+ Everybody Eats! An interview with Earth Source Produce

Consumer demand for local, organic and sustainable foods is growing. Concerns about food safety, environmental sustainability and nutrition are driving more people to become informed and empowered when making food purchasing decisions. The increasing popularity of food centric media reflects the trend for authenticity and the desire for the cultural and familial reconnection that is enabled by preparing and sharing good food.

To gain some insight we spoke with some local growers at Findley Market in Cincinnati.

Matt Tomaszewski is the force behind Earth Source Produce in Batavia, Ohio

TGG: As an introduction, can you give us some background on what you do, what Earth Source is about?

Matt: Earth Source produce is currently a small scale vegetable farm less than 1 acre that is
chemical free, no synthetic herbicides or synthetic pesticides and fertilizers.
It’s a one man operation that goes from seed to market.I do not need to grow a hundred acres of one crop; I can have many different things on a small amount of land. Having diversity in the landscape is always a good thing

Farmers markets are the main point of sale, direct to the consumer, and a few restaurants.
I also work as a sub-teaching assistant, primarily for special needs children 3 to 9 years old.

Local production allows people access to fresh food and enjoys its nutrition value at its highest.
Buying local allows consumers to have a one to one relationship with person growing the food.
The consumer knows where the food is from and how it is produced. People are beginning to understand that it is not sustainable to ship food great distances.

TGG: How do you tell the value story for organic, local and sustainable agriculture?

Matt: Food is too cheap, and we have become accustomed to inexpensive food.
People do not understand the hidden of agriculture. The land being used for large scale agriculture is being depleted of its nutrients; it has been bombarded with pesticides, herbicides and petroleum-based fertilizers. The farmer workers are being paid substandard wages, living in very poor conditions.

I try to practice what I consider fair trade farming. We all know about Fair Trade coffee or chocolate, but I try to bring it back to where I am at. I explain to folks that I think my prices are fair; this is what I am doing to try to make a living. I look at what the high end stores are charging, what the regular grocery stores charge and think about what I am putting into it

Also, buying local encourage people to eat seasonally, which is something most consumers have gotten away from.

It’s a challenge for consumers to eat locally. You may be able to buy raspberries in January for $2.00 a pint. The cost you are paying is not the true cost.

TGG: What is the feasibility local, organic and sustainable agriculture to be done on are larger scale? What would it take for this to become the mainstream?

Matt: First, it would take more farmers to produce local food. It is a supply and demand business. If the demand hits, the supply is not there. We need to have people trained as farmers, out there learning to produce food

We need to secure land for farming because right now the really good prime agriculture land is being developed for housing.

There are quite a few steps but we are kind of on the way.

Education of the consumers is very important. I explain why different foods are not always available, because of the time of the season. I feel that informing my customers is part of my job as a farmer.
Agriculture as a job is not brain dead work. You really have to be thinking. It requires knowledge and timing.

People need to slow down and consider what they eat, how to eat, prepare and eat meals together.

TGG: How did get to this point. What is you drive, your reward that comes from this work?

Matt: I got into this because I love working outdoors. It is something that I feel is a challenge.
Producing food is great. It’s just a good feeling to be able to pull something fro the earth, take it to market and have people enjoy it. People come back and tell me that they enjoyed it, that they even had a spiritual experience eating it.

Fresh food is full of life, it has true flavor, true taste.

I started out as an apprentice in 1999 at a vegetable farm in New York State and it has been building ever since. I have had many different experiences that have given me a broad range of ideas for what could be a sustainable farm. I am currently working on a business plan to put it all one place. It is always evolving for me. Every season is different.

I’m trying to do my part. I know I can’t save the world but I’m try to do what I can with what I have and what time I have. I know it will all come back around.

Everybody eats. I know the market is there.