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Why should we eat fermented foods?

Imagine you’re at a baseball game and decide to add some sauerkraut to your hotdog. Or perhaps you’re rushing between meetings and grab a yogurt to tide you over until lunch. Maybe you’re unwinding after a long week with a little wine and cheese. Each of these tangy products, like sauerkraut and kombucha, is made using fermentation and contains live bacteria that can enhance your health.

Fermented foods like sauerkraut, yogurt, and other dairy products are rich in probiotics—beneficial bacteria that support gut health. These live bacteria can improve digestion, boost the immune system, and even contribute to better mental health. By incorporating fermented foods into your diet, you can enjoy delicious flavors while promoting overall well-being.

Fermented foods and your health

Your gut is teeming with healthy bacteria, creating a unique microbiome that some researchers refer to as our body’s “second brain”. Our other brain is the enteric nervous system which controls our entire gastrointestinal system.

Weighing only 2.2 pounds, it’s a bacterial ecosystem swirling around our intestines, brimming with flora, bacteria, archaea, and yes, even viruses. Our hardworking microbiome helps us digest our food, boost our immune system, and allow our bodies to absorb much-needed vitamins from food.

When we don’t have the right balance of gut microbes that meet our body’s specific needs, then we are more prone to chronic disease, from gastrointestinal issues to neurological, cardiovascular, and respiratory illnesses.

The Journal of Experimental Medicine reports increasing gut probiotics can help improve gastrointestinal conditions like diarrhea, inflammatory bowel disease (IBS), leaky gut syndrome, and liver disease. Scientists also point to the increase in probiotics that can help other conditions, such as neurological, cardiovascular, and respiratory illnesses; and even boost mental health and prevent obesity.

 

Fermented foods with live cultures are like a multiplier for microbiomes. They have been shown to help us increase the amount of “good bacteria” and probiotic material (12 strains of bacteria grown together) in our gut. When a fermented food with live cultures hits your belly, it releases healthy bacteria and enzymes that make the flora in your digestive system more efficient at synthesizing nutrients. We want those probiotics to stay healthy!

Eating fermented foods is like sending a superhero to your gut. She lands in your intestinal tract and starts busting through other digested food’s cell walls, releasing the nutrients. Without our fermented superheroes – those nutrients remain trapped in the cells, unused by our bodies.

Are all probiotics the same?

If we follow the definition laid out by an international panel of experts at the Gut Microbiota for Health World Summit in 2001 and 2014, all probiotics are the same.

A probiotic is a live bacterium that provides health benefits when consumed correctly (though the “right amount” is still under debate). A bacterium is only considered a probiotic if it can offer a health benefit to humans when ingested.

Robert Hutkins, a professor of Food Science at the University of Nebraska-Lincoln, has dedicated his career to studying bacteria in fermented foods and their ability to survive in our gastrointestinal tract.

Hutkins emphasizes the importance of understanding what indeed constitutes a probiotic, especially in the context of fermented foods. Not every fermented food contains probiotics, as is the case with wine, beer, and canned sauerkraut.

According to Hutkins, foods such as yogurt, most cheeses, kimchi, and non-heated sauerkraut contain probiotics that can positively impact your health.

What can be confusing is that you’ve probably also seen other types of digestive-related ‘biotics’.  In conjunction with probiotics, they are important for a healthy life.

Prebiotics feed your beneficial gut bacteria. When you eat fiber in a variety of fruits and vegetables, your body turns that into food to feed the beneficial bacteria. But before the prebiotics can turn into food for the much-needed bacteria, a fermentation process turns them into probiotics.

There are also postbiotics, the byproducts resulting from prebiotics feeding  on probiotics.

What to remember is to eat your fruits, vegetables, healthy fiber, and fermented foods to gain the best balance of these bacteria to reduce inflammation and strengthen your immune system and overall well-bring. Your ‘second brain’ in the gut will take care of the rest.

How much fermented food is enough?

The experts behind Harvard Health say there is no guidance or data on how many probiotics to consume in a day, but some experts argue that fermented foods shouldn’t be singled out but included in an overall healthy diet.

Lori Zanini, a spokeswoman for the American Academy of Nutrition and Dietetics, says about two to three servings a day of fermented foods should suffice. But, like anything, too much of a good thing isn’t always so good. Experts warn too many fermented foods in your diet could cause gas, bloating, and other gastrointestinal issues.

