Balance of Food

Canada election 2019 is underway and food policy should be discussed

The Canadian election cycle is a lot shorter compared to the United States. The election period started on September 11, a mere 40 days away from the election on October 21. Regular readers know we love when politicians actually talk food policy. The United States doesn't talk much but says a lot with laissez-faire food regulation and policy.

The Canadian election cycle won't produce a whole lot of conversation, but let's find out what they should be discussing.

Conservative Party leader Andrew Scheer attacked the new Canada Food Guide in July. Scheer claimed the newest version “seems to be ideologically driven by people who have a philosophical perspective.” His basic concern was that water replaced milk as a "beverage of choice."

Scheer made the attack while speaking to a group of dairy farmers.

"The Canada Food Guide is based on evidence, based on science, based on research," Prime Minister Justin Trudeau said in response to the Scheer attack. "It is there to serve Canadian families. It has nothing to do with politics."

New Canada Food Guide offers true steps to better nutrition and eating

Farmers benefit more than consumers with Canada supply management

That passes for a food policy discussion in North America. The idea is that politics really shouldn't go into a national food guide. That would arguing that more Canadians should eat poutine to use up Quebec cheese curds.

The supply management element of dairy production is a third-rail topic in Canadian politics. Maxime Bernier, the leader and only member of the right-wing People's Party of Canada, wants to get rid of supply management for the dairy industry in Canada.

Canada picks food industry over consumers on added sugars

Eat Think Vote from Food Secure Canada worked during the 2015 Canada election to help change the Canadian food system. The organization is working in individual ridings as well in 2019. 

In a recent example, Eat Think Vote hosted a talk with the candidates in the Halifax riding (Nova Scotia) at the Halifax Brewery Market on a Saturday morning.

Liberal candidate Andy Fillmore (incumbent) and Green Party candidate Jo-Ann Roberts were at the event while Conservative candidate Bruce Holland and NDP candidate Christine Saulnier did not attend the event.

Backbenchers (not the prime minister or in cabinet) don't usually have too much power in the Canadian parliamentary system. Getting a backbencher to be aware of an issue, such as food policy, is helpful. Who knows, maybe backbenchers helped get the new Canada Food Guide off the ground.

CBC News introduced a new Face to Face segment where 5 undecided Canadians get 5 minutes to talk to the major party leaders.

Green Party leader Elizabeth May drew a couple of people who brought up food in terms of climate change.

Danny Ottenbreit, 35, is a 4th-generation grain farmer in Saskatchewan. Danny talked a lot about agriculture needs to be involved in climate change, how Canada has huge forests and farmlands. He was clearly nervous and didn't have any specifics.

May helped out by talking about soil quality to keep carbon in the ground. That is better for the nutrition of the crops and better since the carbon isn't being released into the atmosphere.

May spoke of the concern for "carbon miles of our groceries" and how more food grown in Canada should stay in Canada. She cited local gardens, rooftop gardens, and self-sufficiency of agriculture.

As a negative example, May pointed out a package of wild British Columbia smoked salmon. The label said product of Canada but processed and packaged in the People's Republic of China. May spoke of the carbon footprint of processing so far away.

May noted that some of that self-sufficiency involves more milling of flour, presumably from Danny's grains. She says farmers are most at risk for climate change.

Think food prices are high? Try the northern territories of Canada

May reinforced the small local backyard gardens as well as more geothermal energy to heat more greenhouses in the north in a conversation with Shirley Frost, a 62-year-old mother and grandmother from Whitehorse, Yukon. She noted that the food prices in the north are a scandal, a real problem. We have written on this topic in the past.

Liberal Party leader Justin Trudeau had an undecided voter bring up supply management for the dairy industry. Trudeau promised there would be no more concessions on supply management in further trade talks. 

Food topics did not come up in the segments with other leaders. 

(You can find Danny's segment at 9:45 in the video; Shirley's segment at 16:30 in the video.)

