Volume 124 Issue 134
kansan.com
Friday, April 13, 2012
Study says an aspect of business overlooked in classes
FEATURE
--ing to Sustainable Table, an organization that works to educate people about food-related issues. Buying local foods instead of organic can help decrease your carbon footprint. According to Sustainable Table, food from the farm to your table has traveled an average of 1,500 miles. The farther food travels the more nutrition is lost in the food, as well as adding carbon dioxide emissions to the air from a 17 percent added petroleum use. Since the USDA took over setting the qualifications for what it means to be organic, the term organic is now watered down and doesn't mean what it used to mean because the qualifications are set so low. Holman-Herbet says. In the United States today, there are three different levels that qualify food as organic, meaning that produce doesn't have to be 100 percent organic to receive the USDA label.
WHAT IS MEANT BY LOCAL FOOD?
FOOD?
Turns out local farmers aren't so different from us: they love to eat good food too. At least that's the case with Holman-Herbet, owner of Sweetlove farm, who bought his farmland in 1999 to get the freshest and most delicious food from his own backyard. What started with chickens used for helping with the garden and feeding the family, the Holman-Herbert family slowly expanded to raising chickens, sheep and cows to sell. They sell their eggs and meat at the Farmer's Market and to Lawrence stores such as the 715 restaurant and the Merc. "The vast majority of local farmers around here are small farmers," Holman-Herbet says. "Growing food in the best possible way means that you have to do things on a small scale."
Maggie's Farm is also diversified, growing different fruits and vegetables as well as raising sheep. Maggie's Farm sells to the Merc, Genoveve, Wheatfields and Pachamamas. "It is gratifying that I can feed people." Clark says
Olcese, the KU Environs member, says the best part about eating local food is getting to know the people who grew it, talking to farmers as she shops at the Farmer's Market. "I like eating local food because I like being in touch with people who grew the food, who picked the food," Olcese says. "I really appreciate the effort that goes into it."
Both Holman-Herbet and Clark agree that freshness, flavor, and nutrition quality received from eating local food is unbeatable. There is also a trust developed between consumers and producers when eating local food, which translates into the food security of knowing where your food comes from, Clark says. She adds that local food can also help with food education. "It's imperative that the younger generation doesn't grow up thinking that you open a can with a can opener and think that is where your food comes from," Clark says.
LOCAL IS BETTER THAN ORGANIC
While organic foods generally mean foods produced without the use of herbicides and chemicals, what organic stands for today is not always the best option for the environment because of increased petroleum use, according to Sustainable Table, an organization that works to educate people about food-related issues. Buying local foods instead of organic can help decrease your carbon footprint. According to Sustainable Table, food from the farm to your table has traveled an average of 1,500 miles. The farther food travels the more nutrition is lost in the food, as well as adding carbon dioxide emissions to the air from a 17 percent added petroleum use. Since the USDA took over setting the qualifications for what it means to be organic, the term organic is now watered down and doesn't mean what it used to mean because the qualifications are set so low. Holman-Herbet says. In the United States today, there are three different levels that qualify food as organic, meaning that produce doesn't have to be 100 percent organic to receive the USDA label.
While the Sweetlove farm is not organic certified, Holman-Herbet goes above and beyond what an organic certification would require, particularly in his mission of soil growth on his pastures. Holman-Herbet practices pasture farming; he relies on his animals' stomachs to process the grass they eat to in-turn use their manure to create optimum conditions for topsoil growth. While this is a millennial process, only producing a couple of millimeters of topsoil a year, Holman-Herbet believes that we have a responsibility to do our part in keeping the environment healthy.
Whether organic certified or not, Clark believes that communities are more and more valuing a nationwide trend of eating more locally grown food. "Each community is going to have to be more self-reliant than it has been in the past. We are in this now for the long haul," Clark says.
EDUCATION AND AWARENESS
KU Campus and the city of Lawrence are finding ways to educate people about where their food comes from. KU Student Farm, which was set up as an environmental studies capstone class project in 2010, now works with students, faculty and staff to provide a space to learn how to grow your own food.
"We are all pretty disconnected from our food," says Kim Scherman, a senior from Eudora and president of KU Student Farm. "We don't know exactly where it's coming from or
how it's grown. The farm is all about education and being able to sustain yourself"
KU Environs, a campus student organization that seeks to promote environmental awareness throughout the KU campus and Lawrence, helps educate students on campus through hosting documentary viewing events and speakers. The Local Food group within Environs is also collaborating with dining areas on campus to help get local food to the residence dining halls.
Living in Lawrence, there are several ways to get more connected with food. Students have the option of getting involved in an organization which promotes sustainable living, such as KU Environs or KU Student Farm. Finding restaurants that buy food from surrounding farmers is another option. While some restaurants and stores sell more local food than others, some places in Lawrence where local food can be found include, The Merc, 715, Wheatfields, Iwig Dairy, Pachamas, Free State Brewery, Tellers and the Farmer's Market.
