BeetsBroccoli, collards, garlic, and arugula flank the walkway of the White House’s kitchen garden. Turn right, and you’ll find herbs, Swiss chard, and peas; turn left, and you’ll amble by kohlrabi, radishes, kale, and beets before discovering raspberry bushes.

The lush, productive garden, planted by Michelle Obama and staff in 2009 (the first at the White House since Eleanor Roosevelt’s World War II victory garden) is the picture of healthy eating and responsible farming. But it is far from an accurate picture of crops funded by America’s farm subsidies, says Kitchen Gardeners International, a global community of sustainable food advocates.

Collecting data from the Environmental Working Group’s farm subsidy database, Kitchen Gardeners maps out the difference between the Spring 2011 White House kitchen garden and what the garden would look like planted with crops subsidized by U.S. taxpayers:

America's Subsidy Garden 

The infographic shows corn receiving 35 percent of funding; wheat, 20 percent; cotton, 20 percent; and soybeans, 15 percent. Money is also channeled to cash crops like tobacco, rice, and sorghum. But fruits, vegetables, nuts, and other “specialty crops”? A measly 1 percent.

Roger Doiron, founder and “weeder-in-chief” of Kitchen Gardeners, thinks we should take a hard look at the lack of federal funding for fruits and vegetables. He writes in an email: