Lately there has been considerable discussion within the planning community and media about organic vs locally produced food. Agribusiness demands large farms that are intensivly worked with major inputs of chemicals so that yields can be maximized. In some places, such as on some Florida sands, this is essentially outdoor hydroponics. This might still be necessary for economic production for gorn, small grains, soybeens, etc.
However, how much sense does it make to ship a tomato 2,000 miles?
I'm seeing a move to more local production of some foods around Tallahassee. We have a cheese producer (organic) within 40 miles of downtown that makes several very high quality cheeses. I get organic grass fed beef from a guy near Thomasville, Ga. (still about 40 miles away) for about $3.00/ lb. Have to buy a 1/4 or 1/2 a cow, then go the the butcher to puck it up when it is ready. A half runs about 200 lb., by the way.
Anyone else have experence with local or metro-farmers still preserving agriculture on the edge of the urban area?