Sharon Flynn is the author of “Ferment for Good: Ancient Foods for the Modern Gut” and is considered one of Australia’s leading experts on fermented food. She says, like anything, it is possible to overdo it on fermented foods. But, Flynn notes, “You’re more in danger of having poor health from not including these things in your diet than you are from including them.”

The fermentation process

Food growers and producers have long recognized the benefits and popularity of fermented foods in live cultures.

They’re found in almost every culture and cuisine. Historians have even found signs of the fermentation process in food dating back to 7000 BC – making it likely this process has been around as long as humans.

Before refrigeration, fermentation would be one of the only ways to preserve food. If you lived in ancient or medieval times, fermented foods were less likely to make you sick. It’s why most people drank beverages like beer or malted water rather than water up until the 1900s.

Fermentation is a metabolic process that takes sugars and converts them into alcohol or acid. It removes energy from carbohydrates without oxygen.

Fermentation is also known as “culturing” – you can watch this 3-minute video to learn more about this process.

Looking beyond yogurt

Today, there is an increasing variety of fermented foods landing an increasing variety of fermented foods land on our grocery shelves every day.

Here’s a list of some uncommon, fermented foods starting to pop up in our local supermarket to support our nutritional goals. And here’s a website exploring the vast array of fermented foods across the globe.

Kombucha

The increasingly popular beverage can now be found on more grocery store shelves. It begins with a base of green and black tea. Sugar is added to the brewed tea and white vinegar or previously made kombucha for an acidic base.

Brewing kombucha also requires a SCOBY, short for “symbiotic colony of bacteria and yeast.” And don’t worry too much about the sugar used for the fermentation process; most of it is burned off by the time the product gets to the shelf, but check the labels to make sure extra sugar wasn’t added at the end process.

Check out how to make kombucha tea at home.

Kefir

Another item now regularly found on grocery stores shelves in America. Kefir is teeming with probiotics and good bacteria that can make your gut sing. It’s a drinkable yogurt but tangier and higher in probiotics than what’s traditionally found in supermarkets.

It’s fermented by taking kefir cultures ,adding them to a milk product, and letting it ferment for a day. Watch for the sugar content in some brands, though.

Try to make homemade Kefir with this recipe.

Tempeh

Tempeh is a soy-based product that tends to be popular with vegans and vegetarians because it has vitamin B12. It is also a complete protein with all nine essential amino acids needed for healthy bones and bodies.

Check out this marinated peanut tempeh recipe.

Miso

Miso is another culinary delight from Japan but more common in the United States than natto. Like natto, it’s made with boiled soybeans, but instead of being fermented using rice straw, it’s combined with molded rice and salt.

Here’s a recipe for Easy Miso Salmon.

Kimchi

Korean cooks use kimchi in almost every meal. Kimchi, unlike other fermented foods, can be made in different ways. It usually contains a comb of some vegetable (often cabbage), garlic, ginger, chilies, and fish sauce.

The most famous dish is known as Kimchi Jjigae (or Spicy Kimchi Stew); you can find the recipe here.

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A Guide to Summer Produce

Vegetables provide essential vitamins, minerals, and antioxidants that strengthen the immune system, prevent chronic diseases, and reduce inflammation. Failing to include sufficient fruits and vegetables in our diet can lead to nutrient deficiencies, inflammation, poor gut health, weakened immunity, resulting in an increased risk of heart disease, cancer, and obesity.

How do fruits and vegetables impact our health?

It is all about short chain fatty acids!

When you eat fruits and vegetables, they are digested in your gut, where the fibers and polyphenols act as prebiotics, feeding beneficial bacteria such as Bifidobacterium and Lactobacillus. These good bacteria ferment the dietary fibers, producing short-chain fatty acids (SCFAs) like butyrate, propionate, and acetate.

These SCFAs improve the gut barrier by promoting epithelial cell growth and mucus production, preventing pathogens from entering the bloodstream. Additionally, beneficial bacteria compete with harmful pathogens for nutrients and attachment sites, reducing the likelihood of infections.

Feeding these good bacteria boosts immune function by enhancing the activity of immune cells that kill pathogens. SCFAs promote the differentiation of regulatory T cells, which maintain immune balance, and enhance the function of dendritic cells, improving the adaptive immune response.

Beneficial bacteria also stimulate the production of antimicrobial peptides and enhance the activity of natural killer (NK) cells and macrophages, which directly kill infected or abnormal cells. Through these mechanisms, a diet rich in fruits and vegetables supports a robust immune system capable of effectively defending against harmful pathogens.

