Organic vs. Conventional...What's the Deal?
Ok, so I didn't REALLY slap him, but I wanted to. He sat in front of me saying that he didn't care at all about organic farming, saw no value in it and thought it was a waste of money. In honor of him, I am sharing this wonderful wisdom...
Let's feel the moment. You're perusing the produce section at your local supermarket, trying to navigate the aisles without being rear-ended or getting misted in the face (or what I consider my free facial), and suddenly you spot two bins of bright, shiny, red apples. One basket bears a sign that reads "conventional apples $1.99/lb.", the other "organic apples $3.99/lb." Instinctively, your hand reaches for the apples in the cheaper bin, but have you ever wondered why organic products are more expensive? If you are like my client, not only has this thought never crossed your mind, but you snicker at the poor fools grabbing the organic thinking they are stupid and financially wasteful. If you are about to email "Joe Shmoe" congratulating him for his wise thinking, hold off until we discuss some important key points.
First, let's define organic. "Organic" refers to the way that a farmer produces or raises fruits, vegetables, grains, dairy products and meat. Organic methods avoid the use of chemical fertilizers and pesticides, and encourage soil and water conservation. Organic animals are fed a diet of organic feed from birth to death. This means no toxins, no GMO’s, no dead animal bi-product in their feed, no hormone altering poisons, nada. I won't mention the quality of life of the animal, because that's an entirely different newsletter.
So, you ask, how bad is conventional? Well, those chemicals and pesticides used to increase yield have been linked to cancer and other health concerns. Synthetic dyes, banned in most countries (but still allowed in the US) have been linked to brain damage, bladder tumors, chromosomal damage, and lymphomas. Ever had a bite of steak that you could keep chewing for hours? Sadly enough, cows raised conventionally are often fed...wait for it...cement chips. And this sh*t is legal! How about some cancer with your side of veggies? Enough said!
If you still don’t believe me, YouTube some factory farming videos and then try to enjoy your lunch. It ain’t happenin’.
Last FYI - Organic fruits and veggies will have a SKU number that begins with a "9" (easy to spot when the bins aren’t displaying enough signage). For products that have more than one ingredient, things get a little dicey. Any product labeled as "100% organic" must be completely organic and USDA certified and will therefore display the USDA seal. Products labeled as "organic" must be at least 95% organic and will also carry the seal. Confusing? We think so.
So…."Joe", have I convinced you?
Success Stories of the Week:
Congrats Gabe, Lisa and Abby!
Ok, so I didn't REALLY slap him, but I wanted to. He sat in front of me saying that he didn't care at all about organic farming, saw no value in it and thought it was a waste of money. In honor of him, I am sharing this wonderful wisdom...
First, let's define organic. "Organic" refers to the way that a farmer produces or raises fruits, vegetables, grains, dairy products and meat. Organic methods avoid the use of chemical fertilizers and pesticides, and encourage soil and water conservation. Organic animals are fed a diet of organic feed from birth to death. This means no toxins, no GMO’s, no dead animal bi-product in their feed, no hormone altering poisons, nada. I won't mention the quality of life of the animal, because that's an entirely different newsletter.
So, you ask, how bad is conventional? Well, those chemicals and pesticides used to increase yield have been linked to cancer and other health concerns. Synthetic dyes, banned in most countries (but still allowed in the US) have been linked to brain damage, bladder tumors, chromosomal damage, and lymphomas. Ever had a bite of steak that you could keep chewing for hours? Sadly enough, cows raised conventionally are often fed...wait for it...cement chips. And this sh*t is legal! How about some cancer with your side of veggies? Enough said!
If you still don’t believe me, YouTube some factory farming videos and then try to enjoy your lunch. It ain’t happenin’.
Last FYI - Organic fruits and veggies will have a SKU number that begins with a "9" (easy to spot when the bins aren’t displaying enough signage). For products that have more than one ingredient, things get a little dicey. Any product labeled as "100% organic" must be completely organic and USDA certified and will therefore display the USDA seal. Products labeled as "organic" must be at least 95% organic and will also carry the seal. Confusing? We think so.
So…."Joe", have I convinced you?
Success Stories of the Week:
Congrats Gabe, Lisa and Abby!
Recipe of the Week:
Sausage & Mushroom Stuffed Eggplant
Ingredients:
4 medium long eggplants, cut in half length-wise
10 ounces porcini mushrooms, chopped
1 lb. mild pork sausage
3 tomatoes, chopped
5-6 basil leaves, chopped
3 cups leafy greens (spinach, kale, collards, chard, etc.)
Parsley
Sea salt and pepper, to taste
1 garlic clove, halved
Coconut oil
Freshly grated Parmigiano (Yep, it's real cheese my friends!)
Directions:
Preheat oven to 375F. Scoop out the middle of the eggplants and set aside. Salt the eggplant "boats", place in a baking dish covered with foil, and bake for 20 minutes. Meanwhile, dice the eggplant that was scooped out. Heat coconut oil in a large saucepan over medium heat and add the garlic. Crumble the sausage into the pan and saute until browned. Add the mushrooms, tomatoes and diced eggplant. Cook for five minutes, then add the greens and continue to cook until the greens are wilted. Remove from heat and add the basil and parsley. Season with sea salt and pepper. Stuff the eggplant boats with the filling and top with grated Parmigiano. Lower the oven to 350F and cook for 10 minutes.
Yields 4 servings
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