Canadian Senate suggests food policy changes U.S. should copy

Economic insecurity isn't exclusive to the United States. Canada has had a great economy by the national numbers. On the ground, credit card debt, soaring housing costs, and tariffs from south of the 49th parallel add up to insecurity.

The territories in the Canadian Arctic suffer greatly from food insecurity and availability on a whole different level. Most food is shipped north by airplane leading to severely inflated prices.

Nutrition North Canada is a federal program designed to subsidize the costs to make food more affordable. The criticism is that the money goes to the stores and not the people who need the help.

One intriguing twist came up in an edition of The House from CBC Radio One about a year ago. Some people were using Amazon Prime to get non-perishable food sent to the North. Customers could get free shipping for the $80/year membership fee.

An example given in the podcast was a 340g can of diced tomatoes. The can would cost $8.69-$8.89 in the stores in the north vs. $1.89 by delivery.

Fixes to Nutrition North have been a struggle. There have been a few stories on greenhouses in that part of the world. The traditional seal hunt isn't as productive since the United States bans the import of anything made from seals.

What's Tempting: Canada's approach to improving food supply

Soda taxes aren't a part of the dynamic in Canada. Groceries, including soft drinks, are more expensive in Canada than in the United States.

The regular beverages have glucose-fructose, which is high-fructose corn syrup.

There were a few federal MPs (members of Parliament) in the Liberal caucus in Ontario who were pushing for a soda tax. The proposal ranked 18th out of 19 items on the list of caucus platform priorities.

A draft proposal suggested a 20% tax. The revenue from the new tax would have gone to create a national school lunch program. Canada is the only G-7 country without a national school lunch program.

The federal Green Party is proposing a soda tax in its platform. The Green Party in Manitoba proposed a 20% tax leading up to the provincial election last month. The Greens have made strides in other parts of Canada but didn't win a seat in the provincial election.

BalanceofFood.com Canada food policy coverage

Canada has the official commission debates next week: Monday in English and Thursday in French. The politicians have had a pair of smaller debates in the last few weeks.

The chances of food policy coming up in the debates is as likely as the Toronto Maple Leafs winning the Stanley Cup (streak goes back to 1967). The government in charge does set the tone for policies, including ones that relate to food. The Canada Food Guide is better than it might have been under the previous government.

If you live in Canada, ask questions of the MP candidates in your riding. Hopefully, you will get a significant response.

Get out and vote!!

You can find out more about Canada via our sibling blog, CanadianCrossing.com.

photos credit: Canada Food Guide/Government of Canada; Eat Think Vote/Food Secure Canada
video credit: Face to Face/CBC News

Some Canadian fast food companies want to talk about sustainability

"Sustainable beef" sounds great. Trying not to be cynical but what does that mean?

McDonald's ads in the United States don't talk about the quality of the beef in the fast food hamburgers. We know McDonald's ads in Canada have a completely different mindset than U.S. ads. This McDonald's ad on sustainable beef ran earlier this spring on Canadian television.

"At McDonald’s Canada, (sustainable beef) it’s a commitment. A commitment to ensuring we preserve Canada’s most valuable resources for future generations to come. To look after the land, to care for animals, and to provide the best quality food we possibly can without compromise."

McDonald's Canada says that the company has "partnered to produce beef sustainably" with Canadian farmers for over a decade. The practice applies to the Mighty Angus Burger but not every burger that McDonald’s Canada sells.

Dr. Reynold Bergen, Science Director, Beef Cattle Research Council, is quoted in the ad as saying "the same pound of beef today produces 15% less greenhouse gas than it did 30 years ago, and so our environmental footprint is shrinking."

Is McDonald's Canada beef grass-fed or grass-finished? The ad implies that the cows eat grass and aren't trapped in pens.

In 2018, McDonald's Canada announced that the Angus beef would be certified sustainable according to standards from the Canadian Roundtable for Sustainable Beef (CRSB).

