Argumentation Draft for Final

           Why Organic Vegetable Production Is Better Than Conventional Production

                The need for a change is now, the place is here. As a population we have managed to destroy much of our soil, water, and air quality. The over use of synthetic chemicals, such as pesticides and high nitrogen fertilizers; have contributed largely to this pollution problem. The mismanagement of land and the practice of monoculture crop plantings are draining our soils of their nutrients. Do we want to have a lush and fertile land that is healthy and clean, to pass on to future generations? I think the answer is yes, it’s a basic need for life to be sustained. The only way we can ensure this future is through the use of a sustainable practice, one that can be used for years to come. One way we can help ensure this is with the incorporation of an all organic agricultural system in this country. The organic production system is nothing new; in fact it’s the only natural way to raise crops. If there is one thing that plants, animals, and people want its natural. So what is organic crop production, and why is it so good?

                Organic food is simply “Food which has not been subjected to chemical pesticides or artificial fertilizers and which has been grown in soil whose humus content has been increased by the addition of organic matter”. It is the way nature intended for produce to be grown, untainted and pure. Organic production is all about the soil, air, water, and living beings around it. It is all about making the smallest pollution footprint that one can make. It takes into account that the soil is a living, breathing, and growing being that must be natured and loved. We must do all that we can protect our water ways, because without clean, fresh water we all would surely parish. The air that we all depend on for life must be protected, without the air there would be no “us”. All of the living beings that are in and around the soil are all in a symbiotic association with one another. If you take away one, the other will suffer, every life form has its place in the soil eco-system. In contrast conventional production cares little about the environment or the people consuming their product. The one thing on the mind of big agriculture today is money, and how to make more. They put little thought into what their actions are doing to the land, and how it will affect future generations. The soil pays the price of the bad practices of big agriculture first.

                In organic production the soil is of key concern, without healthy, you cannot have healthy plants or consumers. Every time that you take something out of the soil, such as harvesting of a crop, you are taking valuable nutrients out of the soil. You must replenish these nutrients or they will deplete over time. The nutrients are what grow a strong, healthy plant, which in turn makes us healthy. One way to organically replenish these lost nutrients is through the incorporation of humus. Humus is the fully decayed remains of organic matter from formerly living plants and animals. It is often referred to as compost, and the words are interchangeable. Humus serves a number of vital roles in the soil, and is referred to as “black gold”. It holds nutrients needed by the plant, helps regulate soil pH, holds water, helps with drainage, improves soil tilth(makes the soil easier to cultivate); helps regulate soil temperatures, and help regulate soil fungi. Soil fungi produce natural antibiotics which control pathogenic fungi, the bad fungi. The incorporation of animal manure into the soil is a simple way to improve soil health that is used in organic production. The manure will break down and release nutrients into the soil over time, but it will take at least one year to take effect. One more way to easily improve soil health with organic production is with the use of cover crops, also called green manure. These crops are fast growing plants that are planted when the soil would otherwise be bare, and exposed to the elements. The cover crops are then cultivated into the soil where they will break down and release their nutrients. Conventional production puts little thought into restoring the soil nutrients that are lost, but instead rely on synthetic fertilizers to unnaturally feed the plant. The disrespect they do the soil will surely deplete it of all nutrients, and unusable for future generations. One of the main reasons soil health is so important is because the soil is literally “crawling” with life.

