Western Farms Go Green

From Minnesota to Washington State to California, small and midsized local farmers are going “green”. Whether you call it organic, sustainable or stewardship, farming it means fresh fruits, vegetables and grains that are free of chemicals. It also means grass and grain fed livestock and poultry that are free of antibiotics and hormones. These farmers are committed to improving society's health and the environment. They also nurture the air, water and earth with farming techniques that build up rather than contaminate and degrade the quality of these natural resources. Their efforts are being supported in growing numbers by a more health-conscious America. As consumers grow more concerned over the potentially dangerous affects of the use of chemicals in food production, they are turning to these local farmers.

The farms are found predominately in mid and western states, and appear to have started as a result of the 1980 farm crisis. This was a time when farm bankruptcy and foreclosures were at rates that had been unheard of since the 1930s. Farmers who managed to survive were unable to purchase chemical based products to protect their crops. Then, they discovered that there was actually demand for these crops. In fact, people were willing to pay more because the crops were grown naturally. Thus, the first organic foods were said to have been born out of neglect and bad economic conditions. Today, California leads the way, being the largest state for both production and consumption of organic food.

The shift to organic and more environmentally friendly farming has resulted in renewed interest in local farm and fresh markets products. It is a trend that is spreading across the Western states and bringing with it a new class of farmers.