From McDonald's Canada:

For example, a few of the indicators a farmer or rancher must achieve include:

• Grasslands and grazing are managed in a way that maintains or improves soil health and protects watershed areas.
• Outcomes related to feed/water, animal care, shelter, herd health and handling procedures are met as per requirements outlined in Canada's Code of Practice for the Care and Handling of Beef Cattle.

McDonald's Canada notes that 100% of its beef comes from Canadian ranches and farms, primarily in Alberta and Saskatchewan.

Canadian ads from spring 2019 NHL Center Ice free preview

A tale of 2 fast food justification ads from Subway Canada and A&W Canada

A&W Canada says the company is a proud member of both the Canadian Roundtable for Sustainable Beef as well as the Global Roundtable for Sustainable Beef.

The chain has touted its stance that it uses beef "raised without any added hormones or steroids." The FAQ does say "our cattle enjoy a mix of different grains and grass" so their beef isn't 100% grass-fed.

When asked about the verifying process, their reply was "We audit all facilities that handle our beef and they are also audited by the Canadian Food Inspection Agency or equivalent regulatory agencies. At A&W, we’ve developed our own animal welfare programs that meet the National Farm and Animal Care Council requirements, adding additional requirements from our own research. This means we also audit our supplies using third-party auditors accredited by the Professional Animal Auditors Certification organization to ensure all our requirements are met."

BalanceofFood.com fast food coverage

BalanceofFood.com advertising coverage

You might decide that McDonald's Canada or A&W Canada doesn't meet your high standards (e.g., grass-finished). These places might exceed your current level of standards (likely none).

Having a conversation about sustainability in fast food is rather fun, though a few more details wouldn't harm the discussion. We would love to see more fast food places in Canada jump into the conversation. Fast food outlets in the United States? Someone has to take the first step.

Food companies will try to take advantage of buzzwords such as "sustainability." Holding them accountable keeps them on their toes and we all benefit as consumers.

video and photo credit: McDonald's Canada

New Canada Food Guide offers true steps to better nutrition and eating

The new Canada Food Guide offers very encouraging steps for better nutrition. The new guide de-emphasizes meat and dairy, focusing on protein options. The guide encourages water as a beverage of choice to the detriment of other drink options.

The approach also doesn't suck up to food interests, either from growers or food companies.

Cooking at home is also encouraged, a wonderful step that we have supported here at BalanceofFood.com.

The guide doesn't use the 4 food groups as a guide and doesn't focus on portion size. Lentils and tofu are mentioned as protein options. Fruit juice is discouraged.

The guidelines are classified in 3 primary sections: healthy eating, foods and beverages that go against healthy eating, and food skills.

While a nicer presentation, the plate looks very similar to the MyPlate concept in the United States.

This was the first revamp in 12 years to the food guide. The Trudeau Government has promised that revisions won't wait another 12 years.

Food guides are important but only if they are followed. As CanadianCrossing.com readers will tell you, I do have a fondness for Canada. The country has a lot of issues with even getting something like this to be used in practicality.

Food costs are higher in Canada than in the United States, even for so-called "cheaper" foods. The climate doesn't encourage as much local healthy food.

An improved food guide won't make all the difference, but having one is a good first step.

Canada picks food industry over consumers on added sugars

Canadian Senate suggests food policy changes U.S. should copy

What's Tempting: Canada's approach to improving food supply

BalanceofFood.com Canada food policy coverage

The meat and dairy people aren't thrilled with the new guide. You can consume meat and dairy and lentils and tofu. You can even get protein from vegetables and plant-based foods.

The fruit juice people aren't thrilled with the new guide. Doesn't mean you can't get an occasional glass; just be more conscious about your fruit juice consumption. One of my favorite tricks is to mix 50-50 of water and juice. A great way to get flavor with your water and less juice consumption.

Make your calories work for you. Eat your calories rather than drink them. If you are trying for 1800-2000 calories a day, drinking 500 calories means less food.