                “Healthy soil may be defined as soil that allows plants to grow to their maximum productivity without disease, fertility or pest problems limiting production, and without a need for unusual supplements or support”. The soil is full of life that comes in all forms, from big to microscopic, and they all play their part. The bacteria, fungi, and other organisms in the soil break down the organic matter to humus and other metabolic products influencing plants. Microbes in the soil transfer nutrients to the plant roots and transform unavailable nutrients to a usable form. The use of synthetic herbicides and pesticides is killing the delicate balance that is naturally in place.  The pesticides are non-selective, and will kill any insects or organisms that it comes in contact with. In the natural order of things there are predatory insects that will kill other problem insects, and these good guys are destroyed with the use of synthetic pesticides. An organic method of pest control is through the attraction of these beneficial predatory insects. One more method of organic pest control is the use of row covers, which are plastic sheets that cover the crop row and protect with from insects. A very simple organic method of pest control is the use of crop rotation, which is simply moving where you plant something to an area where there are no pests. There are some organic “pesticides” on the market that are made of plant derived materials. Natural soap also can be used as an organic “pesticide” in a spray bottle. The modern take on pest and weed problems is just to use more and stronger chemicals. No thought is given to the fact that these chemicals can end up in our drinking water, in the ground water, on our children, or pets, and our food. The production of these chemicals is major contributors to waterway eutrophication and greenhouse gas emissions. The use of synthetic chemicals contributes 400% more greenhouse gas per pound of crop compared to organic production. The run off from synthetic chemicals can end up in waterways and feed algae which multiply rapidly, which deplete the oxygen in the water. This will kill all the other life forms in the water, and make the recreational value go down. The over use of these chemicals may directly affect humans, as research shows that they build up in our body fat. These chemicals are not highly regulated, which they should be. There are 17,000 pesticide products on the market, and the EPA (Environmental Protection Agency) has only tested 1%. So why would anyone want to use these chemicals if they are so bad? It takes a lot less man power to use these chemicals, and all of these chemicals are subsidized by the government to be cheap. There have been some arguments as to whether you can produce a larger yield with the use of synthetic chemicals, but the research shows organic production can produce the same yields as conventional. Some argue that organic production will end up costing the grower more money that is false.

                You have to be able to make money doing something, or what is the point of doing it? The research shows that there is more money to be made, with less land in organic production. The market has grown rapidly over the last 3 decades, and is still growing every day. Organic food and beverage sales have grown from 1 billion in 1990 to 26.7 billion in 2010. Fruit and vegetable sales in 2010 increased 11.8% over 2009 despite the slow economy. The long term economic viability of the organic system is vastly superior to the conventional system, which is very unsustainable. More jobs are created with the organic production because of the more labor intensive work that is involved. The operating profit for organic is $45,697, compared to $25,448 for conventional. You will also save money on energy cost and use, as organic production uses on average 45% less energy compared to conventional. One major reason that organic production is better than conventional is because of the finished product, the produce.

                 The produce that organic crops yield not only tastes better, but has a higher nutrient count. The plants are grown in lush, fertile soil, so in turn the produce is loaded with nutrients. On top of the other entire bad things synthetic chemicals do, they also leave residues of the plant that may affect the flavor. The antioxidants and vitamins have been shown to be in higher concentration in organically produced crops. Many blind taste tests have shown that the average consumer prefers the taste of organic produce over conventional. This is really just a small part of why organic production is better than conventional.

                The current condition of our agricultural system is a broken one, that is slowing dying and taking its citizens with it. To fix the current system we must focus on the basics, soil, water, and air quality. A simple switch to organic production will ensure we protect all of these for our children, and their children. We are really only borrowing this land from future generations, we do not own it. The organic system is the change we need in this country; it could very well be our saving grace. One thing that each and every person can do to help solve this problem is by planting your own organic garden, or being part of a community garden. Such a simple as soil can make or break a nation, we must do all that we can in our power to protect and preserve this land. We only get one chance, so why risk our future? 

Brainstorm for final essay

            So I'm pretty sure I am going to write about organic practices in the home garden. This is a topic that means a lot to me and my family, so I have some very strong thoughts on it. I will point out all the good that organics do, and contrast them against the harshness of man made chemicals. I will point how these chemicals can end up in our body, and do great harm. The work you put into keeping up a organic plot can be a lot of work, so that will have to be addressed. The cost of maintaining a organic plot is cheaper since you do have to buy all the man made chemicals. Taste will be a topic for sure, as a lot of people say organic produce tastes better. I think I will have something about how every one should have a organic garden, or be part of a community garden for my closer.

Cause and Effect

                There are many different factors that go into raising a healthy pepper plant. Some of these factors include soil type, fertilizers, light received, water, and seed genetics. One must keep a watchful eye out for pests, diseases, and mold or fungus of any type. The list goes on and on, as there is not just one magic amendment that will grow a lush and healthy plant. It may seem like a lot that goes into raising a healthy plant, but if you can do a couple of basic things it is really not. Everything starts with your plants source of life, the soil.

