Despite recent reports, there are plenty of great reasons to choose produce with fewer pesticides (and better taste, and maybe even more health-promoting compounds).
By Starre Vartan MNN.com
If you care about food at all (or even if you just happened to catch a recent cable news broadcast), you probably heard about the Stanford University report that was published in the Sept. 4 issue of the Annals of Internal Medicine. The report found that organic foods don’t necessarily contain substantially more nutrients than non-organic ones. Listening to the way this news was reported, it sounded to me as if the news media saw organics as a fad or as a devious way for farmers to make an extra buck from consumers, which is a horribly offensive suggestion, even if oblique, considering how few farmers feed so many people, how little money they generally earn, and how organic producers tend to be passionate about soil health, clean water and producing delicious food. (If anything, they don’t worry enough about their own bottom lines.) Being an organic farmer is much like being a writer; you do it because you love it, because it’s your passion, and because you think it matters, not for the big bucks.