"It’s never too late to go organic"

Food can be as complex as it is simple. You expect to have food in front of you on a daily basis because that’s how the American culture has molded us. We look forward to our three meals a day no matter where the food came from. But how fresh is fresh? Does your local grocer go out of its way to explain where your produce originated and how it reached your dinner plate? Probably not. And if they did, you wouldn’t like the answer.

Food is routine. Food is what we consume everyday. So why change how we get our fruits and vegetables? If it keeps our stomachs full and is available at low prices, how can we go wrong? As far as the average urban American is concerned, the term sustainable practice is sustaining what’s in our wallet with convenient grocery products.

The true idea of sustainable practices has more to do with organic farming than anything else. Growing and eating organic products is something local growers have pushed for in recent years. This green movement has given many local farmers and families nutritious, healthy, and natural food products not found at corporate supermarkets.

But going organic is something many still stray away from. Some blame the heightened costs at farmer’s markets, while others say they don’t have time to maintain an organic garden. However, if local communities are increasingly going organic, there’s no reason why yours can’t, either.

Reaching out to local growers who can ease you into the process is always a good first step. Going organic is a learning experience, but as you begin to understand it, major benefits await. Understanding how soil works, what natural produce does for your body, and getting involved with your community are just some of the many benefits and learnings coming your way. It’s just a matter of breaking routine and getting out of your comfort zone.

Organic is not going anywhere. If anything, it’s just getting started. But remember, people are picking up this green movement for a reason. Next time you select your tomatoes that were driven 3,000 miles to your local grocer, remember why going organic is growing and growing each day.

By: Patrick Gambl, Rimol Greenhouses

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