               
               The soil is where your plant will start its life, and is where it will live its days out in. This key factor in your plants life could be the most important aspect of all. They drink and eat from the soil through their root system, which transfers the nutrients to the plant. If you have unhealthy soil that is low in organic matter and beneficial organisms, you will have unhealthy plants. The key to building a healthy soil is the return of organic matter and nutrients. The easiest way to do this is with the incorporation of compost into your garden soil. Compost is made of the decomposed remains of dead plants.  It is full of organic matter, and will help bring beneficial organisms to your soil. Other organic practices such as not using synthetic chemicals or fertilizers will also help maintain a healthy soil system.

                Synthetic chemicals and fertilizers are not only bad for your soil, but for the environment as a whole. They pollute the air, contaminate the water, and poison the soil that your plant depends on for its survival. Synthetic pesticides will kill all beneficial insects such as bees and worms, not just the unwanted pests. These beneficial insects are very important to your plants and the local eco-system, and are needed for a healthy plant. Synthetic fertilizers only add nutrients to the plant, and at very large unnatural rates. They do nothing to feed the soil. If you have healthy soil there is no need for the use of synthetic fertilizers. Soil is just one of the many factors that go into a healthy plant, but a very important one. Once you grow healthy soil, the plants will have no choice but to grow healthy as well.

Argumentation, response to "Why I Blog"

The essay that I chose to write about is Andrew Sullivan’s “Why I Blog”. In this essay he makes a lot of very good points about blogging. I agree strongly with all the points that he covered, and he did a very good job of hitting a lot of points. One of the things that really stuck out to me was the fact that you can publish anything instantly. As soon as an event happens you can post about it, in the heat of the moment you could say. This really makes for some strong emotions that can come out in a blog, no time to cool down. There is no waiting for editors or revisions of your work; as soon as you hit post, it is out there for the whole world to read and comment on. Your readers can be your best friends who love everything you write, or your worst critic that picks out every single mistake that you make. You have to be open to this instant scrutiny, all most embracing it. This adds to the appeal of the blog I think, as this really makes it a community effort. Your readers may even know more about your topic then you do, so they can be a wealth of knowledge to help enrich your blog. Your readers may even open your eyes to a new view point that you did not take into account.  As a blogger you are forced to see different views from your own, like that or not. Your options may change on certain topics, so you must post your new thoughts now, not tomorrow. 

Blogging is very much a “in the now” form of writing and the deadline is now, not tomorrow. Tomorrow every other blogger may have posted about this topic, and it will be old news. You want to the first to have the story on the hot topic issue of the day. You have no time to check that your sources are legit, and must learn to get good sources of information quickly. Also in the blog world one can access other external web sites or blogs from hyperlinks. Hyperlinks have really replaced the works cited that you find in pen and paper essays or reports. They give the reader instant access to the sources that the blogger has used. This makes it very easy for the reader to check any and all sources that the blogger has used. They can then facts check a blog in real time, as they read it. This is a very powerful tool I think and it really makes all the readers editors. Blogs tend to be a very free form of writing, and have the freedom to break or bend rules. 

The last point that I really liked in this essay was how Sullivan talked about how blogs are kind of like Jazz. Both are very much an improvisational act and can go whichever way the musician or blogger wants them to go. Both are very free to do whatever they want, not having to follow the set rules. They both broke the mold of what was considered “normal”, and dared to do something different. They both feed off the audience, all most needing them to progress in their craft. One could say they were the odd ducks in the group, not fitting in with the rest of their kind. Being different, they had to do something no one had ever seen or heard off. Pioneers in their fields, they changed the way people heard and saw the things around them.