Food guides are effective in presenting information, but this version of the food guide offers guidelines without worrying about too many specifics. That is great unless you need specifics.

Use the guide but adapt it to your preferences and limitations. Pickled and frozen vegetables can be useful. Freezing summer fruit and eating them in winter is a great idea. Be creative and you'll be pleasantly surprised how effective your eating can be with a sense of nutrition priorities.

photos credit: Health Canada; CTV/Health Canada

UHT milk provides longer shelf life but nutrition and taste are lost

If you need a long-shelf life for your regular milk, you might be excited that you are seeing expiration dates longer into the future. We are seeing this especially in organic milk.

However, those longer shelf-lives come as a result of the milk going through the process of ultra high temperature (UHT) or being ultra-pasteurized. Are the advantages of organic milk being compromised by being UHT?

I learned the different pasteurization techniques via Alton Brown on an episode of Good Eats. The conventional process is 145°F for 30 minutes. Brown referenced HTST pasteurization (high temperature/short time), which is 161°F for 15 seconds. UHT is 280°F for 2 seconds and then cooled quickly.

Brown noted that low and slow is the way to go because it produces better flavor and body.

Nutrition is more important than taste, but a better tasting milk means more milk will be consumed, especially by children. Drinking milk is also about health above and beyond calcium and protein.

Scouring the Internet won't take you long to find articles about the evils of UHT pasteurization, such as altering the milk protein structure is altered and that UHT milk has less folate and could have reduced Vitamin B₁₂, Vitamin C, and Thiamin.

From the Weston A. Price Foundation:

According to Lee Dexter, microbiologist and owner of White Egret Farm goat dairy in Austin, Texas, ultra-pasteurization is an extremely harmful process to inflict on the fragile components of milk. Dexter explains that milk proteins are complex, three-dimensional molecules, like tinker toys. They are broken down and digested when special enzymes fit into the parts that stick out. Rapid heat treatments like pasteurization, and especially ultra-pasteurization, actually flatten the molecules so the enzymes cannot do their work. If such proteins pass into the bloodstream (a frequent occurrence in those suffering from "leaky gut," a condition that can be brought on by drinking processed commercial milk), the body perceives them as foreign proteins and mounts an immune response. That means a chronically overstressed immune system and much less energy available for growth and repair.

If you like raw milk or want to have the milk as little pasteurized as possible, UHT milk goes to the other extreme.

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What's Tempting: Raw milk from a vending machine

What's Tempting: Raw milk in 2014

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The UHT process doesn’t add nutrition to the process. UHT milk isn’t safer than regular pasteurization. The primary advantage to UHT is that grocery stores can increase profits. Less milk to throw out and more people will buy milk with a longer shelf life.

You can drink regular milk past the expiration date. Unless you take a long time to consume a container of milk, you almost never have to worry about spoilage. And if you need a long-term, shelf-stable milk, you can buy non-dairy milk.

Your food can be “too safe.” The U.S. has allowed irradiation of ground beef since 1999. Health Canada approved irradiation of ground beef last year but that information must be declared on the label. Irradiated ground beef might be "safe" but I wouldn't want to eat that beef.

We praise Europe’s food process, but the UHT wave comes from Europe. You might remember the Parmalat milk from the 1990s. Finding UHT milk is much easier in Europe, but then again, raw milk is easier to find in Europe.

If I’m going to drink milk, I want to get as much complete nutrition as I can in that glass. UHT milk makes buying and drinking milk less worrisome to some people, but provides no worthy reason where nutrition is concerned.

Farmers benefit more than consumers with Canada supply management

"And they buy our milk at Sam's because Canadian milk is very expensive. True story."

This quote came from a Detroit-area woman who commented on Canadians for The Daily Show with Jon Stewart in 2013 as Al Madrigal hosted a segment on the (now-named) Gordie Howe bridge.

