Years ago, Mary Ann and I agreed that we wanted to buy only Domestic produce when we couldn't buy local. We were clear that we didn't want to offer organic produce shipped half-way around the world. We knew that such food was not ecologically sustainable.  

A recent article in The New York Times backs up our decision. The article points out how the US demand for a full selection of year-round organic produce has resulted in the establishment of huge industrial organic farms in the Mexican desert, in Chile, in Argentina, and in other places around the world. This industry is nurtured by intensive irrigation and the planting of single crops over large areas, straining water resources and threatening bio-diversity.  The article questions whether such organic farming is, "increasingly removed from the traditional organic ideal: produce that is not only free of chemicals and pesticides but also grown locally on small farms in a way that protects the environment".   

Limiting ourselves to domestic organic produce has its drawbacks-- we've been surprised by how many fruits and veggies are not available domestically in the winter, while others are only available for short periods of time, and, on top of that, weather can affect domestic availability. 

For example, we can only get avocados during a brief season when they're available from California rather than Mexico. Winter cucumbers are nearly always from Mexico.  Peppers in the winter are usually from Israel. Late in the winter, pears can't be found domestically, only from Chile and Argentina. 

Due to customer demand, we decided a while ago that we'd offer bananas, vanilla, and coffee. However, for these items we insist they be not only organic, but fair-trade certified.  

We're always weighing the issues as we make decisions each week on what foods to offer our customers. If we can find greens from Florida, we'll choose those over greens from California (even if they are a bit more expensive).  We think the health of the earth depends on making decisions like this-- maybe limiting our choices and maybe paying a bit more-- but the result is that we're eating food that's as sustainable as possible.