10,000 years ago agriculture was invented and in the midst of its successful evolution, the world was ruined because the fruit of the land — the wealth of our health — was held in a few hands instead of everyone’s.
America built its reputation in the world by being fresh-faced, fertile, undiscovered and undeveloped.
We fed ourselves first and then we fed everyone else and in that process our families split apart, people in the Homeland grew hungry and we lost the ability to individually feed ourselves with our own labor and the sweat from our own hewn hands.
There was a time — in the pre-industrial Age — when families would raise their own crops, hunt their own food and feed their own families. You canned food for the winter.
You hoped for the best against the rain and wind and snow.
The commoditization of sugar and cotton created slavery and the fertility of the land became more valuable than its people. Prosperity in the industrialization of agriculture was determined by the luck of the land and never again by individual familial hard work.
Then mechanization of the farming process was born and tools replaced hands in the field. Too many mouths were born that had to be fed by less land.
Land barons grew fewer to feed thousands of families. The responsibility for feeding the family moved from the family farm to the corporation. The land was ruined. The food supply was chemicalized. The animals were injected.
Access to natural nutrition was replaced with food pyramids and recommended daily doses. Government cheese subsidies replaced fruits and vegetables.
Import/Export imbalances grew. Where once everyone had the opportunity to grow their own food for free — we now are enslaved by price controls and the commoditization of required proteins for living: If you want to eat, you have to pay the going rate or starve.
Where once food was the thread of survival and the core of the family and the community — food has now become a forced political and economic cudgel for command and control used against people across the globe as changes on the genetic level are aimed at — and blamed on — the value our food supply:
A surprisingly recent instance of human evolution has been detected among the peoples of East Africa. It is the ability to digest milk in adulthood, conferred by genetic changes that occurred as recently as 3,000 years ago, a team of geneticists has found.
The finding is a striking example of a cultural practice — the raising of dairy cattle — feeding back into the human genome. It also seems to be one of the first instances of convergent human evolution to be documented at the genetic level. Convergent evolution refers to two or more populations acquiring the same trait independently.
Throughout most of human history, the ability to digest lactose, the principal sugar of milk, has been switched off after weaning because there is no further need for the lactase enzyme that breaks the sugar apart.
But when cattle were first domesticated 9,000 years ago and people later started to consume their milk as well as their meat, natural selection would have favored anyone with a mutation that kept the lactase gene switched on.
Almost all Dutch people and 99 percent of Swedes are lactose-tolerant, but the mutation becomes progressively less common in Europeans who live at increasing distance from the ancient Funnel Beaker region. A research team led by Sarah Tishkoff of the University of Maryland has now resolved much of the puzzle.
After testing for lactose tolerance and genetic makeup among 43 ethnic groups of East Africa, she and her colleagues have found three new mutations, all independent of each other and of the European mutation, which keep the lactase gene permanently switched on.
The evolving “Problem of the Land” and its food and fiber crises is given extra research light by the UC-Davis Sustainable Agriculture initiative:
Agriculture has changed dramatically, especially since the end of World War II. Food and fiber productivity soared due to new technologies, mechanization, increased chemical use, specialization and government policies that favored maximizing production. These changes allowed fewer farmers with reduced labor demands to produce the majority of the food and fiber in the U.S.
Although these changes have had many positive effects and reduced many risks in farming, there have also been significant costs. Prominent among these are topsoil depletion, groundwater contamination, the decline of family farms, continued neglect of the living and working conditions for farm laborers, increasing costs of production, and the disintegration of economic and social conditions in rural communities.
A growing movement has emerged during the past two decades to question the role of the agricultural establishment in promoting practices that contribute to these social problems. Today this movement for sustainable agriculture is garnering increasing support and acceptance within mainstream agriculture.
Not only does sustainable agriculture address many environmental and social concerns, but it offers innovative and economically viable opportunities for growers, laborers, consumers, policymakers and many others in the entire food system.
Do you grow your own food? Do you slaughter your own animals?
Where do you purchase your food? Do you eat chemically treated food and animals?
Do you believe what you eat matters to the longevity of your body?