The future of farming

Last night I joined a mixed group of students and community members to watch “Out to Pasture: The Future of Farming?” at York College.

Actually, I first got lost finding the college, then struggled to find the stairs in the humanities building and then borderline stalked one student until he turned around to eye me suspiciously and I blurted out, “I’m not following you, I just can’t find the stairs.”

But in the end, I made it to the viewing. The film was originally created for a food system curriculum for high school students, but the reception has been positive across the board. It focuses on a handful of farmers who are rejecting conventional methods of farming in favor of practices that replenish depleted soil; use little (or no) pesticides, antibiotics or hormones; and are generally better for the animals — all in the name of producing better food and protecting the environment for future generations.

Instead of poultry houses that contain 24,000 to 30,000 chickens, these farmers are taking on flocks of 200 or 2,000 and giving them outdoor space to graze. Instead of confining cattle and feeding them a mix of antibiotic-infused soy and grain mix, these farmers are keeping smaller herds that forage on native grasses. And if you think that the bigger poultry houses and confined animal feeding operations (CAFOs) are no big deal, there is a hefty discussion allotted to the amount of poop these animals produce in their confined spaces, and how it’s disposed of. It’s not pretty.

After the film (which is available online, if you couldn’t make it last night), a panel of experts talked with audience members about issues in the film — and how York County is affected by conventional methods and sustainable methods of farming.

Local farmer David Dietz, one panelist, said $900 million is spent on food each year in York County. It’s a number that’s hard to even fathom. But here’s the kicker: Less than half a percent is spent on local foods.

The tone of audience members and panelists was one of enthusiasm, however. The number of sustainable farms may be small at this point, but as the “Out to Pasture” Producer Leo Horrigan pointed out, everything starts small. It will depend on what the public will support and how much they will pay for food from a sustainable farm.

One great resource for finding local green businesses (including the most extensive list of farm stands, CSAs and farmers markets that I’ve seen) is the 2011 Local Green Pages, compiled by the Susquehanna Sustainable Business Network. An online version is expected soon, but in the meantime, stop by Sunrise Soaps (29 N. Beaver St., York) or at Dietz Produce or Nuts About Granola inside Central Market to pick up a hard copy.