For that reason, many people think peanut farms are operated by giant corporations to keep up with the demand. The reality is, however, that 99 percent of peanut farms are family-owned, small businesses averaging less than 180 acres. Many farms have been in those families for generations." -- Gayle White, owner and operator of White Farm and Ranch in Oklahoma
5. Bigger farms equal bad farms.
"I am a typical American rancher. Along with my husband, two daughters and one employee, we take care of everything that happens on our family ranch 24/7/365. Yet most people are surprised that I'm the face of 'big ag.' My size of operation puts me in the top 2 percent of American ranches. Our family ranch is organized as a corporation because it simplifies estate planning and ownership between family members. Farms have gotten bigger out of necessity, and I know the public worries about the loss of the small family farm. But larger operations still represent all we value about family farms. As a full-time rancher, you can bet I look at my cows each morning with one question in mind: How do I do what I love better every day?" -- Barb Downey, fourth generation cattle rancher, Downey Ranch, Inc., Kansas
Whether you buy food from your local farmers market, local butcher or just "made in the USA," take the time to speak to a farmer in your area. They are a wealth of information! Local farmers at the farmers market are always happy to answer questions about the foods they sell and their farming practices. Also, ask your local farms if they open their doors to the public for annual festivals or tours -- many do.
Toby Amidor, MS, RD, CDN, is the owner of Toby Amidor Nutrition and author of the cookbook "The Greek Yogurt Kitchen" (Grand Central Publishing 2014). She consults and blogs for various organizations, including FoodNetwork.com's Healthy Eats Blog and Sears' FitStudio.
