Mike, I would think that where I food comes from would make a difference in freshness and how many preservatives have to be injected into our food.   I for one, would prefer it to be local.  Local also means we are putting money into our local communities, cities, state, etc.

Also, Thanks for commenting on my Blog.

Michael

Okay, this in an interesting post... I happen to be married to a food scientist who works in the food processing industry so I showed him your post and asked for his input and here is his response:

Living in California is a luxury that the majority of citizens do not enjoy. Since approximately 25% of the world’s food supply is grown, processed and distributed from California valleys to the USA and the rest of the world, living there is a distinct advantage to you (as far as fresh foods from farmers markets). A large number of your fresh fruits, nuts, produce, and many other commodities are closer than the rest of the United States. This does not mean, however, that what you eat necessarily is of California origin, or is fresher (traveled less miles). This is truly a global marketplace now, and the example used for many years is that fresh pineapple is harder and more expensive to obtain in Hawaii than the mainland! This applies to a larger and larger list of products. They are not necessarily harder or more expensive to obtain, but difficult to “buy local” unless it is at a farmer’s market near the farms that product specific commodities. The belief that your California food has traveled fewer miles is probably not accurate, even living near the largest growing region in the world. Therefore, the fewer miles foods travel, the fresher it is is simply not true. As far as organic foods, they are not safer nor taste any better than conventional equivalents. They are a niche market that companies that market fresh products (vegetables, fruit) grow without the benefit of sewage sludge as a fertilizer, no GMOs, and no irradiation (the “big three” or organic growing). Processed organic foods are held to the standards of the USDA National Organic Program National List of Approved Substances, and can only receive the USDA Organic Label use of the terms “100% Organic” or “Organic” under strict guidelines. The upshot is that if you may be allergic to some additives or preservatives, or just believe sustainability is the way to go, then organic could be a choice of yours. Carbon footprints is simply a term coined by scientifically uninformed people with agendas that have little to do with sustainability, “green” issues, or anything else they may dream up. Pay no attention to this McGuffin.

As for myself....well....I don't really care much either way as long as it tastes fresh. And as far as organics go...seems like the price is steep. Although for some strange reason I feel better about myself when I eat something organically grown. Call me crazy!