EATING ON A BUDGET
Eating local food can get expensive. According to a study conducted by the University of West Georgia, college students spend an average of $93 a month on food during the school year, 12 percent of their budget. Olcese offers her own tips on how to cut costs. Besides shopping at the farmers market and buying in bulk, Olcese says that she tries to shop smart by comparing prices at different stores. For example, Hildenbrand Farms Dairy, a dairy farm in Junction City, now sells its milk in Lawrence, which can be found at Hy-vee and Dillons, in glass containers for about $2.99. Customers buying Hildenbrand milk, pay a deposit on the glass bottle, but then get the deposit back when the glass bottle is returned. "Once you keep doing that you are actually paying less than if you were to buy regular carton milk," Olcese says.
Shopping comparatively for foods on sale at the Merc can also help save money. Olcese compared cereals from Dillons and the Merc and found that the cereal she liked was on sale at the Merc that week for cheaper. "It takes a little bit of extra time" Olcese says, "but it's totally worth it."
However, according to organic.org, there is no definitive research that proves organic food is more nutritious than conventional food. Organic.org does cite that researchers at the University of California have found that "organic tomatoes had higher levels of phytochemicals and vitamin C than conventional tomatoes." Either way, foods without the use of chemicals are believed to be better for the environment and body.
The term organic refers to foods grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. No antibiotics or growth hormones are used on animals, eggs and dairy products. According to the USDA National Organic Program, in order for a product to be organically certified a certifier inspects the farm to see if it is meaning USDA organic standards.
WHAT IT MEANS TO BE ORGANIC
Phil Holman-Herbet shows his free-range chickens in his small, light-weight chicken coop, designed to keep birds safe from predators and harsh weather.
XANSAN
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Kahtadin sheep, found at Sweetlove farm, are
sold around Lawrence for their meat.
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GREEN
Student's memory honored among Greeks
RACHEL SALYER
rsalyer@kansan.com
The initiative, hosted by University chapters of Sigma Alpha Epsilon Fraternity and Delta Gamma Sorority, is designed to honor Jason Wren's memory. Wren was a freshman SAE pledge who died of alcohol poisoning March 8, 2009.
The Third Annual Jason Wren Initiative reminded the Greek community of the importance of moderation and understanding the effects of alcoholism yesterday evening in Budig Hall.
Toren Volkmann, a recovering alcoholic and author of "From Binge to Blackout," shared with the audience his own story of alcoholism and the idea that it can happen to anyone. He showed pictures of his own party experiences. Wren's name, and the names of the event sponsors, were displayed on a banner hanning behind him.
The event was open to everyone free of charge, but event chair and SAE member Austin Wagner said that, of the about 700 people in attendance, the majority were sorority members. In the past, SAE asked 20 percent of all members from University sororities and fraternities to attend. Wagner said SAE did not do so this year because of a miscommunication.
Volkmann, who started drinking at age 14, said he never would have expected himself to become an alcoholic.
"I was from a normal family with a decent recipe for a very good outcome," Volkmann said, "but once I put myself in the category and started exhibiting that behavior, I was just as likely to become an alcoholic as anyone."
Angela Guist, a freshman from Ottawa, said she and her friends attended the event to support
Wren talked about having repeated blackouts even though he thought he was drinking socially. Eventually, those blackouts led to his alcohol dependency.
Before dismissing the audience, Chapin McLane, SAE president, reminded those in attendance that the point of the conference was not to tell students to be sober, but to ask them to drink responsibly.
"I have unfortunately blacked out a few times, and it's not a good feeling when you have no idea what happened," Guist said. "People say it's a part of the experience, but listening to him makes you think of how dangerous it can be."
The initiative started in 2010 and continued after Wren's father, Jay Wren, filed a wrongful death suit against the fraternity.
Wagner said he hopes to see the organization's efforts continue.
"Even after we're all gone, the message will still need to be said," he said.
CHRIS NEAL/KANSAN
Jason would have been a senior
their sorority, Sigma Kappa, which donated to the event.
Toren Volkmann, author of "From Binge to Blackout" speaks to students in the Greek community about alcoholism Thursday night at Budig Hall. Volkmann was the guest speaker for the annual Jason Wren Initiative which was created to spread awareness about drinking and alcoholism after the death of Jason Wren in 2009.
**Index**
CLASSIFIED 11 CRYPTOQUIPS 4 SPORTS 12
CROSSWORD 4 OPINION 5 SUOKU 14
SEE WREN PAGE 6
in contents, unless stated otherwise, © 2012 The University Daily Kansan
Today is National Scrabble Day. So if you've got a seven-letter word and don't mind upsetting a churn, thrown it down and don't apologize.
Today's Weather
Slight chance of showers and thunderstorms, some possibly severe.
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Avoid golf courses for now.