Round the Bend
Farm
Using farming techniques based on the ancient wisdom of indigenous communities and biomimicry
Farm
Using farming techniques based on the ancient wisdom of indigenous communities and biomimicry
"Know Your Farmer, Know Your Food"
With rising gas prices, shifts in seasonal growing patterns and global climate change, there are increasing concerns about our nation’s monolithic agribusiness industry – and how it has become wholly dependent upon what was abundant and cheap fossil fuel to grow and transport food from the field to our plates. Scientists now predict that global oil production is about to peak – or may have already done so. Soon, fossil fuel will be far too expensive to support the modern agriculture system, which the vast majority of Americans depend upon.
This
is no small concern. It has been estimated that producing food by means
of modern agriculture requires six to ten times more energy than by using
sustainable agricultural methods. Agriculture and food now account for
nearly 30% of goods transported on our roads and the entire process is
responsible for 25% of the world’s C02 emissions. The average distance
food travels from where it is grown to our kitchen is now 1,700 miles.
Bill McKibben writes, “… we’ve gotten used to eating
across great distances. Because it’s always summer somewhere, we’ve
accustomed ourselves to a food system that delivers us fresh produce 365
days a year. The energy cost is incredible—growing and transporting
a single calorie of iceberg lettuce from California to the eastern U.S.
takes 36 calories of energy. What would it take to get us back to eating
more locally, to accepting what the seasons and smaller scale local farmers
provide?”
What it will take are innovative models for change like the Marion Institute’s How on Earth initiative. The Institute is establishing a visionary yet replicable experiment to create working farms dedicated to the principles of innovation, community and the ancient, indigenous wisdoms that yielded the notion of sustainable agriculture.
How on Earth was formed by Michael and Margie Baldwin, and Leslie Barclay through the Marion Institute. Their interest in supporting local agriculture began when their attention focused on worldwide instabilities surrounding remaining fossil fuel reserves, and their effects on local economies.
How On Earth is an organization which seeks to reestablish the diverse agricultural use of our remaining farmlands and the vibrant economy that accompanies quality local food production. The goal is to redevelop the local food supply, the local agricultural economy, and reconnect local people to the land. Relying less on food sourced from around the globe, and more on locally grown food is healthier for you and the planet. Supporting local agriculture has benefits that enhance the quality of life both locally and globally.
We must now teach each other and our children how to share and nurture the wonderful natural resources that our planet has to offer. In 1859, author Douglas Jerrold wrote,
“Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.”
With rising gas prices, shifts in seasonal growing patterns and global climate change, there are increasing concerns about our nation’s monolithic agribusiness industry – and how it has become wholly dependent upon what was abundant and cheap fossil fuel to grow and transport food from the field to our plates. Scientists now predict that global oil production is about to peak – or may have already done so. Soon, fossil fuel will be far too expensive to support the modern agriculture system, which the vast majority of Americans depend upon.
This
is no small concern. It has been estimated that producing food by means
of modern agriculture requires six to ten times more energy than by using
sustainable agricultural methods. Agriculture and food now account for
nearly 30% of goods transported on our roads and the entire process is
responsible for 25% of the world’s C02 emissions. The average distance
food travels from where it is grown to our kitchen is now 1,700 miles.
Bill McKibben writes, “… we’ve gotten used to eating
across great distances. Because it’s always summer somewhere, we’ve
accustomed ourselves to a food system that delivers us fresh produce 365
days a year. The energy cost is incredible—growing and transporting
a single calorie of iceberg lettuce from California to the eastern U.S.
takes 36 calories of energy. What would it take to get us back to eating
more locally, to accepting what the seasons and smaller scale local farmers
provide?” What it will take are innovative models for change like the Marion Institute’s How on Earth initiative. The Institute is establishing a visionary yet replicable experiment to create working farms dedicated to the principles of innovation, community and the ancient, indigenous wisdoms that yielded the notion of sustainable agriculture.
How on Earth was formed by Michael and Margie Baldwin, and Leslie Barclay through the Marion Institute. Their interest in supporting local agriculture began when their attention focused on worldwide instabilities surrounding remaining fossil fuel reserves, and their effects on local economies.
How On Earth is an organization which seeks to reestablish the diverse agricultural use of our remaining farmlands and the vibrant economy that accompanies quality local food production. The goal is to redevelop the local food supply, the local agricultural economy, and reconnect local people to the land. Relying less on food sourced from around the globe, and more on locally grown food is healthier for you and the planet. Supporting local agriculture has benefits that enhance the quality of life both locally and globally.
We must now teach each other and our children how to share and nurture the wonderful natural resources that our planet has to offer. In 1859, author Douglas Jerrold wrote,
“Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.”