I haven't bought much milk in Canada but I can tell you Canadian milk, in bags or in jugs, is expensive. Canadian eggs and poultry are also quite expensive.

Canada supply management has come up in NAFTA negotiations and the tariffs battle between the United States and Canada. Canada limits production, mostly for internal use, and allows farmers to get a good price for their output.

The American subsidies help consumers more than farmers; the Canadian subsidies help farmers more than consumers. The surprise is the Canadian approach isn't supply management or subsidies, but that they make average Canadians pay. No wonder Canadians cross the border for cheaper American milk.

Balanceoffood.com Canada food policy coverage

For more details on this story, check out this story from our sister blog, CanadianCrossing.com.

video credit: YouTube/pincstuff
photo credit: Dairy Farmers of Canada

Peterborough Farmers Market loses perspective on the value of farmers markets

Know your farmer.

That was our opening line last October when CBC Marketplace went undercover to discover that several vendors at the Peterborough Farmers Market in Ontario were lying about where their produce is grown.

Justice should have been served as the vendors who were deceptive would either be kicked out of the market or required to post signs that stated the truth about their produce.

Turns out the farmers who were deceptive got to stay at the Peterborough Farmers Market and the 5 vendors, who grew all of their food on their farms, who complained got kicked out of the market.

CBC Marketplace story reminds us to be diligent about farmers markets

The Peterborough & District Farmers' Market Association (PDFMA) sent out a letter kicking the legitimate farmers out of the market: "speaking publicly about the PDFMA and portraying it in a negative manner" was a factor.

They spoke up to make sure the farmers market had more credibility and that consumers weren't being deceived.

"The opportunity to sells goods or produce at the Peterborough Farmers' Market is a privilege," the association said in a statement. "It is of paramount importance that vendors work as a team and treat each other with respect, courtesy and fairness."

The farmers spoke the truth. They didn't want the deceptive vendors to be kicked out, just to have signs declaring the honesty of the source of their food.

The association branded the farmers who spoke up as "dissident members" and that not kicking them out meant the "campaign of malice continues."

The PDFMA's overreaction has led to what they didn't want, which was more bad publicity.

Peterborough wasn't the only place in Ontario that had deceptive vendors. That was the point of the CBC Marketplace episode last October. Our steps back then included asking farmers about how their food is grown.

Balanceoffood.com Canada food policy coverage

As perfect as farmers markets might seem, they are run by human beings. Most decisions most farmers markets make are positive and help make things easier for consumers. Sometimes, a farmers market makes a poor decision. The PDFMA certainly made a number of very bad decisions that may permanently damage the reputation of the market.

"We contribute to the sustainability of agriculture by enhancing access to fresh, local Ontario produce and goods, and by fostering a lively and diverse market that inspires relationships between farmers, entrepreneurs and the community."

That is from the PDFMA Web site. Kicking out actual farmers and keeping deceptive vendors does not foster "relationships between farmers, entrepreneurs and the community" especially when you aren't sure all the produce is "fresh, local Ontario produce and goods." 

Due diligence is not an ideal way to shop, but even at a farmers market, you still have to ask questions.

photo credit: CBC Marketplace

The New York Times did its homework on Canadian food

Most food in Canada looks very similar to food in the United States. Kraft Macaroni and Cheese in the United States is Kraft Dinner in Canada. Canadians will dress up the food a bit differently by putting ketchup on the pasta dish. Similar but different.

Butter tarts is usually the best example of a food you can easily find in Canada but not in the United States.

The New York Times is using its large influence for a bit of education on Canadian food.

As someone who has hosted a panel on Canadian food, I love talking about butter tarts, tourtière, peameal bacon, oatcakes, poutine, maple pie, and the Caesar.

The newspaper delves into indigenous food, Canadian whisky and wine, the Caesar — almost as much about the garnishments as the drink, foods from other countries that is the melting pot of Canada.

They say you learn about the people through their food. And Canada has a story, well, stories to tell about their history through food.

