Traditional small farms are being squeezed out of existence at an increasing rate. These farms are essential for providing locally grown, trusted, and safe fresh food for our communities. Similarly, the number of grocery and food stores in the US is shrinking rapidly. Corporate consolidation of supermarkets has caused many stores to close, as these corporate-owned and often publicly traded entities shutter smaller, less profitable, often rural stores. In the US, vegetables typically travel 2,000 miles or more before arriving at the store. It is common for produce to be harvested 4-5 weeks before the point of sale. The use of pesticides and herbicides is prevalent on larger farms, and certifications such as "organic" often do not ensure food safety.