This guide will explore the top ten most nutrient-dense summer fruits and vegetables, detailing their nutritional benefits, health advantages, and delicious recipes to help you incorporate them into your diet. By understanding the science-backed benefits of these nutrient powerhouses, you can make informed choices that will help you get the most nutritious bang for your diet, supporting overall wellness and vitality.

Top 10 Nutritious Summer Fruits

Health Benefits:

Antioxidants: Berries are rich in anthocyanins, which give them their vibrant colors. These compounds help reduce inflammation and oxidative stress, which can lower the risk of chronic diseases such as heart disease and cancer.

Vitamin C: Essential for collagen production, which keeps skin firm and resilient. Consuming one cup of strawberries can provide more than 100% of the daily recommended intake.

Fiber: Promotes digestive health by aiding in regular bowel movements and feeding beneficial gut bacteria. One cup of raspberries provides 8 grams of fiber, which is 32% of the daily recommended intake.

Try this Berry Parfait recipe:

Layer Greek yogurt with mixed berries and a sprinkle of granola for a nutritious and delicious breakfast or snack

Health Benefits:

Lycopene: This powerful antioxidant is most abundant in cooked tomatoes. Lycopene has been linked to reduced risks of prostate cancer, cardiovascular disease, and sun damage to the skin. Consuming at least 10 mg of lycopene per day, equivalent to about 1.5 cups of cooked tomatoes, can significantly lower the risk of prostate cancer.

Vitamin C: Enhances immune function and skin health by promoting collagen synthesis. One medium tomato provides 19% of the daily recommended intake.

Potassium: Helps regulate blood pressure by balancing out the negative effects of sodium. One medium tomato provides 8% of the daily recommended intake.

Try this Caprese Salad recipe:

Slice fresh tomatoes and mozzarella, and top with basil leaves, olive oil, and balsamic vinegar for a refreshing summer salad.

Health Benefits:

Hydration: With 92% water content, watermelon helps keep the body hydrated, which is crucial for overall health, particularly in the summer. Eating two cups of watermelon can provide significant hydration.

Lycopene: Just like tomatoes, watermelon contains lycopene, which helps protect against heart disease and certain cancers. One cup of watermelon provides a substantial amount of this antioxidant.

Vitamin A: Important for eye health and immune function. One cup of watermelon provides 9% of the daily recommended intake.

Try this Watermelon Feta Salad recipe:

Combine cubed watermelon, feta cheese, mint leaves, and a drizzle of balsamic glaze for a hydrating and flavorful salad.

Health Benefits:

Anthocyanins: These antioxidants reduce inflammation and oxidative stress. Studies have shown that consuming 1.5 cups of cherries per day can significantly reduce inflammation markers.

Melatonin: Promotes better sleep and helps regulate the sleep-wake cycle. Consuming cherries or cherry juice can improve sleep quality.

Potassium: Helps maintain healthy blood pressure levels. One cup of cherries provides 9% of the daily recommended intake.

Try this Cherry Smoothie recipe:

Blend pitted cherries, Greek yogurt, a banana, and a splash of almond milk for a tasty and nutritious smoothie.

Health Benefits:

Beta-Carotene: Converts to vitamin A in the body, which is essential for eye health and immune function. Consuming one peach provides about 10% of the daily recommended intake.

Vitamin C: Supports skin health by promoting collagen production. One peach provides about 11% of the daily recommended intake.

Potassium: Aids in fluid balance and muscle contractions. One peach provides 8% of the daily recommended intake.

Try this recipe for Grilled Peaches:

Grill halved peaches and top with a dollop of Greek yogurt and a sprinkle of honey for a healthy dessert.

Health Benefits:

Sorbitol and Fiber: Natural laxatives that help improve bowel regularity and overall digestive health. Consuming 2-3 plums per day can help alleviate constipation.

Vitamin K: Essential for bone health and blood clotting. One plum provides 7% of the daily recommended intake.

Antioxidants: Protect cells from damage and reduce the risk of chronic diseases. Plums are rich in phenolic compounds that have been shown to have strong antioxidant effects.

Try this recipe for Plum Salad:

Slice plums and mix with arugula, goat cheese, and a light vinaigrette for a refreshing summer salad.

