In principle, all the food that Russians eat comes, or should come, from either collective or state-owned farms. But in stubborn practice, an astonishingly high proportion of the Russian diet, especially on its tastier side, is still supplied by private farming. Last week a new Soviet handbook provided statistics:
¶In 1959, city and village dwellers tending backyard gardens, and collective or state farm workers cultivating private gardens limited to one acre, turned out 46% of all the meat, 49% of all the green vegetables, 49% of all the milk, 65% of all the potatoes, and 80% of all the eggs...
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