Our sister blog CanadianCrossing.com has a full report and the links to the Canadian content from The New York Times. You can find this story here.

Balanceoffood.com Canada food policy coverage

You can also access Canadian recipes via The New York Times but you need to be a subscriber to access that information.

photos credit: Ian Patterson/Bryce Meyer both for The New York Times

New Year's resolution for dietitians: be nicer to each other on social media

"Twitter archives also show that the clique has ganged up on colleagues who criticize the conventional food system: questioning their credentials, accusing them of taking money from special interests, and hounding conference organizers and academy chapters that have worked with them.

"Victims say the campaigns are typically sparked by philosophical disagreements, and not scientific ones, as instigators claim. The predominant organizer of these campaigns, who tweets in a personal capacity, declined to speak to The Post about them, referring questions to the academy (Academy of Nutrition and Dietetics)."

Social media battles are all too commonplace. Despite being experts in their field, dietitians don't always agree. A recent article in The Washington Post gave us an insight into some of the food industry battles.

As much as I love dietitians, their conflicts of interest can be a real problem. So some of these social media arguments stem from a need to defend their territory. The other dynamic, given that most dietitians are female, is that women usually have a worse experience on social media, such as Twitter.

The Washington Post article particularly noted the attacks received by those who raised concerns about GMOs and the conventional food system. At BalanceofFood.com, we heartily challenge the current food system, especially in the United States and Canada. They are also the only major countries that don't label GMOs.

Here are some tips for dietitians to avoid the temptations of being a social media bully:

• List your conflicts of interest in your Twitter bio. If you aren't proud of it and can't list them, maybe you should reconsider them.
• If you are certain of your beliefs, state them calmly. You will look like the better person with a calm or subtle reaction.
• Food issues are always going to be up for debate. Listen more and you might be surprised what you can learn.
• If your employer or other conflict of interest puts pressure to react badly on social media, remind them that their reputation decreases in prominence with online bullying.
• Don't be tied down to conventions that you don't see concerns that might fall out of the nutrition norm, such as the environmental impact.
• Remember that your vocation is designed to help people eat better. If your fight isn't about that, remember what is truly important about being a dietitian.

With my interest in food and nutrition, some have asked why I didn't want to be a dietitian. I like the concept of a dietitian: what they know and the good they can bring. But too many of them seem caught up in serving other masters rather than trying to inform. Guess I could say the same thing for journalists sometimes.

The Academy of Nutrition and Dietetics (formerly American Dietetic Association) did come out recently with a social media guidance in the academy’s Food and Nutrition magazine. Members are presented with a Pledge of Professional Civility that promotes constructive dialogue and avoids personal attacks.

Dietitians have the knowledge and power to help improve the way people look at food. Conflicts of interest, perhaps a financial evil, often cloud the perception and reputation of the dietitian vocation. Dietitians who are forcibly negative to their fellow dietitians make this perception even worse.

Dietitians: help out your profession and tone down your social media reactions. Feel free to respond with your own thoughts. A thoughtful discussion will bring out your considerable nutrition knowledge, something that regular people may not know dietitians have in their repertoire.

photo credit: source

Ku-kum Kitchen offers up chance to learn more about indigenous population through food

If I didn't have to worry about money, I would travel and eat, learning what works for that part of the world. Chances are you won't be traveling to the parts of Canada where seal is eaten. I thought I would get to eat seal in Newfoundland in 2015, but that didn't work out.

Ku-kum Kitchen in Toronto is bringing those tastes to an urban audience in very southern Canada. The seal tartare on the menu has drawn a few protests and counterprotests.

Eating meat can draw protests, but most meats don't draw a protest for the specific meat. Seal is a trigger.

Seal burger controversy validates need for sensitivity to local eating customs

Temptation of the Week: Eating out 365 days in Canada

BalanceofFood.com coverage of Canada food policy

I've learned a bit about the seal hunts in my travels, and how the indigenous population has been damaged by uninformed protesters over seal hunts.