Health Benefits:

Bromelain: An enzyme that aids digestion, reduces inflammation, and can help alleviate sinusitis symptoms. Consuming 1 cup of pineapple provides enough bromelain to support digestive health.

Vitamin C: Boosts immune function and protects against oxidative stress. One cup of pineapple provides more than 100% of the daily recommended intake.

Manganese: Supports bone health and metabolic function. One cup of pineapple provides 76% of the daily recommended intake.

Try this recipe for Pineapple Salsa:

Mix diced pineapple, red onion, cilantro, and lime juice for a sweet and tangy salsa perfect for grilled fish or chicken.

Health Benefits:

Beta-carotene: Converts to vitamin A in the body, supporting vision, skin health, and immune function. Consuming 2-3 apricots provides about 25% of the daily recommended intake.

Vitamin C: Protects skin cells from damage and promotes collagen production. One apricot provides about 4% of the daily recommended intake.

Fiber: Aids digestion and helps maintain a healthy weight. Apricots provide soluble fiber, which helps lower cholesterol levels.

Try this recipe for Apricot Glazed Chicken:

Bake chicken breasts with a glaze made from apricot preserves, soy sauce, and garlic for a delicious and healthy main dish.

Health Benefits:

Beta-Carotene: Converts to vitamin A, supporting vision and immune function. One cup of mango provides 10% of the daily recommended intake.

Vitamin C: Boosts immune function and skin health. One cup of mango provides 67% of the daily recommended intake.

Folate: Essential for DNA synthesis and repair, especially important during pregnancy. One cup of mango provides 18% of the daily recommended intake.

Try this recipe for Mango Salsa:

Mix diced mango, red bell pepper, red onion, cilantro, and lime juice for a colorful and nutritious topping for grilled chicken or fish.

Health Benefits:

Resveratrol: A polyphenol that has been shown to reduce the risk of heart disease by improving blood vessel function and reducing inflammation. Consuming 1-2 cups of grapes can provide heart-protective benefits.

Vitamin K: Essential for bone health and blood clotting. One cup of grapes provides 28% of the daily recommended intake.

Antioxidants: Protect cells from oxidative damage, reducing the risk of chronic diseases. Grapes are rich in various antioxidants, including flavonoids.

Try this recipe for Grape and Walnut Salad:

Mix halved grapes with walnuts, mixed greens, and a light balsamic vinaigrette for a heart-healthy salad.

Top 10 Nutritious Summer Vegetables

Health Benefits:

Iron: Crucial for transporting oxygen in the blood. Consuming 1 cup of cooked spinach provides about 36% of the daily recommended intake for women and 81% for men.

Calcium: Essential for bone health. One cup of raw spinach provides 3% of the daily recommended intake.

Vitamin K: Supports bone health and helps with blood clotting. One cup of raw spinach provides 181% of the daily recommended intake.

Try this recipe for Spinach and Strawberry Salad:

Toss fresh spinach with sliced strawberries, walnuts, and a balsamic vinaigrette for a nutrient-packed salad.

Health Benefits:

Vitamin C: Essential for immune function and skin health. One cup of sliced bell peppers provides more than 200% of the daily recommended intake.

Vitamin A: Supports vision and immune function. One cup of sliced bell peppers provides 93% of the daily recommended intake.

Antioxidants: Bell peppers are rich in various antioxidants, including capsanthin, quercetin, and luteolin, which protect against oxidative stress and inflammation.

Try this recipe for Stuffed Bell Peppers:

Fill bell peppers with a mixture of quinoa, black beans, corn, and spices, then bake for a nutritious and colorful main dish.

Health Benefits:

Lower calorie: Zucchini is low in calories but high in essential nutrients, making it ideal for weight management. One cup of sliced zucchini contains only 19 calories.

Vitamin C: Supports immune function and skin health. One cup of sliced zucchini provides 25% of the daily recommended intake.

Fiber: Promotes digestive health and regularity. One cup of sliced zucchini provides 1.2 grams of fiber.

Try this recipe for Zucchini Noodles:

Spiralize zucchini into noodles and sauté with olive oil, garlic, and cherry tomatoes for a light and healthy pasta alternative.

Health Benefits:

Hydration: Cucumbers are 95% water, making them an excellent choice for staying hydrated. One cup of sliced cucumbers provides significant hydration.

Silica: Supports skin health by promoting collagen production. Cucumbers are a natural source of silica.

Weight Management: Low in calories but high in water content, cucumbers help you feel full while consuming fewer calories.

