| The origins of food in the U.S. have come under close public scrutiny in recent years. An increasing number of farmers markets, certified organic products, and Community Supported Agriculture programs indicate that Americans are seeking out alternatives to the mainstream food system. The industrialization of food production in the post-World War II era, while providing larger amounts of inexpensive food than ever before, has arguably compromised people's relationships with food. While farming was once a common way of life in the U.S., today only one percent of Americans identify farming as their primary occupation.;As production has become a race to produce larger amounts of food for less money, the distance grows, literally and metaphorically, between people that produce food and those who consume it. Proponents of the industrial food system believe the efficient production of huge quantities of inexpensive food could be integral to solving the global food crisis. Those who oppose the current system raise questions about its safety, impact on the environment and public health, and long-term sustainability. Existing in contrast to the industrial food system are small- and medium-scale family farms. While the industrial food system is modeled on the efficiency and mechanization of factories, small- and medium-scale family farmers use more traditional methods of farming, maintain more independence in farm management, and have more direct relationships with their customers. While these farmers have adopted some of the tactics also used by industrial farms, such as use of large equipment and computer technologies, there is an element of authenticity to their work that is lacking in industrial operations.;This paper aims to identify characteristics of agricultural authenticity from interviews with five small- and medium-scale family farmers in Columbia County, NY. Six common traits were identified that lend to the farmers' agricultural authenticity. Every farmer emphasized the importance of educating the public about the benefits of purchasing more local food and the potential dangers of eating conventionally-produced fare. The farmers all consider the food they sell to be "good," high-quality food, which they are willing to spend more time and money producing in lieu of cutting corners and thereby sacrificing quality. They also share similar sentiments regarding independent farm management and resist conforming to institutional direction, such as USDA organic certification. They all value the sacrifice they make by engaging in a more time consuming and physically demanding profession, working long hours without days off. The farmers put a high priority on ensuring the health of their land and described themselves as "caretakers" and "stewards of the soil." Despite the challenges of agriculture, every farmer said they find fulfillment in their professions and derive happiness in tending to their crops and animals, and nurturing community and familial bonds. |
