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Connecting with Your Farmer: the Traceability Revolution

Now this is a great idea. FindtheFarmer is a Web site that helps connect you to your food by linking back to the original farmer that grew the grain that became the bread in your BLT. It’s just one of several Web sites helping people connect to their food in a way that’s been mostly lost to us through the industrialization of the food supply.

It’s funny how technology seems to be coming full circle, to both expand and shrink our world: technology created distance and anonymity between farmer and eater, and now technology is pointing the way backwards.

From the New York Times:

The maker of Stone-Buhr flour, a popular brand in the western United States, is encouraging its customers to reconnect with their lost agrarian past, from the comfort of their computer screens. Its Find the Farmer Web site and special labels on the packages let buyers learn about and even contact the farmers who produced the wheat that went into their bag of flour.

The underlying idea, broadly called traceability, is in fashion in many food circles these days. Makers of bananas, chocolates and other foods are also using the Internet to create relationships between consumers and farmers, mimicking the once-close ties that were broken long ago by industrialized food manufacturing.

Traceability can be good for more than just soothing the culinary consciences of foodies. Congress is also studying the possibility of some kind of traceability measure as a way to minimize the impact of food scares like the recent peanut salmonella crisis.

The theory: if food producers know they’re being watched, they’ll be more careful. The Stone-Buhr flour company, a 100-year-old brand based in San Francisco, is giving the buy-local food movement its latest upgrade. Beginning this month, customers who buy its all-purpose whole wheat flour in some Wal-Mart, Safeway and other grocery chains can go to findthefarmer .com, enter the lot code printed on the side of the bag, and visit with the company’s farmers and even ask them questions.

“The person who puts that scone in their mouth can now say, ‘Oh my God, there’s a real person behind this,’ ” said Read Smith, 61, who runs Cherry Creek Ranch, a 10,000-acre farm and cattle ranch in Eastern Washington. “They are going to bite into that bread or pastry and know whose hands were on the product.”

Read the whole article here.

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