Process analysis draft

                                                         Yucatan style hot sauce

First of all to make an amazing hot sauce you need good fresh produce, this is the key element to a great sauce. If you can find local organic produce, that would make it even better. If you start with a sub-par produce, you will end up with a sub-par end result. Most hot sauces that one can buy at the store are made up three basic ingredients, peppers, vinegar and salt. This style of sauce is just too plain for me, it really just tastes like vinegar and the heat level is very low, if there is any at all. The best sauces have great flavor all around, not just a vinegar taste. They also have enough heat to let you know that it is a hot sauce. The style of sauce that I like most is a Yucatan style hot sauce. This particular style of sauce originates from the Yucatan peninsula in Mexico. It has the three basic ingredients that all sauces have, plus it has other added ingredients for sweetness and added flavor.  Before you can start making your own hot sauce, there are some things one must know first.
          When handling hot peppers in the home kitchen, there are a few precautions that one must make. First, and most important, is to wear latex gloves at all times when handling the peppers. When you cut a hot pepper open the inner walls are exposed and start to secrete capsicum oil. This oil is what makes peppers hot and will stick to your hands if touched without gloves. It is very hard to wash this oil off your hands, and it will transfer to any part of your body or others body that you touch. I have made this mistake before, and it burns very badly let me tell you. The second measure you should take is having a separate knife and cutting board that you use only for hot peppers. This goes back to the oil being very hard to clean off. The third measure is you must work in a very well ventilated room, as the fumes from the peppers will make you cough and make your eyes burn. Lastly one must make very sure to keep the peppers and pepper products out of the reach of small children, who make mistake the colorful peppers for a sweet treat. You should wash any item that comes in contact with the peppers with cold soapy water first, then hot water, do this at least 3 times. This should get the oil off, just be careful not to use hot water first as this will make pepper fumes come into your face, and make you cough. Now that we can safely handle the peppers, we are ready to start.
The ingredients used are: 12 habaneros, 1/2 cup carrots, ½ cup onion, 6 cloves of garlic, ½ cup white vinegar, ¼ cup fresh lime juice, 1 tablespoon olive oil, salt and black pepper to taste, and ½ cup water. You can de-seed the peppers if you would like to save them to grow, but this step is up to you, the final product will taste the same with or without the seeds. All the vegetables should be cut into small pieces, the smaller the better, as this will make blending them more easily done. You can use any color carrot that you can find, but it will affect the color of the final product, I used white for this. I prefer a sweet white onion for this recipe, as it really adds to the overall sweetness.  The vinegar used is white as I do not want to hide the taste of the peppers too much. The process is very simple to make the sauce, and can be done in about an hour and a half. After all the vegetables are cut up and your other ingredients are measured out you are ready to start.
Heat the olive oil in pot over medium heat till it starts to shimmer. Add the ½ cup onion and chopped garlic, then toss them in the olive oil and sauté them for two to three minutes till the onion is soft and translucent. Next add the chopped carrots and toss them to coat them in the oil as well. Sauté this mixture for two to three minutes till the carrots get some brown color. After some color is on the carrots add the ½ cup water to the mixture, and bring this to a boil. These should take about three to four minutes. After this comes to a boil, reduce the heat to a simmer and cover your pot with a lid. Simmer this mixture till the carrots become very soft, about forty to fifty minutes. Once the carrots are soft transfer the mixture into a blender, or use an emerson blender if you have one. You can add your habaneros to the mixture at this point. Blend this for about four to five minutes, till there is no pieces of vegetables left and it is very smooth. Pour the mixture back into your pot then add the lime juice, vinegar, salt and black pepper. Mix this well, and return to a simmer over a medium low heat. Simmer the mixture for ten to thirty minutes, depending on how thick you want your sauce. The longer you simmer at this point, the more it will reduce and become thicker. You can store this sauce in the refrigerator for up to six months or you can process it in a water bath canner or pressure canner. If you choose to can it for later use, make sure you follow proper canning techniques for safety reasons.
This sauce has a very fruity taste upfront from the habaneros, and has a nice sweet after taste from the carrots and cooked onion. It has a nice mild acidic taste to it, not to over powering at all. The heat level is mild but can be adjusted to be more or less hot with the addition or reduction of peppers. It pairs well with just about anything you put it on, so it really is an all-purpose sauce, but it is really goes well with pan fried potatoes or a light flakey white fish. It is mild enough that you can use it at any meal of the day, be that breakfast, lunch, or dinner. It can have a nice thin consistency to pour out of a bottle smoothly, or can be thick enough that you can spread it on a bun or piece of bread. The color can also change a lot, depending on what color of peppers and carrots you use, making it very pleasing to the eye, as well as to the mouth.
This is just one way to make hot sauce, a simple base really. There are lots of different ways to go about it; you just have to find one that works for you. You can make this sauce your own by adding whatever flavors you like, be that adding fruit, liquor, or other vegetables. You can roast the ingredients or toss them on the smoker for a couple hours for some added depth to your sauce. Also if you like a screaming hot sauce, like I do, you can sub a hotter pepper for the habaneros very easily. Once you have the experience of making your first sauce, I can promise you that you will never go back to the store bought products. They just cannot compare to the many levels and depth of flavor, and sheer variety you can come up with on your own. So go ahead and try your hand at sauce making, your only limit is your creativity!

