Farming is not just a way to grow food, but a philosophy for life. And just like there are many ways to live a good life, there are also many ways to practice good farming. This week I’m straying from my usual bird drawing to admire some delicious, wonky vegetables we ate at Masanobu Fukuoka Natural Farm.
I shared last week about my brief internship at the natural farm with my spouse and sister. This farm is unique in Japan in the ways it combines natural farming with organic farming practices. Going into our internship, we didn’t quite grasp the difference between the two methods, but through conversation and observation, we started to understand the differences.
Natural Farming applies the basic laws of nature to agricultural systems. Rather than disrupt and degrade the land through unnecessary human intervention, natural farming collaborates with nature to balance the biological community and build soil fertility. This means no chemical dependence (even if it’s “organic”) and no tilling or weeding. With organic farming, specific practices vary greatly depending on the farm’s values and its country’s regulations. Generally speaking, however, organic farms are allowed to utilize fertilizers, pesticides, and herbicides if they are based on natural resources and are minimally processed. Tilling and weeding may also be practiced to cultivate food at organic farms.
When we asked Masanobu Fukuoka Natural Farm’s manager, Hiroki-san, what the hardest part of practicing natural/organic farming was, he responded: growing food is easy, marketing and sales are difficult. Natural and organic food often looks “imperfect” because shapes are not always uniform and colors may appear dull. Most people, however, have a preference for beautiful, flawless looking fruit that is priced expensively. (Many are also willing to pay higher prices for food that is grown out of season, which can encourage unhealthy farming practices.) When walking into a Japanese grocery store, it’s common to see a single peach or melon wrapped in layers of plastic packing, exquisitely displayed. This kind of fruit can only be produced by petrochemical fertilizers, pesticides, growth hormones, and synthetic sweeteners. All of these inputs not only decrease the nutritional value of our food by destroying the soil microbial life, but also contaminate our food. Our beauty standards for produce are damaging our bodies.
Even many farmers who recognize that food can successfully be grown naturally and organically don't engage in these practices because there aren’t proper economic channels in place for them to sell such products. Sticking to conventional farming methods and selling their produce through large associations that value quantity over quality create a more reliable stream of profit and income.
Farmers can’t change their methods of food production until society changes its values, reflected Hiroki-san. International politics and systems of global food trade complicate things further. Hiroki-san shared that his dream (similar to that of his late grandfather, Masanobu-san) was for everyone to grow their own organic food and increase self-subsistence, even if it’s just by a small percentage. This could include small actions like growing tomatoes in a pot, planting a fruit tree, or starting a square-foot garden. Each individual’s connection with the soil and food cultivation can help increase their appreciation for the appearance, flavor, and seasonality of natural/organic food. The demand on the farmer to grow a mass-quantity of low-quality food could then shift to growing the fruits, vegetables, and grains that might be harder for the average person to grow.
“There is meaning and basic satisfaction just in living close to the source of things,” writes Masanobu Fukuoka in The One-Straw Revolution. Even in our limited experience of growing vegetables in our small garden, my family and I have experienced this to be true. Coming into contact with soil boosts serotonin levels. It’s joyful to watch a tiny seedling grow into a crooked and spiky cucumber. Eating a home-grown salad makes me chew more slowly to savor each bite. Though Arley and I don’t have plans to start our own commercial farm, our brief experience of living with and learning from the Fukuoka Farm community has inspired us to continue exploring how to integrate food cultivation into daily life.
Next week, I look forward to sharing an idea for how to practice small-scale natural farming in your own backyard or balcony.
i keep thinking about this week’s piece!! thank you for sharing such wonderful information + thoughts with us ❤️
I love reading about your food adventures. Well, actually, I love reading everything you write Emmy! Thanks for sharing.