I had the good fortune of traveling to Hawaii last summer. It was there I ate some of the best organic strawberries I have ever tasted. They were grown locally, and red all the way through, having been allowed to fully ripen before harvesting to develop their complex flavor and sweetness naturally. When was the last time you had a strawberry that was red all the way through? This week I bought some organic strawberries that were grown in California. They were red on the outside, and white on the inside, without the wonderful flavor and sweetness of the Hawaiian strawberries.
What caused such a difference in flavor and quality? Differences in soil? Growing and harvesting practices? Perhaps the loss in quality is related to the distance food travels to get to my grocery store?
To say that U.S. agricultural policy is complex is an understatement. There are many issues to consider: economics, environmental impact, humane treatment of animals and workers, nutritional quality of the food, etc. For a compelling look at how some of our food gets on our plates, and in what state it arrives there, check out the clips on the link below. Be forewarned - you might be inspired to watch the films in their entirety.
http://www.treehugger.com/files/2009/01/5-food-films-deserved-oscar-nomination.php?dcitc=daily_nl
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