Try this recipe for Cucumber Salad:

Mix sliced cucumbers with red onion, dill, and a light vinaigrette for a refreshing summer side dish.

Health Benefits:

Nasunin: An antioxidant found in eggplant skin that protects cell membranes from damage. Consuming one cup of cooked eggplant provides a good amount of nasunin.

Fiber: Supports digestive health and regularity. One cup of cooked eggplant provides 10% of the daily recommended intake.

Potassium: Helps maintain healthy blood pressure levels. One cup of cooked eggplant provides 5% of the daily recommended intake.

Try this recipe for Eggplant Parmesan:

Layer slices of eggplant with marinara sauce and mozzarella cheese, and bake for a delicious and nutritious main dish.

Health Benefits:

Energy: Corn is a good source of complex carbohydrates, providing sustained energy. One ear of corn provides about 20 grams of carbohydrates.

Lutein and Zeaxanthin: Antioxidants that support eye health by protecting against cataracts and age-related macular degeneration. Corn is rich in these antioxidants.

Fiber: Aids digestion and helps maintain a healthy weight. One ear of corn provides 8% of the daily recommended intake.

Try this recipe for Grilled Corn:

Grill corn on the cob and top with a squeeze of lime, a sprinkle of chili powder, and a dash of cotija cheese for a tasty summer treat.

Health Benefits:

Vitamin K: Essential for bone health and blood clotting. One cup of raw green beans provides 18% of the daily recommended intake.

Vitamin A: Supports vision and immune function. One cup of raw green beans provides 14% of the daily recommended intake.

Fiber: Promotes digestive health and regularity. One cup of raw green beans provides 11% of the daily recommended intake.

Try this recipe for Green Bean Almondine:

Sauté green beans with sliced almonds and a squeeze of lemon juice for a nutritious and flavorful side dish.

Health Benefits:

Lower calorie: Summer squash is low in calories but high in essential nutrients, making it ideal for weight management. One cup of cooked summer squash contains only 36 calories.

Vitamin C: Supports immune function and skin health. One cup of cooked summer squash provides 25% of the daily recommended intake.

Fiber: Aids digestion and helps maintain a healthy weight. One cup of cooked summer squash provides 8% of the daily recommended intake.

Try this recipe for Stuffed Summer Squash:

Hollow out summer squash and fill with a mixture of quinoa, vegetables, and herbs, then bake for a nutritious and filling main dish.

Health Benefits:

Nitrates: Help lower blood pressure by relaxing blood vessels and improving blood flow. Consuming 1-2 cups of beet juice daily can significantly lower blood pressure.

Betalains: Antioxidants that reduce inflammation and protect cells from damage. Beets are rich in these antioxidants.

Folate: Essential for DNA synthesis and repair. One cup of cooked beets provides 37% of the daily recommended intake.

Try this recipe for Roasted Beet Salad:

Roast beets and toss with arugula, goat cheese, and a balsamic vinaigrette for a nutritious and flavorful salad.

Health Benefits:

Vitamin K: Essential for bone health and blood clotting. One cup of raw kale provides 684% of the daily recommended intake.

Vitamin A: Supports vision and immune function. One cup of raw kale provides 206% of the daily recommended intake.

Vitamin C: Boosts immune function and skin health. One cup of raw kale provides 89% of the daily recommended intake.

Try this recipe for a Simple Kale Salad:

This salad is made with massaged fresh kale, freshly-squeezed lemon juice, Parmesan, a drizzle of olive oil, and a sprinkling of your favorite nuts.

Summer is a perfect time to consume a colorful array of fruits and vegetables that help reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. By including these nutrient powerhouses in your daily meals, you can ensure that your body receives the vital nutrients it needs to function effectively and protect against illness.

Go ahead and embrace the natural bounty of summer produce!

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Climate Debate Shaped by Tractor Power

There is an important factor is at play in this year’s Farm Bill process – one not often mentioned but nonetheless being closely watched by Farm Bill observers. It’s the growing international debate over the pace and extent of ambitious green policies and programs – and the prominent role played by the farming community in that debate.

Climate Change Concerns Across the Pond

Farm protests first gained attention in the European Union, where farmers concerned about their precarious financial situation prompted marches, tractorcades, street protests and incidents of civil disobedience.

Ports have been blocked, the European Parliament pelted with eggs. Protests erupted in France, Germany, Spain, Poland, the Netherlands, Portugal – and more recently have spread across the globe.