Compare and contrast

In the pepper world there is different tastes profiles, each pepper really has its own unique taste. Some may have a very fruity taste, while others may have a strong citrus flavor. You can taste some bitterness in some, and others have an acidic taste. While others still have a very nice smooth taste, and others have an all most floral taste. The heat levels are very different from one variety to another, from just a little heat all the way to weapons grade peppers. The best peppers in my opinion combine the best of worlds, heat and flavor.

Two of my favorite peppers have both of these features, but are two very different peppers. The first is the Fatalii pepper, which is an African pepper that is yellow in color. It is about three to four inches long and is shaped like a bit like a spear head that comes to a point. It has a very citrusy taste up front, all most lemon like, then a very nice kick of heat. It has thinner walls, so it makes for a great dehydrating pepper to make into powder. It makes a very flavorful hot sauce, and pairs well with fruit in a sauce. The foliage is a dark green, and it really just blends in with the rest of the plants.  The second pepper is the Chiero Roxo pepper from Brazil. It is about the size of a quarter and is shaped like a mushroom cloud. At mature color it is a very nice purple, with pink and white hues on one side. It has a very strong fruity taste upfront, all most sweet. It has just enough heat to remind you it’s a hot pepper, but very mild over all. It has a thicker skin so it is best suited for fresh eating or making sauce. The foliage is a stunning mix of black and purple, with just a hint of green towards the main stem. It sticks out from the other plants a lot because of this. Both are great peppers and have their place in my garden.

Taste and heat are two very different things if you ask me. It is rare that you find such a pepper that has both, but these two do just that. They may look and taste very different, but they both belong to the same botanical family, Capsicum Chinese. So see, they are very different, but similar at the same time.  I like the differences in these peppers the most though I think. Who would want the same thing over and over? Variety is the spice of life, and you need different flavors the keep your taste buds guessing. So go ahead and treat your tongue to a surprise, try something different.

                              

Process analysis

               First of all for a good hot sauce, you need good fresh organic produce. You can tell a big difference in taste if cheaper, not fresh ingredients are used. Most hot sauces are made of three basic ingredients, peppers, vinegar and salt. This particular style of sauce is from the Yucatan peninsula in Mexico, so it has some added ingredients for sweetness and acidity for a more tropical sauce. The ingredients used in this sauce are: 12 chopped habaneros, ½ cup chopped carrots, ½ cup onion, 6 cloves of garlic, ½ cup white vinegar, 1/4 cup fresh lime juice, 1 tablespoon olive oil, and ½ cup water.

                Heat the olive oil in a pot over medium heat, then sauté the onion and garlic 2-3 minutes till they are soft. Add the chopped carrots and toss to mix, then sauté for 2-3 minutes. Pour the water of the mixture and bring this to a boil. Cover the pot with a lid once boiling, and reduce to a simmer for 30-40 minutes till the carrots are very soft. Once the carrots are soft transfer the mixture into a blender and add the habanero peppers. Blend for 3 minutes, till it is smooth with no pieces of vegetables in it. Pour this mixture back into the pot and add the lime juice, vinegar, salt and pepper. Mix well and bring to a simmer for 10 minutes. You can store this in the fridge for up to 6 mouths or can it for prolonged storage.

                This is just one way to make hot sauce, a simple base really. You can add whatever flavors you like, such as fruit or liquors. Also you can change the heat level to match your taste by adding more or less peppers, or hotter or milder peppers also. Once you make your own sauce, you will never go back to the store bought ones as they just cannot compare in flavor and variety.