TIME Magazine Article, analysis

      Although the author came to the conclusion that local food is better than both organic and conventional foods, I still disagree with their final statement.  While Santa Barbara Green Cuisine's mission statement is "We are an organization whose goal is to encourage communities nationwide to eat locally and organically", that does not mean that you have to have both organic and local or nothing, as the TIME article implies.
       SBGC wants to encourage Americans to eat locally as much as possible in order to benefit their local economies and farmers,  help cut transportation emissions, encourage good farming practices, and improve the quality of the food, but we are aware that eating locally and organically is not always a viable option for many people. We want to stress that eating locally and organically can mean buying your whipping cream from vons (as long as it comes from untreated, hormone free cows) and buying the accompanying strawberries at a local market. Or mixing some locally grown food with some organic with maybe an imported spice.
       Eating locally and organically is not about anything but encouraging practical, safe, and small-scale farming practices through out the world to promote global sustainability and environmentalism, it is about encouraging community interactions and involvement, it is about connecting with the people who supply your food, and it is ultimately about happiness and global sustainability.
      So in conclusion, Santa Barbara Green Cuisine is asking you, as a citizen of the world, to eat locally and organically as much as possible because it helps the environment, public health, the economy, and you in many ways, and because it should be something you feel good about, because by doing so you are changing the world as you know it.