We can learn so much about any society through food. Saltless bread, tripe, and rare steak can easily be found in Florence and Tuscany in Italy. A goat stew might lend some perspective as opposed to a beef stew in North America. I would rather have seal than tripe, but I might like both foods.

For more on this story, check out this column from our sister blog, CanadianCrossing.com.

photo credit: Ku-kum Kitchen, Toronto

CBC Marketplace story reminds us to be diligent about farmers markets

Know your farmer.

People who love farmers markets who end up in a conversation with someone who doesn't like farmers markets often come up with some variation of "know your farmer."

Subway Canada chicken comes up short on chicken, according to CBC Marketplace

Stories such as the CBC Marketplace investigation into some farmers at Ontario farmers markets being less than trustworthy about the source of their produce can make people more skeptical about farmers markets.

Veteran patrons of farmers markets can point to a few reasons why these farmers should not have been trusted. Some of the food in the story had stickers on them. In one instance, the pepper claimed as local in Canada actually came from Mexico. Other produce had boxes that indicated the produce came from somewhere else.

Perhaps these same veteran patrons pay close attention and the average person might not know what to expect at farmers markets. So let's give some tips so even people off the street can tell which food is really local. Even if a farmer doesn't do some of these tips, that farmer can still be local, but use this as a general guide.

• If the produce has stickers on them at a farmers market, just walk away. If you see where stickers might have been on a food, just walk away.
• If you see discarded wholesale packaging, walk away. Local produce growers don't have wholesale packaging.
• Know what is in season. I know when blueberry season comes where I live. I know strawberries come before blueberries. Also, look at other stands: they pretty much should have the same fruit at all the stands. Certain produce can be grown in a greenhouse but berries aren't usually in that group.
• Local means local. I've seen people ask for citrus and olive oil in a Midwestern farmers market. Those foods are great but not local in that setting. A grocery store can handle those needs.
• Cheaper in a grocery store is a target goal, Cheaper at a farmers market often means the produce isn't local. Surprising, as food travels a longer distance, that food can be cheaper but not as fresh. A 50¢ difference per pint is not a concern. But a huge difference, however tempting, is not worth the cost.
• If the produce looks too good, that could be a sign. Real local fruit and vegetables can be imperfect. Heirloom tomatoes comes from local farms. Different varieties of fruit come from local farms. Some farmers, if you are nice and know you, will sell "seconds," often fruit that has blemishes or imperfections. That fruit can cost less and still taste wonderful in a pie.
• Offer to visit the farmer. A couple of the real farmers in the story mentioned this. 
• Talk to your farmer. Engage them in conversation. Ask questions. A real aboveboard farmer wants to tell the story of the food. Veteran patrons really do know their farmer and can spot BS above and beyond a single conversation.

The CBC Marketplace story points out that in California, "each stand is inspected and vendors are required to display a certificate that outlines the produce they grow."

"In Canada it falls to the provinces to decide whether to regulate the industry … Ontario has no regulations that penalize resellers for lying about growing the produce they sell at farmers markets."

Check to see what the standards are where you live. For example, Chicago and Illinois have standards, but Green City Market is extra diligent. Farmers can't sell anything that isn't local. Here is Green City Market's certification link.

Ultimately, the best way to tell is taste. The farmers market food may be more expensive but the food is supposed to taste so good that the extra money is worth the cost to get great tasting produce.

As diligent as one can be, sometimes you run into a bad vendor or a bad item from a good vendor. The farmers markets offer a variety of options to best suit your taste. Over time, you end up with your favorites.

The farmers market is made for relationships. Trying a farmers market once won't produce the same value as a farmers market over extended time. "Know your farmer" does take time but a good farmer-customer relationship yields a bountiful harvest.

To see the segment, click here to get to the CBC Marketplace Web site.

photos credit: CBC Marketplace