Protestors decried the effects of increasing regulation, costly bureaucracy and especially restrictions on land use and inputs they argued cut into their financial security.  The argument seems to have gained some political traction.

In Europe, the farmer protests and opposition from several member states already had led to a long delay in implementation of an ambitious Nature Restoration Plan. The Plan finally won overall approval after the June elections for the European Parliament.

However, critics in the farm community continue to argue that the plan lacks the clear and consistent funding it needs to be implemented.  They also note that the environmentally focused Green Party suffered the loss of one-third of its seats in those same elections.

“A stunning defeat of the Green Party, which had performed so well in the 2019 elections, also shows European voters’ declining enthusiasm for the Green Deal and other climate policies.”

– Center for Strategic and International Studies, June 25, 2024

Discontent Down Under

Australian Pollster Kristy McSweeney echoed the European farmers’ economic worries by reporting that citizens down under make immediate economic and healthcare concerns their top priorities, well ahead of climate change issues.

McSweeney reports that only two in five citizens believe Australia will meet its emission-reduction targets for 2030 and 2050.

Many of those involved in the protests emphasize that their actions reflect practical concerns more than political ambitions. They continue to value the preservation and protection of the natural resources on which their livelihoods depend.

But they want to see climate policies tempered by economic reality, too. Green advocates remain suspicious, however.

Green Member of European Parliament (MEP) Jutta Paulus recently reported to Energy Intelligence that “it is likely that we will have more parties [in the European Parliament] that deny human-induced climate change and thus will very likely not only not prioritize climate and energy measures, but actively work toward dissolving things that have been reached.

Paulus continues, “the other side of the argument is that EU citizens and member states should have more choice in what green technologies they support so long as the overall 2050 net-zero target is met.”

“Whereas 2019 elections rode a wave of environmental support and awareness, 2024 results demonstrate voters are interested in a far more pragmatic stance on climate change issues.

Industry is reinforcing this trend, lobbying for policy approaches that maintain international competitiveness.”
– Energy Intelligence, June 12, 2024

Back in the USA

European politics and Australian public opinion may seem an unimportant sideshow in the Farm Bill debate. After all, another legislative extension will be largely invisible to consumers. Fundamental policies and programs will remain in place, with the most significant issue likely to center on how to appropriate and allocate the federal funds they require.

The existing policies and programs that farmers rely upon to make basic immediate production decisions will continue under an extension. But the indecision will make longer-term decisions more problematic.

However, the different perspectives offered in the Farm Bill debate so far indicate a parallel to the sentiments behind the widening circle of farmer-led protests – and the election results they helped generate.

The global picture takes on new importance when added to the political waters surrounding the forthcoming November U.S. elections.

U.S. policymakers will watch the political trends in the EU and elsewhere for signs of what may be coming in their political backyard. They can see the power of the farm community to influence voters – and the larger concerns that may be emerging about the balance of ambitious climate-change action and fundamental pocketbook issues for farmers and consumers alike.

What is happening in Europe may be a political object lesson for those who must vote on a Farm Bill with a 10-year price tag of $1.4 trillion.

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Farm Bill Remains on Life Support

As former Yankee catcher Yogi Berra is supposed to have said,

“It’s like déjà vu all over again.”

 

Inside the Farm Bill

What is the Farm Bill anyway? It’s a massive piece of legislation – 942 pages in one version before Congress, compared with about 1,200 pages in the average Bible. To many, it’s not blasphemy to think of the Farm Bill as the Bible for American agriculture.

The 2018 Farm bill contained 12 separate titles, including commodity support programs, crop insurance, conservation, trade, bioenergy, research, forestry, rural development, credit, nutrition and more. It provides the basic “rules of the road” for our entire food system.

The Farm Bill provides everyone, from farmers to consumers, with the guidance they need to make intelligent decisions about how we produce and consume our food and maintain a vibrant farming sector and thriving rural communities.

Historically, Congress has approved 18 separate farm bills since the 1930s, usually one every five years or so.

That’s no small feat legislatively.

But by combining farm support measures with nutrition programs – notably the old “Food Stamp” program, now called the Supplemental Nutrition Assistance Program (“SNAP”) – rural and urban legislators have been able to come together to produce a much too complex and far-reaching piece of legislation.

The process consistently has produced farm policies and programs that have fed the nation.

And much of the rest of the world.

