In the slideshow on the site, UCS talks with Nora Pouillon, owner of Restaurant Nora and Asia Nora in the nation's capital, about why supporting small farmers in the region is so important. We also meet local grower Jim Crawford of New Morning Farm and the Tuscarora Organic Growers Cooperative, before finally snagging one of Nora's seasonal summer recipes to share with you.
Nora's Shopping tips
Buy organic – With an organic restaurant standard to maintain, this is Nora’s first priority. “Organic food is better for the environment and for people’s health,” she maintains. That’s because certified organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. It is grown without conventional pesticides, synthetic fertilizers or sewage sludge, and genetic engineering. Organic meat, poultry, eggs, and dairy products come from animals raised without antibiotics or growth hormones. Growers who want to label and sell foods as organic must have their farms inspected by government-approved certifiers, and their methods must meet the U.S. Department of Agriculture’s organic standards.
Buy locally – If you have access to organic foods that are also grown locally, so much the better. Most supermarket foods travel more than 1,500 miles to get to your dinner plate, so buying from local farmers at farmers markets or through a community-supported agriculture program (CSA) can help shrink your “carbon footprint.” Fresh foods grown close to home often require less fuel to ship, and many small-scale, local farmers also use fewer energy-intensive pesticides and fertilizers. Local produce is also fresher and better tasting because it’s picked ripe and usually sold within hours. Even Nora sometimes buys from local farmers who are not certified organic, but only if she knows them and trusts that their methods approach or exceed organic standards. “I like to meet and talk with the farmers at the farmers market,” she says. “When you know the farmers and their practices, you can buy confidently.”
Buy in season (and save!) – The freshest, tastiest foods—even organic foods—don’t have to be more expensive. In a recent survey in Tulsa, Oklahoma, prices of locally grown fruits and vegetables compared favorably with supermarket prices for the same items. Nora recommends buying locally-grown items at the height of their season, when they are most abundant and prices are lowest. Save even more by getting together with friends and neighbors to buy in large quantities. “Make and freeze an extra-large batch of fresh tomato sauce in late summer when local tomatoes are a bargain,” Nora says. “You’ll enjoy a taste of summer all winter long.”
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