Modern Homesteading: Why Grow Your Own Food?

Local and homegrown food is a satisfying, secure and healthful alternative to the conventional American diet.

| February/March 2007

  • Fresh Vegetables
    You can't find fresher vegetables than those that come straight from your garden.
    Photo courtesy WALTER CHANDOHA
  • Orange Bell Peppers
    'Wonder' orange bell pepper.
    Photo courtesy SCOTT VLAUN
  • Homemade Bread
    For the best flavor and nutrition, you can't beat homemade bread made from freshly ground flour.
    Photo courtesy MATTHEW T. STALLBAUMER
  • Cobham Parnsips
    'Cobham' parsnips.
    Photo courtesy SCOTT VLAUN
  • Winter Storage Vegetables
    Many vegetables store well all through the winter.
    Photo courtesy WALTER CHANDOHA
  • Canned Produce
    You can enjoy the flavors of summer in any season by learning a few simple food preservation skills.
    Photo courtesy WALTER CHANDOHA
  • Royal Burgundy Bean
    'Royal Burgundy' bush bean.
    Photo courtesy SCOTT VLAUN
  • Growing Greens
    Freshly picked greens from your yard (or a farmers market) make delicious garden-fresh salads.
    Photo courtesy WALTER CHANDOHA
  • Fresh Eggs
    Fresh eggs from Harvey Ussery's pastured chickens.
    Photo courtesy HARVEY USSERY
  • Cabbage
    Cabbage.
    Photo courtesy SCOTT VLAUN
  • Butternut Squash
    Butternut Squash.
    Photo courtesy SCOTT VLAUN

  • Fresh Vegetables
  • Orange Bell Peppers
  • Homemade Bread
  • Cobham Parnsips
  • Winter Storage Vegetables
  • Canned Produce
  • Royal Burgundy Bean
  • Growing Greens
  • Fresh Eggs
  • Cabbage
  • Butternut Squash
In his book What are People For?, Wendell Berry wrote “Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend.”

Many people think that the American food supply is the best in the world — the most abundant and the safest, featuring the lowest cost and the greatest convenience, the widest choice and the highest nutritional value. So why are so many of us going to the trouble of growing our own food, or seeking it from known producers close to home?

For my wife, Ellen, and me, the answer is simple. We think the food we grow ourselves or buy from local farmers is far superior in taste and nutrition to the food found in most grocery stores. I estimate that 85 percent of the food we eat is either grown in our own back yard, or purchased face-to-face from local farmers we know personally.

We are fortunate to have enough land for a large garden, but even if you don’t live in the country, you can enjoy the flavor and nutrition of homegrown produce. Many urban dwellers have the opportunity to grow a small portion of their food in community gardens or patio pots — a tomato plant or two, some herbs, lettuces and scallions. Most can also find farmers markets where the vendors sell what they grow. In the suburbs, many people have space for real gardens. With planning and careful management, even small gardens can be amazingly productive. And those who live in the country have maximum opportunity to do as we do: create a productive homestead that provides an increasing amount of the family’s food with each passing season, and to seek out like-minded local producers who can supply those foods we are unable to produce ourselves.

The Conventional Diet

To understand what’s so worthwhile about homegrown food, it’s helpful to take a closer look at what’s amiss in conventional large-scale food production.



Concerns about food safety. Although we live in an era of ultra-pasteurization and high-tech processing, food-borne illness is common in this country. According to the Centers for Disease Control and Prevention, every year an estimated 76 million cases of food-borne illness — including 325,000 hospitalizations and 5,000 associated deaths — occur in the United States. That’s more than a quarter of the population suffering from food-borne illnesses each year.

Concerns about food quality. It’s hard to believe there are people who — having the choice between meals prepared “from scratch” with basic ingredients, or prepackaged or franchise fare — would prefer the latter. But there are. Ellen and I once gave one of our roasting chickens to an elderly neighbor. “Oh, my!” she later assured us, “that was chicken like we used to eat when I was growing up.” But when we offered her another, she sadly declined: “No, my family didn’t like it — too much flavor.”

cheryl Alwine
5/4/2011 8:13:41 AM

I enjoyed and agree with your article whole-heartedly, but I find it ironic that the ad at the top of the page is for Purina, one of the biggest agri-industries and producers of manufactured food in the world.







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