Political Pushback 

Three of the past four Farm Bills have required one-year extensions, including the extension passed last November. Despite ambitious efforts by both House and Senate legislators, a fresh Farm Bill still hasn’t passed Congress. In fact, it’s so far from the final passage that many worry that yet another one-year extension is almost inevitable.

With a crowded legislative agenda on Capitol Hill, a looming presidential election, and continuing political divisions still in play, hope for passage seems to be waning with each passing week. The ostensible reasons for the delay are familiar.

Politicians on both sides of the aisle point to a long list of philosophic and practical differences, most seeming to boil down to matters of how to divide the funds in a bill estimated by the Congressional Budget Office (CBO) to cost an estimated $1.4 trillion over the coming decade.

Some of the key issues under debate include:

Allocating funds provided by the Inflation Reduction Act

President Biden’s Act of 2022 added $19.5 billion to existing conservation programs for “climate-smart mitigation practices” that contribute to carbon sequestration and reduction of greenhouse gases.

  • Some legislators favor moving those funds into the Farm Bill spending and expanding eligibility for producers.
  • GOP senators point out that about half of ‘traditional’ farm conservation activities currently are excluded from the IRA and want to use more of the IRA monies to support those activities.
  • Environmental groups and their political supporters want to make sure any funding shift does not weaken the federal commitment to addressing climate issues or in any way contribute to a shift in overall funding away from these environmental goals.

Increases in reference prices

Basically, a means of raising support payments to food producers in the face of inflation-driven costs increases and historically weak commodity prices.

  • Critics of the increases worry that the money for such added Farm Bill expenses would come from savings achieved by reductions in SNAP costs.
  • SNAP supporters question why farmers’ economic needs are more important than feeding hungry people.

Changes in SNAP payments and program eligibility

The CBO estimates that revised calculations and refinements to its eligibility standards would save as much as $30 billion over ten years.

  • Nutritional program costs represent nearly 82 percent of all Farm Bill spending – a share that has been steadily increasing over recent years.
  • Critics wonder what the SNAP program has to do with producing food. They think this should be a separate bill instead of hidden in payment to producers.
  • Budget hawks seek ways of controlling the costs – or at least temper the rate of growth in nutrition spending.

The central issue is how to spend the available money. In highly simplified terms:

One camp argues for using the available pot of money on a wider range of traditional farm and rural community support policies and programs; and

the other wants to preserve the Biden focus on policies and programs aimed at facilitating the movement of the farm and food community to more “green” practices – and equally important, protection of the people served by the SNAP program.

The Path to Passage

Part of the delay is procedural. Passing a Farm Bill is a complicated series of actions: developing and approving a bill by committees, passage by the House and Senate, reconciling differences through a House-Senate conference, and submission to the President for signature. It may not sound all that difficult, but it is.

Note that the House and Senate Agriculture Committees have spent almost an entire year listening to and engaging farmers, farm and commodity groups, consumers, health and nutrition experts, academics, local authorities and many others in discussions about farm policies and programs. Legislation of nearly 1,000 pages reflecting all these interests takes time to develop.

Maybe more importantly, the calendar is not the Farm Bill’s friend. The legislative time available for action is limited, and competition for floor time is intense. The House of Representatives averages about 151 days in session each year, and the Senate 168 days. Election years—especially presidential election years—usually provide members with extended time to campaign. This year is no different.

In the final six months of 2024, the U.S. Senate is tentatively scheduled to be in session for 53 days. In the House, it’s 42 days. “Tentative” schedules are just that, and they may be subject to change. Lame-duck sessions also are possible. But whatever decisions might be made for keeping Congress at work, the calendar – and history – don’t suggest a rosy outlook for Farm Bill resolution in 2024.

Opposing Points of View

Beyond the realities of the calendar, simple politics is part of the delay in resolving the fundamental issues.

First, the farm bill process has succeeded for almost a century because of the willingness of all parties involved to come to agreement, if not total consensus. Compromise on any issue has proved elusive to this Congress, obviously. But old Farm Bill hands also point out that this time around, as much as 70 percent of Congress has never been through a Farm Bill process.

One in four U.S. senators has been in office for six or fewer years.  In the House, it’s 45 percent – almost half. There’s less experience with – or appreciation for – the importance of finding agreement on something as essential as the food security of the populace. Some members simply don’t have the background to see the Farm Bill as anything but yet another football to be kicked around the political playing field.